Marmalade (Recipe: beer marinade)
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Marmelade with butter on toast is, simply, lovely.
Beer, mustard and marmalade on jumbo shrimp? Oh. My. Gosh.
(Rolling on the floor salivating all over)
Sorry, could not resist.
Mimi, you make me giggle!
ROTFSAO is new to me! I love it!
I grew up with JIF peanut butter and Welch's grape jelly. On the rare occasion we might get strawberry jam, but we never had marmalade, least of all orange. Now orange marmalade is my favorite. I love the bitter orange peel and the obvious pectin flavor. My favorite brand is Bonne Maman. It comes in a clear jar with a gingham lid. I've seen the Dundee, but I don't trust a marmalade I can't see through the jar. I might have to give it a try though since you've recommended it here. Cook's Essentials sells another brand that I quite like, but it's 3 times the price.
Every summer, we're filthy rich with georgeous,unsprayed white peaches with slight skin belmishes. We give many away because they "come in" all at once and I often make brandied peaches, jam or chutney. This year, I mistakenly (hoping to make jam) made peach marmalade. The fruit is a bit leathery, but still tender and it is delicious ! I don't remember what I did - cook fruit first, with everything else, later...! Does anyone have a great recipe for peach marmalade ? I want to repeat this year's success !
and p.s. marmalade, orange juice and walnut or olive oil with a dash of bittersweet smoked paprika and/or mustard) is the standard glaze for everthing baked, grilled or broiled here -- fish, pork, chicken, tofu !
Last week I had tea, scones, and marmalade with two women in their late 80's. One of them still makes marmalade. When I asked for instructions, she replied, "Just grind a bunch of oranges with a food grinder and then proceed." Now I have to figure out the 'proceed' part. She is also still quahogging, and had just returned from New Orleans where she helped with Katrina clean-up.
Do you think homemade orange marmalade has some endless energy properties?
I recently made these muffins for a local "Unity Breakfast". The recipe is from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough.
Spiced Cranberry Muffins
Non-stick spray or paper muffin cups
2 cups all-purpose flour
3/4 cup sugar
1/4 cup yellow or white cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1 cup whole cranberries, fresh or
1 TBS grated orange zest
1 large egg, lightly beaten, at room temperature
3/4 cup milk (whole, lo-fat, skim)
1/4 cup sour cream (ditto above)
1/4 cup canola or vegetable oil
1/4 cup orange marmalade
1. Prehet oven to 400. Spray pans, or line with paper muffin cups.
2. Whisk flour, 1/2 cup sugar, cornmeal, baking powder, baking soda,salt, and spices in a medium bowl until uniform. Set aside.
3. Place cranberries, orange zest, and the remaining 1/4 cup sugar in a food processor fittd with the chopping blade or wide-canister blender. Process or blend for 10 second until the mixture resembles cornmeal - do not allow it to become a paste. Scrape the mix into a large bowl; stir in the egg, milk, sour cream, oil, and marmalade until uniform and smooth. Stir in the flour mixture until moistened.
4. Fill the prepared tins 3/4 full. Use additional greased tins or small, oven safe greased ramekins for any leftover batter. Bake for 25 minutes, or until they have lightly browned, slightly rounded tops. A toothpick inserted in the center...you know the drill
5. Set the pan on wire rack to cool for ten minutes.
i have just begun to appreciate marmalade, so thank you for this wonderful ode to my new favorite and all of its endless possibilities
Tom, I've never heard of the Bonne Maman marmalade. Where do you find it?
Mary, I love the taste of things glazed with marmalade and cooked on the grill. You are so lucky to have all of those peaches (which I can personally attest are delicious). Last summer I made some into a wonderful chutney.
Marcia, thanks a zillion for sharing the muffin recipe. Cranberries and orange are such a great combination. I will definitely be making these during the holidays!
Connie, welcome to The Perfect Pantry! Thanks for visiting.
I love the ingrediants for this recipe, it sounds like a keeper.
On another note, I have to say that the olive oil I ordered and very quickly received in a nice package, is a hit. I bought some great crusty Italian bread, good olives and cheeses, and my beau and I will be enjoying it soon (you know we already had some). Thanks so much for the invitation to such a nice company and the chance to taste some great tasting olive oils.
Happy Holiday's Lydia and Ted!
Was just looking at marmelade on a store shelf yesterday, thinking how long it had been since I had any. But that store had only orange. My favorites are grapefruit, or an orange-lime-grapefruit I had once; and ginger marmelade is a good bet, too.
Steve, ginger marmalade sounds fantastic. Maybe in the grill glaze Mary mentioned, or on a pear tart...now I'll be thinking about that!