The end of summer is sadly near, but the bounty of fresh fruit is still in the produce aisles and I’m determined to enjoy every last bit of them. I never realized ho simple making my own preserves could be. After making my first batch of strawberry, I tried every flavor from figs to raspberry, plum and peaches. My only suggestion is to vary the sugar and pectin depending on the fruit and don’t be afraid to add a splash of water. My plums gave very little juice, so a splash of water did wonders. One batch of strawberries was incredibly juicy, leaving my mixture too thin, so a teaspoon more pectin helped firm up the preserves.
Homemade Strawberry Preserves
16 ounces fresh, hulled strawberries (preferably organic)
1/4 cup organic sugar
1 teaspoon pectin (fresh lemon juice can be substituted)
In a saucepan, combine all the ingredients and heat, on medium high, until fruit softens and mixture becomes a thick, syrupy fruit mixture. Cook for approximately 10-15 minutes, stirring constantly. Pour mixture into sterilized glass mason jars about 3/4 of the way full, (here is a helpful link on sterilizing cans) place lids on top and close loosely. Submerge jars into boiling water for 5 minutes, then turn off the heat and allow jars to sit in hot water for another 10 minutes. Carefully remove jars, wipe off water and store in pantry for up to 6 months.
I had the pleasure of being a guest at the Negra Modelo and Chef Rick Bayless #ThePerfectCompliment cooking event in Dallas a couple weeks ago. While we sipped on rich, full bodied, cool, Negra Model (a welcome refreshing drink in this scorching Dallas heat) he demonstrated some of his classic Mexican foods that include Negra Modelo or pair perfectly with it. Being a Texan I was skeptical, what could this […] Read Full Post
It’s a summer time classic, yet all too often coleslaw is ruined when it’s just a boring lump of shredded cabbage smothered in a bland mayonnaise dressing. Reinvent how you see this side by switching up your base (grill the cabbage, or give shaved Brussel Sprouts a try!) and make your vinaigrette or dressing new life by adding fresh herbs like cilantro and dill and creamy blue cheese. I’ve created four […] Read Full Post
August is National Panini Month and I can’t imagine a better reason to turn on my indoor grill and invite friends over for a grilled sandwich schmorgesborg! I’ve created some delicious Paninis using robust flavors, and the best part is they can be interchanged to create whichever sandwich you desire. Start with crusty bread, like one with a delicious sourdough crust, spread with creamy, cool dips like guacamole and fill with salty, […] Read Full Post
Don’t get me wrong, I’m not about to pass up a peach cobbler, strawberry shortcake, fireside s’mores or homemade ice cream… ever. But every once in a while it’s fun to switch up the classics and put a new twist on them. I’ve taken traditional summer flavors like juicy ripe peaches, watermelon, and ice cream, and put my spin on them. And I’m not a baker, so nothing here is too technical […] Read Full Post
Even when I’m trying to eat my healthiest, there’s no escaping the snack aisle. Salty, spicy and crunchy or sweet and nutty, there’s not a chip, cookie or piece of chocolate I can resist. Luckily, snack companies are getting smarter and incorporating healthy ingredients like kale and quinoa into their chips, chocolates and even granola. I know what you’re thinking, how can they possibly be as good as the original […] Read Full Post
Today is National Macaroni Day, but being that it’s summer, I thought a lightened up mac n cheese recipe would be a perfect side dish tonight. It’s gluten free and uses cauliflower crumbs instead of breadcrumbs as the crunchy topping. Give it a try, your kids… and grown ups, are gonna love it!
GF Cauliflower Mac n Cheese
1 lb gluten free elbow macaroni pasta, cooked al dente
2 tbsp […] Read Full Post
There’s a lot of Buzz going on around the internet about the Pea Guacamole Recipe that the NY Times posted. Being a Texan I was skeptical at first… but now the Mom in me is excited about adding the little green vegetable to my children’s favorite dip! Here is an awesome Buzz Feed video of people’s reaction to trying pea guacamole for the first time.
[…] Read Full Post
If you’ve ever been to Momofuku Milk Bar in New York, you know what I’m talking about. But if you’ve never delighted in cereal milk ice cream, I’m about to show you how you can bring the New York sweet obsession to your home kitchen. Imagine eating a crunchy bowl of Fruity Pebbles, the best part is slurping the cold, sweet milk at the bottom of the bowl. Now imagine […] Read Full Post
Fourth of July wouldn’t be complete without American staples like ribs, coleslaw, corn on the cob and fruit cobbler. This year I turned to Pinterest for inspiration and new cooking methods for some of my favorite holiday weekend foods. Here are some simple recipes of my own to try, I think you’ll like them as much as I do.
2-3 lbs Pork Ribs, St. Louis Style and hand trimmed […] Read Full Post