Hello everyone. Things in this world just seem to be getting more and more out of our realm of explanation, don’t they? One day we’re trying to wrap our heads around a renegade virus that is attempting to bring the whole world to her knees, and the next we’re trying to fathom another heartbreaking and dangerous threat to all of us – senseless violence and killing of our fellow human beings. We will conquor both of these threats because together the vast majority of humans on this planet are strong of spirit, generous and kind. We take care of others who are not well, and we protect and stand for those who need our help. It’s hard work, I know, so let’s do what we can when we can, and in all of this remember to be kind to ourselves. What brings you peace? What brings you joy? As an added bonus, how can you share that peace and joy with others? We’ll all have a different answer to these questions, but it should be no big shock to anyone who reads this blog that cooking and baking bring me peace and joy, and it’s something I often share with those I care about. If you’re in the mood for a little break from all that is happening around us, take a moment to enjoy the beginning of summer. Maybe find a strawberry patch, and if it sounds like a good idea, whip up a batch or two of strawberry jam to share with others. Here’s my favorite way of doing just that….
I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last few years that I figured out how to make jam in a way that its guaranteed to tasteslike fresh strawberries for the entire year. I’m talking about the cooked jam recipes, which I’ve always preferred over the less ‘set’ freezer jams. The secret? First of all, play a little fast and loose with the amount of fruit you use, and secondly – don’t use a canner if you are making cooked jam. Here’s the thing….canning jam does make it ‘shelf stable’, but after a few short months both the color and flavor start to deteriorate in a big way. Freezer jam always tastes like fresh berries, so I figured, “what the heck? Let’s make the best of both worlds”, and that’s what I did. It’s a whole lot less mess and effort, and a whole lot more flavor to boot. Come on along with me and check it out….
Traditional Olive Tapenade is hard to beat. The briny, dark purple, Greek Kalamata olives mixed with capers, lemon, olive oil and all kinds of good stuff create the ultimate spread. What do you say we go one step further? Making an additional tapenade with either buttery green Frescatrono or Castelvetrano olives puts an entire new spin on things. Serve them side-by-side so you can tell the distinct difference in taste, or mix them together for the ultimate tapenade experience. You will swoon over this spooned onto crusty Artisan bread. But this stuff isn’t just a one-trick pony – I love to keep a constant stash in my refrigerator to slather on chicken or fish before baking or grilling, and it is guaranteed to blow your mind if you dollop generously on rice or other grains. Check out the recipe below to see how incredibly fast and easy this one is…
Guests dropping in? Late night snack? Let’s throw together the world’s easiest appetizer platter! First of all, it makes me crazy to spend a ton of money on something I can make for myself, but I love the sweet combination of fig spread with all of those delicious stinky cheeses available today, especially smeared on a savory cracker. So…I set about trying to make fig spread myself. My first try involved a lot of splattering of hot figs on the stovetop, trying a Fig Jam recipe I found. This resulted in a lot of cussing by yours truly. My second attempt involved the slow cooker, and I was home free. No splattering, and you can just walk away and let the slow cooker do all the work. This is such a cinch to make you won’t believe it, and full of fig flavor since we go light on the sugar. The appetizer comes together in minutes, and can be as complicated or as simple as you like. I like to keep a variety of roasted nuts and dried fruits in my freezer. A trip to the supermarket for some stinky cheese and olives and you’re ready to go. Figs are still available in the supermarket, so if you jump on this quickly, you’ll be set for the entire winter.
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