When I was approached to review , the newest book from Sur La Table (aka HEAVEN, thank you!), I think the first thing I said was, "Are you KIDDING me?!" and then second thing I said was, "Gimme!"
Sur La Table is known to be a haven for home chefs and foodistas alike, not to mention a drain on the ol' bank account! They've been around since the early 70s when the first shop was opened in, you guessed it, Pike Place Market. (That's in Seattle. You should know that. There might be a quiz later.) These days, they've expanded to over 75 stores nationwide and every once in a while they put out a book that knocks my socks off. Their (blank) Cooks Love series has been going on for some time now and I think this is the best one yet. It's filled to the brim with great ideas that will not only make you the star in the eye of every holiday hostess you meet, but it could actually save you some major bucks as well.
So, what's this all about? It's a book full of gifts, but it's no catalog. It's full of recipes for jarred goodies, baked goodies, dried and cured goodies that you can make up in batches, put cutesy labels on, and gift to all your friends and loved ones. Can't cook? No problem. has a special chapter just for you, with "no cook" gift items as well as tips for giving the gift of kitchen toolery, if you're so inclined.
Need more convincing? Check out this recipe for Orange-Cardamom Marmalade and think about all the folks on your holiday gift list who might just love a jar! Like all jarred and canned goods, it takes a while to prep and you'll probably make an enormous mess in the process. But this recipe yields 11 1/2 pint jars, so you can really knock out a ton of your holiday gift prep with one batch!
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| Photo by Sara Remington |
Orange-Cardamom Marmalade
from "Gifts Cook Love" by Sur La Table and Diane Morgan
2 1/2 pounds (6 to 8 medium) oranges, such as Valencia or Cara Cara
3/4 pound (about 2 large) lemons
6 cups cold water
20 green cardamom pods, crushed
8 cups granulated sugar
Prepare the fruit 12 to 24 hours before you plan to cook and preserve the marmalade. Wash and pat dry all the fruit. Trim and discard the stem ends. Cut the oranges and lemons into quarters and poke out all the seeds with the tip of a paring knife. Reserve the seeds in a small covered container. Using a sharp chef’s knife or mandoline, cut all the citrus, including the rinds, into ¹⁄16-inch-thick slices. Put the sliced fruit in a large pot, including any juices left on the cutting board. Add the 6 cups of water. Gently press down on the fruit to make sure it is submerged. Cover the pot and set aside at room temperature for 12 to 24 hours. (This softens the rinds and releases the pectin.)
The next day, bring the pot of sliced fruit and water to a boil over medium-high heat. Adjust the heat so the mixture boils steadily without splattering, and cook for 30 minutes. Wrap the crushed cardamom pods and the reserved lemon and orange seeds in a cheesecloth bag tied securely with kitchen twine.
While the fruit is cooking, prepare the preserving jars and bring water to a boil in a water bath canner. Sterilize the jars and lids.
Add the sugar to the fruit mixture and stir until dissolved. Add the cheesecloth bag of cardamom and seeds. Continue to cook the marmalade at a steady boil until it reaches the gel stage (see Note) or reaches 220°F on a candy thermometer, 30 to 40 minutes longer.
Remove the cheesecloth bag from the marmalade, pressing any liquids back into the pan.
Remove the marmalade from the heat. Using a wide-mouth funnel and filling one jar at a time, ladle the marmalade into hot, sterilized jars, leaving ½ inch headspace. Remove any air bubbles by running a long wooden utensil, such as a chopstick or wooden skewer, between the jar and the marmalade. Wipe the rims clean. Seal according to the manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes, and then turn off the heat. Wait 5 minutes, and then lift the canning rack and, using a canning jar lifter, transfer the jars to a towel-lined, sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars, and label.
Note: Here’s an easy way to check whether the marmalade is set. Put a small plate in the freezer. When the marmalade looks thickish and a bit gelled, put a small amount of the marmalade on the frozen plate and return it to the freezer. After a couple of minutes, run your finger or a spoon down the center and see if it stays separated and is a bit wrinkled. If so, it is done.
Recipe reprinted with permission.
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