AwesomeBites

Tag: marmalade

  • Roast Chicken with Rosemary and Orange Marmalade

    Roast Chicken with Rosemary and Orange Marmalade

    Ingredients
    •2 whole 2-pound chickens
    •¼ teaspoon salt
    •¼ teaspoon pepper
    •3 tablespoons olive oil
    •2 tablespoons fresh rosemary leaves
    •6 tablespoons Grand Marnier (or Wild Turkey with 1 T marmalade)
    •3 tablespoons fresh orange juice
    •2 tablespoons brandy
    •2 tablespoons butter
    •4 tablespoons Chicken Stock
    1/4 cup Orange marmalade
    Directions
    Split the chickens into halves. Cut out the backbones and remove the breastbones and ribs with your fingers and a paring knife. Blend the salt and pepper, and season the chickens inside and out.

    Preheat the oven to 500° F.

    Place the chickens skin-side down in a hot, dry 14” ovenproof skillet and brown 5 minutes. Turn the chickens and brown 5 minutes longer, then add the olive oil. Transfer the skillet to the preheated oven and roast the chickens 30 minutes, turning them occasionally. Remove from the oven, drain off all fat, and add the remaining ingredients to the pan. Place over high flame and cook 2 minutes, frequently basting and occasionally turning the chickens. Transfer the birds to serving plates and spoon the pan sauce over them. Glaze the chicken with the marmalade about 10 minutes before removing from oven.

    You can use just about any jam as a glaze/marinade on savory items.

    I like plum, apricot, orange and cherry best for chicken. A sweet/tart marmalade is nice on salmon.

    Give it a try.
    If you want to just do dinner for two try the following:

    2 Chicken Breasts
    Jam/Jelly spread over the meat. Bake at 400 degrees about 35 minutes until done.

    Use leftovers on salad the next day for lunch.

  • Tomato Onion Marmalade

    Tomato Onion Marmalade

     As if yet, I have not made my own ketsup, but this makes me want to because you get to control the flavors.  Hmmm, am I a control freak?  Perhaps. 

    1 sliced onion

    2 sliced tomatoes

    2 T balsalmic vinegar

    4 T brown sugar

    1 tsp Thyme

    1 tsp ground black pepper

    1 tsp salt     

    Saute onions until they are translucent, add fresh tomatoes, brown sugar, vinegar, thyme, salt and pepper.

    Enjoy

  • Ruby Red Grapefruit Pomegranate Marmalade – 1st Place Winner

    Ruby Red Grapefruit Pomegranate Marmalade – 1st Place Winner

    My Mom would be so proud.  Isn’t it incredible that we want our parents to be proud even after we are adults.

    Did someone say competition?

    I remember my Mom canning, the hot stove, the steam, the hot jars, her apron snugged at her waist. All moves were with purpose, she seldom wasted a step. I was excited to find out my grapefruit pomegranate marmalade won 1st Place at the 2010 Ventura County Fair. I wish I could tell my Mom! I assume she knows and is smiling from ear to ear.

    This marmalade has the tartness and sweetness from the ruby red grapefruit, and yet when you add the pomegranate, the color enhancement is magnificent. Pretty it is, isn’t it?

    1 Cup Grapefruit rinds (about three grapefruits)
    4 Cups Ruby Red Grapefruit juice
    1 Cup Pomegranate juice (POMs is good)
    1 package low sugar pectin – the pink box
    4 Cups sugar

    Boil Grapefruit rinds until tender in grapefruit juice about 20 minutes. Drain.
    Mix grapefruit and pomegranate juice. See that color! Wow factor. Add 1 cup of grapefruit rinds and bring to boil. Add low sugar pectin and bring to rolling boil. (One that cannot be stirred down). Stir constantly for 1 minute. Add sugar all at once and bring back to rolling boil.
    Keep at boil until this mixture gets to 222 degrees – Gel Set. Stir constantly. Watch this, it could boil over.

    Fill jars that have been washed and sterilized by heating in oven for 20 minutes. After filling, wipe top edge with vinegar to ensure sealing. Boil in water bath for 5 minutes.

    The Competition!

  • Meyer Lemon Marmalade

    • 6 Meyer lemons (1 1/2 pounds)
    • 4 cups water
    • 4 cups sugar

    Special equipment:

    Preparation

    Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

    Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

    Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.

    Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.

    Cooks’ note: • Marmalade keeps, stored in a cool, dark place, up to 1 year.