607779 Sun Mar 29 12:35:32 -0700 2009 18 31 Home Cooking 0 4548843 So I cobbled together a grapefruit marmalade recipe from Nigella, RecipeZaar, and my own random preserving knowledge... and ended up with fifteen and a half pints of it. It's delicious, crazy floral and bracingly, delectably bitter. Somebody, anybody -- what can I do with all of this? I've given two pints away, eaten about a pint and a half (I done told y'all, it's GOOD) -- and it's canned, so it's not going bad anytime soon. Suggestions? Recipes? Anything? Sun Mar 29 12:35:32 -0700 2009 256229 LauraGrace 1 4548915 Wow! I'd take one or two off your hands, but alas, that's not an option. So here's a few other suggestions, based on my own past cache. Save a few for the Jammin Jelly Exchange at the Batter Splattered blog late next summer. It's lovely in nut tarts, especially sweetened with honey. Do you eat pork? Fish? Works well in marinades for them. Toss with roasted beets, when using the beets in a composed salad. I tried tossing parsnips in it too, but if I'm remembering correctly, that combination wasn't anywhere near as good as was the beets/marmalade. I've made this grapefruit cake, that uses 1/3 cup: www.phcoem.com/manana_times/03-03/pg06.pdf This recipe is in my folder, untried: Grapefruit Marmalade Petit Pockets (cookies): http://www.eatwisconsincheese.com/recipes/article.aspx?rid=2664 Sun Mar 29 12:59:09 -0700 2009 4548843 85422 clepro 2 4549748 Oh, yes. Clepro, these are perfect! Beets! Grapefruit cake! I confess, my creativity extended to a glaze for pork, but these are dynamite suggestions. Obrigado! Sun Mar 29 19:05:41 -0700 2009 4548915 256229 LauraGrace 2 4549892 This Gingerbread recipe with marmalade in the batter is very good. http://www.epicurious.com/recipes/food/views/Rich-and-Sticky-Gingerbread-with-Marmalade-109496 Sun Mar 29 20:43:17 -0700 2009 4548915 10947 middydd 1 4549358 Would you share your recipe? Pretty please:) I just snagged 3 grocery bags of ruby reds from a very kind neighbor Sun Mar 29 16:04:15 -0700 2009 4548843 95577 yamalam 2 4549760 Soitanly! 10 grapefruit 7-8 pounds sugar (or thereabouts; you need about the same amount of sugar by weight as you have grapefruit by weight) 1. Thoroughly wash grapefruit and halve horizontally (i.e., across the "equator"). 2. Simmer grapefruit in water about 2 hours. I used my great big roasting pan AND my largest stock pot for this. Drain and cool. 3. Cut the grapefruit into wedges. I just cut around the seeds (which are all in the center) and discarded that bit. I also put my cutting board in my largest serving platter to catch the juices, and I am SO glad I did. 4. Whiz the grapefruit (peel, pulp, juice, and all) in batches in your cuisinart, until it looks marmalade-y. Or if you're a sadist/glutton for punishment, you can slice them. 5. Pour the chopped grapefruit and sugar into a large saucepan or stock pot and simmer over medium-high heat until a drop of the marmalade gels on a cold plate -- this took over an hour for mine. Taste periodically and add more sugar if you think it needs it. 6. Ladle into jars and process by your favorite canning method. Sun Mar 29 19:26:54 -0700 2009 4549358 256229 LauraGrace 3 4549792 Wow, that sounds wonderful. I can't eat grapefruit [negates some medication] but I might try this with lemon or orange. Thanks for sharing. Sun Mar 29 19:51:09 -0700 2009 4549760 59258 smtucker 4 4553363 I am wondering if the intense heat in the preserving process would deactivate the agent in Grapefruit that causes the reaction. You might want to ask your physician. Tue Mar 31 00:23:35 -0700 2009 4549792 10838 Fleur 3 4550075 Sounds like a great recipe. Are you using Texas Ruby Reds? Approz what size? S? M? L?. Sun Mar 29 23:01:37 -0700 2009 4549760 10838 Fleur 4 4570170 Sorry I'm so late in getting back to this! They were large Texas pink grapefruit. Not ruby reds. Sun Apr 05 18:45:10 -0700 2009 4550075 256229 LauraGrace 1 4549809 Just had a few more ideas. I'm thinking that a layer of it underneath the cream of a coconut cream pie, or a milk tart (Amish brown sugar pie), might be very nice. Or added to the filling of a coconut layer cake. Or swirled into a rich coconut egg custard. I wonder if it could be used in any way in a grapefruit sorbet? Sun Mar 29 19:57:07 -0700 2009 4548843 85422 clepro 2 4570168 I wondered about grapefruit sorbet as well!! Those are all great suggestions. Sun Apr 05 18:44:34 -0700 2009 4549809 256229 LauraGrace 1 4549826 Definitely with scallops add some white wine and a fresh citrus glaze, you already mentioned pork Chicken would be great. Mix with canola oil, some lime and fresh fruit segments and spinach and it makes a wonderful dressing for a fruit lettuce salad. Great with avacados blood oranges for a light citrus salad grilled over chicken. Over Ricotta and lemon zest stuffed ravioli with some of the marmalade and brown sugar for a sweet tart fried ravioli. Sweets for me would be great, but not my speciality, but lots of ideas. Over some veggies sweet and tart. Some red pepper along with a bit of the marmalade to lend a sweet tart component. Green beans comes to mind. Stir fry shrimp with red peppers garlic and the marmalade over a basmati rice and veggies of your choice. Lamb chops or rack of lamp and then topped and served with a port citrus sauce. Using some of the marmalade. Sun Mar 29 20:06:59 -0700 2009 4548843 232829 kchurchill5 2 4570175 Great ideas, K! Cheers! Sun Apr 05 18:45:45 -0700 2009 4549826 256229 LauraGrace 1 4550947 I made some crazy good Meyer Lemon marmalade last year. My husband doesn't like any marmalade (too bitter for him), so I have eaten the whole batch, less what I could give away. One of my favorites is to mix about 2 teaspoons into about a half a cup of plain whole milk yogurt (Brown Cow is my preferred brand). The combination of tart, sweet, creamy, chewy, and slightly bitter is great, imo. Mon Mar 30 09:27:09 -0700 2009 4548843 174540 dkenworthy 2 4559940 Would you be kind enough to post the recipe for Meyer Lemon Marmalade? I bought a whole lot yesterday at Grand Central Market, and would love to make your recipe. Wed Apr 01 22:03:56 -0700 2009 4550947 10838 Fleur 3 4560675 I can't claim credit, I used Molly Watson's recipe from the SF Chronicle. Here is the link. I liked it a lot! http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/18/FDABVHBGJ.DTL Thu Apr 02 07:55:31 -0700 2009 4559940 174540 dkenworthy 2 4570177 I've had it in yogurt -- I too am a huge fan of Brown Cow's cream-top yogurt. It's amazing. Sun Apr 05 18:46:35 -0700 2009 4550947 256229 LauraGrace 1 5092485 A very random update, all. This might have to shove over to the "cocktails" page, but in any case, I used some of the remaining grapefruit marmalade tonight thusly: 1 Tablespoon grapefruit marmalade heated with 1 Tablespoon tawny port and one crushed cardamom pod until liquid and fragrant. Strain into a shaker. Pour over 2 oz vodka, stir to blend. Shake vigorously with ice and serve in martini glass, or pour over ice, top with soda, and serve in a highball. Also delightful with gin. (I prefer the shaken and served in martini glass version, myself. The soda made the whole thing separate a bit.) Cocktail lovers, critique as you like. ;) I'm a beer gal myself but wanted something different tonight, and this hit the spot. Fri Oct 09 18:12:56 -0700 2009 4548843 256229 LauraGrace