Monthly Archives: June 2017

Peach Jam

Peaches, peaches, peaches! I can’t help myself, if I pass a peach stand, I stop and buy some. It feels like they are around for so short a period, I have to indulge while they are here.

But sometimes, I buy too much.  I had 8 peaches that were threatening to over-ripen. So, I searched for a good peach jam recipe.

I found one that looked good, adjusted it for my peaches and ended up with 4 beautiful and yummy jars of peach jam.

 

Ingredients

Peach Jam

from Canal House Peach Jam by Melissa Hamilton and Christopher Hirsheimer

12 large ripe freestone peaches (locally grown)

2 tablespoons fresh lemon juice

3 cups sugar

1 teaspoon kosher salt

Directions

Sterilze the jars – heat the oven to 250F. Wash the jars and lids in hot, soapy water and rinse well. Heat in the oven for 10 minutes. Note: After the 10 minutes, I leave them in the oven with the heat off until ready to use.

Using the tip of a paring knife, score an X in the bottom of each peach. Working in batches, cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool.

Peel and cut over a medium bowl into ½”-thick slices to collect juices.

Combine peaches with their juices, lemon juice, sugar, and salt in a large saucepan.

Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.

Bring peach mixture to a gentle boil over medium-high heat (you want slices to stay intact). Reduce heat and simmer gently, skimming foam from surface as needed, until peaches are translucent, juices are reduced by half, and a candy thermometer registers 220°, about 20–25 minutes.

Carefully divide jam among half-pint jars, cover, and chill 12 hours.

Makes 6 – 8 half-pint jars.

DO AHEAD: Jam can be made 1 month ahead. Keep chilled.

 

Categories: Breakfast, Kosher, Recipe | Tags: | Leave a comment

Peach Sangria with Cherries and Blueberries

It is peach and blueberry season here in Delaware!

Time for a peach sangria! I am sitting here enjoying my glass of sangria, so this will not be a wordy post, just enough to share the fun…

Last weekend I went to Harvest Ridge Winery to run my first 5k since last fall.

I had injured myself the week before, but somehow I still managed to come in 2nd place for my age group.  I was just happy to finish, but was shocked that I actually ran a decent pace.

While there, I drank some rose

and bought some Peach Blossom wine.

Tonight, I pitted a whole lot of cherries.

Now, for the Peach Sangria…

Peach Sangria with Cherries and Blueberries.

750 ml bottle Harvest Ridge Peach Blossom wine

1/4 cup light rum

1/4 cup orange juice

2 peaches, sliced (locally grown)

1/4 cup blueberries (locally grown)

1/4 cup pitted cherries

Directions

Mix the liquid ingredients together in a pitcher.  Add in the fruit.

Serve in a glass with one or 2 ice cubes.

Enjoy!

 

 

Categories: Kosher, Recipe, Vegetarian | Tags: , , , | Leave a comment

Tuscan Tuna with Beans & Kale

What came out of my garden today?

Sage

and Kale.

What came out previously?  Sun-dried tomatoes.

sundried10

Add cannellini beans, tuna, grape tomatoes, celery and olives and you have a bright, colorful and healthy dinner…

There was some discussion in the family about the need for the celery – or lack of need.  My daughter thought the celery was out of place, my husband was ok with it, but didn’t think it added, I found the celery added crunch – textural variety to what would have otherwise been a totally soft mono-texture dish.  So, you could substitute in something different for crunch if you would like, perhaps toasted almonds or pine nuts.

Tuscan Tuna with Beans & Kale

slightly adapted from Food Network Kitchens Tuscan Beans with Tuna

5 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

16 fresh sage leaves (8 chopped, 8 whole) (from the garden)

2 15-ounce cans cannellini beans

3/4 pound kale, stems and ribs discarded, large leaves torn in half (from the garden)

Kosher salt and freshly ground pepper

1 cup grape tomatoes, thinly sliced

3 inner stalks celery, thinly sliced

1/2 cup chopped pitted kalamata olives

1/2 cup chopped Sun-dried tomatoes 

1 12-ounce can solid white albacore tuna in water, drained

Directions

Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes.

Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 8 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.

Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.

Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.

Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt. Enjoy!

Serves 4.

Categories: Kale, Kosher, Main Dish, Recipe, Tomatoes | Leave a comment

Strawberry Jam with Thyme

I found another thing to do with my strawberries! And with the thyme in my herb garden.

This is a delicious jam I first tasted in Barcelona on my visit with my daughters. What a treat to make it at home!

Strawberry Jam with Thyme

from Le Pain Quotidien by Alain Coumont & Jean-Pierre Gabriel

2 cups strawberries, hulled and halved, or quartered if large (from the garden)

1 1/2 cups superfine sugar

juice of 1/2 lemon

1 sprig of thyme (from the garden)

Directions

Sterilize the jam jars (you probably will need 2).  Preheat the oven to 250F.  Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam.

Meanwhile, place all the ingredients in a saucepan with a heavy bottom.  Bring to a boil over medium heat, stirring occasionally to dissolve the sugar., then reduce the heat and simmer gently for 15 – 20 minutes, or until the jam has thickened to a sticky consistency.

Remove the ran from the heat, lift out the thyme sprig then pour the jam into the warm sterilized jars and seal with the lids.

Store the jam in the refrigerator and use within a month.

Makes about 1 1/4 cups.

 

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