sweets

Satsuma Honey Curd

Satsuma Curd

I've been dreaming about a bit of sunshine on this very foggy day. It sure has been a rainy season this late winter here in Oregon. This bright, flavorful and sweet satsuma curd will take the winter blahs away! Like most of my recipes, this started as a daydream-  I kept thinking of bright oranges and ways to use them in a recipe. 

I absolutely adore tea parties, and I love the scones and lemon curd that come along with them. I had seen lime curd and lemon curd, but never a beautiful orange curd. So, I decided to give it a go and ended up with this brilliant result. 

I just love the sweet taste of the honey and the flavor of the satsuma orange in this curd. Best of all this recipe is dairy free and doesn't contain any refined sugars. It is great as a spread on a gluten free scone, pancakes or even atop some delicious coconut milk ice cream! Amazing! 

I hope that you bring a little sunshine into your life today with this recipe! 

Satsuma Honey Curd

3 egg yolks

1/2 cup honey

1/4 cup satsuma orange juice (fresh) 

1/4 cup coconut oil

1 teaspoon satsuma zest

1. Combine the egg yolks (save the whites to make meringues later), honey, satsuma juice, and coconut oil in a small saucepan. 

2. Heat and whisk over medium heat until the curd thickens or it reaches 180F on a candy thermometer. I like to use my "laser thermometer" because it is much easier to handle and doesn't fall over in the pan. I highly recommend it! 

3. Take the curd off the heat and stir in the satsuma zest. 

Once cooled the curd will thicken up more and you can use it for: 

scones

pancakes

over coconut milk ice cream

as a filling for meringue shells

And much more! 

For more delicious recipes you can check out my cookbook on Amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487785930&sr=8-1&keywords=recipes+for+a+cheery+life

Triple Berry Cobbler with Scone Topping

Gluten Free/Dairy Free Triple Berry Cobbler

Summer berry season is my very favorite season of all here in Oregon! I am a crazy berry picker. If you left me to my own devices I would spend day and night picking berries. I get in a "zone" and just keep picking! It all started when I was a toddler, in a backpack on my Dad's back when we were camping up at Olallie Lake one year. I kept tugging on his hair so that I could get down and pick "bays!" "bays" as I called the berries! I would be so obsessed with berry picking from then on. As I got older each year as we would take our yearly camping trip there I would make sure to pick lots of berries and save a certain amount for huckleberry pancakes- the ultimate treat of the summer. 

 I now have a lot of berries in my freezer from my berry picking escapades this summer waiting to turn into delicious concoctions like this berry cobber that I made for the 4th of July celebration! Yay! 

This cobber can be decorated in any way, for any holiday and is so delicious! I love how the honey in the filling brings out the best flavor in the berries and the soft scone topping with the slight crunch from the polenta finishes off the dessert just right. 

 

Triple Berry Cobbler with Scone Topping

Filling: 

6 cups frozen berries (I used 2 cups raspberries, 2 cups strawberries and 2 cups blackberries)

1/2 cup honey

3 tablespoons tapioca flour

1 teaspoon vanilla extract

1 teaspoon cinnamon

Mix all of the the above ingredients in a large bowl. Then, transfer to a 10" ceramic pie pan. 

 

Scone Topping:

1/2 cup polenta (cornmeal) 

1 1/2 cups gluten free flour mix (I like Namaste brand often sold at Costco) 

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup organic sugar

1 tablespoon baking powder

1/3 cup coconut oil

1 cup full fat coconut milk

+ extra sugar for sprinkling on top.

1. Mix all of the dry ingredients in a medium bowl with a wire whisk. 

2. Add in the coconut oil at room temperature in small chunks. Mix together with your fingers to work in the lumps of coconut oil. Some lumps will remain. 

3. Stir in the the coconut milk to form a dough. 

4. Sprinkle a rolling surface with tapioca flour or gluten free flour mix. Roll the dough into a ball. Roll it out into a circle with a rolling pin. 

5. Carefully place the circle on top of the berry mixture in the pie pan. You may use cookie cutters to cut holes in the dough in a decorative pattern. Brush the top of the cobbler with some water and sprinkle some organic sugar on top. 

6. Bake the cobber at 350F for about 35-40 minutes or until the berry mixture is bubbling and the topping is golden brown. 

Let cool a bit and enjoy!