 |
||||||||
 |
||||||||
|
||||||||
|
You Asked For It
By ANNE LONG © St. Petersburg Times, published May 9, 2001 Calamondins are among our most flavorful small citrus fruits. They are quite bitter and don't lend themselves to eating out of hand but are excellent used in marmalades, liqueurs and baked goods. Nadine Clement makes at least fifty jars of calamondin marmalade each year to take back to Ohio and shares her recipe. Helen Dresback prepares calamondin liqueur, calamondin bars and calamondin marmalade and sends the recipes for Elizabeth Graubard, who asked for ways to use this miniature fruit. Chicken With Dijon and Apricot Sauce is prepared with curry powder and is sent in response to Barbara Buhrer's plea. The sauce is made with onions, garlic, chicken broth, curry powder, Dijon mustard, apricot preserves and yogurt and is served over chicken breasts with hot, fluffy rice. Pasta or a baked potato could be substituted for the rice if you choose. * * * For: Elizabeth Graubard of Palm Harbor. From: Nadine Clement of Pinellas Park. Recipe: Calamondin Marmalade. Calamondin Marmalade
Wash calamondins, cut in half and remove seeds. Slice thinly or put through food chopper. Measure fruit and place in saucepan. For each cup of fruit, add 3 cups water. Bring to a boil; cook 15 minutes. You may let this stand overnight to intensify the flavor or you may continue at once. Measure 3 cups of calamondin stock into a large saucepan and bring to a boil. Add 3 cups sugar and stir to dissolve sugar. Cook rapidly to 225 degrees on candy thermometer. Remove from heat; cool to 180 degrees; pour into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. * * * From: Helen Dresback of Homosassa. Recipe: Calamondin Liqueur. Calamondin Liqueur
Wash calamondins, cut in half and remove seeds. Put vodka and sugar in quart or 1/2 gallon jar with a tight lid. Shake or stir thoroughly. Add calamondins; cover tightly. Set on kitchen counter. Every day for 30 days, invert jar. One day, turn right side up; next day, turn upside down. Strain; put in bottle with top; refrigerate. Discard fruit or save for fruit cups, ice cream or the like. * * * From: Helen Dresback of Homosassa. Recipe: Calamondin Bars. Calamondin Bars
Glaze:
Combine egg, sugar and vegetable oil; mix well. Add calamondin mixture. Add spices, salt and flour. Stir in raisins and nuts. Spread in greased 9- by 13-inch pan and bake at 350 degrees for 20 to 25 minutes. Cool for 5 minutes. Glaze: Combine confectioners' sugar and lemon juice to desired consistency. Spread on hot cake. Cool, then cut into bars. * * * From: Helen Dresback of Homosassa. Recipe: Calamondin (or tangerine) Marmalade. Calamondin (or tangerine) Marmalade
Wash fruit, remove seeds, cut into thin slivers to equal 2 cups. Place seeds and any pulpy membrane you may have set aside in a non-reactive pan with 1/2 cup water. Bring to a boil; remove from heat and let steep for a few minutes. Strain and set liquid aside. Add 1 1/2 cups water to the cut-up fruit and measure. Add 3/4 cup sugar for EACH CUP of the mixture. This will give a sharp, almost bitter taste. If you like it sweeter, try 1 cup sugar for each cup of mixture. Stir to dissolve. Add fruit juice and reserved liquid; let stand overnight. (Helen notes that she uses three cups of sugar.) Place in heavy, non-reactive saucepan. Bring to a boil, then lower heat and continue to cook, stirring frequently until it begins to thicken and roll from the edge of a spoon, about 20 minutes. Pour into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. * * * For: Barbara Buhrer of Bayonet Point. From: Susan Holl of St. Petersburg. Recipe: Chicken With Dijon and Apricot Sauce, from MasterCook. Chicken With Dijon and Apricot Sauce
Heat oil over medium-high heat in a nonstick skillet. Saute chicken until browned, about 3 to 5 minutes per side. Remove from pan and set aside. Lower heat and in the same skillet saute onion and garlic until soft. Add 1 to 2 tablespoons chicken broth if necessary to keep it moist. Add curry powder, mustard, apricot preserves and remaining broth. Cook for 10 minutes. Return chicken with juices to pan and continue cooking 8 to 10 minutes or until juices run clear. Add yogurt, at room temperature, salt and pepper. Heat through and serve with rice or pasta or with a baked potato. Serves 4. Recipe requestsBeatrice Orlando of Port Richey has misplaced her recipe for stovetop scalloped potatoes and hopes you have a copy in your files Zucchini bread prepared with packaged biscuit mix and Cheddar cheese is the recipe that Dolores Ryan of St. Petersburg has lost. She used it for about 15 years and would like to have it again. The chocolate velvet pie recipe that Jean Guimond of Clearwater has is uncooked. Jean has had the recipe since 1985. We didn't seem to worry then about uncooked filling made with eggs. Now, however, Jean would like to have a recipe for a silky chocolate pie that is cooked. * * * You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
 © 2006 • All Rights Reserved • St. Petersburg Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 
|
From the Times Taste section From the features wire |
