PADDINGTON 2 + MARMALADE
THIS MOVIE you guys. I finally checked it out after several recommendations and it definitely delivered. Funny, charming, not one wasted line or scene, and plenty of happy tears at the end. Creative art direction to boot!
Directed by: Paul King
Starring: Ben Whishaw, Hugh Grant, Hugh Bonneville, Sally Hawkins, and Brendan Gleeson
Screenplay by: Paul King and Simon Farnaby (based on the “Paddington Bear” created by Michael Bond)
Paddington: “Time for the sugar. That’s what turns the juice into marmalade.”
Knuckles McGinty: “How much?”
Paddington: “A lot. Same again. A squeeze of lemon, a pinch of cinnamon, and just a bit more sugar.”
Sweet Orange Marmalade (recipe from The Unofficial Harry Potter Cookbook by Dinah Bucholz)
3 oranges
2 c. granulated sugar
2 c. water
Place the oranges in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 hours. Remove the oranges from the pot to a cutting board. Discard the cooking water and rinse the pot.
Peel the oranges and scrape off the pith (the white underside of the peel), using a metal spoon. Discard the pith. Mince the orange peel and add to the clean pot. Chop the peeled oranges, discard the pits, and process in a blender until smooth. Pour through a sieve, pressing down with a rubber spatula to extract as much juice as possible. Discard the pulp and add the juice to the pot, along with the sugar and water.
Cook the mixture over medium-high heat, stirring constantly, until the sugar is dissolved and it begins to bubble. Clip a candy thermometer to the side of the pot, and continue cooking, stirring constantly, until the mixture reaches 220 degrees. Remove from the heat.
Sunflower State Bread (recipe from Midwest Made by Shauna Sever)
1 1/3 c. bread flour, spooned and leveled
1 c. warm whole milk
2 1/4 tsp. instant yeast
1 1/2 tsp. granulated sugar
1 c. whole wheat flour, spooned and leveled
1/2 c. old-fashioned rolled oats
1/2 c. unsalted, shelled raw sunflower seeds
2 tbsp. unsalted butter, melted
2 tbsp. honey
1 tsp. fine sea salt
Nonstick cooking spray or oil for bowl
In the bowl of an electric mixer fitted with the paddle attachment, beat together the bread flour, milk, yeast, and sugar on low speed for 3 minutes. Cover tightly and let rest in a warm place until doubled, about 30 minutes. Add the whole wheat flour, oats, sunflower seeds, melted butter, honey, and salt. Fit the bowl back on the mixer along with the dough hook attachment. Knead on medium speed for 5 to 6 minutes. Transfer to a smooth work surface and knead by hand several times - the dough should feel springy and elastic, and need very little flour - if any - to keep it from clinging to the work surface. Spritz the mixer bowl lightly with nonstick cooking spray or oil it lightly and place the dough back into it. Cover tightly again and let rise until doubled, 30 minutes.
Turn out the dough onto the work surface once again and knead several times before shaping it into a loaf to fit a 9x5-inch pan. Place the dough in the plan and cover with plastic wrap. Let it rest for a final 30-minute rise.
Position a rack to the center of the oven and preheat it to 375 degrees. Bake until deeply golden and hollow-sounding when tapped, about 35 minutes (the internal temperature should register at least 190 degrees on an instant-read thermometer). Let cool in the pan set on a wire rack for 10 minutes. Turn out the bread to cool completely before slicing.
