Sometimes working with your hands can be so tedious that it becomes a form of meditation. Knitting can be like that. If you’re just knitting row after row after row of a simple scarf, you start to disassociate just a touch. It’s not necessarily a bad thing. Slicing 15 tangerines is like that. Not only were they sliced paper thin, but these had seeds, so those had to be picked out. Please note that the good people at MSLO don’t even mention the seeds. I was still fishing seeds out of the marmalade several steps in. So what did I meditate on? Florida. The tangerines were from Florida, and I think that got me started. I started imagining what Florida meant for people back when it was exotic, when people took long train rides there, or when they were selling off the first swamps and dredging mangroves to make Miami Beach. I thought about a time when you couldn’t get oranges year round. I thought about a picture of wholesome things for girls and boys from The Little Engine that Could. I thought about Bob Wallace and Phil Davis going to see a sister act in Florida as a favor to a pal in the army. It’s easy to forget all that now. I can buy an orange whenever I like. Florida is a not-to-long drive or a cheap flight away. I don’t even like visiting Florida all that much. But there’s something romantic about it, isn’t there? D’s family has a tradition of putting oranges in their stockings that goes back generations to when it was a very special treat. I think there’s still something special about a Florida orange at Christmastime.
What hypnotized me.
All that aside, this stuff is delicious. Let me give you a few hints:
The directions about freezing a plate and pushing jelly around with your finger to figure out when it’s done were confusing and aggravating. I wound up looking up some directions that had you boil the marmalade to 8-10 degrees above the boiling point for water at your altitude. That’s 211 degrees in Chicago, fun fact. The candy thermometer seemed to stall out at 215 degrees. And this was after maybe an hour or more of boiling away. At that point, the baby was up from his nap and I had to move on with my life. It’s fine. It’s maybe a little thinner than you’d expect for a marmalade or a jelly, but it’s still very thick and delicious. I’m not a fan of marmalade normally (too bitter for my taste), but this is good. The peels are softened and de-bittered enough that it’s just sweet. I very much like that it’s flesh and peel. Think that’s more interesting and tasty than just peel and jelly.
Also, this made a ton. I didn’t actually weigh my tangerines at the outset, so my 15 or so tangerines (a couple rotted while I slacked off on making this stuff…that’s what the fridge is for, G) may have been far more than I needed, weight-wise. This was supposed to yield 5 cups of marmalade. It may have been nearly double that. I gave some away as a gift. Hence the pretty bow in the picture.
What did I do with the rest? Well, some is in the freezer. Some is in the fridge. Some went on bagels. Some went on a spoon. Some became filling for linzer cookies (more about those later). Some was served on toast with grainy mustard, cheese, and thinly sliced prosciutto. Still more was made into…
Tangerine-pistachio sticky buns
These are very tasty. The 1/3 cup of marmalade seemed like it wouldn’t be enough to give it much flavor. It was plenty. The buns were plenty sticky. There was a good balance between nuts and marmalade. They didn’t take too terribly long to make. All in all, an excellent holiday recipe.
I made my own pizza dough. Side rant: Everyday Food is obviously awesome and great and everything, otherwise why am I writing this? Ok. Right? But. I do not like the way they call for convenience foods as ingredients like the pizza dough in this recipe. They call for a store-bought crust in the quiche recipe too. I wish they would include a short recipe for making your own instead. I think the average cook, when reading a recipe for quiche or sticky buns, would read the instructions for making your own crust or dough and think “I know I can buy that at the store.” If the directions are there to make it yourself, you can still choose to buy the pre made one at the store. But when the directions just call for the pre made one, that forces the do-it-yourselfer to go find another recipe. Am I alone on this? I mean, I don’t expect a recipe for potato salad to tell me how to make mayonnaise. I recognize that there’s a line and that the line may be very different for different people. I’m sure some home cooks think of a pre made crust as being the equivalent of buying a jar of mayonnaise. Just a side rant. I found a recipe for making pizza dough in the bread machine, so I’m probably a hypocrite for not kneading it by hand, aren’t it? *Shrug*
Moving on from the dough to how to cut it, I must offer a quick tip from the Betty Crocker cookbook. Cut the sticky buns using a piece of unscented dental floss. I’ll be honest. I’m not sure that a mint scent would actually make it through the baking process, but I’m not about to find out. What you do is you slide a 12 inch piece of dental floss under the rolled up dough so there’s an even amount on either end. Then wrap both ends up and over so they meet on top of the roll. Then pull the ends. The force of the floss will slice through the dough perfectly without sticking. It’s the only way to go. This blogger has some pictures that get the idea across.
Finally, just two steps need to be switched to make this recipe just exactly right. The recipe has you sprinkle the cake pan with the sugar and nut mixture, then add melted butter, then add the rolls. I would definitely try it with the butter first next time. That’s the way I remember my Betty Crocker sticky bun recipe works, and it always pops out gooey rolls with not much left in the pan. There was plenty of goop sticking to the pan here. In fact, you can kinda tell by looking at the finished rolls, can’t you?
Taken after G frantically pulled topping out of the pan with a spatula and smeared it on top of the buns
I say, leave no nut behind! Speaking of nuts, this was breakfast (and lunch) for the 12th annual G and D Christmas celebration. These made it just that much more special.