Categories
Recipes

Sunburst Yogurt

Have you ever tried Lemon Curd Yogurt? This is going to be your new favorite way to flavor plain yogurt for dessert.

Stowed away in my closet, in the farthest reaches of where the walls meet, a winter coat enclosed in a zippered bag waits. Nestled nearby, snow boots that are nearly good as forgotten, might as well yell that they still reside with me. It’s been almost a decade since I attended New England in the winter and summer for my poetry MFA, but I can almost hear the slight crunch of snow compacting underfoot. The break of seasons gives a natural rhythm to the year and even though winter sometimes can take its time finishing its lap, there is something whimsical about a world bathed in fresh snow and diffused light. Living in the golden state, we forget what winter can mean. For us, on good years, we can expect rain. And this year, days three and four involved climes of mid-seventies weather. So, I’m dedicating this recipe to my friends and family entrenched in a winter wonderland. Think of it as a love letter from California.

Do you have a buddha's hand? Zest it and mix it into lemon curd yogurt for a dreamy treat.

Winter sun for us means bright orbs of citrus that when sliced open reveal the jewel tones of gold, crimson, and copper. I have a slight obsession with one citrus in particular, a fruit so odd you might think it comical or creepy depending on how it comes to you. I dedicated a marmalade recipe to it in Steeped, sparked a hearty fascination with it candied and enrobed in chocolate, and sometimes just like to infuse it into a simple syrup with ginger. I’m teaching a cooking class on teatime around the world later this spring and while visiting the cooking school, kindly received two very unexpected gifts. You don’t expect an extra hand or two on a Monday! And so, I mused how I might best preserve their exquisite flavor and heady aroma. It doesn’t take much to get me considering curd and thus, I was reminded of my favorite way to eat yogurt in Seattle and crafted my own version. May your winter days grow shorter until spring shoots grace you with green. Until then, find bright moments of glee in a glass bowl of yogurt kissed by the sun, what I’m calling sunburst yogurt, but you can call Buddha’s Hand Lemon Curd Yogurt.

Buddha's Hand Lemon Curd Yogurt will brighten any winter day.

Buddha's Hand Lemon Curd Yogurt

Course Dessert
Servings 8

Ingredients

Buddha's Hand Lemon Curd

  • 4 large yolks
  • 1/2 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 1 Buddha's Hand
  • 1/4 cup (4 tablespoons) unsalted butter, chopped
  • 1 quart plain yogurt

Instructions

  1. Peel the Buddha's Hand. The zest is pure gold. Finely mince the peel. You should end up without 1 1/2 tablespoons of it, depending on the size of your Buddha's Hand.

  2. Set up a double boiler, placing a metal bowl or pot on top of a saucepan, set over medium heat and filled with an inch or two of water. The bowl should not touch the water. Whisk the sugar and yolks in the bowl until combined. Pour the lemon juice into the bowl and add the Buddha’s hand zest, whisking until the mixture thickens up and gets glossy, about 3 minutes. Remove from the heat and stir in the butter chunks. Pour into a container and bring to room temperature before chilling.

  3. Make the sunburst yogurt: Scoop or pour 1/2 cup of yogurt into a bowl. Spoon a tablespoon of warm citrus curd into the center of the yogurt. Using the skinnier end of a chopstick, drag the tip from the center of the curd circle, curving to the left. Continue drag-curving from the middle of the curd until you’ve made sun rays shooting out from around the curd. Then, taste a bit of sunshine.

Recipe Notes

PS- You can use whatever yogurt you'd like. I'm amenable to Greek yogurt with its thick pucker that transports me to Seattle. Or, I also like the looser cow's milk yogurt made by Straus Organic Yogurt. But, I'm a devoted fan of the lovely goat's milk yogurt from Redwood Hill Farms

PPS- Don't have Buddha's Hand on hand? (I had to do it). Feel free to add lemon zest for a basic curd or mix it up and add the zest from bergamot (if you can find some!), blood orange, cara cara, tangerines, or even clementines. I'm an equal opportunity citrus curd lover. I've also been known to make Feijoa (Pineapple Guava) Curd when it's in season.

Categories
Recipes

Buddhettes- Buddha’s Hand Orangettes

buddhettes - buddha's hand orangettes

I spied the Buddha’s Hand sitting on my friend Andrew’s counter. Amid the happy cacophony of food bloggers sprawled out in his house and front patio, I caught the words, “take one.” He didn’t have to say it twice. Off I went to survey the boxes of buddha’s hands brought by Melissa’s. Eschewing those with fingers extended, I found a single gnarled citrus that would be travel-friendly. Irvin said it looked like the buddha’s hand was shooting me the bird.  I finagled it into my bag shortly before heading to the airport. There was no surprise that security pulled my bag aside to pilfer its depths as I said, “you’re looking for the buddha’s hand.”

That first buddha’s hand sucked me in and made me a fan with its intoxicating aroma similar to a lemongrass candle that burns in Mama’s kitchen. On to buddha’s hand two and three and our house has been smelling pretty great as of late. This citrus is primarily pith, that white fibrous material that clings to the peel. Unlike oranges, lemons and numerous other citrus, there is no fruit inside. You can zest it and substitute for lemon zest or you can make marmalade using Karen Solomon’s recipe or the one in the Blue Chair Jam book.

And you can candy it… which led me to think of my favorite Parisian treat that Olga introduced me to many years ago. Wrapped in a sophisticated hot pink and black lacquered box and under gold wrapping, matchsticks of candied orange rind enrobed in dark chocolate waited. Oh Fauchon, you fool with my affections! I’ve tried other orangettes and they just don’t taste quite right. I think part of it includes the stroll up la Rue des Capucines and basking in the history of La Madeleine. Ambience plus exclusivity result in such a delicacy.

DESSERT RECIPES- buddhettes

 

[print_this]

BUDDHETTES – BUDDHA’S HAND ORANGETTES 

In my kitchen, I’m not usually a stickler for perfection. With making these buddhettes, you really do want to use matchstick shaped buddha’s hand peel. Don’t throw away the oddly shaped bits of buddha’s hand though. We are going to use them too. Set them aside until after you’ve finished dipping your buddhettes and then we can tackle them there in the note following the buddhette recipe. So hang with me and we’ll use as much of the fragrant citrus as we can. Waste not, want not, right?

  • 1 buddha’s hand
  • 1 cup sugar
  • ½ cup water
  • ½ cup good quality bittersweet chocolate

Carefully with a knife, cut the fingers off of the buddha’s hand making it easier to cut off the peel from the white pith. It’s okay if you cut off some pith with the peel since you can trim it later. As you’re cutting off the peel from the buddha’s hand, try as much as possible to cut long strips. Once you’ve cut off all the peel from the buddha’s hand, cut the long strips into matchsticks.

Let strips rest in a bowl of water on your counter overnight.

The next day, add buddha’s hand to water and let boil for 10 minutes, making sure the water is covering the citrus sticks. Drain in a colander. Let dry.

In a heavy pot, heat 1 cup sugar and ½ cup water until the sugar is dissolved. Then add the buddha’s hand matchsticks and set to simmer for 15 minutes. Stir occasionally. Remove the matchsticks and let dry. Set out a sheet of wax paper onto a countertop. Set liquid aside for the simple syrup recipe below.

In a double boiler, add in chopped bittersweet chocolate and stir until completely melted. Take off the top of the double boiler and set the bowl of melted chocolate by your candied matchstick peels and wax paper.

Dip and swirl the buddha’s hand peels into the chocolate until completely coated and then place on wax paper. Repeat until all buddha’s hand matchsticks are enrobed in chocolate. Let cool.

Keep in a tightly sealed container and in a cool location. They should keep for a week if you don’t find yourself sneaking one or a few of them at a time.

NOTE: Don’t throw away the scraps of Buddha’s Hand or the syrup prepared above to candy the rind- make Gingered Buddha’s Hand Simple Syrup!

[/print_this]

 

Categories
Notes from the Kitchen

Redo’s and Reckonings

The sun is hiding like a child playing hide and go seek. These mornings, darkness greets my lumbering body coercing its way from sleep. Along the linoleum floor in the kitchen, my feet pad and slap, as my arm reaches for the light switch.

It is morning. It is night.

Darkness stands like two bookends to each day and the sunlight has become the book I’m reading voraciously. In a week I will stumble into the yawning maw of another year. It befuddles me in the way that only the end of the year creep can. I’m doing a dance with a buddha’s hand, a different one, mind you than the one who invited me onto the floor.

We survey each other. The end I’d planned for it is not the one I’m planning to tackle after all. Sometimes it’s important to change course or let the food continue revealing and inspiring.

In poetry, the poem is often found in revision. At times, the initial poem ends up being a pre-write only, an exercise for getting at the main thing itself. Sometimes all that remains of an initial poem is a single strong line or the solid bits, underlined scraps and pieces strewn throughout. Sometimes it involves starting from the end of the poem and writing backwards. Does that make the initial poem a failure- not at all. It is a necessary thing and the departure from the original is just as important as the initial stab.

The buddha’s hand and I survey each other and I now understand what I had originally planned no longer serves.

Instead, I wait. We continue the dance.

I put the poem in the drawer for a day or two and then pull it back out, reading it again with eyes that bring a new day’s light and the two bookends of darkness as filters.

buddha's hand