I am so happy to feature Kate of Diethood as a guest poster! Kate is, easily, the cutest person I’ve ever met, and you’ll see that soon with her adorable post. She is always posting the most delicious AND healthy recipes on her site and I’m always so excited to check out what she has in store next! Thank you Kate, your kindness means the world to me!
Ta Dam Dam Dam! Ta Dam Dam Dam! I hear wedding bells!
Hello Nutrition For Us readers! I am Katerina (Kate) Petrovska, author of Diethood.com.
When I read Claire’s email about doing a guest post for her, I was over the moon! I was so excited that she had thought of me to do a guest post for her during this special time in her life.
Thank you, Claire, for the honor – it means a lot to me.
The day after I received her invite, I began to think about what I was going to prepare for my guest post. I was going through all these recipes in my head and I could not choose which one I wanted to do. Then I noticed a pattern on Nutrition For Us; Claire likes sweets!
Thus I began to play around and I finally came up with something that’s going to knock the veil off her head; Orange Curd Mini Pies!
These are extremely easy to make because a) the orange curd is done within 10 minutes, and b) you don’t have to make your own pie crusts; Keebler took care of that! I used Keebler’s Mini Graham Cracker Pie Crusts to keep things a bit simpler.
Orange Curd Mini Pies
(Recipe courtesy Emeril Lagasse, from Emeril’s Farm to Fork)
You will need:
- 1 1/2 cups freshly squeezed orange juice (about 3 to 4 oranges)
- 6 large egg yolks
- 6 tablespoons sugar
- 2 teaspoons grated orange zest
- 4 tablespoons cold margarine, cut into pieces (you can also use unsalted butter)
- 6 Mini Graham Cracker Pie Crusts
- Pour the freshly squeezed orange juice in a small saucepan and set it over medium-high heat.
- Reduce the orange juice to 1/2 cup. Use a measuring cup intermittently to check your volume.
- Set aside to cool slightly.
- Fill a small pot one-third of the way with water and bring to a boil.
- In a medium sauce pan, whisk together the yolks, sugar and orange zest.
- Slowly add in the reduced orange juice while whisking continuously until completely incorporated.
- Set the sauce pan over the pot of simmering water. Reduce the heat to medium low.
- Whisk constantly for 8 to 10 minutes, or until curd thickens.
- Remove the curd from the heat and stir in the margarine.
- Strain the curd through a fine mesh sieve into a metal bowl or pan set over a bowl of ice water. Stir the curd occasionally until cool; this will take about five minutes.
- Spoon the curd into the mini pie crusts.
- Cover with plastic wrap, and refrigerate until well chilled.
- Before serving, garnish with powdered sugar.
- Use within one week.
And, Congratulations to Claire & Her Mister! Cheers!