It makes the perfect topping for pancakes, the perfect hostess gift and heck, it’s really good just scooped out of the jar too!
My recipe for Caramel Apple Bourbon Butter was created by two of my favorite things from fall… Apple Butter and Bourbon Caramel… I literally made a batch of both, stirred them together and then canned them to give as gifts. See the recipe below…
Caramel Apple Bourbon Butter
For the apple butter:
15-20 apples, peeled, cored and quartered (about 6 pounds)
1 cup of apple juice or cider
1 cinnamon stick
1/2 tsp ground ginger
pinch of cardamon
pinch of nutmeg
pinch of ground cloves
1 cup sugar
2 tsp lemon juice Continue reading
5. – The Chicago Tribune Get Cracking with Eggs “My friends, this is the moment we’ve all been waiting for: the moment when we learn how to crack open an egg with one hand.”
4. – The Boston Globe Local Smackdown “The oyster course, a large platter of Island Creek oysters from Duxbury, and another of the famed Prince Edward Island oysters, is accompanied by cucumber and spring onion mignonette (a light sherry vinegar and white wine sauce traditionally spooned onto raw oysters). Not all the guests are oyster-lovers, or even oyster-eaters, but everyone tastes. Island Creeks were harvested that morning, and the PEIs were harvested six days before.”
3. – The LA Times Preserving the Fruits of a Season’s Labors “My harvest season always begins with worry about weather, prices and accidents. If I’m fortunate, it ends with a hope for preservation — both the preserving of foods and the sustaining of farms and family farmers. As this summer started, the last thing I wanted to think about was extending it. Recent failures have outweighed gains. A string of 100-degree days stung my nectarines; they ripened unevenly and were easily bruised.”
2. – The NY Times A Farm Vacation – Wish You Were Here “They might also say I was a fool to pay the farmer an additional $35 so I could dig up the beets and carrots she would later sell at a farmers’ market. It did have a little of that Tom Sawyer fence-painting quality to it. But I got a little education in the process. And I got to keep a pile of spectacular Tuscan kale, some tender stalks of fennel and a few crookneck squash. In a world where small farmers need to diversify to keep their fields afloat and city dwellers are more desperate than ever to learn where their food comes from, a “haycation” for about the price of a nice hotel room in Manhattan didn’t seem like such a far-fetched idea.”
1. – The Washington Post Farm to Hub to Table “The Jefferson Area Board of Aging wants exactly that kind of food for the more than 3,000 meals it serves each week. But it needs 100 pounds of tomatoes. And that’s for one day’s worth of salads at its 11 area senior citizen centers. Until now, JABA had only two options: Cobble together an order by making weekly pickups at several local farms, or call a one-stop national distributor.”
photo from The Chicago Tribune
The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.
Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.
The version we’re daring you to make is a combination of the two: a sweet almond-flavored shortcrust pastry, frangipane and jam.
Recipe after the jump. Continue reading
One of my first “jobs” was picking strawberries for a local farmer. My sister and I would get up around 6:30am, go pick a couple of flats of berries and be home (it was just a mile down the street) by 9:30 – just in time for the morning cartoons. We were probably about twelve years old and now I think it was one of the best jobs I ever had! Most of the time more strawberries made it into our mouthes than made it into our gathering baskets. We made just enough money to go into town to the 5&10 store to get an assortment of old-fashioned candies, boondoggle for making more key chains for friends and family than we could ever give away and ten cent bags of popcorn. We then would head over to the bookstore and stock up on our favorite laying in the hammock reads.
Our mom always made pint jars upon pint jars of jam with the berries we brought home and we loved it so much, we couldn’t even wait until she got it in the jars! She would skim the foam off the top of the jam and it would immediately be devoured on saltines by three girls running around the kitchen.
So, yesterday, with my abundance of berries, I gave her recipe a whirl!
My Mom’s Strawberry Jam
makes 8 pint jars
4 pints strawberries
7 cups sugar
1/2 tsp butter
1 pouch Certo, Liquid Fruit Pectin
I love jams and jellies and was able to make many different varieties this summer when fruits were in peak season. This recipe is from my mom’s collection.
Sour Cherry Jam
Makes 3 pints or 6 half pints
4 cups fully ripe sour cherries (about 3 pounds)
4 3/4 cup sugar
1/2 tsp butter
1 box Sure.Jell powdered fruit pectin
Wash and dry jelly jars – set aside.
Remove the stems and pits from the cherries. Coarsely chop the fruit and measure out exactly 4 cups of the fruit into a saucepan.
Stir pectin into fruit and add butter (butter removes the foaming that occurs during cooking). Bring mixture to a rolling boil while stirring constantly. Stir in sugar and return to a rolling boil. Cook for one more minute while stirring constantly. Remove from heat and skim off any foam (this is still delicious to eat – I usually reserve it until after I have finished putting all the jam into the jars and eat it with crackers).
Carefully pour jam into prepared jars and apply lids. If you are not going to eat the jam within the week (or give to friends to eat within the week), you must process the jam by using canning techniques. You can learn more about canning at the National Center for Home Food Preservation.
Filed under Food, Recipes