1st Guest Post: Pineapple Curd

I am so excited.  Not only for hosting my first Guest Post but also launching a NEW SERIES of recipes entirely devoted to using egg yolks.  What better way to kick off the series than with the organic guru herself, Erin, author of BigFatBaker.com.  When I read her blog post the other day that she had found a new passion in eating and making curd, I thought: this is it! EGG YOLKS!  She’s brilliant.  As macaronivores, we’re always looking for ways to use up these yolks and what’s more, we can use curd to FILL macarons, too.

Now sit back and pay attention.  You are heading for Erin’s most tangy pineappley curd which you can use to fill your macarons for an extra special exotic touch. Coconut ones would be beautiful, for example.  Like macarons, this curd is gluten free.  Now without my further ramblings, it gives me great pleasure to hand you over to Erin…

pineapple curd egg yolk recipe

 

Erin, author of BigFatBaker.com :

I am so honored to be a guest here on MadAboutMacarons.com. When Jill invited me to share my egg yolk recipes, I was overjoyed. I can’t think of a better place to do my first guest post! This is my first, in a series of three, guest posts on curd recipes – Enjoy!

If you are new to the curd making process, do not worry. Making curd is surprisingly simple! All you have to do is follow the steps, and pay attention. What’s even better is the ingredients list for curds is short, and easy to keep organic.

When Jill initially asked me about a guest post I was in the process of making a pineapple curd. Pineapple is one of my all time favorite fruits, and I was intrigued to see if it would be tart and tangy like lemon curd, or more subdued and sweet.

Ultimately, I was pleasantly surprised with how the curd turned out. It is different from lemon curd in the sense that it doesn’t use butter. The lack of butter results in a slightly different texture, but it was still smooth and pudding like.

Remember how I said making curd is easy? It is. Promise.

PINEAPPLE CURD

1 medium sized, organic pineapple or 2 ¼ cups pineapple juice
6 large egg yolks
¾ cup white sugar
5 tbsp cornstarch

1.  First, juice your pineapple. Try and get as much juice as you can, you will need 2 ¼ cups.

Slice off the top and bottom, then carefully cut down the sides of the pineapple to remove the rind. Try and remove as little of the fruit as possible!

Cut into 1-inch pieces, and move all pineapple pieces to a blender. Add in 2-3 tbsp water, and blend. You could also use a food mill, or juicer.

You could also use the canned pineapple juice to make things even easier, but I highly recommend the fresh stuff.

2.  Next, in your saucepan, whisk together the egg yolks and sugar. Add in the cornstarch and pineapple juice, and whisk until everything is combined.

Hey, using egg yolks now to make macarons later!

3.  Set your burner to low (between 2 and 3 on my stove), and slowly bring up the temperature of your mixture. Over the next 3 minutes gradually increase the heat to medium (about 4 ½ on my stove) while you continue to whisk.

4.  After about 10 more minutes of whisking your curd will be starting to thicken up. Once this happens turn off the burner, remove from the heat, and continue to whisk for 5 more minutes.

5.  Allow the mixture to cool for 5-10 minutes before pouring into the jars. And you are done!

You now have fresh, organic pineapple curd to fill macarons, cakes, or eat by the spoonful.

pineapple curd yolk recipe

 

Thank you so much, Erin.
Don’t forget to check out Erin’s blog at BigFatBaker.com and say bonjour from me, ok?  She has many more gorgeous organic recipes to share with you.  She also has the most delicious organic raspberry curd.  I can tell you’re going to share a curd passion, too, very shortly…

Lime Macarons with Marinated Mango, Coconut, Vanilla, Lemongrass & Passion Cream (gluten free dessert)

 

 

 

 

lime macaron with mango, passion fruit, coconut and lemongrass cream

 

This photo does not do justice to the flavours of this dessert.  Lighting awful, not enough time and a dinner party to serve these tout de suite!

Enough of the excuses; this gluten-free dessert was inspired by one of my favourite chefs in Paris, William Ledeuil, from Ze Kitchen Galerie.  He has a remarkable touch of fusioning Asian flavours with French cuisine.  His spectacular dishes are not too heavy and they’re typically infused with lemongrass, lime, ginger, wasabi, coconut and vanilla, to name a few.  My favourite part of his Michelin-starred restaurant is the large glass screen separating the diners from the kitchen.  The last time I was there, I was so carried away in awe watching the chefs working harmoniously together in such a small kitchen that I nearly forgot my friends at the table!

When it comes to light desserts, this is my kind of end to a meal.  It’s also dead easy to prepare so you can enjoy your guests instead of spending ages in ze kitchen.   Even easier, prepare the giant macarons in advance: the day before or reach for your stock from your macaron bank in the freezer!  It’s perhaps not the prettiest dessert to look at but believe me, the taste is divine!

Giant lime macaron shells

Prepare the giant macarons using the basic recipe in the book, adding green colouring (perhaps a bit less here than I did!) and the zest of an untreated lime to the batter.  Then pipe out in giant spirals, leave to dry as usual and bake for up to 15 minutes.

Adapted from William Ledeuil’s recipe for Marinated Mango & Pineapple in Vanilla and Coconut.

Serves 4

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 1 + 1 hour

4 giant green lime macarons
2 mangoes (sweet yellow varieties)
15cl coconut milk
1 vanilla pod
1 stick of lemongrass
30g sugar
250g tub of mascarpone
1 passion fruit
1 untreated lime

1.  In a saucepan, heat the coconut milk.  With a sharp knife, split the vanilla pod down the middle, scrape out the seeds and add to the milk.  Take off the outer shell of the lemongrass and cut each hard end off the stem.  Cut the lemongrass in two horizontally and also add to the coconut milk plus the sugar.  Bring to the boil then take off the heat and leave to cool.

Infuse the lemongrass with the coconut & vanilla

2.  Peel and chop the mangoes into chunks.  When the coconut infusion is cool, strain off the lemongrass, add the mangoes.  Top with cling-film and leave to marinade in the fridge for an hour.

Marinade the mango in the coconut mixture

3.  Remove the mangoes from the coconut infusion and set aside.  In a bowl, mix the mascarpone, the grated zest and juice of a lime plus the seeds and juice of a passion fruit.  Then mix in the coconut infusion.

4.  Spoon out the cream onto each giant macaron shell and top with the marinaded mangoes.  Chill for another hour until ready to serve.

Serve this with a late harvest Gewürtzraminer for a special end to a meal.

Le Blog Awards!

Wow.  I am totally flattered and bowled over.  A Monotonous Monday was turned into an exciting day when I received word from Manu from Manu’s Menu that she’d honoured me with some blog awards.  Grazie Mille!

Not only am I brimming with pride as it comes from Manu (if you don’t already know her blog, you soon will: it’s full of the most incredibly delicious Italian dishes with step-by-step how-to-do-it recipes) BUT it’s not just one award,  it’s several!  It’s also my second Lovely Blog Award, so I am really so happy, merci beaucoup!  I’m amazed that people are reading what I’m posting!

Also a huge thank you to Thoma from Kitchen Morph (check out her exotic curries, jacky chips & pineapple desserts, for example…) and Erin from Big Fat Baker (showing you how to make biscotti, homemade vanilla, oreos and fruity crostata…).  They both passed on The Sisterhood award, too.  I can’t get over how it’s such a close community in the blogging world and in such a short time of blogging, I’ve been lucky enough to make lovely new foodie friends and share in our passions in cooking/baking.  It’s an honour to be a part of it all.  Excuse this long line but I don’t know how to put it all together in a table in this editor!

Sisterhood of the World Bloggers Award

In keeping with the award traditions, Erin and Thoma asked me to share 7 things about myself so here goes:

7 extra wee things about myself:

  1. As a teenager, I was obsessed about Princess Diana.  I asked for the same haircut and even used to look in the mirror to try and perfect her shy regal glance to the side…
  2. I’m a perfectionist and drive my family crazy with it.
  3. I adore driving but I’m the worst front seat passenger EVER.  Ask my husband.
  4. Scary films are just not my cup of tea: I’m the most helpless scaredy-cat and cry easily.
  5. OK.  I’m also SO sensitive.
  6. If you catch me playing Beethoven on the piano, don’t speak to me.  I’m just in a bad mood.
  7. One of my favourite games is blind tasting wines.  I love wine so much that I even did a diploma to have an excuse for my favourite hobby.

And now this part is difficult: to nominate 15 Award Recipients.  The following are just some of my favourite bloggers who are not only fun to read and include fabulous recipes but they’re also the most lovely bloggers who are supportive with comments and make it all seem worthwhile.  I wish I could add more…

Biren from Roti n Rice

Brandie from The Country Cook

Carolyn from Dream About Food

Choclette from Chocolate Log Blog

Christiane from The Mom Chef, Taking on Magazines One Recipe at a Time

Felice from All That’s Left are the Crumbs

Joshua at Just Eat!

Kate from Diethood

Lisa from Tarte du Jour

Lyndsey from Vanilla Clouds and Lemon Drops

Magic of Spice from The Ardent Epicure

Ms Chief from Spinney’s Cauldron

Nami from Just One Cookbook

Pauline from Mrs Mulford’s Cakes

Ping from Ping’s Pickings