Preserves in Action: Fried Eggs, Avocado, and Tomato Jam

I love it when people get creative with other people's recipes...

The jar situation in my fridge is way out of hand (though I did finish off two jars of jam last week!) and so it’s time to redouble my efforts to press my preserves into action in new and creative ways.
This particular meal was inspired by a sandwich that my friend Sara posted on her blog, The Cozy Herbivore. Her verision was inspired by a sandwich that the Luck Old Souls truck serves on Sundays at the Headhouse Square Farmers market. I’ve never ordered it there, but I thought that the combination of eggs and jam seemed like a very good idea.


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Quick Pickled Romanesco Broccoli

Romanesco broccoli (Photo credit: Wikipedia)

Everyone knows that broccoli has a huge amount of vitamins and anti-oxidants, more than most other vegetables. That's why it's good to have a good number of broccoli recipes. Here's one for Pickled Romanesco Broccoli...



As Andrew Weil has said - broccoli is the king of vegetables, in regard to vitamins and anti-oxidants that is...

A couple weeks back, I bought a bright green head of romanesco broccoli. It was more money than I should have spent on a single handful of produce, but ever since trying it a few years back as a pickle on the Farmhouse Platter at Supper, I’ve had a weakness for it.

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Honey-Sweetened Chestnut Butter

one and a half pounds chestnuts (Photo credit: Marisa | Food in Jars)

If you've never tasted chestnut butter then you should check this out...

The first fall that my family lived in Portland was magical. We were escapees from Southern California and everything about the changing leaves, chilly nights, and morning frost was novel and thrilling to me. I was also innocently astonished by the new varieties of edible bounty around us.

Across the driveway, Mrs. Gosling grew raspberries and a wild herb garden. On the other side, Jan and Guy had pumpkins, beans, and apples on their tiny city plot. We had had plums and guava trees in Los Angeles, but the food of the Pacific Northwest felt sturdy and sustaining.


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Preserves in Action: Hanukkah Edition

Don't forget about rugelach

Hanukkah took me by surprise this year. It started last Saturday night, which felt impossibly early to me (I still wake up most days thinking it’s November, so I’m woefully out of sync). The days since have passed in a blurry haze of deadlines, gift wrapping, and holiday parties. Though I’ve struggled to wrap my hands around this holiday of miracles and illumination, I’ve somehow still managed to light my menorah (two nights out of six so far) make a couple of appropriately celebratory foods. They both just happen to involve preserves.

The first thing I made was a batch of rugelach. These cookies are eaten all year long, but are particularly traditional around Hanukkah. The dough is made with butter, cream cheese, flour and just a bit of sugar. After some time in the fridge to chill, you roll out the dough, spread it with fruit jam, and spread chopped walnuts and raisins over top. The round of dough is sliced into wedges, rolled, chilled (ideally, at least. I rarely have room in my fridge to chill a sheet pan) and baked. They are divine and when I make them, I feel connected to all the women in my family who rolled these same cookies long before I was born.


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Remembrance

I am re-posting this as I am in agreement with this heartfelt sentiment regarding the recent shootings in Newton.

The events in Newtown, Connecticut on Friday continue to make my throat tight and my heart heavy. I cannot make sense of it and I can’t stop thinking about it.

I’ve long been taught to respond to even the most senselessly awful events with love and compassion. The eternal hope is that the goodness of life will eventually outweigh the horrors. But when something this inexplicably vile happens, it can be hard to find that spark of hopeful light in all the darkness.
Like a number of other bloggers out there, I am going to take a break from the recipes, the holiday frenzy, and the giveaways today to create a little space for all of us who are still fumbling our way back to a new, tender balance.

(If you’re in need of a little boost, I suggest reading or watching President Obama at last night’s prayer vigil. It made me cry and gave me hope that things might finally start to change.)



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Holiday Giving: Gifts for Jar Lovers

Last week, I wrote about some of my favorite canning tools and the reasons they might just make good holiday gifts for the canners in your lives. This week I want to feature some of the odds and ends that aren’t canning necessities  but make a jar-filled life a little bit prettier and more fun (of course, I intended to get this posted on Monday, but that knock-out flu I had has put me behind in my posting. So sorry!).

First on the list is Weck Jars. They’re good for canning, for dry goods storage, and if you spring for a set of snap-on plastic lids, they make fantastic leftover containers. Because they’re a bit pricier than your average box of jars, they’re an indulgence, but isn’t that what the holiday season is all about? Once hard to find, they’re now available for online order from the U.S. distributor, Kaufmann Mercantile and Mighty Nest, and in Williams-Sonoma and Crate & Barrel stores.

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Low Sugar Mulberry Jam

Cutting back on sugar and carbs is all the rage, but sometimes we need to treat ourselves to something sweet, right? So here's a recipe for low sugar mulberry jam that you don't have to feel too guilty about...

I was asked for a recipe for . Since I didn't have such a recipe. I decided to do some experimenting. Actually all I did was buy a box of no sugar needed Sure-Jell and followed the instructions for low sugar raspberry jam, but replaced the raspberries with mulberries.

It set just fine and tasted great. May be I should use low sugar pectin more often.

5 cups crushed mulberries
4 cups sugar (divided)
1 package low sugar powdered pectin

Mix 1/4 cup of the sugar with the powdered pectin. Stir the pectin/sugar mix into the berries. Bring to rolling boil over high heat. Add remaining sugar, return to boil, and boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


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