In praise of marmalade. September 13, 2014Posted by ourfriendben in recipes.
Tags: marmalade, marmalade recipes, uses for marmalade
Silence Dogood here. Marmalade, a less-sweet cousin of jams, preserves and jellies, is in my opinion an underrated kitchen hero. Long gone are the days when you could only get orange marmalade, often stuffed with sugar (or, gasp, high-fructose corn syrup) and sadly lacking in actual orange and orange zest. Now real all-fruit orange marmalade, lemon marmalade, lime marmalade, grapefruit marmalade, blood orange marmalade, even ginger marmalade is available.
So okay, you’ve got your jar of marmalade and you’ve got it home from the store. Now what? Well, it’s great for breakfast on toast, English muffins, croissants, crumpets, or as a glaze on hot scones. (With butter, people, butter.) But that’s just the beginning. Because marmalade isn’t super-sweet but is super-flavorful with its citrus or ginger hit, it’s perfect on other things as well. Think of it as a glaze on cheesecake or chicken, or paired with feta cheese in a phyllo wrap or cream cheese in a wanton wrap or topping baked Brie. And think what some marmalade could do to add complexity to your Thanksgiving cranberry sauce!
Marmalade is also a very versatile substitute for other sauces and dressings. You can use it in place of duck sauce, orange sauce, General Tso’s sauce, and the like if you find yourself out of them and need dipping sauce for spring rolls or egg rolls or sauce for Chinese dishes. It’s delicious as a substitute if you run out of chutney and are serving Indian food. (Ditto for adding to dal, baked beans, lentil stew, and the like.) It’s also great mixed with oil, Dijon mustard, and vinegar in a salad dressing for fruit- or cheese-based salads. Not to mention as a glaze for piecrust, or a topping for cake or vanilla ice cream. (Our favorite is Ben & Jerry’s.)
For the adventurous, I’d suggest an omelet stuffed with cream cheese and/or shredded Swiss cheese and a (very) thin layer of orange marmalade. It’s the adult version of Dr. Seuss’s famous “green eggs” (made by scrambling eggs with Concord grape jelly, which turns them green); your choice whether to add the ham (or Canadian bacon). With adequate salt and some toasted, buttered English muffins, you might become addicted. Try it and see!
‘Til next time,