Orange marmalade

I'm a little bit obsessed with orange marmalade. I blame the Tartine cookbook. They propose the idea that zucchini bread and orange marmalade are a natural fit. After I read that recipe, it was all over.

What isn't a natural fit with orange marmalade, I ask you? I know a lot of people hate it, but they're sickies. Learn to love the bitter, people. Bitter is your friend. Smear it on muffins, toast, scones, brioche. Plop some in your tea, or your cocktail. Slather it on pork, or chicken, or shellfish before roasting or searing. Maybe after searing, so it doesn't scorch. I love it mixed with yogurt. I love it mixed with chocolate. I love it mixed with buttery shortbread, or peanut butter. It plays well with ginger, and herbs (rosemary?), and I bet you could mix it with certain cheeses (hard? nutty?) for a delightful taste sensation.

I haven't tried it yet, but you could probably work it into salad. Fennel, vinaigrette, radishes? Pair it with something with a nice crispy texture that tastes fresh and clean?

I'm glad I have so many ideas, because I have a LOT of orange marmalade. A LOT. Additional suggestions welcome.