Creamed Honey

From the kitchen of One Perfect Bite...If you spend enough time in the kitchen, chances are the repetition of ingredients and techniques will become boring. Buffalo and ostrich made it to my table, because I wanted to taste something new. While molecular cooking is beyond me, I've tried sous vide and use other new techniques as soon as instructions become available. I also keep my eyes open for new ingredients and every so often I come across an old one that I know nothing about. Creamed honey is a condiment that's been around for years, but I've only recently discovered it. It was a chance find. I buy ingredients in bulk whenever I can and I ended up with a quart of honey, which is a ridiculous amount for two people. My honey, of course crystallized, and I had two choices, find a way to use it or throw it out. My research led me to something called creamed honey.

Gone Fishin' Series - Pumpkin Butter

For several years, this was the most popular recipe on my blog. It is holding on by its fingernails now, but it is still in the top ten list. This is clearly a seasonal recipe and I'm reprising it here because of its continued popularity on my blog. The recipe is nice, but I've always been more fascinated by the history and lore that came with this post. I hope you'll save the recipe for fall and be able to make use of it then. Here is how pumpkin butter is made.

From the kitchen of One Perfect Bite...We've had large, carving pumpkins in local farmer's markets for weeks now, but this weekend I saw the first of the sugar pumpkins I like to use for baking. Pumpkins are everywhere, and that started me thinking about how they got their name. I guessed it came from England but I was wrong. It originated with the Greeks whose word "pepon" which means large melon. The French played with the word, changed it to "pompon", and passed it on to the English who immediately changed it to "pumpion." As a matter of fact, you'll find references to "pumpion" in Shakespeare's Merry Wives of Windsor. By the time of our forefather's first Thanksgiving, the large orange squash was called a pumpkin. While pumpkin pie originated in the American colonies, the first pumpkin pie was not a pie as we know it today. The colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey and baked it in hot ashes. Chances are it was very stringy and bland, but the pumpkin was a major source of food for the colonists. Edward Johnson, who wrote the History of New England (1654), thought it important enough to share this admonition, "And let no man make a jest at Pumpkins, for with this fruit the Lord was pleased to feed his people to their good content, till Corne and Cattell were increased." Needless to say, the stern old Pilgrim didn't mention the jack-o-lanterns which people had been making for centuries.

The practice of carving pumpkins originated with an Irish myth about a man called Stingy Jack who invited the Devil to have a drink with him. Jack didn't want to pay for the drinks, so he convinced the Devil to turn himself into a coin that could be used to buy their drinks. The Devil agreed but Jack had a change of heart and decided to keep the coin in his pocket along with a silver cross that prevented the Devil from assuming his original form. Jack eventually freed the Devil, under the condition that he would cause Jack no harm for a year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree's bark so that the Devil could not come down until he promised Jack he would not bother him for ten more years. Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the tricks Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved out turnip and has been roaming the Earth with it ever since. The Irish began to refer to this ghostly figure as "Jack of the Lantern," and then, simply "Jack O'Lantern."

Now back to cooking. When selecting a pumpkin for cooking, your best choice is a "pie pumpkin" or "sweet pumpkin." These are smaller than carving pumpkins and the flesh is sweeter and less watery. It should have a stem that 1 to 2 inches long. Anything less than that will cause the pumpkin to decay quickly. Shape is not important but avoid those that have blemishes and soft spots. You'll need one pound of raw, untrimmed pumpkin for each cup of finished pumpkin puree. To make the puree, remove the stem, cut the pumpkin in half, remove the seeds and fibrous mass and cut the pumpkin into large chunks. I steam mine for about 12 minutes, or until it's fork tender. It could also be boiled, baked or microwaved if you prefer. When it's tender and cool enough to handle, remove the peel with a knife and your fingers. Puree the pumpkin using a food processor, blender or food mill. If you don't want to bother with this, buy a can of solid pack pumpkin and use that instead.

I made pumpkin butter this weekend. My favorite recipe is an old one developed by Martha Stewart and I suspect you've seen it before. I made one small change to her recipe. It calls for 1/2 teaspoon ground cloves. I thought the cloves made last year's batch too bitter, so I cut the measure to 1/4 teaspoon cloves and added 1/4 teaspoon mace to keep the recipe in balance. It's a lovely recipe and, yes, you can used canned pumpkin.

Pumpkin Butter...from the kitchen of One Perfect Bite

Ingredients:
1 (28-oz.) can pumpkin puree
3/4 cup apple juice
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon mace
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups granulated sugar

Directions:
1) Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. I cook mine until a spoon pulled through middle of mixture leaves a trail that does not close in upon itself. If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months. Yield: 3 cups.

Gone Fishin' Series - Refrigerator Dill Pickles

I'm with the gang on Cape Cod. I think of myself as the ringmaster of a three-ring circus. Unfortunately, I keep forgetting where I put my whip. I'm reprising some of your favorite recipes while I'm gone. Today's feature has been a first place contender since it was first published. At the moment, it is in second place and approaching 500,000 views. These pickles are a personal favorite of mine. I love all types of pickles, but I find the crispness of this one to be really appealing. The simplicity of the recipe is what first convinced me to try this version of dill pickles. They come as close to a no fuss, no bother pickle as you will ever get. If you'll feel like experimenting, do give this recipe a try. You will not be disappointed.

From the kitchen of One Perfect Bite...Ten years ago, if asked if I put by pickles, my answer was a resounding, "No." Twenty years ago, it was a terse and less polite, "Get real." My response thirty yeas ago is best kept to myself. My failure to get with the program wasn't based on laziness, I've just never cared for preserved pickles. I thought they were salty and limp, and found their color just plain unappetizing. I wasn't a complete snob about them. I did love the brined, unprocessed dills that could occasionally be found in be found in barrels in some markets and delicatessens. I just never took the time to find out how they were made. Shortly after we moved to this area, I began to experiment with refrigerated pickles for certain Thai and Vietnamese dishes, and in the process learned I could make our favorite pickles in much the say way. I first mastered a refrigerator version of bread and butter pickles because my family loved to have them on hamburgers. I worked on garlic dills for several years but couldn't get the flavors right. I was about to give up and admit defeat when I found a recipe by Bobby Flay and decided to try one last time. I'm so glad I did. These are great pickles and they require no special equipment to make. They can be eaten the day after they are made and keep for about two weeks in the refrigerator. My only caution is to make sure you have enough room to store them for that length of time. I hope those of you who are fond of pickles will try these. You won't be sorry. Here's the recipe.

Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay

Ingredients:
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped

Directions:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.

A Trio of Recipes for Raspberry Syrup

      

From the kitchen of One Perfect Bite...Despite my best efforts, over-exuberance at the farm stands this past weekend put me in a jam. Even a marathon canning session could not deplete my supply of raspberries. Those remaining, were rapidly moving past their prime, so I decided to use the last of them to make raspberry syrup, which I knew I could pass on to a neighbor whose church is sponsoring an ice cream social on the 4th of July. I have several recipes for raspberry syrup, and while I wanted to share the one I used with you, it is too slight to use as a stand alone feature. My solution was to bundle all my syrup recipes in this one post so it has a bit more heft. All three are simple to make, so it really is hard to pick a favorite from among them. I will tell you that while I prefer Ina Garten's syrup I use Emeril's recipe more often. His is easier to do, and sometimes that is important. The New York Times recipe is the most involved of the three, but it makes a wonderfully clear syrup that gleams like a liquid garnet. When I'm in a liquid garnet kind of mood, it is my go-to recipe. I used Emeril's recipe to make the syrup in tonight's photo because I had so many berries to process. The recipes are self-explanatory and whichever you use, the only trick to making a decent fruit syrup is the flavor of the berries you use. They must be sweet and ripe. No amount of sugar can mask the sharp unpleasant flavor of berries that are not set to go. If you wish, these syrups can all be processed in a boiling water for longer term storage. Given my druthers, I prefer to make these syrups a cup or two at a time and serve them freshly made. Here are three recipes for making raspberry syrup. I think you will enjoy the syrup, whichever recipe you use.

Emeril LaGasse's Raspberry Syrup

Ingredients:
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice

Directions:
Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and pour through a fine mesh strainer to eliminate seeds.

Ina Garten's Raspberry Syrup

Ingredients:
1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

Directions:
Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

New York Times' Raspberry Syrup

Ingredients:
2 cups raspberries or other berries
1-1/2 cups sugar, plus 2 tablespoons
1/2 teaspoon fresh lemon juice.

Directions:
1) Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
2) Add 1-1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.
3) Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return liquid to pan and add 1-1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks. Yield: 2-1/2 cups.

One Year Ago Today: Raspberry Cream Cheese Muffins

Two Years Ago Today: Heirloom Tomato Salad

Three Years Ago Today: Asparagus Soup

Four Years Ago Today: Fresh Mint Ice Cream

Sweet Barbecue Sauce

      

From the kitchen of One Perfect Bite...One of the lovelier aspects of summer are those informal family picnics and barbecues that bring young and old together in a stress-free environment that everyone can enjoy. I always want the food for these occasions to be first rate, but I don't want to spend hours preparing it. In my lexicon fussing is a winter affair and I prefer to reserve the difficult and impressive meals for our winter get-togethers. Our family picnic and barbecue meal are simple and while there are generally lots of salads and side dishes, I try to serve just one main dish. That can require some finessing. The youngest at our table does not like spicy foods, so a barbecue necessitates at least two kinds of sauce to keep everyone happy. I found the recipe for this sweet barbecue sauce in Food and Wine magazine and it really is a perfect sauce for small children or adults who do not care for heat. The sauce, which is made from readily available ingredients, can be ready to use for basting in about an hour and it will keep for several days if refrigerated. If you like sweet sauces I think you'll love this one. Here is how this very simple sauce is made.

Sweet Barbecue Sauce...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
2 tablespoons vegetable oil
1 large onion, thinly sliced
Salt
2 tablespoons unsalted butter
1 cup ketchup
1/2 cup dark brown sugar
1/2 cup apple juice
3 tablespoons fresh lemon juice
2 tablespoons chopped peeled fresh ginger
2 tablespoons unsulfured molasses

Directions:
Heat oil in a large skillet. Add onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add butter and melt. Add ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

One Year Ago Today: Sticky Chicken

Two years Ago Today: Sloppy Joes

Three years Ago Today: Hawaiian Banana Bread

Four Years Ago Today: Morning Glory Petal Bread

Peach Chutney

From the kitchen of One Perfect Bite...The leaves here are just now starting to color and our orchards are still bearing fruit. Local markets are filled with apples and pears and there are still peaches to be had. Despite the rush of packing, I gave into temptation and came home from my favorite farm stand with enough peaches to make one last pot of this truly lovely chutney. The recipe was developed by Michael Lomonaco and it was served with certain dishes at his restaurant, Windows on the World, before the towers fell. I love to serve this jewel-toned condiment with pork and chicken in the fall. The chutney is not processed, so it can only be kept for a week or so, but it is a lovely addition to a meal and it is wonderful when used to top a schmear of cream cheese. This is really easy to make and the recipe is nearly foolproof. If the syrup appears to be too thin at the end of the recommended cooking time, continue to boil it until it thickens to your liking. The chutney should be served at room temperature. I know that those of you who try the recipe will really enjoy this condiment. Here's how the chutney is made.

Fresh Peach Chutney...from the kitchen of One Perfect Bite courtesy of Michael Lomonaco

Ingredients:
1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, cut in 1/4-inch dice, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white or dark raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1-1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Directions:
1) Put vinegar and both sugars into a non-reactive pot and bring to a boil over medium heat. Add red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer for 10 minutes. Add peach segments and simmer an additional 5-10 minutes. If peaches are still firm or the syrup is too thin allow to cook several minutes more.
2) Remove pan from heat and allow mixture to cool for 15 minutes. Transfer to a jar or small bowl for serving. Serve at room temperature. Leftovers can be refrigerated for up to one week in a covered container. Yield: 2-1/2 cups.

One Year Ago Today: Winter Tomato Soup for the Slow Cooker

Two Years Ago Today: Hot Clam Dip

Three  Years Ago Today: Australian Busters

Quick Pickled Peaches

From the kitchen of One Perfect Bite...The tablecloths are ironed and I've just finished seasoning a pork loin that is the size of a small pig. We are having guests for dinner tonight and the pork loin is going to be the centerpiece of our feast. In order to keep the kitchen reasonably clear of last minute activity, I'm going to use the outdoor grill and slowly spit roast the pork. I'll serve it with a sauce made from a spicy peach chutney that I prepared earlier in the week and I have pickled peach halves that I'm going to use as a garnish. Pickled peaches are not easy to find west of the Mississippi, so if you want them, they have to be special ordered or made at home. Peaches are still being harvested in Oregon and they have been especially flavorful this year. I thought they'd be perfect for both chutney and a quick pickle. I found a terrific recipe for pickled peaches in Alice Water's wonderful cookbook, Chez Panisse Fruit. Her pickles are quick and delicious. They are not processed and they are table ready in 24 hours. The recipe is easy to follow and the peaches are unbelievably good. They are perfect to serve with pork or game birds and I know that those of you who try them will really be pleased. Here's how they are made.

Pickled Peaches...from the kitchen ofOne Perfect Bite courtesy of Alice Water's

Ingredients:
3 peaches
2 cups water
1/2 cup red wine vinegar
1/4 cup red wine
2 tablespoons honey
1/2 teaspoon peppercorns
4 cloves
2 allspice berries
1/2 stick cinnamon
1 bay leaf

Directions:
1) To peel peaches, lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove skins, which should slide off easily. Cut peaches in half and remove pits.
2) To make pickling solution, combine water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
3) To pickle peaches, add peach segments and cook just until tender, about 3 to 5 minutes. Test with a toothpick or tip of a sharp knife to make sure they are cooked through. They will turn brown if undercooked. Carefully remove peaches with a slotted spoon; they will be quite delicate. Let pickling mixture cool slightly and then strain over peaches. Cover and refrigerate overnight or for up to a week. Yield: 6 pickled peach halves.

One Year Ago Today: Rice and Mixed Bean Salad

Two Years Ago Today: Zucchini Fritters

Three Years Ago Today: Pilgrim Hat Cookies for Kids by Kids

Japanese Cucumber Pickles

From the kitchen of One Perfect Bite...I love crisp pickles and the storage fridge in our garage almost always holds a quart or two of my favorite quick-fix dills. Kirby cucumbers were available at all the markets this weekend, so my project for the morning was to replenish our stash while the cucumbers were plentiful. For as much as I love pickles, I only make them when special varieties of cucumbers are available. In theory, pickles can be made with any cucumber, but I prefer to use varieties specifically developed for brining because their skins are less bitter and they contain fewer seeds. It's a "princess and the pea" thing. While I was making the dills, I also put together a quick Japanese pickle that I use as a relish for chicken or turkey burgers. Pickles are common throughout Asia and the gentle heat of this wasabi flavored pickle is especially popular in Japan. The pickle is mildly hot and more thinly sliced than most Western-Style pickles. Because I planned to use them as a crisp substitute for relish, I used a mandoline to slice mine paper thin. These pickles are extraordinarily easy to make and they are delicious addition to meals that center on grilled meat. The wasabi powder can be found in any Asian grocery and it is also available online. The good news is that once you have it it will last forever. This recipe is really simple but it will produce a wonderfully crisp and delicious pickle.  Try to use the pickles within a day of making them. They lose color if they sit for too long a time. That caveat aside, I hope you will give the recipe a try. Here's how the pickles are made.


Japanese Cucumber Pickles...from the kitchen of One Perfect Bite courtesy of Maggie Ruggiero and Gourmet Magazine

Ingredients:
1 pound Japanese or Kirby cucumbers (about 5)
1/2 teaspoon wasabi powder
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce

Directions:
1) Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
2) Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well. Yield: 6 servings.

One Year Ago Today: French Lemon Tart and  Pate Sablee

Two Years Ago Today: Grapefruit Sorbet

Three years Ago Today: Swedish Meatballs

Watermelon Jelly

From the kitchen of One Perfect Bite...My fondness for watermelon jelly beans will be my downfall. I love their flavor and came to the conclusion that a watermelon-flavored jelly would also be delicious and make a fantastic toast topper. The only problem with that conclusion was the jelly is not available locally, and if I wanted a jar of it, I would have to make it myself. I've resisted doing that because this is a tricky jelly to get right, and making it is far more involved than putting-by the freezer jams I love so much. Here the ingredients must be mixed and boiled and then processed in jars that are submerged in a boiling water bath. That means special canning equipment is necessary and that jars and lids must be sterilized before the jelly can be processed. Simply stated it is a bother to make. I also hesitated because this jelly has a fairly high failure rate and can be hard to set or gel. The amount of water in a melon is variable and sometimes the initial addition of pectin is not sufficient to set the jelly. The other problem with this particular jelly is the smell watermelon makes when it is heated. It stinks. Fortunately, the odor does not affect the finished product. The jelly retains a watermelon flavor, and, while it is very sweet, it really does make a lovely toast topper. I doubt this will become a regular entry in your summer canning schedule, but you might want to try it for its novelty. Here's a small batch recipe.

Watermelon Jelly...from the kitchen of One Perfect Bite courtesy of Bert's Cannery

Ingredients:
2 cups seeded, diced watermelon
3-1/2 cups sugar
3 tablespoons fresh lemon juice
1 package powdered fruit pectin

Directions:
1) Place diced watermelon in jar of an electric blender and puree until completely smooth. You should have 2 cups of puree. If you wish a clearer jelly, strain through a fine mesh strainer lined with cheese cloth or use a jelly bag.
2) Combine watermelon puree, sugar and lemon juice in a 6 to 8-quart heavy bottomed pan. Over high heat, bring mixture to a rolling boil (a boil that cannot be stirred down), stirring constantly. Stir in pectin all at once and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove pan from heat. Skim foam from surface of jelly.
3) Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Process in a boiling water bath canner for 10 minutes. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.

One Year Ago Today: Watermelon Gazpacho

Two Years Ago Today: Strawberry Cake a la Martha Stewart

Three Years Ago Today: Blue Cheese Gougeres

Strawberry and Pineapple Freezer Jam

From the kitchen of One Perfect Bite...I make a small quantity of this strawberry-pineapple combo whenever I make strawberry jam. I know it's arguable, but I prefer freezer jams to their processed cousins, and all the jams I put-by are, by design, destined for the deep freeze. I find them much easier to make and I think their color and taste far surpass that of their processed cousins. The trick to making any jam is proper measurement of the ingredients to be used. Precise instructions come with the fruit pectin you purchase to make jams and jellies. It is important to follow them.  The addition of extra berries or added ingredients can throw off the ratio of sugar to pectin and the jam will not set properly. Pectin is the thickening agent found in fruits and vegetables that's used to set jams and jellies. It usually comes from apples or orange peels, and can be purchased in powdered or liquid form. Years ago, fruit pectin was made at home with apples, water and lemon juice. If you are a purist and would like to make your own, precise instructions for its preparation  can be found, here. While I've risen to such challenges at least once or twice in my cooking career, these days I purchase my pectin and get on with things. I work on the theory that knowing how to dress a chicken doesn't mean I have to behead and butcher every chicken that crosses my path. This recipe is foolproof, as long as your ingredients are precisely measured. I think those of you who try it will really enjoy this jam. I love to warm a bit of it and use it as a topping for vanilla ice cream. Good stuff! Here's how it is made.

Strawberry and Pineapple Freezer Jam...from the kitchen of One Perfect Bite courtesy of Kraft Food

Ingredients:
1-1/2 cups crushed strawberries (about 1 pint fully ripe strawberries)
1 can (8-oz.) crushed pineapple in juice, undrained
4 cups sugar, measured into separate bowl
Water
1 box SURE-JELL Fruit Pectin

Directions:
1) Rinse clean plastic or glass containers and lids with boiling water. Dry thoroughly.
2) Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Drain pineapple, reserving juice. Add pineapple to strawberries. Stir in sugar. Let stand 10 minutes, stirring occasionally.
3) Add enough water to reserved pineapple juice to measure 3/4 cup. Pour into small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit mixture and stir for 3 minutes, or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
4) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours. Jam can be refrigerated for three weeks or frozen for one year. If frozen, thaw in refrigerator before using. Yield: 6 1-cup containers.










One Year Ago Today: Antipasto Pasta Picnic Salad
















Two Years Ago Today: Limeade Concentrate















Three Years Ago Today: Scallops Provencal

Crema Mexicana + Cinco de Mayo Round-Up

From the Kitchen of One Perfect Bite...Many of the dishes in the collection below can be served with Crema Mexicana. This mildly sour, slightly thickened cream can be drizzled over food and, unlike sour cream, will not separate when it is heated. Commercial versions of crema are expensive and most of them are thicker than they should be. Fortunately, it can be made at home using heavy cream and buttermilk. The finished cream has a lovely texture and a nutty flavor that makes it a perfect condiment for many Mexican dishes. I love to bake with it and use it as a substitute for sour cream when I prepare beef or chicken Stroganoff. The thickness of crema can be regulated by the amount of buttermilk that is added to the heavy cream, and once it has thickened it can be flavored with salt, lime zest or chiles. The crema will keep for about 10 days in the refrigerator. Here is the recipe I use for my Crema Mexicana.

Crema Mexicana...from the kitchen of One Perfect Bite

Ingredients:
2 cups heavy cream
1/4 cup cultured buttermilk

Directions:
1) Pour cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat cream above 100 degrees F. (lukewarm).
2) Remove saucepan from the heat, stir in buttermilk and pour into a clean glass jar. Cover jar with a lid but do not screw it down. Allow cream to sit at room temperature until it is noticeably thicker, about 12 to 24 hours. Stir gently and chill for 4 to 24 hours to complete thickening process. Yield: 2cups.








Orange Glazed Fiesta Chicken














Chicken Mole Poblano















Camarones a la Mexicana

















Black Bean Burritos














Mexicali Pizza















Chicken Enchiladas Verde















Tortilla Soup















Pork Meatballs in Chipotle Sauce - Albondigas















Gratineed Chicken in Poblano Cream Sauce

















Crock-Pot Pork Posole















Shrimp Enchiladas Verde

Chicken Tinga