All posts tagged: marmalade

Blood Orange & Meyer Lemon Marmalade for BBQ

“If I had to choose one ingredient to dedicate a short book to, what would it be?” After receiving two recipe books from Connie, one with only Chickpea recipes and the other with Ginger, I had to ask. The answer should’ve been obvious, though. I very recently dedicated an entire post to cooking with oranges. Which is more of an intro to what’s to come with my love of these versatile globes, and my love for not wasting an ingredient. I use juice, pulp, and peel in a variety of different dishes and ways, and I look forward to sharing them with you. Today, though, let’s quickly talk about that mind blowing moment I had very recently while making marmalade and seasoning ribs for next day’s dinner. I had just jarred my small batch of blood orange and meyer lemon marmalade and put it to the side to cool and thicken a little bit more. I took out a cutting board and decided I might as well start spicing up the ribs for tomorrow so …

cooking with oranges

Why an orange in all the things? Since I was young, one sip of orange juice would upset my stomach. I loved the taste, but I have never been able to enjoy an orange and for years I never bothered going anywhere near one. That is, until I began cooking and baking with them. It turns out, I love oranges better when paired with salty, savory flavors. Hard cheeses. As a marinade for chicken or pork. Marmalade. But marmalade-as-BBQ sauce WHAT!? I’ll get to that later. I am definitely in love with oranges when fresh thyme, rosemary, and cumin are present. Any fresh herb, really. I once had mussels in a Harlem restaurant with Connie and I kept asking myself, what is this amazingness I am tasting? Orange zest in a spicy broth. Mind blown. Let’s just say I went a little orange-crazy for Jen’s birthday dinner. Even one of her gifts from me–a latin seasoning packet–had bitter orange peels in it. The night before, I sleepily baked an Orange Bundt Cake, using cara cara oranges. …