Comforting and Easy Three-Citrus Kitchen Marmalade

Warm, cozy blanket-comfort food to me is toasted bread with a smear of butter melted down into the nooks and crannies with a spoonful of homemade marmalade.

A large bowl of citrus, Blood Oranges, Tangelos and Red Grapefruit, about to go south quickly, was sitting on my kitchen counter this past week. Most was left over from my last photo shoot which now seems ages ago.  During “normal life” I cannot bear wasting food, so the peeling and slicing began. I find the making of marmalade as comforting as the eating of it.

Beautiful day, warm and breezy, windows open….Tulip and Honeysuckle blooms catching the breeze by the kitchen door. A good day for marmalade.

After rescuing all the good rind and flesh from each orange and grapefruit, I squeezed all of the leftover pieces for the juice adding it to the bowl.

I learned a few years ago that it is not necessary to be a totally crazy person when peeling the rind from the citrus to make sure none of the pith is left. My marmalade is still very tasty and not bitter with a little pith still attached. The slow simmer in the sugar-liquid mixture takes care of it.

Hot, thick, wonderful marmalade ready to be jarred and eaten.

What are you making to comfort yourself while being sequestered at home? I bet something cozy and delicious. Dishes that make you feel wrapped in a soft blanket? I hope so. Stay home, stay safe. This too will pass.

Comforting and Easy Three-Citrus Kitchen Marmalade

Ingredients:

  • 2 1/2 to 3 lbs of citrus rind thinly sliced,  and flesh, seeded (Grapefruit, Blood Oranges, Tangelos are what I had on hand, but any combination works)
  • any leftover juice from citrus
  • 2.5 cups sugar
  • 1/2 cup St. Germain Liqueur
  • 1 1/2 cups natural apple juice

Directions:

  1. Add all of the ingredients to a non-reactive cooking pan…stainless steel or enamel works great. Stir ingredients well to blend.
  2. Place over medium heat and bring to a boil, stirring often, and cook for 10 minutes. Turn heat to low and simmer for an hour, stirring every now and then.
  3. The citrus rind should begin to look transparent after 45 minutes.  Mixture will thicken as it cooks so keep an eye on it to make sure it doesn’t scorch or burn. You can add a splash more juice or water if need be.
  4. Wash 4 small half-pint canning jars and rims in hot soapy water and rinse well. Drain dry on a clean dish towel.  Preheat oven to 250 degrees.
  5. Fill clean, dry jars with hot marmalade mixture leaving 1/2 inch unfilled at the top of each. Wipe drips from jar edges.  Add rims, and screw lids on firmly, but not too tight yet.
  6. Place filled jars on a baking tray and put in the pre-heated oven for 25 minutes. Remove jars and let cool on a wire rack. Lids will “pop or ping” to seal as they cool down. Lids should be “concave”. When jars are totally cool, tighten screw lids. If any jars fail to seal, then store in the refrigerator.

teresablackburnfoodstyling.com

Slow Roasted Blood Orange Upside-Down Cake

Blood Oranges and I have a long-standing love affair. In years past I have posted recipes for Blood Orange-cello, Blood Orange Meringue Tartlets, and Blood Orange and Bourbon Chipotle BBQ Chicken among others. I am drawn to the mottled red-orange skin and the inner blood-red burst of color as much as to the flavor. They are natural art works, each and every one unique and deliciously stunning.

This is a simple upside down cake with slow-roasted blood oranges which brings out another layer of tastiness. Blood oranges are abundant in supermarkets this time of year so eat them while you can…raw, cooked or juiced.

Full of antioxidants and high in Vitamin C and potassium, Blood Oranges are uniquely colored due to “anthocyanins”. These are flavonoid pigments which exist in red and purple vegetables, most berries and are incredibly healthy.

Thinly sliced and ready for roasting…..

….sprinkled lightly with raw sugar…..

….roasted at 275 degrees for 45 minutes……

….in my favorite Lodge cast iron skillet.   First smeared with butter….

….the bottom covered with roasted rings of oranges and another sprinkle of sugar.

Topped with cake batter and baked…..

…ready to eat. So good with a cup of coffee or tea on a cold winter day.

Slow Roasted Blood Orange Upside-Down Cake

  • Servings: 8-10
  • Print

Ingredients:

  • 4 blood oranges
  • 1 1/4 cups raw or  turbinado sugar, divided
  • 8 tablespoons softened butter, divided
  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal or polenta
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1/3 cup buttermilk or vanilla yogurt

Directions:

  1. To roast blood orange slices:  Preheat oven to 275 degrees. Cut ends off of each orange and then slice thinly, removing any seeds as you work.
  2. Arrange blood orange slices flat on a baking sheet and sprinkle with 1/2 cup of raw sugar. Roast for about 45 minutes or until they are caramelized and softened. Remove pan from oven and let cool for 10 minutes.
  3. Turn oven to 350 degrees. Smear a 10 inch cast iron skillet with 2 tablespoons of the butter to coat bottom and sides. Arrange roasted orange slices, slightly overlapping, in the bottom of the skillet and sprinkle with 1/4 cup of raw sugar.
  4. Whisk together the flour, cornmeal, baking powder and salt in a bowl.
  5. Using an electric mixer beat together the remaining 6 tablespoons butter and 1/2 cup raw sugar until fluffy. Add in vanilla and blend.
  6. Mix in eggs, one at a time, beating well after each one.
  7. Add flour mixture and buttermilk, alternately, ending with flour just until well mixed.
  8. Drop batter by spoonfuls over sugared orange slices in skillet and gently spread out evenly.
  9. Bake cake until a tester comes out clean, about 35-45 minutes. Cool cake for 10 minutes in skillet. Run a small knife around edge to loosen if necessary.
  10. Place a plate over the top of the skillet and flip to loosen cake onto plate using oven mitts or kitchen towels so you don’t burn your hands! Scrape out any sugar-juice mixture left in skillet and smear over cake. Serve cake warm or at room temp.

Teresa Blackburn   teresablackburnfoodstyling.com

Cara Cara and Blood Orange Salad E.A.T #23

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Blood Orange, Cara Cara, Satsuma, Tangerine, Navel, Little Cuties, Mandarins by any other name would still taste as sweet or tangy, fresh or juicy.  It is February and peak season for all manner of citrus. Some are easy to peel, some are seedless, some have smooth skins and some are more pithy.

My favorite winter centerpiece is a simple bowl of beautiful oranges. They glow in the late evening light.

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Lovely slices of blood oranges and cara cara oranges ready for a salad. Simple and clean.

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Here are four “easy-as-this”  steps for making perfect oranges slices. This method is sometimes called “supreming” and it is just a technique in which you cut away the pith/membrane from the fruit before slicing or sectioning.

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Pretty easy huh? Slices piled on a salad plate topped with radish sprouts and a drizzle of dressing. It really is as “easy as this”.

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Cara Cara and Blood Orange Salad

  • Difficulty: extremelyeasy
  • Print

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Ingredients:

  • Ripe, firm, juicy oranges/citrus – for each salad serving use 2 different types. I used cara cara and blood oranges. For 4 servings you need  6-8 oranges, for 6 you need 10-12 oranges
  • fresh sprouts – radish are great, but pea sprouts or sunflower sprouts are good too
  • sea salt and freshly ground black pepper
  • dressing to drizzle – creamy or vinaigrette.

Directions:

  1. “Supreme” your oranges/citrus and cut into slices. Remove any seeds. Here is how:DSC_0354DSC_0356DSC_0358DSC_0361
  2. Divide slices between serving plates and season with salt & pepper.
  3. Scatter fresh sprouts over the orange slices.
  4. Cover and chill if not eating immediately.
  5. Drizzle with dressing right before serving.

Teresa Blackburn      www.teresablackburnfoodstyling.com

 

5 Readers Most Favorite Blog Posts Ever and Happy New Year and Thank you

After making this list of most popular-with-readers blog posts ever I noticed some common threads that must have made them so. One thing is there are lots of folks who respond to “boozy” posts. The exotic Buddha Hand citron is such a seductive subject in all its glory.  Sweet things are universally appealing as are family stories. Enjoy.

# 1. “Pear Infused Vodka” Holiday Gift Idea / E.A.T. #11   Folks all over the world have clicked on this post…so I figure lots of folks like boozy pears? Thanks to each and every one of you.

Homemade Pear Infused Vodka

#2. “Buddha’s Hand Good Luck Marmalade”     A few years ago I ran across my first “Buddha Hand” citron. I purchased, I blogged and for over 6 years this post has been the second-all-time most popular, hit on, reposted of all my posts. It didn’t hurt that Smithsonian Magazine included a link to my site in their story about the subject. Who knew?

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#3.  Blood Orangecello and Bootlegging    This post contains a family tale depicted in the title which must have proved irresistible to more than a few lovers of homemade hooch and blood-red, very-short-seasonal, blood oranges.

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#4. Blackberries, A Snake and An Upside Down (Gluten Free) Cake  One of my favorites. It has a story about a dramatic blackberry picking experience with my Grandmother that left a definite impression on me as a child. I cannot hear a store of blackberry picking without thinking of it. The cake recipe is pretty good too.

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#5.  Give Me Some Sugar, Sugah!   Sugars flavored with so many good things such as ginger, lavender, star anise, vanilla beans and citrus peel just to name a few appealed to the sweet tooth in so many readers. This story was also an homage to all the real aunts, aunts-in-friendship, grandmothers and mothers who could never get enough of our sweet “sugah” when we were young.

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Blood Orange & Bourbon Chipotle BBQ Roasted Chicken

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I know it is citrus season when Blood Orange beauties start appearing in my supermarket…..along with Pomelos, Cara-Cara Oranges, Little Cuties, Tangerines, Grapefruit…..all packed full of Vitamin C for the dark days of Winter.

My citrus love affair continues in this post. I have been making salads with Pomelo,         upside-down cakes with grapefruit, chocolates studded with candied orange peel, citrus salad dressings and today a deep-red-brown Blood Orange BBQ sauce laced with Bourbon and Chipotle Peppers in Adobo Sauce for the heat.

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Not a heavy, ketchup based BBQ sauce but rather a lighter, more liquid sauce brushed on chicken before and during the roasting process. The results? Crisp skin, moist meat and lots of good sopping juices in the bottom of the pan.

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Lordy mercy that color is just stunning! .

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Cooked down to thicken before brushing over the chicken.

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Any chicken will do…whole, fryer pieces, leg quarters or bone-in legs and thighs. I purchased the chicken I used here through my CSA “Fresh Harvest” (Nashville area). Organic all the way.  I believe this BBQ sauce would be equally delicious on pork.

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Blood Orange and Bourbon Chipotle BBQ Roasted Chicken

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Ingredients for BBQ Sauce:

  • 1 cup blood orange juice
  • zest of one blood orange
  • 2-4 chipotle peppers in adobo sauce, chopped (with some sauce)
  • 1/3 cup pomegranate vinegar
  • 1/2 cup brown sugar or honey
  • sea salt & black pepper
  • 1/4 cup bourbon whiskey
  • 2 Tbsp butter

Directions for BBQ Sauce:

  1. Put all in ingredients in a saucepan and bring to a boil over medium high heat. Reduce heat to simmer and cook for 30 minutes until somewhat reduced. Stir often. Remove from heat and let cool. This BBQ sauce will keep chilled for up to 2 weeks.

Ingredients for Roasted Chicken:

2 to 3 chicken pieces for each person – 8 to 12 pieces or the equivalent as in chicken quarters or cut-up fryer pieces

Directions for BBQ Roasted Chicken:

  1. Preheat oven to 375 degrees.
  2. Rinse chicken pieces (leg quarters, half chickens, legs, thighs, cut up fryer pieces) and pat dry.
  3. Place chicken pieces, skin side up, in a shallow baking pan that has been sprayed with cooking spray.
  4. Brush chicken pieces with BBQ sauce. Sauce is not thick so apply a few coats. Place in oven and roast for 45 minutes, basting with BBQ sauce every 15 minutes. Chicken will be crusty on the outside and juicy on the inside. Chicken juices should run clear. Serve chicken with good crusty bread for sopping pan juices and a side of cole slaw or rice.

Teresa Blackburn    www.teresablackburnfoodstyling.com     http://www.foodonfifth.com

 

Blood Orange Almond Sponge Cake / Baking with Baylor

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It is February at Food on Fifth so it is time for another Blood Orange recipe. In past years I have shared “Tiny Blood Orange Curd Meringue Tartlets to Celebrate Lunar Eclipses”, “Blood Oranges, Poundless Poundcakes & a Poem”, “Blood Orangecello & Bootlegging” and “Bloody Sweet Orange Tartlets” all using the crimson jewel of the citrus world, the Blood Orange.

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My grandson, Baylor, was hanging out at our house recently. I suggested we make a cake with the blood oranges piled on my kitchen counter. I had some almond flour and lots of eggs left over from a photo shoot so this is where we started. I zested 2 of the blood oranges, passing them to Baylor who juiced them. I showed him how to separate eggs…yolks from the whites and he was an instant pro. I have to say it is fun to have a “sous chef” around to help out! We talked a lot while we worked, about cooking and life, family and the future.

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The week before was my birthday week and these white roses, which were a gift, looked so beautiful against the dark background and the blood oranges. Baylor also acted as my photo assistant! He has been around studios and photo shoots his entire life so he pretty much knows what to do.

While the cake was baking I sliced 2 additional blood oranges, adding them to a skillet sprinkled generously with sugar set over medium low heat to candy. When ready I placed them on a cooling rack to drain.

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Here is the cake still warm from the oven with the candied blood orange slices added to the top.

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A bit of powdered sugar is always magical.

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A very moist almond cake with the aroma and flavor of blood oranges. Baylor got the first piece and a few other slices to take home. Truly a cake made with love! Really isn’t this what February 14th is all about?

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Blood Orange Sponge Cake topped with Candied Blood Orange Slices

  • Servings: 8-10
  • Print

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Ingredients:

  • 1 1/2 sticks unsalted butter, room temp
  • 1 cup of superfine sugar
  • 6 eggs, separated
  • zest of 2 blood oranges
  • juice of 2 blood oranges
  • 2 cups almond flour
  • 1 cup all purpose flour
  • 2 additional blood oranges sliced for candying

Directions:

  1. Preheat oven to 375 degrees. Grease & flour a 9 inch round springform pan.
  2. Cream the butter and sugar together using a stand or hand mixer.
  3. Add egg yolk, blood orange zest & blood orange juice & mix well. Scrape down sides of pan when needed.
  4. In another bowl whisk egg whites until soft peaks form. Add to the egg yolk mixture.
  5. Whisk together the almond & all-purpose flours & fold into the egg mixture.
  6. Scrape batter into the springform pan. Bake for 10 minutes.
  7. Turn oven down to 325 degrees & bake for another 35-40 minutes or until middle is set.
  8. Place cake in pan on a cooling rack for 20 minutes. Remove pan sides.
  9. While cake is in the oven place the slices of 2 blood oranges in a flat bottom pan and sprinkle with 1/2 cup granulated sugar over medium low heat to candy the slices. When blood orange slices are candied place on a wire rack over a baking sheet to cool.
  10. Top cake with candied blood orange slices and any syrup left in the pan. Serve as is cut into slices. A sprinkling of powdered sugar is also very nice.

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“Tiny Blood Orange Curd Meringue Tartlets to Celebrate Lunar Eclipses”

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If not for heavy low clouds full of moisture I would be able to see the Blood Moon tonight. There is a deep wet darkness between me and this eclipse of red. If you are one of the lucky ones and you do indeed see it and take a photo would you send me one? In the meantime I will share with you a short & sweet recipe that celebrates this auspicious occasion.

“Tiny Blood Orange Curd MeringueTartlets”

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Here is what you will need to make the Blood Orange Curd: 5 eggs, 1 cup granulated sugar, 1/2 cup freshly squeezed Blood Orange Juice, 2 tbsp fresh lemon juice, 1/2 stick butter cut into small pieces, 2 tbsp grated Blood Orange zest.

To Make Curd:

1. In the top of a double boiler or a heatproof glass bowl suspended over a pan of simmering water whisk together quickly the eggs, sugar, Blood Orange juice & lemon juice.  Using the whisk stir mixture for about 10 minutes constantly.

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2. Remove from the heat & pour mixture through a sieve to remove any lumps. Whisk the butter pieces into the mixture until well blended & smooth. Stir in the zest. Cover with a sheet of plastic wrap touching the surface of the curd allowing it to cool for 30 minutes.

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Here is what you will need to finish off the tarts:

Pre-made/Store-bought mini tartlet shells (one or two bite size), 3-4 egg whites, 1 tbsp sugar

1. While curd is cooling place tartlet shells on a parchment paper lined baking sheet. Turn oven to broil.

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2. Beat the egg whites until soft peaks form. Sprinkle sugar over whites & continue to beat until glossy. Fill each tartlet shell with curd & top with a generous free-form dollop of meringue.

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3. Pop tray of meringue topped tartlets in the oven…keeping a close eye…and brown the meringues until light golden. This should only take a minute or two.

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As Easter is just a few days away wouldn’t these be just the perfect ending to an Easter Lunch or Dinner? Something about these meringues reminds me of Peeps?

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This will be my last Blood Orange post for 2014. The citrus season wans as the fresh produce season waxes. I enjoy these “food seasons” reflecting the movements of  the earth & the moon.  Goodnight (Blood) Moon.

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