Marmalade and Musings: From the Kitchen to Life’s Table

Food is more than medicine for the body. This ‘Blood Orange Marmalade’ recipe and chef’s musings touch both the soul and palette.

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Combatting the winter blues, one chef is inspired.

February. It’s cold and damp and thoughts of summers past and future are getting me through the dreary days of winter. That and a favorite episode of Parks and Recreations, that is. And you know what…

I think it’s time to Treat Yo Self!

*I will warn you. Once you watch this video, you won’t be able to stop repeating this (and that’s precisely my plan). Ha.

So while Tom and Donna have their own list of how they like to celebrate this day I invite you to make a list of your own and let’s celebrate ‘The best day of the year.’

Hmmm. For me:

Delicious vegan chocolates from Lagusta’s Luscious here in the Hudson Valley? Treat yo self!
Silky smooth cocoa butter based lotion because winter makes my skin dry? Treat yo self!
Listening to ‘Kind of Blue’ by Miles Davis on repeat? Treat yo self!
A relaxing pedicure and foot massage? Treat yo self!

February is the perfect month to take care of ourselves because it’s easy to feel down and ‘Kind of Blue’ — from stepping into that slush puddle that you thought was solid to waking up and returning home in the dark.

We’re like little house plants, we need sunlight, warmth and nurturing too.

So, light some candles when you get home and let the warm natural glow lighten up your world a little and languish in it. Remember, we move around at a much faster pace in the summer. Pleasure is essential and can be found in the smallest of details.

If cooking is your joy as it is one of mine, here’s a recipe for some sunshine inspired Blood Orange Marmalade.

The scent of orange is uplifting and warming. Hold the slices up to the light and admire their glistening beauty. The aroma will dance throughout your house from the moment you start peeling and slicing releasing those essential oils from the skin and then again while it simmers with cinnamon on the stove.

This is a 2 day process, but it is well worth it. It’s a true delight for the senses. I enjoy it on the usual things like toast and pancakes, but it can be added to many other dishes. Mix in a little toasted sesame oil and tamari to create a glaze for some tempeh or seitan and broccoli. Spoon some over roasted carrots or swirl into a warm bowl of oatmeal.

There are many ways to enjoy the rest of winter and to “Treat Yo Self.”

RECIPE: Blood Orange Marmalade

Makes about 2 quarts

Ingredients:

10 blood oranges
2 cups cane sugar
2 sticks cinnamon
Water for soaking orange rinds

Equipment:

Sharp knife
Container for soaking rinds overnight
Container to hold orange sections separate from rinds
4-6 Quart pot
Jars to store marmalade once done

Directions: Day 1

Wash the oranges very well under running water.
With a very sharp knife cut off the ends of the oranges and then slice away the rind and pith from the flesh of the oranges.
Set aside the flesh and slice the rinds into very thin slivers. Place them into a large bowl or food storage container and cover with cold water. Cover the container with a lid or plastic wrap and put into the refrigerator to soak overnight. This step helps to remove some of the bitterness and softens the rind for eating.
Cut the flesh of the orange into small chunks and remove any seeds. Store in a separate container in the refrigerator overnight as well.

Day 2

Drain the orange rinds in a colander and rinse under cold running water.
Place rinds, orange flesh, sugar and cinnamon sticks into a 6 quart pot. Mix together and place on the stove over a high heat until it starts to bubble. Lower the heat to a very low flame (or a low setting around 2 on an electric stove).
Simmer for about 30-45 minutes, checking every 7-10 minutes to stir it. Once the liquid starts to evaporate taste it to see if you would like to add more sugar. If you like it sweeter, add ¼ cup more sugar along with ¼ cup water, stir together and simmer longer until the liquid once again is almost all evaporated.
Remove from the heat and let it cool down. It will thicken as it cools.
Store in decorative glass jars. It will keep refrigerated up to 2 weeks.

Or if you are canning, follow the instructions on your canning set.

You may also enjoy eating White Christmas Coconut Treats by Danielle Shine