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Posts Tagged ‘marmalade’

Meyer Lemon Marmalade

Posted in Breakfast, Fruit Dishes, tagged , , on January 31, 2011| 2 Comments »

The last day in January and very appropriately it’s snowing. Additionally, the weather-bots are cheerfully predicting sub-zero temps tonight and all day tomorrow. I am sitting cross-legged on the bed, drinking coffee and eating an english muffin with butter and Meyer Lemon Marmalade. If I close my eyes, I can see the bright blue water and sandy beaches, palm tree fronds gently moving with the soft, warm breeze sliding over my skin. Okay, okay, slight exaggeration but this marmalade tastes like you think sunshine would taste. Having a jar of Meyer Lemon Marmalade is like having one of those sweet tropical escapes in the middle of winter. A Meyer lemon is (according to Wiki) a cross between a lemon and either a mandarin or a common orange. It’s a bit rounder, with a much thinner rind and deep yellow hue with a orange-ish cast to it. When you cut one open for the first time, you will smile immediately, the scent is floral orange at first and then gently lemon. It smells happy. It tastes that way too. They are soft, barely sweet, with no hard acidic bite. You must try them if you can get them. Go on, go get yourself some.  They’re in the grocery and green markets now here in Colorado, but not much longer. Watch for them, if you see them, grab them!

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Blood Orange Marmalade

Posted in Uncategorized, tagged , , , , , on March 13, 2010| 1 Comment »

Blood Oranges.  You love ’em or you hate ’em.  Most of the haters I know seem to base their dislike purely on the name and appearance.  Use the term “blood” in the title of anything food related and you’ll get an automatic ‘squick’ from almost all Americans.  It’s how we were raised.  It’s okay.  There are an awful lot of us, hopefully more, that are taking an interest in where our food comes from, and in the case of animals, where and how they lived, and how they died.  We’re trying make sure that what we put into our bodies is as good as possible and honor the animals by using as much as possible from each one.  We’re facing the fact that there is blood involved. But I digress, this is about lovely, deep and vibrantly hued oranges.  These that you see here are tiny little oranges, about the size of those baby clementines and not as deep red as I would have liked.  Still, they were beautiful.   The flavor, oh the flavor! Blood oranges have that traditional orange flavor but with a tart, raspberry-ish infusion.  It’s a deeper and softer taste, one that makes you want to sit back and savor it.  It’s slower than the usual bright, acidic, okay, time to go juice that we chug in the morning.  While they’re here, try them in cocktails, cook with them, make sorbet.  I guarantee that you’ll fall in love with their lovely red-orange color and their captivating taste.

This picture is just for fun.  I think it looks cool even if it didn’t work the way I wanted it too.  Happy accidents!

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