It is time for our second guest on Green Kitchen Stories. This time we asked Coco from Roost – one of the most beautiful blogs we know – if she would like to share a recipe. She came up with this delicious combo that she will tell you more about herself. If you haven’t visited Roost before we strongly encourage you to do so. It is such a serene place with the touch and feeling of another century. Her recipes are always refreshingly pure, easy and wholesome, and the light in her photos is incredible. Enough said from us, here is Coco:
I have always found it rather strange that citrus fruits rise to their peak amidst the bleak, winter season. While these sweet, golden orbs are maturing the rest of us are hibernating, longing for warmer days. And just when the lull of winter has set in I find refuge in the fruit aisle at my local market. Clad in rain gear from head to foot I walk out into the Seattle squall with a bounce in my step and a bag of clementines in my hand.
My husband and I can consume an entire bag of clementines in just a few days, but I thought I would broaden my repertoire and pursue a more sophisticated snack, one perhaps Fanny Brawne would have while reading Keats’ latest verses :)
Traditionally marmalade are an equal weight of fruit and sugar boiled together, which often lends a nice congealed texture. Rather than dousing my clementines in sugar I chose to enhance their flavor with vanilla bean and just a touch of honey. The result, surprisingly, resembled a true marmalade and tasted like one too!
To accompany this fine spread I thought a simple biscuit would be fitting. Although nothing can ever replace a true flaky, butter biscuit I have found almond flour biscuits to be a delicious and healthy alternative for those who are grain/gluten sensitive.
Clementines and citrus alike are a beautiful reminder of the sweet days to come. So come out of your winter dens, take a break from your root vegetables and enjoy the fruits of the season.
Clementine Vanilla Bean Marmalade
Yields about 2 cups
7 clementines
1/2 cup fresh clementine juice (I ran three clementines through my juicer and it yielded exactly 1/2 cup of juice)
1 vanilla bean, split, seeds scraped
1/4 cup honey
In order to remove the bitter taste from the peel you first needs to blanch the clementines. Slice the clementines as thin as you can and place them in a pot with cold water. Bring to a boil, reduce and simmer for 10 minutes. Drain. Pour more cold water into the pot, bring to a boil, reduce and simmer for 10 minutes. Drain and let clementines cool in the pot.
Chop clementines into small pieces and return to pot. Add juice and honey. Bring to a boil and boil for about 20 minutes or until the temperature gets to about 220F. Remove from heat and stir in vanilla seeds. Allow to cool before adding to clean jars for storage.
Rosemary Almond Meal Biscuits
4 larger or 6 smaller biscuits
2 1/2 cups almond flour, plus 1/2 cup for dusting the dough
1/2 tsp salt
1/2 tsp baking soda
1/4 cup grape seed oil
2 eggs
1 tbsp honey
1/2 tbsp freshly chopped rosemary
Combine almond flour (2 1/2 cups), salt, rosemary and baking soda in a bowl. Mix together the oil, eggs and honey in a separate bowl. Mix your wet ingredients into your dry until a nice dough forms.
Roll your dough between two sheets of parchment paper, sprinkling extra flour to avoid sticking. For larger biscuits roll dough to about 1 inch thick and cut biscuits using a biscuit cutter or the mouth of a mason jar. For smaller biscuits roll dough to about 1/2 inch thick.
Place biscuits on a baking sheet lined with parchment and bake on 350°F for 12-15 minutes or until golden brown on the outside.
Remove from oven, slather with marmalade and enjoy!
Text and photos by Roost
45 Comments