Marmalade Recipe

So, remember that yummy Pineapple Lime Marmalade I made? (It really is yummy – like sunshine in a jar!) Well, here’s the adapted recipe. I apologize to the lady who wrote the one I adapted it from. Can’t for the life of me find it now.

Ingredients:

  • 3  cups lime segments and juice
  • 1/2 cup fresh pineapple in small pieces
  • zest from all your citrus fruit
  • 1 1/2 cups water
  • 1/2 teaspoon baking soda
  • 6 cups sugar, divided
  • 1 (3 ounce) envelope liquid pectin
Directions:
  1. Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces. This takes a long time. Put a movie in and get slicing!
  2. Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Let it sit overnight.
  3. In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the white stuff (really technical terms here). Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 cups of segments and juice. Add your pineapple pieces to make 3 1/2 cups total fruit.
  4. Next day – Return zest to boil. Add the fruit and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes.
  5. Stir in the remaining 5 cups of sugar and and bring to a full rolling boil, stirring constantly.
  6. Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
  7. Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade.
  8. Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
  9. Let jars sit for 2 weeks before you taste to let the marmalade mature, kinda like wine. Heck, drink some wine while you are waiting.

I’m thinking this would be great over some cream cheese spread on a cracker, or I’m hoping to try soon to make some thumbprint cookies and roll them in coconut and then use this in the middle. I think that would be heavenly!

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Trying new things – fried zucchini blossoms

Finally getting around to posting photos of dinner I made for my mom and dad…except life happened and they weren’t able to come. Bummer! Luckily I had an additional dinner guest, so it was not all for naught.

I was excited to try eating some of my zucchini blossoms. My aunt and cousin had recently told me how they ate them in Italy, so of course I had to try it!

I found this totally awesome recipe by Giada De Laurentiis for stuffed ones.

Blossoms that are stuffed and awaiting frying.

Blossoms all fried up!

I also made some Confetti Salad, fresh strawberries, Caprese Salad, and even made some pesto with the basil in my garden. On the side were some yummy breadsticks.

The whole dinner.

I was told the zucchini blossoms were the most awesome thing I have ever made. Really, what’s not to like about fried cheese?

Happy Birthday – No Cake.

This weekend Aunt M came down for birthday celebrations. Mind you, this was her third celebration, but who’s counting? And what do you get someone who has everything she needs? You make dinner, of course!

We had…

Caprese Salad Skewers

Amish Macaroni Salad

Marinated Portabello Mushroom Burgers with Goat Cheese, Spinach, and Beets

Pineapple Salsa

Mojitos

And, for the big birthday, neither myself nor my sis are big fans of cake. Everyone else is welcome to enjoy it, but there are so many better things in the world to eat, why waste time on cake? Although, I must admit, I love to bake them. Anywho, I went with the Southern Style Strawberry Shortcake. I even made the whipped cream by hand. SHUT THE FRONT DOOR! That stuff is so awesome. I may never get my whipped cream from a can again.

After our lovely dinner we had every intention of going to the Gallery Hop, but Munchkin was begging for a movie, so we went to the movie theater. Sometimes caving to wants is easier for everyone involved, and it was super hot out, so that air conditioning was looking more and more appealing. Movie sold out. Boooo. We decided to stop in a nearby store and that’s when the storm hit. Crazy wind, rain, and even hail! The power went out, so we decided to head home. Shopping is no fun in the dark!

Happy Birthday, Aunt M!

Herbed Sweet Potato Fries

A quick side tonight that turned out great and even the munchkin loved. I’m totally bummed I forgot to take photos, but the result was so yummy!

Herbed Sweet Potato Fries

3 sweet potatoes, peeled and cut into strips (or slices, or waffle…whatever your fancy)

1 Tbs olive oil

1 tsp. rosemary

1/4 tsp. cinnamon

1/4 tsp. paprika

Kosher salt and fresh pepper to taste

  1. Pre-heat oven to 400 degrees
  2. Put potato slices in a large bowl. Add in remaining ingredients and toss.
  3. Put potatoes on a sprayed baking sheet in a single layer
  4. Bake for 40 minutes or until done

Of course, this is a pretty basic recipe, so adjust to fit your taste. This can work as a side dish to your favorite sandwich, or would also work as an appetizer by itself.

I had hoped to use cayenne pepper instead of the paprika, but I am out. I’ll have to sub that next time. I’m thinking the kick with the sweet would be awesome. Regardless, I got my 4-year old to eat a reasonably healthy snack. Whoo hooo!