One of the fantastic things about living in the city is accessibility to rich cultural experiences. Yesterday, we had a family trip to the Chicago Cultural Center to attend the Chinese New Year Celebration. It was a beautiful display of dance, martial arts, and music.
No surprise, the boys were very taken with the dragon dance and martial arts dancing. There was much reenactment throughout the rest of the afternoon. I can now claim the skill of reading textbooks while chanting a drum rhythm.
Today, as we enjoyed a snack of vegan blood orange curd spread on fresh baked biscuits, we recounted our favorite parts of the performances yesterday. The tales were movement filled. The snack was well accented with the subtly sweet orange curd. This curd spread was silkier in mouth feel than the creaminess of an egg and butter version. It a delightful, lighter alternative to traditional curd.
This last round I used blood oranges and the color of the cream is so lovely. The process is rather simple. Slice and juice your citrus. Reduce the juice to heighten the flavor. Zest in an orange peel to get a hint of sweet, floral aspect. Then sweeten with your choice of sweetener. In a measuring cup, dissolve cornstarch in cold milk before adding to the juice. Warning: be vigilant while stirring because the cream will thicken very quickly. Once it does, it ready to remove from heat, cool, and store or use immediately.
Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more. Even by the spoonful, no judging here.
Hope you have a chance to try this recipe soon. I’d love to see the results. Be sure to tag MamaSparrow on social media.
Yields 1 generous cup
Silky vegan orange curd. Flecked with the subtle floral sweetness of orange zest. Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 cup freshly squeezed orange juice (3-4 oranges; blood oranges produce a lovely color)
- ¾ cup non-dairy milk
- 3 Tbs. cornstarch
- ½ cup sugar or ¼ cup honey for non-vegans
- Zest of one orange
- In a small saucepan, over medium-low heat, reduce the orange juice to about half the volume.
- While the juice is reducing, measure the milk in a liquid measuring cup. Whisk the cornstarch in the milk till it dissolves. Set aside.
- Once the juice is reduced, add in the sugar and zest. Stir just until the sugar dissolves. Add the milk mixture to the saucepan and use a spatula to mix. Keep on medium-low heat and mix constantly until the texture thickens quickly. If the mixture starts to bubble before thickening, reduce the heat slightly. Once it does thicken, it will be very sudden so stay with you pan. Once the mixture is thickened remove from heat and allow to cool enough to store in a jar or use immediately.
- Curd will store in the refrigerator for 1 week or freezer for 3 months. Some settling will occur, give the curd a stir to re-incorporate separating liquids.