Posts Tagged ‘Seville orange’
Trio of preserves
Jams and marmalades this season
Black berry jam:
It is the end of the season here, and I picked up 2 lbs of blackberry at 1/2 the usual price!
Rinse, crush, and add 1 lb sugar. Add juice of 1 lemon reserving the zest. Cook on medium until candy thermometer reads 220 F. Switch off flame, add zest of the lemon and proceed to can.
French toast with brioche bread
Almond and citrus brioche slices
What is better than French toast on a lazy weekend morning – french toast with brioche bread! Very Thomas Keller-ish. We recently got this fabulous brioche bread from our local farmer’s market (thanks Acme) – made with almond bits, candied citrus and orange blossom water. We took a low fat french toast recipe from Sally Schneider’s “New Way of Cooking” and applied that to the brioche – and wow! what a fantastically soft custard like French toast emerged.
A taste of London and Paris
Brioche with marmalade
A slice of brioche with a drizzle of Seville orange marmalade…..
Local citrus growers have started bringing their Seville oranges to markets now. Made a batch of marmalade this spring following David Lebovitz‘s recipe. We did only one alteration – removed the white pith from the rind before chopping them up. Result – absolutely the best Seville orange marmalade ever. And I am glad we canned the batch – if used in moderation, this should last us the year.
The Brioche was from Acme stand at Mountain View Farmer’s market – a citrus and almond brioche with candied orange and lemon peel and orange blossom water.
