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Category Archives: Canning Apricot Jam

Autumn Feast: Pumpkin Seed Pesto Caramel Apples and Apple Turnover Recipe

Autumn Feast: Pumpkin Seed Pesto Caramel Apples and Apple Turnover Recipe

I had the pleasure of joining my friend Lise and her husband at their property in Tahoe a couple of weeks ago. Lise had never been to Apple Hill in Placerville, and I wanted her to experience it, so she invited me up to her property after. After that excursion, we spent a couple of days cooking together, eating out at local restaurants, entertaining and exploring the cute town of Genoa Nevada.

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Carl and Lise at Walley’s Restaurant and Saloon

I met Lise while hiking the trails of Mount Diablo a few years back. She is a nutritionist and I love learning more about the health advantages of food. We can talk for hours about recipes and baking. And of course, we walked a lot while on this vacation. Sadly, my husband couldn’t join us because of his work.

 

First off, we stopped at Boa Vista Farms, where we bought decadent blueberry dumplings, blackberry dumplings, apple turnovers, and this is where we watched these caramel apples being made. Here’s the blog I wrote on my first trip there. They have everything apple. It’s quite a fun place to visit. Lots of activities for the kids and plenty of fresh fruit to purchase. My friends loved it so much that they wanted to go back to explore more farms on the way home.

 

Next, we drove to Carl and Lise’s home. It was lovely and we promptly took their cute dog for a walk around the neighborhood. For dinner that night we ate at David Walley’s Restaurant and Saloon. I had their French Dip and green salad and my friends had the ribs. It amused me to experience eating at a saloon. My friends told me that ordering a meal at the bar is much cheaper than eating at the restaurant especially if it is happy hour. And the food was really good. I had a beer on tap served with sliced oranges, my go to drink. I would recommend this place to anyone who needs to fuel their bodies and they have a resort on site for people that need a place to stay.

 

The next morning, Lise and I proceeded to take the family dog on a jaunt before cooking up a storm. The neighborhood is still being developed and  cottontail bunnies, jack rabbits, coyotes, rattlesnakes and scorpions are known to be living in the vicinity as well. This information made me a little on edge, since I’m not a huge fan of snakes. Luckily, we only came across one baby one in the middle of the road and he was harmless.

 

So when packing for the trip, I grabbed a few ingredients that I had in my fridge. I brought along plenty of fresh tomatoes, jalapeno peppers, canned olives, fresh corn, roasted beets, goat cheese, mandarin oranges, pistachios, bib lettuce, some of my homemade apricot jam, cheese and crackers for a cheese platter, refried beans,tortilla chips, sour cream, candied pecans, and herbs from my garden. I never leave the house without plenty of food.

 

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Little did I know, Lise had invited guests over for dinner, so my provisions came in handy. We spent the morning making corn salsa, a bean dip, zucchini quesadillas with pistachio-pumpkin seed pesto, and coleslaw. Oh my! The food we made was over the top stupendous. Lise’s guests were blown away by our appetizers, beet salad and main dish quesadillas. All of it was made with love and you could taste it in the food.

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Roasted beet salad w pistachios, mandarin oranges and goat cheese

Before the day got away from us, we headed town to tour Grover Hot Springs where we hiked around for a while. Feeling a bit hungry we stopped for lunch at The Pink House Cheese and Charcuterie Shop & Restaurant. We were amazed by their Fall menu selections as well as their selection of specialty foods smartly displayed on cute wooden shelves. Not only was this place located in an old victorian building, but their dishes were outstanding. I had their pork meatball on top roasted spaghetti squash and marinara, and Lise enjoyed their salmon burger with coleslaw, green salad and potato leek soup. Our waiter bragged about the chef from Philadelphia who was known for his meatballs. I found them a little bland, but they served it with a herbed goat cheese on top which made perfect sense.

 

Next was a quick stroll through the town of Genoa, where we walked by their country store, and Nevada’s Oldest Saloon where they have Sunday entertainment called porch parties. Of course there was an antique shop and my favorite store Sierra Chef Italian Pastries, (Purveyors of Bently Ranch Meats), which served coffee, tea plenty of goodies. You can also take cooking classes there! I was thrilled to see all of their ingredients stored on shelves in glass jars and their spices were stored in huge glass bottles. They must go through a lot of seasonings.

 

We were tempted by all the freshly baked goods, but don’t forget I was with a nutritionist. And we still had plenty of pastries left from Apple Hill.

 

Last stop was the Courthouse Museum where Lise and I browsed antique quilts, dolls, teddy bears, jail cells from 1865, the post office and the Genoa courthouse. I felt like I was back in an old western movie seeing how the small community lived way back when.

 

Back at the house, Lise and I prepared the remaining dishes for her friends who were about to arrive. Among the appetizers were corn salsa with avocado, candied pecans, bean dip with tortilla chips, and a cheese platter with my apricot jam and pineapple pepper jelly. Lise’s dinner entree of zucchini quesadillas with pumpkin seed pistachio pesto was exceptional and my roasted beet, goat cheese, mandarin orange and pistachio salad was delicious too. The evening went by too quickly for us all, but good memories were made.

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Lise’s zucchini quesadillas and pumpkin seed pistachio pesto

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Lise, Carl and their neighbors enjoying our Fall feast

High Hill Ranch was our destination before heading home where we collected apple and pumpkin donuts and a huge box of Autumn Glory Apples. They have been going fast in my house mostly because I love apple turnovers. Recipe below.

 

Fun was had by all during my mid week excursion in Tahoe. Lise and Carl were generous to let me stay with them and I’m thankful for their hospitality.

If you haven’t been to Apple Hill yet, it’s a must this time of year. Go hungry and take a few friends. They won’t be disappointed.

 

Apple Turnovers

Ingredients for filling:

3 or 4 Apples thickly sliced (depending on size about 3 or 4 cups)

1 C crushed Flaked Corn Cereal

1 C Granulated Sugar divided

1 t cinnamon (Penzey’s brand is best)

½  t ground ginger

½ t ground cardamom

½ t ground cloves

1 stick of unsalted butter (1/2 Cup) Cold cut into chunks

2 T Rum or Brandy

1 egg whisked in a small bowl

 

Mix ½ C sugar with spices and set aside.

Put cut apples in a bowl and pour rum or brandy over. Set aside.

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Pastry:

3 C Flour

3 T granulated Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

Directions for making Pastry

  1.  In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined) Another pie recipe here:Strawberry pie
  2. In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
  3. Wrap and place in fridge for 30 minutes to rest.
  4. Turn out dough onto a lightly floured surface and roll with pin to flatten and cut into rounds about the size of the palm of your hand.
  5. Sprinkle each round of pastry with 1 T sugar, then 1 T crushed corn flakes. Lay 4 or 5 slices of apples on center of sugar. Sprinkle again with 1 T cinnamon, sugar mixture. Bless each turnover with 1 T butter and fold over pinching the seams. Place on a sheet pan lined with parchment paper. Proceed to make all turnovers until all pastry is gone and no apples are remaining. Brush with whole egg and sprinkle again with sugar.
  6. Bake in preheated 400 degree oven for about 15-22 minutes until brown and bubbly.

Serve warm with vanilla ice cream.

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Enjoy! If you liked this blog, please sign up and follow me to receive more recipes and any new posts. Thank you for reading as always.

Teri

 

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Tastes Like Vacation in Carneros and Biscotti

Tastes Like Vacation in Carneros and Biscotti
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Grapes just picked at Heirs of my Dream Winery Sonoma

 

Took a vacation day trip out to the Sonoma area last week. I’ve been wanting to check out the new Hanson Distillery along Hwy 12 in the Carneros Valley for some time. I’ve been passing this place and dying to go in, but I usually have my Dad in the car and he doesn’t want to stop at these places. While out and about, I also had the pleasure of walking around Homewood Winery, Troika Wines, and Ceja Vineyards. Of course I took advantage of checking out Domaine Carneros,  Napa’s Stanly Lane Smokehouse Deli, their pumpkin farm next door, and Starmont Winery and Vineyards.

 

Today’s drive was spontaneous and last minute. Never enough time to schedule a pal to go along with me, so I decided to go by myself. It’s so much fun to explore these hidden gems especially this time of year. The colors are changing on the vines, the weather is cooler, and there is a crisp breeze which makes me want to drive to the wine country.

First was a tour of Heirs of my dream Winery by Ellie. She showed me around the quaint property letting me get a glimpse into her world. I was attracted to this property because I heard a man singing loudly while cleaning out wine barrels. This property is perfect for weddings and parties. Have I mentioned it is brand new? Their website is barely up, but they are doing exciting things.

 

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Gorgeous venue.

 

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Krzystof and Hanson’s vodka

 

Next was a mango, habanero vodka cocktail at Hanson’s Distillery carefully prepared by a Polish guy named Krzystof. I learned all about the Hanson family who are passionate about vodka and originally from Marin. They are the first non-GMO distillery in the US and make their vodka from grapes. They have many flavors: cucumber, ginger, mandarin, habanero, and limited varieties of espresso and boysenberry. The drink was delicious, a bit spicy too because of the habanero vodka and their Tajin Clasico Chili Lime Seasoning rimmed glass. The espresso had a bold rich flavor with notes of chocolate. The property is adorned with a pond and gorgeous romantic trees. It’s quite an experience if you are looking for a fun getaway.

 

On the same estate was Ceja Vineyards, but they were closed. Troika Wines were right next door and were offering tastings, but I had to decline since I was at my limit after drinking the cocktail. Across the road was Homewood Winery, but I chose to move on.

I’ve always wondered what the enormous breathtaking beautiful chateau was that is along Hwy 12 on the hill, and was pleasantly surprised to find Domaine Carneros. Reservations were required, but I was happy enough to walk around the premises. It seemed a bit stuffy for my taste, but I’m sure well worth the tasting if you are looking for sparkling wine and pinot noir.
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Fancy Pumpkins in wheel barrow

On the way back to Hwy 29 on the left was Stanly Lane Smokehouse Deli and I was getting plenty hungry by then. The family run business owned by Wilcoxson’s are best known for their authentic pit smoked meats. Pulled pork, chicken, tri tip and brisket sandwiches are served just to name a few. I didn’t stay, since I was intrigued by their pumpkin farm adjacent to the restaurant. I’m quite the farmer, and appreciate what goes into growing these crops. This atmosphere is family friendly and a must see for locals and travelers alike.

My last stop in the Carneros Valley was paying a visit to the 50 acres of  Starmont Winery and historic Stanly Ranch. Gargantuan eucalyptus trees grace the property which draw you in and make you want to see more. It was quiet yet inviting and a nice place to spend a couple of hours. Since I was driving, I didn’t partake in their tastings, but will go back someday.

I enjoyed my day trip to the Carneros Valley. The habanero vodka cocktail is something I’d like to make for friends in the future. I will probably make one of my famous cheese platters to go with them as well. Included will be my pineapple pepper jelly from my homegrown organic serrano peppers. I also enjoy my blenheim apricot jam to accompany the brie and blue cheese.

So I hope I’ve inspired you to make a trip to the Carneros Valley with a few friends or loved ones. I know I will be finding my way back there soon also. But until then, here is my recipe for ginger, apricot, pistachio biscotti. They are chewy, not like an ordinary biscotti and a real treat.

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Candied Ginger Apricot Pistachio Biscotti

 

Ingredients:

2 C All Purpose Flour

1 C Granulated Sugar

1 tsp Baking Powder

3 eggs

2 T Sambuca (an Italian Licorice flavored liquor)

2 T Grand Marnier

1 tsp Vanilla

1 tsp Anise Extract

1 C whole Pistachios

1 T fresh Orange Zest

1/2 t  Saltverk Licorice Salt (found in iceland) or substitute 1/2 t Kosher

½ C chopped Crystalized Ginger

¾ C Mariani Dried Apricots

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Instructions:

Preheat oven to 325 degrees and line baking sheet w parchment paper or a silpat.

Mix flour, sugar, baking powder together in a large size bowl. In another bowl whisk eggs, both liqueurs, vanilla, anise, orange zest and salt.

Add egg mixture to flour mixture and stir until combined. Fold in pistachios, ginger and apricots.

Divide dough in half and transfer onto parchment paper into two 2.5 inch wide logs with floured hands.

Bake until golden in color, firm and dry about 20 minutes.

Remove from pan and slice loaf on a diagonal into ¼ in to ½ in thick slices. Arrange cookies cut side down onto a sheet pan and bake again for about 8 to 10 minutes.

Enjoy! Do you have a favorite biscotti recipe? This is one I’ve adapted from a culinary class taken at Diablo Valley College’s pastry program.

And here is a terrific recipe for scones dipped in dark chocolate.

 

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A Whole Lotta Love, Herbs at SHED and Mojitos at Young & Yonder Healdsburg

A Whole Lotta Love, Herbs at SHED and Mojitos at Young & Yonder Healdsburg

Spent last Saturday in the North Bay touring the foodie scene in Healdsburg California. My husband Ken and I had the best day exploring the SHED Market, Costeaux French Bakery, and Young &Yonder Distillery. On the way home we stopped off at The Urban Tree Farm Nursery, Sift Bakery and at Aunt Molly’s house in Cotati.

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If you’ve never been to Healdsburg, then just go. It’s a vibrant town bursting with restaurants, wine tasting, and breweries like Healdsburg Beer Company, and Bear Republic Brewing Company. We settled for a more “spirit”ual day by having cocktails at Young and Yonder Distillery.

But first, we had to spend time at the coolest place around the SHED. This place is a foodie and gardeners dream offering a market, a cafe’, and a community gathering space. Not only do they offer workshops such as the one coming up from Apiarist Michael Thiele on honeybees, or a cheese tasting class by expert Janet Fletcher, but they offer so much more.

I could walk around there for hours reading cookbooks like “The Art of Fermentation”, by Sandor Ellix Katz, “The Baker’s Appendix” by Jessica Reed, “Small-Scale Grain Raising” by Gene Logsdon and numerous others. It would be awesome to grind my own organic flour someday so I don’t have to worry about the current state of toxic farming in the US.

 

The SHED sells beautiful pottery to serve your elegant gourmet dishes on, rose geranium, lavender oatmeal and coffee mint scented soaps that would be the perfect hostess gift. Luckily, I have my apricot jam to gift when we go to dinner at friends’.

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In addition to all these fine goods, Saturday brunch was happening, so we got a few snapshots of their menu items. We would have stayed, but there was so much more to see and do before heading off the tree farm  before it closed. I was impressed with their fresh herbs like lemon balm, purslane, dill, parsley, squash blossoms, sunflower greens, nasturtium, borage, and marigold most of which I grow in my own garden. Here’s a glimpse of my edible flower cocktail class that I taught to my garden club back in May of last year.

 

I could go on for hours about the SHED’S cheese and charcuterie selection, their juice bar, coffee bar, fresh country bread, fresh cut dahlias, sunflowers, zinnias, cosmos, and fragrant roses for all of us to be tempted by. I’m sure I’m leaving out plenty, but make a day of it and check it out for yourself. You won’t be disappointed.

 

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Lucky for us, we happened upon Young & Yonder Spirits where I had to sample owners Joshua and Sarah Opatz’ Absinthe Mojito. The absinthe is distilled with non-GMO corn, russian river water, anise seed, star anise, fennel, wormwood, coriander, ginger, lemon peel, tarragon, peppermint, lemongrass and eucalyptus.  They add fresh lime, fresh mint, simple syrup and ice to the absinthe and it was super refreshing. I’m loving serving mojitos to my guests when I entertain these days since I now have mint from the garden and lots of fresh citrus from Costco or if I’m lucky, my son Curtis’ backyard tree.

 

Joshua let me peek around the corner and photograph his dried herb and spice collection at Young and Yonder. He had shelves of glass jars full of botanicals like angelica root, sarsaparilla, dried pluots, cedar berries, dried bing cherries and figs, holy basil, honeysuckle flowers, California poppy seeds, lemon balm, rose hips, calendula and more. This week I’ve listened to a podcast on herbs called Remedy the Secret Science. It’s fascinating getting educated on how herbs can help you with sleep, stress and anxiety, healing your immune system, how to sharpen memory, curing lyme disease, solving cardiovascular disease  and depression and reversing cancer.

 

Many of the herbs that  I listed above were featured in the podcast, so purchasing a couple of bottles of their aromatic spirits was a no brainer. Besides, these herbaceus gins, vodkas, and bourbons would make great gifts.

 

Of course, I had to get a few bakery items at Costeaux Bakery for us to nibble on in the car on the way home. I bought a baguette w ham and cheese, a palmier cookie, and a coconut macaroon for us to share since we didn’t have time to sit down and eat. My husband was excited to purchase two new trees from the Urban Tree Farm in Windsor and we had limited time before they closed.

 

Lastly, we picked up some cupcakes and macaroons at Sift Bake Shop in Cotati before dropping in on Aunt Molly. We learned that Molly had just come home from the hospital after having heart rhythm complications. She  and her son Michael were happy to see us especially because we came bearing a “lemony snicket” a vanilla cake lemon curd filling w lemon buttercream frosting cupcake, and “Ooh la la” the classic red velvet cake with cream cheese frosting cupcake, and a few macarons. Molly shared  stories about Ken’s Mom and Dad’s wedding day and we enjoyed the visit very much. Taking the time to visit our relatives is something my husband and I take pride in. Especially since we lost one of my aunts recently.

 

 

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So if you find yourself looking for something fun to do, and your not too far from the California wine country, go hang out in Healdsburg. We barely scratched the surface and had so much more territory to explore. If you need more proof, check out my last trip to Healdsburg with my niece Michelle. It was a barrel of a good time drinking and eating our way through town.

Since you’ve read till the end, I will treat you with a tour of my Mom’s garden.

If you would like to receive more of my blogs on travel and food please sign up. You will get an email notifying you when I post next. I will also be sharing many of my recipes with you.  Thanks for stopping by.

Teri

 

 

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Explore the Epicenter of Food and Wine at Cia Copia Napa

Explore the Epicenter of Food and Wine at Cia Copia Napa

I’m always looking for an excuse to take a day trip to the heart of downtown Napa, and yesterday was no exception. Many days I will drive aimlessly through the towns I want to blog about just hoping to find a hidden gem. Finding the Culinary Institute of America at Copia was just that. Today’s blog will be about what they are all about and my experience there.

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The Culinary Institute of America at Copia is a food lovers dream come true. The gorgeous 8000 ft modern campus has cooking classes, wine tasting classes,opportunities to host private events and much more. Classes include introducing you to the many different spices, teaching easy entertaining tips or throwing an upscale cocktail party just to name a few.
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The Store at Copia didn’t disappoint. Shop everything culinary from pairing knives to a wide selection of fancy vinegars. Their selection of cookbooks was outstanding  and I wanted one of each. They also had a cookbook display of the chefs that graduated from the Institute which was very cool. Celebrities like Cat Cora from Iron Chef, Amanda Freitag from Chopped were two of them that I can recall.

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I wanted to try something from their bakery cafe, but needed something more substantial since I skipped lunch. I didn’t sit down at the restaurant, but it looked warm and inviting. To be honest, the grounds were mostly deserted. I was surprised. Their gardens were plentiful consisting of fresh herbs like basil, sage, parsley, which they use in their farm to table dishes.

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They also offer an outdoor Jackson Family Wines Amphitheater in case you need a wedding venue. Or if you prefer, they have a garden balcony that overlooks their lovely Copia gardens. The property was originally developed by Julia Child and Robert Mondavi.Their community conversational events look enticing too, You’ll hear from local chef’s such as Tanya Holland from Brown Sugar Kitchen in Oakland, or Alice Waters from Berkeley’s Chez Panisse.

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But pretty much no one needs a reminder of what Alice is known for. The Edible Schoolyard Project is what Alice’s mission is all about. Her hope is to help every child by having a sustainable national edible curriculum from prekindergarten through high school. An honorable concept.

 

Have you thought of taking a  class at CIA California Campus? Could you see yourself taking a hands on cooking or baking class? Or how about learn how to make jam and jellies? Here’s my blog on how I make my blenheim apricot jam. It’s truly the best served on a cheese platter w marcona almonds, various cheeses and crostini. Also make sure to check out my next blog on the Chuck Williams Exhibit at Cia Copia opening soon.

 

I hope you’ve enjoyed my write up on my few hours in Napa California. If you want a great foodie experience it should be on your bucket list for sure. I can’t wait to take advantage of the 20% off class coupon that I found at nearby Oxbow Public Market.The cheese making class looks intriguing…

 

Feel free to share this or follow me so you get my future blog posts and recipes. Cheers to your August 2018. Hope you make it special.

 

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Family Foodie Vacation and Art in Truckee

Family Foodie Vacation and Art in Truckee

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Spent my birthday weekend at my sister’s friends house in Truckee last weekend. It was a fun filled time hiking, sleeping in (my favorite), board games, barbecuing nice meals and checking out Northstar Resort and The Ritz-Carlton Resort. My sister Susan, her friend Lori, my husband Ken, my and niece Marie and nephew Vince were able to change around their work schedules so they could stay with us too. 

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We hiked around Spooner lake with the two dogs and stayed nice and cool in the tall trees. The dogs loved getting in the lake while we watched for local birds like the white headed woodpecker, kestrels, steller’s jay, barn swallows and many others. Birding is one of my favorite hobbies and it’s fun to find new species when I travel.

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Marie bought me a “birthday” marion berry pie from Ikeda’s and it was scrumptious. She and my sister wanted to bake me a cake, but that’s a tall order to make a cake for a pastry chef. And we were all having so much fun playing outside and relaxing on their deck to bake in a hot kitchen.


The highlight of the trip was hanging out at the Northstar California Resort. They offer mountain biking, hiking, golf, Kids Adventure Camp, Mini Golf, and something called Kid Zone. There’s even a roller skating rink open during the summer for families that like that kind of thing. What we loved were the full body massages that were offered by Jackie at Tahoe Yoga and Wellness Center. This business gives yoga classes too, some of which I have attended.  Marie and I made appointments that morning and got right in. Now that’s the way to end a fun getaway weekend feeling all relaxed and pampered.

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Next we drove up the hill to explore lunch options at the Ritz Carlton Lake Tahoe. After all we were celebrating my birthday weekend and I’m always up for checking out 5 star hotels. This place was incredible inside and out. Very family oriented also, the outside seating at the Manzanita Restaurant included frisbees so kids could play in the nearby grass while waiting for their food. What a luxury to be able to have a conversation with your spouse and know your kids aren’t bored out of their mind. And they had a art show displaying famous artists inside the hotel. 

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The food was simple but delicious. The three of us shared the turkey club served warm with organic turkey, gruyère cheese, pecan-wood bacon, pickled onion, lettuce, tomato, and herb Mayonnaise. We also ordered the Mediterranean salad with loads of salty goat cheese, cherry tomatoes and nicely brined kalamata black olives.
It was exciting sitting outside when the rain started to come down in buckets. We were under a covered patio, so it was pleasant enough. We realized that anything can happen when you are in the mountains at high altitude. Taking time to visit with my niece and nephew on this vacation was priceless. We are so lucky to have family that lives in the Truckee area. Maybe next time our own kids will join us.

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Fennel, Chive and Heirloom Tomato Green Salad

 

Ingredients:

1 Head of Organic lettuce washed and torn to large bite sized pieces

1 carrot peeled and shredded

¼ bulb fennel sliced thinly (saving the dill like fronds to top for decoration)

2 T chives finely chopped (saving the florets for top to decorate)

1 C chopped red and yellow heirloom tomatoes from the garden

 

Directions:

Place greens in a large bowl. Sprinkle remaining veggies onto greens and toss saving dill fronds and chive florets for the top. Place salad plates in fridge earlier in the day. 

Serves 7
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Apricot White Balsamic Salad Dressing

 

Ingredients:

 

1 T Dijon Mustard

2 T Organic Blenheim Apricot Preserves

¼ C White Balsamic Vinegar (or Champagne Vinegar)

1 T grapeseed oil

1 t minced shallot

2 t minced garlic

1 T local honey

1 orange/lime/ or lemon freshly squeezed

½ C Extra Virgin Olive Oil

Salt and pepper to taste

 

Directions:

In a small saucepan, saute shallots and garlic in 1 T grapeseed oil on medium heat until soft and translucent. Add honey.

Place dijon mustard and apricot jam in a small to medium size bowl. Add sauteed shallots, garlic and honey. Add balsamic vinegar, citrus, salt and pepper and stir. Slowly incorporate olive oil in a steady stream while whisking. Set in fridge until ready to eat salad. Nothing worse than bruised and wilted lettuce, so don’t put dressing on until last minute and toss lightly after pouring dressing around edges of inside of the bowl. This way, all lettuce gets covered evenly.

Thanks for reading my blog today and make sure to sign up to get my future posts with recipes and recent foodie adventures.

 

 

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Should You Take a Summer Vacation or Make Apricot Jam?

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July is almost here, which means most people are trying to get out of town for their annual summer vacation. Me? Well, besides starting a new job, I have plenty to keep me busy in the kitchen. Last week I decided it was time to get my apricot jam on. I mean, get going on the dozens of jars of preserves that I make every year. Apricots are my mom’s favorite fruit. It might me mine too, but I’ve got a thing for cherries too. Vacation is definitely NOT in the plans quite yet. Staycation is where it’s at.

Every year in mid June I drive to Brentwood and purchase 3 cases of Blenheim apricots. (I planted my own Blenheim tree a few years ago, but the critters always get to them before I do!) I love to give the jars to friends and relatives as a hostess gift all year long. My sister in law Nancy thinks I should sell my jam, but I’d rather treat those I love to this special treat. It is great on toast with a little butter or my husband’s fav is to smear it on his toast that has peanut butter on it. I like to use it in my home made salad dressings.

It starts with a call to Wolfe Ranch in the beginning of June. I make an appointment to come by and get the apricots when they are first picked. They have my cases ready when I get there.

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When I get home, I separate the apricots on sheet pans lined with paper towels and wait until they are good and ripe before starting my preserves.

I always use the less sugar Sure Jell fruit pectin (pink package) because it is not as sweet and somewhat healthier. I set out all the ingredients, have the jam jars and lids cleaned and sitting in a hot water bath, have the wax melted in a sauce pan on the stove, have the food processor on the counter next to my measuring cups, lemon juice freshly squeezed, and butter and sugar out ready to go.

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Next, I wash the apricots and cut them in half. I pulse them in the food processor and also cut some of them up with a small knife. DO NOT puree. Then I follow the cooked jam recipe exactly from the Sure Jell package.

  •  I measure exactly 6 cups of apricots into an 8 quart deep sauce pan and stir in 2 Tbsp lemon juice and 1 tsp unsalted butter.
  •  Measure 4½ C sugar into a separate bowl.
  • Mix ¼ C of sugar from measured amount into a small bowl with 1 box of Sure Jell.
  •  Stir pectin-sugar mixture into fruit
  •   Bring mixture to a full rolling boil on high heat stirring constantly.
  •  Stir in remaining sugar quickly and return to a full rolling boil for exactly 1 1/2 minutes.
  •  Remove from heat and ladle into prepared jars. Fill to within 1/8 inch of the top of the jar. Ladle in paraffin wax.
  • Cover with lids and screw bands on tightly. When cool, wipe off any excess jam on the outside with a warm wash cloth. Enjoy!

Have you ever made jam? Leave a comment for me below and tell me about your tradition. Maybe you like to make pickles or can vegetables. I’d love to try pickling. What are you curious to make? I’m always inspired by the people who live in the middle of nowhere and have to use these methods to keep their food preserved.

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Are you getting away this summer or will you be hanging out at home like me? Either way, keep enjoying what you do. Try to give back when you can. And love the ones you’re with. We need more peace and love in the world. Listen to The Beatles “Let It Be.” https://www.youtube.com/watch?v=ih-8K1a_SsA  The Beatles “Let it Be”My all time favorite song because my mom played the clarinet to this song at a Catholic Marriage Retreat when I was a little girl.

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Feel free to check out a previous blog here: https://letsmakemudpies.wordpress.com/2017/05/19/a-foodies-dream-edible-flowers-and-delicious-cocktails/

 

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