Asian Marmalade Recipes
ASIAN MARINADE
A friend had suggested ages ago, after marinading and immediately before grilling or cooking, to place 1 small spring of rosemary on top each piece of meat. The Asian-rosemary infused flavor is delicious.
Provided by gailanng
Categories Asian
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade.
- Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.
Nutrition Facts : Calories 634.7, Fat 55.1, SaturatedFat 8, Sodium 8053.3, Carbohydrate 22.8, Fiber 3.6, Sugar 3.5, Protein 17.6
PEAR MARMALADE
"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington
Provided by Taste of Home
Time 25m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
ASIAN MARMALADE PORK LOIN
The crust that forms on this is just delicious, reminds me of the "bark" that forms on bar B Q. The marmalade makes the browning because of it's sugar content. This is not so much a recipie as a method. Feel free to add or even eliminate anything you don't like.
Provided by Jane Whittaker
Categories Pork
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. I did this in a rotisserie, but you certainly could bake it in the oven set at 350°
- 2. Mix up the marinade, and divide it in half. I cannot bring myself to use marinade that has raw meat in it, even if it has been boiled.
- 3. Put the pork loin in a zip lock bag and add half the marinade. Tip back and forth to distribute and let marinate in the fridge, for a minimum of 1 hour.
- 4. Discard the marinade that the meat has been in, and put the pork on the spit.
- 5. While cooking, baste every 20 minutes with reserved marinade.
- 6. Mine was started in rotisserie basket, but it was off balance,so finished it on the spit
- 7. Cook until internal temp tests to 160°
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- Sweet Chili and Orange Marmalade Glazed Chicken Wings. This is a perfect example of how marmalade can star in the simplest recipes. Sweet-sour orange marmalade and spicy chili sauce form a glaze for chicken wings that are roasted on a foil-lined baking sheet for easy clean up.
- Coconut Shrimp II. Crispy fried coconut shrimp get a delectable dipping sauce of marmalade, mustard, curry powder, and horseradish. A good potluck appetizer, recipe reviewer PartyGirl77 shares that she transported the shrimp to a party in a covered glass cake pan and then reheated them in the oven at 350 degrees Fahrenheit for about 4 to 5 minutes.
- Spicy Orange Beef. This home version of a Chinese takeout favorite can be made in a wok or skillet using mostly pantry staples. Adjust the amount of red pepper to suit your tastes.
- Orange Marmalade Cake. A recipe for true orange lovers, this spiced Bundt cake is flavored with cinnamon, cloves, and nutmeg, plus a healthy dose of marmalade.
- Bahamian Marmalade Barbeque Sauce. This sauce is an intriguing combination of orange marmalade, soy sauce, dry mustard, and rum for Caribbean flair.
- Citrus Cheesecake. This luscious cheesecake is glazed with orange marmalade but also has fresh lemon juice, along with lemon, lime, and orange zest to boost the citrus flavor.
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