Oh My, Its Orange MarmaladeTime!

In my part of the world, this time of the year is citrus time, BIG time. Like many of my neighbors, I have lots of lemons, oranges, and even grapefruit on my hands. So I thought why not make some marmalade to eat during the summer when the citrus is no longer in season? That and just maybe it's my Scots roots and heritage, or my boyfriend's request for his favorite spread for toast. I've found that one either loves or hates the amazing and slightly chewy bittersweet taste.
I've made 3 batches of 8 pts each and already shared a few jars with other like minded marmalade lovers. I'm going to tackle a Meyer lemon marmalade and will post the results and recipe if its successful. So take a try at this modified Alton Brown recipe for homemade orange marmalade. I use tangelos and Cara Cara varieties with great results.

Orange Marmalade

Ingredients

• 1 3/4 pounds oranges, 4 to 5 medium
• 1 lemon, zest finely grated and juiced
• 5 cups water
• 3 pounds plus 12 ounces sugar
• Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot

Directions

1. Wash the oranges and lemon thoroughly. Cut the oranges into quarters and use the 1/8-inch slicing blade on your food processor to create slice. Removing the seeds.

2. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

3. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

4. Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. (I made this mistake on the second batch and it was a big mess on the new stove top) Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

5. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

6. Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Asian Chicken Soup

The spring semester has begun and is in full swing, with schedule filled to the brim with 4 online and/or face to face lecture classes and 2 cooking classes. The “bee” , my nickname , is very busy once again. Unfortunately interfacing with 180+ new humans and their germs has meant I’m fighting something, a cold or flu bug. Even with all the tangerines, grapefruit, pomelos, and oranges, I have a seriously sore throat that has been lingering this week. So…the culinary remedy: namely chicken soup. This time the carcass for the broth was from clay pot orange chicken and had allspice, ginger and soy in the succulent leftover juices. This was my inspiration and as such the ‘recipe’ is a bit vague, i.e. no measuring cups were used. So I’ll list the ingredients and approximate quantities but feel free to increase or decrease as you see fit. Sometimes/often soup is made like a salad, with what’s on hand and inspiration.

Serves one sore throated person

INDREDIENTS:

3 cups of homemade chicken broth with some chicken bits included

¼ tsp of finely minced fresh ginger

1 small clove of garlic, minced

1 cup of home grown baby broccoli stalks, cut into uniformish sized pieces

Small hand full of whole wheat soba noodles (Trader Joes)

Dash of sesame oil

Soy sauce to taste and fresh ground pepper to taste

DIRECTIONS:

Heat the broth to boiling with the ginger and garlic.

Add the broccoli stalks and soba noodles. Turn heat down to low and cover for about 4-5 minutes.

To finish, sprinkle with toasted sesame seeds (or even better wasabi fume furikake rice seasoning, a mixture of sesame seed, horseradish, bonito, nori , mustard and more J)

A prefect snowy weekend dessert, Baked Apples

This pre-holiday weekend is a very snowy one here in the Eastern Sierras. We’ve had about a foot and half of snow in 2 days. This means using what you have in the frig and cupboard for meals. I had some apples, walnuts, raisins and immediately thought of the easy and delicious American classic baked apple. The results were yummy and eaten beside the fire, after we earned the calories shoveling the driveway and hanging the Christmas lights. Happy seasonal holiday eating!

Baked Apples

Use an ovenproof skillet. If you don’t have one them transfer the apples to a Pyrex baking dish when you put them in oven. Serve the apples with vanilla ice cream, if desired. Feel free to substitute pecans for the walnuts, and cranberry juice for the cider.

Ingredients

3	large (about 6 ounces each) Granny Smith apples
3	tablespoons unsalted butter , softened
2	Tbsp packed brown sugar
2	Tbsp dried cranberries or raisins , coarsely chopped
2	Tbsp coarsely chopped walnuts
1/2	teaspoon finely grated zest from 1 orange
1/4	teaspoon ground cinnamon
	Pinch table salt
2	Tbsp Triple Sec
1/3+	cup apple cider

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees.

2. Peel the apples. Cut off the tops about ½ “ down from the top, save the tops. Core the apples. Dice the apple from the tops, removing the stem area. Combine 2 tablespoons of butter, brown sugar, cranberries/raisins, nuts, orange zest, cinnamon, diced apple, Triple Sec and salt in large bowl; set aside.

3. Shave thin slice off bottom (blossom end) of apples to allow them to sit flat. Be careful not to cut through bottom of apple.

4. Melt remaining tablespoon butter in 10 to 12-inch nonstick oven safe skillet over medium heat. Once foaming subsides, add apples, stem-side down, and cook until cut surface is golden brown, about 3 minutes.

5. Flip apples, reduce heat to low, and spoon filling inside, mounding excess filling over cavities. Add the cider to skillet. Transfer skillet to oven, and bake until skewer inserted into apples meets little resistance, 35 to 40 minutes, basting every 10 minutes with maple syrup mixture in skillet.

6. Serve apples individually, pouring any sauce over the top. Top with vanilla ice cream if desired.

Fuyu Persimmon Bundt Cake

This is a wonderful old fashion winter cake, dark, filled with fruit and yummy. It was originally a Sunset magazine recipe, and deserves to be made if you have 6 Fuyu persimmons in your possession. As it turns out I have many more than just 6, so I peel, slice and dry several pounds, and also make several sizes of this wonderful cake to give to my farmer friends. The Seasonal Table class made this at our December session and it was a big hit. Fuyu persimmons are the ones that are shaped like a tomato and can be eaten raw. I have a regular full size bundt pan, 2 half size pans and 2 mini pans. This recipe will make 1 large, or 2 med, or 2 med and 2 mini cakes. It is a wonderful way to share the bounty of persimmons, as well as this years walnuts and raisins.

Fuyu Bundt Cake serves 10+

2 tsp. baking soda

3 cups of chopped firm Fuyu persimmons

8 Tbsp soft butter

1 2/3 cups sugar (can be reduced to 1 ¼ cup)

2 eggs

2 tsp. lemon juice, and 1 tsp of fresh grated lemon peel

2 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. salt

¾ tsp. ground cloves

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup chopped walnuts

3/4 cup raisins

1. Grease and flour a bundt cake pan.
2. Preheat oven to 350°.
3. Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyu persimmons. Set aside.
4. In a large bowl, beat the soft butter with 1 2/3 cups sugar.
5. Add the eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
6. Stir in Fuyu mix.
7. Sift together the flour, baking powder, salt, ground cloves, cinnamon, and nutmeg.
8. Stir flour into Fuyu mixture just until blended.
9. Add chopped walnuts and raisins.

10.Pour into prepared bundt pan.

11.Bake at 350° for 55 - 60 minutes or until toothpick tests clean.

12. Cool in pan 15 minutes. Turn onto rack.

Swiss Chard and Pumpkin Lasagna

This weekend I tackled a very large kabocha pumpkin that had grace my festive fall table décor. I decide to make this very elegant but easy vegetarian main dish. I served it at a friend’s 60^th birthday party last Sunday and it was a hit. It’s definitely not low calorie but so delicious that I think the cream is warranted. I was going to make a batch of batch of fresh lasagna noodles but found an 8 oz package of fresh Italian noodles at the Grocery Outlet. No boil lasagna noodles could be used but the texture will be more chewy, and not as creamy. If you don’t have a pumpkin to steam and puree, you could used butternut squash or acorn squash, or in a pinch a 28oz can of pumpkin. After removing the ribs from the Swiss Chard, chopped these ribs finely and sautéed them with onions and before adding the chopped chard leaves. Two pounds of chard is quite a lot but it does cook down, so sauté it all even if you need to do it in batches. If you do not have Swiss chard, you can substitute Russian Red Kale or spinach. Make sure you have large enough pan, I suggest 9 x 13 x 2.

Swiss Chard and Pumpkin Lasagna

Serves 6-8

Ingredients

2 tablespoons olive oil

2 onions, chopped

2 pounds Swiss chard, tough ribs/stems removed and chopped fine, leaves washed well and roughed chopped

1 1/4 teaspoons salt

1 teaspoon fresh-ground black pepper

1 teaspoon dried sage

1/2 teaspoon freshly grated nutmeg

3 cups pureed pumpkin OR one 28-ounce can of pureed pumpkin)

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan

1/2 cup milk

Fresh lasagna noodles , about 8 oz, OR 9 no-boil lasagna noodles

Directions

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions, chards stems and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard leaves , 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 350°.
3. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 3/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
4. Pour the milk into an 9-by-13-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles.
5. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan.
6. Cover with aluminum foil and bake for 15 minutes. Uncover and bake until golden, about 10-15 minutes more.