I remember when I learned that red wine doesn’t go with Thai food. I remember when I learned that a homemade dressing that was spectacular on a spinach salad did not even rise to insipid on any other kind of greens. But that was then; this is now. I was this many years old when I learned that light rye bread (sans caraway seeds) makes the right toast for marmalade, by 1.6094 country kilometres. Nay, the perfect toast.
You doubt me? Try your own taste test. Take a piece of any soft white bread, or a challah knot, or an English muffin. Toasted, they’re all perfect foils for honey. Pair any of them instead with a big dollop of marmalade and what do you get? A sad little overly sweet piece of nothing, that’s what.
Or take a piece of heavily crusted Belgian white bread that, when toasted, scrapes the top of your mouth, or robust, multigrain bread that, when toasted, leaves toasted seeds between your teeth. They’re both outstanding with preserves: fruit-forward jams. But pair either of them with marmalade and what do you get? A scraped palate or seeds between your teeth. Nothing more.
Or take a real bagel–not bread in the shape of a bagel. Toasted, it cries out for a schmear of cream cheese, pretty much any flavour. Pile marmalade on that skinny little surface and all you get is a handful of stickiness dripping through the hole.
But take a piece of congenitally slightly dry, light-rye bread (sans caraway seeds) and toast it, to the extent you can before the crust burns and/or your kitchen smoke alarm goes off, and then confidently spread a thick layer of marmalade on that slightly flattened oval. Just before you bite into it, pause to give thanks to whatever gods may be for light-rye toast and marmalade. If you’re so inclined you can also then give thanks for your unconquerable soul. Purely optional. But it’s only right that we recognize and appreciate the few perfect combinations in the foodie universe.
Okay, what goes with ginger marmalade?
Jim T – Nothing. Throw it out.
I love marmalade – had it this morning. On my home-made no-knead, yeasty white bread. Light rye bread is what I eat usually, except on Sunday mornings. Mind you, it’s not a competition.
Judith – They say there’s no arguing over taste. It seems to me it’s one of the better things to argue over, since so inconsequential. Enjoy!
Hmmm…I haven’t found anything that red wine doesn’t go with. As for bread, try Stone mill with chia seeds and other grains (you can even put ginger marmalade on it…if you haven’t thrown it out yet!).
Tom
Tom – I’ll let Jim T experiment with the ginger marmalade. We can get his report.
In homage to my paternal grandmother, who walked from the Lakeshore to Bloor Street West three days a week for whole wheat bread, thinly sliced, from the Women’s Bakery, deeply toasted and buttered it still seems to me the perfect platform for marmalade. I am eager to try the light rye (sans caraway) but it also lacks the nostalgia. I may not be able to remain objective.
Laurna – And I’ll look for a decent whole-wheat loaf… 🙂
When I was a kid, brown bread or rye would do, but when it was burnt it was fit for marmalade. I can’t say why, it just met my tastebuds, and would not have thought about this without your prompt. Thanks Isabel.
Ken – Great! Maybe burned toast (the actual thing, not the stroke indicator) is what Jim T needs for his ginger marmalade! It takes a village . . .
Isabel – all marmalade is GOOD marmalade, even ginger marmalade.
John – Then maybe you can advise Jim T on the “best” toast for ginger marmalade.
Not all marmalade is the same. Some like orange IS better than others and ginger would be my choice of last resort, but it is still better than peanut butter, regardless of the type of bread it is spread upon.
John – Well, it’s good to have the hierarchy straight. Peanut butter isn’t high on my list either.