A Life in Food
Loquat jam is sweet and tart, slightly floral and absolutely delicious. Loquats are more commonly referred to as “Japanese plum” and they are high in pectin, which makes them ideal for jams.
Three months after I moved to Florida, I went to visit my aunt and uncle who live here part of the year. My Aunt Ramona made loquat jam and asked if I would like to try it. Of course I replied with a resounding “YES”, as I am never one to refuse food.
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Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.
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Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
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I met Rebecca Lindamood a few years ago at a food blog conference in Orlando. One day, we were talking about trading goods with each other (local food for local food). A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep. I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect. I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list. Think of the juiciest, “grapiest”, most luscious grape you’ve ever had. Now multiply that by 10. That’s Rebecca’s grape pie filling.
When there was talk of this book happening, I was beyond thrilled for my friend. Her food is amazing and creative. It is beautiful and yet, practical. As a former cook and Mom of 5 boys, she knows a thing or two about feeding people. I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning. I’ve made chutneys and jams, pie fillings and pickles, chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it. Here’s where Rebecca saves the day: there is a corresponding recipe for all of the things you’ve just canned!!! I can’t even begin to explain my excitement about that!
After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it! -Rebecca Lindamood
If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion. Or just because it’s Tuesday. I can’t recommend it enough. It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well. The recipes are unique and so varied! Everything from the aforementioned grape pie filling to cardamom extract. Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce! Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later! The entire book is like this!!! Can you tell how much I love that? It’s brilliant!
My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures. This book has me on my way to achieving that dream. Thank you Rebecca, for reintroducing me to my love of canning.
Here is an affiliate link to Amazon to make getting your book even easier!
Happy Canning!
I was spending my birthday weekend in the Clearwater area and it just so happened to coincide with the Strawberry Festival in Plant City. I was ecstatic because I happen to know that A LOT of strawberries come out of that area and are shipped all over the east coast.
When I was still cheffing (yes, that’s now a verb) in NYC, all of the strawberry flats were from Plant City so I knew there were good berries to be had. Slathered in sunscreen for a day of walking around in the blistering sunshine, we got in the car and drove an hour to have our fill of strawberry everything… or so we thought.
Perhaps it was my own fault, I envisioned strawberry pies, strawberry jams & jellies, strawberry malts, strawberry pastries, strawberries in every way imaginable and I was practically frothing at the mouth in anticipation. I was looking forward to the creativity of locals, presenting strawberries in ways I had never thought of, I was so ready to have my mind and taste buds blown! One would assume if it’s a “Strawberry Festival”, that’s exactly what you’d find, no? The short answer: no.
There were 2 places to get strawberry shortcake, each with a line at least 100 deep and a handful of other booths were strawberry items could be purchased. It was quite a let down, but there is a BIG silver lining!
Local farms were set up in tents, like a farmer’s market, along the streets leading into the festival. I scored an entire flat (that’s about 12 pounds) of the most gorgeous, bright ruby red strawberries you’ve ever laid your eyes on for… wait for it…. seven dollars! Seven. Dollars. I was over the moon! I happily lugged that box all the way back to the car. I also had a glazed doughnut roughly the size of a baby’s head fresh from the oil, so it wasn’t a total loss 😉
Would I go to that festival again? Probably not. Would I drive the hour to buy 12 pounds of perfect strawberries for $7.00? You bet.
Let me say that I think we should appreciate our Mom’s on more than just one day a year… It is an incredibly important job that is sometimes thankless. Through terrible two’s and rebellious teenage years, through laughter and tears, joy and fear… you are there for it all.
So, to every Mom out there: Happy Mother’s Day today and everyday for all that you do!
Now that I’ve earned my birthday and Christmas presents for next year, let’s get to it.
This weekend is Mother’s Day and the Internet, food magazines, morning shows, cooking shows, even the evening news is filling the space between our ears with recipes to make for Mom…
Most of them even look really good! But here’s the problem: MOM isn’t the one making them! (I hope)!
More than a few of the recipes featured have ingredient lists long enough to make even the average home cook sweat under the collar, much less someone who rarely ventures into that mystical space from where food magically appears.
Some of you out there are lucky enough to live with people who actually know: A. where the kitchen is located in your home and 2) how to find things in this mysterious room. Then, there are those of you who live with people that open the fridge door, stand there staring at it’s insides and then ask you “what is there to eat?”.
Well, even THOSE people can handle this recipe.
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Sometimes it’s as if people are dropped into your life out of the blue. This is the story of one such person. I was lucky enough to have made a connection with another food blogger and Pastry Chef. We “met” through Facebook & Twitter. Like many other food bloggers, we are on each others pages. We offer support, ask questions and weigh in on life-altering discussions about butter and how best to photograph one’s creations.
During the course of a few months, we discovered how very much alike we are… although she is definitely the nicer one. She has become my “Sissy” and this happened the day I met her in person….
A tartine is an open faced sandwich. This is not just any sandwich. The ingredients are usually a little fancier than your average PB&J. Tartines are topped with beautiful components and always something spreadable, making them perfect for lovely picnics with someone special.
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It’s been awhile since I’ve had dessert and with the holidays right around the corner, that streak will be coming to a screeching halt.
Making a dessert like this is generally not too time-consuming which is a game-changer during the holidays when we are all pressed for time and running on empty.
This particular trifle comes together fairly quickly since there is no cooking to speak of, just a bit of manual labor and even that is minimal.
Trifles are a bit like window shopping… because they are usually served in a clear vessel, you can take a look at what you are getting before you decide to plunge in.
They are lovely with all of their layers and I like doing these individually so everyone gets a beautiful dessert all to themselves. (and the fact that I don’t own a proper trifle dish has something to do with that decision as well…)
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I LOVE figs and lucky for me I live in a predominantly Italian neighborhood where fig trees are the preferred lawn ornament. Now is the time when the branches are heavy with fruit, hanging low enough that plucking them from the tree does not prove to be very difficult.
(and don’t think I haven’t contemplated enlisting my friends for a little late-night recon mission to “obtain” said fruit)
Figs are in season from late summer through early fall, so if you happen upon them at the farmer’s market or the grocery store, get them while you still can.
I had never made fig jam before but I figured since I love the fruit, the jam would be a sure hit (it was) and with this recipe, canning season for me comes to a close.
While this is a sweet jam, it can be used as a base for other add-ins… caramelized red onions or bacon for example. This can be turned into a topping for crostini with a little fresh goat cheese or perhaps on a half bagel, with some crispy crumbled bacon and then topped with a fried egg for breakfast? (just brain-storming here…)
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