This blog is inspired by two of our favorite bloggers, Marisa over at Food In Jars and her "Open Jars" concept, and Kaela at Local Kitchen and her "Use It or Lose It" concept.
As anyone who cans knows, half full jars seem to multiply and they start to take over the refrigerator after a while. Utility jam is an approach that takes those leftover preserves and gives them a new life in tasty recipes.
Orange Marmalade isn't very popular in our household, but last season our new little orange tree gave us a few oranges that were too tart to eat, but made a perfect marmalade which we shared with our friends and neighbors. The jar we did keep never seemed to make it out of the fridge for more than a taste test or two.
I originally made this recipe to go with Chilean Sea Bass, but because of the endangered status of the Patagonian Toothfish we quit buying it and starting using the glaze on other fish and pork dishes. To date I haven't found a protein that it doesn't go fabulously with!
Orange-Chili-Basil Glaze
3 tablespoons of preserves
2 tablespoons of rice vinegar
1 teaspoons of fresh basil, chopped
1/8 teaspoon of crushed red pepper flakes*
1 cloves of garlic, minced
pinch of salt
*As written this recipe is only mildly spicy, so double the amount of red pepper flakes if you enjoy spicy foods!
If you try the recipe, please give us some feedback! We would love to hear from you.
No comments:
Post a Comment