Featured Recipe

Tamarind Blood Orange Curd

•	1 1/2 cups granulated sugar
•	9 egg yolks
•	5 tbsp. Culinary Traditions™ Blood Orange Concentrate,  thawed
•	1 cup Culinary Traditions™ Tamarind,  thawed
•	2 oz. butter
Method:
1.	Fill a 4 qt. saucepot halfway with water and bring to a boil.
2.	Combine all ingredients, except butter, into a stainless steel bowl that is large enough to sit on top of the saucepot.
3.	Place the bowl over the saucepot and stir with a wooden spoon or rubber spatula until the mixture reaches 170° F.
4.	Remove bowl from heat and stir in butter until well combined.
5.	Strain through a chinois into a storage container.
6.	Place plastic wrap directly on top of the curd to prevent a skin from forming.
7.	Refrigerate until cool.