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Entries tagged with 'marmalade'

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'

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

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

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

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

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

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

Blood Orange Beaujolais Marmalade

Serious Eats Lucy Baker 1 comment

This marmalade has a gorgeous, purple-crimson hue. The flavor is a bit sweeter than traditional marmalade, with notes of raspberry and wine. It would be absolutely delicious sandwiched between layers of almond or polenta cake, or try it with cornmeal biscuits. A jar would make a great Valentine's Day gift. More

Olive Oil Cake with Tangerine Marmalade

Serious Eats MarĂ­a del Mar Sacasa 4 comments

This fine-crumbed cake is enhanced with a tangerine marmalade. More

Grapefruit Marmalade

Serious Eats Lucy Baker 6 comments

This grapefruit marmalade embodies everything I love about freshly squeezed juice: the tiny bits of pulp; the citrusy aroma; and the clean, bright flavor. I kept this recipe as simple as possible, but feel free to play with the flavors. Substitute two oranges for one of the grapefruit, or toss half a split vanilla bean into the pot along with the chopped fruit. More

Lemon Ginger Marmalade

Serious Eats Lucy Baker Post a comment

Swapping lemons for more traditional oranges in this marmalade results in a spread that is exceptionally tart, zippy, and bursting with citrus flavor. Fresh and crystallized ginger add extra spice and zing. Try it over warm gingerbread or stirred into vanilla ice cream. More

PG Tipple

Serious Eats The Serious Eats Team Post a comment

Another refreshing but sophisticated cocktail from The Spotted Pig. The tea acts as a bitter accent at the end of each sip. More

Sunday Brunch: Marmalade Pound Cake

Serious Eats Sydney Oland 1 comment

Using marmalade in the batter of this pound cake, as well as a glaze, contributes a little bitter flavor to the traditional sugary pound cake, giving what can be a classically simple soft, sweet cake more dimension. More

The Secret Ingredient (Marmalade): Creamcicle Ice Cream with Chocolate Chunks

Serious Eats Kerry Saretsky 5 comments

What could be better than chocolate with orange, or creamcicle vanilla with orange? This ice cream has both: a very vanilla base with dark chocolate chunks and a ribbon of marmalade running through it. Simple, but sophisticated. More

The Secret Ingredient (Marmalade): Orange Peel Shrimp

Serious Eats Kerry Saretsky 8 comments

Citrusy, tart, sweet, savory, spicy, crispy, and meaty. This dish couldn't be any easier or tastier. A Chinese restaurant favorite comes home with a simple jar of marmalade. More

Time for a Drink: the Breakfast Martini

Serious Eats Paul Clarke 2 comments

Based on gin and flavored with the richness of orange marmalade and the crispness of Cointreau, the Breakfast Martini is particularly well suited as a brunch cocktail. More

Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches

Serious Eats Nick Kindelsperger 7 comments

What do you do with an excess of fresh ricotta? I had picked it up for some random recipe, but had kind of forgotten about the package before running into it in the fridge. Pancakes are always an option, but I was thinking about something a little more savory. I didn't want a pasta, and after searching for a while I ended up with this solution. More

Cook the Book: Balsamic Onion Marmalade

Serious Eats Grace Kang 5 comments

Lady Marmalade says YES to this condiment of condiments from Tom Colicchio and Sisha Ortuzar's ' 'wichcraft.' This is a simple twist on regular caramelized onions that manages to elevate the topping to a must-have. Yes, caramelizing onions takes a... More

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