What to do with bergamot marmalade?
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.
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?
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.
It would work well as a glaze on the skin of a fresh fish cooked under the broiler at a high temperature.