Good afternoon friend! I’m wishing you a wonderful week ahead. It is Monday, so let’s get to it. I woke up SUPER LATE today, scrambling to find my phone as a super important call was awaiting. I answered the call half asleep, half panicking. Has this happened to you before?! Please tell me I’m not the only one! Well, the call went well so I guess this Monday isn’t so bad. What was the call about you ask? That, you’ll have to wait to find out!
This week I plan to focus a bit more on you. What do YOU want out of this blog? How can I make it more accessible? What can I change about the platform that would make it easier to navigate? Would you want to be able to pin my recipes and photos to your Pintrest boards? Less emails? More emails? I want to know. Creating recipes and photographing is something I enjoy to the fullest, but being able to create for others also brings me joy. So leave me a little message if you please and tell your girl what you want to see more of, I’m all ears.
As for last week, I believe I’m getting better at managing my time. I definitely still need a TON of work, but I already don’t feel as overwhelmed. I’m knocking out my to do list and it feels GOOD. Plus I’m taking time to myself to just be, even when it’s hard to relax, I force myself to. There are moments when my brain is racing to do more when I’m sitting around chillin’, but I fight the urge to do it so I don’t overwork and burnout again. It can be tough to not feel like a hamster on a wheel when you’re working from home, but the good news is that I can fix it, all it takes is some hard work to stay conscious and mindful. So that’s a wrap for our mindful Mondays, now onto this curd!
First off, I have no idea why the pink grapefruit juice turned yellow after it was heated up. If any of you know why this happens, please let me know because I am throughly confused (and intrigued). Aside from that, this curd is ahhhhmazing. I already have two recipes coming up for you that include it, so stock up on your grapefruit stash while they’re still in season! I will be making another batch to store away when I can no longer get these pretty pink citruses. I didn’t run the curd through the sieve with this batch because I didn’t mind the zest in it, but if you want a smoother curd, do that before jarring it up. I can’t wait to share what I made with this curd and to see what you do with it! Don’t forget to tag #thebutterywhisk so I can always find your creations! Xoxo
GRAPEFRUIT CURD RECIPE
- 1 cup freshly squeezed grapefruit
- 1/2 cup granulated sugar
- 3 tbsp. grapefruit zest
- 5 tbsp. unsalted butter (room temp)
- 2 egg yolks (room temp)
- 2 eggs (room temp)
- 1/4 tsp. kosher salt
- In a medium saucepan, simmer the grapefruit juice till it is reduced by half, then set aside to cool.
- In a medium bowl, combine the sugar and zest together. Using your fingers, rub the zest into the sugar so the oils release out and the sugar becomes fragrant.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs & egg yolks, and beat to combine.
- Pour the cooled grapefruit juice into the egg mixture and beat, then return all the mixture back to the pan.
- Cook the curd on medium heat, whisking constantly until it thickens and coats the back of a wooden spoon (~10mins).
- Pour the curd into a sterilized mason jar & let it cool before putting the lid on to chill completely in the fridge.
*you can keep the curd up to 3 months unopened in the fridge, but once it is opened, it will last ~1 1/2 weeks.