Everyday Food: Marmalade has wide appeal

Posted Tuesday, Aug. 05, 2014  comments  Print Reprints
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Quick ideas

• Spread marmalade between vanilla or chocolate cake layers, then frost cake with vanilla icing.

• Add to a vinaigrette for some tangy citrus flavor.

• Stir into fruit salad in place of sugar or honey.

• Brush fruit tarts with warmed marmalade to make them shiny.

Orange-almond cupcakes

Makes 18

• 1/2 cup (1 stick) unsalted butter, room temperature

• 2/3 cup sugar

• 2/3 cup sweet orange marmalade

• 1 cup natural almonds

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon coarse salt

• 3 large eggs, room temperature

• 3/4 cup buttermilk

• 1 teaspoon vanilla extract

• 1 cup cold heavy cream, whipped to medium peaks

1. Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar and 1/3 cup marmalade until pale yellow and fluffy, about 4 minutes. (Microwave marmalade if it’s too thick to pour — heat for 5 to 10 seconds or until it loosens up.)

2. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda and salt and process until almonds are completely incorporated into flour mixture.

3. With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.

4. Fill each muffin cup with batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, about 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop of whipped cream and evenly drizzle with 1/3 cup marmalade.

Nutritional information per cupcake: 237 calories, 15 grams fat (7 grams saturated fat), 4 grams protein, 23 grams carbohydrates, 1 gram fiber, 57 percent of calories from fat.

3 quick glazes

These sweet-sour glazes are great on grilled shrimp, turkey, beef, chicken and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush on again right after removing from the grill. For roasted salmon, brush fish with glaze before baking.

Orange-mustard: In a small bowl, stir together 1/4 cup orange marmalade and 1 1/2 teaspoons grainy mustard.

Soy-ginger: In a small bowl, stir together 1/4 cup orange marmalade, 1 1/2 teaspoons soy sauce and 1 teaspoon grated peeled fresh ginger.

Chipotle-lime: In a small bowl, stir together 1/4 cup orange marmalade, 1 1/2 teaspoons liquid from chipotle chiles in adobo and 1 teaspoon fresh lime juice.

Have more to add? News tip? Tell us

This bittersweet topping is good for more than hot buttered toast and oatmeal. Try cooking desserts with it and savory dishes, too.

Marmalade, a citrus preserve that includes shreds or chunks of peel, was first produced in Scotland. Traditional marmalade gets its intense flavor from aromatic Seville (bitter) oranges. If you find that it’s too bitter for your taste, look for “sweet” on the label or purchase marmalade made from sweet oranges.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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