Use it as a glaze on corned beef. Once you have your brisket braized, drain & put in a roasting pan. Top with a good slather of the marmalade. Roast in the oven 350 or 375 until heated through & the glaze is a bit browned. Yum Yum!
Dorie Greenspan has a recipe for a marmalade/nutella tartine. Something along these lines: toast bread under broiler with butter, spread with marmalade, heat Nutella briefly and drizzle over the marmalade. I just spread the toasted bread with a thin layer of Nutella and marmalade on top. Yummy snack or quick dessert.
Shirley Corriher has a great recipe for Turkey Breast with Fresh Sage and Marmalade. I have made it many times and it is wonderful. Page 414 from Cookwise
Yield: 8 to 10 servings.
1 (6- to 8-pound) turkey breast
For roasting:
1/4 cup plus 3 tablespoons Grand Marnier (orange liqueur), divided
Freshly ground white pepper
1 large turkey cooking bag (for up to 12 pounds)
1/2 (12-ounce) jar orange marmalade (see note)
20 to 30 fresh sage leaves
2 tablespoons cornstarch
1/4 cup beef consomme
To roast turkey: Preheat oven to 400 degrees. (The bags specify not to use over 400 degrees. If you think your oven runs hot, you should set it at 375 degrees.)
Rub meat with 1/4 cup Grand Marnier. Rub salt and pepper into bone side of breast. Place breast in cooking bag. With spoon or with your hand, reach inside the bag and pile orange marmalade on top of breast. (A lot of marmalade will slip off, but some will stay.) Place sage leaves in bag around sides of breast. Turn bag so that breast is meat-side down, bone-side up. Close bag with the opening three-fourths the way up the turkey so that the bag will hold the juices. Close but do not seal so that a little steam can escape to prevent the bag from exploding.
Arrange wire rack across top of medium roasting pan. Pour about 1 inch of water into pan (this will keep any drippings that leak out of bag from burning). Place bagged turkey on top of rack, meat-side pointing down. Roast for 30 minutes. Remove pan from oven and carefully (with hot pads) turn turkey over so that the meat is facing up. Try to keep from losing drippings. Rearrange bag opening so that bag will hold juices. Reduce oven temperature to 300 degrees. Leave door partly open for 4 minutes to cool oven down fast. Leave turkey on the counter during cooling period.
Return turkey to oven. After 35 minutes, remove from oven and insert an instant-read thermometer near, but not touching, the ribs. (You can insert the thermometer through the bag. Just remember later that you have made a small hole.) Strive for a temperature of 155 to 158 degrees. If temperature is lower than 152 degrees, return turkey to oven. This usually requires about 1 1/4 hours of total cooking time.
When correct temperature is reached, carefully remove turkey from bag.
Pour drippings into medium saucepan. Stir together cornstarch and consomme; add to drippings. Bring to gentle boil, stirring constantly. Stir in remaining 3 tablespoons Grand Marnier.
Place turkey on medium serving platter; let stand 10 minutes before slicing. (For slicing tips, see note.) Serve with sauce.
To slice the breast so that it looks undisturbed, make the slices straight-in, all the way to the breast bone, holding the skin so that you don't tear it too much. Then hold the breast slices on one side of the turkey in place with one hand and carefully cut them free from the breast bone by slicing along the bone. Do the same thing on the other side.
Bread and butter pudding. Spread slices of leftover bread (maybe you have a Christmas panetone lying around?) with butter and the marmalade, and arrange in the shallow baking tin. Whisk together 3 eggs, just over a cup of milk or half and half, 2 Tablespoons of sugar and a drop of vanilla. Pour over the bread. Plan the tin in a larger baking tray and half fill with hot water. Bake in a moderate oven for about 35 minutes. Yum!
Mix it with a little dijon, fresh grated ginger, chopped garlic and rosemary and use it to glaze a roast pork loin.
When my kids were little, I often used up surplus jam or marmalade by folding it into crepes (Julia Child's basic crepe recipe.) You could add some grated chocolate too. To make them more grown-up, make a sauce of melted butter, sugar and rum or Grand Marnier (or whatever you fancy) and give the marmalade filled, folded crepes a bath in it. A quickie crepes suzette.
I have the same problem, about 3-4 T of a good orange and fig marmalade left over. I intend to butterfly a pork tenderloin, spread the marmalade on the inside, make a bread/onion/mushroom stuffing, roll, wrap in proscuitto and bake.
Use it as a glaze on roasted chicken or pork, or stir it into a quick bread batter. You could fold it into some whipped cream and serve that with a simple cake. I will keep thinking!
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Yield: 8 to 10 servings.
1 (6- to 8-pound) turkey breast
For roasting:
1/4 cup plus 3 tablespoons Grand Marnier (orange liqueur), divided
Freshly ground white pepper
1 large turkey cooking bag (for up to 12 pounds)
1/2 (12-ounce) jar orange marmalade (see note)
20 to 30 fresh sage leaves
2 tablespoons cornstarch
1/4 cup beef consomme
To roast turkey: Preheat oven to 400 degrees. (The bags specify not to use over 400 degrees. If you think your oven runs hot, you should set it at 375 degrees.)
Rub meat with 1/4 cup Grand Marnier. Rub salt and pepper into bone side of breast. Place breast in cooking bag. With spoon or with your hand, reach inside the bag and pile orange marmalade on top of breast. (A lot of marmalade will slip off, but some will stay.) Place sage leaves in bag around sides of breast. Turn bag so that breast is meat-side down, bone-side up. Close bag with the opening three-fourths the way up the turkey so that the bag will hold the juices. Close but do not seal so that a little steam can escape to prevent the bag from exploding.
Arrange wire rack across top of medium roasting pan. Pour about 1 inch of water into pan (this will keep any drippings that leak out of bag from burning). Place bagged turkey on top of rack, meat-side pointing down. Roast for 30 minutes. Remove pan from oven and carefully (with hot pads) turn turkey over so that the meat is facing up. Try to keep from losing drippings. Rearrange bag opening so that bag will hold juices. Reduce oven temperature to 300 degrees. Leave door partly open for 4 minutes to cool oven down fast. Leave turkey on the counter during cooling period.
Return turkey to oven. After 35 minutes, remove from oven and insert an instant-read thermometer near, but not touching, the ribs. (You can insert the thermometer through the bag. Just remember later that you have made a small hole.) Strive for a temperature of 155 to 158 degrees. If temperature is lower than 152 degrees, return turkey to oven. This usually requires about 1 1/4 hours of total cooking time.
When correct temperature is reached, carefully remove turkey from bag.
Pour drippings into medium saucepan. Stir together cornstarch and consomme; add to drippings. Bring to gentle boil, stirring constantly. Stir in remaining 3 tablespoons Grand Marnier.
Place turkey on medium serving platter; let stand 10 minutes before slicing. (For slicing tips, see note.) Serve with sauce.
To slice the breast so that it looks undisturbed, make the slices straight-in, all the way to the breast bone, holding the skin so that you don't tear it too much. Then hold the breast slices on one side of the turkey in place with one hand and carefully cut them free from the breast bone by slicing along the bone. Do the same thing on the other side.
When my kids were little, I often used up surplus jam or marmalade by folding it into crepes (Julia Child's basic crepe recipe.) You could add some grated chocolate too. To make them more grown-up, make a sauce of melted butter, sugar and rum or Grand Marnier (or whatever you fancy) and give the marmalade filled, folded crepes a bath in it. A quickie crepes suzette.