Avanti Cafe Musings: jam

Wednesday, July 19, 2017

Whole Fruit Marmalade :: Oh So British Baking ::

BASICS

For the weight of the cooked fruit use

70% Organic Cane Sugar

10% Honey

10% Port Wine or Sweet Marsala

I round up

This recipe uses whole citrus fruits boiled for several hours. It’s definitely got that bitterness that the British (and I love). I’ve cut back on the sugar, so this is even more flexible for use in savory applications. Try it w/ mango on focaccia. If you use grapefruits as I did, you’ll find the bitterness increased. For a more mild version start w/ mostly oranges and tangerines. Blood oranges add a gorgeous color. Add in a few lemons and limes regardless. They add so much flavor complexity. Meyer lemons and Bearss limes are great. Start with about 4 to 5 pounds of washed whole citrus fruits. Put into a large pot w/ enough water to cover. Put a lid on the pan and bring to a boil. Reduce heat to simmer and simmer covered for 2 hours. Turn off heat and cool over night in the covered pot. Strain and save liquid

For the Batch in the Avanti Blog Photos

Amount	Measure	Ingredient	Prep Method
4	Pounds (64 oz)	Cooked Whole Citrus Fruits	Orange, Grapefruit, Lemon
45	Ounces	Organic Cane Sugar
7	Ounces	Honey
7	Ounces	Tawny Port
64	Ounces	Cooking liquid
		Juice of 2 lemons	Optional

Directions:

The original recipe has you warm the sugar in a low oven at 200 F for 30 while you prep the fruit. Heat the liquid, honey & port while the sugar is warming. Use the widest large pot you have. Cut the fruit into dice or strips. You can pulse in batches in the food processor for a finer preserve. I like bigger strips. Add the chopped fruit and the warm sugar and bring the heat to high. Stir frequently & skim until the mixture comes to 105 degrees Celsius on an instant read thermometer. Cool, then pack into sterilized glass jars & refrigerate. You can can it if desired, but it keeps for months in the fridge. The texture is divine & the color a rich rosy amber.

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Eat, Live & Party Well

Blog post by Chef Mark Cleveland

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Saturday, May 21, 2016

Jammy Fruit Salad :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins

Servings: 3 Cups Dressing

Here’s a simple jam sweetened coconut flavored fruit dressing. It’s not too sweet, so it could be a great addition to smoothies too. If you like it, make a double batch & freeze in ice cube trays. I used organic lingonberryjam from IKEA

Amount	Measure	Ingredient	Prep Method
1	Large	Carrot	Rough chop
1	Large	Apple	Rough chop
1	Large	Pear	Rough chop
2	Tablespoons	Coconut oil
1/4	Teaspoon	Sea salt
1/2	Cup	Favorite jam

Combine the apple, pear & carrot w/ the jam, coconut oil & salt in a skillet and simmer over medium high heat for 5 mins.

1	Large	Tangerine	Juice & zest
1 1/4	Cup	Water	Divided use

Cool slightly, add to the blender jar w/ the juice & zest of the tangerine & blend, adding some of the water as necessary. Pour into a 1 Quart container. Add the rest of the water to the blender & wiz to rinse out the jar. Add this flavored liquid to the dressing & stir or shake to combine.

1	Medium	Apple	Siiced
1	Medium	Peach	Sliced
1	Medium	Pear	Sliced
1	Head	Romaine lettuce	Cut for salad
1-2	Medium	Carrots	Sliced
1	Small	Cucumber	Sliced
1/2	Cup	Blueberries
1	Small	Cantaloupe	Hollowed out, sliced & diced
1/2	Cup	Macadamia nuts	Roasted, unsalted
		Edible petals	opt

Prep out all the fruits for the salad. Hollow out the cantaloupe & dice up the lovely coral colored fruit. Slice peaches, pears, apples, etc. I add some of the sweeter vegetables like carrots, cukes & romaine to my salad.

Toss the salad fruits & vegetables w/ enough dressing to coat & arrange attractively inside the cantaloupe. Garnish w/ macadamia nuts & edible petals. I used the slightly sweet pineapple sage blossoms blooming in my garden. Plant edible petals or look for them in the market. This makes a wonderful breakfast & mid week work lunch. The macadamias give a satisfying tropical crunch and turn this salad into a full meal

Jam brings out the sweetness of the carrot, apple & pear. The pear adds its wonderful texture. And the tang of the citrus brings it all together as a complement to a fruit based salad. A dressed fruit salad allows us to enjoy fruits that are a tad under or overripe as the flavors marry. Use your favorite jam flavors.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.