Tangerine Marmalade with Flaky Buttermilk Biscuits

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by Chris on January 31, 2011

marmellata/marmalade

Happy Eat. Live. Be. For a Better 2011 Monday! As I look back at this week’s posts, I realize I only posted twice.  Oops!  The weeks are totally getting away from me.  Do you find that it happens to you, too? Looking ahead, my next few weeks are a bit non-stop, right through my trip to NYC to see my mom.  I am not complaining though.  I love being busy again.  Now, I just need to get my organization and time management back. One step at a time, right?

I was in the kitchen all day yesterday, which is always a fantastic way to spend my time.  All my stresses and worries seem to be put on hold while I am standing on the counter, over the stove, or in the cabinets trying to find the nuts, cocoa, or flavoring I know I saw at one time or another. One of the fruits of my labor, were the biscuits to go with some tangerine marmalade.  Biscuits weren’t something I thought about much until I moved down south.  An old boyfriend, years and years ago, made a smart-ass comment once about how “Yankees don’t know sh*t about homemade southern biscuits”. My response?  “You will eat your words…literally, I promise you.”

The morning after his crazy comment, I made sure he awoke to eggs, country ham, and homemade, flaky biscuits.  Needless to say, he ate his words that day and learned not to challenge me when it comes to the kitchen, especially since he couldn’t cook. The boyfriend didn’t last, but my ability to make biscuits stuck around.  To this day, while I don’t make them often, I am happy to know I can whip up a good batch.

Until I worked at the restaurant this past year, I kept my “sure thing” biscuit recipe close to the hip.  Now?  I have a new one.  I still like mine, but this biscuit recipe, a tweaked version of the (now closed) restaurant Noon Midtown, has and buttery flakiness and a rise like no other. The key?  Grate the cold butter, then refreeze until you’re ready to incorporate it into the batter.

The tangerine marmalade brought the biscuits to a level that should be deemed blasphemous on a Sunday morning.

Not my idea, the marmalade was the brilliance of David and Luise at Green Kitchen Stories.  Their Clementine Marmalade and Biscuits a la Roost looked stunning.  As I read the post, I noticed the over abundance of tangerines sitting in my counter. And so, tangerine marmalade was born. I went through the same steps as were noted in their post, so when you try it yourself, whether with tangerines or Clementines, be sure to hop over to their post for specifics.

Now, onto the Eat Live Be.

My update: May I be so bold to say I am beginning to loath this part of the post?  Why?  My weight won’t budge.  Errr. Errr! Errrr!  Moving on…

This week’s topic: What’s Your Favorite Healthy Change? “Part of having a healthier 2011 is making healthier choices. Write about one healthy change you have made and how it’s helping you.” Maybe my frustration is getting to me, but this is a hard one for me. It’s my end-of-January Heartbreak Hill moment. I could say I enjoy eating healthy, because, I do.  But, I did that before and have always (in recent years) preferred a healthy meal over an unhealthy one. Therefore, I think I will go with going to the gym.  Do I love it?  No.  But, continuing to gain strength and working towards the shape I was in while in Utah is exciting.  Now, if I could just get my butt into the pool to swim latter sprints again.  My brain is still getting in the way away, quite similarly to the interference I experience while I stand in front of the step and freeze.  I cannot complete box jumps to save my life.

Healthy Tip: A few days before I made this marmalade, I remembered a student eating a whole clementine, peel included.  His friends were getting on him, hard.  But, he stood his ground and talked about why it was okay eat the peel. His explanations could include and “Insert Here” tab, since Clementines and tangerines are both in the mandarin family.  Tangerines are little orange balls of goodness. Like their fellow citrus friends, lemons and oranges, tangerines are full of vitamin C and high in fiber. Because they’re not as sour as come other citrus gems, tangerines work well in salads, and in spreads like marmalade.

 

*This recipe was updated, as the original did not include the buttermilk.*

 

 

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{ 12 comments… read them below or add one }

allison January 31, 2011 at 2:23 PM

I love this post! I secretly wish I was from teh south and LOVE all food southern. I can not for the life of me make a good flaky biscuit and I am on a quest. I can not wait to try these.

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Mele Cotte February 1, 2011 at 7:18 PM

Allison, you don’t have to be southern…I’m not! NY/Boston girl here! These biscuits are super simple. My big tip? Do not over knead. :)

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claire January 31, 2011 at 11:11 PM

Good bisuits are deceivingly difficult to make. These look really good!

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Mele Cotte February 1, 2011 at 7:19 PM

Thanks Claire! These are a sure thing…

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Paula - bell'alimento February 1, 2011 at 9:04 AM

It’s breakfast time and I shouldn’t have clicked over because now my piece of toast is looking quite sad! I want THESE instead ; )

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Mele Cotte February 1, 2011 at 7:20 PM

These take no time at all, Paula! You don’t have to freeze the butter if you’re in a pinch…just use really cold butter. :)

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JoVonn February 1, 2011 at 4:20 PM

You can’t go wrong with good buttermilk biscuits! Im glad you showed your ex-boyfriend up by baking them.

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Mele Cotte February 1, 2011 at 7:21 PM

Ha! Thanks JoVonn! I was happy to gloat a little, that’s for sure. lol

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Lana @ Never Enough Thyme February 1, 2011 at 4:52 PM

You know I’m a through-and-through Southerner. And that makes this confession even more difficult. I. Cannot. Make. A. Biscuit. Cannot. I swear if my life was on the line I couldn’t make a decent biscuit. My grandmother made the best biscuits I’ve ever had and I can see in my mind’s eye the entire process from start to finish just the way she did it. But, sadly, I can’t duplicate it. I keep promising myself that I’m going to take one whole weekend and do nothing but make biscuits until I get it right. I think I’ve heard of the grating and freezing the butter technique somewhere. Maybe I’ll give that a try :-)

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Mele Cotte February 1, 2011 at 7:21 PM

Oh Lana, I don’t believe you. :) Try these and then let me know. You can do it!

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kellypea February 1, 2011 at 9:41 PM

People will flock to good biscuits. Especially gorgeous ones like this. I swear I want a batch for dinner tonight. I found pinching the ice cold butter into the flour works for me. It’s therapeutic somehow. Healthy choices? My knee is good to go again, and we’re eating even more veg. Lots and lots of veg.

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Mele Cotte February 2, 2011 at 11:27 AM

Yes, Kelly. You are so very correct. The “biscuit” method is totally therapeutic…without the insurance paperwork! :)

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