Jams & Preserves

tart cherries, sweet cherries and a Preserving Italy giveaway

The Northwest Cherry Growers from Washington State sent me a box of cherries. They were so delicious, I almost ate them all without preserving a single one, but I managed to set aside some for these delicious projects. Cherry Bounce. It’s a delicious cordial, George Washington’s fave tipple! It’s delicious and takes about 15 minutes to stir together and then a world of patience while it does its thing for weeks. Make it before the cherry season is gone and you’ll be serving it this fall. With all those gorgeous cherries, I turned to my good friend Domenica Marchetti’s lovely new book – PRESERVING ITALY – chock full of so many sensational recipes. It is a joy to read, Domenica’s writing is encouraging and fun, and the fabulous assortment […]

marmalade truths

Marmalade did not win. (shakes fist at the sky) When I was working on my book, my editor asked (more than once) why there wasn’t a marmalade recipe. It was hard to admit to her even though, a few years back, I revealed my deepest preserving secret here. Not only did I not like marmalade, I had never made it successfully. But I felt defeated. Unworthy. As a preserver, I couldn’t live with this failure. So, in January, while traveling through Texas teaching classes for the wonderful Central Market stores. (Three cheers for the fantastic people of Central Market and the welcoming Food52’ers of Austin, Texas!) I taught classes on making the most of the extraordinary fruits available during Central Market’s CITRUS FESTIVAL. Yes, a whole festival of citrus. Four pages of citrus […]

strawberry festival

Around the mid-Atlantic, strawberries are abundant and delicious right now. I’m a big fan of strawberry jam and have written about it here several times, so rather than start from scratch, it’s throwback strawberry time and links to my favorite strawberry preserves pieces over the years. I kicked off canning season with strawberry preserves (and all the instructions for canning, too.) I sing the praises of first crop strawberries. The strawberry jam cook-along was hilarious and a ton of fun. You’ll find my recipes in the New York Times and the Washington Post. And  this year, on June 2, I’ll be teaching a class on strawberry jam at the Smithsonian (a few spaces are still available). Yeah. I kinda love strawberries. Now that I’ve pointed you in all the right directions for strawberry […]

The Bake Off: Canelé, Caramel Tart, Chocolate Raspberry Star and a Giveaway

It’s been icy, snowy, cold and not at all hospitable. I baked all weekend, because nothing says happy like the smell of baked goods in the oven. I wobbled through my first experience with canelé. I made a sensational and surprisingly simple caramel chocolate tart. And then I baked for Paul Hollywood and Mary Berry. Two days of baking. Thousands of calories. Highs and lows. It was a dramatic three days in the kitchen. I’ve long been a canelé fan but once I tasted an official canelé in their Bordeaux birthplace, I was a goner.  [I thank Kate Hill for this education, in addition to all my porky-knowledge.]   This little sweet packs a punch. It’s got everything I’ve ever wanted in a pastry.There’s that crackly crunchy caramel crust, rich […]

pineapple papaya salsa

I’ll admit, I struggled with the name. It’s a little jammy in texture, but acts like a condiment. Whatever it is, I’m in love with this pineapple papaya salsa (a word which, by the way, just means sauce, so I call this salsa, ok?) Honestly, I’m not even sure if it falls in the savory or sweet column. Tropical fruit always calls to me around this time of year. It’s bleak and gray and precipitating outside. Walk into the grocery store and there are faux tiki carts in the produce section. What am I supposed to do when they taunt me,  filled with pineapple, mango, banana. Plantains often end up there. Ugli fruit and other citrus. I hang around the cart wishing for a daiquiri […]

it’s time to make the donuts

Hanukkah, the eight day holiday that began last night, is also called the Festival of Light. For me, it’s the festival of delicious foods. Latkes, fried potato pancakes, are probably  the most well known of all the holiday treats. But donuts should get some love, too. Zufganyot, or jelly donuts, have a place on every holiday table. They are surprisingly easy to make and a show stopping sweet for your celebratory meal. I’m planning a cross-cultural Christmas brunch that will include these delicious donuts filled with my homemade raspberry jam. Zufganiyot (Lemon and Brandy Scented Donuts) with Raspberry Jam, with Chocolate Glaze , and with Lemon Glaze Makes 36 two-inch donuts 1 packet active dry yeast (about 2-1/4 teaspoons) 1 tablespoon and 3-½ cups all purpose flour 1 tablespoon and ¼ cup granulated sugar 1 […]