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Archive for the ‘Jam’ Category

applepreserves_first

This is a naturally sweet applesauce, no added sugar or chemicals, just the beautiful sweetness of the apples!

Since JT and I have embarked on our diet, I have been expanding a recipe collection because there is nothing worse than eating ‘diet food’. JT can attest that our food has been the furthest from ‘diet’, at least, our perception of ‘diet food’. We’ve had:

  • Chicken Schnitzel with cauliflower mash
  • Zucchini spaghetti and chicken meatballs
  • Mushroom and cauliflower crêpes with lentil béchamel sauce
  • Apple and Dijon glazed pork tenderloin
  • Pulled pork tenderloin crêpe with homemade BBQ sauce
  • Navy bean mushroom ‘risotto’
  • Pacific Salmon with cauliflower dill sauce on wilted spinach
  • Chicken Tikka Masala on cauliflower ‘rice’
  • Pork tenderloin on braised red cabbage
  • Pork tenderloin with mushroom sauce on sautéd veggies
  • Tilapia en papillote
  • Bouillabaisse

The real challenge is finding alternatives that fit into the diet parameters so I created this apple preserve (or butter) as a condiment, but also as a sweetener in some of the dishes named above. I try to vary the meals so that we don’t get bored of the same thing.

The other thing that I’m finding quite helpful is weighing everything to make sure we are not having more than we should — I’ve fallen off that bandwagon a few times, so it’s great to get back to it. Measuring is a great tool to keep you on track and it keeps you from inching up the volume (which I can be guilty of)! I measure out 100 g  (3.5 oz) portions of any protein we purchase and freeze them individually. I know each baggy is 100 g (3.5 oz) which is exactly the portion size we should be eating. It doesn’t take long to get used to the smaller volumes particularly since we have to drink a lot of water. And the veggies are quite generous (230 g 8 oz per portion), in fact, JT has a difficult time eating the allotted volume of veggies sometimes (I do a lot of wilted spinach…makes for a smaller amount!). Fortunately, we can season to our heart’s content so the food isn’t bland. The other thing about 100 g or 3.5 oz portions is that it makes the budget go further! I’m not going to post a lot more about my regimen but I will share the odd recipe I think you might enjoy. Plus, we have a few cheat days planned (Super Bowl for one!) so I’ll share some of those tasty treats. Thank you for allowing us to indulge in our resolutions, while I enjoy your wonderful recipes from afar, for the time being.

Unsweetened Apple Preserves

A KitchenInspirations Original Recipe

Makes 750 mL (3 cups) preserves.

Ingredients:

  • 1 kg (about 2 lb) red delicious apples, peel and core included*.
  • 1 L (about 4 cups) water
  • 6 cinnamon sticks
  • 10 g (about 3 tbsp) freshly grated ginger
  • pinch of salt

Directions:

  1. In a medium Dutch oven, add chopped apples, water and cinnamon sticks and cook on medium heat until apples have broken down and thickened and most of the water has evaporated, about xx minutes.
  2. Add freshly grated ginger and pinch of salt, stir well.
  3. Pour into prepared containers and seal with new lids. Store in the freezer. Use refrigerated preserves within a month.

Uses:

  • Use to sweeten sauces and dressings instead of sugar.
  • Pour over unsweetened yogurt or ice cream or gelato.
  • Use as a condiment for pork.
  • Combine with a little Dijon Mustard as a glaze over pork tenderloin.

*The peel and core add natural pectin to the preserves which help to thicken and preserve it.

applepreserves

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strawberrypreserves_first

This is an apple sweetened preserve with strong strawberry flavour and a hint of cinnamon. It’s delicious on toast, cheese or even a garnish on dessert. However, if you are a sweet tooth, this may not be for you.

Late last year, JT and I decided to hunker down and lose the weight we put on in 2016, start date January 3, 2017. I don’t know about you, but it keeps getting more and more difficult to shed those pesky pounds. So over the last few weeks, we have been dry and on a very strict regiment. I’ve joined a doctor supervised program that I’ve had much success with in the past and I am happy to report, I am doing rather well. At this rate, I should reach my goal by March! I also bought a fit bit zip, so as corny as it sounds, I am getting in my 10,000 steps, a day! We got a bit lazy after our trip to Europe last fall, so it feels great to get back on track.

The diet we subscribe to has you eating real food (in moderated proportions) so it will be easy to keep up the practice even after we reach our goals. Having said that, there are a few things that I miss because the preferred brands contain aspartame or some other chemical sugar that I decided many years ago to avoid like the plague. So, in this simple post, I present to you an apple-sweetened strawberry preserve recipe. I must warn the super sweet tooths out there that this recipe is definitely not for you. It does, however, have excellent strawberry flavour and the apple just curbs the tartness of the berries without any processed sugars! I suspect I could have added honey or some other natural sugar, but the diet really limits ALL sugars (except chemical) so my hands were tied. These preserves should be frozen as opposed to canned because it does not contain processed sugars as a preservative. At first, I made a single batch of one jar, but JT loved it so much, the jar did not last long. So when I saw strawberries (from Mexico) on sale for $1.88/454 g (1 pound) I jumped! Surprisingly, they have excellent flavour and aroma and the berries really shine through in this preserve.

Apple Sweetened Strawberry Preserves

A KitchenInspirations Original Recipe

Makes about 500 mL (about 2 cups)

Ingredients:

  • ~1.8 kg  (~4 lbs) strawberries
  • 1 cup water
  • 4 cinnamon sticks
  • 1 apple, chopped finely, peeled, cored (reserved)

Directions:

  1. Roughly chop strawberries, add them to a heavy bottom saucepan along with the cinnamon sticks, apple and the water. Wrap the apple peel and core tightly in cheesecloth and add to the mix (the peel and core will add natural pectins which will help thicken it).
  2. Boil until the berries and apple have broken down, most of the water has evaporated and it has thickened. With a fork, mash any berry chunks or apple that have not broken down. Remove the cheesecloth bag, drain and discard.
  3. Bottle in sterilized jars and refrigerate for immediate use or freeze for future use. The refrigerator preserves are good for about one month, but it probably won’t last. The freezer jams will be good for about 6 months if they are sealed tightly.

 

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marmalade_first

My dear friend Lorraine recently launched her new travel company, focussing on unique food and travel experiences, traveling in the style and class that she has grown accustomed to! Her first journey is to Peru, a gastronomical hot-bed, who knew? Do take a gander to her new site Experiential Traveller and check it out.

It so happens that I have had Peruvian cuisine only a couple of times, in New York City, of all places! A few years ago, JT and I were sitting in our hotel lobby waiting for our dear friends Paul & T to arrive when this very animated woman, Melony comes in holding a bag of freshly baked bagels. She comes bounding over to us with such excitement and says, “I bet you’ve never had a Brooklyn bagel!” We said we’ve had bagels in New York but she interrupted and claimed with no uncertainty that they were most likely not authentic Brooklyn bagels and that today was our lucky day because she just bought a bag of the city’s finest and we MUST try them. It’s not like we had a choice, so we followed her into the attached hair salon (she was the manager) and she proceeded to hand us authentic Brooklyn bagels. Well, you can’t just eat someone’s authentic Brooklyn bagels without some small talk, and that’s how we found out about the BEST (THE BEST, Jerry. THE BEST) Peruvian restaurant in the city (Mancora in The Lower East Side)! And on the plus side, it wasn’t a wallet-breaker either! We had one of the best lunches there with our dear friends Paul and T! You see, I did come back around to Peru!

Orange marmalade goes so well with Brooklyn bagels so when I had a few oranges left over from a gig late last summer, I decided to make orange marmalade! I chose an Ina Garten recipe that took two days as we were heading up to the cottage and I didn’t have time to finish it in the city. Having to do it again, I’d probably go with a long cooking jam instead of macerating the fruit as I didn’t feel it gave anything different to the texture. But if you need a jam recipe spanning over two days, this one is for you!

This recipe is roughly based on Ina Garten’s Orange Marmalade

Easy Orange Marmalade

Yields: 500 mL (~2 cups)

Ingredients:

  • 2 large oranges (ends removed and sliced very thinly, yields about 575 g)
  • 2 cups water
  • 300 g sugar
  • 45 mL lemon juice

Directions:

  1. Combine thinly sliced orange slices and the water in a non-reactive pan (I used my Le Creuset). Bring to a boil, stirring often.
  2. Remove from heat and add sugar, stirring until entirely dissolved. Add lemon juice and stir.
  3. Cover and leave overnight.
  4. The following day, bring the mixture back to a boil, stirring often. Reduce to a simmer and simmer uncovered for 2 hours, stirring often. Turn up the heat again and gently boil for an additional 30 minutes, skimming off any foam that forms. Cook the marmalade until it reaches 105° C (220° F) or when a small sample forms wrinkles as you run your finger through it on a very cold plate. At this point, I felt there was too much peel and not enough jam, so I took about half and processed it smoothly with an immersion blender and returned it to the peel and combined. It’s quite a lovely texture.
  5. Pour into sterilized jars and apply lids. Process for 10 minutes in hard boiling water.

marmalade_2

Notes:

  • The sugar was reduced to 300 g  (a little more than the 3:1 ratio).
  • I found the multi-process a bit much for the result, I will find a version that is not so labour intensive next time. You may wish to try Helene’s family recipe.
  • The platter was a gift from my cousin and his wife when they stayed with us for a little more than two weeks, summer 2015. I adore gifts like that, I will always think of them when I use the platter. It’s hand painted Herend Porcelain, a very famous Hungarian porcelain house.

This is a good article on the differences between a Brooklyn Bagel and a Montréal Bagel (my favourite). Updated Jan 10/17.

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strawberryjam_first

On a recent trip to Europe, our dear friends Paul and T met us in Almeria to spend a few days together at my cousin Lucy’s flat in San José, Spain.

We stayed one night in Almeria because the flat was already booked. We stumbled upon Joseba Anorga Taberna quite by accident and had one of our most memorable meals in Spain (not counting the one star Michelin, but that’s another story). The Tapas were excellent and beautifully presented. It was a ridiculously hot and humid evening in Almeria so we didn’t want a heavy meal to weigh us down so sharing tapas was the perfect solution.

Joseba Anorga Taberna is a contemporary restaurant rated as one of the top ten in Almeria, what luck we had finding it! These are just a few of the tapas we enjoyed our first night in Spain. Buen Apetito.

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Just before we left for Europe, I found the last of the Ontario strawberries at my local grocer and they weren’t even overpriced! I bought a few pints and decided to make strawberry jam out of them to enjoy over the winter. I used a pectin-free recipe using a 3:1 ratio, three parts fruit to one part sugar. The jelling will take longer than a full-sugar version but it’s worth it. It’s not a sickly sweet jam, which is just fine by me!

strawberryjam_3

The jam is rich with strawberry flavour, just like Mom’s!

Strawberry Jam

Yield: 500 mL or 2 cups

Ingredients:

  • 936 g strawberries, washed and hulled
  • 309 g sugar
  • 1/4 cup lemon juice, about 1 good size lemon
  • zest of 1 lemon

Directions:

  1. Combine all of the ingredients in the bowl of your 10-cup food processor. Plus until desired consistency is achieved (see notes).
  2. Pour content into a non-reactive, heavy bottom pan (I used my Le Creuset). Slowly heat until the sugar is dissolved and bring very slowly to a boil. Remove foam as it appears (see notes).
  3. Boil until the jam reaches 105° C (220° F) and has thickened up and reached the jellied stage (test a small amount on an ice cold plate and if you can wrinkle the jam, it’s done!)
strawberryjam_2

We like this jam a lot.

Notes:

  • I reduced the sugar according to this website (see last paragraph). To get to the jelly stage will take a little longer than the full sugar version, but it’s worth it.
  • I do not have a potato masher, instead of pulsing you may mash the berries with said masher, add the remaining ingredients and mix well.
  • Apparently, foam contains a lot more air than the actual jam so leaving it may reduce the shelf-life of your jam (source here).

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PlumButter_First

Small Italian plums would have been perfect for those delicious Plum Dumplings my cousin and I made in June, sadly they were not around then. When I spied them at my green grocer a week or so ago, I knew I couldn’t resist so I picked up a small container knowing full well they would be converted to something delicious. While Plum Dumplings are a great childhood memory, they are not the type of thing we eat on a regular basis so I decided on Plum Butter, another thick jam made without the use of pectin. Making jam or Lekvár is so easy, I’m astonished that I hadn’t done it more often in the past; perhaps it was the fear of making more than we could consume! Well, fear not my dear readers because this recipe makes a few small jars so we’ll be in great shape over the cold winter months.

plum butter, plum jam, szilvas lelvár

We enjoyed the delicious plum butter on homemade bread!

Plum Butter

Makes 370 mL thick jam

Ingredients:

  • 630 g plums (a small container)
  • 255 g sugar
  • 60 mL water
  • 1 tsp cinnamon

Directions:

  1. Cut plums in half and remove stone. Put plums into a heavy bottom pan and add water and sugar. Set over medium heat and cook until softened.
  2. Add cinnamon and cook for 30-40 minutes until thickened, testing often with the freezer method.
  3. Once the butter has thickened, pour into sterilized mason jars and follow canning best practice instructions.

Notes:

  • I left the peel in for texture, you may run the mixture through a fine sieve if you prefer no peel.
  • The plums cook down to a very creamy texture so there is no need to purée or press through a food mill, unless you wish to.
plum jam, plum butter, szilvás lekvár

It’s far too chilly to enjoy the plum butter outside now!

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CherryJam_First

I read David Lebovitz’s recipe for No-Recipe Cherry Jam and loved it from the start because it was just ratios! Usually I have to take down recipes to suit the volume or quantity of ingredients I have on hand and David’s recipe made it super easy, plus I liked his first direction: “1. Wear something red.”

David suggests to cook the cherries and measure the volume and then add 3/4 of it in sugar (apparently the sugar is required so that it doesn’t spoil, otherwise I would have reduced it).

Delicious goodness of homemade jam.

Delicious goodness of homemade jam.

Cherry Jam

Makes 300 mL jam.

Original recipe, please click here.

Ingredients:

  • 350 g fresh Ontario cherries (you can use any old cherries, but I thought I’d give our Province a plug!)
  • 400 mL cherry juice (I had some left over from cherry squares I made a few weeks ago)
  • 375 mL sugar
  • zest and juice of 1 fresh lemon

Directions:

  1. “Put on something red.”*
  2. Pit all of the cherries and chop about 2/3 of the cherries into smaller pieces and the remainder into halves.
  3. Cook the cherries and cherry juice in a non-reactive pot. David suggests a slightly larger pot because the juices bubble up. Put a plate in the freezer (this will help you determine when the jam is done).
  4. Add the lemon juice and zest (I used a peeler to peel large slices of lemon so that I could remove them after). Continue to cook until the cherries are soft (about 20 minutes).
  5. Once cooked, measure the volume you have, including the juice. I netted 500 mL so 3/4 of that is 375 mL sugar. Stir in the sugar and continue to cook on higher heat until the bubbling diminishes and the jam congeals when a drop is put on the super cold plate and returned to the freezer for a moment. Be careful not to overcook the jam it will caramelize the sugar and it will taste terrible! It’s best to test often (David suggests it’s better to test often than to overcook the jam). My volume took 20-25 minutes to the perfect viscosity. Remove from heat.
  6. David suggest to add a bit of kirschwasser, but I was all out so I added a tiny drop of almond extract as he advised. Stir well.
  7. Cool to room temperature and bottle as you would normally. He suggests this jam will keep in the fridge for several months.

*From David Lebovitz

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