Amos Miller
Hi, Bob! Great to hear from you. I cook to reduce this, so I go uncovered for the duration. The addition of the water seems to dilute and then reconcentrate the honey and it's unique flavor, which harmonizes quite well with Meyer and vanilla. In your area I imagine you get orange blossom honey - I'd use it in a heartbeat to bring out more of the orange in the Meyer lemons. Also, I appreciate the edge the rind gives, but you can reduce that partially or altogether by juicing the lemons, then scooping out all or most of the pith and membrane. Use all the juice, of course, and sliver or slice the rind as you wish when making the marmalade. Marmalade, of course, is traditionally made with the pith and bitter Seville oranges, but I say if you the one eating the dish, make it to your taste. If you have a vanilla bean, split it and let the seeds do their magic. I have no problem using pure vanilla extract as we go through a lot of it here. I save the whole beans for other dishes. Consider my suggestions carefully, then let me know what you think. I'd appreciate a review, if you feel it merits one. Best regards, Amos
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