A few years ago, I impulsively bought an enormous, gorgeously golden, beautifully wrapped pomelo at H Mart. It looked like something you'd ceremoniously present to a duke or a pasha. Like many of my impulse purchases, it sat neglected on the counter for a few days until inspiration struck: marmalade.

I've had a thing for marmalade since childhood, when Paddington Bear convinced me that marmalade sandwiches must be one of life's great pleasures. I remember being shocked the first time I actually tasted the stuff: this was what Paddington was so excited about? Fortunately, I eventually came around. These days there's almost always a jar of Wilkin & Sons marmalade rattling around somewhere in the back of my refrigerator. It probably helps that a lifetime of double IPAs and Negronis has left me with a pretty high tolerance for bitterness.

Pomelo turns out to make excellent marmalade, but it's an awkward fruit to write a recipe for. Pomelos vary enormously in size and among cultivars: some have thick peel and pith, some have heavy membranes, some are virtually seedless and others aren't. A recipe calling for "2 pomelos" is therefore not especially useful.

My solution is to ignore the number of fruits entirely. After trimming the pomelo, weigh the prepared fruit and peel, then add equal weights of water and granulated sugar.

That's it! That's the whole formula:

1 part prepared pomelo : 1 part water : 1 part sugar, by weight.

This is a refrigerator marmalade, not a tested shelf-stable canning recipe.

Ingredients

• 1 pomelo
• Granulated white sugar, equal in weight to the prepared pomelo
• Water, equal in weight to the prepared pomelo

For example, if your prepared flesh and peel weigh 600 g, use:

• 600 g prepared pomelo
• 600 g water
• 600 g granulated sugar

You'll need a kitchen scale, a large pot (I use an enameled cast iron Dutch oven) and a good instant-read or candy thermometer.

Method

1. Wash the pomelo thoroughly. Score the rind into quarters from pole to pole, being careful not to cut deeply into the flesh. Peel away the four large sections of rind.
2. Moderate the bitterness. Discard two of the four pieces of rind entirely. From the remaining two, use a grapefruit spoon or sharp paring knife to remove most of the thick white pith, leaving roughly 1/4 inch attached to the peel. Pull away and discard the loose pith clinging to the fruit itself.
3. Clean up the flesh. Split the peeled pomelo in half along its natural segments and inspect it for seeds. Remove all the seeds. If the membranes separating the segments are especially thick, remove most of them as well, particularly the dense material around the center of the fruit.

Don't become obsessive about this. Much of the useful natural pectin is in the peel, pith and membranes, so we're deliberately retaining some of them. The goal is to moderate the bitterness, not eliminate it.

1. Chop the fruit. Give the flesh a medium-fine chop. It will largely break down during cooking, but you don't want enormous pieces of membrane surviving in the finished marmalade.
2. Chop the peel. Flatten the two pieces of trimmed rind with your hand and slice them into very fine ribbons with a large, sharp knife. Dice the ribbons. The peel will soften substantially during cooking.  The size of the pieces of peel in the marmalade is very much a personal preference - commercial "coarse cut" marmalade with sizable chunks of peel is a real thing.
3. Weigh everything. Tare a large bowl on your kitchen scale and combine the chopped flesh and chopped peel. Record the weight.
4. Make the 1:1:1 mixture. Put the prepared pomelo into a large, heavy-bottomed pot or Dutch oven. Add exactly the same weight of water and the same weight of granulated sugar.  Use a pot with plenty of headroom. The mixture can foam considerably early in the cooking process.
5. Soften the fruit. Cover the pot, set it over medium heat and bring the mixture to a boil. Cook for about 20 minutes, stirring occasionally.
6. Reduce the marmalade. Remove the lid and continue cooking at a steady medium boil. Do not try to rush with a violent rolling boil. The temperature will initially hover around the boiling point of water and then climb increasingly slowly as water evaporates and the sugar becomes more concentrated.
7. Start watching closely around 214–215°F. Stir the marmalade thoroughly with a heatproof spatula or spoon before checking its temperature. Move an instant-read thermometer through several parts of the pot rather than trusting one spot; I've seen readings vary by a couple of degrees within the same batch.
8. For a relatively soft, brightly colored refrigerator marmalade, stop at about 216–218°F at sea level—roughly 4–6°F above the local boiling point of water.  Traditional jam and marmalade recipes commonly go closer to 220°F at sea level. I've found that taking this particular marmalade that far gives me a firmer set but also a darker color and more cooked or caramelized flavors. I prefer the brighter flavor and jewel-like color I get by stopping a little earlier.
9. Cool and refrigerate. Remove the pot from the heat. Once the marmalade has cooled enough to handle safely, transfer it to a clean container, cover and refrigerate.  Store in the refrigerator.
10. Do not judge the set while it's still warm or even at room temperature. My most recent batch looked decidedly loose after cooling, but after a night in the refrigerator it had set perfectly. Give it at least overnight, and preferably 24 hours, before deciding something went wrong.

A note about bitterness

Even if you love bitter foods, an untrimmed pomelo can produce marmalade that is punishingly bitter. Unfortunately, many of the same parts we're removing—the pith, segment membranes and seeds—also contain useful pectin.

That's why I use only half of the outer peel, trim most but not all of its pith, remove all seeds, and remove only the particularly heavy segment membranes.

Different pomelos will still produce somewhat different results. I consider that a feature rather than a bug.

If it doesn't set

First: refrigerate it overnight.

Seriously. Don't start emergency surgery on room temperature marmalade.

If it's still much too loose after 24 hours, you have several options. You can simply call it a loose marmalade and use it over yogurt, or you can return it to the pot and cook it somewhat further. The conventional gel point for jam without added pectin is around 8°F above the local boiling point of water—about 220°F at sea level.

You could also add commercial pectin or additional acid, but at that point you're modifying the recipe rather than following this particular method.  There are plenty of resources on the Internet on how to fix a jam that failed to set.

Did I mention that pomelos vary? Sometimes I've produced a marmalade firm enough that a knife stands upright in it; other batches are softer. I generally roll with the result.

Yield

An approximately 1 lb 12 oz / 800 g whole pomelo produced one quart of finished marmalade in my most recent batch. That's a lot of marmalade!

How I eat it

My favorite use is spooned over thick Greek yogurt. The bittersweet, slightly chewy marmalade is a fantastic contrast to smooth, rich yogurt—and it's also the perfect destination for a batch that happens to come out a little loose.

There's also the obvious Paddington approach: spread it generously on white bread, although long-term storage of sandwiches underneath your hat isn't recommended.  Other possibilities:

• In a PB&M sandwich in place of jelly
• In cakes and other baked goods (I have tried it, but the New York Times marmalade cake recipe looks delicious)
• As the sweet component of a glaze or pan sauce for chicken or pork
• Or, radical though it may sound, on toast

It's one of the most memorable parts of the movie, they are going through the jungle and Chef wants to stop to find some Mangos to make 'Mango Cream Pudding'

Anyone ever made anything like that?

They where in the middle of the jungle so would have had limited things to make it, but Chef was insistent on making 'Mango Cream Pudding' but didn't get to make it because he was chased by a Tiger.

Apparently this post got removed from r/pasta, So I don't really know if this is a valid place to ask the question but if someone can help me out figure that sauce so that I can get a recipe for it or more better if I can get some underrated recipe tips for the same, I would be grateful.

I also tried searching it on google but don't know exactly what to search for and so it seems like I failed.

Thanks... :)

Mango Sago

Full detailed recipe: https://butterjoykitchen.com/mango-sago-dessert-with-cream-cheese/

Ingredients:

1 can evaporated milk

380 g water

100 g cream cheese

200 g milk

5-6 tbsp rock sugar water

100 g condensed milk

1 tsp salt

50-150 g pearl sago

2 fresh ripe mangoes (1 for puree, 1 for chunks)

Instructions:

Prepare the base. Soften the cream cheese in a food processor, then blend it with evaporated milk, fresh milk, condensed milk, salt, sugar, and a little water. This creates the creamy sauce that makes mango sago so irresistible.

In a separate bowl, soak basil seeds in water until they puff up. Cut half of the mango and blend until smooth. Dice the other half into small cubes and set aside.

Cook the add-ins. Boil the sago pearls until they turn almost transparent. Drain immediately and rinse with cold water to stop the cooking process.

Next, prepare the mango jelly by boiling water with sugar and a pack of mango jelly powder until it simmers. Pour into a pan, let it cool to set, then chill in the fridge and cut into small cubes.

Assemble the dessert. Add 2–3 tablespoons of mango puree to the bottom of your serving container. Layer with cooked sago and mango jelly cubes.

Slowly pour in the cream cheese mixture to avoid disturbing the layers. Finally, top with basil seeds, fresh mango cubes, and pomelo for garnish. Chill until ready to serve and enjoy this refreshing mango sago dessert!

It’s Jack-o-Lantern season and that means pumpkin seeds! This is a two seasoning recipe that you can make with what you have at home. You can swap out my toppings for whatever you like or have handy.

I like my brown sugar ones with chia pudding and dried cranberries. I eat the sea salt ones plain.

Ingredients: 2 cups pumpkin seeds, 1 tbsp olive oil, 1 tbsp melted butter, 0.5 tsp sea salt, 0.5 tsp cinnamon, 1 tbsp brown sugar

Directions:
1. Rinse pumpkin seeds in a colander to remove lingering pumpkin guts.

1. Let dry 1-2 days (longer the better).

2. Toss 1 cup seeds with olive oil & sea salt

3. Toss 1 cup seeds with butter and cinnamon. Leave brown sugar for later.

4. Preheat oven to 350F.

5. Roast seeds for 10 minutes. Stir and flip. Return to oven for 10 more minutes.

6. Take cinnamon butter seeds and toss with brown sugar immediately until coated.

7. Return seeds to tray. Let cool 30-40 minutes.

8. Store in mason jar for 1-2 weeks.

You can read the full recipe HERE; https://dobbernationloves.com/food-drink/havuc-tarator-turkish-carrot-yogurt-dip-recipe/

Ingredients

• 500 g Carrots peeled, grated
• 4 tbsp Olive Oil
• 1 cup Greek Yogurt
• 3 tbsp Mayonnaise
• 2 Garlic Cloves minced
• 1/3 cup Fresh Dill chopped
• Kosher Salt to taste

Topping

• 1/3 cup Walnuts chopped
• 1/4 cup Olive Oil
• 2 tsp Sweet Paprika

Instructions

1. In a large non-stick skillet sauté grated carrots over medium heat in oil for 4-5 minutes until slightly softened. Let cool.
2. In a small mixing bowl stir together yogurt, mayonnaise, garlic, dill, and salt.
3. Add the cooled carrots into the yogurt mixture and stir until combined.
4. Heat 3 tbsp oil in a pan, lightly fry the walnuts with paprika powder and stir quickly.
5. Spread the carrot-yogurt salad on a plate, make a small well in the center, place the walnuts inside and drizzle the paprika oil around. Sprinkle with any leftover dill.
6. Serve with warm pita bread.

Can someone tell me what I am missing?? The recipe for the madeleines includes confectioners sugar but I have no idea where it’s supposed to used reading the instructions. It’s not used in the base recipe for genois either. Help?!

Update: they actually came out really good and now i feel confident making a genoise. I did add some lemon zest in the second batch and it was even better

Chicken Shrimp Gyoza

Full recipe in the comment.

I like combining chicken and shrimp because the shrimp adds a little sweetness and keeps the filling tender, while the chicken makes it hearty enough for a full meal.

I usually pan-fry them first, then add a little water and cover the pan so the tops steam while the bottoms stay crisp.

Ingredients:
300 g chicken thigh

100 g shrimp

75 g napa cabbage

20 g green onion

25 g cilantro leaves

40 g egg white

2 tbsp tapioca flour

½ tbsp oyster sauce

½ tbsp sesame oil

½ tbsp fish sauce

½ tsp salt

½ tsp pepper

Wonton wrappers

Mom used to make chicken and dumplings with those old Bisquick dumplings all the time, but I couldn't find the recipe in her collection. When I asked her about it, she said she just used the recipe off the box at the time ('80s and '90s). I managed to find the Bisquick dumplings recipe, but not the actual soup. It was a thin yellow broth, not creamy at all. Does anyone maybe have this old classic saved somewhere? Thank you!