Preservation II: Clementine-Ginger-Habanero Marmalade

Oh yes baby.  Delicious: Clementine-Ginger-Habanero Marmalade.

I enjoyed making the Orange-Ginger Marmalade so much I decided to take on a new batch.  This time, I used Clementines.  They're sweet, seedless and full of flavor.  To give it a kick, I added ginger, this time in the form of candied ginger and three, yes THREE habanero peppers.  Surprise!  It was a little heat way back on your throat, but not "hot".  Turned out to be delicious.  And here's how it happened...

Preservation: Orange-Ginger Marmalade

Orange-Ginger Marmalade

I tried canning in November of 2011 for the first time when I made Chili Piquin Jelly.  It turned out well and gave me some confidence to try new things.  Up to that time, preservation for me was the freezer.  It turns out, that if you follow directions, things work out pretty well!  Who knew?

Eat This: Lemon Sour Cream Cake

I am crazy about lemons. In almost anything; freshly squeezed over a pork chop - a wedge served with my fried chicken .... anything.  Desserts are especially wonderful when they are really tart and sweet together.  This recipe was adapted from Ina Garten's Lemon Yogurt Cake recipe at The Barefoot Contessa.  Love her. This is not too sweet, just tart enough to be awesome.  Enjoy.

Southern Roots: Buttermilk Biscuits

The Final Product

Growing up in the Deep South in Northern Florida, I had a lot of biscuits.  Family members from Southern Georgia often baked the most delicious things I have ever tasted.  Some of the biscuits were called "Cat Heads" because of their size... these could surely be called catheads - they are huge and fluffy with a nice bottom snap to the crust.  

Buttery and delicious, not for the faint of heart nor an every day thing, so indulge and get back on that treadmill later! This recipe adapted from Saveur Magazine's article featuring the Island Creek Oyster Bar in Boston.