Roast chicken gets the surprise flavor of lemon marmalade.
Almost every morning, I slather jam or marmalade on toast.
I’ve also used it time and again for filling batch after batch of thumbprint cookies.
And I’ve warmed it to brush on fruit tarts to give them a dazzling gloss.
But “Blue Chair Cooks with Jam and Marmalade” (Andrews McMeel), of which I received a review copy, really opened my eyes to so many other ways you can use jam in everyday cooking. The book is by Rachel Saunders, founder of Blue Chair Fruit Company, a jam company that specializes in jams made from sustainable fruit grown in the Bay Area.
How about a vibrant beet soup made with red plum jam? Or prawn and squid paella made with nectarine jam? Or even tempeh stir-fried with mushrooms, bok choy and greengage jam?
You’ll find those recipes and other creative fare in these pages, along with recipes to make jam if you don’t want to just buy a ready-made jar from the market.
“My Roast Chicken” appealed to me because the whole bird is roasted with a lemon marmalade and fresh rosemary mixture slathered underneath its skin.
With a dwarf Meyer lemon tree in my backyard, I always end up with a steady supply of this fragrant citrus that’s a cross between a Eureka lemon and a tangerine. I use them to make pitchers of lemonade, all manner of baked goods, and Meyer Lemon and Vanilla Bean Marmalade, a Bon Appetit magazine recipe that I’ve been making every winter.
My home-grown Meyer lemons, and homemade Meyer lemon and vanilla bean marmalade.
I was curious as to whether the marmalade would make a real difference or if it would turn this chicken into dessert.