Blog Posts
Gingerbread Pancakes with Cranberry Orange Syrup
Wednesday, December 25, 2024
Prep Time: 10 minutes, Cooking Time: 8 minutes, Serving Size: 3 servings
Ingredients:
¼ cup orange juice
¼ cup Cranberry Apple Orange Marmalade
1 cup Flour
2 ½ teaspoons Cinnamon
1 ½ teaspoons Ginger
1 teaspoon Baking powder
½ teaspoon Baking soda
½ cup Milk
½ cup Molasses
1 Egg
2 tablespoons Oil
Steps:
TO MAKE SYRUP: Combine orange juice and Cranberry Apple Orange Marmalade in a medium saucepan; bring to a boil. Reduce heat and simmer for 3 minutes without stirring. Watch carefully to prevent syrup from foaming over. Remove from heat. Chill to thicken. Serve at room temperature or warm.
TO MAKE PANCAKES: Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate bowl. Add to dry ingredients, mixing just until the dry ingredients are moist.
Spoon about ¼ cup batter for each pancake onto a lightly greased skillet. Cook until lightly browned on both sides. Turn the pancake when the surface bubbles and the underside is lightly browned.
Turkey Cranberry Roll-ups
Tuesday, December 17, 2024
Prep Time: 5 minutes, Serving Size: 4 roll-ups
Ingredients:
4 (6 to 8-inch) Flour tortillas
4 Large romaine lettuce leaves
4 (1-ounce) Slices muenster or provolone cheese
8 ounces Thinly sliced deli turkey
SAUCE:
½ cup Cranberry, Apple, Orange Marmalade
¼ cup Chopped pecans
2 tablespoons Finely chopped red onion
1/8 teaspoon Dried poultry seasoning
Directions:
In a small bowl, stir together all sauce ingredients; set aside.
To assemble roll-ups, Place one flour tortilla on a cutting board. Top with one large Romaine lettuce leaf, one slice of cheese, and two ounces of turkey. Spread about two tablespoons of Cranberry, Apple, and Orange Marmalade sauce down the center of the turkey slices.
Starting on one side, carefully roll up the tortilla; secure with wooden picks. Repeat with the remaining tortillas and ingredients.
Serve with additional Cranberry, Apple, and Orange Marmalade sauce. Refrigerate leftovers.
Thanksgiving Leftover Hand Pies
Monday, December 9, 2024
Prep Time: 20 minutes
Ingredients:
¾ cup of herb-seasoned stuffing
¾ cup Chopped cooked turkey or chicken
½ cup Cranberry, Apple, Orange Marmalade
2 tablespoons turkey gravy
1/3 cup Chopped cooked green beans and chopped cooked carrots or any leftover vegetables
2 tablespoons All-purpose flour
Packaged puff pastry
1 Egg
1 tablespoon Water
Directions:
Heat the oven to 400°F. In a medium bowl, stir the stuffing, turkey, ¼ cup of Cranberry, Apple, Orange Marmalade, gravy, and vegetables.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface and lightly roll to remove the fold marks. Cut the pastry sheet into 3 (about 3-inch wide) strips. Cut each strip crosswise into 3 (about 3-inch) squares. Repeat this with the remaining pastry sheet, making 18 pastry squares.
Beat the egg and water in a small bowl with a fork. Brush the edges of 9 pastry squares with the egg wash and spoon about 1 teaspoon of the remaining Cranberry, Apple, and Orange Marmalade in the center of each. Top each with about 2 tablespoons of stuffing mixture. Top with the remaining pastry squares, stretching slightly to cover the filling, and crimp the edges of the top and bottom pastries together with a fork to seal. Place the filled pastries onto a baking sheet. Using a sharp knife, make 3 small cuts on the top of each pastry to vent. Brush with the egg wash.
Bake for 20 minutes or until the pastries are golden brown. Serve with additional gravy or Cranberry, Apple, and Orange Marmalade, warmed, for dipping.
Chocolate Espresso Cheesecake with Cranberry Topping
Sunday, December 1, 2024
Prep Time: 20 minutes, Cooking Time: 1 hour 5 minutes, Serving Size: 1 cheesecake (12 servings)
Ingredients:
Crust
9-ounce package chocolate wafer cookies
1/3 cup Butter or margarine
Filling
2 tablespoons Instant espresso powder or instant coffee granules
1 tablespoon Hot water
Four 8-ounce packages cream cheese
1 1/3 cups Sugar
1 tablespoon Flour
1 ½ teaspoons Cinnamon
¼ cup Whipping cream
4 Eggs
Topping
14-oz Cranberry Apple Orange Marmalade
1 tablespoon Cornstarch
3/4 cup Whipping cream
2 tablespoons Powdered sugar
½ teaspoon Vanilla extract
2 tablespoons Coarsely grated semi-sweet chocolate
Steps:
Preheat oven to 350ºF.
TO MAKE CRUST: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.
TO MAKE FILLING: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.
Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.
TO MAKE TOPPING: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.
Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).
Turkey Salad with Cranberry Feta Cheese Dressing
Saturday, November 23, 2024
Prep Time: 10 minutes, Serving Size: 4 salads
Ingredients:
1 head Red leaf lettuce
12-16 Slices cooked turkey
½ cup Dried Cranberries
½ cup Chopped pecans
1 cup Cranberry Apple Orange Marmalade
2 tablespoons Vinegar
1 cup Crumbled feta cheese
½ cup Oil
Directions:
Line 4 salad plates with lettuce. Arrange 3 or 4 slices of turkey on plates. Sprinkle with 2 tablespoons each of dried cranberries and pecans. Set aside.
Put Cranberry Apple Orange Marmalade, vinegar, and half of the feta cheese in a blender. Blend for a few seconds at high speed. Remove the cap in the center of the blender lid; place the lid back on the blender. With the blender running, SLOWLY add oil through the hole in the lid. Stir in the remaining feta cheese.
Serve salad with dressing drizzled on top or the side in individual ramekins.
Cranberry Pumpkin Cheesecake
Friday, November 15, 2024
Prep Time: 15 minutes, Cooking Time: 2 hours, 12 servings
Ingredients:
2 cups Gingersnap cookie crumbs
4 tablespoons Butter or margarine
3 8-ounce packages of Cream cheese
1 tablespoon Flour
2 Eggs
14-oz Pumpkin Butter
14-oz Cranberry Apple Orange Marmalade
Steps:
Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place the mixture in a 10-inch springform pan. Press crumbs evenly over the bottom and 2 inches up the sides of the pan; set aside.
Preheat oven to 350ºF.
Using an electric mixer, beat cream cheese and flour in a large mixing bowl until smooth. Add eggs and Pumpkin Butter; mix well. Pour into crust.
Place the pan on a cookie sheet and bake for 1 hour. Turn off the oven and let the cheesecake remain in the oven for 1 hour longer. Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 6 hours.
Carefully remove the sides of the pan from the cheesecake. Top with Cranberry Apple Orange Marmalade.
Pumpkin Mocktail
Thursday, November 7, 2024
This creamy, orange mocktail, with a blend of pumpkin and spices, is perfect for a pumpkin-themed party.
Ingredients:
1 cup Spiked & Spiced Pumpkin Apple Butter
1 cup orange juice
1 cup vanilla almond milk
Whipped cream
Cinnamon sticks
Instructions:
1. Combine the Spiked & Spiced Pumpkin Apple Butter, orange juice, and vanilla almond milk in a blender.
2. Blend until smooth.
3. Pour into glasses and top with whipped cream.
4. Garnish with cinnamon sticks and serve immediately.
Cranberry Balsamic Ribeye Roast
Wednesday, October 30, 2024
Total Time: 2 hours, Prep Time: 15 minutes, Cooking Time: 1 hour 45 minutes, Servings: 6-8 servings
Ingredients:
1 (3-4 lb) ribeye roast
1 cup Cranberry, Orange, and Apple Marmalade
1/4 cup balsamic vinegar
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup beef broth (optional for basting)
Directions:
Preheat your oven to 450°F (230°C). Combine the Cranberry, Orange, and Apple Marmalade, balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl. Stir until well mixed.
Place the ribeye roast in a roasting pan, and generously coat it with the cranberry balsamic mixture, rubbing it all over the surface of the meat.
Roast the ribeye at 450°F for 15 minutes to sear the outside. Reduce the oven temperature to 350°F (175°C) and continue cooking for 1 1/2 to 2 hours, or until the roast reaches your desired level of doneness (medium-rare is 130°F, medium is 140°F).
While roasting, occasionally baste the ribeye with any pan drippings, or use beef broth if more liquid is needed.
Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing. Serve with additional cranberry balsamic glaze.
Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream
Tuesday, October 22, 2024
4 servings (12 pancakes)
The fragrance of warm spices fills the room when you make these creamy fall-inspired pancakes. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 cups milk
3 large eggs
12-ounce jar of Pumpkin Butter or Spiked and Spiced Pumpkin Apple Butter
1 cup heavy cream, chilled
1/2 teaspoon freshly grated nutmeg
2 tablespoons toasted pumpkin seeds
Maple syrup for serving
Directions:
Preheat the oven to 200°F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
Whisk the milk, eggs, and Pumpkin Butter together in a bowl. Add the milk mixture to the flour and stir until the ingredients are just incorporated and the batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.
Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes.
Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.
Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CELERIAC & BUTTERNUT SQUASH SOUP WITH APPLE CHUTNEY & SOURDOUGH CROUTON
Monday, October 14, 2024
Recipe Serves 4-6
INGREDIENTS:
1 large butternut squash, peeled and chopped into cubes
1 celeriac, peeled and chopped into cubes
3 large carrots, peeled and roughly chopped
1 large onion, finely diced
2 tbsp. fresh parsley, finely chopped
1 - 1.5 litres chicken or vegetable stock
3 tbsp. Apple Chutney
a knob of butter
1 tbsp. coconut or light olive oil
salt & pepper to taste
1 tsp cumin powder
1 tsp ground coriander
2 slices sourdough bread
Directions:
Heat the coconut oil in a large heavy-bottomed pan on high heat.
Add the chopped butternut squash, celeriac, and carrots. Cook for around 5 minutes until the vegetables are lightly caramelized. Set aside.
Add a little more oil to the pan, add the coriander powder, cumin powder, and the chopped onions. Cook on low heat until the onions are softened and translucent.
Add the butternut squash, celeriac, and carrots back to the pan and stir to mix. Add the liquid stock and bring to the boil.
Add 2 tablespoons of Apple Chutney. Simmer for a further 30 minutes.
Blend with a stick blender until a creamy consistency.
Add the chopped parsley and stir through the soup.
To make the croutons, slice the sourdough bread into squares. Butter both sides.
Bring a non-stick pan up to high heat and fry the croutons for a minute on each side
To serve, add a teaspoon of Apple Chutney to each crouton and ‘float’ in the center of the bowl of soup.
MELON, FIG, & PARMA HAM SALAD WITH AN EGGPLANT & BASIL DRESSING
Sunday, October 6, 2024
Recipe Serves 4-6
INGREDIENTS:
For salad:
90 g Parma ham
6 fresh figs - quartered
½ ripe cantaloupe - cut into cubes or chunks
75 g walnuts, roughly chopped
100 g lettuce leaves
For dressing:
6 basil leaves, roughly chopped
3 tbsp light olive oil
2 tbsp red wine vinegar
1 tbsp Eggplant Cinnamon Jam
Directions:
Add all the dressing ingredients to a small bowl, whisk thoroughly, then season with salt and pepper to taste. Arrange the melon, figs, and lettuce leaves on a serving platter. Take each strip of Parma ham and roll it loosely into a ‘rose’, tucking in the ham amongst the fruit. Scatter the walnuts over the salad and finish the dish by drizzling over the Eggplant Cinnamon Jam dressing. Serve immediately.
STICKY SHRIMP SKEWERS WITH MAI TAI PRESERVES
Saturday, September 28, 2024
Recipe Serves 2
INGREDIENTS:
165g raw king prawns
3 tbsp Mai Tai Preserves
1 tbsp sesame oil
juice of one lime
Directions:
Combine the Mai Tai Preserves, sesame oil, and lime juice in a bowl.
Add the shrimp, stirring well to ensure they are well coated.
Leave to marinade for at least half an hour
Skewer the shrimp—around 4 per skewer stick
Grill or BBQ for 2 minutes on each side, basting halfway through with any leftover marinade
Serve with a green salad and a fresh salsa
CHICORY, APPLE, & STILTON SALAD WITH EGGPLANT CINNAMON JAM
Friday, September 20, 2024
Recipe Serves: 1 as a main dish or 2 as a side or starter
INGREDIENTS:
3 heads of red and white chicory, washed
2 apples, finely sliced
2 tablespoons of hazelnuts, roughly chopped and toasted
100g Stilton of other blue cheese, crumbled
For the dressing:
3 tbsp. Eggplant Cinnamon Jam
2 tbsp. Balsamic vinegar
6 tbsp. light olive oil
Directions:
In a shallow bowl, combine the chicory leaves, and apple slices.
Sprinkle the chopped hazelnuts & Stilton over the chicory and apples.
Drizzle the dressing over the salad and serve immediately.
VENISON RAGU
Thursday, September 12, 2024
Recipe Serves 6-8
INGREDIENTS:
1 kg boneless venison haunch or shoulder, cut into chunks
6 tbsp extra-virgin olive oil
175 g pancetta, roughly chopped
1 large carrot, peeled & chopped
1 celery stick, finely chopped
1 onion, chopped
2 garlic cloves, crushed
2 bay leaves, a sprig of thyme, a sprig of rosemary tied with string
1 tsp cumin
½ tsp cinnamon
3 tbsp tomato purée
250 ml red wine
500 ml beef stock
6 oz of Cranberry Marmalade
plain flour, salt & pepper
handful of chopped parsley to garnish
pappardelle or tagliatelle pasta to serve
Directions:
Add a few tbsps plain flour to a shallow dish and season with salt and pepper.
Coat the venison pieces in the seasoned flour, and set aside.
Heat olive oil in a heavy casserole pan and fry the pieces of meat in batches - allowing the meat to caramelize.
Next, fry the pancetta and set aside.
Deglaze the pan with a splash of red wine and set the liquid aside.
Add more olive oil to the pan (medium heat) and add the onions. Soften until translucent.
Then add the celery the carrots and allow to sweat a little.
Add the dried spices.
The tomatoes and tomato purée, and then the pieces of cooked venison.
Combine all together before adding the Cranberry Marmalade, red wine, stock, and the bouquet of herbs and stir again. Bring up to the boil.
Cook with the lid on for a minimum of 4 hours and simmer until meat is tender and falls apart. Add a little more stock or wine if required. Remove the lid for the last 30 minutes to allow the sauce to thicken.
Serve with al dente pappardelle or tagliatelle pasta, and a sprinkling of fresh parsley.
SMOKEY MIXED VEGGIE FAJITAS
Wednesday, September 4, 2024
Recipe Serves 3-4
INGREDIENTS:
4 Mixed Peppers, sliced
2 Onions, sliced
200 g Mushrooms, sliced in half
2 or 3 Cloves of Garlic, finely chopped
2 tbsp Olive Oil
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Chilli Powder
Salt to season (optional)
3-4 tbsp Raspberry Chipotle Jam
2 tbsp fresh cilantro, roughly chopped
8 Corn Tortillas
To Garnish: Grated Cheese
Directions:
Heat the olive oil on medium-high heat in a large frying pan before adding the garlic, onions, and sliced vegetables.
Next add the spices (cumin, smoked paprika, and chili powder), and then the Raspberry Chipotle Jam. Stir well to combine, then add the cilantro and stir-fry until the vegetables are cooked.
Remove the pan from the heat and divide into the warmed tortilla wraps. Top with your favorite garnishes, wrap, and enjoy!
APPLE AND RHUBARB CRUMBLE
Tuesday, August 27, 2024
Recipe Serves 6
INGREDIENTS:
1k g tangy eating apples e.g. Braeburn, peeled, cored, and thickly sliced
400 g Rhubarb, cleaned, chopped into 2.25-inch lengths
140 g Butter, softened
140 g Demerara Sugar
225 g Plain Flour
140 g Caster Sugar
4 tbsp Water
1 tsp Ground Ginger
6 tbsp Bushel of Apples Jelly (or more if you wish!)
Directions:
Preheat the oven to 375°F / 320°F fan. Place the cut rhubarb on a baking tray, sprinkle with water and 2 tbsp caster sugar, then place the tray in the oven and roast for 10 minutes. Remove from the oven and allow to cool.
While the rhubarb is roasting, rub the flour, butter, and demerara sugar in a large bowl to create the crumble topping and then set aside.
In a large, oven-proof dish, add the sliced apples, sprinkle over 4 tbsp caster sugar, and then add several dollops of Bushel of Apples Jelly.
Next, add the roasted rhubarb, a few more spoonfuls of the Bushel of Apples Jelly, and the remaining caster sugar before sprinkling the ground ginger over the top.
Evenly cover with the crumble topping and place in the oven to bake for 35 - 45 minutes, or until the crumble topping is golden brown and you can see the fruit bubbling.
No-Bake Cheesecake with Strawberry Kiwi Preserves
Monday, August 19, 2024
Recipe Serves 6
INGREDIENTS:
250 g Digestive Biscuits
100 g Butter, melted
1 tsp Vanilla Extract
600 g Cream Cheese
100 g Icing Sugar, sifted
280 ml Double Cream
Strawberry Kiwi Preserves
Directions:
Blitz the biscuits in a food processor (or crush them in a bag using a rolling pin) before transferring them to a large bowl and combining them with the melted butter.
Evenly distribute the biscuit mix into the base of 4 - 6 mason jars. Once the biscuit mix has been pressed down well, add a layer of Strawberry Kiwi Preserves on top.
In a separate bowl, combine the cream cheese, icing sugar, vanilla extract, and double cream with an electric whisk. Once the mixture is smooth, stir through 3 tbsp of Strawberry Kiwi Preserves with a spoon.
Finish by filling the mason jars with the strawberry cream cheese mixture. Pop the jars into the fridge to set for a minimum of 3 hours. Garnish with fresh strawberries.
ZESTY ORANGE CURD DRIZZLE CAKE
Sunday, August 11, 2024
Recipe Serves 6-8
INGREDIENTS:
For the cakes:
200 g self-rising flour, sifted
200 g salted butter, room temperature
180 g golden caster sugar
1 tsp baking powder
4 free-range eggs
zest of 2 oranges
For the drizzle:
100 g white sugar cubes
zest 1 oranges
60 ml orange juice
For the filling:
150 ml crème fraîche, beaten into soft peaks
12 oz Orange Cinnamon Marmalade
To decorate:
Whole blanched almonds
Directions:
Beat the butter and sugar with an electric whisk until soft and fluffy.
Add the eggs and orange zest and mix these in before adding baking powder and flour. Mix until combined.
Divide the cake batter into two lined cake tins, then bake in a preheated oven (375F / 320F fan) for 20-25 minutes, until both are golden and cooked through, testing the center of the cake with a skewer.
Once cooked, leave to cool completely on a wire rack.
Once cool, spread the crème fraîche over the bottom cake. Then spread the Orange Cinnamon Marmalade over the inside of the top layer of the cake, before sandwiching the two together.
To make the drizzle, add the orange juice to a bowl before adding the sugar cubes. Crush with the back of a fork, keeping some grainy texture. Pour the orange syrup over the cake, then arrange the whole blanched almonds around the edge of the cake.
THAI GREEN CURRY WITH JASMINE RICE
Saturday, August 3, 2024
Recipe Serves 4-6
INGREDIENTS:
For the curry paste
2 Kaffir lime leaves, finely chopped
1 red chilli
2 lemongrass stalks finely chopped
5cm chunk of ginger
handful of cilantro stems
2 tbsp muscovado sugar
3 tbsp tamarind purée
4 Thai basil leaves
For the curry
3 tsp vegetable oil
400 ml can of coconut milk
3 tbsp Savory and Spicy Mango Conserve, and more to serve
8 skin-on chicken thighs
zest and juice 2 limes
100 g fine green beans, topped and tailed, chopped into 3 cm chunks
1 large mango, peeled and cut into 3 cm chunks
4 Kaffir lime leaves
5 Thai basil leaves
Jasmine rice to serve
handful of cilantro leaves, roughly chopped
Directions:
Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
Heat 1 tbsp oil in a large non-stick pan, and brown the chicken thighs, starting with the skin side down. Remove from the heat and set aside.
Heat 2 tbsp oil in a large saucepan, add the curry paste and cook on medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the browned chicken, lime zest, and juice. Add the Savory and Spicy Mango Conserve and stir to combine. Season to taste and cover. Gently simmer for 30 minutes until the chicken is tender.
Remove the lid and cook for a further 5 minutes. Add the green beans, mangoes, whole lime, and Thai basil leaves. Add the cilantro leaves just before serving with hot Jasmine rice and a spoonful of the Savory and Spicy Mango Conserve. Finish with a sprinkling of fresh cilantro.
MAC & CHEESE WITH A DOLLOP OF CURRIED TOMATO MARMALADE
Friday, July 26, 2024
Recipe Serves 6
INGREDIENTS:
250g short cut macaroni (dried weight) cooked to preference, drained, and set aside
40 g salted butter
3 tbsp plain flour
150 ml semi-skimmed milk
3 or 4 small tomatoes sliced
salt and black pepper to season
1 tsb Ground Spicy Mustard
6 oz of Curried Tomato Marmalade
300 g mature Cheddar, grated
1 ball mozzarella, torn into strips
75 g Parmesan cheese, grated
For the topping
50g fresh breadcrumbs
100 g mature Cheddar, grated
40 g Parmesan cheese grated
salt and pepper to season
Directions:
To make the topping, simply mix all the ingredients in a large mixing bowl and set aside.
In a large non-stick pan on medium heat, place the butter and flour and whisk quickly and continuously to make a smooth paste for the roux.
Add the milk little by little, continuing to stir to stop lumps from forming. Bring the heat up to high and allow the sauce to thicken whilst continuing to whisk for a further 4 minutes.
Add the mustard, grated Cheddar, and Parmesan and mix until incorporated with the sauce. Season with salt and black pepper to taste.
Transfer the cooked pasta to the saucepan and stir well to coat thoroughly.
Transfer the cheesy pasta to an ovenproof dish, pouring over any remaining sauce.
Add dollops of the Curried Tomato Marmalade and then scatter the torn pieces of mozzarella over the top of that.
Scatter the breadcrumb topping over the top of the dish before arranging the slices of tomato.
Transfer to a preheated oven at 375F (340F fan) for 20 - 25 minutes until the top is golden brown and you can see the cheese sauce bubbling.
Serve with an extra dollop of Curried Tomato Marmalade.
WARMING PUMPKIN SOUP
Thursday, July 18, 2024
Recipe Serves 6-8
INGREDIENTS:
2 tbsp olive oil
2 onions, finely chopped
1 kg pumpkins or seasonal squash (weight after peeling and deseeding), cut into 5 cm chunks
1 L vegetable stock
150 ml double cream
1 tsp ground coriander
1 tsp chilli flakes
1 tsp ground cumin
3 tbsp Apple Hot Pepper Jelly
salt & pepper to season
Directions:
Heat the olive oil in a large non-stick stock pot or soup pot on medium-high heat on the stove.
Add the chopped onions, cumin, chilli flakes, and ground coriander and sweat the onions for a few minutes until translucent.
Add the chopped pumpkin and allow to cook for 4 - 5 minutes.
Add the Apple Hot Pepper Jelly and stir in well to mix.
Add the vegetable stock and bring it up to a boil, before reducing to a simmer and cooking for a further 15 minutes.
Test that the pumpkin pieces are tender before blitzing the soup with a stick blender until a smooth consistency (alternatively, you can transfer to a blender and work in batches).
Before serving, stir in the cream and season with salt and pepper to taste.
Garnish at the table with chilli flakes and a little extra cream.
LAYERED GRANOLA WITH GREEK YOGHURT AND TUTTI FRUTTI BRAMBLE JAM
Wednesday, July 10, 2024
Recipe Serves 2
INGREDIENTS:
100g granola
250ml natural Greek yoghurt
4 tbsp. Tutti Frutti Bramble Jam
fresh blackberries
Directions:
Layer the natural yoghurt, granola, and Tutti Frutti Bramble Jam in a glass, jar, or shallow bowl.
Finish with a sprinkle of granola, a teaspoon of Tutti Frutti Bramble Jam, and fresh blackberries
SPICY CHORIZO & ASPARAGUS BREAKFAST HASH
Tuesday, July 2, 2024
Recipe Serves 4-6
INGREDIENTS:
4 tbsp olive oil
225g good quality whole chorizo, roughly chopped
250g asparagus tips
1 large onion, chopped
500g leftover roast or boiled potatoes, roughly chopped
handful flat-leaf parsley, chopped
6 oz Curried Tomato Marmalade
salt & pepper to season
Directions:
Heat 2 tbsp olive oil in a non-stick pan on medium heat. Add the onion and fry for 5 minutes until translucent. Add the chopped chorizo and fry for 5 minutes until the chorizo is softly cooked. Add 3 or 4 tbsp of the Curried Tomato Marmalade and the potatoes and toss well to coat together. Season with salt and pepper to taste and cook on medium-high heat for a further 5 minutes. Toss the asparagus in a little olive oil, and season with salt and pepper. Fry in a ribbed skillet pan on medium-high heat for 5 minutes, until slightly blackened and just cooked. Transfer the potato and chorizo mix, and combine with asparagus into a large ovenproof dish. Cook in a preheated oven (400F / 350F fan) for 10 minutes. Sprinkle generously with parsley before serving with an extra dollop of the Curried Tomato Marmalade.
ORANGE MARMALADE MARTINI
Monday, June 24, 2024
Recipe Serves 2
INGREDIENTS:
100ml London Dry gin
30ml Cointreau
30ml fresh lemon juice
2 tbsp. Orange Whiskey Marmalade
Directions:
Add all ingredients to a Boston cocktail shaker.
Shake with ice for 30 seconds.
Strain into martini glasses to serve.
Serve with warmed croissants for an indulgent breakfast.
TOAD IN THE HOLE WITH SWEET ONION GRAVY
Sunday, June 16, 2024
Recipe Serves 6-8
INGREDIENTS:
For the batter:
225g plain flour
3 free-range eggs
300ml/10fl oz milk
5 tbsp olive oil
8 - 10 best-quality pork sausages
6 oz Sweet and Spicy Double Onion Marmalade
salt and black pepper
For the onion gravy:
1 tbsp olive oil
2 onions, finely sliced
½ tsp grainy mustard
4 tbsp Sweet and Spicy Double Onion Marmalade
500ml beef or chicken stock
1 tsp corn flour
Directions:
Sieve flour into a bowl and season with salt and pepper.
Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour.
Once combined, simultaneously pour in the milk and whisk until you have a smooth batter – the consistency of double cream. If it looks too thick, add a little water. Season with salt and pepper, then cover and allow to rest in the fridge for one hour.
Preheat the oven to 400F / 350F Fan.
Brown and part-cook the sausages in a little oil in a non-stick pan on the stove.
Add 3 tablespoons of olive oil into a large oven-proof dish or roasting tin and place into the preheated oven for 5 minutes.
Carefully remove the roasting tin from the oven, and evenly place the part-cooked sausages. Finish by pouring the batter mixture over the sausages.
Cook in the oven for 10 minutes. Remove and add several spoonfuls of Sweet and Spicy Double Onion Marmalade across the part-cooked batter.
Meanwhile, you can make the gravy. Heat a frying pan over a low heat. Add 2 tablespoons of oil, onions and a pinch of salt. Cook gently for 15–20 minutes until soft and golden brown.
Stir in 4 tbsp of Sweet and Spicy Double Onion Marmalade, mustard, and a pinch of pepper, and then add the stock. Bring the mixture to a boil, reduce to a simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Taste and adjust the seasoning and thicken with a little corn flour if needed.
Return to the oven and cook for a further 20–25 minutes, or until the batter has risen and is golden brown all over.
Serve with the sweet onion gravy and your favorite vegetables.
ORANGE MARMALADE AND ENGLISH MUSTARD GLAZED SALMON FILLET
Saturday, June 8, 2024
Recipe Serves 2
INGREDIENTS:
2 boneless salmon fillets, skin on
200g broccolini
4 tbsp. Orange Cinnamon Marmalade
1 tbsp. traditional English mustard
baby new potatoes (approx 5 per person)
4 tbsp. light olive oil
1 tbsp. butter
2 tbsp. almond flakes, toasted
Directions:
Place the salmon fillets on a flat plate.
In a cup, combine and stir together the Orange Cinnamon Marmalade, traditional English mustard, and 2 tbsp. of olive oil.
Spoon the Orange Cinnamon Marmalade mixture over the salmon fillets so that the mixture coats the fish completely. Cover and allow to marinade for 30 minutes in the fridge.
Cook the potatoes, according to preference. Drain and set aside.
Steam or boil the broccolini for approx. 3 minutes. Drain and set aside.
In a non-stick pan, heat 2 tbsp. olive oil and 1 tbsp. butter to a high heat. Add the salmon fillets, skin side down. Sear and cook for 2 minutes on each side, adding the remaining marinade min to the cooking pan.
Once cooked, transfer the salmon fillets to your serving plates. Drizzle over the remaining cooking sauce. Serve with buttered new potatoes, and broccolini sprinkled with the toasted almond flakes.
CREPES WITH RASPBERRY PRESERVES AND WARM WHITE CHOCOLATE SAUCE
Friday, May 31, 2024
Recipe Serves 4
Ingredients:
1 large cup self-rising flour, sifted
1 large cup milk
1 large free-range egg
1 tsp salt
light olive oil for frying
4 tbsp. Raspberry Chipotle Preserves
For Chocolate Sauce:
200g white chocolate, broken into pieces
100ml single cream
Directions:
Carefully crack the egg into a bowl.
Add the flour, and then the milk, and the salt.
Whisk with a balloon whisk until a smooth batter. Set Aside.
Place a glass bowl over a simmering pan of water to create a bain-marie, Place the chocolate pieces in the bowl and slowly melt, combining with a silicone spatula.
Add the cream to the melted chocolate and slowly combine. Transfer to a heat-proof pouring jug.
Heat the oil in a non-stick frying pan on high heat, then bring it down to medium heat once the base of the pan is coated.
Make the crepes one at a time, and set them aside on a plate.
Warm through the Raspberry Chipotle Preserves in a non-stick pan.
To serve, drizzle the Raspberry Chipotle Preserves, and white chocolate sauce over the crepes.
FRUIT SALAD WITH ORANGE MARMALADE DRIZZLE
Thursday, May 23, 2024
Recipe Serves 4
INGREDIENTS:
A selection of seasonal fruit, chopped, peeled and prepared
4 tbsp. Orange Cinnamon Marmalade
100mls freshly squeezed orange juice
4 mint leaves, finely chopped
Directions:
Prepare the fruit and combine it in a large serving bowl
Combine and stir the ingredients for the drizzle dressing in a mug.
Pour over the fruit salad and serve.
Mini Sweet Chili, Onion & Cilantro Sausage Rolls
Wednesday, May 15, 2024
Recipe Serves 10
INGREDIENTS:
400g best-quality sausage meat
½ carrot, peeled and grated
2 tbsp cilantro, chopped
1 large egg, beaten
1 tbsp Sweet and Spicy Double Onion Marmalade
1 tbsp Habanero Jelly
½ tsp chilli flakes
450g ready-rolled puff pastry
a little flour for dusting
Directions:
In a large mixing bowl, combine the sausage meat, carrot, chopped cilantro, chili flakes, Sweet and Spicy Double Onion Marmalade, and Habanero Jelly until combined. If the mixture feels a little loose, add a spoonful of flour.
Work in two batches, diving the pastry. Roll the puff pastry out onto a floured surface into a rectangular shape. Cut this down the center, and add a long layer of sausage mix down the middle of each rectangle.
Fold the pastry over, wrapping the sausage meat, and press the sides of the pastry rectangle together. Slice cross-ways to make approx. 8 to 10 pieces from each length. Then lightly score the top of each mini sausage roll before brushing the top with the egg yolk. Repeat the process until the mixture and pastry are used up.
Place the mini sausage rolls on a baking sheet, and bake in a pre-heated oven at 400F (350F fan) for 20 minutes, until the tops are golden, and the meat is cooked through.
Serve with the Sweet and Spicy Double Onion Marmalade as a dipping sauce.
Tip: Any leftover sausage meat can be frozen to use another time.
SOURDOUGH SWISS CHEESE MELT AND CRANBERRY MARMALADE
Tuesday, May 7, 2024
Recipe Serves 1
INGREDIENTS:
2 pieces of pre-sliced sourdough bread
70g Gruyere or other Swiss-style cheese, grated
Cranberry Marmalade
Butter
Directions:
Butter each of the two slices of bread on one side.
Spread a generous dollop of Cranberry Marmalade to the inside of one slice.
Heat a griddle pan to high heat.
Add the cheese and assemble the sandwich with the butter facing out on both sides.
Add to the pan and cook on high heat for 1 minute on each side.
Turn the heat down to medium level and toast each side evenly until the cheese melts.
Serve with a leafy green salad.
ZUCCHINI, ASPARAGUS, AND GOAT CHEESE GALETTE WITH PEACH CHUTNEY
Monday, April 29, 2024
Recipe Serves 4
INGREDIENTS:
350g zucchini, sliced into ½ cm rounds
125g asparagus, trimmed
100g goat cheese
1 egg yolk
320g pack puff pastry
4 tbsp Peach Chutney
1 tbsp olive oil
mint leaves to garnish, roughly chopped
salt and pepper to season
flour for dusting
Directions:
Heat the oven to 400F / 350F Fan.
Add the olive oil and the zucchini to a non-stick pan. Season with salt and pepper and sauté the zucchini until cooked through and golden in color. Place on kitchen roll and allow to cool and drain excess moisture.
Blanch the asparagus by boiling for 1-2 minutes before draining and plunging it into ice-cold water. Drain and set aside until ready to use.
Roll out the pastry on a lightly floured surface so it’s a little thinner, then cut out a 10-inch (approx) diameter circle, using an upturned mixing bowl as a guide. Transfer the pastry circle to a non-stick baking sheet.
Prick the pastry with a fork, leaving a 2cm border, and then place in the oven to blind bake for 8-10 minutes.
Remove from the oven and arrange the zucchini slices and asparagus across the galette. Crumble over the goat cheese and then add spoonfuls of Peach Chutney evenly over the top. Brush the edges with egg yolk.
Return to the oven and cook for a further 10-12 minutes, until the pastry is golden and the cheese has begun to melt.
Remove from the oven and serve immediately with a garnish of fresh mint leaves, and a side salad.
CRANBERRY AND CHERRY PUNCH
Sunday, April 21, 2024
Recipe Serves 4-6
INGREDIENTS:
150ml vodka
200ml cranberry juice
200ml cherry juice
soda water top-up
3 tsp Scotch Bonnet Cherry Preserves (room temperature)
fresh mint and orange zest twists to garnish
ice
Directions:
Add the Scotch Bonnet Cherry Preserves, vodka, cherry juice, and cranberry juice into a large pitcher.
Stir well with a bar spoon to mix. Fill with a generous handful of ice cubes and top up with soda water.
Garnish with fresh mint leaves and fresh orange peel.
ASIAN-STYLE SHREDDED CHICKEN SALAD
Saturday, April 13, 2024
Recipe Serves 4-6
INGREDIENTS:
For the salad:
400 g cooked roast chicken - breast or thigh meat
2 red peppers, thinly sliced
1 cucumber, peeled and cut into small chunks
2 carrots - shaved into ribbons with a potato peeler
1/2 Savoy cabbage – finely shredded
4 spring onions - finely sliced lengthways
1 handful each of mint, basil, and coriander, roughly torn
200g roasted peanuts, roughly chopped
For the dressing:
3 tbsp Mayonnaise
3 tbsp Basil’s Grapefruit Marmalade
3 tbsp rice wine vinegar
2 tbsp sesame oil
2 tbsp fresh lime juice
1 tbsp chopped basil leaves
1 tsp chilli flakes
Directions:
Add the dressing ingredients to a clean jam jar and shake well to combine, or whisk together in a small bowl. Taste and adjust the seasoning according to preference.
To assemble the salad, add all ingredients except for the herbs, crushed peanuts, and dressing to a large serving bowl. Toss together, then add the dressing and toss again to coat.
Scatter the herbs and peanuts over the salad to garnish, then serve immediately.
ZUCCHINI FRITTATAS
Friday, April 5 2024
Recipe Serves 4-6
INGREDIENTS:
1 large or 2 small zucchinis
4 spring onions
2 tbsp rapeseed oil
1 crushed garlic clover
3 large eggs
Good pinch dill fronds
4 tbsp Greek yogurt
Sweet and Spicy Double Onion Marmalade
Directions:
Heat oven to 430°F/400°F fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small zucchini and slice 4 spring onions. Heat 2 tsp rapeseed oil in a frying pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated zucchini and cook for another 1 min, then set aside to cool.
Beat 3 large eggs, a good pinch of dill frond, and 4 tbsp Greek yogurt together in a jug, then season. Stir in the zucchini mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases adding a spoonful of Sweet and Spicy Double Onion Marmalade, and bake for 15-18 mins until set and golden. Serve hot or cold, with some Sweet and Spicy Double Onion Marmalade on the side.
SHAKSHUKA
Thursday, March 28, 2024
Recipe Serves 4
INGREDIENTS:
2 tbsp Curried Tomato Marmalade
4 tbsp olive oil
1 onion, finely diced
2 red peppers, 1 green pepper, diced
4 garlic cloves, crushed
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp cumin seeds
½ tsp chilli flakes
800g ripe tomatoes, rinsed and roughly chopped
1 tbsp sugar
rind of ½ lemon
4 free-range eggs
small bunch of fresh cilantro, roughly chopped
rustic bread to serve
salt & pepper to season
Directions:
Dry fry the paprika, smoked paprika, cumin seeds, and chili flakes for a minute or two in a small pan to release the flavors. Remove from the heat.
Heat the olive oil in a large flat-bottomed ovenproof skillet over medium heat and add the onion. Cook for 5 minutes until translucent, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for a few minutes, stirring well. Pour in the chopped tomatoes, sugar, and lemon rind, then turn down the heat and simmer for 30 minutes.
Season with salt and pepper to taste. Add the Curried Tomato Marmalade. Spread the mixture evenly and then create 4 small holes for the eggs. Crack an egg into each and then transfer to a pre-heated oven (350F / 320F fan) for 10 minutes, or until the eggs are set. Sprinkle with the chopped cilantro before serving and serve with crusty bread.
Herbed New Potato Salad with Garlic Mayonnaise
Wednesday, March 20, 2024
Recipe Serves 4
INGREDIENTS:
500g new potatoes, scrubbed and halved
2 tbsp crème fraîche
6 oz of mayonnaise
4 oz Garlic Jelly
1 red onion, finely chopped
1 tbsp lemon juice
2 tsp chilli flakes
4 spring onions, very finely sliced
2 tbsp chives, finely chopped
2 tbsp dill, finely chopped
2 tbsp tarragon, finely chopped
2 tbsp parsley, finely chopped
salt and pepper, to taste
Directions:
Place the new potatoes in a pan of lightly salted boiling water. Bring back to the boil, then cover and simmer for 15 minutes or until tender.
Once cooked, drain and allow to cool completely.
In a bowl, mix the remaining ingredients and carefully stir in the potatoes.
Season to taste and fully mix through before serving.
CHEESE & TOMATO QUICHE WITH A LAYER OF SWEET & SPICY DOUBLE ONION MARMALADE
Tuesday, March 12, 2024
Recipe Serves 6
INGREDIENTS:
300g cherry tomatoes
1 tsp olive oil
80g Parmesan or Pecorino, grated
2 large free-range eggs
1 cup of double cream
8 basil leaves, roughly torn
salt and pepper to season
4 tsp Sweet and Spicy Double Onion Marmalade
Directions:
Blind bake a shortcrust pastry shell in a 10-inch quiche dish or tin, and allow it to cool, or use a pre-made shell if you prefer. Place the cherry tomatoes in a roasting tin and drizzle with olive oil. Season with salt and pepper before placing the tray in a preheated oven (350F /320F fan) to roast for around 15 minutes, then allow to cool.
In a large bowl, beat the eggs with a fork and then gradually add the cream and stir to combine. Next add a handful of basil leaves and season with salt and pepper, before putting the mixture to one side.
Spread the Sweet and Spicy Double Onion Marmalade generously over the base of the pie crust, sprinkle ½ of the grated cheese over the layer of Sweet and Spicy Double Onion Marmalade, and then pour over the egg mixture.
Next, evenly place the roasted cherry tomatoes and remaining cheese over the top before putting the tin in the oven to bake for 20 – 25 mins (400F / 350F fan) until golden brown and firmly set.
Best served alongside a fresh salad.
FETA & GARLIC ZUCCHINI MUFFINS
Monday, March 4, 2024
Recipe Serves 12 Muffins
INGREDIENTS:
400g self-rising flour
2 tsp baking powder
1 tsp baking of soda
2 tsp ground cumin
2 large eggs
300ml buttermilk
200ml sunflower oil
2 small zucchinis (about 280g)
200g Feta, crumbled
4 oz of Garlic Jelly
salt & black pepper
Directions:
Heat the oven to 400F / 350F Fan.
Grate the zucchini into a mixing bowl, then season with 1 tbsp salt. Allow to sit for 30 minutes before transferring to a muslin cloth and squeezing out the excess liquid.
Grease a 12-hole muffin tin (or mini loaf tin, if you prefer).
Combine the flour, baking powder, baking soda, and cumin in a bowl—season with black pepper.
In a separate bowl, whisk together the eggs, buttermilk, and oil.
Pour the wet ingredients into the dry, and add the zucchini and two-thirds of the Feta. Stir to just combine, but don’t overmix.
Into the muffin tin, add a tablespoon of the zucchini mixture, then 2 teaspoons of Garlic Jelly. Top with more zucchini muffin mixture and finish with a piece of Feta. Repeat until the mixture is finished.
Bake for 22 minutes until golden brown and baked through.
Cool on a wire rack.
HOISIN AND BLACKBERRY PULLED PORK SLIDERS
Sunday, February 25, 2024
Recipe Serves 24
INGREDIENTS:
1.5kg boneless pork shoulder, excess fat trimmed.
100ml runny honey
100ml balsamic vinegar
6 oz of Blackberry Preserves
120ml hoisin sauce
175ml chicken stock
4 cloves garlic, finely chopped
1 tsp smoked paprika
1 large white onion, diced
2 tbsp olive oil
salt and pepper to season
coleslaw and slider buns to serve
Directions:
Heat the oven to 320F / 285F Fan.
In a medium bowl, whisk together the honey, balsamic vinegar, Blackberry Preserves, hoisin sauce, chicken stock, garlic, onion, smoked paprika, salt, and pepper. Stir to combine.
Coat the pork shoulder with the olive oil and season with salt and pepper. Place the pork in a large wok or pot on medium-high heat and sear the meat on all sides.
Transfer the pork to an oven-proof dish and pour over the sauce.
Cover with tin foil and place in the oven. Cook for 30 minutes before reducing the heat down to 300F 265F / Fan and cook for a further 6 hours. Check the meat and baste with the juices every couple of hours.
Once the pork is fully tender, remove from the oven. Transfer the meat to a large dish and thoroughly shred the meat using two forks.
Remove excess oil and pass the cooking liquids through a sieve. Then add the cooking liquid back into the shredded pork until the desired level of moistness is reached.
The meat can be prepared in advance and reheated before serving, with a little tap water, or reserved cooking liquids.
Serve the pulled pork on slider buns with coleslaw.
BLUEBERRY TEA LOAF
Saturday, February 17, 2024
Recipe Serves 6-8
INGREDIENTS:
200g caster sugar
200g butter, softened
1 tsp vanilla extract
3 large eggs
300g self-rising flour, sifted
150g fresh blueberries
1 or 2 tbsp milk if required
6 oz of Blueberry Preserves
clotted cream to serve
Directions:
Add the sugar and butter to a large mixing bowl and cream with an electric hand mixer until pale and fluffy. Add the eggs and vanilla and mix well. Gradually add in the flour and mix until fully incorporated. If the mix is looking too thick, add a little milk if required.
Line a 2lb loaf tin with parchment liner, and then pour in half of the cake batter. Spoon a generous layer of Blueberry Preserves over the top before filling with the rest of the cake mixture.
Top the cake with the blueberries and then place in a preheated oven (350F / 320F fan) for 40-45 minutes, testing to check it’s fully baked.
Remove from the oven and place on a wire rack and allow to cool for ten minutes before removing the cake from the tin.
Slice and serve with clotted cream and fresh blueberries.
Lemon Curd & Blueberry Preserves Freezer Cake
Friday, February 9, 2024
Recipe Serves 8-10
INGREDIENTS:
225g full fat Greek yoghurt
75g icing sugar
3 tbsp grated lemon zest
600ml double cream
12 oz of Lemon Curd
125g tea biscuits
18 oz of Blueberry Preserves
50g fresh blueberries
a little water
2 tbsp caster sugar
Directions:
Line a 2lb loaf tin with cling film, leaving an overhang on all sides.
In a large bowl, use an electric hand mixer to beat the yoghurt, icing sugar, and lemon zest together until well combined.
Reduce to a slower speed and gradually add the double cream. Increase speed as it thickens, mixing until medium peaks have formed.
Transfer two-thirds of the yoghurt mixture to another large bowl and fold in ½ jar of the lemon curd. Cover the remaining yoghurt mixture and refrigerate to use later to decorate the sides.
Place a single layer of tea biscuits over the bottom of the prepared tin, breaking pieces to fit. Use a spatula to evenly spread a quarter of the yoghurt mixture over the biscuits.
Spread ½ jar of the blueberry preserve on top, then carefully spread another layer of the yoghurt mixture.
Spread a thin layer of the lemon curd on top of this.
Spoon a third of the remaining yoghurt mixture over this and top with another layer of biscuits.
Repeat the layering process until the tin is full allowing space to finish with a layer of yoghurt mixture and then finally, the biscuits.
Cover with cling film and freeze for a minimum of 6 hours.
To finish the cake, take it out of the freezer and remove it from the tin using the cling film to help. Upturn it onto a board or serving plate and then spread the top and sides of the cake with the refrigerated yoghurt mixture. Return it to the freezer for 20 minutes.
Serve slices of the cake drizzled with the Blueberry Preserves.
PEACH & ROSEMARY FIZZ WITH PEACH PRESERVES
Thursday, February 1, 2024
Recipe Serves 2
INGREDIENTS:
250ml dry sparkling wine, such as Cava or Prosecco
50ml rosemary simple syrup
2 tbsp Peach Preserves
rosemary sprig to garnish
Rosemary Simple Syrup Ingredients
125ml water
100g sugar
a few sprigs of rosemary
Directions:
Combine water, sugar, and rosemary leaves in a small saucepan.
Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.
Remove from heat and let syrup steep, for about 30 minutes.
Pour the syrup into a sterilized glass jar through a sieve to remove the rosemary leaves.
Leave to cool before using.
Add one tablespoon of Peach Preserves and 25ml of rosemary simple syrup to a Champagne flute.
Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.
Garnish with a sprig of fresh rosemary.
SALADE NICOISE
Wednesday, January 24, 2024
Serves: 4-6
Ingredients:
For the salad:
2 yellow fin tuna steaks
150g fine green beans, trimmed
4 - 6 free-range eggs,
150g cherry tomatoes, halved
200g baby new potatoes
2 little gem lettuce, roughly shredded
100g pitted black olives, halved
salt and pepper to season
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp of Sweet and Spicy Double Onion Marmalade
2 tbsp Balsamic vinegar
1 tbsp lemon juice
1 crushed garlic clove
1-2 shallots, minced
salt and pepper to season
Directions:
Place the eggs in a large pan of water, bring them up to a boil, and then reduce to simmer for 7 minutes. Cool the eggs under running water and allow to cool completely before removing shell and cutting each in half, lengthways.
Whilst eggs are cooking, add the green beans to a pan of salted boiling water, bring back to the boil, and then reduce to a simmer and cook for 6-8 minutes until just tender. Drain and place in ice water.
Season the tuna steaks all over with salt and pepper and cook for 2 minutes on each side on a grill pan, on high heat. Set aside.
In a large bowl, combine the lettuce, green beans, cherry tomatoes, and potatoes. Add the olives, then half the dressing, and toss to combine. Transfer the above to a serving platter, then arrange the hard-boiled eggs over top. Flake or slice the tuna and arrange this across the salad. Drizzle over the remaining dressing.
FATTOUSH SALAD WITH LEMON & LIME DRESSING
Tuesday, January 16, 2024
Serves: 2-4
Ingredients:
3 Middle Eastern-style flatbreads, or pitta
500g mixed ripe tomatoes
3 mini cucumber
½ each green and yellow pepper
150g radish, washed
1 red onion
1 Little Gem lettuce
2 tbsp cilantro, roughly chopped
2 tbsp flat-leaf parsley, roughly chopped
1 tbsp mint leaves, roughly chopped
3 tbsp olive oil
3 tsp sumac
juice of ½ lemon
½ shallot, finely chopped
2 tbsp Three Fruit Marmalade
salt and pepper to season
Directions:
Place the bread straight onto the rack of a preheated oven at 320F / 285F Fan, and cook for 7-9 minutes. Allow to cool and then break into pieces.
Prepare the tomatoes, cucumber, radish, pepper, lettuce, and red onion, chopping them all to the preferred size for the salad.
To make the dressing add the olive oil, sumac, lemon juice, shallot, and Three Fruit Marmalade to a mason jar. Season with salt and pepper, and then close and shake to emulsify the dressing. Adjust the seasoning and add more sumac if desired.
Assemble the salad with freshly chopped vegetables, cilantro, mint, flat-leaf parsley, and broken bread pieces.
Mix to combine before drizzling the dressing over the top. Serve immediately.
Kaya Toast with Soft Eggs
Monday, January 8, 2024
Total Time: 10 min, Yield: 1 serving
Ingredients:
2 tablespoons Coconut Jam
2 slices dense white milk bread, such as pain de mie or pullman, toasted on 1 side
1 ½ tablespoons shaved salted butter
1 soft fried egg "sunny side up" or 1 soft-boiled egg, peeled
1 teaspoon dark soy sauce
Dash ground white pepper
Optional 1 teaspoon of pandan extract or 1 teaspoon of minced ginger, for an extra strong Kaya flavor to the Coconut Jam
Directions:
Optional step: if you want a stronger Kaya flavor to your sandwich, add one teaspoon of either pandan extract or one teaspoon of minced ginger to your Coconut Jam and mix it.
Spread 2 tablespoons Coconut Jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Cover it with the remaining one slice of bread, coconut jam side down, over the other to form a sandwich.
Halve the sandwich, and then cut each half into thirds to form 6 even wedges. Or cut into batons.
To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
Holiday Pumpkin Maple Almond Drops
Sunday, December 31, 2023
Yield: 24 cookies
Ingredients:
1 cup uncooked oatmeal
1/2 cup uncooked rice, brown, long-grain
1/4 cup cornstarch
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp fine kosher salt
1/4 cup maple syrup
1/2 cup unsweetened applesauce
1/4 cup extra virgin olive oil
15 oz Pumpkin Spice Jam
1/3 cup sliced, blanched almonds
Directions:
Combine uncooked oatmeal, rice, cornstarch, spices, and salt in a dry blender and grind until a fine powder is achieved.
Combine syrup, applesauce, olive oil, and Pumpkin Spice Jam in a separate bowl using a stand mixer. Use a paddle attachment to mix on medium speed for 2-3 minutes until uniform and smooth.
Combine the wet mix and the bowl of dry ingredients on low mixer speed for an additional 2-3 minutes until a thick dough has been achieved.
Cover for at least 30 minutes to allow the dough to hydrate.
Line a sheet pan with parchment paper and using a scooper, portion 2 tablespoons of cookie dough onto parchment paper. Using a firm even motion, drop or tap the pan on the counter to flatten cookies to 3/8 inch high.
Top cookies with a few almond slices.
Bake in a 350F conventional oven (325F convection oven) for about 12-14 minutes or until the edges of the cookies are light brown and the bottoms appear done.
Remove cookies from the oven and cool for at least 5 minutes before removing from the sheet pan.
Cranberry Port Cookies
Saturday, December 23, 2023
Total Time: Prep: 40 min. + cooling, Bake: 15 min./batch + cooling, Makes about 3-1/2 dozen
Ingredients:
1 cup Cranberry, Apple, Orange Jelly
1/2 cup port wine or unsweetened apple juice
2 packages (15 ounces each) of refrigerated pie crust
Glaze:
2 cups confectioners' sugar
3 tablespoons water
2 tablespoons light corn syrup
Directions:
In a large saucepan, combine the first two ingredients to melt for 1-2 minutes.
Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of Cranberry, Apple, Orange Jelly in the center of half of the circles; top with the remaining circles. Press the edges with a fork to seal.
Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.
In a small bowl, combine glaze ingredients; drizzle over cookies.
Sufganiyot
Friday, December 15, 2023
Active Time: 35 mins, Total Time: 3 hrs, Yield: 8
Ingredients:
Starter-
¾ teaspoon active dry yeast
¼ cup plus 1 tablespoon of warm water
½ cup all-purpose flour
Dough-
¾ teaspoon active dry yeast
2 tablespoons milk (warmed)
1 cup plus 2 tablespoons flour
1 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter (melted)
3 tablespoons sugar
Jam
Directions:
In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.
In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar, and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover, and let rise in a warm place until doubled in bulk, 1 hour.
Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover them with a damp cloth. Let stand for 15 minutes.
In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the jam.
Potato Latkes with Spiced Apple-Pear Sauce
Thursday, December 7, 2023
Total: 1 hr 15 min, Prep: 20 min, Inactive: 20 min, Cook: 35 min, Yield: 10 to 12 latkes
Ingredients:
2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
2 teaspoons kosher salt
Vegetable oil, for frying
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Sour cream, for serving
3 cups of Sirop de Liège
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder, and salt.
Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by 1/4 cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
Serve the latkes immediately, or keep them warm in a 200-degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
Spiced Apple-Pear Sauce: Combine the Sirop de Liège, cinnamon, and nutmeg and heat thoroughly.
Cook’s Note: If you need to fry a lot of latkes, it's best to make multiple batches rather than one double batch. The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.
Cranberry Cream Cheese Dip
Wednesday, November 29, 2023
Prep Time: 20 mins, Total Time: 20 mins, Servings: 2 blocks of Cream Cheese
Ingredients:
1 package 12 oz, frozen whole cranberries (no sugar added), thawed
1 cup white sugar
1 cup Stone Fruit Jelly
1/2 cup water
1 cup chopped pecans
2 bricks 8 oz, cream cheese, softened
buttery crackers or pretzel chips for serving
fresh mint to garnish optional
Instructions:
Add cranberries, sugar, Stone Fruit Jelly, and water to a large saucepan.
Heat a saucepan over medium-high heat until boiling.
The mixture will begin to bubble and get frothy as it heats and you may hear the cranberries sizzling and popping.
Continue to boil for 5 minutes, stirring constantly until the berries are popped open and the mixture begins to darken.
Remove from heat and stir in pecans.
Let set to cool from stove and then refrigerate until completely cooled.
Gently press a spoon in the center of the cream cheese to create a divot.
Spoon mixture on top of cream cheese and serve with crackers or pretzel chips
Cranberry Brie Mini Tarts
Tuesday, November 21, 2023
Prep Time: 3 minutes, Cook Time: 10 minutes, Total Time: 13 minutes, Servings: 12
Ingredients:
12 frozen mini phyllo cups
6 teaspoons triple cream brie
6 teaspoons Cranberry Apple Orange Jelly
Instructions:
Preheat oven to 350°F
Place the phyllo cups in a mini muffin tin.
Fill each cup with about 1/2 teaspoon of brie.
Bake for 10 minutes, until cups are golden and cheese is melted.
Remove from oven and top each cup with 1/2 teaspoon Cranberry Apple Orange Jelly. Finish by lightly seasoning with fresh ground pepper
Bacon Brie Crescent Wreath
Monday, November 13, 2023
YIELDS: 6 - 8, PREP TIME: 15 mins, TOTAL TIME: 30 mins
Ingredients:
2 (8-oz ) tubes of Crescent rolls
1/3 c. Cranberry Orange Jelly
12-oz wheel of brie, cut into cubes
1/3 c. Bacon Bourbon Jam
2 eggs, lightly beaten
kosher salt
Freshly ground black pepper
Chopped parsley, for garnish (optional)
Directions:
Preheat oven to 375°. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
Spread the Cranberry Orange Jelly on the dough. Top with brie and Bacon Bourbon Jam. Fold triangle tips over the filling and tuck under the base to secure.
In a small bowl, whisk the egg. Brush the top of the dough with egg and sprinkle with salt and pepper. Bake until dough is golden 15 to 20 minutes. Garnish with parsley if desired and serve.
Sweet & Spicy Cranberry-Onion Hanukkah Brisket
Sunday, November 5, 2023
Active Time: 40 mins, Total Time: 5 hrs 50 mins, Yield: 8 to 10 servings
Ingredients:
8 oz of Cranberry, Orange, and Apple Preserves
8 oz of Sweet and Spicy Double Onion Marmalade
2 tablespoons plus a pinch of kosher salt, divided
1 teaspoon plus a pinch of ground black pepper, divided
1 (7-pound) beef brisket, trimmed
Directions:
Preheat oven to 325F. Combine Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade in a medium saucepan until just melted.
Season brisket with 2 tablespoons salt and 1 teaspoon pepper. Layer 2 large sheets of heavy-duty aluminum foil in a large roasting pan, overlapping slightly to cover the bottom of the pan and letting the foil extend 8 inches past both ends. Repeat with 2 additional sheets of foil placed crosswise. Top with a sheet of parchment paper. Spread about a quarter of the Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce on the center of the parchment, and place brisket, fat side up, on top. Spread the remaining Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce over top of the brisket, top with another sheet of parchment, and wrap foil tightly around the beef. Crimp to seal. Place roasting pan on a baking sheet, and braise brisket in a preheated oven until fork-tender, 3 hours to 3 hours and 30 minutes. Uncover and let cool completely, about 1 hour and 30 minutes. Cover and refrigerate for at least 8 hours or up to 2 days.
Preheat oven to 325F. Uncover the brisket, and discard any fat that has solidified on the surface of the brisket and pan drippings. Transfer brisket to a carving board, and slice against the grain. Arrange brisket slices in an ovenproof serving dish, and spoon any extra Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce over top. Cover and bake in a preheated oven until heated through, 45 minutes to 1 hour.
Make Ahead: The unsliced braised brisket can be refrigerated for up to 2 days. Slice and heat before serving.
Suggested Pairing: Rich, full-bodied Zinfandel.
Cranberry and Apple Stuffed Pork
Saturday, October 28, 2023
Roasted pork loin filled with apple and cranberry stuffing and glazed with Champagne Jelly and Cranberry, Apple, and Orange Jelly
Makes: 6 servings, Active Time: 20 minutes, Total Time: 1 hour
Ingredients:
1 small Granny Smith apple, grated
½ cup plain panko bread crumbs
¼ cup chopped pecans
¼ cup sweetened dried cranberries, chopped
3 tablespoons Champagne Jelly, divided
3 tablespoons Cranberry, Apple, and Orange Jelly, divided
2½ teaspoons mix of rosemary, thyme, garlic, and black pepper
1¾ pounds boneless pork loin roast
1 (4-ounce) package of soft goat cheese, softened
Kitchen string
Directions:
Preheat oven to 425°F. In a medium bowl, combine the first 4 ingredients, 1½ tablespoons Champagne Jelly, 1½ tablespoons Cranberry, Apple, and Orange Jelly, salt, and 1½ tea of the spice mix. Stir to combine. Set aside.
Butterfly (see below) pork loin and pound to ½-inch thick. Salt and pepper on both sides of the pork. Spread goat cheese over the inside of the pork. Top with filling. Roll up pork and tie it with kitchen string.
Place roast, seam-side-down, in a foil-lined and greased large-rimmed baking pan. In a small microwave-safe dish, microwave the remaining 1½ tablespoons of Champagne Jelly and Cranberry, Apple, and Orange Jelly on HIGH for 20-30 seconds. Stir in the remaining 1 teaspoon of the spice mix. Brush all over the outside of the roast.
Bake for 25-30 minutes or until the internal temperature of the pork reaches 145°F on an instant-read food thermometer. Remove from oven. Cover and let stand for 5-10 minutes before slicing.
Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag. Place the remaining Champagne Jelly, Cranberry, Apple, and Orange Jelly, and the spice mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label, and freeze. Thaw completely. Preheat oven to 425°F and continue with step 3.
To Butterfly Roast:
Holding a large sharp knife parallel to the cutting board, make a horizontal slice lengthwise about ⅓ of the way up the roast, stopping about 1 inch from the other side. Open the flap, like a book.
Make another horizontal cut into the thicker side of the roast level with the first cut and stop about 1 inch from the edge. Open that flap to create a flat piece of meat.
Using a meat mallet, pound to an even thickness.
Paleo Pumpkin Waffles
Friday, October 20, 2023
Total: 30 min, Active: 20 min, Yield: 4 servings
Satisfy your paleo cravings with these wholesome waffles, naturally sweetened with Pumpkin Butter, and Raspberries Chipotle Jam.
Ingredients:
12 ounces Raspberries Chipotle Jam
1 cup Pumpkin Butter
3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron
1 ½ teaspoons pure vanilla extract
6 large eggs, beaten
6 tablespoons coconut flour
1 teaspoon cream of tartar
½ teaspoon baking soda
Directions:
Whisk the Pumpkin Butter, coconut oil, vanilla, and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda, and ¼ teaspoon salt until no lumps of dry flour remain.
Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about ¾ths of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with Raspberries Chipotle Jam.
5-Ingredient Peanut Butter-Strawberry Ice Cream Pie
Thursday, October 5, 2023
Total: 2 hr 35 min (includes freezing time), Active: 15 min, Yield: 6 to 8 servings
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Ingredients:
2 cups strawberry ice cream
¾ cup smooth peanut butter
2 ½ cups crispy rice cereal
6 strawberries, hulled and quartered or sliced
1 cup Strawberry Margarita Preserves
Directions:
Let the ice cream sit at room temperature to soften for about 20 minutes.
Meanwhile, put ½ cup of the peanut butter in a medium microwave-safe bowl and heat for 30-second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
Scoop the ice cream into the peanut butter crust and smooth it out into an even layer. Heat the remaining ¼ cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Microwave the Strawberry Margarita Preserves until warm and loose, about 1 minute. Glaze the strawberries and decorate with a ring of strawberries before serving.
Mini Black-Bottom Cheesecakes
Wednesday, September 20, 2023
Active Time: 20 mins, Total Time: 45 mins, Yield: 12 tarts
Ingredients:
Vegetable oil spray
24 plain chocolate wafer cookies, preferably Nabisco
3 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
¼ cup sugar
2/3 cup fromage blanc (6 ounces), at room temperature
2 large eggs
2 teaspoons pure vanilla extract
¼ cup Raspberry Chipotle Jam, warmed
Directions:
Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed Raspberry Chipotle Jam on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.
Make Ahead: The mini black-bottom cheesecakes can be refrigerated for up to 4 days.
Notes: Instead of Fromage Blanc Crème fraîche, goat cheese, lebneh or quark.
Suggested Pairing: A lightly sweet Champagne.
Runny Strawberry Pound Cake
Tuesday, September 12, 2023
Ingredients:
Ingredients:
8.8 oz / 250 g unsalted butter, room temperature
8.8 oz / 250 g / 1 cup + 3 tbsp white granulated sugar
5 eggs, large, room temperature
8.8 oz / 250 g / 2 cups of all-purpose flour
1 tsp baking powder
½ tea salt
1 tbsp pure vanilla extract
Strawberry Margarita Preserves
Directions:
Preheat your oven to 350 F
Prepare a mini cake pan by greasing it and then lightly coating it with flour.
Into a mixing bowl, add 250 g of room-temperature unsalted butter and 250 g of white granulated sugar. Mix on medium speed until fluffy and the color turns light and creamy.
With the mixer on medium-low speed, add 5 eggs, one at a time, and beat well after each addition. The mixture might look a little curdled after adding eggs, but it will all come together into a smooth batter once you add the flour.
Mix 250 g of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
On low speed, slowly add the dry flour mixture to the wet butter and egg mixture until you have a smooth batter without lumps. Do not overmix the batter.
Add one tablespoon of vanilla extract and mix for a minute.
Pour the batter about a quarter of the way into the baking mold.
Add the Strawberry Margarita Preserves.
Add more batter to cover the Strawberry Margarita Preserves and fill the mold about three-quarters full.
Repeat the same in each of the cake molds until the batter is used.
Bake the cake until golden brown, about 40 to 50 minutes.
Once baked, cool the cakes in the mold for about 10 minutes then remove and line them on a wire rack.
Blackberry Icebox Cake
Monday, September 4, 2023
Total: 30 min, Active: 30 min, Yield: 8 to 10 servings
Ingredients:
One 16-ounce frozen pound cake, thawed
1 tablespoon salted butter
1 1/2 cups blackberries, halved, plus whole blackberries for garnish
3 tablespoons blackberry jam
Zest of 1 lemon plus juice of 1/2
1 1/2 cups heavy cream
2 tablespoons powdered sugar
Fresh mint sprigs, for garnish
Directions:
Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
Mix together the blackberries, blackberry jam, lemon zest, and juice in a bowl. Set aside.
Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries, and a sprig of mint, then slice and serve.
Jam Shortbread
Sunday, August 27, 2023
Total: 1 hr, Prep: 20 min, Cook: 40 min, Yield: 6 servings
Ingredients:
1 ½ cups all-purpose flour
1/3 cup sugar
Pinch of salt
10 tablespoons unsalted butter, at room temperature
6 tablespoons of preserves (any flavor)
Directions:
Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar, and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
Bake the crust for 15 minutes. Spread the preserves on top, leaving a ½-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool for 20 minutes, then lift out of the pan and cut into squares.
Jam Galettes
Saturday, August 19, 2023
Total: 15 min, Prep: 5 min, Cook: 10 min
Ingredients:
Pie
Dough
Jam
Egg
Almonds
Directions:
Cut four 4-inch rounds from 1 piece of refrigerated pie dough. Spread 1 tablespoon jam in the center of each, leaving a 3/4-inch border around the edge. Brush the dough with beaten egg and crimp the edges. Sprinkle with sliced almonds. Bake at 450 degrees F, 10 minutes.
Jam Pockets
Friday, August 11, 2023
Total: 25 min, Prep: 5 min, Cook: 20 min, Yield: 4
Ingredients:
Pizza dough
Cream Cheese
Jam
Egg
Sugar
Directions:
Roll out refrigerated pizza dough to 1/4-inch. Cut into 3-inch rounds. Dollop with cream cheese and jam. Brush the edges with the beaten egg, fold in half, and press to seal. Brush with egg and sprinkle with sugar. Poke a hole in each; bake for 20 minutes at 400 degrees F.
Cherry & Nutella Stuffed Hawaiian Roll French Toast
Thursday, August 3, 2023
Total: 30 min, Yield: 6 servings
Classic French toast meets the sweetness of Hawaiian rolls in this decadent recipe inspired by the flavors of a Black Forest cake. We stuff the rolls with Cherry Scotch Bonnet Jelly, then take it up a notch with a generous drizzle of chocolate hazelnut spread and more cherries on top. It’s like having dessert for breakfast!
Ingredients:
¼ cup whole milk
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
4 large eggs
12 Hawaiian rolls
About ¾ cup Cherry Scotch Bonnet Jelly,
2 tablespoons unsalted butter
¼ cup chocolate-hazelnut spread, such as Nutella
1 teaspoon confectioners’ sugar
Directions:
Whisk the milk, cinnamon, vanilla, salt, and eggs in a large bowl.
Using the end of a teaspoon, poke a hole in one of the flat sides of a Hawaiian roll, being careful not to poke all the way through the bread. Twist the spoon around a few times to make a well. Spoon a heaping teaspoon of the Cherry Scotch Bonnet Jelly, into the hole and use the teaspoon to help press in the cherries so they don't fall out. Repeat with the remaining Hawaiian rolls and Cherry Scotch Bonnet Jelly,.
Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Dunk 6 of the stuffed rolls into the egg mixture. Shake off the excess egg and add the rolls to the skillet. Sear until golden brown on one side, 2 to 3 minutes. Flip and sear on all the remaining sides until golden brown, 1 to 2 minutes per side. Remove to a serving plate, wipe the skillet clean, and return it to the burner. Repeat with the remaining 1 tablespoon of butter and 6 stuffed rolls.
Microwave the chocolate-hazelnut spread in a small microwave-safe bowl until melted and drizzly, about 30 seconds.
Drizzle the chocolate hazelnut spread over the French toast, top with additional Cherry Scotch Bonnet Jelly,, and dust with the confectioners’ sugar.
Why is sugar needed to make preserves?
Wednesday, July 26, 2023
~1 minute reading time
Apart from adding sweetness, sugar helps prevent bacteria from growing in the preserves and it also aids in the gelling. Sugar holds onto the water molecules and lowers the water activity (the amount of water in food) which makes it harder for microorganisms to grow. Sugar is what makes it shelf stable for so long. For example, strawberries are 90% water, so they need equal parts of fruit to sugar. The sugar draws the water out of the fruit and forms a chemical bond preventing anything else from reacting and bonding to the water. The sugar dissolves in the juices the fruit releases when the heat breaks down its cell walls. As it’s boiling, the sugar concentration is increasing and it becomes thicker. If there is too much water the pectin can’t form a strong enough gel and the jam becomes runny. The sugar also helps to cover the sour taste of the citric acid found in the lemon juice which is necessary for the pectin strands to form chains to gel into a network. Although with too much sugar your jelly will crystalize and the fruit will become hard.
Bacon, Cheese, and Chive Buns
Tuesday, July 18, 2023
Total: 8 hr (includes resting, rising, chilling, and cooling times), Active: 45 min, Yield: 12 buns
These bacon-filled savory rolls are perfect for brunch. They can be baked a day ahead, refrigerated, and reheated.
Ingredients:
Dough:
½ cup whole milk
2 ¼ teaspoons active dry yeast (one ¼-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 large egg yolk
2 ¾ cups all-purpose flour, plus more for the work surface
1 teaspoon kosher salt
Filling:
5 oz of Bourbon Bacon Jam
2 tablespoons all-purpose flour
¾ cup milk
1 large egg yolk
1 cup shredded Cheddar
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature, for the pan
Topping:
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
2 tablespoons grated Parmesan
Directions:
For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
Whisk together the flour, remaining sugar, and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic, and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
For the filling: Heat up the Bourbon Bacon Jam and mix it with the cheddar and chives then stir to combine. Let cool completely.
To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons of softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the Bourbon Bacon Jam filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
Cut the roll every 1 ½ inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
For the topping: Stir the butter, chives, and Parmesan in a small bowl; set aside.
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.
Pineapple-Berry Dehydrator Fruit Leather
Monday, July 10, 2023
Total: 12 hr 10 min, Active: 10 min, Yield: 6 servings
Skip the snack aisle and make chewy homemade fruit leather in your dehydrator. Berry and pineapple purees are swirled together and dried to make a pretty marbled fruit leather with no added sugar.
Ingredients:
1 cup raspberries
1 cup strawberries, hulled
1 cup Maple Bourbon Apple Butter
1 cup 1-inch cubes of fresh pineapple
Special equipment: a dehydrator with a non-perforated insert
Directions:
Combine the raspberries, strawberries, and ½ cup of Maple Bourbon Apple Butter in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.
Combine the pineapple and remaining ½ cup of Maple Bourbon Apple Butter in the blender and blend until very smooth.
Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots.
Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte, and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel it away.
Cut or tear the leather into pieces and store it in an airtight container for up to a week.
Peach Bánh Mì
Sunday, July 2, 2023
Grab your favorite baguette for our twist on a Vietnamese staple. This Bánh Mì is bursting with savory ingredients and our Peach Preserves adds the perfect touch of sweetness without too much sugar! Make a big batch for making the best lunch sandwiches and salads all week long, the pickled radish and carrot will get better as the week goes on!
Serving Size: 4 sandwiches
Ingredients:
1 lb pork tenderloin
6 Tbsp hoisin sauce
6 Tbsp rice wine vinegar, divided
1 medium carrot, thinly sliced
1 medium radish, thinly sliced
1 tsp Kosher salt
2 Tbsp olive oil
Fresh baguette, sliced in half lengthwise
Mayonnaise
Fresh cilantro
6 Tbsp Peach Preserves
Directions:
Slice raw tenderloin as thinly as possible
Mix together hoisin sauce, 3 tablespoons of rice vinegar, and Peach Preserves
Transfer pork to a bowl, add half of the marinade, and mix until well combined (optional: marinate in the refrigerator overnight)
In a separate bowl, toss carrots and radishes with the remaining vinegar and salt and let sit at room temperature to pickle
In a large, cast-iron skillet, heat oil on medium-high and add marinated pork. Cook without stirring for 4 minutes, then stir and continue to cook until done
Optional: toast the baguette until golden brown in the oven
Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork
Place the top baguette slice on the sandwich and enjoy!
Carolina Gold BBQ Sauce
Saturday, June 24, 2023
Prep Time: 5 minutes, Cook Time: 5 minutes, Total Time: 10 minutes, Servings: 1.5 cups
Tangy, peppery, and loaded with a punch of flavor, Carolina Gold BBQ Sauce will take anything you slather it on to a whole new level! With a beautiful golden color from mustard and a slight sweetness from brown sugar and honey, this sauce takes only 10 minutes to make.
Ingredients:
1 cup yellow mustard
2 tablespoons honey
¼ cup brown sugar
¼ cup apple cider vinegar
½ teaspoon fresh cracked pepper
1 tablespoon Worcestershire sauce
2 tablespoons Garlic Jelly
2 tablespoons Sweet & Spicy Double Onion Marmalade
pinch of salt
2 tablespoons Habanero Jelly (optional)
Directions:
To a small pot over medium-high heat, whisk all ingredients together and bring to a boil. Reduce heat and let the sauce simmer for 5 minutes stirring occasionally.
Remove the sauce from the stove and let it cool. Serve immediately or store in an airtight container in the refrigerator until ready to use
Watermelon Salad with Mint and Lime
Friday, June 16, 2023
Total Time: 30 mins, Yield: 8
Ingredients:
8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
¼ cup fresh lime juice
¼ Watermelon Jam or for a very spicy treat ¼ Watermelon Jalapeño Jam
Pinch of cayenne pepper
½ cup mint leaves, torn
Salt
Optional splashes of rum
Directions:
In a large bowl, toss the watermelon with the lime juice, Watermelon Jam, and cayenne. Fold in the mint leaves, season with salt, and serve.
Make Ahead: The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.
Grilled Lemon Pound Cake with Peaches & Cream
Thursday, June 8, 2023
Active Time: 30 mins, Total Time: 5 hrs, Yield: 10
Ingredients:
2 cups cake flour
¼ cup finely grated lemon zest (from 3 lemons)
1 teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups sugar
6 large eggs, at room temperature
¼ cup whole milk
¼ cup fresh lemon juice
1 teaspoon pure vanilla extract
¼ cup Peach Preserves
Vegetable oil, for brushing
4 large peaches, sliced into ½-inch wedges
Lightly sweetened whipped cream
Directions:
Preheat the oven to 325°. Spray a 9 ½ by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk the cake flour with the lemon zest, baking powder and salt.
In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Add the eggs one at a time, beating well between additions. At low speed, beat in the flour mixture just until incorporated. Beat in 1/8 cup of the Peach Preserves, the milk, lemon juice, and vanilla, scraping down the side of the bowl as necessary.
Scrape the batter into the prepared pan and bake for about 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Unmold the cake and let cool completely, about 3 hours.
Light a grill. Using a serrated knife, cut the pound cake into 10 slices. Lightly oil the grate and grill the slices over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates. Lightly oil the grate again. Grill the peaches over moderately high heat until lightly browned and tender, about 2 minutes. Spoon the peaches over the cake, top with Peach Preserves, dollop with whipped cream, and serve.
Icy Lemon-Ginger Vodka Cocktails
Wednesday, May 31, 2023
Total Time: 20 mins, Yield: 8 drinks
These slushy, potent cocktails are easy to make in batches. They're also ideal for parties because most of the preparation can be done in advance.
Ingredients:
½ cup of Ginger Zucchini Marmalade
2 cups water
Finely grated zest of 1 lemon
1 cup fresh lemon juice
8 cups crushed ice
2 cups vodka
8 mint sprigs, for garnish
Directions:
In a small saucepan, combine the Ginger Zucchini Marmalade with the water and melt over moderate heat. Transfer to a blender and puree. Strain the syrup into a large, shallow glass dish. Stir in the lemon zest and juice. Cover and freeze the lemon-Ginger Zucchini Marmalade syrup until firm, at least 4 hours.
Let the frozen lemon-Ginger Zucchini Marmalade mixture stand at room temperature for 5 minutes. Chop the mixture into large pieces. Put half of the pieces in a blender, add 4 cups of crushed ice and 1 cup of vodka, and blend until slushy. Pour the vodka cocktail into 4 glasses, garnish each with a mint sprig, and serve. Repeat with the remaining frozen lemon mixture, ice, vodka, and mint sprigs. Serve at once.
Make Ahead: The lemon-Ginger Zucchini Marmalade mixture can be frozen for up to 1 week.
Preserving Traditions: Exploring Different Preserve Types & Techniques
Tuesday, May 23, 2023
~3 Minutes Reading Time
12 Different Types of Preserves
Preserves come in various forms, each with its own unique characteristics and flavors. Understanding the distinctions between these delicious spreads can help you choose the perfect one for your palate. Here are the different types of preserves:
Jams: Jams are thick and firm fruit spreads made by combining chopped fruits, sugar, and pectin. Unlike jelly, jams retain the pulp, seeds, and skins of the fruit. There are two common methods of making jams: a long, slow cooking process to concentrate the fruit and sugar, or a shorter cook time with added natural fruit pectin. Jams made with pectin are brighter in color and generally more flavorful. They have a gel-like consistency and can be made with various fruits.
Chutneys: Chutneys originated in India and are relishes made from a combination of fruits, spices, herbs, sugar, and vinegar. While Indian chutneys encompass a wide range of ingredients, the fruit chutneys popular in the US are influenced by British-Indian traditions and often contain vinegar. They are made by reducing fruit, sugar, and vinegar into a thick paste and can be enhanced with ingredients like garlic, onions, raisins, or tamarind. The choice of fruits for chutneys is diverse, including mango, apple, pear, peach, cranberry, dried fruits, and citrus.
Mostardas: Mostardas are Northern Italian fruit sauces with a touch of mustard that traditionally accompany meat dishes. To make mostardas, the liquid released from fruits like apples, pears, or figs is heavily reduced. The fruit is then cooked in this liquid and mixed with mustard powder and sometimes white wine. Mostardas are flavorful condiments that pair well with breakfast foods, cheeses, or as a delightful addition to a ham and biscuit sandwich. They can even be enjoyed by adding a dollop to yogurt.
Compotes: Compotes consist of whole fruits or large pieces of fruit cooked with sugar until the fruit retains its shape. The cooking process is brief, resulting in a sweet fruit mixture that can be enjoyed on its own or paired with whipped cream as a dessert. Think of compotes as a sweet fruit soup with a slightly looser consistency, especially when prepared with less sugar.
Conserves: Conserves are thick, flavorful spreads made by stewing a combination of two or more fruits with sugar. They can be firmer than jams and often include ingredients like nuts, raisins, dried fruit pieces, or coconut. Similar to old-fashioned jams, conserves are cooked to the gelling point, resulting in a thick consistency.
Preserves: Preserves are typically less firm than jams and made with small, whole fruits or small fruit chunks mixed with sugar. The texture of preserves can vary, ranging from a thin, honey-like consistency to a soft jelly. True preserves do not retain their shape when spooned onto a plate and are often chunky. The term "preserves" is often used as an umbrella term to refer to various types of fruit spreads and preserved products.
Jellies: Jellies are bright, shiny, translucent fruit spreads made from the juice of the fruit and sugar. Unlike jams, only the juice of the fruit is used, and the solids are strained out. Jellies have a firm texture that resembles "Jell-O" and can be made from fruit juice, sugar, and pectin. They spread evenly and are often made from a variety of fruits.
Marmalades: Marmalades are fruit spreads that include the peel of the fruit. They are typically made from citrus fruits such as oranges and lemons, boiled with sugar and water. Marmalades have a sweet and tart flavor profile and a consistency similar to jams. While citrus fruits are most commonly used, marmalades can also be made from exotic fruits like pineapple, mango, kumquat, or prickly pear. The inclusion of the fruit peel gives marmalades a slightly bitter edge and a more sophisticated flavor.
Fruit Butters: Fruit butters are smooth and finely pureed fruit spreads that contain no dairy products or actual butter. They are made by cooking fruit pulp with sugar and spices over low heat for an extended period. Fruit butters, such as apple butter, have a thick texture similar to applesauce but with concentrated flavors. They are less sweet than other fruit preserves due to a lower sugar content.
Confits: Confits are fruits that are seasoned and cooked with honey or sugar until they reach a jam-like consistency. Savory confits may also incorporate ingredients like garlic or fennel, with a savory oil such as virgin olive oil used as the preserving agent.
Konfyts: Konfyts are a type of jam eaten in Southern Africa. They are made by boiling fruit, sugar, and adding a hint of ginger.
Fruit Spreads: The term "fruit spreads" is a generic term that encompasses jellies, jams, and fruit butters. It refers to various fruit-based spreads used to enhance the flavor of bread, pastries, and other foods.
By understanding the characteristics of each type of preserve, you can explore a wide range of flavors & textures to find your personal favorites. Whether you prefer the chunkiness of preserves or the firmness of jellies, there's a delightful preserve waiting for you!
Eggplant Cinnamon Jam and Walnut Rugelach with Tahini Glaze
Monday, May 15, 2023
Active Time: 1 hrs 30 mins, Total Time: 6 hrs 25 mins, Yield: 36 cookies
Ingredients:
Dough
2 cups (about 8 1/2 ounces) of all-purpose flour, plus more for the work surface and hands
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 (8 ounces) pkg. cream cheese, softened 1 cup (8 ounces) unsalted butter, softened
Eggplant and Walnut Filling
2 cups walnuts, toasted (about 7 ounces)
2 cups Eggplant Cinnamon Jam
1 tablespoon ground cardamom
1 tablespoon grated lemon zest (from 1 lemon)
Additional Ingredients
6 tablespoons date syrup, divided (see Note)
1 large egg, beaten
3 tablespoons granulated sugar, divided
Tahini Glaze
2 tablespoons tahini (ground sesame seeds)
2 tablespoons boiling water, plus more as needed
1 tablespoon fresh lemon juice (from 1 lemon), plus more as needed
1 1/2 cups (about 6 ounces) of powdered sugar, sifted and divided
Directions:
Prepare the Dough: Whisk together flour, salt, cardamom, and cinnamon in a medium bowl; set aside. Beat cream cheese and butter with a stand mixer fitted with a paddle attachment on high speed until smooth, about 1 minute, stopping to scrape down the sides of the bowl as needed. Reduce mixer speed to low; add one-third flour mixture. Beat on low speed until the flour mixture is incorporated, about 20 seconds. Repeat the process twice with the remaining flour mixture, stopping to scrape down the sides of the bowl as needed. Increase mixer speed to medium-high, and beat until Dough is as smooth as possible, about 1 minute. If necessary, knead Dough in a bowl until it comes together.
Roll Dough into a thick log on a well-floured surface using floured hands. Cut into 3 equal pieces. Roll each piece into a ball; flatten it into a circular disk. Wrap disks separately in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
Prepare the Eggplant Cinnamon and Walnut Filling: Process walnuts, Eggplant Cinnamon Jam, cardamom, and lemon zest in a food processor until nuts are finely chopped but not a paste, 20 to 30 seconds, stopping to scrape down sides of the bowl as needed. If needed add up to 1/2 a cup of date syrup, and process to combine, 5 to 10 seconds. Transfer to an airtight container, and refrigerate until ready to use.
Assemble the rugelach: Line 3 baking sheets with parchment paper. Working in 3 batches, remove 1 pastry disk from the refrigerator. Place the disk on a floured surface, and sprinkle the dough with flour. Roll Dough into an 11-inch round, lifting and moving Dough as you roll to prevent sticking. (It’s fine if the round is a little rough around the edges.)
Brush the Dough with 2 tablespoons of date syrup. Using a dough cutter or the back of a knife, cut the dough round into 12 equal triangles. Take one-third of the Filling out of the refrigerator. Spoon 1 tablespoon of Filling onto each triangle, spreading and leaving about an 1/8-inch border at the ends and edges of the triangle. Starting from the wide end of each triangle, roll up each piece to the point; place on a prepared baking sheet, point side down. Chill rolled cookies until firm, about 30 minutes. Meanwhile, preheat the oven to 350°F.
Lightly brush the top of each cookie with beaten egg, and sprinkle cookies evenly with 1 tablespoon of sugar. Bake in preheated oven until tops are golden and bottoms are browned, 25 to 28 minutes, rotating the baking sheet from front to back after 10 minutes of baking. Check cookie bottoms after 20 minutes of baking, and if necessary, place the baking sheet on top of another baking sheet to slow browning. Carefully transfer cookies and parchment paper to a wire rack, and let cool completely, for about 1 hour. Baked cookies may be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
Prepare the Tahini Glaze: Whisk together tahini, boiling water, lemon juice, and 3/4 cup of powdered sugar in a small bowl. Gradually whisk in the remaining 3/4 cup sugar until the glaze is very thick. (Glaze should not be runny but still thin enough to be drizzled off the tines of a fork.) Add additional boiling water or powdered sugar, 1 teaspoon at a time, as needed for desired consistency.
Using a fork, drizzle glaze evenly over cooled cookies. Let glaze dry at room temperature, for 1 to 2 hours. Store cookies in an airtight container at room temperature for up to 2 days, separating layers with wax paper or parchment paper.
Notes: If date syrup is not available, substitute 2 tablespoons honey and 2 tablespoons lemon juice.
If the dough has chilled for more than a few hours, test to see if it will crack when rolled out. If it cracks, let the dough stand for 10 to 20 minutes until it can be smoothly rolled out. Do not let the dough warm up to room temperature.
To Make Ahead: Dough and walnut Eggplant Cinnamon filling may be made 1 day ahead of time. Wrap dough in plastic wrap, and place the filling in an airtight container; store in the refrigerator. Tahini glaze can be made 1 day in advance and refrigerated in an airtight container. Let glaze come to room temperature, and stir well, adding boiling water by the teaspoon as needed for desired consistency.
13 Cheese & Preserve Pairings
Sunday, May 7, 2023
Eggplant Cinnamon Jam & Sharp Blue Cheese, Grana Cheese, or Manchego Viejo
Sweet with a bit of spice to it works best with sharp blue cheese (Roquefort, Cabrales, Gorgonzola Piccante) & mature hard cheese like Parmigiano Reggiano or Manchego Viejo.
Stone Fruit Jam & Grana Cheese or Mild Blue Cheese
Sweet & ripe flavors work great with complex & robust flavors. Parmigiano Reggiano, Pecorino Romano, & Grana Padano are all excellent options to pair with it. Blue cheese is another suitable pairing, but milder varieties like Gorgonzola Dolce, Danablu, or Blue Stilton would work best.
Bushel of Apple Jelly & Gruyere, Asiago, or Fontina
Sweet but with a noticeable tarn underline that works best with cheese that bridge the gap between mellow & sharp. Gruyere, Asiago (d’Allevo or Mezzano), or Fontina’s nutty & savory flavors with strong sweet undertones work great.
Cranberry, Apple, and Orange Marmalade & Brie, Camembert, or Chevre
Baked Brie & Camembert with cranberries is a classic at this point - & for a good reason! The tartness of cranberry goes best with mellow but robust & creamy flavors, & these French soft cheese varieties are the best examples. Chevre, the soft & young goat cheese, is another excellent option.
Scotch Bonnet Cherry Jelly & Grana Cheese, Gruyere, Asiago (Vecchio or Stravecchio), or Manchego Viejo
Cherry is another tricky option: while it’s tangy and, according to the classic formula, should be paired with mellow cheese, most cheese experts prefer pairing it with robust, sharp cheese like Parmigiano Reggiano, Pecorino Romano, & other hard, aged cheese. We’d say it’s more of a “jack of all trades” that can be used either way, but if you’re a fan of tangy flavors & aren’t really into sweeter jams, cherry is the exact balance of sweet-and-tangy to keep on hand.
Curried Tomato Marmalade & Mozzarella, Scamorza Bianca, or Provolone
Sweet but a touch sour (think sun-dried tomatoes if you’ve yet to try it) & pairs best with creamy, milky, mild cheese varieties. Mozzarella, Strachiattella, & Scamorza Bianca will all work great with a dollop of tomato jam on a slice. If you’re a fan of bolder flavors, try it with Provolone Dolce (young Provolone, aged less than three months), a cheese reminiscent of Mozzarella but richer & butterier.
Plum & Gin Preserves & Mild Blue Cheese, Smoked Scamorza, or Smoked Gouda
Sweet with a slight tartness that only adds to the flavor depth, it’s an excellent pairing for milder blue cheese varieties like Gorgonzola Dolce & Danablu, as well as smoked cheese, particularly smoked Scamorza & Gouda, highlighting the smokiness rather than overpowering it.
Citrus Marmalades (Orange, Lemon, Key Lime, & Grapefruit) & Gouda, Taleggio, or Emmental
Citrus marmalades can be somewhat more challenging to pair. You need a cheese that’s not too mellow & won’t get overpowered by the zest & tang from the citrus, but also isn’t too sharp or salty because it will just amplify the bite from the zest instead of accentuating the sweeter tones, which is the cheese’s job in this pairing. Classic rich & buttery, but not overly sharp, Gouda, Taleggio, or Emmental all work for this combo.
Blueberry Jam & Manchego (Semicurado or Curado), Stilton, or Parmigiano Reggiano
Blueberry jam is a veritable chameleon. It’s sweet but slightly tangy, has a great well-balanced flavor profile, & goes well with most moderately aged to old cheese. The best are the ones with a slight bite but not overt sharpness. Manchego aged around 4-6 months or classic Stilton are the most optimal options, but put a dollop on something sharper like Parmigiano Reggiano, & it’ll still work fine.
Strawberry Margarita Preserves & Cheddar, Gouda, or Emmental
This pairing is all about classic flavors. It’s as classic as it gets, & Cheddar, Gouda, & Emmental are as close to “classic” cheese flavor as it gets. Strawberry tends to be on the sweeter side, so I’d advise avoiding milder cheese varieties, but if you want to go a bit bolder, try it with Moliterno, Manchego, or Gruyere.
Apple Hot Pepper Jelly & Ricotta, Provolone, Mozzarella, or Cream Cheese
It’s tricky in that you need something to douse the spiciness with. So, the nigh-universal formula of “balance sweetness with robustness” doesn’t really work since the sweetness is playing second fiddle to spiciness in this case. The “go with mellow when it’s zesty & tangy” formula has a higher chance of working, but there’s a chance that the spice will “swallow” more delicate flavors like brie or Camembert will get “swallowed up.” The ideal solution, in this case, would be mild & creamy cheese like ricotta, Mozzarella, or classic cream cheese, with Provolone or Scamorza Bianca as options with flavors a tiny bit stronger.
Peach Chutney & Blue Cheese, Sharp Cheddar, or Moliterno
It’s another highly sweet option that goes well with sharp, aged cheese. Stronger blue cheese like Roquefort or Gorgonzola is an ideal pairing for this one, but if blue cheese just isn’t for you, look for savory options with a well-pronounced nuttiness like Cheddar or Moliterno.
Blackberry Jam & Camembert, Chevre, Taleggio, or Mild Blue Cheese
It’s sweet but tangy, with a bit of a bite. It’s the classic option of a jam that goes best with milder, softer cheese like Camembert or Taleggio or milder, sweeter moldy cheese like Blue Stilton.
Slow Cooker Root Beer BBQ Pork Ribs
Saturday, April 29, 2023
Serves: 4, Prep Time: 10 Minutes, Cook Time: 6 Hours, Total Time: 6 Hours, 10 Minutes
Ingredients:
3 pounds of pork side ribs (about 2 racks of ribs)
12-ounces of Root BeerJelly
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper
Directions:
Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it and then working it up and off the ribs with your fingers.
Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the Root BeerJelly over the top.
Cover and cook on low for 5 hours, or on high for 3 hours.
Remove ribs from the slow cooker, setting them aside on a plate. Discard liquid from the slow cooker.
Place the ribs back inside, along with the barbecue sauce. Be sure to coat the ribs in the sauce. Cook on high for another 1 hour.
Gently remove from the slow cooker and serve with sauce.
Pro tip: For charred bits that will add a smoky flavor and make it seem as though the ribs came fresh off the grill, brush the ribs with sauce and place them under the broiler for just a few minutes instead of placing them back into the slow cooker.
Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam
Friday, April 21, 2023
Ingredients:
3 ½ cups bread flour (~14 7/8 oz)
1 cup whole-wheat flour (~4 oz)
¾ cup whole milk
4 large eggs
1/3 cup packed light brown sugar
2 ¼ tea fine sea salt
1 (¼-oz) envelope of instant yeast or quick-rising yeast (such as Fleischmann’s RapidRise)
1 cup unsalted butter (8 oz), cut into ½-in pieces & chilled
Cooking spray
All-purpose flour, for dusting
1 (7-oz) jar of basil pesto (such as Rana) or 1 cup of homemade pesto
~5 oz of Curried Tomato Marmalade
~5 oz of Bourbon Bacon Jam
1 ½ oz Asiago cheese, finely shredded (~2/3 cup), plus more for garnish (optional)
1 large egg, lightly beaten
Small fresh basil leaves, for garnish
Directions:
Make the brioche dough base: Beat bread flour, whole-wheat flour, milk, & eggs with a stand mixer fitted with the dough hook attachment on low speed until a shaggy dough forms, about 1 min. Cover the bowl tightly with plastic wrap, & refrigerate for 30 mins.
Return chilled dough to bowl to stand mixer fitted with a dough hook. Add sugar, salt, & yeast to the dough, & beat on low speed until just combined, about 2 mins. Add butter, & beat until just incorporated, about 1 min. Increase mixer speed to medium-high, & beat until dough pulls away from the sides of the bowl & is glossy & elastic, 8 to 10 mins. (Dough will be very sticky.) Transfer dough to a lightly greased (with cooking spray) large bowl, & cover tightly with plastic wrap. Let rest at room temperature until slightly risen, 1 hr to 1.5 hrs. Transfer to refrigerator, & chill for at least 8 hrs or up to 16 hrs.
Line 2 rimmed baking sheets with parchment paper. Turn the brioche dough base out onto a lightly floured work surface, & roll it into a 13- x 20-in rectangle (about ¼ in thick). Spread pesto evenly over the dough, leaving a ½-in border along one short edge; sprinkle evenly with cheese. Roll the dough up toward a ½-in border to create a log (being careful not to roll too tightly); cut crosswise into about 12 (1½-in-thick) rounds, tucking ends of dough underneath each round. Arrange rounds evenly on prepared baking sheets, leaving at least 2 to 3 in between rounds. Cover loosely with lightly greased (with cooking spray) plastic wrap, & let stand at room temperature until dough is doubled in volume & soft to the touch, about 2 hrs. Preheat oven to 325°F with racks in top third & bottom third positions during the final 20 mins of the dough proofing time.
Uncover proofed scrolls, & gently brush with lightly beaten egg. Bake in preheated oven until scrolls are golden brown, 20 to 25 mins, rotating baking sheets from front to back & between the top & bottom racks halfway through baking time. Immediately top each scroll with about 1 ½ tbsp of combined Curried Tomato Marmalade & Bourbon Bacon Jam. Garnish with basil & additional Asiago cheese, if desired. Transfer scrolls to a wire rack, & let cool slightly, about 10 mins. Serve warm.
Make Ahead: Brioche dough base can be stored in the refrigerator for up to 16 hrs.
Note: Scrolls are best served warm. To reheat, warm at 300°F for 5 mins before topping with bacon jam & garnishing.
Stone Fruit and Cheese Pasteles
Thursday, April 13, 2023
Active Time: 1 hrs, Total Time: 8 hrs, Servings: 8
Ingredients:
1 cup (8 ounces) butter, softened
2 ¼ cups (300 grams) of all-purpose flour
1 ½ teaspoon kosher salt
¾ cup water
1 egg beaten, for egg wash
8 tablespoons whipped cream cheese
8 tablespoons Stone Fruit Jam
Granulated sugar, for sprinkling, optional
Directions:
Place butter on a 9x13-inch sheet of parchment paper and top with another sheet of parchment. Roll or press the butter into a rectangle about 12 by 6 inches. Place parchment-covered butter on a rimmed baking sheet and refrigerate until cold, about 1 hour.
Meanwhile, stir flour, salt, and water in a medium bowl until it forms a smooth ball, or mix in a stand mixer fitted with a dough hook. Add a few drops of water to bring the dough together if needed, or a dusting of flour if the dough is too sticky; it will vary depending on the humidity among other factors. Cover the bowl and let the dough rest for 15 minutes.
Roll dough into a 12x6-inch rectangle on a lightly floured work surface. Remove parchment paper from the butter and arrange butter in the center of the dough so the short side of the butter meets the edges of the short side of the dough. Fold flaps of dough over butter; pinch edges or smack with a rolling pin to seal butter completely. Gently roll the dough lengthwise to 12 inches long. Fold the dough into thirds, wrap it in plastic, and refrigerate. Repeat the process of rolling, folding, and refrigerating 5 more times, rolling out the dough smooth-side up. Refrigerate for 30 minutes.
Roll dough to a 12x12-inch rectangle, trimming edges if needed. Cut into 4 strips, each measuring about 3 inches across. Cut each strip crosswise into 4 equal pieces to make sixteen 3x3-inch squares. Refrigerate dough squares until ready to use. Brush the edges of 8 squares with egg wash. Place 1 tablespoon cream cheese and 1 tablespoon Stone Fruit Jam in the center of each square. Top with remaining pastry squares and press edges together. Using the tines of a fork, press the edges firmly to seal. (If fork sticks to pastry, dip tines in flour.) Using a small sharp knife, cut an X on top of each pastry. Place on a parchment paper-lined baking sheet, spacing evenly apart, cover, and refrigerate until ready to bake. Cover and refrigerate egg wash.
Preheat oven to 400°F. Brush pastries with egg wash and sprinkle with granulated sugar, if using. Bake pastries until puffed, crispy, and golden brown, about 25 minutes, rotating the baking sheet halfway through. Let cool for about 30 minutes before eating.
Champagne Glazed Ham
Wednesday, April 5, 2023
Great for Christmas or Easter, this ham is so simple to make and has a great glaze made with our Champagne Jelly.
Makes: 18 servings, Active Time: 20 minutes, Total Time: 3 hours
Ingredients:
6 pounds semi-boneless smoked ham half
5 oz of Champagne Jelly
1 tablespoon Apple Cider Jelly
Directions:
Preheat the oven to 325°F. In a greased 13x9-inch baking pan, place the ham face down. Using a knife, make 1-inch diagonal slices (about ¼-inch deep) crisscross along the ham creating a diamond pattern. Cover with foil and bake for 1½ hours.
In a microwave-safe bowl, combine Champagne Jelly and Apple Cider Jelly. Microwave on HIGH for 20-30 seconds. Remove the foil from the ham.
Baste the ham with the jelly mixture. Continue baking it uncovered for 30 minutes.
Increase the oven temperature to 400°F. Baste and continue baking for 30-45 minutes, basting every 15 minutes, or until internal temperature reaches 145°F on an instant-read food thermometer and the outside of the ham is nicely browned.
Remove from oven, cover with foil, and let stand 15-20 minutes before slices.
Cheddar Cheese Coins
Tuesday, March 28, 2023
Ingredients:
12 ounces sharp cheddar cheese, shredded (about 3 cups)
1 1/2 cups all-purpose flour (about 6 3/8 ounces)
1 tablespoon cornstarch
1 1/4 teaspoons dry mustard
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter (4 ounces), chilled and cut into 1/2-inch pieces
3 tablespoons water
Directions:
Process cheese, flour, cornstarch, mustard, salt, and cayenne in a food processor until the mixture is well combined and forms small beads, about 30 seconds. Add butter in 3 additions, pulsing 5 to 6 times after each addition, until the mixture is the texture of wet sand, stopping to scrape down sides as needed. With the processor running, pour 3 tablespoons of water, 1 tablespoon at a time, through the food chute, processing just until the dough comes together in a mass, 20 to 25 seconds. (Be sure to stop processing once dough forms — you can continue to knead the cheese mixture into a ball on a clean work surface if you’re unsure. It is important not to work it to death.)
Divide dough in half; roll each half into a 9- to 10-inch log on a clean work surface. Wrap logs tightly in plastic wrap. Transfer dough logs to refrigerator; chill until firm, at least 1 hour or up to 3 days.
Preheat oven to 375°F with racks in middle and lower third positions. Line 2 rimmed baking sheets with parchment paper.
Unwrap 1 dough log; slice crosswise into 1/4-inch-thick coins to yield about 30 coins, and arrange about 2 inches apart on prepared baking sheets.
Bake in preheated oven until the centers of cheese coins are set but not crisp and the edges and bottom sides of the coins are golden brown and crisp, 14 to 16 minutes, rotating baking sheets between middle and bottom racks halfway through the baking time. Remove cheese coins from the oven, and transfer them to a wire rack. Let cool completely, about 15 minutes. (Cheese coins will continue to crisp as they cool.)
Line baking sheets with fresh parchment paper, and repeat steps 4 and 5 with the remaining dough log. Serve immediately.
Make Ahead: Cheese coin logs can be wrapped tightly in plastic wrap and frozen for up to 1 month. Let thaw in the refrigerator overnight (12 hours) before slicing and baking. Baked coins may be stored in an airtight container with 1 bread slice (to help keep coins from going stale) at room temperature for up to 3 days.
Variations:
Green Chile and Cornmeal Coins:
In step 1, prepare the recipe as directed, substituting cornstarch with 2 tablespoons fine yellow cornmeal and dry mustard with 1 tablespoon Hatch green chile powder (such as Desert Provisions). When adding water to the butter mixture, add 1 teaspoon of Habanero Jelly with the first addition of water. Proceed with the recipe as directed.
Benne and Black Pepper Coins
Heat 1 tablespoon of benne seeds and 2 teaspoons of black pepper in a cast-iron skillet over medium, shaking skillet occasionally, until lightly toasted, about 2 minutes. Let cool for 5 minutes. Add seed mixture to cheese mixture with the first addition of butter in step 1.
In step 4, roll each unsliced dough log in 1/4 cup benne seeds to coat. Proceed with the recipe.
Bacon-Cheddar Cheese Coins
In step 1, reduce the salt amount to 1/2 teaspoon and add 3 to 4 tablespoons of Bourbon Bacon Jam to the cheese mixture with the first addition of butter. Proceed with the recipe as directed.
Monkey Butter Challah Fritters with Sweet Tahini Sauce
Monday, March 20, 2023
Active Time: 55 mins, Total Time: 55 mins, Servings: 12
Ingredients:
Fritters:
1 (1 pound) challah bread loaf
4 large eggs, beaten
1 3/4 cups Monkey Butter
1 cup whole milk or unsweetened nondairy milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Sauce:
1/2 cup tahini (ground sesame seeds)
3 to 4 tablespoons light agave syrup, as needed
2 tablespoons fresh lemon juice (from 1 lemon)
1/8 teaspoon salt
1/4 cup cold water, plus more as needed
Additional Ingredients:
4 cups vegetable oil
2 tablespoons silan (date honey) (optional)
Powdered sugar or cinnamon sugar (optional)
Warmed chocolate sauce (optional)
Directions:
Prepare the Fritters: Tear challah into 1/4-inch pieces, and place in a large bowl. Whisk together eggs, Monkey Butter, milk, sugar, cinnamon, nutmeg, vanilla, and salt in a separate large bowl. Add challah pieces, stirring until well combined. Cover with plastic wrap, and refrigerate until the bread soaks up all liquid and combines with Monkey Butter, 10 to 20 minutes.
Meanwhile, prepare the Sauce: Whisk together tahini, agave (as needed), lemon juice, and salt in a medium bowl until very smooth (mixture will seize up but loosen as you continue to stir). Whisk in water, 1 tablespoon at a time as needed, until Sauce is thick but pourable; set aside.
Pour oil into a 10-inch-wide Dutch oven or heavy pot; heat over medium-high to 350°F. Line a large baking sheet using paper towels.
While the oil is heating, stir the fritter mixture well until the ingredients are thoroughly combined. For each Fritter, roll about 1 tablespoon of batter into a ball using your hands. Press firmly together; roll again, squeezing into a firm ball, about 1 inch in diameter. Transfer to 2 large baking sheets.
Using a spider, place dough balls in hot oil. Fry 8 at a time, being careful not to overcrowd the Dutch oven, until the bottoms of the Fritters are dark golden brown, about 2 minutes total, flipping Fritters halfway through frying time using a slotted metal spoon or tongs. (Adjust heat as needed to maintain temperature and prevent burning.) Transfer the Fritters to the prepared baking sheet. Let the oil return to temperature between batches. (If desired, keep Fritters warm in a 250°F oven on an ungreased baking sheet.)
Transfer Sauce to a dish, and drizzle with silan (if using). If desired, sprinkle Fritters with powdered sugar or cinnamon sugar; serve with Sauce and, if desired, warm chocolate sauce.
Make in Advance: Fritters may be made up to 1 day in advance; store them in an airtight container in the refrigerator. Place in a 250°F oven until heated through before serving. The Sweet Tahini Sauce may be made up to 2 days in advance without silan; store in an airtight container in the refrigerator.
Orange-Cardamom Marmalade Morning Buns
Sunday, March 12, 2023
Active Time: 45 mins, Chill Time: 8 hrs, Total Time: 10 hrs 20 mins, Servings: 12
Ingredients:
Dough
3/4 cup (6 ½ ounces) whole milk
1 teaspoon honey
1 (¼-ounce) envelope of active dry yeast (about 2 ¼ teaspoons)
4 ¼ cups (about 18 ounces) of all-purpose flour, plus more for the work surface and as needed
½ cup (3 ½ ounces) granulated sugar
1 ½ teaspoons kosher salt
1 cup (8 ounces) cold unsalted butter, cut into cubes
4 large eggs, beaten
1 teaspoon vanilla extract
Cooking spray
Filling
½ cup (4 ounces) unsalted butter
½ cup (4 ounces) Orange Cinnamon Marmalade
2 teaspoons ground cardamom
Directions:
Prepare the Dough: Heat milk in a small saucepan over medium-low until just warm (105°F to 110°F), about 1 minute. Remove pan from heat; stir in honey. Stir in yeast; let stand until yeast is dissolved and mixture is foamy, about 5 minutes. Stir the mixture until no clumps remain.
Beat flour, sugar, and salt with a stand mixer fitted with a paddle attachment on low speed until combined, about 30 seconds. Add butter cubes a few at a time, beating on low speed until cubes are broken down into pea-sized pieces, about 2 minutes per addition. Remove the paddle attachment from the mixer; attach the dough hook attachment. With a stand mixer running on low speed, drizzle in milk mixture, eggs, and vanilla; beat until combined, about 1 minute. Increase mixer speed to medium; beat until a soft, smooth, shiny dough forms, 10 to 15 minutes. If Dough remains too sticky, beat in additional flour 1 tablespoon at a time.
Transfer dough to a lightly floured work surface, and shape it into a ball. Transfer dough to a bowl coated with cooking spray, and cover with plastic wrap. Refrigerate for at least 8 hours or up to 20 hours.
Prepare the Filling: Cook butter, Orange Cinnamon Marmalade, and cardamom in a small saucepan over medium, stirring often, until it is melted, about 3 minutes. Remove the pan from heat; stir the mixture until smooth. Let cool slightly, about 15 minutes.
Coat a 13- x -9-inch baking dish with cooking spray; set aside. Remove the dough from the refrigerator. Place on a lightly floured work surface, and roll into a 16- x 12-inch rectangle about 1/4 inch thick, with 1 long edge of Dough facing you.
Brush half of the Filling over the surface of the Dough. Starting with the long edge nearest to you, roll the dough up into a log, using a bench scraper to help move the Dough if necessary (Dough will be soft and somewhat sticky). Using a sharp serrated knife, cut the dough evenly into 12 pieces (about 1 1/4 inches wide). Transfer each piece of Dough to the prepared baking dish. Cover baking dish with plastic wrap, and let buns rise until puffy and almost doubled in size, 45 minutes to 1 hour. Meanwhile, preheat the oven to 375°F.
Remove plastic wrap. Transfer the buns to a preheated oven. Bake until golden brown, about 25 minutes. Remove the buns from the oven, and immediately brush the remaining Filling on top. Let buns cool to just warm, about 10 minutes. Serve.
Skewered Shrimp and Ham with Apple Jelly
Saturday, March 4, 2023
Total Time: 50 mins, Yield: 45 pieces
Ingredients:
3 tablespoons Apple Hot Pepper Jelly, heated just until melted
3 tablespoons vegetable oil, plus more for grilling
3 tablespoons fresh thyme
2 tablespoons finely chopped parsley
2 pounds large shrimp—shelled, deveined, and butterflied, tails left on
3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
Salt
3/4 cup Bushel of Apple Jelly
1/4 cup apple juice
1 serrano chile, minced
Directions:
In a large bowl, combine the melted Apple Hot Pepper Jelly with the 3 tablespoons of vegetable oil and the thyme and parsley. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.
Remove the shrimp from the marinade, wiping off some of the excesses. Lay a piece of ham in the curl of a shrimp. Wrap the shrimp around the ham and secure it with a toothpick. Repeat with the remaining ham and shrimp. Season very lightly with salt.
In a medium bowl, whisk the Bushel of Apple Jelly with the apple juice and chile. Transfer half of the Bushel of Apple Jelly glaze to a small serving bowl and set aside.
Light a grill or preheat a grill pan and lightly brush with oil. Grill the shrimp over moderately high heat, basting several times with the remaining Bushel of Apple Jelly glaze, until just cooked through, about 2 minutes per side. Discard the Bushel of Apple Jelly glaze used for basting. Drizzle the grilled shrimp with a spoonful of the reserved Bushel of Apple Jelly glaze and serve, passing any remaining glaze for dipping.
Cherry Cheesecake Dip
Friday, February 24, 2023
Total Time: 5 minutes, Servings: 10 servings
Ingredients:
8-ounce cream cheese, softened
1 cup Greek yogurt
½ cup sweetened condensed milk
10-ounce non-dairy whipped topping
21-ounce jar of Scotch Bonnet Cherry Jelly
Instructions:
In a large bowl, beat cream cheese until softened.
Mix in Greek yogurt and sweetened condensed milk until combined.
Fold in whipped topping just until combined.
Spread into a dish.
Top with the Scotch Bonnet Cherry Jelly.
Chill until ready to serve.
Serve with graham crackers, vanilla wafers, pretzels, or other desired dippers.
Sacher Torte Cookies
Thursday, February 16, 2023
TOTAL TIME: Prep: 20 min., Bake: 15 min./batch + cooling, YIELD: about 2-1/2 dozen.
Ingredients:
1 cup butter, softened
1 package (3.9 ounces) of instant chocolate pudding mix
1 large egg
2 cups all-purpose flour
1/4 cup sugar
1/2 cup Stone Fruit Jam
GLAZE:
1/3 cup semisweet chocolate chips
2 teaspoons shortening
Directions:
Preheat oven to 325°. Cream butter and pudding mix until light and fluffy, 5-7 minutes. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in the center of each.
Bake until set, 15-18 minutes. Cool in pans for 2 minutes; remove from pans to wire racks. Fill each indentation with Stone Fruit Jam; cool completely.
For the glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely.
Cherry Bakewell Cookies
Wednesday, February 8, 2023
YIELDS: 24, PREP TIME: 15 mins, TOTAL TIME: 2.5 hours
Ingredients:
COOKIES-
2 c. (190 g.) blanched almond flour
1/2 c. (60 g.) all-purpose flour
1 tbsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. (170 g.) powdered sugar
1/2 c. (1 stick) unsalted butter, softened to room temperature
2 oz. (55 g.) cream cheese, softened to room temperature
1 large egg
1 large egg yolk
2 tsp. almond extract
1/4 c. Scotch Bonnet Cherry Jelly
3/4 c. sliced almonds
ICING-
1/2 c. (55 g.) powdered sugar
4 tsp. whole milk
Directions:
COOKIES
In a small bowl, whisk almond flour, all-purpose flour, baking powder, and salt to combine. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat powdered sugar, butter, and cream cheese on medium speed until pale and fluffy. Scrape down the sides of the bowl. Add egg, egg yolk, and almond extract and beat to combine. Add one-third of the dry ingredients and beat until just combined. Repeat in 2 batches with remaining dry ingredients. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate until dough is firm to the touch, about 2 hours.
Meanwhile, preheat the oven to 375°. Line 2 baking sheets with parchment or silicone baking mats. Freeze baking sheets for 15 minutes.
Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough into 24 balls. Using a 1/2 teaspoon measuring spoon or small spoon, make a small well on top of each ball. Fill well with 1/2 teaspoon of Scotch Bonnet Cherry Jelly. Press 9 to 10 almonds around the outside of each ball, then arrange them on prepared sheets.
Bake until edges are golden brown, 12 to 14 minutes. Let cool completely on baking sheets.
ICING: In a small bowl, whisk powdered sugar and milk until combined.
6. Using a spoon or a small squeeze bottle, drizzle icing on top of the cooled cookies.
Pineapple Star Cookies
Tuesday, January 31, 2023
TOTAL TIME: Prep: 25 min. + chilling, Bake: 10 min./batch + cooling, YIELD: 2 dozen.
Ingredients:
1 cup butter, softened
1 package (8 ounces) of cream cheese, softened
2 cups all-purpose flour
1/2 cup Pineapple Rum Jam
1 cup confectioners' sugar
2 tablespoons butter, melted
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions:
In a large bowl, cream the butter and cream cheese until light and fluffy, 3-4 minutes. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours.
Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-inch thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets.
To form a star, make a 1-1/4-in. cut from each corner toward the center (do not cut through the center). Place 1/2 teaspoon of the Pineapple Rum Jam in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal.
Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool.
For frosting, combine the confectioners' sugar, butter, milk, and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.
Austrian Nut Cookies
Monday, January 23, 2023
TOTAL TIME: Prep: 30 min. + chilling, Bake: 10 min./batch + cooling, YIELD: 10 sandwich cookies.
Ingredients:
1 cup all-purpose flour
2/3 cup finely chopped almonds
1/3 cup sugar
1/2 cup butter, softened
1/4 cup Scotch Bonnet Cherry Jelly
FROSTING:
1-ounce unsweetened chocolate, melted and cooled
1/3 cup confectioners' sugar
2 tablespoons butter, softened
Slivered almonds, optional
Directions:
In a bowl, combine flour, chopped almonds, and sugar. Mix in butter until the dough is just combined. On a floured surface, roll the dough to 3/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Cover and refrigerate for 1 hour.
Uncover and bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread the Scotch Bonnet Cherry Jelly on half of the cookies; top with another cookie.
For frosting, combine chocolate, confectioners' sugar, and butter. Spread on tops of cookies. Decorate with slivered almonds if desired.
Marmalade Thumbprint Cookies
Sunday, January 15, 2023
Time: About 1 hour
INGREDIENTS:
-1/2 lb unsalted butter, 2 sticks
-2/3 cup granulated sugar
-2 large egg yolks
-The seeds from 1 vanilla bean, or 1 tsp vanilla extract
-2 cups all-purpose flour
-1/2 cup Orange Cinnamon Marmalade
-2/3 cup confectioners sugar
-milk or cream to thin
INSTRUCTIONS:
Cream the butter & the sugar together until fluffy.
Beat in the egg yolks, one at a time, & the vanilla bean seeds. Scrape down the sides of the bowl to get everything well incorporated.
Blend in the flour, slowly, & mix until the dough comes together.
Wrap the dough well & refrigerate for 30 minutes.
Preheat the oven to 375F
Use a small scoop to portion out tablespoon-sized balls of dough & roll them into balls. Place on an ungreased baking sheet.
Press an indent in the center of each ball of dough with the back of a 1/4-inch teaspoon. Fill the indents with 1/2 tsp of Orange Cinnamon Marmalade. It's ok to mound the Orange Cinnamon Marmalade a bit.
Bake for about 8 minutes until the cookies are set, but not browned.
Let them cool for 5 minutes in the pan, & then remove them to a rack to cool completely.
Whisk the sugar with enough milk or cream to make a glaze & drizzle over the cooled cookies.
Risalamande - Danish Rice Pudding
Saturday, January 7, 2023
Total Time: 1 hour 30 minutes, Servings: 8
The tradition is to serve all of the rice pudding and whoever gets the whole almond wins a prize. If you're the one who finds the almond you're supposed to tuck it in your cheek or hide it so no one knows it's been found. That way everyone is forced to eat all the rice pudding in the entire house thinking the almond might still be available to be found.
Ingredients:
1 cup white rice (long grain or arborio)
6 cups whole milk
¼ cup sugar
1 pinch salt
1 cup almonds (chopped, blanched)
1 almond (whole)
1.5 cups whipping cream
2 tablespoon sugar
1 bean vanilla
Scotch Bonnet Cherry Jelly
Instructions:
Add rice, milk, sugar, and a pinch of salt to the pot and heat until small bubbles start to form around the edge of the pot. Stir occasionally.
Once bubbles form, cover the pot with a lid and simmer for about 1 hour until the rice is soft.
Remove from heat and add in chopped almonds and 1 whole almond. Allow it to cool.
Whip 1.5 cups of whipping cream. Once it starts to thicken, add the sugar.
Once whipped, gently stir in the seeds from one whole vanilla bean.
Gently fold the whipped cream into the rice pudding. Serve in bowls or cups, topped with the warm Scotch Bonnet Cherry Jelly.
Note: If you simmer your rice and milk mixture too long it'll get very stiff and solid after it has cooled. This is normal, just add a bit of milk to loosen it up if you want, but the whipping cream will do all the loosening you need really. This is all done to taste. If you like a sweeter rice pudding, add more sugar. Ditto for the Scotch Bonnet Cherry Jelly.
Pull Apart Baked Cranberry Brie Bread Bowl
Friday, December 30, 2022
Prep Time: 5 minutes, Cook Time: 20 minutes, Total Time: 25 minutes, Servings: 6
Ingredients:
1 bread boule round loaf of rustic bread
1 wheel of brie about 12 ounces, top of rind removed (use triple cream if you can)
1/2 cup Cranberry, Orange, and Apple Preserves
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
kosher salt
fresh ground pepper
Instructions:
Preheat oven to 350°F.
Slice the top quarter off of the bread. Use the brie wheel to measure a circle in the middle of the bread. Use a knife to trace a circle around it, then scoop out the middle of the bread.
Cut slices around the edge of the bread about 1.5 inches apart - cut about 3/4 of the way, but not all the way through the bottom. This will create pull-apart pieces for people to pull and dip after the bread is done.
Brush the inside of the bread with olive oil. Season with salt and pepper. Sprinkle with half of the thyme. Place the brie wheel in the hollowed-out center. Sprinkle the rest of the thyme over the top. Spoon the Cranberry, Orange, and Apple Preserves over the brie.
Replace the top of the bread and bake for about 20 minutes. Be sure to line the baking sheet with foil or parchment paper as some of the brie might ooze out of the bread. If desired, toast the extra bread that you scooped out of the middle for serving. Serve immediately.
Eggnog Panna Cotta with Cranberry Preserves
Thursday, December 22, 2022
PREP TIME: 25 mins, COOK TIME: 10 mins, CHILL TIME: 2 hrs, TOTAL TIME: 2 hrs 35 mins
INGREDIENTS:
2 tablespoons of cold water
2 1/4 teaspoons 1 packet powdered gelatin
2 cups 480ml commercially prepared eggnog
Cranberry, Orange, and Apple Preserves
6 fresh or sugared cranberries for garnish
6 fresh rosemary sprigs for garnish
INSTRUCTIONS:
For the panna cotta: Place the cold water in a small condiment cup. Sprinkle the gelatin over the water evenly and let stand until the gelatin is absorbed.
In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and add the gelatin to the hot eggnog. Stir until the gelatin is dissolved.
Place six 4 oz. dessert glasses on a baking sheet. Pour 1/3 cup of the eggnog mixture into each cup. Transfer the baking sheet with the glasses on it to the refrigerator. Chill for 2 hours.
When the panna cotta is firm, spoon the Cranberry, Orange, and Apple Preserves on top until filled to the brim of the glass. Skewer each cranberry completely through from stem to end using a toothpick. Thread rosemary sprigs through each berry. Balance each garnish across the top of each glass.
Cover and refrigerate until ready to serve.
Mincemeat, Marzipan, and Apple Bread Wreath
Wednesday, December 14, 2022
Prep Time: 20 minutes, Cook Time: 30 minutes, Rising Time: 2 hours, Serving: 10 people
Ingredients:
Dough:
50 g (½ stick) unsalted butter (or a vegan block butter/margarine)
150 ml (⅔ cup) full-fat milk (or non-dairy milk)
300 g (2 ½ cups) strong white bread flour
8 g (2 ½ tsp) fast-acting yeast
½ tsp salt
50 g (¼ cup) sugar
1 large egg (or a flax egg - 1 Tbsp ground flaxseed mixed with 3 Tbsp water)
Filling:
one 411g jar mincemeat
350 g (12 oz) marzipan diced
1 cup Toffee Apple Jam
2 Tbsp Stone Fruit Jam
100 g (1 cup) icing (powdered) sugar sifted
a drop of milk
Instructions:
Heat the milk in a small pan with the butter until melted; remove from the heat and set aside to cool slightly. You should be able to hold your finger in it with no discomfort.
Tip the flour into the bowl of a food mixer with the sugar, yeast, and salt, then mix. Lightly beat the egg in a cup. Pour the lukewarm buttery milk into the flour and add the beaten egg. Mix to combine, scraping down the sides as necessary, until a dough is formed. Then knead the dough for 5 minutes with a dough hook in the mixer, on a medium speed until smooth and elastic. Or, mix the ingredients in a bowl by hand, making a well in the center of the flour to pour the egg and buttery milk into, mix, and then bring the dough together with your hands before kneading it for 10 minutes on an un-floured work surface. It should be sticky at first but become smooth as you knead it.
Put the dough in a lightly oiled bowl, cover with clingfilm and leave it to rise in a warm place for 1 hour or until it has more or less doubled in size. Alternatively, place the bowl in the fridge and leave it to rise overnight.
Turn the risen dough out onto a lightly floured surface. Without knocking it back, roll out the dough into a large rectangle about 33x25cm/13x10in. in size.
Spread over the mincemeat evenly then scatter over the diced marzipan and Toffee Apple Jam.
Roll the dough up from one of the long edges into a log. Slice the log in half lengthways, exposing the filling. Twist the two halves together then shape them into a circle, pinching the ends together to seal. Transfer onto a baking sheet lined with baking parchment, loosely cover with oiled clingfilm and set aside to rise for about an hour until the dough is puffy and springs back slowly when you press it with a finger.
Meanwhile, preheat the oven to 350F/180C/gas mark 4. Bake the bread for about 30-40 minutes until well risen, golden, and cooked through - the internal temperature should reach at least 202F/94C. Cover loosely with tin foil partway through baking if the top starts to color too much.
Leave the bread to cool on the tray before serving. While the loaf is cooling, heat the Stone Fruit Jam with a splash of water in a small pan over medium heat until runny, then brush the sieved Stone Fruit Jam all over the warm bread to glaze. Set aside to cool completely.
Just before serving, in a bowl mix the icing sugar with enough milk to form a runny icing and drizzle it all over the wreath.
Cranberry Pepper Jelly Dip
Tuesday, December 6, 2022
Ingredients:
One regular-sized block of cream cheese softened
8 oz Apple Hot Pepper Jelly
4 oz Cranberry, Orange, and Apple Preserves
Crackers and pretzels
Instructions:
Spread the cream cheese onto a small serving dish.
Mix the Cranberry, Orange, and Apple Preserves and Apple Hot Pepper Jelly together in a bowl.
Spoon the cranberry mixture over the cream cheese.
Serve with crackers!
25 Grown-Up Versions of Peanut Butter & Jelly
Monday, November 28, 2022
>6 Minutes Reading Time
“Adult PB&J: Let’s start off simple by upgrading PB&J’s two main ingredients. Swap the peanut butter out for almond butter, because almonds are all the rage right now & apparently better for you. You could also try sunflower seed butter as another alternative. Then, instead of the usual plain jellies, use Gingered Carrot Cake Marmalade that includes Grand Marnier, because making something more adult usually means adding alcohol to it. Feel free to upgrade your bread to something other than pre-sliced loaves while you’re at it.
Banana Bread PB&J: You’ve probably had peanut butter & banana, but substituting banana bread for regular bread is straight-up sorcery. Plus, it allows you to keep jelly in the equation without worrying about the slippery texture pushing out the bananas with every bite. (Clearly, we’ve studied every sort of PB&J-related dilemma. You’re welcome.)
Burgerized PB&J: Being an adult means you’re granted special privileges not afforded to kids. You can stay up as late as you want & you’re finally allowed to operate a grill. Because this is America, you should use these freedoms to your advantage by adding peanut butter & jelly to your burger, especially since it easily allows you to add some bacon to the mix. And for the record, being an adult also means you get to make up words like “burgerized.”
Crȇpe avec PB&J: If you don’t speak French, “avec” means “with,” & “crȇpe” means “crȇpe.” Now that we’ve got that intensive language lesson out of the way, feel free to start adding PB&J to your crȇpes. It tastes great & makes you feel great. Maybe not physically, especially if you eat several, but emotionally. & saying “crȇpe” will win you some class points that you’ll immediately lose when following it with the words “PB&J.”
Deep-Fried PB&J: If your regular PB&J seems too healthy (Fruit? Nuts? What am I, on a diet?) then consider deep-frying the whole thing. Just remember that deep-fried food tastes best fresh, so be sure to eat it right away... but not immediately after removing it from the fryer, of course. Option to include a homemade white chocolate ganache!
French Toast PB&J: There’s a lot going on here, but it’s actually a simple procedure when you break it down. (It’s also delicious.) Start by making two slices of French toast. However, before flipping the bread, spread peanut butter on one slice’s grilled side & jelly on the other slice’s grilled side. Sandwich them together & finish cooking the French toast as if it’s a grilled cheese sandwich.
Fresh Fruit PB&J: Sometimes you gotta eat healthily. The next time you make a PB&J, add something a little fresher...like fresh fruit! Whether it’s strawberries, raspberries, blueberries, kiwi, or even pomegranate seeds. You might even find that you like it better this way!
Grilled PB&J: No fancy ingredients here; just a different way to prepare the classic version of PB&J. Once the sandwich is constructed, lightly butter both sides & simply prepare it exactly as you would for a grilled cheese sandwich.
PB&J Bread: If you were intrigued by the banana bread PB&J recipe but are also some kind of banana-hater who thinks that bananas are the Banana Runts of fruit, then this is the recipe for you. On the outside, it looks like plain ol’ bread. But on the inside, it holds a secret stash of PB&J.
PB&J Cake: Your parents were right when they told you kids can’t eat cake for breakfast. But now that you’re an adult, go nuts. Besides, a cake is basically bread, right? So you’re not being immature, you’re being innovative.
PB&J Club: No, this isn’t a social club for PB&J lovers...unless you’re nominating me as president, in which case I totally accept. (This is so unexpected; I have so many people to thank.) It’s simply a triple-decker PB&J sandwich, because sometimes grown-up versions of foods are just the same foods in grown-up-sized portions. If you want to add bacon to make it more club-like, we won’t stop you. In fact, we insist.
PB&J Cups: You don’t see a lot of kids cutting carbs or going vegan, which is why these breadless, animal-less PB&J cups are the perfect snack for adults...even loaf-loving carnivores.
PB&J Donuts: Kids eat donuts, but true adults make donuts. & then eat them. & then hide the leftovers so their kids can’t have any.
PB&J Fudge: For some reason, kids nowadays don’t seem to enjoy fudge as much as desserts like cookies, chocolate, or other types of candy. Maybe because it’s usually served in small pieces, maybe it’s too rich, or maybe it’s the weird texture that’s not quite hard but not quite soft & sometimes grainy. Regardless of the reasoning, fudge has somehow become more of an adult treat. Or maybe, once again, we just don’t want to share.
PB&J Granola: Combines oats, peanut butter, honey, jelly, vanilla, & cinnamon into the perfect snack - & it only takes 20 minutes to make a whole batch. Once it’s done, you can pair your perfect granola with yogurt, or fruit, or chocolate if you’re not into the whole health thing.
PB&J Ice Cream Sandwiches: In addition to being a grown-up version of PB&J, these sweet treats are also grown-up versions of ice cream sandwiches. They use peanut butter cookie dough in place of the cookies or cookie crust, & add jelly to the ice cream center. & the best part, compared to other sammies, the ice cream here is much more likely to stick to the dough & not fall out the sides.
PB&J Muffins: Muffins are like grown-up cupcakes, so PB&J muffins are like a grown-up version of regular PB&J, right? Either way, we don’t really care, because these are irresistible. I mean, just look at them sitting there all crumbly & so forth. Do you think a kid could handle this without getting it all over their face & the floor? Nope, & you probably can’t either, but it’s okay because no one will yell at you for making a mess.
PB&J Pancakes: We told you about cake & we told you about French toast, so you probably expected a PB&J pancake in here somewhere. & seriously, what better brunch food could there be, as these bad boys mix a classic breakfast food with a classic lunch item in a way only an adult could conceive...probably somewhere between mimosas number three & four.
PB&J Quesadillas: If you were intrigued by the grilled PB&J but want something a little lighter & healthier, sub out the bread for a whole wheat tortilla. Not only will you consume fewer carbs & less food in general, but you also won’t need to butter it up for grilling. Simply coat your pan with cooking spray & toss on the tortilla.
PB&J Smoothies: It’s almost as simple as throwing a PB&J sandwich in a blender. (But not quite, so don’t do that.) Just combine almond butter, peanut butter, strawberries, & a banana; then mix & drink! Feel free to mess around with the amounts to your liking.
PB&J Smoothie Cocktails: You’ll need to buy Van Gogh PB&J Vodka for the full effect, & then add milk, ice cream, a banana, raspberries, & some extra peanut butter. Blend well, add toasted peanuts as a garnish, & drink responsibly.
PB&J Squares: Foods in bar form are the best way to eat breakfast on the go - just ask anyone who has ended up with a lap full of milk & cereal during their morning commute. A lap full of peanut butter & jelly drippings is just as bad (trust us on this one), which is why these PB&J bars are the perfect morning snack.
PB&J Sushi: Don’t worry, there’s no actual seafood in this PB&J sushi. (Unless… No, no, the world isn’t ready for that yet.) Instead, it’s basically a fancier way to serve PB&J - which is perfect for parties! No recipe is needed, as this one is a cinch. Using white, flour tortillas - or crust-less bread flattened with a rolling pin - simply spread on your peanut butter & jelly of choice, cut the tortillas or bread into thin strips, roll it up tightly, & serve.
PB&J Toast: Think slathering toast with mashed avocado is the only way to add some flavor & health benefits to regular bread? Then you’ll love switching things up with this PB&J toast made with your choice of nut butter, nectarines, blackberries, & honey. You get vitamins, protein, & carbs, making it a perfect pre-workout meal. Plus, we still think avocado looks like weird alien food, no matter how delicious & healthy it is.
PB&J Waffles: Like the grilled version, feel free to prepare your favorite version of the classic PB&J for this one. So what exactly makes it “grown-up” then? Well, how many kids do you see out there operating waffle irons? It takes focus, a good sense of timing, and, in case you didn’t know, waffle irons can get hot as heck. (We’ve had numerous ouchies in the past.) So once your meal has been produced, you can eat it with the proud feeling that you just adulted pretty hard...even if it is just a PB&J sandwich you smashed in a waffle iron.”
Waste Reduction Strategy
Sunday, November 20, 2022
4 Minutes Reading Time
Conservation has always been a passion of mine, so I looked into ways I could affect change on a larger scale, especially through the manufacturing process. I made a conscious effort to choose glass jars despite plastic containers being cheaper, not breaking as easily, & are lighter for shipping because glass is sustainable, can be reused forever, repurposed, & easily recycled. I knew I wanted to encourage my customers to join my efforts so I offer 10% off their next jar if they returned an empty glass jar or showed me how they’re repurposing it.
Similarly, from the start using ugly produce has been at the core of my business model. Food waste is huge. I read that the UN Food & Agriculture Organization estimates a 1/3rd of the edible parts of food produced for human consumption gets lost or wasted globally, which is about 1.3 billion tons per year. I see it as an injustice to the people who lack access to food. There’s no reason to go hungry in the 21st century. Food & water waste happens in every step of the process from growing, transporting, processing, & selling which likewise impacts the use of our croplands, fertilizer utilization, labor, energy, & greenhouse gases. Markets have conditioned people to look for perfect produce & will avoid anything that doesn’t measure up to specific appearance standards. However, the growing process is far from perfect with uncontrollable weather, temperature, & soil conditions. This is where the B-grade, ugly produce comes in. Farmers can’t sell those imperfect goods to the general market, but as far as we’re concerned like most things in life, it’s what’s on the inside that counts. We’re going to lovingly cut, crush, & blend the fresh delicious produce to be cooked into jam, so misshapen appearances, bruises, & discolorations do not matter. The farmers still make a living & nothing goes to waste. It’s all about small changes from contentious individuals making a difference in global issues. 3) Please give me a couple of examples of ways that you reduce waste in your manufacturing process. Which ones work the best? Do you feel there are any trade-offs? Can you quantify how much waste you're saving?
We are mindful of our storage & cooling facilities so that nothing spoils under our watch. We have an efficient inventory management system to trace raw materials & components throughout procurement, production, & sales. We keep close track of our inventory, our system processes, & the supply chain to ensure we have the right quantities for the correct timing & to be sure that we can locate & move stock faster. If it does look like our fruits & vegetables are ripening too quickly, we cut, label, & freeze them for future use. Everything we produce for our regular line of preserves is freshly made, but we’ll be asked for special orders of things that aren’t in season & that’s when we let our customers know that we can do a just-in-time limited run for them with the produce we had stored away at the peak season that way nothing goes to waste.
One of the reasons we use the small-batch approach is to create less waste through quality control because an error or defect is caught immediately & the problem can be fixed before it affects other parts, moreover minimizing the expenditure of time, money, effort, & overproduction. Plus, we have made some recipe modifications to cut down on as much waste as possible. We have a variety of seasonal apple jams, jellies, chutneys, & butter so we were having a great deal of peels we didn’t want to waste. We tested a bunch of recipes & came up with what we initially called Scapple Jelly where we made juice from the peels & turned it into jelly. The name didn’t stick, but the jelly did & it became one of our best sellers. Furthermore, instead of buying pectin try to get it from our apple & citrus peels. We aren’t at the stage of having our own organic farm yet, but we do have little gardens at home so we compost the green food waste that can’t be repurposed & use it to grow our community gardens. Additionally, have started looking into waste exchange programs with local farmers to use our produce scraps to help feed their pigs, goats, & chickens.
In addition, there are some little things we do to reduce waste as well as such as print on both sides of the paper to reduce paper wastage, use recycled paper for our letterhead, email as often as we can, use a dishcloth instead of paper towels in the kitchen, avoid buying items that are over-packaged with foil, paper, & plastic & buy products in bulk to reduce excess packaging, purchase durable goods that are well-built & carry good warranties, & gently use, maintain, & repair as much as we can versus harshly using & immediately replacing equipment. We use energy-efficient light bulbs & appliances. We try to standardize as much as possible. We ask our major suppliers to cut down on packaging to only what is absolutely necessary. When we ship our preserves, we use air packs & as many recycled materials as possible for our cardboard packaging & at events, we give inexpensive canvas or jute tote bags instead of plastic bags to our customers. We have recycling bins set up throughout the premises & as part of our event booths. We reuse & repurpose wooden pallets.
We strive to properly layout, label, & organize to reduce wasted time. Our workflows, standard operating procedures, & training help with that as well. We monitor, audit, & adapt.
The final thing we hate to waste is the time & creativity of the people who work with us. We ensure everyone is seen & heard & all opinions & suggestions are taken equally into consideration regardless of their position or time with us. We encourage open communication, transparency, respect, & honesty & reward & publicize their efforts & ideas.
Coronation Chicken
Saturday, November 12, 2022
A salad fit for a king! This recipe was inspired by the original, which was made for Queen Elizabeth’s coronation luncheon in 1953. Studded with dried apricots & toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory, & has a hint of spice — & perfect to serve over lettuce or between bread for a satisfying sandwich.
Total: 55 min (includes cooling time) Active: 25 min Yield: 8 cups
Ingredients:
3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
Kosher salt
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons Savory Spiced Mango Conserve
Juice 1/2 a lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped
Directions:
Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place it in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, for 8 to 10 minutes. Remove the chicken from the poaching liquid and place it on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook’s Note).
For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, Savory Spiced Mango Conserve, lemon juice, and remaining bay leaf, and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove the bay leaf.
Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
Cook’s Note: Rather than dispose of the poaching liquid, reuse it! The liquid is a bit thinner than regular broth but still has plenty of flavors. Use it to cook rice or quinoa or to make a delicately flavored soup.
Salt-and-Pepper Sandwich Cookies with Strawberry Margarita Preserves
Friday, November 4, 2022
Active: 1 hr, Total: 1 hr 30 mins, Yield: Makes 18 sandwiches
Ingredients:
4 cups all-purpose flour
2 tablespoons kosher salt
4 teaspoons freshly ground pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pound (4 sticks) unsalted butter, softened
3 cups sugar
2 large eggs
Strawberry Margarita Preserves
Directions:
In a large bowl, whisk the flour with the salt, pepper, baking powder, and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated. Add the dry ingredients and beat at low speed until just combined.
Preheat the oven to 375°. Using a 1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paper-lined baking sheets. Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
To serve, spread 1 heaping tablespoon of Strawberry Margarita Preserves on one side of half the cookies. Sandwich with the remaining cookies and serve.
Make-Ahead: The salt-and-pepper cookies can be stored in an airtight container for up to 3 days.
Halloween Sugar Cookie Pizza
Thursday, October 27, 2022
Take a page out of Food & Wine Magazine by making their Halloween Sugar Cookie Pizza using our Strawberry Margarita Preserves www.foodandwine.com/recipes/halloween-sugar-cookie-pizza This is a playful riff on the classic margarita pizza, made with a crisp sugar cookie “crust,” Strawberry Margarita Preserves, & marshmallows. This would also be terrific with a peanut butter cookie crust.
Active: 30 mins, Total: 1 hr 10 mins, Yield: 8
Ingredients-
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sugar
1 1/2 sticks of unsalted butter, at room temperature
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup unsweetened coconut flakes
1 cup Strawberry Margarita Preserves
1 1/2 cups of large marshmallows, some torn into smaller pieces
Directions-
In a large bowl, whisk the flour with the baking powder, baking soda, & salt.
In the bowl of a stand mixer fitted with the paddle, beat the sugar with the butter at medium speed until light & fluffy, about 2 minutes. Beat in the egg & vanilla until incorporated, about 2 minutes. At low speed, beat in the dry ingredients until the dough just comes together. Gather & pat the dough into a 7-inch disk. Wrap in plastic & refrigerate for 1 hour.
Preheat the oven to 375°. Spread the coconut on a pie plate & toast for about 10 minutes, until golden. Let cool. Line an inverted baking sheet or a pizza tray with parchment paper. Transfer the dough to the baking sheet. Bake in the center of the oven for 30 minutes, until golden around the edge. Transfer to a wire rack to cool completely.
Meanwhile, preheat the broiler. Spread the Strawberry Margarita Preserves over the cookie crust leaving a 1-inch border around the edge. Arrange the marshmallows over the Strawberry Margarita Preserves. Broil 5 to 6 inches from the heat, until the marshmallows are golden.
Scatter the toasted coconut over the pizza, slice it into wedges & serve.
Make-Ahead: The cookie dough can be frozen for up to 1 month.
Strawberry Crème Fraîche Biscuits
Wednesday, October 19, 2022
Active: 35 mins, Total: 1 hr 35 mins, Yield: 12
Ingredients:
BISCUITS:
2 1/2 cups all-purpose flour
5 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup crème fraîche
1 large egg
1/4 cup buttermilk
1/4 teaspoon pure vanilla extract
1 cup diced strawberries (6 ounces)
WHIPPED Crème Fraîche:
3/4 cup crème fraîche
1/2 cup heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup Strawberry Margarita Preserves
Directions:
Make the biscuits: Preheat the oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 knives, cut the butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk, and vanilla. Stir the crème fraîche mixture into the dry ingredients until the dough just comes together. Fold in the diced strawberries, being careful not to overmix.
Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let them cool slightly.
Make the whipped Crème Fraîche: In a large bowl, using a hand mixer, whip the crème fraîche with the cream, sugar, vanilla, and salt at moderate speed until medium peaks form. Fold in the Strawberry Margarita Preserves until just combined. Serve with the warm biscuits.
Our 10 Core Values
Tuesday, October 11, 2022
~4 minutes reading time
1. Produce the highest quality all-natural and organic preserves
We create preserves with all-natural ingredients; you can trust they are free from corn syrup, preservatives, artificial flavors, colors, and additives, and are also gluten-free, fat-free, sodium-free, and dairy-free with almost all flavors except one being Kosher, Halal, Ital, and vegan. We partner with farmers and suppliers and carefully vet their produce to make sure they meet our high standards by researching ingredients, reading labels, and auditing sourcing practices all to make the highest quality all-natural, and organic preserves for you. Remember, if it doesn’t meet our standards, we don’t sell it. A focus on fresh food, thinking, and innovation makes us better at serving our customers.
2. Delight our customers with our quality and consistency
We strive to meet or exceed our customer’s expectations in every shopping experience by providing good food to good people. We deliver outstanding customer service through our knowledge, skill, enthusiasm, and operational excellence. We source our seasonal ingredients locally to bring fresh, tropical, and unique delights, straight farm-to-table, small-batch goodness using our multicultural family recipes to your family. We cater to special needs including organic, kosher, vegan, and gluten-free. We continually experiment and innovate to offer a better customer experience. We create environments that are inviting, fun, unique, comfortable, attractive, nurturing, and educational. We want our preserves to be in the center of community meeting places where people can join their friends and make new ones. “Customers don’t need us, we need them,” so focus on them and thrive by meeting their needs and exceeding their expectations.
3. Promote team member growth and happiness
Our success is dependent upon the collective energy, intelligence, and contributions of all our team. We design and provide safe and empowering environments where highly motivated people can flourish and reach their highest potential. We strive to build positive and healthy relationships. "Us versus them" thinking has no place in our company. We earn trust through transparent communication, open-door policies, and inclusive people practices. We appreciate and recognize the good work that our fellow team members do every day. Everyone is seen, heard, and taken into consideration. We aim to help and serve people by improving the quality of life for others, individuals, and society. We value the importance of fun, family, and community involvement to encourage a rich, meaningful, and balanced life. We believe in treating each other with dignity and respect.
4. Form win-win partnerships with our farmers
We are part of an interdependent ecosystem. There are dozens of farmers we depend on to create an outstanding preserve and in turn a wonderful shopping experience for our customers. We view them as allies and treat them with respect, fairness, and integrity, expecting the same in return. We listen compassionately, we think carefully, and we always seek win-win relationships with everyone. By relying on these local farmers for seasonal, ugly produce we help reduce waste, cut transportation time keeping the fruit fresher & healthier for longer, and reduce our carbon emissions. Our vision is to create a better world by employing fair economic and labor practices, promoting and incentivizing recycling, reusing, and reducing, and donating 10% to cancer research making a healthier world around us.
5. Care about our community and the environment
We serve and support a local experience, and practice and advance environmental stewardship. We employ women, minorities, and people with disabilities to create quality preserves. We make a commitment to sustainability and to acting in an environmentally friendly way. We made a conscious effort to choose glass jars despite plastic containers being cheaper, not breaking as easily, and lighter for shipping because glass is sustainable, can be reused forever, repurposed, and easily recycled. We want to encourage our customers to join our efforts by offering 10% off their next jar if they returned an empty glass jar or showed how they’re repurposing it. Food and water waste happens in every step of the process from growing, transporting, processing, and selling which likewise impacts the use of our croplands, fertilizer utilization, labor, energy, and greenhouse gases. Markets have conditioned people to look for perfect produce and will avoid anything that doesn’t measure up to specific appearance standards. However, the growing process is far from perfect with uncontrollable weather, temperature, and soil conditions. This is where the B-grade, ugly produce comes in. Farmers can’t sell those imperfect goods to the general market, but as far as we’re concerned like most things in life, it’s what’s on the inside that counts. We’re going to lovingly cut, crush, and blend the fresh delicious produce to be cooked into jam, so misshapen appearances, bruises, and discolorations do not matter. The farmers still make a living and nothing goes to waste. It’s all about small changes from contentious individuals making a difference in global issues.
6. Help preserve lives through donations to cancer research
The name JP's Delights is for my dad, John-Paul, who inspired me to follow my dreams. Unfortunately, he passed away 2 months before the initial start of JP's Delights after an 11-month battle with stage 4 esophageal cancer. This is my motivation for donating 10% towards esophageal cancer research.
7. Inspire adventure
Be adventurous, creative, and open-minded while perusing growth and learning. It’s fine to make mistakes as long are you learn from them and leave room for growth. No one has all the answers, so go out there and look for them; explore.
8. Innovate transparently with playful creativity
Share information and ideas freely, ensuring that others can benefit from the things we learn through failures and successes. Be curious and come up with new ideas. We embrace diversity by acknowledging that different perspectives are needed to fuel creativity and innovation.
9. Ownership
We are the owners of our actions and decisions. Treat the company as if one were a founder.
10. Create fun and a little weirdness
How do these values shape culture?
Core values directly impact the organization's culture as they lead the attitude and united behavior of the sense of community. They inspire, motivate, give purpose, and guide communication, decisions, branding, strategies, customer service, and innovation. People will usually be most comfortable working in a business that has a corporate culture that reflects their own personal values. They will be more likely to be satisfied and engaged with the company, increasing overall performance and giving the organization a competitive advantage. It helps with creativity, motivation, efficiency, and productivity. Core values can boost brand perception and help to build trust in a business. They attract the people you want and set a unified, guiding framework for hiring people, a code of conduct, and handling human resources. It’s something that can differentiate one organization from others. Teams need a shared code, vision, identity, ethos, and company culture otherwise they will evolve on their own, potentially in ways that hurt the organization.
Sensational Strawberry Sorbet
Monday, October 3, 2022
Makes almost 3 cups
Ingredients:
1lb (4 cups) ripe, flavorful strawberries
1/2 cup plus 2 tablespoons of Strawberry Margarita Preserves or Raspberry Chipotle Preserves
Pinch of salt
2 teaspoons fresh lemon juice, or to taste
1/2 cup water
Directions:
Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the Strawberry Margarita Preserves and the salt. Puree until smooth. Add the lemon juice and water and pulse to mix. Taste and add the remaining Strawberry Margarita Preserves as necessary for sweetness and adjust the lemon juice and salt if necessary. The puree should taste a little bit sweeter than you think it should as it loses sweetness once it's frozen.
Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.
Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften in the microwave on the defrost setting, a few seconds at a time.
7 Jarcuterie Ideas
Sunday, September 25, 2022
1. The JALAPEÑO POPPER Platter
For those who like it hot. It’s no surprise this appetizer is a timeless favorite: Cream cheese is just the cool, rich match for spicy jalapeños. https://www.jpsdelights.com/blog-posts/recipes-ideas#h.p_khFBVgrg5c0h
INSTRUCTIONS:
Make some of our Jalapeno Poppers 3 Ways.
Fry a few slices of bacon. While they cook, combine cream cheese, shredded cheddar, and diced jalapeño in a bowl. Stir until evenly combined. Pat the bacon slices dry and crumble them. Take a small spoonful of the cream cheese mixture, wet your (washed!) hands with a bit of water, and roll it into a small ball. Roll the ball in the bacon bits and stick them with toothpicks, repeating until you’ve used all the cream cheese.
Take your board and add the Jalapeno Poppers and a layer of jalapeño kettle-cooked potato chips. Fill the rest of the board with seeded crackers, cubed cheddar cheese, and cream cheese balls.
2. The ITALIAN DELI Platter in a Jar
When it comes to cheese boards, prosciutto is the best for a reason. It’s sweet, salty, and goes beautifully with soft and hard cheeses alike. Here, we pair it with Italian cheeses and other antipasto favorites.
INSTRUCTIONS:
Slice provolone and pecorino Romano however you’d like (cubes, slices, triangles—you name it). Take a few slices of prosciutto and roll each one into a cylinder-like shape so it can stand up straight in the jar. Skewer pepperoncini and roasted red peppers on toothpicks. Fill the bottom of the jar with pieces of crusty Italian bread (or prop a piece on the rim of the jar). Fill in the rest of the jar with the skewered ingredients and cheese.
3. The TACO TUESDAY Platter
If you really want to wow your guests, look no further than this Mexican-inspired number that boasts tiny versions of your favorite handhelds. Fair warning: You just might want to make a double batch, because odds are everyone will want seconds.
INSTRUCTIONS:
Start by making or buying a batch of mini empanadas. While they bake, fill the try with tortilla chips. Then, take either a cut piece of a full-size corncob or a few baby corn cobs and grill them. (You can also just lightly brown them in a grill pan or skillet on the stove.) Roll them in queso fresco crumbles and top them with cilantro, spices like chile powder or Tajín, and a spritz of lime, and skewer them to create a mini elote. Top the tortilla chips with fresh pico de gallo, guacamole, and queso fresco. Finally, prop the empanada and corn skewers up in the jar.
4. The PIZZA NIGHT Platter in a Jar
Your kids will be psyched to see their favorite dinner’s latest glow-up. Think of this as a deconstructed pizza in a jar, plus a few bonus snacks.
INSTRUCTIONS:
Place a small cup of warm marinara or pesto at the bottom of each jar for dipping. Make or buy a few mini garlic knots and skewer them. Make a few bocconcini (aka fresh pearl mozzarella) skewers as well. Stand the skewers up in the jar alongside mozzarella cheese sticks, pepperoni sticks and thin, crispy breadsticks.
5. The GREEK Platter in a Jar
Dress Feta up with other Mediterranean favorites for a charcuterie that doubles as dinner.
INSTRUCTIONS:
Fill a small cup with tzatziki and place it at the bottom of the jar for dipping. Make a batch of Greek lemon chicken or gyro meat skewers. Slice a slab of feta, as well as some thin, long cucumber sticks. Stand the skewers, cheese and cucumber up vertically in the jar, along with pitted kalamata olives stacked on toothpicks. Toast some pita points, spread them with hummus and nestle them in the jar, or cut a slit in each and stick them on the jar’s rim.
6. The BRUNCH Platter
Psst: We know what you’re cooking Sunday morning. This recipe calls on a handful of breakfast essentials and assembles them in a fun way that’s impressive enough to serve to company. (Pro tip: Keep the cooked waffles/French toast sticks and scrambled eggs on a baking sheet in a 200-degree oven until you’re ready to assemble and serve, so they don’t get cold.)
INSTRUCTIONS:
Whip up a batch of French toast sticks or cinnamon-sugar waffle quarters (or buy the premade, frozen kind—we won’t tell!). Stand them up in the jar, with or without skewers. Make scrambled eggs with shredded cheddar and put a layer on the board. Fry a few slices of bacon; while they cook, assemble fruit kebabs with produce of your choice. Lay the bacon alongside the fruit. If you’re feeling extra, finish it off with a mini biscuit spread with preserves.
7. The CANDY LAND Platter in a Jar
Our favorite thing about jarcuterie is that cheese and meat don’t need to be included. You can go ham with just about any ingredients you can think of, from a pancake board to chocolate charcuterie. This dessert alternative is all about sweets. Might we suggest whipping these up before an epic movie marathon?
INSTRUCTIONS:
Add a layer of yogurt or chocolate-covered pretzels to the bottom of the jar. Next, add a layer of chocolate truffles or fun-sized chocolates. Cut up a few Rice Krispie Treats (feel free to use shaped cookie-cutters instead of just slicing them) and skewer them. Fold up a few Sour Strips or gummies and stick a skewer through them. Position all the skewers in the jar and fill the rest of the space with rock candy and lollipops.
Strawberry Amaranth Porridge with Cardamom
Saturday, September 17, 2022
Total: 20 mins, Yield: 2 to 4
Ingredients:
1 cup amaranth—soaked overnight, rinsed, and drained through a very fine mesh
2 cups unsweetened almond or coconut milk
2 tablespoons coconut sugar
½ vanilla bean, split open, seeds scraped
½ teaspoon freshly ground cardamom, from about 3 to 4 pods
½ teaspoon salt
½ teaspoon cinnamon (optional)
1/8 teaspoon nutmeg (optional)
1 cup Strawberry Margarita Preserves
Directions:
Combine all of the ingredients for the porridge, except Strawberry Margarita Preserves, (vanilla pod included) in a medium saucepan. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes.
Warm the Strawberry Margarita Preserves.
Mix the porridge and Strawberry Margarita Preserves together. Add a few splashes of coconut milk if desired and sprinkle with poppy seeds.
Strawberry-Mango Paletas
Friday, September 9, 2022
Active: 30 mins, Total: 5 hrs 30 mins, Yield: 8 ice pops
Ingredients:
1 1/4 cups Strawberry Margarita Preserves
1/2 cup Strawberry nectar juice
2 cups Mango Jam
1 cup mango nectar juice
Directions:
Blend 1 1/4 cups Strawberry Margarita Preserves with 1/2 cup Strawberry nectar juice. Then blend 1 1/4 cups Mango Jam with 1/2 cup mango nectar juice.
Spoon 2 tablespoons of the mango puree into the bottom of eight 3-ounce ice pop molds. Add 2 tablespoons of the strawberry puree to each mold, then top with the remaining mango puree, leaving 1/2 inch between the filling and the top of the mold. Using a small knife, gently swirl the mango and strawberry layers together. Insert wooden ice pop sticks and freeze until solid, at least 4 hours, and preferably overnight. Dip the molds in hot water for a few seconds, then unmold the paletas and serve right away.
Make-Ahead: The paletas can be covered and frozen in a single layer for up to 1 week.
Pink Grapefruit, Sparkling Wine, & Basil Granita
Thursday, September 1, 2022
Serves 4-6
Ingredients:
300ml caster sugar
250ml pink grapefruit juice
250ml sparkling pink wine
2 tbsp Three Fruit Marmalade
a few basil leaves and extra to garnish
Recipe:
Combine the Three Fruit Marmalade, sugar, and water in a saucepan with a few fresh basil leaves. Bring up to heat to allow the sugar to dissolve and simmer for a few minutes. Remove the basil leaves and set them aside to cool.
Once cool, pour into a shallow container along with the grapefruit juice and sparkling wine.
Place the dish on a flat surface in the freezer. Freeze for 1.5 hours, then scrape the granita with a fork and place it back in the freezer. Repeat this process a couple of times, bringing the ice in towards the center of the dish, until it has a granular texture. Serve with a sprig of basil to garnish.
Stilton Sirloin Burgers with Sweet & Spicy Double Onion Marmalade
Wednesday, August 24, 2022
Total: 50 mins, Yield: 8 mini burgers
Ingredients:
Kosher salt
Freshly ground pepper
2 pounds ground sirloin
4 ounces Stilton cheese, cut into 8 slices
8 mini brioche or kaiser rolls, split
8 Boston lettuce leaves, for serving
Sweet & Spicy Double Onion Marmalade
Directions:
Light a grill. Generously season the sirloin with salt and pepper. Mix gently, then shape into eight 1-inch-thick patties; season again with salt and pepper. Grill the burgers, turning once until charred on the outside and pink within, about 3 minutes per side. Just before the burgers are done, top them with the Stilton. Transfer to a platter. Lightly grill the buns. Set the burgers on the buns. Top with the Sweet & Spicy Double Onion Marmalade and lettuce and serve.
Serve with sweet potato fries and a glass of bourbon.
Strawberry Tamales
Tuesday, August 16, 2022
Active: 45 mins, Total: 2 hrs 45 mins, Yield: 8
Ingredients:
1/2 cup evaporated cane sugar
8 large dried cornhusks
Boiling water
1 3/4 cup Bob’s Red Mill masa harina
2 sticks of unsalted butter, preferably cultured, at room temperature
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use
1 cup Strawberry Margarita Preserves
Eight 10-inch squares of thin sandwich paper, moistened
Vanilla ice cream or whipped cream with lime zest, for serving
Directions:
In a large bowl, cover the dried cornhusks with enough boiling water to completely submerge them; weigh them down with a plate. Cover and let stand for 15 minutes. Drain well and pat dry with paper towels.
In a medium bowl, combine the masa harina with 1 cup plus 2 tablespoons of water and mix until a dough forms.
In the bowl of a stand mixer fitted with the paddle, beat the butter with 1/2 cup of sugar at medium-high speed until whipped and smooth, about 3 minutes. Beat in the baking powder, salt, and vanilla seeds. Scrape the butter mixture into a bowl.
Add the masa dough to the bowl of the stand mixer and beat until light and fluffy, about 3 minutes. Beat in Strawberry Margarita Preserves, 1/3 cup at a time, and scrape down the bowl, until incorporated. Beat in the whipped butter in 3 additions, scraping down the bowl, until smooth. Refrigerate for 30 minutes.
Lay 1 cornhusk smooth side up on a work surface and spoon 1/2 cup of the tamale dough in the center. Roll the husk around the dough to make a compact cylinder, folding in the sides as you roll. Tie the tamale with kitchen string and wrap it tightly in a sheet of sandwich paper. Repeat to form 7 more tamales.
Arrange the tamales in a steamer set over a pot of simmering water. Cover and steam until firm, 90 minutes. Let rest for 15 minutes before serving. Serve warm or at room temperature with Strawberry Margarita Preserves and ice cream or whipped cream.
Make-Ahead: The uncooked tamales can be frozen for 2 weeks; steam from frozen. The cooked tamales can be refrigerated for 2 days and rewarmed to serve.
Michelada Gingembre
Monday, August 8, 2022
Makes 1 Drink
Ingredients:
Ice
6 ounces chilled Sprite
1-ounce fresh lemon juice
1-ounce Simple Syrup
3/4 ounce fresh ginger juice (grated from a 2-inch piece of fresh ginger and pressed through a fine strainer)
Dash of jalapeño hot sauce
1/8 teaspoon of Habanero Jelly
1 teaspoon of Meyer Lemon and Vanilla Marmalade
1 teaspoon of Mountain Dew Jelly
12 ounces chilled IPA-style beer
Pinch of sea salt
Directions:
Fill a chilled pint glass halfway with ice. Add the Sprite, lemon juice, Simple Syrup, ginger juice, hot sauce, Habanero Jelly, Meyer Lemon and Vanilla Marmalade, and Mountain Dew Jelly; stir well. Add enough beer to fill the glass; top with the salt. As you finish the drink, continue to pour
Frozen Strawberries-and-Cream Pops
Sunday, July 31, 2022
Active: 15 mins, Total: 6 hrs 35 mins, Yield: 10
Ingredients:
2/3 cup Strawberry Margarita Preserves
1 cup whole milk
1/2 cup plus 1 tablespoon crème fraîche
1/2 cup heavy cream
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Directions:
Process milk, crème fraîche, heavy cream, honey, vanilla, and salt in a blender on medium-high speed until fully combined, about 30 seconds.
Divide Strawberry Margarita Preserves evenly among 10 (3-ounce) ice pop molds (about 1 tablespoon per mold). Divide cream mixture evenly among molds; stir gently to combine. Insert ice-pop sticks or food-safe craft sticks, and freeze until firm, about 6 hours or up to overnight.
Raspberry & Cherry Chipotle BBQ Baby Back Ribs
Saturday, July 23, 2022
Total Time 7:20 - Prep 0:20 / Cook 7:00, 4 Servings
INGREDIENTS:
Ribs
4 slabs of pork baby back ribs (Baby back ribs from the rib bones of the pig closest to the loin. One rack [10 to 13 ribs] weighs about 3 to 4 pounds and should feed 2 to 3 people.)
20 pounds of hickory or competition blend wood pellets
Dry Rub
1/2 cup brown sugar
1/2 cup paprika
1/4 cup kosher salt
2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon black pepper
1 teaspoon ground mustard
Raspberry and Cherry Chipotle BBQ Sauce
1 cup ketchup
3/4 cup dark brown sugar
1/3 cup white vinegar
1/3 cup Raspberry Chipotle Jam
1/3 cup Cherry Scotch Bonnet Jelly
3 tablespoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
PREPARATION:
Fill the hopper with wood pellets. Preheat your pellet grill to 200°F.
Insert a butter knife between the membrane and one of the rib bones. Grab the membrane with a paper towel and pull to remove it completely.
In a medium-size bowl, combine brown sugar, paprika, salt, garlic powder, chili powder, pepper, and ground mustard. Season the ribs on both sides with the dry rub mixture.
Place the ribs in your pellet grill and cook for 3 hours at 200°F.
Remove ribs and wrap them in aluminum foil or butcher paper.
Increase grill temperature to 225°F. Place ribs back into the grill and cook for another 2 hours.
In a medium saucepan, combine ketchup, brown sugar, vinegar, Raspberry Chipotle Jam, Cherry Scotch Bonnet Jelly, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Simmer for 10 minutes.
Remove ribs from the pellet grill, unwrap, and brush with barbecue sauce.
Return ribs to grill and cook for another hour.
Remove from grill and let rest at room temperature for 20 minutes before serving.
Redhead in Bed
Friday, July 15, 2022
Total: 5 mins, Yield: 5 drinks
Ingredients:
2 cups of Strawberry Margarita Preserves
1/2 cup plus 2 tablespoons citrus vodka
2 cups of Ice
1/3 cup chilled Riesling
Directions:
In a blender, combine Strawberry Margarita Preserves, vodka, ice, and puree. Fill 5 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1 tablespoon of Riesling and serve.
Grilled Edible Cheeseboard
Thursday, July 7, 2022
Total: 1 hr 30 min, Active: 30 min, Yield: 6 to 8 servings
Ingredients:
2 tablespoons olive oil, plus more for drizzling
1 cup red grapes
1/2 cup dried apricots, quartered (about 3 ounces)
1/2 cup walnut halves (about 2 ounces)
1 sprig of fresh rosemary, broken into little pieces
2 pounds refrigerated pizza dough, at room temperature (If you buy two 1-pound balls of pizza dough, knead them together before bringing them to room temperature)
One 8-ounce wheel brie cheese
1/4 cup honey
1 cup of your favorite olives (about 5 ounces)
1 cup Parmesan chunks or other hard cheese (about 4 ounces)
8 ounces sliced cured meats, such as salami, prosciutto, or mortadella, or a combination
Your favorite preserves
Directions:
Make six 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make two 2-inch-wide discs, two 3-inch-wide discs, and two 5-inch-wide discs. Set aside.
Spread 2 tablespoons of olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts, and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don’t touch.
Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes, and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes, and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the preserves and honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowls. Put a small spoon in the preserves and honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with preserves or honey.
Grilled Strawberry-Avocado Toasts with Burrata
Wednesday, June 29, 2022
Total: 45 mins, Yield: 4
Ingredients:
6 scallions
2 cups strawberries, hulled and quartered
1 Hass avocado—peeled, pitted, and cut into 1-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
Kosher salt
Black pepper
Four 1-inch-thick slices of rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
1/2 cup Strawberry Margarita Preserves
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Directions:
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice, and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the Strawberry Margarita Preserves, burrata, and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.
Spicy Cherry Cordial
Tuesday, June 21, 2022
Active: 30 mins, Total: 1 hr, Yield: 4 cups
Ingredients:
2 cups Scotch Bonnet Cherry Jelly
2 cups water
1 ½ teaspoons cardamom pods, smashed
1 ½ teaspoons grated orange zest, plus 1/2 cup fresh juice (from 1 orange), divided
2 cinnamon sticks
1 (2-inch) piece of fresh ginger, peeled and sliced
Directions:
Stir together Scotch Bonnet Cherry Jelly, water, cardamom pods, orange zest, cinnamon sticks, and ginger in a medium saucepan; bring to a boil over medium-high, stirring occasionally. Remove from heat.
Set a fine-mesh strainer over a large heatproof bowl. Pour the Scotch Bonnet Cherry Jelly mixture through the strainer into a bowl. Discard solids. Stir orange juice into strained Scotch Bonnet Cherry Jelly mixture. Let stand at room temperature, uncovered, until cooled to room temperature, about 30 minutes. To enjoy, pour a ¼-cup serving over an ice-filled cocktail glass and top up with tonic water, or add a splash to a glass of chilled sparkling white wine.
Tips: Cherry cordial may be stored in resealable glass jars in the refrigerator for up to 2 weeks.
Orange Marmalade Martini
Monday, June 13, 2022
2 Servings
Ingredients
100ml London Dry gin
30ml Cointreau
30ml fresh lemon juice
2 tbsp. Orange Whiskey Marmalade
Directions:
Add all ingredients to a Boston cocktail shaker. Shake with ice for 30 seconds. Strain into martini glasses to serve.
Serve with warmed croissants for an indulgent breakfast.
Red, Hot, & Cool Raspberries
Sunday, June 5, 2022
Active: 25 mins, Total: 50 mins, Yield: 4
Ingredients:
1 cup Raspberry Chipotle Preserves
2/3 cup plain whole-milk Greek yogurt
2/3 cup cream cheese, softened
Fresh mint leaves, for garnish
Directions:
Whisk together yogurt and cream cheese in a medium bowl until smooth. Cover and chill until ready to serve.
Divide the yogurt mixture among 4 bowls, and top evenly with Raspberry Chipotle Preserves. Garnish with mint leaves, and serve.
Frozen Strawberry Custard with Lemon Curd Swirl
Saturday, May 28, 2022
Active: 1 hr 20 mins, Total: 4 hrs 30 mins, Yield: Makes 2 quarts
Ingredient:
1 cup Strawberry Margarita Preserves
2 cups heavy cream
1 cup whole milk
4 large eggs
2 teaspoons pure vanilla extract
Pinch of salt
1 cup Lemon Curd
Directions:
In a large saucepan, combine the heavy cream and milk and bring just to a simmer. In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy. Add the vanilla, salt, and the remaining 3/4 cup of sugar. Beat at high speed until thick and pale, about 5 minutes. With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest. Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes. (The custard should be thick enough to coat the back of the spatula.)
Strain the custard through a fine-mesh sieve into a large stainless-steel bowl set in an ice-water bath. Let stand, stirring occasionally, until well chilled, about 20 minutes. Stir in the Strawberry Margarita Preserves, then refrigerate until cold, about 1 hour.
In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl, and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch. Freeze the strawberry custard in airtight containers until firm, about 2 hours.
Make-Ahead: The custard can be frozen for up to 1 week.
Tartiflette
Friday, May 20, 2022
Active: 45 mins, Total: 2 hrs. 5 mins, Yield: 8
Ingredients:
4 medium russet potatoes (about 2 1/4 pounds), peeled
1 cup of Sweet and Spicy Double Onion Marmalade
2 tablespoons kosher salt, divided
1 1/2 teaspoons thinly sliced fresh sage
1/4 cup crème fraîche
1 (1-pound) Fromager d’Affinois round, at room temperature, halved crosswise, rind left on
Directions:
Place potatoes in a large pot, and add water to cover. Add 2 teaspoons salt, and bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, about 20 minutes. Drain and let potatoes cool for 30 minutes. Cut potatoes crosswise into 1/4-inch-thick slices, and set aside.
Arrange half of the potato slices in an even layer in a 1 1/2-quart oval soufflé dish or 10- x 7- x 1 1/2-inch baking dish. Sprinkle with 1 1/2 teaspoons of salt. Top with half of the Sweet and Spicy Double Onion Marmalade. Layer with remaining potatoes and remaining 1 1/2 teaspoons salt. Top with remaining Sweet and Spicy Double Onion Marmalade. Dot casserole with spoonfuls of crème fraîche, and arrange Fromager d’Affinois cheese halves (with rind) on top. Place soufflé dish on a rimmed baking sheet, and bake in preheated oven until bubbly and lightly browned, 20 to 30 minutes. Serve immediately.
Suggested Pairing: Dry, powerful Chablis.
Meyer Lemons
Monday, May 16, 2022
<2 Minutes Reading Time
Tree.com & I thought you might be interested in the resources we created to recognize a tree that has the best of both worlds thanks to its hybrid fruit, health benefits, & ornamental features: the Meyer lemon tree!
Here are a few fun facts to celebrate this unique source of citrus sweetness & encourage people to plant one on their own:
The Meyer lemon tree originated in China and was primarily known as a decorative plant for almost 100 years until it was brought to the US, where it became a food item.
Many grocery stores don’t carry Meyer lemons, so you may need a tree of your own to access this fruit.
In the 1960s, a virus nearly wiped out all Meyer lemon trees growing in California.
One stock that was found to be virus-free was saved and used to develop the virus-free cultivar “Improved Meyer Lemon” tree, which is what we consume today.
You can learn more here: https://www.trees.com/meyer-lemon-tree#fun-facts
https://www.trees.com/meyer-lemon-tree-organic#fun-facts
🍋 Don't forget to pick up some of our Meyer Lemon and Vanilla Marmalade to easily enjoy any time of the year.
🌞 It's tart Sunshine in a Jar! A lemon lover's paradise, intensely lemony & sweet. https://store.jpsdelights.com/products?store-page=Meyer-Lemon-and-Vanilla-Marmalade-p293530134
Smoked Cherry Bounce
Thursday, May 12, 2022
Active: 35 mins, Total: 2 hrs 40 mins, Yield: 26
Ingredient:
Cherry wood chunks
1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed and pitted
2 cups Scotch Bonnet Cherry Jelly
1 quart (32 ounces) brandy or rye whiskey
Directions:
Prepare smoker with cherry wood chunks according to manufacturer’s instructions, bringing the internal temperature to about 225°F; maintain temperature 15 to 20 minutes. Place 1 cup (about 4 1/2 ounces) of cherries in an even layer in an 8-inch square disposable aluminum pan, and place on smoker grates. Close lid. Smoke cherries, maintaining the temperature inside the smoker around 225°F, until cherries are infused with the desired degree of smoky flavor, 30 minutes to 1 hour and 30 minutes, shaking the pan occasionally.
Combine smoked cherries and 2 cups of Scotch Bonnet Cherry Jelly in a large saucepan. Bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until soft. Remove from heat, and let cool for 1 hour.
Pour cherry mixture into a large, clean lidded jar, and top with brandy. Screw lid on tightly, and store in a cool, dark place for 3 months.
Notes: Don’t rush this cordial; our testers found it drinkable after 2 months but exponentially smoother after 3 months.
Chocolate Part 6 of 6
Sunday, May 8, 2022
<3 Minutes Reading Time
131. Darker chocolates contain a higher percentage of cacao, whereas ones with lower percentages contain more milk products and sweeteners. The average milk chocolate bar can have as little as 10 percent of actual cocoa bean products, which is the minimum requirement for the FDA to consider a food a chocolate product.
132. For one of the most popular episodes of the series, titled "Job Switching," which is when Lucy works in a chocolate factory and things start running amuck on the conveyer belt, Lucille Ball heavily prepared for the episode before filming. She recruited a professional chocolate dipper, Amanda Milligan, to play the chocolatier beside her in the episode and taught her how to actually dip chocolate before filming came.
133. According to Smithsonian.com, M&M's are a common treat for astronauts to pack during their space endeavors. This is mainly because they are small, edible, but also fun for the astronauts to use as entertainment in zero gravity, according to the Smithsonian's reports.
134. The average chocolate bar contains insect fragments. The U.S Food and Drug Administration says “Anything more than 60 insect pieces per 100 grams of chocolate is rejected.”
135. A thief took $28 million worth of gems in 2007 after gaining the guard's trust at an Antwerp Bank by repeatedly offering them chocolate.
136. 1 in every 200 workers, or around 17,000 people in Belgium work in the production and promotion of chocolate.
137. One chocolate chip gives an adult enough food energy to walk 150 feet. Around 35 chocolate chips are enough for a mile or 875,000 chips would take them around the world.
138. The biggest chocolate sculpture ever made was a 10-foot-high Easter egg weighing 4,484 lbs (2,034 kg) in Melbourne, Australia.
139. In 1991, a chocolate model ship was made in Barcelona measuring approximately 42.5ft long, 28ft tall, and 8ft wide.
140. The largest chocolate ever made was in the Netherlands; the chocolate marzipan took 3 days and weighed 4,078 lbs (1,850 kg).
141. The largest cuckoo clock made of chocolate can be found in Germany
142. Japanese women give chocolate hearts to their loved ones on February 14th. The men a month later return the gesture on “Howaito” white day.
143. In the original Psycho film, the blood in the famous shower scene was actually chocolate syrup.
144. Blue packaged chocolate doesn’t sell in Shanghai or Hong Kong, as the Chinese relate blue with death.
145. Chocolate and chili is a well-known combination, but Firebox took it a step further producing the “instant regret chili chocolate” infused with 6.4 million Scoville chili extract.
146. Napoleon always had chocolate with him; he ate it whenever he needed an energy boost.
147. When chocolate is covered in a white speckled layer, it has “bloomed”. This is caused by the fat (cocoa butter) molecules inside the chocolate over time rising to the surface and recrystallizing. Bloomed chocolate is still edible but will be dry and less flavorful.
148. More than 7 billion chocolate chips are eaten annually.
149. American author Robert Cormier wrote a novel called The Chocolate War, due to its nature the book appeared in the American Library Association's “Top 100 banned/challenged books in 2000-2009”.
150. Global production of cocoa is currently forecast to decrease for the third year in a row, 2015/16 production is expected at 4.1 million tons vs. 2014/15 production of 4.2 million tons. 2013/14 production was 4.3 million tons.
151. Chocolate producers worldwide use around 20% of the world’s peanut crops and 40% of all almonds grown.
152. Chocolate actually inspired the Microwave. Percy Spence, a scientist working on WWII radar loved chocolate. When near a magnetron, he noticed a chocolate bar in his pocket had melted. He realized magnetrons could be used to heat food quickly and discovered the microwave oven.
153. Gorging on sugar-free chocolate acts as a severe laxative. At one producer’s factory, there are buckets of defective chocolates. Each bucket has a sign warning employees of the ramifications of over-consumption.
154. Approximately 70% of the nearly $500 million spent on candy during the week leading up to Easter is for chocolate. Approximately 71 million pounds of chocolate candy are sold during the week leading up to Easter.
155. Only 48 million pounds of chocolate are sold during Valentine’s week.
156. In contrast, over 90 million pounds of chocolate candy are sold in the last week of October leading up to Halloween.
Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
Wednesday, May 4, 2022
Active: 45 mins, Total: 1 hr 30 mins, Yield: 4
Ingredients:
1 pound blackberries
2 teaspoons sweet pimentón de la Vera (sweet smoked paprika)
1 ½ cups of Blackberry Jam
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon minced garlic
1 medium onion, finely chopped, plus 1/4 cup minced
¼ cup tomato paste
½ cup apple cider vinegar
½ cup packed light brown sugar
¼ cup soy sauce
3 tablespoons seeded and minced chipotles in adobo sauce
2 tablespoons Dijon mustard
1 teaspoon ground cumin
Kosher salt
Pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped oregano, plus more for garnish
4 ½ pounds flanken-cut beef short ribs (1/3-inch thick)
Thinly sliced radishes, for garnish
Directions:
Light a grill. In a large bowl, toss the blackberries with the pimentón. Spread the berries in a perforated grill pan or in a foil pan with holes poked in it. Grill over moderately high heat, tossing, until the berries just start to burst, 3 to 5 minutes.
In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the blackberries, Blackberry Jam, vinegar, brown sugar, soy sauce, chipotles, mustard, and cumin, and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.
Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely. Spoon 1 cup of the sauce into a bowl and stir in the minced onion, the olive oil, and the 2 tablespoons of oregano. Reserve the remaining sauce for grilled chicken or pork.
Light the grill and oil the grate. Season the ribs with salt and pepper and brush with the Blackberry Jam sauce. Grill over high heat, turning once, until nicely charred, 3 minutes. Continue to grill for 2 minutes more, turning and basting with more sauce, until glazed. Garnish the ribs with radishes and chopped oregano; serve hot.
Make-Ahead: The Blackberry Jam sauce can be refrigerated for up to 1 week.
Suggested Pairing: Peppery, blackberry-rich Petite Sirah from California was practically made for sticky barbecue.
Chocolate Part 5 of 6
Saturday, April 23, 2022
~3.5 Minutes Reading Time
105. Spanish royalty gave cakes of cacao in their dowries.
106. On December 6th during the feast of St. Nicholas, children in Holland put their clogs outside at night so Santa can fill them with chocolate money.
107. July 7th is National Chocolate Day in the UK, the day marks when chocolate was first brought to Europe on July 7, 1550. Some credit Christopher Columbus with this feat in 1504.
108. International Chocolate Day is celebrated on September 13th, & some celebrate National Bittersweet Chocolate with Almonds Day on November 7th.
109. In November, Germans celebrate St. Martin (a knight who shared his cloak with a beggar) with a lantern-lit parade, sweets, & steaming hot chocolate.
110. German chocolate cake was named for Sam German, who developed a sweet bar for Baker’s Chocolate–and was not from Germany.
111. April Fool's Day in France is called "Poisson d'Avril." The word "poisson" in French translates to fish, so children enjoy a piece of fish-shaped chocolate on this day while playing pranks on one another.
112. According to the artisan chocolatiers at Amano, the process of making chocolate from cocoa beans takes about a week. Larger companies like Hershey's can make a chocolate bar in two to four days due to their larger chocolate-producing machines.
113. Chocolate contains two doses of cocoa butter—the natural amount from the bean, plus an extra dollop to bump up creaminess.
114. Cacao percentage determines the amount of cocoa bean products by weight in a chocolate.
115. “Cacao” is how you say “cocoa” in Spanish.
116. Champagne & sparkling wines are too acidic to pair well with milk or dark chocolate. Try pairing a sweet bubbly with white chocolate & red wine with dark. In general, you want to match the sweetness level of the wine with the sweetness level of the chocolate.
117. Some cocoa certification programs are modeled on success with a similar product–coffee.
118. Chocolate can make dogs & cats ill–meaning no tastings for your furry friend, & more for you.
119. According to the BBC, research found that chocolate can actually stimulate your brain & releases more endorphins in the brain than kissing does. It was also shown to increase your heart rate faster than kissing as well. Researchers believe that this is caused by chocolate's concentration of phenylethylamine, a compound that increases endorphin production in the brain.
120. The man who created the Reese’s Peanut Butter Cup was a farmer, by the name of Harry Burnett Reese, who was a former shipping foreman & dairy farmer for Milton S. Hershey, the founder of Hershey’s chocolate.
121. Terry’s produce over 350 million chocolate orange segments per year. 5 tons of chocolate is enough to make 28,000 Terry’s Chocolate Oranges.
122. America's favorite chocolate brand produces millions of those bite-sized chocolates we all love daily. They are all made by machine at Hershey's factory in Hershey, Pennsylvania. It actually got its name from the sound that the chocolate makes when coming out of a machine during the manufacturing process.
123. Cadbury Creme Eggs are one of the most popular chocolate candies in the world. According to the Cadbury website, the chocolate company produces up to 1.5 million of their famous creme eggs daily, & over 500 million made per year.
124. Three Musketeers bars used to have three individually flavored bars: chocolate, vanilla, & strawberry. But they decided to drop the strawberry one when prices began to rise for the fruit & eventually turned into one large chocolate bar.
125. Andes Candies were originally called 'Andy's Candys.' The creator of the now-famous chocolate, Andrew Kanelos, was going to name them after himself originally, but changed it for a funny reason: he realized that men did not like giving their wives & girlfriends boxes of candies with another man's name on them, according to the book Chicago's Sweet Candy History by Leslie Goddard.
126. The most valuable chocolate bar in the world sold for $687. This Cadbury chocolate bar had a much pricier tag than usual, & for good reason. At the time of being sold in 2001, this bar of chocolate was 100 years old & went on Captain Robert Scott's first Discovery expedition to the Antarctic, according to Guinness World Records.
127. In a small study at Indiana University, cyclists who drank chocolate milk after a workout had less fatigue & scored higher on endurance tests than those who had a sports drink. A study published by Medicine & Sports Science found that chocolate milk can actually help athletes recover faster after exercise. The study noted that this could be due to the drink's high protein & carb ratio.
128. According to the BBC the survey conducted for the Infosecurity Europe trade show in London in 2004 found that 79 percent of people were willing to give out personal information that could be useful for identity thieves, such as birthdays & mother's maiden names, for chocolate. 70% of people would give their passwords for a chocolate bar.
129. According to the History Channel, the U.S. Census Bureau noted that during the week of Valentine's Day, more than 58 million pounds of chocolate are sold, & makes up a large percentage of yearly chocolate sold in the US.
130. The Brussels Airport is the biggest chocolate seller in the world. They sell about 800 tons of Belgian chocolate per year.
Huevos Rancheros with Raspberry Chipotle
Tuesday, April 26, 2022
Serving Size: 1
FOR THE SALSA
2 garlic cloves
2 tomatoes, chopped
1 jalapeño pepper
1 small white or yellow onion
1 tsp ground cumin
FOR THE HUEVOS
Flour tortillas
1 cup cooked black beans
1 Tbsp minced garlic
Feta or cotija cheese
1 large egg
Olive oil
½ avocado and Chopped cilantro to garnish
Raspberry Chipotle Jam
INSTRUCTIONS
MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)
Transfer mix into a bowl and stir in Raspberry Chipotle Jam and set aside
In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat, and simmer for 10-15 minutes then set aside
Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden
Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and the yolk is golden for a perfect sunnyside up finish
To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.
For a delicious smokey, spicy finish, drizzle Raspberry Chipotle Jam over your Huevos Rancheros and sprinkle with chopped cilantro
Serve immediately and Enjoy!
Chocolate Part 4 of 6
Friday, April 22, 2022
~2.5 Minutes Reading Time
79. Red M&Ms are among the most popular today, but in the 1970’s, they were replaced with orange pieces for almost ten years. This was the result of a study which stated that red food dye was linked to cancers.
80. Ben & Jerry's made the first cookie dough ice cream. According to Ben & Jerry's website, the ice cream aficionados created the flavor after an anonymous suggestion was sent into their shop in 1984. They spent six years perfecting the ice cream before finally releasing it, and it became the massive hit it is today.
81. In 2008, Thorntons in London created the world’s largest box of chocolates at 16.5 feet tall and 11.5 feet wide. The box contained over 220,000 chocolates and weighed 4,805 pounds. Previously, the record was held by Marshall Field’s in Chicago with a box containing 90,090 Frango mint chocolates and weighing a whopping 3,326 pounds.
82. In 2013, Belgium issued a limited edition of chocolate flavored stamps.
83. Rudolph Lindt designed the first conching machine, its bed curved like a conch shell.
84. Contrary to popular belief, mice actually prefer chocolate over cheese every time! Mice love sweet smelling food so they would be more tempted by a piece of chocolate than a chunk of cheddar.
85. The History Channel noted that the chocolate industry bloomed into one of the most successful businesses in the world. Each year, the chocolate industry makes over $110 billion in sales around the world.
86. Chocolate has evolved into such a massive industry that between 40 and 50 million people depend on cacao for their livelihood. Over 3.8 million tons of cacao beans are produced per year.
87. Each cacao tree produces approximately 2,500 beans.
88. Because cacao trees are so delicate, farmers lose, on average, 30 percent of their crop each year.
89. There are an estimated 1.5 million cocoa farms in West Africa.
90. Most cocoa–70 percent–hails from West Africa.
91. Cocoa is raised by hand, on small, family-owned farms.
Assorted mixed chocolates. Chocolate bars, cocoa nibs, powdered cocoa, spreads, bon bons, truffles,
92. Cacao leaves can move 90 degrees, from horizontal to vertical, to get sun and to protect younger leaves.
93. Some cacao trees are more than 200 years old, but most give marketable cocoa beans for only the first 25 years.
94. Nearly all cacao trees grow within 20 degrees of the equator, and 75% grow within 8 degrees of either side of it. Cacao trees grow in three main regions: West Africa, South and Central America, and Southeast Asia/Oceania
95. The average size of a cocoa farm in West Africa is 7 to 10 acres.
96. Cote d’Ivoire is the single largest producer of cocoa, providing roughly 40 percent of the world’s supply.
97. Through some programs supported by industry and partners including foundations and governments, farmers are now earning between 20 percent and 55 percent more from their crops.
98. Most cocoa farms are not owned by the companies that make chocolate.
99. The price of cocoa can fluctuate daily–affecting farmers’ incomes.
100. The average West African cocoa family has eight members.
101. A farmer must wait four to five years for a cacao tree to produce its first beans.
102. In addition to tending cacao trees, family members may harvest bananas or other fruit crops.
103. Worldwide, 40 million to 50 million people depend upon cocoa for their livelihood.
104. An Indonesian cocoa farming community built a giant statue of hands holding a cocoa pod.
Pimento Cheeseburgers with Bacon Jam
Monday, April 18, 2022
Total: 45 mins, Yield: 4
A heavenly bacon cheeseburger. The pimento cheese and sweet Bacon Jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate.
PIMENTO CHEESE:
6 ounces sharp cheddar, shredded (1 1/2 cups)
1-ounce cream cheese (2 tablespoons), at room temperature
1/3 cup mayonnaise
1/4 cup drained and chopped jarred pimientos
1 small garlic clove, finely grated
1 tablespoon Habanero Jelly
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
BURGERS:
1 1/2 pounds ground chuck, preferably 20% fat
Kosher salt
Pepper
1 tablespoon canola oil
4 potato rolls, split and toasted
Sliced dill pickles and thinly sliced scallions, for serving
Bacon Jam
Directions:
Make the pimento cheese. In a medium bowl, combine all of the ingredients.
Make the burgers. Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.
Place a burger on each roll's bottom. Top with some of the pimento cheese, Bacon Jam, sliced pickles, and scallions. Close the burgers and serve.
Chocolate Part 3 of 6
Thursday, April 14, 2022
~3.5 Minutes Reading Time
53. The spread of chocolate from Spain throughout Europe began in the sixteenth century with the expulsion of Jews from Spain and Portugal during the Inquisition. Some Jews who left Spain brought with them Spain’s secrets of processing chocolate.
54. From 1500 to 1900, Europeans documented 100-plus medical uses for chocolate, including treatment of dysentery, gout, fever, seizures, anemia, vision difficulties, urinary problems, and intimacy issues.
55. In 17th century Mexico someone suffered death by chocolate. Poison was injected into chocolate, killing a Spanish Bishop who banned the consumption of chocolate during church services. The Catholic Church once associated chocolate with heretical behavior, including blasphemy, extortion, witchcraft, seduction, as well as being an observant Jew.
56. The Natural History Museum found that chocolate milk was invented in the early 1700s in Jamaica by Irish botanist Sir Hans Sloane. The natives of the land gave him straight cocoa to drink, but could only stomach it when he mixed it with milk, according to the museum's research.
57. In 1730s Philadelphia, Benjamin Franklin’s legendary print shop sold bibles, stationary tools, writing implements, handmade parchment, and one consumable — a drinkable chocolate. In Franklin’s colonial America, liquid cacao was nearly as popular as coffee and tea, but this drink was not your grandma’s hot chocolate — it was thick, strong, quite bitter, and contained no sugar.
58. Thirty-one years later, Franklin, writing under the alias Richard Saunders, touted chocolate as a cure for smallpox in his Poor Richard’s Almanac, colonial America’s most popular publication. He was not proven correct, however, as no sure cure for smallpox was ever found. (Twentieth-century vaccines did manage to eradicate the disease by 1980.)
59. Cornell University reports that in 1753 Swedish physician Carl Linnaeus gave the cacao tree its botanical name, Theobroma cacao, which is Greek for “cacao, food of the gods.” Linnaeus, who originated taxonomy — the manner of naming and classifying all organisms — did not reference the divine this plainly in any other species names he dreamt up.
60. The first machine-made chocolate was produced in Barcelona, Spain, in 1780.
61. When English Buccaneers overran a Spanish ship loaded with cacao beans, they set it on fire, thinking the beans were sheep dung.
62. Some scholars link the growing popularity of chocolate houses in Europe, such as the Cocoa-Tree Chocolate House on St. James Street in London, with the beginnings of the Enlightenment. That was the drink on the table when 18th-century thinkers started to question long-held verities: the supremacy of the Church, the rights of kings, and potential for improvement in the common man and woman.
63. The English chocolate company Cadbury made the first chocolate bar in the world in 1842.
64. Until 1847, chocolate was a delicacy enjoyed in bitter liquid form. The British chocolate company Fry and Sons introduced the concept of “eating chocolate” after combining cocoa butter, sugar, and chocolate liquor. This concoction was more grainy than smooth but was still enjoyed by many. Nearly 20 years later, Fry revolutionized the world of sweets, releasing humankind’s first mass-produced chocolate bar.
65. Richard Cadbury, the son of Cadbury founder John Cadbury, made the first heart-shaped box of chocolates in 1861 for Valentine’s Day.
66. Nestlé, one of the biggest food companies in the world, was founded in 1866 by Henri Nestlé in Vevey, Switzerland. It did not start as a chocolate company, but actually as an instant milk product, according to the company's website.
67. Daniel Peter, a Swiss chocolatier and entrepreneur, spent eight long years trying to figure out a recipe for milk chocolate that would work. It wasn’t until 1875 that he realized that condensed milk was the answer to all his troubles.
68. The Cadbury Easter Egg is over 140 years old, according to the Cadbury website. The first egg was made in 1875 with dark chocolate and was filled with sugar-coated chocolate drops.
69. The famous chocolate maven didn't actually start making chocolate with his famous Hershey company. Milton Hershey actually started making caramels under the Lancaster Caramel Company in 1886, and began to sell chocolate in 1900.
70. William Cadbury (Grandson of Richard Cadbury, the founder of Cadbury) commissioned the design of the Cadbury logo in Paris 1905 by French designer George Auriol.
71. Hershey’s Kisses were first produced in 1907 and were shaped like a square. A new machine in 1921 gave them their current shape.
72. The Mars family, which founded the famous Mars candy company, named the popular candy bar after their beloved horse, Snickers, in 1930.
73. Chocolate chip cookies were discovered totally by accident. In 1938, a woman named Ruth Wakefield thought that adding chocolate chunks to her cookie batter would result in chocolate cookies. Instead, she stumbled upon the recipe for what would become the (world’s favorite cookie). Wakefield eventually sold the recipe to Nestle Toll House in exchange for a lifetime supply of chocolate.
74. M&Ms were created in 1941 as a means for soldiers to enjoy chocolate without it melting.
75. Nutella was invented during WWII, when an Italian pastry maker mixed hazelnuts into chocolate to extend his cocoa supply.
76. In 1947, hundreds of Canadian kids went on strike and boycotted chocolate after the price of a chocolate bar jumped from 5 to 8 cents.
77. The original Willy Wonka and the Chocolate Factory movie from 1971 was actually used as an advertisement for Quaker Oats. The film was funded by the food company in order to promote their new Wonka chocolate bar, which is why the film is named Willy Wonka and the Chocolate Factory instead of Charlie and the Chocolate Factory like the original book.
78. The famous chocolate river from the original Willy Wonka & the Chocolate Factory film was made with 15,000 gallons of water mixed with chocolate and cream. The river spoiled fairly
Oatmeal with Strawberries, Toasted Walnuts, and Skyr
Sunday, April 10, 2022
Total: 15 mins Yield: 2
Ingredients:
½ cup walnuts
1 ½ cups rolled oats (about 5 ounces)
1 ½ cups milk
1 ½ cups water
Pinch of kosher salt
Strawberry Margarita Preserves
6 strawberries, hulled and sliced
2 tablespoons skyr (Icelandic yogurt) or Greek yogurt
Directions:
Heat a medium saucepan. Add the walnuts and cook over moderately high heat, tossing, until toasted and fragrant, about 2 minutes. Transfer to a cutting board and coarsely chop. Wipe out the saucepan.
Combine the oats, milk, water, and salt in the saucepan and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until thickened, 7 to 8 minutes.
Spoon the oatmeal into bowls, top with Strawberry Margarita Preserves, and sprinkle with the chopped walnuts. Top with the sliced strawberries and skyr and serve.
Chocolate Part 2 of 6
Wednesday, April 6, 2022
~3.5 Minutes Reading Time
27. Dark chocolate improves several important risk factors for disease. It lowers the susceptibility of LDL to oxidative damage while increasing HDL and improving insulin sensitivity.
28. Observational studies show a drastic reduction in heart disease risk among those who consume the most chocolate. Harvard University noted that chocolate can significantly reduce the risk of heart disease. The university stated that middle-aged and older adults that ate 3.5 ounces of chocolate daily were less likely to suffer from heart disease in comparison to those who had less.
29. Studies have demonstrated that one of the major saturated fats in chocolate does not raise cholesterol like other hard fats–meaning chocolate can be enjoyed in moderation.
30. Research to date supports that chocolate can be enjoyed as part of a balanced, heart-healthy diet and lifestyle.
31. The average serving of milk chocolate has about the same amount of caffeine as a cup of decaf coffee.
32. Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it from sun damage. Researchers have found no link between acne and chocolate. In fact, German researchers suggest that flavonoids in chocolate absorb UV light, which help protect and increase blood flow to the skin, ultimately improving its appearance.
33. Chocolate has an antibacterial effect on the mouth, as eating pure cocoa has been shown to prevent tooth decay.
34. Chocolate is known to have extremely soothing properties. A study by Essex University found that people were more relaxed and actually paid attention and retained more information when just the smell of chocolate was around.
35. Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and theobromine.
36. Theobromine, the compound in chocolate that makes it poisonous to dogs, can kill a human as well.
37. A lethal dose of chocolate for a human being is about 10 kilograms (22 lbs), which is about 40 Hershey bars.
38. The first cacao trees were found in the Amazon River basin and the Venezuelan and Colombian Andes
39. The earliest known human consumption of cacao beans (the source of chocolate) took place in the highlands of Ecuador amongst the Mayo-Chinchipe people. As early as 3300 B.C., beans were toasted, ground, and blended with water, chili powder, and other zesty spices to produce a foamy drink.
40. The word “chocolate” comes from the Aztec word “xocoatl,” which referred to the bitter, spicy drink the Aztecs made from cacao beans.
41. Motecuhzoma Xocoyotzin (Montezuma II), the 9th emperor of the Aztecs, was one of the most wealthy and powerful men in the world. He was also known as The Chocolate King. At the height of his power, he had a stash of nearly a billion cacao beans.
42. Aztec emperor Montezuma, infamously known today for having an illness named after him, is perhaps the world’s first “chocoholic” — he is said to have consumed a whopping 50 cups of this cacao drink daily. Coincidentally, he lived to be 54 years old at a time when the life expectancy in his country was a mere 40. His royal court considered cacao more valuable than gold and also used it as a form of money.
43. Montezuma’s generals fed chocolate to their soldiers to increase energy and focus, a practice that colonists adopted during the Revolutionary War. In the U.S. Civil War, chocolate was fed to the injured to increase energy and hunger. Some in the military even chose to be paid in chocolate for their service.
44. During the Aztec reign, a slave could be bought for 100 cocoa beans.
45. According to Aztec legend, the god Quetzalcoatl brought cacao to earth but was cast out of heaven for giving it to humans. As he fled, he vowed to return one day as a “fair-skinned bearded man to save the earth.”
46. The ancient Maya are believed to be the first people to regularly grow cacao trees and drink chocolate.
47. In Mayan times the cocoa bean was used as currency as it was considered to be worth more than gold dust. Cultivation of the beans was restricted so the value of cocoa beans as money would not go down.
48. Mayans used chocolate in baptisms and in marriage ceremonies. It was also sometimes used in the place of blood during ceremonies. A drawing from the Mayan Madrid Codex shows gods piercing their ears and sprinkling their blood over the cacao harvest, indicating a strong association between blood and cacao in Meso-American tradition Mayan emperors were often buried with jars of chocolate by their side.
49. In the ancient Mayan civilization, humans were often sacrificed to guarantee a good cacao harvest. First, the prisoner was forced to drink a cup of chocolate, which sometimes was spiked with blood because the Maya believed it would convert the victim’s heart into a cacao pod
50. In Mayan civilization, cacao beans were the currency, and counterfeiting cacao beans out of painted clay had become a thriving industry. Goods could be priced in units of cacao: a slave cost 100 beans, the services of a prostitute cost 10 beans, and a turkey cost 20 beans. While the Spanish conquistadors horded gold, the Mesoamericans horded cacao beans. In some parts of Latin America, the beans were used as a currency as late as the 19th century.
51. Columbus’s son Ferdinand recorded that when the Mayans dropped some cacao beans, “they all stopped to pick it up, as though an eye had fallen.” Columbus, who was searching for a route to India, did not see the potential of the cacao market and mistook them for shriveled almonds
52. Chocolate first arrived in Europe during the 16th century in the form of Mesoamerica’s spicy cacao drink. It was brought back from Spain by explorer Hernán Cortés, who called it “the divine drink which builds up resistance and fights fatigue…it permits a man to walk for a whole day without food.”
Brewsky Sangria
Saturday, April 2, 2022
Makes 8 drinks
Ingredients:
10 ounces of Sirop de Liège
1 cup of fresh lemon juice
Four 12-ounce bottles lager, chilled
1 cup triple sec
Ice
2 Bosc pears, sliced, for garnish
Directions:
Slowly pour the beer into a pitcher. Stir in 1 cup of lemon juice, the triple sec, and the Sirop de Liège. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices.
Chocolate Part 1 of 6
Tuesday, March 29, 2022
~3.5 Minutes Reading Time
The scientific name for the tree that chocolate comes from, Theobroma cacao, means “food of the gods.”
The smell of chocolate increases theta brain waves, which triggers relaxation. The mere smell of chocolate increases theta brain waves, which trigger relaxation. In fact, a 2013 study conducted at Hasselt University in Belgium showed that when the scent of chocolate was diffused in bookstores, sales of books increased by 22% of any genre and a whopping 40% more likely to buy cookbooks or romance novels.
Chocolate also contains tryptophan, which the brain uses to produce serotonin, a hormone that causes generalized euphoria. So, eating chocolate really does make you happier!
Chocolate has over 600 flavor compounds, while red wine has 200.
It takes approximately 400 cacao beans to make one pound (450 gr.) of chocolate. Each cacao tree produces around 30 to 60 pods per year. Each pod contains around 40 beans. So, each tree only produces 2 to 3 pounds of chocolate per year. Add to that the fact that cacao pods are harvested by hand, and you’ll start to understand why good chocolate is expensive.
According to the book And Then God Made Chocolate! by Sherry-Marie Perguson, each cacao tree only produces enough beans to make 10 regular-sized Hershey's bars a year.
Chocolate is the only edible substance to melt around 32°C (90°F), just below human body temperature. That’s why chocolate melts in your mouth.
Candy bars generally have less than 10 milligrams of caffeine, but the darker the chocolate, the higher the caffeine content.
America consumes almost 50% of the world’s chocolate.
According to the International Cocoa Organization, European’s account for almost half the world’s chocolate consumption. They estimate the average Brit, Swiss, or German eat 11 kilograms (24 pounds) of chocolate a year.
The country whose people eat the most chocolate is Switzerland, with 22 pounds eaten per person each year. Australia and Ireland follow with 20 pounds and 19 pounds per person, respectively. The United States comes in at 11th place, with approximately 12 pounds of chocolate eaten by each person every year.
The amount of chocolate a country eats on average is linked to the number of Nobel Laureates that country has produced.
In celebration of its 100th birthday, Thorntons created the world’s largest chocolate bar – weighing a record breaking 5,792.50 kilograms (12,770 pounds).
So many Toblerone bars are sold each year that, if they were to be laid end to end, they would go on for 62,000 kilometers (38,525 miles) which longer than the circumference of the Earth.
Milky Way candy bars are not named after the galaxy. The name came from the malted milkshakes whose flavor they originally intended to mimic.
Known as “The World’s Most Expensive Chocolate Bar,” the Wispa Gold Wrapped Bar is offered by Cadbury. It was designed as a marketing campaign to relaunch their brand of caramel chocolate bars, Wispa Gold. But this expensive version is actually wrapped in an edible gold leaf. It cost $1,430 per bar.
To’Ak chocolate is one of the most expensive chocolates in the world, Each 50 gram (1.7 oz) bar is in a handcrafted Spanish Elm wood box individually engraved with the bar number.
There are 2 types of cacao tree. Most chocolate comes from Forastero beans, which are said to be easier to grow but the Crillo bean makes much tastier chocolate.
There is a rare fourth kind of chocolate in addition to the classic milk, dark, and white varieties: blond chocolate. Blond chocolate, named after its striking color, was actually made by accident by pastry chef Frédéric Bau, according to the chocolate's founding company, Valrhona.
White Chocolate isn’t technically Chocolate, as it contains no cocoa solids or cocoa liquor. White “chocolate” contains cocoa butter instead. Since cocoa butter doesn't actually taste good on its own, it's mixed with milk fat, vanilla, and sugar for a sweeter flavor.
Cocoa butter is a by-product made from crushing roasted cacao beans. As well as in chocolate it’s also used in cosmetic products including massage oils and skin cosmetics. It’s one of the most stable, highly concentrated natural fats and as it melts at just below average body temperature it’s easily dissolved into the skin, perfect for moisturizing creams and other products.
Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and a few other minerals. For dark chocolate to be beneficial, cacao or chocolate liquor should be the first ingredient listed, not sugar.
Research suggests that dark chocolate boosts memory, attention span, reaction time, and problem-solving skills by increasing blood flow to the brain. Studies have also found that dark chocolate can improve the ability to see in low-contrast situations (such as poor weather) and promote lower blood pressure, which has positive effects on cholesterol levels, platelet function, and insulin sensitivity
Eating dark chocolate every day reduces the risk of heart disease by one-third.
The bioactive compounds in cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure. Dark chocolate is actually beneficial for your heart health. A study conducted by Walden University's School of Nursing shows that blood pressure significantly decreased in participants, mainly due to the chocolate's heavy concentration of flavonoid and polyphenol antioxidants.
Cocoa and dark chocolate have a wide variety of powerful antioxidants. In fact, they have way more than most other foods.
Ham-Jam Sandwiches
Friday, March 25, 202
~ Total: 10 mins, Yield: 4 to 6
No picnic is complete without these effortless sandwiches from 2007 Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro. Best-quality baguettes get a thick slather of butter and goat cheese, dollops of jewel-toned Blueberry Preserves, and ribbons of salty prosciutto. Wrap these sandwiches in plastic wrap and stash them in the top of your cooler for a perfect lunch on a sunny Saturday.
Ingredient:
3 ounces goat cheese
1/4 cup unsalted butter (2 ounces), softened
1 (20-inch) good-quality baguette
5 ounces thinly sliced prosciutto
1/3 cup Blueberry Preserves mixed with 1 tablespoon of Mulled Red Wine Jelly
Directions:
Combine cheese and butter in a bowl of a food processor; pulse until smooth. (Goat cheese butter may be covered & set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)
Cut the baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto. Spread the second cut side with the Blueberry Wine Preserves, and place on top of the other half. Cut the baguette into even pieces, and serve.
Suggested Pairing: Light-bodied cru Beaujolais.
Dragon Fruit
Monday, March 21, 2022
~2.5 Minutes Reading Time
Dragon fruit is the fruit of several cactus species indigenous to the Americas. While the fruit is commonly known in English as dragon fruit, reflecting its vernacular Asian names; it also goes by the name pitaya or pitahaya.
The names “pitahaya” & “pitaya” come from Mexico, & “pitaya roja” in Central America & northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.
Pitahaya producing cacti of the genus Hlyocereus are originally native to Mexico. They were transplanted to Central America, probably by Europeans.
Dragon fruit is cultivated in Southeast Asia, the United States, Israel, Australia, Cyprus & the Canary Islands. Vietnam is its top producer.
Sweet dragon fruit comes from the genus Hylocereus, of the Cactaceae family, while sour dragon fruit is from the Stenocerus genus.
French missionaries were the first to export the fruit from central America to southeast Asia, where it was called dragon fruit. This name is supposed to derive from a legend, according to which, the fruit was the last breath exhaled by a dragon defeated in battle.
Dragon fruit grows on a climbing cactus plant that can grow from 15-20 feet high & can live for as long as two decades.
The flower buds of the fruit are edible when cooked.
The skin of the dragon fruit is usually pink, red, or yellow in color, with spiky leaf-like appendages generally tipped with green, & a red or white-colored flesh that has many small, black, edible seeds.
Dragon fruit has a mild flavor & is often compared to passionfruit, watermelon, raspberries & other fruit, depending on the species, & are usually sweet.
The large dragon fruit flowers require pollination during the night as they generally whither in the day & only last up to 24 hours, after which the fruit develops & is ready for picking from 30 to 50 days. Mature fruits that are not harvested will continue to grow larger but not sweeter. During the night, the dragon fruit flowers are pollinated by moths & bats. August & September are their peak months.
Dragon fruit seeds also contribute to their nutritional benefit. They contain protein as well as omega-3 & omega-6 fatty acids that can help prevent cardiovascular diseases. The seeds also have a mild laxative effect.
Dragon fruit is low in calories but rich in vitamins, minerals & beneficial plant compounds such as polyphenols, carotenoids & betacyanins.
One-cup serving (227 grams):
Calories: 136
Protein: 3 grams
Fat: 0 grams
Carbohydrates: 29 grams
Fiber: 7 grams
Iron: 8% of the RDI
Magnesium: 18% of the RDI
Vitamin C: 9% of the RDI
Vitamin E: 4% of the RDI
Dragon fruit contains the antioxidants vitamin C, beta-carotene, lycopene & betalain. Studies have linked diets high in antioxidants to a reduced risk of chronic disease.
Dragon fruit offers 7 grams of fiber per serving, making it an excellent choice for meeting your daily fiber needs.
Dragon fruit may promote the growth of healthy bacteria in the gut, which is associated with a healthy gastrointestinal tract.
Dragon fruit’s high supply of vitamin C & carotenoids may offer immune-boosting properties.
Dragon fruit supplies iron along with vitamin C, a combination that may improve your body’s absorption of this important mineral.
Dragon fruit is a great source of magnesium, a nutrient needed for over 600 biochemical reactions in your body.
Look for one that is bright red. Some spots are normal, but too many bruise-like splotches can indicate that it’s overripe. Like avocado & kiwi, a ripe dragon fruit should be soft but not mushy.
Commonly, dragon fruit is eaten fresh or is accompanied by ice cream or other desserts. It can also be frozen or used in drinks, jams & jelly. To enjoy, add it to salads, smoothies & yogurt, or simply snack on it by itself.
Jerk-Smoked Duck with Peach Barbecue Sauce
Thursday, March 17, 2022
~ Active: 1 hr 30 mins, Total: overnight plus 3 hrs., Yield: 4 to 6
The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.
Ingredients:
1 (5-pound) whole duck, giblets removed
1/3 cup Caribbean jerk seasoning (such as McCormick)
1 cup Peach Preserves
4 medium peaches (21 ounces total), halved and pitted
3/4 teaspoon kosher salt, divided
1/3 cup yellow mustard
1/4 cup honey
1/4 cup packed light brown sugar
2 tablespoons white vinegar
Directions:
Pat duck dry, and place on a cutting board, breast side down. Using kitchen shears, cut down each side of the backbone. Remove and discard backbone (or reserve for stock). Open duck up to expose breastbone; trim and discard excess fat. Using a sharp knife, cut lengthwise through the center of the breastbone. Continue cutting lengthwise to separate duck into 2 halves. Using your fingers, loosen skin from the duck, being careful not to tear the skin. Using a metal or wooden skewer, prick the skin all over at a 45-degree angle, making sure not to pierce meat. Rub both sides of duck halves with jerk seasoning, and place, skin sides up, in a large pan. Chill, uncovered, 8 hours or overnight.
Let duck stand at room temperature while preheating the charcoal grill, about 30 minutes. Open vents of grill completely. Fill an 8-inch-square disposable aluminum pan with 1 inch of water. Place the water pan on one side of the bottom grill grate. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto the empty side of the bottom grate. Place a few pecan or cherry wood chunks on top of hot coals; insert top grate. Cover grill, and adjust the bottom and top vents to bring internal temperature to 225°F to 250°F. Place duck halves, skin sides up, on the grate over the water pan. Cover and smoke, maintaining an internal grill temperature of 225°F to 250°F, 30 minutes.
Line 2 sheets of aluminum foil with parchment paper. Transfer each duck half to a prepared foil sheet; wrap foil sheets tightly to seal and create packets. Place duck packets on the grate over the water pan, and continue smoking, covered, at a grill temperature of 225°F to 250°F, until a meat thermometer inserted in thighs and thickest portions of breast registers 135°F, about 45 minutes to 1 hour and 10 minutes. Transfer duck packets to a small insulated bag or cooler, and let rest for 30 minutes.
While the duck rests, light a charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, remove the top grate of the grill, and pour briquettes over the remaining coals on the bottom grate. Replace top grill grate. Open bottom vent completely to increase internal grill temperature to medium (350°F to 400°F) with the lid removed.
Unwrap duck, and discard foil packets. Place duck halves, skin sides down, over the side of the grill with coals. Grill, uncovered, turning often, until the skin is browned and crispy and a meat thermometer inserted in thighs and thickest parts of breast registers 155°F, about 10 minutes. Remove duck halves from the grill, and let rest for 10 minutes
Season cut sides of peach halves with 1/4 teaspoon salt. Place peaches, cut sides down, on oiled grill grates over the side with coals, and grill, uncovered, until charred and softened, 4 to 8 minutes.
In a blender add Peach Preserves, mustard, honey, brown sugar, vinegar, and remaining 1/2 teaspoon salt. Process until smooth, about 20 seconds. Serve duck with peach barbecue sauce and grilled peach halves.
Suggested Pairing: Smoky, savory Rioja.
Spondias Dulcis / June Plum / Ambarella
Sunday, March 13, 2022
~ 3.5 Minutes Reading Time
Ambarella (Spondias dulcis) is a tropical tree with edible fruit. The plant grows on all types of soil, including acidic soils and oolitic limestone in Florida, as long as they are well-drained. The tree originated in Southeast Asia. It is widely cultivated in Malaysia, India, Sri Lanka, and some parts of Africa for its leaves and fruits. Ambarella is a vigorous deciduous tree that grows about 10–25 m high or may grow to 45 m. The plant flourishes in humid and wet tropical areas. It is rather common in lowland primary forests, sometimes in secondary forests. The tree bears fruits abundantly from September to mid of January. Ambarella fruits grow in clusters of up to a dozen.
It is commonly called:
kedondong (Indonesia),
buah long long (Singapore),
pomme cythere (Trinidad and Tobago, Dominica, Guadeloupe, and Martinique),
June plum (Bermuda and Jamaica),
mangotín (Panama),
juplon (Costa Rica),
golden apple (Barbados and Guyana),
jobo indio (Venezuela), and
cajarana, caja-manga (Brazil)
It’s vaguely sweet, with a hint of tart acidity. The fruit is oval in shape, green in color with a tough skin. The flesh of the fruit is hard and contains a fibrous pit. The fruit turns golden-yellow when it ripens. It has flavors of pineapple and mango. The hard crunchy flesh is sour and thus, it is often eaten with salt, chili powder, sugar, or shrimp paste. Although the fruit can be eaten raw, the ripened fruit tastes the best.
The leaves and the bark of ambarella are widely used as a therapeutic agent as it contains flavonoids, saponin, and tannins. The fruit is dense in nutrients and improves overall health. One serving of ambarella fruit provides 48Kcal of energy, 1 gram of protein, 12 grams of carbohydrate, 233 IU of vitamin A, 30mg of vitamin C, 15 mg of calcium, 3 mg of iron, and 22 grams of phosphorus. The fruit also contains dietary fiber and Vitamin B complex constituents like thiamine and riboflavin.
The plant is grown as a living fence.
Wood is light-brown and buoyant and in the Society Islands has been used for canoes.
Bark yields a resinous gum.
Fruit is fed to the pigs and the leaves are given to cattle.
Ambarella fruit is used to make jams, jellies, and preserves. The fruit is added to soups, sauces, and stews as flavorings. In certain places, ambarella is used in a fruit salad or dried and made into a spicy paste to prepare certain dishes. The fruit can also be candied or processed into drinks.
Boosts Immune System – Golden apple fruit is rich in vitamin C. It improves the function of the immune system. It also improves the formation of collagen and accelerates the wound healing process. The fruit also contains antioxidants and helps prevent free radical damage.
Improves Skin Health – The vitamin C content of the fruit helps in tissue repair and nourishes the skin. It increases the production of collagen and improves the beauty of the skin. It is also used to treat skin diseases. The leaves of the tree are boiled and the extract is used as a substitute for body lotion and moisturizers. Traditionally, the root of the tree is used to treat itchy skin.
Helps Treat Cough – The leaf extract is used to treat cough. About 3 or 4 fresh leaves of the tree are boiled in two cups of water and allowed to stand for a few minutes. The concoction is strained and usually taken with honey. The fruit can also be used to treat cough. Two or three pieces of the fruit are shredded and the water is squeezed. A pinch of salt can be added to the extract and consumed thrice a day to relieve cough.
Helps Treat Digestive Problems – It is high in dietary fiber, which facilitates digestion and helps clear the bowel. The pulp of the fruit is recommended for those who suffer from constipation and dyspepsia (indigestion). The high water content of the fruit prevents dehydration. The bark of the tree is used as a remedy to cure dysentery. People suffering from diarrhea, dysentery, can take a herbal concoction of the tree bark to ease discomfort. The herbal concoction is prepared using 5 grams of bark. The clean bark is boiled in two cups of water until the water is reduced to half. The strained concoction can be consumed to provide instant relief for dysentery.
Improves Vision – The fruit is a good source of vitamin A. It plays an important role in visual perception. The compound of vitamin A known as retinol helps distribute images that are received by the retina of the eye. The decoction of the leaves is used as a wash for sore eyes.
Provides Energy – The fruit is high in sugar mainly in the form of sucrose, which provides instant energy. It is a natural and wholesome way to boost vitality and endurance.
Helps in Weight Loss – The fruit is low in fat, carbohydrate and high in dietary fiber. Though the fruit is low in calories, it provides the required nutrients to the body. Thus, it is an ideal fruit for weight loss. The water content of the fruit provides a feeling of fullness and also prevents overeating.
Peach & Rosemary Fizz with Peach & Prosecco Preserve
Wednesday, March 9, 2022
Makes 2
Ingredients
250ml dry sparkling wine, such as Cava or Prosecco
50ml rosemary simple syrup
2 tbsp Peach Preserves
Rosemary sprig to garnish
Rosemary Simple Syrup Ingredients
125ml water
100g sugar
a few sprigs of rosemary
Directions
Combine water, sugar, and rosemary leaves in a small saucepan.
Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.
Remove from heat and let syrup steep, about 30 minutes.
Pour the syrup into a sterilized glass jar through a sieve to remove the rosemary leaves.
Leave to cool before using.
Add one tablespoon of Peach Preserves and 25ml of rosemary simple syrup to a Champagne flute.
Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.
Garnish with a sprig of fresh rosemary.
Mangosteen
Saturday, March 5, 2022
~ 2.5 Minutes Reading Time
Mangosteen is a small, purple fruit from Southeast Asia. It has a hard outer skin & sweet, white, juicy flesh. This exotic, tropical fruit with a slightly sweet & sour flavor. People have described its taste as a mix of lychee, peach, strawberry, & pineapple.
Mangosteen produces dark-purple or red-purple fruit with a soft, thick rind on the surface. The flesh consists of 4 to 8 juicy, triangular segments that are white-colored. Each segment contains 1 to 4 seeds. Rind & seed are not edible.
Farmers tend to grow mangosteen in Indonesia, Malaysia, Sri Lanka, the Philippines, & Thailand. In these countries, people consume it as fruit, juice, traditional medicine, ice-creams, sorbets, mousses, yogurts, smoothies, cocktails & salad dressings.
The rind of mangosteen is used for leather tanning in China.
Mangosteen is often labeled as "superfruit" due to its high content of antioxidants (substances that prevent cell damage) & because of its high nutritional value.
The dried rind of mangosteen can be used in the treatment of dysentery, diarrhea, ulcers, pain, infected wounds, fever, & skin disorders such as eczema.
Mangosteen is the national fruit of Thailand.
Mangosteen is a perennial plant that can survive more than 100 years in the wild.
Fresh mangosteen is hard to find in the United States for two reasons.
First, mangosteen trees need a fully tropical climate & lots of time to grow. Small farms in Hawaii & Puerto Rico, which started in the 1990s, are only now starting to bear fruit.
Mangosteen produces pinkish-white flowers that grow solitary or arranged in pairs. Male & female flowers develop on separate trees (dioecious plants). Mangosteen is an apomictic plant, which means that female trees produce fruit without pollination.
Mangosteen tree starts to bear fruit 7 to 10 years after planting. It produces fruit two times per year. Depending on the age of the tree, mangosteen can produce from 200 to 3.000 fruit per season (older trees produce more fruit). Mangosteen is available from June to October.
Second, fresh mangosteen can harbor quarantine pests or non-U.S. native bugs that could threaten the ecosystem. It means mangosteen importers must sterilize the fruit before it enters the country. This sometimes affects the quality, taste, or shelf life.
Most fruits, including mangosteen, are low in fat, sodium, & calories, helping people maintain a moderate weight. They are also free from cholesterol.
The fruit, fruit juice, rind, twig, & bark are used as medicine.
Mangosteen provides a variety of essential vitamins, minerals, & fiber while being low in calories. These nutrients are important for maintaining many functions in your body.
A 1-cup (196-gram) serving of canned, drained mangosteen offers:
Calories: 143
Carbs: 35 grams
Fiber: 3.5 grams
Fat: 1 gram
Protein: 1 gram
Vitamin C: 9% of the Reference Daily Intake (RDI)
Vitamin B9 (folate): 15% of the RDI
Vitamin B1 (thiamine): 7% of the RDI
Vitamin B2 (riboflavin): 6% of the RDI
Manganese: 10% of the RDI
Copper: 7% of the RDI
Magnesium: 6% of the RDI
The vitamins & minerals in mangosteen are important for maintaining many bodily functions, including DNA production, muscle contraction, wound healing, immunity, & nerve signaling.
Moreover, a single cup (196 grams) of this fruit provides almost 14% of the RDI for fiber — a nutrient often lacking in people’s diets. Plant compounds & fiber in mangosteen may have anti-inflammatory effects according to animal research. More studies are needed to understand how this fruit may reduce inflammation in humans.
Mangosteen contains vitamins with antioxidant capacity, as well as a unique class of antioxidant compounds known as xanthones. Test-tube & animal research indicates that xanthones in mangosteen may protect against cancer. However, high-quality human research on this topic is lacking.
Some animal & human research suggests that mangosteen may play a role in weight loss & obesity prevention. Still, more studies are needed.
Plant compounds & fiber in mangosteen may contribute to reduced blood sugar. Still, current research is insufficient.
Research suggests that mangosteen may increase your number of immune cells & reduce inflammation — potentially boosting immune health.
Research suggests that antioxidants & anti-inflammatory compounds in mangosteen may protect skin cells from damage associated with sun exposure & aging.
Research suggests that nutrients & other plant compounds in mangosteen may support optimal digestive, heart, & brain function.
Agnolotti Pasta with Oma Cheese & Stone Fruit
Tuesday, March 1. 2022
~ Serving Size: 3-4
FOR THE PASTA
1 cup all-purpose flour
5 egg yolks
2 large eggs
FOR THE PASTA FILLING
1 cup Oma cheese
½ cup Mascarpone cheese
2 Tbsp Arrowroot powder
Stone Fruit Jam
FOR THE APRICOT WINE SAUCE
1 cup white wine
7 Tbsp butter
2 Tbsp all-purpose flour
Stone Fruit Jam
INSTRUCTIONS
FOR PASTA DOUGH: Create a flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour
FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jam with Mascarpone and arrowroot powder, then place jam mixture in a pastry bag
FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5
FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jam filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes
FOR APRICOT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jam , and season with salt and pepper
TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!
Wood Apple / Aegle Marmelos / Bael
Friday, February 25, 2022
<3 Minutes Reading Time
Wood Apple or Bael fruit is a sweet, aromatic fruit that grows on the bael tree (Aegle marmelos), native to India and Southeast Asia. It's typically eaten fresh, dried, or in juice form. The fruit provides vitamins like vitamin A and vitamin C and has been found to act as an antioxidant.
It takes about 11 months to ripen on the tree and can reach the size of a large grapefruit or pomelo, and some are even larger. The shell is so hard it must be cracked with a hammer or machete. The fibrous yellow pulp is very aromatic. It has been described as tasting of marmalade and smelling of roses. The flavor is "sweet, aromatic and pleasant, although tangy and slightly astringent in some varieties". It resembles a marmalade made, in part, with citrus and, in part, with tamarind. Numerous hairy seeds are encapsulated in a slimy mucilage.
Bael fruit can be eaten fresh like other fruits. Its juice is used to make drinks and squashes, especially in the summer season because of its sweet and pleasant nature. In India, a drink called sherbert is made by adding milk and sugar to seeded bael fruit pulp. Bael fruits doesn’t split open even after getting ripened. Choose a pale-yellow, sweet-smelling fruit and try breaking the shell with a hard object. Scoop out the pulp to make this easy sherbet. Another popular drink is made by combining bael fruit pulp with tamarind. Take bael fruit, wash it and break the hard shell from all around. Once it broke, remove the pulp in a bowl. Mash the pulp till it softens and strain the mixture to remove any solid particles or impurities. You can add chilled milk, cardamom powder, jaggery, and black salt to the bael.
To make jam, pulp from mature, unripe bael fruit is mixed with citric acid and sometimes combined with guava for added sweetness. In Thailand, young shoots and leaves from the bael fruit plant are used as a seasoning. It is used in the preparation of candy, squash, toffee, and pulp powder. Bael tender leaves are used as salads.
There are several varieties of bael fruit. Smaller, hard-shelled varieties grown in Florida are used for medicinal purposes rather than fruit consumption. Larger and softer varieties with thinner rinds, higher sugar content, and fewer seeds are more suited for commercial growth. These include Kaghzi, Darogaji, Rampuri, Ojha, Khamaria, and Azamati.
Bael fruit is native to India and Southeast Asia and harvested between March and April. It is also found throughout the year in Florida. Bael fruit is picked when it's still yellowish-green. Let it sit until the stem separates from the fruit and the green tint disappears. Avoid fruit that is bruised or showing signs of mold.
Although bael fruit is not a proven cancer treatment, it may help reduce some of the cumulative damage that increases cancer risk over time.
Bael is used for constipation, diarrhea, diabetes, and other conditions, but there is no good scientific evidence to support these uses.
The unripe fruit, root, leaf, trunk, and branch are used to make medicine. Extensive experimental and clinical studies prove that Aegle marmelos possesses antidiarrheal, antimicrobial, antiviral, radioprotective, anticancer, chemo preventive, antipyretic, ulcer healing, antigenotoxic, diuretic, antifertility, and anti-inflammatory properties, which help it to play role in prevention and treatment of many diseases.
Bael contains chemicals called tannins, flavonoids, and coumarins. These chemicals help to reduce swelling (inflammation). This might help treat asthma, diarrhea, and other conditions. Also, some of these chemicals help to reduce blood sugar.
Preliminary studies on bael fruit suggest that it is fiber-rich, low-calorie fruit that provides some protein and very little fat. Bael fruit is an excellent source of riboflavin, 91.5% DV, and also provides vitamin C, vitamin A, and potassium.
In different regions, it is known by varied names:
English name: Wood apple
Arabic: Safarjale
Bengali: Belpatthar ka paid
Hindi: Bael
Marathi: Belaache zaad
Tamil: Vilvamaran
Sinhala: Beli
Gujarati: Billu
Kannada: Belladi hannu
Konkani: Gorakamili
Malyalam: Koolam
Marathi: Bel
Odia: Baela
Urdu: Bael
Indonesia: Maja
Thai: Matum
Breakfast Tea Gin Cup
Monday, February 21. 2022
Makes 2
Ingredients:
2 Tbsp Plum & Gin Preserves
150ml Special Blend Breakfast Tea
70ml London Dry style gin
50ml fresh lemon juice
lemon twist to garnish
ice cubes
Recipe:
Brew a small pot of tea & then cool down the liquid by adding a handful of ice cubes. Add the tea, gin, lemon juice, & Plum & Gin Preserves to a large ice-filled cocktail shaker. If you have a small shaker, divide the above into two. Strain into ice-filled china teacups or coupe glasses before garnishing with a lemon twist.
Ginger
Thursday, February 17, 2022
~3 Minutes Reading Time
Ginger is not a root, actually, it is a rhizome. A rhizome is an underground stem. Ginger can be grown from rhizomes, available at grocery stores.
The mature ginger rhizomes can be harvested after 10-12 months. A ginger plant can grow as high as 4 feet.
The ginger plant is an herb.
Ginger is a part of the Zingiberaceae family. Turmeric & Cardamom are included in this family.
Ginger is native to southeastern Asia. Ginger is popularly grown in warmer regions & the tropics. India ranks number one in World’s production, & also amongst the top 10 global exporters.
Cultivation of Ginger can be during an entire year but the best time to plant them is at the end of winter & early spring.
Ginger was a common trade product from the East to Europe by the 11th century CE.
Ginger was introduced to the West Indies & Mexico by the Spanish after their conquest of these two countries, & by 1547 ginger was being exported from Santiago to Spain.
Presently, natural ginger ales made with fresh ginger are available as a digestive tonic. Years back Jamaicans & early American settlers used to make beer from ginger.
The generic name of this spice is “Zingiber” which is derived from the Greek zingiberis. This word in turn comes from the Sanskrit name of the spice, singabera.
The English nomenclature i.e. “ginger”, comes from the mid-14th century, from Old English gingifer; also from Medieval Latin gingiber. It is also derived from Greek name zingiberis, & from Prakrit (Middle Indic) singabera.
Ginger rhizomes are often used to flavor breads, sauces, curry dishes, confections, pickles, ginger ale & ginger beer.
Chinese & Ayurvedic practitioners have relied on ginger for at least 3,000 years for its anti-inflammatory properties, & have used it as a “carrier” herb, one that enables other herbs to be more effective in the body.
Ginger is high in gingerol, a substance with powerful anti-inflammatory & antioxidant properties. In a recent study, taking 5 grams of ginger a day for 3 months lowered people’s LDL cholesterol by an average of 30 points.
Gingerol appears to have protective effects against cancer. However, more studies are needed. Gingerols keep oral bacteria from growing. These bacteria are the same ones that can cause periodontal disease, a serious gum infection.
Just 1–1.5 grams of ginger can help prevent various types of nausea, including chemotherapy-related nausea, nausea after surgery, & morning sickness.
According to studies in animals & humans, ginger may help improve weight-related measurements. These include body weight & the waist-hip ratio.
There are some studies showing ginger to be effective at reducing symptoms of osteoarthritis, especially osteoarthritis of the knee. Ginger is an anti-inflammatory, which means it reduces swelling. You might get relief from pain & swelling either by taking ginger by mouth or by using a ginger compress or patch on your skin.
Ginger has been shown to lower blood sugar levels & improve various heart disease risk factors in people with type 2 diabetes. One recent small study suggested that ginger may help your body use insulin better. Larger studies are needed to see if ginger could help improve blood sugar levels.
Ginger appears to speed up the emptying of the stomach, which can be beneficial for people with indigestion & related stomach discomfort. If you live with chronic indigestion, also called dyspepsia, ginger could bring some relief. Ginger before meals may make your system empty faster, leaving less time for food to sit & cause problems.
Ginger appears to be very effective against menstrual pain when taken at the beginning of the menstrual period. In studies, women who took 1,500 milligrams of ginger powder once a day for 3 days during their cycle felt less pain than women who didn’t.
There’s some evidence, in both humans & animals, that ginger can lead to significant reductions in LDL (bad) cholesterol, total cholesterol, & blood triglyceride levels. In a recent study, taking 5 grams of ginger a day for 3 months lowered people’s LDL cholesterol by an average of 30 points.
Animal studies suggest that ginger can protect against age-related damage to the brain. It can also help improve brain function in middle-aged women.
Ginger may help fight harmful bacteria & viruses, which could reduce your risk for infections. They’re especially good at halting the growth of bacteria like E.coli & shigella, & they may also keep viruses like RSV at bay.
Ginger won’t whisk away muscle pain on the spot, but it may tame soreness over time. In some studies, people with muscle aches from exercise who took ginger had less pain the next day than those who didn’t.
Some studies show that bioactive molecules in ginger may slow down the growth of some cancers like colorectal, gastric, ovarian, liver, skin, breast, & prostate cancer. But much more research is needed to see if this is true.
British Bubble & Squeak with Tomato Marmalade
Sunday, February 13. 2022
Serving Size: Serves 2
2 -3 cups diced or sliced, pre-cooked potatoes and assorted green veggies - cabbage, Brussel sprouts, and peas are especially tasty in this dish
1 large egg
4 oz of Curried Tomato Marmalade
INSTRUCTIONS:
In saute pan, drizzle olive oil and cook all veggies with 2 Tbsp of Curried Tomato Marmalade
Squeeze all veggies down with a spatula, flip in the pan, and continue cooking until nice and crispy on both sides - great crispiness is what makes this dish memorably delicious!
Remove from heat and plate your Bubble & Squeak
In a smaller skillet, cook a sunny-side-up egg and place on top of bubble & Squeak with more Curried Tomato Marmalade
Serve hot for a great start to the day ~ and Enjoy
For a delicious crunch, top Bubble & Squeak with slices of Bread & Butter Pickles or Candied Jalapenos
Lychee
Wednesday, February 9, 2022
~4 Minutes Reading Time
Lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. Other popular fruits in this family include rambutan & longan. It’s a tropical tree native to the Guangdong & Fujian provinces of China, where cultivation is documented from 1059 AD.
China is the main producer of lychees, followed by India, other countries in Southeast Asia, the Indian Subcontinent, South Africa, Vietnam, Indonesia, Australia, & the United States.
Unofficial records in China refer to the lychee as far back as 2000 BC.
Wild lychee trees still grow in parts of southern China & on Hainan Island.
There are many stories in the Chinese tradition of lychee being used as a delicacy in the Chinese Imperial Court. In the 1st century, fresh lychees were in such demand at the Chinese Imperial Court that a special courier service with fast horses would bring the fresh fruit from Guangdong.
It was the favorite fruit of Emperor Li Longji’s favored concubine Yang Yuhuan. The emperor had the fruit delivered at great expense to the capital.
The lychee attracted the attention of European travelers, such as Juan Gonzalez de Mendoza, based on the reports of Spanish friars who had visited China in the 1570s giving the fruit high praise.
Lychee was first described & introduced to the West in 1656 by Michael Boym, a Polish Jesuit missionary, who was at the time part of the Polish-Lithuanian Commonwealth.
The lychee was scientifically described by Pierre Sonnerat on a return from his travels to China & Southeast Asia.
Lychee requires cold weather during the winter for the successful development of flower buds & warm, moist weather with high temperatures during the summer for the production of fruit.
Lychee is a medium-sized tree that can reach 40 to 50 feet in height.
It has a short trunk covered with smooth, grey or black bark & low spreading, brownish-red branches.
Lychee develops evergreen, shiny, leathery, green leaves composed of 2 to 4 thin leaflets arranged in pairs.
It produces individual male & female flowers, meaning it’s a monoecious plant, gathered in long terminal clusters composed of up to 3,000 flowers.
It blooms from November to February in the northern hemisphere & from April to August in the southern hemisphere. The flowers are fragrant & they attract bees, who are the main pollinators of lychee.
Lychee looks like a bumpy strawberry with roundish, sharp protuberances. Botanically speaking, lychee is a drupe. The fruit grows arranged in dense clusters of 3 to 50; it ripens 100 to 120 days after pollination. Lychee is known as the “Chinese strawberry” because it comes from China & looks like a strawberry. The fruit is a symbol of love & romance in China.
Lychee has rough skin on the surface that can be pink or reddish-brown colored. The edible flesh is succulent, white & translucent. Each lychee fruit has one large, shiny brown seed.
Lychee has a floral aroma & a sweet taste that resembles a mix of grape & pear. The flesh has a texture similar to that of a grape.
Lychee seeds contain toxic compounds that can induce unpleasant side effects in the digestive system after consumption.
It’s a natural diuretic. It alleviates pain associated with kidney stones & reduces the formation of blood clots.
Lychee is a perennial plant that can survive around 1,000 years in the wild.
It can be eaten fresh, in the form of fruit salads, or it can be used in ice cream, juice, jelly, jam, syrup, & various beverages.
Lychee is a rich source of dietary fibers, vitamins C, B1, B3, B9 & minerals such as copper, potassium, calcium & magnesium. 100g of the fruit contains 66 calories.
Lychees are primarily composed of water & carbs, most of which are sugars. Compared to many other fruits, they’re low in fiber. They’re also high in vitamin C & offer decent amounts of copper & potassium.
The health effects of lychees have not been studied directly. However, they contain several nutrients & antioxidants that are important for health.
Like most fruits & vegetables, lychees are a good source of antioxidants & other healthy plant compounds. These include epicatechin & rutin. Fresh lychees don’t contain any Oligonol, as is often claimed.
A 2015 study indicates that lychee flesh is a rich source of plant compounds called proanthocyanidins. According to the study, proanthocyanidins may have the following health benefits:
antioxidant
anti-diabetic
anti-angiogenic
anti-carcinogenic
anti-inflammatory
cardioprotective
Proanthocyanidins are also present in other fruits such as apples, blueberries, & grapes.
Lychee is quite low in calories; 100 grams contains only 66 calories. It contains no saturated fats or cholesterol & is rich in dietary fiber, thus making it an ideal option for those who are trying to shed some pounds.
Lychee has a significant amount of water content & fiber, which has a soothing effect on the stomach. The fiber regulates bowel movements by ensuring its smooth passage through the digestive tract. It also adds bulk to the stool & increases your digestive health.
Lychee proves to be a good antioxidant as it contains a high amount of Vitamin C that improves the immune function of the body.
Lychee contains good amounts of flavanol, which is known to treat inflammation & tissue damage caused by inflammation.
Lychee is loaded with essential nutrients like magnesium, phosphorus, iron, manganese & copper. These minerals are known to increase calcium absorption in the bones & improve the health of the bones.
Lychee carries balanced potassium & sodium levels, which help the blood vessels to relax & maintain proper blood pressure.
According to several researchers, lychees are loaded with antioxidants which help in promoting cardiovascular health.
You can find fresh lychee in some grocery stores. Asian supermarkets often sell canned & dried lychees. Canned lychees often have sugar added. Check the label to see if they’re in sugar-sweetened syrup or their own juice.
In the US, lychee season begins in May & runs through the summer. You can refrigerate fresh lychee fruit for 5 to 10 days. It can also be frozen whole with the peel on. Dried lychee can be stored for up to 1 year at room temperature.
Some ways to use fresh or canned lychee include:
Using lychee juice (from a can of lychee fruit) to make a cocktail
Stir-frying it with pork, chicken, or shrimp
Chopping up lychee & mixing it with avocado, lime juice, cilantro, & onion to make a salsa
Make a fruit salad with lychee fruit, pineapple chunks, melon, & other favorite fruits.
Habanero Jelly & Tofu Stir Fry
Saturday, February 5, 2022
Serving Size: Serves 2
Ingredients:
1lb firm tofu, dried
1 ¼ cup soy sauce
1 tsp non-GMO canola oil
2 - 3 ounces scallions, chopped
1 - 2 ounces sesame seeds for garnish
5 Tbsp Habanero Jelly
Instruction:
Preheat oven to 400 F, line sheet tray with parchment paper, & brush with oil
Cut tofu into 1' cubes & marinate in 1 cup soy sauce
Place tofu on a lined sheet tray & bake for 15 minutes
Create sauce by mixing the remaining soy sauce with 5 Tbsp Habanero Jelly & gently warm in a small pan
Toss baked tofu in Habanero Jelly sauce
Serve over steamed Jasmine rice, garnish with scallions & sesame seeds ~ & Enjoy!
For extra crunch texture & spicy heat, dice Candied Jalapeno & toss it into the Habanero Jelly sauce
Jam Bellini
Friday, January 28, 2022
Makes 6
Ingredients:
150 mls Prosecco, or champagne
1 tbsp jam, any flavor you like, we used Strawberry Margarita Preserves
Recipe:
Add jam to the bottom of a champagne flute or Champagne Coupe glass.
Fill the glass with Prosecco, stir, & serve.
Escargot in Wine
Thursday, January 20, 2022
Ingredients:
1 (4 oz.) can escargot, drained
1/4 c. Red Wine Jelly or Moscato Jelly
1 tbsp. Garlic Jelly
1/4 tsp. coarsely ground black pepper
1/2 c. butter
2 tbsp. fresh parsley, chopped
1 tsp. tarragon
2 tbsp. chives
Directions:
Marinate escargot in the melted Red Wine Jelly, Garlic Jelly, and seasonings - at least 2-3 hours.
Place escargot in shells. Spoon in wine mixture. Marinate.
Press 1 teaspoon butter (softened) over the opening of the shell. (This seals in the escargot.)
Place in baking pan. Bake in 425°F oven for 10-15 minutes until bubbly.
Agnolotti Pasta with Oma, Stone Fruit, & Honey
Wednesday, January 12, 2022
Serving Size: Serves 3-4
FOR THE PASTA
1 cup all-purpose flour
5 egg yolks
2 large eggs
FOR THE PASTA FILLING
1 cup Oma cheese by Jasper Hill
½ cup Mascarpone cheese (we used Vermont Creamery)
2 Tbsp Arrowroot powder
6 oz of Stone Fruit Jelly
1 Tbsp Honey
FOR THE STONE FRUIT WINE SAUCE
1 cup white wine
7 Tbsp butter
2 Tbsp all-purpose flour
2 oz of Stone Fruit Jelly
1 Tbsp Honey
INSTRUCTIONS:
FOR PASTA DOUGH: Create flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour.
FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jelly with Mascarpone, arrowroot powder, and honey, then place jam mixture in a pastry bag.
FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5.
FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jelly filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes.
FOR STONE FRUIT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jelly, and season with salt and pepper.
TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!
Moqueca Brazilian Fish Stew with Spicy Tomato Marmalade
Tuesday, January 4, 2022
Serving Size: Serves 2-3
3 Cod or Halibut fillets cut into approx. 6-ounce pieces
4 Tomatoes, diced
cloves garlic, minced
1 Yellow bell pepper, sliced
1 Green bell pepper, sliced
9 ounces coconut milk
Juice ½ lime
1 tsp paprika
Cilantro, chopped
2 Tbsp olive oil
INSTRUCTIONS
In a large saucepan, heat olive oil and add minced garlic, stirring for 1 minute. Add diced tomatoes and simmer on low heat for 10 minutes, occasionally stirring
Add bell peppers, paprika, coconut milk, and a jar of Curried Tomato Marmalade and stir
Lay your fish into the stew liquid, cover, and let it cook for 20 minutes on low heat
Add lime juice and salt to taste, stir and garnish with fresh cilantro
Plating tip: place a piece of fish on a plate, add the stew over fish to keep moist, then garnish with 1 tsp Curried Tomato Marmalade accompanied by cilantro or microgreens on top.
Frosty Strawberry-and-Cream Milk Shakes
Monday, December 27, 2021
Yield: 4 shakes
Ingredients:
1-pint vanilla ice cream, softened
1/2 cup whole milk
1 cup Strawberry Margarita Preserves
Directions:
In a blender, puree all ingredients until smooth. Pour into 4 glasses. Top the milkshakes with some of the Strawberry Margarita Preserves and serve.
Juniper-Rubbed Roast Duck with Cherry Jus
Sunday, December 19, 2021
Active: 1 hr 10 mins, Total: 21 hrs 45 mins, Yield: 4
Ingredients
1 (5- to 5 1/2-pound) Pekin duck (aka Long Island duck), with giblets and neck
2 tablespoons plus 1 teaspoon dark brown sugar, divided
2 tablespoons plus 1/2 teaspoon kosher salt, divided
1 tablespoon juniper berries, finely crushed
1 medium-size yellow onion, quartered
1 small carrot, peeled and cut crosswise into 2-inch pieces
1 celery stalk, cut crosswise into 2-inch pieces
2 teaspoons vegetable oil
4 cups cold water, divided
4 bunches of fresh thyme, divided
2 tablespoons kirsch (cherry brandy)
3/4 cup Scotch Bonnet Cherry Jelly
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Directions
Using a sharp knife or poultry shears, cut off the last 2 joints of duck wings; set aside for broth. Trim and discard excess skin around the neck cavity. Remove neck and giblets from cavity; reserve for broth. Reach into the cavity; pull away any fat deposits, and discard. Using a metal or wooden skewer, prick the skin of the duck all over at a 45-degree angle, taking care not to pierce the meat.
Stir together 2 tablespoons of brown sugar, 2 tablespoons of salt, and juniper berries in a small bowl. Sprinkle 1 tablespoon brown sugar mixture inside the cavity of the duck, and rub the remaining mixture over the skin. Place duck on a nonreactive wire rack set inside a rimmed baking sheet, and chill, uncovered, 18 to 24 hours.
While duck chills, preheat oven to 375°F. Chop reserved wing tips and neck into 2-inch pieces. Place on a rimmed baking sheet with onion, carrot, and celery; add oil and 1/4 teaspoon salt, and toss to coat. Spread in a single layer, and roast in a preheated oven, stirring occasionally, until well browned, about 55 minutes. Add 1 cup cold water to the baking sheet, stirring and scraping up browned bits from the bottom of the pan. Transfer mixture to a large saucepan; add reserved heart and gizzards. (Save liver for another use.) Stir in the remaining 3 cups cold water and 2 thyme sprigs from 1 bunch. Bring mixture just to a simmer over medium-low. Partially cover, and simmer very gently (do not boil) until reduced to 11/2 cups, 1 hour and 30 minutes to 2 hours, skimming and discarding any foam that accumulates on the surface. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Chill broth until ready to use.
Preheat oven to 250°F with oven racks in lowest and middle positions. Let duck stand at room temperature for 30 minutes. Pour water to a depth of 3/4 inch in a large baking pan, and place on the lowest oven rack. Transfer duck, breast side up, to a roasting rack set inside a deep, aluminum foil-lined roasting pan; insert 2 bunches of thyme into the main cavity. Prick skin all over once again with a skewer to ensure rendering. Place roasting pan on middle oven rack, and roast at 250°F until a meat thermometer inserted in thigh and thickest part of breast registers 145°F, about 1 hour and 30 minutes. (Breast may take longer to register 145°F.) Remove roasting pan; drain and discard cavity juices and drippings in pan. Remove the water pan from the oven, and increase oven temperature to 450°F.
Once the oven has preheated to 450°F, return the duck in the drained roasting pan to the middle oven rack. Roast until skin is dark and crisp, about 20 minutes. Meanwhile, skim the fat off the surface of chilled duck broth, and discard. Transfer skimmed broth to a small saucepan, and bring to a simmer over medium. Stir in the remaining 1 teaspoon brown sugar. Cook until reduced to 1/3 cup, about 20 minutes. Stir in remaining 1/4 teaspoon salt; set aside, and keep warm.
Remove the roasting rack with duck from the roasting pan. Drain and discard foil and drippings from the pan; wipe pan clean. Return roasting rack with duck to roasting pan; set on a heatproof surface, and let rest 15 minutes. Remove and discard thyme in the cavity. Quickly run the remaining 2 bunches of thyme under water to dampen; stuff the damp thyme into the cavity.
Place kirsch in a heatproof measuring cup with a spout. Heat a small saucepan over medium until warm, about 30 seconds. Remove saucepan from heat, turn off the burner, and pour in kirsch. Using a utility lighter, carefully ignite fumes just above the surface of the kirsch. Slowly and carefully pour the flaming liquid over the duck. Once flames extinguish, transfer duck to a cutting board. Pour residual kirsch from the roasting pan into the reduced broth. Add Scotch Bonnet Cherry Jelly and cook over medium, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Swirl in butter until emulsified. Carve duck, and serve with sauce.
JP's Delights Snow Globe Instructions Jar Hack
December 15, 2021
Spread cheer this holiday season by upcycling your JP's Delights jars & making these festive snow globes. They’re perfect for gifting to your loved ones or for using as festive centerpieces!
Empty JP's Delights Jars any size works
Figurine selections
Permanent and waterproof glue
Fake snow
Ribbon
Optional
Distilled water
Glycerin
Begin by cleaning out your JP's Delights jars. Take selected figurines and glue them to the lid and let dry thoroughly. Once they are dry put fake snow into the jar upright. Next, apply a layer of glue around the lid and fasten the lid to the jar. After the glue dries you can flip the jar and add a ribbon around it. To create a water snow globe add distilled water and 1/2 teaspoon of glycerin per jar.
TORTILLA DE PATATAS (SPANISH OMELETTE)
Saturday, December 11, 2021
Serving Size: Serves 6
Ingredients:
-5 large potatoes, diced into 1” cubes (Yukon Gold or Russet)
-⅓ cup olive oil
-8 large eggs
-4 Tbsp Sweet & Spicy Double Onion Marmalade
INSTRUCTIONS:
1. Bring a skillet to medium heat, add olive oil, potatoes, & stew until softened
2. Strain potatoes into a bowl & save half the oil
3. Beat eggs with 2 Tbsp Sweet & Spicy Double Onion Marmalade, pour over potatoes, season with salt & pepper
4. Add saved oil back to the skillet, add potato mix & - with a spatula - gently shape omelet & cook 5 to 7 minutes
5. Place a flat plate over the skillet, invert - placing omelet on the plate - & then ease back into the skillet to cook another side until golden
6. Remove from skillet, serve with a little extra Sweet & Spicy Double Onion Marmalade on the side ~ & Enjoy!
For a deliciously spicy, textured finish to your tortilla, dice candied Jalapenos & add to potato mix just before cooking
This tortilla is also phenomenal made with our Curried Tomato Marmalade for a light, bright flavor ~ So Good!
Z
Tuesday, December 7, 2021
~1 Minute Reading Time
Zhe fruit tree's scientific name is Maclura tricuspidata. Zhe is a fruit tree native to East Asia like China and Nepal and has been naturalized in Japan.
Zhe tree can grow up to 6 meters.
When the trees are young they have thorns, but when they have a mature age, they will disappear.
Although zhe fruits look like mulberry, but they are not classified the same as mulberry.
When ripe, zhe fruit color is red or maroon and contains rich red flesh inside them with 3-6 seeds per fruit.
Other names are : che, cudrang, silkworm thorn, Chinese mulberry, and mandarin melon berry.
Ziziphus fruits also called jujube fruit have been a staple in Asian fare for hundreds of years. The Chinese use them for their medicinal properties and they’re reputed to have a soothing effect on the nerves.
There are three main varieties of Ziziphus fruit, and all are edible. You can eat them raw as long as you catch them before they get too ripe. Once they fully ripen, they dry out. At that point, they taste better if you dehydrate them.
Zigzag vine fruit, melodorum leichhardtii, is a fruit native to eastern Australia that is orange in color and has a pleasant piquant orange-sherbet flavor.
Zig-zag vine trees can grow well in the rainforest, monsoon forests, vine thickets, and gallery forests.
This fruit is generally used to make sauces in gourmet dishes and is not eaten raw.
Zig-Zag vine is also called: wild banana, merangara, and acid drop vine.
Zalzalak fruits are native to Iran, and they look like red persimmons or red versions of the black sapote. They’re shaped more like an oval than a circle.
They taste both sweet and sour.
They have numerous health benefits. People eat them to prevent heart disease and they are also high in antioxidants.
Cranberry & Cherry Punch
Friday, December 3, 2021
Serves 4-6
Ingredients
150ml vodka
200ml cranberry juice
200ml cherry juice
soda water top-up
3 tsp Cranberry Orange Jelly
3 tsp Scotch Bonnet Cherry Jelly
fresh mint & orange zest twists to garnish
ice
Instructions
Add the Cranberry Orange Jelly, Scotch Bonnet Cherry Jelly, vodka, cherry juice, & cranberry juice into a large pitcher.
Stir well with a bar spoon to mix together. Fill with a generous handful of ice cubes & top up with soda water.
Garnish with fresh mint leaves & fresh orange peel.
Yubari
Monday, November 29, 2021
>20 seconds reading time
The Japanese Yubari cantaloupe melon (also known as Yubari king) is one of the most expensive fruits on the planet.
At an auction, two of these melons sold for the sum of $23,500 per pair! In Japan, paying exorbitant prices for luxury fruit is a huge trend and a common gift in business relationships.
Eggplant & Pumpkin Seed Bruschetta
Thursday, November 25, 2021
Ingredients
French bread
Extra virgin olive oil
Salt & Pepper
Cream cheese
Goat cheese- at least 4 oz.
2 tea Honey
Pumpkin seeds
Eggplant Cinnamon Jam
Directions
1. Mix equal parts of cream & goat cheeses. Leave the cream cheese on the counter for an hour to get soft. Add honey & mix.
2. Slice your French bread, coat with EVOO, salt, & pepper. Bake at 350 for 15-20 minutes.
3. Layer on the cheese mixture, Eggplant Cinnamon Jam, and pumpkin seeds
Ximenia
Sunday, November 21, 2021
>30 seconds reading time
Ximenia is an African tree that produces a small fruit sometimes referred to as yellow/tallow plum or sea lemon
The small fruit is less than 2 inches long and contains one seed. Depending on the variety, the ximenia is yellow, orange, or red with white spots when ripe. An Ethiopian variety goes yellow. There will be 1 seed in each fruit.
The fruit tastes tart and bitter and is a favorite of birds.
The tree grows up to 20 feet (6 meters) tall and has rough, dark-grey bark. It has long, green shiny leaves and thorny branches. The tree can reproduce itself by seed (it grows true to seed), or via root suckers. It flowers from August to October.
Cranberry Spritz
Wednesday, November 17, 2021
1 1/2 ounces gin
1 tablespoon of Cranberry Orange Jelly
3 ounces of sparkling wine
Combine Cranberry Orange Jelly and gin in a shaker filled with ice and shake until the shaker becomes uncomfortably cold. Strain through a fine-mesh sieve and top with sparkling wine. Garnish with frozen cranberries if you have any lying around.
Watermelons
Saturday, November 13, 2021
~1 minute reading time
Watermelons are aptly named: 92% of a watermelon is water, and 6% is sugar.
Square watermelons are watermelons grown into the shape of a cube for easier stack and store. The Japanese created them to fit more compactly in fridges and be able to be cut more easily (without rolling). They were invented by graphic designer Tomoyuki Ono in 1978. They are very expensive, with prices as high as $100. Since the advent of the square watermelon, other watermelon shapes have been introduced, such as hearts and pyramids.
Many years ago, explorers used hollowed-out watermelons to carry water on board their ships. Watermelons aren’t just giant and nutritious but they can also play a key role in keeping you hydrated. In the days before modern plumbing when water became plentiful, people used to carry around watermelons on long trips to stay hydrated. Due to its thick skin and the fact that it’s 92% water, explorers and desert-faring folks carried the fruit around so they had something to drink. This is why watermelons make great food for picnics, beach visits, or other outdoor activities that take place predominately when it is hot outside. Bring it along, it can keep you from getting dehydrated!
"Check the bottom of the watermelon for a creamy yellow spot -- if this spot is white or greenish, your melon may have been picked before it was fully ripe," Lindhe told HuffPost Australia.
"Additionally, ripe watermelons should be dark green in color overall. Also, since the ripest watermelons have the most water, melons that are relatively heavy for their size should be riper."
Pasta with Pumpkin Brown Butter Sauce
Tuesday, November 9, 2021
Total: 15 mins, Yield: 4
Ingredients:
1 pound fresh pasta, or any preferred fresh or dried pasta
8 tablespoons unsalted butter
Pinch crushed red pepper flakes
1/4 cup plus 2 tablespoons minced shallots
12 sage leaves, roughly chopped
Kosher salt
Freshly ground black pepper
3/4 cup pumpkin butter
Freshly grated Parmigiano-Reggiano, for garnish
Directions:
In a large, deep skillet of simmering salted water, cook the pasta until al dente. Drain, reserving 1 cup of pasta cooking water.
In a small skillet over medium-high heat, melt the butter. Add the crushed red pepper flakes, minced shallots, sage leaves, salt, and pepper. Whisk until butter begins to bubble and brown. Stir in the pumpkin butter, a splash of pasta water, and whisk to combine until saucy. Toss with cooked pasta. Garnish with grated Parmigiano-Reggiano.
V
Friday, November 5, 2021
<1 minute reading time
Voavanga fruit is a round fruit that is green in color with white dots.
is a popular fruit in some African countries. It is also called the Spanish tamarind.
Velvet apple fruit tree is an exotic tropical fruit tree native to the Philippines. They are found wild in primary and secondary forests and also cultivated in the yard.
They are protected by law. It is illegal to export velvet apple timber from the country without special permission from the Bureau of Forestry.
Velvet apple fruit has a skin covered in a fine, velvety fur which is usually reddish-brown, and soft, creamy, pink flesh, with a taste and aroma comparable to fruit cream cheese. Just like a peach, it’s covered in a fine down that makes it feel like velvet. If you were to eat it, you’d find that it also tastes like a peach.
They are also found in tropical countries like Indonesia, India, Malaysia, and Sri Lanka.
They are also known as: peach bloom, velvet persimmon, mabolo, mabola, sagalat, bisbul, kamagong, and talang.
Pumpkin Mousse
Monday, November 1, 2021
Total: 10 mins, Yield: 4
Ingredients:
-1/2 cup pumpkin butter
-1/4 cup crème Fraiche
-1/2 cup heavy whipping cream
Directions:
In a medium bowl, whisk the pumpkin butter into the crème Fraiche. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the pumpkin mixture into the freshly whipped cream until combined. Spoon into ramekins & refrigerate for 30 minutes.
U Part 2
Thursday, October 28, 2021
1.5 minutes reading time
Ububese fruit is native to Africa and can be found in Angola, Botswana, Mozambique, Namibia, and Zimbabwe.
It’s a rich source of fiber
Ububese fruits have creamy flesh that is somewhat of a cross between papayas, cantaloupe, and custard.
The shape of Ububese fruit is round or oval with a diameter of 1.7 to 3 centimeters and it can grow up to 4 centimeters long. These fruits are dark yellow or reddish with a network patterned on their outer surface. The pulp of the ripe Ububese fruit is not only nutritious but also sweet and delightful. These fruits have several flat, brown, and oval-shaped seeds in them that have a caruncle at one end.
It is a yellow-colored fruit with a luscious sugary taste. You can eat them preserved, cooked, or raw.
Umbu fruit grows in the Caatinga, a chaparral shrub.
Umbu fruit is also known as Brazil plum, and it is native to northeast Brazil. It is light yellow to red in color, and is round and small, 2-4 cm in size, with a rugged and hardened outer skin. There are many varieties of umbu, some the size of cherries and others as big as lemons.
The fruit can be eaten fresh or made into juice. They can also be made into jams or sweetened preserves. Another delicacy made from umbu is umbuzada, a rich beverage that can substitute a full meal.
Urava fruit grows on tropical tree called mangrove apple tree or gedabu.
It is very sour in taste.
Urava, also known as mangrove apple or perepat, is a curious-looking fruit. Small and spherical, they look like a tiny hat. The outer skin is thick and green in color. They are quite widespread and are found mostly in mangroves.
Just like the urava fruit, the leaves of the urava tree are also edible. In Sri Lanka, the pulp of the fruit is mixed with coconut milk and made into a milkshake.
Usuma fruit is a small orange to red fruit that is similar to peanut butter, therefore, also known as peanut butter fruit.
Because of its unique and pleasant taste, it’s great for milkshakes, smoothies, jams, and juices, or just eaten fresh!
Originated from the Andean region, usuma fruit is native to South America.
Umbrella fruit is a sour fruit, grown in tropical regions all over the world – especially in Asia and Africa. It is green and yellow in color, crisp in texture, and mildly acidic — with hints of pineapple and mango
Sour Cherry–Glazed Ribs
Sunday, October 24, 2021
Active: 1 hr, Total: 3 hrs 30 mins, Yield: 4 to 6
Ingredients
Two 2-pound racks baby back ribs, membrane removed from the underside of each rack
Kosher salt
Pepper
2 tablespoons extra-virgin olive oil
3 small shallots, minced
4 garlic cloves, minced
2.5 cups of Scotch Bonnet Cherry Jelly
1/2 cup chicken stock
Directions
Preheat the oven to 275°. Set a rack on a rimmed baking sheet. Season the ribs with salt and pepper and set the meat side up on the rack. Bake for 1 hour and 30 minutes.
Meanwhile, in a medium saucepan, heat the olive oil. Add the shallots and half of the garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add 1.5 cups of Scotch Bonnet Cherry Jelly and cook until melted. Let the barbecue sauce cool, then season with salt and pepper.
In a medium bowl, whisk 1 cup of Scotch Bonnet Cherry Jelly with the stock and the remaining garlic. Stack four 18-inch-long sheets of heavy-duty foil in 2 piles on a work surface. Set 1 rack of ribs meat side down in the center of each. Fold up the foil to form 4 sides and pour half of the stock mixture on each rack. Wrap the ribs tightly in the foil, then transfer the packets to the rack and bake for 1 hour and 30 minutes, until the ribs are very tender. Remove from the oven and open the packets. Let stand for 5 minutes, then discard the cooking liquid and foil. Return the ribs to the rack meat side up.
Increase the oven temperature to 450°. Brush the ribs liberally with the Scotch Bonnet Cherry Jelly barbecue sauce and bake, turning and brushing occasionally with the sauce, for 10 to 12 minutes, until nicely glazed. Let rest for 5 minutes, then cut in between the bones and serve.
Make-Ahead: The barbecue sauce can be refrigerated for up to 3 days.
U
Wednesday, October 20, 2021
<3 minutes reading time
Ube is also often called the purple yam. It’s a type of tuber that’s known for its deep purple color, but you can also find it in white.
You’ll usually find ube in Asian countries, where it is cooked into many desserts, including cakes & pastries. It has recently started to appear in the United States.
They are starchy root vegetables that are rich in carbs, potassium, vitamins A & C, anthocyanins, & phytonutrients, all of which are important for maintaining good health. They have been shown to protect against cell damage & cancer. They may help promote blood sugar control in people with type 2 diabetes. They also have a low glycemic index, which can help prevent blood sugar spikes.
The resistant starch in ube helps increase the growth of Bifidobacteria, which are healthy bacteria that play a vital role in maintaining your gut health.
Ulluco is native to Peru, Bolivia, Ecuador, & to a lesser extent in Colombia, Venezuela, Argentina, & Chile. It is one of the most economically important & widely grown plants in the Andean region of South America.
Most people eat only the tuber, although you can eat the leaf, which has a taste like spinach. The leaves & tubers of this plant are found to contain high levels of nutrients like carotene, calcium, & protein.
One of the most striking features of this vegetable is that its tubers are varying in color which includes yellow, pink, purple, & red colors. Some are even candy-striped with waxy & shiny skins.
Health benefits: Removes skin spots, consists of a good amount of Vitamin C, Eliminates acne problems, Prevents & protects us against rheumatism, Eliminates stretch marks, Removes the scars, Delays cell aging, Anti-inflammatory, & antibacterial food, Relieves & cures digestive problems, Fights Alzheimer’s, contains B complex, Good for growing children & pregnant women, high content of Zinc & Calcium
With a slightly sweet taste, ulluco is a great source of protein, carbs, & vitamin C, especially to the people living at high altitudes in the mountainous regions of South America. It also has less than 2% fat content.
In Bolivia, ullucos are a traditional food in Catholic Holy Week celebrations. They are not suitable for baking or frying but they can be cooked in many other ways. One of the more popular forms is pickled ullucos.
An ugli fruit is a cross between a grapefruit & a mandarin orange. It's about the size of a grapefruit but tastes a bit sweeter & has wrinkly skin that peels easily. This fruit comes from Jamaica & is also grown in the US. Despite its name, it's not that ugly although it can look strange because its yellowy-green skin is thick, rough & puffy, & sometimes a bit blotchy. It is also known as Jamaican tangelo.
It was developed by Trout Hall Ltd in 1924 in Jamaica.
Ugli fruit has a fragrant rind & the flesh is very juicy that contains 70% vitamin C, 2% iron, & 8% dietary fiber, & is low in calories.
Ugli fruit taste is sourer than an orange & less bitter than a grapefruit. It is slightly larger than grapefruit & doesn’t have a lot of seeds. It is rich in vitamin C.
The polyphenol & anti-inflammatory antioxidants flavonoid compounds in Ugli fruit may help us to protect against viral infections, allergies, & fungal conditions.
Ugni fruit is a very fragrant, purplish-red fruit that looks like berries. They are very small, only growing up to about 1/2 inch wide. Each fruit grows on a 1-inch stalk.
The fruit has a very delicate flavor, somewhat like strawberries, but with a bit of tartness to it. The seeds are very small.
Some of the commercial strawberry flavors are actually made from ugni berries, not strawberries.
It grows on an evergreen shrub related to myrtle, which grows up to 15 feet tall. It can be grown from seed or cuttings. It has glossy, dark-green leaves, & small, white or pink, bell-shaped flowers in the spring. -The fruit appears in the autumn. There is not much fruit before the third year. By its third year, each Ugni bush will bear about 2 pounds of fruit. After that, each year, fruit production will increase by another 2 pounds per year.
Australian growers have coined & trademarked the name “Tazziberries” for the fruit. They are being grown in Australia in Victoria & Tasmania. New Zealand growers are marketing it as “NZ Cranberries.”
Ugni is native to Chile & Bolivia. It was identified in 1844. Part of its scientific name is in honor of Juan Ignacio Molina (1737-1829.)
Spicy Pizza Portuguesa with Eggs, Ham, & Olives
Saturday, October 16, 2021
Serving Size: 12-inch pizza
1 pre-made pizza dough
3 boiled eggs, peeled
7-8 green or black olives
½ white or yellow onion, thinly sliced
8 ounces shredded ham
4-5 cherry tomatoes, sliced in half
Fresh mozzarella, sliced
Chopped fresh oregano (optional)
Apple Hot Pepper Jelly
INSTRUCTIONS
Preheat oven to 450°F and hold at this temperature for 30 - 40 minutes. If a pizza stone is available, place it on the middle rack and heat with the oven
Place cherry tomatoes on parchment paper-lined sheet tray, roast for 7 minutes then remove from oven and set aside
Stretch pizza dough to approximately 12” on a floured surface
Spread 3-4 Tbsp Apple Hot Pepper Jelly on your dough
Add ham, onion, and olives, then slice hard-boiled eggs into 3-4 slices and place around the pizza
Add cherry tomatoes, fresh mozzarella, and finish with a sprinkle of chopped fresh oregano (optional)
Bake pizza for 15-18 minutes on the middle rack, or stone, of your oven, then slice and Enjoy!
Tomatoes
Tuesday, October 12, 2021
<1.5 minutes reading time
Tomatoes are not a veggie but a fruit. They are regarded as the world’s most popular fruit and have more genes than humans.
Tomatoes are actually fruits and are made of 94.5% water. The tomato plant originates from the
nightshade family (which includes eggplant, potato, capsicum, and chilli) from Central America.
A farmer in Oregon managed to successfully grow a ‘tomacco’ plant. This is a hybrid of a tobacco and tomato plant. This fascinating endeavor, straight out of a Simpsons episode, managed to bear fruit for a year and a half! Now the question is, does it get smoked or eaten?
Fruits and vegetables are defined differently, depending on whether you’re a gardener or a chef. The word ‘fruit’ is a botanical term, and ‘vegetable’ is a culinary term. The Oxford Dictionary defines fruit as being developed from the ovary of a flowering plant, containing the seed of the flower. The term ‘vegetable’ refers to the edible parts of plants, such as the roots, stems, and leaves (think potatoes, celery, and lettuce) and which are not strictly the fruit of the plant from which they come. So, a tomato can be considered a fruit and a vegetable. These common veggies are actually fruit: Zucchini, Eggplant, Olives, Peapods, Cucumber, Pumpkin, Butternut Pumpkin, Avocado, Peppers
In the extreme case of Nix vs. Hedden in 1893, a Supreme Court in the United States had to settle a case between a food importer and tax collector, who contested whether the tomato was a fruit or vegetable. The importer wanted to label the tomato a fruit (which had a lower import tax) but the tax collector demanded that it be recognized as a vegetable. Verdict: The court ruled that the tomato was most commonly known as a vegetable and should therefore be treated as such when imported.
Cheesy French Onion Tartiflette
Friday, October 8, 2021
Serving Size: 4
Ingredient
2.5 lbs Russet potatoes, cut into 1/8 inch thin slices
1 cup whole milk
2 Tbsp unsalted butter
1/3 cup white wine
14 ounces cheese, half aged cheddar, and half-soft cheese
2 Tbsp all-purpose or gluten-free flour
Sweet & Spicy Double Onion Marmalade
INSTRUCTIONS
1. Preheat the oven to 400°F
2. Stack potato slices vertically then spread out horizontally in a casserole dish and drizzle with a dash of olive oil
3. Melt butter in a medium-heat saucepan, add flour, and stir constantly for 2 - 3 minutes to make a roux
4. Add milk and wine to your roux, simmer until thickens, then add 1/4 jar Sweet & Spicy Double Onion Marmalade and melt in cheddar
5. Pour sauce over potatoes, top with soft cheese slices, and finish with dollops of Sweet & Spicy Double Onion Marmalade
6. Cover with foil, bake 1 hour, remove foil, then bake further 40 minutes until potatoes are cooked and golden
7. Garnish with parsley ~ and Enjoy!
We also love Tartiflette with Curried Tomato Marmalade and cheddar, and our Garlic Jelly with a creamy blue ~ So Good!
Tangerines
Monday, October 4, 2021
~2.5 minutes reading time
Tangerines protect against heart disease blood clots and can lower your cholesterol. A fabulous little fruit, isn’t it? It is low in carbs, fats, proteins, and calories,. Also known as mandarin oranges, tangerines are a tasty and refreshing citrus fruit packed with nutrition, including vitamin C, vitamin A, calcium, folate, fiber, and potassium to name a few. One tangerine has half the vitamin C you need for the whole day!
Tangerines are named after the place from where they were first shipped to Europe – Tangier in Morocco.
they are the second-most produced citrus fruit in the world, after the sweet orange. Around 21 million metric tons are harvested from two million hectares around the globe.
China sells and produces more tangerines than any other country, providing almost half of the global supply. Spain, Brazil, and Turkey are also large producers of tangerines.
Tangerines have been cultivated for over three thousand years in counties like Japan and China.
However, this amazing fruit did not arrive in the US until the mid-nineteenth century. The first batch of tangerines was brought to America when the Italian consul in New Orleans decided to plant it on the grounds surrounding the consulate. From New Orleans, the tangerine was taken to Palatka, Florida and it became a commercial crop like other citrus fruits. Florida has become famous for its production of oranges as well as tangerines. Most of the tangerines produced in the United States come from Florida and California.
A tangerine tree is much smaller than most of the other citrus fruit trees. A mature tree is usually between 15 and 20 feet tall.
Tangerines are easier to peel than other citrus fruits and are sometimes known as ‘easy peelers’.
Tangerines used to be nicknamed the ‘Christmas Orange’ because they were often stuffed in children’s Christmas stockings.
Tangerines are typically in their prime from late October through January.
Because tangerines are easily crossed with other types of citrus, about 200 different types of tangerines have been created.
Tangerine essential oil can be used to help soothe anxious feelings and manage stress.
The peel contains a super-flavonoid, or antioxidant, called tangeretin. Super-flavonoids have shown promise in studies as an effective way to lower cholesterol.
When selecting tangerines you should look for the ones that do not have any blemishes and are slightly heavy for their size and are firm to slightly soft. Also when choosing any type of citrus fruit, including tangerine and grapefruit, choose the ones that have thinner skins. This means that they are really juicy and should be very sweet. You will want to avoid tangerines that feature soft spots, dents, cuts, or mold.
The color of a tangerine is generally not a good indication of sweetness, so do not be fooled into thinking the brightest orange tangerines are the sweetest.
Tangerine trees grow best in subtropical environments where the nights are cool
The secret to storing them is to make sure they stay chilled but not necessarily cold.
Tangelos are a cross between tangerine and grapefruit. They are generally very juicy and have a mild sweet flavor.
If you enjoy your fruit being really sweet, you will want to try honeybell tangerines. These honey tangerines are known for their sweet, honey flavor and are the sweetest tangerines produced. If you don’t like seedy fruit, this seedless tangerine is a great option.
Citrus fruits are actually a kind of berry with a tough, leathery rind, known as a hesperidium.
A single citrus plant can have as many as 60,000 flowers, but only 1 percent of those flowers will turn into fruit.
Citrus fruits that are grown in tropical climates without a proper winter will stay green on the outside. That’s because citrus fruit needs to get cold to turn orange or yellow.
Almond Rice Pudding with Spicy Cherry Sauce and Caramel Cream
Thursday, September 30, 2021
Active: 50 mins, Total: 2 hrs, Yield: 8
Ingredient
1 cup arborio rice
5 cups whole milk
1 vanilla bean (split lengthwise, seeds scraped and pods reserved)
6 tablespoons sugar
Kosher salt
2 cups Scotch Bonnet Cherry Jelly
1 teaspoon cornstarch
¼ cup water (boiling)
2 ¼ cups heavy cream
1 ¼ cups almonds (7 ounces whole blanched)
Directions
Bring 1 1/4 cups of water to a boil in a medium saucepan. Add the rice and cook, stirring, for 3 minutes. Stir in the milk and one of the vanilla bean pods and its seeds and bring to a boil. Cover and cook over low heat, stirring occasionally, until the liquid is absorbed and the rice is tender, 35 to 40 minutes. Remove the saucepan from the heat. Immediately stir in 6 tablespoons of the sugar and 2 pinches of salt. Let cool, then discard the vanilla bean pod. Cover the rice pudding and refrigerate overnight.
In a medium saucepan, keep the Scotch Bonnet Cherry Jelly warm.
In another medium saucepan, cook the remaining 1 cup of sugar over moderate heat, stirring, until a golden caramel forms, about 9 minutes; brush down the side of the pan with a wet pastry brush if crystals form. While whisking, slowly and carefully pour the boiling water into the caramel. Remove the pan from the heat and let cool.
In a medium bowl, using a hand mixer, beat 1 1/4 cups of the cream until soft peaks form. Using a spatula, fold the caramel into the whipped cream.
Stir the almonds into the chilled rice pudding. In a medium bowl, using a hand mixer, beat the remaining 1 cup of cream until firm peaks form, about 3 minutes. Fold the cream into the pudding and serve with the Scotch Bonnet Cherry Jelly and caramel sauce.
Make-Ahead: The recipe can be prepared through Step 2 and refrigerated overnight.
Strawberries
Sunday, September 26, 2021
~1 minutes reading time
Strawberries are the only fruit with seeds on the outside. The average strawberry—which, by the way, isn’t technically a berry—contains about 200 seeds.
Unlike some other fruits, strawberries don’t continue to ripen after being picked, so if they don’t look ripe, they never will be.
Strawberries and cream is a popular dessert during the British summer, famously consumed at the Wimbledon tennis tournament.
There is a museum in Belgium dedicated to strawberries. In the gift shop at Le Musée de la Fraise (The Strawberry Museum), you can buy everything from strawberry jam to strawberry beer.
Strawberries are actually flowering plants that belong to the rose family. When strawberries first became commercial products, the plants were cultivated in straw. Many think that's where they got their name.
Strawberries are not really berries at all. They are the enlarged receptacle of a flower.
If you bite into an apple you would expect to find the "seeds" inside. With the strawberry, the "seeds" are on the outside. Actually, strawberry seeds aren't really seeds. They are 'achenes', which are actually tiny fruits that contain seeds.
The strawberry was first cultivated in Brittany, France almost 300 years ago, however ancient herbiaries list strawberries as a medicinal cure as early as the 13th century.
Strawberries are not berries or even a fruit, technically. Berries are defined as having their seeds on the inside. The plant produces a fleshy "false fruit" aka pseudocarp from its flower, and what we think of as the seeds on the outside are the "true" fruits.
Wild strawberries can be yellow
Strawberries have more Vitamin C than oranges.
Grilled Strawberry-Rhubarb Sangria
Wednesday, September 22, 2021
Total: 30 mins, Yield: 6 to 8
Ingredients
1/2 cup Moscato Wine Jelly
1/2 cup Strawberry Margarita Preserves
1/2 cup light brown sugar
1/2 cup dry white wine, such as Sauvignon Blanc
2 pints strawberries, hulled
1 1/4 cups coarsely chopped rhubarb (2 large stalks), plus six 4-inch grilled stalks for garnish (optional)
One 2-inch piece of vanilla bean split lengthwise
1 sprig of lemon verbena or lemon thyme, plus more for garnish
6 wooden skewers, soaked in water
One 750-ml bottle Prosecco Brut, chilled
Ice
Directions
In a small pot, combine the brown sugar and white wine with 1/2 cup of water and bring to a simmer, stirring, until the sugar dissolves. Dice 4 of the strawberries and add them to the syrup along with the chopped rhubarb and the vanilla bean. Simmer until the rhubarb is tender, 4 minutes. Transfer the syrup to a heatproof bowl and add the sprig of lemon verbena. Let cool, then refrigerate until cooled completely, about 45 minutes. Strain the syrup through a fine sieve set over a bowl, pressing on the solids.
Light a grill. Thread the remaining strawberries on the skewers and grill over moderately high heat until lightly charred, about 5 minutes. Let cool completely, then cut the strawberries in half lengthwise.
In a pitcher, combine Moscato Wine Jelly, Strawberry Margarita Preserves, the rhubarb syrup with half of the grilled strawberries, and the Prosecco. Serve the sangria over ice, garnished with the remaining grilled strawberries, lemon verbena sprigs, and grilled rhubarb stalks, if using.
Rhubarb
Saturday, September 18, 2021
~7.5 minutes reading time
Rhubarb originally grew in Asia and later exported to Europe in the 14th century by way of the Silk Road trade route thanks to Marco Polo, eventually making its way to North America via Ben Franklin, who sent the seed in the early 1800’s.
Rhubarb is a laxative. 3,000 years ago, rhubarb was used specifically for medicinal purposes. It was dried and consumed as a purgative (cleansing of the bowels), a carminative (reduce excess gas), and for ulcer treatment.
Rhubarb can be used for the purification of the blood, to induce vomiting (and elimination of toxins), prevent disease of gums, and as a cure for constipation.
Besides in the treatment of various disorders, rhubarb can be used as a source of food, pigments, and fibers.
Due to the numerous beneficial properties of this plant, rhubarb was more valuable than cinnamon in the 16th century in France and more expensive than opium in the 17th century in England.
Rhubarb saved the 1770’s Canadian fur traders from dying! Isolated on forts with a fiber-less diet of fish and meat, prolonged constipation was a major problem and could be deadly. Rhubarb grew well and became a necessity in the tradesmen’s medicinal forts due to its laxative effects and high vitamin C content, preventing any form of constipation or scurvy from occurring.
The darker the red stalk, the sweeter the rhubarb! The older, more traditional variety of green stalks are more mellow in flavor. If your rhubarb stalks are green, they’re not underripe or something. Some cultivars have greener stalks than others. The red color is due to the presence of anthocyanins, the same chemicals that make the leaves of some deciduous trees turn red in the autumn. All rhubarb is quite bitter in taste and therefore a great substitute for cranberries, and a good match with a sweeter fruit like strawberries.
Rhubarb is a perennial plant that can survive from 10 to 15 years in the wild. It is supremely tough and cold-hardy, so you usually have to do something really, really horrific to kill it once it becomes established. Like, drive over it with a truck. Or set it on fire. And it may even survive those things.
Rhubarb can reach 6 to 10 feet in height. Cultivated varieties are usually smaller. Rhubarb giants are common in Alaska where the summer days are very long and the extra hours of sun help the rhubarb grow. It prefers a temperate climate, moderately moist soil, and areas that provide plenty of sun.
Rhubarb likes cool weather and is best harvested in mid-spring to early summer.
Rhubarb develops long, thin stalks with rounded ridges on the surface. They grow from a short, thick rhizome. The color of the stalks varies from deep red to light green. The flesh is always white-colored. Stalks (petioles of the leaf) are the edible part of rhubarb. The shape of the rhubarb stalks resembles celery.
Fresh stalks have a sour taste and they are usually dipped in sugar before consumption. Small amounts of oxalic acid are found in the stalks, which we eat – the acidity gives rhubarb its “tang.” (You’ll find small amounts of oxalic acid present in sorrel and spinach, as well).
Rhubarb stalks are a rich source of dietary fibers, vitamin K and C, and minerals such as calcium, manganese, and potassium.
Each rhubarb stalk ends with a large, triangular, drooping leaf with a prominent midrib. Unlike stalks, leaves are not edible. They contain a high percent of oxalic acid which is toxic for humans. If eaten in large doses, the leaves can cause throat closure due to their high levels of oxalic acid, which is a poisonous acid used in stain remover, inks, and metal polish.
Leaves of rhubarb contain substances that repel insects. By boiling the leaves in water, people can produce a homemade insecticide that can eliminate pests from the garden.
Contrary to popular belief, even though rhubarb leaves are poisonous, they actually can be composted. The acids in them will break down like any other natural chemical found in plants and will not cause the compost to become toxic. Just make sure you chop those gigantic leaves up so that they’re easier for your composter to break down quickly. And you might not want to put too many in the composter at once, as not to upset the balance of the carbon to nitrogen ratio.
Rhubarb blooms in summer and produces small greenish-white or red flowers arranged in large clusters. Flowers are designed for pollination by wind. They are also able to perform self-pollination.
Even though most people consume rhubarb as a fruit in cooking and often eat it in desserts., botanically speaking it belongs to the group of vegetables. It is a part of the Polygonaceae buckwheat family. It's also known as the smartweed family which also includes sorrel. A New York court ruling in 1947 made it an official fruit in the United States to avoid the high tariffs imposed on imported vegetables. (It was cheaper at the time to bring fruits into the country).
Rhubarb’s binomial name is Rheum rhabarbarum – the specific epithet is from Latin and means “root of the barbarians.
The term rhubarb means a heated dispute. Ever wonder what background actors on stage are yelling about during a play? In the 1930’s, the word “rhubarb” would be repeated as their go-to ‘conversation’. This method was so popular that the Merriam-Webster dictionary added a heated dispute to the definition of rhubarb. In the 1940’s, it was commonly used as a descriptor of the on- and off-field shenanigans of fans and players at raucous baseball games.
In the United Kingdom, it is common to force an early rhubarb crop under pots in January and February. A second crop is planted outdoors for later harvest.
90% of the world’s sweetest rhubarb is located in The Rhubarb Triangle of West Yorkshire, England. England was the first country to grow rhubarb for eating (not just medicinal purposes). The variety of rhubarb called Victorian Rhubarb was easy to grow, reliable, and consistently sweet and tender. So began the jams, jellies, custards, and tarts.
Rhubarb is often consumed in combination with strawberries, blueberries, and peaches and used for the preparation of various cakes, pies, fruit salads, and muffins.
Rhubarb is also known as "pie plant" because it is most commonly used for the preparation of pies.
Rhubarb can be also consumed in the form of jams, jellies, smoothies, and wines.
Fibers obtained from rhubarb can be used for the manufacture of paper.
f you like to dye textiles with natural plant-based dyes, rhubarb leaves make a good mordant (just be really careful while handling them!). The roots will produce a brown dye that can be used for the dyeing of hair. Leaves and stalks are sources of yellow and red dyes.
Store harvested rhubarb stalks in the fridge and use them up as soon as you can. Rhubarb freezes well so that’s an option if you have a huge harvest.
Do not harvest rhubarb in the heat, as the stalks will quickly wilt.
Speaking of harvesting rhubarb – pull or cut? Always pull! If you cut the stalks, you might encourage rot. And never, ever, take more than half of the stalks of the plant at a time.
If your rhubarb is damaged by a late spring frost, you can remove most of the stalks (leave at least 3 to 5 on the plant) and allow the plant to regrow – it should produce another crop shortly. Don’t eat the frozen stalks.
Rhubarb has really pretty, dramatic flowers – and as long as you don’t allow them to set seed, you can enjoy the flowers for a very brief time. You can keep harvesting the rhubarb stalks while the plant flowers – the quality of the produce does not suffer. If the plants set seed, however, the energy that would be devoted to the creation of delicious stalks is then diverted to the seeds, which you don’t want. You’ll end up with smaller stalks as a result. So if you want flowers AND yummy stalks, watch carefully to remove the blooms at just the right time.
1 pound of fresh rhubarb yields about 3 cups chopped or 2 cups cooked
Strawberry Cake with Sour Whipped Cream
Tuesday, September 14, 2021
Active: 30 mins, Total: 3 hrs, Yield: 8
Ingredients:
Cake-
1 pound strawberries, hulled and quartered, plus more for serving
1 ¼ cups sugar
1 ½ sticks unsalted butter, at room temperature, plus more for greasing
2 ⅓ cups all-purpose flour (plus more for dusting)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
3 egg yolks (large at room temperature)
2 eggs (large at room temperature)
1/4 Strawberry Margarita Preserves
⅓ cup sour cream
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
Toppings-
1 cup Strawberry Margarita Preserves
1 tablespoon unsalted butter
1 cup heavy cream
1 cup sour cream
Directions
Make the cake In a medium bowl, mix the 1 pound of strawberries with 1/4 cup of sugar. Cover and refrigerate overnight. Strain the berries through a fine-mesh sieve set over a small bowl. In a food processor, pulse the macerated strawberries until finely chopped.
Preheat the oven to 325°. Generously butter a 12-cup Bundt pan and dust with flour, tapping out the excess. In a medium bowl, whisk the 2 1/3 cups of flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the remaining 1 cup of sugar at medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the egg yolks and eggs, one at a time, until just incorporated; scrape down the side of the bowl. At low speed, beat in the 1/4 cup of Strawberry Margarita Preserves, sour cream, lemon juice, and vanilla. Beat in the dry ingredients until just combined, then beat in the chopped strawberries. Scrape the batter into the prepared Bundt pan and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. Transfer to a rack and let cool in the pan for 20 minutes. Line a large rimmed baking sheet with parchment paper. Invert the cake onto the cooling rack, then set the rack on the baking sheet.
Meanwhile, make the toppings. In a small saucepan, warm 1 cup of Strawberry Margarita Preserves, stirring until the jam is dissolved, about 3 minutes. Using a wooden skewer, gently poke holes all over the cake. Slowly pour the Strawberry Margarita Preserves over the top, letting it get absorbed before adding more. Let the cake cool completely.
In a stand mixer fitted with the whisk, beat the heavy cream, sour cream, and a tad of sugar until soft peaks form. Slice the cake and serve with the sour whipped cream, reserved Strawberry Margarita Preserves, and more fresh strawberries.
Make-Ahead: The cake can be prepared through Step 2 and loosely wrapped in foil. Store at room temperature overnight.
R
Friday, September 10, 2021
>1 Minute Reading Time
In early Christian artwork, raspberries were used to symbolize kindness.
Most raspberries are red, but some are actually white, yellow, or black.
Raspberries and blackberries are called aggregate fruit. They are made up of hundreds of little fruits. Each one contains a seed.
Until 2015, raisin farmers in the United States had to set aside a certain amount of raisins to the “national raisin reserve.” There is even a Raisin Administrative Committee to enforce the law. This was done to control the price of raisins. U.S. raisin farmers aren't allowed to sell all the raisins they grow; they must contribute to a "national raisin reserve" if supply exceeds demand. The Raisin Administrative Committee is currently pursuing a legal vendetta against farmer Marvin Horne for refusing to contribute to the reserve and selling all of his raisins instead. This isn't as crazy as it sounds; most fruit growers sell according to rules set by associations intended to offset market fluctuation and protect their economic interests. But raisins are naturally more reservable than fresh, perishable fruit — & the RAC seems hell-bent on getting this raisin outlaw to toe the line.
The leaves of the rhubarb plant are extremely poisonous. The leaves contain kidney-damaging and potentially fatal amounts of oxalic acid, "a chemical compound found in bleach, metal cleaners and anti-rust products." But the stalks are totally safe to eat, which, thank goodness, because they sure make tasty pie.
BRITISH SEVILLE ORANGE MARMALADE CAKE
Monday, September 6, 2021
Yield: 1 cake
10 ounces all-purpose flour
10 ½ ounces cane sugar
4 free-range eggs
4 ounces unsalted butter, at room temperature
1 tsp baking soda
INSTRUCTIONS:
Preheat oven to 325°F, grease a medium-size cake pan, and line with parchment paper
In a large bowl, beat the butter and sugar until light and fluffy, add eggs one at a time continuing to mix well. Gradually add flour, a pinch of salt, and ⅓ jar Orange Cinnamon Marmalade
Pour cake mix into cake pan and bake 50-60 minutes until golden
Let cake cool, glaze with ⅓ jar Orange Cinnamon Marmalade, slice, and Enjoy!
Quince
Thursday, September 2, 2021
~2.5 Minutes Reading Time
Because apples were unknown in the ancient world, a quince might well have tempted Eve, and the golden apples of the Hesperides, given to Aphrodite by Paris of Troy, were probably quinces, too.
Quince is best known for its strong, tropical, and fruity aroma. This fruit was an inevitable part of wedding ceremonies in ancient Greece. Bride consumed quince to ensure pleasantly smelling, "perfumed lips".
Ancient Greeks associated the quince with fertility, and it played an important role in wedding celebrations. It was offered as a gift, used to sweeten the bride’s breath before entering the bridal chamber, and shared by the bride and groom. Thanks to these associations, the quince has become known as the “fruit of love, marriage, and fertility.”
In Greece, quince was sacred to Aphrodite, the goddess of love and fertility.
Quince was popular and often consumed in ancient Rome. Romans usually prepared quince by mixing it with honey and leek.
The alchemist and confectioner Nostradamus left several written recipes for quince compote in his book. His writings explained that chefs who peeled the fruit before cooking it did not know what they were doing, as the skin actually accentuates the smell of the fruit.
In the Middle Ages, quince was highly valued. It was often served at tables of monarchs and aristocrats, who ate it at banquets and luxury culinary events as a sign of their greatness.
The medicinal qualities of quince have been appreciated to be true since ancient times. Shakespeare wrote that quince was the “stomach’s comforter.”
Quince is a small tree that can reach 16 to 26 feet in height.
Quince develops simple, ovate leaves with smooth margins. They are pale green-colored due to a dense layer of white hairs on the surface. Leaves are alternately arranged on the branches.
Quince produces large, pink, or white individual flowers at the end of the branches. Flowers contain both types of reproductive organs.
Quince blooms during the spring and summer. Flowers attract bees (natural pollinators), but they are also able to perform self-pollination.
The fruit of quince is large pome. The fruit has yellowish-white flesh filled with stone cells and numerous seeds in the middle. The surface of the fruit is covered with yellow skin that has a rough and woolly texture.
Quince which grows in the temperate regions produces unpalatable, tart, and astringent fruit that needs to be thermally processed before consumption (high temperatures destroy tannins, bitter compounds). Quince can be consumed in the form of compotes, preserves, jellies, or as an ingredient of dishes made of seafood, poultry, and lamb.
Quince which grows in tropical areas produces fruit with soft flesh which tastes like a blend of apple and pear. Tropical quince can be consumed raw.
Quince is rich in Vitamins A, B, and C, fiber, as well as minerals like potassium, copper, selenium, zinc, phosphorus, calcium, iron, and magnesium. Also, quince is rich in certain organic compounds like catechin, epicatechin, limonene, and various other phytonutrients, all of which contribute to the health benefits of quince.
Quince is often used as a rootstock for grafting the pears. Created hybrids remain small in size, but they produce a substantial amount of fruit that reaches maturity more quickly.
Turkey is the greatest manufacturer of quince in the world with nearly 128.000 metric tons of fruit produced each year.
Health benefits include an ability to help prevent cancer, aid in weight loss, improving digestive health, reducing cholesterol, boosting immune system strength, preventing gastrointestinal diseases, soothing inflammation, increasing the health of your skin, decreasing blood pressure, preventing allergic reactions, & stimulating circulation in the cardiovascular system.
Mucus obtained by soaking the seed of quince into the water can be used in the treatment of skin irritation and gastrointestinal discomfort.
Quince is a perennial plant that can survive more than 50 years in the wild.
The term “marmalade”, originally meaning a quince jam, derives from marmelo, the Portuguese word for this fruit.
Prime Rib with Spicy Cherry Conserva, Truffle, & Chocolate
Sunday, August 29, 2021
Active: 1 hr 15 mins, Total: 5 hrs 15 mins, Yield: 12 to 14
Ingredient
-One 14-pound 50-day dry-aged prime rib roast, rib bones frenched
-Kosher salt
-Pepper
-2 bunches of long rosemary sprigs
-1.5 - 2 cups of Scotch Bonnet Cherry Jelly
-Softened beurre de baratte or other European-style butter
-Finely grated bitter chocolate (80%)
-Shaved summer truffle, such as Périgord, for serving
Directions
1. Put the prime rib roast on a large rimmed baking sheet and generously season all over with salt. Refrigerate uncovered overnight. Let the roast stand at room temperature for 2 hours before cooking.
2. Preheat the oven to 475°. Set a rack in a large roasting pan and lay the rosemary sprigs across the rack. Season the roast all over with salt and set it on the rosemary, fat side up. Roast for 30 minutes, until browned. Reduce the oven temperature to 275° and roast for 40 minutes longer, until an instant-read thermometer inserted in the center registers about 65°. Remove from the oven and let stand for 30 minutes. Return the roast to the oven and roast until an instant-read thermometer inserted in the center registers 125°, 40 minutes to 1 hour. Remove from the oven and let rest for 30 minutes.
3. Meanwhile, in a large saucepan, combine the Scotch Bonnet Cherry Jelly with a pinch of salt and pepper over moderately high heat until soft. Keep warm over very low heat.
4. Transfer the roast to a very large carving board. Carve between the bones. Spread the steaks with some softened butter and top with the warm Scotch Bonnet Cherry conserva, finely grated chocolate, and shaved truffle. Serve.
P
Wednesday, August 25, 2021
~1.5 Minutes Reading Time
Low-acid white-fleshed peaches are the most popular kinds in China, Japan, and neighboring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed cultivars. In China, peach is a symbol of good luck, protection, and longevity.
Donut peaches are a natural mutant peach variety, not a human-engineered fruit. And not, alas, a cross between a donut and a peach. But they ARE delicious — firmer and more sweet and fragrant than most boring old spherical peaches. The lil flatties originated in China but have found enthusiastic fans worldwide in recent years.
Pear trees can grow up to a whopping 60 feet tall and can be over 300 years old.
Pears ripen from the inside out – and are the only fruit to do so.
World’s most expensive pear is Buddha shaped pears $9.00 each. These pears look exactly like a Buddha statue, even down to the facial details. A mold was made by Chinese farmer Xianzhang Hao of the Hebei province.
The name pomegranate derives from medieval Latin pōmum meaning “apple” and grānātum eaning “seeded.”
One pomegranate can hold more than 1,400 seeds or 'arils'. Contrary to the Torah-based myth that every pomegranate has 613 seeds.
Pomegranates are high in vitamin C, K, folate, and fiber.
Pumpkin seeds contain more protein than an equal amount of ground beef. Broccoli also has more protein per calorie than steak. Guess those vegetarians and vegans were on to something.
Peppers are great even if most people use them as a spice rather than using them as a food. A little-known fact about cayenne peppers is that they can promote the clotting of blood over wounds. According to experts, you can sprinkle some cayenne pepper into a wound where it will act as gauze. This will help stop the bleeding. Eating cayenne pepper can also help equalize blood pressure and promote clotting from the inside. That means it doesn’t matter if you eat it or literally put it on the wound, it will help it heal faster.
In October 1995, NASA and the University of Wisconsin-Madison collaborated to help grow the first vegetable to be grown in space: potatoes.
The shiniest living thing on Earth is an African fruit known as pollia condensate
Hawaii is the only state in the U.S. that grows papayas to market and sell.
Consuming passion fruit might help with falling asleep and lowering anxiety levels.
Yucatán Garlic Butter Shrimp
Saturday, August 21, 2021
Prep Time: 5 Minutes, Cook Time: 8 Minutes, Total Time: 13 Minutes, Servings: 6
Ingredients:
1 1/2 pounds raw jumbo shrimp, peeled and deveined
1/2 cup salted butter, 1 stick
4 tablespoons of Garlic Jelly
1 tablespoon of Habanero Jelly
1/8 - 1/4 teaspoon crushed red pepper
3 tablespoons fresh key lime juice
3 tablespoons fresh chopped cilantro
Salt
Instructions:
Place a large deep skillet over medium heat. Add the butter, Garlic Jelly, Habanero Jelly, and the crushed red pepper and melt for 2-3 minutes.
Add the shrimp to the skillet. Sprinkle with 1/2 teaspoon salt, stir, and sauté for 3-5 minutes, until the shrimp turn pink and form C's. (If they shrink into O's, you've overcooked them.)
Turn the heat off and stir in the lime juice and cilantro. Taste, then season with salt as needed.
Serve warm.
Pineapples
Tuesday, August 17, 2021
~1.5 Minutes Reading Time
Pineapples regenerate! You can plant pineapple leaves to grow a new plant. You can grow a pineapple by twisting the crown off a store-bought pineapple, allowing it to air dry for a few days, and then planting it.
Is that pineapple in your kitchen ripening too slowly? Stand it on the spiky end. Pineapples are actually berries and it’s ripening can be speeded up by making it stand upside down (leafy side down).
Pineapple has protein bromelain that degrades meat. So, if you put a piece of pineapple somewhere in your mouth it will start eating you.
A pineapple is not an "apple" it is actually a berry.
Each pineapple plant only produces one pineapple per year.
Most fruits develop in 3 to 4 months, but it takes about 18 months to two years for a pineapple to grow to its full size.
The name "pineapple" came from European explorers who thought the fruit looked like a pinecone with flesh like an apple.
Canned pineapple was first made in 1901 but wasn't widely available until engineer Henry Ginaca invented a machine in 1911 that could remove the outer shell, inner core, and both ends of 100 pineapples in less than a minute! This machine, known as the "Ginaca machine", is still used in pineapple canneries today.
You can't put fresh pineapple in Jell-O because the bromelain content prevents gelatin from setting. Canned pineapple, on the other hand, can be added to Jell-O because the canning process destroys the bromelain.
The pineapple is a combination of many individual flowers, or berries fused together around a core. Pineapples contain about 75% of the daily recommended amount of manganese for strong bones. It takes three years for a pineapple to mature.
Believe it or not, it’s absolutely true. A little-known fact about pineapple is that it contains an enzyme called bromelain. If you read other sources they all say pretty much the same things. This enzyme breaks down proteins in your mouth, namely your taste buds. This can wreck your palate for the rest of the day until your mouth can heal itself. A fun fact that a lot of people throw around is that the enzyme bromelain is used in meat tenderizers. Pineapple is a fruit and that means it’s great for you, but you should probably let a freshly sliced pineapple sit in the fridge for a bit before eating it so the enzymes can break down.
As pineapples were so expensive in colonial times, people would simply rent these flavorful fruits and show them off to others as a sign of wealth.
Strawberry, Banana, and Almond Butter Smoothie
Friday, August 13, 2021
Total: 10 mins, Yield: 1 drink
Ingredients
1 frozen peeled banana (cut into -inch pieces)
½ cup frozen strawberries
¼ cup plain low-fat yogurt
1 tablespoon plus teaspoon almond butter
3 tablespoons of Strawberry Banana Jam
1 cup water
Directions
Combine all of the ingredients in a blender and process until smooth
O
Monday, August 9, 2021
<30 Seconds Reading Time
Onions can make you cry and make your breath smell terrible. Believe it or not, the reason onions do those things are the exact same reason why onions are good for you. Onions contain over 100 sulfide-containing compounds. These contain a number of health benefits such as the prevention of asthma and some types of cancer. Onions are related to leeks, garlic, chives, and scallions. While they don’t all have the same level of health benefits, they do all have similar health benefits.
Olives are actually fruits and their trees can be old – really old – standing tall for more than 1,500 years.
ALBÓNDIGAS EN SALSA DE ALMENDRAS
(SPANISH MEATBALLS WITH ALMOND SAUCE)
Thursday, August 5, 2021
Serving Size: Serves 4
Ingredients
2lbs ground beef
3 small bell peppers, diced
⅓ cup sliced almonds
1 large egg
1 cup all-purpose flour
¼ cup breadcrumbs and 2 whole slices of bread
6 Tbsp olive oil
1 cup white wine
Parsley, chopped
Sweet & Spicy Double Onion Marmalade
Directions
Preheat the oven to 375°F
In a bowl, combine beef, egg, breadcrumbs, a pinch of salt and black pepper, and a handful of parsley with your hands
Shape meatballs by rolling portions of the beef mixture between the palms of your hands
Coat each meatball in flour and set it aside
Preheat a skillet over high heat and add 3 Tbsp olive oil
Add meatballs to skillet and brown on the outside to seal in the juices and create a delicious crust. Remove from heat
In a medium saucepan over medium heat, add remaining olive oil and toast almonds, stirring occasionally
Tear bread slices into large pieces and add to saucepan, letting ingredients absorb the oils then remove from heat
Add wine, ⅓ cup water, Sweet & Spicy Double Onion Marmalade, diced bell peppers and simmer to reduce the sauce and emulsify the mixture
Add meatballs to the sauce, simmer for a further 10 minutes, and season with salt and pepper to taste
Transfer to a casserole dish and bake in the oven for 10 minutes then garnish with parsley
Serve with rice or - the Spanish way - with patatas fritas (French fries) and Enjoy!
Oranges
Sunday, August 1, 2021
<2 Minutes Reading Time
The color orange is named after the orange fruit. Before orange made its way from China to Europe, yellow-red was called simply that: yellow-red, or even just red. Orange peel can be used by gardeners to sprinkle over vegetables as a slug repellent.
Oranges are the largest citrus crop in the world.
Brazil is the leading orange-producing country in the world while Florida and California together produce nearly 25 billion pounds of oranges each year!
Florida oranges may be greener than California oranges because the night temperatures in Florida are warmer, which causes more chlorophyll to migrate into the peel; they are still ripe and sweet though.
There is more fiber in an orange than in most other fruits and veggies.
Technically the orange is a berry called hesperidium, indicating that the fruit has sections and grows on evergreen trees.
The peels of oranges contain essential oils that are used aromatherapy, cleaning products, and cooking.
Contrary to what most of us think, this fruit was not named for its color. Instead, the word orange comes from a transliteration of the Sanskrit 'naranga', which comes from the Tamil 'naru', which means "fragrant."!
The peel of an orange fruit has four times more fiber than the actual fruit. There are also a significant amount of antioxidants in the peel too. You can get some of those benefits by grating some peel into your next meal. Wonder if candied peels count too?
In sub-tropical growing regions (like Brazil, the country that grows the most oranges in the world) there are never temperatures cold enough to break down the chlorophyll in the fruit's skin, which means it may still be yellow or green even when it's ripe. But because American consumers can't fathom such a phenomenon, imported oranges get treated with ethylene gas to get rid of the chlorophyll and turn them orange.
This also means that Florida oranges tend to be yellower than California oranges, because they're grown further south.
Orange peels have over four times the amount of fiber of the actual fruit. It also contains more antioxidants than the actual fruit. The only downside is that it’s difficult to find a way to eat it. The best way is to grate it up like cheese into an orange zest. You can use that to season all sorts of foods. This is how they make orange chicken in Chinese restaurants. Not bad for a part of the fruit that almost everyone simply throws away.
If you plant a single orange seed, you’ll probably get more than one plant from it.
Some oranges-mainly those grown in tropical areas of land-are green and/or yellow in color
No-Cook Blackberry Lemon Ice Cream
Wednesday, July 28, 2021
Makes 2 quarts
Ingredients:
2 cups pureed blackberries
1/4 cup Blackberry Jam
1/4 cup Meyer Lemon Marmalade
3 cups half and half
14 ounces sweetened condensed milk
Directions:
Whisk all your ingredients in a large bowl. If you want the ice cream to be extra smooth, straining the mixture through a sieve to remove the blackberry seeds.
Chill the mixture in the fridge for 8 hours.
Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Stick the finished ice cream in the freezer for at least an hour before serving to harden it even more.
Nopal
Saturday, July 24, 2021
<1 Minutes Reading Time
Nopal, commonly referred to as “prickly pear cactus” in English, is a staple in Mexican dishes. Nopales have citrus and tart flavor characteristics, making them easy to use in a side dish or to include in the main course. The high liquid content allows you to avoid adding liquid when making a stir fry. Nopales can also be consumed raw. Popular Mexican nopal dishes include huevos con nopales, and tacos de nopales.
Nopal plants are easily shareable. All you need to do is find a friend or neighbor with a nopal plant, cut off a piece and plant it in your own yard. This is a popular tradition among Mexican families and is an easy addition to any garden.
Nopal plants spout twice a year: in the spring and the fall. This is the best time to eat fresh nopal, as they are at their juiciest.
It’s one of the most drought-tolerant vegetables. With water conservation of rising concern, growing drought-tolerant plants for consumption is more important and popular than ever. Nopales are a darling of drought tolerance and only need to be watered once a month!
Summer Berry Pudding
Tuesday, July 20, 2021
~PREP TIME: 30 MINUTES, 10 Servings
Ingredients
6 cups of Tutti Frutti Preserves
2 Tbsp. sugar
1-lb. loaf brioche or challah bread, cut crosswise into 1' slices
6 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
Preparation
Line pan with plastic wrap. Place on a rimmed baking sheet.
Spread bread slices with butter. Mix 2 Tbsp. sugar and cinnamon in a small bowl. Sprinkle over bread slices.
Drizzle 1/2 cup warm Tutti Frutti Preserves over the bottom of the pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups Tutti Frutti Preserves over. Repeat layering 2 more times. Pour any remaining Tutti Frutti Preserves over. Cover with plastic. Set a plate slightly smaller than the pan on top of the pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days. Remove plate and plastic from the top of the pudding. Invert onto a plate. Release pan sides; remove pan and plastic.
N
Friday, July 16, 2021
~1 Minutes Reading Time
Nectarines can be a pale white color, instead of their typical yellow, on the inside.
A nectarine (Prunus persica variety nectarina) is a fuzzless variety of peach. Fuzziness is a dominant trait of peaches. The expression of a recessive allele is thought to be responsible for the smooth skin of nectarine fruits, which lack the fuzzy trichomes (plant hairs) characteristic of peach fruits.
Occasionally when peach trees are crossed or even self pollinated they will produce some fruit whose seeds will grow into nectarine trees and others which will be peach trees. Nectarines will sometimes appear on peach trees, and peaches sometimes appear on nectarine trees!
It is impossible to tell which seeds from nectarine trees will produce nectarine bearing trees, so commercial growers take branches which produce nectarines and graft them onto peach trees. The branches will continue to produce nectarines.
In appearance, nectarine trees are the same as peach trees, and are virtually indistinguishable from one another. Tree size and shape, leaves, and even buds look the same. Nectarines, however, are smaller and smooth skinned (looking more like plums), golden yellow with large blushes of red (ripe fruit looks the same as unripe - the color does not change significantly, but they do get sweeter and softer). Their yellow flesh has a noticeable pink tinge, with a distinct aroma and a more pronounced flavor.
There are over 100 varieties of nectarine, both freestone and clingstone varieties, the same as for peaches. (Freestones flesh separates from the 'pit' easily, while clingstones cling to the 'pit'). Nectarines are more delicate than peaches, bruising very easily.
Nectarines, like peaches, probably originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They spread via the Silk Road and were grown in Great Britain in the late 16th or early 17th centuries, and were introduced to America by the Spanish.
Today, California grows over 95% of the nectarines produced in the United States.
The name ‘nectarine’ comes from the sweet food the gods eat, sweet as ‘nectar’.
Grilled Corn with Mango-Habanero Butter
Monday, July 12, 2021
Ingredients:
1 cup mango Mango Peach Jalapeño Jam
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn
Directions:
In a food processor add Mango Peach Jalapeño Jam, the butter, cilantro leaves, and salt and puree until smooth. Scrape the mango butter into a small bowl, cover, and refrigerate until chilled, about 30 minutes.
Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter, and serve.
Make-Ahead: The mango-habanero butter can be refrigerated for up to 2 weeks.
M
Thursday, July 8, 2021
<10 Seconds Reading Time
Miracle fruit is a fruit that, when eaten, causes sour foods to taste sweet for at least an hour or two after consumption.
The mangosteen is known as the “queen of fruits.”
A Blackberry Jam Bramble
Sunday, July 4, 2021
Ingredients:
2 1/2 ounces of gin
1 ounce lemon juice
3 tablespoons Blackberry Jam
Combine everything in a shaker filled with ice and shake until it gets too cold to hold. Strain through a fine mesh sieve into a lowball filled with crushed ice, and garnish with a strip or lemon zest, or a blackberry if you have one lying around.
Mangos
Wednesday, June 30, 2021
<30 Seconds Reading Time
The world’s most popular fruit? The mango.
Orangutans love eating mangoes! Mangoes are the most loved and the No 1 fruit in the world.
Mangoes were first grown in India over 5,000 years ago. In fact, the paisley pattern which was first developed there is based on the shape of a mango. The Mango fruit is highly prized among the Tamil culture, as it is a symbol of health, peace and prosperity.
Mangos are known as “the King of Fruit” throughout most of the world.
A mango tree can grow to be 100 feet tall.
Elevated Grilled Cheese Sandwiches
Saturday, June 26, 2021
~7 Minutes Reading Time
Today we're taking a page out of Insider's Erin McDowell's book with 20 easy ways to make grilled cheese sandwiches better using things you have in your kitchen. https://www.insider.com/easy-ways-elevate-grilled-cheese-sandwiches-2021-1?amp
Preserves
To add a ton of flavor to a simple grilled cheese, adding ingredients like chutney, tomato jam, or bacon jam can totally change the flavor profile... If you've got sweet or savory condiments like pepper jelly or onion relish sitting in the back of your fridge, those work great in a grilled cheese...
Sourdough Bread
"You don't want to choose a bread that's super dense or something that's not going to get crisp," Laura Werlin, the author of "Grilled Cheese, Please" and "Great Grilled Cheese" told Insider. "Sourdough is my go-to bread for grilled cheese sandwiches. It's the most versatile and keeps it interesting. Texturally, it's got all these little nooks and crannies that allow the butter, oil, or mayonnaise to really crisp up."
"You want to get the ratio of bread to cheese right, and you're not going to get that if your bread is too thick," she continued. "A half-inch slice of bread is what I recommend."
"What you want to be careful of is choosing a bread that has sugar in it," Heidi Gibson said. "If your bread has sugar in it, it will burn more quickly. You're going to be better off with a more rustic bread than a loaf of processed sandwich bread."
Grated Cheese
"With grilled cheese sandwiches, the world is your oyster," Laura Werlin told Insider. "You can put almost anything you like in between two slices of bread with cheese and grill it. However, it's called a grilled cheese for a reason — you still want the cheese to be the star."
"Grated cheese often works better than sliced cheese," Werlin said. "That's because you want the cheese to melt as quickly as possible, so the bread doesn't have a chance to burn. There's nothing more disappointing than making a grilled cheese sandwich and cutting it open to find the cheese isn't oozing out because it's not cooked through."
Werlin also explains that you can mix butter with some grated Parmesan and brush it on the outside to get a crispy coating.
Experimenting with different cheeses, like blue cheese, can seriously up your grilled cheese game.
Blue Cheese
Werlin recommends using cheeses that are "medium to medium-hard," such as Monterey Jack, Swiss, or Gruyere. Heidi Gibson also recommends a cheese like Havarti, which is a little softer and melts very easily.
You can also experiment with cheeses that have a distinct flavor, such as goat cheese, blue cheese, or ricotta. However, you want to be sure that none of the other ingredients compete or distract with the flavor of the cheese you choose.
"The cheese or cheeses that you use will determine the ooze factor," Werlin said. "There's nothing better than melted brie, but if you use just that on a grilled cheese sandwich it doesn't become a stretchy cheese, it just becomes kind of messy. If you want the stretchy factor, you're going to want to add a slightly harder cheese to get that stretch factor."
Mayonnaise
Mayonnaise can add another savory flavor element to a grilled cheese sandwich, so you just want to be wary if you're using other strongly flavored ingredients. "Mayonnaise definitely makes for a crisp sandwich, there's no question," Laura Werlin said. Many home cooks swear by smearing your bread in mayonnaise to get your sandwich extra crispy.
Butter
However, butter is a chef-approved alternative that adds a deliciously rich flavor to grilled cheese. "With grilled cheese sandwiches, it's a canvas," Heidi Gibson, the co-owner of American Grilled Cheese Kitchen in San Francisco, co-author of "Grilled Cheese Kitchen: Bread + Cheese + Everything in Between," and winner of multiple grilled cheese competitions, told Insider. "There's a lot of flexibility there. For me, that's part of the fun. How can I make a grilled cheese sandwich into something extraordinary with these humble beginnings?"
Both Laura Werlin and Heidi Gibson swear by using butter on the outside of grilled cheese sandwiches. "I just love butter so much and the richness it brings to a sandwich," Werlin said. "What's on the inside will really dictate what fat I'm using. For example, if I'm making a riff on an Italian Caprese sandwich with tomato and basil, I'm not going to use butter. I'm going to use olive oil."
"You can also make a compound butter by softening the butter and mixing in whichever spices you want to use," Gibson said. "You can add chipotle powder, garlic, sage, rosemary, or thyme and get even more flavor in there. When you spread it on the outside, you get those layers of flavor."
Olive Oil
You can also experiment with different kinds of oils on the outside of your grilled cheese. You can elevate the flavor of your grilled cheese by smearing the outside of your bread with everything from olive oil to truffle oil. Werlin recommends always spreading or brushing the oil directly onto the bread, rather than in the pan, so that the bread gets evenly crispy.
Whether you're using oil, butter, or mayonnaise, Werlin also recommends using a nonstick pan for cooking your grilled cheese sandwich and covering it to expedite the melting of the cheese.
Peanut Butter
In her book "Grilled Cheese, Please," Laura Werlin gives a recipe for a grilled cheese sandwich with whole wheat bread, peanut butter, bologna slices, cheese, and dill pickles. Though this might sound disgusting, she explains that, somehow, the flavors all come together. "I cook those bologna slices a little bit to get them crispy and put a little mayonnaise on the outside," she told Insider. "It sounds weird, but it's honestly really good."
Bacon
Bacon makes everything more delicious, including grilled cheese sandwiches. Bacon is an ingredient that might already be in your fridge or on your weekly grocery list, and adding it to a grilled cheese sandwich can take your meal to the next level.
Ham
Ham pairs perfectly with easily melted cheeses like Swiss or Gorgonzola and adds a ton of flavor without any extra prep work. Simply add a slice or two or your favorite sandwich ham and you're good to go. "Ham is great, but it should be thinly sliced," Werlin said. "You're adding that smokey flavor."
Pancetta
Cured meats like pancetta or bacon last longer in your fridge than fresh meats and make a great addition to most grilled cheese sandwich combinations. "I do like pancetta on grilled cheese sandwiches," Werlin said. "The only caveat is that, like bacon, you're going to have to cook it first."
Leafy Greens
Leafy greens like spinach, broccoli rabe, or arugula can add a fresh quality and cut through the richness of the cheese. A grilled cheese made with rich, gooey cheese and heavy bread can easily become too rich. Adding leafy greens and other vegetables can cut through that richness and make your sandwich more balanced. "Arugula and spinach will melt brilliantly," Werlin said. "Almost any vegetable will lend itself to a grilled cheese sandwich, but if it's a hard vegetable like a carrot or broccoli or cauliflower, but they have to be briefly cooked first."
Cream Cheese
Adding a smear of your favorite flavored cream cheese can also make for an extra creamy sandwich. Whether you opt for plain, scallion, or onion and chives, a light dolloping of cream cheese is sure to take your sandwich to the next level. However, be sure to either grill your sandwich quickly or go light on the cream cheese, as it will melt very quickly.
Avocado
Avocado adds a delicious creamy aspect to grilled cheeses, but you might want to choose a harder cheese with a slightly higher melting point so it doesn't make your sandwich too moist.
Roasted Peppers
Roasted or sautéed peppers also add a lot of flavor and texture to grilled cheese sandwiches. Bell peppers can be used in a number of different recipes, so they'll never go to waste in your fridge. However, if you're using them in a grilled cheese sandwich, Laura Werlin recommends cooking them a little bit before adding them.
"Bell peppers should be a little bit softer when you put them in, so you might want to roast them," she said. "The key with vegetables is getting the water out, otherwise you end up with a watery grilled cheese," Heidi Gibson told Insider.
Roasted Butternut Squash
Heidi Gibson explains that part of the magic of making a gourmet grilled cheese is taking the flavor combinations you love and figuring out how to incorporate them into a grilled cheese sandwich. "If you look at Italian dishes like butternut squash and sage ravioli, you can make that into a grilled cheese," she told Insider. "It's reformatting those beloved flavors. Butternut squash, Fontina cheese, and sage are great in a grilled cheese. You can make sage butter, roast slices of butternut squash, play with it, and voilà, you've got a really interesting grilled cheese."
Pickled Red Onion
Pickled red onion adds a briny flavor to grilled cheese sandwiches and can be prepared in a matter of minutes. Laura Werlin and Heidi Gibson that adding pickled red onions is one way to easily elevate your grilled cheese sandwiches without a ton of effort. "It takes five minutes to make pickled red onions and they work so well," Gibson said.
Pickles
Pickles also add a fantastic crunch to grilled cheese sandwiches. "Pickled items are really delicious, particularly when you're using Alpine-style cheeses like Gruyere or Raclette," Werlin told Insider.
"Olives and pickled okra also work really well in a grilled cheese," Gibson said. "Any time of pickle with a hard acid really balances out the cheese."
Tomato
Tomato slices are a fan-favorite addition to grilled cheese sandwiches. Cheese and tomato are a match made in heaven, so why not add this common ingredient to grilled cheese? Werlin also explains that tomatoes are a great addition because you don't have to pre-cook them before adding them to a grilled cheese sandwich.
Leftovers
If you have leftovers hanging around your kitchen, try incorporating them into your grilled cheese. "You can take Indian dishes like butter chicken or chicken tagine you might have prepared the night before and put that inside a grilled cheese," Heidi Gibson told Insider. "It's delicious."
L
Tuesday, June 22, 2021
<30 Seconds Reading Time
According to The Reams Biological Ionization Theory (RBTI), the lemon is the ONLY food in the world that is anionic (an ion with a negative charge). All other foods are cationic (the ion has a positive charge.) This makes it extremely useful to health as it is the interaction between anions and cations that ultimately provides all cell energy.
Lemons contain more sugar than strawberries.
Lemons are a cross between sour oranges and citrons.
Most lime species are natives of Asia.
The loganberry is a mix of blackberries and raspberries.
The seeds of lychee are poisonous and should not be consumed.
A Sidecar Named Desire
Friday, June 18, 2021
Ingredients:
2 ounces cognac
3 tablespoons Stone Fruit Jam
1/2 ounce fresh lemon juice, with a piece of the lemon zest set aside
Combine everything in a shaker filled with ice and shake until well chilled, about 12 seconds. Strain through a fine mesh sieve into a chilled coupe glass, and express the oils from the zest over your drink. If you feel like throwing some cocktail bitter in there for extra depth, you can.
Kiwis
Monday, June 14, 2021
<15 Seconds Reading Time
A kiwi fruit has twice as much vitamin C as an orange.
Kiwi fruits are actually berries and grow like grapes on vines that can be up to 6 feet tall.
The tangy, fuzzy fruit is also rich in potassium and copper.
Kiwi fruits were originally called “melonettes”
Kiwis, at one time, were known as Chinese Gooseberries.
Four Ingredients Glazed Sous-Vide Lamb Shanks
Thursday, June 10, 2021
~Total: 40 mins, Yield: 4
Ingredients:
2 lamb shanks
Kosher salt
1/2 cup of Scotch Bonnet Cherry Preserves
1/4 cup mustard (Both Dijon and yellow work well.)
Liberally season every side of each shank with kosher salt—it should be coated, but not caked—and place them in a vacuum, sous-vide, or double freezer bag (just set one freezer bag inside another). Seal with a vacuum sealer or express the excess air using the water-immersion technique, then let the shanks hang out in the bath at 170℉ for 24 hours.
Once the cooking time has elapsed, remove the bag from the bath, set the shanks in an oven-safe dish, and pour the juices through a sieve into a sauce pan, along with the Scotch Bonnet Cherry Preserves and mustard. Whisk to combine, then heat over medium-high heat until simmering. Let reduce until it’s thick enough to coat the back of a spoon, then brush it over the lamb. Pop the lamb under the broiler for a few minutes, until the glaze starts to bubble and caramelize, then brush it with even more glaze. Serve with the rest of your feast.
Jackfruits
Sunday, June 6, 2021
<10 Seconds Reading Time
The jackfruit has been determined to be the largest tree fruit in the world. The jackfruit can weigh as much as 100 pounds. There has been jackfruit that has grown as tall as 4 feet in height!
A Morning Martini
Wednesday, June 2, 2021
Ingredients:
3 generous bar spoons of Mango Peach Jalapeño Jam
1/2 ounce fresh lemon juice
2 ounces gin
Add Mango Peach Jalapeño Jam and lemon juice to the bottom of an empty cocktail shaker and stir until jam dissolves. Add gin and fill shaker with ice. Shake and strain into a coupe or martini glass. Sip and start your day off delightfully.
Honeydews
Saturday, May 29, 2021
<30 Seconds Reading Time
The honeydew was revered as a sacred food by the ancient Egyptians.
Napoleon and Pope John Paul II both considered Honeydew melons their favorite fruit.
Honeydews were first cultivated in Persia and northern Africa nearly 4,000 years ago, and later by ancient Greeks and Romans. Introduced to western and northern Europe during the Middle Ages, melons were harvested by the Spaniards and later the French and British. Christopher Columbus brought over the first honeydew seeds to North America on his second expedition. The honeydew melon was introduced to California by Spanish missionaries in 1683.
Honeydew is the American name for the cultivar White Antibes that has been grown for many years in southern France and Algeria.
The honeydew is considered the sweetest melon.
Honey Dew melons are also known as “Temptation Melons.”
The ancient Egyptians considered honeydew (melon) to be a sacred fruit.
Sweet Wine Glazed Bananas
Tuesday, May 25, 2021
Ingredients:
3 firm bananas sliced or halved
1/4 cup butter
1/4 cup Mulled Red Wine Jelly
Instructions:
Fry firm bananas in butter until cooked through. Add Mulled Red Wine Jelly and continue to cook until the bananas are coated. Serve over French toast, waffles, pancakes or French vanilla ice cream.
Grapefruits
Friday, May 21, 2021
<45 Seconds Reading Time
Taking a prescription cholesterol drug? Stay away from grapefruit, which contains an enzyme that can negate the drug’s effects. Drinking Grapefruit juice while taking some prescription medications can cause instant overdose and death.
Persons taking certain prescription drugs have to be careful what fruit they consume. Eating a grapefruit, which is a good source of Vitamin C, can become life-threatening. Since the grapefruit contains compounds which change how your body metabolizes certain drugs, the body can absorb larger amounts of the drug than is beneficial, which can cause medical problems and death.
Grapefruit can cause dangerous reactions with some prescription medications. From the New York Times, last year: "For 43 of the 85 drugs now on the list, consumption with grapefruit can be life-threatening, Dr. Bailey said. Many are linked to an increase in heart rhythm, known as torsade de pointes, that can lead to death."
"Under normal circumstances, the drugs are metabolized in the gastrointestinal tract, and relatively little is absorbed, because an enzyme in the gut called CYP3A4 deactivates them. But grapefruit contains natural chemicals called furanocoumarins, that inhibit the enzyme, and without it the gut absorbs much more of a drug and blood levels rise dramatically."
Blackberry-Mint Margarita
Monday, May 17, 2021
Ingredients:
2 oz. blanco tequila
.5 oz. Cointreau
1/2 oz. Blackberry Jam
1/2 oz. Mulled Red Wine Jelly
1 oz. fresh lime juice
3 sprigs of mint
Directions:
1. If you like salt on your margarita, run a quarter of a lime wedge around the rim of a rocks glass and dip the rim in salt.
2. In a cocktail shaker, combine tequila, Cointreau, Blackberry Jam, Mulled Red Wine Jelly, and lime juice.
3. Using 2 sprigs of mint, put them in the palm of your hand and release some of the oils by clapping your hands together a few times.
4. Then add the mint to your cocktail shaker along with ice and shake for 10-15 seconds until chilled.
5. Fill your glass with fresh ice and strain the contents of the cocktail shaker into your glass.
6. Garnish with a mint sprig and enjoy.
Grapes
Thursday, May 13, 2021
<1 Minute Reading Time
About 71% of the world’s grapes are used for wine, 27% as fresh fruit, and 2% are used to make raisins.
It takes about 1,1 kg (2.5 pounds) of grape for the production of one bottle of wine.
Grapes don’t always grow in perfect bunches like the ones at the grocery store. They can actually group together in clusters that range from 6 to 300 grapes.
Grapes, when heated in a microwave, will actually explode.
How to Put Together a Charcuterie Board
Sunday, May 9, 2021
"Charcuterie spreads are gorgeous, delicious, and totally customizable, so it's no secret why they've stood the test of time. While "charcuterie" technically means a range of different cured meats, they can go way beyond salami and prosciutto, featuring various cheeses, crackers, spreads, and produce. The best part is that they don't require one second of actual cooking, but you probably know all this already. Here's what you might not know about cheese boards: They don't need to cost you an arm and a leg to put together. In fact, you can assemble a killer charcuterie board for less than $30.
Meats
Making a charcuterie board is sort of like conquering the world's tastiest puzzle. All it takes is breaking up the board's elements into categories and choosing complementary ingredients for each. Soft, easy-to-grab meats are arguably the most important. They can be rolled, fanned, laid flat, or even turned into roses, depending on how you want to organize your board. Don't forget to have tongs or toothpicks nearby for easy lifting. Deli salami or jamón Ibérico work with a wide range of cheeses, but prosciutto is no doubt a crowd favorite. If you're looking for quality, be prepared to pay a bit more per ounce for prosciutto di Parma (aka buttery, top-tier prosciutto that's made in Parma and aged twice as long). To save, buy any sliced prosciutto from a brand you trust. (P.S.: Odds are you'll find the best deals and lowest prices in person at the grocery store, not online.)
Hard meats that need to be sliced, like Spanish chorizo or a log of soppressata, should be placed by hard cheeses with the proper knives (unless you want to make it easy on your guests and slice them in advance). Again, quality is usually linked to price, but you can likely find a few links of affordable chorizo in the deli section of your local supermarket.
Cheeses
It's a lot easier to choose the cheeses once you've already chosen the meats, since they narrow down your pairing options. Think of the meat's most prominent notes and what sort of flavor profile would complement it best. For instance, if you choose to use sweet-and-spicy salami, gouda would be a solid pairing option, since it's creamy, nutty, and smooth. If you went with buttery prosciutto, you might opt for an aged, salty cheese like Parmesan or pecorino Romano instead. Soppressata or pepperoni, which are bursting with notes of herbs and spices, would pair great with buttery, rich, fatty cheeses like cheddar or Havarti. You can also play with flavored cheeses, like those infused with wine or truffles, if they fit the rest of the spread or an overall theme.
Soft cheeses are also popular to include in charcuterie boards. They tend to pair best with fresh fruits and vegetables, dried fruits, jams, and nuts, as well as crackers and bread. Velvety soft cheeses like Brie go beautifully with sweet or acidic sides, like honeycomb, green apple slices, onion jam, or grapes, while mild soft cheeses like fresh mozzarella pair best with fresh produce, herbs, and tangy dressings or dips, like balsamic glaze. For salty, soft cheeses like feta or chèvre, add mild or sweet ingredients like roasted almonds or pine nuts, figs, sliced melon, or dried apricots to the board. Sweet soft cheeses, like mascarpone, shine brightest alongside berries, cherries, or chocolate.
Breads and Crackers
There's really no wrong choice when it comes to bread, crackers, and carbs in general. On a charcuterie board, their main purpose is typically to be a crispy vehicle for cheese, meat, and spreads. All you really need to consider is how their flavor will pair with the cheese and meat; it shouldn't be too tough, considering bread and crackers are pretty neutral tasting. For that reason, this section of your charcuterie board doubles can be an opportunity to play with visuals. Instead of rectangular crackers, why not go for long, thin breadsticks that you can arrange vertically in a jar? If you're including cheese crackers on the board, wouldn't Goldfish be a fun twist instead of standard square crackers? Then again, you truly can't go wrong with whole wheat crackers—they taste good with *everything* and are a bargain buy.
As for bread, baguette slices are classic, but we also love the idea of using toasted pita, hunks of sourdough, or crostini instead. Just be sure that there's 1) a cracker or bread to pair with the hard cheese and meat, 2) a cracker or bread that can hold up to being spread with the soft cheese and other spreads, and 3) a cracker or bread that's dippable, if you have dips or fondue on the board.
Produce and Snacks
Here's the part where you can show off your vast snacking experience. From your favorite roasted nuts to that special jar of olives you've been sitting on, every crudité and munchie can find a home on a charcuterie board. Here are a few boxes to check when you're planning your selections:
Something Fresh
When it comes to the price tag, apples are an easy win. You can lean tart or sweet depending on the other ingredients, and they're super cheap compared to some other popular charcuterie fruits, like berries. Oranges or clementines are also an affordable route, as well as celery, carrots, broccoli or radishes.
Something Briny or Acidic
There's truly no match for cheese like mouth-puckering olives, especially if your cheese selection is heavy on the salt (or includes feta). Their brininess also has the power to cut through fatty, rich cheeses like provolone or Camembert. We recommend heading to your local supermarket's olive bar so you can pick and choose exactly what you need.
That being said, we're also suckers for sweet gherkin pickles, which are super crisp, flavorful and less polarizing than uber-vinegary sour dill pickles. French cornichons are another great pickle to consider, since they're small and aesthetically adorable.
Something Crunchy
Nuts are traditional crunchy additions; a mix is always a hit, but almonds tend to be on the cheaper side. There are also a ton of flavored nuts to explore too, like the sweet Thai chili nuts. Wasabi peas, pork rinds, potato chips, fried garlic chips or roasted chickpeas are creative alternatives that will also get the job done. Whether you want to pile these snacks in loose or pour them into tiny bowls or jars first is up to you.
Dips and Spreads
Whether you want a pot of fig jam to pair with cheese and crackers or a bowl of tzatziki for dipping cucumber sticks and pita points in, dips and spreads are the final piece that pulls a charcuterie board together. Whole grain mustard is versatile and works with everything from sharp cheddar to smoked meats to pumpernickel bread. But most fruit jams are just as flexible and will add a pop of sweetness to soft and hard cheeses alike. Fancier options include pepper jelly (which tastes divine with buttery Havarti or white cheddar), onion jam, and hummus. You can even include Nutella or nut butter if your board is mostly fruit (or better yet, pancakes), or ranch dressing for raw vegetables. Just let your common sense and cravings lead the way."
https://www.yahoo.com/amphtml/lifestyle/put-together-adorable-charcuterie-board-020000227.html
Figs
Wednesday, May 5, 2021
<1 Minute Reading Time
Want calcium but don’t like milk? Try a half-cup of figs, which has as much calcium as a half-cup of milk.
Figs have a 55% natural sugar content, making them the sweetest of all fruits.
Figs are believed to be one of the oldest, if not the oldest cultivated fruit consumed by humans. Figs are high in fiber, iron, and potassium. Fig Newton cookies have been around since 1891, a testament to the popularity of figs. Sumerian tablets dated all the way from 2500 B.C. show the use of figs for cooking. Neolithic sites from 5000 B.C. revealed remains of fig trees during excavations. Fig trees can easily live 100 years!
Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze
Saturday, May 1, 2021
~Total: 40 mins, Yield: 4
Ingredients:
-2 tablespoons unsalted butter
-1/2 medium sweet onion, such as Vidalia, finely chopped
-3/4 cup of Scotch Bonnet Cherry Jelly
-1/3 cup fresh lime juice
-Salt
-Freshly ground black pepper
-3 1/2 pounds chicken wings, tips discarded and wings split
Directions:
In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Scrape the onion into a blender, add the Scotch Bonnet Cherry Jelly and lime juice, and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Season the glaze with salt and black pepper. Transfer the glaze to a small bowl.
Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.
Transfer the chicken wings to a large bowl and toss with one-third of the Scotch Bonnet Cherry Jelly glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the Scotch Bonnet Cherry Jelly glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.
Make-Ahead: The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.
Suggested Pairing: Fresh, berry-rich Syrah from Washington state.
E
Tuesday, April 27, 2021
<10 Seconds Reading Time
Eggplants are actually fruits and not veggies. In fact, they are botanically known as berries.
Linzer Cookies with Spiced Jam
Friday, April 23, 2021
~Active: 1 hr, Total: 2 hrs, Yield: Makes about 3 dozen cookies
Ingredients:
2 sticks unsalted butter, softened
3/4 cup granulated sugar
3 large egg yolks
1 teaspoon finely grated lemon zest
1 1/4 cups hazelnuts with skin
1 1/2 cups bread flour
2 teaspoons cinnamon
1/2 teaspoon ground cloves
Confectioners' sugar, for dusting
3/4 cup Raspberry Chipotle Jam
1/4 teaspoon anise seeds, ground in a spice grinder
1/4 teaspoon ground coriander
Directions:
In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies, and bake.
Dust the tops of the cut-out cookies with confectioners' sugar. In a small bowl, whisk the Raspberry Chipotle Jam with the ground anise and coriander. Spoon the Raspberry Chipotle Jam onto the whole cookies, cover with the sugar-dusted cookies and serve.
Make-Ahead: The cookies can be kept in an airtight container for 5 days or frozen for 1 month. Redust with confectioners' sugar.
Facts Brought to You by the Letter D
Monday, April 19, 2021
<1 Minute Reading Time
Dragon Fruit is full of vitamin C and is even said to help reduce acne.
Durian: Indonesia and Malaysia are home to the durian which is known as the ‘king of fruits in many South Asian countries. This fruit is covered in little spikes and is said to smell horrendous, which can smell like a combination of rotten eggs, sweaty socks, wet garbage, and underlying notes of sweetness. In some places, like Japan and Thailand, it is unlawful to keep the durian fruit in public because of its pungent odor.
Sweet & Sticky Hot Wings
Thursday, April 15, 2021
Active: 15 mins, Total: 1 hr, Yield: 2 to 4
Ingredients:
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic
1/2 teaspoon dried onion
1 teaspoon smoked paprika
2 pounds chicken wingettes and drumettes
2 1/2 tablespoons red hot sauce, like Frank's Red Hot
2 tablespoons unsalted butter, melted
2 tablespoons Apple Hot Pepper Jelly, melted
Directions:
1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with salt, garlic, onion, and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
2. In a bowl, whisk the hot sauce with the butter and Apple Hot Pepper Jelly. Add the chicken wings to the sauce and serve.
C Our Fun Facts
Sunday, April 11, 2021
<2 minute reading time
The African horned cucumber is one of the oldest fruits, with its origin of over 3,000 years ago in Africa. It is also called the ‘blowfish fruit’ because of its spine covered yellow outer shell. People use the juice of the African horned cucumber for eczema and renal problems.
A cucumber is not a vegetable but a fruit.
The COCO DE MER palm tree has the earth’s largest fruit, weighing 42 kg and seeds weighing 17 kg.
The European cantaloupe and the American cantaloupe, are both cantaloupe but they are totally different fruits. The European cantaloupe has a smooth gray-green skin while the American cantaloupe has a tough net-like skin.
Cantaloupe originated in ancient times in India and Africa but soon found their way to Europe.
Cantaloupe is named for the papal gardens of Cantaloupe, Italy, where some historians say this species of melon was first grown.
Cantaloupe was first introduced to North America by Christopher Columbus on his second voyage to the New World in 1494.
Cantaloupe is the most popular melon in the United States.
Cantaloupes are in the lead for most popular melon in the U.S.
In several English-speaking countries, including “Down under” in Australia, cantaloupes are actually referred to as Rockmelons. They are also considered a luxury and are commonly given as gifts in Japan!
Coconuts are an extremely popular fruit which contains antioxidants and many vitamins and minerals. The name coconut comes from 16th century Portuguese sailors. It is believed that the three holes on the coconut resembled a face, so the fruit was honored with the word ‘coco,’ meaning ‘grin’ or ‘grinning face.’ The nut part was added later on with the English language.
Chilli Peppers are often used as a spice, but they have the power to promote wound healing and blood clotting. Cayenne pepper helps regulate blood pressure and heal injuries. Whether you eat cayenne pepper or sprinkle it into a wound, it will help you heal faster. Pepper power to the rescue!
Coffee beans are the pit of a berry, and thus a fruit. Coffee has psychoactive properties and can make you hallucinate. 100 cups of coffee can give the human body a lethal dose of caffeine.
Cherry farmers hire helicopter pilots to air-dry their trees after it rains so that the cherries don't split open. Pilots get paid hundreds of dollars a day to be on stand-by during the summer in case it rains and trees need an emergency blow-drying. It sounds ridiculous, but it's worth it for farmers who raise the delicate, expensive fruit. The job is dangerous; pilots are often injured in orchard crashes.
Cherries are said to help calm one’s nervous system.
Herb-Crusted Pork Roast with Ginger-Eggplant Compote
Wednesday, April 7, 2021
Active: 45 mins, Total: 1 hr 35 mins, Yield: 6
Ingredients
6 large garlic cloves, smashed and chopped
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
2 teaspoons whole-grain mustard
1 teaspoon dried lavender
1/4 cup plus 2 tablespoons extra-virgin olive oil
One 1 1/2-pound boneless pork loin roast
Eggplant Cinnamon Jam
One 1-inch piece of fresh ginger, peeled and very thinly sliced
6 allspice berries, cracked
6 black peppercorns, cracked
Salt and freshly ground pepper
1/4 cup raisins
1/2 cup dry red wine
3/4 cup low-sodium chicken broth
Directions:
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender, and 1/4 cup of olive oil. Add the pork and coat with the marinade. Cover and refrigerate for at least 6 hours or overnight. Bring the pork to room temperature before roasting.
In a small saucepan, combine the Eggplant Cinnamon Jam, ginger, allspice, and peppercorns and bring to a boil. Remove from the heat and let steep for 10 minutes. Season with salt and pepper.
Preheat the oven to 400°. Scrape the garlic and herbs from the pork and set them aside. Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil. Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side. Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium. Transfer the pork to a cutting board and let rest for 10 minutes.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes. Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes. Add the chicken broth and boil for 3 minutes. Carve the pork into 1/2-inch slices and serve with the Eggplant Cinnamon Jam compote.
Cranberries
Saturday, April 3, 2021
~30 seconds reading time
Cranberries don't actually grow underwater.
Despite what you might imagine based on those Ocean Spray commercials, it's only at harvest time that sandy cranberry bogs are artificially flooded with water. Cranberries have air pockets inside that let them float, which makes them easy to pick en masse.
But that's only for berries that are destined to be juice, jelly, Craisins, etc. Whole fresh cranberries — the kind you buy in bags at Thanksgiving — are never flooded, instead getting "dry-harvested" by picking machines that comb the berries out.
This magic property (which is thanks to the same air pockets that lets cranberries float) was discovered in 1880 by the compellingly named cranberry innovator John "Peg Leg" Webb, who dropped a bunch of cranberries down the stairs. Growers today actually still test berries' athletic abilities to determine their quality, and sort them accordingly, with a tool called the "bounce board separator" — the higher the bounce, the better the berry.
Apple Butter Meatball Subs
Tuesday, March 30, 2021
Serves 6
Ingredients
1 cup apple butter
1 cup BBQ sauce
16 ounces of frozen meatballs
6 hoagie rolls
12-18 slices of provolone cheese
butter
1/4 cup chopped green onions
Instructions
Mix apple butter and BBQ sauce together. Add meatballs to crockpot and pour the sauce over top, coating all the meatballs well. Slow cook on high for 4 hours.
Lightly butter and toast the hoagie rolls. Divide the meatballs evenly between the rolls. Top with cheese. Garnish with green onions.
B Side Facts
Friday, March 26, 2021
~1 minute reading time
In many countries around the world, Brussels sprouts reign as the least enjoyable vegetable out there. Some claim that their bitter flavor prevents true enjoyment and cooking them to remove the bitterness is more of an art than a skill. What you likely don’t know is that Brussels sprouts are among the most nutritious veggies out there. It is packed with vitamins and minerals, has virtually no calories, no fat, no cholesterol, and it even fills you up. You can find a variety of recipes that help deal with the occasionally bitter flavor but you should definitely try to pack more of these puppies into your diet.
Broccoli got a bad rap a few years ago when President George W Bush proclaimed that he would never eat it again. Sadly, that was probably a bad move because broccoli is actually quite good for you. Aside from the usual nutrition one garners from eating veggies, broccoli in general has a great deal of protein. Calorie for calorie, there is more protein in broccoli than steak. Since it doesn’t come with all those saturated and trans fats or cholesterol, you can get all the protein you need with a significantly lower risk of cardiovascular disease. Let’s not forget all of the other awesome nutrition it provides. Pumpkin seeds are also a good choice as they have more protein than a similar amount of ground beef.
Blueberries were called “star berries” by Native Americans because the five points of blueberry blossoms make a star shape.
Blackberry juice was used to dye clothes.
There are more than 1,000 known species of blackberries.
Peanut Butter and Jelly Sandwich Cookies
Monday, March 22, 2021
Active: 40 mins, Total: 1 hr. 30 mins, Yield: Makes 12 sandwich cookies
Ingredients:
Cookie Dough
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup creamy natural peanut butter
1/4 cup chopped honey-roasted peanuts
Filling
1/3 cup creamy natural peanut butter
5 tablespoons unsalted butter, softened
1/4 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/4 cup jam, such as Mulled Red Wine Jelly, Raspberry Chipotle Jam, or Strawberry Margarita Preserves
Directions:
Make the dough
1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt. In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated.
2. Scoop 24 one-inch balls of dough onto the baking sheets at least 2 inches apart. Press the balls down slightly; they should be about 1 1/2 inches in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10 to 12 minutes, until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to let cool completely.
Meanwhile, make the filling
3. In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners’ sugar, vanilla, and salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes, until chilled.
4. Spoon 1 1/2 tablespoons of the filling on the underside of 12 cookies. Spread 1 teaspoon of jam on the underside of the remaining cookies. Sandwich the halves together and serve.
Make-Ahead: The assembled cookies can be refrigerated for up to 3 days.
Banana Facts
Thursday, March 18, 2021
~3 minutes reading time
Bananas can cheer up your mood! They are the only fruit that contains amino acids, tryptophan plus Vitamin B6, which together help the body produce serotonin. So, if you are ever feeling down, make sure to eat a banana. It’s a win-win.
Humans and bananas have 50% of the same DNA.
Bananas are a natural antacid. Feeling a bit of heartburn? Down a banana and you’ll feel better. Bananas are also a great way to chase away muscle cramps, thanks to their potassium content.
Want your bananas to ripen more quickly? Put them in a brown paper bag with a tomato.
Bananas are the most popular fruit in the world: in fact, over 100 billion bananas are eaten around the world every year, and around 51% of these are eaten at breakfast time.
Horticulturists believe bananas to have originated up to 10,000 years ago and some scientists believe they may have been the world’s first fruit.
A banana is not a fruit, it is a herb! Bananas are considered an herb in botanical terms because it never forms a woody stem (or trunk) the way a tree does. Rather, it forms a succulent stalk, or pseudostem.
Being easy to digest and highly nutritious, these are the first fruits offered to babies.
There are over 100 different kinds of bananas and not all of them are yellow. Some varieties are actually red.
It is also the most interesting fruit in the world.
In the 1950s, a disease called the Panama Disease all but wiped out an entire species of banana which motivated farmers to use the Cavendish banana which we all eat today. The bananas we eat are actually all cloned from a single banana plant in southeast Asia which means that every single banana is exactly the same banana.
There are over 1,000 different varieties of bananas in nature but most of them are not good to eat. Most bananas sold in stores today are the Cavendish Banana chosen because of its resistance to a fungal disease. Although it is resistant to that one disease, it is now being threatened by others and because of a lack of genetic diversity, the entire banana species is at risk of being eradicated.
Bananas, as we know them, are in danger of being completely wiped out by disease. Despite the fact that there are more than 1,000 banana varieties on earth, almost every single imported banana on the commercial market belongs to a single variety, called the Cavendish. These bananas became dominant throughout the industry in the 1960s because they were resistant to a fungal disease (called Panama Race One) that wiped out what had previously been the most popular banana, the Gros Michel. But signs point, pretty convincingly, to the Cavendish's own demise within the next decade. Here's why:
Cavendish bananas are sterile and seedless, so they reproduce asexually (through suckers that grow off the "mother" plant), meaning that each plant is genetically identical.
This lack of genetic diversity makes all Cavendish bananas vulnerable to the threat of Tropical Race Four, a new, even more, devastating fungal disease.
Race Four has already wiped out Cavendish bananas throughout Asia and Australia. Most growers view it as only a matter of time before the disease makes its way to Latin America, where it will make short work of the plantations that supply North American consumers.
If you're interested to know more, read this fascinating 2011 New Yorker report on growers' efforts to cope with Race Four, or check out journalist Dan Koeppel's book Banana: The Fate of the Fruit That Changed the World. And then eat a banana while tears stream down your face.
Bananas get artificially ripened (after being shipped) to one of seven "shades" of ripeness. Bananas are shipped green because they're too delicate and perishable otherwise, so distribution facilities use extremely precise storage technology to then trick bananas into ripening before they go to market.
"The most popular shades are between 2.5 and 3.5, but much depends on the retailer’s size and target market. The grocery chain Fairway, which sources its bananas from Banana Distributors of New York, expects to hold bananas for a couple of days, and will therefore buy greener bananas than a smaller bodega that turns its stock over on a daily basis. 'Street vendors,' Rosenblatt notes, as well as shops serving a mostly Latin American customer base, 'like full yellow.'"
The Banana Distributors of New York in the Bronx is one of just three facilities that process about 2 million bananas each week for all of New York City's stores and vendors.
Bananas are a favorite fruit around the world. It tastes good, it’s high in potassium, and it’s delicious when placed in a dish with ice cream and chocolate syrup.
Eggplant Cinnamon Bars with Red Wine and Anise Seeds
Sunday, March 14, 2021
Active: 1 hr, Total: 2 hrs 30 mins, Yield: about 4 dozen bars
Ingredients:
Filling:
10 ounces Eggplant Cinnamon Jam
3/4 cup Red Wine Jelly
3/4 teaspoon grated lemon zest
3/4 teaspoon anise seeds
Dough:
1 stick unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1 large egg
1 1/2 cups all-purpose flour, plus more for dusting
Directions:
Make the filling: In a saucepan, combine the Eggplant Cinnamon Jam, Red Wine Jelly, lemon zest, and anise seeds. Simmer over low heat until the liquid is syrupy and reduced to 1/2 cup. Let the figs cool in their syrup, then puree in a food processor until smooth. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.
Make the dough:
In a bowl, using an electric mixer, beat the butter until creamy. Beat in the sugar, vanilla, zest, and salt at medium-high speed until fluffy, 3 minutes. Beat in the egg. At low speed, beat in the 1 1/2 cups of flour. Divide the dough in half, shape it into rectangles and wrap in plastic. Freeze until firm, 20 minutes.
Preheat the oven to 350°. Roll out 1 piece of dough between 2 sheets of floured parchment to a 9-by-12-inch rectangle, dusting with flour as needed. Remove the top sheet of parchment. Cut the rectangle into three 3-by-12-inch strips through the parchment and transfer to a baking sheet. Pipe two 1/2-inch-wide ropes of eggplant filling down the middle of each strip of dough. Refrigerate just until firm enough to fold, 5 minutes. Fold the dough over the filling and turn onto a work surface, seam side down; discard the parchment.
Cut each roll into 8 bars and arrange on a parchment-lined baking sheet. Bake for 20 minutes, until the dough is golden on the bottom. Let cool. Repeat with the remaining dough and filling.
5 A+ Fruity Facts
Wednesday, March 10, 2021
According to one study, avocados are the most nutritious fruits in the world.
Avocados contain the most fat of any fruit or vegetable on the planet.
Since avocado trees release an enzyme that prevents the fruit from maturing fully while on the tree, farmers can use the trees to store avocados until ready to go to market.
Avocado leaves can prove fatal to various types of birds.
5. The almond is a member of the peach family and is not actually a nut.
6. The Asian Pear is sometimes referred to as a Nashi. Because of their texture, they are sometimes referred to as Apple pears, but they’re not related to apples. Even though it looks like a cross between an apple and a pear, the resemblance is only skin deep.
Peanut Butter & Jelly Skillet Cake
Saturday, March 6, 2021
PREP TIME: 15 minutes, COOK TIME: 25 minutes, TOTAL TIME: 40 minutes
Ingredients:
FOR THE CAKE
1/4 cup coconut oil
1/4 cup peanut butter
3 eggs
1 teaspoon baking powder
1/4 cup coconut sugar or brown sugar
1/2 cup oats ground up
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash or cardamom, optional
1/4 cup peanut butter to dollop on top of pre-baked cake
1/4 cup Strawberry Margarita Preserves- also to dollop on top of pre-baked cake
FOR THE DRIZZLE
1/4 cup peanut butter
1 teaspoon coconut oil
1/4 cup Strawberry Margarita Preserves
Instructions:
Preheat oven to 350
Place a 1/4 cup of coconut oil and a 1/4 cup of peanut butter in an oven proof skillet on a very low flame, just so the peanut butter and coconut oil melt a bit.
Remove this off the stove and making sure this mixture isn't hot, whisk in 3 eggs.
Then fold in 1 teaspoon baking powder, 1/4 cup coconut sugar (or brown sugar), 1/2 cup ground up oats (or oat flour), 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a couple of dashes of cardamom (which is totally optional).
Just before you bake it, add dollops of peanut butter and Strawberry Margarita Preserves onto the mixture (this will sink as the cake bakes).
Place the skillet in the preheated oven and let it bake for 25 minutes.
After the skillet cake comes to room temperature, melt a 1/4 cup of peanut butter with 1 teaspoon coconut oil in a microwave for 30 seconds. Heat up a 1/4 cup of Strawberry Margarita Preserves. And, then drizzle the melted peanut butter and Strawberry Margarita Preserves on the top of the skillet cake.
Apples
Tuesday, March 2, 2021
~2 minutes reading time
Apples float because 25% of their mass is air.
An apple tree will start bearing fruit 8-10 years after it is planted.
The average apple tree produces 400 apples each year.
There are more than 7,500 varieties of apples cultivated around the world and none of them are native to America. Actually, they’re said to have originated from Kazakhstan.
2,500 varieties of apples are grown in the United States.
The apple is the official state fruit of Washington, New York, Rhode Island, and West Virginia.
The apple is popularly known as the supposed forbidden fruit of Eden. But this is not mentioned anywhere in the Bible! Contrary to popular belief, there is no mention of an apple as the forbidden fruit in the Bible. It is referred to as "fruit from the Tree of Knowledge" with no specification as to which kind of fruit. It was Hugo van der Goes who first implicated the apple as the forbidden fruit in his 1470 A.D. painting, 'The Fall of Man'. After that, it became popular to depict the apple as the forbidden fruit.
There is a classic story that Sir Isaac Newton came up with his law of gravity when an apple fell on his head.
In Chinese culture, the word for apples is pronounced as ‘ping’ which also stands for peace. This is why apples are a popular gift to give when visiting someone in China.
Eating an apple is a more reliable method of staying awake than consuming a cup of coffee as it gives you more energy. The natural sugar in an apple is more potent than the caffeine in coffee.
Apples are a member of the rose family of plants along with pears, peaches, plums, and cherries.
Apples come in all shades of reds, greens, and yellows.
Every American eats 19.6 pounds of apples every year.
The science of apple growing is called pomology.
The apple you're eating might be a year old. Apples are one of those fruits that are available for sale year-round, even though the actual season for harvesting is rather short. Apples are for sale in grocery stores and farmers' markets year-round, even though their harvesting season (at least in the U.S.) only lasts a few months in the fall. Thanks to increasingly sophisticated cold storage technology, apples are able to be stored and preserved, between the gap of being harvested and actually making it to market. So in short, an apple purchased and eaten today may actually be up to a year old. It's possible (and/or likely) that the crisp, juicy apple you're eating in August 2020 was actually harvested in October 2019.
Apples increase mental alertness, thanks to their high levels of boron. Eating an apple will deliver a more healthy energy boost, than drinking a cup of coffee. Thanks to its high carbohydrate, vitamin, and mineral content, apples have the perfect storm of nutrition to help you stay energized all day.
Apples are also a member of the rose family. If you ever don’t feel like paying for a dozen roses, just get a dozen apples … basically the same thing!
People were pretty serious about playing catch in ancient Greece. If a boy tossed an apple at a girl it was seen as a marriage proposal. If she caught it, she accepted.
Applesauce was the first food eaten in space by an American astronaut.
The longest unbroken apple peel was as long as an Olympic-sized pool.
Grilled Ham and Cheese with Strawberry-Red-Wine Jam
Friday, February 26, 2021
~ Total: 30 mins, Yield: 10 sandwhiches
Ingredients:
Twenty 1/4-inch-thick slices of brioche
1/2 cup Strawberry Margarita Preserves mixed with 1/4 cup of Mulled Red Wine Jelly
10 thin slices of baked ham
10 thin slices of Gruyère cheese
Softened unsalted butter
Directions:
Heat a large griddle. Spread 10 of the brioche slices with the jam. Top with the ham and Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.
Suggested Pairing: Pinot Noir is terrific with the melty cheese and smoky ham.
Did You Know?
Monday, February 22, 2021
~20 seconds reading time
The stickers placed on fruits are made out of edible paper, meaning that they are, technically, able to be consumed.
Some fruits that most people haven’t ever heard of–but are worth learning more about–include the following: cotton candy grapes, lemon cucumbers, kiwi berries, cherimoya, jackfruit, pomelo, water apples, etc.
3. Some nutritionists call guavas a “superfruit.” Others under this title include apples, bananas, grapefruit, citrus fruits, and cantaloupe.
4. Bananas, like apples and watermelons, can float.
5. When put in a bowl with bananas, pears will ripen faster than normal.
Chicken with Mango Peach Jalapeño Salsa
Thursday, February 18, 2021
~ Active: 35 mins, Yield: 4
Ingredients:
2 cups of Mango Peach Jalapeno Jam
1/3 cup all-purpose flour
1/3 cup plain dry bread crumbs
3 tablespoons yellow cornmeal
1 tablespoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 large skinless, boneless chicken breast halves
6 tablespoons peanut oil, for frying
Directions:
In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme, and cayenne. Put the chicken in a bowl of cool water. Remove the breast halves one at a time, let the excess water drip off, and coat them thoroughly with the seasoned flour mixture.
Heat 1/4 cup of the oil in a large heavy skillet. Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tablespoons of oil. Cook, turning occasionally until the chicken is browned and cooked through, about 11 minutes longer. Serve with the Mango Peach Jalapeno Jam.
25 Fruity Facts
Sunday, February 14, 2021
~7 1/2 minutes reading time
The study of fruits is called POMOLOGY.
Fruits are important sources of dietary fiber, vitamins (especially vitamin C), and antioxidants. A lot of people knew this one already but what they don’t know are the benefits of fiber. It can help keep your bowel movements regular, help lower cholesterol, regulate blood sugar, and help you feel fuller for longer. Pretty much all of those things can lead to you feeling healthier, losing weight, and eating less bad food.
Red-colored fruits keep your heart strong.
Orange -colored fruits tend to keep your eyes healthy.
Yellow-colored fruits prevent you from getting sick.
Green-colored fruits help in making your bones and teeth strong.
Dark green veggies have more vitamin C when compared to light-colored veggies.
Purple and blue fruits help enhance memory. A new fad among chefs around the industry are purple vegetables. In some grocery stores you can find a lot of vegetables in purple including carrots, potatoes, cauliflower, corn, and asparagus. Purple vegetables have anthocyanins. Early studies suggest that this flavanoid has a lot of health benefits such as the prevention of heart disease, some cancers, improved general health, and could even protect our brains as we age. If you find some purple veggies, give them a try because they’re pretty awesome. You can also find anthocyanins in high quantities in blackberries.
In most cases, the outside of the fruit or vegetable in question is more nutritious than the inside. The stalk, rind or skin of a fruit is typically more nutritious than the actual fruit. So, if you peel your fruits before eating them, you may be making a nutritional mistake. On many fruits and veggies such as carrots, apples, and cucumbers, a good percentage of the nutrition is actually stored in the skin. That means when you peel them, you’re actually peeling away nutritious benefit. The skins also contain a lot of fiber and we’ve already talked about all the great things that fiber can do.
Dried fruits are delicious, but can be higher in calories than fresh fruits as the process of drying reduces the water content and volume. Enjoy, but in moderation.
Apples, cherries, apricots, pears, plums, peaches and raspberries are all members of the rose family.
Pumpkins and avocados are not vegetables. They are fruits.
In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. In common language usage, “fruit” normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. Many botanical fruits are known as vegetables in common language such as tomato, eggplant, zucchini, peppers, cucumber, olives, beans, green beans, and peas. Also, botanically, a cereal grain, such as corn, rice, or wheat, is also a kind of fruit.
Blackberries and strawberries are not technically berries as they are derived from a single flower with more than one ovary, making them an aggregate fruit. True berries are simple fruits stemming from one flower with one ovary and typically have several seeds including, the tomato, pumpkin and watermelon.
There’s a tree called SALAD TREE that sprouts 3 to 7 different fruits in the same tree.
Grapes, once picked, are unable to ripen. This is unlike the banana or orange, which are typically picked green, and then allowed to ripen in warehouses.
Most commercial fruits shown for sale at supermarkets are clones. Which, when you actually look at supermarket displays of perfectly identical apples and oranges and peaches, isn't that shocking. This genetic manipulation of fruit is caused through grafting, so that customers are able to purchase fruit they have a consistent look and taste. Producers want specific varieties of fruit, called cultivars (say, Fuji apples or Bosc pears) to remain perfectly consistent, without all the unpredictable genetic mutations you get with old-fashioned sexual reproduction (pollinating flowers, planting seeds, and seeing what the heck comes up). If natural pollination occurred, the fruit for sale might be more like picking from a box of chocolates. There would be a lot more unexpected results!
The clone tree armies are grown by grafting. If you ate a Macintosh apple and planted the seed, the tree it grew would produce apples that looked and tasted nothing like Macintoshes. So, instead of planting seeds, growers attach a cutting from the genetically desirable tree onto an existing branch or sapling (called the "rootstock") so that the grafted bit produces apples genetically identical to those on the tree it was cut from. If you look closely at the tree in the photo, you can see that there are multiple types of apples on the different branches, all grafted onto one rootstock tree.
With seedless fruit, like some citrus, the necessity of grafting is even more extreme: Since the trees don't produce seeds (originally a genetic mutation that was noticed and propagated because it's so darn convenient), they're incapable of reproducing without being cloned by humans.
There’s no doubt in anyone’s mind that eating fruits and veggies are required for a truly healthy diet. However, a little known fact is that some fruits and veggies contain toxic chemicals. The most widely known toxin in fruits is cyanide. Cyanide is a toxin found in certain fruits, like apples, peaches, apricots, and cassava roots. Potatoes contain occasionally harmful amounts of a toxin called solanine, which can cause paralysis, hallucinations, or death. There are rarely enough in potatoes to cause harm and farmers grow them in a specific manner to keep the toxin low. Even so, if you’ve consumed any of these fruits or veggies, you’ve been exposed to toxic chemicals and they’re not from pesticides for once. Thankfully, you can consume these plants without worrying, as the toxin levels are very low.
People who have an allergy to latex are more likely to be allergic to mangoes and kiwis.
Grapes and raisins can be fatal to dogs and other pets as it can cause kidney failure.
Japanese Yubari cantaloupes are the most expensive fruit in the world; two melons once sold at auction for $23,500. People in Japan pay astronomical prices for luxury fruit like tattooed apples and coddled cantaloupes, usually given as gifts. Demand has dropped in recent years, but the numbers are still pretty staggering.
It’s a wildly popular rumor that frozen veggies and fruits aren’t as nutritious as their frozen counterparts. This simply isn’t true. Studies by the FDA have confirmed that any decrease in nutrition from freezing vegetables is negligible at best. So you can eat it fresh, frozen, or even drink it and you’ll get the same benefits! Do keep in mind that if you drink it, it has to be 100% juice. A brand with only 10% is obviously not going to be more nutritious.
There is a long-standing myth out there that you can eat some fruits and vegetables that require more calories to digest than they actually give. Unfortunately, this is total hogwash. There are foods out there that have very few calories. For instance, a stalk of celery has between six and ten calories. There is a metric called TEF (Thermal Effect of Food) that measures how many calories are used to digest food. Generally speaking, it’s only about 10% to 20%. That means a ten-calorie stalk of celery still gives you eight calories even after digestion. Now you know! All fruits and all vegetables are low in calories. You can eat two pounds of vegetables and barely crack 300 calories. This is why you hear nutrition professionals, doctors, and other health-conscious people tell you to eat them for snacks. A back of chips contains fat, oil, and a lot of calories. A pound of carrots contains none of those things. It is absolutely absurd how much fruit and vegetables you can eat before the calories start stacking up. One stalk of celery is about ten calories. For the average 2,000 calorie diet, you would have to consume 200 stalks of celery. Good luck with that!
Sage-Rubbed Pork Chops with Peach Chutney
Wednesday, February 10, 2021
~Active: 35 mins, Total: 2 hrs, Yield: 4
Ingredients:
3 tablespoons extra-virgin olive oil
20 small sage leaves, plus 1 tablespoon chopped sage
1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper
Kosher salt
Four 1-inch-thick, bone-in pork rib chops (10 to 12 ounces each)
2 cups of Peach Chutney warm, but not melted
Directions
In a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.
Preheat the oven to 400°. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 145°. Transfer the chops to a plate to rest for 10 minutes.
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of the warm Peach Chutney. Garnish with the fried sage leaves and serve.
Suggested Pairing: Medium-bodied Pinot Noir from Oregon is substantial enough to go with these pork chops and juicy enough for the Peach Chutney.
Honey
Saturday, February 6, 2021
~3 1/2 minutes reading time
Since ancient times, honey has been used as both food and medicine. It’s very high in beneficial plant compounds and offers several health benefits. Honey is particularly healthy when used instead of refined sugar, which is 100% empty calories.
1. Honey Contains Some Nutrients:
Nutritionally, 1 tablespoon of honey (21 grams) contains 64 calories and 17 grams of sugar, including fructose, glucose, maltose, and sucrose. It contains virtually no fiber, fat, or protein. It also contains trace amounts — under 1% of the RDI — of several vitamins and minerals, but you would have to eat many pounds to fulfill your daily requirements. Where honey shines is in its content of bioactive plant compounds and antioxidants. Darker types tend to be even higher in these compounds than lighter types.
2. High-Quality Honey Is Rich in Antioxidants
High-quality honey contains many important antioxidants. These include organic acids and phenolic compounds like flavonoids. Scientists believe that the combination of these compounds gives honey its antioxidant power.
Interestingly, two studies have shown that buckwheat honey increases the antioxidant value of your blood.
Antioxidants have been linked to a reduced risk of heart attacks, strokes, and some types of cancer. They may also promote eye health.
3. Honey Is “Less Bad” Than Sugar for Diabetics
The evidence on honey and diabetes is mixed. On one hand, it can reduce several risk factors for heart disease common in people with type 2 diabetes. For example, it may lower “bad” LDL cholesterol, triglycerides, and inflammation while raising “good” HDL cholesterol.
However, some studies have found that it can also increase blood sugar levels — just not as much as refined sugar.
While honey may be slightly better than refined sugar for people with diabetes, it should still be consumed with caution. In fact, people with diabetes may do best by minimizing all high-carb foods. Keep in mind, too, that certain types of honey may be adulterated with plain syrup. Although honey adulteration is illegal in most countries, it remains a widespread problem.
4. The Antioxidants in It Can Help Lower Blood Pressure
Blood pressure is an important risk factor for heart disease, and honey may help lower it. This is because it contains antioxidant compounds that have been linked to lower blood pressure.
Studies in both rats and humans have shown modest reductions in blood pressure from consuming honey.
5. Honey Also Helps Improve Cholesterol
High LDL cholesterol levels is a strong risk factor for heart disease. This type of cholesterol plays a major role in atherosclerosis, the fatty buildup in your arteries that can lead to heart attacks and strokes. Interestingly, several studies show that honey may improve your cholesterol levels. It reduces total and “bad” LDL cholesterol while significantly raising “good” HDL cholesterol.
For example, one study in 55 patients compared honey to table sugar and found that honey caused a 5.8% reduction in LDL and a 3.3% increase in HDL cholesterol. It also led to modest weight loss of 1.3%.
6. Honey Can Lower Triglycerides
Elevated blood triglycerides are another risk factor for heart disease. They are also associated with insulin resistance, a major driver of type 2 diabetes. Triglyceride levels tend to increase on a diet high in sugar and refined carbs.
Interestingly, multiple studies have linked regular honey consumption with lower triglyceride levels, especially when it is used to replace sugar. For example, one study comparing honey and sugar found 11–19% lower triglyceride levels in the honey group.
7. The Antioxidants in It Are Linked to Other Beneficial Effects on Heart Health
Again, honey is a rich source of phenols and other antioxidant compounds. Many of these have been linked to a reduced risk of heart disease. They may help the arteries in your heart dilate, increasing blood flow to your heart. They may also help prevent blood clot formation, which can lead to heart attacks and strokes.
Furthermore, one study in rats showed that honey protected the heart from oxidative stress. All told, there is no long-term human study available on honey and heart health. Take these results with a grain of salt.
8. Honey Promotes Burn and Wound Healing
Topical honey treatment has been used to heal wounds and burns since ancient Egypt and is still common today.
A review of 26 studies on honey and wound care found honey most effective at healing partial-thickness burns and wounds that have become infected after surgery.
Honey is also an effective treatment for diabetic foot ulcers, which are serious complications that can lead to amputation.
One study reported a 43.3% success rate with honey as a wound treatment. In another study, topical honey healed a whopping 97% of patients’ diabetic ulcers.
Researchers believe that honey’s healing powers come from its antibacterial and anti-inflammatory effects as well as its ability to nourish surrounding tissue. What’s more, it can help treat other skin conditions, including psoriasis and herpes lesions. Manuka honey is considered especially effective for treating burn wounds.
9. Honey Can Help Suppress Coughs in Children
Coughing is a common problem for children with upper respiratory infections. These infections can affect sleep and quality of life for both children and parents. However, mainstream medications for cough are not always effective and can have side effects. Interestingly, honey may be a better choice, and evidence indicates it is very effective. One study found that honey worked better than two common cough medications. Another study found that it reduced cough symptoms and improved sleep more than cough medication.
Eggplant and Stilton Squares
Tuesday, February 2, 2021
~Time: 20 minutes, Total: 3 hrs 15 mins, Yield: Makes 4 dozen squares
Ingredients:
One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
1/2 cup Eggplant Cinnamon Jam
3/4 cup crumbled Stilton cheese (4 ounces)
Directions
On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
Return as many cooled squares as will fit on a baking sheet. Top each square with 1/2 teaspoon of the Eggplant Cinnamon Jam. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.
Make-Ahead: The unbaked frozen pastry squares can be frozen in an airtight container for up to 1 month.
Vanilla
Friday, January 29, 2021
~15 seconds reading time
Its extract contains small amounts of B-complex groups of vitamins such as niacin, pantothenic acid, thiamin, riboflavin, and vitamin B-6. These vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.
This condiment spice also contains small traces of minerals such as calcium, magnesium, potassium, manganese, iron, and zinc. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
French Onion Grilled Cheese
Monday, January 25, 2021
~Time: 10 minutes, Yield: 2 servings
Ingredients:
2 tablespoons unsalted butter
1/2 cup of Sweet and Spicy Double Onion Marmalade
1 tablespoon Mulled Red Wine Jelly
4 ounces Gruyère cheese, grated
4 slices bread, cut no wider than 1/2-inch thick
Directions
Add the cheese to the Sweet and Spicy Double Onion Marmalade and stir to combine. Put down two slices of bread, spread half of the Mulled Red Wine Jelly, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
Raisins
Thursday, January 21, 2021
~2 minutes reading time
Despite their small size, raisins are packed with energy and rich in fiber, vitamins, and minerals. Raisins are naturally sweet and high in sugar and calories, but they’re beneficial to our health when eaten in moderation. In fact, raisins can aid digestion, boost iron levels, and keep your bones strong. Raisins contain healthy vitamins and minerals. They are also fat-free and cholesterol-free, high in antioxidants, and an excellent source of fiber. Raisins may help you:
relieve constipation
prevent anemia
build and maintain strong bones
protect your teeth
lower your risk of cancer and heart disease
Raisins contain enough sugar to give you a burst of energy and are a great addition to a healthy diet for most people.
For endurance athletes, raisins are a great alternative for expensive sports chews and gels. They offer a quick source of much-needed carbohydrates and can help improve your performance. A 2011 study found that raisins were just as effective as a brand of sports jelly beans in improving performance for athletes engaging in moderate- to high-intensity endurance exercise.
Fiber: One-half cup of raisins will give you 3.3 grams of fiber or roughly 10 -24% of your daily needs, depending on your age and gender. Fiber helps aid your digestion by softening and increasing the weight and size of your stool. Bulkier stools are easier to pass and can help prevent constipation. Fiber also helps keep you full for longer because it slows down the emptying of your stomach. If you’re trying to lose weight, eating fibrous foods may help. Fiber also plays a role in cholesterol levels. Dietary fiber is known to decrease levels of the “bad” low-density lipoprotein (LDL) type of cholesterol.
Iron: Raisins are a good source of iron. One-half cup of raisins contains 1.3 milligrams of iron. That’s about 7% of the recommended daily amount for most adult females and 16%for adult men. Iron is important for making red blood cells and helping them carry oxygen to the cells of your body. You need to eat enough iron in order to prevent iron-deficiency anemia.
Calcium and boron: Raisins have about 45 milligrams of calcium per 1/2-cup serving. This translates to about 4% of your daily needs. Calcium is essential for healthy and strong bones and teeth. If you’re a postmenopausal woman, raisins are a great snack for you because the calcium helps prevent the development of osteoporosis, a disorder characterized by bone loss that usually occurs as you age.
To add to that, raisins contain a high amount of the trace element boron. Boron works with vitamin D and calcium to keep your bones and joints healthy. It also plays a role in treating osteoporosis.
Antioxidants: Raisins are an exceptional source of naturally occurring chemicals called phytonutrients, such as phenols and polyphenols. These types of nutrients are considered antioxidants. Antioxidants help remove free radicals from your blood and may prevent damage to your cells and DNA. This can lead to diseases like cancer, heart disease, and stroke.
Antimicrobial compounds: A 2009 study noted that raisins contain phytochemicals that could promote healthy teeth and gums. Phytochemicals present in raisins, including oleanolic acid, linoleic acid, and linolenic acid, fight the bacteria in your mouth that lead to cavities. In other words, eating raisins in place of sugary snack foods can actually keep your smile healthy.
Breakfast Biscuit Sandwiches
Sunday, January 17, 2021
~Total: 1hr, Yield: Makes 10 breakfast biscuits
Ingredients:
4 cups all-purpose flour, plus more for dusting
2 tablespoons kosher salt
1 1/2 tablespoons baking powder
1 teaspoon baking soda
2 sticks unsalted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk
10 ounces sliced country ham, for serving
10 ounces sliced cheddar cheese, for serving
10 fried eggs, for serving
Raspberry Chipotle Jam
Directions
Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with salt, baking powder, and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.
Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.
Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.
Split the biscuits and spread with butter. Preheat a griddle and cook the biscuits, cut side down, until golden. Fill the biscuits with ham, cheddar and fried eggs. Spread with Raspberry Chipotle Jam. Close and serve.
Limes
Wednesday, January 13, 2021
~3 minutes reading time
They’re nutritional powerhouses — high in vitamin C, antioxidants, and other nutrients. Because limes are loaded with nutrients, they may help boost your immunity, reduce heart disease risk factors, prevent kidney stones, aid iron absorption, and promote healthy skin. Though small, limes are loaded with nutrients — particularly vitamin C. One whole, medium lime (67 grams) provides:
Calories: 20
Carbs: 7 grams
Protein: 0.5 grams
Fat: 0.1 grams
Fiber: 1.9 grams
Vitamin C: 22% of the Reference Daily Intake (RDI)
Iron: 2% of the RDI
Calcium: 2%% of the RDI
Vitamin B6: 2% of the RDI
Thiamine: 2% of the RDI
Potassium: 1% of the RDI
Limes also contain small amounts of riboflavin, niacin, folate, phosphorus, and magnesium.
Health benefits of limes: Eating lime fruit or drinking lime juice provides a variety of health benefits.
Good source of antioxidants: Antioxidants are important compounds that defend your cells against molecules called free radicals. In high amounts, free radicals can damage your cells, and this damage has been linked to chronic conditions like heart disease, diabetes, and many types of cancer.
Limes are high in active compounds that function as antioxidants in your body, including flavonoids, limonoids, kaempferol, quercetin, and ascorbic acid.
May boost immunity: Limes are high in vitamin C, a nutrient that may help boost your immune system.
In test-tube studies, vitamin C helped increase the production of white blood cells, which help protect your body against infections and disease.
In human studies, taking vitamin C helped shorten the duration and severity of colds.
Also, vitamin C could help wounds recover faster by reducing inflammation and stimulating collagen production. Collagen is an essential protein that aids wound repair.
Besides vitamin C, limes are also a great source of antioxidants, which help strengthen your immune system by defending cells against free radical damage.
Could promote healthy skin: Limes have several properties that may promote healthy skin. First, they’re high in vitamin C, which is necessary to make collagen, a protein that keeps your skin firm and strong. A medium lime (67 grams) provides over 20% of the RDI for this nutrient.
For instance, one study in over 4,000 women found that those who ate more vitamin C had a lower risk of wrinkles and dry skin as they aged.
Second, limes are high in antioxidants, which may help combat age-related skin changes. Oxidative stress is a condition resulting from an imbalance between free radicals and antioxidants in your body. It can lead to signs of premature aging.
A mouse study found that drinking a citrus drink positively affected some of these signs by reducing wrinkles and increasing collagen production, for example.
May reduce heart disease risk: Heart disease is the leading cause of death worldwide. Research shows that limes may reduce several heart disease risk factors. For starters, limes are high in vitamin C, which may help lower high blood pressure, a major risk factor for heart disease. Also, vitamin C may protect against atherosclerosis — a disease in which plaque builds up in your arteries, making them too narrow.
An animal study found that feeding rabbits lime peels and juice helped slow down the progression of atherosclerosis.
May prevent kidney stones: Kidney stones are small mineral crystals that are often painful to pass. They can form inside your kidneys when your urine is very concentrated or when you have high levels of stone-forming minerals, such as calcium, in your urine. Citrus fruits like limes are high in citric acid, which may prevent kidney stones by raising levels of citrate and binding stone-forming minerals in the urine. One study found that people who ate more citrus fruits had a significantly lower risk of kidney stones.
Increases iron absorption: Iron is an essential nutrient needed to make red blood cells and transport oxygen around your body. Low blood iron levels can cause iron deficiency anemia. Signs of iron deficiency anemia include fatigue, trouble breathing during exercise, paleness, and dry skin and hair. People on a vegan or vegetarian diet are at a greater risk of iron deficiency anemia, as plant-based products contain a form of iron that isn’t as well absorbed as the iron from meat and other animal products. Foods high in vitamin C, such as limes, may help prevent iron deficiency anemia by improving the absorption of iron from plant-based foods.
For instance, one study in people following a vegetarian diet found that drinking a glass of lemonade (8.5 ounces or 250 ml) alongside a plant-based meal increased iron absorption by up to 70%.
May lower your risk of certain cancers: Cancer is a disease characterized by abnormal cell growth. Citrus fruits have compounds that have been linked to a lower risk of certain cancers. In particular, flavonoids — which act as antioxidants — may help stop the expression of genes that promote cancer progression.
What’s more, test-tube studies indicate that citrus fruits may suppress the growth or spread of colon, throat, pancreas, breast, bone marrow, lymphomas, and other cancer cells.
Crispy Crab Cakes with Tomato Butter
Saturday, January 9, 2021
~Active: 1 hr., Total: 1hr 10 mins, Yield: 4
Ingredients:
4 ounces skinless whitefish fillet
1 jalapeño, seeded
1/2 cup mayonnaise
1/3 cup thinly sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pound fresh jumbo lump crabmeat, drained and picked over
1 1/2 cups panko
11 oz. Curried Tomato Marmalade
5 tablespoons olive oil
1/4 cup unsalted butter, cut into pieces
2 cups mixed fresh summer herbs (such as basil, mint, and flat-leaf parsley)
1 lemon, cut into 4 wedges
Directions
Preheat oven to 450°F. Process whitefish in a food processor until mostly smooth. Transfer to a large bowl. Finely dice 1 jalapeño; add to bowl with fish. Stir in mayonnaise, scallions, parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne. Gently fold in crabmeat, leaving lumps intact. Divide mixture into 8 portions (about 1/3 cup each); shape into 3-inch-wide, 1/2-inch-thick patties. Sprinkle both sides of patties generously with panko to coat completely; press lightly to adhere. Refrigerate 30 minutes.
Heat 1/4 cup oil in a large skillet over medium-high. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes per side. Transfer to a wire rack.
Toss herbs with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread about 1/3 cup Curried Tomato Marmalade on each of 4 plates; top evenly with herb salad and crab cakes. Serve with lemon wedges.
Suggested Pairing: Bright, chalky Chablis.
Lemons
Tuesday, January 5, 2021
~2 1/2 minutes reading time
Lemons (Citrus limon) are among the world’s most popular citrus fruits. They grow on lemon trees and are a hybrid of the original citron and lime. A great source of vitamin C and fiber, lemons contain many plant compounds, minerals, and essential oils. These yellow fruits also have many potential health benefits. Eating lemons may lower your risk of heart disease, cancer, and kidney stones.
Nutrition facts: Lemons contain very little fat and protein. They consist mainly of carbs (10%) and water (88–89%). A medium lemon provides only about 20 calories. The nutrients in 1/2 cup (100 grams) of raw, peeled lemon are:
Calories: 29
Water: 89%
Protein: 1.1 grams
Carbs: 9.3 grams
Sugar: 2.5 grams
Fiber: 2.8 grams
Fat: 0.3 grams
Carbs: The carbohydrates in lemons are primarily composed of fibers and simple sugars, such as glucose, fructose, and sucrose.
Fiber: The main fiber in lemons is pectin. Soluble fibers like pectin can lower blood sugar levels by slowing down the digestion of sugar and starch. Dietary fibers are an important part of a healthy diet and linked to numerous health benefits.
Vitamins and minerals: Lemons provide several vitamins and minerals.
Vitamin C. An essential vitamin and antioxidant, vitamin C is important for immune function and skin health.
Potassium. A diet high in potassium can lower blood pressure levels and have positive effects on heart health.
Vitamin B6. A group of related vitamins, B6 is involved in converting food into energy.
Other plant compounds: Plant compounds are natural bioactive substances found in plants, some of which have powerful health benefits. The plant compounds in lemons and other citrus fruit may have beneficial effects on cancer, cardiovascular disease, and inflammation. These are the main plant compounds in lemons:
Citric acid. The most abundant organic acid in lemons, citric acid may help prevent the formation of kidney stones.
Hesperidin. This antioxidant may strengthen your blood vessels and prevent atherosclerosis — the buildup of fatty deposits (plaque) inside your arteries.
Diosmin. An antioxidant used in some drugs that affect the circulatory system, diosmin improves muscle tone and reduces chronic inflammation in your blood vessels.
Eriocitrin. This antioxidant is found in lemon peel and juice.
D-limonene. Found primarily in the peel, d-limonene is the main component of lemon essential oils and responsible lemons’ distinct aroma. In isolation, it can relieve heartburn and stomach reflux.
Many of the plant compounds in lemons are not found in high amounts in lemon juice, so it is recommended to eat the whole fruit — excluding the peel — for maximum benefit.
Health benefits of lemons: Citrus fruits, including lemons, are associated with numerous health benefits. Their vitamins and fiber, as well as their powerful plant compounds, are likely responsible.
Heart health: Heart disease, including heart attacks and strokes, is the world’s most common cause of death. Intake of fruits high in vitamin C is linked to reduced heart disease risk. Low levels of vitamin C in the blood are also associated with increased risk of stroke, especially among those who are overweight or have high blood pressure.
Intake of isolated fibers from citrus fruits has been shown to decrease blood cholesterol levels, and the essential oils in lemons can protect LDL (bad) cholesterol particles from becoming oxidized.
Recent studies in rats show that the plant compounds hesperidin and diosmin may have beneficial effects on some key risk factors for heart disease.
Prevention of kidney stones: The citric acid in lemons may reduce your risk of kidney stones.
Some studies have shown that lemon juice and lemonade can be effective at preventing kidney stones, but other studies have found no effect.
Anemia prevention: Anemia is often caused by iron deficiency and most common in pre-menopausal women. Lemons contain small amounts of iron, but they are a great source of vitamin C and citric acid, which can increase the absorption of iron from other foods. Because lemons can enhance the absorption of iron from foods, they may help prevent anemia.
Cancer: Lemons may help reduce the risk of many types of cancers, including breast cancer. This is thought to be due to plant compounds like hesperidin and d-limonene
Grilled Peach and Pineapple Melba Sundaes
Friday, January 1, 2021
~Active: 30 mins, Total: 50 mins, Yield: 6
Ingredients:
12 ounces Raspberries Chipotle Jam
Pinch of flaky sea salt
2 medium peaches, cut into thin wedges
2 (1/2-inch-thick) fresh pineapple slices
Directions
Preheat grill to high (450°F to 550°F). Grill peach wedges and pineapple slices, uncovered, until lightly charred, 3 to 4 minutes per side. Transfer to a work surface; let cool completely. Dice pineapple.
Decoratively layer ice cream, pineapples, peaches, & Raspberries Chipotle Jam in each of 6 (8-ounce) glasses. Sprinkle with flaky sea salt & serve immediately.
Make-Ahead: The grilled pineapple and peaches can be prepared and refrigerated overnight.
Pears
Monday, December 28, 2020
~4 1/2 minutes reading time
1. Highly nutritious
Pears come in many different varieties. Bartlett, Bosc, and D’Anjou pears are among the most popular, but around 100 types are grown worldwide. A medium-sized pear (178 grams) provides the following nutrients:
Calories: 101
Protein: 1 gram
Carbs: 27 grams
Fiber: 6 grams
Vitamin C: 12% of the Daily Value (DV)
Vitamin K: 6% of DV
Potassium: 4% of the DV
Copper: 16% of DV
This same serving also provides small amounts of folate, provitamin A, and niacin. Folate and niacin are important for cellular function and energy production, while provitamin A supports skin health and wound healing. Pears are likewise a rich source of important minerals, such as copper and potassium. Copper plays a role in immunity, cholesterol metabolism, and nerve function, whereas potassium aids muscle contractions and heart function. What’s more, these fruits are an excellent source of polyphenol antioxidants, which protect against oxidative damage. Be sure to eat the whole pear, as the peel boasts up to six times more polyphenols than the flesh.
2. May promote gut health
Pears are an excellent source of soluble and insoluble fiber, which are essential for digestive health. These fibers help maintain bowel regularity by softening and bulking up stool. One medium-sized pear (178 grams) packs 6 grams of fiber — 22% of your daily fiber needs. Additionally, soluble fibers feed the healthy bacteria in your gut. As such, they’re considered prebiotics, which are associated with healthy aging and improved immunity. Notably, fiber may help relieve constipation.
In a 4-week study, 80 adults with this condition received 24 grams of pectin — the kind of fiber found in fruit — per day. They experienced constipation relief and increased levels of healthy gut bacteria.
As pear skin contains a substantial amount of fiber, it’s best to eat this fruit unpeeled. From helping you maintain a healthy weight to reducing your risk of developing type 2 diabetes, eating enough fiber is integral to a well-balanced diet. Not to mention, we're very thankful for the digestive benefits a high-fiber diet provides (fiber makes your poop softer and bulkier, making it easier to go), and we love that we can get over 20 percent of our daily recommended value from a pear.
3. Contain beneficial plant compounds
Pears offer many beneficial plant compounds that give these fruits their different hues. For instance, anthocyanins lend a ruby-red hue to some pears. These compounds may improve heart health and strengthen blood vessels. Though specific research on pear anthocyanins is needed, numerous population studies suggest that a high intake of anthocyanin-rich foods like berries is associated with a reduced risk of heart disease.
Pears with green skin feature lutein and zeaxanthin, two compounds necessary to keep your vision sharp, especially as you age. Again, many of these beneficial plant compounds are concentrated in the skin.
4. Have anti-inflammatory properties
Although inflammation is a normal immune response, chronic or long-term inflammation can harm your health. It’s linked to certain illnesses, including heart disease and type 2 diabetes. Pears are a rich source of flavonoid antioxidants, which help fight inflammation and may decrease your risk of disease.
Several large reviews tie high flavonoid intake to a reduced risk of heart disease and diabetes. This effect may be due to these compounds’ anti-inflammatory and antioxidant properties. What’s more, pears pack several vitamins and minerals, such as copper and vitamins C and K, which also combat inflammation.
The vitamin C in pears fight off free radicals, which can put your cells under oxidative stress and lead to chronic disease. This means eating pears, and other foods high in antioxidants, can reduce your risk of developing cancer, diabetes, heart disease, and even neurodegenerative diseases like dementia!
5. May offer anticancer effects
Pears contain various compounds that may exhibit anti-cancer properties. For example, their anthocyanin and cinnamic acid contents have been shown to fight cancer.
A few studies indicate that diets rich in fruits, including pears, may protect against some cancers, including those of the lung, stomach, and bladder.
Some population studies suggest that flavonoid-rich fruits like pears may also safeguard against breast and ovarian cancers, making this fruit a particularly smart choice for women. While eating more fruit may reduce your cancer risk, more research is needed.
6. Linked to a lower risk of diabetes
Pears — particularly red varieties — may help decrease diabetes risk.
One large study in over 200,000 people found that eating 5 or more weekly servings of anthocyanin-rich fruits like red pears was associated with a 23% lower risk of type 2 diabetes.
Additionally, a mouse study noted that plant compounds, including anthocyanins, in pear peel exhibited both anti-diabetes and anti-inflammatory effects.
What’s more, the fiber in pears slows digestion, giving your body more time to break down and absorb carbs. This can also help regulate blood sugar levels, potentially helping prevent and control diabetes.
Even though pears have some natural sugar, their high fiber content ensures your blood sugar won't go soaring after eating one (which makes them a perfect on-the-go snack for people with diabetes). Plus, their low-glycemic-index means you won't be hungry minutes after snacking on one.
7. May boost heart health
Pears may lower your risk of heart disease. Their procyanidin antioxidants may decrease stiffness in heart tissue, lower LDL (bad) cholesterol, and increase HDL (good) cholesterol. The peel contains an important antioxidant called quercetin, which is thought to benefit heart health by decreasing inflammation and reducing heart disease risk factors like high blood pressure and cholesterol levels.
One study in 40 adults with metabolic syndrome, a cluster of symptoms that increases your heart disease risk, found that eating 2 medium pears each day for 12 weeks lowered heart disease risk factors, such as high blood pressure and waist circumference.
A large, 17-year study in over 30,000 women revealed that every daily 80-gram portion of fruit decreased heart disease risk by 6–7%. For context, 1 medium pear weighs around 178 grams.
Furthermore, regular intake of pears and other white-fleshed fruits is thought to lower stroke risk. One 10-year study in over 20,000 people determined that every 25 grams of white-fleshed fruit eaten daily decreased stroke risk by 9%.
According to Harvard Health, eating more fiber-rich foods provides wonderful health benefits. Thought to play a role in decreasing blood pressure and cholesterol, getting enough fiber in your diet decreases your risk of developing heart disease. Since pears are high in fiber and potassium (which helps counteract excess sodium), they're a great snack to incorporate into a heart-healthy diet!
8. May help you lose weight
Pears are low in calories, high in water, & packed with fiber. This combination makes them a weight-loss-friendly food, as fiber and water can help keep you full.
When full, you’re naturally less prone to keep eating.
In one 12-week study, 40 adults who ate 2 pears daily lost up to 1.1 inches (2.7 cm) off their waist circumference.
Plus, a 10-week study found that women who added 3 pears per day to their usual diet lost an average of 1.9 pounds (0.84 kg). They also saw improvements in their lipid profile, a marker of heart health.
Duck Liver Pâté with Blackberry Jam
Thursday, December 24, 2020
~Active: 1 hr. 20 mins, Total: 7 hrs. 20 mins, Yield: 8
The tartness and texture of the blackberry jam is a nice contrast to the rich, silky pâté. Spoon the leftover blackberry jam on pancakes, waffles, or ice cream.
Ingredients:
DUCK LIVER PÂTÉ
14 ounces duck livers (about 1 1/4 cups)
1 tablespoon plus 1/4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons unsalted butter (5 ounces)
1 medium-size yellow onion, thinly sliced
10 fresh sage leaves
1/3 cup Champagne or dry white wine
1/3 cup duck fat, melted
BLACKBERRY CONSERVA
2 cups Blackberry Jam
4 thyme sprigs
3 whole cloves
1/8 teaspoon kosher salt
Pinch of black pepper
Grilled bread slices and whole-grain mustard, for serving
Directions
Make the duck liver pâté
Stir together livers and 1/4 teaspoon salt in a medium bowl; set aside.
Melt butter in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened and translucent but not browned, about 10 minutes. Transfer onion mixture to the bowl of a food processor. Add livers to skillet, and cook over medium until bright pink all the way through, 1 minute to 1 minute and 30 seconds per side. Add sage, and cook until fragrant, about 15 seconds. Remove skillet from heat; stir in Champagne. Let stand for 5 minutes.
Transfer liver mixture to a food processor with onion mixture. Process until smooth and silky, about 2 minutes, stopping to scrape down sides as needed. Add remaining 1 tablespoon salt. Process until incorporated, about 10 seconds. Using a rubber spatula, press liver mixture through a fine wire-mesh strainer into a bowl; discard solids. Transfer pureed liver mixture to a large (20- to 24-ounce) terrine mold or ramekin or 2 smaller (10- to 12-ounce) ramekins. Smooth top, and tap ramekin on the counter a few times to remove any air bubbles. Cover pâté with melted duck fat (about 1/4 inch thick), and chill, uncovered, until set, at least 6 hours or up to 2 days.
While pâté chills, make the blackberry conserva
Wrap thyme and cloves in cheese-cloth, and tie ends to make a sachet. Add it to a large saucepan with the Blackberry Jam. Bring to a boil over medium-high, stirring often.
Remove from heat. Remove and discard sachet. Stir in salt and pepper. Transfer blackberry mixture to a shallow bowl, and spread out to cool. Immediately transfer to refrigerator, and chill, uncovered, 2 hours to preserve vibrant color. Transfer blackberry conserva to an airtight container, and chill for at least 2 hours or up to 3 days.
Remove pâté from refrigerator 30 minutes before serving. Serve pâté with blackberry conserva, grilled crusty bread, and whole-grain mustard.
Make-Ahead: Duck liver pâté can be made up to 2 days in advance; blackberry conserva can be made 3 days in advance.
Suggested Pairing: Robust but elegant rosé Champagne.
Plums
Sunday, December 20, 2020
~2 1/2 minutes reading time
1. They Contain Many Nutrients
Plums and prunes are impressively high in nutrients. They contain over 15 different vitamins and minerals, in addition to fiber and antioxidants. Plums are relatively low in calories, but contain a fair amount of important vitamins and minerals. One plum contains the following nutrients:
Calories: 30
Carbs: 8 grams
Fiber: 1 gram
Sugars: 7 grams
Vitamin A: 5% of the RDI
Vitamin C: 10% of the RDI
Vitamin K: 5% of the RDI
Potassium: 3% of the RDI
Copper: 2% of the RDI
Manganese: 2% of the RDI
Additionally, one plum provides a small amount of B vitamins, phosphorus and magnesium.
2. Plums and Prunes Are Rich in Antioxidants
Plums and prunes are rich in antioxidants, which are helpful for reducing inflammation and protecting your cells from damage by free radicals. They are particularly high in polyphenol antioxidants, which have positive effects on bone health and may help reduce the risk of heart disease and diabetes.
In fact, some studies have shown that plums contain more than twice the amount of polyphenol antioxidants as other popular fruits, such as nectarines and peaches.
Many lab and animal studies have found the polyphenols in plums and prunes to have powerful anti-inflammatory effects, as well as the ability to prevent damage to cells that often leads to disease.
In one test-tube study, the polyphenols in prunes significantly reduced inflammatory markers associated with joint and lung diseases. Anthocyanins, a specific type of polyphenol, appear to be the most active antioxidants found in plums and prunes. They may have powerful health effects, including reducing the risk of heart disease and cancer.
Yet while all of these findings are promising, more human studies are needed.
3. They May Help Lower Your Blood Sugar
Plums have properties that may help with blood sugar control. Despite being fairly high in carbs, plums and prunes do not appear to cause a substantial rise in blood sugar levels after they’re eaten. This is attributed to their potential to increase levels of adiponectin, a hormone that plays a role in blood sugar regulation.
Additionally, the fiber in plums may be partly responsible for their effects on blood sugar. Fiber slows the rate at which your body absorbs carbs after a meal, causing blood sugar to rise gradually, rather than spike.
What’s more, consuming fruits like plums and prunes is associated with a lower risk of type 2 diabetes.
4. Plums and Prunes May Benefit Heart Health
Consuming plums and prunes on a regular basis may have a protective effect on heart health. They have been studied for their potential to reduce high blood pressure and cholesterol levels, which are major risk factors for heart disease.
In one study, subjects who drank prune juice and ate three or six prunes each morning for eight weeks were compared to a group that drank only a glass of water on an empty stomach. Those who consumed the prunes and prune juice had significantly lower blood pressure levels, total cholesterol and “bad” LDL cholesterol than the group that drank water.
Another study found that men who had been diagnosed with high cholesterol had lower LDL cholesterol levels after consuming 12 prunes daily for eight weeks.
Several animal studies have produced similar results.
Generally, mice fed dried plum powder and plum juice appear to have lower cholesterol levels and increased “good” HDL cholesterol. However, these results cannot be generalized to humans.
The positive effects plums and prunes appear to have on heart disease risk factors are likely due to their high content of fiber, potassium and antioxidants. While the results of these studies are promising, keep in mind that more human research is needed to support the heart-protective effects of plums and prunes.
Sweet & Spicy Double Onion Marmalade and Goat Cheese Rugelach
Wednesday, December 16, 2020
~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies
Ingredients
1 cup unsalted butter (8 ounces), cut into pieces, at room temperature
1 (8-ounce) package cream cheese, cut into pieces, at room temperature
1/2 teaspoon kosher salt
2 cups all-purpose flour (about 81/2 ounce), plus more for work surface
4 ounces goat cheese, crumbled (about 1 cup), divided
1 large egg, beaten
1 1/2 cups of Sweet & Spicy Double Onion Marmalade
Directions
Beat butter, cream cheese, and salt with a stand mixer fitted with the paddle attachment on medium speed until fluffy and creamy, about 2 minutes. With mixer running on low speed, gradually add flour, beating until soft, large clumps form, about 1 minute, stopping to scrape sides as needed. Turn dough out onto a clean work surface. Knead until dough just comes together. Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate at least 2 hours or up to 2 days.
Remove 1 dough disk from refrigerator, and unwrap. Roll out dough on a lightly floured surface to about a 12-inch circle (about 1/8 inch thick). Trim off and discard any ragged edges. Using a small offset spatula, spread half the Sweet & Spicy Double Onion Marmalade (about 3/4 a cup) evenly over dough. Sprinkle evenly with 1/2 cup goat cheese. Using a pizza cutter or sharp chef’s knife, cut circle evenly into quarters. Cut each quarter into 4 wedges to yield 16 long, thin wedges. Roll up each wedge starting at the wide end. Arrange rolled rugelach 2 inches apart with pointed ends facing down on 2 rimmed baking sheets lined with parchment paper. Chill 30 minutes.
Preheat oven to 350°F. Brush tops of rugelach with some of the beaten egg. Bake in preheated oven until golden brown and tops are crisp, 30 to 35 minutes, rotating pans from front to back halfway through bake time. Immediately transfer rugelach to wire racks; let cool about 15 minutes. Repeat steps 2 and 3 with remaining dough, Sweet & Spicy Double Onion Marmalade, goat cheese, and beaten egg.
Make Ahead: Dough can be made up to 2 days in advance and stored in refrigerator.
Honeydew
Saturday, December 12, 2020
~4 minutes reading time
1. Rich in Nutrients
The diverse nutrient profile of honeydew is arguably its most valuable asset. A wedge of honeydew provides more than half the recommended daily allowance for vitamin C and
has about 64 calories and 14 grams of natural fruit sugar. In fact, the various nutrients and plant compounds may be responsible for its many potential health benefits. A 1-cup (177-gram) serving of honeydew melon provides:
Calories: 64
Carbs: 16 grams
Fiber: 1.4 grams
Protein: 1 gram
Fat: 0 grams
Vitamin C: 53% of the reference daily intake (RDI)
Vitamin B6: 8% of the RDI
Folate: 8% of the RDI
Vitamin K: 6% of the RDI
Potassium: 12% of the RDI
Magnesium: 4% of the RDI
In addition, the honeydew fruit and seeds also contain compounds with strong antioxidant capacity, including beta-carotene (pro-vitamin A), phytoene, quercetin, and caffeic acid.
2. May Help Reduce Blood Pressure
In general, a diet rich in fruits and vegetables is associated with a reduced risk of high blood pressure and heart disease. More specifically, it’s well established that a low-sodium diet and an adequate potassium intake can positively influence your blood pressure regulation. As honeydew melon is a low-sodium and potassium-rich fruit, it may help you maintain healthy blood pressure levels. If you’re looking to increase your potassium intake, try adding honeydew to your diet. It’s a good source of potassium, with a 1-cup (177-gram) serving providing 12% of the RDI.
3. Contains Nutrients Vital to Bone Health
Honeydew melon contains several nutrients that are vital for repairing and maintaining strong bones, including folate, vitamin K, and magnesium.
In particular, the melon is a good source of folate — with 1 cup (177 grams) providing 8% of the RDI. Folate is essential for the breakdown of homocysteine — elevated levels of which have been linked to reduced bone mineral density over time. Though more research is needed to draw definitive conclusions on the relationship between folate and bone health, eating foods that contain folate, such as honeydew, may promote healthy bones by ensuring homocysteine levels stay within the normal range.
Vitamin K is involved in the production of a major structural protein in the bone known as osteocalcin. Therefore, adequate vitamin K intake is essential for healthy bones. A serving of honeydew provides 6% of the RDI of this vitamin.
In addition, you can meet about 4% of your daily magnesium needs with one serving of honeydew. The cells responsible for building and breaking down bone tissue require magnesium to function properly. Thus, magnesium is another nutrient vital for bone health.
Honeydew also contains small amounts of other bone-supporting nutrients, including calcium, phosphorus, and zinc. While these nutrients are not highly concentrated in honeydew, adding the fruit to your diet can still support your bone health when paired with a balanced diet that includes a variety of other nutrient-dense foods.
4. May Improve Blood Sugar Control
Some research indicates that eating fruits, such as honeydew melon, regularly may promote healthy blood sugar levels.
A recent seven-year study in half a million people found that those who consumed fresh fruit daily were 12% less likely to develop diabetes, compared to those who rarely ate fruit. In those participants who already had diabetes at the beginning of the study, eating fruit at least three times per week led to a 13–28% lower risk of experiencing diabetes-related health complications in addition to a 17% lower risk of premature death. Though honeydew melon contains carbs that can raise your blood sugar temporarily, it also provides fiber and other nutrients that may help improve blood sugar control over time.
5. Rich in Electrolytes and Water
When you think of hydration, the first thing that probably comes to mind is water. However, to effectively and properly hydrate, your body needs more than that — it needs electrolytes, too. Honeydew melon is about 90% water and contains electrolytes, such as potassium, magnesium, sodium, and calcium. This combination of water and nutrients makes honeydew great for hydrating after a workout, during illness, or if you’re just trying to stay hydrated throughout your day.
6. May Support Healthy Skin
Eating honeydew melon may support healthy skin due to its high vitamin C content. Adequate vitamin C intake is imperative for the proper production of collagen, a major structural protein that’s vital for repairing and maintaining your skin tissue. Additionally, because vitamin C is a powerful antioxidant, some research indicates that it may protect your skin against sun damage. Honeydew melon is an excellent source of vitamin C — a single cup (177 grams) provides 53% of the RDI. Though you can obtain vitamin C from a variety of foods, eating honeydew is an easy way to quickly meet your daily needs — promoting healthy skin in the process.
7. May Boost Your Immune System
Vitamin C is arguably best known for its role in supporting immune function, and honeydew melon is loaded with it. The human immune system is complex and requires a wide array of nutrients to function properly — vitamin C is a critical component. In fact, research suggests that adequate intake of dietary vitamin C may both prevent and treat various respiratory and systemic infections, such as pneumonia and the common cold. A 1-cup (177-gram) serving of honeydew provides over half of the RDI for vitamin C, making it a great food to add to your diet as you prepare for this year’s cold season.
8. May Promote Proper Digestion
Honeydew melon contains fiber, a nutrient that is well known for improving digestive health. Adequate intake of dietary fiber slows blood sugar response and promotes bowel regularity and the growth of healthy gut bacteria. A single cup (177 gram) provides about 1.5 grams or roughly 5% of the RDI for fiber. Though many other fruits contain more fiber per serving, honeydew can still contribute to your daily fiber intake. In fact, for some people with certain digestive disorders or those who are newly introducing or reintroducing fiber into their diet, a lower-fiber fruit like honeydew may be better tolerated than other high-fiber foods.
9. May Support Vision and Eye Health
Honeydew melon contains two potent antioxidants: lutein and zeaxanthin. These carotenoid compounds are well known for supporting eye health and preventing the development of age-related vision loss. Research indicates that regularly eating foods that contain these antioxidants, such as honeydew melon, may support proper eye function throughout your life.
Raspberry-Hazelnut Macaroons (Haselnussmakronen)
Tuesday, December 8, 2020
~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies
Ingredients:
1 1/2 cups whole hazelnuts
2 large egg whites
1/4 teaspoon kosher salt
3/4 cup sugar
1/2 cup Raspberry Chipotle Jam
Directions
Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper.
Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. Transfer to a clean kitchen towel and rub together to release the skins. Let the hazelnuts cool completely.
In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 5 to 7 minutes. Fold in the hazelnuts.
Using a 1-ounce ice cream scoop or a soup spoon, scoop 1 1/2-inch rounds of the batter onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon.
In a small saucepan, boil the Raspberry Chipotle Jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot Raspberry Chipotle Jam into the center of each cookie. Let the jam set and the cookies cool completely before serving.
Make Ahead: The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days.
Habanero Peppers
Friday, December 4, 2020
~2 1/2 minutes reading time
A native of South and Central America, as well as the Caribbean, habaneros are among the hottest chili peppers there are. An ordinary habanero typically ranks between 100,000 and 350,000 on the Scoville scale of spiciness; for comparison, a typical jalapeno ranks at 2,500 to 5,000.
Rich in Capsaicin
As one of the hottest chili peppers, habaneros have a high capsaicin content. A phytonutrient, capsaicin is a natural anti-inflammatory that can help treat arthritis and headaches. Capsaicin works as an anti-inflammatory by reducing your body's production of Substance P, which is what causes the swelling and pain that occurs alongside inflammation. A study published in "Cell Signal" in 2003 confirmed that the capsaicin from hot peppers showed anti-inflammatory properties. The capsaicin in habanero peppers may also be able to block the activity of nuclear transcription factors which can trigger inflammatory reactions that may lead to premature aging and cancer. Research shows that people who regularly eat spicy foods – that is, foods rich in capsaicin – live longer than those who don't, and they're less likely to die from cancer, heart disease, and respiratory disease.
Important Nutrients to Note
A 4.5-gram serving of habanero peppers has 15 calories and no fat. A single serving of habaneros also has 3 milligrams of sodium, 1 gram of protein, 2 grams of sugar, and 4 grams of carbohydrates. The same size serving also has 1 gram of dietary fiber. You can rest easy knowing that adding habaneros to a dish for extra flavor will not greatly increase the sodium, fat, or calorie content.
Vitamins and Minerals
A single serving of habaneros has 128 milligrams of potassium, which is a relatively high amount for such a small serving size. According to "The Herb Society of America's Essential Guide to Growing and Cooking with Herb," habaneros are also high in vitamin C. Green habaneros, unripe peppers, have a higher vitamin C content than their red and orange counterparts. A single habanero pepper contains more than 100% of your recommended daily intake of vitamin C. The same pepper also contains a bit of vitamin A – 9% of your recommended intake – plus 4% of your recommended potassium intake, 3% of your recommended iron intake, and a scant 1% of your recommended daily calcium intake.
May Help Prevent Diabetes
A diet rich in habanero peppers may help regulate insulin levels, especially in people who are already overweight. A study published in 2006 in the "American Journal of Clinical Nutrition" concluded that capsaicin reduced the likelihood of insulin spikes following a meal. Scientists concluded that regular capsaicin consumption could help diabetics control their insulin levels. Since post-meal insulin spikes often lead to Type 2 diabetes, the researchers concluded that regularly eating chili peppers may decrease diabetes risk. Scientists also found that meals containing capsaicin increased fat oxidation, which may indicate capsaicin's ability to regulate obesity. However, further study on human subjects is needed.
Decreased Cancer Risk
The capsaicin in habaneros may also prevent cancer. In the laboratory, scientists have demonstrated that capsaicin can inhibit the growth of prostate cancer cells, and may protect cells from becoming cancerous. In addition, habaneros contain significant amounts of vitamin C and vitamin A, both of which act as antioxidants, compounds that may decrease the risk of cancer by inhibiting the DNA-damaging effects of free radicals. Each half-cup serving of habanero peppers provides 300% of the recommended daily allowance of vitamin C and 20% of the RDA of vitamin A.
Cardiovascular Disease Prevention
Researchers at the Chinese University of Hong Kong report that laboratory hamsters fed a high-cholesterol diet had higher LDL, or bad, cholesterol levels and more cholesterol-related arterial plaques than hamsters who were fed the same diet, but supplemented with capsaicin. The scientists hypothesized that eating chili peppers such as habaneros may lower cholesterol and decrease cardiovascular disease risk, but warned that additional studies and clinical trials were necessary.
November Food Holidays
Monday, November 30, 2020
~6 minutes Reading Time
Did you celebrate all the November food holidays? Let us help you enjoy your last day of the month with our unique preserves and a little inspiration.
National Peanut Butter Lovers Month pairs very well with our exotic preserves!
For breakfast along with our jams, smother peanut butter on some toast, waffles, or pancakes, or put a spoonful in your smoothie. Mixed into yogurt with different kinds of fruit. For lunch, dip veggies like carrots and celery with peanut butter swirled with marmalade. If you’re having a lazy dinner, slap together a quick PB, jelly, & banana sandwich for a sweet and salty meal that will keep you full for the night.
~Pair peanut butter with our Pear and Chocolate Jam, Pear Honey, Sirop de Liège, Mango Jam, Mai Tai Preserves, Mango, Coconut, and Macadamia Nut Conserve, Mango Peach Jalapeno Jam, Savory Spiced Mango Conserve.
National Raisin Bread Month
~Try it with our Caramel Apple Coffee Jam, Bourbon Bacon Jam, or Maple Bourbon Apple Butter.
~If you go with our fruity and sweet berry preserves then don't forget to add the cream cheese.
~Combine it with peanut butter & Monkey Butter
~Top it with Pear Honey
~Add a fried egg and Curried Tomato Marmalade on top
National Fun with Fondue Month
Fondue derives its name from the French word “fondre” which means “to melt.” Three types of fondue have developed over the years and each has a flavor profile all its own.
1. Cheese – The oldest fondue style and believed to have been developed by the Swiss, cheese is versatile. Blend a variety of cheese choices with white wine and dip vegetables, meat, and pieces of bread to have a complete fondue experience.
-Add a teaspoon of our Garlic Jelly to your cheese fondue base and if you're feeling spicy add a teaspoon of our Apple Hot Pepper Jelly!
2. Oil – While the French originally developed this savory fondue option for steak, we are only limited by our imagination. Add seasonings, dipping sauces, and your choice of protein and the fondue celebration begins!
-Lots of our preserves make excellent dipping sauces for you to taste: Sweet & Spicy Double Onion Marmalade, Pineapple Rum Preserves, Raspberry Chipotle Jam, Mountain Dew Jelly, Watermelon Jalapeno Jam,
3. Chocolate – When the United States discovered fondue, they added dessert. Dip fruit, pretzels, or cake bites. There’s really no limit to what we will fondue.
-Chocolate pairs great with orange, so for something more unusual try adding Cranberry Orange Jelly, Orange Cinnamon Marmalade, or Orange Whiskey Marmalade to your fondue.
~For an easier route sample our Pear and Chocolate Jam. It tastes a great deal like a slice of pear dipped into chocolate fondue!
National Pepper Month
~Try our peppered preserves: Apple Hot Pepper Jelly, Habanero Jelly, Mango Peach Jalapeno Jam, Nectarine Habanero Jam, Raspberry Chipotle Jam, Scotch Bonnet Cherry Jelly, and Watermelon Jalapeño Jam
1. Blend our Jackaloupe Preserves or Cantaloupe Jam with cucumber, yellow bell pepper, chili + something acidic (vinegar/lime), and olive oil for a quick melon gazpacho with just a hint of sweetness.
2. Use our Moscato Wine Jelly to braise broccoli with lemon pepper
3. Toss cooked pasta in a frying pan with our Mulled Red Wine Jelly, Pecorino Romano cheese, parsley, garlic, and chili peppers.
4. Make a sweet and sour type glaze made from our Watermelon Jelly with some balsamic, sriracha, or red pepper flake. It's good with chicken or lamb, and even fried Brussels sprouts.
5. For a savory spin, combine Mai Tai Preserves with your favorite chili pepper and use it as a spicy glaze on grilled chicken.
6. Make a tropical salsa by combining Kiwi Jam with mango, peppers, honey, lime juice, and cilantro. Use baked tortilla chips to scoop and enjoy.
7. Mix our Garlic Jelly with Pepper Jelly for a topping to Fish Tacos.
8. Check our website for the following peppery recipes: Sweet and Spicy Candied Bacon 3 Ways, Jalapeno Poppers 3 Ways, Pepper Jelly Tartlets, Mini Cheeseball Bombs, Pepper Jelly-Glazed Carrots 2 Ways, Pepper Jelly Pork Sliders, Chicken Kebabs with Peach Chutney, Fish Tacos with Garlic Pepper Jelly, Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes, Latkes with Blueberry Preserves & Apple Chutney and Tofu Scramble, and Quick Stir Fry.
National Roasting Month
1. Marinate Raspberry Chipotle Jam over a pork roast
2. Mix together 2 tablespoons of Pineapple Jam with 1 tablespoon of butter and 1 tablespoon of Worcestershire sauce over a stovetop for 1-minute stirring until melted. Brush over beef steak, pork chops, or fish fillets before broiling or grilling. Pour over chicken in the last few minutes of roasting or broiling.
3. Use Key Lime Marmalade as a substitute for mint jelly with roasted lamb dishes.
4. Enjoy Pear Honey as a basting sauce for chicken, grilled or roasted, or pork.
5. Grill BBQ Chicken With Homemade BBQ Sauce: Mix stone fruit jelly with oil and soy sauce. You've just made a yummy coating for roast chicken.
6. Use Pumpkin Butter to marinate a pork loin all day prior to roasting in the oven. Be sure to pierce the meat all over so that the flavor goes deep into the meat.
7. Tutti Frutti Bramble Jam is amazing with roast meat and cheese.
8. Glaze baked chicken and roast beef with Mulled Red Wine Jelly.
9. Mango, Coconut, & Macadamia Nut Conserve is perfect on a slow-roasted pork loin.
10. Try Berry Jam with roast turkey as a delicious zesty alternative to cranberry sauce.
11. Make chicken roasted with Lemon Marmalade and fresh rosemary mixture slathered underneath its skin
12. Top a pork roast with Mango Jam.
13. Apple Hot Pepper Jelly is a tasty accompaniment to roasts or cold meats. Melt it, then brush it on the meat before roasting or after grilling as a glaze for chicken, pork, or fish.
14. Serve Bushel of Apples Jelly or Apple Cider Jelly on the side of roast chicken, ham, or roast pork or as a glaze for these meats.
15. Grand Marnier and Ginger Carrot Cake Marmalade makes wonderful roasted carrots and parsnips. Don’t miss it when preparing sausages, roasted or grilled pork, a vinaigrette for a special salad, and even as frosting on a carrot cake… Yummy!
16. Serve Savory Spiced Mango Conserve with roasted chicken or turkey.
17. Serve Eggplant Cinnamon Jam with roast pork or as a condiment alongside another roasted meat dish.
18. Mix blueberry jam into beef gravy for Sunday night's British roast.
19. Roasted fruits and mascarpone: Take some fruits such as berries, peaches, or rhubarb (pre-cook the rhubarb) and place them in a baking dish. Whisk 4-5 tablespoons of mascarpone with 1-2 tbsp. of 35% cream (use more mascarpone than cream. The mixture should not be liquid). Spread on top of the fruits and bake/roast in the oven for 12-15 minutes. Then top your dish with Blueberry Preserves.
20. Besides turkey, Cranberry Orange Jelly pairs well with roast chicken, ham, or pork chops. Basted on grilled or roasted poultry
Serve with roasted vegetables.
21. Mango Peach Jalapeno Jam can be a glaze for grilled or roasted meats. It’s also fabulous on salmon. Add a spoonful of pepper jelly when roasting veggies (a few minutes before they’re done).
22. Brush Garlic Jelly on roasts or poultry while cooking. Drizzle over the roast lamb.
23. Sweet & Spicy Double Onion Marmalade perks up roasted meats or pâté. Use as a glaze for meats like chicken, roasted ham, and pork, as well as seafood like shrimp. Top roasted or grilled steak, pork, chicken, and seafood.
24. Bourbon Bacon Jam goes well with roast pork sandwiches. Add it to slow-roasted cherry tomatoes on a baguette.
25. Curried Tomato Marmalade is perfect to be served on crostini, alongside roasted pork, beef, chicken, or curry dishes. Slather it on a pork roast or pork chops. You can’t miss this jam in bruschetta with creamy cheese, crab cake, roasted chicken, avocado toast, cheesecake, or even some scrambled eggs.
National Sweet Potato Awareness Month
1. Use Apple Chutney to marinate sweet potatoes and winter squash before roasting
2. Serve Curried Tomato Marmalade with flatbread or grilled pita bread topped with roasted sweet potatoes
3. Add a little bit of Pumpkin Butter into a baked sweet potato
National Spinach and Squash Month
1. Try our Butternut Squash Jam...slather slices of rustic bread with the jam and goat cheese served with a cup of cinnamon tea, as a filling for an Italian crostata, or for a sponge cake, serve with a cheese platter paired with honey, or use as a topping for sandwiches.
2. Puree our Peach Chutney & glaze meat, roasted sweet potatoes, butternut squash, winter squash, etc. Preheat the oven to 400 F/204 C. Peel & seed the winter squash or scrub the sweet potatoes clean (no need to peel them). Chop the potatoes or squash into 1-inch chunks. Spread a sheet of parchment paper in a roasting pan. In a large bowl, combine the veggies with the Peach Chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Transfer to the roasting pan & spread into an even layer. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.
3. Use our Habanero Jelly or Key Lime Marmalade to make a balsamic vinaigrette dressing and serve over a nice spinach salad
4. Add Bourbon Bacon Jam to roasted vegetables like butternut squash or sweet potatoes. This jam is the jam, with roasted meats, chicken, duck, or even vegetables, such as roasted squash or eggplant.
5. Use our Savory Spiced Mango Conserve glaze for meat, roasted sweet potatoes, butternut squash, etc.
Onions
Thursday, November 26, 2020
~5 minutes Reading Time
The medicinal properties of onions have been recognized since ancient times, when they were used to treat ailments like headaches, heart disease and mouth sores.
1. Packed With Nutrients
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals. One medium onion has just 44 calories but delivers a considerable dose of vitamins, minerals, and fiber.
This vegetable is particularly high in vitamin C, a nutrient involved in regulating immune health, collagen production, tissue repair, and iron absorption. Vitamin C also acts as a powerful antioxidant in your body, protecting your cells against damage caused by unstable molecules called free radicals. An antioxidant, this vitamin is needed for immune function and maintenance of skin and hair.
Onions are also rich in B vitamins, including folate (B9) and pyridoxine (B6) — which play key roles in metabolism, red blood cell production, and nerve function. A water-soluble B vitamin, folate is essential for cell growth and metabolism and especially important for pregnant women. Found in most foods, Vitamin B6 is involved in the formation of red blood cells.
Lastly, they’re a good source of potassium, a mineral which many people are lacking. In fact, the average potassium intake of Americans is just over half the recommended daily value (DV) of 4,700 mg. Normal cellular function, fluid balance, nerve transmission, kidney function, and muscle contraction all require potassium. This essential mineral can have blood-pressure-lowering effects and is important for heart health.
2. May Benefit Heart Health
Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides, and reduce cholesterol levels — all of which may lower heart disease risk. Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots. Quercetin is a flavonoid antioxidant that’s highly concentrated in onions. Since it’s a potent anti-inflammatory, it may help decrease heart disease risk factors, such as high blood pressure.
A study in 70 overweight people with high blood pressure found that a dose of 162 mg per day of quercetin-rich onion extract significantly reduced systolic blood pressure by 3–6 mmHg compared to a placebo.
Onions have also been shown to decrease cholesterol levels.
A study in 54 women with polycystic ovarian syndrome (PCOS) found that consuming large amounts of raw red onions (40–50 grams/day if overweight and 50–60 grams/day if obese) for eight weeks reduced total and “bad” LDL cholesterol compared to a control group.
Additionally, evidence from animal studies supports that onion consumption may reduce risk factors for heart disease, including inflammation, high triglyceride levels, and blood clot formation.
3. Loaded With Antioxidants
Antioxidants are compounds that inhibit oxidation, a process that leads to cellular damage and contributes to diseases like cancer, diabetes, and heart disease. Onions are an excellent source of antioxidants. In fact, they contain over 25 different varieties of flavonoid antioxidants.
Red onions, in particular, contain anthocyanins — special plant pigments in the flavonoid family that give red onions their deep color.
Multiple population studies have found that people who consume more foods rich in anthocyanins have a reduced risk of heart disease. For example, a study in 43,880 men showed that habitual intakes as high as 613 mg per day of anthocyanins were correlated to a 14% lower risk of nonfatal heart attacks.
Similarly, a study in 93,600 women observed that those with the highest intake of anthocyanin-rich foods were 32% less likely to experience a heart attack than women with the lowest intake.
Additionally, anthocyanins have been found to protect against certain types of cancer and diabetes.
4. Contain Cancer-Fighting Compounds
Eating vegetables of the Allium genus like garlic and onions has been linked to a lower risk of certain cancers, including stomach, colorectal, breast, and prostate. Cancer is a common disease, characterized by uncontrolled cell growth. It is one of the world’s leading causes of death.
A review of 26 studies showed that people who consumed the highest amount of allium vegetables were 22% less likely to be diagnosed with stomach cancer than those who consumed the least amount.
Moreover, a review of 16 studies in 13,333 people demonstrated that participants with the highest onion intake had a 15% reduced risk of colorectal cancer compared to those with the lowest intake.
These cancer-fighting properties have been linked to the sulfur compounds and flavonoid antioxidants found in allium vegetables. For example, onions provide a sulfur-containing compound that has been shown to decrease tumor development and slow the spread of ovarian and lung cancer in test-tube studies. Onions also contain fisetin and quercetin, flavonoid antioxidants that may inhibit tumor growth.
5. Help Control Blood Sugar
Eating onions may help control blood sugar, which is especially significant for people with diabetes or prediabetes. Type 2 diabetes is a common disease, characterized primarily by high blood sugar levels. Raw onions may help control both type 1 and 2 diabetes, but more research is needed.
A study in 42 people with type 2 diabetes demonstrated that eating 3.5 ounces (100 grams) of fresh red onion reduced fasting blood sugar levels by about 40 mg/dl after four hours.
Additionally, multiple animal studies have shown that onion consumption may benefit blood sugar control. A study showed that diabetic rats fed food containing 5% onion extract for 28 days experienced decreased fasting blood sugar and had substantially lower body fat than the control group.
Specific compounds found in onions, such as quercetin and sulfur compounds, possess antidiabetic effects. These are mainly sulfides and polysulfides, which may protect against cancer. For example, quercetin has been shown to interact with cells in the small intestine, pancreas, skeletal muscle, fat tissue, and liver to control whole-body blood sugar regulation. It may lower blood pressure and improve heart health.
Thiosulfinates: These sulfur-containing compounds may inhibit the growth of harmful microorganisms and prevent the formation of blood clots
6. May Boost Bone Density
Though dairy gets much of the credit for boosting bone health, many other foods, including onions, may help support strong bones. Osteoporosis is a common health problem, especially in postmenopausal women. A healthy diet is one of the main preventive measures.
Animal studies reveal that onions protect against bone deterioration and may even increase bone mass.
A study in 24 middle-aged and postmenopausal women showed that those who consumed 3.4 ounces (100 ml) of onion juice daily for eight weeks had improved bone mineral density and antioxidant activity compared to a control group.
Another study in 507 perimenopausal and postmenopausal women found that those who ate onions at least once a day had a 5% greater overall bone density than individuals who ate them once a month or less. Plus, the study demonstrated that older women who most frequently ate onions decreased their risk of hip fracture by more than 20% compared to those who never ate them. It’s believed that onions help reduce oxidative stress, boost antioxidant levels, and decrease bone loss, which may prevent osteoporosis and boost bone density.
7. Have Antibacterial Properties
Onions can fight potentially dangerous bacteria, such as Escherichia coli (E. coli), Pseudomonas aeruginosa, Staphylococcus aureus (S. aureus), and Bacillus cereus. Furthermore, onion extract has been shown to inhibit the growth of Vibrio cholerae, a bacteria that is a major public health concern in the developing world. Quercetin extracted from onions seems to be a particularly powerful way to fight bacteria.
A test-tube study demonstrated that quercetin extracted from yellow onion skin successfully inhibited the growth of Helicobacter pylori (H. pylori) and Methicillin-resistant Staphylococcus aureus (MRSA). H. pylori is a bacteria associated with stomach ulcers and certain digestive cancers, while MRSA is an antibiotic-resistant bacteria that causes infections in different parts of the body.
Another test-tube study found that quercetin damaged the cell walls and membranes of E. coli and S. aureus.
8. May Boost Digestive Health
Onions are a rich source of fiber and prebiotics, which are necessary for optimal gut health. Prebiotics are nondigestible types of fiber that are broken down by beneficial gut bacteria. Gut bacteria feed on prebiotics and create short-chain fatty acids — including acetate, propionate, and butyrate.
Research has shown that these short-chain fatty acids strengthen gut health, boost immunity, reduce inflammation, and enhance digestion.
Additionally, consuming foods rich in prebiotics helps increase probiotics, such as Lactobacillus and bifidobacteria strains, which benefit digestive health. A diet rich in prebiotics may help improve the absorption of important minerals like calcium, which may improve bone health. Onions are particularly rich in the prebiotics inulin and fructooligosaccharides. These help increase the number of friendly bacteria in your gut and improve immune function.
Halloumi and Stone Fruit Jam Sandwich
Sunday, November 22, 2020
Makes 1 Sandwich
Ingredients:
halloumi about 3 slices, ~½ in thick
white bread 2 slices (try it with koulouri, a Cypriot sesame bread, but any good white loaf will do)
unsalted butter
Stone Fruit Jam 2 tbsp.
Directions:
Place a griddle pan on a high heat, or preheat your grill to high. When it’s hot, griddle or grill your halloumi slices for a couple of minutes on the first side, then for 1 minute on the 2nd side. What you are looking for is a little color on the cheese, either good char marks or a golden edge, and a soft pliable texture.
While the halloumi is grilling, place the bread in the toaster or under the grill and toast until lightly golden. Remove, butter one side of each slice and top with a good layer of Stone Fruit Jam. When the halloumi is ready, transfer it straight on to one slice of toast, top with the other, and give it a gentle press together. Cut in half and enjoy straightaway.
Carrots
Wednesday, November 18, 2020
~3 minutes Reading Time
The carrot is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.
Nutrition facts
Carrots’ water content ranges from 86–95%, and the edible portion consists of around 10% carbs. Carrots contain very little fat and protein. The nutrition facts for two small-to-medium raw carrots (100 grams) are:
Calories: 41
Water: 88%
Protein: 0.9 grams
Carbs: 9.6 grams
Sugar: 4.7 grams
Fiber: 2.8 grams
Fat: 0.2 grams
Carbs
Carrots are mainly composed of water and carbs. The carbs consist of starch and sugars, such as sucrose and glucose. They are also a relatively good source of fiber, with one medium-sized carrot (61 grams) providing 2 grams. Carrots often rank low on the glycemic index (GI), which is a measure of how quickly foods raise blood sugar after a meal. Their GI ranges from 16–60 — lowest for raw carrots, a little higher for cooked ones, and highest for puréed. Eating low-glycemic foods is linked to numerous health benefits and considered particularly beneficial for people with diabetes.
Fiber
Pectin is the main form of soluble fiber in carrots. Soluble fibers can lower blood sugar levels by slowing down your digestion of sugar and starch. They can also feed the friendly bacteria in your gut, which may lead to improved health and decreased risk of disease. What’s more, certain soluble fibers can impair the absorption of cholesterol from your digestive tract, lowering blood cholesterol. The main insoluble fibers in carrots are cellulose, hemicellulose, and lignin. Insoluble fibers may reduce your risk of constipation and promote regular bowel movements.
Vitamins and minerals
Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone), and B6.
Vitamin A: Carrots are rich in beta carotene, which your body converts into vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function.
Biotin: A B vitamin formerly known as vitamin H, biotin plays an important role in fat and protein metabolism.
Vitamin K1: Also known as phylloquinone, vitamin K1 is important for blood coagulation and can promote bone health.
Potassium: An essential mineral, potassium is important for blood pressure control.
Vitamin B6: A group of related vitamins, B6 is involved in the conversion of food into energy.
Other plant compounds
Carrots offer many plant compounds, including carotenoids. These are substances with powerful antioxidant activity that have been linked to improved immune function and reduced risk of many illnesses, including heart disease, various degenerative ailments, and certain types of cancer.
Beta carotene: Orange carrots are very high in beta carotene. The absorption is better (up to 6.5-fold) if the carrots are cooked. Beta carotene, the main carotene in carrots, can be converted into vitamin A in your body. However, this conversion process may vary by individual. Eating fat with carrots can help you absorb more of the beta carotene.
Alpha-carotene: An antioxidant that, like beta carotene, is partly converted into vitamin A in your body.
Lutein: One of the most common antioxidants in carrots, lutein is predominantly found in yellow and orange carrots and is important for eye health.
Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots, lycopene may decrease your risk of cancer and heart disease.
Polyacetylenes: Recent research has identified bioactive compounds in carrots that may help protect against leukemia and other cancers.
Anthocyanins: These are powerful antioxidants found in dark-colored carrots.
Reduced risk of cancer
Diets rich in carotenoids may help protect against several types of cancer. This includes prostate, colon, and stomach cancers. Women with high circulating levels of carotenoids may also have a reduced risk of breast cancer. Dated research suggested that carotenoids could protect against lung cancer, but newer studies have not identified a correlation.
Lower blood cholesterol
High blood cholesterol is a well-known risk factor for heart disease. Intake of carrots has been linked to lower cholesterol levels.
Weight loss
As a low-calorie food, carrots can increase fullness and decrease calorie intake in subsequent meals. For this reason, they may be a useful addition to an effective weight loss diet.
Eye health
Individuals with low vitamin A levels are more likely to experience night blindness, a condition that may diminish by eating carrots or other foods rich in vitamin A or carotenoids. Carotenoids may also cut your risk of age-related macular degeneration.
Grilled Strawberry & Cream Cheese Stuffed Waffle Sandwiches
Saturday, November 14, 2020
~ YIELD: 4–6 servings, ACTIVE TIME: 10 minutes, TOTAL TIME: 10 minutes
Ingredients:
1 batch waffle mix
1/2 cup cream cheese, whipped or softened
1/4 cup small curd cottage cheese
2 tablespoons confectioners' sugar, plus more for topping
1/4 cup strawberry margarita preserves
1 cup fresh Strawberries cut into ¼ inch slices
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping
Directions:
Make waffles according to the recipe, cooling waffles on a wire rack.
Mix the cream cheese, cottage cheese, and confectioners' sugar in a medium bowl.
Spread one waffle with 1 tablespoon of cream cheese, and another with 1 teaspoon of strawberry margarita preserves. Layer sliced strawberries onto the preserves.
Sandwich together.
Melt the butter in a large skillet over medium-high heat. A dd the sandwiches and cook until golden and crisp, about 2 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)
Repeat with remaining waffles.
Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.
Zucchini
Tuesday, November 10, 2020
~4 minutes Reading Time
Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. Although zucchini is often considered a vegetable, it is botanically classified as a fruit. It occurs in several varieties. While squashes originated in the Americas, this particular variety was first developed in the early 1800s in Italy. Zucchini has been used in folk medicine to treat colds, aches, and various health conditions. However, not all of its uses are backed by science.
1. Rich in Many Nutrients
Zucchini is rich in several vitamins, minerals, and other beneficial plant compounds. One cup (223 grams) of cooked zucchini provides:
Calories: 17
Protein: 1 gram
Fat: less than 1 gram
Carbs: 3 grams
Sugar: 1 gram
Fiber: 1 gram
Vitamin A: 40% of the Reference Daily Intake (RDI)
Manganese: 16% of the RDI
Vitamin C: 14% of the RDI
Potassium: 13% of the RDI
Magnesium: 10% of the RDI
Vitamin K: 9% of the RDI
Folate: 8% of the RDI
Copper: 8% of the RDI
Phosphorus: 7% of the RDI
Vitamin B6: 7% of the RDI
Thiamine: 5% of the RDI
It also contains small amounts of iron, calcium, zinc, and several other B vitamins. In particular, its ample vitamin A content may support your vision and immune system. Raw zucchini offers a similar nutrition profile as cooked zucchini, but with less vitamin A and more vitamin C, a nutrient which tends to be reduced by cooking.
2. High in Antioxidants
Zucchini is also rich in antioxidants. Antioxidants are beneficial plant compounds that help protect your body from damage by free radicals. Carotenoids — such as lutein, zeaxanthin, and beta-carotene — are particularly plentiful in zucchini. These may benefit your eyes, skin, and heart, as well as offer some protection against certain types of cancer, such as prostate cancer. Research indicates that the skin of the plant harbors the highest levels of antioxidants. Yellow zucchinis may contain slightly higher levels than light green ones.
3. Contributes to Healthy Digestion
Zucchini may promote healthy digestion in several ways. For starters, it’s rich in water, which can soften stools. This makes them easier to pass and reduces your chances of constipation. Zucchini also contains both soluble and insoluble fiber. Insoluble fiber adds bulk to stools and helps food move through your gut more easily, further reducing constipation risk. This benefit is compounded if you have enough fluids in your diet. Meanwhile, soluble fiber feeds the beneficial bacteria living in your gut. In turn, these friendly bacteria produce short-chain fatty acids (SCFAs) that nourish your gut cells. What’s more, SCFAs may help reduce inflammation and symptoms of certain gut disorders, such as irritable bowel syndrome (IBS), Crohn’s disease, and ulcerative colitis.
4. May Reduce Blood Sugar Levels
Zucchini may help lower blood sugar levels in people with type 2 diabetes. At 3 grams of carbs per cooked cup (232 grams), zucchini provides a great low-carb alternative to pasta for those looking to reduce carb intake. It can be spiralized or sliced to replace spaghetti, linguini, or lasagna noodles in dishes. Low-carb diets can significantly lower blood sugar and insulin levels, both of which may keep blood sugar levels stable and reduce the need for medication in people with type 2 diabetes. What’s more, zucchini’s fiber helps stabilize blood sugar, preventing levels from spiking after meals. Diets rich in fiber from fruits and vegetables — including zucchini — are consistently linked to a lower risk of type 2 diabetes. The fiber found in zucchini may also help increase insulin sensitivity, which can help stabilize blood sugar as well. Additionally, animal studies note that zucchini peel extract may help reduce blood sugar and insulin levels. This may be due to the skin’s potent antioxidants. However, human research is needed before strong conclusions can be made.
5. May Improve Heart Health
Zucchini may also contribute to heart health. Its high fiber content may be largely responsible. Observational studies show that people who eat more fiber have a lower risk of heart disease. Pectin, one type of soluble fiber found in zucchini, appears particularly effective at reducing total and “bad” LDL cholesterol levels.
In a review of 67 studies, consuming as little as 2–10 grams of soluble fiber per day for around 1–2 months reduced, on average, total cholesterol by 1.7 mg/dl and “bad” LDL cholesterol by 2.2 mg/dl. Zucchini is also rich in potassium, which may help reduce high blood pressure by dilating your blood vessels. Healthier blood pressure is linked to a lower risk of heart disease and stroke. Moreover, diets rich in carotenoids — likewise found in zucchini — appear particularly protective against heart disease.
6. May Strengthen Your Vision
Adding zucchini to your diet may aid your vision. That’s partly because zucchini is rich in vitamin C and beta-carotene — two nutrients important for eye health. Zucchini also contains the antioxidants lutein and zeaxanthin.
Research shows that these antioxidants can accumulate in your retina, improving your vision and reducing your risk of age-related eye diseases. This may include a lower risk of macular degeneration, which is the leading cause of irreversible vision loss in older adults. In addition, diets high in lutein and zeaxanthin may also lower your likelihood of developing cataracts, a clouding of the lens which can lead to poor eyesight.
7. May Aid Weight Loss
Regular consumption of zucchini may help you lose weight. This fruit is rich in water and has a low calorie density, which may help you feel full. Its fiber content may also reduce hunger and keep your appetite at bay.
Moreover, studies consistently link high fruit and vegetable intake to weight loss and a slower rate of weight gain over time. What’s more, intake of non-starchy, dark green or yellow vegetables — with similar nutrition profiles to zucchini — appears particularly beneficial to weight loss.
8. Bone Health
Zucchini is rich in the antioxidants lutein and zeaxanthin, as well as vitamin K and magnesium, all of which can help strengthen bones
9. Anticancer Effects
Test-tube and animal studies indicate that zucchini extracts may help kill or limit the growth of certain cancer cells. However, human research is needed
10. A healthy Prostate
Animal research shows that zucchini seed extracts may help limit prostatic hyperplasia, an enlargement of the prostate that commonly causes urinary and sexual difficulties in older men.
11. Thyroid Function
Testing in rats reveals that zucchini peel extracts may help keep thyroid hormone levels stable. That said, research in humans is needed
Habanero Jelly Shrimp Tacos
Friday, November 6, 2020
~ Yield: 12 SERVINGS, Prep time: 35 MINUTES, Cook time: 10 MINUTES, Total time: 45 MINUTES
Ingredients:
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon lemon pepper
1 teaspoon garlic salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried cilantro
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoon cumin
1 large egg
1 tablespoon Habanero Jelly
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds medium shrimp, peeled and deveined
1 cup Panko
12 6-inch corn tortillas
2 tablespoons chopped fresh cilantro leaves
FOR THE MARINADE
2 tablespoons Garlic Jelly
1 teaspoon coarse salt
1/4 cup olive oil
1 tablespoon fresh lime juice
1/4 c. Habanero Jelly, slightly melted
FOR THE SLAW
2 cups shredded red cabbage
1 cup shredded green cabbage
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
salt and pepper
FOR THE AVOCADO CORN MIXTURE
1/2 cup corn
2 avocados, diced
1/2 medium cucumber, diced
1/2 medium tomato, diced
1 green onion, chopped
juice from 1/2 a medium lime
salt and pepper
FOR THE CILANTRO LIME CREAM
1/2 cup sour cream
2 tablespoons ranch dressing
2 tablespoons chopped fresh cilantro
juice of 1 lime
1/2 teaspoon honey
1/4 teaspoon smoked paprika
1 medium avocado, seed removed and flesh scooped out
1 jalapeño, seeds removed
3 cloves garlic, peeled
1/2 cup plain Greek yogurt
3 tablespoons avocado oil or olive oil
3 tablespoons water
1/2 tsp kosher salt
salt and pepper
Directions:
SLAW: Using a mandoline or knife, begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.
AVOCADO CORN MIXTURE: In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt, and pepper.
SHRIMP: For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram, and cilantro. Squeeze the lime all over the shrimp.
MARINADE: In a small bowl, whisk together the marinade ingredients: 3 tablespoons avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, 2 tablespoons Garlic Jelly, 1/4 c. Habanero Jelly, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.
CILANTRO LIME CREAM: While the shrimp is marinating, in a food processor add the avocado crema ingredients: sour cream, ranch, avocado, cilantro, honey, paprika, jalapeño, garlic, lime juice, yogurt, oil, water, pepper and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tablespoon of water. Set aside.
You can either cook the shrimp in a medium cast iron skillet, sauté pan, or grill them. Over medium/high heat add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). Depending on the size of the shrimp, they will cook in about 4-6 minutes. I flip them halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates. While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.
Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix. Top it with a few spoonfuls of the avocado corn mixture. Add a few pieces of that gorgeous shrimp to each taco. Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish! Be generous with the cream, it sure is tasty. Enjoy!
NOTES
PREPPING THE SHRIMP:
If your shrimp is whole, remove the head first, then the legs, and then proceed to peel off the outer shell
Make sure the shrimp are deveined: you can ask them to do it at the seafood counter or if doing yourself, cut a shallow slit in back of shrimp where the dark line is and lift it out with a pairing knife
When removing the tail, pinch all the way at the back so you do not break off any of the tail meat
IS MY SHRIMP COOKED?
Shrimp cook fast, there are a few things to look for to know that your shrimp is cooked.
Shrimp will turn from translucent to opaque when cooked through
They will also form a "c" shape, easy to remember because "c" stands for cooked! "o" shape means overcooked.
Cucumber
Monday, November 2, 2020
~3 minutes Reading Time
Though commonly thought to be a vegetable, cucumber is actually a fruit.
It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
1. It’s High in Nutrients
Cucumbers are low in calories but high in many important vitamins and minerals. One 11-ounce (300-gram) unpeeled, raw cucumber contains the following (1):
Calories: 45
Total fat: 0 grams
Carbs: 11 grams
Protein: 2 grams
Fiber: 2 grams
Vitamin C: 14% of the RDI
Vitamin K: 62% of the RDI
Magnesium: 10% of the RDI
Potassium: 13% of the RDI
Manganese: 12% of the RDI
Additionally, cucumbers have a high water content. In fact, cucumbers are made up of about 96% water. To maximize their nutrient content, cucumbers should be eaten unpeeled. Peeling them reduces the amount of fiber, as well as certain vitamins and minerals.
2. It Contains Antioxidants
Antioxidants are molecules that block oxidation, a chemical reaction that forms highly reactive atoms with unpaired electrons known as free radicals. The accumulation of these harmful free radicals can lead to several types of chronic illness. In fact, oxidative stress caused by free radicals has been associated with cancer and heart, lung, and autoimmune diseases. Fruits and vegetables, including cucumbers, are especially rich in beneficial antioxidants that may reduce the risk of these conditions.
One study measured the antioxidant power of cucumber by supplementing 30 older adults with cucumber powder. At the end of the 30-day study, cucumber powder caused a significant increase in several markers of antioxidant activity and improved antioxidant status. However, it’s important to note that the cucumber powder used in this study likely contained a greater dose of antioxidants than you would consume in a typical serving of cucumber.
Another test-tube study investigated the antioxidant properties of cucumbers and found that they contain flavonoids and tannins, which are two groups of compounds that are especially effective at blocking harmful free radicals
3. It Promotes Hydration
Water is crucial to your body’s function, playing numerous important roles. It is involved in processes like temperature regulation and the transportation of waste products and nutrients. In fact, proper hydration can affect everything from physical performance to metabolism. While you meet the majority of your fluid needs by drinking water or other liquids, some people may get as much as 40% of their total water intake from food. Fruits and vegetables, in particular, can be a good source of water in your diet.
In one study, hydration status was assessed and diet records were collected for 442 children. They found that increased fruit and vegetable intake was associated with improvements in hydration status. Because cucumbers are composed of about 96% water, they are especially effective at promoting hydration and can help you meet your daily fluid needs
4. It May Aid in Weight Loss
Cucumbers could potentially help you lose weight in a few different ways. First of all, they are low in calories. Each one-cup (104-gram) serving contains just 16 calories, while an entire 11-ounce (300-gram) cucumber contains only 45 calories. This means that you can eat plenty of cucumbers without packing on the extra calories that lead to weight gain. Cucumbers can add freshness and flavor to salads, sandwiches, and side dishes and may also be used as a replacement for higher calorie alternatives. Furthermore, the high water content of cucumbers could aid in weight loss as well. One analysis looked at 13 studies including 3,628 people and found that eating foods with high water and low calorie contents was associated with a significant decrease in body weight.
5. It May Lower Blood Sugar
Several animal and test-tube studies have found that cucumbers may help reduce blood sugar levels and prevent some complications of diabetes.
One animal study examined the effects of various plants on blood sugar. Cucumbers were shown to effectively reduce and control blood sugar levels.
Another animal study induced diabetes in mice and then supplemented them with cucumber peel extract. Cucumber peel reversed most of the diabetes-associated changes and caused a decrease in blood sugar.
In addition, one test-tube study found that cucumbers may be effective at reducing oxidative stress and preventing diabetes-related complications.
However, the current evidence is limited to test-tube and animal studies. Further research is needed to determine how cucumbers may affect blood sugar in humans.
6. It Could Promote Regularity
Eating cucumbers may help support regular bowel movements. Dehydration is a major risk factor for constipation, as it can alter your water balance and make the passage of stool difficult. Cucumbers are high in water and promote hydration. Staying hydrated can improve stool consistency, prevent constipation and help maintain regularity. Moreover, cucumbers contain fiber, which helps regulate bowel movements. In particular, pectin, the type of soluble fiber found in cucumbers, can help increase bowel movement frequency.
One study had 80 participants supplement with pectin. It found that pectin sped up the movement of the intestinal muscles, all while feeding the beneficial bacteria in the gut that improve digestive health.
Tutti Frutti Tarragon Vinaigrette
Thursday, October 29, 2020
~ READY IN: 15 mins, SERVES: 32
Ingredients:
1-quart red wine vinegar
2 cups pure maple syrup
4 ounces Dijon mustard
2 ounces dry tarragon or 3-4 sprigs of fresh tarragon with stems removed
1-ounce kosher salt
1 tablespoon fresh ground pepper (toasted before grinding)
2 shallots
6 garlic cloves
3 cups Tutti Frutti Preserves
1 quart blended oil (75% Canola/25% Olive Oil)
Directions:
Put all ingredients into a LARGE container and continue to blend using an immersion blender until all ingredients have blended together well.
OR
Combine all ingredients except the oils in a food processor until combined. Slowly add oil until well blended.
This dressing will store refrigerated for several weeks but will need to be re-stirred before using due to a slight separation of the oil.
Pumpkin
Sunday, October 25, 2020
~2 1/2 minutes Reading Time
Pumpkin has a range of fantastic benefits, including being one of the best-known sources of beta carotene.
Beta carotene is a powerful antioxidant that gives orange vegetables and fruits their vibrant color. The body converts any ingested beta carotene into vitamin A.
Consuming foods with high volumes of beta carotene may have the following benefits:
reducing the risk of developing certain types of cancer
offering protection against asthma and heart disease
decreasing the risk of age-related macular degeneration
Many studies have suggested that eating more plant foods, such as pumpkin, decreases the risk of obesity and overall mortality. It can also help a person avoid diabetes and heart disease, promote a healthy complexion and hair, increase energy, and a healthy body mass index (BMI).
Research has demonstrated the following health benefits:
Regulating blood pressure
Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health.
Results of a 2017 study of 2,722 participants suggested that consuming enough potassium may be almost as important as decreasing sodium in the treatment of high blood pressure.
High blood pressure is a risk factor for cardiovascular disease (CVD). Typically, reducing sodium intake involves eating meals that contain little or no salt.
According to the National Institutes of Health (NIH) Office of Dietary Supplements, consuming more potassium may also reduce the risk of other types of CVD.
More research is necessary to confirm the effects of pumpkin consumption on stroke and CVD risk.
Reducing the risk of cancer
A 2016 study suggests a positive relationship between a diet rich in beta carotene and tumor suppression in prostate cancer.
The results of a 2014 cross-sectional study also show that beta carotene slowed the development of colon cancer in a Japanese population.
Preventing and controlling diabetes
Including pumpkin in the diet may help people control diabetes and their blood sugar levels.
A 2019 study shows that a combination of two plant extracts, one of which was pumpkin polysaccharides, brought down blood sugar levels in mice.
Although the study did not involve humans, the research shows some potential for these plant compounds to limit type 2 diabetes.
Due to their impact on blood sugar, scientists may be able to rework them into an antidiabetic medication, though further studies are necessary.
Protects against age-related eye problems
Pumpkins contain a wealth of antioxidants. Vitamin C, vitamin E, and beta carotene support eye health and prevent degenerative damage in older adults.
The National Eye Institute conducted a clinical trial in 2019 called the Age-Related Eye Disease Study (AREDS).
The results showed that high doses of vitamin C, vitamin E, and beta carotene had links to a significantly reduced risk of age-related macular degeneration.
Nutrition
According to the United States Department of Agriculture’s FoodData Central database, 1 cup or 245 grams (g) of cooked, boiled, or drained pumpkin, without salt, contains:
1.76 g of protein
2.7 g of fiber
49 calories (kcal)
0.17 g of fat
0 g of cholesterol
12 g of carbohydrate
Pumpkin also provides a range of essential vitamins and minerals, including:
vitamin A
vitamin C
vitamin E
riboflavin
potassium
manganese
thiamin
vitamin B-6
pantothenic acid
niacin
iron
phosphorus
Pumpkins are a fantastic source of fiber. The recommended intake of fiber is between 25 g and 38 g per day for adults. Fiber slows the rate of sugar absorption into the blood, promotes regular bowel movements, and smooths digestion. A healthful fiber intake can also help reduce the risk of colon cancer. With nearly 3 g of fiber in I cup of cooked, fresh pumpkin, and more than 7 g in canned pumpkin, adding pumpkin to a daily diet can help a person increase their fiber intake.
Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes
Wednesday, October 21, 2020
Servings: Serves 4, Prep Time: 20 minutes, Cook Time: 12 minutes
Ingredients:
4 tenderloin steaks (1" thick)
3/4 tsp garlic salt
3/4 tsp chili powder
1/2 tsp coarse grind black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano leaves
1 tbsp olive oil
1/2 cup beef stock
1/4 cup balsamic or red wine vinegar
1/3 cup Pepper Jelly
Directions:
Combine garlic salt, chili powder, pepper, cumin, and oregano. Rub over both sides of steaks.
Heat oil in a heavy large skillet over med. high heat. Add steaks and cook for 6-8 minutes for rare to med. rare, turning once. Transfer steaks to plate.
Add stock, vinegar, and Pepper Jelly to skillet. Use a wooden spoon to scrape and deglaze any cooked bits stuck to the pan. Cook 5 minutes or until slightly thickened, stirring occasionally.
Place steaks back in pan and spoon over steaks, simmer for a few minutes.
Corn Cakes
1¼ cup all-purpose flour
1/3 cup sugar
¾ cup coarse yellow cornmeal
2 ears fresh corn, kernels removed from cobs
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup milk
1 tablespoon honey
¼ cup sunflower oil
1 large egg
In a large bowl, combine flour, sugar, corn, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center. In a small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended. Do not over mix! Heat a pan or griddle and grease with a little oil. Add ¼ cup batter per cake to the griddle and cook 2 minutes per side, till puffed and golden. Serve immediately.
To serve: Place a corn cake and steak in the center of the plate, and top with a large scoop of Pepper Jelly. Allow to melt slightly and serve!
Corn
Saturday, October 17, 2020
~3 minutes Reading Time
Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular. Throw in a healthy amount of B vitamins, plus iron, protein and potassium, and you've got one sweet package.
Cooking sweet corn actually boosts its benefits. In a Cornell study, researchers found that while sweet corn loses vitamin C during cooking, its antioxidant activity increases. Studies show eating foods high in antioxidants can help lower your risk of heart disease as well as Alzheimer's disease, cataracts and other health problems linked to aging. Cooked sweet corn also has a surprising amount of ferulic acid, a type of compound that helps fight cancer.
Nutrition facts
Here are the nutrition facts for 3.5 ounces (100 grams) of boiled yellow corn:
Calories: 96
Water: 73%
Protein: 3.4 grams
Carbs: 21 grams
Sugar: 4.5 grams
Fiber: 2.4 grams
Fat: 1.5 grams
Carbs
Like all cereal grains, corn is primarily composed of carbs. Starch is its main carb, comprising 28–80% of its dry weight. Corn also provides small amounts of sugar (1–3%).
Sweet corn, or sugar corn, is a special, low-starch variety with higher sugar content, at 18% of the dry weight. Most of the sugar is sucrose. Despite the sugar in sweet corn, it is not a high-glycemic food, ranking low or medium on the glycemic index (GI).
Fiber
Corn contains a fair amount of fiber. One medium bag (112 grams) of cinema popcorn boasts approximately 16 grams of fiber. This is 42% and 64% of the Daily Value (DV) for men and women, respectively. While the fiber content of different types of corn varies, it’s generally around 9–15% of the dry weight. The predominant fibers in corn are insoluble ones, such as hemicellulose, cellulose, and lignin.
Protein
Corn is a decent source of protein. Depending on the variety, the protein content ranges from 10–15%. The most abundant proteins in corn are known as zeins, accounting for 44–79% of the total protein content. Overall, the protein quality of zeins is poor because they lack some essential amino acids. Zeins have many industrial applications, as they’re used in the production of adhesives, inks, and coatings for pills, candy, and nuts.
Vitamins and minerals
Corn may contain a fair amount of several vitamins and minerals. Notably, the amount is highly variable depending on the corn type. In general, popcorn is rich in minerals, whereas sweet corn is higher in many vitamins.
Pantothenic acid. Also called vitamin B5, this acid is found to some extent in nearly all foods. Thus, deficiency is rare.
Folate. Also known as vitamin B9 or folic acid, folate is an essential nutrient, especially important during pregnancy.
Vitamin B6. B6 is a class of related vitamins, the most common of which is pyridoxine. It serves various functions in your body.
Niacin. Also called vitamin B3, niacin in corn is not well absorbed. Cooking corn with lime can make this nutrient more available for absorption.
Potassium. An essential nutrient, potassium is important for blood pressure control and may improve heart health.
Other plant compounds
Corn contains a number of bioactive plant compounds, some of which may boost your health. In fact, corn boasts higher amounts of antioxidants than many other common cereal grains:
Ferulic acid. This is one of the main polyphenol antioxidants in corn, which contains higher amounts of it than other cereal grains like wheat, oats, and rice.
Anthocyanins. This family of antioxidant pigments is responsible for the color of blue, purple, and red corn.
Zeaxanthin. Named after corn’s scientific name (Zea mays), zeaxanthin is one of the most common plant carotenoids. In humans, it has been linked to improved eye health.
Lutein. One of the main carotenoids in corn, lutein serves as an antioxidant, protecting your eyes from oxidative damage produced by blue light.
Phytic acid. This antioxidant may impair your absorption of dietary minerals, such as zinc and iron.
Health benefits
Regular whole-grain intake may have a number of health benefits. As a good source of lutein and zeaxanthin, corn may help maintain your eye health. What’s more, it doesn’t promote diverticular disease, as previously thought. On the contrary, it seems to be protective.
Eye health
Macular degeneration and cataracts are among the world’s most common visual impairments and major causes of blindness. Infections and old age are among the main causes of these diseases, but nutrition may also play a significant role. Dietary intake of antioxidants, most notably carotenoids like zeaxanthin and lutein, may boost eye health. Lutein and zeaxanthin are the predominant carotenoids in corn, accounting for approximately 70% of the total carotenoid content. However, their levels are generally low in white corn. Commonly known as macular pigments, these compounds exist in your retina, the light-sensitive inner surface of your eye, where they protect against oxidative damage caused by blue light. High levels of these carotenoids in your blood are strongly linked to a reduced risk of both macular degeneration and cataracts.
Observational studies likewise suggest that high dietary intake of lutein and zeaxanthin may be protective, but not all studies support this.
One study in 356 middle-aged and older adults found a 43% reduction in the risk of macular degeneration in those with the highest intake of carotenoids, especially lutein and zeaxanthin, compared to those with the lowest intake.
Salmon with Cranberry Pistachio Sauce
Tuesday, October 13, 2020
Prep Time: 20 minutes, Cook Time: 30 minutes, Total Time: 50 minutes, Servings: 2 people
Ingredients:
Salmon
2-3 ounce salmon filets
1 teaspoon honey
1 teaspoon Dijon
1/2 cup pistachios
1/4 teaspoon olive oil
sea salt and black pepper to taste
1 cup of Cranberry Orange Preserves
Celeriac Mash
1 large celeriac (celery root)
1/2 tablespoon butter
1/4 cup milk (or almond milk or choice)
sea salt and black pepper to taste
Directions:
Salmon
Preheat oven to 425 F.
Add 1/4 cup of pistachios to a blender, and blend until ground into a fine flour. A coarser grind will result in a less crunchy topping and a finer grind will bake up crisper.
Mix pistachio flour with sea salt and pepper, to taste, and then mix in ½ teaspoon olive oil.
In a small dish, mix the honey and Dijon.
In a baking dish, brush the honey-Dijon mixture on the salmon. Dip the top of each salmon fillet in the pistachio mixture and coat well.
Bake for 20-25 minutes, until salmon, is cooked through.
Increase oven temperature to low broil, and place salmon near the broiler. Continue to cook for another 3-5 minutes, or until fish flakes easily with a fork, watching carefully to keep nuts from burning.
Heat the Cranberry Orange Preserves and stir in 1/4 cup of pistachios to the sauce.
Spoon over the salmon
Celeriac Mash
Peel and chop the celeriac into large chunks.
Add the celeriac to a pot with boiling water, and boil for 12-15 minutes, until the chunks are soft all the way through. It will not fall apart as easily as potatoes.
Drain, and add the cooked celeriac to a food processor bowl. Add butter, milk, salt, and pepper. Process for 3-4 minutes. It will take longer for the celeriac to form a mash than potatoes, but will eventually smooth out. Celeriac doesn't get as smooth as potatoes, but will be thick and creamy.
Eggplant
Friday, October 9, 2020
~2 minutes Reading Time
A serving of eggplant can provide at least 5% of a person’s daily requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals.
In addition, eggplants are a source of phenolic compounds that act as antioxidants. Antioxidants are molecules that help the body eliminate free radicals — unstable molecules that can damage cells if they accumulate in large amounts. Foods that contain antioxidants may help prevent a range of diseases. Among the antioxidants in eggplants are anthocyanins, including nasunin, lutein, and zeaxanthin.
Heart health
The fiber, potassium, vitamin C, vitamin B-6, and antioxidants in eggplants all support heart health.
A review published in 2019 suggested that eating foods containing certain flavonoids, including anthocyanins, helps reduce inflammatory markers that increase the risk of heart disease.
A 2013 study found that middle-aged women who consumed more than 3 servings a week of blueberries and strawberries — good sources of anthocyanins — had a 32% lower associated risk of heart disease than those who consumed fewer of these fruits.
In another investigation, researchers concluded that women with a high intake of anthocyanins appeared to have significantly lower blood pressure and less stiffening of the arteries than those who ate fewer of these compounds.
Blood cholesterol
Eggplant contains fiber, and this may benefit cholesterol levels. A cup of cooked eggplant cubes, weighing 96 grams (g), contains around 2.4 g of fiber.
Results of a 2014 study in rodents indicated that chlorogenic acid, a primary antioxidant in eggplants, may decrease levels of low density lipoprotein, or “bad,” cholesterol and reduce the risk of nonalcoholic fatty liver disease.
Cancer
The polyphenols in eggplant may help protect the body from cancer. Anthocyanins and chlorogenic acid protect cells from damage caused by free radicals. In the long term, this may help prevent tumor growth and the spread of cancer cells. Anthocyanins may help achieve this by preventing new blood vessels from forming in the tumor, reducing inflammation, and blocking the enzymes that help cancer cells spread.
Cognitive function
Findings of animal studies suggest that nasunin, an anthocyanin in eggplant skin, may help protect brain cell membranes from damage caused by free radicals. Nasunin also helps transport nutrients into cells and move waste out. Anthocyanins also help prevent neuroinflammation and facilitate blood flow to the brain. This could help prevent memory loss and other aspects of age-related mental decline. Lab experiments have indicated that nasunin may reduce the breakdown of fats in the brain, a process that can cause cell damage.
Weight management
Dietary fiber can help people manage their weight. A person who follows a high-fiber diet is less likely to overeat, as fiber can help a person feel fuller for longer. Eggplants contain fiber and are low in calories — they can contribute to a healthful, low-calorie diet. However, eggplant can absorb a lot of oil during frying. Anyone looking to lose weight should prepare it a different way, such as by grilling or air-frying it.
Eye health
Eggplant also contains the antioxidants lutein and zeaxanthin. Lutein appears to play a role in eye health, and it may help prevent age-related macular degeneration, which can lead to vision loss in older people.
Spicy Cocktail
Monday, October 5, 2020
Ingredients:
A spoonful of Cherry Scotch Bonnet Jelly or Watermelon Jalapeño Jam
2 oz of whiskey
1/2 oz of homemade simple syrup
3/4 oz of fresh-squeezed lime juice
Put all together, Shake, Strain, and Finish with ice.
Coffee
Thursday, October 1, 2020
~4 1/2 minutes Reading Time
Coffee is highly popular around the globe and boasts a number of impressive health benefits. Not only can your daily cup of joe help you feel more energized, burn fat, and improve physical performance, it may also lower your risk of several conditions, such as type 2 diabetes, cancer and Alzheimer’s and Parkinson’s disease. In fact, coffee may even boost longevity.
1. Can Improve Energy Levels and Make You Smarter
Coffee can help people feel less tired and increase energy levels. That’s because it contains a stimulant called caffeine — the most commonly consumed psychoactive substance in the world. After you drink coffee, the caffeine is absorbed into your bloodstream. From there, it travels to your brain. In the brain, caffeine blocks the inhibitory neurotransmitter adenosine. When this happens, the amount of other neurotransmitters like norepinephrine and dopamine increases, leading to enhanced firing of neurons. Many controlled studies in humans show that coffee improves various aspects of brain function — including memory, mood, vigilance, energy levels, reaction times, and general mental function
2. Can Help You Burn Fat
Caffeine is found in almost every commercial fat-burning supplement — and for good reason. It’s one of the few natural substances proven to aid fat burning.
Several studies show that caffeine can boost your metabolic rate by 3–11% .
Other studies indicate that caffeine can specifically increase fat burning by as much as 10% in obese individuals and 29% in lean people.
However, it’s possible that these effects diminish in long-term coffee drinkers.
3. Can Drastically Improve Physical Performance
Caffeine stimulates your nervous system, signaling fat cells to break down body fat. But it also increases epinephrine (adrenaline) levels in your blood. This is the fight-or-flight hormone, which prepares your body for intense physical exertion. Caffeine breaks down body fat, making free fatty acids available as fuel. Given these effects, it’s unsurprising that caffeine can improve physical performance by 11–12%, on average. Therefore, it makes sense to have a strong cup of coffee about half an hour before you head to the gym.
4. Contains Essential Nutrients
Many of the nutrients in coffee beans make their way into the finished brewed coffee. A single cup of coffee contains (21):
Riboflavin (vitamin B2): 11% of the Reference Daily Intake (RDI).
Pantothenic acid (vitamin B5): 6% of the RDI.
Manganese and potassium: 3% of the RDI.
Magnesium and niacin (vitamin B3): 2% of the RDI.
Though this may not seem like a big deal, most people enjoy several cups per day — allowing these amounts to quickly add up.
5. May Lower Your Risk of Type 2 Diabetes
Type 2 diabetes is a major health problem, currently affecting millions of people worldwide. It’s characterized by elevated blood sugar levels caused by insulin resistance or a reduced ability to secrete insulin. For some reason, coffee drinkers have a significantly reduced risk of type 2 diabetes.
Studies observe that people who drink the most coffee have a 23–50% lower risk of getting this disease. One study showed a reduction as high as 67%.
According to a large review of 18 studies in a total of 457,922 people, each daily cup of coffee was associated with a 7% reduced risk of type 2 diabetes
6. May Protect You From Alzheimer’s Disease and Dementia
Alzheimer’s disease is the most common neurodegenerative disease and the leading cause of dementia worldwide. This condition usually affects people over 65, and there is no known cure. However, there are several things you can do to prevent the disease from occurring in the first place. This includes the usual suspects like eating healthy and exercising, but drinking coffee may be incredibly effective as well. Several studies show that coffee drinkers have up to a 65% lower risk of Alzheimer’s disease.
7. May Lower Your Risk of Parkinson’s
Parkinson’s disease is the second most common neurodegenerative condition, right behind Alzheimer’s. It’s caused by the death of dopamine-generating neurons in your brain. As with Alzheimer’s, there is no known cure, which makes it that much more important to focus on prevention.
Studies show that coffee drinkers have a much lower risk of Parkinson’s disease, with a risk reduction ranging from 32–60%. In this case, the caffeine itself appears to be beneficial, as people who drink decaf don’t have a lower risk of Parkinson’s
8. May Protect Your Liver
Your liver is an amazing organ that carries out hundreds of important functions. Several common diseases primarily affect the liver, including hepatitis, fatty liver disease and many others. Many of these conditions can lead to cirrhosis, in which your liver is largely replaced by scar tissue. Interestingly, coffee may protect against cirrhosis — people who drink 4 or more cups per day have up to an 80% lower risk.
9. Can Fight Depression and Make You Happier
Depression is a serious mental disorder that causes a significantly reduced quality of life. It’s very common, as about 4.1% of people in the US currently meet the criteria for clinical depression.
In a Harvard study published in 2011, women who drank 4 or more cups of coffee per day had a 20% lower risk of becoming depressed.
Another study in 208,424 individuals found that those who drank 4 or more cups per day were 53% less likely to die by suicide
10. May Lower Risk of Certain Types of Cancer
Cancer is one of the world’s leading causes of death. It is characterized by uncontrolled cell growth in your body. Coffee appears to be protective against 2 types of cancer: liver & colorectal cancer. Liver cancer is the 3rd leading cause of cancer death in the world, while colorectal cancer ranks 4th.
Studies show that coffee drinkers have up to a 40% lower risk of liver cancer.
Similarly, one study in 489,706 people found that those who drank 4–5 cups of coffee per day had a 15% lower risk of colorectal cancer.
11. Doesn’t Cause Heart Disease and May Lower Stroke Risk
It’s often claimed that caffeine can increase your blood pressure. This is true, but with a rise of only 3–4 mm/Hg, the effect is small and usually dissipates if you drink coffee regularly. However, it may persist in some people, so keep that in mind if you have elevated blood pressure. That being said, studies don’t support the idea that coffee raises your risk of heart disease. On the contrary, there is some evidence that women who drink coffee have a reduced risk.
Some studies also show that coffee drinkers have a 20% lower risk of stroke.
12. May Help You Live Longer
Given that coffee drinkers are less likely to get many diseases, it makes sense that coffee could help you live longer. Several observational studies indicate that coffee drinkers have a lower risk of death.
In two very large studies, drinking coffee was associated with a 20% reduced risk of death in men and a 26% decreased risk of death in women, over 18–24 years.
This effect appears particularly strong in people with type 2 diabetes. In one 20-year study, individuals with diabetes who drank coffee had a 30% lower risk of death.
13. The Biggest Source of Antioxidants in the Western Diet
For people who eat a standard Western diet, coffee may be one of the healthiest aspects of their diet. That’s because coffee is quite high in antioxidants. Studies show that many people get more antioxidants from coffee than from fruits and vegetables combined. In fact, coffee may be one of the healthiest beverages on the planet.
Mango-Ginger Quick Bread
Sunday, September 27, 2020
~ YIELDS: 8, COOK TIME: 1 Hour
Ingredients:
1 c. Mango, Coconut, Macadamia Nut Conserve
2 c. flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. Salt
1/4 tsp. ground allspice
3 tbsp. crystallized ginger ~ 1/2 a cup
3/4 c. light brown sugar
c. vegetable oil
2 large eggs
1 1/2 tsp. lime zest
1 tbsp. fresh lime juice
Directions:
Preheat oven to 375 F. Grease and flour 9 x 5 x 3-inch loaf pan.
In a large bowl, stir together flour, baking soda, cinnamon, salt, and allspice. Stir in ginger.
In another large bowl, with electric mixer on medium speed, beat brown sugar and oil until combined. Beat in eggs, 1 at a time, beating well after each addition, until light and creamy. Beat in lime zest and juice. Beat in Mango, Coconut, Macadamia Nut Conserve. Fold in dry ingredients until just combined. Spoon batter into loaf pan and smooth top.
Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, unfold bread, and cool completely on wire rack.
Pitanga aka Surinam Cherry
Wednesday, September 23, 2020
~1 1/2 minutes Reading Time
It is high in anti-oxidant, vitamin A and C. It also has some B complex vitamins and trace minerals. The leaves and barks have anti septic and anti-parasitic properties. In Surinam, people make a decoction of the leaves to treat cold and lower blood pressure.
Surinam cherries have been a source of traditional medicine in South America for centuries: Brazilians use the leaf as an astringent, febrifuge, and stomachic. The powerful essential oils found in the leaves make them an effective remedy for colds and as a vemifuge, which is why those in Surinam make a decoction from them.
According to the “Encyclopedia of World Medicinal Plants,” the leaves are used as treatment to lower blood cholesterol, blood pressure, and uric acid levels. The bark treats diarrhea, gout, hypertension, edema, eye infections, and gastrointestinal disorders.
The medical community has found many health benefits of Surinam cherries and parts of the plant as well:
-According to the Evidence Based Complementary and Alternative Medicine, cherry leaves offer a remedy for life-threatening sepsis.
-As per a study in “Food and Chemical Toxicology,” the essential oils in Surinam cherries have potentantimicrobial properties, fighting pathogenic bacteria including Staph, listeria, and two Candida species.
-According to the “Journal of Ethnopharmacology,” the benefits of the leaves as a an antihypertensive was affirmed, thereby being a natural remedy for heart patients
-The “Journal of Phytomedicine” published a study revealing hypothermic and antinociceptive (pain reduction) qualities
-As per a 2000 study published in Phytomedicine, parts of the plant illustrated antimalarial activities when tested in rats.
Fish Tacos with Garlic Pepper Jelly
Saturday, September 19, 2020
~ Prep Time: 5 minutes, Cook Time: 15 minutes, Total Time: 20 minutes
Ingredients:
2 lbs. fresh or frozen cod, halibut, or tilapia
2-4 tablespoons butter
1 package coleslaw mix
1 10 oz. bag shredded carrots
2 -4 limes juiced
8 oz. jar Pepper Jelly
4 tablespoons Garlic Jelly
2 teaspoons soy sauce
12-16 16-inch flour tortillas
Directions:
If fish is frozen be sure to defrost then pat fish dry with paper towels.
Melt butter in a pan. Then add fish and cook for 2-4 minutes per side until fish is opaque. Then set aside. (* Adjust cooking time if your fish is thicker.)
In a small saucepan mix together 2 cups of Pepper Jelly, Garlic Jelly, lime juice, and soy sauce. Cook on low heat till jelly has melted.
In another bowl, mix together shredded cabbage and carrots.
Wrap tortillas in foil and heat in the oven for 5-10 minutes.
Add cabbage and carrot mixture to tortilla then add fish. Spoon pepper jelly on top and enjoy!
Mamey Sapote
Tuesday, September 15, 2020
~1 minute and 30 seconds Reading Time
Heart Health: There are many reasons why mamey sapote is widely considered a heart-healthy food. To begin with, this fruit has a high concentration of potassium, which is a vasodilator and is able to effectively lower blood pressure. This reduces strain on the heart and can prevent heart attacks, strokes and atherosclerosis. Secondly, the fruit’s high fiber content can reduce the levels of overall cholesterol in the body, further lessening the risk of cardiovascular complications. The vitamin E and C found in the fruit can also protect the heart from oxidative stress and weakened blood vessels, respectively. All in all, everything about mamey sapote can protect our heart in some way, so it is highly recommended for those at high risk of cardiovascular disease.
Immune System Booster: Research has shown that mamey sapote is very good at improving immune system function. This is partially due to the complex blend of nutrients that our body needs to function properly, as well as powerful antioxidants and vitamins that directly strengthen out body’s immune response. The carotenoids and other antioxidants can eliminate foreign pathogens and make it more difficult for infections to take hold, and can also prevent chronic disease, such as cancer and arthritis.
Weight Loss:The dietary fiber content in mamey sapote is high enough that it can create a feeling of fullness, so you’re less likely to snack between meals and take on excess calories. Furthermore, the minerals and antioxidants in mamey sapote can help improve the metabolism, so passive burning of calories happens more often, and you will find it easier to work out and see measurable results in terms of your weight loss goals.
Bone Mineral Density: There are many important minerals found in mamey sapote, including copper, calcium, potassium, magnesium, and iron. As we age, our bone mineral density begins to diminish, making us more susceptible to broken bones, accidents and general weakness. This cycle of infirmity and bone mineral loss can be rapid and brutal, but increasing your intake of minerals that can counter those effects is rather easy, and mamey sapote is an excellent option for boosting your bone strength.
Mood Stabilizer: Many different factors can cause mental distress or anxiety, but your nervous system is almost always involved. Research has shown that certain vitamins and minerals found in mamey sapote, such as vitamin E, potassium, and carotenoids, can soothe anxiety and worry by optimizing the function of the nervous system. If you suffer from depression, mood swings, or other mental issues, improving your hormone levels and nervous system function should be your first step towards improvement. The nutrient-dense fruit of the mamey sapote tree can help in both of those areas.
Lamb Buckingham
Friday, September 11, 2020
Ingredients:
6 Pound Lamb Leg or 3 lbs. of loin lamb chops
Freshly ground salt and pepper to taste
1/2 cup dry sherry 1/2 Cup (8 tbs)
1/2 cup grape juice (8 tbs)
1/2 Cup Bushel of Apples Jelly (8 tbs)
1/2 cup ketchup (8 tbs)
1/2 Teaspoon crushed marjoram leaves or 1 tablespoon fresh marjoram
Directions:
Sprinkle lamb with salt and pepper; place on rack in a shallow roasting pan.
Roast in preheated 300 to 325 °F oven 1 1/2 to 2 hours.
Combine sherry, Bushel of Apples Jelly, ketchup, and marjoram in a small saucepan; heat, stirring constantly, until jelly is melted and starts to bubble.
Brush on lamb to marinade. The longer you marinate the better they taste!
Roast lamb 30 to 60 minutes or to 170° to 180°F on a meat thermometer, according to the desired doneness; brush with sauce occasionally. Save some sauce for serving with the meal.
Place lamb on platter; garnish with parsley and lemon wedges.
Watermelon
Monday, September 7, 2020
~48 Seconds Reading Time
Made up of nearly 82% water, watermelon is a delicious summer staple. Even with the sugar, watermelon has been shown to lower levels of blood sugar & blood pressure. One standard, 2-cup serving provides 1/3rd of the RDA of vitamins A & C, plus potassium. It's also high in antioxidants, including lycopene, carotenoids, & cucurbitacin E. Some of watermelon’s antioxidants have been studied for their anti-cancer effects. Lycopene intake is linked with a reduced risk of cancers of the digestive system, while cucurbitacin E may inhibit tumor growth. Lycopene, in addition to protecting against cancers of the digestive system, also works to reduce cholesterol & blood pressure, improving heart health. Packed with some of the most important antioxidants found in nature, it is an excellent source of vitamin C & a very good source of vitamin A, particularly through its concentration of beta-carotene. Food experts recommend watermelon as a very good source of vitamin B6 & a good source of vitamin B1 & magnesium. Because of its higher water content & calorie value, it is ranked more valuable than other fruits. The water in the fruit is said to be made of 92% pure alkaline water. Compared to acidic juices of oranges & pineapple (which may irritate people with ulcer & gastritis), watermelon is safe for your stomach.
Strawberry Preserves Mojitos
Thursday, September 3, 2020
¼ cup Strawberry Margarita Preserves
1 large handful of shredded mint leaves
2 small limes, quartered and squeezed
2 cups white rum, or favorite flavored white rum
1 cup ice
club soda
Muddle Strawberry Margarita Preserves, mint, limes, and lime juice. Add ice and rum and shake ingredients together until the Strawberry Margarita Preserves breaks down, the mint is fragrant, and the mix begins to froth-- about 45 seconds. Pour over crushed ice, adding club soda to dilute to desired strength.
Tomatoes
Sunday, August 30, 2020
~13 Seconds Reading Time
Tomatoes provide you with ample amounts of a powerful antioxidant known as lycopene. The lycopene is best absorbed when combined with fat. This compound protects your DNA & cell structures from damage from free radicals & research suggests it may reduce your risk of stroke, as well as prostate & other cancers, Harvard Health Publications reported in 2012.
Honey, Goat Cheese, & Prosciutto Na’an Pizza 2 Ways
Wednesday, August 26, 2020
~ Yield: 4 MAIN COURSE SERVINGS, Prep time: 10 MINUTES, Cook time: 10 MINUTES, Total time: 20 MINUTES
Ingredients:
4 pieces na'an flatbread
1/2 cup eggplant cinnamon jam
4 oz goat cheese, crumbled can substitute Gorgonzola or Blue Cheese Crumbles
1 1/2 cups shredded Fontina Cheese
4 oz prosciutto, pulled into 3” strips
2 tsp fresh rosemary, chopped
Balsamic Drizzle optional
Directions:
Preheat oven to 350 degrees. Line two sheet pans with parchment paper.
Spread 2 tablespoons of the eggplant cinnamon jam on each piece of na'an flatbread.
Top each with 1 ounce of each cheese and 1 ounce of the prosciutto. Sprinkle each with 1/2 tsp chopped rosemary.
Place two flatbreads on each baking sheet and place both baking sheets in the oven. Bake for 10 minutes or until prosciutto is crispy and cheese has melted.
Cut each into 4 wedges, drizzle with balsamic if using, and serve.
INGREDIENTS
4 oz goat cheese, softened
2 tbsp honey
2 pieces of naan
1/2 pint fresh blueberries
4 tbsp Blueberry Jam
4 to 5 slices thinly shaved prosciutto
3 tsp fresh thyme leaves
freshly ground pepper
wilted arugula
INSTRUCTIONS
Preheat oven to 425°F.
In a bowl, combine goat cheese and honey, blend well.
Place the naan on a baking sheet. Spread the goat cheese evenly on the naan slices.
Spread Blueberry Jam on top of goat cheese.
Place in the oven for 15 minutes or until the naan is toasted and the blueberries softened.
Remove from the oven and add prosciutto and 1 tsp of thyme to each pizza.
Add wilted arugula and sprinkle with a pinch of black pepper, if desired. Slice and serve
Sweet Potatoes
Saturday, August 22, 2020
~24 Seconds Reading Time
Sweet potatoes are rich in beta-carotene, a powerful antioxidant that protects your body from inflammatory free radicals. Plus, they offer more than 700% of the daily value of vitamin A per serving & are a good source of vitamins C & B6. Sweet potatoes also help regulate blood sugar levels. Sweet potatoes are an excellent source of potassium & fiber as well as carotenoids, the plant pigments behind the red, yellow, & orange hues in some fruits & vegetables. Carotenoids provide antioxidant & immune system benefits & may protect against cardiovascular disease. Additionally, some carotenoids are converted in the body to vitamin A in the form of retinal.
Chicken Kebabs with Peach Chutney
Tuesday, August 18, 2020
~ Prep: 30 min, Inactive: 2 - 8 hrs, Cook: 15 min = Total: 2 hr 45 min, Yield: 4 servings
Ingredients
Marinade:
2 cups Peach Chutney
2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes
1/2 cup peanut oil or grapeseed oil
1/4 cup loosely packed fresh cilantro leaves and stems
1/4 cup lime juice (about 2 limes)
2 tablespoons ground coriander
2 teaspoons garam masala
2 small serrano peppers, seeded and stemmed
One 1 1/2-inch knob ginger, peeled and chopped
Salt and freshly ground black pepper
1/8 teaspoon chaat masala, optional
Directions
Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking
For the marinade: Place the chicken in a resealable plastic bag. Whirl up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers, and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
Pour the Peach Chutney into a serving bowl, setting aside 1/4 cup for basting the chicken.
For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.
Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved Peach Chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the Peach Chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little chaat masala, then serve with big bowl of the Peach Chutney.
Red Grapes
Friday, August 14, 2020
~30 Seconds Reading Time
Red Grapes contain iron, potassium, grapes fiber, & an abundance of powerful disease-fighting antioxidants. Although red wine gets most of the publicity, dark-colored grapes are the original source of the tannins, flavonoids, anthocyanins, & resveratrol, which have been shown to help prevent heart disease & cancer. As one of the world’s oldest & most abundant healthiest fruits, grapes have been proven to ward off heart disease & high cholesterol, thanks to high levels of the antioxidant’s quercetin & resveratrol. Each little bulb is also a great source of potassium & iron, which prevents muscle cramps & anemia. Grapes can help to lower the risk of diabetes & high blood pressure. Grapes are beneficial for those recuperating from an illness, & those who have anemia & fatigue. Also, animal studies suggest that the plant compounds in grapes may help protect your heart, eyes, joints, & brain.
A Spiced Blueberry Jam Cocktail
Monday, August 10, 2020
~ Prep Time 5 minutes, Servings 1 drink
Ingredients
1-ounce white rum
1-ounce pineapple juice
2 tablespoons Spiced Blueberry Jam
¼ ounce lime juice
2 dashes hibiscus bitters
Fresh blueberries, to garnish
Combine all ingredients in a cocktail shaker with a few large ice cubes. It will be important to incorporate the jam into the cocktail. Shake vigorously, until the shaker is frosted over. Strain into prepared glasses and garnish with fresh blueberries.
Pomegranate
Sunday, August 6, 2020
~19 Seconds Reading Time
Pomegranate juice has 2-3 times the antioxidant capacity of red wine or green tea, & is also a great source of potassium, which sustains energy & controls high blood pressure. Research shows that drinking ¼ cup of pomegranate juice daily could improve cardiovascular health, lower cholesterol, & help with erectile dysfunction. The pomegranate has been shown to benefit the heart & even slow the process of aging. Studies have also shown that pomegranates have anti-inflammatory effects & may help reduce the risk of cancer.
Sautéed Vegetables with Nectarine Habanero Jam
Sunday, August 2, 2020
~ 35 MIN, SERVES 4
INGREDIENTS
½ cup of soy sauce
4 oz Nectarine Habanero Jam
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 leek (white part only), cut in ½ inch slices
1 bunch broccolini, cut into bite-size pieces
1 head bok choy, cut into bite-size pieces
1 cup snow peas, trimmed
1 cup snap peas, trimmed
1 bunch green onions, chopped
1 cup shiitake mushrooms, halved
½ cup carrots, chopped
1 bunch asparagus, woody ends discarded and cut into bite-size pieces
1 onion, chopped or sliced
1 handful basil leaves, chopped
2 tablespoons fish sauce
1 packet puffy fried tofu
1 handful cashew nuts, roasted
2 teaspoons sesame oil
3 teaspoons Garlic Jelly
INSTRUCTIONS
Cook rice: Rinse the rice well in a sieve. Put in a medium saucepan, add the water, cover with a lid and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes or until tender and the water has absorbed. Turn off the heat and stand, covered, for at least 5 minutes. Fluff the rice with a fork.
In a large frying pan or wok heat the oil on medium-high heat.
In a bowl, whisk together soy sauce, fish sauce, ¼ cup Nectarine Habanero Jam, and corn starch.
Add sauce, mushrooms, and tofu and cook till soft.
Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally.
Add the remaining vegetables and continue cooking until still slightly crunchy, another 3 or 4 minutes.
Add the soy sauce mixture and bring to a boil. You want the sauce to thicken and caramelize a little without going sticky. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables. Stir in sesame oil and basil.
Serve with rice and additional Nectarine Habanero Jam.
Nectarines
Wednesday, July 29, 2020
~7 Seconds Reading Time
Nectarines: Packed with potassium boosting nerve & muscle health & making them one of the healthiest fruits. The skins, in particular, are rich in antioxidants & insoluble fiber.
Tutti Frutti Cocktail
Saturday, July 25, 2020
Ingredients:
3 oz. vodka
½ a lime, squeezed and dropped into cocktail shaker
¼ oz. Maraschino liqueur
1 teaspoon Tutti Frutti Bramble Preserves
lemon-lime soda
Shake all ingredients in a cocktail shaker, pour over ice, and top with a splash of lemon-lime soda.
Pineapples
Tuesday, July 21, 2020
~46 Seconds Reading Time
Pineapple: jam-packed with bromelain, a powerful anti-inflammatory enzyme that has been shown to reduce the risk of heart attacks & strokes, as well as increase fertility. Pineapples are a great way to get a delicious load of vitamin C, & eating them can have a positive effect on digestion. One cup (237 ml) of pineapple provides 131% of the Reference Daily Intake (RDI) for vitamin C & 76% of the RDI for manganese. Pineapples are loaded with vitamins & minerals including vitamin A, vitamin C, calcium, phosphorus, manganese, & potassium. It is also rich in fiber & calories. On top of it all, this fruit is low in fat & cholesterol. Since pineapples are rich in vitamin C, they can fight off viruses that cause cough & colds. Even when you are already infected with such ailment, pineapples can help you, health experts claim. As the fruit is loaded with bromelain, it is effective in suppressing coughs & loosening mucus. If you have a cold with a productive cough, add pineapple to your diet. It is commonly used in Europe as a post-operative measure to cut mucous after certain sinus & throat operations. Those individuals who eat fresh pineapple daily report fewer sinus problems related to allergies.
Pepper Jelly Pork Sliders
Friday, July 17, 2020
~ Prep Time: 15 Minutes, Total Time: 30 Minutes, Makes: 4 Servings
Ingredients
1 Cup Pepper Jelly or Raspberry Chipotle Preserves (If you do not like spicy food, use Orange Whiskey Marmalade, Apple Cider Jelly, or Peach Jelly)
1 Cup BBQ sauce
1 Can of beer
½ Cup chicken broth
1/4 Cup Worcestershire sauce
2 Tablespoons brown sugar
2 Tablespoons Dijon mustard
1 Teaspoon ground cumin
1 Onion, chopped
Pinch of garlic powder
Salt and cracked black pepper to taste
Slider buns
16 oz. pork tenderloin
Directions
Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart.
Whisk together the pepper jelly, BBQ sauce, Worcestershire sauce, brown sugar, garlic powder, cumin, and mustard. Glaze pork with pepper jelly and BBQ sauce mix.
Place the pork in a roasting pan fat-side up over the onions and pour the beer and chicken broth into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil, and let rest 30 minutes.
Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn’t look delicious. Toss the pork with any residual pan juices and add salt to taste.
Peaches
Monday, July 13, 2020
~2 Seconds Reading Time
Vitamins C, E, & K; fiber; potassium
Blueberry Gimlet
Thursday, July 9, 2020
Ingredients:
1/4 ounce dry gin
1-ounce Blueberry Preserves
1/2 ounce fresh lime juice
Lavender leaves, for garnish
Shake all ingredients with ice, then strain into a cocktail glass. Garnish with fresh lavender leaves.
Papaya
Sunday, July 5, 2020
~1 Minute Reading Time
Vitamins A, C, & E; folate; fiber, calcium; magnesium; potassium, carotenoids, & natural digestive enzymes that help with protein digestion. Choose whole foods rich in folate, or folic acid, before considering a supplement to reduce homocysteine. Folic acid found in papaya is needed for the conversion of a substance called homocysteine, an amino acid. If unconverted, homocysteine can directly damage blood vessel walls & if levels get too high, it is considered a significant risk factor to heart attack & strokes. Low in calories & full of nutrition, papaya has more vitamin C than an orange. It also contains lutein & zeaxanthin, substances that help protect our eyes from age-related blindness. Papaya helps in the prevention of atherosclerosis, diabetes & heart disease. Papaya is definitely a boon when it comes to the heart. The antioxidants fight the cholesterol present in the blood & prevent it from building into plaques that clog the arteries. Apart from that, the rich fiber content of the fruit breaks down toxic substances like the homocysteine into easily absorbable amino acids, reducing the chances of heart stroke. Papaya is also a good source of fiber, which lowers cholesterol levels & helps in easing the discomforts of constipation. The fiber is able to bind to cancer toxins in the colon & keeps them away from the healthy colon cells. It is also rich in anti-cancer antioxidant lycopene. What’s more, studies show that the body absorbs lycopene better from papaya than from other lycopene-rich fruits & vegetables. There is also some evidence that papaya may improve digestion. It contains papain, an enzyme that makes protein easier to digest.
Kolacky
Wednesday, July 1, 2020
~ Prep: 15 mins, Cook: 10 mins, Total: 3 hrs 25 mins, Additional: 3 hrs, Servings: 30, Yield: 2 1/2 dozen
Ingredients
3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
2/3 cup Scotch Bonnet Cherry Jam, Cranberry Orange Jelly, Eggplant Cinnamon Jam, Raspberry Chipotle Preserves, or Peach Jam
⅓ cup confectioners' sugar for decoration
Directions
Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
Preheat oven to 350 degrees F (180 degrees C).
Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.
These tend to become soggy if held for several days, so store them tightly covered without the confectioners' sugar. Dust with confectioners' sugar just prior to service.
If you find yourself with leftover fillings, they can be frozen in a zip-top bag or another container with little loss in flavor or consistency. Just defrost them when you're ready to use them. Pour off any accumulated moisture on the surface, stir, and use.
As for the kołaczki themselves, fill them and freeze on a parchment-lined sheet pan. When completely frozen, transfer to a freezer-safe container separated by sheets of parchment paper. Bake them from the frozen state.
Don't freeze baked kołaczki. When defrosted, they will be soggy and unpalatable.
Olives
Saturday, June 27, 2020
~16 Seconds Reading Time
Olives are a good source of vitamin E, iron, copper, & calcium. They also provide a lot of antioxidants, which may help prevent heart disease & liver damage, as well as have anti-inflammatory effects. Similarly to avocados, olives contain oleic acid, which may provide several benefits for heart health & cancer prevention. Additionally, animal studies have linked some of the plant compounds in olives with a reduced risk of osteoporosis.
Pepper Jelly-Glazed Carrots 2 Ways
Tuesday, June 23, 2020
~ Yield: Makes 6 servings
Stove Top
Ingredients:
1 (2-pound) package baby carrots
1 (10 1/2-ounce) can condensed chicken broth, undiluted
2 tablespoons butter
1 (10 1/2-ounce) jar Pepper Jelly
How to Make It:
Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
Stir in butter and Pepper Jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.
Pepper Jelly Roasted Carrots
Ingredients:
1 Bundle of Fresh Carrots, Peeled
3 tablespoons Pepper Jelly
1 1/2 tablespoons Extra Virgin Olive Oil
1 Tsp. Kosher Salt
1/2 Tsp. Fresh Ground Black Pepper
How to Make It:
Preheat oven to 400 degrees.
Coat carrots with Pepper Jelly, olive oil, and salt and pepper.
Line a baking sheet with parchment paper and place carrots in a single layer on the pan.
Roast for about 45 minutes turning halfway through when carrots are tender and caramelized.
Mangoes
Friday, June 19, 2020
~24 Seconds Reading Time
Mangoes are filled with soluble fiber in addition to vitamins C, A, & B6. They are becoming increasingly popular among nutritionists due to their exceptionally high levels of beta-carotene, which the body converts into vitamin A to promote bone growth & a healthy immune system. Even more, these exotic treats are packed with more than 50% of your daily vitamin C—that’s more than oranges provide. They also contain soluble fiber, which can provide many health benefits. Additionally, mangoes have strong antioxidant & anti-inflammatory properties that may help reduce the risk of disease. In animal studies, the plant compounds in mangoes have been shown to protect against diabetes.
Prosciutto & Goat Cheese Crostini 3 Ways
Monday, June 15, 2020
~Makes 24 servings
Savory Peach Crostini
Crostini
8 oz soft goat cheese
½ cup peach preserves
8 slices prosciutto, cut into thirds
Baby arugula
Freshly cracked black pepper (optional)
Summer Crostini with Prosciutto, Goat Cheese, & Jackaloupe Jam
1/2 french baguette, thinly sliced on the bias into 1/4 inch slices
1/4 C olive oil
2 tbsp kosher salt
1 handful of thyme
2 C Jackaloupe Jam
8 oz thinly slice prosciutto
8 oz goat cheese, crumbled
FOR THE CROSTINI
Preheat the oven to 425 degrees.
Add olive oil & salt to the bottom of a cookie sheet. place each piece of thinly sliced baguette onto the pan & slide it around in the salt & olive oil. turn & repeat, so each side is evenly coated in seasoning. repeat with all slices of baguette.
Arrange herbs over the bread.
Bake for 22 minutes, rotating the pan halfway through, until the crostini are crisp & golden brown.
ASSEMBLE THE CROSTINI
Onto each crostini, add 2 T Jackaloupe Jam, 1/2 slice of prosciutto, & a few pieces of crumbled goat cheese.
The prosciutto can be hard to bite through as you take a bite of crostini, so help yourself out by tearing the prosciutto in half & arranging the 2 pieces on each half of the crostini.
Serve with chilled white wine or dry rosé!
Prosciutto, Basil, Eggplant Cinnamon Jam & Goat Cheese Crostinis
1 baguette
1/4 cup olive oil
coarse salt (sea or Kosher)
fresh ground pepper
4 ounces plain goat cheese, at room temperature
1 small jar of Eggplant Cinnamon Jam
slices of prosciutto
leaves fresh basil
1/3 Cup Balsamic Vinegar
PREPPING THE CROSTINI BREAD:
Preheat your oven to 375 degrees.
Slice your baguette in to 1/2 inch thick pieces. I like to cut mine at an angle.
Brush each piece with olive oil, then sprinkle with salt & pepper.
Bake for 8-10 minutes, or until the bread is lightly browned and crisp.
When they done, let them cool completely.
PUTTING THE CROSTINIS TOGETHER:
Basically you need: 1 tbsp goat cheese, 1 tbsp eggplant jam, 1/2 slice of prosciutto and 1 basil leaf per crostini.
Spread on about 1 tbsp goat cheese.
Then spread on about 1 tbsp eggplant jam.
Roll together 1/2 slice of prosciutto with 1 basil leaf, and place it on top of the eggplant jam.
Serve immediately! Enjoy!
Kiwi
Saturday, June 11, 2020
~20 Seconds Reading Time
Kiwi: Vitamins C & E, fiber, magnesium. Vitamin E is an antioxidant thought to reduce oxidation of LDL cholesterol. When compared ounce for ounce, has more than twice the vitamin C of an orange. Vitamins C & E, both strong antioxidants that protect against cancer & promote eye health. Kiwis are also low in calories & high in fiber, making them ideal for weight loss. It’s also an excellent source of potassium & vitamins A. Kiwis have been shown to boost the immune system & reduce respiratory diseases.
Pineapple Habanero Chicken Wings
Tuesday, June 7, 2020
INGREDIENTS
FOR WINGS:
1⁄3 cup all-purpose flour
½ teaspoon baking soda
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1⁄2 teaspoon chili powder (optional)
2 pounds chicken wings
Coarse salt and freshly ground black pepper
PINEAPPLE HABANERO SAUCE:
1/2 cup Pineapple Preserves
1 /2 cup Habanero Jelly
1 cup teriyaki sauce
1 cup chicken stock
2 teaspoon soy sauce
INSTRUCTIONS
In a large ziplock bag, combine the flour, baking soda, paprika, salt, black pepper, garlic powder, and chili powder.
Wash wings, cut off extra fat, and pat dry completely.
Toss the wings in the flour mixture in the ziplock bag.
Place the seasoned chicken wings onto a baking sheet in a single layer. Place wings in a refrigerator, uncovered, for at least an hour or preferably overnight. This will dry out the surface of the wings, making them easier to brown and will yield a crispier texture. This is the key to crispy baked wings so be patient.
Preheat the oven to 475°F.
Spray another large rimmed baking sheet covered with foil with cooking spray. Don’t skip this step as you will regret not coating the foil when your wings stick to the foil.
Place the wings in a single layer on the prepared cookie sheet, skin-side up, and place in the oven.
Roast wings for 20 minutes and then turn wings over. Reduce temperature to 425°F. Continue roasting for 20-25 minutes more or until the wings are cooked through and the internal temperature reaches 180°F.
While the wings bake, make the glaze. In a small saucepan, bring all the sauce ingredients to a boil over high heat. Decrease the heat to medium-low and simmer until syrupy, about 10-15 minutes or until the sauce begins to thicken; keep warm over low heat.
When the wings are done baking, carefully toss them in the glaze and return to the baking sheet. Alternatively, you can use a basting brush and apply the glaze over the wings. Don’t forget to glaze both sides.
Preheat oven to broil at 300°F. Place the wings back in the oven and broil for about 10 minutes, or until the sauce is bubbling and wings are crispy.
Toss the wings in the remaining glaze and serve.
Jalapeños
Friday, June 3, 2020
~2 Minutes Reading Time
Jalapeños are low in calories & full of vitamins, minerals, fiber, & antioxidants. Jalapeños also contain lots of vitamin C & vitamin B6. Vitamin C is an antioxidant that fights free radical damage & keeps your skin healthy & firm, while vitamin B6 is an essential nutrient involved in over 140 bodily reactions. One of the most unique compounds in jalapeños is capsaicin, an alkaloid that gives peppers
their characteristic spicy quality & is responsible for many of their health benefits. Jalapeños may help you lose weight by boosting your metabolism, increasing fat burn & reducing your appetite. Several studies have found that capsaicin & other similar compounds called capsaicinoids can boost metabolism by 4–5% per day, potentially making it easier to lose weight. In addition to boosting metabolism, capsaicinoid supplements have been shown to reduce abdominal fat & appetite so that people eat 50–75 fewer calories per day. Preliminary in vitro studies suggest that capsaicin may help fight cancer in high doses, but more research is needed to determine whether this holds true in humans. Products that contain capsaicin can help relieve pain when used topically, but it is unknown whether jalapeño peppers have similar effects. Stomach ulcers can be caused by a number of factors, including: growth of H. pylori bacteria within the stomach, high levels of stomach acid, low blood flow to the stomach, taking too many NSAID pain relievers, drinking alcohol, smoking, & stress. While it is commonly believed that spicy foods like jalapeños can cause or aggravate stomach ulcers, research has shown this to be false. In fact, the capsaicin in chili peppers may protect the stomach from developing ulcers in the first place. It may have this effect by reducing stomach inflammation in people with H. pylori & even helping kill off the infection. However, it is not clear whether the amount of capsaicin in jalapeños is large enough to have this effect. Chili peppers can also help reduce the stomach damage caused by the overuse of NSAID pain relievers & alcohol, potentially preventing the formation of ulcers from the start. Compounds found in spicy chili peppers are especially powerful at slowing the growth of common foodborne bacteria & yeasts. Chili extracts can even stop cholera bacteria from producing toxins, potentially reducing the impact of this deadly foodborne disease. Beyond food poisoning, new research suggests that capsaicin can help prevent other types of infections, such as strep throat, bacterial tooth decay, & chlamydia. However, it is important to note that all of these studies used chili extracts, not whole chilis, & were conducted in test tubes, not humans. These early studies suggest that chili peppers may have strong antimicrobial properties, & future research is underway to determine if they may be used as natural preservatives or medicines. Some of the biggest risk factors for heart disease include diabetes, high cholesterol, & high blood pressure. Capsaicin can help reduce the impact of these factors & may help keep your heart healthy. Eating 5 grams of chili peppers before a high-carb meal has been shown to help stabilize blood sugars & prevent the large spikes that occur after meals. Capsaicin has also been shown to lower cholesterol & lipid levels in animals, but no studies have been conducted in humans. Animal studies also suggest that capsaicin can help lower blood pressure by relaxing blood vessels, but there is no research to show whether this is true in humans. Overall, preliminary research suggests that capsaicin & chili peppers may be beneficial for heart health, but more human studies are needed. The most common side effect of eating jalapeños is a temporary burning sensation of the mouth, but simple steps can be taken to reduce it. Those with heartburn, IBS, or aflatoxin sensitivity may want to avoid chili peppers to avoid symptoms.
6 Jam Milkshakes
Monday, June 29, 2020
Peanut Butter and Jam Milkshake
INGREDIENTS
2 cups of vanilla ice cream
¼ cup of smooth peanut butter
¼ cup of Blueberry Jam
¼ cup of whole milk
Melted white chocolate, to rim glass
Chopped peanuts, to rim glass
Blueberry Jam, to garnish milkshake
Whipped cream, to top milkshake
DIRECTIONS
Rub the rim of a tall milkshake glass with melted white chocolate. Place chopped peanuts on a plate and dip glass in peanuts. Set aside.
Using a blender, combine ice cream, peanut butter, Blueberry Jam, and milk. Blend until smooth. Pour into prepared milkshake glass and swirl a small amount of Blueberry Jam on top to garnish.
Maple Bourbon Apple Milkshake
INGREDIENTS:
3 ounces bourbon
1 - 2 apple(s), washed, peeled, cored, and chopped
2 teaspoons Maple Bourbon Apple Butter
2 ounces milk
3 scoops vanilla bean ice cream
2 to 3 tablespoon sugar or add as required
¼ teaspoon cinnamon powder - optional
Minced apples (for garnish)
Add bourbon, apples, Maple Bourbon Apple Butter, milk, and ice cream to a blender. Blend mixture until smooth, and pour into serving glass.
Biscuit and Jam Shake
INGREDIENTS
1/2 cup speculoos cookie spread
1/2 cup whole milk
1 very ripe large banana
8 cups vanilla ice cream
1 cup Strawberry Margarita Preserves
4 whole strawberries, for garnish
DIRECTIONS
In a blender, combine the speculoos, milk, and banana and mix until combined, 1 minute. Add the ice cream and Strawberry Margarita Preserves and blend until mixed but still thick, 1 to 2 minutes. Pour some into pint/parfait glasses alternating with dollops of Strawberry Margarita Preserves, creating layers. Using a long skewer, or a knife, swirl the jam into the shake, have fun with it. Garnish with a strawberry on the edge of the glass.
Pineapple Preserves Milkshake
In a blender, combine 1 cup of Cold Milk, 3 tablespoons or more of Pineapple Preserves, and Ice Cubes as needed and puree until smooth. Take a glass, spoon some Pineapple Preserves in the bottom and top with the milkshake to serve.
Cherry Scotch Bonnet Jam Smoothie
INGREDIENTS:
2 cups vanilla yogurt
½ cup strawberries, stems removed
¼ cup raspberries
3 tablespoons of Cherry Scotch Bonnet Jam
½ cup milk
DIRECTIONS:
Combine all ingredients in a blender and blend until smooth. Add more milk to adjust the thickness to your preference.
Tutti Frutti Jam Milkshake
In a blender mix about a cup of milk, a cup of ice, ¼ cup of Tutti Frutti Jam, and a few drops of vanilla.
Blend the ingredients together and top it off with a chocolate syrup swirl.
Guava
Monday, June 22, 2020
~24 Seconds Reading Time
3 ounces of a guava fruit contains only 4.7 grams of sugar. That's great news because guavas have been found to help eyesight, prevent cancer, & even promote weight loss. Guava has a remarkable nutrition profile. Eating just one ounce (28 grams) of guava will give you 107% of the RDI for vitamin C. Guava is also rich in fiber, folate, vitamin A, potassium, copper, & manganese. The antioxidants in guava have been shown to protect cells from oxidative damage, indicating that they may help reduce the risk of chronic disease. Guava is another great source of pectin, which benefits digestion & may help prevent colon cancer.
Burger with Bourbon Bacon & Onion Jam
Monday, June 15, 2020
Cook Time: 20 MIN, SERVES: 4
INGREDIENTS
2 tablespoons olive oil
1 medium white onion, diced
2 tablespoons chopped parsley
1½ pounds ground chuck
1 healthy pinch of kosher salt
4 thick slices aged white Cheddar
4 brioche hamburger buns
½ cup Bourbon Bacon Jam
½ cup Sweet & Spicy Double Onion Jam
INSTRUCTIONS
Heat oil in a large sauté pan over medium-high heat. Add the diced onions and cook, stirring often, until deeply caramelized, about 10 minutes. Remove the onions from the pan and let cool. Mix the cooled onions, parsley, and salt into the ground chuck. Divide the mixture into fourths, and then form into loose patties, about 1-inch thick.
Heat a large grill or sauté pan over medium-high heat. Season each side of the patties with salt and pepper. Pour a thin film of oil in the pan. When the oil just starts to smoke, add the burgers. For medium burgers, cook for 3 minutes, then flip, add the cheese, and cook for 3 minutes more.
While the burgers cook, lightly toast the buns. Smear the buns with about 2 tablespoons of Sweet & Spicy Double Onion Jam, 2 tablespoons of Bourbon Bacon Jam, and add the burgers. Serve with lettuce, tomatoes, and pickles.
Figs
Monday, June 8, 2020
Figs are filled with fiber & can help to lower blood pressure.
Peanut Butter & Jelly Fudge 2 Ways
Monday, June 1, 2020
Total: 15 mins, Prep: 15 mins, Yield: 9x9 pan fudge (16 servings)
Ingredients
3 cups granulated sugar
1.5 sticks butter
2/3 cup evaporated milk
1 cup peanut butter
1 jar (7 ounces) marshmallow cream
1 teaspoon vanilla extract
1/2 cup Strawberry Margarita Preserves
Steps to Make It
Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the sugar, butter, and evaporated milk in a medium saucepan over medium-high heat.
Stir constantly until sugar and butter are melted and the mixture is smooth.
Insert a candy thermometer. Continue to cook the candy until it reaches a full boil. Continue to cook, stirring constantly, until the candy reaches 235 F.
Remove the pan from the heat.
Immediately stir in the peanut butter, vanilla, and marshmallow cream, and stir until well-combined.
Pour the fudge into the prepared pan.
Working quickly so that the fudge does not start to set, place small spoonfuls of Strawberry Margarita Preserves all over the surface of the fudge, and drag a table knife through the fudge to create a marbled effect.
Allow the fudge to set at room temperature for at least 2 hours or overnight. Once set, cut into small pieces and serve. Store remaining fudge in an airtight container at room temperature.
Chocolate Peanut Butter & Jelly Fudge
Ingredients
1 jar Marshmallow Cream
1 11 ounce package White Chocolate Chips
3/4 cup Creamy Peanut Butter
1/4 cup Crunchy Peanut Butter
1/8 teaspoon almond extract
3/4 cup Unsalted Butter
2 1/2 cups Granulated Sugar
pinch of Kosher Salt
1 cup Heavy Whipping Cream
3/4 cup Tutti Frutti Jam
Directions
Line an 8-inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, add marshmallow cream, white chocolate chips, almond extract, and peanut butters. Set aside.
In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
Pour half of the mixture into bottom of baking dish. Top with Tutti Frutti Jam. Using a knife, swirl the Tutti Frutti Jam into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.
Refrigerate 1 hour, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks.
Durian
Monday, May 25, 2020
~10 Seconds Reading Time
Durian is nicknamed the “king of fruits.” One cup (237 ml) of durian provides 80% of the RDI for vitamin C. It is also rich in manganese, B vitamins, copper, folate, & magnesium. Furthermore, durian contains several healthy plant compounds that function as antioxidants.
Coffee-Caramel-Apple-Jam Toasts
Monday, May 18, 2020
Total Time: 1 HR 30 MIN, Yield: Serves : Makes about 24
Ingredients
2 cups Caramel Apple Coffee Jam or Night Owl Jam
3/4 cup all-purpose flour
3/4 cup almond flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
1 stick cold unsalted butter, cubed
Dark rye toasts, for serving
How to Make It
In a medium bowl, whisk the all-purpose flour with the almond flour, sugar, cocoa powder, and sea salt. Using your fingers, rub in the butter until coarse crumbs form. Spread the crumbs in an even layer on a parchment paper–lined baking sheet and refrigerate until firm, about 1 hour.
Preheat the oven to 350°. Bake the crumble for about 18 minutes, until golden. Transfer to a rack to cool completely.
Spread some Caramel Apple Coffee Jam on the toasts. Sprinkle the chocolate crumbles on one half of each toast; press gently to help them adhere.
The baked crumble can be stored in an airtight container for 1 week or frozen for 1 month
Lemons
Monday, May 11, 2020
~17 Seconds Reading Time
Lemons are very low in sugar, high in vitamin C, & have been found to protect against rheumatoid arthritis. They may be particularly helpful in promoting heart health due to their potential to lower blood lipids & blood pressure. Based on findings from animal studies, researchers have also proposed that the plant compounds in lemons can help prevent weight gain. Other studies show that the citric acid in lemon juice has the ability to treat kidney stones.
Mini Cheeseball Bombs
Monday, May 4, 2020
Yield: 18 cheese balls, Prep time: 20 minutes, Total time: 20 minutes
INGREDIENTS
FOR THE CHEESE BALLS
8 ounces cream cheese (softened)
1 cup shredded sharp white cheddar cheese
1 tablespoon rosemary (fresh, chopped)
4 green onions, finely chopped (optional)
1/4 teaspoon granulated garlic
1/4 teaspoon smoked paprika
salt and pepper to taste
CHEESE BALL COATING
1/2 cup almonds (toasted, sliced)
1/2 cup finely chopped pecans
1 teaspoon rosemary (fresh, chopped)
4 ounces Hot Pepper Jelly
pretzel sticks
INSTRUCTIONS
PREPARE THE CHEESE BALL MIXTURE
Combine the cream cheese, cheddar, rosemary, green onions, garlic, paprika, salt, and pepper.
Spoon the mixture into balls about 2 teaspoons worth.
Roll to smooth out.
Using a finger or a small spoon, make a well or depression in the middle of the cheese balls.
Refrigerate, covered, at least 2 hours.
CHILL WHILE YOU PREPARE THE PEPPER JELLY.
If your Hot Pepper Jelly is thick, add a tablespoon of water and heat to combine until thin enough to spread.
Pipe or spoon the Hot Pepper Jelly into the cheese balls.
Gently pinch and seal the opening closed and smooth back into a ball shape.
COAT THE PEPPER JELLY BOMBS.
Roll the cheese ball bombs in chopped almonds and pecans combined with a little rosemary until covered.
Store in the refrigerator until ready to serve (up to 3 days).
When ready to serve, insert a pretzel stick and place on a platter, or serve with crackers.
Enjoy!
Oranges
Monday, April 27, 2020
~24 Seconds Reading Time
Vitamins A, B6, & C; folate; potassium; fiber. Oranges are one of the most popular & nutritious fruits in the world. Eating one medium orange will provide a significant amount of vitamin C & potassium. They’re also a good source of B vitamins, such as thiamine & folate. The plant compounds in oranges are responsible for most of their health benefits. These include flavonoids, carotenoids, & citric acid. For example, citric acid may reduce the risk of kidney stones. Oranges are similar to lemons with their impressive amounts of vitamin C & citric acid, which help increase iron absorption & prevent anemia.
Latkes with Blueberry Preserves & Apple Chutney and Tofu Scramble
Monday, April 20, 2020
Prep Time: 30 minutes, Cook Time: 45 minutes, Total Time: 2 hours 15 minutes, Servings: 4
Ingredients
1/4 cup Blueberry Preserves
1/4 cup Apple Chutney
Potato Pancakes:
1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying
Tofu Scramble:
1-2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 lb tofu drained
3/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon oregano
2 tablespoons nutritional yeast
1/4-1/2 teaspoon turmeric
1 pinch kala namak (black salt), optional
Juice of 1/2 a lemon
Salt and freshly ground pepper to taste
Instructions
For the potato pancakes:
In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
For the tofu scramble:
Heat 1 tablespoon olive oil in a skillet over medium high heat.
Add the onions and cook for 3-4 minutes, until they start to brown.
Add garlic and bell pepper, stirring frequently, until tender.
Squeeze the water out of the tofu with a clean towel or paper towels.
Push the vegetables to the sides of the skillet to clear a space in the center of the pan.
Add the remaining olive oil, then crumble the tofu into the pan, keeping some large chunks.
Add garlic powder, smoked paprika, thyme, sage, oregano, nutritional yeast, turmeric, and black salt, if using.
Stir fry the tofu for 8-10 minutes, mixing the herbs and spices into the tofu as you go, gradually mixing the vegetables and tofu together.
Once the herbs and spices are completely mixed into the tofu, and the scramble starts to develop a crispy edge, add the lemon juice to deglaze the pan.
Taste and adjust seasonings, then add salt and pepper to taste. Serve alongside the potato pancakes.
Assemble:
Mix the Blueberry Preserves with the Apple Chutney. Sandwich with the potato pancakes and tofu scramble.
• Ethnic themes. Try zippy international flavor combos like Asian ginger scallion, Italian sun-dried tomato, basil and mozzarella, curried carrot, Moroccan-style with lemon zest and ras el hanout (spice blend of turmeric, cumin, cinnamon, ginger, cayenne, nutmeg), or the French way with celery root, chervil, and shallots.
• Colors of the Rainbow. Ruby or golden beets, purple Peruvian potatoes, garnet yams, or zucchini give vibrant eye candy.
• Superfoods. Add crucifers of all manners, whether cauliflower, broccoli, kale, or Brussels sprouts for an anti-cancer, nutritional boost.
• Potato-less. Low carb options like quinoa, wild-caught salmon, firm white fish, or Portobello mushrooms make great potato alternatives.
• Upscale Pick. Live a little with a decadent dollop of caviar and crème fraiche, or whipped cream cheese, slivers of smoked salmon and caper berries atop of mini latkes rounds.
• Divine Desserts. Made with apples and cinnamon, chocolate, and egg whites, or pears with ginger and hibiscus.
Grapefruit
Monday, April 13, 2020
~17 Seconds Reading Time
Grapefruit: Vitamin C & A, fiber, potassium, calcium, flavonoid. Calcium, with potassium & magnesium, helps lower blood pressure. Studies have suggested that grapefruit can alleviate the symptoms of arthritis & repair damaged or oily skin & hair. Besides being a good source of vitamins & minerals, it is known for its ability to aid weight loss & reduce insulin resistance. Also, eating grapefruit has been shown to reduce cholesterol levels & help prevent kidney stones.
Pepper Jelly Tartlets
Monday, April 6, 2020
READY IN: 25 mins, SERVES: 30, YIELD: 3 per person
Ingredients:
2 cups shredded cheddar cheese
1⁄2 cup room temperature butter
1 teaspoon paprika
1⁄8 teaspoon cayenne pepper
1 cup all-purpose flour
2⁄3 cup Pepper Jelly
Directions:
Combine the cheese, butter, paprika, and cayenne in a mixing bowl and beat until smooth.
Add the flour, combining with a fork just until it forms a nice ball of dough. Cover or wrap and chill for half an hour.
Preheat oven to 400°F.
Roll into small balls and place each into tart tin.
You should get at least 30 tarts.
Press each ball with fingers to shape tart shell bottom and sides.
Spoon 1 teaspoon jelly into each mini tart.
Bake 400 degrees for 10 minutes OR until golden.
Cool in pans five minutes, then remove from pans to a wire cooling rack.
Serve warm or at room temperature. Baked tarts may be frozen for up to 1 month.
Variations:
Use frozen mini phyllo pastry shells as the base
You can also put in a tiny cube of cream cheese under the hot pepper jelly.
Or tiny pieces of Brie cheese rinds removed then top with the pepper jelly to add another element of tang. Sprinkle with 3 tablespoons chopped roasted salted almonds.
Place a tiny cube of cream cheese and some Raspberry Chipotle Jam on top. The crust gives the heat and then the jam gives a touch of sweetness.
1 (16 1/3 ounce) can refrigerated buttermilk biscuits separated into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 teaspoons pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece. Bake at 425 degrees for 8-10 minutes or until golden brown. Let stand 10 minutes before serving. Can substitute Brie for cream cheese.
24 Possible Benefits of Garlic
Monday, March 30, 2020
~12 Minutes Reading Time
Garlic is beneficial for heart health & blood sugar regulation. It may have significant antibiotic properties. It contains allicin, a plant compound that may inhibit the growth of human mammary, endometrial, & colon cancer cells. Moreover, garlic has historically been used medicinally for preventive & curative remedies, with roots tracing back to ancient Egyptians, Babylonians, Greeks, Romans, and Chinese.
Garlic Contains Compounds With Potent Medicinal Properties. Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Perhaps the most famous of those is known as allicin. Other compounds that may play a role in garlic’s health benefits include diallyl disulfide and s-allyl cysteine. The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects.
Garlic Is Highly Nutritious But Has Very Few Calories. Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients such as selenium, fiber, calcium, copper, potassium, phosphorus, iron, and vitamin B1.
Garlic Can Combat Sickness, Including the Common Cold. Garlic is known to boost the function of the immune system. One large, 12-week study found that daily garlic reduced the number of colds by 63% compared to a placebo. The average length of cold symptoms was also reduced by 70%, from 5 days in the placebo group to just 1.5 days in the garlic group. Another study found that a high dose of aged garlic extract (2.56 grams per day) reduced the number of days sick with cold or flu by 61%. However, one review concluded that the evidence is insufficient and more research is needed. Despite the lack of strong evidence, adding garlic to your diet may be worth trying if you often get colds.
A team of researchers from St. Joseph Family Medicine Residency, Indiana, carried out a study titled “Treatment of the Common Cold in Children and Adults,” published in American Family Physician. They reported that “Prophylactic use of garlic may decrease the frequency of colds in adults, but has no effect on the duration of symptoms.” Prophylactic use means using it regularly to prevent disease. Though there is some research to suggest that raw garlic has the most benefits, other studies have looked at overall allium intake, both raw and cooked, and have found benefits. Therefore, you can enjoy garlic in a variety of ways to reap its advantages.
The Active Compounds in Garlic Can Possibly Effective for Reducing High Blood Pressure. Garlic reduces blood pressure in patients with high blood pressure (hypertension). Aged garlic extract reduces blood pressure by increasing calcium and reducing C-reactive protein levels, which cause inflammation and elevated blood pressure. On the other hand, sulfur deficiency may play a role in hypertension. Allicin is a sulfur compound in garlic that lowers blood pressure by increasing hydrogen sulfide concentrations. Hydrogen sulfide relaxes blood vessels (through nitric oxide) and prevents blood vessel constriction (by endothelin-1).
Cardiovascular diseases like heart attacks and strokes are the world's biggest killers. High blood pressure, or hypertension, is one of the most important drivers of these diseases. Human studies have found garlic to have a significant impact on reducing blood pressure in people with high blood pressure. In one study, 600–1,500 mg of aged garlic was just as effective as the drug Atenolol at reducing blood pressure over a 24-week period. The amount needed is equivalent to about four cloves of garlic per day.
Possibly Effective for Hardening of the Arteries (Atherosclerosis). Heart disease is associated with high cholesterol, high blood pressure, increased platelet aggregation, and the hardening of blood vessels. Platelets stop bleeding by clotting blood vessel injuries. However, platelet aggregation also leads to blood clots, which increase the risk of heart disease. Limited evidence suggests that garlic may lower cholesterol, reduce blood pressure, relax hardened blood vessels, and prevent platelet aggregation in patients with heart disease. This is uncertain and large-scale studies are needed. S-allyl cysteine in aged garlic extract inhibits enzymes involved in cholesterol production. Garlic extract also increases the production and function of nitric oxide, which relaxes blood vessels and lowers blood pressure. Garlic also prevents platelets from binding to proteins (fibrinogen) that form blood clots and increase compounds (cAMP) that inhibit platelet formation
Garlic Improves Cholesterol Levels, Which May Lower the Risk of Heart Disease. Garlic can lower total and LDL cholesterol. For those with high cholesterol, garlic appears to reduce total and/or LDL cholesterol by about 10–15%. Looking at LDL (the "bad") and HDL (the "good") cholesterol specifically, garlic appears to lower LDL but has no reliable effect on HDL. High triglyceride levels are another known risk factor for heart disease, but garlic seems to have no significant effects on triglyceride levels.
Researchers at Ankara University investigated the effects of garlic extract supplementation on the blood lipid (fat) profile of patients with high blood cholesterol. Their study was published in the Journal of Nutritional Biochemistry. The study involved 23 volunteers, all with high cholesterol; 13 of them also had high blood pressure. They were divided into two groups:
The high-cholesterol normotensive group (normal blood pressure ).
The high-cholesterol hypertensive group (high blood pressure).
They took garlic extract supplements for 4 months and were regularly checked for blood lipid parameters, as well as kidney and liver function. At the end of the 4 months, the researchers concluded “…garlic extract supplementation improves blood lipid profile, strengthens blood antioxidant potential, and causes significant reductions in systolic and diastolic blood pressures. It also leads to a decrease in the level of oxidation product (MDA) in the blood samples, which demonstrates reduced oxidation reactions in the body.” In other words, the garlic extract supplements reduced high cholesterol levels, and also blood pressure in the patients with hypertension. The scientists added that theirs was a small study – more work needs to be carried out.
Diallyl trisulfide, a component of garlic oil, helps protect the heart during cardiac surgery and after a heart attack, researchers at Emory University School of Medicine found. They also believe diallyl trisulfide could be used as a treatment for heart failure. Hydrogen sulfide gas has been shown to protect the heart from damage. However, it is a volatile compound and difficult to deliver as therapy. Because of this, the scientists decided to focus on diallyl trisulfide, a garlic oil component, as a safer way to deliver the benefits of hydrogen sulfide to the heart. In experiments using laboratory mice, the team found that, after a heart attack, the mice that had received diallyl sulfide had 61% less heart damage in the area at risk, compared with the untreated mice. In another study, published in the Journal of Agricultural and Food Chemistry, scientists found that garlic oil may help protect diabetes patients from cardiomyopathy. Cardiomyopathy is the leading cause of death among diabetes patients. It is a chronic disease of the myocardium (heart muscle), which is abnormally thickened, enlarged, and/or stiffened. The team fed diabetic laboratory rats either garlic oil or corn oil. Those fed garlic oil experienced significantly more changes associated with protection against heart damage, compared with the animals that were fed corn oil. The study authors wrote, “In conclusion, garlic oil possesses significant potential for protecting hearts from diabetes-induced cardiomyopathy.” Human studies will need to be performed to confirm the results of this study.
Possibly Effective for High Blood Fats (Hyperlipidemia). According to limited studies, garlic lowers total and low-density lipoprotein (LDL) cholesterol by inhibiting cholesterol synthesis in the liver in human and animal studies. Garlic lowered cholesterol by deactivating cholesterol-producing enzymes in 70 diabetic patients. However, the evidence about garlic’s cholesterol-lowering effect is mixed. According to the NIH, even if garlic does lower blood cholesterol, “the effect is small, and low-density lipoprotein (LDL) cholesterol (the so-called ‘bad’ cholesterol that’s linked to increased heart disease risk) may not be reduced at all.”
Possibly Effective for Blood Sugar Control in Diabetes. Diabetes is caused by genetics, obesity, high cholesterol, blood pressure, or blood glucose. Insulin resistance occurs when the body no longer responds to insulin, leading to increased blood sugar levels and a high risk of developing diabetes. According to some researchers, garlic might reduce insulin resistance, blood sugar, and cholesterol levels in patients with diabetes. Some clinical studies suggest that garlic might slightly lower pre-meal blood sugar levels, particularly if taken for at least 3 months in people with diabetes. More research is needed. Garlic reduced blood sugar levels in rats by decreasing the activity of enzymes (phosphatases and aminotransferases) involved in the transportation of glucose in the liver, a sugar that is the body’s main source of energy. Also, garlic may reduce insulin resistance by inhibiting an enzyme that breaks down drugs (CYP2E1), ultimately disrupting insulin function by increasing oxidative stress.
Possibly Effective for Certain Yeast Infections. Small clinical trials suggest that applying a gel with garlic (containing 0.6% ajoene) twice daily may improve the following yeast infections within a week:
Ringworm (Tinea corporis)
Jock itch (Tinea cruris)
Athlete’s foot (Tinea pedis)
Possibly Effective for Repelling Ticks. Garlic seems to be a promising insect repellent, but just how well it works compared to standard synthetic repellents is still unknown. In one study, people who ate a lot of garlic (1200 mg daily) over 8 weeks seemed to have fewer tick bites, compared to placebo.
Garlic Contains Antioxidants That May Help Prevent Alzheimer's Disease and Dementia. Oxidative damage from free radicals contributes to the aging process. Garlic contains antioxidants that support the body's protective mechanisms against oxidative damage. High doses of garlic have been shown to increase antioxidant enzymes in humans, as well as significantly reduce oxidative stress in those with high blood pressure. The combined effects on reducing cholesterol and blood pressure, as well as the antioxidant properties, may reduce the risk of common brain diseases like Alzheimer's disease and dementia.
Garlic May Help You Live Longer. The potential effects of garlic on longevity are basically impossible to prove in humans. But given the beneficial effects on important risk factors like blood pressure, it makes sense that garlic could help you live longer. The fact that it can fight infectious disease is also an important factor, because these are common causes of death, especially in the elderly or people with dysfunctional immune systems.
Athletic Performance Might Be Improved With Garlic Supplements. Garlic was one of the earliest "performance enhancing" substances. It was traditionally used in ancient cultures to reduce fatigue and enhance the work capacity of laborers. Most notably, it was given to Olympic athletes in ancient Greece. Rodent studies have shown that garlic helps with exercise performance, but very few human studies have been done. People with heart disease who took garlic oil for 6 weeks had a 12% reduction in peak heart rate and better exercise capacity. However, a study on nine competitive cyclists found no performance benefits. Other studies suggest that exercise-induced fatigue may be reduced with garlic.
Eating Garlic May Help Detoxify Heavy Metals in the Body. At high doses, the sulfur compounds in garlic have been shown to protect against organ damage from heavy metal toxicity. A four-week study in employees of a car battery plant (excessive exposure to lead) found that garlic reduced lead levels in the blood by 19%. It also reduced many clinical signs of toxicity, including headaches and blood pressure. Three doses of garlic each day even outperformed the drug D-penicillamine in reducing symptoms.
Garlic May Improve Bone Health. No human studies have measured the effects of garlic on bone loss. However, rodent studies have shown that it can minimize bone loss by increasing estrogen in females. One study in menopausal women found that a daily dose of dry garlic extract (equal to 2 grams of raw garlic) significantly decreased a marker of estrogen deficiency. This suggests that this supplement may have beneficial effects on bone health in women. Foods like garlic and onions may also have beneficial effects on osteoarthritis.
Women whose diets were rich in allium vegetables had lower levels of osteoarthritis, a team at King’s College London and the University of East Anglia, both in England, reported in the journal BMC Musculoskeletal Disorders. Examples of allium vegetables include garlic, leeks, shallots, onions, and rakkyo. The study authors said their findings not only highlighted the possible impact of diet on osteoarthritis outcomes but also demonstrated the potential for using compounds that exist in garlic to develop treatments for the condition. The long-term study, involving more than 1,000 healthy female twins, found that those whose dietary habits included plenty of fruit and vegetables, “particularly alliums such as garlic,” had fewer signs of early osteoarthritis in the hip joint.
Acts as a natural antibiotic. Garlic has significant antibacterial properties that help protect against certain infections. This is particularly important for strains resistant to antibiotics, including MRSA. Though it should not replace treatment by your physician, garlic can offer protective benefits as a supplement.
Diallyl sulfide, a compound in garlic, was 100 times more effective than two popular antibiotics in fighting the Campylobacter bacterium, according to a study published in the Journal of Antimicrobial Chemotherapy. The Campylobacter bacterium is one of the most common causes of intestinal infections. Senior author, Dr. Xiaonan Lu, from Washington State University, said, “This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply.”
Garlic is one of the best kept medicinal treasures of the past era - it has been used as an antibiotic to treat bacterial, fungal and parasitic infections for the last 7,000 years. Studies suggest diluted garlic extract helps children with tapeworm infections. A garlic-based mouthwash may not sound like fresh, minty breath but a very small quantity of its extracts is sufficient to ward off cavity-causing bacteria.
Clears your skin. Because of its antibacterial properties, garlic can help reduce swelling and inflammation from acne. Although some people suggest using topically to treat skin conditions from acne to athlete’s foot, it is best to avoid placing garlic directly on the skin, as it can cause a rash, a burning sensation and, in rare cases, blistering.
The invigorating properties of garlic protect the skin from the effect of free radicals and slow down the depletion of collagen which leads to loss of elasticity in aging skin. Applied topically, garlic does wonders to skin infected with fungal infections and provides relief from skin ailments like eczema. It is also an effective remedy for fungal infections like athlete's foot and ringworms. All of us know about the wonders of onion for hair but its brother, garlic is no less of a hero for your thinning mane. Well, its surprise time. Rubbing crushed garlic extract on your scalp or massaging with garlic-infused oil is known to prevent and even reverse hair loss.
Preterm (premature) delivery. Microbial infections during pregnancy raise a woman’s risk of preterm delivery. Scientists at the Division of Epidemiology, Norwegian Institute of Public Health, studied what impact foods might have on antimicrobial infections and preterm delivery risk. The study and its findings were published in the Journal of Nutrition. Ronny Myhre and colleagues concentrated on the effects of Alliums and dried fruits, because a literature search had identified these two foods as showing the greatest promise for reducing preterm delivery risk. The team investigated the intake of dried fruit and Alliums among 18,888 women in the Norwegian Mother and Child Cohort, of whom 5 percent (950) underwent spontaneous PTD (preterm delivery). The study authors concluded, “Intake of food with antimicrobial and prebiotic compounds may be of importance to reduce the risk of spontaneous PTD. In particular, garlic was associated with an overall lower risk of spontaneous PTD.”
Alcohol-induced liver injury. Alcohol-induced liver injury is caused by the long-term over-consumption of alcoholic beverages. Scientists at the Institute of Toxicology, School of Public Health, Shandong University, China, wanted to determine whether diallyl disulfide (DADS), a garlic-derived organosulfur compound, might have protective effects against ethanol-induced oxidative stress. Their study was published in Biochimica et Biophysica Acta. The researchers concluded that DADS might help protect against ethanol-induced liver injury.
It's good for your gut. Garlic functions as a prebiotic, food for beneficial bacteria in the gut tied to immunity and positive mood. Research has also shown that aged garlic extract positively improves the diversity of microbes in the gut, including an increase in the number of beneficial and immune-stimulating bacteria.
It contains cancer-fighting characteristics. Significant evidence suggests that garlic can play a role in the prevention of cancer and the slowing of its progression. “Garlic’s rich phytochemical content delivers its potential cholesterol-lowering and cancer-fighting characteristics,” says Bakko. Phytochemicals are chemical compounds found in plants that protect cells from damage that lead to cancer.
Possibly Effective for Prostate Cancer Prevention. Findings on the effects of dietary garlic intake on prostate cancer prevention have been mixed. A link between higher garlic intake (over 2 grams/day) and lower prostate cancer risk has been suggested in Chinese men. Also, early clinical studies suggest that garlic supplements may help prevent prostate cancer. S-allyl cysteine and SAMC inhibit prostate cancer cell growth by re-activating E-cadherin, a molecule that suppresses tumor invasion, in cancer patients. A low level of E-cadherin is associated with a high number of tumors and poor prognosis in prostate cancer patients. Although classified as possibly effective for prostate cancer prevention based on the existing evidence, larger clinical trials are needed.
Doctors at the Department of Urology, China-Japan Friendship Hospital, Beijing, China, carried out a study evaluating the relationship between Allium vegetable consumption and prostate cancer risk. They gathered and analyzed published studies up to May 2013 and reported their findings in the Asian Pacific Journal of Cancer Prevention. The study authors concluded, “Allium vegetables, especially garlic intake, are related to a decreased risk of prostate cancer.” The team also commented that because there are not many relevant studies, further well-designed prospective studies should be carried out to confirm their findings.
Brain cancer. Organo-sulfur compounds found in garlic have been identified as effective in destroying the cells in glioblastomas, a type of deadly brain tumor. Scientists at the Medical University of South Carolina reported in the journal Cancer that three pure organo-sulfur compounds from garlic – DAS, DADS, and DATS – “demonstrated efficacy in eradicating brain cancer cells, but DATS proved to be the most effective.” Co-author, Ray Swapan, Ph.D., said “This research highlights the great promise of plant-originated compounds as a natural medicine for controlling the malignant growth of human brain tumor cells. More studies are needed in animal models of brain tumors before application of this therapeutic strategy to brain tumor patients.”
Lung cancer risk. People who ate raw garlic at least twice a week during the 7 year study period had a 44% lower risk of developing lung cancer, according to a study conducted at the Jiangsu Provincial Center for Disease Control and Prevention in China. The researchers, who published their study in the journal Cancer Prevention Research, carried out face-to-face interviews with 1,424 lung cancer patients and 4,543 healthy individuals. They were asked about their diet and lifestyle, including questions on smoking and how often they ate garlic. The study authors wrote: “Protective association between intake of raw garlic and lung cancer has been observed with a dose-response pattern, suggesting that garlic may potentially serve as a chemo-preventive agent for lung cancer.”
Mango Breakfast Parfaits
Monday, March 23, 2020
2 servings
Ingredients:
1/2 banana, sliced
1/2 cup granola or crushed vanilla wafers or crushed Biscoff cookies
1 cup plain Greek-style yogurt
1/4 cup Mango Coconut Macadamia Conserve
Directions:
Layer the following evenly in two small bowls or wide-mouth jars: half of the banana slices, half of the granola, half of the yogurt, and half of the conserve.
Create a second series of layers, using the remaining banana slices, the remaining granola, and the remaining yogurt.
Top with the remaining conserve.
Citrus Fruits
Monday, March 16, 2020
~27 Seconds Reading Time
Citrus Fruits: are best known for flavor, juiciness, & high vitamin C content -- an antioxidant -- & potassium, which plays a significant role in your body's chemical balance & metabolism. But they’re also a good source of folate, fiber, & other antioxidants, vitamins, & minerals. Citrus fruit has been shown to help reduce cholesterol, blood pressure, & the risk of some types of cancer. The high fiber content helps keep you feeling satisfied & helps your digestive tract run smoothly. Vitamin C may help alleviate inflammatory conditions like asthma, osteoarthritis, & rheumatoid arthritis. It also protects the heart & boosts the immune system. That’s why it’s good for preventing colds. Folate lowers homocysteine levels in the body & may reduce heart disease.
Quick Stir Fry
Monday, March 9, 2020
Prepare your meat or protein by cutting it into thin strips. Stir fry dishes certainly don't require the inclusion of meat, so if you're vegetarian, feel free to make a stir fry with a substitute like tofu or with just vegetables. If you are including meat (or tofu, etc.) in your recipe, begin by cutting it into small, thin pieces so that it cooks quickly. Speed is key when it comes to stir fry cooking - you'll want your ingredients, especially any meat, to cook as quickly as possible. Always marinate your meat. It keeps meat tender and adds to the flavor.
Prepare your vegetables as needed. Have all ingredients chopped and measured before you start. Most stir fry dishes include vegetables of some sort. As with your meat, you'll want your vegetable pieces to be fairly small and thin so that they'll cook quickly. Vegetables should be uniformly sliced to ensure even cooking. This means that any peppers should be cut into thin slices, any onions should be chopped up, etc. You can also marinate the vegetables. Mushrooms will absorb rice wine vinegar for a good flavor combination. Be sure to dry off vegetables before adding them to the wok. Wet vegetables will not properly stir fry, resulting in a braise. This will also prevent a soggy stir fry. Below are just a few of the vegetables you might consider adding to your stir fry - feel free to add more as you please!
Bell peppers
Hotter pepper varieties (red peppers, etc.)
Water Chestnuts
Bok Choy
Onions
Carrots (sliced or cut thin)
Broccoli
Garlic
Pea pods (especially thin snow peas)
Mushrooms
Baby Corn
Heat up your pan or wok. Preheat your wok before you add the oil. Traditionally, stir fry dishes are cooked in a steep, sloping style of cooking pan called a wok. The most wonderful thing about a wok is that it allows you to move the ingredients out of the cooking zone (the very center) so that they stay warm, but don't overcook. After the meat is cooked, move it up the edges of the wok. However, it's possible to use flat-bottomed Western style pans as well. All that's important is that pan is made from sturdy metal and that it has room for all of your ingredients. Set your pan (with no ingredients yet inside it) over a stove top burner on medium-high heat for about 1 to 2 minutes. Usually, a wok is at the right temperature when it starts smoking. Make sure the wok is fully heated, then quickly remove from heat and swirl in oil to prevent smoking. You can also test your pan's heat by tossing a drop of water in - if the water droplet sizzles and boils away immediately or "dances", your pan is hot enough.
Put a small amount of oil (1-2 tablespoons) in your wok. You won't typically need much oil - you're stir frying, not deep frying. Once you add the oil, give it a swirl to coat the base and side. As stir-frying is done over a high heat, it’s best to use oils with a high smoke point. Peanut oil and safflower oil can tolerate more heat than other vegetable oils. At this point, you'll also want to add any seasoning and/or spices you're using in your dish. You have many options here. You may, for instance, choose to drop in some red pepper flakes for a spicy kick or add a dash of a liquid ingredient like soy sauce to the oil for a classic flavor. The choice is yours - below are just a few more suggestions...
Sherry or rice wine
Minced garlic or garlic powder
Salt and pepper
Ginger (if using, take care not to burn)
Add your meat, stirring frequently. If you're including meat or another protein source, add it first. Add meat evenly to the wok and leave it for 20 seconds. This allows the meat to sear. Stir fry for a few seconds, then sear for another 20 seconds and continue stir frying. If your pan is hot enough, it will sear very quickly. Once an initial sear is obtained, keep the meat in motion, stirring very frequently until it is just cooked through. This usually requires about 5 minutes. Note that the addition of meat will lower the temperature of your pan temporarily. To counteract this, you may want to turn the burner up slightly for a minute or so. Always cook your meat first in small batches to seal it and keep it tender. Adding too much meat will reduce the temperature of the wok and make it stew, resulting in tough, flavorless meat. Don’t overcook the meat at this stage as it will continue to cook when it’s returned to the wok.
Add slow-cooking vegetables next. When your meat is just barely done, you'll want to start adding your vegetables. Start with thick, firm vegetables that take a relatively long time to cook - you'll want to give these a head start of several minutes to soften up before adding the other veggies. Stir-fry onions first, then add hard vegetables such as carrot and broccoli. If using veggies that have a combination of both textures, such as gai laan, add the stems first and the leaves later. Below are a few common vegetables that may take extra time to cook:
Broccoli
Snow peas
Carrots
Onions
Add faster-cooking vegetables last. Next, add the rest of your vegetables. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. These veggies shouldn't take more than a few minutes to soften. Vegetables you may add at this point include:
Bean sprouts
Mushrooms
Any vegetables from a pre-cooked or ready-made package
Add any stir fry sauce you are using at the very end. Finally, add any sauce you desire to your stir fry. Add sauces and pre-cooked noodles last. They only need to be stir-fried until just heated through. While you may previously have added a dash or so of liquid flavor, you'll now want to add the main portion. However, it is best to be fairly conservative with your sauces. Try not to add too much sauce at once, as this can make the vegetables soggy in addition to lowering the heat of the wok. Below are a few examples of sauces you may want to add at this point.
Gingered Zucchini Marmalade (fantastic with seafood)
Curried Tomato Marmalade (great for chicken)
Whiskey Gingered Carrot Cake Marmalade (excellent with beef)
Cinnamon Eggplant Jam (perfect for lamb)
Plum and Gin (wonderful with pork)
Cook for 3-4 minutes. Give your stir fry a chance to cook and reduce slightly. Continue to stir as needed - if you're confident, you can even "flip" your ingredients with a quick wrist motion every once in a while. After just a few minutes, the vegetables and sauce should be done.
Clean your wok by washing in hot water. To stop your wok from rusting, make sure it’s completely dry and then wipe the surface lightly with vegetable oil before packing away.
Cherries
Tuesday, March 3, 2020
~22 Seconds Reading Time
Cherries are very high in iron & disease-fighting flavonoids. They also have potassium, fiber, magnesium, C & E, folate, & heart-protective carotenoids. Cherries can significantly reduce inflammation, arthritic pain, bad cholesterol, & cancer risk. They contain antioxidants, including anthocyanins & carotenoids, which reduce inflammation & may help prevent several diseases. Another impressive health benefit of cherries is their melatonin content. Melatonin is a hormone that signals your brain when it’s time to sleep. It may help treat insomnia & other sleep disorders. One study concluded that the melatonin content in tart cherry juice enhanced sleep duration & quality.
Chunky Monkey Brownies
Wednesday, February 26, 2020
Ingredients:
2 cups all-purpose flour
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup Monkey Butter or Raspberry Chipotle Jam
12-oz. semi-sweet chocolate chips + ¼ cup of chocolate chips for the top
Directions:
Mix butter, eggs, sugars, salt, and vanilla until well mixed.
Add flour, Monkey Butter or Raspberry Chipotle Jam, and chocolate chips.
Stir with a wooden spoon to combine.
Spray a 9×13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in the center comes out clean.
Cool completely before cutting into bars.
Don’t forget to share!
Cantaloupe
Thursday, February 20, 2020
~7 Seconds Reading Time
Cantaloupe: Vitamins A, B6, & C; folate; potassium; fiber, & carotenoid antioxidants. Cantaloupe can help reduce inflammation, prevent cancer & cardiovascular disease, boost immunity, & help protect your skin from sunburn.
Jam Cocktails
Friday, February 14, 2020
Plum & Gin Jam Cocktail
2 ounces gin
1 ounce fresh squeezed lemon juice
1 ounce simple syrup (adjusted for desired sweetness)
1 tablespoon of plum & gin syrup
Ice
Fresh plum pieces & thyme sprig for garnish, optional
In a shaker filled with ice, add gin, lemon juice, & simple syrup. Shake vigorously; then strain into an ice-filled glass. Toss in a couple fresh plum pieces . Add a tablespoon of jam & gently incorporate with a straw. Garnish with a sprig of thyme.
Strawberry Margarita Jam Cocktail
2 ounces vodka
1 ounce fresh squeezed lemon juice
1 ounce simple syrup (adjusted for desired sweetness)
1 tablespoon of strawberry margarita syrup
Ice
Fresh chopped strawberries and basil sprig for garnish, optional
In a shaker filled with ice, add vodka, lemon juice, & simple syrup. Shake vigorously; then strain into an ice-filled glass. Toss in some pieces of strawberry. Add tablespoon of jam & gently incorporate with a straw. Use a sprig of basil for garnish.
Blackberries
Saturday, February 8, 2020
~40 Seconds Reading Time
Blackberries: contain 8 grams of fiber & 4.8 grams of sugar per cup, which makes them a great treat. They're great for your heart. They contain vitamins C & K as well as manganese, along with B vitamins. Their antioxidant compounds may help to reduce inflammation & aging of the arteries, thereby providing protection from heart disease, cancer, inflammation, neurological diseases, & other chronic conditions. Blackberries also are high in soluble & insoluble fiber, packing in 5.3 g of fiber per 100 g serving, the equivalent of 14% of the recommended daily allowance (RDA). Notably, fiber supports digestive & heart health & may assist in blood sugar control & weight management. Blackberries are one of the fruits richest in omega-3 fatty acids. A 1-cup serving of blackberries contains 135 milligrams of omega-3 fatty acids per serving. The polyunsaturated fat content of the same serving size is almost half a gram, making up the majority of its fat content. In addition to being rich in omega-3 fatty acids, blackberries also contain no cholesterol and only 1 milligram of sodium per serving.
Mango-Curry Shrimp Salad in Wonton Cups
Sunday, February 2, 2020
Ingredients:
12 wonton wrappers
Vegetable oil
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro (optional)
5 teaspoons fresh lime juice
3 teaspoons Savory Spiced Mango Conserve
12 ounces peeled cooked medium shrimp
Directions:
Preheat oven to 325°F. Lightly brush oil into muffin tins. Press each wonton wrapper into a muffin cup. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins.
DO AHEAD Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.
Whisk mayonnaise, chopped fresh cilantro, lime juice, and Savory Spiced Mango Conserve in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper.
DO AHEAD Salad can be prepared up to 1 day ahead. Cover and refrigerate.
Place wonton cups on serving platter. Spoon 1 shrimp salad into each cup. Garnish with cilantro leaves.
Strawberries
Monday, January 27, 2020
~45 Seconds Reading Time
The beautiful red color in strawberries makes them a powerhouse of nutritional value. The phenolic acid that gives strawberries their signature color helps to regulate blood sugar. With only 7 grams of sugar per cup, strawberries are a great option for a healthy dessert. One serving of strawberries contains 51.5 mg of vitamin C—about half of your daily requirement. Vitamin C is a well-known immunity booster, as well as a powerful, fast-working antioxidant. A 2010 study of University of California at Los Angeles discovered that the antioxidant power in strawberries becomes “bioavailable” or “ready to work in the blood” after eating the fruit for just a few weeks. Nutritionists said strawberries are packed with vitamins B2, B5, B6, & K, copper, folate, potassium, & magnesium. They also contain folate, a key ingredient in the manufacture of red blood cells. Strawberries, likewise, contain omega fatty acids, & essential fiber. Compared to other fruits, strawberries have a relatively low glycemic index. Eating them shouldn’t cause a big blood sugar spike. Similarly to other berries, strawberries have a high antioxidant capacity, which may reduce your risk of chronic disease. Animal & test-tube studies have found that strawberries may also help prevent cancer & tumor formation.
Crockpot Meatballs
Tuesday, January 21, 2020
Prep Time: 5 minutes, Cook Time: 2 hours 55 minutes, Total Time: 3 hours, Servings: 10
INGREDIENTS:
32 ounce bag frozen fully cooked meatballs (about 50)
1 cup mulled apple wine jelly
1 cup BBQ sauce (optional)
INSTRUCTIONS:
Combine the mulled apple wine jelly and BBQ sauce in a small bowl or in the base of your slow cooker. Add meatballs and stir until they are coated with the sauce. Cook on high for 2 to 3 hours.
Enjoy as an appetizer or serve over rice for a main dish.
To make your own meatballs from scratch:
3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (or substitute Canadian Bacon)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons mulled apple wine jelly, divided
3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
Cook the pancetta for a couple minutes and then add the onion, and garlic in one tablespoon of the rendered pancetta fat with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon mulled apple wine jelly, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in a 9×13 roasting dish.
Stir together remaining tablespoons of mulled apple wine jelly and oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, about 20 minutes.
Raspberries
Thursday, January 16, 2020
<1 Minute Reading Time
Half a cup of raspberries contains only 2.7 grams of sugar. Most of the carbohydrates found in raspberries come from their fiber content, which helps keep you feeling full.
Baked Brie Bites with Cranberry Orange Jelly
Saturday, January 11, 2020
PREP TIME:8 minutes, COOK TIME:7 minutes, TOTAL TIME:15 minutes, SERVINGS: 16
Ingredients:
4 ounces brie cheese
1/2 cup Cranberry Orange Jelly
3 tablespoons pistachio
Refrigerated crescent dough or 1 box Mini Phyllo Shells
1 egg
Instructions for crescent dough:
Preheat oven to 350 degrees.
Cut brie into small cubes (approx. 1/4-1/2 inch cubes).
Unroll crescent rolls onto a lined baking sheet lined. Separate into triangles. Cut them in half so you have about 16 triangles.
Place 1 brie cube at the long base of the triangle, add a dollop of Cranberry Orange Jelly, sprinkle with pistachios, and roll the dough to make a crescent around the cube.
Seal the sides of the dough by pinching the ends together.
Using a pastry brush, lightly brush a whisked egg wash over each mini crescent.
Cook for approx. 5 - 7 minutes or until golden brown.
Remove from oven and serve with a side of Cranberry Orange Jelly for dipping
Instructions for Mini Phyllo Shells:
Preheat the oven to 400 degrees F. Place the Mini Phyllo Shells on a baking sheet.
Cut the brie into small 1/2 teaspoon-sized chunks and place one in each mini phyllo shell.
Bake for 5 minutes, until the brie is melted.
Remove from the oven and dollop a scant spoonful of Cranberry Orange Jelly on each little brie tart. Sprinkle with pistachios and serve warm.
Cranberries
Monday, January 6, 2020
<1 Minute Reading Time
Cranberries have an impressive array of phytonutrients in addition to vitamin C. They can taste pretty bitter to some, but that's just due to their limited sugar content. They have an excellent nutrition profile, being rich in manganese, vitamin E, vitamin K1, & copper. They also contain a significant amount of antioxidants called flavanol polyphenols, which can improve health. What makes cranberries unique from other fruits is that their juices & extracts help prevent urinary tract infections. A-Type proanthocyanidins are the compounds thought to be responsible for this effect, as they can prevent bacteria from attaching to the lining of the bladder & urinary tract.
Sausage and Apple Stuffing Bites
Wednesday, January 1, 2020
Active Time: 35 MIN, Total Time: 1 HR, Serves : 24 mini muffins
Ingredients:
Vegetable cooking spray
4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 pound sweet Italian sausage, casings removed
2 cups pecans, chopped
6 oz Pumpkin Apple Butter, melted
6 garlic cloves, finely chopped
3/4 teaspoon dried sage
3/4 teaspoon dried oregano
1 small Granny Smith apple, peeled and finely chopped
4 large eggs, beaten
2 tablespoons chicken broth
Directions:
Step 1
Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
Step 2
On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
Step 3
Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Take 1 tablespoon of the Pumpkin Apple Butter and stir in with the onions and celery making sure to coat them evenly. Add the sausage, garlic, oregano, and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Add melted Pumpkin Apple Butter and cook for 1 minute longer, stirring constantly. Mix the sausage, apple, pecans, eggs, and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.
Step 4
Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.
Make Ahead: The muffins can be refrigerated overnight in the pans. Rewarm before serving.
Coconut
Friday, December 27, 2019
<1 Minute Reading Time
Sugar from coconut is all natural. That is why it is recommended to people with diabetes. Studies have shown that it has a low glycemic index (GI) of 35, which is much lower than the 54 GI, which nutritionists consider as safe for people who have to watch their blood glucose level.
Spiced Blueberry Jam Cocktail
Sunday, December 22, 2019
Prep Time: 5 minutes, Servings: 1 drink
Ingredients:
1 ounce white rum
1 ounce pineapple juice
2 tablespoons Spiced Blueberry Jam
¼ ounce lime juice
2 dashes hibiscus bitters
Fresh blueberries, to garnish
Lavender leaves, for garnish (optional)
Directions:
Combine all ingredients in a cocktail shaker with a few large ice cubes. These will be important to incorporating the jam into the cocktail. Shake vigorously, until the shaker is frosted over. Strain into prepared glasses and garnish with fresh blueberries.
Carrots
Wednesday, December 18, 2019
<1 Minute Reading Time
Just one cup of carrots provides a whopping 428% of the daily RDA. Beta carotene, an antioxidant, is responsible for that bright orange color & may protect against certain cancers, particularly prostate & lung cancers. The body converts beta carotene to a form of vitamin A called retinal, an important molecule for maintaining normal vision.
Simple Mulled Apple Cider Pie
Saturday, December 14, 2019
Time: 25 minutes, Servings: 8 tartlets
Ingredients:
Mini graham cracker ready crust pie shells
1 cup of Mulled Apple Cider Jelly
2 apples like Honeycrisp , tart ones like Granny Smith work well too (peeled, cored, and diced small)
2 tbsp powdered sugar (optional)
Directions:
Dice the 2 apples into tiny pieces
Mix the freshly diced apples with the 1 cup of Mulled Apple Cider Jelly and spoon into the pre-made pie crust
Bake at 350° for 18-20 minutes until the apples cook through and soften. Cool on wire racks for 5 minutes. Dust with confectioners' sugar if desired. Serve warm or at room temperature. Refrigerate leftovers.
Carambola
Tuesday, December 10, 2019
~1 Minute Reading Time
Carambola is an extremely low-calorie fruit that is rich in dietary fiber, vitamin A, B, & C along with minerals like zinc, phosphorus, magnesium, sodium, iron, & potassium among others. Moreover, it has high amounts of antioxidants like polyphenolic compounds, quercetin, gallic acid, & epicatechin. Carambola fruit or star fruit has exceptional amounts of anti-inflammatory properties & antioxidants that may prevent skin disorders like dermatitis. The presence of vitamin C also helps in flushing out toxins & maintaining a healthy body. Carambola is rich in sodium & potassium that acts as electrolytes in the body, which in turn help in maintaining blood pressure. These minerals also ensure regular heartbeat rhythm & healthy blood flow in the body. Star fruit has negligible calories to add up to; therefore, it makes for a great evening snack when hunger pangs strike. Moreover, the fiber content in the fruit helps speed up the metabolism that supports your efforts to lose weight. Fiber also helps to keep you fuller for long, lowering the chances of overeating. The presence of calcium reduces the risk of heart problems like heart attacks & strokes by relieving stress on the blood vessels & arteries. By eliminating the pressure, your heart will be able to relax, making circulation more effective. This way, the fluid balance in your body will be maintained. Dietary fiber present in the carambola fruit plays an important role in boosting digestion. It can stimulate the movement of stool through the digestive tract, further relieving symptoms of constipation, bloating & cramping. The insoluble fiber in the fruit can prevent the release of glucose after eating, which can further help in controlling insulin levels in the body, making it an ideal snack for diabetics or people who are at a risk of developing the condition. Carambola is rich in folate &
riboflavin that helps alter your metabolism in a positive way, ensuring that enzymatic & hormonal processes take place smoothly throughout the body. The fruit has negligible fat & a high level of dietary fiber that is great for managing cholesterol levels, thereby reducing the risk of coronary heart disease, stroke, heart attack & other disorders. Carambola has cooling properties & anti-inflammatory properties that promote salivation & inhibit the production of mucus or phlegm. It makes for a great remedy for respiratory infections & overall health, alleviating sore throats & other underlying health problems. Carambola is power-packed with antioxidants like quercetin, gallic acid, & other polyphenolic compounds that help counter the effects of oxidative stress & inhibit the growth of free radicals that damage body cells, further healing the skin & making it glow. The fruit is also beneficial for hair growth; thanks to the presence of antioxidants, B complex vitamins, & vitamin C.
Farm to Fork
Friday, December 6, 2019
~4 Minutes Reading Time
This concept is very similar to the previous ethos I have been writing about and promote for my preserves line. The connection between people and our food is known as Farm to Table. Before our country became so urban, people lived close to, and knew, the people who grew their food. They bought it directly from the farm or from local markets. If a product was tasty and ripe, they knew
who was responsible. Being aware of where your food comes from can lead to a greater appreciation for your food. It takes a lot of hard work to make your meal possible. The Farm to Table movement focuses on producing food locally and then transferring that food to local restaurants and homes. When we use only locally produced foods, we know where our food comes from. We re-establish the link between farmers and other people.
Farm to table, also known as farm to fork, can be defined as a social movement where restaurants source their ingredients from local farms, usually through direct acquisition from a farmer. Most traditional restaurants get their produce from other parts of the country or around the world. These ingredients need to be shipped long distances, and as a result, they are usually picked before they are ripe to lengthen their lifespan, or they are frozen to prevent spoiling. All of this results in food that is bland and less nutritious.
On the other hand, farm to fork restaurants get their food from local farms, so the food is picked at peak freshness and is bursting with flavors and vitamins. Because the produce is usually very flavorful, many farm to table operations don't dress their food up with complex sauces and overpowering flavors, instead preferring to let the freshness and flavor of the food speak for itself.
Richard Traylor writes about the history of farm to table. "The roots of the farm to fork trend stretch back to the 1960's and 70's when Americans became increasingly dissatisfied with processed foods that they found bland. Chef Alice Waters, wanted to use produce from local organic farms because it was more flavorful and fresh than produce used by other restaurants."
Some of the things we've discussed before come up again as recurring themes. A few pros of farm to table:
Farm to fork helps to boost the local economy and support local farmers. Because the movement deals directly with the farmer, you can be sure that the money spent is going directly to helping farmers grow their businesses and fuel the local economy. The local economy also benefits when consumers buy their food locally. Because a large volume of produce is shipped upward of 1,500 miles before reaching the consumer, the local areas where the food was grown and raised don’t always benefit from the sale of the food. On the other hand, buying food locally can improve the economic vitality of small, local farms.
We get delicious and fresh produce, and the farmer gets recognition for their hard work as well as guaranteed business. Additionally, we have a close relationship with one particular farm, so we can usually request certain foods.
Serving farm to table food is an excellent way to make local and organic food more available to your community.
It can help the environment. The produce doesn't have to be shipped long distances, meaning less time on a truck and fewer greenhouse gases going into the atmosphere. Local food is better for the earth. Not only is local food better for your health, it’s also better for the environment. For instance, the average 18-wheeled semi truck travels about 5 miles per gallon of gas. That means about 500 gallons of diesel fuel is needed to haul produce an average distance of 1,500 miles.
Farm-to-table eating offers diners a wide variety of choices when it comes to food. Farm-to-table offerings include any type of whole food imaginable, just as long as it’s in season. As the seasons change, different foods will be available in farms, and you'll have to adapt to what produce is available and fresh. If you feel like you’re stuck in a routine of eating the same foods, here’s a good way to introduce new foods and recipes. A wide variety of fruits and vegetables to help you expand your taste buds and your nutritional intake.
The concept of farm-to-table is not only being adopted by restaurants, but the idea is also being instilled in younger generations. Farm-to-school or farm-to-cafeteria movements are growing nationwide. This helps support small- to- mid-size local farms by giving them regular business, and in return, students get healthy locally grown food. Many schools also offer nutrition education that aims to teach kids where food comes from and to be healthy eaters.
Local food is often more nutritious. Because it’s not shipped long distances, locally grown food is often tasty and healthy. Food that’s shipped is often resilient to travel, according to the Leopold Center for Sustainable Agriculture.
A study of 16 popular fruits and vegetables showed the average was transferred nearly 1,500 miles before being sold. In addition, 39% of fruit and 12% of veggies were imported from outside the United States. To keep food from going bad during travel, some fruits and veggies are picked before they are able to completely ripen and absorb nutrients. While this allows produce to ripen en route so consumers have access to fresh foods year-round, the U.S. Department of Agriculture says this mean foods often lack nutrients that would be there if allowed to ripen before being picked and shipped. Non-local farms pick their produce when it’s still green or unripe. A common practice is to gas green tomatoes so they turn red. The result is a red tomato with the taste and texture of a green tomato.
Farm to table food is healthier than processed and packaged foods. First of all, it’s all natural and many of the ingredients and products are locally grown or raised. Secondly, it probably contains fewer calories, fat, sugar, and carbohydrates than the pre-packaged food you find at the store
Studies show that people who eat at home consume fewer calories. They also eat less fat and sugar at each meal. Preparing homemade food can help your entire family eat healthier.
Family meals at home bring families closer together and can benefit children. Studies have shown that family meals can lower the rates of teen pregnancy, drugs, obesity, eating disorders, and depression. They also show that family dinners help boost self-esteem, grade-point averages, and vocabulary.
Coconut Mousse
Monday, December 2, 2019
Time: 5 minutes, Servings: 3 people
Ingredients:
1 13.5oz can full-fat Thai Kitchen Organic coconut milk or Coconut Cream (Do Not Shake!)
1-2 fresh strawberries & 2 TBSP of Strawberry Margarita Syrup
Or 2 TBSP of Scotch Bonnet Cherry Jelly
Or 2 TBSP of Mai Tai Preserves
1/4 tsp pure vanilla extract
2 tbsp powdered sugar
tiny pinch salt
Directions:
Open the coconut milk and if it's not thick leave the can (or transfer to a bowl) uncovered in the fridge overnight. Do not shake the can before opening. Once thick, transfer just the thick part to a bowl and leave out the watery bit at the bottom of the can. Blend with all other ingredients. Store uncovered in the fridge, the mixture gets even thicker.
Squash
Thursday, November 28, 2019
Squash is an excellent source of beta carotene and potassium and a source of Vitamin C and folacin. 1/2 a cup of cooked summer squash contains 16 calories, 1 gram of protein, 3 grams of carbohydrates, some vitamin A and C, and some fiber. Pumpkin seeds are rich in protein and a good source of iron.
Why Organic?
Sunday, November 24, 2019
9 Minutes Read Time
I wasn't one to eat organic, so again, a lot of research had to go into this area before I decided I wanted to make certain preserves organic.
What is organic farming?
Organic production is defined as using “cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.” The word "organic" refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products, and meat. Organic is a vision for working and living in harmony with nature. The result is healthy soil, which grows healthy plants, which make for healthy people. By abstaining from synthetic inputs and encouraging natural systems, organic farmers help create a better future for people, animals, and the environment. Organic farming practices are designed to meet the following goals:
Enhance soil and water quality
Reduce pollution
Provide safe, healthy livestock habitats
Enable natural livestock behavior
Promote a self-sustaining cycle of resources on a farm
Materials or practices not permitted in organic farming include:
Synthetic fertilizers to add nutrients to the soil
Sewage sludge as fertilizer
Most synthetic pesticides for pest control
Irradiation to preserve food or to eliminate disease or pests
Genetic engineering, used to improve disease or pest resistance or to improve crop yields
Antibiotics or growth hormones for livestock
Organic crop farming materials or practices may include:
Plant waste left on fields (green manure), livestock manure, or compost to improve soil quality
Plant rotation to preserve soil quality and to interrupt cycles of pests or disease
Cover crops that prevent erosion when parcels of land are not in use and to plow into soil for improving soil quality
Mulch to control weeds
Predatory insects or insect traps to control pests
Certain natural pesticides and a few synthetic pesticides approved for organic farming, used rarely and only as a last resort in coordination with a USDA organic certifying agent
Organic farming practices for livestock include:
Healthy living conditions and access to the outdoors
Pasture feeding for at least 30 percent of livestock's nutritional needs during grazing season
Organic foods for animals
Vaccinations
Meet animal health and welfare standards
Refuse to use antibiotics and growth hormones, and
Ensure animals have access to the outdoors
Organic food: Is it safer or more nutritious?
There is a growing body of evidence that shows some potential health benefits of organic foods when compared with conventionally grown foods. While these studies have shown differences in the food, there is limited information to draw conclusions about how these differences translate into overall health benefits.
Potential benefits include the following:
Nutrients. Studies have shown small to moderate increases in some nutrients in organic produce. The best evidence of a significant increase is in certain types of flavonoids, which have antioxidant properties. Recent studies have found that organic fruits, vegetables and grains have more antioxidants, fewer nitrates and cadmium, and fewer pesticide residues than non-organic crops, making them more nutritious.
Omega-3 fatty acids. The feeding requirements for organic livestock farming, such as the primary use of grass and alfalfa for cattle, result in generally higher levels of omega-3 fatty acids, a kind of fat that is more heart healthy than other fats. These higher omega-3 fatty acids are found in organic meats, dairy, and eggs.
Toxic metal. Cadmium is a toxic chemical naturally found in soils and absorbed by plants. Studies have shown significantly lower cadmium levels in organic grains, but not fruits and vegetables, when compared with conventionally grown crops. The lower cadmium levels in organic grains may be related to the ban on synthetic fertilizers in organic farming.
Pesticide residue. Compared with conventionally grown produce, organically grown produce has lower detectable levels of pesticide residue. Organic produce may have residue because of pesticides approved for organic farming or because of airborne pesticides from conventional farms. The difference in health outcomes is unclear because of safety regulations for maximum levels of residue allowed on conventional produce.
Bacteria. Meats produced conventionally may have a higher occurrence of bacteria resistant to antibiotic treatment. The overall risk of bacterial contamination of organic foods is the same as conventional foods.
According to California Certified Organic Farmers, "Studies show that organically grown food has higher amounts of Vitamin C, magnesium, phosphorous, and iron – all nutrients vital for healthy functioning of our bodies. Organic fruits and vegetables are high in nutrients and antioxidants, which provide energy and keep you looking young. Data shows that organic milk contains far more omega-3 fatty acids than conventional milk."
Though organic food can be produced with certain synthetic ingredients, it must adhere to specific standards regulated by the United States Department of Agriculture (USDA). Crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation (a form of radiation used to kill bacteria), or biotechnology. Animals on organic farms eat organically grown feed, aren't confined 100 percent of the time (as they sometimes are on conventional farms), and are raised without antibiotics or synthetic growth hormones.
Organic foods may have higher nutritional value than conventional food, according to some research. The reason: In the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds. Some studies have linked pesticides in our food to everything from headaches to cancer to birth defects — but many experts maintain that the levels in conventional food are safe for most healthy adults. Even low-level pesticide exposure, however, can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to a report by the National Academy of Sciences.
Pesticide contamination isn't as much of a concern in meats and dairy products (animals may consume some pesticides, depending on their diet), but many scientists are concerned about the antibiotics being given to most farm animals: Many are the same antibiotics humans rely on, and overuse of these drugs has already enabled bacteria to develop resistance to them, rendering them less effective in fighting infection, says Chuck Benbrook, Ph.D., chief scientist at the Organic Center, a nonprofit research organization.
Organic farming reduces pollutants in groundwater and creates richer soil that aids plant growth while reducing erosion, according to the Organic Trade Association. It also decreases pesticides that can end up in your drinking glass; in some cities, pesticides in tap water have been measured at unsafe levels for weeks at a time, according to an analysis performed by the Environmental Working Group (EWG). Plus, organic farming used 50 percent less energy than conventional farming methods in one 15-year study.
According to a 2014 study published in the British Journal of Nutrition, the higher antioxidant levels in organic produce might actually enhance its organoleptic qualities — a.k.a. its aroma, taste, and even the sensation in your mouth as you're eating it.
Organic for the Planet Organic farmers face the same challenges as non-organic farmers: weeds, pests, diseases, drought, floods, and nutrient requirements. They have made the decision to grow food in a way that protects both people and the planet. Organic farmers are focused on preserving the soil for future generations by farming in a way that sustains nutrients and harbors beneficial organisms (like worms!). Organic farming neither causes nor leads to soil erosion, groundwater contamination, ocean dead zones, or loss of biodiversity.
Preserve the Environment Organic farmers are required to use Integrated Pest Management practices, protect wildlife, promote biodiversity, and work to improve and maintain native ecosystems. These efforts are documented in the farmer's Organic System Plan and evaluated by CCOF. Organic production is free of genetic engineering - increasing organic production will help mitigate the unwanted spread of GMO crops and contamination.
Mitigate the Effects of Climate Change Organic agriculture limits the effects of climate change. Organic farmers are extremely dedicated to the excellent quality of their soil. Research from the Rodale Institute demonstrates that soil under organic production can remove about 7,000 pounds of carbon dioxide from the air each year through sequestration. Imagine the impact that more acres of organic production could have on the health of the planet if consumers demanded more organic foods!
Healthy Soil and Water Organic standards require a program of soil building, which protects against soil erosion and water pollution. A healthy soil promotes vigorous soil life that, in turn, breaks down minerals and makes a complex meal of nutrients available to growing plants. Synthetic fertilizers deliver the three primary nutrients needed for plant growth, but leave out the diverse micro-nutrients that lead to plant vigor and health. Organic farmers are prohibited from using most synthetic fertilizers. They maintain the health of their soil by using manure, compost, and other organic material. Up to 40% of the synthetic fertilizers used on conventional farms end up in ground and surface waters, eventually polluting rivers, lakes, and oceans.
No Genetic Engineering Organic standards prohibit use of genetically modified organisms (GMOs) for seed or stock. The US government has allowed, even encouraged, the development and release of many GMOs into our environment and food system. Until compulsory GMO labeling is adopted in this country, buying certified organic is your best guarantee of no genetic engineering in your food. When the seeds are genetically modified in the labs using unnatural methods like gene-splicing to ensure resulting plants are displaying desired traits. GMO plants cannot form naturally. They are not available to the general public but they are starting to be used more often for large-scale commercial farming. An example of a GMO plant is the bt-corn. Hybrid and GMO plants may offer certain benefits such as being pest-resistant against flies and ants. Gardeners are unable to save GMO seeds after harvest and must buy new seeds every year from companies like Monsanto.
No Growth Hormones Organic standards prohibit the use of growth hormones like ractopamine. US government regulations permit hormone use in conventional livestock operations to increase the size or rate of gain of animals raised for meat, or to stimulate production of animal products like milk. Conventional farmers give cows growth hormones briefly to boost milk output. These hormones can impair fertility in cows and lead to visibly abnormal milk and hoof disorders. Milk from hormone-treated cows has been linked to increased risk of cancer in humans.
No Sludge Many conventional farmers spread sewage sludge as fertilizer on their fields. Sewage sludge includes anything that is flushed, poured or dumped into the waste water system. Organic farmers are prohibited from using sewage sludge on their fields. Conventional crops can be treated with “biosolids,” which is the treated waste that’s flushed down the toilet, and waste from hospitals and industry. Organic standards prohibit the use of sewage sludge as a fertilizer, instead relying on use of composted manure, crop residues, green manures, cover crops, and rock powders to provide needed nutrients to plants. US government regulations permit sludge to be used on conventional farms despite concerns about contamination by high levels of heavy minerals, dioxins, and other chemicals from industrial and commercial sources.
Open Space Organic standards prohibit confinement or feedlot style livestock operations. Organically raised animals generally must be allowed access to range or pasture. This promotes animal health and contributes as well to maintaining large areas of open land in otherwise developing communities.
No Antibiotics The overuse of antibiotics to foster growth in conventional livestock production has contributed to development of antibiotic-resistant strains of some dangerous microbes. Organic farmers can only treat livestock with antibiotics as a last resort for sick animals and the animals that receive antibiotic treatment lose their organic certification. This helps preserve the effectiveness of vital antibiotics for humans. Organic standards prohibit routine use of antibiotics in livestock operations. US government regulations permit conventional animals to be routinely fed subtherapeutic levels of antibiotics to promote growth and prevent disease from their overcrowded conditions. Antibiotics may only be administered to an organic animal when the animal is sick and needs treatment. Such animals may then no longer be marketed as organic. The overuse of growth-promoting antibiotics is creating superbugs that could threaten the human population. Antibiotics have been used for years, not just to fight infection, but to fatten up farm animals. This use is polluting our environment, water and food supply. Studies show that antibiotics have the same consequences for us, and can fatten us up too. This is because antibiotics kill off healthy bacteria in the gut – beneficial bugs called probiotics that influence how we absorb nutrients, burn off calories, and stay lean.
No Irradiation Organic standards prohibit the use of ionizing radiation to preserve food. US government regulations allow irradiation of both produce and meat. Irradiation proponents argue that it extends shelf life and kills microbes, which may spoil food and cause human illness. Opponents argue that it also kills the enzymes, vitamins, and healthfulness of food. They suggest cleaning up the feedlots and industrial food processing operations as an alternative way of protecting the public from disease.
Only Natural Pesticides Organic food must be grown without the use of persistent pesticides. Organic standards prohibit the use of synthetic pesticides, exposure to which has been linked with a number of serious human diseases. US government regulations allow such pesticides, although setting limits for application rates in the field and residue levels on food. While natural pesticides are allowed on organic crops, it’s been shown that organic produce has very low levels of pesticide residue compared with conventional crops, and by eating organic you can significantly decrease your exposure to pesticide residues. The most widely-used herbicide on the planet – Glyphosate (Roundup) – is prohibited on organic crops. Non-GMO crops such as wheat can be pre-harvested with glyphosate. This herbicide is a toxin that can accumulate in your body the more you are exposed to it. It has been linked to kidney disease, breast cancer, and some birth defects. According to Dr. Stephanie Seneff, a senior research scientist at MIT, "glyphosate is largely responsible for the escalating incidence of autoimmune and other neurological disorders that we are experiencing."
n-Hexane processed ingredients are banned from products with the USDA Organic seal.
Humane Conditions Organic farmers and ranchers must accommodate the natural behavior of their livestock and meet health and wellness requirements, including year-round access to the outdoors, space for exercise, clean and dry bedding, clean water, shelter, and direct sunlight. Organic standards require that animals be treated humanely. This is spelled out in specific detail in the form of housing requirements for space, ventilation, and manure accumulation, as well as access to appropriate pasture or range, health care, food and water, treatment of the young, etc. The organic approach is based on the belief that agriculture must produce thriving plant and animal products to ensure a healthy cycle of life.
No Animal Cannibalism Organic standards require that animals be fed appropriately and prohibit practices such as feeding animal products from rendering plants. US government regulations allow rendered animal products to be fed to cattle, sheep and other herbivores as a protein supplement. This practice has been associated with outbreaks of "Mad Cow Disease".
2019 "Dirty Dozen"
The Environmental Working Group bases its list, which is not peer-reviewed, on annual reports from the U.S. Department of Agriculture's Pesticide Data Program. More than than 99% of produce samples tested for that report had pesticide residues acceptable to the EPA, but EWG believes the federal standards are insufficient.
Strawberries
Spinach
Kale
Nectarines
Apples
Grapes
Peaches
Cherries
Pears
Tomatoes
Celery
Potatoes
Hot peppers
2019 "Clean 15"
Avocados
Sweet corn
Pineapples
Sweet peas (frozen)
Onions
Papayas
Eggplants
Asparagus
Kiwis
Cabbage
Cauliflower
Cantaloupes
Broccoli
Mushrooms
Honeydew
The Alliance for Food and Farming's Teresa Thorne, says "We’re strong advocates for consumer choice, whether you choose conventional or organic produce, is great with us – just choose to eat more."
Berry Pop Tarts
Wednesday, November 20, 2019
Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes, Servings: 6 people
Ingredients:
2 refrigerated pie crusts
1/2 cup Spiced Blueberry Preserves
1/2 cup Strawberry Margarita Syrup
2 tbsp cornstarch (divided)
1 egg
1 cup powdered sugar
1-2 tbsp whole milk (more if needed)
¼ teaspoon vanilla extract
fresh fruit to garnish (optional)
sprinkles (optional
1 drop of food coloring (optional)
Instructions:
Preheat the oven to 350 degrees. Roll out your pie crust slightly until it reaches about 8 x 9 inches. You want three square pieces about 3 x 8 from each pie crust.
In a medium bowl, add your Spiced Blueberry Preserves and a tbsp of cornstarch. Mix together. Repeat the same thing in another bowl with the Strawberry Margarita Syrup.
Add about one and a half tablespoons of jam to the middle of the pie crust square. Brush egg wash around the edges of this to help glue the pastry shut. Carefully place the other side of the pastry on top of the side with jam.
Using a fork, crimp the edges shut. Poke 3-4 holes in the middle of the pastry to allow air to escape. Use the rest of the egg wash to brush over the entirety of each pop tart.
Bake at 350 degrees for about 20 minutes. At the 15 minute mark, check the pop-tarts to see if the edges are browning. If they are getting a little dark, place a sheet of foil over the pop-tarts for the remaining 5-minutes to keep the edges from burning. Remove the pop-tarts from the oven and allow to cool for 5-minutes on the sheet pan before transferring to a cooling rack and then let cool completely on a cooling rack.
While the pastries are cooling, make the glaze by whisking together about 1 cup of powdered sugar, 1-2 tbsp of milk, and ¼ tea of vanilla extract. Mix together until it forms a spreadable consistency and there are no lumps. If it's too thick, add a ½ teaspoon more of milk as needed. If it's too thin, add an additional 1 tablespoon of confectioner's sugar as needed. You can add 1 drop of food coloring to tint the frosting's color.
When your pop tarts have fully cooled, drizzle them with 1-2 teaspoons of the icing and top with sprinkles if desired. If desired, add blueberries or strawberries on top.
Serve immediately or keep in a cool, dry place for up to 3 days. Serve warm or at room temperature! Enjoy!
Mulled Apple Cider Pop Tarts
Boysenberries
Sunday, November 17, 2019
~ 10 seconds reading time
Boysenberries: According to the USDA, boysenberries contain an impressive 9 grams of sugar for an entire cup. The tart berry is filled with fiber, folate, vitamin C & potassium.
Gluten Free
Thursday, November 14, 2019
~4 Minutes Reading Time
I don't have any food allergies nor intolerances, so I had to do a lot of research. All fruit and vegetables are naturally gluten-free and the main ingredients in most jellies are gluten-free (fruit, sugar, and pectin). Pectin is a starch that occurs naturally in fruit and is used as the setting agent that gives jellies and jams their texture. It, like the other ingredients in jams and jellies, is totally gluten-free.
Cross-contamination issues can happen with any product
Reasons Why Jelly is Gluten-Free
Made from fruit, which is always naturally gluten-free.
Pectin, which gives jelly its texture, also comes from fruit and is gluten-free.
The other main ingredients, sugar and juice, are also naturally gluten-free.
What's the Difference Between Jelly, Jam, Marmalade, and Lemon Curd?
Jelly is made using only the juice of the fruit and sugar.
Jam is made using the pulp of the fruit (seeds and skins), sugar, and pectin.
Marmalade is like jam, but includes the peel of citrus fruits as well.
Lemon Curd is made with lemons, eggs, and butter.
What is Celiac's Disease?
Gluten is the protein part of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as celiac disease (sometimes called non-tropical sprue or gluten enteropathy).
Celiac disease is a condition that causes inflammation in the lining of part of the gut (called the small intestine). The lining of the gut contains millions of tiny tube-shaped structures called villi. These help food and nutrients to be digested more effectively into the body. But in people with celiac disease, the villi become flattened as a result of the inflammation. This means that food and nutrients are not so readily digested by the body.
In patients with celiac disease, gluten injures the lining of the small intestine. This injury can result in weight loss, bloating, diarrhea, gas, abdominal cramps, and/or vitamin and mineral deficiencies. When patients totally eliminate gluten from the diet, the lining of the intestine has a chance to heal.
Celiac disease is now clearly known to be genetically determined. In other words, if you or your close relatives have a certain gene, then it is more likely that you will get celiac disease some time in your life. Of great concern and interest is the fact that 9 out of 10 people with celiac disease do not know they have it. A simple blood test can give the physician the first clue to this disease.
What has Gluten?
Wheat
Barley
Rye
Spelt
Contaminated oats
Malt and malted barley
Gut Bacteria
The primary area of injury in celiac disease is the small bowel, but there may be a relationship between what happens in the small bowel and the colon or large bowel. There are very large numbers of bacteria in the colon. Most of these are beneficial and actually confer health benefits. When these good bacteria thrive, they suppress the bad bacteria, which are present in the colon. What has been found is that celiac patients, in fact, anyone on a gluten-free diet, have an altered make-up of bacteria in the colon which favors the unwanted bacteria.
Prebiotic Plant Fiber
A prebiotic is not a probiotic, which are beneficial bacteria taken by mouth. These probiotics are present in yogurt, other dairy products, and pills. Prebiotics, on the other hand, are the necessary plant fibers that contain both oligofructose and inulin. These two fibers are the main nourishment for the good bacteria that reside in the gut. These fibers are rich in chicory root, Jerusalem artichoke, leeks, asparagus, and others. Gluten-containing wheat and barley also contain these prebiotics.
Health Benefits from Prebiotic Fibers
There is now ample information in the medical literature to indicate that a prebiotic rich diet leads to demonstrable health benefits. These include:
Increased calcium absorption
Stronger bones and bone density
Enhanced immunity
Reduced allergies and asthma in infants and children
A lower blood triglyceride level
Appetite and weight control
Lower cancer factors in the gut
Other benefits, including an increased sense of well being
The Celiac Wheat-Prebiotic Dilemma
Nature has played a trick on celiac people. Wheat and wheat products provide over 80% of the prebiotics that North Americans ingest. Yet, celiac patients must carefully avoid wheat, barley, and rye. How do they then feed their good colon bacteria and get the health benefits, as outlined above? They must favor the other vegetables and fruits.
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25 Celiac Facts
May is Celiac Awareness Month
Celiac Disease is NOT a food allergy, it is an autoimmune disease. Celiac Disease can never be "outgrown".
Celiac Disease is one of the most common, yet most under-diagnosed autoimmune conditions in this country today.
An estimated 2.5 to 3 million people have Celiac Disease.
A staggering 83% of the 2.5 to 3 million people with Celiac Disease are undiagnosed.
People who have Celiac Disease are permanently intolerant to gluten, a protein found in all forms of wheat, rye, and barley.
Celiac Disease is a genetic, autoimmune disease damaging the small intestine & interfering with nutrient absorption.
There are NO pharmaceutical cures for celiac disease.
Celiac Disease symptoms can include diarrhea, fatty - mucus stool, brain fog, intestinal pain and bloating, migraines, joint pain, anemia, canker sores, constipation, and depression.
"Silent" Celiac Disease shows no symptoms such as mentioned above.
For many women, unexplained infertility is a sign of undiagnosed Celiac Disease.
Celiac Disease is a hereditary condition, which means it is passed through families.
If you have tested positive for Celiac Disease, your family members are at risk for Celiac Disease. It is critical that all first and second-degree relatives get tested for Celiac Disease, even if they are not experiencing any symptoms.
1st degree relatives of someone with Celiac Disease are: parents, brothers and sisters, or the children of people who have been diagnosed.
2nd degree relatives of someone with Celiac Disease are: grandparents, grandchildren, aunts, uncles, nephews, nieces or half-siblings.
About 20 to 25% with Celiac Disease break out in an intensely itchy and painful rash known as Dermatitis Herpetiformis.
Dermatitis Herpetiformis is the visible result of the body’s abnormal immunological reaction to gluten.
Common belief is gluten is found only in food. The protein is actually used in many products including medication, vitamins, and cosmetics.
Gluten is essentially toxic to people with Celiac Disease, Gluten Sensitivity, and Non-Celiac Gluten Sensitivity.
Continuing to consume gluten post-diagnosis puts one at risk for long-term damage to the small intestines.
Children are most likely to have the best gluten-free results when the entire family embraces the diet.
Depending on a child’s age, peer pressure can lead to "cheating”, so it's important to work with a healthcare professional to ensure success.
For some patients with Celiac Disease, starting a gluten-free diet can improve symptoms in as little as two weeks. For others it can take close to a year.
For those who do not have Celiac Disease, Gluten Sensitivity, and Non-Celiac Gluten Sensitivity, a gluten-free diet does not benefit and can be harmful.
Buckwheat, contrary to its name, is not actually wheat and does not contain gluten.
Jalapeno Poppers 3 Ways
Monday, November 11, 2019
Prep Time: 10 mins, Cook Time: about 25 mins, Total Time: around 35 mins, Yield: 5 servings
Ingredients:
10 medium jalapeno peppers, cut in half and seeded
1/2 cup cream cheese (4 oz)
1/3 cup of Apple Hot Pepper Jelly, Raspberry Chipotle Jam, or Watermelon Jalapeno Jam
18 slices bacon (optional for version 2)
Directions:
*** Always wear gloves & pay extra attention to not touch your face or rub your eyes with the gloves on. If this happens, try washing with blue Dawn dish soap & then soaking in milk ***
** Take the time to thoroughly scrape out the ribs & seeds from inside of the jalapenos. This will cut down the heat drastically & allow non-spice lovers will taste these poppers **
Version 1:
Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon.
Place prepared jalapeno peppers on a foil lined baking pan, cut side down.
Place pan under broiler and cook peppers until charred and tender.
Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Apple Hot Pepper Jelly or your jelly of choice and serve warm.
Version 2: Bacon Wrapped, Raspberry Chipotle and Cream Cheese Stuffed Jalapeno Poppers
Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon.
Fill each jalapeno with a small spoonful of both the cream cheese and the Raspberry Chipotle Jam. Wrap in a slice of bacon, securing the ends with a toothpick if necessary.
When ready to cook, prepare your grill for indirect cooking. If you are cooking on gas, turn the burner temperature down to medium low. If you are cooking over charcoal, pile the coals in the middle and arrange the poppers around the outside of the grill. If you are cooking with a pellet grill, set the temperature and allow the grill to preheat for 10-15 minutes before putting the poppers on. You are looking for a grill temperature of about 350 degrees F.
Grill the poppers with the lid on the grill for 25-30 minutes, turning as necessary to crisp the bacon. Serve immediately and enjoy!
Version 3: Bacon and Cheese Stuffed Baked Jalapeno Poppers
Ingredients:
10 jalapeno peppers
2-3 slices bacon, chopped
1/4 cup onion, diced
1/2 cup mushrooms, chopped
3 ounces cream cheese
3 ounces Monterey jack cheese
3 ounces mozzarella cheese
Apple Hot Pepper Jelly, Raspberry Chipotle Jam, or Watermelon Jalapeno Jam
Directions:
Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon.
In a large pan, fry bacon, onion, and mushroom until bacon is crisp. Drain and cool.
In a mixing bowl, combine bacon, onion, mushroom, and cheeses.
Stuff each pepper with the bacon cheese mixture.
Bake at 375 degrees about 20-30 minutes.
Serve with Watermelon Jalapeno Jam on the side for dipping!
Blueberries
Friday, November 8, 2019
~30 Seconds Reading Time
Blueberries are loaded with antioxidants & vitamin C to help fight disease, as well as anthocyanin, a pigment shown to boost brainpower. One study found that people who ate the greatest amount of this fruit were less likely to develop age-related macular degeneration, the leading cause of blindness in older adults. Besides other health benefits, blueberries help prevent high blood
pressure & brain damage leading to Alzheimer’s disease. Additionally, the antioxidants in blueberries may have a protective effect on your brain. For example, eating blueberries has been shown to improve memory in older adults. The berries also have anticancer properties, which make them an essential part of any balanced diet. One study found that eating blueberries regularly may increase natural killer cells in the body. This helps defend you against oxidative stress & viral infections. Blueberries have a pretty low glycemic index, & they have been found to benefit people with diabetes. They are also high in fiber, vitamin K, & manganese.
Vegan Sugar
November 5, 2019
~2 Minutes Reading Time
I'm not vegan, so I learned a ton of surprising facts while researching ingredients and coming up with recipes. For instance, did you know that regular refined sugar is not vegan-friendly? Typically, sugar is made from sugarcane, sugar beets, or coconuts. Beet and coconut sugar are never processed with bone char. To make refined sugar from sugarcane, the sugar cane stalks are crushed to separate the juice from the pulp. The juice is then processed, filtered, and bleached with bone char. That pure white color we associate with sugar comes from the bone char. Now it’s important to note that this type of sugar does not actually contain any bone char, but because it is part of the process, most vegans would not eat this kind of refined sugar.
Different types of sugar
When we are talking about whether sugar is vegan or not, we are specifically talking about refined sugar, aka, table sugar. That is the sugar we most commonly used in baking. White, brown, and powdered sugar all can classify as refined sugar. Refined sugar comes from two sources: sugarcane and beets.
While the two sugars are very similar in taste and texture, the refining process from these sources is very different. Beet sugar is always vegan. The process of making sugar from beets doesn't require the same processing.
However, cane sugar, traditionally the more common option, is where things get a little tricky. When asking if refined cane sugar is vegan, the answer would be, “sometimes.”
What is bone char?
Bone char—often referred to as natural carbon—is widely used by the sugar industry as a decolorizing filter, which allows the sugar cane to achieve a white color. Bone char is made from the bones of cattle who were slaughtered in foreign countries and sold to traders in other foreign countries, who then sell the bones back to the U.S. sugar industry. Brown sugar is created by adding molasses to refined sugar, so companies that use bone char in white sugar will also use it to make brown sugar. Confectioner’s sugar—refined sugar mixed with cornstarch—made by these companies also involves the use of bone char. Fructose may, but does not typically, involve a bone-char filter.
If sugar is labeled organic, does that mean it’s not filtered with bone char?
Yes. Certified U.S. Department of Agriculture organic sugar cannot be filtered through bone char. In the organic practice, the sugar cane juices are boiled, spun in a centrifuge, and dried into sugar crystals. These sugars are not as pure white. If the sugar you want to buy isn’t organic, check to see if it says “unrefined,” "natural," "raw," or if it’s made from beets.
Vegan Sugars: The following companies do not use bone-char filters:
Big Tree Farms
Billington’s
Bob’s Red Mill
Florida Crystals
Imperial Sugar
In the Raw
Michigan Sugar Company
NOW Foods
Rapunzel
Redpath
Simply Balanced (Target)
Sprouts Sugar
Sugar In The Raw
SuperValu
The Raw Cane
Trader Joe’s
Western Sugar Cooperative
Wholesome!
Woodstock Farms
Zulka
Sugar Alternatives
Date Sugar
Maple Syrup
Coconut Sugar
Stevia
Monk Fruit
Brown Rice Syrup
Agave Nectar
Spiked Pumpkin Apple Butter Pie
Saturday, November 2, 2019
Total: 48 min, Prep: 8 min, Cook: 40 min, Yield: 6 servings
Ingredients:
2 cups of Spiked Pumpkin Apple Butter
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish
Directions:
Preheat oven to 425 degrees F.
Combine Spiked Pumpkin Apple Butter, sugar, salt, and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
A tasty topping for this pie is praline pecans.
Berries
Wednesday, October 30, 2019
~ 10 seconds reading time
Berries (Blueberry, blackberry, boysenberry, raspberry): Vitamin C, folate, fiber, manganese, potassium. Berries are super high in powerful antioxidants & studies show berries offer great protection against heart disease stroke, cancer, & many other diseases.
Why Small Batch?
Sunday, October 27, 2019
~1 Minute Reading Time
It's all about encouraging experimenting, reducing waste, perfecting flavors, creating varieties, and getting it to you swiftly. Small batches permit us to deliver results faster, with higher quality, and less stress.
Patric Kuh says that "Much of the movement’s power lies in that sense of rediscovery. The history of American eating (and drinking) is full of vivid flavors, but by the 1960's many of those characteristics—and
the local customs behind them—had been reduced to blandness by an industrialized form of production that was always ready to sacrifice quality for large-scale production. That’s when food artisans started to appear. Instructed by a network that communicated with self-addressed stamped envelopes and armed with basic equipment for baking, brewing, and cheese making, they sought to find—in the traditions of the past—a way to eat better in the present."
Small batches allow for creative and innovative experimental flavor combinations. When we work with small batch sizes, each batch makes it through the full life cycle quicker than a larger batch does. We get better at doing things we do very often, so when we reduce batch size, we make each step in the process significantly more efficient. The small-batch approach is less waste because an error or defect is caught immediately, the problem can be fixed before it affects other parts, minimizing the expenditure of time, money, and effort. Smaller batch sizes also mean we’ll deliver to you quicker and a wider variety for your consumption and we receive faster feedback. We get to take a rebellious and adventurous approach. With small batches you can taste our passion and even though we're young, you can discern our hard work and the time we've spent developing and refining our recipes for all our handcrafted, small batch, and ultra-premium preserves.
Cherry Filled Doughnuts
Thursday, October 24, 2019
Preparation time: over 2 hours, Cooking time: 10 to 30 mins, Serves: Makes 10
Ingredients:
500g / 1lb 2oz white bread flour
50g / 2oz caster sugar
40g / 1½ oz unsalted butter
2 eggs
2 x 7g packets of instant yeast
10g / ¼ oz salt
150ml / 5fl oz warm milk
130ml / 4½ fl oz water
1 tsp vanilla extract
½ cup of Cherry Scotch Bonnet Preserves
Method:
Dissolve yeast in 2 tablespoons of the warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes.
If yeast doesn't foam, discard and start over with fresh yeast. This means something went wrong and your yeast didn't activate.
For the dough, place all ingredients into a large bowl holding back 1/4th of the reserved water.
Stir until a dough is formed.
Slowly add the remaining water and knead the dough in the bowl for 4 minutes by hand or with a stand mixer fitted with a dough hook.
Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
Place the dough into a clean bowl, cover with a damp kitchen towel, and leave to rise for 1 hour.
While you are waiting for your donuts to rise, prepare the vanilla sugar. In a large mixing bowl, whisk together sugar and vanilla until the vanilla is evenly incorporated and set aside. Or if you prefer you can make a cinnamon and sugar mixture instead. You can also skip this and dust them with confectioner's sugar after they have fried.
Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
Divide the dough into 10 equal portions and shape each portion into a ball.
Place all balls onto a floured baking tray and allow to rise for 1 hour.
Preheat a deep fat fryer, filled with sunflower or canola or vegetable oil, to 180C / 350F. Or in a heavy bottomed saucepan, heat about 2 inches of oil over medium low heat, until the temperature reaches 350F.
Lower each doughnut into the fryer, cooking each side for about 5 minutes or until golden brown.
Doughnuts will bob in oil, so you need to hold them half submerged with a slotted spoon to brown evenly.
Remove the doughnuts from the oil with a slotted spoon, allow the donuts to drip off any excess oil into the pot, and then immediately roll in vanilla sugar so that the hot fat makes the sugar stick to the sides.
Set aside and leave to cool.
When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the center.
Spoon some Cherry Scotch Bonnet Preserves into a piping bag, or piping syringe.
Pipe, or syringe, the preserves generously inside, about 1 tbsp of the fill in each.
Bananas
Tuesday, October 22, 2019
<2 Minutes Reading Time
Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
The potassium and magnesium in bananas can help lower blood pressure. The blood-pressure-lowering effects, in turn, reduce your risk of heart disease. Potassium has been found to protect against osteoporosis, and magnesium plays a part in bone formation.
Bananas are rich in a mineral called potassium. A diet high in potassium can lower blood pressure in people with elevated levels and benefits heart health. This mineral is important as it helps maintain fluid levels in the body and regulates the movement of nutrients and waste products in and out of cells. Potassium also helps muscles to contract and nerve cells to respond. It keeps the heart
beating regularly and can reduce the effect of sodium on blood pressure. Potassium may reduce the risk of kidney stones forming as people age. In turn, healthy kidneys make sure that the right amount of potassium is kept in the body. In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day). High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
1 medium-sized banana can provide up to 33% of the Daily Value of B6. The vitamin B6 in bananas may help prevent cognitive decline and reduce mood-related symptoms of PMS.
Bananas have a relatively low glycemic index (GI) of 42–58, depending on their ripeness. The GI is a measure of how quickly carbs in food enter your bloodstream and raise blood sugar. Their high content of resistant starch and fiber explains their low GI.
Although it is an important neurotransmitter in your brain, dopamine from bananas doesn't cross the blood-brain barrier to affect mood, but rather, it acts as an antioxidant.
Several antioxidant flavonoids are found in bananas, most notably catechins. They have been linked to various health benefits, including a reduced risk of heart disease.
A study conducted by the Imperial College of London found that children who ate just one banana per day had a 34% less chance of developing asthma.
Consuming bananas, oranges, and orange juice in the first two years of life may reduce the risk of developing childhood leukemia. As a good source of vitamin C, bananas can help combat the formation of free radicals known to cause cancer. High fiber intakes from fruits and vegetables like bananas are associated with a lowered risk of colorectal cancer.
Bananas also contain tryptophan, an amino acid that studies suggest plays a role in preserving memory and boosting your mood.
Bananas provide about 12% of your daily fiber needs, promoting regularity. The fiber content helps slow the absorption of sugar in the bloodstream, preventing the blood sugar spikes and subsequent crashes felt from more concentrated sugar sources, like juice or soda.
Why Eat Seasonal?
Sunday, October 20, 2019
~ 3 Minutes Reading Time
Technology has made it easier to sell fruits & vegetables year-round, but it hasn’t made it easier to preserve the ripe taste. Eating in-season produce provides more nutrition & more flavor. Produce that’s not in season undergoes early picking, cooling, & heating that reduces the flavor. Fruits & vegetables in season spend less time from farm to table, so they maintain much of their nutrition & flavor.
It cuts transportation which lowers the carbon footprint.
Lastly, our bodies are made to eat seasonally. Late fall & winter provide produce rich in vitamin C, which helps with wellness during cold & flu season. Peaches, nectarines, & other stone fruits found in summer contain vitamins that help protect against sun damage. Eating fruits & vegetables in season provides your body with necessary nutrients appropriate for the time of year.
According to research studies, nutrient content changes in foods depending on which seasons they were produced in. For example, in a study conducted by the
Ministry of Agriculture, Fisheries and Food in London, England researchers found that nutrient content was different in milk harvested in the summer versus winter. Because of the change in the cow’s diet to less fresh plants in the summer, these cows produced nutritionally different milks. Japanese researchers also found tremendous differences in the nutritional content of spinach harvested in summer versus winter.
In order to preserve foods that are out of season, these produce items are often covered in waxes and preservatives in order to maintain their fresh appearance. Also, the longer produce sits on the shelves, the more nutrients and antioxidants they seem to lose. According to research from the University of California, Davis, spinach and green beans lose two-thirds of their vitamin C within a week of harvest. Pair long transport times and sitting on the grocery store shelves and who knows how nutrient dense your produce really is.
Benefits of eating seasonally:
Supports our local farmers who choose to farm sustainably. Local food supports the local economy. The money you spend on products from local farmers and growers stays in the community and is reinvested with other local businesses. In addition, food grown locally, processed locally and distributed locally (for example, to local restaurants) generates jobs and subsequently helps stimulate local economies.
Preserves the environment. Purchasing locally grown foods helps support local farms and maintains farmland and open space in your community. A recent USDA study also found that direct-to-consumer producers were less likely to apply pesticides and herbicides to control weeds and insects than conventional producers (with the exception of chemicals to control insects and weeds in fruit, nut and berry crops).
You have a broader variety of foods in your diet.
Saves your wallet, seasonal foods are cheaper to produce and often cheaper to buy when they are in season as well. Supply and demand simply explains how buying produce seasonally saves money. Produce in season is more abundant, so it is less per pound in the store. If you are buying produce that is out of season, there is travel, time and added expenses to grow it in a greenhouse. As we truck in produce from other areas, it requires gas to get the produce to the store. This fuel charge is something often added to price of the food upon delivery, not to mention what this does to the carbon footprint.
Grown closer to you so it doesn’t spoil during transport
Harvested at the peak of freshness to ensure dense nutrient content. When produce is picked before it’s ripe, the nutrients do not fully develop in the flesh of the fruit. Plants need the sun to grow, and picking them before they are ripe cuts off the nutrient availability. Genetic modification is also sometimes used, which can alter how the crop was naturally supposed to be consumed. Also, if you eat seasonally, you are guaranteed to consume a variety of produce, which will assist you in eating a balanced diet.
Sold during its season, before it spoils or is forced to undergo unnatural preservative processes. Seasonal fruits and vegetables retain more nutrients than their counterparts making them the better choice for your health.
Local growers can tell you how the food was grown. When you buy directly from farmers, you have the opportunity to ask what practices they use to raise and harvest the crops. When you know where your food comes from and who grew it, you know a lot more about your food
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What is seasonal and when in Florida?
Below is a short list of what's seasonally harvested in Florida from the University of Florida, Institute of Food and Agricultural Sciences Extension. Find a more comprehensive list here:
Winter:
Apples
Avocados
Bananas
Beets
Carrots
Grapefruit
Kiwifruit
Lemons
Limes
Onions
Oranges
Pears
Pineapples
Pumpkins
Squash
Sweet corn
Sweet potatoes
Spring:
Apples
Apricots
Avocados
Bananas
Beets
Blueberries
Carrots
Corn
Cucumber
Cherries
Garlic
Kiwifruit
Lemons
Limes
Mangoes
Oranges
Onions
Peaches
Pears
Plums
Pineapples
Rhubarb
Strawberries
Tangerines
Summer:
Apples
Apricots
Avocados
Bananas
Beets
Bell Peppers
Blackberries
Blueberries
Cantaloupe
Carrots
Cherries
Corn
Cucumbers
Figs
Garlic
Grapes
Honeydew
Lemons
Limes
Mangos
Oranges
Peaches
Plums
Raspberries
Strawberries
Summer Squash
Tomatillos
Tomatoes
Watermelon
Zucchini
Fall:
Apples
Bananas
Beets
Bell Peppers
Cantaloupes
Carrots
Cranberries
Garlic
Ginger
Grapes
Kiwifruit
Lemons
Limes
Mangos
Onions
Pears
Pineapples
Pomegranate
Pumpkins
Raspberries
Sweet Potatoes & Yams
Winter Squash
Zucchini
Spice Rubbed Pork Chops with Mango Chutney
Friday, October 18, 2019
PREP TIME: 15 minutes, COOK TIME: 15 minutes, TOTAL TIME: 30 minutes, YIELD: 2 Servings
Ingredients-
2 bone-in pork chops, about 1 inch thick
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon smoked paprika
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
3/4 cup of Sweet and Spicy Mango Chutney
Instructions:
Preheat grill to medium-high heat.
Combine all the spices in a small bowl. Rub spice mixture onto pork chops, covering both sides.
Place seasoned pork chops on the grill and grill for about 3-4 minutes per side until cooked until desired temperature. Remove pork and let sit for 5 minutes before serving.
Spoon chutney over cooked pork chops and serve.
Avocados
Wednesday, October 16, 2019
~ 45 Seconds Reading Time
Avocados are a fruit, not a veggie, & the only one that offers substantial amounts of heart-healthy unsaturated fat & low in carbohydrates. The primary fat in avocados is oleic acid, a monounsaturated fat that may help to reduce inflammation & boost heart health. You need this good fat for healthy skin & hair, as well as for nutrient absorption of vitamins A, D, E, & K. The fruit itself offers more than 25 essential nutrients, vitamins, & minerals, including copper, iron,
phosphorus, potassium, magnesium, folate, & vitamins B, C, & K. Avocados also provide ample fiber, which helps keep you regular. In fact, one avocado provides 28% of the RDA, helping to reduce blood pressure, & decrease the risk of stroke. Avocado also contains fiber, protein, & beneficial phytochemicals, such as beta-sitosterol, glutathione, & lutein, which help protect against various diseases & illnesses. Nutritionists claim avocados contain goodly amounts of vitamin C (necessary for the production of collagen needed for the growth of new cells & tissues which prevents viruses from penetrating cell membranes, & also a powerful antioxidant), thiamine (converts carbohydrates to glucose to fuel the brain & nervous system), & riboflavin (helps the body to release energy from proteins, carbohydrates, & fat).
Why Eat Locally-Grown Food?
Monday, October 14, 2019
~4 Minutes Reading Time
The benefits of locally grown food
Financial: Money stays within the local economy. More money goes directly to the farmer, instead of to things like marketing and distribution.
Transportation: Eating more local food reduces CO2 emissions. In the U.S., for example, the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. Produce must be picked while still unripe and then gassed with ethylene to “ripen” it after transport. Or the food is highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport.
Freshness: Local food is harvested when ripe and thus fresher and full of flavor.
Local food helps preserve green space. When local farmers are well compensated for their products, they are less likely to sell their land to developers. Likewise, with growing consumer demand, young farmers are increasingly likely to enter the marketplace by developing unused space, such as empty lots, into thriving urban gardens — many of which are grown organically.
Small, local farms offer more variety. Our industrial agricultural system uses a monocrop system. But smaller, organic farmers may grow a variety of organic and heirloom produce, which you might not find at the supermarket
Local food creates community and connection. In our increasingly online and isolated world, loneliness is a growing problem. Getting to know your local growers and shopping or volunteering at a local farmer’s market, co-op, or community supported agriculture (CSA) counteracts this trend. And doing so can help you build meaningful human connections.
Small local farmers often use organic methods but sometimes cannot afford to become certified organic.
Are you a locavore?
Locavores are people who try to choose locally grown or locally produced food that is in season. There are many definitions of "local food," but the concept is based primarily on distance. Many people like to purchase food locally by starting within their own community, then moving out to the state, region, country, and so on. This type of food consumption is the basis for the popular 100-mile diet, which promotes buying and eating food that's grown, manufactured, or produced within a 100-mile radius of the consumer’s home.
Why eat "local"?
These are just a few of the numerous potential benefits of eating local:
It’s good for the environment. Local food doesn’t have to travel as far to arrive on your plate, so it helps reduce greenhouse gas emissions and contributes to improving our carbon footprint.
It benefits the local economy, including supporting local farmers and other producers.
It encourages sustainable agriculture, and facilitates tracking the supply chain back to the point of origin to evaluate ecological practices.
It may have a higher nutrient value, as food that is grown and harvested locally is usually given more time to ripen. This does not, however, automatically mean that local food is necessarily more nutritious, as other factors come into play.
It helps you develop a connection with food.
You become more aware of what you’re putting in your body.
You vote every time you shop, and with knowledge comes the ability to support foods and growers you believe in.
Produce such as broccoli, green beans, kale, red peppers, tomatoes, apricots, and peaches are susceptible to nutrient loss when harvested and transported from longer distances, while those that are heartier such as apples, oranges, grapefruit, and carrots keep their nutrients even if they travel long distances.
Local food can be better for your health for a few reasons. To begin with, local foods often retain more nutrients. Local produce is allowed to ripen naturally, while food that travels long distances is often picked before it’s ripe. And food picked fresh and in season doesn’t have far to travel before being sold.
Choosing fruits and vegetables grown in season may also be healthier. When researchers at Montclair State University compared the vitamin C content of broccoli grown in season with broccoli imported out of season, they found the latter had only half the vitamin C.
Another study published in the Journal of Agricultural and Food Chemistry found that the levels of health-promoting anthocyanin pigments more than quadrupled as blackberries became fully ripe.
In addition, locally grown produce may be safer. When they are imported and out of season, fruits like tomatoes, bananas, and pears are often picked unripe. And then, they are artificially “ripened” with ethylene gas.
Also, foods from local growers may contain less (or no) pesticides. Farmers have to pay an extra fee to become certified organic. Some small-scale farmers use organic methods, but aren’t certified because they simply aren’t big enough to be able to afford the certification fees. Even if they aren’t organic, small farmers tend to use fewer chemicals than large, industrialized farms.
To Summarize:
Supports local farms: Buying local food keeps local farms healthy and creates local jobs at farms and in local food processing and distribution systems.
Boosts local economy: Food dollars spent at local farms and food producers stay in the local economy, creating more jobs at other local businesses.
Less travel: Local food travels much less distance to market than typical fresh or processed grocery store foods, therefore using less fuel and generating fewer greenhouse gases.
Less waste: Because of the shorter distribution chains for local foods, less food is wasted in distribution, warehousing and merchandising.
More freshness: Local food is fresher, healthier and tastes better, because it spends less time in transit from farm to plate, and therefore, loses fewer nutrients and incurs less spoilage.
New and better flavors: When you commit to buy more local food, you'll discover interesting new foods, tasty new ways to prepare food and a new appreciation of the pleasure of each season's foods.
Good for the soil: Local food encourages diversification of local agriculture, which reduces the reliance on monoculture—single crops grown over a wide area to the detriment of soils.
Attracts tourists: Local foods promote agritourism—farmers' markets and opportunities to visit farms and local food producers help draw tourists to a region.
Preserves open space: Buying local food helps local farms survive and thrive, keeping land from being redeveloped into suburban sprawl.
Builds more connected communities: Local foods create more vibrant communities by connecting people with the farmers and food producers who bring them healthy local foods. As customers of CSAs and farmers markets have discovered, they are great places to meet and connect with friends as well as farmers.
Roasted Chicken and Asparagus with Citrusy Glaze
Saturday, October 12, 2019
Time: 1 hour, Servings: 4
Ingredients-
CHICKEN:
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2/3 cup of Grand Marnier, Ginger, Carrot Cake Marmalade
ASPARAGUS:
2 pounds asparagus, washed, patted dry, ends trimmed
3-4 tablespoons olive oil
coarse sea salt or kosher salt
½ cup fresh orange juice
1 cup of Grand Marnier, Ginger, Carrot Cake Marmalade
Directions-
CHICKEN:
Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the Grand Marnier, Ginger, Carrot Cake Marmalade in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
ASPARAGUS:
Spread 3 or 4 tablespoons of olive oil around the baking sheet, then arrange the asparagus on the sheet. Brush with the olive oil, then sprinkle on some coarse sea salt.
Roast in the preheated oven for about 12 minutes, shaking the pan and turning the spears after 6 minutes.
For glaze, mix orange juice & Grand Marnier, Ginger, Carrot Cake Marmalade in a small saucepan. Cook over medium heat until marmalade dissolves with visible pieces.
Remove from the oven and transfer to a serving plate. Pour the warm glaze on top and serve immediately.
Apricots
Thursday, October 10, 2019
~ 10 seconds reading time
Vitamins A, C, E, & K; fiber; carotenoids, & iron. The lycopene found in apricots helps protect your eyes & prevent heart disease, LDL cholesterol oxidation, & certain cancers – especially skin cancer. & the fiber in apricots helps relieve constipation.
Why Fair Trade?
Tuesday, October 8, 2019
~ 1 Minute Read Time
The Fair Trade movement began as early as the 1950's when Europeans and Americans traveling to different countries observed that local artisans and farmers were struggling to cover the cost of their businesses. Most of these travelers would purchase some of those products and return to Europe or the US to sell them for a higher price, then bring the profits directly back to the artisans and farmers.
Purchasing products that are fair trade certified can reduce poverty, encourage environmentally friendly production methods and safeguard humane working conditions. Simply look for the fair trade label on products such as coffee, chocolate, or clothing.
The certification process is complex and rigorous, generally taking anywhere between 3-6 months for a producer to achieve Fair Trade Certified status. The fair trade label means an organization such as Fair Trade USA has certified that farmers and other producers adhere to fair trade standards. The organization audits the product's supply chain to ensure fair trade prices have been paid. The importer and the processor pay the costs of acquiring a license, which begins the process.
From the Fair Trade website: "Fairtrade is unique. We work with businesses, consumers, and campaigners. Farmers and workers have an equal say in everything we do. Empowerment is at the core of who we are. The fair trade movement began as a way to connect disadvantaged producers to vibrant, global markets. The goal was to create trading partnerships founded on transparency, fairness, and economic empowerment. Today we continue this tradition, delivering long-term benefits to farms, factories, and fisheries, and the people who represent them.
We have a vision: a world in which all producers can enjoy secure and sustainable livelihoods, fulfill their potential and decide on their future. Responsible sourcing creates shared value throughout entire supply chains—a system where everyone can benefit from transparency and ethical decisions.
Our mission is to connect disadvantaged farmers and workers with consumers, promote fairer trading conditions and empower farmers and workers to combat poverty, strengthen their position and take more control over their lives."
Fruity Cheese Blintzes
Sunday, October 6, 2019
Prep: 30 min., Inactive: 2 hours, Bake: 10 min., Makes: 9 servings
Ingredients:
1-1/2 cups 2% milk
3 large eggs, room temperature
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
Filling:
1 cup 4% cottage cheese
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Topping:
Strawberry Margarita Syrup
or
Plum and Gin Syrup
Directions:
In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a greased 15 x 10 x 1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
Top with your favorite preserves. Serve with crepes.
Apples
Saturday, October 5, 2019
~3 Minutes Reading Time
Fun Fact: 25% of an apple’s volume is air and that is why they float.
A low-calorie snack, high in both soluble & insoluble fiber.
Apple fiber helps lower cholesterol & keep you regular.
The powerful flavonoids reduce your risk of heart disease, stroke, & cancer. Flavonoids promote heart health by reducing platelet adhesion in arteries, lowering cholesterol, & relaxing & dilating arteries.
Apples are low on calories, but heavy on quertecin, a powerful antioxidant that protects brain cell degeneration, which can lead to Alzheimer’s disease.
Adults who eat apples are less likely to develop high blood pressure, according to one study.
Apples can also help to prevent colon cancer, as well as promote healthy teeth & weight loss.
Apples have been found to help regulate blood sugar & are a great source of dietary fiber.
They contain a high amount of vitamin C, potassium, & vitamin K.
They also provide some B vitamins.
Studies suggest that the antioxidants in apples can promote heart health & reduce the risk of type 2 diabetes, cancer, & Alzheimer’s.
The antioxidant activity in apples has also been linked with increased bone density in animal & test-tube studies.
Another notable health benefit of apples is their pectin content. Pectin is a prebiotic fiber that feeds the good bacteria in your gut & helps improve digestion & metabolic health.
WEIGHT LOSS: Weight Loss Researchers from the State University of Rio de Janeiro studying the impact of fruit intake on weight loss found that overweight women who ate the equivalent of three apples or pears a day lost more weight on a low-calorie diet than women who didn’t add fruit to their diet.
BRAIN HEALTH-
Age-Related Memory Loss & Alzheimer’s Disease: A growing body of evidence from the University of Massachusetts-Lowell suggests that eating apples & drinking apple juice can be beneficial when it comes to improving brain health & diminishing symptoms of Alzheimer’s disease.
Brain Health & Neurodegenerative Diseases: Researchers from Cornell University also found in their in vitro study that apple nutrients protected brain neurons against oxidative damage. Such damage can contribute to neurodegenerative diseases such as Alzheimer’s & Parkinson’s.
CANCER
Breast Cancer: A series of studies at Cornell University evaluated the direct effects of apples on breast cancer prevention in animals. The more apples consumed, the greater the reduction in incidence or number of tumors among test animals.
Pancreatic Cancer: Quercetin, a flavonoid found naturally in apples, has been identified as one of the most beneficial flavonols in preventing & reducing the risk of pancreatic cancer. Although the overall risk was reduced among the study participants, smokers who consumed foods rich in flavonols had a significantly greater risk reduction.
Colon & Liver Cancer: A research team at Cornell University identified a group of phytochemicals that are more abundant in the peel & appear to kill or inhibit the growth of at least three different types of human cancer cells: colon, breast, & liver.
Prostate Cancer: Researchers at Rochester, Minn.’s Mayo Clinic report that quercetin, a plant-based nutrient found most abundantly in apples, may provide a new method for preventing or treating prostate cancer.
Bowel Cancer: Eating just one apple a day could slash the risk of colorectal cancer by more than one-third. The observed protective effect may result from apples' rich content of flavonoid & other polyphenols, which can inhibit cancer onset & cell proliferation. In addition, apples are a good source of fiber, & a high-fiber diet is known as a risk reducer for colorectal cancer.
METABOLIC SYNDROME: Apple product consumers are likely to have lower blood pressure & trimmer waistlines, resulting in a reduced risk of metabolic syndrome, a cluster of health issues related to diabetes & heart disease.
ANTIOXIDANTS: The United States Department of Agriculture (USDA) categorized three specific varieties of apples among the top 20 antioxidant sources. While the study highlighted three apple varieties in particular, all apples contain beneficial levels of antioxidants & have other healthful nutrition properties. Two-thirds of an apple’s antioxidants are found in its peel.
LUNG HEALTH
Childhood & Adult Asthma: Research from the UK reports that children of mothers who eat apples during pregnancy are much less likely to exhibit symptoms of asthma, including wheezing, at age 5. Among a variety of foods consumed & recorded by the pregnant women, apples were the only food found to have a positive association with a reduced risk of asthma.
Chronic Cough & Lung Cancer: A study from the National Institutes of Health (NIH) reports that foods rich in fiber & flavonoids — found abundantly in apples — may reduce chronic productive cough & other respiratory symptoms.
HEART HEALTH
Reduced Mortality: A study has identified a possible link between a common component of apples & heart health in postmenopausal women. The study results indicate that increased consumption of apples may contribute to a decrease in mortality from both coronary heart disease & cardiovascular disease.
Fiber & Cardiovascular Disease: A French study found that diets with the highest total dietary fiber & nonsoluble dietary fiber intakes were associated with a significantly lower risk of several heart disease risk factors, including overweight, elevated waist-to-hip ratio, blood pressure, & cholesterol levels.
LDL Oxidation: In the first human study of its kind, researchers at the University of California-Davis report that daily consumption of apples & apple juice may help reduce the damage caused by LDL, the bad type of cholesterol, & protect against heart disease.
IMMUNITY: Soluble fiber, like pectin from apples, may reduce the inflammation associated with obesity-related diseases & strengthen the immune system, according to a study from the University of Illinois.
GUT HEALTH: Researchers from the University of Denmark have discovered that apples & apple products could give the health of your intestines — as well as your immune system — a boost by increasing the numbers of good gut bacteria.
Cancer Charity Partners
Friday, October 4, 2019
~ 3 Minutes Reading Time
I donate 10% of profits to esophageal cancer research. The name JP's Delight is for my dad, John-Paul, who inspired me to follow my dreams. Unfortunately, he passed away 2 months before the initial start of JP's Delights after an 11 month battle with stage 4 esophageal cancer. This is my motivation for donating 10% towards esophageal cancer research.
https://sites.google.com/view/jpvass
If you're interested in finding out more about our personal journey, facts about esophageal cancer, prevention tips, questions to ask your doctor, sample menus, recipes that have helped my dad while he's been having a hard time eating, and my travel guides to get the most out of some of the cities you may be traveling to for treatment (city guides for Miami (UM Sylvester), Ft. Lauderdale, West Palm Beach, Houston (MD Anderson), and New York (MSK)). I have a section with links to the latest research articles, websites for further research and knowledge on cancer, clinical trials, complementary, integrative, and alternative medicines, foods, smartphone apps, debunking myths, information on various metastases, what to do to combat side effects and symptoms, and potential resources to help with the associated costs. I have both general cancer information and resources as well as specific esophageal cancer information and resources. It's all the information I've been researching and compiling over the last year. Little things like if you use plastic silverware you'll get some of your tastes back and food won't have the metallic aftertaste that's a side effect of chemotherapy. I figured I should share what I've found to save people time and energy. If some good can come from this horrible experience then it's all the better. I'm not a doctor, yet, and I'm not an expert. My opinions are my own based on my research and the sources listed. If you have any questions or comments, I'd love to hear from you! I am not advising on how to proceed, only providing as much information I can, so you can better make your own decisions.
While in general, the statistics can be grim, one must keep a few things in mind:
Statistics are just numbers, whilst you are a living, breathing human being. An individual. Everyone reacts differently to a treatment.
Published statistics are usually already outdated by the time they get published, and then they hang around in cyberspace and may be extremely outdated by the time you find them and read them.
https://sites.google.com/view/jpvass
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Costs of Cancer
Cancer is costly. Paying for cancer care shaped the way people make daily decisions, and it also takes an emotional toll. It can take a toll on your health, your emotions, your time, your relationships – and your wallet. There will be unexpected charges, and even the best health insurance won’t cover all your costs.
According to the American Institute of Cancer Research (AICR) the price for one year of life increased to $54,100 in 1995, $139,100 in 2005, and $207,000 in 2013.
The U.S. Food and Drug Administration approved a treatment which shrunk tumors in 60 percent of patients in a clinical trial. The drug’s manufacturer, Bristol-Myers Squibb, will charge $141,000 for the first 12 weeks of treatment and $256,000 for a year of treatment, according to the Wall Street Journal.
According to the Medical Expenditure Panel Survey from the Agency for Healthcare Research Quality, cancer care cost an average of $85,201 per patient in 2010-2011 (When accounting for inflation that would be about $100,102 per patient in 2018).
Annualized mean net costs of care for Male 65+ years old Esophageal Cancer Patients $79,822 in 2010 US Dollars. NIH estimates adjusted for patient deductibles and coinsurance expenses. About $90,997.08 in 2018.
Newly approved cancer drugs cost an average of $10,000 per month, with some therapies topping $30,000 per month, according to ASCO, which discussed the costs of cancer care at a 2015 meeting.
11 of the 12 cancer drugs the FDA approved for fighting cancer in 2012 were priced at more than $100,000 per year. (Journal of National Cancer Institute)
Patients typically pay 20 to 30% out of pocket for drugs, so an average year's worth of new drugs would cost $24,000 to $36,000 in addition to health insurance premiums.
Average costs of radiation therapy: 1 Month $13,209, 2 Months $24,150, 3 Months $38,732 (Avalere Health study)
Average costs of chemotherapy: 1 Month $13,828, 2 Months $61,661, 3 Months $102,395 (Avalere Health study)
Drugs aren't the only expense. Patients must also pay for drugs that mitigate the side effects of chemotherapy, pay provider and facility fees, and often lose income when they miss work or lose their jobs.
67% of the total costs of cancer treatment are non-medical (American Cancer Society)
According to UnitedHealthcare data, drugs themselves account for only 24% of direct cancer costs. Hospital and outpatient facilities account for 54 % of costs, and physician fees account for 22%.
Costs of surgery averages ranging from $14,161 to $56,587 (MayoClinic)
Cancer patients are 2.5 times more likely to file for bankruptcy than people who don't have cancer. A study presented at the 2014 Palliative Care in Oncology Symposium found 27% of cancer survivors reported suffering a financial problem like debt or bankruptcy. Another 37% reported modifying work plans or delaying retirement.
A survey by the American Cancer Society revealed that 25% of cancer patients in the U.S. put off getting a test or treatment because of the cost.
The same survey by the American Cancer Society found that 1 out of 5 respondents over the age of 65 said they had used all or much of their savings on cancer care.
Spiced Blueberry Smoothie Bowl
Thursday, October 3, 2019
Time: 5 minutes, Servings: 2
Smoothie Ingredients:
2 cups milk
1 cup Greek yogurt
2 frozen bananas
10 strawberries, fresh or frozen
3 Tbsp peanut butter
4 Tbsp Spiced Blueberry Jam
Optional: hemp seeds while blending for extra fiber, protein, and healthy omega-3 fats
Optional: protein powder
Topping Options:
2 Tbsp Spiced Blueberry Jam
1/2 cup Fresh raspberries, blueberries, strawberries, and bananas
Pumpkin seeds
4 Tbsp Coconut flakes
2 Tbsp nut butter
1 Tbsp chopped peanuts
1 tsp Chia seeds
1/2 cup Granola
2 tsp Cacao Nibs
Directions:
Add all smoothie ingredients to a blender and blend until well combined.
Pour into a bowl, garnish with desired toppings, and enjoy!
Açaí Berries
Wednesday, October 2, 2019
30 seconds reading time
Low in sugar, but high in calcium, fiber, fatty acids, & vitamin A, acai is considered a superfruit & has the highest Oxygen Radical Absorbance Capacity (ORAC), which measures a food's antioxidant power. The antioxidants in acai berries may prevent certain health issues such as arthritis, inflammation, obesity, neurological diseases, & inflammation. Furthermore, these powerful berries contain anthocyanin compounds, including resveratrol — even more than red wine — which gives acai its rich color & also helps protect against free radicals.
3 R's – Reduce, Reuse, & Recycle
Tuesday, October 1, 2019
3 Minutes Reading Time
Did you know that you'll get a 10% discount for helping us promote the 3 R's of recycling, reusing, and reducing?
I am committed to helping future generations inherit a healthier, greener planet and so I'm offering 10% off to patrons who bring back their glass jars or show me how they have cleverly reused and repurposed their glass jars. Just find me at an event and return your empty glass jars for an automatic 10% off.
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The waste hierarchy:
As per Missouri Department of Natural Resources, “The three R’s – reduce, reuse and recycle – all help to cut down on the amount of waste we throw away. They conserve natural resources, landfill space and energy. Plus, the three R’s save land and money communities must use to dispose of waste in landfills. Siting a new landfill has become difficult and more expensive due to environmental regulations and public opposition.”
Here are some of things you can do to REDUCE the waste:
Print on both sides of the paper to reduce paper wastage.
Remove your name from the mailing lists that you no longer want to receive.
Use cloth napkins instead of paper napkins.
Use a dish cloth instead of paper towels
Avoid using disposable plates, spoons, glass, cups, and napkins. They add to the problem and result in large amount of waste.
Avoid buying items that are over-packaged with foil, paper, and plastic. This excess packaging goes to waste.
Buy products in bulk. Larger, economy-size products or ones in concentrated form use less packaging and usually cost less per ounce.
Buy durable goods that have long warranty. They generally run longer and save landfill space.
Buy durable goods – ones that are well-built or that carry good warranties. They will last longer, save money in the long run and save landfill space.
At work, make two-sided copies when ever possible.
REUSE: It makes economic and environmental sense to reuse products. Sometimes it takes creativity:
Reuse products for the same purpose. Save paper and plastic bags, and repair broken appliances, furniture and toys.
Reuse products in different ways. Use a coffee can to pack a lunch; use plastic microwave dinner trays as picnic dishes.
Sell old clothes, appliances, toys, and furniture in garage sales or ads, or donate them to charities.
Use reseal able containers rather than plastic wrap.
Use a ceramic coffee mug instead of paper cups.
Reuse grocery bags or bring your own cloth bags to the store. Do not take a bag from the store unless you need one.
Old jars and pots can be used to store items in kitchen. They can also be used to store loose items together such as computer wires.
Old tires can either be sent to recycling station or can be used to make tire-swing.
Used wood can be used as firewood or can be used woodcrafts.
Old newspapers can be used to pack items when you’re planning to move to another home or store old items.
Old and waste envelopes can be used by children to make short notes.
Waste paper can be used to make notes and sketches and can be send to recycling center when you don’t need them anymore.
Your old books can be used by poor children or can be donated to public libraries.
Your unwanted clothes can be used by street children or can be donated to charity institutions.
Old electric equipment can be donated to schools or NGO’s so that they can use them.
Rechargeable batteries can be used again and again and helps to reduce unnecessary wastage as opposed to regular batteries.
RECYCLING: is a series of steps that takes a used material and processes, remanufactures, and sells it as a new product. Begin recycling at home and at work:
Buy products from market that are made up of recycled materials i.e. the product should be environment friendly. Buy products made from recycled material. Look for the recycling symbol or ask store managers or salesmen. The recycling symbol means one of two things – either the product is made of recycled material, or the item can be recycled. For instance, many plastic containers have a recycling symbol with a numbered code the identifies what type of plastic resin it is made from. However, just because the container has this code does not mean it can be easily recycled locally.
Buy products that can be recycled such as glass jars.
Invent new ways to recycle different items.
Avoid buying hazardous materials that could pose difficulty for you to recycle. Buy non-toxic products, whenever possible.
Use recycled paper for printing, letterhead, copier paper, and newsletters or making paper handicrafts.
Check collection centers and curbside pickup services to see what they accept, and begin collecting those materials. These can include metal cans, newspapers, paper products, glass, plastics and oil.
Consider purchasing recycled materials at work when purchasing material for office supply, office equipment, or manufacturing.
Speak to store managers and ask for products and packaging that help cut down on waste, such as recycled products and products that are not over packaged.
Buy products made from material that is collected for recycling in your community.
Find ideas about how to reuse your glass jars here: https://tinyurl.com/reusejars
Sweet and Spicy Candied Bacon 3 Ways
Monday, September 30, 2019
Prep time: 5 minutes, Cook time: 30 minutes, Yield: 12 - 15 strips, serves 5 to 6
12 - 15 slices of Thick Cut Hickory Smoked Bacon
2 Tbsp. hot pepper jelly, melted
or
2 Tbsp. curried tomato marmalade
or
1/2 cup peach jam or really any fruit jam
2 tsp. chili flakes
1. Heat oven to 375º F. Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon in single layer on prepared baking sheet. If you're making your own spicy fruit jam, mix well to combine the chili flakes with the fruit jam. If your jam is very thick, heat it in the microwave or heat it in a small pot over very low heat for a few seconds to soften it up.
2. Bake 10 min., turning after 5 min. Remove baking sheet from oven; carefully pour off drippings. Discard drippings. Brush half the jelly evenly onto both sides of bacon slices. Return to oven.
3. Bake 20 to 25 min. or until bacon is at the desired crispness, turning and brushing with remaining jelly every 10 min. Remember that the bacon will continue to crisp up as it cools, so don’t worry if it’s not completely crispy now.
4. When the bacon is done baking, take it out of the oven, keep it on the rack, and brush jelly one last time over each piece. Cool 10 min. or until firm.
Store in an airtight container for up to 3 days in the fridge. It reheats well in a skillet over low heat.
Serve as a breakfast treat or appetizer. Eat it as is, crumble it over salad, or use it to garnish a Bloody Mary. Add it to soup for a burst of savory flavor or layer it on your favorite BLT for an updated twist!
Pectin
Sunday, September 29, 2019
45 seconds reading time
Pectin is a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies. It was first isolated and described in 1825 by Henri Braconnot.
The dietary fiber found within pectin is always beneficial as it helps with digestion. Pectin is basically a soluble fiber, which slows digestion by pulling water from your digestive tract & increasing the length of time it takes your body to absorb glucose (sugars) from food. Soluble fibers can also bind to cholesterol in the intestines, which may reduce the levels of low-density lipoprotein (LDL) in your body.
Pectin may have cancer-preventing properties. The Journal of Nutrition published a paper in June 2011 that suggests it may help protect you from colon cancer. In this study, it was noted that pectin-based diets may protect the body from colon cancer by regulating apoptosis or programmed cell death & suppressing proliferation in rats.
There is a possibility that pectin may help with diabetes. A May 2011 study of rats published in the Journal of Medicinal Food noted that high-pectin foods helped decrease glucose levels in rats. Studies are still inconclusive for humans, but the results in rats are a good sign.
Why Eat Ugly Produce?
Saturday, September 28, 2019
~5 minutes reading time
The UN Food and Agriculture Organization states “roughly 1/3rd of the edible parts of food produced for human consumption, gets lost or wasted globally, which is about 1.3 billion ton per year.” With fruit, vegetables, and roots making up 40-50% of that, this brings up an odd food consumption topic: the rejection of ugly produce. Not old, no mold, still perfectly scrumptious, only ugly.
According to Hungry Harvest, "Every year, 40% of food goes to waste in this country. 20 billion pounds of that is produce that's lost before it ever leaves the farm. The injustice of wasting this much edible food when 20% in the US lack access to a nutritious diet is plenty of reason to rescue this produce & help mend a broken food system. But the impact of wasted food extends well beyond our bellies. Almost 25% of agricultural water is used to grow food that’s not eaten. We generate the equivalent greenhouse gas emissions of 1 in 7 cars by growing, shipping & processing uneaten food. Cutting food waste in half globally could reduce our ecological footprint by 16% & ensure a more sustainable future."
The beauty standards of produce can be so steep that grocers may just throw away the fruit and vegetables that are not beautiful. This results in food being narrowly categorized as either edible (attractive) or inedible (ugly), which drastically impacts farmers who rely on those retailers for their main source of income as well as leaving behind an unfair, unnecessary trail of wastage. Wastage that needlessly adds to the spending on water, land, energy, and labor, in addition to contributing to global warming and climate change.
Imperfect Produce writes, "When we waste food, we end up wasting all of the resources that went into growing it. Growing food that goes to waste currently uses 21% of our freshwater, 19% of our fertilizer, and 18% of our cropland. When food ends up in the landfill, it produces methane, a greenhouse gas 23 times as potent as CO2. Reducing food waste is one of the top 3 ways to reverse global warming, according to research by Project Drawdown. When a farmer has to leave produce unpicked in their field, it amounts to a financial loss. Globally, 800 to 900 million tons of food each year, the weight of 9,000 aircraft carriers, rots in storage or doesn't make it out of the fields because farmers can’t find a market for them. As a country, we spend $218 billion – 1.3% of our GDP – growing, processing, transporting, and disposing of food that is never eaten. 40 million Americans go hungry every year. Recovering just 30% of the food that our country wastes each year would be enough to feed this population of Americans"
We were taught not to buy food that isn’t up to a specific appearance standard. As buyers who are mostly exposed to just the pretty, this practice can distance our relationship to growers. However, behind every ugly fruit and vegetable is a local grower facing less than perfect weather, temperature, and soil conditions. What we can do is acknowledge the human and natural elements of where the produce has come from.
Thankfully, there is a worldwide movement to find a place for ugly produce. Without us always knowing, ugly produce can be the ingredients of beautiful, delicious dishes served in restaurants or crushed and blended into healthy juices and smoothies, or in our case cooked on a loving stove top to become jam. In 2014, Intermarche, Farce’s 3rd largest supermarket, started selling fruits and vegetables that are fine to consume, but may be misshapen or bruised. The program reached 13 million people after 1 month. And as of February 2016, French supermarkets are required by law to either donate or compost food that’s nearing its expiration date. This helps environmental-conscious and budgeting shoppers, local growers, and the environment.
My stance is similar to that of Misfits Market. "All-natural produce is apt to look funkier than the picture-perfect kind that is engineered in a lab. Unfortunately, misfit fruits and vegetables are often rejected by grocery stores and supermarkets due to natural imperfections or variations in size. A watermelon that has its weight distributed oddly may develop harmless scarring. Carrots grow into each other and look twisted. Peppers get blemishes from the ground. Apples fall and get bruised. All are perfectly normal, nutritious and tasty, and they shouldn’t be discarded. The produce we source may also be a misfit for reasons beyond an ugly appearance. Sometimes a farm’s customers may have over-ordered an item that they requested be prepped a certain way—e.g., just the root without the green—or they can no longer afford to pay for an order of normal produce. We’ll pick up the slack so that farmers still make money and nothing goes to waste."
And much like Imperfect Produce, "We are committed to reducing food waste. We are committed to quality. We are committed to supporting farmers. We are committed to transparency and honesty."
Theoretically, even if just 1/4th of the food wasted globally could be saved, it would be enough to feed 870 million hungry people in the world. We have purchasing power and can make a positive change by consuming more mindfully. We can choose local and seasonal produce, and gain a deeper connection to people and place by shopping at farmers’ markets. We can ask our retailers, big and small to stock imperfect fruit and vegetables.
Tackling a global environmental issue begins with one conscious individual bringing about small change. We connect with ourselves through nature. In choosing ugly fruit, we honor nature and become the holistic wellness warriors we strive to be.
Making a positive environmental impact is just one of the reasons why I work daily with this fresh & delicious produce whose only crime is being a little off-size, off-color, a little ugly, or a little overproduced.
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More facts from the UN:
Food losses and waste amounts to roughly US$ 680 billion in industrialized countries and US$ 310 billion in developing countries.
Industrialized and developing countries dissipate roughly the same quantities of food — respectively 670 and 630 million tonnes.
Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.
Global quantitative food losses and waste per year are roughly 30% for cereals, 40-50% for root crops, fruits and vegetables, 20% for oil seeds, meat and dairy plus 35% for fish.
Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes).
The amount of food lost or wasted every year is equivalent to more than half of the world's annual cereals crop (2.3 billion tonnes in 2009/2010).
Per capita waste by consumers is between 95-115 kg a year in Europe and North America, while consumers in sub-Saharan Africa, south and south-eastern Asia, each throw away only 6-11 kg a year.
Total per capita food production for human consumption is about 900 kg a year in rich countries, almost twice the 460 kg a year produced in the poorest regions.
In developing countries 40% of losses occur at post-harvest and processing levels while in industrialized countries more than 40% of losses happen at retail and consumer levels.
At retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance.
Food loss and waste also amount to a major squandering of resources, including water, land, energy, labor and capital and needlessly produce greenhouse gas emissions, contributing to global warming and climate change.
In developing countries food waste and losses occur mainly at early stages of the food value chain and can be traced back to financial, managerial and technical constraints in harvesting techniques as well as storage and cooling facilities. Strengthening the supply chain through the direct support of farmers and investments in infrastructure, transportation, as well as in an expansion of the food and packaging industry could help to reduce the amount of food loss and waste.
In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination. Additionally, raising awareness among industries, retailers and consumers as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste.
Thank you to Katie Hine, Eleanor Goldberg, Hungry Harvest, Misfits Market, Imperfect Product, and the UN for their research.