Bird's Nest Bites

A Cook & Garden, Together In The Pacific Northwest

Fruit

Fresh Strawberry Jam

I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last three years that I figured out how to make it so that it tastes like 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”, so 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.

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Orange-Scented Strawberry Shortcakes with Grand Marnier

These little beauties take shortcake to a whole new level. They are buttery and flakey, with just the right amount of orange zest to brighten the flavors, but not so much that it overtakes the whole strawberry business at hand. To add to the ‘orange is beautiful’ theme, the strawberries are macerated in some Grand Marnier, an orange liquor, that is so good it almost made my head spin around. And then of course comes the whipped cream….

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Raspberry & Greek Yogurt Smoothie

If you find yourself tiring of the holiday overindulgences and are trying hard to eat healthier in the new year, here’s a good way to ease into it.  Let’s not forget that Super Bowl Sunday and Valentines Day are right around the corner, so we only have a small window of opportunity here – I say we jump on it.  This Greek Yogurt Smoothie is rich, creamy, satisfying, and the ultimate in refreshing.  Let me show you how easy it is to put this thing together..

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Sweet Cherry Parfait

Cherry season is here!  I can shove handfuls of them into my mouth nonstop for the entire season, but even I occasionally need a break from the fresh ones.  And here you have it:  A sweet, slightly boozy (I used Cognac because I couldn’t reach the Brandy on the shelf, but you can use whatever you want) concoction, layered with super thick and slightly sweetened Greek yogurt.  Come on along and I’ll show you how easy it is to make…

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Baked French Toast Stuffed with Roasted Pears

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There’s something about that first brisk nip in the air that shouts to my appetite that fall is on the way.  And when that happens I think about baking.  And when that happens I think about cinnamon, fall fruits, and caramel – not necessarily in that order.  Put them together and you get a Baked, Stuffed French Toast filled with Roasted Pears and topped with a Salted Caramel Sauce.  (That in and of itself is quite a mouthful.  I will have to put more work into the title of this recipe for fear of boring you to tears before you even read it) My friend Ann-Marie is coming to visit for a few days next week.  She is a tiny little thing, but has an appetite like a lumberjack.  This should do the trick.  Come along with me and we’ll make a batch together.  First we’ll wash up some Bartlett Pears.  These guys are just ripe, but feel free to use pears that are a little under-ripe and firm if you want.

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