Grapefruit-Ginger Curd

There is drama in this week. We start with a parade into Jerusalem, with palms and Hosannas. There is a feast. The king washes the feet of his friends, and then, even after that radical display of love and humility, one of the same friends betrays him. He is arrested, tortured. The people who hailed his entry into the City of David cry in a frenzy for his execution. And then the king, speaking not a word against those who mock him, beat him, and spit on him, is nailed to a cross. The sun refuses to shine, the curtain of the temple is torn asunder, and the king dies with forgiveness on his lips.

Two days pass in darkness and despair and then, a miracle. Bearing the marks of his crucifixion on his body, the king walks again among the living. The world as we've known it is changed.

Drama.



Grapefruit-Ginger Curd
adapted from 101 cookbooks

This would make a fantastic accompaniment to Easter brunch. Serve it at home, or give it as a hostess gift. They'll be glad they invited you. This can be safely canned in a hot-water bath, too. Process in boiling water for 10 minutes. After canning, it will remain fresh at room temperature for two months. After opening, refrigerate and use within a week.

2 cups freshly squeezed grapefruit juice, strained
10 tablespoons softened unsalted butter
1 cup granulated sugar
4 egg yolks, room temperature
4 whole eggs, room temperature
1/4 teaspoon salt
2 tablespoons freshly squeezed lemon juice, strained
2 tablespoons ginger juice (press grated ginger through a fine-mesh sieve)

Simmer the grapefruit juice in a small saucepan until reduced by half. I couldn't tell by eyeballing it, so I just poured it back into the Pyrex measuring cup a couple of times until I had a cup. Allow to cool slightly.

Cream the butter in a medium stainless bowl (or the bowl of a stand mixer), and then add the sugar and beat until light and fluffy. Add the egg yolks and the eggs one at a time, beating well after each addition. Add the salt, and then the grapefruit, lemon, and ginger juices, working them in gradually.

Set the bowl over a saucepan (you can use the same one you simmered the grapefruit juice in) of simmering water, making sure the bowl doesn't touch the water, and cook, stirring constantly, until the mixture is about 166 degrees F and coats the spoon, about ten minutes. Remove from heat and transfer to jars. Process in a hot water bath if desired.

Yield: about 4 cups (2 pints). Recipe can easily be cut in half.