Bon c'est temps!
Friday, April 6, 2012
Thursday, April 5, 2012
In 1797, James Keiller and his mother Janet ran a small sweet and preserves shop in the Seagate section of Dundee, Scotland, eventually opening a factory to produce Dundee Marmalade: thick chunks of Seville orange rind suspended in jelly; a business that prospered and upon which other marmalades have since been judged.
Like most foods, marmalades continue to evolve. Currently chefs are creating gourmet recipes which include savory vegetables. I like a blend of the citrus with a vegetable, particularly Orange-Carrot Marmalade.