TANGERINE MARMALADE
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes 5 cups
Number Of Ingredients 2
Steps:
- Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
- Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.
Nutrition Facts : Calories 95 g, Fiber 1 g
CHARRED TOMATOES WITH FRIED EGGS ON GARLIC TOAST
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
- Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
CHARRED TANGERINES ON TOAST
For an unexpectedly good hors d'oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. They're delicious on baguette toasts with just a spoonful of the oil, flaky salt and cracked black pepper. Or serve them with rich crème fraîche, ricotta, prosciutto or leftover ham, which offsets the sourness of the citrus.
Provided by Ali Slagle
Categories breakfast, brunch, quick, snack, finger foods, appetizer
Time 15m
Yield 6 to 10 servings (about 2 cups)
Number Of Ingredients 9
Steps:
- Peel the tangerines or clementines, discarding the skins. Remove any thick pith and strings from the peeled fruit, but leaving the membranes intact, and separate the fruit into segments. Set aside.
- In a large skillet over the lowest possible heat, combine 1/4 cup oil with the rosemary or thyme, honey, cloves and red-pepper flakes. Season with salt and pepper. Simmer until the oil is fragrant and infused with the aromatics, about 10 minutes.
- Transfer the mixture to a heatproof bowl and return the skillet to the stove. Crank the heat to high and add the remaining 2 tablespoons oil. Once the oil is just smoking, carefully add the fruit segments in a single layer (they may spatter a bit). Season with salt and pepper and cook until deep golden-brown, turning halfway through, about 1 or 2 minutes per side. Gently transfer the fruit to the infused oil.
- Top each slice of baguette with charred fruit, a drizzle of the oil and some flaky salt-or let the fruit segments marinate in the oil at room temperature for up to 1 day. (They will keep in the refrigerator for up to 3 days. Allow to come to room temperature before serving.)
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 200 milligrams, Sugar 8 grams, TransFat 0 grams
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