Showing posts with label #jam. Show all posts
Showing posts with label #jam. Show all posts

Sunday, May 11, 2025

Jalapeno Pecan Cream Cheese, Roatan Recap, and the Weekly Menu #SundayFunday

This simple appetizer is easy to make with ingredients you can stock in your pantry to have on hand.  Perfect for unexpected guests pop in or you get the munchies while watching a movie.


The Sunday Funday Bloggers are sharing Cheese Ball Recipes today......

Saturday, September 7, 2024

The Long Way Home, Blueberry Ginger Crepes, and the Weekly Menu

 The Long Way Home is the 10th novel in the Three Pine Series to which I am, apparently, addicted.  I can't seem to take a break between these novels, anxious as I am to see what lies in store for Chief Inspector Gamache and the residents of Three Pines.

The Long Way Home

Monday, December 4, 2023

Yuletide Bliss Pinwheel Cookies #ChristmasCookieWeek

These fun little pinwheel cookies will surely be a hit this Christmas Season.  Cream Cheese cookies with a dollop of jam in a whimsical form.

Yuletide Bliss PInwheel Cookies

It's time for Christmas Cookies Week......

Saturday, August 26, 2023

Farm Life: Green Tomato Jam, Birthday Celebrations, The Weekly Menu

 I recently put out a call to my neighbors for some green tomatoes so that I could make some Green Tomato Relish.  I was gifted over 15 lbs of green tomatoes.  I only needed 7 lbs for the relish so I decided to use some of the rest making this Green Tomato Jam.

Green Tomato Jam on a bagel

Monday, July 31, 2023

Blueberry Basil Jam Muffins #MuffinMonday

This is the final day of National Blueberry Month so I pulled out a jar of Blueberry Basil Jam and made some muffins!!

Blueberry Basil Muffins

It's time for Muffin Monday.......

Tuesday, April 25, 2023

Spring Berry Gelato #LitHappens

Creamy, delicious gelato made with blueberries, blackberries and strawberries is the perfect spring treat as the weather starts to warm.

Spring Berry Gelato

I was inspired to make this Gelato while reading Eat Pray Love by Elizabeth Gilbert.

Thursday, May 19, 2022

Jelly Donut Bundt Cake #BundtBakers

This jelly donut bundt cake is super easy to make starting with a boxed cake mix and was a huge hit with the family celebrating Frank's birthday.

birthday cake

It's time for the Bundt Bakers..........

Thursday, December 16, 2021

Magical Ingredients Honey Cake #BundtBakers

 Light cake soaked with honey and topped with a peach jam and honey glaze.  This cake is a beautiful centerpiece for your brunch table.

Honey Cake

Welcome to the December edition of Bundt Bakers.......

Wednesday, August 11, 2021

Tart Cherry Preserves #FoodieExtravaganza

Every year our daughter picks all the tart cherries off of her tree and gifts them to family and friends.  She doesn't keep any for herself but she does get back tenfold in gifts back using the cherries.   This year I turned them into preserves.

Tart Cherry Preserves

I have invited the Festive Foodies to join me in Preserving Summer's Bounty........

Saturday, April 3, 2021

Honeysuckle Tangerine Marmalade #CooktheBooks

Sweet tangerines and a citrusy lemon combine with honeysuckle tea to make a marvelous marmalade.  I made enough to give as a little gift to our guests for Easter dinner this year.  A wonderful taste of spring in a jar.

Honeysuckle Tangerine Marmalade

I was inspired to make this marmalade after reading the Cook the Books selection for this period.....

Saturday, February 27, 2021

Jammy Dodgers #lithappens

Delicious butter cookies filled with jam are a popular treat in the United Kingdom.  After making this recipe I can see why.

Jammy Dodgers

I was inspired to make these cookies after reading PS I Love You.......

Thursday, April 11, 2019

Strawberry Rhubarb Jam #ImprovCookingChallenge

Celebrate Spring by making this small batch Strawberry Rhubarb jam that will be perfect to serve at your Easter or Mother's Day Brunch.


We are sharing Strawberry/Rhubarb recipes today with the crew from Improv Cooking Challenge.

Thursday, November 8, 2018

Cranberry Jam with Bacon and Onions #CranberryWeek #ImprovCookingChallenge

This jam made with fresh cranberries, smoky bacon and sweet onions is the perfect topping for roasted meats.  It is also delicious paired with cheese on a baguette or as a topping on your leftover turkey sandwiches.


Join me as I share my third Cranberry Week recipe combined with our Improv Cooking Challenge.....

Friday, August 24, 2018

Sourdough with Goat Cheese and Fig Jam #CooktheBooks

One of my favorite clubs to which I belong is our Cook the Books club.  No, we are not a bunch of CPA's that work for the Mafia.  We are a bunch of bloggers that love to read and love to cook.

Sourdough

Please join us this round as we read, review and create a recipe inspired by Sourdough by Robin Sloan.

Monday, July 9, 2018

Instant Pot Lemon Blueberry Cheesecake #BakingBloggers

This delicious cheesecake is creamy, rich and delicious.  It is flavored with a Lemon Blueberry Jam and cooked using an Instant Pot.


Purple Haze Jam Ice Cream #IceCreamSocial


This super simple, three ingredient homemade ice cream is fun and easy to make.  Grab your favorite toddler and make some summertime memories...…


July is National Ice Cream Month and we are having an Ice Cream Social...…

Thursday, August 24, 2017

Lemon Shred inspired by The Practice House #FoodiesRead

The Practice House was one of the deals of the week offered by Kindle.  I find that I normally enjoy the selections they make and this time was no exception.

The Practice House by [McNeal, Laura]

It is the story of  Aldine McKenna from Australia.  It begins in 1929 when Aldine comes to America seeking to find a husband and make a life for herself. 

Aldine answers an ad for a teacher in a one room school house in rural Kansas.  Aldine arrives expecting this place to be like New York, the only other location she has been in the United States.
She finds herself in the middle of the great drought.  Funds have dried up and the school has no money with which to pay or house her.  Having no money herself and too proud to ask her family for help, she finds refuge at the home of Ansel Price, the man who placed the ad.  

The Price family are dirt poor themselves and a family divided.  His wife and eldest daughter hate the farm living and wish to move to California to be with the wife's family, who are successful and wealthy. The middle and youngest child, love the farm and can't begin to imagine ever leaving their father's childhood home and his dream of making the farm successful again.

Aldine finds herself thrust into the middle of all this drama.  She is met with cautious kindness that turns into disdain by some of the family and deep love by others.  It is the story of love, sacrifice and humanness.  

There is a lot of food in this novel.  Mrs. Price is a wonderful cook, even in rural Kansas where food is scarce and much of the time is spent daydreaming about the foods they used to eat and enjoy.  The family does end up moving to California where Mrs. Price opens a restaurant.

I didn't make any of Mrs. Price's wonderful dishes.  I was touched by the longing that Aldine had for a taste of home, specifically lemon shred.


I had to look up lemon shred to find that it is a lemon marmalade popular in the UK and founded in 1864 by James Robertson.  I found this recipe for Lemon Shred at Canadian Living website.

Foodies Read is a great group ran by Heather of Based on a True Story.  The members love to cook and love to read.  Nearly every book you read can inspire some kind of dish. When it does, we create and share that recipe on the monthly linkup.  You will find a lot of great books even if you don't want to cook and lots of great recipes even if you don't want to read.  If, like us, you love doing both then please don't hesitate to join us.
This marmalade is easy to make, looks gorgeous and tastes amazing. I zested my lemons rather than peeling and thinly slicing the rind.  This was a mistake as mine looks more like jelly and doesn't have the shreds for which this dish is named.  I will rectify this when I make the next batch and there will be a next batch. I will make it and get a headstart  on my handcrafted gifts for the upcoming holiday season.


Scrub your lemons and cut off both ends.  Thinly peel the rind, leaving the white pith, and cut into thin slices.  This is where I messed up by using a zester.  All of my rind just disintegrated into the jelly. Juice the lemons, reserving all pieces including the seeds. 


Wrap the squeezed lemon and seeds in a double thickness of cheesecloth and tie shut with kitchen twine.  Place the lemon juice and rind into a large dutch oven along with the cheesecloth and bring to a simmer.  Cook, occasionally stirring and pressing on the cheesecloth, until the rinds are mushy, about one hour.  This releases pectin into the liquid.

Remove the bag and allow to cool.  Once cool squeeze any liquid from the bag into the dutch oven. You should have 4 cups of liquid.  If too little add water to make 4 cups in too much boil until reduced to 4 cups.


Add 4 cups of sugar to the liquid in the dutch oven.  Cook and stir over high heat until sugar is dissolved and the mixture is boiling. Continue to cook and stir until mixture thickens, about 10 minutes. Pour into sterilized jars, seal and process for 10 minutes using the water bath method.  


Lemon Shred 
adapted from Canadian Living

5 large lemons
4 c. sugar
5 cups water

Scrub lemons and trim off the stem and blossom ends.  Peel off the rind, leaving the white pith.  Cut rind into thin strips and set aside.

Juice the lemons over a strainer into a large pot or dutch oven, retaining the seed and the squeezed lemons.

Add the reserved rind to the pan with the juices.  Place the squeezed lemons and seeds onto a 15" square of double thickness cheesecloth.  Gather together the ends in the middle and tie it shut.  Add to the juice in the pan along with 4 cups of water.  

Bring to a simmer and cook, stirring and pressing on the lemons occasionally, for about 1 hour.  The lemons and rinds will soften and be mushy.  Remove the bag and let cool, then squeeze juice from the bag back into the pan.

You should have 4 cups of juice, add water or boil to reduce as necessary.  Add sugar to the mixture and bring to a rolling boil.  Cook and stir for about 10 minutes, until free of foam and thickened. Pour into sterilized jars, seal and process in a water bath for 10 minutes. Print Recipe


Thursday, April 6, 2017

The Nightingale inspired Macarons #FilltheCookieJar #FoodiesRead

I just finished reading The Nightingale, a historical fiction set during the takeover of France by Germany prior to WWII.  It is the story of two sisters who are so very different and yet so very the same.  They reminded me of my relationship with my sister.  We love each other more than life itself and we agree on very little.

Before I go any further I want to just let you know that I waffled back and forth about this post and whether I should publish it.  It goes against my grain to speak out publicly against POTUS but it is exactly for this reason, my discomfort, that I am speaking my mind in this post.

I am not looking for a debate on this matter. This is my blog where I come to write about my life and my feelings.  I don't feel the need to apologize now, or ever, for what I post on my blog.  My readers are free to agree with me or not.  We are all entitled to our own opinions.  May God's peace surround us all.

Image result for the nightingale

This story was a very hard read for me.  Not because of the writing, which is excellent and not because it didn't hook me fast and hard and keep my attention, because it did.  This story was hard for me because of how I perceive what is happening in this Country, politically, as history just repeating itself.  This is something my sister and I see very differently as did Vianne and Isabelle.  It is also something at which I am at odds with many of my friends.  

I read in horror as France blindly allowed their President to barter a deal with Hitler saying he was doing what was best for his country.  I cringed as the French turned a blind eye to their fellow countrymen.  People who had been born and raised in France, people who had fought and died for France being persecuted for nothing more than the religion to which they were born and chose or chose not to practice.  I wept as German soldiers took risks to protect the innocent while keeping themselves and their families out of the line of fire and I raged at those soldiers and those in authority of each country who felt that they were better than others because of the station they held or the religion they professed.  

I was physically sick to my stomach when I compared what was happening now to what happened then and I truly wonder if one day, my writing these words could result in me and my family being executed for daring to speak against our Government.  

Food was a huge part of this story.  Mostly because of the lack of food for some while others had so much more than they could possibly use and chose to give the scraps to animals before sharing it with their fellow human beings.  I sit here stunned that our Government is proposing to cut funds that feed our elderly and our children as we pay millions of dollars for one child from one family to live outside of the White House so that he can attend his private school instead of the private school in Washington DC. I feel the hairs stand up on the back of my neck screaming "danger, danger".  

Please, don't get me wrong.  I love my country. There is nowhere else in the world I would rather live. However, we must remember that the French felt the same way about their country, as did the Germans, Poles and Russians.  Many Germans were blinded by that love and could not see the true picture while the others quickly learned to protect themselves and those they loved by staying silent.

I am proud of the fact that our great country fought against the tyranny in Europe but that does not mean that our Government is exempt from making the same mistakes.  Russia, too, fought against Germany in WWII and I certainly wouldn't want to live in Russia.

The book ended, as did the war with people picking up their lives and continuing to live.  Life got better and people went about their business brushing the tragedies, deaths and atrocities under the rug to be hidden and never spoken of.  Be this due to the pain of remembering or the shame of remembering I guess depended on the person.


Back to the family in the novel. The sister who survives is now very elderly and lives in this great USofA and is summoned back to be honored for her, her sister's and  their father's part in the rescue of Jewish people and American soldiers who would otherwise have been taken prisoner.  This sister returns to France, accompanied, by her son who knew nothing of his family's involvement during this historic period. While walking down the streets of France together, she takes her son into a bakery and orders him a Macaron.  It is his first bite of France and the story his mother has to tell.



This scene, with mother sharing history with son, in the form of food resonated with me.  I decided to share some Macarons with my blogging community, my readers.


This recipe came from a publication distributed by my local grocer, Kroger.  I followed the recipe for the cookie exactly but chose to tint mine purple for Easter as this is the theme for this month's Fill the Cookie Jar.  I filled mine with a blueberry/lemon jam that our son made for us.  You can use any jam, lemon curd, caramel or chocolate ganache in the filling...whatever floats your boat.


I am linking this post to Fill the Cookie Jar and Foodies Read 2017.  You will find links to the other FTCJ recipes below mine.


Blueberry/Lemon Macarons
adapted from Kroger

1/2 c. almond flour
3/4 c. powdered sugar
2 egg whites, room temperature
1-2 drops lilac food coloring
2 T. caster sugar
Blueberry/Lemon Jam (or your favorite filling)

Sift together the almond flour and the powdered sugar.  Set aside.

Place egg whites in large bowl of stand mixer fitted with whisk attachment.  Beat on medium speed until foamy.  Add the food coloring and continue mixing until egg whites are tinted.  With the mixer still on medium speed gradually add the caster sugar and beat until glossy and holding peaks.  Do not increase speed on mixer, be patient, it takes a little time.

Sift the flour/sugar mixture over the top of the egg whites and gently fold in.  Scoop the mixture into a large pastry bag fitted with 1/2" round tip.  Pipe 1 1/2" rounds onto two large baking sheets covered with parchment paper.  Set aside and let rest at room temperature for at least 30 minutes and up to 3 hours.

Place in a preheated 300* oven and bake for 10-12 minutes or until the tops don't feel sticky to the touch.  Cool on baking sheets set onto wire racks.

When completely cool, spread a thin layer of jam on the bottom of a shell and top with a second shell.  Repeat with remaining shells.

These cookies are best refrigerated overnight before serving and can be refrigerated up to 3 days. Print Recipe

Let's Fill the Cookie Jar!