Wednesday, July 29, 2015

Heirloom Beets, Meyer Lemon Curd, Black Garlic

What does heirloom mean: Heirloom varieties are open-pollinated, meaning that unlike hybrids, seeds are collected from one year will produce plants with most of the characteristics of the parent plant.

Meyer Lemon Curd
200g sugar
3 Meyer lemons zested
250g Meyer lemon juice
3 whole eggs
250g cold sour butter
6g salt

Mix the sugar, zest juice and eggs in a small pot and bring to a simmer, stirring frequently so the mixture doesn’t burn.  Don’t be afraid when it curdles, it’s just fine. Remove the pot from the heat source and let stand untouched for 5 minutes. With an immersion blender blend in the cold butter and salt until the mixture is emulsified. Pass the Meyer lemon mixture through a chinois then cover with plastic and chill overnight. It will be thick and read to use in any application you imagine.  

Heirloom Beets in Verity of Ways
Meyer Lemon Curd
Blood Orange
Nitrogen Sugar Beet Sorbet