Tropical Marmalade Recipes

MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE

Macadamia Nut Chicken Breasts With Tropical Marmalade image

This is different than the few similar recipes already posted to this site. It is included a cookbook I have called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to Diamond Head Restaurant).

Provided by Northwestgal

Categories Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

6 chicken breasts, boneless and skinless
chicken marinade (recipe (below)
1 cup finely chopped macadamia nuts
3/4 cup breadcrumbs
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
tropical marmalade (recipe below)
1/2 cup soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon olive oil
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
2 cups diced pineapple
3 cups diced papayas
1/2 cup gooseberry (optional)
6 tablespoons granulated sugar (or to taste)
1/8 teaspoon prepared horseradish (optional)
1/8 teaspoon chopped of fresh mint (optional) or 1/8 teaspoon spearmint (optional)

Steps:

Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
Serve with Tropical Marmalade.

Nutrition Facts : Calories 750.9, Fat 42.5, SaturatedFat 9.7, Cholesterol 190.9, Sodium 1607.5, Carbohydrate 53.7, Fiber 5, Sugar 29.4, Protein 41.2

UNIQ FRUIT MARMALADE

Uniq Fruit Marmalade image

Uniq fruit are a citrus hybrid of a tangerine and grapefruit with a severely wrinkled exterior and a flavor that can range from sweet and effervescent to mildly bitter and sour. Making the fruit into a marmalade is a great way to capture and preserve those bitter and sweet qualities.

Provided by Food Network Kitchen

Time 11h53m

Yield 3 pints

Number Of Ingredients 3

Ingredients

1 lemon, lightly scrubbed in warm water
2 uniq fruits (about 1 1/2 pounds total), lightly scrubbed in warm water
3 pounds granulated sugar

Steps:

Quarter the lemon and remove any seeds. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to a wide, 6-quart stainless-steel pot. Thinly slice the rind and add it to the pot.
Quarter the uniq fruits. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to the pot. Cut the rind quarters in half lengthwise so they are about 1 inch at their widest point. Slice the rind pieces crosswise into thin strips and add to the pot. Add 6 cups of water and cook over medium-high heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool slightly, then refrigerate the whole pot overnight.
Bring the pot back to a boil over medium-high heat, then reduce to a simmer, cooking until the rind pieces are tender, about 30 minutes. Stir in the sugar a little at a time until fully dissolved. (This will prevent burning on the bottom of the pot.) Continue to simmer until the mixture is thickened and glossy and an instant-read thermometer reads 220 degrees F, about 35 minutes more. Pour the marmalade into glass jars and cool at least 2 hours before using. Refrigerate, covered.

TROPICAL MARMALADE

Tropical Marmalade image

Make and share this Tropical Marmalade recipe from Food.com.

Provided by Diana Adcock

Categories Papaya

Time 1h5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

2 cups diced fresh pineapple
3 cups diced, fresh papayas
1/2 cup cape gooseberries or 1/2 cup ground cherries (optional)
6 teaspoons sugar
chopped mint
1/8 teaspoon grated horseradish (optional)

Steps:

Combine all ingredients except mint in a medium saucepan and bring to a boil.
Reduce to simmer and stir often.
Simmer for 1 hour.
Cool.
Fold in mint.

Nutrition Facts : Calories 443.1, Fat 1.4, SaturatedFat 0.2, Sodium 16.4, Carbohydrate 113.2, Fiber 15.1, Sugar 78.7, Protein 4.9

MARMALADE CHEWS

Marmalade Chews image

I live in the heart of citrus country and think this cookie really captures that area's flavor. Orange marmalade, juice and peel give the cookie and frosting a delightful tropical taste. -Shirleene Wilkins, Lake Placid, Florida

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 13

Ingredients

1/4 cup shortening
1/2 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange marmalade
1/2 cup chopped pecans, optional
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
1 teaspoon grated orange zest
2 to 3 tablespoons orange juice

Steps:

In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in marmalade and, if desired, pecans. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl, combine the sugar, butter and orange zest until blended. Add enough orange juice to reach spreading consistency. Frost cooled cookies.

Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 23mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

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