Thursday, June 28, 2012

Apricot Riesling Jam, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Wednesday July 22, 2009.



I am so in love with small batch preserving! I am also making new memories of canning and jamming. In previous years when I was a SAHM, I canned about everything we ate. Jams, fruit, tomatoes, pickles, relish and even a canned grape drink from the concord grapes in the back yard. I told the kids it was homemade "koolaid".

After I went to work full time, I wanted to return to canning and jamming, but honestly while working 6 days a week, this was not a reality. I missed the homemade treats and to a lesser degree I missed making them. Granted I did not want to return to canning at the level I did and work a full time job, but still I missed part of those days.

Fast forward 20 years (Eeee gads!) and I am back to it. I found this recipe and knew I wanted had to make it.

Apricot Riesling Jam

adapted from Simply Recipes


Find 2 1/2 pounds of ripe apricots. If they are not ripe enough, let them sit a few days to mellow and make your jam then.

Clean cut in half, remove the pit and chop up. I usually dice my fruit, about the size of dinner peas. You should have 5 cups (or so, you know a 1/2 cup either way will not matter)

I had read on another blog that if you combine your fruit and the sugar and let it sit overnight with the pits, you will not need to add pectin. This recipe did not call for pectin, but I thought - why not. Apricot jam has a reputation of not "setting" up.

With a tight schedule, this 2 step process is great, I was able to accomplish what I would usually save for the weekend. Before you begin cooking you will need to do the following:

Have 4-6 jars (half pint) ready, including the domes and rings. Place the domes and rings in a pan of very hot, not boiling water, cover and set aside.

Turn your jars upside down in a small glass pan, add an inch of hot water. Set in a 200 degree oven while you cook the jam. Your jars will be hot and sterilized when the jam is cook and ready.

Place 2 small plates in the freezer.

Now to make the jam............

In this pan and boiling like mad:

5 c chopped apricots
2 3/4 c sugar*

juice of 1 large lemon
1/2 c Riesling

Bring mixture to a rolling boil, stirring constantly. Let boil 5 minutes stirring constantly. Reduce heat to medium and let gently boil for about 20 minutes. You will notice the mixture thickening and will need to be there and stir frequently the first 10 minutes, constantly the last 10 minutes.

When the cooking time is up, your jam should look like this. Take one plate from the freezer and add a small teaspoon of jam to it. The jam will cool quickly. Is the jam thick enough for your preference, if so you are done cooking. If not cook another 5 minutes and test again.

Fill your jars to within 1/4 inch. I always prepare extra jars - just in case. Take a wet cloth and wipe the top of the jar, this will ensure a good seal.

Give your jars a 10 minute boiling water bath. I did not have a rack that would fit in the bottom of this pan, so I put a cloth dishtowel between the jars and the bottom of the pan. Worked like a charm.

Use a jar lifter to remove from water, the lids will begin "pinging" when the jars are removed from the water, that is the sound of success.

Store in a cool dry area, should keep 1 year. However this is delicious, it won't last a year.

*if you did the overnight fruit/pit soak, the sugar is already with the fruit,

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday@miz helen's
foodie friday@rattlebridge farm

Wednesday, June 27, 2012

Chimichurri Sauce, a delicious spicy parsley sauce

Parsley is one of those ingredients I have a fondness for. I even have a category/label for parsley. You can find a few recipes there, and now this one will be added.

Chimichurri sauce is delicious and more than a sauce for grilled meats, although it shines in that role. It is a condiment that knows only the boundaries of your own taste buds.

It is delicious over grilled meats, but it also is a colorful marinade before the grilling takes place.

For other uses beside grilling meats, you can stir some into sour cream for a delicious creamy sauce for fish, vegetables and to decorate a taco or two. It would make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette.

And now lets make Chimichurri.


Chimichurri
adapted from tasting spoons
make about 1 1/4 cups

3 cloves garlic
1/2 jalapano pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Combine the garlic, jalapeno and onion in a food processor, pulse about 6 times, scrapping the sides of the processor bowl once. Add remaining ingredients through salt and process until mixture is chopped. Add oil and continue processing until mixture is beginning to become smooth, but still has some texture.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post shared with:
gallery of favorites@premeditated leftovers
hearth and soul@premeditated leftovers

Saturday, June 23, 2012

And now, my favorite Peanut Butter Banana with Chocolate Syrup Ice Cream Sundae

The homemade chocolate syrup is delicious. And so, with that I must share with you one of my favorite ways to have ice cream.....

Peanut Butter Banana and Chocolate Syrup Ice Cream Sundae
by the seat of my pants

peanut butter
ripe banana(s)
vanilla ice cream
chocolate syrup, you might want to try this one!

step 1:

spread a spoonful of peanut butter in the bottom of your bowl.

step 2:

add a scoop of vanilla ice cream

step 3:

top with banana slices

step 4:

drizzle with chocolate syrup

step 5:

garnish with whipped cream if desired, I usually desire...

step 6:

enjoy!

this one was for granddaughter!

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
see ya in the gumbo@Me enPlace


Friday, June 22, 2012

Family Favorite Macaroni Salad, easy and delicious

Like most every other family, the macaroni salad we eat, has evolved. I prefer a light dressing, so that the individual components of the salad can shine through. This is a basic salad and can be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious!


Family Favorite Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
OR
2 1/2 c dried cheese tortellini
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped "bread and butter" style pickles
1 tomato, diced
1/3 c sliced black olives, if desire

3/4 c mayonnaise
2 T dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.


Combine all salad ingredients in a large bowl.


Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

Refrigerate until serving time.

You may also to add in one or two of the following for a main dish salad:

1/2 diced cheddar or other cheese desired
1/2 c diced ham
1 c "pulled" BBQ chicken
1/2 c crumbled smoked salmon or cooked shrimps

recipe rating: Oh yes, will make again!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
weekend potluck@meet penny
hearth and soul@premeditated leftovers





Thursday, June 21, 2012

Quinoa Tabbouleh, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday August 7, 2010.


There is a small chain of family run cafes that serve delicious Mediterranean food, The Jerusalem Cafe.  I have enjoyed eating there for many years. I have always loved the Tabbouleh, it is so good. The thing I really enjoy  about the food is that it is real home cooking.

When I first starting eating there about 15 years ago, Mom and Dad cooked, in the first little spot in downtown Vancouver. Now the different cafes are run by family members, and even with Mom and Dad retired it is the same food and just like home.

The tabbouleh is big on vegetables with lots of parsley and lemon. Also it is made with whole wheat couscous, instead of Bulgar. But today I will (try to) translate my love of their tabbouleh into this recipe for Quinoa Tabbouleh.


Quinoa Tabbouleh
by the seat of my pants!

2-3 c cooked Quinoa
1 bunch green onions, cleaned and sliced through 2 inches of the green section


1 bunch parsley, washed, shook dry and chopped
juice of 1/2 lemon*
1 tomato - diced small
1 English cucumber - diced small

1- 2 T minced fresh mint  - optional
olive oil to moisten, up to 1/4 c
1/2 t salt
Combine gently, chill until serving time. Enjoy.

* if you enjoy the tang of lemon, use the whole lemon.
Serves 4-6

As always,
thanks so much for stopping by!

this post shared with:
full plate thursday@ miz helens

Monday, June 18, 2012

Homemade Chocolate Syrup, for your ice cream and chocolate milk

One of my favorite treats is a peanut butter, vanilla ice cream, sliced banana with chocolate syrup over the top, Sundae. Just the other night I went to have one, and yep you guessed it, no chocolate syrup. That will not happen again.....


Chocolate Syrup
adapted from: one good thing
makes approximately 1 1/2 cups

1 1/2 c sugar
3/4 c cocoa
dash salt
1 c water
1-2 t honey (what ever falls in the pan, this will help prevent sugar crystals from re-forming during storage)
2 t vanilla

Combine dry ingredients, stir well to mix.


Add water and honey, stir to combine.



 
Bring to a boil,


lower heat, simmer for 1 minute.


Stir in vanilla, let cool and decant.

Store in the refrigerator. Shake gently before using, if needed.

Recipe rating:  Oh Yes! (will make again)

Oh and here is how to make a peanut butter banana sundae,

Take a small bowl, "frost" the bottom of the bowl with 1 - 2 tablespoons of peanut butter, add a scoop of ice cream. Slice a banana over the top and drizzle with chocolate syrup, YUM!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post shared with:
hearth and soul@premeditated leftovers

Sunday, June 17, 2012

Apricot Pie


This is my first Apricot Pie, I have made many apricot cobblers and crisps, but never a pie. While marketing yesterday I came across these beautiful apricots and knew the time was right. And this pie did not disappoint, it is delicious with sweetness and a bit of tart as apricots are known to offer.


Apricot Pie
adapted from:  The Fannie Farmer Cookbook
6 - 8 servings/pieces 

cooks wisdom: add 1 T cornstarch

4 c apricot halves - I cut my fruit into quarters, thinking the pie will be easier to cut and serve. (2-21/2 pounds fruit).
1 c sugar
2 T tapioca
juice of 1/2 lemon
1/4 t cardamom (my addition, Fannie called for no spice in her pie)
2 T butter
double crust pie dough

Wash and cut fruit,


add sugar, tapioca, spice and lemon juice. Stir to combine.



Place bottom crust dough into pie pan, easing into pan to avoid stretching. Add fruit mixture, dot with butter.

I usually do not use the butter listed in a pie recipe...but added it this time for richness.

Cover with top crust, crimp edges.


Bake 400 degrees for 10 minutes, reduce heat to 350 and bake an additional 35-40 minutes or until done in your oven.

Serve with a small scoop of vanilla ice cream.

06/24/2012 I wanted to make this delicious pie again, and also knew that one small change was needed. Apricots juice freely when cooked, adding a bit of cornstarch will take care of that and allow all the goodness to be served up to your guests, and not left in the pie plate.

Often when I make pie, I like to change how the pie will look. This cobblestone crust dresses up a pie beautifully!

Choose a larger shallow pan, use 2/3 of the dough for the bottom crust. Add fruit, arranging evenly.

Roll out the remainder of the dough and gently tear into large pieces. Pat some water on each piece of dough and arrange over the fruit, overlapping slightly. Sprinkle generously with cinnamon sugar. Bake as usual.


What do you think! 


Recipe rating:  Oh Yes! (will make again)

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

This post is shared with:
cookbook sundays@ coucous and consciousnesses
see ya in the gumbo@Ms enPlace
foodie friday@rattlebridge farm


Thursday, June 14, 2012

Blueberry Breakfast Cheesecake, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday April 25, 2010.



I have mentioned before that I especially enjoy Sunday breakfast with a "touch of sweet" as my Grandmother use to call coffee cake or any other "what not" that was baked up to be served with the meal.

There were two kinds of sweets eaters in my family. Our Mother preferred sweet to be the dominate flavor of a meal like breakfast. She would frequently have toast with (lots!) of King Kelly Orange Marmalade, taking a small spoonful of the marmalade for each bite of toast. This was washed down with coffee, that was sugared, but only lightly.

Our Father liked a big breakfast, with a "touch of sweet" at the end. I am sure he got that from his Mother, who was a wonderful cook and loved to bake. I am more like our Father, my first taste choice is not sweet. I like this cake along with eggs and a couple slices of bacon, it is delicious and not too sweet.

My row of blueberry bushes. I am wanting to add more, can you have too many?















This is the first time I have made this with a food processor.  The entire recipe worked up very quickly.  No excuses now, it will be fun to try different fruits in season, but there are always blueberries in the freezer!

Blueberry Breakfast Cheesecake
from the binder collection, adapted from (I believe) Sunset magazine.
425 degrees

2 c flour
1/2 c sugar
1 t salt
1/2 t cinnamon
1/2 c butter (cut the cube down the middle and then crosswise in 1/4 inch slices)
2 eggs
1 t vanilla
 
1 16oz container cottage cheese
1/2 c sugar
1 T flour

2 c blueberries
1/4 c sugar
1/2 t cinnamon

Combine dry ingredients in a food processor and pulse until crumbs. In a large bowl beat the 2 eggs with the vanilla, stir in crumbs, continue to stir until mixture is large clumps. Dump into the bottom of a 9X13 pan and using your hands, pat evenly over the bottom.













Add the cottage cheese, sugar and flour to the processor bowl (no need to wash), process until smooth. Pour over the crumb base.

Sprinkle with the blueberries, combine the last of the sugar and cinnamon and sprinkle over the top.

Bake 30 minutes
Serves 12 - 15

As always thanks for taking a moment to stop and say hello, I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday@miz helen's
gallery of favorites@premetated leftovers