Cat Coras Orange Fennel Marmalade Recipes

FENNEL MARMALADE

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.

CAT CORA'S ORANGE FENNEL MARMALADE

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.

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.

CAT CORA'S SMOKED PAPRIKA SHREDDED PORK WITH ORANGE FENNEL MARMALADE

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.

CAT CORA'S GREEK MOJITO

Steps:

• Place a sheet of aluminum foil in your freezer so you have a spot to chill your sugar-rimmed glasses.
• Pour 2 tablespoons of sugar into a small, flat saucer. Halve 1 of the limes crosswise. Cut one half into slices and set aside for garnish.
• Holding a glass upside down so lime juice doesn't run down the outside, rub the cut surface of one of the limes around the glass's rim. Immediately dip the glass into the saucer of sugar to coat the rim all the way around. Gently shake off any excess sugar and carefully place the glass upright into your freezer on the sheet of foil.
• Repeat with the other 3 glasses using same lime half.
• Juice the remaining limes and the lemons and set aside. You should have 6 to 8 tablespoons of the lime and lemon juice mixture.
• If you'd like to add fine mint ribbons to your drinks, stack 4 to 6 mint leaves per serving, roll the leaves up like a cigar, and cut across the roll, slicing the mint into fine strips. Set these aside and with your hands, tear apart 5 or 6 mint sprigs and toss them into a cocktail shaker.
• Pour in the lime and lemon juice, rum, and the remaining honey. Using a wooden spoon, muddle this together, crushing the mint leaves to release all that fragrant mint oil. Cap shaker and shake well.
• Remove sugar-rimmed glasses out of the freezer toss a handful of ice into each glass. Strain the drinks from the cocktail shaker into the glasses. Divide the mint ribbons, if you like, among the four glasses, and top off each glass with a splash of club soda.
• Garnish each with a slice of lime and sprig of mint. Finish with a splash of Ouzo.

ORANGE-CRANBERRY MARMALADE

Steps:

• Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
• Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
• Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
• Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.