Comments on: Stilts, Gooseberries, And A Spud For All Seasons

By: FoodFight.ie › Red And Berried

FoodFight.ie › Red And Berried — Wed, 22 Jul 2009 20:04:35 +0000

[...] was while I was in the process of scoffing my gooseberry curd, that it occurred to me that tangy redcurrants might play well in curd [...]

By: Red And Berried

Red And Berried — Wed, 22 Jul 2009 15:29:27 +0000

[...] was while I was in the process of scoffing my gooseberry curd, that it occurred to me that tangy redcurrants might play well in curd [...]

By: Daily Spud

Daily Spud — Wed, 08 Jul 2009 09:46:39 +0000

Ah, gooseberries are wonderful Maggie – I love them. Mostly I would just eat them simply stewed (though they do need quite a bit of sugar added) and they also make for lovely jam. The curd was a new one for me, but I would definitely make it again.

By: Maggie

Maggie — Wed, 08 Jul 2009 02:01:24 +0000

I never buy gooseberries because I have no idea what to do with them but this sounds wonderful!

By: Daily Spud

Daily Spud — Sat, 27 Jun 2009 07:41:31 +0000

Jenni: fantastic, for my next attempt at curd I will be equipped with science – and I do believe there was an instant read thermometer in that IFBC goodie bag, so I shall be equipped with that too :)

French Cooking: welcome! There certainly are some varieties that turn red, though my childhood memories are filled with gooseberries that were decidedly green…

Lori: wow – gooseberry flavoured beer, that is certainly a new one on me; I’ve certainly come across red gooseberries but it seems to me that the green ones are more common here, or maybe that’s just because that’s what my parents always grew (and, likewise, turned into jams and pies, among other things)

By: Lori

Lori — Sat, 27 Jun 2009 01:58:44 +0000

My Dad has always had a couple gooseberry bushes in his garden, which my mom usually turns into jam or pie. I’m not familiar with curd, but it sounds wonderful. I was interested to see the mention of the red ones in the comments. In Brazil they have ice cream and and even beer flavored with what translates to gooseberry, but it is red and I had never experienced those until moving here.

By: French Cooking for Dummies

French Cooking for Dummies — Fri, 26 Jun 2009 22:03:14 +0000

Wow…I haven’t had gooseberries for so long!…I used to eat them in my grandparents’ garden, they were red ones in my memories :-D The jam sounds delicious.

By: Jenni

Jenni — Fri, 26 Jun 2009 19:16:29 +0000

An instant read thermometer is a good friend to have when making curd, especially if you’ve not made it before. You want the temp to get up to about 160-162F (about 71C). If you don’t have a thermometer, the best way to tell is, over direct heat (takes less time), whisk like crazy the whole time. It will get all foamy and frothy. As it thickens the foam will start to dissipate–it will look like it’s going down a drain (the whole whisking thing, you know). When it’s at the right temp, all the foam will magically be gone. Then you’ll know it’s thick enough. Strain immediately and whisk in the butter. :)

By: Daily Spud

Daily Spud — Fri, 26 Jun 2009 16:43:57 +0000

Reeni: maybe you’ll have to come to Ireland to sample some!

Jenni: thanks for having a looksee, chef – yep that’s a lot more eggs alright; I was interested in the heat bit too – when I was cooking it, I was wondering if a bit more heat (and constant whisking) would have been the way to go; anyway, next time out, I’ll try with more yolks and maybe some more heat and whisking and see how I go;

gastroanthropologist: swirled into vanilla ice cream would be lovely – hope you find more green gooseberries so you can try that out!

Sophie: oh enjoy – I do hope you like it!

By: Sophie

Sophie — Fri, 26 Jun 2009 13:21:43 +0000

MMMM..I am so glad that you have made a gooseberry curd because
I have some good gooseberries & i didn’t know what to do with them! Thanks for this lovely apart curd recipe: it looks divine!!
I will make some today! Thanks so much!