Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Strawberry Curd

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Way before Studio Pottery became fashionable, and every Vegan café or restaurant decanted their carrot juice out of terracotta pitchers or served their bean salads on slipware plates, my mum was making fabulous studio pottery at Art School…….in the heart of the English potteries in Staffordshire; her pottery is unique and beautifully decorated in a style that might be called “Mediterranean” nowadays. I am lucky enough to have a couple of her hand-made pieces, a bowl and a delightful little plate, decorated with strawberries and strawberry leaves………with a serrated rim, this slightly “wonky” plate is one my most treasured possessions and I use it often for condiments, lemon wedges, sauces, butter, olives and light snacks. Underneath the plate are my mum’s initials, and the date she made it, 1949…….a sixty four year old plate that has family provenance and is much-loved, and used.

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

So, when I made a batch of Strawberry Curd recently, there was only one plate I had in mind to serve alongside my strawberry feast, and that was mum’s strawberry plate. Sliced baguette was buttered, and then large spoons of unctuous strawberry curd was dolloped on with gay abandon, as well as eating fresh strawberries straight from the punnet too. It seemed so right to be eating off mum’s strawberry plate, and an old silver teaspoon was also used for dolloping purposes. My vintage French jam jars were topped off with charming paper hats and the excess curd was decanted into a small glass yoghurt jar for immediate tasting purposes.

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

What could be more pleasurable than a rustic snack when served on a piece of pottery that resonates with my mum’s personality, as well as a small silver spoon that may have been “in my mouth” when I was little, in a culinary sense that is, and a large punnet of fresh, seasonal strawberries…..with fresh crusty bread. Snacks like this are organic in nature and pure (if simple) pleasures, and if you think for one minute that what you serve your food on is of little consequence, I am here to tell you that’s untrue – it matters, it’s the frame for your culinary canvas, it’s an integral part of the “serving ceremony”.

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

So, today I share not only a recipe, but a memory and an idea for simple serving pleasures……beauty is in the eye of the beholder, that much is true, but, I hope that you may also fall in love with my mum’s little strawberry plate, in all its simplicity with future hope etched in each and every strawberry leaf…….and the strawberry curd? It is divine, easy to make and packed full of plump seasonal strawberries, my hen’s free-range eggs and creamy local butter. I have now made this strawberry curd twice and both times it disappeared in a trice, gobbled up by friends and family alike – served on scones, toast, fresh baguette, crumpets as well as being mixed with freshly whipped cream for a seasonal “fool”.

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

I find that if the strawberries are puréed enough, than there is no need to “sieve” the seeds out, as there are none left! The curd that is shown in my photos were made with “unsieved” strawberries and as you can see, the strawberry curd is creamy and smooth with no seeds. This recipe was an experiment and based on several recipes for lemon, orange and raspberry curd….for more wonderful curd recipe ideas, I can recommend Vivien Lloyd’s new eBook Fruit Curds – Make and Bake, which, I reviewed last week here: Review & Giveaway: Fruit Curds: Make and Bake – Win a Preserves Workshop with Vivien Lloyd. You can also enter a very special Giveaway I am hosting  to win a day’s workshop making preserves with Vivien.

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

I hope you have all had a wonderful weekend and DO try this Strawberry Curd recipe, it is delectable and packed full of the very essence of strawberries…….I am planning a strawberry and vanilla curd next week.  See you later, with new recipes, photos from a day with Sarah Raven at Perch Hill, cakes from the first Scarborough Clandestine Cake Club as well as a spicy secret recipe tomorrow! Karen 

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Strawberry Curd

Serves 3 x 225g pots
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Allergy Egg
Dietary Vegetarian
Meal type Breakfast, Condiment
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Easter, Valentines day
Region British
By author Karen S Burns-Booth
A stunning fresh strawberry curd, which is easy to make and delicious when served with toast, crumpets, scones, muffins or when used in cakes, bakes and desserts. Try to use fresh, local strawberries when they are in season, as the flavour is much more intense and there is less water content in them. This pretty curd makes wonderful gifts and would be perfect as part of a cream tea.

Ingredients

  • 225g fresh strawberries (wiped clean and hulled)
  • finely grated zest and juice of 1 small lemon
  • finely grated zest and juice of 1 small orange
  • 315g caster sugar
  • 125g butter (cubed)
  • 4 large free-range eggs

Note

A stunning fresh strawberry curd, which is easy to make and delicious when served with toast, crumpets, scones, muffins or when used in cakes, bakes and desserts. Try to use fresh, local strawberries when they are in season, as the flavour is much more intense and there is less water content in them. This pretty curd makes wonderful gifts and would be perfect as part of a cream tea.

Directions

Step 1 Purée the prepared strawberries in a food processor; you can sieve the pips out if you wish, but I find that if you purée it enough, there are no discernible pips left.
Step 2 Put the strawberry purée in a glass bowl that sits snugly over the top of a saucepan with simmering water (a bain-marie) and add the lemon and orange zest, juice, sugar and butter.
Step 3 Beat the eggs and then add them to the bowl with the rest of the ingredients. Stir well and continue to stir (or whisk) the mixture of the simmering water until it thickens. This can take up to 10 minutes - the curd is cooked when it coats the back of a spoon.
Step 4 Pour the cooked curd into sterilised jars, and then allow to cool before sealing with cellophane covers or clean lids.
Step 5 Store in the fridge for up to 2 4 weeks.
Step 6 Serve with toast, muffins, crumpets, fresh bread or use in cakes and bakes. Also wonderful when added to whipped cream and served as a dessert - top with fresh strawberries.
Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

What’s your favourite way to eat strawberries?

Au natural, with cream or in cakes or bakes?

 

Comments

  1. says

    Simple is always best, it leaves you relaxed to enjoy food like it should be enjoyed.
    How wonderful it must be that moment when you get out your mothers pottery and how beautiful is thay strawberry plate, just stunning.
    A memory to treasure.

  2. says

    I love the idea of fruit curds. I can imagine so many uses for it (beyond eating it straight from the jar!)
    I have been thinking about making some rhubarb curd so will use your recipe as a base
    Great photos as always

  3. says

    I can almost smell the strawberries! I can’t wait for them to be in season – it still seems a long way away in Scotland. Vohn x

  4. says

    oh I’ve been waiting patiently for you to post this recipe and i’m so glad you finally have. I can only but imagine the incredible taste and am now thinking of other curds to make too…. simply glorious and STUNNING photo’s too, so summery I just want to lay here and soak it all in x

  5. says

    Beautifully bright curd, perfect for summer. Love the story of your plate, items that hold more than beauty are definitely things to be treasured.

    • says

      Thanks Vivien, and I value your “critique” too…..and if there are any tweaks I need to make, please let me know. I was VERY pleased with this however, but I will wait to see what you think! Karen

  6. Ronni says

    My favorite way to eat strawberries is au natural, when they are super ripe. They are also great in salads. The strawberry curd looks amazing, will have to give it a try.

  7. Sarah Davies says

    I’ve never thought of making Strawberry curd before. It sounds wonderful. I’m going to have to make some now.

  8. Lisa Williams says

    This is such a clever idea I had no idea you could make anything other than citrus curds Thank you :)

  9. says

    This is such a beautiful post Karen. I love using kitchenware that has family significance; I’ve got a tiny pewter spoon that used to belong to my mother’s sugarbowl. The bowl itself is still at my mother’s house but I use the spoon in my food photography as something personal to me. I’ve never made strawberry curd before. I love the idea though… the beautiful rosy hue looks gorgeous in your vintage French jars! I’ll definitely be making this as soon as fresh Australian strawberries appear on our shelves again. We’re heading into winter now so unfortunately I’ll just have to wait til September! Thanks for the gorgeous recipe. This is my first visit to your blog… it’s beautiful.

    • says

      Hello again Laura, I MUST come and visit your blog, as I see you have one too…..and thanks for sharing your pewter spoon memories, as well as commenting on my strawberry curd. Do let me know if you make this curd, it is easy and I am planning on making another batch myself soon, Karen

  10. Naomi Buchan says

    I’ve never heard of strawberry curd before, think i’d try this as a cake filling x

  11. says

    I made this today Karen & oh my, it is sooo delicious. I’ve eaten about a quarter jar, straight from the jar with a spoon! You said it made a lovely gift, so I made a jar for my daughter – not sure if I will manage to actually give it away to her though! ;-)

  12. Tracy Nixon says

    Thanks for the recipe share! My aunt loves making jams and curds so I have sent her this one to try! Hopefully she will make me some lol! G+’d!

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