Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A rich, delicately flavored grapefruit curd - perfect for filling a cake, swirling into cheesecake, slathering on toast or sneaking a spoonful.
Hibiscus keeps this pink grapefruit curd rosy. A simple recipe inspired by David Lebovitz.
A twist on a classic, replacing grapefruit for lemon and sparking it up with vanilla.
You get the lovely creaminess from the butter and yolks, a little tang from the citrus, though not quite as much as a lemon curd, then you get this interesting little bitter thing happening at end, reminiscent of a good marmalade. Quite nice really.
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