My wife, Jan, went to Fresno to visit family and friends just before Christmas. One of her friends orange bombed me with 40 perfectly ripe, 3 inch navel oranges—enough to make almost 20 jars of marmalade. I have already made and given away this year’s Christmas batch. What could I do to use them up without them just sitting on my shelf?
Karl’s Super-Concentrated Fine-Shred
Orange and Cranberry Marmalade
Filed under California Fusion, Treats, Vegan, Vegetarian
This week I wanted a fast weekday meal. Fried salmon, a quick starch dish, and a simple salad. This does not mean that I could not be creative. In a burst of inspiration, I came up with a new way of making salad dressing.
Karl’s Carrot and Spinach Salad
with Orange Tarragon Dressing
Filed under California Fusion, Green Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I have been making marmalade the same way for years for a Christmas giveaway. I bought a microplane zester that produced very fine bits of rind. Over time I have been experimenting with the recipe— no extra water, fine bits of zest and less and less sugar. This has produced an intensely flavorful marmalade.
Karl’s Caramel Mandarin
Micro Marmalade
Filed under Breakfast, California Fusion, Treats, Vegan, Vegetarian
I am always up for trying a new ingredient, but that being said I don’t guarantee that I will like it. I had seen heart of palm in several recipes that I had perused over time, so when I saw them at Trader Joes I, of course, bought a bottle. This jar has sat on my shelf for a time and I thought I would use it for this Sunday’s dinner.
Karl’s Heart of Palm, Mandarin Orange, and Arugula Salad
Filed under California Fusion, Salads, Vegan, Vegetarian
Every Christmas for more than the last decade I have made marmalade as a giveaway. A few years ago, I bought a microplane zester that produced very fine bits of rind. I also stopped using any extra water, just the zest and juice of the oranges. This micro marmalade was an intense flavorful jam, but it did not make as much as the old way I had been using. This year I ended up giving away all of the marmalade I produced and we had none left for ourselves.
Karl’s Micro Mandarin Marmalade
Filed under Desserts & Treats, Treats, Vegan, Vegetarian
Having just made my Christmas jams—orange and lemon—I decided to use them in making dinner. I used the lemon marmalade for the chicken. For the broccolini, I chose the orange marmalade. This is really a quick and easy side dish.
Karl’s Broccolini with Orange Sauce
Filed under Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
I made Jan’s orange custard earlier this week and I decided to add some of my Ultimate Micro Orange Marmalade. While I thought it was perfect, Jan thought it was too sweet—Jan’s custard already had half of the sugar that most of the recipes on-line use. To please her I eliminated the Orange Infused Sugar entirely. This dish does not suffer for having only a small bit of sugar.
Karl’s Orange Custard
Filed under Desserts & Treats, Treats, Vegetarian
A few weeks ago Jan created this custard. I thought it would go well as a dessert for my ham dinner tonight. As usual I have to add a few twists.
Karl’s Hawaiian Custard with Marmalade
Filed under Desserts & Treats, Treats, Vegetarian
Every Christmas for more than the last decade I have made marmalade as a giveaway. I would make 40-60 twelve ounce jars at a time. It always takes several days to process and cook all of that jam.
Karl’s Ultimate Micro Orange Marmalade with Meyer Lemon
Filed under Treats, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 