s marinating, prepare the Tropical Marmalade by combining in a saucepan
iagonal and serve with onion marmalade. ( Recipe Below).
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Balsamic Onion
n the marmalade and orange liqueur and add the kumquat slices. Mix
it's ready.
The marmalade will seem runny, but will
Roll out thawed puff pastry sheet to make a 10 inch square.
Brush evenly with 2 T.
of the jam.
Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes.
Remove and let cool.
Beat whipping cream until it holds soft peaks and gently fold in ginger cream.
Spread evenly over the baked puff pastry.
Arrange the kimquat slices on the ginger cream mixture, overlapping a bit.
Melt the remaining jam.
Remove from heat and whisk in the liqueur.
Gently brush onto the kumquats.
Cut into triangles ...
ill moistened.
Fold in kumquat puree and nuts.
Pour
r slotted spoon. When the marmalade falls from a tilted wooden
Wash and dry kumquats; slice thinly and remove seeds.
Add lemon and water; let stand overnight.
Heat to boiling point and cook until peel is tender and clear.
Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
Pour into sterilized jars, seal and process in boiling water bath for ten minutes.
ottom of the pan before marmalade spreads back out, 30 to
measure out 1/4 cup marmalade (or less) and gradually add
eached (the temperature of the marmalade should be between 220 to
Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
Refrigerate, covered, for up to 12 hours, turning occasionally.
Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
Baste occasionally with teriyaki mixture.
Add the orange marmalade during the last half hour of cooking.
Stir in spicy mustard and marmalade. Remove from heat.
Prepare
heet with aluminum foil (for easy clean up) and spray with
utter.
2tbs bitter orange marmalade.
Freshly ground black pepper
et them mix through the marmalade. They will help your mixture
bout 1/4 cup of marmalade in the bottom of the
ize microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170\u00b0F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.