Wednesday, March 17, 2010
The whole process was made even easier by using some lovely Grapefruit Curd I had left over from the delicious preserves workshop I attended, led by the very talented and organized Anna Colquhoun of Culinary Anthropologist.
The class lasted about 5 or 6 hours and the skill levels of attendants varied from absolute novice to very serious dabbler. Everything we made was delicious and the presentation was polished thanks to some very pretty jars and extra things from Lakeland.
We made Grapefruit Curd, Carrot Chutney, Pickled Beets, Preserved Lemons and Bitter Orange Marmalade. Some of these things will be put up for a while- the marmalade I'll save for a year and then open, the pickled beets might make their debut in the summer when it's too hot out to turn on the stove or run the oven, the curd is already eaten up and the carrot chutney, well I imagine I can break that one open sometime next month. Thanks to Anna for a great class, thanks to Riverford for getting me there!