FENNEL MARMALADE
I can't think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish. For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 1h30m
Yield About 1 2/3 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onion. Cook, stirring, until it begins to sizzle and soften, about five minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until it begins to soften, about five minutes. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The mixture should melt down to a purée. Add the garlic, and taste and adjust salt and pepper. Stir together, cover and simmer for another 15 minutes until the mixture is lightly colored and very soft. Remove the lid, and if there is liquid in the pan, cook uncovered until the purée is thick and no more liquid remains in the pan. Stir in the lemon juice, adjust seasonings and serve. Alternately, allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 485 milligrams, Sugar 8 grams
CAT CORA'S ORANGE FENNEL MARMALADE
Everyone knows that Cat Cora's recipe are super fantastic, and here is anotehr one of them - it's especially delicious with pork
Provided by Chef mariajane
Categories Low Protein
Time 1h
Yield 32 1 Tbsp. servings
Number Of Ingredients 7
Steps:
- Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce hear to low; simmer 45 minutes.
- Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture.
- Simmer 15 minutes longer or until mixture is reduced and somewhat thick, Stir in cilantro and salt. Cover.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 18.5, Fat 0.1, Sodium 77.3, Carbohydrate 4.5, Fiber 0.4, Sugar 3.5, Protein 0.3
ORANGE-SCENTED ALMOND COOKIES: AMYGDALOTA ME ORANGE
Steps:
- Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.
- Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.
CINNAMON STEWED CHICKEN (CAT CORA)
Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
- Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
- Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
- Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.
CAT CORA'S SMOKED PAPRIKA SHREDDED PORK WITH ORANGE FENNEL MARMALADE
Yield 64 servings
Number Of Ingredients 20
Steps:
- For the pork: Preheat oven to 325°F. Mix spices, salt and peppers in small bowl. Rub entire surface of pork with spice mixture. Place pork in foil-lined roasting pan. Slowly pour olive oil over pork. Cover tightly with foil. Roast pork 2 1/2 hours or until very tender. Cool slightly. Chop and shred pork. Return to liquid in roasting pan; mix well. While pork is roasting, prepare Orange Fennel Marmalade: Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 45 minutes. Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture. Simmer 15 minutes longer or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Cover. Just before serving, spoon shredded pork into tortilla chips. Top each with a small spoonful of marmalade.
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