Burned

Petunia the culinarily inclined skunk started her career making jams. But she tends to shy away from big messy fruits (see “sugar and its effects on fur”).

My project for today involved some relatively large juicy fruits: Valencia and Blood Oranges. My plan was to skin and slice them and then somehow “burn” them, although this is somewhat of a gastronomical overstatement. I wanted “burnt oranges” rather than “burned” or “charred” (or “ruined”) citrus. They were to be toppings for a version of Portuguese Custard Tart. As I had no recipes for Portuguese Custard Tart with burnt oranges I made one large tart (instead of individual tartlets as advised) with different test toppings dependant on quadrant /sector. My inspiration for this layout  was the design of desert bombing targets, images of which I’ve seen in google maps aerial photos.

Oh too too relevant metaphor. I failed. I bombed.

Ultimately there was too much custard. The custard was too sweet (and too runny). And the Valencia oranges didn’t really work out either, although they look rather nice.

I think I know how to fix the custard (not as much sugar, for a start, and make less of it, too). But I have to research the orange part more. Thrill seeker that she is Petunia suggests dipping the orange slices in some sugar and then blasting them with a blow torch. W. suggests a marmalade-like approach.

As I think about it more I realize I’m trying to mimic the marvelous Ines Rosales brand Seville Orange tortas that I’ve been eating for breakfast recently. They’re wonderful with a slice of St. Augur or some nice Talleggio, so I think less sugar is definitely the way to go. The tarts are sweet but marvelously bitter, in the way of Sevilles, too, and even with the cheese they don’t break Petunia’s rule of triangulation.

Advertisements