Pearl Muffins & Winter Citrus Jelly

by Laura on March 12, 2011

I picked up my Honey Girl this morning from an early flight from Boston.  She is my pearl, my sunshine, my joy.  So it seemed fitting to make these pearl muffins and some shiny-wiggly, glowy-jiggly winter citrus jelly for her welcome-home breakfast.  I took the syrup I boiled down yesterday from the candied winter citrus I made the day before and cooked it a bit longer.  The pectin from all that pretty citrus brought it together into a honeyed jelly.  I’m not usually a jelly lover.  Give me jams and confitures, preserves and conserves, something that’s thick with fruit.  But this sweet little jelly has such pure flavor it may have just converted me.  You can taste the grapefruit and the cara cara and blood oranges, the tangerines, the meyer lemon and the kumquats, not individually so much, but as soft and bittersweet impressions. I love this kind of cooking, finding ways to use up everything that comes out of the kitchen.  I’m going to smear the last of it between mini layers of brown butter almond cake in a day or two.  The pearl muffins are a true muffin, none of this muffin as hunk-o-cake business.  They are simple, too, not overly sweet, with a delicate crumb and the slightest tug.  I baked them in a little pool of melted butter and with an extra sprinkling of raw sugar.  My Honey Girl and I enjoyed some larded with the jelly.  They were so good, but not as delicious as having her in the kitchen with me and home again.  Life is sweeter when she is near.

{ 1 comment… read it below or add one }

1 Kris Jacobson March 14, 2011 at 2:08 pm

So glad your daughter is home.

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