Thursday, April 16, 2009

Breakfast with scones and lemon marmalade

Practically marmalade is bitter and sour jam made from oranges. Living in this country, which loves sugar so much, I found difficulty to buy decent raw material. I have been around farmer market, asking if there were Seville Oranges. Most of California's oranges, such Navel or Valencia were design for juicing.

Then someone gave us bag of lemon, fresh from tree. Idea to make marmalade from lemon comes up mixed with lime to add sourness. To create marmalade that locally grown is bit adventurous. The recipe below came from Allotment UK -community garden which probably straight forward. But for beginner, I recommend to look up at Simply Recipe along with pictures and detail how to make it.

The key is pectin, the ingredients that contains at seeds of lemon. Due the low contents of pectin at lemon, we reduced the water. It's better to leave the seeds, pips and pith soaked overnight with the cheese bag.

Marmalade best served with scones for breakfast. I managed to create British type scones at small round than triangle shape. (In North America, this is refer to buttermilk biscuit so don't get confuse). The buttery taste of scones and kick of lemon marmalade is perfect combination to start another hard day.

Lemon Marmalade

  • 2 lb (900 g) lemons (we added 2-3 limes)
  • 6 pints (3.4 litres) water (Note : we reduce the amount of water into 3 liter)
  • 1½ lb (675 g) sugar per 1 lb (450 g) pulp

  1. Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
  2. Cut the peel finely or coarsely, according to preference.
  3. Put the peel in a large bowl with the bag of pips etc and the juice. Add 6 pints of water and leave to soak overnight.
  4. Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
  5. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take about 1½ hours.
  6. Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
  7. Test for pectin.
  8. Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp.
  9. Add 1½ lb (675 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved.
  10. Bring to the boil and boil rapidly until the marmalade sets when tested.
  11. Remove the scum and leave to cool slightly.
  12. Pot and seal whilst still hot.

Makes about 6 lbs (2.7 kg) of marmalade.


Ingredients :

1 large egg
2/3 cup heavy whipping cream
2 cups all-purpose flour
2 Tbs granulated sugar
1 Tbs baking powder
¼ tsp salt
5 Tbs unsalted butter, cut into small pieces and chilled
¾ cup moist, plump currants (optional)

1. Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.

2. Stir the egg and cream together.

3. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.

4. Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. Don’t overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.

5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time). Note : I created small round dough as British traditional scones.

6. Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.

Yield: 12 small scones
Recipe Source: Adapted from Baking From My Home to Yours from Recipegirl

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