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<< Previous   of   Next >> Photo by Clive Street  (click to enlarge)   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Thursday, January 17, 2008 Lemon's the classic curd, other fruits weigh in What is lemon curd? Can other types of fruit be used to flavor curd, and are the recipes interchangeable? Lemon curd is a traditional English spread that's typically served with bread and scones at breakfast or afternoon tea. But its delicious uses don't stop there. Curd can be sandwiched between cookies or spooned into a tart shell. Thin curd makes a beautiful glaze when drizzled over cake. Topped with a dollop of whipped cream to cut its tartness, curd can even be enjoyed by itself. Although lemon is the most common base ingredient, virtually any fruit can flavor a curd. Standard recipes call for eggs, sugar, butter and the juice or puree of the fruit you are using (for example, mango, raspberry or passion fruit). All citrus fruits should be squeezed for their juices, while berries and melons need to be pureed. Some curds include heavy cream for added richness; lower-fat versions often employ cornstarch or pectin as the thickening agent. Curds are quite easy to prepare. The process typically involves whisking all the ingredients in a heatproof bowl and then placing the bowl over a pan of simmering water. Whisk until thick, then remove from heat (in some cases, the butter is stirred in at the very end). Curd should never be left unattended as it cooks. Start to finish, the process takes about 10 minutes. Any pieces of egg can be strained out with a fine sieve. Curd should be refrigerated after cooking, and served cold. It will stay fresh for up to three days if covered securely with plastic wrap (to keep a skin from forming on the curd, be sure that the wrap is touching its surface). If you have a lemon curd recipe that you love, but want to substitute another fruit, some adjustments will likely be required. For example, the amount of fruit may need to be increased because lemon juice is so potent. The goal is to strike the right balance between the fruit and the sugar. In the beginning, it's best to follow a recipe. To learn how to make a variety of fruit curd recipes, visit marthastewart.com and enter "fruit curd" in the search window. I'd like to do something special for my mother's 90th birthday. Do you have any suggestions? If your family hasn't already done so, I suggest you create a genealogy chart. That would be a really nice way to celebrate 90 years -- a huge milestone in anyone's life. There are lots of excellent Web sites that can help you trace your family roots. Another lovely idea is to record an interview with your mother, either by video or audio, that you'll then be able to play back at the party. Have fun with the questions. I'll bet you'll be surprised by some of her answers. Whether you go with the family tree, the interview or a combination of the two, be sure to send your guests home with copies so that they'll have their own record of the memories. Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. E-mail to mslletters@marthastewart.com. © 2008 Martha Stewart Living Omnimedia Inc.

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