Marmalade

Marmalade is a fruit preserve that is distinguished by its inclusion of fruit peel, most commonly from citrus fruits like oranges, lemons, or grapefruits. Originating in Europe, particularly in regions where citrus fruits were abundant, marmalade has a rich history and cultural significance. Its flavor is a delightful balance of sweet and tangy, with a bitter edge contributed by the peel. The texture is typically firm yet spreadable, with visible fruit pieces that offer a pleasant chew. In cooking, marmalade is versatile; it can be used as a spread, a glaze, or an ingredient in baking. It tends to add both sweetness and acidity to dishes, enhancing the depth of flavor in both sweet and savory preparations.

Notes

When selecting marmalade, look for brands with minimal added sugar and high fruit content for a more natural taste. Store unopened marmalade in a cool, dark pantry for up to a year. Once opened, keep it in the refrigerator for several months. Always check for mold before use. For those with dietary restrictions, some marmalades may contain pectin derived from animal sources, so check labels if necessary.

Uses

Toast topping
Glaze for ham
Cake filling
Scone accompaniment
Charcuterie board

Replacements

Jam
Preserves
Fruit compote
Honey with citrus zest

Hazelnut Cocoa Spread

Hazelnut cocoa spread is a rich and indulgent confection made primarily from ground hazelnuts, cocoa powder, and a sweetener like sugar or honey. Originating in Europe, it is famously associated with the iconic brand Nutella, though many artisanal versions exist. The flavor profile is a harmonious blend of nutty, chocolatey, and slightly sweet notes with a velvety smooth texture that melts in the mouth. When heated, it becomes even more fluid, making it ideal for drizzling or spreading. In cooking, it adds depth and richness to both sweet and savory dishes, though it is most commonly used in desserts and pastries.

Turnip Greens

Turnip greens are the leafy tops of turnips, often overshadowed by their root counterparts but equally deserving of attention. Originating in Europe, they have a long history of use in Southern American cuisine. These greens boast a robust, slightly peppery flavor with a hint of bitterness that mellows when cooked. Their texture is sturdy and fibrous when raw, becoming tender and silky when properly cooked. In the kitchen, turnip greens are versatile; they hold up well to long cooking times, absorbing the flavors of broths and seasonings while maintaining their vibrant color. They can add both nutritional value and depth to dishes.

Recipes to try

Veggie and Cheese Sheet Pan Frittata

Imagine a golden, bubbly frittata loaded with colorful veggies and melty cheese, all baked to perfection on a single sheet pan.

Smoky Sausage, Corn, and Potato Foil Packets

Imagine the smoky aroma of grilled sausage mingling with sweet corn and tender potatoes, all wrapped up in a neat foil packet.