Breakfast, Friday February 23: french toast (home made multi-grain, egg, milk, cream, toasted pecan); yogurt and marmalade swirl, apple, jalapeno relish.
Two important things to emphasize: orange marmalade and jalapeno relish. Orange marmalade is not like other jams or jellies. Its preparation is even easier. That is a little surprising in that jellies are not that complicated. I will allow that they are tedious, timing is important, but the steps require no special skill. Just follow that instructions in the pectin pack. The instructions for marmalade on the other hand are basically: slice; boil; sweeten. Obviously I am oversimplifying, but the point I meant to make is that precise timing and measurement are not as much a concern. Making marmalade is not as tedious as other jams. A great treatment of the details is delivered by Chef Brown. Just follow this link.
I wish I could claim the jalapeno relish 'cause it is REALLY good. It is a gift from the mother of dear friends of ours. Sweet, but not overly, a touch of heat but accessible to nearly anyone, big pepper flavor, deep rich color. I used it for the first time last night to make thousand island dressing for reubens. Best Dressing Evar! I only hope that she is willing to share the recipe.
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