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.

STRAWBERRY MARMALADE

Steps:

• Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

FENNEL-STUFFED PORK LOIN WITH MISO-MARMALADE GLAZE

Steps:

• In a large shallow baking dish, stir together miso, 1/2 cup lemon juice, and marmalade; season with salt and pepper. Set aside 1/2 cup glaze. Add pork to dish, turning to coat; let marinate for 15 minutes.
• Preheat oven to 475 degrees. Heat a large skillet over high heat; add olive oil and slab bacon, cooking until fat is rendered. Add fennel and onion; cook until fennel begins to soften, about 10 minutes. Add tarragon and garlic; cook for 2 minutes. Drain excess fat, if necessary, and discard tarragon. Add sugar, and cook until dissolved. Add vermouth, and using a wooden spoon, scrape up any browned bits; reduce until almost dry. Add remaining juice of 1 lemon, red pepper, and fennel seeds; cook until dry. Remove from heat, and toss with zest; set aside.
• Remove pork from marinade, and pat dry to remove excess marinade; discard marinade. Place pork on a work surface, cut side up; season with salt and pepper. Evenly spread fennel mixture over pork; roll to enclose. Using butcher's twine, tie pork every 1 1/2 to 2 inches.
• Place pork in a 9-by-13-inch roasting pan fitted with a rack. Rub pork with olive oil; season with salt and pepper. Roast until browned, 20 to 25 minutes. Reduce to 350 degrees and continue cooking until an instant-read thermometer inserted into the thickest part registers 130 degrees, 15 to 20 minutes; cover with parchment paper-lined foil if browning too quickly.
• Increase oven temperature to 550 degrees. Brush pork with reserved glaze. Continue to cook until dark brown, 5 to 8 minutes.
• Transfer pork to a serving platter. Cover with parchment paper-lined foil, and let rest for 10 to 20 minutes. To serve, slice pork into 1/4-inch-thick pieces.

FENNEL WITH CARAMELIZED ONIONS

Steps:

• In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
• Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
• Add balsamic vinegar and cook and stir until the onions are coated.
• Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
• Cut each fennel bulb lengthwise into 6 wedges.
• In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
• Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.

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.