Mandarin Orange Prosecco Preserves

By Libbie Summers (adapted from my cookbook, The Whole Hog Cookbook, Rizzoli)
Photography by Chia Chong

If you have never made preserves, jams or jellies before, this is a great recipe to start with. The oranges make it tangy and beautiful and the Prosecco makes it fancy. Plus, if all else fails and it doesn’t set up for you the first time you can always spoon it over vanilla ice cream for and impressive dessert. No one will ever know. 


Mandarin Orange Prosecco Preserves
yields: 1 pint
Prep Time: 20 minutes
Cook Time:  30 minutes
Inactive Time: 20 minutes
Difficulty: You need to have a little skill

What you need:
4 Mandarin oranges, very thinly sliced into rounds
1/4 cup freshly squeezed Mandarin orange juice (from approximately 1-2 oranges)
1/2 cup Prosecco
Granulated sugar

What to do: 
Sterilize a one pint canning jar, lid and band and set aside.

In a large non-reactive pot over high heat, add the orange slices and cover with cold water. Bring to a boil, reduce heat and allow mixture to simmer for 10 minutes. Drain water and repeat the process.

In the bowl of a food processor fitted with a metal blade, add cooled slices and pulse just a few times. I like my marmalade chunky, but you can continue to pulse if you like yours a bit finer.

Using a kitchen scale, weigh the orange pieces. In a large non-reactive pot, add the orange pieces and the same weight of sugar as the slices weighed. Stir in orange  juice and Prosecco. Bring mixture to a boil and continue boiling until marmalade reaches the gel point of 220º F (approximately 10 to 15 minutes).

Remove from heat and skim off any foam. Ladle into prepared sterilized jar. Let cool 10 minutes and then refrigerate for immediate use. Process in a water bath for longer storage. Mandarin Orange Prosecco Preserves will keep refrigerated for 2 months.

Cook’s Note: If you don’t have a thermometer, you can test to see if the marmalade has set by placing a plate in the freezer when you start cutting the clementines. A few minutes into the final boiling with sugar, remove the plate from the freezer and put a small dot of marmalade onto the cold plate. Run your finger through the marmalade. If the mixture leaves a clean path where you ran your finger through and doesn’t come back together, your marmalade is done. If it does run back together, keep cooking and re-test again until it is set. 

  • Yields: 1 pint
  • Prep Time: 20 minutes
  • Cook Time:  30 minutes
  • Inactive Time: 20 minutes
  • Difficulty: You need to have a little skill

Recipe courtesy of Libbie Summers and adapted from her cookbook, The Whole Hog Cookbook(Rizzoli 2011)


5 Interesting Ways To Use A Grapefruit

Recipes and Styling by Libbie Summers
Photography by Chia Chong, Cedric Smith
Assisted by Candace Brower
5 Interesting Ways To Use A Grapefruit
I could probably name 100’s, but I get bored after 5.
Find all the inspiration, recipes, and pro tips all week long on my blog!
A Food-Inspired Life, Five Ways To Use A Grapefruit, Citrus, Life Hacks, How To
1. A Food-inspired Centerpiece
For a chic centerpiece on the fly, always look to the beauty of seasonal foods! Here, grapefruit just picked from the tree (or bought at the store) lined up like soldiers down the table maked for a striking centerpiece to a dinner party. Don’t forget to include your inspiration in at least one course so to inform the meal. 
When berry season seems so far away, this simple sauce is the perfect substitute spooned over morning pancakes, French toast or a simple sponge cake for dessert. 
A last minute gift of smooth skin and wide eyes is only a few ingredients away. If you’re making it for a friend, do yourself a favor and double the recipe and give a gift to yourself. 
A full blown toast party. 
When you want to impress and get a little nostalgic at the same time this is the cake for you. This Grapefruit Meringue Cake is a Baked Alaska via Brooklyn –old school meets something pretending to be old school. Make one for every two people at your table to promote a little table talk! 

Grapefruit Sauce

Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers

A citrus sauce I love to spoon over pancakes, French toast or a simple sponge cake!

3 grapefruits, 2 juiced and 1 sectioned
½ cup cane sugar
¼ cup butter
1 teaspoon flour

In a medium sauce pan combine sugar and grapefruit juice. Whisk and bring to a boil and lower heat; simmer for 15 minutes. In a small pan melt butter and continue to cook until golden brown. Whisk in flour until smooth. Add browned butter to juice and whisk. Simmer 10 minutes. Sauce will be the consistency of thin syrup. Remove from heat and add grapefruit sections. Keep warm.

Vanilla Grapefruit Marmalade

Recipe by Libbie Summers
Photography by Chia Chong
Food Stylist Assistant: Candace Brower

A full blown toast party.

Vanilla Grapefruit Marmalade
makes 1 quart 

2 large grapefruits
1 large lemon
2 teaspoons vanilla paste
4 cups sugar

Peel the grapefruit and lemon leaving rind with just a thin layer of white pith (too much white pith makes for a bitter marmalade). Cut rind into strips that are 1/8-inch wide. Remove seeds from fruit and chop coarsely. Save all the juice.

In a large heavy sauce pan over medium-high heat, simmer rind, chopped fruit, reserved juices, vanilla and 2 cups water for 10 minutes. Pour hot mixture into a heatproof bowl and let stand in a cool place for 8 hours.

Return mixture to the large sauce pan. Add sugar and set over medium-high heat. Insert a candy thermometer and bring the mixture to a boil, stirring constantly until the sugar dissolves. Continue boiling until the mixture reaches 220 degrees F.

Remove marmalade from the heat and skim off any foam. Carefully ladle into a sterilized quart jar (I sterilize in the dishwasher). Screw on lids and refrigerate. Serve within 1 month.

Note: If you would like to can the marmalade, ladle into a sterilized quart jar leaving 1/4-inch head space. Wipe the rims and seal jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water bath and let cool for 10 hours. Test for an airtight seal. Store in a cool dark place.

Libbie’s Food Styling Props: Shot on white washed wood. Jar is a vintage canning jar from Habersham Antiques Market. Spoon is a camp spoon from Bass Pro Shops. White fabric from Jo-Ann Fabrics. Blue and white fabric I brought home from France.

Pickled Cauliflower

By Libbie Summers
Photography by Chia Chong

It’s cauliflower season and I’m celebrating it this week on the blog. Of course we had a shoot with a ton of cauliflower yesterday, so I decided to pickle some!! This is perfection as a hot dog topping. Trust me.
Cauliflower recipes, Pickling, Libbie Summers, Chia Chong
Pickled Cauliflower

What you need: 
3 cups apple cider vinegar
2 cups water
¼ cup turbinado sugar
2 teaspoons salt
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 cups baby carrots, roughly chopped
1 head of cauliflower, broken into small pieces
1 small bunch dill, torn into large pieces

What to do: In a stockpot over medium-high heat, add the vinegar, water, sugar, salt, peppercorns, mustard seed and bay leaf. Bring to a boil and stir frequently until the sugar dissolves. Add the carrots and cauliflower and reduce heat to simmer. Simmer until vegetables are tender (approximately 10 minutes). Remove from heat and allow to cool completely. Stir in the dill. Transfer mixture to sterilized jars with tight fitting lids and refrigerate until ready to serve. Drain before serving.

Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Crazy Easy
Pickling Recipes, Cauliflower Recipes, Hot Dog Toppers, Libbie Summers, Chia Chong


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