Oh My, Its Orange MarmaladeTime!

In my part of the world, this time of the year is citrus time, BIG time. Like many of my neighbors, I have lots of lemons, oranges, and even grapefruit on my hands. So I thought why not make some marmalade to eat during the summer when the citrus is no longer in season? That and just maybe it's my Scots roots and heritage, or my boyfriend's request for his favorite spread for toast. I've found that one either loves or hates the amazing and slightly chewy bittersweet taste.
I've made 3 batches of 8 pts each and already shared a few jars with other like minded marmalade lovers. I'm going to tackle a Meyer lemon marmalade and will post the results and recipe if its successful. So take a try at this modified Alton Brown recipe for homemade orange marmalade. I use tangelos and Cara Cara varieties with great results.

Orange Marmalade

Ingredients

• 1 3/4 pounds oranges, 4 to 5 medium
• 1 lemon, zest finely grated and juiced
• 5 cups water
• 3 pounds plus 12 ounces sugar
• Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot

Directions

1. Wash the oranges and lemon thoroughly. Cut the oranges into quarters and use the 1/8-inch slicing blade on your food processor to create slice. Removing the seeds.

2. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

3. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

4. Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. (I made this mistake on the second batch and it was a big mess on the new stove top) Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

5. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

6. Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Spring Art Boutique Delights

For the past few years I have hosted a spring art boutique with my jewelry artist friend Tina St John. This year we invited a 3rd artist, Sam McKinney, who grows and makes lovely gourd pieces. During the school year when I'm teaching full time, I bounce between cooking in my small but efficient kitchen and working in my spacious new art studio. So alongside the dining room table laden with some of the recipes that follow, I'll have a few handmade journals, some prints for framing and hand printed cards. Tina hand makes beautiful jewelry and both she and Sam are part of the Art Co-op in Three Rivers, near the entrance to the Sequoia National Park.

Of course, I featured local spring fruits and vegetables. This included the previously posted Chilled Spring Pea soup with garlic cream and bacon crumbles. Everything tastes better with a little bacon, non? Our local Southeast Asian strawberry farmers have just opened up their roadside stands featuring the old fashion Chandler variety of sweet and red fleshed strawberries. These strawberries have a short shelf life and can't be shipped, so enjoy them now. When it gets hot, they 'll be gone until next spring. I served a Mediterranean Orange 'Salad" with Pomegranate Molasses topped with local pistachios, a platter of baby carrots and radishes to be savored with a yogurt green garlic dip, a cardamom Indian style carrot cake, a lemon butter cake layered with roasted apricots and an Asian Slaw.

Gajar Ki Cake- Carrot cake with pistachios

From Madhur Jaffrey's Spice Kitchen

Notes: Take the cardamom seeds out of the pods and grind the finely in a mortar. Cardamom is used like vanilla in Indian cooking.

Serves 6-8

INGREDIENTS:

4 Tbsp butter softened, plus about 2 tsp to coat the pan

1 cup unbleached all Purpose flour, plus 1 Tbsp for dusting the cake pan

1 tsp baking soda

¼ tsp table salt

2 large eggs

½ tsp ground cardamom seeds, see note above

1 cup sugar

1 ½ cup peeled and grated carrots

2 Tbsp chopped pistachios

2 Tbsp chopped walnuts

2 Tbsp golden raisins

DIRECTONS:

1. Rub a 9 " round cake pan that is 1 ½" in height with about 2 tsp butter, then dust very lightly with flour.
   
2. Preheat the oven to 350°
   
3. Sift the flour, with the baking soda and salt, set aside.
   
4. Beat the eggs in a large bowl. Add the cardamom, sugar and 4 Tbsp of softened butter. Keep beating until all ingredients are thoroughly mixed.
   
5. Add the sifted flour mixture to the large bowl and fold gently with a spatula. Add the carrots, nuts and raisins. Fold in gently.
   
6. Pour into the cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden red.
   

Oranges with Pomegranate Molasses and Honey

From Bon Appétit | December 2008

This light, bright dessert of oranges, dates, and cinnamon. is a great way to end a heavy meal,

Yield: Makes 8 to 10 servings

INGREDIENTS

8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses*
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 large Medjool dates, pitted, chopped

DIRECTIONS

1. Arrange orange slices, overlapping slightly, on large rimmed platter.
   
2. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges.
   
3. Sprinkle oranges evenly with chopped dates.
   
4. Variation: add chopped mint and pistachios as a garnish
   

DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

* A thick pomegranate syrup; available at in Visalia at Mediterranean Market and Deli.

Asian Slaw

from the 'Chef' at Joseph Phelps Vineyards

serves 6-8 side servings

For Dressing:

5 oz.	Canola oil
1 oz.	Dark sesame oil
1 Tbsp	Lemon juice
1 Tbsp	Orange juice
2 oz.	Rice wine vinegar
1 Tbsp	Minced garlic
1 Tbsp	Minced ginger
1 Tbsp	Soy sauce

For Slaw:

1/2 head	Green cabbage sliced very thin
1/2 head	Red cabbage sliced very thinly
2 lrg	Carrots shredded (grated)
3 Tbs.	Black sesame seeds

DIRECTIONS:

Blend all ingredients for dressing (also great marinade)

Mix vegetables

Dress vegetables the season with salt and pepper to taste. Best dressed the day you are serving it.