Strawberry Jam Two Ways

It's that time of year again folks. And by that I mean a whole other season of canning! Sometimes our friend's will ask Aaron why I'm MIA and he simply replies, "he's canning and jamming." Eye rolls ensue! It has now become a running joke. There are so many jams and things to be pickled in the summer months, how can I help it? Aaron is conveniently away when I do the majority of canning (I don't like to hear complaints of the house being too hot, so I plan my jamming sessions when he's not around). Funny how I hear nothing but praise come fall and winter...

Strawberry jam is a great way to use up the plethora of strawberries the summer months provide. Last year I made a strawberry rhubarb and traditional strawberry jam. This year I've branched out a bit and made two new strawberry jams: strawberry balsamic and strawberry vanilla. Both are a slight twist on traditional strawberry jam, each giving me trouble as to which one I like more. Luckily we have both! 

I was delighted to find that strawberry balsamic jam is sweet and surprisingly sophisticated. The balsamic provides a depth of flavor that you just don't find in ordinary jam. It also gives the jam a deep dark hue. 

In my opinion, anything with vanilla just tastes better. So is the case with strawberry vanilla jam. The strawberries are allowed to macerate with the vanilla seeds and beans for a number of days before cooking. The result is sweet and flavorful, with that little extra spice provided by the vanilla. This particular jam is a small batch recipe. Since we have limited space in our NYC apartment, small batches of preserves allows us to have a greater variety of jams, in smaller quantities. I know by the end of summer our closet will be filled will jars of all shapes and sizes, so I'm trying to be realistic and plan accordingly. A small batch of strawberry jam also reduces the cooking time considerably, saving time and resulting in a fresher, less "cooked" tasting jam. 

STRAWBERRY BALSAMIC JAM

Recipe courtesy Eugenia Bone, Well Preserved 

Ingredients:

8 cups sliced washed & hulled strawberries (about 3 lbs. strawberries), lightly mashed 

5 cups sugar

½ tsp. butter (optional)

5 tbsp. balsamic vinegar

Start by placing a small plate in the freezer to test the jam later on.

Add the strawberries to a large Dutch oven or heavy bottomed pot and bring to a boil. Once boiling, add the sugar and stir until dissolved (scrape the bottom of the pot to keep the sugar from burning). Continue boiling the strawberries and sugar and add the butter (the butter helps to keep foaming to a minimum). Scrap off any foam and discard. Reduce the heat to medium low and gently boil the jam for about 40 minutes, or until a thermometer reads 220 degrees F, indicating that the jam has jelled properly. You can also test that the jam has jelled properly by removing the pot from the heat and retrieving the plate from the freezer. Place a dollop of jam on the plate. Return it to the freezer for a minute or two. Remove the plate from the freezer again and run your finger through the jam. If it wrinkles slightly and has begun to jell, it's done (if it has not jelled properly, return the pot to the heat and continue checking every few minutes in the same manner). Remove the pot from heat and stir in the balsamic vinegar.

Fill clean, sterilized jars with jam, leaving ¼ to ½-inch headspace. Wipe rims and apply lids and rings. Process in a boiling water bath canner for 10 minutes (for 4 oz. jelly jars or 8 oz. half pint jars) or 15 minutes (for 16 oz. pint jars). Turn off heat and let jars sit in canner for 3 to 5 minutes before removing. Allow jars to rest on a dishtowel undisturbed for 6 to 8 hours or overnight. Check seals and store in a cool dark place for up to a year. If any jars did not seal properly, place them in the fridge and use first. For more information, see my step-by-step guide to canning here.

Yield: 4 to 5 cups

SMALL BATCH STRAWBERRY VANILLA JAM

Adapted from Marisa McClellan, from her blog, Food in Jars 

Ingredients:

4 cups washed & hulled and roughly chopped strawberries (about 1½ lbs.) 

2 cups sugar, divided

2 vanilla beans, split lengthwise and scraped

½ tsp. butter (optional)

2 tsp. freshly squeezed lemon juice

In a large bowl, combine the strawberries with 1 cup of sugar and the vanilla beans and seeds. Allow the berries to macerate for at least 2 to 3 hours or up to 72 hours.

When ready to make the jam, place a small plate in the freezer to test the jam later on. 

Remove the bean pods from the strawberries and discard. Pour the macerated strawberries into a heavy-duty 6-quart saucepan and add the remaining 1 cup of sugar. Bring to a boil over medium-high heat. Once boiling, add the butter (the butter helps keep foaming to a minimum). Scrape of any foam and discard. Reduce heat and simmer until the jam reaches 220 degrees F, about 20 minutes, stirring often. During the last five minutes of cooking add the lemon juice and stir. Remove jam from heat. You can test that the jam has jelled properly by removing the pot from the heat and retrieving the plate from the freezer. Place a dollop of jam on the plate. Return it to the freezer for a minute or two. Remove the plate from the freezer again and run your finger through the jam. If it wrinkles slightly and has begun to jell, it's done (if it has not jelled properly, return the pot to the heat and continue checking every few minutes in the same manner).

Fill clean, sterilized jars with jam, leaving ¼ to ½-inch headspace. Wipe rims and apply lids and rings. Process in a boiling water bath canner for 10 minutes (for 4 oz. jelly jars or 8 oz. half pint jars). Turn off heat and let jars sit in canner for 3 to 5 minutes before removing. Allow jars to rest on a dishtowel undisturbed for 6 to 8 hours or overnight. Check seals and store in a cool dark place for up to a year. If any jars did not seal properly, place them in the fridge and use first. For more information, see my step-by-step guide to canning here.

Yield: 2 to 3 cups

Rocket Party Favors

These fun and festive homemade paper rockets make great use of cardboard toilet paper rolls. I've already expressed my love for the 4th of July and New England in my previous post. This year, I made some cinnamon red hots to stuff inside these patriotic rockets. You could fill them will all sorts of goodies, but I thought firery hot candies were a nice choice. 

I made these as a host and hostess gift, but there's no reason why they wouldn't make awesome party favors or decorations for your upcoming 4th of July gathering. Adults will love them as much as the kids! Happy Independence Day! 

Here's how to make 'em:

1. Begin by assembling everything you need: 
   • Toilet paper rolls
   • Blue card stock 
   • Thin craft paper or wrapping paper
   • Glitter pompoms
   • String
   • Glue stick
   • Hot glue gun
   • Scissors 
   • A pencil for tracing
2. Cut a piece of craft paper or wrapping paper to fit around the toilet paper roll. Using a glue stick, attach it to the toilet paper roll. 
3. Use a small bowl (about 5 1/2-inches in diameter) to trace a half-circle on the blue card stock. Cut out the half-circle and bend it in a circle to create a cone. Using a glue stick, glue the edges of the paper together to form the cone. 
4. Using a hot glue gun, attach the cone to one end of the wrapped toilet paper roll.
5. Using the same blue craft paper you used to make the cone, trace one end of the toilet paper roll and cut out the small circle.
6. Pierce a hole in the small blue circle with a pencil or pin. 
7. Cut about 5 inches of string, thread it through the hole and tie a knot on one end.
8. Using a hot glue gun, attach the pompom to the other end of the string.
9. Fill the rocket with candy and using a couple of dots of hot glue, lightly glue the blue circle to the bottom of the rocket. 
10. Use the string to pull off the bottom of the rocket when ready to open and enjoy!

Homemade Cinnamon Red Hots

Most people associate hard cinnamon candies exclusively with Christmas. I get it, cinnamon and Christmas are synonymous. But by increasing the amount of cinnamon oil, these little buggers become piping hot. So hot, they reminded me more of firecrackers and fireworks than Santa and his elves. So I asked myself, why not make them for the 4^th of July instead? Well, that’s just what I did.

For the past several years, Aaron and I have been lucky enough to be invited to our friend Caitlin’s beautiful home in Rhode Island for the 4th. It’s become a yearly pilgrimage for us and a small group of friends. In many ways, Caitlin’s parents, Annette and Ed, have become our adopted east coast parents away from home. Annette is a fabulous cook and has graciously been feeding the masses of “kids” that come her way every Independence Day. We couldn’t be more delighted or grateful.

Our fondest summer memories are of spending a few magical days along the Narragansett Bay. Watching fireworks on Ed’s boat, or eating smores at the campfire along the shore. So uniquely New England. 

This year, I thought it might be fun to bring these candies along for the 4^th, stuffed in festive paper rockets made out of recycled toilet paper rolls (post to follow). I’ve always thought of homemade candies as something special. They’re not an everyday indulgence, but one that comes about on special holidays of one kind or another. Just a small gesture to thank Annette and Ed for their friendship and hospitality over the years. Happy 4^th!

CINNAMON RED HOTS

Adapted from Country Woman Christmas, 1999

Ingredients:

Vegetable oil, for brushing

2 cups sugar (see notes below)

1 cup water

½ cup light corn syrup

1¼ to 1¾ tsp. cinnamon oil (see notes below)

½ tsp. red food coloring

Begin by lining a baking sheet with parchment paper or Silpat mat. Lightly brush with vegetable oil and set aside. Place a small piece of parchment on a plate and set aside.

In a large heavy 4-quart saucepan, combine sugar, water, and corn syrup. Bring to a boil over medium heat, stirring occasionally. Once boiling, cover and cook for 3 minutes. Uncover, increase heat to medium-high, and cook without stirring until a candy thermometer reads 310 degrees F (hard crack stage). Immediately remove from heat and stir in the cinnamon oil and food coloring, keeping your face averted as it may splatter (DO NOT inhale any fumes once you add the oil as this can cause burns). Place a small amount of the hot candy mixture on the prepared plate lined with parchment. Blow on it to cool, and once hard, give it a taste. If you prefer it hotter, add more cinnamon oil, but work quickly as you don't want the candy to set.

Very carefully pour the candy onto the prepared pan and smooth out using a spatula. Shape into a 13 x 9 inch rectangle and let rest for a minute. Using a pizza cutter or sharp knife, score the candy int0 ½-inch by ½-inch squares. Re-score as necessary until the lines are well set. Once completely cool, break the candy apart along the scored lines, using a sharp knife as necessary. Wrap in cellophane bags or individually in wax paper. Store in a cool place.

Yield: about 1 lb. 

Notes:

• Cinnamon oil can be found at specialty cooking or bake shops or online. It's usually sold by the fluid dram (approximately 3/4 tsp.). Cinnamon oil is powerful stuff, so avoid contact with eyes or bare skin. Keep out of reach from children and pets.
• Cinnamon extract is not as strong as cinnamon oil. The basic ratio for extract to oil is about 4:1. However, substituting extract in the candy will effect its taste and overall clarity. Try to seek out the oil if you can.
• I generally use organic or unbleached sugar, but to achieve crystal clear candy, I used regular white refined sugar for this recipe. 
• For easy clean up, soak the saucepan and any utensils used to dissolve the sugar. Alternatively, you can fill the saucepan with water, add your utensils and bring to a boil.

Ice Cream #4: Salted Caramel

This stuff is like crack and it has filled my heart (and stomach) with joy. The recipe comes from cookbook author Rori Trovato and was featured on The Barefoot Contessa. Initially, I made this ice cream because I wanted something to offset the sweetness of a coconut cake I had prepared for my birthday. Salted caramel ice cream was just the ticket, and as it turned out, the two were a perfect balance. 

I think making caramel often intimidates people because of cooking sugar at high temperatures. I feel a lot of people fear they're going to get burned. But cooking with hot oil is just as dangerous as cooking with hot sugar, yet this doesn't seem too scary to most cooks. If you're fearful of making caramel, this is a good first recipe to start with. Though you're not making the actual confection itself, I think it's a simpler way to learn the basics of caramel. Cooking the sugar dry in the pan without any added water is also much faster. You don't have to wait as long for the sugar to reach the right color as you would when traditionally making caramel. 

Techniques aside, I can't praise this recipe enough. The texture of this ice cream is similar to soft-serve ice cream. It's outrageously flavorful, rich, and beautifully creamy. Dare I say it's my most favorite ice cream I've made to date? I dare say it is. 

SALTED CARAMEL ICE CREAM

Recipe courtesy Rori Trovato

Ingredients:

For the ice cream base:

1 cup whole milk

4 large egg yolks

¾ cup sugar

2 cups heavy cream

For the caramel:

1¼ cups sugar (see notes below)

¾ cup heavy cream

2 tsp. good quality sea salt or fleur de sel 

1 tbsp. good quality vanilla extract (such as Nielsen-Massey)

To make the ice cream base:

Heat the milk in a saucepan over medium-low heat, but do not boil. 

Prepare an ice bath by placing a medium-sized bowl inside a larger bowl filled with ice water. Set a strainer over the smaller bowl and set aside.

In a separate mixing-bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has mostly dissolved. Gradually pour the warmed milk into the egg mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes over medium heat, stirring constantly, or until the custard thickens and coats the back of a wooden spoon. 

Strain the custard into the top bowl of the ice bath to stop the cooking process. Stir in the heavy cream until the mixture is cold (this will take a few minutes). Place a sheet of plastic wrap directly on the surface of the custard and another sheet over the bowl. Refrigerate for several hours, preferably overnight. 

To make the caramel:

Heat the sugar in a dry heavy-bottomed saucepan over medium heat, stirring with a fork to heat the sugar evenly. Once the sugar begins to melt, stop stirring and swirl the pan to ensure the sugar melts evenly. Continue cooking until the sugar reaches a dark amber color, but not too dark as it can burn (you'll know its burned if it becomes very dark and begins to smell badly. If this happens, toss the sugar, clean the pan, and start again).

Carefully add the heavy cream (avert your face because the mixture will bubble up violently) and cook, stirring until the cream is fully incorporated. Transfer to a heatproof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and whisk until chilled to room temperature (this will take a few minutes). Combine the caramel mixture with the chilled ice cream base and add the vanilla. 

Freeze in an ice cream machine according to the manufacturer's directions. Quickly transfer to quart containers and freeze for several hours to firm up before serving. 

Yield: about 1¼ quarts (5 cups) 

Notes: 

• I generally use organic or unbleached sugar, but for caramel it's easier to tell when you've reached the right amber color if using regular white refined sugar. 

Israeli Couscous with Fennel & Spinach

Who doesn't love couscous? For me, Israeli (or pearl) couscous is so satisfying; it's the perfect comfort food. Since Israeli couscous is slightly larger than ordinary couscous, rather than soaking it in boiling water to rehydrate, you simply boil it as you would pasta. I made a big piece of salmon a couple of weeks ago for dinner and was excited to serve it alongside this beautiful dish. When I first delved into making the couscous, I thought I must have bought far too many fennel bulbs; five seems like a lot. But once the fennel cooked down, I understood why I needed so much. The fennel reduces as it caramelizes, becoming sweet and delicate.

This dish is so full of flavor. With the addition of fresh herbs and freshly grated lemon zest, this couscous is light, bright, and zesty. Toasted pine nuts give a nice added crunch. This is a great side dish to serve to a crowd. Not only does it make a ton of couscous, but I was pleasantly surprised that it kept its shape and texture without clumping when reheated, great news for the time sensitive cook. It can be made a day in advance and simply reheated just before serving (and leftovers are even good cold). 

I love dishes that really pack a punch, are flavorful, and loaded with fresh herbs and veggies. This is one such dish. It can be elegant or a comforting and sustaining weeknight meal. 

ISRAELI COUSCOUS WITH FENNEL & SPINACH

Adapted from America's Test Kitchen Menu Cookbook

Ingredients:

3 cups Israeli couscous

Salt & pepper

1/4  cup plus 1 tbsp. extra-virgin olive oil

5 fennel bulbs, stocks discarded, bulbs halved, cored, and thinly sliced (see notes below)

1 yellow onion, halved and thinly sliced

3 cloves garlic, minced

3/4 tsp. grated lemon zest 

3 to 4 tbsp. freshly squeezed lemon juice 

7 oz. baby spinach (about 7 cups)

1/3 cup minced fresh chives

3 tbsp. lightly chopped fresh dill

1/4 cup pine nuts, lightly toasted (see notes below)

Bring 4 quarts of water to a boil in a large pot or Dutch oven. Stir in couscous and 1 tbsp. salt, and cook until the couscous is tender, about 5 minutes. Drain the couscous and transfer to a large bowl. Drizzle with a little olive oil, stir, and cover with tin foil to keep warm. Wipe pot dry. 

In the same pot you just used to cook the couscous, heat 3 tbsp. olive oil over medium-low heat until shimmering. Add the fennel, onion, and 1/2 tsp. salt. Cover and cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 15 minutes. Uncover, increase heat to medium-high and continue to cook, stirring often to prevent sticking. Cook until the liquid has evaporated and the vegetables are lightly browned, about 20 to 25 minutes. 

Stir in the garlic and lemon zest and cook for about a minute. Remove the pot from heat and stir in the spinach. Cover and let sit until spinach wilts, about 2 minutes. Stir in couscous, lemon juice, chives, dill, and the remaining 1 tbsp. olive oil. Season with salt and pepper to taste. Garnish with a sprinkling of toasted pine nuts. Serve warm or at room temperature. 

Yield: 8 to 10 servings

Note: 

• The fennel fronds can be minced and used as a garnish, if desired.
• Lightly toast the pine nuts in a small saute pan over medium low heat, stirring occasionally (watch them closely as they can burn quickly).
• Couscous can be covered and kept at room temperature for about 2 hours and reheated just before serving. It can also be made a day in advance if needed. 

Spring Root Vegetable Salad with Chevre

The other night after work I was so tired I didn't even feel like walking across the street to the store to pick up some ingredients for dinner. Yes, across the street. Lazy, I know, but we've all been there. Instead, I crossed my fingers and hoped there were enough odds and ends in the fridge to put together a meal. I was pleasantly surprised to find baby beets, easter radishes, and carrots (I'd completely forgotten that I impulsively bought the beets and radishes at the farmer's market a couple of days earlier). With lettuce, goat cheese, and thyme from breakfast the day before, I had a meal made. How serendipitous!

I love it when things just fall into place, since they rarely seem to, or maybe that's just my luck. Sometimes great dishes are born simply from ingredients you have on hand, and this was one such time. Aaron and I loved it so much, I made it again over the weekend. I think most people never think to roast radishes, at least I hadn't until earlier this year. I was pleased to find when roasted, radishes become sweet and tender, and you don't even have to peel them. I think they make a beautiful presentation for a spring inspired salad (especially the pink and white easter radishes). I love how quick this dish is to prepare. You don't have to bother peeling the baby beets either, since their skins are so delicate. That means no stained hands and no threat of dropping the little buggers and watching them roll across the kitchen floor into the dog's mouth. Sorry poocher.

You can certainly use whatever green(s) you prefer, but to keep with the spring theme, I like the use of mache or watercress. These superior little greens elevate the salad and give it a sense of elegance (when really it's nothing but simple roasted veggies). A quick and easy salad fit enough for company!

SPRING ROOT VEGETABLE SALAD WITH CHEVRE

Ingredients:

For the salad:

1 bunch easter or plain radishes, unpeeled

2 bunches baby beets, scrubbed and washed, unpeeled

5-6 small carrots, peeled and cut on the bias into 1 1/2-inch pieces

2 cloves garlic, unpeeled and smashed

A handful of fresh thyme

1/4 cup olive oil

2 generous splashes sherry vinegar (about 2 tbsp.)

Salt and pepper

5 oz. mache lettuce or watercress

About 3 oz. Chevre or Farmer's cheese

For the dressing:

1/2 cup olive oil

3 to 4 tbsp. sherry vinegar

1 tsp. dijon mustard

1 clove garlic, minced

1 tbsp. minced shallot

Salt and pepper to taste

Preheat oven to 425 degrees F. In a 9x13 oven-proof baking dish, combine the radishes, beets, carrots, and garlic. Drizzle the vegetables with olive oil and 2 splashes of vinegar. Season with salt and pepper and stir the vegetables until evenly coated in oil. Toss in the thyme. Roast the vegetables for 20 to 25 minutes, or until tender and beginning to brown. 

While the vegetables are roasting, make the dressing: in a small jar with a tight fitting lid, combine all of the dressing ingredients. Shake well to combine. Taste to adjust seasonings, adding more vinegar if necessary. 

Let the vegetables rest for a few minutes after roasting before tossing with the mache lettuce. Drizzle on the dressing and toss to combine. Garnish with chevre or farmer's cheese (alternatively, you can portion the lettuce on each plate accordingly and toss on the roasted veggies and garnish with the cheese. Drizzle the dressing on each plate).

Yield: 2 main-course servings, 4 first-course servings