At the last family gathering I was totally surprised to hear how many of my family members actually read my posts here on Kitchen Apparel. More than a few people told me I was crazy for making Ramp Salt, and then promptly asked me what the hell ramps were anyway. I think when most bloggers start out they are worried that only their family is reading, but for me it was the complete opposite. I have been pleasantly surprised to hear that many family members that I never thought would even click on my website, are actually reading (yes I'm talking about you Uncle Ron). So where am I going with this...well, this bright yellow ice cream maker you see, was a Christmas gift from my brother and his wife (my favorite sister-in-law). They actually bought it for me so that I could use it for posting recipes. My brother was even awesome enough to pick out this book for me because he knows that I don't drink cows milk and I like to make vegan recipes. I guess I shouldn't be so surprised that my family is so supportive of my weird domestic hobbies, but I will now be ever mindful and appreciative of their encouragement and love. I also have a little bit of a confession to make today, "I, Sandra Kehoe, have never tasted nor cooked with rhubarb before". I know, try not to judge me too harshly. While working with my health coach, Irina Kachalenko I vowed to keep an open mind and try new things. So this spring I got yet another chance to try a food that I always shied away from because it just seemed weird. In my mind I have always thought, poisonous leaves on top of super long crazy hot pink stalks of vegetable matter. I'm not so sure I want to go near it let alone put it in my mouth. So this year I put on my big girl pants and grabbed all the rhubarb at the farm stand counter. I wonder if I looked a little desperate or maybe they just remembered me from my first trip when I cleaned out their whole stash of asparagus just minutes after they picked it (the crazy lady with two kids, I guess it's pretty hard to forget). So to make a long story short, lets just say I have a new love for all things rhubarb. I have been eating it on or with everything for the last few days and I can't get enough. I really wanted to make an ice cream that was just purely rhubarb because I enjoy the tartness. We have been having some hot sticky weather here in New Jersey so ice cream just seemed like the perfect treat in lieu of heating up the oven to make a pie.
Rhubarb Ice Cream (Vegan)
3 cups coconut milk (full fat coconut milk or make your own coconut milk)1 cup rhubarb syrup (recipe below)
1 cup rhubarb pulp (byproduct of making rhubarb syrup)
1 teaspoon vanilla
2 teaspoon tapioca flour/starch
2 teaspoons beet juice (optional - to add color - I promise it won't taste at all like beets)Simmer the 3 cups of coconut milk in a large saucepan over medium heat. Add 1 cup of rhubarb syrup and 1 cup of rhubarb pulp and gently whisk to combine. Allow the milk to simmer for 2-3 minutes while gently whisking and then remove the pan from the heat. Whisk in the vanilla, tapioca flour and beet juice. Transfer the mixture into a glass bowl and place in the refrigerator to cool for at least 4-6 hours. (You can cover the bowl once the mixture cools down a bit). At this point you need to process the mixture in your ice cream maker according to the manufactures instructions or until you know it is ready (mine took two batches at 15 minutes each). Transfer the "soft" ice cream to a container and freeze until the ice cream is set.NOTE: I recommend eating your ice cream right as it is processing in the ice cream maker. They conveniently designed ice cream makers with a hole in the top just for this purpose. I'm serious, there is really no better way to enjoy homemade ice cream!
Adapted from this recipe by the Hungry Tigress2 lbs of rhubarb, chopped
1 cup of water
sugar (I used unrefined cane sugar) Simmer the chopped rhubarb in 1 cup of water over medium heat for about 20 minutes or until all the rhubarb is disintegrated. Stir occasionally to make sure the bottom doesn't burn. Transfer the hot rhubarb into a jelly bag or cheesecloth over a bowl and hang it up to allow the juice to strain overnight. (This is the perfect time to chill the base of your ice cream maker).
In the morning take the juice and place it back into a saucepan over medium heat. (I got 2 cups of juice). Reserve the rhubarb pulp that is left in the cheesecloth for making the ice cream. Add 1 cup of sugar to every 2 cups of rhubarb juice and stir until the sugar is all dissolved. Bring the mixture to a boil and then remove it from the heat to cool. The rhubarb ice cream will take 1 cup of the finished syrup. Store the remaining cup in the refrigerator for other purposes.
"It is through living that we discover ourselves, at the same time as we discover the world around us."
Alright I apologize, just one more ramp recipe I promise. So I had my bunch of fresh ramps in the refrigerator and I made my Baked Eggs, with Asparagus and Ramps, but I was at a loss for what else to make. After reading through Everyday Vegetarian I found the perfect recipe for Quinoa & Cauliflower Cakes with Ramps and that became our next meal. But after that, there were several stalks left and I'd been wrestling with the idea of making ramp salt for the last few days. I was thinking along the lines of how I like to put garlic salt on EVERYTHING, and ramp salt would be just as good if not better. Sprinkled on eggs, mashed potatoes, homemade pita chips or that "everything" that I was talking about. This would also make a super cool gift if you could manage to make enough to give away (well..maybe next year). I realize that not everyone has a dehydrator, but you should! Ok maybe not, I really only use it every so often but when you need one, it is totally worth having. Excalibur dehydrators are supposedly the best and a few months ago I picked up the smallest size one. Like any big expensive kitchen appliance it is an investment for your future, but you definitely need space to keep it. You could technically try to dry out ramps in an oven on a very low temperature, and if anyone is able to do so please let me know. The other thing you need for this recipe is a coffee/spice grinder, which is cheap, small and definitely worth getting. I use mine for nuts, whole spices and everything but grinding coffee. Once you have one you will wonder how you got through life without it.
Ramp Salt + Powdered Ramp Leaves
2 teaspoons dried ground ramps (5-6 dried bulbs + 2-3 dried leaves)
3 1/2 tablespoons good quality flaked sea salt or your favorite choice of salt
Dehydrator - I use a Four Tray Excalibur
Wash and clean your ramps and dry them thoroughly. Cut the bulbs from the green leaves. Thickly slice the bulbs and place them on a dehydrator tray along with the whole leaves (you can leave smaller bulbs whole). Make sure non are overlapping each other. Run in the dehydrator on 125° F (vegetable setting) for 24-48 hours or until the ramps are completely dry and crispy.
Once dried, grind 5-6 bulbs and 2-3 leaves in a coffee/spice grinder. You could also try a mortar and pestle but a grinder is much faster and much more efficient. This produced 2 teaspoons of dried ground ramps for me, but the amount will be different for everyone. You can adjust the amount of salt used to suit your preference. I wanted a very "rampy" salt, but you could use less ramps and more salt for a milder flavor. Mix the ground ramps and salt together and store in a sealed container. Ideally let the salt sit for a day or two to allow the flavors to mingle and get know each other. The salt should keep for about a year but the flavor might diminish over time like most herbs do. I had lots of leftover dried leaves so I decided to grind them up into a ramp leaf powder (as you can see below). I have big hopes to use this in soups and stews, mashed potatoes or even to make some homemade ramp pasta. The possibilities are endless in my mind, and you will probably be seeing it somewhere else on my blog in the future!
I used up the rest of my fresh ramps by trying a recipe for Quinoa & Cauliflower Cakes with Ramps from Vegetarian Everyday by David Frenkiel and Luise Vindahl of Green Kitchen Stories. I am mentioning this only because I purchased their book, and if you love vegetarian food as much as I do, you too should pick up a copy. The quinoa cakes were excellent by the way!
Alright, this is a quick little post to go with my quick decision to make jam today. I have been thinking about doing this for the last week or so, mostly because I wanted something to put in my breakfast crepes this weekend. Crepes are a new favorite in our house and I have quickly gone through most of my fall fruit preserves in the past couples of months. Honey apple butter, cardamom peach jam and cinnamon pear butter are now all gone and irreplaceable in this particular month in the calender year, so I decided to check in my freezer. I saw that I had a bunch of frozen berries taking up valuable real estate that will be badly needed in a few weeks for my super stash of strawberries and sweet and tart cherries. With berry season right around the corner I didn't need last years stragglers getting lost in the frozen recesses, only to be tossed away when new tenants moved in. I didn't want to think about what combination of fruit I wanted to use so they all got thrown in together and here I present to you: Mixed Berry Jam.
If you have never made jam before let me give a few little tips. Try to use a pot that has lots of room (very high sides) because there will be super hot splatters to deal with. Definitely invest in a digital thermometer and use it (made that mistake once and I unintentionally made fig candy). Don't get discouraged if it doesn't come out right. If it comes out a little runny then just tell people you made berry syrup instead, they will still be just as impressed, I promise. You need to become familiar with how jam feels and how you test to see when it is set, and the only way to do that is to try it.
Mixed Berry Jam
made 1 1/2 pints of jam6 cups (780 grams) of mixed berries: Blackberries, Raspberries and Blueberries (Fresh or Frozen)
Juice from one lemon
1 cup sugar (I used Sucanat but feel free to use what you have)
1/2 cup *buckwheat honeyStart a boiling water bath if you plan on processing your jam. Since this recipe doesn't make that much jam you could always keep it in a container in the refrigerator and not worry about canning. Place all the ingredients into a non-reactive pot and bring to a boil over medium to high heat. Keep the mixture at a rolling boil and stir occasionally so that the bottom doesn't burn. Heat the mixture until a thermometer reaches the set point at 220° F (You could perform a freezer test if you want as well). The mixture should be thick. When you spoon through the mixture it should separate so you can see the bottom of the pot and it should sheet off the spoon.Sterilize your jars, ring and lids and get them ready on the counter. Spoon the hot jam into the jars, seal finger tip tight and process in a boiling water bath for 10 minutes. Set on the counter to cool and test the seals when they have cooled down. *Buckwheat Honey: This recipe calls for buckwheat honey because I personally love it. The smell is...well lets not talk about what it smells like because if you never noticed it before you will once I say it, and then you will never be able to eat buckwheat honey again. You don't need to use it if you don't want to. You can either use another 1/2 cup of sugar or a different kind of honey. Everything about this recipe can be changed to suit your preference so please deviate if you want/need to.
"Help your brother's boat across, and your own will reach the shore."
~ Hindu Proverb
Today we had perfect spring weather, 60's with a chilly breeze and a lingering dampness. The perfect time to open all the windows and fire up my oven, or to grab a nice book and a warm cozy blanket (well..maybe once my kids are in school I'll be able to do that). I have been meaning to increase the recipes in my dessert section, which has been lacking anything new for a while now. Did I feel guilted into making these chocolate cookies?...a little bit perhaps. But now that I have these beautiful little gems tucked away, I am actually quite happy. I will be snacking on these for the next few days, if I can manage to hide them from my oldest son, who is as much of a cookie monster as I am. So let me address the issue of the Mesquite Flour. This is a gluten-free flour made from dried and ground bean pods of the mesquite plant. This flour, although expensive, is absolutely beautiful. If you were smelling it in a blind test you would probably swear you were smelling a mocha coffee hot chocolate mix. Once I finally got my hands on this flour (which is a little hard to find) I knew that I had to pair it with chocolate. Coffee enhances the flavor of chocolate so I was hoping this flour would have a similar effect. You will obviously have to decide for yourself if these cookies are as wonderful as I think they are, but if cookies are not your thing, at least try to find some mesquite flour and give it a try in other baked goods or even a smoothie.
Chocolate Walnut Mesquite Cookies (Gluten-Free)
makes 5 dozen cookies1/2 cup of unsalted butter
1/2 cup natural unrefined cane sugar
1/2 cup dark muscovado sugar 1 teaspoon vanilla2 eggs
1 1/4 cup brown rice flour
3/4 cup mesquite flour
1/2 cup Dutch processed cocoa
1/4 cup tapioca starch/flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
3/4 cup dark chocolate chips (optional)In a large bowl with a hand mixer or a stand mixer with paddle attachment beat the unsalted butter, cane sugar, muscovado sugar and vanilla until creamy. Mix in the eggs, one at a time, beating well after adding each one. In another large bowl whisk together the brown rice flour, mesquite flour, dutch processed cocoa, tapioca starch, salt and baking powder. Slowly add the flour mixture to the wet ingredients and beat on a low setting until all the flour is incorporated. Mix the chopped walnuts and dark chocolate chips (if using) by hand with a wooden spoon. Cover the bowl of dough and place it in the refrigerator to chill for 30 minutes. Preheat your oven to 350° F. Remove the dough from the refrigerator and shape it into 1-inch balls. Place the balls on a cookie sheet and gently press them down with the bottom of a drinking glass or the palm of your hand (At this point you could also sprinkle them with a little bit of sugar but they really don't need it). Bake the cookies for 8-10 minutes. Transfer finished cookies to a wire rack to cool. I always love it when bloggers show a shot of their food set up. The particular shot that I got from this set up wasn't used because I liked the one I used above better. I always try to take multiple shots from different angles and set ups so I have plenty of pictures to choose from.
It doesn't get any better then this! Baked eggs with fresh asparagus, foraged ramps, homemade goat cheese and topped off with a pea shoot almond pesto (from homegrown pea shoots of course). Label me a localvore if you must, call me an über foodie even though the term foodie is über uncool lately. So I might just be a little complicated, a bit demanding, and perhaps a tiny bit pretentious at times, but this is what I love to do. Everyone has that certain something they choose to devote their "free" time to and mine just happens to be making cheese, growing greens, reading food blogs, and dreaming about having my own chickens on small farm in Jersey (I said it was a dream ok). Is this dish overly complicated and would anyone else be able to make it? Of course it is and perhaps they might, but that is not the point. This is what I love to do and what I devote my time to, so here it is: my breakfast this morning! Come on, how cool is it that you can make, grow, forage and find great food and put it all together in one dish. I know there is at least one person who understands me and he has a Shared Appetite (playing link tag, stay with me). But anyway, I guess that is it really, and all I can say is that I had a lot of fun with this recipe. The only thing that could have made this even better was if I woke up, walked outside and grabbed a few fresh eggs from under a chicken (one day it will happen, just not today).
Baked Eggs with Asparagus, Ramps, Goat Cheese and Pea Shoot Almond Pesto
Inspired by Aran Goyoaga's
baked eggs with olive oil- poached tomatoes, coppa & brie in Small Plates Sweet TreatsServes 4
1/2 cup milk (I used goats milk)
3-4 oz goat cheese, sliced into four rounds
Extra Virgin Olive Oil
4-5 ramps (read more about ramps Here)
4-5 small asparagus spears
freshly ground black pepper*Pea Shoot Almond Pesto (see note below)
Preaheat your oven to 400° F. Brush the insides of four large ramekins with olive oil and place them on a baking sheet. Add two tablespoons of milk into the bottom of each ramekin. Place a slice of goat cheese into each ramekin, smushing it a little if you want. Cut the leaves off of the ramps and reserve the bulbs for later. Place two or three ramp leaves against the sides of each ramekin (See picture above). Thinly slice the white ramp bulbs and slice the asparagus on a diagonal. In a small saucepan over medium high heat saute the ramps and asparagus in a little bit of extra virgin olive oil until they become bright green and fragrant, about 4-5 minutes. Spoon the warm ramps and asparagus into the ramekins, dividing it up evenly. Reserve a little bit of the saute for on top (if you want it to look all pretty). Crack two eggs into each ramekin and sprinkle on the remaining sauteed ramps and asparagus. Bake for 20-25 minutes or until the egg whites are set. Sprinkle with freshly ground black pepper and serve your baked eggs immediately. Note: You could easily divide this recipe to make two or even one serving if you like.*I used Aran Goyoago's Pea Shoot and Almond Pesto recipe (pg. 156) excatly so I didn't feel that I could post the recipe for it. You can find it in her book Small Plates Sweet Treats which I definitely recommend picking up (It is essentially pea shoots, almonds, garlic, parmesan cheese, salt, pepper and olive oil)
You're going to hate me for this I know it! Dangling a sweet corn risotto in your face in the middle of April. I couldn't help myself, the last few days have been sunny, beautiful and yes I'm sorry to say, 85° F in our backyard. I already have the makings of a nice Irish tan; what's red, white and burns all over? I can't help it if mother nature decided to give New Jersey some early love this spring, we definitely deserve it that's for sure. So I was outside playing with the boys, planting some sugar snap peas and dreaming about summer tomatoes when I realized, "what the heck am I going to make for dinner?" Then it occurred to me: I still have a small stash of last years summer sweet corn in my freezer. Since I was in desperate need to use up some more of my homemade farmers cheese, there was no other option in my mind than to make risotto.
Don't hate me because I have a stash of summer sweet corn in my freezer. I have been performing the same ritual every year for a while now. In the sticky summer heat of August I collect as much corn as I possibly can from a farm in upstate New York. I then proceed to strip down every ear in a process that will cover my kitchen completely in corn juice. It is all worth it though, because in the middle of April I can pull out one perfectly proportioned bag and use it to make fried corn, risotto or stir it into a chili.
Risotto in my mind is the perfect dinner, or lunch, or heck even breakfast (poach an egg and slap it on top of reheated risotto...YUMMERS!) Seriously, what is not to like about creamy sticky rice with wine and cheese...nothing I tell you, nothing. And if you are thinking, "there is no way I am standing around stirring rice for 25 minutes" you need to have a heart to heart with your stove top and get stirring. Don't consider those 25 minutes as ones you have lost, look at them as 25 minutes you get to stand...still...in one spot (for a mother of two boys standing in one spot for any amount of time is a little mini vacation).
Sweet Corn Risotto with Farmers Cheese
4 cups of vegetable or chicken stock
1 cup of sweet corn from 2 large ears (if using frozen, thaw beforehand)
2 tablespoons extra virgin olive oil
1 small sweet onion, diced (or 3 spring onions)
1 1/2 cups of arborio rice (aka - risotto rice)
1/2 cup dry white wine
1/2 cup crumbled farmers cheese (or other cheese of your liking)
1/4 cup Parmigiano Reggiano cheese
2 tablespoons of butter
scallion greens and micro greens for garnish
In a small saucepan, bring the vegetable or chicken stock to a boil. Reduce the heat and keep the stock at a simmer. In a larger saucepan heat the extra virgin olive oil over medium high heat and add the diced onion. Saute the onion until it is soft, about 2 minutes. Add the arborio rice and cook for a few minutes, stirring, until the grains become translucent, about 3 minutes. Add the white wine and cook, stirring, until the rice completely absorbs it, about 1 minute. Add one ladle of the simmering stock to the rice and start a kitchen timer for 20 minutes. Continue to stir the rice until the stock has absorbed, then add another ladle of stock. Continue stirring and repeat this process until all the stock is used (it should take 20-25 minutes). About half way through the process add the sweet corn. After all the stock has been absorbed and the 20 minutes are up, remove the pot from the heat and add the cheese and butter. Season with salt and pepper to taste and continue to stir until the cheese and butter is melted. Sprinkle on some chopped scallion greens, a little extra cheese and toss on a few micro greens. Serve warm.
“It is spring again. The earth is like a child that knows poems by heart.” - Rainer Maria Rilke
Today I am dedicating my post to raise awareness about food Insecurity in America. I decided to take part in the "Food Bloggers Against Hunger" project after watching the documentary, A Place at the Table. It opened my eyes to a lot of issues that I never knew about or even considered before. At first I thought I would have nothing to contribute to a project such as this one. What do I know about being food insecure? I can’t even begin to understand how difficult it must be when you can’t feed your family. I sit behind a computer screen and write about fresh wholesome recipes made with ingredients I didn’t have to think twice about putting in my grocery cart. I take for granted being able to walk into a grocery store to purchase whatever my heart desires that day. And lastly what could someone like me actually do? How does one person so far removed from this issue help at all?
After thinking through this for weeks I came to understand that I could help in a small way. The little that I can do is listen, learn and help spread awareness. One person can’t change a whole country and the politics behind it, but there are small things we can all do that will help.
Drive the Demand for Better Food
| | What does that mean? It means we need to make a conscious effort to support local organic farmers that grow fruits and vegetables. We subsidize the wrong crops in this country and by creating a higher demand for locally grown produce we will create the need for more of it. Farmers markets are becoming more and more popular. You can visit, Local Harvest.org to find one in your area. Farmer's markets are seasonal so when they are not available make better choices in your grocery store. Always try to buy organic fruits and vegetables that are produced as close to where you live as possible. If there are no farmer's markets in your area and you live in New Jersey like I do, look for the "Jersey Fresh" signs in your local grocery stores. | |
Spread Awareness and Write to the Politicians in Your State
Visit this website and submit a letter to congress. It only takes a minute to send a letter asking the politicians in your state to support anti-hunger legislation. This is a quick and easy way to help! (I sent my letter :) Please do your part as a fellow American and learn about the issues that we all face together even if they don’t affect you directly. Check out the documentary, A Place at the Table. You can download and watch it on iTunes or Amazon. If you enjoy this documentary as much as I did, then please urge others to see it as well.
So the dish that I am featuring today is a Fire Roasted Tomato Soup. I wanted to have something that could serve as both a hearty vegetarian dinner, and provide some great leftovers for lunch. One big pot makes this soup easy to prepare, all the ingredients can easily be found in a typical grocery store and this soup is super fast to make (about a half an hour). I also wanted to make this soup because it is a family favorite and the weather here in New Jersey has still been a bit chilly.
I tried to calculate the cost of this meal per person, but it will vary greatly depending on the ingredients that you use. I used mostly organic items when I made this dish, and when I calculated out the price it came to about $ 3.32 per person per serving (large bowl of soup and big wedge of bread). If you were to purchase regular items the cost decreases to $2.58 per person per serving. The personal choice is up to you, but if you can afford it, purchase organic tomatoes, spinach and peppers because they are all items that are subjected to heavy amounts of pesticides when grown conventionally.
Fire Roasted Tomato Soup
2 tablespoons olive oil1 medium onion, chopped
3 cloves of garlic, minced
2 (28oz) cans of fired roasted whole tomatoes with their juices
2 cups of vegetable broth (To save some money make your own from food scraps, Oh my Veggies shows you how, HERE)
4 cups of water
3 teaspoons of salt
1 teaspoon dried basil and dried oregano
1 teaspoon ground paprika
pinch of ground cayenne pepper (if you like some heat)
1/2 cup of whole wheat orzo (or any other type of small pasta)
2 cups of cooked cannellini beans or 1 (19oz) can2 roasted red peppers, chopped (use either homemade or a small jar of chopped roasted red peppers)a few handfuls of fresh baby spinachFresh ground black pepper to tastegrated Parmesan cheese for topping In a food process or blender, puree the tomatoes with their juices and set aside. In a large soup pot heat the oil over medium high heat. Add the chopped onions and saute until soft and translucent, about 10 minutes. Add the minced garlic and cook 1 minute more. Add the pureed tomatoes, vegetable broth, water, salt, basil, oregano, paprika, and cayenne pepper (if using) and bring to a boil. Reduce to a simmer and add the orzo, cannellini beans and roasted red peppers. Simmer, partially covered for 15 mintues. Just before serving (see note below) add the fresh spinach and a few cracks of black pepper. Allow the soup to cook just until the spinach wilts. At the table serve your soup with some bread and grated Parmesan Cheese. NOTE: The spinach is best when it is only cooked until it is wilted. If you do not want to serve the whole soup at one meal then ladle the extra soup into containers before adding in the spinach to the soup you will eat. You can reheat the remainder of the soup another day or even store the extra in the freezer for an even quicker and easier dinner another day.
The first day of spring has come and gone, and I've been trying not to read all the bloggers on the west coast who are in full spring mode with their asparagus and radishes. That will be us soon and there will be ramps on the menu don't you worry (yes, I said ramps!). But in the meantime I have been staring at my gorgeous citrus stash and trying to prepare myself for the inevitable diminish of bright citrus sunlight. Sure with modern grocery stores you can still get citrus in the summer, but it is never as good and my favorite varieties won't be around for long. I have been thinking about the best way to preserve my beautiful winter citrus so it will last through the summer months, and I finally came to the conclusion that I must make marmalade.
This marmalade is my love note to all my favorite citrus varieties. I only just met Cara Cara, but it was love at first cut. Her perfectly orange exterior coupled with a sweet pink inside. Then there is the Moro Blood, whose bright colors and intense flavor never fail to impress. And lastly the Sumo, bumpy and bulbous but with all the taste and convenience of a tiny mandarin. These three varieties are my choice, but you can use whatever citrus you have available or that speaks to you in an intimate fashion.
Please proceed with intent because making and putting up marmalade is no simple afternoon project. Anyone that knows this blog, understands that I am not about quick and easy. I enjoy making food that slows down life and brings enjoyment. We move too fast, wanting instant gratification in so many aspects of our lives, but what ever happened to sitting for a while and focusing on a single project. Making things from scratch doesn't have to be difficult, but it does require attention and time. Personally, this is my favorite way to relax and find peace. If your hobbies lead you to other activities then you can find delight in knowing that you can easily get great marmalade in a store or farmers market (or stop by my house for some!).
Winter Citrus Marmalade (CaraMoroSumo Marmalade)
made 10 jars (4 oz each), but you can use any size jars you like4 lbs of citrus (I used an assortment of Cara Cara, Sumo and Moro Blood Oranges)4 cups of the liquid from cooking the zest5 cups of sugar (I prefer to use unrefined natural cane sugar but regular white sugar is fine too)Wash the oranges in warm soapy water and then dry completely. Using a serrated vegetable peeler or sharp knife, remove the zest from all the fruit. Stacking a few of the zest strips at a time, slice them as thin as possible. Collect all the zest and place it in a large pot with 2 quarts of water. Bring the zest and water to a boil on the stove top. Reduce the heat and simmer for 25-30 minutes, or until the zest is tender. When finished drain the zest from the water and reserve 4 cups of the cooking liquid. While your zest is simmering this is a great time to supreme all the citrus fruit. Collect the segments and juice into one bowl and collect the membranes and seeds in another bowl. Once all the fruit has been separated, collect a handful of the seeds and some of the inner membranes and bundle it into some cheesecloth and tie shut with twine so that no seeds can escape. Prepare a boiling water bath and sanitize your jars and bands. Place cleaned lids into warm water and set aside. Set sanitized jars and bands on the counter in preparation of filling. In a large and deep pot combine the drained zest, 4 cups of cooking liquid, segmented citrus, sugar, and the cheesecloth bundle of seeds. Bring everything to a vigorous boil and continue to boil until the mixture reaches the set point at 220° F, which can take about 30 to 40 minutes or longer. Make sure to stir occasionally so it doesn't burn. The mixture must hold at 220° F for 1 minute after you remove the pot from the heat source (you should also test the marmalade using the freezer test). If the marmalade is not ready then return the pot to the heat and cook an additional 5 minutes and test it again. Once it is set to your liking remove the pot from the heat and remove the cheesecloth bundle and discard it. Ladle the marmalade into the prepared jars leaving 1/4 inch head space and wipe the rims clean. Add the lids and bands (finger tight), and process the jars in boiling water for 10 minutes. Remove the jars from the boiling water and set on top of a kitchen towel on the counter to cool. Listen for the tink, tink, tink of sealing jars and check the seals using the finger test the next day. Label your jars and pass them out to family and friends!If you would like additional information about canning and techniques visit these two great sites: Food in Jars and Local Kitchen. You can also pick up a free "Intro to Canning" on the Ball website: Click Here.
So are you tired of me using sunflower greens yet! I can't help myself, they are just too much fun. I use a pallet of them and immediately start growing another. I realized the other day that I wanted to share a juice recipe that included sunflower greens to show you yet another way to use them. This juice is not for the beginner and definitely not for anyone who has a bad relationship with beets. But if you are into juicing and interested in a new combination, then let me introduce you to one of my favorites: Sunflower Sunset. You may be thinking, "why is this drink called Sunflower Sunset?" Because every juice (just like every color of paint) needs a great name. One of the fun parts to juicing is trying to come up with a name for the color of juice that comes out of all the different combinations of fruits and vegetables. Do you ever wonder how the names get chosen for colors? Like, whose really fun job is it to come up with a new name for a crayola crayon. Color is so important because even without putting something in your mouth you can taste and feel it just by seeing it's color. Was "Sunflower Sunset" the correct name for the color of this juice, you tell me? The juicer that I use is a Breville Juice Fountain ® CompactHow to grow your own Sunflower Greens: Click Here
Sunflower Sunset Juice (Raw & Vegan)
approx. 3 cups of juice (results will vary between juicers)1 pallet of sunflower greens (approximately 2 cups)
3 peeled moro blood oranges
3 organic beets with their tops, scrubbed completely clean from dirt or sand
1 peeled sweet potato
4 large organic carrots, scrubbed clean
1/2 teaspoon spirulina*(optional)Process the sunflower greens, oranges, beets, sweet potato and carrots through your juicer. Stir in 1/2 teaspoon of spirulina if using. *Spirulina is one of those health food items that is said to be super great for you. I was recently introduced to this blue-green algae by my health coach. Spirulina makes my mouth very dry when I consume it, but it doesn't seem to bother me when placed into a juice in small amounts. It has a grassy and earthy flavor that seems to work well with the root vegetables in this juice which is why I like to include it.
My skin is milky white, my cheeks are rosy red, my freckles increase in number daily and my hair curls just thinking about moisture. I may only be a quarter Irish, but this fraction of my heritage is one I relate to more than others thanks to my appearance (And now thanks to a new last name from my half Irish husband). Needless to say, in our family we avoid the sun like the plague, eat lots of potatoes, and can say in all honesty "Kiss me I'm Irish" on St. Patrick's Day.
One of the things I love about my family tree is that on a few branches I am able to trace my heritage back several generations, sometimes more. My Great-Grandfather came to America from Ireland in 1925 on the SS Baltic when he was only 19 years old. He made a new life for himself, found my Great-Grandmother and raised their family in Edgewater, NJ. He helped to build roads along the cliffs of The Palisades during the depression, and eventually settled into a job as a postman. Ironically enough, I hear from many family members that he was known for making everyone's favorite soda bread.
My recipe for Irish Soda Bread is actually not a descendant of his recipe, because what we currently know as "Irish Soda Bread" is actually not very traditional. I normally call this bread a St. Patrick's Day Soda Bread because it has been more modernized with the use of eggs, butter and raisins (real traditional Irish Soda Bread is only made with flour, baking soda, salt, and soured milk). The recipe below has also been modified to be Gluten-Free in keeping with our new lifestyle. But, if any of my family is reading, fear not, my regular soda bread will most definitely be served alongside our corned beef and cabbage this weekend! Happy St. Patrick's Day to all my fellow Irish-American's and to all the rest of you that get to be Irish for one day a year.
St. Patrick's Day Soda Bread (Gluten-Free)
makes 1 small loaf
1 cup of raisins
2 cups Gluten-Free Soda Bread Flour Blend (Recipe below)2 Tablespoons Sugar1 teaspoon Xanthan Gum
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon cream of tarter
4 tablespoons unsalted butter, divided (I use Irish Kerrygold butter)
1/2 cup buttermilk
Preheat your oven to 375° F. In a small saucepan place 1 cup of raisins and about 2 cups of water (enough to cover the raisins) and simmer for 5 minutes or until soft and plump. Remove from the heat, drain the water and set aside. In a large bowl whisk together the GF flour blend, sugar, xanthan gum, salt, baking soda, and cream of tartar. Using your fingers cut 2 tablespoons of butter into the flour mixture until it forms small crumbs. Add the egg, buttermilk and slightly cooled raisins to the flour mixture and stir everything together with a fork until you can work it with your hand. Gather the dough together (working it as minimally as possible, it can be a little crumbly looking). Place the round of dough on a parchment lined baking sheet. Score the bread with an "X" (I read once that this was supposedly to release the devil). Bake the bread for 40-45 minutes or until golden brown and firm. Remove the bread from the oven and brush on 2 tablespoons of melted butter. Allow to cool before slicing and spreading on lots of butter!Gluten-Free Soda Bread Flour Blend
makes 3 cups1 cup brown rice flour
1/2 cup millet flour
1/2 cup sorghum flour
2/3 cup tapioca flour/starch
1/3 cup potato starch
Whisk all together. Store extra in an airtight container.Note: Different flour blends are used for different types of baked goods when you are baking gluten-free. This blend has worked great for me, and doesn't have any "beany" aftertaste that is found in some all purpose flour blends. If you have a hard time finding the products listed above, try using your favorite brand of all purpose flour instead.