Loganberry Curd

Loganberry Curd Recipe from Jordan - Ingredients: Loganberries, Lemon Juice, Sugar, Butter, Egg Yolks

Region / culture: Jordan | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Loganberry curd is a delicious and versatile spread that can be used in a variety of ways, from topping toast to filling pastries. This recipe combines the tartness of loganberries with the richness of butter and egg yolks to create a smooth and creamy curd that is sure to impress.

History

Loganberries are a hybrid fruit that was created in the late 19th century by crossing a raspberry with a blackberry. The fruit is known for its deep red color and tangy flavor, making it a popular choice for jams, jellies, and curds. The exact origins of loganberry curd are unclear, but it is likely that the recipe has been passed down through generations of home cooks who appreciate the unique taste of this fruit.

Ingredients

3 cups of loganberries
0.25 cup of lemon juice
0.25 cup of sugar
1 cup of unsalted butter
3 egg yolks

How to prepare

If the berries are not sweet enough, puree the loganberries, combine them with the lemon juice and sugar, if needed.
Place the loganberries in a saucepan and simmer for about 5 minutes, then strain them through a mesh sieve.
Transfer the strained loganberries to a blender or food processor.
Melt the butter in a saucepan until it starts to bubble.
While the machine is running, slowly drizzle in the melted butter.
Return the mixture to the saucepan.
In a mixing bowl, beat the egg yolks.
Add 3 or 4 tbsp of the loganberry mixture to the beaten egg yolks and blend well.
Pour the egg yolk and loganberry mixture into the saucepan with the rest of the loganberry mixture.
Over very low heat, stir the mixture continuously until it thickens, which should take about 10 or 15 minutes.
Allow the mixture to cool, then refrigerate it.

Variations

For a twist on this classic recipe, try using a different type of berry, such as raspberries or blackberries, in place of the loganberries. You can also experiment with adding spices like cinnamon or nutmeg for a unique flavor profile.

Cooking Tips & Tricks

When making loganberry curd, it is important to strain the berries after simmering them to remove any seeds or pulp. This will ensure that the curd has a smooth texture. Additionally, be sure to stir the mixture constantly while it is thickening to prevent it from sticking to the bottom of the pan.

Serving Suggestions

Loganberry curd can be spread on toast, scones, or muffins for a delicious breakfast treat. It can also be used as a filling for tarts or cakes.

Cooking Techniques

The key to making a smooth and creamy curd is to cook it over low heat and stir constantly. This will help prevent the eggs from curdling and ensure that the mixture thickens evenly.

Ingredient Substitutions

If you don't have loganberries on hand, you can use any type of berry in this recipe. You can also substitute the lemon juice with lime juice for a slightly different flavor.

Make Ahead Tips

Loganberry curd can be made ahead of time and stored in the refrigerator for up to a week. Simply transfer it to an airtight container and chill until ready to use.

Presentation Ideas

Serve loganberry curd in a small dish with a dollop of whipped cream and a sprig of mint for a beautiful and elegant presentation.

Pairing Recommendations

Loganberry curd pairs well with a variety of foods, including scones, pancakes, and yogurt. It can also be used as a filling for cakes or pastries.

Storage and Reheating Instructions

Store leftover loganberry curd in an airtight container in the refrigerator for up to a week. To reheat, simply place the curd in a saucepan over low heat and stir until warmed through.

Nutrition Information

Calories per serving

Each serving of loganberry curd contains approximately 200 calories.

Carbohydrates

Each serving of loganberry curd contains approximately 10 grams of carbohydrates.

Fats

Each serving of loganberry curd contains approximately 15 grams of fat.

Proteins

Each serving of loganberry curd contains approximately 2 grams of protein.

Vitamins and minerals

Loganberries are a good source of vitamin C, vitamin K, and manganese. These nutrients can help support a healthy immune system and promote bone health.

Alergens

This recipe contains dairy (butter) and eggs, which may be allergens for some individuals.

Summary

Loganberry curd is a rich and flavorful spread that is high in fat and calories. However, it also contains important nutrients like vitamin C and vitamin K.

Summary

Loganberry curd is a delicious and versatile spread that is easy to make at home. With its tangy flavor and creamy texture, it is sure to become a favorite in your kitchen.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the yellowed pages, I came across a recipe for Loganberry Curd that caught my eye.

I had never heard of loganberries before, but the description in the recipe intrigued me. The tangy-sweet flavor of the berries combined with the rich, creamy texture of the curd sounded absolutely delicious. I knew I had to try making it.

I set out to find loganberries, and after a bit of searching, I finally found them at a local farmer's market. The berries were a deep, dark purple color, and they had a sweet scent that made my mouth water. I bought a basketful and hurried home to start on the curd.

The recipe was simple enough, calling for just a few basic ingredients: loganberries, sugar, butter, eggs, and lemon juice. I followed the instructions carefully, simmering the berries with sugar until they were soft and juicy, then straining out the seeds to make a smooth puree.

Next, I whisked together the puree with beaten eggs and lemon juice, then added in the butter to create a velvety smooth curd. The vibrant purple color of the loganberries mingled with the golden hue of the eggs, creating a beautiful swirl of colors that made my heart sing.

As the curd cooked on the stove, filling the kitchen with a sweet, fruity aroma, I couldn't help but think back to my own grandmother and the recipes she had passed down to me. She had always been an incredible cook, with a talent for creating dishes that were both comforting and delicious. I remembered the hours we had spent together in the kitchen, her hands guiding mine as we stirred, chopped, and baked our way through countless meals.

When the curd was finally ready, I poured it into jars and sealed them tightly, feeling a sense of accomplishment wash over me. I knew that this recipe would become a staple in my own kitchen, a link to the past that connected me to my grandmother and all the generations of cooks who had come before me.

I shared the Loganberry Curd with my family that evening, spreading it on warm scones and watching as their faces lit up with delight. The tangy-sweet flavor of the curd was a perfect complement to the buttery scones, and we all savored every bite, savoring the memories that the dish brought to mind.

Since that day, Loganberry Curd has become a beloved recipe in our family, passed down from generation to generation. It's a reminder of the power of food to connect us to our past, to nourish both body and soul, and to create lasting memories that will be cherished for years to come. And every time I make a batch of curd, I think of my grandmother and the love and care she poured into her own cooking, grateful for the gift of her recipes and the joy they bring to all who taste them.