Recipes By Lizthechef
3 recipes found
My Meyer Lemon Marmalade
I adapted this recipe from my well-thumbed copy of The New Basics. Using Meyer lemons adds a higher proportion of juice to the jam, so be prepared to cook it as noted. I increased the sugar to get the degree of tartness I was looking for in a marmalade. I borrowed Anna Pump's suggestion (via Ina Garten) to reheat the jam the next morning to thicken it properly. Tasty enough on toast with cream cheese, this marmalade might make a nice addition to a layer cake or swirled into muffins.
Fried Cornmeal Mush
Try to get past the name of this recipe. It really is quite tasty and the perfect time to enjoy the best maple syrup you can find...I like Grade A Dark Amber. I serve this for breakfast with applewood smoked bacon and sliced melon. When I was growing up in Pennsylvania, my father insisted on a dreadful side dish called "scrapple", best forgotten!
Cranberry, Tangerine, and Crystallized Ginger Relish
This incredibly fresh-tasting relish came from an old food magazine - not certain which one. It freezes beautifully, a big plus for my cooking, since I use cranberry sauce/relish in several favorite recipes. Surprizingly, the brilliant color survives the freezing. I usually double the recipe, especially for Thanksgiving.