English muffin with "F.R.O.G." Please!

Fruit jams are often uninspired, but a good preserve or compote can be worked into breakfast, lunch, dinner and dessert with some creativity. This jam was inspired by one found at a farmer's market in Ohio, and it was called "F.R.O.G" spread. It stood for fig, raspberry, orange and ginger. It is spicy, sweet and a bit savory even - perfect for topping an english muffin, topping ice cream or cheese cake or even served with the ordinary Easter ham. It doesn't have any gluten in it, so if avoiding gluten and experimenting with different breads and muffins, sometimes a nice jam adds a nice bit of flavor and makes them palatable especially to children. A great dessert idea is to take a grain such as quinoa or rice and make a rice pudding with this spread stirred in at the end. Great flavor that compliments Middle Eastern and Indian flavors well.

To make this jam, which makes about 3 or 4 large jars worth, just grab a saucepan that is large enough to catch any splatter. When heating sugary substances, it is important they don't go onto the stove because they'll never come off. No large saucepan? Just stick to a double boiler, then. Grab a mixing bowl to fit over whatever pot you have. Shopping for ingredients consists of finding a container or bag of dried black mission figs (about 8 ounces), a jar of bitter orange marmalade (bitter is important, to give it some balance and to keep it from getting too sweet), a small 12 to 16 ounce bag of raspberries or black raspberries and a bag of candied (preferably uncrystallized ginger). For a spicier compote, add more candied ginger or simply grate some fresh ginger into the mix. A little goes a long way with fresh grated ginger, though.

Start with the raspberries. Empty the whole bag into the saucepan or double boiler and warm until the berries are all melted and just short of boiling. Keep the heat high enough to just barely simmer, but not hot enough to keep at a rolling boil. While the raspberries are warming through it is a good idea to get the rest of the ingredients all ready, which consists of cutting the ginger and figs. Dried figs are sometimes hard to cut, but a serrated knife often works best. Once the ginger and figs are diced, they can be added to the raspberries. Once those ingredients have incorporated and warmed, add the orange marmalade and stir often until the ingredients have all come together. This jam should keep in the refrigerator for a couple weeks in an airtight container. It is perfectly fine, though, to go ahead and freeze in small portions, especially if just cooking for a small family or yourself.

>>> Sensitive about seeds? Fig seeds are incredibly small, so it is best in these cases to get a nice strainer and strain the warm mixture a few times to get a smooth jam. It will weed out the tasty rind of the bitter oranges, but still retain great flavor for those who normally have to be so careful with fruit spreads.

Break the Fish Stick Addiction

No one is ever going to judge a baking sheet full of fresh-from-the-freezer fish sticks because they are so well loved, but they won't exactly go so far as to impress family or a date. Since this is the season of Friday fish dinners, here is one that is very easy to prepare and very tasty. There is even a side dish included.

*This recipe calls for trout, however salmon, or any flaky white fish such as cod or tilapia would also work. Buying fish fresh can often be a challenge in the middle of the country, although many grocery stores offer a great selection of wild-caught flash frozen fish (these are often a much better value, too). Just be sure to thaw gently in either a warm water bath or in the refrigerator for a day before using. 

The ingredients for this dish are simply the trout fillets, fresh lemon, extra-virgin olive oil, salt, pepper, marjoram and panko break crumbs. Panko bread crumbs can be found in the international aisle of the grocery store, or near the rest of the baking products. They have a consistency and weight of light crispy saltine cracker crumbs. Take the thawed fish and season with salt, pepper a squeeze of fresh lemon juice. This restores a very fresh taste to the fish. Next, lightly drizzle with olive oil. On a plate or shallow dish pour out a thin layer of bread crumbs and season with salt, pepper, and 1/2 teaspoon or so of dried marjoram. Combine dry ingredients and place fish skin side up in the bread crumbs creating a thin layer of breading. Place breaded fish on a broiler pan skin side down (only one side of the fish is breaded). Place in a 350 degree oven and bake for 10-12 minutes depending on the thickness of the fish. Flaky white fish will take slightly less time, because the fish is thinner and less dense. The panko bread crumbs will form a crispy crust with no thick breading. 

A great idea for fresh vegetables is to steam them with citrus rinds. Orange and lemon rind reserved and thrown into a steamer basket with fresh green beans or asparagus make the perfect spring vegetable and go with the lemon flavor on the fish. It is a great way to add flavor to vegetables that isn't high in fat or salt, not to discourage from also adding a small amount of margarine or salt to taste. Citrus juice can be used, as well, added to rice or couscous. Just substitute some of the cooking liquid to tie all components of the meal together.

This truly is a meal to impress anyone and to embrace fresh spring flavors. Enjoy!

Sunny Citrus Primer

Welcome back after a sunny spring break, and in honor of the warmer weather today is a good basic guide to citrus. The first Everything but the Kitchen Sink blog poll turned out to be a tie between citrus and berries. Thanks to all those who voted, and look forward to upcoming information on both kinds of fruit and handy recipes. 

As a group, citrus fruits originated in Asia and even though seed and trees have been transported all over the world, they prefer tropical or subtropical areas like those in Central and South America. Some southern and western states can sustain very fruitful citrus tree populations, such as Arizona, California Florida, Texas and Louisiana. No matter the color, shape, flavor or size, al citrus fruits have some degree of tartness and contain high levels of vitamin C. The best way to shop for citrus is to look for uniform roundness, those that feel heavy for their size, and a peel with no blemishes. Citrus fruit should not be too firm or too spongy but give slightly to light pressure. These are all ways to ensure great flavor and juiciness. Once the citrus is in your hands, to get the best life out of it is to keep fruits in a plastic bag sealed in the crisper of the refrigerator. In most case, this will ensure up to 2 weeks of freshness. A good thing to remember, however, is that cold citrus doesn't give off as much juice. A quick zap in the microwave for 10 seconds and a roll on the cutting board or counter will get the juices flowing again. 

Some citrus seems ubiquitous, like oranges, but others like satsumas are a bit less well known. Here is a good shopping guide for most citrus varieties and some common hybrids:

Oranges are divided into bitter, sweet and mandarin oranges. Bitter oranges are valued for their essential oils found in the thick peels. The flesh is not normally eaten raw, but often cooked to make marmalade and other sweet treats. Seville and Bergamot are the well known bitter oranges, the later of which gives Earl Grey tea its distinctive flavor profile. Sweet oranges are the most popular for eating and juicing. They are the familiar group of navel, Valencia and blood oranges. Mandarin oranges are not only their own type but actually a group of oranges, which also contain tangerines, satsumas and Dancy oranges. All of the mandarins are easy to peel and have small segments and few seeds. Clementines would also fit into this category.

Lemons have been used for centuries for their medicinal purposes as well as for bleaching. They have a high acid content, and therefore a very high level of Vitamin C. Although pre-squeezed lemon juice is a very handy thing to have in the refrigerator, it shouldn't always  replace fresh squeezed because  the juice actually begins to lose all vitamin content soon after squeezing. Meyer lemons are a hybrid of oranges and lemons. They have smoother skin with smaller pores and are a bright golden yellow. The flesh is still quite tart, but is much sweeter than a regular lemon.

Citrons are a relative of lemons and are used for the peel's lemon scented essential oil. The peel is very thick and the fruit like bitter oranges, is rarely eaten raw because of the intense tartness. They, too, are used for marmalades and candies.

The common  limes found in markets are actually Persian limes. They are a rare exception to the rule that blemishes and browning of the peel should be avoided. In limes, it does little to affect favor as long as the majority of the peel is not brown. Key limes are much smaller than Persians, and are much rounder. The skin and fruit is more yellowed and the flavor is much more tart. They are hard to find fresh, but the juice is often found in markets and is great in cocktails and desserts. Simply replace some or all of the liquid in a desert for key lime juice, and it is an instant way to make any old favorite a new summer picnic stunner.

Grapefruits are named for the grape-like clusters they form as they grow on trees. Yellow, white and ruby are all varieties seen in grocery stores. They all have very similar colored peels, but flavors tend to vary greatly. All are quite larger than an orange, and should feel very heavy for their size. They are quite tart, but high in vitamin C and ruby grapefruits are high in vitamin A. 

Pomelos are thought to be ancestors to the grapefruits eaten today. Pomelos are much larger, sometimes as large as 20 pounds or more and have a very thick skin that is used for fragrances and cooking. Pomelos are high in potassium as well as vitamin C. Although slightly sweeter than grapefruits, they can be used as part of any substitution.

Tangelos are a hybrid between tangerines and pomelos. They look like thick rough-skinned oranges, although have a much more tart flavor profile. They are great to use eating or getting a tart juice, because tangerines are small and harder to juice.

Another great hybrid is the ugli fruit, and from the outside it isn't the prettiest thing just as the name suggests. These are a cross between a tangerine and grapefruit. The skin is very thick like pomelos and often looks misshapen, so perfect roundness is not as valuable when looking at ugli fruits. They fruit is anywhere between a light green and pale orange but is often yellow in color. Their flavor is tart, but edible much like a grapefruit. 

The last variety to talk about is somewhat of an oddity, because the whole fruit is consumed often in one bite including the peel. The kumquat is a perfect example of flavor contrast. The skin is very sweet and thin, while the fruit itself is unbelievably tart. Kumquats are often no larger than a thumb and are a rounded oval shape. They are orange in color and are popular in the western U.S. Kumquats can be cooked in sweet dishes or eaten raw. They are worth a try if unfamiliar.

Enjoy shopping and experimenting with citrus, and for those who voted for berries, don't worry - more information to follow.