Tag-Archive for ◊ marmalade ◊

18 Sep 2010 Vegan Chocolate Cranberry Orange Marmalade Cookies

This is a tweaked version of a Veganomicon recipe for Chocolate Raspberry Cookies. I didn’t care for the seeds too much, in the original recipe, and I thought the raspberry flavor wasn’t quite strong enough. It was kind of a “there’s something fruity about this cookie, but I can’t quite figure out what” kind of thing. Besides, chocolate and orange are one of the best flavor combos around, IMHO, and a personal fave, so I subbed orange marmalade for the jam, added chocolate chips, orange extract, orange flavored cranberries AND managed to cut 1/4 cup of sugar from the original recipe. They have a nice orange flavor, tangy cranberries and gooey chocolate that will invariably end up on your eyebrow, jeans and elbow for some reason. Technically, you could make the dough without the chocolate chips and cranberries and add those in a nice symmetrical pattern when you smoosh the cookies flat before you bake them. Not that I’m the type of person that would DO that kind of thing…, no siree, not me. I have a sister who would do that, but I don’t have time for that kind of silliness… Much.

Chocolate Cranberry Orange Marmalade Cookies

½ cup canola oil
½ cup orange marmalade
¾ cup organic sugar
1 tsp orange extract
½ tsp vanilla
1 ½ cups unbleached all-purpose flour
¾ tsp baking soda
¼ tsp salt
½ cup semi-sweet chocolate chips
½ cup orange flavored dried cranberries

Preheat oven to 350, lightly grease cookie sheet or use parchment.

In a large mixing bowl, combine the first five ingredients. Assemble your dry ingredients and sift directly into the marmalade mixture, stirring with a fork after every ½ a cup or so. Dump in the chocolate chips and cranberries and use your hands to fully combine all the ingredients. The dough may be a little crumbly and that’s okay, just try to get it as pliable as you can.

Roll the dough into walnut-size balls (or use a cookie scoop) and place them on cookie sheet. Flatten them with your hands into 2 ½” discs. They’ll only need to be a ½” apart since they don’t spread out when baking. Cool in pan for 5 minutes, then remove to a wire rack to finish cooling.

Makes about 2 dozen cookies.

Thanks for visiting my little vegan corner of the web today!

22 Jul 2010 Grilled Orange Glazed Shrimp

I’m STILL immobile, thanks to this *&#$%! broken ankle (and still MAD about it, can you tell?), and my 19 year olds are cooking for me. Fortunately I have had plenty of time to cruise the food blogs (so there HAS been some good in this predicament). I found this recipe on Culinary Covers (from the cover of Everyday Food, June 2010)… Perfect! Three ingredients, with a bit of salt and pepper, then quickly grilled on a skewer! So it’s a fun-to-make recipe, too! My son used store-bought marmalade, but perhaps next time I’ll have him make my microwave marmalade recipe, too. He served this on a bed of white rice (all he knows how to make right now), but any kind of grain would work. Green beans or any other veg would have been nice on the side–but he was in a hurry to see a movie! The 19 year olds who came over to pick him up were very impressed with his culinary skills. I wish all nineteen year olds knew how easy it is to cook impressive food…

Note to parents of 19 year olds moving into their first apartment: add a Hibachi to that growing list of “nice-to-have” items.

Grilled Orange Glazed Shrimp

32 large-sized shrimp (with tails on)
salt and pepper, to taste
1/2 cup orange marmalade
1 tablespoon grainy Dijon mustard
8 wooden or metal skewers

If using wooden skewers, soak in cold water for at least 30 minutes. Drain before using, and freeze leftover drained skewers for next time. Place 4 shrimp onto each of the 8 skewers (or 2 shrimp onto 16 skewers if serving as appetizers). Season shrimp with salt and pepper, to taste (use red pepper if you are into the sweet-spicy thing). In a small bowl, stir together orange marmalade and mustard. Brush glaze on all sides of the shrimp. Grill shrimp on a preheated, oiled grill for 2 minutes, flip, brush on more sauce, grill for 2 more minutes. Brush any remaining sauce on shrimp. Serve immediately.

Serves: 4 (2 skewers per person)

25 Feb 2010 Microwave Marmalade

You can make marmalade for breakfast. Yes you can! It’s amazing! I have made orange, lemon and lime marmalade with this recipe. It’s so QUICK! I am so impressed. I have had better marmalades, but they weren’t made in 15 minutes from the citrus in my backyard. This recipe is a winner.

The original recipe was found at Put Up or Shut Up!, a canning blog.

Notes from original recipe:
Do not double the recipe, the microwave will not like it and you will end up with a giant mess.
Use a high-sided microwaveable container (I used an 8 cup Pyrex measuring cup) to microwave the marmalade
After you get the basic technique down, play a bit…, add a touch of booze or spice!

Microwave Marmalade

Thinly sliced zest (with no white stuff) from 1 lb of citrus
3/4 lb citrus, all peel, white rind and seeds removed (tangerines, lemons, limes, oranges or a combination)
1 1/4 cup white sugar
1-tablespoon rum (optional) (I used Cointreau)
½ teaspoon freshly grated nutmeg (optional)

Peel and seed fruit, removing and discarding all the white pith and white stringy bits from the outside and down the center of the fruit. Weigh the peeled fruit and removed zest, you’ll need 3/4 lb. of pulp and zest. Place zest, pulp and sugar in the bowl of a food processor. Puree, making sure all the peel and section skins are reduced to a pulp. Pour pureed mixture into a high-sided microwaveable bowl, adding optional alcohol and nutmeg. Cover tightly with plastic wrap pierced a few times to vent. Microwave on high for 5 minutes. Stir; remove platic wrap and return to microwave for 7 minutes. Remove, stir and check thickness. At this point, depending on the juiciness of your fruit (oranges mainly), return mixture to the microwave for another 2-3 minutes. Marmalade will thicken as it cools. Makes 2 cups. Keep in refrigerator for up to three weeks. Can be frozen for longer storage.

Thanks for visiting!

22 Feb 2010 Marmalade Cake
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I looooooove marmalade.  Hated it as a kid.  Love it as a grown up.  My mom put a very expensive jar of marmalade in my stocking at Christmas (aren’t Moms great?!).  I used some of that to make my first marmalade cake. It was a disaster, collapsing all over the plate when removed from the pan, but the crumbs were so delectable that I decided to give it another go and fix the recipe.  My second try at this cake was good, very orangey. Then I thought perhaps I had made the wrong guess about the recipe the first time, and decided to try it again. It was not better than my second try, and the second recipe used less process food and therefore had less chemicals in the cake. The second cake, my variation, was the winner and the one I am posting.

I found the original recipe on Folgers.com, it was called Orange Cake.  I tried it because I had that very expensive marmalade, but the recipe was a problem from the beginning.  It didn’t seem like there was enough butter to “cream” the butter and sugar until “light and fluffy”. I followed the recipe anyway.  The second problem was the recipe called for a box of instant vanilla pudding, which I didn’t notice at first and didn’t specify what size box of instant pudding.  So in the middle of mixing the first cake, I went to the store for a box of instant vanilla pudding.  My store only carried the large size box, so I though, OK, instant pudding only comes in the large box, so I bought and used that. You know the end.  Disaster.  But a tasty disaster.  So I decided to adjust the recipe and find a real food substitute for the pudding.  A search of the Internet told me that was probably not a good idea because the recipe probably relied on the chemical thickening agents and such.  Arrrghhhhh!  I ended up adjusting the recipe anyway, adding some cornstarch and a more reasonable amount of butter.  Success!  I was going to post that recipe…until I found a small box of instant pudding at another grocery store.  Arghhhhhhhh!!  So I made the cake the third time, with my adjustments to the butter and the small box of pudding…no better than my second version. So here is the second version, no box of instant pudding required.

A few notes…the quality of the marmalade does affect the taste.  By the third cake I was out of the expensive stuff and used a cheapie store brand.  When you make this cake–and please make this cake, it’s yummy–use the best quality marmalade you can get your hands on,

You’ll thank me for this one–but I guess you should thank Folgers, too, who inspired this Marmalade Cake journey and this post.

Marmalade Cake

For Cake

3 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1 cup butter, at room temperature
4 eggs
1 tsp. vanilla extract
1 tsp. orange extract
1/3 cup orange juice concentrate, at room temperature
3/4 cup buttermilk
1/3 cup Sweet Orange Marmalade

For Glaze

1 cup powdered sugar
2 T. orange juice concentrate, at room temperature
2 T. Sweet Orange Marmalade
3 tsp. orange zest (usually from one orange)
1 tsp. vanilla

Preheat oven to 250 degrees.  Prepare a 12-cup Bundt pan. Mix dry ingredients together and set aside (flour, baking soda, baking powder, salt).  Using an electric mixer, beat butter for one minute and then add in sugar and beat for 3 or 4 minutes or until light and fluffy.  Add in eggs, one at a time, beating well after each addition.  After all eggs have been added, beat mixture for an additional minute, then beat in orange and vanilla extracts and the orange juice concentrate.  Beat in 1/3 of flour mixture, then 1/2 of the buttermilk, then 1/3 of the flour mixture, 1/2 of the buttermilk, and then the last 1/3 of the flour mixture.  Do not over beat.  Fold in marmalade.  Pour batter into a prepared bundt pan. Bake in preheated 350 degree oven for 45 – 50 minutes or until cake is done.  Meanwhile, mix up glaze.  Beat all ingredients together until well combined.  When cake is done, remove from oven and cool in pan on a rack for 3-5 minutes.  Remove cake to a rack and brush on 1/3 of glaze mixture, letting it soak into cake.  After 10 minutes, brush on another 1/3 of glaze.  After 10 more minutes brush on remaining glaze.  Let cake cool completely on rack before serving.  Serve at room temperature.  I have had no problems keeping this cake under a glass dome on the kitchen counter for 3 -4 days.

MMmm… I think this is now one of my top five favorite cakes.  What’s your favorite cake?