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Entries tagged with 'marmalade'

Honeyed Tangerine and Lemon Marmalade From 'Whole-Grain Mornings'

Cook the Book Kate Williams Post a comment

Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter. More

Honeyed Tangerine and Lemon Marmalade From 'Whole-Grain Mornings'

Serious Eats Kate Williams Post a comment

Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter. More

Crostini With Fontina and Tomato Marmalade From 'The Glorious Vegetables of Italy'

Cook the Book Kate Williams 3 comments

The tomato marmalade in Domenica Marchetti's The Glorious Vegetables of Italy, seen here on a crostini with melted fontina, is by far the best I've made this year. It holds in perfect balance the natural sweetness of fresh tomatoes, savoriness of warm spices, and (this is key) tart bitterness of lemon zest. More

Crostini With Fontina and Tomato Marmalade From 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

The tomato marmalade in Domenica Marchetti's The Glorious Vegetables of Italy, seen here on a crostini with melted fontina, is by far the best I've made this year. It holds in perfect balance the natural sweetness of fresh tomatoes, savoriness of warm spices, and (this is key) tart bitterness of lemon zest. Marchetti includes whole swaths of peel in the preserve, enough that each bite will likely get a refreshing zing from the peel. More

Preserved: Cara Cara Orange Marmalade and Marmalade Blondies

Sweets Lucy Baker Post a comment

This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. More

Cara Cara Orange Marmalade

Serious Eats Lucy Baker Post a comment

This Cara Cara orange marmalade is all about comfort. Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. I used Twinnings Hebal Unwind, but feel free to substitute whatever you have on hand. Try it on English muffins or crumpets. More

Mandarin Lemon Verbena Marmalade with Campari

Serious Eats Stephanie Stiavetti Post a comment

Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena. More

Preserved: Tequila Sunrise Marmalade with Orange and Pomegranate

Sweets Stephanie Stiavetti 2 comments

I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila. More

Tequila Sunrise Marmalade with Orange and Pomegranate

Serious Eats Stephanie Stiavetti 1 comment

I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila. More

A Sandwich a Day: The Bonaparte at Marmalade

Chicago Josh Conley 1 comment

I'm usually of the opinion that most sandwiches are nothing if not over-dressed, but the Bonaparte is a little too Spartan even for me. More

Preserved: Halloween Orange Marmalade with Black Sesame Seeds

Sweets Stephanie Stiavetti Post a comment

The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More

Halloween Orange Marmalade with Black Sesame Seeds

Serious Eats Stephanie Stiavetti Post a comment

The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More

Oxtail Marmalade

Serious Eats Chichi Wang Post a comment

I bet you thought you'd never utter "oxtail" and "marmalade" in the same breath. It is a sweet dish, sweetened with brown sugar and rich with red wine and red wine vinegar. There is something distinctly jam-like, I'll admit, about spreading the oxtail on toast. More

The Nasty Bits: Oxtail Marmalade

The Nasty Bits Chichi Wang 2 comments

I bet you never thought you'd utter oxtail and marmalade in the same breath. It is a sweet dish, sweetened with brown sugar and rich with red wine and red wine vinegar. There is something distinctly jam-like, I'll admit, about spreading the oxtail on toast. More

Preserved: Meyer Lemon Marmalade

Sweets Lucy Baker 3 comments

This simple Meyer lemon marmalade showcases the fruit's bold, bright flavor, and it's the ideal topping for blueberry muffins or cornbread. Sometimes, I can be a lazy eater. Picking the meat out of Maryland crabs can be such a bother. Ditto for stripping every last bite off a Buffalo chicken wing. But when it comes to seeding a Meyer lemon (which can contain up to 10 seeds), I believe it's well worth the effort. More

Meyer Lemon Marmalade

Serious Eats Lucy Baker 4 comments

Somewhere between a conventional lemon and a mandarin orange, the Meyer lemon is plump, juicy, and surprisingly sweet. This simple Meyer lemon marmalade showcases the fruit's bold, bright flavor. Try it with blueberry muffins or cornbread. More

Preserved: Honey-Tangerine Marmalade

Sweets Lucy Baker 1 comment

As you may have noticed, I've been making a lot of marmalades recently. That's for two reasons. First, it's peak citrus season, and the markets are filled with gorgeous blood oranges, ruby red grapefruits, and tart lemons. Second, nothing brightens up a chilly winter morning quite like a slice of toast (or better yet, a biscuit) slathered with sunny, tart marmalade. This honey-tangerine version is no exception. More

Honey-Tangerine Marmalade

Serious Eats Lucy Baker 2 comments

This sweet, citrusy marmalade is sure brighten up any winter morning. Try it spread on buttermilk biscuits. More

The Brunch Dish: The Mayan Omeletta at Marmalade

Chicago Anna Deem Post a comment

When you eat brunch every week like I do, the same egg benedicts and Denver omelets get tired real fast. Marmalade's brunch menu takes those favorites and puts their own spin on them, serving up one of the most inventive brunches in the city. More

Preserved: Blood Orange Beaujolais Marmalade

Sweets Lucy Baker 1 comment

Every winter I look forward to the arrival of blood oranges at the market. This year I was rather impatient, popping in to my favorite produce place every few days to ask, "Are they here yet?" You see, I've been itching to make blood orange marmalade for months now, and I was beginning to worry it might not happen. But then this week, finally, there they were. More

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