There are appetizers, and then there are appetizers, you know? Those perfectly crisp, tastefully balanced bites that ignite your palate and kinda make you want to see what’s going on at the food table during the party? Well folks, this recipe fits that bill. We’re teaming up with TRISCUIT to bring you an out-of-this-world recipe: A peanut butter, carrot-orange marmalade and cilantro flavor combo that is as unexpected as it is tasty. Feast your eyes!
The key to this recipe? Tons of quality ingredients done right. We’ve waxed poetic about TRISCUIT before — it really is the ideal vessel for any and all flavor profiles. TRISCUIT supports food makers who start with simple ingredients and weave them together to make more. Recently, TRISCUIT surprise flash-funded 50+ talented, small-scale food artisans on Indiegogo. Megan Gibson was one of these lucky winners, and we’re pretty grateful ourselves — her artisan nut butters are finger-licking good. Seriously.
We created these sweet and tangy TRISCUIT Cracker bites to highlight the rich, buttery undertones Megan has mastered in her peanut butter. Scroll on for the recipe!
Psst — don’t have time to crank out a homemade marmalade? Try substituting a mango chutney instead!
Ingredients:
— TRISCUIT Crackers
— PB&Jams peanut butter
— carrot-orange marmalade (see below for the recipe!)
— fresh cilantro
Instructions:
1. To make the marmalade, combine 1 ½ cups sugar, 1 ½ cups water, juice from an orange, thinly sliced zest from an orange, one cup shredded carrots, juice from half a lemon and one teaspoon pectin to a pot, and cook over medium heat. Stir until the sugar dissolves.
2. Cover the pot, change the heat to low and let simmer for one hour.
3. Remove the lid, add one teaspoon cardamom to the pot, then let simmer for one hour uncovered.
4. Carefully pour the marmalade into a sanitized jar, add the lid, then store upside down at room temperature overnight. This will create a vacuum seal.
5. Add ½ tablespoon of PB&Jams Peanut Butter to each TRISCUIT Cracker. Follow with a dollop of carrot-orange marmalade, then top it off with a sprig of cilantro. Voila!
To make the marmalade, combine 1 ½ cups sugar, 1 ½ cups water, juice from one orange, thinly sliced zest from one orange, one cup shredded carrots, juice from half a lemon and one teaspoon pectin to a pot, and cook over medium heat. Stir until the sugar dissolves. Then cover the pot, change the heat to low and let simmer for one hour.
Remove the lid, add one teaspoon cardamom to the pot, then let simmer for an hour uncovered.
Carefully pour the marmalade into a sanitized jar, add the lid, then store upside down at room temperature overnight. This will create a vacuum seal.
FYI, you can store this marmalade in the fridge for up to six months.
Time for an appetizer assembly line! Or should I say APPsembly line? ;)
Add half a tablespoon of PB&Jams peanut butter to each TRISCUIT Cracker. Follow with a dollop of carrot-orange marmalade, then top it off with a sprig of cilantro. Voila!
How delectable does that look?
And now, some more beauty shots of this yummy bite.
Cheers and happy cooking!
This post is a collaboration with TRISCUIT.
Author: Maddie Bachelder
Video: Michael Sullivan, Katie Booker, Alonna Morrison, Cody Towner + Rose Kang
Food Production + Styling: Irene Lee
Photography: Chris Andre
