Cherry Jam

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.

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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Baked Brie with Dried Fruit, Caramel and Spice

To be honest, I had not intended on posting this recipe but the accolades it received at a party we had late last year with our neighbours, well, I just couldn’t ignore it. If you like warm, melty brie, chopped cashews and almonds, some chopped dried cherries, apricots and raisins then this is for you. Oh, did I forget to mention the home-made caramel sauce? Yes, you did read that correctly.

Ingredients for the Brie:

• Small round of Brie
• About 50 g chopped nuts (I used cashews and almonds)
• 25 g chopped dried cherries
• 25 g chopped dried apricots
• 25 g golden raisins
• 1/2 tsp allspice
• 1/2 tsp cinnamon

Ingredients for the caramel sauce:

• 1/4 cup granulated sugar
• 3/4 tsp lyle’s Golden syrup
• 3/4 tsp water
• Dash of lemon juice
• 1/4 cup heavy cream, heated
• 1/2 tbsp salted butter

Directions:

1. Pre heat oven to 275° F (135° C).
2. Combine the nuts and dried fruit with the spices and set aside.
3. In a microwave proof measuring cup, add the sugar, syrup, water and lemon juice, whisk to combine.
4. Microwave the sugar mixture on high until it JUST begins to darken (mine was a hair less than 1 minute 20 seconds, using a new microwave — watch it carefully). Remove it carefully from the microwave and set aside on a heat-proof surface and watch it turn dark amber.
   Meanwhile, heat the heavy cream until almost boiling. When the melted sugar had reached a gorgeous amber colour, slowly add the hot cream while whisking. Add hot cream little by little as it will bubble up. Stir in butter until melted.
   Pour hot caramel over spiced nut and dried fruit mix, toss until combined.
5. Place Brie round in the centre of a heat proof vessel (I used cast iron so it will keep warm for a while). Pour the nut caramel mixture over the Brie and bake until Brie is hot and melty 5-10 minutes. Serve with French stick and crackers.

I wish I had shot a pic of it right out of the oven but sadly it disappeared too quickly!

 

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Gluten Free Cherry Cake

The days are getting shorter and the nights chillier, fall is definitely upon us in Ontario; you can feel it, see it and even smell it. We had a fire last night in our wood burning fire place! I even put closed toe shoes on today. I say it every year: I’M NOT READY!!! Is it just me or do you also feel that time is even a bit faster these days — where did the summer go?
Several friends and family have now gone gluten free, some by choice and some by necessity. Even at our house we try to limit our Gluten intake, so I’m always on the lookout for new gluten free, beautiful and tasty dessert recipes.
My friend Charlie at Hotly Spiced made this wonderful Gluten Free Sour Cherry Cake a while back and I knew I had to make it as soon as I saw her post! Thanks Charlie! The cake is moist, and the texture is perfect. It reminded me a little of a semolina cake, but with a finer texture. I usually have a dislike to the flavour of gluten free flours, so I made a few alterations which worked out famously; I added lemon rind, lemon essence and because I was short on butter, substituted cream cheese for the missing weight — I hope you don’t mind Charlie! It was absolutely wonderful and it’s going on my list of ‘Go-To’ Gluten Free desserts!

I only put 1/2 cup of cherries into my cake, next time it will be a full cup (recipe is adjusted already).

Gluten Free Cherry Cake

Serves 6-8 from an 20 cm or 8″ spring form pan

Ingredients:

• 75 g softened butter
• 25 g softened cream cheese
• 1/2 cup castor sugar (super fine sugar, but not icing sugar)
• 1/2 tsp vanilla extract
• 1/2 lemon rind
• 1/2 tsp lemon essence
• 2 free-range eggs at room temperature
• 1/2 cup GF flour
• 3/4 tsp GF baking powder
• Pinch of salt
• 37 g almond meal
• 1 tbsp buttermilk (or cow’s milk)
• 1 cup cherries

Directions:

1. Pre-heat your oven to 180° C (375° F).
2. Prepare a 20 cm (8 inch) spring form pan by spraying with non-stick cooking spray and lining the bottom with parchment paper.
3. Beat the butter and cream cheese together until they are as white and fluffy as can be (this takes several minutes). Once you’ve reach the light fluffy consistency, gradually add sugar. then add the vanilla and continue to beat until incorporated.  Add the egg and beat in until well combined.
4. Sift the flour, baking powder and salt together and using a wooden spoon, mix into the butter fluff. Then fold in the almond meal and buttermilk.
5. Pour the batter into the prepared tin and smooth the surface.
6. Drain the cherries then scatter across the top of the cake.  (No need to be decorative as they will sink during the cooking process).
7. Place in the oven for 30-40 minutes or when your cake tester comes out clean.
8. Remove the cake from the oven and allow to cool in the tin.
9. Serve with dusted icing sugar and cherry sauce (or ice cream, whipped cream etc.

It’s a delicately flavoured moist cake, the sauce isn’t really necessary,
but it’s darn nice!

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