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.
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Entries tagged with 'marmalade'
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.
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.
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
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.
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.
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.
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.
This sweet, citrusy marmalade is sure brighten up any winter morning. Try it spread on buttermilk biscuits.
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.
This fine-crumbed cake is enhanced with a tangerine marmalade.
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.
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.
Another refreshing but sophisticated cocktail from The Spotted Pig. The tea acts as a bitter accent at the end of each sip.
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.
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.
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.
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.
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.
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...