okara thumbelinas/tangerine-ginger curd

Ever since Pixie and Rosie’s Putting Up event, I have wanted to try my hand at making curd. I have never eaten curd. I didn’t even know if I liked it. But one thing is true, I love anything citrus. So reading through those posts in which the authors raved about their curd creations made me drool. When Tartelette decided to host Sugar High Friday #43: Citrus (the monthly event created by The Domestic Goddess), I knew it was the perfect opportunity. That and the fact that I had a bag of tangerines that the darlings were ignoring languishing on the counter. The cookie recipe is adapted from one my mother always made during the Christmas holiday. She rolls the cookies in walnuts and puts her homemade jam in the middle.

Okara Thumbelinas •

Preheat oven to 350 degrees.

2/3 cup butter

1/3 cup granulated sugar

2 egg yolks

1/2 cup wet okara (okara that has been taken right from your machine, not dried)

1 teaspoon vanilla

1-3/4 unbleached white flour

1/2 teaspoon salt

2 egg whites, slightly beaten

1 to 1-1/2 cups finely chopped almonds

1/3 cup tangerine-ginger curd

In a large mixing bowl cream together the butter and sugar until fluffy. Add the yolks, okara and vanilla and mix well. Gradually add the flour and salt, mixing well. Shape into 3/4" balls; dip in egg whites, then roll in almonds. Place on greased cookie sheets approximately 1" apart. Press down center of cookie with your thumb. Bake for 15 to 17 minutes. Cool slightly, then move to wire racks to cool completely. Just before serving, fill centers with curd. Makes approximately 3 dozen.

Tangerine-Ginger Curd •

3/4 cup butter

1 cup fresh squeezed tangerine juice

1 cup sugar

1/4 cup fresh squeezed lemon juice

1 tablespoon ginger liquid (liquid obtained from grated ginger root that has been pressed in a sieve)

6 eggs

In a small saucepan over medium heat, combine butter, tangerine juice, sugar, lemon juice, and ginger liquid. Stir constantly (do NOT boil) until very hot and thickened slightly. Remove from heat and cool for at least 20 minutes. Meanwhile, with an electric mixer, beat eggs until thick and creamy. Add the juice mixture to the eggs, beating until combined. Put mixture back into saucepan and stir (over low heat) until very hot and thickened. Do NOT boil. Remove from heat and pour into jars (strain if you want). Keep refrigerated. Makes approximately 4-1/2 to 5 cups.