My children like to have something sweet yet not to sugary on their toast and waffles so I've decided to look around and see what I can make to satisfy their want for sugary sweet breakfasts with me knowing what is in it and making it healthy (or more healthy) than some of the store bought options out there today. I know not all preserves can be 100% healthy but I can keep some of those nasty chemicals out of my children's tummies if I make them myself and so I have. This is one of my boys favorite options.
Makes about 6 (8 oz) half pints.
You will need:
6 cups halved hulled strawberries (about 3 1/2 one pound containers)
2 cups chopped cored peeled tart apples (about 2 medium, I used Granny Smith)
1/4 cup lemon juice
4 cups granulated sugar
6 (8 oz) half pint glass preserving jars with lids and bands.
Optional ingredients:
1/2 cup tequila
1/2 cup orange-flavored liqueur
2 Tbsp strawberry schnapps
Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE strawberries, apples and lemon juice in a large, deep stainless steel saucepan ( you will need the depth for the foaming up that this recipe does, grows double in size). Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25-30 minutes. Remove from heat and test gel. If liquid breaks from spoon in a sheet or flake, it has reached the gel stage. If get stage has been reached, stir in tequila, orange-flavored liqueur and strawberry schnapps, if using. Return to medium-high heat and bring to a boil, stirring constantly. Boil hard, stirring constantly, for 5 minutes. Remove from heat and skim off foam.
3. LADLE hot preserves into hot jars leaving 1/4 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS jars in a boiling water caner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
When sealed these preserves will last for 1 yr from date of making. Enjoy!
Below is a link to a chart to check for your altitude and boiling times for processing jars.
http://www.freshpreserving.com/guides/AltitudeCharts.pdf
Sunday, September 25, 2011
Salsa
Now salsa is one of my favorite foods so it is hard for me to like just all types. I chose to make some salsa this last week that did not include sugar. I was going for the healthier side of this wonderful food. The sizes that you cut/chop your fruits and veggies in are totally up to you and I have made it with large chunks and with very small dices. Both are great for different applications. You could also puree the entire thing if you want a more fluid like salsa.
This recipe makes about 6 (16 oz) pints or 12 (8 oz) half pints.
Traditional salsa with a kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.
You will need:
10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions ( 6-8 medium)
2 1/2 chopped seeded chili peppers, such as hot banana, Hungarian wax, Serrano or jalapeno (about 13 medium)
1 1/4 cups cider vinegar (I used apple for more flavor)
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. LADLE hot salsa into hot jars, leaving 1/2 inch head space. remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water caner for 15 minutes, adjusting for altitude. remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
When sealed this salsa is good for 1 yr from the date of making. Enjoy!
This link will take you to a site to calculate the time for your altitude.
http://www.freshpreserving.com/guides/AltitudeCharts.pdf
This recipe makes about 6 (16 oz) pints or 12 (8 oz) half pints.
Traditional salsa with a kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.
You will need:
10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions ( 6-8 medium)
2 1/2 chopped seeded chili peppers, such as hot banana, Hungarian wax, Serrano or jalapeno (about 13 medium)
1 1/4 cups cider vinegar (I used apple for more flavor)
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. LADLE hot salsa into hot jars, leaving 1/2 inch head space. remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water caner for 15 minutes, adjusting for altitude. remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
When sealed this salsa is good for 1 yr from the date of making. Enjoy!
This link will take you to a site to calculate the time for your altitude.
http://www.freshpreserving.com/guides/AltitudeCharts.pdf
Thursday, August 11, 2011
Focaccia
One of my favorite breads. Also great with dried herbs sprinkled on top before baking.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Ingredients
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
Directions
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Campanelle Pasta Salad
I've made this once and found it a very refreshing change to the usual salads you can find in the deli case at the store. ENJOY!
Ingredients:
1 lb Campanelle Pasta (or bow ties work well too)
1/2 cup Olive Oil
1 small Red Onion, chopped
2 Garlic Cloves, minced
1 (6-oz) can Italian Tuna in Oil, drained
2 cups Cherry Tomatoes, halved
8 oz Frozen Artichoke Hearts, thawed and quartered
2 Tbsp Capers, rinsed and drained
2 Tbsp Chopped Fresh Thyme
1/4 cup Chopped Fresh Flat-Leaf Parsley
Salt and freshly ground Black Pepper
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Drain, reserving about 1 cup of the pasta water.
2. In a 14-inch skillet, heat 1/4 cup of the oil over medium high heat. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 minutes.
3. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.
Ingredients:
1 lb Campanelle Pasta (or bow ties work well too)
1/2 cup Olive Oil
1 small Red Onion, chopped
2 Garlic Cloves, minced
1 (6-oz) can Italian Tuna in Oil, drained
2 cups Cherry Tomatoes, halved
8 oz Frozen Artichoke Hearts, thawed and quartered
2 Tbsp Capers, rinsed and drained
2 Tbsp Chopped Fresh Thyme
1/4 cup Chopped Fresh Flat-Leaf Parsley
Salt and freshly ground Black Pepper
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Drain, reserving about 1 cup of the pasta water.
2. In a 14-inch skillet, heat 1/4 cup of the oil over medium high heat. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 minutes.
3. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.
Panna Cotta with Fresh Berries
I made this for the first time last night and though it takes what I consider awhile to set up in the fridge the flavor is well worth the wait. A success!
Ingredients
- 1 cup whole milk
- 1 tablespoon unflavored powdered gelatin
- 3 cups whipping cream
- 1/3 cup honey
- 1 tablespoon sugar
- Pinch salt
- 2 cups assorted fresh berries
Directions
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve. Saturday, August 6, 2011
Zabaglione
Made this for the first time tonight and it definitely needs some fruit or something naturally sweet to go along with it. But over all a total success.
Really easy to make however this recipe is only enough for 2 people so adjust the recipe as needed to fit your own needs.
Ingredients
4 Egg Yolks
4 teaspoons Sugar
4 tablespoons Marsala
Directions
Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.
Serve warm.
Really easy to make however this recipe is only enough for 2 people so adjust the recipe as needed to fit your own needs.
Ingredients
4 Egg Yolks
4 teaspoons Sugar
4 tablespoons Marsala
Directions
Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.
Serve warm.
Friday, August 5, 2011
Sour Dough Cookies with Chocolate Drizzle/Dip
These are arguably one of the easiest cookies to make and a personal favorite of mine and my families. Great when you need a last minute treat for a kids drink stand or bake sale.
Ingredients:
3/4 lb Unsalted Butter
1 cup Sugar
1 teaspoon Vanilla Extract
3 1/2 cups All-Purpose Flour
1/4 teaspoon Salt
6-7 oz White or Semi-Sweet Chocolate (optional)
Mix the butter and sugar till just combined, then add vanilla. In a medium bowl, sift together the flour and salt, then add to the butter and sugar mixture. Mix till the dough starts to come together then dump onto surface dusted with flour and shape into a disk. Wrap in plastic wrap and chill for 30-45 min.
Roll the dough or cut into small shapes and place on parchment paper on cookie/baking sheet and bake for 10-15 min at 350 degrees (depends on oven calibration). Cool and drizzle with or dunk cookies into tempered chocolate.
Ingredients:
3/4 lb Unsalted Butter
1 cup Sugar
1 teaspoon Vanilla Extract
3 1/2 cups All-Purpose Flour
1/4 teaspoon Salt
6-7 oz White or Semi-Sweet Chocolate (optional)
Mix the butter and sugar till just combined, then add vanilla. In a medium bowl, sift together the flour and salt, then add to the butter and sugar mixture. Mix till the dough starts to come together then dump onto surface dusted with flour and shape into a disk. Wrap in plastic wrap and chill for 30-45 min.
Roll the dough or cut into small shapes and place on parchment paper on cookie/baking sheet and bake for 10-15 min at 350 degrees (depends on oven calibration). Cool and drizzle with or dunk cookies into tempered chocolate.
Subscribe to:
Posts (Atom)