Plum Jam

Now that I have given you the recipes for a couple of different breads, it only makes sense to post some jam recipes.  This year I tried to make jam for the first time and I am proud to say, with good success.  My first effort was plum jam.  I had some plums that were getting soft, so I decided to try a recipe I found in the food blog called Kitchen Stories,one of my favourite blogs.  I did not have enough plums so I added some rhubarb from my garden.  It was delicious.  The second time, I used just plums and it was equally delicious.  The jam is spicy, tasting a bit like Christmas with the cloves.  Each batch makes about two jars.

My grandson tells me it is "too spicy" and my grand-daughter eats the jam straight out of the jar with a spoon.  I also used this as my filling for a jelly roll and it was wonderful, Al ate half the roll right off the bat.  I will be posting the jelly roll, in case you were worried.

I can tell you I will never buy jam again.

Ingredients
1 1/2 pounds plums
1 1/4 cup sugar
1/4 cup vinegar
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger

Directions
Put the plums in a medium saucepan, and just cover with water.  Simmer over low heat for 45 minutes or until the plums are soft and the water has reduced.  Remove from heat.

Remove the pits and add the vinegar, sugar, and spices.  Stir gently and let it boil over low heat for another 45 minutes, or until all the juices of the fruit is absorbed and the jam thickens.

Test the jam density in a saucer test.  This is done by placing a saucer in the freezer.  When you think the jam is thick enough, take out the saucer and place a small amount on the cold saucer, run your finger through the jam.  If the path through the jam remains, the jam is ready.

Sterilization
Wash the jars and lids thoroughly with warm soapy water and rinse.  Place a new, clean kitchen cloth at the bottom of the pot then the jars and add water.  Boil for 10 minutes.

Remove the jars from the hot water with forceps and place them onto a clean kitchen towel with the opening downwards, to cool.

Fill with the hot jam to 1 cm. below the rim of the jar.  Clean the rim of the jar, with a towel moistened in sterile water, and screw the lids.

Sourdough Bread

Bet you thought I would never post the recipe for the bread, it has been so long since I posted the starter recipe.  The weather has been hot and we have been cycling a lot.

As you can see this makes a beautiful loaf.  At first I tried to make the loaf on a flat sheet, the way the recipe states.  I found it spread out too much and ended up more like a flat bread.  So now I put the dough into loaf pans.  This recipe makes 2 loaves.  I used my mixer to mix, stir and knead rather than doing it my hand.

Ingredients
1 1/2 cups sourdough starter
4 1/4 to 5 1/4 cups bread or all-purpose flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup very warm water

Directions
Stir sourdough starter before measuring.  Measure out 1 1/2 cups sourdough starter and bring to room temperature.

In a large bowl, combine 2 cups flour, undissolved yeast, and salt.  Gradually add water and starter to dry ingredients, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Beat 2 minutes at high speed.  Stir in enough remaining flour to make a soft dough.  Knead until smooth, about 8 minutes.

Place in a greased bowl, turning to grease the top.  Cover, let rise in a warm place until doubled in size,
about 60 minutes.

Punch dough down.  Remove to floured surface, and divide in half.  Shape into loaves and place into greased loaf pans.  Cover, let rise in a warm place until doubled in size, about 1 hour.

With a sharp knife, make 4-5 diagonal slashes (1/4 inch deep)  across the top of each loaf.

Bake at 400 degrees for 30-40 minutes or until done.

Remove immediately from the pans and let cool on a wire rack.

Sourdough Starter

Sometimes Al gets tired of whole wheat bread, so I decided to add sourdough bread to my repertoire.  This is an easy recipe, especially if you do not have much experience in baking bread.

Ingredients
3 1/2 cups all purpose flour
2 1/4 teaspoons yeast
2 cups warm water

Directions
In a large plastic, ceramic, or stainless steel container with a tight-fitting cover, combine flour and undissolved yeast.

Gradually add warm water to dry ingredients, and beat until smooth.

Cover, let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 2-4 days.

Starter may darken, but if changes to another color, discard and start over.

To store, cover and refrigerate.

To replenish and keep starter alive; Once a week, stir in equal amounts of all-purpose flour and warm water.  Beat until smooth.  Cover and let stand in warm place until mixture is bubbly, and sour-smelling and a clear liquid has formed on top, about 12-24 hours.  Use or cover and refrigerate until ready to use,

Herbed Corn and Edamame Succotash

You know that Al and I love our vegetables, but I often get tired of the same old same old.  Although Al complains bitterly about never getting the same dish twice, I have no problem with something new.

You also know that I am also on the constant lookout in eating healthy and making improvements in this regard.  For this reason I bought a bag of frozen edamame still in the shell.  I had heard of them but had never seen or eaten them before.  But I do know they are good for you, for instance did you know that edamame are easy to digest and are extremely high in protein.  A half cup has 16 grams of protein.  If you are looking at reducing your red meat intake this sounds like a pretty good alternative.

This dish is easy to prepare, although,I would buy shelled edamame next time to save me the work of shelling.  It is wonderfully different from my usual side dishes and delicious!

Ingredients
1 1/2 cups frozen or fresh shelled edamame
1 tablespoon canola oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups corn kernels
3 tablespoons dry white wine or water  (I used wine)
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper to taste

Directions
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions.  Drain well.

Heat oil in a large nonstick skillet over medium heat.  Add bell pepper, onion and garlic, cook, stirring frequently, until vegetables start to soften, about 2 minutes.  Stir in corn, wine and the edamame.  Cook stirring frequently, for 4 minutes.  Remove from heat.  Stir in vinegar, parsley, basil, salt and pepper.  Serve immediately.

Can be kept, covered, in the fridge for up to 2 days.

Mascarpone Cheesecake

I had some leftover mascarpone cheese I needed to use up and this recipe seemed a good way to clean out my fridge.  The recipe was adapted from Epicurious.com
I used graham wafers instead of vanilla wafers and substituted coconut oil for the butter in the crust.  I also left out the topping because I did not think we needed it. You can also see I did not bother with sprinkling the crumbs over the top.  We loved this cake, hope you will too.

Ingredients

For Crust
2 2/3 cups finely ground vanilla wafers
10 tablespoons unsalted butter, melted and cooled

For Filling
2 1/2 eight-ounce packages of softened cream cheese
1 cup mascarpone cheese at room temperature
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh vanilla juice
1/4 teaspoon salt

For Topping
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt


Directions

Make Crust
Put oven rack in middle position and preheat oven to 350 degrees.  Butter bottom and side of 9 inch springform pan

Stir together vanilla crumbs and butter in a bowl.  Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan.  Put pan in a shallow baking pan and bake until golden, about 10 minutes.  Cool completely on a rack, about 25 minutes.

Make filling while crust bakes
Beat cream cheese, mascarpone and sugar in a large bowl with an electric mixer at medium high speed until fluffy.  Add eggs 1 at a time, beating well after each addition.  Add vanilla, lemon juice and salt and mix at low speed until combined.  Pour into cooled crust and bake until cake is set and puffed around the edge but still trembles slightly when pan is shaken, 25-30 minutes.  Cool slightly in springform pan on rack, about 20 minutes.  The cheesecake will continue to set as it cools.

Make Topping
Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4 inch border around the edge.

Bake cheesecake until topping is set, about 10 minutes.  Run a thin knife around the edge to help prevent cracking.  Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill loosely covered at least 8 hours.

This cake can be chilled loosely covered for up to 3 days.  Cut the cake with a long this sharpknife dipped in hot water.

South Western Potato Salad

As a child growing up, summer fare always included my mother's potato salad.  Although I  loved her recipe, I was always on the look-out for something lighter.  This is the best potato salad I have ever tasted.  There is no mayo base so you don't have to worry about food poisoning with the hot weather,and  the flavours are bright and tangy.  Childhood memories are good, but new memories can be even better!

Ingredients
1  red pepper
1 orange pepper
2 tablespoons finely chopped, jalapeno pepper  ( I use the kind that come pickled and sliced in a jar)
1 1/2 cups frozen corn kernels
2 garlic cloves, minced
2 cups diced, seeded, tomatoes
2 tablespoons canola oil
3 green onions, finely sliced
3 tablespoons fresh lime juice
1 1/2 pounds small red skinned potatoes cut into thick slices
salt and pepper to taste

Directions
Char peppers under broiler until blackened on all sides.  Enclose in a plastic bag and let stand 10 minutes.  Peel and seed peppers.  Chop into small pieces.

Combine peppers, corn, tomatoes, green onions, and jalapeno pepper in serving bowl.

Cook potatoes and garlic in large pot of salted water until potatoes are tender.  Drain.  Mix potatoes, garlic and vegetables.

Whisk canola oil, lime juice and salt and pepper.  Pour over potatoes and vegetables.  Toss lightly.

Potato Rosti

We wanted to try something different with a potato.  I am sure you have had one of those days when you are tired of the same old but also don't want to work too hard making something new.  Oh, I also  forgot to mention it has to taste good?

I got lucky with this dish.  I saw the picture on a blog, with a general description as to the recipe, but I could not actually find the recipe.  Anyway, my attempt was good and we agreed we or rather I, would make it again.

The potatoes stick together when they are done so it makes a nice individual serving.


Ingredients
potatoes, sliced thin, preferably with a mandolin
olive oil
salt and pepper
grated parmesan cheese

Directions
Line a baking sheet with parchment paper
Mix all the ingredients and make small piles
Place into oven set at 375 degrees until soft and golden

Zucchini Cake with Crunchy Lemon Glaze

I was given some zucchini and wanted to bake with it.  Knowing Al will eat anything with lemon, I knew this recipe would work.  The crunchy lemon glaze makes all the difference!

 This is the first time I have used olive oil in a cake and I really like the flavour it provides.  I also like the fact that the nuts are ground, because then you don't have to worry about chipping your teeth on any shell.  The texture of this cake is wonderful, I think if you forget to squeeze out the liquid from the grated zucchini it would be too moist.

Ingredients for the Cake
1 cup almonds, pecans or walnuts, toasted  (I used pecans)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3 large eggs
1 3/4 cups sugar
1 cup extra virgin olive oil
2 teaspoons vanilla extract
2 1/2 cups finely grated zucchini (squeeze the liquid out before using)

Ingredients for the Lemon Glaze
1/4 cup freshly squeezed lemon juice
1/3 cup granulated sugar
1 cup icing sugar

Directions
Preheat the oven to 350 degrees.  Spray a bundt pan with PAM, dust with flour, then tap our any excess.

Pulse the nuts in a food processor until finely chopped.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup sugar, and olive oil for 3 minutes on medium speed, until light and fluffy.  Stop and scrape down the sides of the mixer, then add the vanilla.

Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.

Stir in the chopped nuts and zucchini.

Scrape the batter into the bundt pan, smooth the top, then bake the cake for 50 minutes, until the toothpick inserted into the centre comes out clean.

During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup granulated sugar and powdered sugar.

Let the cake cool for 10 minutes, then carefully invert in onto a cooling rack. Brush the glaze over the cake with  pastry brush and let the cake cool completely.