Posts Tagged 'lucia’s restaurant'

zing pow

Well hello! It’s been a while, no? I’m struck with a pang that this little piggy may have been written off as just another blog, dying a slow, bloggy death. But I hope that’s not the case. I’ve thought a lot about this space and what I want it to be. I’ve wrestled with trying to make it a “real” blog, but I’m not sure I have the drive for that. And maybe that’s okay, because honestly what resonates most about this place is simply that. It’s just a place. A place to write a casual note to a friend. And if the friend is lucky, maybe a recipe at the end. So if you’re good with such a note, however random or regular it may be, climb aboard. I’ll do my best to keep in touch.

Now. Lets get on to the business at hand. Bears. Friendly ones.

It’s hard to say where my loyalties laid as a kid. The happy-go-lucky, bumbling Pooh, or the exceptionally polite Paddington? They both have their merits. But lets talk about Paddington. Paddington has a suitcase with a secret compartment. This trumps an empty honey pot in my book. Well mannered, yes. But still not above pulling out his Very Hard Stare for those he disapproves of. I’m here to tell you—a well applied Very Hard Stare can take you places. And then there’s the marmalade sandwiches. How can you go argue with a bear who keeps a marmalade sandwich tucked under his hat? You can’t.

maramalade toast

After becoming fully acquainted with the bear in the blue duffel coat, I desperately wanted to love marmalade. But my 10-year-old pallet just wouldn’t go there. All those peels! And the bitterness! I knew Paddington must be onto something, but I couldn’t exactly figure out what. Though not for lack of trying, my distaste of marmalade lasted through most of my adult life. Until just a few years ago when I half-heartedly tapped into a jar of Lucia’s grapefruit marmalade. There I was one cold January morning when every last bit of wintery sunshine came hurtling though my kitchen window and landed smack dab on my piece of crusty, buttery toast. Zing pow. I get it Paddington. Finally!

Lucia’s is a long-standing favorite restaurant in uptown Minneapolis. It’s one of those comfortable places that you can’t bare to leave without buying some sort of treat to take home. My inner Paddington must have prompted me to pull a jar of marmalade off the shelf one visit. And that was it. My love affair with marmalade, or at least Lucia’s grapefruit marmalade, was set. It became a staple in my Christmas stocking. One bitter-sweet jar to be enjoyed in the bitter-sweet cold. It just had this way of evening everything out.

You may have noticed that I’m talking about Lucia’s grapefruit marmalade in the past tense. This year’s Christmas stocking was filled with many delectable items, but Lucia’s grapefruit marmalade was not one of them. “They don’t make it anymore,” is what my mom claimed when grilled about its absence. (I knew she had stopped there because Earl was the lucky recipient of a sack of Lucia’s peanut butter dog biscuits.) I was stunned. January will be okay, I thought. I’ll make it through without a jar of marmalade.

I made it precisely twenty-two days into January without a jar a of Lucia’s grapefruit marmalade. On the twenty-third day of January, the cold and endless grey skies left me no choice but to google “grapefruit marmalade recipe” and subsequently procure a few pounds of ruby red Texan grapefruit.

Having relied on Lucia for the entirety of my marmalade obsession, I was a little uncertain of my marmalade making prowess. And I’m not sure what I did actually constitutes genuine marmalade, as there was no overnight macerating as many of the recipes call for. But the recipe I finally settled on, via the New York Times, claimed marmalade, so I went with it. It also promised little “bursts of Meyer lemon” which is what ultimately swayed me.

Despite the lack of maceration, it was still a rather time consuming process, albeit a cheery one. Watching pink and yellow and sweet all meld into one was a nice cure for the winter blues. Though my level of skepticism remained high the entire time the fruit was simmering. I was seriously doubting that the water would cook off in time, but by some miracle, it did. Marmalade magic.

grapefruit marmalade in the making

I jarred up my marmalade, dubious (again) about seals forming without a proper hot-water bath. But every jar sealed. Everyone except the one I didn’t even bother putting a lid on. I think I might have eaten half the jar before even attempting to make a piece of toast. This magical concoction would also be a great compliment on a cheese plate, with brie and blue, maybe a pear and a few pecans. And, it’d be quite nice, I imagine, with roast pork or chicken. And on a turkey sandwich. Or just by the spoonful.

Having never attempted marmalade, I stuck to the recipe below pretty closely. Though I did halve it, and I also cut back on the amount of grapefruit peel. I was worried that the addition of bits of Meyers lemon with their peels might result in a peel overload. I also upped the quantity of grapefruit just a bit. My advice is to prep the peel called for and then play it by ear. Once it’s all in the pot, you can get a better sense of how peel intensive it will be. In retrospect, I still would have cut back, but maybe not quite as much as I did.

And yes, making marmalade is a process that is worth its time. Ask Paddington.

Grapefruit and Meyer Lemon Marmalade
(from June Taylor of Still-Room, via the New York Times )

5 pounds grapefruit (strong vote for organic here)
5 Meyer lemons (again, organic is best)
½ cup lemon juice (from 2 to 3 additional lemons)
2 ½ pounds sugar

Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.

Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. (I found this to be the trickiest part. Use a small paring knife to cut the lemons so you can detach the membrane while still leaving the fruit attached to the peel.)

Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.

In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.

Preheat the oven to 225 F. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)

Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don’t get a vacuum seal, refrigerate the jam. (Makes 6 8-ounce jars)

grapefruit marmalade