Friday, January 22, 2010

January Can Jam: Honey Lemon Marmalade

jan_marmalade2This is a quickie version of a post I hope to update properly tomorrow.

The Can Jam has begun! Short version: Can a monthly ingredient, from now until December. Long version: here at Tigress in a Jam.

I made Buckwheat Honey & Lemon Marmalade adapted from Food In Jars, and combined with the methodology in the Joy of Cooking.

Okay, so I didn’t read the direction exactly right, but things still set up beautifully, so I think it’s a-okay!

 Honey-Lemon Marmalade
9 organic lemons
1 cup buckwheat honey
2.5 cups white sugar
1 package no sugar needed fruit pectin
1.5 cup water

  1. Put lemons in freezer for 5 to 10 minutes prior to slicing with a sharp knife.
  2. For each lemon: cut off just enough of each end to reach the flesh of the fruit. Halve length-wise. Slice into strips about 5-7 mm wide: you will have a bunch of semi-circle shapes. Chop the strips into small square-ish chunks of peel+flesh, place into medium-sized bowl and repeat with the rest of the lemons. Remove seeds as necessary and reserve.
  3. Add enough water to lemon bowl to cover them. Pay attention to how much water you add. I added about ¾ cup, so added another ¾ cup during cooking. Cover and place in fridge for 6 hours or overnight to soften the peel.
  4. Next day: simmer the fruit in a medium saucepan with the rest of the water until the peel is tender and can be broken with a wooden spoon against the side of the pot.
  5. When peel is tender, add the honey and 1.5 cups of the sugar. Wrap reserved lemon seeds in cheesecloth and toss it in the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. *Once sugar and honey are both incorporated, taste your marmalade to see if it is sweet enough. Add sugar until it makes you smile..
  6. Add pectin and let boil gently for 5 minutes.
  7. Remove from heat and fill sterilized jars. Process for 10 minutes at sea level (I did 20 minutes here in Calgary at 3300 ft).
  8. Remove from canner and let sit overnight to allow pectin to fully activate.

This made about 2 pints.

Marmalade and Hoar Frost

I don't even know if I've ever had marmalade before this. Maybe only from a little half-ounce packet at Nellie's (ugh). And even though it turned out firmer than what would be optimal, it is quite delicious, and a good balance between bitter and sweet.

My in-use jar of marmalade.

Tuesday, January 19, 2010

Daring Cooks January: Tofu Satay

Tofu Satay with peanut sauce
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Considering how much writing and how much cooking I have done in the past few weeks, it’s really quite surprising that the two haven’t overlapped until now.

I apologize if you’ve been visiting my page, wondering what’s happened. I apologize that I promised to post a delicious vegan biscotti recipe around Christmas time, but still haven’t (it’s coming, I swear!)

But there is tasty stuff to come…

Like this tofu satay that I made for January’s Daring Cooks! (Recipe here:

The photos are a bit rough, I was in a hurry, or hungry or something. I actually made this two weeks ago, so it’s a bit fuzzy.

First, I pressed the water out of half a block of extra-firm tofu, for about an hour. Then I sliced it into four 1-cm thick strips and marinated them for another hour.

1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)

I didn’t have coriander, but then borrowed some from my mum, and I am so glad I did. Coriander is amazing. Eat some!

While the tofu is marinating, make the amazing peanut sauce.

Peanut Sauce:
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.
Broiled Tofu
Now, mine turned out a little gelatinous, because I had to make some adjustments. I didn’t have coconut milk so I used some coconut juice that has been in my pantry for a year or so, and added a paste of arrowroot powder and water to thicken it up a bit. It was delicious anyway, just not very pretty.

After the tofu has marinated for at least 30 minutes, broil it until it’s golden brown and starting to darken at the edges.

Make a few servings of basmati rice. I added half a bouillon cube to the rice for a little extra flavour.

Good meal overall, and I’d definitely do it again.