Crabapple jelly

There are a few crabapple trees that grow behind my parent’s house. Harvesting the fruits for this recipe barely made a dent in the small red crabapples hanging in the branches. They make for a nice sweet and sour jelly, that goes great with cheese.

Ingredients :
7 lbs crabapples
7 cups water
7 table spoon lemon juice
1 vanilla bean
6 cups sugar (approx, see notes below.
ingredients

***

1. Working in batches, rinse the fruits. Discard any peduncles, leaves, dirt or other particulates. Look over the fruits and discard any bruised or overripe ones.
rinse

2. Quarter the crabapples, seeds and skins on, and throw into a large pot. Check the flesh as you cut them and discard any that have insect damage.
quarter

3. Repeat until all the fruits are in the pot. Add the water, the vanilla, and the lemon juice.
combine

4. Simmer without boiling for 30-40 minutes, until all the crabapples are falling appart.
stewed

5. Line a sieve with several layers of cheese cloth. Put it over a large bowl. cheese-cloth

6. Laddle the warm apples into the sieve and allow the juice to drain, without pressing the fruits. Add more fruit as the juice drains down.
drain1

7. Leave to drain for 2 hours. You should have a mostly dry mass. Discard this mass, keeping the juice.
drain2

8. Measure out how much juice your crabapples yielded (mine gave me 7 cups total).
juice

9. In the original, clean, pot, affix a candy thermometer.
temp

10. Pour the juice into the pot.
juice2

11. Add the sugar. Count 3/4 cup of sugar per cup of juice (so for my 7 cups, I used 5 1/4 cup)
sugar

12. Stir to dissolve.
dissolve

13. Bring to a boil quickly, stirring until the liquid reaches 219F. Skim as you go, it will form a very pink foamy scum as it cooks. Pour into prepared half pints jars. It will be very hot and liquid at this point.
pour

14. Process for 10 minutes. Allow to cool fully. The jelly will set as it cools.
set

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Chicken skewers with a yogurt marinade

The yogurt makes for extra tender chicken. The garlic scapes are less pungent than the garlic bulb and make for a more subtle taste.

Ingredients
2 chicken breast
4 garlic scapes (or more, to taste)
2 green onions
2 table spoon lemon juice
1/2 tea spoon salt
thyme, rosemary and black pepper to taste
ingredients

***

1. In a small food processor, combine the yogurt, garlic scapes, lemon juice, salt, herbs and black pepper.
marinade

2. Process until no large chunk remains.
blend

3. Cut the chicken into large cubes and coat with the marinade. Cover and put in the fridge overnight.
chicken

4. Assemble skewers with vegetables of your choice (I used onions and Bumblebee tomatoes)
skewers

5. Grill. The marinade will stick a bit to the grill as it caramelizes. Serve immediately.
grill

Strawberry and Rhubarb Jam

Another one from the Preservation Society book. Have I mentioned how much I love that book?

So ingredients and pictures, but no instruction below.

Ingredients:
700g strawberries, quartered
1.2 kg rhubarb, chopped
1 green apple, cored and chopped
5 cups sugar
2/3 cup lemon juice

Ginger Lemonade

I first stumbled over the Lab syrups at the Je t’aime en Chocolat show. And they blew my mind. I resisted taking them home at the time, but I had an idea for ginger lemonade using their “Infernal Ginger” syrups and finally caved in. No regrets.

Ingredients
2 cups water
2 cups sugar
zest of 1 lemon
1/2 cup Infernal Ginger syrup
4 cups water
1 1/2 cup lemon juice
2 lemons, sliced.
ingredients

***

1. In a pot, combine the water and sugar. Turn the heat on medium-low and stir to dissolve the sugar.
simple1

2. Add the lemon zest. Bring to a boil and make sure all the sugar is dissolved. Turn off the heat and allow the lemon zest to steep for 5 minutes or so.
simple2

3. Filter out the zest.
filter

4. Allow the simple syrup to cool. This will keep in the fridge for a good while.
cool

5. Combine 1 cup of the simple syrup with the rest of the ingredients. I transferred it to a bottle for carrying purpose as I was bringing it to a friend’s. When ready to serve, Pour into a large pitcher with plenty of ice and the 2 sliced lemons.
drink

“Snapdragon” preserve

Delicious and boozy. Notes and quantities here, recipe of at the spicetrekkers’ website here.

Ingredients
1 cup dark rum
1¾ cup dried apricots (370g)
2 cups dried figs (460g)
2 cups raisins (300g)
1¼ cups cane turbinado sugar
zest and juice of 1 lemon
zest and juice of 1 orange
½ cup whole almonds
5 cm cinnamon
1 vanilla bean

Notes

  • Cut apricots in half
  • get large dried figs and cut in 6ths

Grain and butternut squash salad

I made decadent cupcakes yesterday. I mean it… these are good but so darn rich. So I made a grain based salad for dinner tonight, to make myself feel less guilty.

Ingredients
8 oz farro
4 cups chicken stock
1 butternut squash
1 pack of turkey breast strips
1 bunch green onions
juice of one lemon
small handul italian parsley
2/3 cup apple juice sweetened dried cranberries
1/4 tea spoon smoked paprika
salt and pepper
1 tea spoon honey
8 table spoon olive oil
ingredients

***

1. Pre-heat the oven to 400F.
Peel the butternut squash. Cut in half and remove the seeds. Then cut into cubes.
cut-squash

2. Toss with 1 to 1 1/2 table spoon of olive oil and a good sprinkle of salt and pepper. Put on a baking tray in a single layer.
raw-squash

3. Put in the oven until tender but still holding it’s shape, about 20-25 minutes. Allow to cool.
cooked-squash

4. Mean while, combine the farro and chicken stock.
raw-farro

5. Bring to a boil then lower the heat. Cook, uncovered until all the liquid is absorbed, stirring once in a while. It took me about 30-35 minutes. Transfer to a large bowl and allow to cool.
cooked-farro

6. Cut the turkey into cubes. Heat 1/2 table spoon to 1 table spoon oil in a skillet. Cook the turkey with the smoked paprika and a bit of pepper.
turkey

7. Roughly chop a small handful of Italian parsley and add to the cooled farro.
add-parsley

8. Add the cranberries.
add-cranberries

9. Finely chop the green onions and add to the salad.
add-green-onions

10. Add the cooked turkey.
add-turkey

11. And as much of the squash as you care for. I added about half of the baking sheet.
add-squash

12. In a different bowl, whisk together the lemon juice and honey. Add the remaining 6 table spoon of olive oil in a drizzle while whisking.
dressing

13. Add the dressing to the salad and mix well to combine.
done2

Lemon Squares

I had a craving for bright and lemony. And for once did not want any lemonade (shocking, I know) so I made these totally satisfying lemon squares.

Ingredients
3/4 cup flour
1/4 cup icing sugar
1/8 tea spoon salt
2 table spoon ground almonds
zest of 1 lime
12 table spoon unsalted butter (3/4 cup)
1/2 cup lemon juice
1 cup granulated sugar
3 whole eggs
3 egg yolk
ingredients

***

1. Pre-heat the oven to 350F.
In a food processor, combine the flour, icing sugar and salt. Add 6 table spoon of butter, cut into chunks.
pulse1

2. Add the lime zest and ground almonds and barely mix to combine.
pulse2

3. Press at the bottom of a square, greased, baking dish.
press

4. Bake for 20-25 minutes until firm to the touch and slightly golden. Allow to cool. Lower the oven to 325F.
baked-crust

5. In a large heat proof bowl combine the eggs, egg yolks, granulated sugar and lemon juice.
eggs1

6. Whip until the sugar dissolves and put over a double boiler. Insert a thermometer, making sure the probe is not touching the bottom nor the sides.
eggs2

7. Add the remaining butter. Mix with a wooden spoon as the butter melts to create an emulsion. You don’t want to stop mixing at any point really, to avoid lemony scrambled eggs. Bring to 160F. The mix will thicken so that it may coat the back of the spoon.
eggs3

8. At that point remove from heat. If you want to be sure of the texture, run trough a sieve to remove any lumps.
eggs4

9. Pour unto the crust and bake for 13-15 minutes. Remove from the oven and allow to cool on a rack for 20-30 minutes. Then cover and cool in the refrigerator for 3 hours or more.
filling-baked

10. Cut into squares and enjoy.
cut1