Spicy Carrot Jam with Oranges, Apples, and Lemons

I have never tried to make a carrot jam, as the ones I have tasted were sickly sweet, lacking any aroma or distinctive tang. But I was intrigued by the ‘Carrot Cake Marmalade,’ at Food & Wine. The recipe originated from “ Molly’s Rise and Shine in New Orleans, where diners rave about the yogurt bowl served topped with marmalade,” as the recipe’s intro states.

I liked the idea of adding warm spices, but increased the number of other fruits –oranges, apples, and lemons—which beautifully complement the carrots’ sweetness. Also, I didn’t over-process the fruit to get a very smooth jam, as the recipe suggests. Furthermore, my carrot jam is somewhat tart, much closer to my beloved citrus-fruit marmalades. But you can add more honey or sugar to make it sweeter, as most people probably would prefer…

 

 

Serve with creamy, thick yogurt, with fresh cheese –like myzithra or ricotta– or with the very creamy manouri cheese.

 

 

 

 

At Molly’s Rise and Shine in New Orleans their very smooth carrot jam is served with granola and yogurt, topped with orange segments and blackberries.

PHOTO from the restaurant’s FaceBook page.

 

 

 

 

 

 

 

 

Makes about 2.2 quarts (liters) (more…)

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“Mallorcas” Sweet Tsoureki Buns

Adapted from the Puerto Rican ‘Mallorcas, the slightly sweet breakfast buns I found in the festive pages of SAVEUR magazine. See also how I use this brioche-like dough to make a Strawberry Cake and a Chocolate & Almond Loaf.

 

“Fluffy, eggy, buttery, sweet, coiled like a snail’s shell, and generously dusted with powdered sugar, the pan de Mallorca is named for its land of origin, in Spain. They are delicious on their own, or split and turned into sweet-and-savory ham, egg, and cheese sandwiches,” the magazine’s introduction explained.

 

The dough is very similar to challah and the traditional Greek tsoureki,  –the sweet brioche-like festive breads we bake for Christmas and Easter. In my version I substituted light olive oil for the butter, and used whole eggs, instead of just egg yolks, then I decided to brush the dough rectangle with my Seville orange marmalade before rolling and cutting the buns. I also placed them one roll next to the other, like cinnamon rolls, and I wish I had managed to make all the buns roughly the same size…

(Photo from Saveur magazine

 

Makes 6 large buns            (more…)

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