seville orange marmalade (plus a bacon, marmalade sandwich)

I know citrus is the theme everywhere you look right now, but I seriously cannot get enough. Satsumas, Cara Caras, meyer lemons…..really my favorite thing about winter. So when I came across these Seville Oranges for the first time in I can’t even remember, I excitedly snatched up way too many.  We were out of marmalade anyway. I think one of the only things you can do with Seville oranges is make marmalade, right? They are super bitter and sour and have a thick tough rind which make it nearly impossible to peel. Not to mention they contain about 25 seeds per orange! BUT they are so beautifully aromatic and all of those other characteristics make for a mean marmalade. The good kind that that kicks you in the mouth jolting your tastebuds awake.

I’ve never actually made marmalade before so after reading dozens of recipes, I settled on this amalgamation of a few. The key is to save all those seeds because they give you the pectin that will ensure the marmalade sets properly.

I bought way too many oranges so ended up with a giant batch. I’m hoping our neighbors like marmalade. So I’ve scaled the recipe down here to a reasonable, worth your while yet not filling your fridge, amount. I also didn’t can mine because I’m storing it all in the fridge.

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winter preserving

I recently took a soft cheese making class at The Pantry here in Seattle. Making cheese has been on my bucket list every year for about 15 years so I thought it was about time I’d get to it. This was a great introduction and gave me the confidence to do something with the gallons of milk I have in the fridge since my kids suddenly decided they “do not like” milk the day after we got our weekly delivery. Fine. They better like ricotta.

My local market also had a load of Meyer lemons calling out to me the other day and my stash of preserved lemons ran out about 6 months ago so perfect!

These are two staples I always have in my kitchen. Ricotta is so versatile…..sweet, savory, creamy….I eat it on toast, in gnocchi, pasta, salad, topped with honey & nuts for desert…. and preserved lemons add life to any dish….stews, fish, grains, salad dressings, roast veggies….as well as a little sunshine to these endless cold, wet, dark days. (Which this California girl only two winters in to the PNW really needs right about now). I’ll post some recipes using these lemons when they are finished. Believe me, once you get used to having that intense lemony goodness handy year round, it will be hard to live without them.

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