In This Installment:
Salmon with Meyer Lemon & Honey Marmalade Glaze
Meyer Lemon & Honey Marmalade from Maine
A very happy new year to all! Since 2025 was—challenging for all sorts of people in all sorts of ways—I wanted to find something I loved that would start 2026 off with a sweet and spicy kick. This marmalade with honey satisfies our first requirement.
It ain’t easy to stand out amidst the growing crowd of really good preserve makers out there, but Blake Hill from Windsor, Vermont is doing just that. Founded by British ex-pats, these English-style marmalades are made with lots of rind, but instead of bitterness, this Meyer Lemon version is soft, sweet, complex, and bright.
Their secret is the extra step of infusing the delicate slices of lemon with raw honey. This soaks up the sweetness and balances the bright acidity of the lemons. Even if marmalade isn’t your thing, this luscious spread could change your mind.
If you want to bring a lot of the flavors and feel of warmer climates to your dinner table this month, try this recipe:
Salmon and Meyer Lemon & Honey Marmalade Glaze
1.5 lbs salmon
1 tablespoon olive oil
2-3 tablespoons Meyer Lemon & Honey Marmalade
Instructions:
- Preheat oven to 350°F and line a baking sheet with foil
- Place salmon fillets on baking sheet, drizzle with olive oil and lightly season with sea salt and black pepper
- Bake 12-15 minutes, remove from oven and spoon Blake Hill’s Meyer Lemon Marmalade over the top of each fillet
- Turn broiler on to medium setting and wait a moment until it heats up. Return glazed salmon to oven and cook under the broiler until fish and marmalade gently crisps
- Serve with pan-fried asparagus or fresh green salad and Enjoy!
J. Patrice Mango Passionfruit Pâte de Fruit
There are a lot of legends around the Zingeman’s Community of businesses about how we turn normal, every day people into culinary geniuses and capable business owners. Those legends are as true as tales of George Washington—there’s truth in there, but maybe the details have been shuzzed up a bit.
There’s no need to shuzz up Jamie LeBoeuf, though. She was a great chocolate maker before she ever stepped foot into our warehouse.
Jamie grew up in suburban Detroit, got married and moved to Lebenon where she ran a chocolate factory before returning to live and work in Ann Arbor with her family (whew!). She opened her own chocolate lab called J. Patrice and began making precious (and delicious) truffles, prailines, pâte de fruit (below), and more. She started working with us at Zingerman’s Mail Order before becoming the manager (and future owner) of Zingerman’s Candy Company…but her true passion is being a chocolate and confection artist.
From her studio in Ann Arbor she creates confections from a rainbow palette of ingredients and colors. Think of these pâte de fruit as fancy fruit gummies made in Michigan with a tropical twist. Jamie and her team load them with mango and passion fruit purées so they taste bright and juicy. They practically burst with fruity flavor. Each bite has a delightful crunch from the sugar coating that surrounds the smooth, jellied interior.