HOME > Chowhound > Home Cooking >
Are you making a specialty food?

What to do with bergamot marmalade?

igj Feb 12, 2007 02:51 PM

I just bought a jar of Italian bergamot marmalade at a great gourmet food/restaurant supply place (Surfa's in Culver City, CA). The marmalade is made by Pittaffo (www.pittaffo.it).

I put the marmalade on a piece of buttered toast and the slightly bitter, sweet and astringent flavors were a heady and complicated mix, almost too much for a simple piece of toast. I liked it, but I am not sure that I can eat that everyday.

So, any suggestions of ways to use the marmalade, especially in cooking/baking. No meat dishes please, but fish, seafood, veggies or baking ideas would be most welcome. Thanks.

  1. t
    TruDiner Feb 12, 2007 02:57 PM

    Neuhaus makes a toasted bergamot dark chocolate bar that is a favorite. Perhaps you could whip a small amount with some fresh cream to top a chocolate souffle (if you're a good baker), or some fudgy brownies (if your not, like me) or some chocolate pie like mom used to make (if you grew up in the burbs, again like me). When staying in France, I ate a lot of strange confiture with breakfast. Perhaps the marmalade would be better with some brioche, chocolatine, or chocolate croissant?

    1. leanneabe Feb 12, 2007 03:21 PM

      I've seen brownie recipes that call for a jelly glaze after baking (I'm thinking bergamot would be a wonderful pairing). Similarly, you could put it over pound cake with some whipped cream and berries? Or over yogurt... I agree that brioche or croissants might pair nicely with such a sophisticated marmalade.

      As for savory recipes, it might pair well as a glaze over roast chicken or broiled halibut?

      If it was me (and I wasn't counting calories), there's this spreadable mild goat cheese sold at Whole Foods (in a triangular container) that goes very well with brioche and a slightly bitter, sweet marmalade. I had it with grapefruit marmalade and I could eat it every day.

      4 Replies
      1. re: leanneabe
        igj Feb 12, 2007 04:45 PM

        That goat cheese idea sounds brilliant. Are there any characteristics of the goat cheese - besides the spreabability-that you thought made it a good pairing with a somewhat bitter topping?

        Thanks to all. I have already quintupled my store of ideas for this jar of marmalade.

        1. re: igj
          leanneabe Feb 12, 2007 05:57 PM

          It was just very mild, like soft cream cheese but without the cream cheese tang to it. It just added a creamy texture and a nice background that seemed to help pair the brioche with the marmalade.

          And, apparently, it's made from cow's milk, not goat: http://www.skyr.is/category.aspx?catI...

          1. re: igj
            rworange Feb 13, 2007 10:41 AM

            It does pair well with that type of soft mild cheese.

            I had a wonderful jar of bergomet marmelade last year and mixed it into my yogurt, topped cottage cheese and had toast with cream cheese & bergamot marmelade.

            1. re: igj
              Ruth Lafler Feb 13, 2007 01:15 PM

              In line with the goat cheese idea, I've used bergamot preserves in my morning dish of plain Greek yogurt (the thick, strained kind).

          2. b
            bogie Feb 12, 2007 06:57 PM

            It would work well as a glaze on the skin of a fresh fish cooked under the broiler at a high temperature.

            1. kare_raisu Feb 12, 2007 07:28 PM

              Bergamot is in Earl grey right?

              1 Reply
              1. re: kare_raisu
                igj Feb 13, 2007 08:04 AM

                Earl Grey tea is made with oil extracted from the rind of the bergamot orange. This marmalade is made with the actual flesh of the orange. The effect is pretty dissimilar; I was surprised, actually, at how little connection in flavor there is between the marmalade and the tea.

              2. t
                Timowitz Feb 14, 2007 02:53 PM

                Ice ceram perhaps? I had a great orange marmalade ice cream at JoJo in New York a few years ago.

                1 Reply
                1. re: Timowitz
                  rworange Feb 14, 2007 08:24 PM

                  That reminded me ... if you don't want to make ice cream, it tops a dish of ice cream very nicely. It was delicious with both chocolate & vanilla.

                2. m
                  MAH Feb 14, 2007 07:43 PM

                  I'm not sure if this would work, but I made an appetizer tartlet with brie baked in a mini tartlet shell topped with a dab of marmalade and chopped pecan. I normally use orange/citrus marmalade mixed with some chopped fresh rosemary and chili flakes. The bergamot marmalade might be an interesting substitute.

                  1. c
                    Cinnamon Apr 21, 2007 03:17 PM

                    I would make duck! That would be marvelous on duck or in some kind of duck sauce.

                    Show Hidden Posts