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what to do with marmalade?

choctastic Jan 9, 2007 04:02 AM

I found a jar of marmalade in pantry and was wondering what to do with it besides eat it on toast. this stuff is really strong with big pieces of peel so I can't really cook with it. It's english dark breakfast marmalade by elsenham.

thx in advance

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  1. rworange RE: choctastic Jan 9, 2007 06:39 AM

    Mix in some yogurt? Top cottage cheese or oatmeal?

    1. f
      Fleur RE: choctastic Jan 9, 2007 07:04 AM

      Thinned out with a little fresh orange juice, it makes a fantastic baste for chicken or pork.

      2 Replies
      1. re: Fleur
        coll RE: Fleur Jan 10, 2007 11:31 AM

        Thinned out with Gran Marnier, it make a great glaze for duck!

        1. re: Fleur
          maria lorraine RE: Fleur Apr 23, 2007 09:15 PM

          Chipotle-Marmalade Sauce Recipe with Pork Tenderloin.

          This is one of my favorite sauces. I could simply dunk pieces of bread into it, or eat
          it with a spoon and be perfectly happy.

          From Bon Appetit. http://www.epicurious.com/recipes/rec...

        2. k
          Kagey RE: choctastic Jan 9, 2007 09:15 AM

          One of Nigella's books has a recipe for a chocolate orange cake that calls for a jar of marmalade. As I recall, it's a ridiculously simple recipe, and I really enjoyed the cake when I made it. I can find it and paraphrase this evening if you like.

          Or you can try using it as the filling in a layer cake. Might be nice on a chocolate or vanilla sponge.

          1. m
            mojoman RE: choctastic Jan 9, 2007 12:14 PM

            On New Scandanavian Cooking, Andreas made an interesting sammich composed of ham, Jarlsburg, blue cheese, and marmelade on toast. I tried it too and it was quite delicious.

            1. yayadave RE: choctastic Jan 9, 2007 12:30 PM

              You can add it to bread pudding.

              1. j
                JaneRI RE: choctastic Jan 9, 2007 01:09 PM

                Make "devonshire cream" (50/50 mix of heavy cream and cream cheese), then top some scones w/a blob of it, and put another blob of marmalade on top of the cream.

                1 Reply
                1. re: JaneRI
                  yayadave RE: JaneRI Jan 9, 2007 07:21 PM

                  Come to think of it, you could stir it right into the scones before kneading and baking.

                2. m
                  MobyRichard RE: choctastic Jan 9, 2007 01:46 PM

                  Oven bake some french toast and spread it on top.

                  1. choctastic RE: choctastic Jan 9, 2007 03:08 PM

                    wow thx, i wouldn't have thought of chocolate cake but i lovec chocolate covered orange peel so makes sense.

                    1 Reply
                    1. re: choctastic
                      k
                      Kagey RE: choctastic Jan 10, 2007 08:50 AM

                      I think this is the chocolate orange cake I mentioned: http://www.recipezaar.com/86778

                    2. l
                      Louise RE: choctastic Jan 9, 2007 05:48 PM

                      Heat to thin then serve over pancakes. Mix with farmers cheese and use to stuff blintzes or crepes.

                      1. b
                        budlit RE: choctastic Jan 9, 2007 07:24 PM

                        make a marinade with marmalade and a good strong prepared horseradish (not horseradish sauce) use to marinate peeled shrimp, then grill or saute

                        1. h
                          huruta RE: choctastic Jan 10, 2007 11:29 AM

                          I saw Jacque Pepin use it in a cooking show. He warmed it and then added peeled oranges to it and drizzled the mixture over a thick, cold semi-sweet yogurt. I had something similar in France in December and it was delicious. The bitter sweet marmalade was a wonderful contrast to the thick creamy yogurt.

                          1. coll RE: choctastic Jan 10, 2007 11:32 AM

                            I like to add it to butternut squash soup.

                            1. x
                              xena RE: choctastic Jan 10, 2007 12:10 PM

                              Mix it with dijon mustard and bake coated chicken pieces. Very tasty.

                              1. c
                                cheryl_h RE: choctastic Jan 10, 2007 01:58 PM

                                I have a recipe from a very old cookbook for marmalade gingerbread. The citrus adds a nice touch of flavor to the standard gingerbead spices. I can look it up and post it if anyone is interested. I've made it with orange marmalade, also lime marmalade. It's a favorite in our household.

                                3 Replies
                                1. re: cheryl_h
                                  missclaudy RE: cheryl_h Jan 10, 2007 03:57 PM

                                  Please post, this is right up my ally. Thanks!

                                  1. re: missclaudy
                                    Caitlin McGrath RE: missclaudy Jan 11, 2007 08:44 AM

                                    Epicurious also has an orange marmalade gingerbread recipe: http://www.epicurious.com/recipes/rec...

                                    1. re: missclaudy
                                      c
                                      cheryl_h RE: missclaudy Jan 11, 2007 03:11 PM

                                      Sorry I didn't read your message. I'll try to get it posted tonight.

                                  2. scrapcatb RE: choctastic Jan 10, 2007 02:34 PM

                                    I make a fresh cranberry relish with marmalade instead of using orange and sugar... Pretty much grind the fresh cranberries in the food processor or grinder then mix in some marmalade to taste . At Christmas I used 12 oz of cranberries to 1/2 cup marmalade and 1/2 cup sugar. Makes a fantastic cranberry relish. Or, I also use it to make a glaze for salmon. Mix marmalade in a saucepan with some soy sauce, freshly grated ginger and a touch of sesame oil. Use to glaze salmon or scallops. I sometimes use it as a first coat glaze for the fish, then roll in sesame seeds (mixed black and white) and then baste with it again as it's broiling or grilling.

                                    1 Reply
                                    1. re: scrapcatb
                                      j
                                      JaneRI RE: scrapcatb Jan 10, 2007 03:56 PM

                                      Thanks so much for this!! I have a bag of cranberries that I haven't touched cuz i hated the thought of using all that white sugar. And I LOVE marmalade.

                                    2. choctastic RE: choctastic Jan 10, 2007 09:52 PM

                                      these are all great suggestions! I may have to rummage around and find another jar of marmalade. lol

                                      1. a_and_w RE: choctastic Jan 10, 2007 10:08 PM

                                        Try it with a triple cream Brillat-Savarin cheese on crusty bread. Delish...

                                        1. Kitchen Queen RE: choctastic Jan 10, 2007 10:16 PM

                                          Mom used to put it on pork roast as a glaze. Maybe it's good on chicken too? - I'd rather use apricot but, you can also put in a noodle kugel.

                                          1 Reply
                                          1. re: Kitchen Queen
                                            Will Owen RE: Kitchen Queen Apr 24, 2007 01:58 PM

                                            For a marmalade glaze for pork or poultry I like to thin it with some cider vinegar, then cook that down a bit. I don't care for duck á la orange at all, but I do like it glazed with this.

                                          2. Sarah McC RE: choctastic Jan 10, 2007 10:23 PM

                                            The Splendid Table featured a Jerusalem Olive Oil Cake with apricot glaze. I was going to make this with orange marmalade. Just bake the simple cake, then glaze with jam that's been heated in the microwave.
                                            You should be able to find the recipe on splendidtable.org

                                            1. c
                                              Cinnamon RE: choctastic Apr 21, 2007 03:20 PM

                                              I think I'd try making a poultry (say, duck) sauce out of that.

                                              1. h
                                                HillJ RE: choctastic Apr 21, 2007 05:36 PM

                                                Next time you make a smoothie use marmalade!

                                                1. c
                                                  coconutz RE: choctastic Apr 21, 2007 07:03 PM

                                                  I've enjoyed this marinated Salmon with Orange Glaze from a Dr. Weil/Rosie Daley so much I've made it 3 times in the last month (one to raves from company.) But I modified the glaze because I didn't have fresh oranges or peel on hand. Instead I used a big spoonful or two of marmalade. The bitter peel in yours will contrast nicely with the sweetness. Even using that, I find it doesn't thicken much as it reduces, so I add a spoonful or two of cornstarch mixed with water just to very lightly thicken at the end. This is a nice method to cook salmon to get a great seared crust on one side then pop in the oven for 10 while you make the glaze. Super easy and impressive company dinner using a side of salmon, or you can cut it down to serve 2.

                                                  http://www.epicurious.com/recipes/rec...

                                                  1. a
                                                    another_adam RE: choctastic Apr 21, 2007 07:30 PM

                                                    On a totally different tangent, I love to use marmalade in homemade pickles in my lunchbox! One of my favorites is from Seiko Ogawa's "Easy Japanese Pickles": take halved or quartered red radishes, sprinkle with salt, and let stand a half hour. Pat dry and then combine with a mixture of 1 part orange or apricot preserves and 1 part vinegar, let steep for another 30 mins. Orange marmelade or korean citron syrup (yuja cha) also goes well in quick daikon pickle, and I do something similar with shreded or matchstick carrots (sometimes throw in sesame or nigella seeds).

                                                    1. jinet12 RE: choctastic Apr 23, 2007 07:28 PM

                                                      Great in a sweet potato casserole....Top sugar cookies with it then ice it with chocolate frosting...

                                                      1. MeffaBabe RE: choctastic Apr 24, 2007 05:20 AM

                                                        I know this will sound awful but just trust me when I say it tastes great... mix your jar of marmalade with the same size jar of your favorite salsa- add 1/4 c of oj juice (really optional) and a few red pepper flakes. Pour over chicken breasts in a casserole dish and put in oven- 425 for about 45 minutes (or until the chicken is fully cooked)... serve over rice or couscous or pasta....

                                                        2 Replies
                                                        1. re: MeffaBabe
                                                          yayadave RE: MeffaBabe Apr 24, 2007 07:07 AM

                                                          The thought of it made my mouth water. It would be a natural for pork chops or fish in parchment. How about putting the poultry to bake on top of a bed of potatoes?

                                                          1. re: MeffaBabe
                                                            l
                                                            Louise RE: MeffaBabe Apr 24, 2007 12:07 PM

                                                            Well, you know, that's bang-bang chicken:

                                                            http://www.chowhound.com/topics/38236...

                                                          2. Ruth Lafler RE: choctastic Apr 24, 2007 03:51 PM

                                                            If the pieces of peel are too big for some of those ideas, you can always dump it in the blender/food processor.

                                                            1. j
                                                              JaneRI RE: choctastic Apr 25, 2007 01:41 PM

                                                              I've printed this entire thread - I LOVE marmalade and there are some awesome ideas here.

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