FoodGal gives me citrus happiness

Your weekly enewsletter 12.12.13     Quick Links Home About Food Gal Boutique         Meyer Lemon and Vanilla Bean Marmalade   Who wouldn't want a jar of sunshine like this? (Photo by Carolyn Jung)     I have a confession to make: I had a serious case of the jam jitters.   Don't get me wrong. I love jam. In fact, I enjoy it almost every morning, spread thickly on sourdough toast or an English muffin.   But I had never made jam.   Until now.   You see, I was a can-o-phobe. There are some notable culinary life passages we all face: Cooking that first Thanksgiving turkey. Baking something with yeast for the first time. Shucking that first oyster. Add to that list, jam-making for me. I'd conquered those other rites long ago. It was high time to tackle this one, too.   Jam-making veterans had told me how easy it was to do. They took such pleasure in doing something so old-fashioned and nuturing, and not to mention cost-effective in this horrific economy.   For years, I had put off trying my hand at jam. Well, I'd have to buy a water bath canner, for one thing. I'd heard horror stories of jams that didn't gel. And I worried I'd end up poisoning friends and family members alike if I screwed it up. Can-o-phobia, I tell ya.   So, this recipe for "Meyer Lemon Marmalade with Vanilla Bean'' was perfect for a neophyte like me. It required no water bath canner or any pectin. It consisted of only lemons, sugar, salt, water, and a vanilla bean. I could store the jam in jars in the refrigerator after I'd sterilized them in the dishwasher. It was as easy as can be.   As I stared at my finished jars, looking for all the world like they were imbued with pure sunshine, I admit that I felt proud. And when I spread my marmalade on toast each morning, I smile at its sweet-tart taste, and its thick, rind-laden, pulpy texture.   Try your hand at marmalade-making with this simple recipe.        Brighten Up the Cookie Plate with Lemon Poppy Seed Drops A perfect addition to a holiday cookie tin. (Photo by Carolyn Jung) So maybe you wouldn't want to nibble on these cookies right before taking a physical, or more specifically, a drug test.   That's because there is a profusion of poppy seeds in them. A whopping 1/3 cup to be precise.   And we wouldn't want anyone to falsely test positive for opiates, would we?   But any other second of the day when you're not due to see the doc, you'll want to enjoy these lovely Lemon Poppy Seed Drops. The recipe is from "The Modern Baker" (DK) by baking authority Nick Malgieri, the former executive pastry chef of Windows on the World in New York City.   These just-sweet-enough cookies are all about the texture. The copious amounts of poppy seeds, along with a generous 1 2/3 cups finely chopped slivered almonds make these otherwise soft cookies do the bump and grind against your molars in a most delightful way.   Spread the love with this recipe.       For more musings on food, wine, life and laughter, go to foodgal.com.