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Recent Reviews

Re:Thick-Cut Orange Marmalade

This is not an American-style sweet marmalade, it is a style called "bitter orange marmalade". The rind contained in it makes it bitter and the jam (juice) portion makes it sweet. This sort of marmalade is very popular outside of the US but the style is just not that well known here. I like it on top of a crunchy piece of bread with something creamy (goat cheese, cream cheese), and I also use it in recipes when it calls for orange jam. -- I made the "spice" version and loved it. When (not if) I make it again, I will cut the rind off of approx 1/3 of the oranges because I want slightly less rind in my overall marmalade. (In case you wonder: the rind is soft and edible.) -- I boiled my jars in a giant canning cooker (from the hardware store) outside on the back porch on a gas flame. -- I made three batches of this for Christmas gifts with good results and comments.

Posted: 08:07 am on January 23rd 2015

Re:Turkey Roulades with Fontina and Sage

As others have mentioned, it's a bit labor intensive, but in my opinion a nice change of pace for turkey. Once I was able to find a skinless, boneless turkey lobe, it proved that that was the most difficult part of the recipe. I most liked that a) I could watch the video for additional clues, and b) that I was able to stage the recipe over several days. No problem stretching the bacon to cover the roll, and no problem (using sturdy, sort of longish, tooth picks) securing the bacon in position. (For a Jewish friend I used turkey bacon on one of the rolls, pork bacon on the others.) I feel the work put into the meal was worth what I got out of it.

Posted: 02:04 pm on December 21st 2014