TOMATO ORANGE MARMALADE
Steps:
- If desired, sterilize jars , lids, and screw bands.
- Chill 2 small plates (for testing marmalade).
- Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
- If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
- If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
- Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
- Let marmalade stand in jars at least 1 day for flavors to develop.
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
Categories Nut Dessert Bake Cream Cheese Orange Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For crust:
- Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
- Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
- For filling:
- Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)
ORANGE MARMALADE CHEESE SPREAD
Make and share this Orange Marmalade Cheese Spread recipe from Food.com.
Provided by MarieRynr
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix together cream cheese, cheddar cheese, onions and mayonnaise. Put into an attractive dish, preferably wide and shallow.
- Spread orange marmalade on top and sprinkle with the toasted almonds.
- Chill and serve with crackers.
Nutrition Facts : Calories 361.4, Fat 28.8, SaturatedFat 10.1, Cholesterol 48.3, Sodium 391.4, Carbohydrate 19.6, Fiber 1.7, Sugar 10.8, Protein 9.2
ORANGE CREAM CHEESE SPREAD
"Here's a smooth fluffy spread that couldn't be easier to make-it has only four ingredients," reports Lois Gelzer of Standish, Maine. "Try it as a topper on oven-fresh muffins or pumpkin bread. It lends a zingy orange taste to toast and bagels at breakfast, too."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a bowl, beat all ingredients until smooth. Store in the refrigerator.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
DANISH ORANGE MARMALADE CHEESE POCKETS
In a wild and crazy moment, I decided my life wasn't complete if I didn't attempt making danish pastry from scratch. The results were great, but I have a new appreciation for the time and effort that goes into producing a breakfast pastry! This recipe originated in a cookbook by Nick Malgieri. I received the recipe via chef chocolat, who made some modifications; and then I made my own changes. Never having seen the original recipe, I'm not sure how much it has changed. You can make a plain cheese version, but it's a tad boring in my opinion. If you're going to invest the time to make this recipe, add a spoonful of marmalade or other jam/preserves or a sprinkling of chocolate chips to the filling.
Provided by Kathy
Categories Breads
Time 6h
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- Make the pastry dough: Whisk yeast into warm water. Wait 1-2 minutes, then whisk again. Whisk in milk.
- Combine flour, sugar, and salt in a food processor. Pulse to mix.
- Cut 4 tablespoons butter into thin slices and add to processor. Pulse to a fine texture -- not too much where it becomes pasty.
- Cut remaining butter into 1/2 inch cubes and add to processor. Pule twice, 1-2 seconds each time. Remove dough and place in mixing bowl.
- Whisk eggs into yeast mixture and add to dough. Using a rubber spatula, hold blade horizontally. Press/dig spatula down into dough, repeating until dough comes together, turning the bowl while you work. The dough will be soft and sticky.
- Leave dough in bowl, covering dough surface tightly with plastic wrap. Refrigerate 1-2 hours.
- Place the chilled dough on a floured surface and sprinkle flour on top. Press dough into a rectangle (twice as long as it is wide).
- Starting at narrow edge farthest away from you, firmly press with a rolling pin in short parallel strokes. Seal any sticky areas with a bit of flour, and don't allow dough pieces to stick to rolling pin. Repeat, then press once across width of dough. You should have a 1/2 inch thick rectangle.
- Sprinkle flour above and below dough.
- Rolling Directions: Create a rectangle 18 x 8: Starting on the edge nearest you, roll once away from you in length and once in width. Do NOT roll over the end/edge of the dough.
- Folding Directions: Fold the two narrow ends in toward the middle, leaving a 1 inch gap in the center. Fold the top to bottom to form 4 layers. Turn dough so folded edge is on the left.
- Repeat rolling and folding directions. Wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours.
- Filling: Add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl. Beat together with a spatula (I use my KitchenAid mixer).
- Place HALF of the chilled dough on floured surface and sprinkle with flour.
- Using a rolling pin, press the dough in firm, parallel strokes to soften it. Flour surface and dough again if needed. Roll dough out into a 12 x 16 inch rectangle.
- Line two cookie sheets with parchment paper. Slide dough onto first cookie sheet and refrigerate 10 minutes (until firm).
- Repeat the above process with the second half of the pastry dough and place on second cookie sheet and chill 10 minutes until firm.
- Remove dough from refrigerator, leave dough in place on parchment paper. Cut each sheet of dough into 12 4-inch squares, keeping them in place on the parchment paper.
- Drop a heaping teaspoon of filling onto the center of each square. Top with a heaping teaspoon of marmalade or chocolate chips.
- Fold the dough corners into the middle, overlapping the filling by about 1/4 inch. Cover and let rise 20-30 minutes until they begin to puff. I did not notice much puffing.
- Preheat oven to 400°F.
- Prepare the egg wash and brush to top of each pastry. Sprinkle with almonds or additional chocolate chips.
- Bake 15-20 minutes or until pastry is golden and filling is set. My pastries were done at 15 minutes, so start checking after 10 minutes.
- Cool on wire rack.
- Combine icing ingredients in a small saucepan. Cook over very low heat until lukewarm. Drizzle icing over slightly cooled pastry and allow to set.
Nutrition Facts : Calories 291.5, Fat 16.5, SaturatedFat 9.4, Cholesterol 79.4, Sodium 186, Carbohydrate 31.6, Fiber 0.9, Sugar 17.9, Protein 5
ORANGE CREAM CHEESE SPREAD
Delicious on toasted tea breads or bagels. I developed it to liven up a bland tea bread I had made. Prep time does not include chilling time.
Provided by Okra4540
Categories Lunch/Snacks
Time 10m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- In small bowl, mix all ingredients well.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 41.9, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.8, Sodium 23.9, Carbohydrate 4.7, Fiber 0.1, Sugar 4.1, Protein 0.6
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