Blood Orange Marmalade

I’m not a big fan of Marmalade, but I love Blood Oranges and want to preserve as many as possible. You can use this recipe as a base for most varieties of citrus, so don’t hesitate swapping in your favorite.

1 lb. 10 oz. (750 g) Blood Oranges

1 1/2 cup (300 g) Granulated Sugar

1/3 cup (90 ml) Water

1/3 cup (120 g) Buckwheat Honey (Any Honey you have on hand)

2 tsp (10 ml) Lemon Juice


-Wash Oranges, discard vine nub, and slice to your hearts desires. I prefer a “rough” small dice. I find it’s easier to cook down and eventually eat.

-Make a syrup in a larger than you think pan with the granulated sugar and water. When the temperature reaches 300 F add the oranges. Skim regularly, removing the seeds that rise to the top.

-Keep the pan over the heat. Cook Marmalade until it reaches 220 F.

-Add the lemon juice.

*Do not be tempted to leave the room as 250 F creeps to 300 F. The smell of burnt sugar is not pleasant. (If you do end up with burn sugar, once it has cooled a bit. Add water and boil the pot. The sugar will dissolve and you’ll end up with a “clean” pot. Which you will still have to wash with soap and water.

*You can easily burn yourself while using a small pot. The beyond boiling sugar can boil and make skin contact easily. Especially when you’re taking the temperature. Please be careful.

* You may find that the marmalade is thickening yet not reaching 220 F. I typically add 1/4 cup water and stir as I monitor the temperature. It honestly depends on how much juice your oranges have. It will be different each time. The mixture has to reach 220 F or else it won’t set. I cautiously added water 3 times this batch.

*Fresh lemon juice at the end helps prevent bacteria growth and brings the pH levels down in a reasonable amount of time.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 


Pickled Chanterelles

Chanterelle Season in New York seemed as fleeting as a New York Minute. I really only saw them at the market for a week. Similarly the same goes for Black Trumpet mushrooms (Black Chanterelles), which I devoured the moment I brought them home quickly sautéed in butter.

I wanted to do something special to this batch of mushrooms. So I decided to pickle them.  It took about two weeks to eat them which is a much longer shelf life that the few days if you’re lucky, in your vegetable drawer.



Chanterelles Pickled with Honey and Cardamom.

96 g     Chanterelles, Fresh and Cleaned

225 g   Honey, I used a raw flower honey, but anything you have works.

325 g   Apple Cider Vinegar

15        Coriander Seeds

4 g        Cardamom Ground, If you can find whole cardamom pods awesome, use that.


  • Slice the Larger Chanterelles lengthwise, leave smaller ones whole.
  • In a small pot, cook the honey until amber or at least two shades darker than the honey you use. If you’re using a darker honey, such as buckwheat boil for 30 seconds. I would be cautious of going overboard.
  • Remove from heat and add vinegar. Things will get intense at this point don’t worry keep stirring, as the mixture calms down.
  • Mix in the Coriander and Cardamom.
  • In a heat proof container, ideally a mason jar, pour the hot liquid over the mushrooms.
  • Allow the jar to cool. Seal and refrigerate at least 3 days before opening.
  • Store for up to 3 months in refrigerator. I could only wait two weeks!


Adapted from Crave: The Feast of the Five Senses. I worked for Ludo Lefebvre a few years ago at his restaurants Petit Trois and Trois Mec, and it was one of the most memorable experiences in my life. I highly recommend his book, and eating at all of his restaurants.



Below, you’ll see my brunch. Sourdough rye, chèvre, and our mouth-watering Chanterelles.

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