Marmaliga Recipes

Steps:

• Heat the water and add the salt.
• When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon.
• The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
• Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.

Steps:

• In a saucepan combine water, milk, salt, cornmeal & unsalted butter or margarine.
• Bring to a boil, stirring constantly.
• Cook until butter is melted and mixture is thick, about 15-20 minutes.
• Serve topped with a spoonful of cottage cheese and sour cream.
• Marmaliga can also be served plain with a little sugar or with freshly grated Parmesan cheese.
• Enjoy!

Steps:

• To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
• Bring 4 cups water to a hard boil.
• Add the cornmeal mixture to the boiling water, stirring constantly.
• When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
• Divide the butter into 3 equal parts.
• Divide the grated cheese into two equal parts.
• Divide the cooked cornmeal into two equal parts.
• To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
• Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
• Add second 1/2 of the cooked cornmeal, butter and cheese.
• Top with the sour cream.
• Bake 1 hour at 350°F.

Steps:

• Zest the limes, measuring 6 tablespoons to ½ cup lightly packed lime peel (The strips of peel should be no wider than about ¼ inch).
• Using a sharp knife, peel off the white pith from the limes and discard it.
• Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
• Place the zest in a heavy nonreactive saucepan; cover with water.
• Bring to a boil over high heat; boil 1 minute, and pour off water.
• Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
• Sterilize 3 half-pint canning jars.
• Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
• Measure the fruit and its liquid and add an equal amount of sugar.
• Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
• Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
• Test every minute or two, until the marmalade holds a soft shape.
• Stir in the tequila and Triple Sec.
• Pour the marmalade into the jars, leaving at least ¼ inch headspace.
• Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
• Store upside down for the first few hours to help distribute the fruit evenly.
• It takes at least several hours for the marmalade to set up.
• It keeps refrigerated for several weeks.

Steps:

• Bring the water to a boil in a large pot.
• Then, while constantly whisking, add the corn meal in a slow stream - this will prevent lumps.
• Reduce to low heat then continue whisking the mamaliga frequently for about 30-40 minutes, till the mamaliga starts pulling away from the pot's sides.
• Add the crumbled feta and cottage cheese, sprinkle the chopped parsley on top and you are done!