Roasted Bone Marrow with Date Jam & Lemon Parsley Salad
Roasted marrow bones are a delicacy. The center portion of beef bones is rich & buttery when roasted and when scooped out of the bone and spread on toast is a rare treat. Grass-fed beef bones, like the meat itself, have a more pronounced flavor than grain-fed.
Here we’ve paired them with a lemon & greens salad and a shallot & date jam to balance. The date jam can be made well ahead, making this appetizer surprisingly easy & quick to prepare when the time comes.
Wine Pairing: Macon Chardonnay
Ingredients: Makes 4 Servings
5lbs Grass-Fed Canoe Cut Marrow Bones
3/4 tsp Sea Salt
8 thin bias-cut slices of Baguette
1 bunch Fresh Flat Leaf Parsley, stems removed
1 tbsp Olive Oil
Salt to Taste
- Preheat your oven to 375°F.
- Grate (and reserve) the zest from the lemons, then peel them & cut them into supremes (how to cut supremes). Cut each supreme into quarters.
- Spread the marrow bones, cut side up, out on a baking sheet with a lip. Sprinkle them with the salt.
- Roast the bones until the marrow softens and begins to pull back from the bone (12-20 minutes).
- Optional: If the bones/marrow aren’t browned enough, briefly brulee them with a culinary torch.
- Toast the bread in a lightly oiled frying pan.
- Toss together all the salad ingredients.
- Serve the marrow bones with toast, salad, and jam for people to construct their own bites, or scoop the marrow out & make individual toasts for passing as hors d’oeuvres.