Oh my goodness. This was amazing.
We were stuck inside on what appears to be the only day of rain this summer, and I had the itch to play in the kitchen. I canned and baked my heart out. It was time for a cake. I'm enjoying Voracious so much that I have renewed it twice and am anxiously awaiting its release in paperback next month. This recipe was inspired by Middlesex by Jeffrey Eugenides, which I both read and enjoyed. The recipe is very easy to put together, and the most time consuming part was greasing and lining the springform pan.
You need:
1 1/2 c. plain, full-fat Greek yogurt
2/3 c. olive oil
3 large eggs
1 1/4 c. sugar
3/4 tsp. vanilla extract
juice and zest of an orange
2 1/2 c. flour
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
Preheat the oven to 350 degrees. Grease a 9-in springform pan, line the bottom with parchment, and grease the parchment. In a large bowl, whisk together the first six ingredients. In a separate bowl, whisk together the remaining ingredients. Add the dry ingredients to the wet ingredient, mixing until smooth. Pour into a prepared pan. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before serving.
Saturday, July 30, 2016
Fruit Jam
This recipe works for all berry and cherry jams. It's amazing. Most importantly, it uses Pomona's Universal Pectin, which is the most incredible pectin product available, because it uses calcium rather than sugar as it's catalyst, requiring a quarter of the sugar in most recipes and still producing a deliciously sweet jam. This recipe makes 4-5 half pints of jam.
You need:
1 box Pomona's Universal Pectin
4 c. mashed fruit (approximately 2 quarts)
1/4 c. lemon or lime juice
3/4 c. to 2 c. sugar (to your taste)
2 tsp. calcium water (from Pomona's box)
2 tsp. pectin (from Pomona's box)
Prepare your calcium water by combining 1/2 tsp. calcium powder (the small packet) with 1/2 c. water in a small, clean jar with a lid. Shake well and store extra in the refrigerator for future use.
Wash fruit and remove stems. If using cherries, be sure to pit. If using strawberries, halve or quarter, depending upon size. Mash the fruit. Measure to four cups. Add calcium water and lemon juice to the mashed fruit. Mix well. Measure sugar in a bowl. Thoroughly mix pectin powder into the sugar. Set aside. Bring the fruit mixture to a full boil in a non-reactive saucepan. Add pectin-sugar mixture and stir vigorously for one to two minutes to dissolve the pectin. Bring the jam back to boil. Once it returns to a boil, turn off the heat. Use the boiling-water canning method. Process for ten minutes.
You need:
1 box Pomona's Universal Pectin
4 c. mashed fruit (approximately 2 quarts)
1/4 c. lemon or lime juice
3/4 c. to 2 c. sugar (to your taste)
2 tsp. calcium water (from Pomona's box)
2 tsp. pectin (from Pomona's box)
Prepare your calcium water by combining 1/2 tsp. calcium powder (the small packet) with 1/2 c. water in a small, clean jar with a lid. Shake well and store extra in the refrigerator for future use.
Wash fruit and remove stems. If using cherries, be sure to pit. If using strawberries, halve or quarter, depending upon size. Mash the fruit. Measure to four cups. Add calcium water and lemon juice to the mashed fruit. Mix well. Measure sugar in a bowl. Thoroughly mix pectin powder into the sugar. Set aside. Bring the fruit mixture to a full boil in a non-reactive saucepan. Add pectin-sugar mixture and stir vigorously for one to two minutes to dissolve the pectin. Bring the jam back to boil. Once it returns to a boil, turn off the heat. Use the boiling-water canning method. Process for ten minutes.
Pickle Relish
Did you know that shelf-stable, non-organic pickle relish is loaded with artificial dyes?
I did not. Because it didn't make any sense to me. I never in a million years would have thought to look for dyes in pickle relish. Because it's vinegar and cucumbers and deliciousness. Why the dyes?
I hate artificial dyes. The way I hate when cats walk on kitchen counters. And black walnut trees.
Last year, I moved to the organic aisle for relish. But seriously, $3.99 for relish? For vinegar (which is approximately $1 a gallon) and cucumbers (which grow manically and can be purchased for pennies in July)?
Enter the next phase of canning. Relish.
Let me be clear, relish takes some prep time. This recipe requires brining and resting and boiling, all before the boiling-water method of canning. BUT, it was really tasty. So if you are someone like me who can't get enough sweet relish in the summer (and fall, winter, and spring), give it a try. This makes 4-5 half-pint jars.
You need:
2 lbs. cucumbers, peeled, seeded, and diced
1 lb. onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 c. salt
3 c. cider vinegar
1 1/2 c. sugar
1 c. water
2 garlic cloves, minced
2 tsp. allspice
1 tsp. black peppercorns
1 tsp. celery seed
Toss the first five ingredients together in a large bowl. Set aside for two hours. Drain thoroughly. At the end of the two hours, combine the remaining ingredients in a large stockpot, and bring to a boil, stirring until the sugar is dissolved. Add the vegetables and return to a boil. Simmer for five minutes. Remove from heat. Use the boiling-water canning method to can. Process for fifteen minutes in the canner.
I did not. Because it didn't make any sense to me. I never in a million years would have thought to look for dyes in pickle relish. Because it's vinegar and cucumbers and deliciousness. Why the dyes?
I hate artificial dyes. The way I hate when cats walk on kitchen counters. And black walnut trees.
Last year, I moved to the organic aisle for relish. But seriously, $3.99 for relish? For vinegar (which is approximately $1 a gallon) and cucumbers (which grow manically and can be purchased for pennies in July)?
Enter the next phase of canning. Relish.
Let me be clear, relish takes some prep time. This recipe requires brining and resting and boiling, all before the boiling-water method of canning. BUT, it was really tasty. So if you are someone like me who can't get enough sweet relish in the summer (and fall, winter, and spring), give it a try. This makes 4-5 half-pint jars.
You need:
2 lbs. cucumbers, peeled, seeded, and diced
1 lb. onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 c. salt
3 c. cider vinegar
1 1/2 c. sugar
1 c. water
2 garlic cloves, minced
2 tsp. allspice
1 tsp. black peppercorns
1 tsp. celery seed
Toss the first five ingredients together in a large bowl. Set aside for two hours. Drain thoroughly. At the end of the two hours, combine the remaining ingredients in a large stockpot, and bring to a boil, stirring until the sugar is dissolved. Add the vegetables and return to a boil. Simmer for five minutes. Remove from heat. Use the boiling-water canning method to can. Process for fifteen minutes in the canner.
The Boiling-Water Canning Method
You need:
Boiling Water canner
Jars, lids, and screw bands
Jar lifter, magnet, and wide mouth funnel
bowls
ladle, spoons, and potato mashers (when making jams)
6 qt. sauce pan
Clean jars, lids, and screw bands in hot soapy water. Rinse well and drain. Inspect jars for any cracks or chips. Heat jars by placing on the rack in the bottom of the canner. Do not overfill, as you don't want the jars clanging into one another. When using 8 oz. jars or smaller, add water to the jars and the canner until it reaches the top of the jars. When using pint jars or larger, add water to the jars and the canner until the jars are two-thirds full. Cover the canner and bring the water to a simmer over medium heat. It is not necessary to bring to a full boil, but to heat at a simmer to destroy any microorganisms.
Set the screw bands aside. They do not require heating. Place the lids in a small saucepan, cover with water and bring to a simmer. DO NOT BOIL. Keep the lids hot until ready to use.
When ready to fill jars, remove ONE JAR at a time from the simmering canner. Empty the water and ladle (using a wide mouth funnel) your product into the jars, leaving 1/4 in. of headspace between the top of the product/liquid and the lids. Wipe rims clean with a damp towel. Add the lid and screw on the band. Put the filled jar into the canner. Once all filled jars are in the canner, bring to a boil. Cover the canner and boil the time required in the recipe. Let jars rest in the canner for approximately five minutes. Remove from the water and let cool for 24 hours. Listen for the pop of perfection as the lids get sucked down and seal. Eat within one year.
Boiling Water canner
Jars, lids, and screw bands
Jar lifter, magnet, and wide mouth funnel
bowls
ladle, spoons, and potato mashers (when making jams)
6 qt. sauce pan
Clean jars, lids, and screw bands in hot soapy water. Rinse well and drain. Inspect jars for any cracks or chips. Heat jars by placing on the rack in the bottom of the canner. Do not overfill, as you don't want the jars clanging into one another. When using 8 oz. jars or smaller, add water to the jars and the canner until it reaches the top of the jars. When using pint jars or larger, add water to the jars and the canner until the jars are two-thirds full. Cover the canner and bring the water to a simmer over medium heat. It is not necessary to bring to a full boil, but to heat at a simmer to destroy any microorganisms.
Set the screw bands aside. They do not require heating. Place the lids in a small saucepan, cover with water and bring to a simmer. DO NOT BOIL. Keep the lids hot until ready to use.
When ready to fill jars, remove ONE JAR at a time from the simmering canner. Empty the water and ladle (using a wide mouth funnel) your product into the jars, leaving 1/4 in. of headspace between the top of the product/liquid and the lids. Wipe rims clean with a damp towel. Add the lid and screw on the band. Put the filled jar into the canner. Once all filled jars are in the canner, bring to a boil. Cover the canner and boil the time required in the recipe. Let jars rest in the canner for approximately five minutes. Remove from the water and let cool for 24 hours. Listen for the pop of perfection as the lids get sucked down and seal. Eat within one year.
Monday, July 11, 2016
Grilled Chicken Tabbouleh Salad
Sometimes, I can see recipes based on little more than a pile of vegetables at the bottom of my share bag. This week, my bag was filled with July wonders - tomatoes, cucumbers, scallions, and Romaine.
They spoke one thing: tabbouleh.
I love all forms of Mediterranean foods, including those from the Middle East. Tabbouleh has been a favorite since I was a little girl, and my Aunt Paula would make it for every summer party I can recall. It makes an easy side dish (no real cooking involved) or the base for a chopped salad with grilled chicken.
You need:
1/2 c. bulgar wheat
1/2 c. plain Greek yogurt
3/4 c. finely chopped fresh mint
1/4 c. lemon juice
1 small garlic clove, pressed or finely chopped
3/4 tsp. salt
pinch of cayenne pepper
1 medium cucumber, seeded and diced
1 1/2 c. cherry tomatoes, halved
4 scallions, thinly sliced
1/2 c. finely chopped parsley
3 tbsp. olive oil
1/4 tsp. black pepper
1 heart of Romaine, coarsely chopped
1 lb. chicken breast, grilled and thinly sliced
Pour 3/4 c. boiling eater over bulgar wheat in a heat proof bowl. Cover and let sit at room temperature for 20-25 minutes. Meanwhile, whisk the yogurt, 1/4 c. mint, 1 tbsp. lemon juice, garlic, 1/4 tsp. salt, and the cayenne. Cover and refrigerate.
Strain the bulgar to remove excess water. In a large bowl, mix the remaining ingredients. Add the bulgar and drizzle with dressing and the remaining mint.
They spoke one thing: tabbouleh.
I love all forms of Mediterranean foods, including those from the Middle East. Tabbouleh has been a favorite since I was a little girl, and my Aunt Paula would make it for every summer party I can recall. It makes an easy side dish (no real cooking involved) or the base for a chopped salad with grilled chicken.
You need:
1/2 c. bulgar wheat
1/2 c. plain Greek yogurt
3/4 c. finely chopped fresh mint
1/4 c. lemon juice
1 small garlic clove, pressed or finely chopped
3/4 tsp. salt
pinch of cayenne pepper
1 medium cucumber, seeded and diced
1 1/2 c. cherry tomatoes, halved
4 scallions, thinly sliced
1/2 c. finely chopped parsley
3 tbsp. olive oil
1/4 tsp. black pepper
1 heart of Romaine, coarsely chopped
1 lb. chicken breast, grilled and thinly sliced
Pour 3/4 c. boiling eater over bulgar wheat in a heat proof bowl. Cover and let sit at room temperature for 20-25 minutes. Meanwhile, whisk the yogurt, 1/4 c. mint, 1 tbsp. lemon juice, garlic, 1/4 tsp. salt, and the cayenne. Cover and refrigerate.
Strain the bulgar to remove excess water. In a large bowl, mix the remaining ingredients. Add the bulgar and drizzle with dressing and the remaining mint.
Vanilla Bean Ice Cream
My children love ice cream, and they are creative in their selections whenever we venture into an ice cream shop. I can be counted on to order the same thing each time - mint chocolate chip. But not my wee ones. They will try a new flavor each time, my little C sure to ask, "does it have peanuts? May you please wash the scoop first?"
Consequently, many of the flavors we create at home are unique concoctions that are recipes only in terms of the basic vanilla or chocolate at their base. However, because so much time was put into additions and extracts, I've always used a basic milk and cream base. With a little extra time on Saturday afternoon (a summer shower brought us inside and to dinner early), I decided to try for the first time a custard base. A plain vanilla custard base to be ready with our cherry pie on Sunday.
"Mama, this is the best thing I've ever tasted."
Try this. You will not be disappointed. An added perk? It calls for five egg yolks. My breakfast pie calls for five egg whites, which is baking at this very moment. Rather than put the time early in the morning (the kids have swim lessons and VBS this morning) to make the individual pies, I just rolled out a store bought pie crust and made it as a single pie in a tart pan. Store the whites in a sealed jar or container for no longer than a couple of days and make the pie for an easy breakfast or dinner.
Another note to keep in mind - this is not a quick recipe. Unlike a milk and cream based ice cream, which requires about five minutes of hand mixing before popping into the ice cream maker (you can have fresh ice cream about 30 minutes after you've started), this one takes significantly longer to cook, cool, and chill (overnight). Don't be afraid of it, but give yourself the time needed.
You need:
2 c. whole milk
2 c. heavy cream
1 c. granulated sugar, divided
a pinch of salt
1 whole vanilla bean, halved and scraped of seeds
5 lg. egg yolks
1.5 tsp. vanilla extract
In a medium saucepan over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixture on low speed or whisk, beat until the mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture in a slow and steady stream. In the same fashion, add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon or plastic spatula, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - this should take only a few minutes.
Pour the mixture through a fine mesh strainer and discard the vanilla pod. Bring to room temperature. Stir in the vanilla extract. Cover and refrigerate overnight. Pour into ice cream maker and mix until thickened, about 20 minutes. Store in an airtight container.
Consequently, many of the flavors we create at home are unique concoctions that are recipes only in terms of the basic vanilla or chocolate at their base. However, because so much time was put into additions and extracts, I've always used a basic milk and cream base. With a little extra time on Saturday afternoon (a summer shower brought us inside and to dinner early), I decided to try for the first time a custard base. A plain vanilla custard base to be ready with our cherry pie on Sunday.
"Mama, this is the best thing I've ever tasted."
Try this. You will not be disappointed. An added perk? It calls for five egg yolks. My breakfast pie calls for five egg whites, which is baking at this very moment. Rather than put the time early in the morning (the kids have swim lessons and VBS this morning) to make the individual pies, I just rolled out a store bought pie crust and made it as a single pie in a tart pan. Store the whites in a sealed jar or container for no longer than a couple of days and make the pie for an easy breakfast or dinner.
Another note to keep in mind - this is not a quick recipe. Unlike a milk and cream based ice cream, which requires about five minutes of hand mixing before popping into the ice cream maker (you can have fresh ice cream about 30 minutes after you've started), this one takes significantly longer to cook, cool, and chill (overnight). Don't be afraid of it, but give yourself the time needed.
You need:
2 c. whole milk
2 c. heavy cream
1 c. granulated sugar, divided
a pinch of salt
1 whole vanilla bean, halved and scraped of seeds
5 lg. egg yolks
1.5 tsp. vanilla extract
In a medium saucepan over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixture on low speed or whisk, beat until the mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture in a slow and steady stream. In the same fashion, add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon or plastic spatula, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - this should take only a few minutes.
Pour the mixture through a fine mesh strainer and discard the vanilla pod. Bring to room temperature. Stir in the vanilla extract. Cover and refrigerate overnight. Pour into ice cream maker and mix until thickened, about 20 minutes. Store in an airtight container.
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