BLOOD ORANGE CURD
This cake isn't as creepy as it looks: The drips are blood orange curd. The killer idea comes from California-based baker Karl Fong, who won last season's Halloween Baking Championship with a bleeding zombie cake. Just make the recipe below and spoon it over a simple vanilla-frosted layer cake.
Provided by Food Network
Categories dessert
Time 20m
Yield 1 cup of blood orange curd
Number Of Ingredients 0
Steps:
- Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
- Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
- Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.
BLOOD-ORANGE CURD
This citrus curd is a component of the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake, but you could make it on its own for a festive spread for layer or pound cakes or scones. The curd will keep, refrigerated, for a few days.
Provided by Melissa Clark
Categories jams, jellies and preserves
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.
- Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams
BLOOD ORANGE BUTTERSCOTCH MERINGUE PIE
With a snappy filling of blood orange curd that's crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can't find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Categories pies and tarts
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
- Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
- In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in the orange and lemon juices, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
- Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
- As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
- Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick, fluffy and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned, about 8 to 12 minutes.
- Allow to cool completely and top with more orange zest before serving.
MERINGUE-TOPPED BLOOD-ORANGE CURD CAKE
This is a layer cake in the loosest sense of the term. The cake looks like a giant toasted marshmallow, and beneath its swirled meringue are layers of orange spongecake and blood-orange curd. If your kitchen lacks a blowtorch for toasting, broil the finished cake until the meringue turns golden brown.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Bring a pot of water to a simmer. Line two 8-inch cake pans with wax or parchment paper. Grease paper and dust with flour.
- In a stainless-steel bowl, whisk together eggs, sugar and zest. Set bowl over simmering water, and whisk constantly until mixture is warm to the touch.
- Remove from heat, and beat with an electric mixer until light colored and triple in volume, about 5 minutes.
- Sift together flour, cornstarch and salt. Resift over the egg mixture in three additions, folding after each addition. Fold in melted butter.
- Pour mixture into cake pans. Bake about 20 minutes, or until cake springs back to the touch. Remove pans to a wire rack, and let cool slightly. Run a knife around edges of pans, and invert layers onto racks to cool completely.
- Spread blood-orange curd between layers. Frost cake with meringue. Using a blowtorch, toast meringue until golden brown. (Or preheat broiler or oven to its highest setting, and broil or bake cake until meringue is golden brown. Watch carefully, it happens fast.)
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