MARMALADE SANDWICHES INSPIRED BY PADDINGTON

For the Marmalade

Cut Seville Sour oranges in half. Squeeze them into a large bowl.

Reserve the pulp by separating it from the oranges with a spoon. Strain the seeds out of the juice.

Slice the orange peels into small bite-size pieces. Cut lemon into small chunks and remove the seeds.

Dump the orange peels, orange juice, and the lemon chunks into a large stock pot and cover with water until everything is covered (about 6 cups).

Put the excess orange pulp and seeds into four layers of cheesecloth and seal with some butchers twine. Place the bundle into the stock pot and bring to a rolling simmer. Let simmer for anywhere from 30 minutes to a full hour. The orange peels should show no resistance when cut in half with a spoon.

Remove the stock pot from the heat and place the sack of pulp scraps aside in a separate bowl. Pour the rest into a measuring cup to measure out how much actual marmalade you have (I had about 7 cups).

Place mixture back into the stock pot and add ¾ cup sugar for every 1 cup of marmalade. For 7 cups of marmalde, it was 5 ¼ cups of sugar. Mix together to dissolve.

Squeeze the cheese cloth bundle so that all of the excess liquid gets into the sauce pot. This is the pectin and you want at least a tablespoon to come out.

Bring the sauce pot to a constant simmer. Optionally, you can add a pinch of cinnamon at this step. Actively pursue a temperature of 220℉. It’s going to rise to 212℉ very quickly, but stall at 216℉ for half an hour while water evaporates so it can reach its target temperature.

Once it reaches the target temperature, test to see if it has set. To do so, place a small amount of marmalade onto a dinner plate that has been chilling in the freezer. If the jelly wrinkles when you push it with your finger, then it’s ready to go.

If you choose to preserve the marmalade, place it into sanitized canning jars, lids tightened. Place on a steaming rack in a pot of simmering water for 10 minutes. Then let the jars sit at room temperature for 24 hours - make sure the safety button has popped down.

For the Whole Wheat Bread

In a mixing bowl, combine whole wheat flour, honey, and water. Whisk together until smooth. Add all-purpose flour, instant yeast, kosher salt, and olive oil. Whisk to combine.

Cover with plastic wrap and let sit at room temperature for 30 minutes until big and puffy.

Once foamy, knead with a dough hook on medium-high speed for about 7 minutes. Place the finished ball of dough in a well-oiled mixing bowl and cover with plastic wrap for 1 hour or doubled in size.

On a generously floured work surface, massage the dough to knock out any air bubbles. Roll out to about 20 inches long and no wider than your intended loaf pan.

Oil your loaf pan with vegetable oil. Cut a piece of parchment paper to size and press it into the loaf pan with about 2 inches of overhang on each side. Roll the dough up tightly and place it in the pan.

Generously grease two pieces of plastic wrap and place it over the loaf, allowing room for the loaf to grow. Let sit for 1 to 2 hours. If the loaf has risen more than anticipated, gently score the top with a knife.

Place in the oven to bake at 425℉ for 40 to 50 minutes. Check on it after 30 minutes and tint the loaf with foil if the top is browning too quickly. Once the loaf is done, it should have an internal temperature between 200℉ - 210℉.

Using the 2 inches of overhanging parchment paper, remove the loaf and place it on a cooling rack. Brush with melted butter. Let cool for at least 2 hours.

Cut into slices and spread a generous amount of butter and marmalade on each slice. Serve and enjoy!

For the English-Style Scones Method

In a food processor, add all-purpose flour, salt, baking powder, and sugar. Pulse until completely mixed together. Then add cold unsalted butter and pulse together.

Into a large bowl goes whole milk and large eggs. Whisk together. Then add the dry ingredients, folding together using a rubber spatula until it forms a shaggy dough.

Turn the dough out onto a well-floured work top and knead just a little bit until no large cracks remain. Roll out just a little bit to 1 inch thickness. Cut into 2 inch rounds using a well-floured pastry cutter. Place the scones onto a parchment-lined baking sheet.

Brush them down with a mixture of equal parts beaten egg and whole milk. Place them into a 450℉ oven for 10-12 minutes or until puffed, brown, and flaky.

Serve with butter and marmalade spread across each slice. Enjoy!