Currant Jam

Just this past year I ventured into the land of non commercial pectin, jellies, jams and preserves. So far I have been pleasantly surprised. I used to think that the only way to get my fruits to gel was to use Sure Jel or Certo. They do work great but I learned that a lot of fruit has its own pectin and adding apples (tart ones) can make your fruit set as well. It is sometimes a softer set but sometimes that is better. Did you ever have a jam that was too hard to spread? This particular currant jam and the apricot one were a firmer set all by themselves. Though as Ferber points out in her book, each fruit, each year, has its own unique character and no two batches are ever the same.

Currants are a pain in the patoot to work with but you will reap tasty rewards with this one. It doesn't make a lot so start off with a huge amount of berries. Take the time to take off all the branches and stems because they can give off a bitter taste. So I can not wait to make some scones or biscuits to spread this all over.

Have you ever wondered what is the difference between jelly, jam and preserves. I found this quick summary from How It Works.

"Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes.

• In jelly, the fruit comes in the form of fruit juice.
• In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).
• In preserves, the fruit comes in the form of chunks in a syrup or a jam.

Pectin is an indigestible carbohydrate (fiber). It is found in the cell walls of most fruit. When heated with sugar in water, it gels, giving jam, jelly and preserves their thickness."

Currant Jam
recipe adapted from Mes Confitures by Christine Ferber
published by Michigan State University Press

2 3/4 pounds red currants
3 3/4 cups sugar
juice of one lemon (about a 1/4 of a cup)

Clean currants in cold water, drain and stem. In a non reactive pot combine berries, lemon and sugar and bring to a simmer. Remove mixture from the heat and pour into a glass or ceramic bowl. Cover and refrigerate overnight.

The next day, puree the currants in a blender. Pour through a fine sieve and with a rubber spatula mash the currants on the sides to push liquid through. Discard stems and seeds. Yield: 5 or 6 - 1/2 pints.

Place mixture back in a pan and bring to a boil, stirring gently. Continue the simmer for about five minutes. Check the set with a cold dish. Put jam into jars and seal. *Turn the jars upside down for ten minutes. Turn right side up and check to see if they have sealed in an hour or so.

*Just a reminder that not all people prefer to can jam with this method. The FDA does not recommend it. I am okay with taking the risk. This is how I was taught to can from my Mother and I continue to use this method.

Chocolate Walnut Biscotti

Did you ever listen to the silence? Well it's not really the silence because you would have to be pretty far from civilization and crickets. I love to listen to the silence. That is, when I take a minute to actually listen to the silence. Sometimes I don't slow down long enough to know that it has been a while since I listened to the silence. When was the last time I did this? Too long ago. I know that meditation not medication (that c makes all the difference) really works. It quiets the mind. Why is that I just can't make myself sit for five minutes? Okay, maybe the answer comes after therapy and maybe it doesn't. Maybe it's a matter of just doing it. Just doing it. Quieting the mind. Mindful eating.

Have you ever done mindful eating? In a way it may sound lame but really it isn't. The other day I bit into a banana and I was chomping away and I told myself to slow down and enjoy the banana. Think about its texture, the way it feels in my mouth, the smell... you know, the flavor exploded. I was amazed what a difference it made.

What a difference just noticing what is around us by taking the time to notice it. Maybe it makes life beam the way that banana did in my mouth.

Pull up a chair, get a cup of coffee or tea and sit down. Relax. Bite into this biscotti. Close your eyes and think about how delightful it is. Then listen to the quiet, if you can.

This days message brought to you by an extremely tired and thoughtful girl.

Chocolate Walnut Biscotti
Recipe from Epicurious

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup walnuts, chopped
• 3/4 cup semisweet chocolate chips

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Squash Blossom Quesadillas

Going to the market for me is like opening presents on Christmas day. You look and look to see what each vendor has and then you are surprised and pleased to find something unique and desirable. I hit the jackpot last Thursday- squash blossoms, lookin' all fresh and perky.

Now, the next question is why did I get them? I hate when I make these spontaneous, impulsive purchases, like at garage sales. The reason why I second guessed my decision is because usually you fry them and that's not what I wanted to do. Going with my Mexican mood- I decided to make quesadillas. Now, this was a good decision.

Squash Blossom Quesadillas

1 small onion, chopped
2 teaspoons olive oil
8 to 10 squash blossoms
1 tomato chopped
2 to 3 oz Monterey or Empire Jack Cheese
1 serrano chile, minced
4 flour tortillas

Saute onion and chiles in olive oil until soft. Add squash blossoms and cook until wilted. Add chopped tomatoes and cook for one minute more. Remove from heat. Divide mixture evenly over two tortillas. Sprinkle with cheese. Place other tortilla on top. Toast in and oven or in the frying pan. Flip and toast other side.

Apricot Jam and livin' on the edge

A few days ago I saw Tartelettes post about cherry pits, I was intrigued. I checked out Egg beaters post about stone fruits and their pits. I read that almond extract is made from apricot pits. I think I knew this at one time but I had forgot. I was totally stoked about buying some apricots and making some jam but now was I going to include the kernels or not? Supposedly the heating process denatures the toxicity of the kernel. I read many pros and cons on the internet and some jam books I have about including the kernels. Some people include the kernel but then take it out right before they jar it. I decided I would go for the kernel in the jam. Luckily, I found some fresh, local apricots at the market.

If nothing else my house smelled so good while making this jam. It is delicious. I ate a kernel. I am still alive.

When I was 19 I decided I wanted to take some English riding lessons. I paid for them myself and took a class. They told us we could feed the horses apples but we would have to core them before we did so. What? Well, their explanation was that the pits have cyanide and it was cumalitive in the horses body. So while the pits may not kill them from one apple, after 100 apples it may just be the bit that did. I have no idea if this is true or if this is even true for humans. I wonder, does anyone know if it is stored in the fat cells of our body? As you can see I am still intrigued and will investigate this further.

*Certainly leave the kernels out if you do not want to live on the edge. And just in case you are wondering I won't let the kids eat the kernels.  You know, just in case I am wrong.

Apricot Jam with the Kernel
Yield: a little over 5 half pints.

1 kg (roughly five or six cups) apricots, chopped into small pieces
1 kg sugar*
1/4 cup fresh lemon juice

1. Sterilize jars in boiling water. Let them dry.

2. Wash and clean the apricots, reserving the pits.

3. Crack the pits with a nut cracker, discard shell. Blanch the kernels and place in cold water. Remove the skins.

4. In a non reactive pot, combine apricots, sugar and lemon juice. Cook until it begins to boil. It will foam up pretty high. Keep the mixture at a simmer until the liquid reaches gel stage. Test for gel stage (use a small dish that you have placed in the freezer prior to starting this process).

5. Place two kernels in each jar before ladling in the jam.

6. Once you have filled the jars (leaving a 1/4 inch head space, clean rim of jar, place lids on and screw the bands on. Turn them upside down for ten minutes and then right side up. Making sure that the tops have depressed into the jar. Wait a while if one or two have not depressed you can turn the jars upside down and try again for ten minutes. This should do the trick.

*If you do not have a scale you can measure the apricots out and use equal sugar amount. 

This smashed bean has style!

This bean-party-girl is all dressed up and wanting to go to a party to show off. And you know, she is pretty low maintenance. She is ready to go to the party in no time flat. Slap the beans on a tortilla, followed by some swanky pico de gallo, creamy avocado, crunchy radishes, crumbled labneh (okay, it's not Mexican but it's a lot like queso fresco) and my personal green leafed favorite, cilantro. Whammo, flavor perfection! Party pretty.

So after this dish, I threw the rest of my smashed beans into the freezer. Beans freeze very well. They have plans for Saturday so I thought I would put them in the freezer to keep them. (That bean is a serious party girl. She has to get her rest for Saturday.)

What exactly is the difference between pico de gallo and salsa anyway? Well, in Mexico, pico de gallo is a fresh tomato salad with the usual ingredients but sometimes with radishes and other veggies. Salsa is sauce, and of course it can mean any type of sauce.

Pico de Gallo

2 medium sized tomatoes, chopped
juice of half of a lemon
1 teaspoon salt
1/2 jalapeno, minced
two tablespoons minced red onion
couple sprigs of cilantro

Mix all ingredients together. Let sit at least 30 minutes before the meal for better flavor.

Perfect for a day when it is hot and the last thing you feel like doing is cooking. Isn't it great to know you have a pot of beans that you can really on for flavor and really fast meals?

Huevos Rancheros

While this dish may not be the prettiest, it sure is the tastiest! It's quick, it's yummy and it's breakfast food that will stay with you a while. All that fiber from the beans will help you feel fuller longer.

I didn't have any corn tortillas so I just had the beans, salsa and egg. Add a toasted corn tortilla as the bottom layer if you want a little more.

I did the components seperate because I was making plain eggs for everyone else. The following "recipe" is the quickest way to do it.

Huevos Ranchero

1 egg
1/2 cup salsa, fire roasted has the most flavor
1/2 cup mashed beans

Place mashed beans in frying pan and heat through. Make a well in the center and add salsa, heat until salsa is warmed. Break egg right into the center. Cover with a lid to help the egg cook through.

Frijoles: Three Days, Three Ways

Maybe you do not want to eat beans because of the after effects it gives you.
Maybe you do not want to eat beans because they are flavorless.
Maybe you do not want to eat beans, especially dried beans, because you think it will take too much time.

I am here to tell you that these things that some of the things that people think are just not true. I know I sing the praises of the virtuous bean a lot. But there is a reason, well, many reasons for that: they are economical, healthy, versatile and tastey.

The Mexicans use an herb, or rather a weed in their beans to minimize the gasous effects of beans. It's called epazote and no it is not just a belief, it really works. (I will tell you a secret I heard about epazote, it's not only a weed but it's name in English, among many, is Stinkweed. How ironic is that?) Plus, if you eat beans a lot, your digestive system does adjust a little and doesn't get quite as gassy.

The flavor of beans is really up to you. They will take on whatever flavor you want them to. This is true especially if you have the patience to wait another day. That extra day allows them to really pick up the flavors of what you mixed with them.

The slowcooker is your best friend when it comes to dried beans. The night before you want to eat the beans, place them in water so that the cooking process goes quicker the next day. Add your beans to whatever ingredients you want with them in a slow cooker. While you are at work or whatever, your beans will be happily cooking away. When you get home, voila.

"Frijoles charros (charro beans) is a traditional Mexican dish. This recipe comes from Guadalajara and expands all over Mexico. The “charro beans” are made like normal beans, but with additional ingredients depending on the region. Some ingredients are bacon, serrano chili, red tomato, onion, cilantro, garlic, ham, chunks of pork and chorizo." Wikipedia.

Frijoles A La Charra

4 large cloves garlic
1 onion, quartered
1 1/2 teaspoons epazote
2 bay leaves
3 cups dried pinto beans
4 slices bacon, chopped
1 jalapeno, chopped
water or brot to cook

Soak 3 cups of dry pinto beans. (yes, you have to use dry because first of all it will save you a ton more money but it tastes better, oh and you control the salt). Place in a large pot and cover with water by three inches. Soak overnight. (you have just saved a bunch more money there too because now you do not have to cook the beans as long.)

The next day, place on stove top and cook with the rest of the ingredients. Let it cook until the beans become tender. Alternately you could add everything to a crock pot and let it bubble away all day. You just want to make sure you have enough liquid. Three inches about the beans should be sufficient.

Once the beans have become tender they are ready, just add to rice or whatever and enjoy. Put the remainder in the fridge and you will have a delicious base or side to quite a few meals. If you want more beans, come back tomorrow for the next bean dish idea.