Summer Squash Marmalade

This makes a great topping for grilled chicken and fish or served on a toasted baguette with goat cheese. Photo by Wesley Parsons.

Makes 4 cups

Ingredients

1 medium yellow zucchini

4 small zucchini

3 medium pattypan squash

1/4 cup vegetable or canola oil

1 small yellow onion, julienned

1 clove garlic, thinly sliced

2 teaspoons ground coriander

1/2 cup white wine

2 tablespoons apple cider vinegar

3 tablespoons sugar

Zest of 1 lemon

Marigold petals, optional

3 tablespoons parsley

3 tablespoons olive oil

Salt to taste

Instructions

Thinly slice squash and zucchini on a mandoline. Sprinkle a little salt and sugar on them so that they

start to “cure.” This will help them cook and sweat evenly in the next steps.

Add vegetable or canola oil to a large frying pan and slowly sweat the onions and garlic on low heat

until translucent but still with texture, about 5 minutes. Add coriander and sprinkle a little salt on top

of the vegetables to season and help with the sweating process. Add sliced squash and continue to

sweat, gently folding vegetables together. Cook for about 5 minutes until vegetables are cooked, but

still retain some texture. Using a slotted spoon, remove the vegetables from the pan and place in a

large bowl or on a sheet pan. Place in refrigerator to cool until completely chilled.

Add white wine, apple cider vinegar and sugar to the reserved cooking liquid in the pan and stir to

combine. Heat the mixture until liquid is reduced by a little over one-half and it reaches a nappe

consistency (with the liquid just lightly coating the back of a spoon). Chill the liquid in a cup or small

bowl until cold.

When the squash mixture and the cooking liquid are both cold, add them to a mixing bowl and gently

fold to coat. Add the lemon zest, marigolds, parsley, olive oil and salt. The marmalade can be served

chilled or slightly warmed. Keep in refrigerator for up to a week.

NOTE: If the squash seems watery before combining it with the reduced sauce, strain and reduce the

liquid again. Be sure to cool the reduced liquid before proceeding with the next steps.

DID YOU KNOW? The term sweat means to cook onions or other vegetables over a low heat until

they are translucent and release liquid.