Corn Cob Jelly

Please excuse the wild children and Cozy Coupe in the background.

File this under "Weird Things To Can" (perhaps along with Tomato Jam). Corn cob jelly sounds so, well, weird, right? How could that possibly taste good?

It does, I promise. In fact, it tastes remarkably like wildflower honey. I've heard others make that claim, but I didn't believe it until I tried it for myself. But kind of like Queen Anne's Lace Jelly, this isn't something I would necessarily want to add to my PB&J's. So after I made it I had to figure out how to use it. Turns out it tastes great on a cheese board, on fried green tomatoes, on hush puppies, and even on top of more corn (in the form of fritters). I'm sure it would be delicious on any other kind of pan-fried offering. I might even get brave and try it in place of honey in different sauce and dressing recipes. If you try to make it, let me know and tell me how you used it!

Oh, and my pal Jillian has a great how-to for freezing corn, in case you were interested (save those cobs, Jillian!).

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Corn Cob Jelly
Makes 3 1/2 cups, or 3 1/2 half-pints

12 sweet corn cobs
4 1/2 cups water
3 1/2 cups sugar
1 packet liquid pectin

1. In a large pot, combine water and corn cobs. Cut the corn cobs in half (carefully!) if necessary. Cover and boil for 30 minutes. Allow to cool slightly.

2. Using cheesecloth and/or a fine mesh strainer, pour out the liquid and reserve it. Discard corn cobs (carve yourself a pipe, leave for squirrels and other critters, or simply compost). Rinse out the pot and add the "corn stock" back to it.

3. Place the pot over medium-high heat and add sugar. Bring to a boil and add pectin. Reduce heat to medium and continue to cook until the jelly is at preferred "set" stage (when it sheets off your wooden stirring spoon or congeals as soon as it hits a plate pulled from the freezer).

4. Carefully pour the hot jelly into desired vessel(s) (freezer jars, canning jars, or a dish for the refrigerator). Wipe rim(s) and cover. If you want shelf-stable jelly, process in a hot water-bath canner for time appropriate to your jars (5 minutes for quarter-pints, 7-10 minutes for half-pints, 15-20 minutes for pints). Jelly will last for 3-6 months in the fridge and up to a year in the freezer or pantry (if processed properly). Enjoy!

*Optional step: If you want your jelly to be more yellow, add a few drops of yellow food color to the corn stock before adding sugar and pectin.

Elderberry Cordial

I'm over at From Scratch Club today talking about finding elderberry trees on my property (awesome surprise!) and how to forage for your own elderberries. I also offered up two recipes: One for making an elderberry cordial, and another on an awesome champagne cocktail using your homemade cordial (picture above). Definitely check out the post, if you can!

Tomato Jam

When I mention to people that I'm making tomato jam, the reply is often "Huh?" Or, "Wha.." Or, "Tomato jam? You can't make jam out of tomatoes!" Someone once said that I've probably done enough canning for the year if I have to resort to jamming-up tomatoes. Listen, I get it. It sounds a little weird. But then once I explain the taste (kind of like ketchup) and how I use it (on soft cheeses, to top burgers, mixed with mayonnaise for sandwiches, combined with oil and other ingredients for salad dressing, or as a starting point to BBQ sauce), people are generally more open-minded to the recipe.

This tomato jam recipe is a great way to use up tomatoes, especially those times when you don't quiet have enough to make a batch of sauce, but eating them fresh just doesn't sound that interesting. Do not remove the skins and seeds from your tomatoes - you'll need them to create a nice, thick, jammy-texture.

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Tomato Jam
Makes about 4 1/2 cups (4 1/2 half-pint jars)

4 pounds tomatoes (I used a mix of heirloom slicing tomatoes and plum varieties)
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and minced
1 red onion, peeled and diced finely
2 teaspoons kosher salt
1 tablespoons fresh ginger, finely grated
1 cup red wine vinegar
2 tablespoons bottled lemon juice*
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon ground cloves
2 cinnamon sticks
2 teaspoons crushed red pepper flakes (more, if you like spicy!)

1. Wash and weigh your tomatoes (remove any stems). Cut them into a large dice (remove hard hulls), set aside.

2. In your jam pot, heat oil over medium-low heat and add garlic, onion, and salt. Saute for a few minutes until the garlic is golden and onions begin to soften and look glassy (be careful not to burn your garlic! The taste will be too bitter to correct later in the recipe. If you blacken the garlic, rinse out your pot and start over).

3. Add to the pot the tomatoes, ginger, vinegar, lemon juice, sugars, cloves, cinnamon sticks, and red pepper flakes. Stir together and bring to a boil (over high heat). Once the mixture boils, reduce heat to medium and allow to simmer for 30 minutes. Stir frequently, scraping the bottom of the pot to avoid burning.

4. After 30 minutes, the tomatoes should be soft and easily squished with the back of a wooden spoon. The jam should also be thick, around the consistency of a chunky tomato sauce. Turn off the heat and allow jam to cool slightly. If you are freezing or storing your jam in the refrigerator, ladle the jam into desired containers.

5. To can this jam, ladle it into sterilized half-pint (or smaller) jars, leaving a 1/2-inch headspace. Wipe rims clean, use a chopstick or butter knife to remove air bubbles, and seal with lids and bands. Process in a pressure canner or hot water-bath canner (half-pint jars will need about seven minutes to be properly preserved). Canned tomato jam will last in a cool, dry place for up to 12 months. Frozen jam will last for about eight months, while jam in the fridge will stay tasty for three-to-four months.

*Lemon juice boosts the acidity of tomatoes to make them acceptable for canning. So, add the bottled lemon juice or... face uncertain death through botulism. Your choice.

A Night of Cheese: First Course

The first course in A Night of Cheese featured one of my favorite cheeses - Fresh Goat's Milk Cheese from Coach Farm (Pine Plains, NY). The cheese was smooth and creamy with a little bit of tang on the finish. Its most notable feature was probably the creaminess, which coated the entire palate, but a close second would be the grassy notes that proved how fresh the cheese really was. Each diner received half of a two ounce cheese "button" alongside a candied orchid. The hardened sugar on the orchid provided a nice crunch to contrast with the cheese, while the floral qualities highlighted the "grassiness." Diners simply plucked off the petals to enjoy with each bite of cheese.

The beverage pairing was a Non-Vintage Cuvee M from Mumm Napa (Rutherford, CA). This demi-sec sparkling wine featured particularly small bubbles and a long finish, which were excellent for cleansing the palate and cutting the creamy texture of the cheese. For more info on sparkling wine dryness, read this post.

I really loved this course. It was the perfect jumping off point for the rest of the evening. The candied orchids were an elegant touch that could not have been simpler to make. Try making a batch of candied edible flowers to decorate cakes and other baked goods! (Besides orchids, other edible flowers include herb and fruit blossoms, violets, johnny jump-ups, carnations, lilacs, nasturtiums, English daisies, marigolds, and hollyhocks, among others.)

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Candied Flowers

One egg white (or powdered egg whites - mix according to manufacturer's instructions)
Castor sugar or superfine sugar
Edible flowers

1. Select your flowers. Be sure to choose flowers that have been grown for culinary purposes without pesticides and that are blemish free (you want them to look pretty, after all!). Wash them gently or wipe with a wet sponge to remove any dirt. Allow to air dry.

2. Beat an egg white until slightly frothy. With a small clean paintbrush, lightly coat each flower (front and back) with the egg white (work in batches to avoid the egg white drying too fast on the flower).

3. Coat each flower thoroughly with the sugar. To make your own superfine sugar, pulse white granulated sugar in a food processor several times (be careful - don't turn it into powdered sugar!).

4. Allow each flower to dry for 12-24 hours on a baking sheet lined with wax paper. Store in an airtight container until ready to use. Candied flowers will last up to three months in a cool, dry environment. Avoid eating the white base of each flower, which tends to be bitter.

A very special thanks to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Coach Farm goats milk cheese can be purchased through The Cheese Traveler or at any of these establishments.

Herbed Salt

Get ready for one of the easiest, most useful recipes ev-ah. Herbed salt takes less than 5 minutes to make, but has myriad applications. Try a little on homemade french fries or potato chips. Or try a lot, a la salt-crusted fish. It's a simple touch that makes the dish just a smidge more special. It's also a great way to use up an overflow of garden herbs. I recently brought this to a From Scratch Club food swap and people clamoured for it!

Have any other suggestions for herbed salt use? I'd love to hear!

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Herbed Salt
Makes Approximately 2 Cups

2 cups Kosher salt
1/2 cup finely chopped herbs

1. Wash and thoroughly dry your herbs (you can use any herbs you like - I went Provençal and used thyme, rosemary, tarragon and sage). Finely chop herbs.

2. Combine herbs and salt together. Store in an airtight container (you can use immediately, but I like to let it sit for a day or two to let the flavors marry). Keep in the refrigerator for up to one month.

SWILLED: Peach Cocktails

Today's peach-fix comes in the form of a summery libation (or two). Peaches are surprisingly versatile when it comes to cocktails and work well with several types of alcohol and mixers. I'm over at From Scratch Club today talking about two peach cocktails (and a mocktail substitute), the Positano Peach and the Sweet Savannah Sipper. Make them tonight to help kick-off your Thirsty Thursday and prepare for the weekend!

PS - Eric really liked the non-alcoholic version of the Sweet Savannah Sipper, and here's proof (he just learned "Cheers!" too, so he likes to clink glasses with Dave :-)

Peach Fruit Leather

Peach Week goes nostalgic today, with a take on old-school Fruit Roll-Ups. In efforts to "adultify" this a bit, let's call it Fruit Leather, instead. Most recipes you find will tell you that fruit leather requires a dehydrator, but I'm going to debunk that myth. You can most definitely make fruit leather in your standard old oven. Any fruit can be used to make fruit leather, but "firmer" fruits (like apples and pears) might require a bit of water to "loosen" the puree up.

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Peach Fruit Leather
Makes Eight Large Strips

4 cups peaches (skinned, pitted and diced)
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

1. In a blender, puree all ingredients together until smooth (if the puree is a bit thick, add some water to thin it out).

2. Line a jelly roll pan with waxed paper or a Silpat and spray with nonstick cooking spray. Preheat oven to 175 degree Fahernheit (if it doesn't go that low, heat to the lowest setting).

3. Spread the puree onto the prepared pan and spread out into a thin layer. Bake in the oven for 6-8 hours (or longer if necessary - a humid day might cause this to take longer). The fruit leather is "done" when it easily pulls off of the waxed paper or Silpat and stays together (with the pliability of actual leather).

4. Fruit leather can be wrapped in waxed paper and stored in the refrigerator for up to two months. This makes a great treat for lunches (especially with Back-to-School coming up!) and doesn't have any of the nasty chemicals or preservatives of conventional Fruit Roll-Ups. Enjoy!

Peach BBQ Sauce

Someone said to me recently, "That's BBQ sauce? It looks so light!" And it's true. When most people hear "BBQ sauce," they expect a ruddy red condiment with a tomato tang. But not this recipe. There is no tomato at all here! Just peaches and lots of yummy spices, essentially. The acidity that is typically found in tomatoes is presented by other ingredients. This peach BBQ sauce has a fiery kick to it, so don't be mislead by the pale color - this sauce has strong enough "legs" to stand up to most BBQ applications (though my kids like it on chicken nuggets).  I paired mine with wood-grilled baby back ribs. Have fun with this, and if you make it, report back to me on what you paired it with!

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Peach BBQ Sauce
Makes Roughly 3 Pints

3/4 cup red onion (about one medium), diced
2 jalapeño peppers, minced with seeds*
4 cloves of garlic, minced
2 teaspoon kosher salt
4 cups peaches, skins removed, diced

1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
1/3 cup brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1 tablespoon whiskey

1. Heat a large pot over medium-high heat. Add onion, peppers, and garlic into the pot and sprinkle with the salt. Sweat until the onions turn translucent (reduce the heat if needed to avoid burning the garlic).

2. Reduce heat to medium and add the peaches. Use a wooden spoon to break the peaches down. Add vinegar, Worcestershire sauce and vinegar and bring to a simmer.

3. Add the brown sugar, Dijon mustard, black pepper and cloves. Simmer until slightly thickened and stir often (about 15 minutes). Add the whiskey and cook for two additional minutes. Remove from heat.

4. Ladle one-quarter of the sauce into a blender and puree (be careful of steam!). Or use a stick immersion blender to puree in the pot. This sauce can be hot water bath canned, frozen, or kept in the refrigerator for one month. Enjoy!

*If two jalapeños seems to spicy for your taste, you can reduce to one pepper, with seeds, or completely eliminate the seeds altogether (the seeds are the hottest part of the pepper).

How to Remove Peach Skins

Peaches are fuzzy little buggers. Unlike their cousin, the nectarine, peach skins are not universally accepted in all recipes. For pies, crumbles, and other dessert-y applications, you will want to remove the skin. The best (most sane) method for doing this is blanching.

So, the first step is to select your peach. If you are picking peaches yourself, choose peaches that have a nice golden color with a "blush" on them (the blush is the pinky part). Peaches will ripen off the tree, so don't hesitate to pick "hard" fruit as long as it isn't green. If purchasing peaches that have already been picked, choose a peach that gives slightly to gentle pressure.

To begin blanching, bring a large pot of water to a boil. While waiting for the boil, make an ice bath (cold water and ice) in a large bowl. If your peaches are ripe to slightly over-ripe, go ahead and dunk them into the boiling water for about a minute or so (don't overcrowd them). Remove the peaches from the water and dunk them in the ice bath. Let them chill for about 30 seconds. If your peaches are still a little firm, make a small X-shaped slit in the bottom of each peach before you blanch them. This will help to loosen the skin.

Remove your peaches from the ice bath and rub them between your hands. This loosens the skin, and you should be able to slip the skins right off. If the skin is still stubborn, it's okay to re-blanch them. Discard of skins.

Pitting the peaches is the next step. Peaches that are ripe have a natural groove that runs vertically around the peach starting at the stem end. If you can find this, simply slip your thumb into that groove and run it along the pit. The first half of the peach should slide right off. Wedge the pit out of the second half and discard the pit (or try growing a tree!). If you can't find this, run a paring knife along the pit vertically around the whole peach (that is, starting and ending at the stem). Most of the time, you'll end up with two perfect peach halves. The rest of the time, you'll end up with mutilated parts of a peach. In this instance, puree up the pulverized peaches and make a lovely Bellini, some fruit leather, or cook up some jam. Because of this, I recommend buying slightly more peaches than you think you'll need :-)

Queen Anne's Lace Jelly

Sometimes when I make a recipe, I can't help but wonder who thought of that? Who decided to try these ingredients, and how many did they try before they found the right one? This notion ran through my mind often while making Queen Anne's Lace Jelly. Seriously, who was the first person to walk through a field, gather an armful of the flower and think hey! I bet that would make a tasty spread. Let's cook it up and see what happens! I think of things like this a lot (blame the history buff inside me - I keep a journal of ideas for history books I intend to write one day, and subjects like culinary history are front runners). Of course I had to turn to Dr. Google for such answers. Here is what I found:

- Queen Anne's Lace is the progenitor of modern carrots. In fact, it is know as "wild carrot" (and if you dig it up and crush the roots, it smells like carrots)

- The flowering period for Queen Anne's Lace (in the Northeast) is typically June through August

- Queen Anne's Lace has medicinal qualities, much like many other herbs and wildflowers. It is thought that the plant can act as a diuretic, sooth the digestive tract, support the liver and aid in waste removal by the kidneys. It also aids in the treatment of dropsy/edema

- The leaves of Queen Anne's Lace (as with modern carrots) contains a high level of porphyrins, a hormone that stimulates the pituitary gland and can increase sex drive (bonus!)

- There is conflicting evidence on the effect Queen Anne's Lace has on fertility (depending on what part of the plant is used). While some claim it can increase fertility, others claim it acts as a contraceptive, and can even cause miscarriage. If you are preggers, I recommend you stay away, as with most other herbs

- Queen Anne's Lace is a dead ringer for Hemlock (yep, like the kind that killed Socrates). Be extremely careful when harvesting the flower to make sure you have the right one. The easiest way to differentiate the flowers is that Queen Anne's Lace has a "hairy" stem, while Hemlock has a smooth stem

- The source of the name is disputed, but many stories point to Royal fashions, the Patron Saint of lacemakers (St. Anne), and several instances related to Queen Anne of England/Denmark

For more information on Queen Anne's Lace and to see pictures, please visit The Carrot Museum

So, back to the jelly - Queen Anne's Lace Jelly isn't what I would refer to as a Peanut Butter and Jelly staple (like Strawberry Jam is), but more an accompaniment to a lovely cheese plate (alongside a nice creamy brie, candied nuts, and buttery crackers). Like other flowers jellies (lavender, rose, etc) it has a very herbaceous, medicinal taste. The only way to know if you like it is to try it, so here's the recipe, have at it!

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Queen Anne's Lace Jelly

Makes Approximately 2 Pints

18 fresh, large Queen Anne's Lace flower heads*

4 cups boiling water

1/4 cup lemon juice

4 cups sugar

2 packages powdered pectin

3 drops natural red food coloring, if desired

1. Fill the sink or a large bowl with cold water. Submerge flower heads in the water and slosh around to remove any insects. Drain flowers.

2. Place the flowers in a large pot** and cover with boiling water. Cover and let sit for several hours or overnight. Essentially, you are making a very strong, stinky Queen Anne's Lace tea.

3. Strain the cooled "tea" through a sieve lined with cheesecloth. Save the tea, discard the flowers.

4. Rinse your pot and add the tea back in. Heat over a medium-high flame. Add the lemon juice, sugar and pectin. Stir to dissolve and bring to a boil. Boil for one minute, then reduce heat to medium. Stir frequently and be sure to scrap the bottom of the pan to prevent burning. Cook for 8-10 minutes until thickened (a good "set" test is to place a plate in the freezer for 15 minutes. Drop a small spoonful of the jelly onto the cold plate. After 30 seconds, the jelly should form a soft set and not run).

5. If you wish, add food coloring to the jelly to give it a peachy-pink color. Otherwise, the jelly with be a very light chartreuse color.

6. Pour jelly into sterilized mason jars or other storage container. Keep in the refrigerator or process in a hot water bath for five minutes. Enjoy!

*You can definitely pick Queen Anne's Lace from fields and pastures (like I did), but pick several feet away from the road to be sure the flowers aren't contaminated with pesticides or road grime. Queen Anne's Lace can also be found at the Farmers Market.

**When making a floral or herbal jelly, be sure to cook in a ceramic or stainless steel pot. Cooper or aluminum pans can chemically alter the properties of the flowers/herbs.

Herbal Digestif

I made this herbal digestif for the food swap I recently attended. This is a simple recipe with spectacular results - perfect to keep on hand for last minute host gifts and to offer guests at impromptu drop-ins. Herbal digestifs are great aides for digestion (especially after a large meal) or to help alleviate other ailments (simply match the herbs used to the desired treatment). This version is also great for cocktails (see the recipes below). Any herbs or whole spices can be made into a digestif or infusion, so use your imagination and my below selections and a guideline. You can find similar glass bottles at kitchen supply stores.

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Herbal Digestif

Clear, neutral alcohol, such as a decent quality Vodka or Everclear (I used Fleischmanns)

Selection of fresh herbs, approximately 6-7 sprigs of herbs for each quart (32oz) of alcohol (I used tarragon, rosemary, common thyme and lemon thyme)

1. Thoroughly wash selected herbs. Place in clean, dry container (such as a mason jar or glass bottle with stopper) and set aside.

2. In a saucepan, warm enough alcohol to fill bottle over medium-high heat. Bring to just under boiling. Remove from heat and pour into jar or container (use a funnel if needed).

3. Secure the top or lid of container and store in a cool, dry place for at least a week. Shake container each day for the first week to help release oils from herbs.

4. After one week, the digestif is ready to use (it will be a lovely shade of chartreuse). Filter with cheesecloth and discard herbs, if desired. Will keep indefinitely in a cool, dry location. Drink approximately one ounce each evening or after large meals for digestive aide, or serve in a cocktail. Enjoy!

Bloody Mary Mary Quite Contrary

Serves One

2 oz. herbal digestif

6 oz. tomato juice

4 drops Tabasco sauce

1/2 tsp. horseradish

1 tbsp. lemon juice

1/2 tsp. Worcestershire sauce

Celery salt and pepper, to taste

Combine all ingredients and shake with ice. Strain into a highball glass with ice, Garnish with a celery stalk.

Herb's Harvest

Serves Two

2 oz. herbal digestif

5 oz. pear puree

5 oz. lemon juice

1 oz. cranberry juice

1/2 oz. almond syrup

Combine all ingredients and shake with ice. Strain into an old-fashioned glass with ice. Garnish with a sprig of rosemary.

Garden Select Vodka Tonic

Serves One

1 tbsp. lemon juice

2 oz. herbal digestif

5 oz. tonic

Stir ingredients together in a highball glass with ice. Garnish with a rosemary sprig and a lemon slice.

Garden Ale

Serves One

2 oz. herbal digestif

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

Ginger Ale

In a collins glass, combine herbal digestif and vermouth. Add ice and top with ginger ale. Garnish with an olive.

Food Swap Recap

On Sunday, I attended my second food swap held in collaboration with From Scratch Club (a blog and food community I write for - amazing stuff!). I have to laugh sometimes - where I grew up, food swapping wasn't a thing, it was something you just did. I think it's funny that many of the principles I grew up with are now en vogue. It's something I've grappled with, and I'll admit, I have had a bit of a chip on my shoulder about the whole thing until recently. The foodie and local/farming/homesteading movements that have become popular over the past several years adhere to the old-timey practices I was raised on. Sometimes I still get upset when people take an old notion and act like it's totally revolutionary. I definitely fit into the "First Adopter" role in many of these cases (to through some fancy marketing terms around), and sometimes I want to hop on my high-horse and say, "Listen, idiot, that's something people where I grew up have done for generations. Just because you're doing it while wearing skinny jeans doesn't make your method new, better, or hip." Instead, I've learned to embrace a different role. I'd be putting my parents, my aunts and uncles, my grandparents, my great-grandparents, and the rest of my ancestors to shame if I didn't take my knowledge and try to help others with it. Instead of competing over each other, it's my job to offer ways of collaboration so that these roots of my exsistence carry on for future generations. I'm trying to bolster what other people are doing, because I believe that what they are doing (well, most of them) is the right thing to do. Besides, I'd rather be seen as a becon of knowledge rather than a bully of originality.

Okay, enough ranting already!

Where was I? Oh yes, food swap. So, the food swap was held at All Good Bakers and organized by Christine (yes, that Christine, the one I'm forever raving about - she's awesome!!) and Chris with From Scatch Club. I was late (as per usual), but I was so excited to see all the new faces in the crowd and watch them get jazzed for their first food swap. Food swapping is quick and dirty: First, you set out what you brought (samples are always a good idea), and fill out a handy little swap card detailing your item. Second, everyone goes around and takes notes on what they like. Next, we all write our names, as well as what we can swap for, on the card of the item(s) we desire. Finally, we look at our own cards to determine who wants to swap with us, and if we want to swap with them. Swapping is based on a 1:1 ratio. For every one item you bring, you swap for one item. For more on how food swapping works, check out this handy recap.

via the FSCSwappers Facebook page

I made a Herbal Digestif for my swap item. Great on its own or in a cocktail, it is easy to make and can be used in many ways (recipe to follow). I included a recipe card in the form of a "Cootie Catcher," because who doesn't love alcohol paired with silly games? I made four jars of the digestif and swapped it for garlicky pesto (which we paired with bacon and linguine for a tasty pasta dinner), a jar of corn relish, a jar of salsa, and a bar of rosemary soap (yep, soap is techincally allowed at a food swap, the main rule being you have to swap something you made/grew yourself. No store bought items!!).

I had a great time at the swap, and look forward to the next one soon (and here's the recap of my first food swap). If you are in the Albany area, contact me for more information about the whys and whatnots of our next swap! Food swapping is a great way to lead a sustainable lifestyle because it keeps food production local and helps create a community of like-minded individuals. I hope you will give it a try!

Freezing Strawberries

As marvelous and rewarding as berry picking is, it always brings a bit of melancholy. Fresh berries only last for so long, and once they are gone, they are gone. We wait an entire year to eat freshly harvested berries again.

Don't despair. If you haven't perserved a bit of summer by making jam, you can always freeze fresh berries to enjoy year-round. It's a simple process, but you'll need to make sure you have plenty of space in your freezer (so get ready to compost the box of waffles and frozen dinners that hit their expiration dates a year ago.

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Freezing Strawberries

1. Wash berries and remove hulls. Cut in half, or if preferred, leave whole.

2. Place berries in a single layer on a cookie sheet (or any sort of flat surface like a tray or baking dish - just be sure that it is safe for the freezer).

3. Place berries in freezer and allow to freeze for at least three hours or overnight. Once berries are frozen, remove from cookie sheet and place in freezer bags or containers. Berries will last in freezer for at least a year (provided you don't eat them before then!). This method works for any type of berry (I heard from an acquaintance that if you freeze blueberries or elderberries, then vacuum-seal them, they have the taste and texture of fresh berries!).

Strawberry Jam

While May is National Strawberry Month, the juicy, red fruits don't hit their prime in the Northeast until June. Strawberries were at peak ripeness last week, so Edith and I went picking.



One of the best ways to ensure you capture a bit of summer is to make Strawberry Jam. The house smelled heavenly all weekend long with the aroma of jam stewing on the stove (something I look forward to all year long). Many people think jam is an overly-complex process. Truth is, you can't really screw it up. If it turns out too thin and runny, it becomes ice cream topping. If too thick, spread it into a parchment-lined 9"x13" pan, cut into 1-inch squares, sprinkle with sugar, and you have jelly candies. Jam does take a little time, and needs to be stirred often to prevent burning (but I just try to catch-up on emails or get through the stack of magazines in the kitchen while the jam is cooking). Here is a simple, all-natural jam recipe I hope you will try.

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Strawberry Jam
Makes About 5 Pints*

8 cups strawberries, washed, hulled and quartered
5 cups white sugar
1 1/2 cups peeled, cored and grated apples (like Granny Smith - about 3 apples)**
2 tablespoons Grand Marnier (or any kind of quality orange liqueur or Triple Sec)***
2 teaspoons Kosher salt

1. In a large pot, combine all ingredients. Cook over medium-high heat until a boil forms. Stir frequently with a wooden spoon.

2. Reduce heat to medium. Cook, stirring and scraping the bottom of the pan frequently, until bubbles become larger and slower (about 45 minutes to an hour). Jam should reduce to a little more than half to be considered done, or read at 220 degrees Fahrenheit on a candy thermometer.

3. Remove from heat and immediately ladle into hot jars or other containers. The jam can be canned (either in a hot-water bath or pressure canner, just follow manufacturer's recommendations) or refrigerated for about two weeks.

*This recipe can easily by halved to 4 cups strawberries, 2 1/2 cups sugar, 3/4 cup apples, 1 tablespoon Grand Marnier, and 1 teaspoon salt.

**This recipe uses no commercial pectin. Apples are a natural source of pectin and help to thicken the jam.

***Orange or lemon juice is a fine alternative.

Stay tuned for more strawberry recipes (and be warned... June is National Dairy Month, so look out for recipes utilizing my favorite food group!).

Cranberry Sauce

Cranberry sauce - undoubtedly my favorite part of Thanksgiving. I remember being younger and hating cranberry sauce, but as I've matured, I've discovered a true love for it. As you're prepping for tomorrow's big meal, take a little time to try the "Official Silly Goose Farm" cranberry sauce recipe.

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Cranberry Sauce
Makes Approx. 1 Pint/2 Cups

1 bag cranberries
1 cup sugar
Zest of 1 orange
1/2 cup orange juice (1-2 oranges, depending on "juiciness")
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Strong dash of ground cloves
Strong dash of cardamom powder

1. Wash cranberries and remove any leaves or stems. Place in a large pot.

2. Add remaining ingredients to pot. Cook over medium-high heat for about 30 minutes, or until the cranberries have popped and softened, and the sauce has become thick and ruby-red. Serve warm or chilled.

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Yes, Virginia, it really is that easy. I tend to quadruple the recipe and make a couple of large batches each year. I process it (ie: can it) to have at the ready. It's great served along pork chops, added to rice pilaf for a little kick, or mixed with mayonnaise for turkey sandwiches.

Even if the rest of your Thanksgiving is from a box, try making this simple, quick, from-scratch recipe to dress up your holiday feast. Everyone will be impressed with your efforts! Have a wonderful Turkey Day, my friends!