Vanilla sugar, the ripest peaches and nectarines.
Cloves, allspice and cinnamon sticks.
Lemon juice.
Candied ginger.
Pure gold in a jar for cold, gray and snowy day to come.
Spiced Peach and Nectarine Jam with Candied Ginger
Adapted from Ball Blue Book of Preserving
1 quart peeled, pitted and chopped peaches and nectarines (about 8)
7 cups vanilla sugar
1 lemon, juiced
1 large cinnamon stick
1 tsp whole cloves
1 tsp whole allspice
1 pouch liquid pectin
½ cup candied ginger
Put fruit, sugar and lemon juice with spices in a large, deep saucepan over bringing slowly to a boil until sugar melts. Add liquid pectin and boil for one minute, stirring constantly. Skim off any foam. Add the ginger.
Ladle into hot pint jars and put tops and rims on the jars. Process in hot boiling water for 15 minutes.
Remove from water bath and let cool. When tops pop, tighten lids and store.
This batch made 5 pints.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Sunday, August 9, 2009
Spiced Peach and Nectarine Jam with Candied Ginger
Wednesday, March 25, 2009
Hollandaise
Hollandaise.
A word that can put fear into even the most seasoned cook’s heart.
But fear not.
Hollandaise can be made the old fashioned way, in a double boiler on top of the stove, it can be done in the food processor and it can be done in the blender.
Put down that package of Hollandaise mix.
You can do it .
Courage.
You just need this technique.
It works every time.
Remember one thing. Clarify the butter. It makes for a smoother sauce and less chance of the Hollandaise separating.
Hollandaise
Melt one stick unsalted butter over very low heat. The milk solids will rise to the top and skim those off with a spoon. Take 3 egg yolks at room temperature, put into blender with a ½ tsp salt and a good pinch of cayenne, and squeeze 1 large lemon (about 2-1/2 tbsp ) in as well. Turn the blender on and add the melted clarified butter slowly and let rock for a few moments until smooth. Add ¾ cup boiling water slowly to the blender while it’s running and blend again til smooth.
Pour Hollandaise into a heavy ceramic saucepan and put over low heat. Stir til the Hollandaise thickens, may take about ten minutes. (if you don’t have the ceramic saucepan, put in double boiler over medium heat and stir til thick.) You can make this ahead and keep in the refrigerator. I am not speaking from experience here, but it can be done. If the sauce curdles while it is heating over low, add an ice cube and remove from heat. Beat til sauce goes back together. It has gotten too hot and the butter has melted.
Adjust seasoning, lick the spoon and serve with a perfectly steamed artichoke for a decadent dinner.
Makes 1 pint.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Wednesday, January 21, 2009
Garlic Confit
Ok it’s true. I’m a nut for garlic confit.
I use it constantly.
I can’t help it.
It’s my most favorite discovery in years…well, other than Groom, but that’s a different story. Yes, I did blog about it last year, but the requests from readers and friends led me to make it the subject of its own post. It is most definitely post-worthy.
It’s quick, easy to make and the benefits are huge.
You get wonderful garlic oil that can go in salad dressings, or drizzled over home fries, brushed on grilled lamb chops…or even swirled through a bit of cream cheese (it was late and we were hungry!).
Not to mention soft sweet garlic cloves that mush beautifully in tomato sauce, or thrown artfully on a pizza, or stuffed in tomatoes topped with grated Manchego cheese and bread crumbs for a quick broiling to accompany roast chicken. I’ve swirled it into macaroni and cheese that is made by someone other than myself and has been known to be a lifesaver.
I could go on forever, but you need to get out and get a bag o’ garlic and start your own love affair with confit.
You’ll thank me for this over and over.
Garlic Confit
Inspired by A Chicken in Each Granny Cart (thank you again, Ann)
You’ll need 20 heads of garlic, separated into cloves, paper husks rubbed off with your fingers, last husk left on.
Put into 2 quart saucepan. Cover with extra virgin olive oil.
Set over medium low heat and bring to a good simmer. Remove from heat, cover and let sit for at least 30 minutes. Oil will be cooled and you can test a clove to be sure it’s soft. If not, you can put back on the stove, bring up to the simmer and repeat the process. Drain the garlic, reserving the oil. Take the cloves and squeeze them into a quart jar. When you’re through with this, pour the reserved garlic oil over the cloves in the jar, put the top on it and store in the refrigerator.
I usually call for “a good spoonful of garlic confit” in the recipes on Feeding Groom. At our house, it’s a soup spoon. You’ll get to where you know how much to use. You’ll be making this as much as I do before you know it!
One Year ago on Feeding Groom
