I bought a large jar of orange marmalade, but even though I like the flavor of orange, I don’t like the marmalade on my toast.
So, how can I use it? Any ideas? I tried google, but I just get orange marmalade recipes.
Glaze a salmon filet.
Melt a stick of butter in a sauce pan, add an equal amount of orange marmalade. Add a teaspoon of dried tarragon. Drizzle over a nice salmon filet that has been cut into four servings. Bake in the oven at 450 degrees for 12-15 minutes until it is just tender.
Orange Chicken recipe.
It’s a primary ingredient in my favorite spiral ham glaze from Cook’s Illustrated (linked elsewhere, as you need a subscription to see their page directly, but this is the same recipe).
Use it as part of a kick-ass vinaigrette. Do a normal vinaigrette base with olive oil and balsamic vinegar, then add some orange marmalade, mustard, and dried herbs.
There are many cocktails that can use a spoonful of marmalade, but my favorite is a whisky sour. You can also add drops of marmalade to a bread pudding.
One can make a steamed pudding with marmalade at the base.
However, as a small boy I was capable of eating half a jar of orange marmalade by spoon. Particularly Tawny.
And I don’t care much for sweet things.
Thumbprint or jelly-filled cookies.
Make a sauce with the marmalade, vinegar, brown sugar, and rosemary or whatever spices you like. Slap a pork tenderloin or some chicken on the grill and baste frequently with the sauce. Serve with more of the sauce.
I have found that honey is an excellent substitute for brown sugar.
I have also found that honey is also an excellent substitute for most any kind of sweetner.
I use a very tiny amount of honey instead of most any kind of sweetner (including brown sugar as well as most any kind of sugr or any kind of sweetner).
I have also found that most any amount of honney makes for a substitute amount of most any amount of honey.
Also, any amount of honey makes for a fine substitute amount for most any kind of sweetener.
I am truly most kind of sorry for being so dense in that regard.
I am so sorry for not posting this much earlier in this thread.
Uh, we forgive you.
My wife sometimes adds a bit to sauce for a stir fry. It’s pretty good.
WTH does honey have to do with orange marmalade? :dubious:
Perhaps we could use marmalade as this fellow uses honey.
Thank you for the recipe. I’m going to give it a whirl.
As you should be. Your contributions always enlighten a thread.
Because: “most any amount of honney makes for a substitute amount of most any amount of honey”, duh.
I use orange marmalade on breakfast foods sometimes. Pancakes, scrambled eggs and if you like the sweet and savory thing it’s great with sausage and bacon.
Sorry if I didn’t make it clear. But I find that honey is an excellent substitute for most any kind of sweetener (except white sugar).
That means that you can use honey instead of orange marmelade.
So if you don’t like the taste of orange marmelade on toast (which is what the OP stated), then the OP can try honey instead.
I realize this doesn’t exactly solve the OP’s problem of what to do with their bottle of orange marmelade. But it is my suggestion of what can be tried instead of orange marmelade on toast.
Gitchi Gitchi Ya Ya Da Da
Gitchi Gitchi Ya Ya Here
Mocha chocalata Ya Ya
Creole Lady Marmalade
Voulez-vous coucher avec moi ce soir?
Voulez-vous coucher avec moi?
Totally not what he was asking, but O.K.
Put it on a turkey sandwich. Yes, really. Almost any kind of jam goes well with a turkey sandwich, especially if you’re not a fan of cranberry sauce. Or honey, for that matter.
That sounds like an excellent suggestion. I love turkey sandwiches and I will try that as soon as I prepare another turkey.
I hope you won’t mind if I ask if you are really a chef? If you are, it would be so wonderful to have a professional chef on this board who could answer questions and would be willing to consider doing that.
I’m forever wanting to ask questions related to recipies and cooking and if you would be willing to take those kinds of questions, I’d love to ask you many things.
Nope, and never have been, but there are a few on the board. I chose that username because. . .I don’t remember why. A lot of us are just experienced and enthusiastic cooks, and I’m far from being the most knowledgeable of even that group. Most of us have our areas of expertise, such as barbecue, baking, etc., so cooking questions are almost always answered to the asker’s satisfaction.