Warm Marmalade Sauce Recipes

CREOLE MARMALADE SAUCE

Steps:

• Mix marmalade, mustard, horseradish sauce, hot sauce, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

DUNDEE CAKE WITH HOT MARMALADE SAUCE

Steps:

• For cake:
• Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan.
• Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate.
• For sauce:
• Combine marmalade and whisky in medium saucepan. Cut all peel and white pith from oranges. Working over bowl to catch juices, cut between membranes, releasing orange segments. Add 2 tablespoons orange juice from bowl to saucepan. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes. Transfer sauce to serving bowl.
• Serve cake with warm sauce, orange segments, and whipped cream.

COCONUT SHRIMP WITH CREAMY DIPPING SAUCE

Steps:

• Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
• Combine flour, garlic powder and ginger in a shallow dish. Beat eggs in another shallow dish. Combine coconut and salt in a third shallow dish.
• Butterfly each shrimp by cutting halfway through the back and stopping at the tail, so that the tail stands up. Coat the shrimp in the flour mixture, shaking off any excess. Dip in the egg and let any excess drip off. Then coat with the coconut, leaving the tail uncoated. Place the shrimp, with the tail standing up, on the prepared baking sheet. Bake until the shrimp are cooked through and the coconut starts to brown, about 10 minutes.
• Meanwhile, combine yogurt, chili sauce and cilantro in a small bowl. Serve the shrimp with the yogurt sauce for dipping.

MARMALADE SAUCE FOR SHRIMP OR CALAMARI (JUST LIKE OUTBACK)

Steps:

• Combine all ingredients and blend well.
• Can be used immediately, or refrigerate for several hours for flavors to blend.

WARM MARMALADE SAUCE

Steps:

• Bring cream, marmalade and butter to a boil in a small saucepan over medium heat.
• Reduce heat slightly and cook until sauce has thickened, approximately 20 - 30 minutes. The sauce takes on a golden colour and should thickly coat the back of a spoon. (Watch towards the end of the cooking period or the butter will end up seperating from the sauce and it becomes tacky on the ice cream).
• Spoon over ice cream.
• Note: This sauce can be prepared while you are serving dinner. The only draw back is that you need to periodically "stir the pot" so that the mixture does not burn.