Archive | April, 2011

I Love Marmite

21 Apr

I first read of Marmite in one of Jamie Oliver’s cookbooks. Fellow Americans claimed it was icky. My English friend James said it was fantastic, particularly with cheese.

I wasn’t entirely convinced.

Wikipedia describes Marmite as being “made from yeast extract” and “extremely salty and savoury.”

While living in an isolated part of Washington state, I wasn’t able to find Marmite in any of the stores. The opportunity to try some arose when I visited London, though. My hotel rate included a full breakfast, and English friends assured me that Marmite is always available in such places. They cautioned that due to its strong flavor, I should only spread a very thin layer on my toast.


I wasn’t terribly eager to try poor Marmite, because I had a feeling it was going to taste like bitter old Guinness.

Since I failed to make it to breakfast the entire time I was in Britain because of enjoying too many ciders in the pubs the nights previous (yes, those are all plural), I thought I’d never get to taste England’s most beloved condiment. Then I moved back to the great state of Florida, where we have Publix supermarkets. They carry Marmite, HP Sauce, Aero bars, Jammy Dodgers, PG Tips, and a host of other splendid English food items. Nirvana!

I tried my first Marmite on buttered toast, and I loved it. It didn’t taste yeasty or beer-y at all; it actually reminds me of gravy or beef consomme (despite being a vegetarian product). I think they must put crack in it, too, because I have excitedly devoured Marmite toast every morning since then, and I long for Marmite during the workday.

Do follow the Brits’ advice and use a very thin layer – it’s robust! Marmite makes a very good addition to a grilled cheese sandwich, too, if you’re a fan of salty flavors!

Nigella has a recipe for Marmite Spaghetti, which I cannot wait to try. I think I may have to convince Mr. Parker to sample some this evening!

Okay, Englishpeople. You win this one. Marmite is good.


Ginmonades: Not Actually Endorsed by Arthur Curry, But Fabulous Nonetheless

6 Apr


(Yes, Ginmonade is a congolmeration of “Gin” and “Lemonade”)

So, gin. It’s made from juniper, you know. I think it tastes a bit pine-needley on its own, but in this cocktail, it’s fantastic. I would’ve never guessed that gin and lemonade would go so well together, but they do. The Ginmonade is refreshing and light, perfect for spring or summer. Something about it feels very southern.

1 ounce Tanqueray gin
1 ounce Limoncello
1 ounce Tom Collins mix
2 ounces lemonade

Feel free to use more or less gin and/or limoncello, depending on taste preferences.

Combine all ingredients in a shaker with a heap of ice. Shake until the metal on the shaker gets cold. Pour into a tall glass over more ice. Sip with a straw.

(Also, it is perfectly acceptable for me to have an Arthur Curry doll; it says right on the package they’re for grown folks. Really.)