Tuesday, July 24, 2012

Plum-Vanilla Bean Jam

Plums are falling off trees left and right, so if you have some or a friend has a tree, go pick them now and make this yummy jam!

This jam gave me a bit of a headache. My intent was to make it sans pectin but to no avail, after an evening of pure frustration, I broke down and added the pectin, and more plums since I originally added too much sugar to compensate for lack of pectin. Plums are suppose to have a lot of natural pectin in them but I used too many over-ripe plums and its just ripe or not so ripe plums that contain the firming agent. So if your plums are pretty ripe, be sure to add the pectin!

A hint of vanilla really goes well with this jam and livens it up a bit. I would suggest this as an ice cream topper or even a pie filling, as well as on toast or waffles!

(Organic) Plum-Vanilla Jam
Makes ~54 ounces

6 C Plums-Organic if available (Chopped)
3.5 C Sugar
3 Tbsp + 1 Tsp Low-Sugar Pectin
1/2 Vanilla Bean

-Prep the Plums and place in large stock pot. (You can peel them if you like, I left the skins on)
-Cut the Vanilla Bean lengthwise and scrape the seeds out into the pot, then add the bean pods.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan, place the fruit in a food processor/blender, (but be sure to remove Vanilla Bean Pods before blending then return after) or use a potato masher and mash/puree fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Remove Vanilla Bean Pods if still in pot.
 -Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

Sunday, July 22, 2012

Cherry Port Jam

Next up in my summer jamming session is Cherry Port Jam. Bing cherries are all around and in perfect form so I have plans to also make cherry liqueur before they go away for the year.

This jam is divine. I would suggest using a bit nicer port (I used just a basic cooking port and not one of my yummy drinking ports like this one) it came out wonderful but a bit strong in smell, though not in taste..

Next time I make this recipe, I think I'll double the port but then reduce it in a separate pan then add the reduction to the jam...food for thought.


Cherry Port Jam
Makes ~52 ounces

6 C Dark Sweet Cherries (Pitted & Chopped)
3.5 C Sugar
1/4 C Port (High Quality)
3 Tbsp + 1 Tsp Low Sugar Pectin

-Prep the Cherries and place in large stock pot.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Use a potato masher and mash fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin & Port and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

Tuesday, July 10, 2012

MMCCC: Momma Mary Choco Chip Cookies

Again, I apologize for the lapse in posting, I have a lot in the tube but I just haven't had the time ti dish them out. Hopefully this week I'll catch up, even with the holiday:-)


I've been craving cookies for a while so here's my honey chocolate chip cookies for your enjoyment!


 
MMCCC: Momma Mary Choco Chip Cookies
Makes 3-4 Dozen

2 1/2 C Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
1/2 Tsp Salt
1 C Light Brown Sugar
1/2 C Unsalted Butter (room temp)
1/4 C Honey
2 Tbsp Molasses (Dark)
2 Large Eggs
1 Tbsp Vanilla Extract
1 bag Choc. Chips

-Sift Flour, B. Soda, B. Powder & Salt, set aside.
-Beat (in Electric Mixer)  Butter & Sugar for about 5 mins then add Eggs (1 @ a time), scrape down sides.
-Add in Honey, Molasses & Vanilla.
-Then add Flour Mix in batches.
-Drop onto prepared baking sheet and bake @ 350 for 11-12 mins. Turn once during bake. Cool on rack.

Sunday, July 8, 2012

NRW 25: Italian Fries

New Recipe Week 25: Italian (French) Fries

When we were in Italy last year we had the most amazing french fries, and not just in one city but all of them. Yes, we ordered french fries in Italy, I was 5 & 1/2 months pregnant and I was always craving potatoes, don't mess with the preggers:-)


Ok, back to the amazingness of these fries, which were so rich yet light, wait, isn't that a contradiction in terms? Anyway, the fries were the best tasting fries we had ever had and do you know why, because they were fried in Olive Oil. Now I've had a hard time finding Olive Oil here in the states that tastes as good as the stuff from the source, but there are some good ones out there. For cost purposes I use California Olive Ranch Extra Virgin Olive Oil. I know this make these particular fries a bit more costly, but really, it's well worth it, and if you're gonna have something fried, olive oil is better for you too.


Italian Fries
Serves 2

2 Medium Russet Potatoes
1/2 Tsp Kosher Salt + More for Seasoning
2 C Water
Olive Oil (Pure or Extra Virgin)

-Peel and cut Potatoes lengthwise in slivers about 1/4 inch in thinkness.
-Place in bowl with Salted Water.
-In a deep pan pour enough Olive Oil until about 1.5 inches deep.
-On medium-high heat, bring oil to about 325 degrees.
-Working with tongs, grab a bunch of potatoes & lightly strain (by shaking off) water then add to oil. Be Careful for splattering oil!
-Continue to add potatoes to oil but do not crowd.
-Cook for 10 mins or until golden brown.
-Remove potatoes to bowl and sprinkle with Salt & toss to coat.
-Place on paper to strain off excess oil and repeat with remaining potatoes. Enjoy!

Thursday, July 5, 2012

More Jam

Pluots and Peaches are abound at all the local farmers markets. We bought so many last week that we couldn't eat them all before they started to over-rippen, so jam I did!


Wanting something a little different from just plain peach jam (of which I made a ton last year) I decided to throw in some vanilla bean and all I have to say is holey moley this ones a keeper!

This recipe made six 1/2 pint jars and one 4 ounce jar, but you could easily halve the recipe and make a small batch for your refrigerator, especially in you don't want to process the jam.



White Peach, Red Pluot & Vanilla Bean Jam
Makes ~52 oz

~4 White Peaches (Peeled & Diced)
~8 Red Pluots (Peeled & Diced)
4 C Sugar (Divided)
3 Tbsp & 1 Tsp Low-Sugar Pectin
1/2 Vanilla Bean

Easy way to peel the fruit: Prepare a large bowl of ice water and a large pot of boiling water, each enough to cover the fruit. Place the whole fruit in the boiling water for about a minute, then, using tongs or slotted spoon, remove the fruit into the ice water. After cool, take each out and peel.

-Place 6 cups of prepared Fruit in a bowl with 1 cup of Sugar and mix in.
-Scoop the seeds out of the Vanilla Bean and into the Fruit, add the pod as well, mix together and let macerate for at least an hour, overnight if you have time.
-Mix 1 cup of Sugar with Pectin and set aside.
-Bring the Fruit/Sugar/Vanilla mix to a boil in a large pot over medium-high heat.
-Remove from heat, discard the vanilla bean pod and blend fruit with an imersion blender, in a regular blender or food processor.
-Return Fruit to heat with remaining 2 cups of Sugar and bring to a rapid boil.
-Add in Sugar/Pectin mix and bring back to a rapid boil for 1 minute.
-Pour into sterilized jars and process in water bath for 10 minutes.

Wednesday, July 4, 2012

Happy Independence Day!

Happy 4th of July Everyone!


Here in La Selva we have a bake sale, parade and all kinds of fun activities in the community. I was very excited to celebrate Maiyo's first Independence Day so I made a bunch of cookies to mark the occasion. They were the hit of the sale, beside all the brownies that is:-)


 Momma Mary's Sugar Cookies
Makes ~ 3 dozen cookies

1 C Butter (Room temp)
1 C Superfine (Baker's) sugar
1 Tsp Salt
1 Egg Yolk + 1 Whole Egg (Room Temp)
2 1/2 Tsp Vanilla
1/4 tsp. Almond Extract
2 3/4 C Flour (Unbleached)
1/2 Tsp Baking Powder
-Beat (in an electric mixer on medium) Butter & Sugar for 5 mins then add in salt.
-Add Egg Yolk and beat 1 min then add Whole Egg and beat another 3 mins.
-Add in Vanilla & Almond Extracts.
-Slow mixer and add Flour (mixed with Baking Powder) in batches until combined.
-Divide & wrap dough in plastic wrap and refrigerate for about 1 hour or until firm.
-Roll out dough on floured surface until desired thickness and cut with cookies cutters.
-Place on parchment lined cookie sheet and bake @ 350 for 10-13 mins.
-Decorate with desired frosting.

Tuesday, July 3, 2012

Tomatoless Guacamole

With the 4th of July festivities already upon us and BBQ's galore on schedule I've finally posted my tomato-less guacamole. All ingredients are to taste, add more or less for the desired flavor and hotness. Just make sure to make a bunch cuz this goes super fast!



Tomatoless Guacamole (served with Tropical Carnitas)
Makes ~2 Cups

3 Medium Avocados
1 Lemon (juiced)
2 Garlic Cloves (minced) or 1 Tsp Garlic Powder
1-2 Jalapenos (diced) or 1 Tsp Cayenne Pepper
3 Tbls Onion (chopped) or 1 Tsp Onion Powder
1/2 Red Bell Pepper (diced)
Salt & Pepper to taste

-Cut up and mash avocados in a bowl.
-Add remaining ingredients and mix in.
-For best flavor, let sit 30 mins but can be enjoyed right away!

NOTE: all spices and lemon are to taste. I like a lot of lemon in my guac, but others may not so start with 1/2 a lemon first then add more as you like it. Same holds true for the jalapeno/cayenne, just add as much of this 'heat' as you like.

Monday, July 2, 2012

Balsamic Fig Jam

Making another batch of jams this week and was inspired to try something different. One of my favorite appetizers (actually more of an indulgence) is French Brie with Fig Preserves, so I decided to try my own, with a twist!


Instead of using lemon juice I thought Balsamic Vinegar would be a wonderful marriage of flavors. I got the idea from a jam recipe I found online for raspberry fig port jam, I almost made it but changed my mind, the result being absolutely wonderful.


This jam will go with so many different dishes, polenta bites with goat cheese & fig jam, on a nice piece of perfectly grilled pork, a base for salad dressing or even as a topping for dessert, like over ice cream or on a tart, yum.


These jams are for sale in the 4oz ($4) and 8oz ($6) sizes, shipping available.

Balsamic Fig Jam
Makes ~ 52oz

2 lbs Figs (Chopped)
2 1/4 C Sugar (Divided)
1/2 C Balsamic Vinegar
1/8 Tsp Kosher Salt 
1 1/2 C Water
2 Tbsp Low-Sugar Pectin

-Combine Figs, 1 cup Sugar, Balsamic Vinegar & Salt in bowl, cover and let macerate in refrigerator for a few hours or overnight.
-Combine 1/2 cup Sugar & Pectin in small bowl, set aside.
-Add water and 3/4 cup Sugar to mixture and cook over medium heat, constantly stirring, until it boils rapidly for about 10 mins.
-Add in Pectin/Sugar and bring back to a rapid boil for 1 minute.
-Lower heat to low and let sit another 5 mins.
-Poor into sterilized jars and process in water bath, or store in refrigerator.