Add a taste of marmalade to Valentine's Day

Did you know that California is the largest producer of citrus in the country? California supplies more than 80% of the fresh citrus fruits consumed in the United States, and exports citrus to 16 countries around the world.

In January, you will find navel oranges, Cara Cara oranges, blood oranges and Minneola Tangelo. The beginning of California citrus varieties starts in late summer and will continue into the spring.

With all that citrus, let’s talk about marmalade!

Did you see Paddington Bear and the Queen of England having tea? At the end of the video both Paddington and the Queen talk about their marmalade sandwiches. Priceless! Marmalade is still considered a top choice for preserves on the British Breakfast table. Marmalade on toast is most likely the most familiar use for the preserve, but it is also versatile across the whole menu ... from toast to sauces, smothered on a duck and in puddings, baked goods and ice creams.

According to food historian Ivan Day, one of the earliest known recipes for a Marmalet of Oranges (close to what we know as marmalade today) comes from the recipe book of Eliza Cholmondeley around 1677.

There are endless varieties of texture in marmalade, and arguments abound at the breakfast table to personal preferences. The bitter Spanish Seville oranges needed for making true marmalade are only available in late winter to early spring. Seville orange pulp is also available year-round in cans, which does make a good traditional Seville orange marmalade, though frowned on by purists.

A Taste of Tehachapi offers marmalade made from Navel oranges as well as the sweeter Cara Cara oranges. Meyer lemon marmalade, as well as a combination of Meyer lemon and mandarin oranges, also make for a beautiful marmalade. And why not try Lime marmalade on a scone! What a wonderful idea for a Valentine’s Day brunch.

For more information call Diana at (661) 557-2589 and see our ad in the Valentine’s Dining and Gift Guide on page 11.