January 20, 2010

Red Onion Marmalade

I decided to play around with making marmalade.  I wanted something more savory.  Needless to say I don't think this will be showing up on toast anytime soon.  Now with some nice roasted mushrooms or bit of lamb.

2 Red onions, thinly sliced
4 cloves of garlic
4 T oil
1/2 c sugar
3 oranges zested (as think as you can manage)  and juiced
1/2 c vinegar (apple cider or sherry)

Place the sliced onion and oil in a saute pan.  Cook until mostly caramelized. Stir in garlic and continue cooking until the garlic is lightly browned.

Add some of the orange juice and deglaze the pan.  Place the onion and juice mixture in a small pot.  Add the rest of the juice, vinegar, zest and sugar.  Cook down until thickened.  When you draw your spoon through the mixture a path should clear but then fill with syrup.

Place in sterilized jar and process for 20 mins. Yield ~3-4 pints

January 13, 2010

Preserved lemons

About this time last year I made a (for me) huge batch of preserved lemons.  It was the best thing I did all winter. I ended up using them in so many dishes.  My version of Gremolata that ended up topping bread, pasta and soups.  Anywhere that I could have used olives I tried out the lemons. I still have part of one jar from last years batch.  This years batch is brewing away. This is one of the easiest recipes around.  All you need is a large jar or ceramic container. I make mine in an old cookie container that is shaped like a traditional pickle crock.

Preserved Lemons

6 lemons 
kosher salt
1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons)

Blanch lemons in boiling water 5 minutes, then drain. When cooled cut the lemons. This can be done a number of different way. 

I prefer to either thinly slice them or to cut the lemon into wedges but with one end attached.

If using slices layer the salt and lemons in your container until your lemons are gone. Finish off with an additional layer of salt and 1 c of lemon juice.

If using whole lemons pack the cuts into the lemons with salt and place in your container. Top with salt and 1 c of lemon juice.

Let lemons stand at room temperature, shaking gently once a day, for 5 days. If using an unsealed container you can weight the lemon with a plate and ziploc of salted water. At the end if the 5 days there should be enough brine to cover the lemons.  If not top with additional lemon juice.  I let my lemons ferment for about 3 weeks but they are read to use after the initial 5 days.

I canned my lemons after the three weeks so that I could have them on hand for the rest of the year. Well that and my fridge is smaller that what most dorms have.  I processed them for 15 mins.  If you have more free space in your fridge just place them in you fridge and enjoy.

January 7, 2010


Unfortunately the chestnuts in syrup recipe that I was prepping has been taking too long. I spent four hours just trying to get the chestnuts peeled.  If you have any advice on making that process faster please let me know.  I will finish it and the black pepper jam this weekend.  I hope to post both next week.  I might even manage a decent photo.