You could serve the zingy Quick Citrus Jam on its own with buttered bread or English muffins, but for special occasions, try this extra-indulgent breakfast combo of melted chocolate on bread with the jam.

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Chocolate-Smeared Baguette with Quick Citrus Jam

Ingredients

Directions

  • Start by preparing the Quick Citrus Jam. (Note that the jam has to cool completely before serving; it can be made up to 1 week in advance.)

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  • To make Chocolate-Smeared Baguette, cut baguette crosswise into three pieces. Split each piece horizontally. Place bread pieces, cut sides up, on a baking sheet. Brush cut sides with melted butter.

  • Broil 5 to 6 inches from the heat for 1 to 2 minutes or until lightly toasted. Sprinkle chocolate evenly over bread. Broil 30 to 60 seconds more or until chocolate just starts to melt. Place baking sheet with bread on a wire rack. Let stand 1 minute. Spread chocolate evenly over bread tops.

  • Serve warm baguette pieces with Quick Citrus Jam.

Nutrition Facts (Chocolate-Smeared Baguette with Quick Citrus Jam)

431 calories; 13 g total fat; 8 g saturated fat; 0 g polyunsaturated fat; 4 g monounsaturated fat; 16 mg cholesterol; 354 mg sodium. 382 mg potassium; 76 g carbohydrates; 5 g fiber; 41 g sugar; 6 g protein; 0 g trans fatty acid; 727 IU vitamin a; 67 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 66 mg calcium; 2 mg iron;

Quick Citrus Jam

Ingredients

Directions

  • In a medium saucepan, bring orange juice, sugar and honey to boiling over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes.

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  • Meanwhile, finely shred 1 teaspoon zest from one of the tangerines; set zest aside. Cut the peel, including all the white pith, from the tangerines and oranges. Discard the peels. Cut sections from the tangerines and oranges, removing seeds.

  • Add the tangerine and orange sections, reserved tangerine zest and the kumquat pieces to the sugar mixture. Return to boiling; reduce heat. Simmer, uncovered, for 20 minutes or until kumquat pieces are tender and mixture is the consistency of thin jam. (You should have about 1 1/3 cups.) Remove from the heat and cool completely. Serve immediately or store in an airtight container in the refrigerator up to 1 week.

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