Apple And Orange Marmalade Tart With Rosemary Food

APPLE AND ORANGE MARMALADE SALAD

Steps:

• Whisk together the marmalade, almond extract, salt and 2 teaspoons water in a medium bowl. Set aside.
• Set the apples on a cutting board. Cut the flesh away from the cores, making 4 apple "cheeks" from each apple. Discard the cores. Cut the flesh into very thin slices and add it to the bowl with marmalade; toss to coat. Divide the apples among 4 small plates and sprinkle each serving with cherries and crushed cookie.

APPLE ORANGE MARMALADE

Steps:

• Fill a boiling water bath canner with water. Add 7 half-pint canning jars to the water and bring to a boil. Reduce heat to low and keep the water simmering while you prepare the fruit.
• Put the lids in a saucepan and bring to a simmer. Do not boil. Keep the lids hot while you prepare the fruit.
• Wash, peel, quarter, and core the apples. Slice the apples thinly; measure 8 cups (2 quarts).
• Quarter the orange, remove the seeds, and slice very thinly.
• Heat the 1 1/2 cups of water and sugar until the sugar has dissolved. Add the lemon juice and fruit.
• Boil the fruit and syrup mixture rapidly, stirring constantly, to 9 F above the boiling point of water at your altitude, or about 221 F to 222 F at normal altitude. or until the mixture thickens. If you don't have a candy or jelly thermometer, see the test methods below.
• Remove from heat; skim off foam.
• Pour immediately into the hot, sterile canning jars, leaving 1/4-inch headspace. Wipe the rims and threads with a clean damp cloth or paper towels and position the lids. Screw the rings on to fingertip tightness. Do not overtighten.
• Put the filled jars in the canner. If the water does is not at least 1 inch above the jar tops, add hot water. Bring to a boil; reduce heat to a gently boil. Process for 5 minutes after the water comes to a boil. (10 minutes for altitudes from 1,001 to 6,000 feet, 15 minutes for an altitude above 6,000 feet) Expert Tips Testing for the Jelly Point Two ways to test for jelling if you don't have access to a reliable thermometer are sheeting and the cold plate method. For the sheeting method, dip a cool metal spoon into the boiling marmalade. Raise it out of the mixture and hold it over the pan. Turn the spoon so the mixture will run out. If the marmalade forms drops that combine to form a sheet that hangs off the spoon, it is done. For the cold plate method, place a few small plates in the freezer. When you think the marmalade might be done, take a plate out of the freezer. Drop a teaspoon of hot marmalade on the cold plate. Let it stand for about 30 seconds and then tip the plate to the side. If it's done, the marmalade will move only slightly. See Also Preparing Jars for Canning and Boiling Water Processing You Might Also Like Cranberry Chutney Recipe With Apples and Oranges

ORANGE-ROSEMARY GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 425 F. Prepare glaze by combining in small saucepan the marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red pepper flakes, salt and pepper. Bring to a boil over high heat; reduce heat and simmer for 5 minutes. Remove pan from heat. Pour 1/4 cup of the sauce into a small bowl and reserve. Pour remaining sauce into pitcher or serving bowl for passing at the table. Heat olive oil in large oven-proof skillet over medium-high heat. In small bowl, combine rosemary leaves, parsley, orange zest, salt and pepper; rub all over chicken breasts. Place chicken, skin-side down, in skillet and brown, about 4 minutes. Remove chicken from skillet. Place rosemary branches in pan and place chicken breasts, skin-side up, on top of the rosemary branches. Place in hot oven and roast 15 - 20 minutes, brushing chicken breasts with ¼ cup of glaze several times during the last 10 minutes of cooking. Source: ChickenEveryMonth

BLOOD ORANGE MARMALADE WITH ROSEMARY

Steps:

• Put very thinly sliced blood oranges and lemon into a non-reactive pan with the water over low heat. Cook for 1 hour, stirring occasionally. Turn off heat and let sit, covered, overnight.
• Sterilize the jars in boiling water for 15min. Do not boil the canning lids, but scald them in the just-boiled water after the heat is turned off. Leave the jars and lids in the water until needed.
• Meanwhile, measure the citrus pulp, rind and liquid. For every cup of citrus mixture, add 3/4 cup of sugar.
• Return the citrus and the sugar to the pot over medium high heat and add the rosemary. Bring to low boil, stirring often. Reduce the heat and cook at a low simmer for 20 minutes, stirring occasionally.
• Turn off the heat. Test for gel by putting a small spoonful of the marmalade on a plate in the freezer for one minute. The marmalade should form a skin and wrinkle when pushed (you can back this up with the spoon "sheeting" test if you are familiar with it). If not ready, return to the heat and test again a few minutes later. When the gel stage has been reached, turn off the heat, remove the rosemary, and ladle the marmalade into clean sterilized jars.
• Process in a boiling water bath (water at a full rolling boil covering the jars by at least one inch) for five minutes.

APPLE AND ROSEMARY TART

Steps:

• For the Pastry:.
• Place the flour and salt in a good sized bowl.
• Add the butter bit by bit and blend till the mixture resembles coarse meal.
• Add the water bit by bit until the dough forms a ball.
• Wrap in cling-film and let the dough sit at room temperature for one hour.
• Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
• Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
• Pre-heat the oven to 425 degrees F.
• Lightly flour your work surface and roll the dough out into a 14" circle.
• Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
• Gently fit the pastry against the sides of the tin.
• Make the Filling:.
• Mince the rosemary.
• Place half the apples in the tart tin.
• Sprinkle with half the sugar and all the rosemary.
• Top with the remaining apples and the remaining sugar.
• Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
• Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
• Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
• Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
• Let the tart cool to lukewarm or room temperature before serving.

APPLE AND ORANGE MARMALADE TART WITH ROSEMARY

Steps:

• 1. Take the puff pastry out of the fridge 10-15 minutes before working with it.
• 2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.
• 3. Place the pastry in the tray pushing down slightly to mold it around the tin nicely.
• 4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.
• 5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.
• 6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *
• 7. Wash and chop the rosemary and the thyme, set aside to use shortly.
• 8. When the pastry is ready take out of the oven, remove the parchment and the baking beans and allow it to cool for appropriately 5 minutes.
• 9. Using a brush, coat the pastry with the orange marmalade, sprinkle the chia seeds (if choosing to use) the herbs scattered around, arrange the apple rings at an angle, scatter the walnuts and almond flake around and place in the preheated oven. Bake at 185C for 20-25 minutes until golden brown.
• 10. When ready, dust with icing sugar and serve. This can be served with Greek yogurt, ice cream or clotted cream. Delicious!

APPLE GINGER ORANGE MARMALADE RECIPE

Steps:

• Cut off the tops and bottoms of the oranges, and then cut each orange into quarters. Using a sharp knife, cut the fruit from the rind and pith. Then, working over the pot you'll be using to cook the marmalade, separate the fruit into segments. Use your fingers to gently peel each segment from its surrounding membrane so that you are left with only the fruit. Squeeze the membrane over the pot in order to collect any juices before discarding. In a separate sauce pan, cover the peel with cold water and bring to a boil over medium-low heat. Boil for 10 minutes. Drain and cover with cold water again, and return to a boil for another 10 minutes or until the peel is softened. Drain. Using a spoon or knife, scrape the pith from the peel. Slice the peel into very thin strips. Finely chop the apples. Add them to the pot with the oranges and water. Bring to a boil over medium-high heat, until the apples and water mostly break down (there will still be some apple chunks left). Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Add in the sliced orange peel, the ground ginger, and the crystallized ginger. Add the sugar last, maintaining the boil. Boil hard, stirring constantly, until the mixture reaches the gel stage, about 25 minutes. When you reach the gel stage, ladle the hot marmalade into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.