Tagged Marmalade Recipes

So Cupid walks into a Bar

 

So Cupid walks into a bar – assuming a guy with wings could get a drink at a bar – what would he order? I believe he would have to be in Venice. The Venetians are tolerant of so many legendary characters that I am quite sure Cupid would have no problem being served. After all, didn’t Casanova escape from Piombi Prison in Venice with the aid of his paramours – the only prisoner to escape the Doge’s prison…ahh love and Venice!

Harry's BarHarry’s Bar, where the classic Belini was created, is the best in Venice. The world for that matter. Here’s a take on this favored cocktail inspired by the thought of Cupid strolling into Harry’s Bar in February when Blood oranges are in season:

Cupid’s Choice

12 oz Prosecco
3T Blood Orange Marmalade
1/4t Grenadine –even the traditional Bellini had a hit of raspberry or cherry juice to give the cocktail a pink glow.

Simply pour 12 oz of Prosecco into a cocktail mixer and stir in the Blood Orange Marmalade and grenadine. Strain and serve straight up in a champagne flute or over ice in a highball glass.

A non- alcoholic version can be made with club soda adding a touch more marmalade for a light refreshing beverage.

Josephine’s Feast! Seville Orange Marmalade Cocktail & Breakfast Martini

I’d eat marmalade every day if I could. As a child I loved the golden strands of orange rind on my toast – even better if my grandmother made my breakfast.

But as I’ve gotten older my taste for breakfast has changed and perhaps a Marmalade Cocktail is one of the loveliest ways to start a lazy Sunday. Created at the Savoy Hotel in London in the 1920’s this is a fabulous cocktail that can be made with any flavor marmalade but as a traditionalist – I’ll make mine as it was made historically by the bartender Harry Craddock with a strong English style Josephine’s Feast! Seville Orange Marmalade

The Marmalade Cocktail

4 teaspoons JF Seville Orange Marmalade
2 Shots Bombay London Dry Gin
½ Shot Lemon Juice
Garnish with Orange zest

Ice down a favorite martini glass by filling it with crushed ice and water.
Mix the first 3 ingredients in a cocktail shaker with ice and shake or stir – your choice.
Empty the prepared glass of ice and water.
Strain the cocktail into the well chilled martini glass
Garnish with a a piece of Orange Zest
(Shake all ingredients with ice and strain into a chilled glass)
Interestingly this recepie is said to serve 6!

Another Variation on this theme is the Breakfast Martini. This cocktail is a bit sweeter due to the addition of Cointreau or Triple Sec.

The Breakfast Martini

2 Shots of Gin – I’m a Beefeater gal just like the Queen Mother
¾ Shot Cointreau or Triple Sec
¾ Shot of Fresh Lemon juice
1 Tablespoon full of Josephine’s Feast! Seville Orange Marmalade
Lemon Twist for a garnish
Ice down a favorite martini glass by filling it with crushed ice and water.
Mix the first 4 ingredients in a cocktail shaker with ice and shake or stir – your choice.
Empty the prepared glass and strain the cocktail into the glass
Garnish with a Lemon Twist

This cocktail serves one and can easily be doubled for companionship.

Thick Cut Seville Orange Marmalade
$18.00

Josephine’s Feast! Blood Orange Marmalade Vinaigrette

I go crazy at the farm when I see gorgeous heads of lettuce popping from the soil. The first weeks I am so content with a simple dressing of olive oil and vinegar. As the weeks progress I find myself looking for something new to balance a meal – and keep my interest. This is one of my favorite salad dressings – with the right mix of sweet and tart flavors that can show off tender baby lettuce or add zest to a bowl of bitter greens. In the fall it is simply divine on a bowl of shredded raw kale.

Josephine’s Feast! Blood Orange Marmalade Vinaigrette

Makes 3/4 cup
Ingredients
1/4 cup Fresh Squeezed Lemon Juice
1 Generous Tablespoon of Josephine’s Feast! Blood Orange Marmalade
1/2 cup Extra Virgin Olive Oil
A Large Bowl of Market Greens: I prefer Baby Spinach, & Arugula combined. This dressing is also delicious on Baby Bibb Lettuce or loose-leaf lettuce such as Deer Tongue or Lollo Rosso.
For the Dressing:
Whisk together the lemon juice, marmalade and olive oil. The vinaigrette will keep for a few days in an airtight container and stored in the fridge.
To Make the Salad
Combine all the lettuce in a large bowl and drizzle with the dressing – toss actively to make sure the dressing is evenly distributed over the market greens. Finish with an optional dash of sea salt and grind of black pepper.

Thick Cut Blood Orange Marmalade
$14.00