Onion Marmalade

What's that?! Onion Marmalade?!

Yes. Onion Marmalade.

We often think of marmalade as a sweet citrus spread. Actually, marmalade refers to its preparation method. Bits of rind are embedded in clear jelly. In this case, the jelly is tart and savory.

Use this as a spread for sandwiches or as an accompaniment to meats. This is the spread used in the charcuterie plate.


Onion Marmalade

1 tablespoon butter
3 medium yellow onions, sliced
¼ cup dark brown sugar
½ cup balsamic vinegar
½ cup apple cider vinegar
pinch each: allspice, clove, ginger, cinnamon, pepper and salt

Melt butter in large skillet over medium low heat. Add onions.  Cover and cook until onions are translucent, but not brown.  Uncover. Add remaining ingredients. Stir.  Cook, uncovered, until thickened.

Tomato Preserves

After my T-day post, I received this lovely query.


Dear Auntie, 

Yes, my grandmother made [Watermelon Rind Preserves], and I remember them fondly. She also made tomato preserves that were wonderful. Have you ever had those? 

Donna

Dear Donna,

Tomato Preserves? Why I won a State Fair of Texas ribbon for them this year!

For the, recipe, click here: Tomato Preserves

Auntie

Sweet Potato Casserole with Praline Topping

Dear Auntie,

I read about your Thanksgiving dinner with friends on your blog and am sending the recipe below.  If it is not similar to what your friends made, tweak away.  My friend Carole now brings this for every Thanksgiving and Christmas, and it replaced my old favorite, candied yams. 

The casserole is absolutely yummy and I have been known to make more of the praline topping than the recipe calls for  ;-)

Linda 

Sweet Potato Casserole with Praline Topping  

4 cups hot mashed sweet potatoes
1/3 cup butter or margarine and 2 tablespoons melted 

2 tablespoons granulated sugar 

2 eggs - beaten 

½ cup milk 

1/3 cup chopped pecans 

1/3 cup packed brown sugar                                   
2 tablespoons flour

Mix the sweet potatoes, 1/3 cup of butter and the granulated sugar. Beat in the eggs and milk. Pour into a greased 2 - quart casserole.

Combine the pecans, brown sugar and flour.  Stir in 2 tablespoons of melted butter.  Sprinkle the mixture over the sweet potatoes.

Bake at 325º for 1 hour.

Dear Linda,

Thanks for the recipe!!!

Auntie

Yummy Yams from the Jitterbug Queen

 
Dear Auntie,

Any good recipes for Sweet Potatoes?

Amber

Dear Amber,

But of course!

This is a family recipe.  Mom got this from her sister, my Aunt Irma.

I've been blessed with several wonderful aunts and uncles.  Aunt Irma was strong, caring and funny -- an inspiration. Rumor has it she was quite the jitterbugger in her day!  She and Mom kept the boys dancing at the USO in Wilmington, North Carolina.

All that jitterbugging certainly worked off the butter in this dish. Yes, it's heavy on the butter. That's what makes it so yummy! Don't feel guilty, though. After T-day dinner, just get off your rusty-dusty, grab a hep cat and dislocate your dream box. All Reet!

Happy T-day,

Auntie


Aunt Irma’s Yum Yum Yams

6 cups cooked sweet potatoes (approximately 6 sweet potatoes)
2 cups sugar
¼ pound butter (one stick)
3 eggs
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
1 cup scalded milk

Mix well in electric mixer. Pour into buttered 9 x 13 inch baking dish.

Topping:
2 cups broken pecans
2 cups brown sugar
1 ½ sticks melted butter
2/3 cup self-rising flour

Mix toppings well and spread over potato mixture. Bake at 325º about 35 – 45 minutes. 

Serves 12 – 14.

LOW-FAT SOUTHERN MESS-O-GREENS

This is an easy way to get that greens-in-fat-back flavor without getting a fatback on yourself.
If you don’t drink the pot liquor, you ain’t from around these here parts, are ya’ huh-nee?

4-5 smoked ham hocks
1 cup onion, chopped
3 pounds collard, turnip, cabbage or mustard greens (or combination
(Creole Seasoning -- optional)

The day before serving, place ham hocks in crock pot and cover with water.  Simmer overnight on low.

The next morning, remove ham hocks from water and reserve.  Pour broth into bowl.  Allow both to cool at room temperature for 30 minutes, then place in refrigerator for several hours.

After several hours, the fat will have solidified on top.  Skim it off and discard.  Broth will be gelatinous.  Remove meat from ham hocks and chop finely.  Discard bones and fat of ham hocks. Pour broth into large pot.  Add onions and ham. Place on stove burner.  Simmer on medium low until onions are translucent.

Clean and chop greens, discarding stems.  Simmer in broth about 15 minutes to one hour,  until done to your liking.  Season with salt and pepper as desired.  You may serve these with apple cider vinegar. 

Note:  Some ham hocks are saltier than others, so don’t season until the end.