1 Apt. 2B Baking Co.: March 2013

Thursday, March 21, 2013

Grapefruit and Bergamot Jam

grapefruit jam

I've been known to go pretty citrus crazy this time of year, but due to our move and some other circumstances I scaled down my usual citrus extravaganza to more of a low-key citrus shindig this time around. Despite my late start to the season, I still managed to get my paws on a lone bergamot that I knew would be the perfect addition to Marisa's grapefruit jam that I had bookmarked last year. If you are a marmalade wimp like me, this jam will be right up your alley. The small amount of bergamot zest adds a bitter, floral note to this preserve which I admit sounds odd, but if you like earl grey tea you know what I am talking about.

Next year I am going to order some real-deal Seville oranges like Tim from Lottie and Doof.

Grapefruit and Bergamot Jam
adapted from Food in Jars
yield 2 pints
If you can't find bergamot oranges where you live don't let that turn you away from this recipe. This jam is super tasty even without the extra hit of bitter bergamot flavor.

8 grapefruit (approximately 4 pounds)
1 bergamot orange
2 1/2 cups granulated white sugar

1. Wash and dry the fruit and prepare your canning jars.
2. Use a vegetable peeler to remove the peel from the bergamot being careful to avoid the bitter white pith, then slice the peels into very thin strips. Combine the zest strips with about 2 cups of cold water in a medium sized saucepan and bring the mixture to a boil. Cook the zest strips until they are very soft, about 30 minutes then drain and rinse them quickly with cool water. Juice the bergamot and reserve it for later.
3. Supreme the grapefruit by cutting away the tops and bottoms of the fruit, then with a very sharp knife, cut the skin and white pith away from the outside of the fruit and discard it. Over a bowl, carefully cut the wedges of fruit away from the membrane letting the fruit and juices fall into the bowl. Save the membrane and seeds and place them in a cheesecloth bundle. You will use this bundle to add some natural pectin while cooking the marmalade.
4. Add the grapefruit segments, juice, cheesecloth bundle, and prepared bergamot zest and juice into a large, non-reactive pot. Stir in the sugar.
5. Put the pan over high heat and stir until the sugar dissolves and the mixture comes to a rolling boil. Cook the jam, stirring occasionally, until it comes to 220ยบ or passes the wrinkle test. Remove the cheesecloth bundle and ladle the finished jam into prepared jars. Process for 10 minutes in a boiling water bath.

Untitled

Friday, March 8, 2013

Have a great weekend

Untitled

Thank you all so much for your warm words about my move and return to this space, you guys are just so nice. Have a wonderful weekend!

A few links for good measure:

I always love reading Kelsey's point of view.
Dreaming of a trip to Italy and this pound cake.
I've never made gnocchi before, but this recipe by Nicole and Camille makes me want to give it a try.
These homemade english muffins with an unexpected ingredient look so tasty.
and I wish Laura would come over and make me this for lunch one day.

I'm heading to Austin next week for SXSW! I'd love to hear any of your recommendations for fun things to do and eat. As always, you can follow my adventures on Instagram.

Oh, and just after publishing my post on Monday I heard from an old neighbor that our old apartment has been completely gutted, to its very bones. Onward!

Monday, March 4, 2013

Blood Orangecello

blood orange-5

Since we last met, P and have I traded apartment 2b for apartment #2, in a new neighborhood across the river. We spent our first six years in this grand city in a lovely and bright studio apartment near Central Park and I will spare you all the nostalgia trip that we went on while packing up that part of our lives, but I will share this extremely insightful pearl of wisdom: Moving is hard. Not just the packing and stacking and spackling and painting. It's the moving on that will get you.

blood orange

Even though we were ready for the change, the transition was tough. I may have shed a few sentimental tears as we waved goodbye to our giant non-functional fireplace and exposed brick wall, but onward and upward. I mean, in our new place, we have a spice drawer (!) and a big huge window in the kitchen which seems utterly luxurious after cooking in this space for so long. We also have an entire room just for sleeping and a separate one for eating too. This is known to the rest of the world as a bed room and dining room respectively and these things are very exciting for a couple who lived together in one room for six years.

blood orange-1-5

After the chaos from the move settled, I realized a bit too late that I had missed most of citrus season. I mean, I probably ate my weight in grapefruit, but I didn't really make anything (unlike last year's citrus bonanza), mostly because we didn't have any kitchen cabinets or counters for a few weeks, but that's another story for another day. For now, there's this blood orangecello and even though our new place is still a bit, ehem, rough around the edges, it's nothing that a little sip of something boozy and some more paint can't fix.

Blood Orangecello
adapted from Jammy Chicken
This is a variation on the ever popular Italian spirit limoncello. It tastes wonderful poured over a citrus sorbet or sip it as is. Just make sure it is very, very cold.

8 blood oranges
4 cups vodka
2 cups granulated sugar
Large glass jar with a tight fitting lid

Wash and scrub your citrus thoroughly. Use a Y peeler to remove the zest from the oranges, being careful not to get any of the white pith. Add the zest to the large glass jar. Juice the oranges and add the juice to the jar. Pour in the vodka and sugar, put the lid on the jar and shake vigorously for about 30 seconds.

Store the jar in a cool, dry place and shake it everyday for a week. Then after that shake the jar about once a week for at least 3 weeks and up to 6. After 3-6 weeks, strain the mixture into a clean jar to remove the zest, then strain again through a coffee filter.

Store the finished blood orangecello in the freezer and enjoy it very, very cold.

blood orange-6