Satsuma orange curd
as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery
Ingredients
- 7 egg yolks
- 1 ½ cups sugar
- ¾ cup cold cubed butter
- 1 whole egg
- ¾ cup fresh squeezed satsuma juice
- Zest of two oranges
- ¼ cup MH orange Muscat
Instructions
- Combine the egg/yolks, sugar, juice, zest, and wine in a bowl
- Cook over a water bath stirring constantly until mixture starts to thicken 7-10 minutes
- When the curd sticks to the back of a spoon its ready
- Remove bowl from heat and stir in butter one cube at a time till all blended
- Transfer to a clean bowl and cover with plastic wrap, making sure to have plastic in contact with the curd. This will stop a skin from forming.
- Cool in fridge
- Once cool transfer to clean glass jars and store in fridge up to 3 months
Notes
"This curd can be used in tarts or on its own. My parents ate lemon curd on toast. The options are endless, plus it can make a wonderful holiday gift." - Chef Shepley
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.