Friday, June 22, 2018

Hot Bourbon Berry Jam

Yum

One of my favorite things to do is create unique jams, and I typically go more on the savory side when developing them. There's just something about blueberries and blackberries together that's so unique; one being slightly sweeter and the other being a bit more tart and tangy. Add some spiciness with hot peppers, and the deep flavor of a good bourbon, and you've just kicked the jam to a whole new level.


This a sweet and spicy chunky jam made with blackberries, blueberries, jalapenos, banana peppers and bourbon.  It's spicy without being too hot, savory and sweet all at the same time. This is a great jam served with cream cheese or baked brie on top of crackers, making it a wonderful accompaniment to a cheeseboard.



RECIPE
Ingredients
2 cups blueberries
1 cup blackberries
1/2 cup seeded and diced jalapenos (or your favorite hot pepper)
1/2 cup seeded and diced banana peppers (or any other similar mild pepper)
3/4 cups white wine vinegar (may use red wine vinegar)
1 tsp butter to reduce foaming
1/2 cup bourbon
1 package Sure-Jell (powdered pectin, 1.75 oz box)
5 cups white sugar

Method
Wash and sort through the berries. All together they should measure out to 3 cups. Combine the berries with the diced jalapenos and banana peppers in a large saucepan along with the butter, white wine vinegar, bourbon and Sure-Jell. Heat mixture on high, stirring often to prevent sticking.

Once mixture comes to a rolling boil, add the sugar all at once. Stir continuously until it reaches a rolling boil once again, and cook for 1 full minute. Remove it from the heat and ladle into your cleaned and prepared canning jars. Wipe off the rims of the jars, add the lids and rings, and process for 10 minutes in a boiling water bath or steam canner.

Remove jars and allow to sit undisturbed on your kitchen counter-top 24 hours. Jars are sealed when button on top of lid is fully depressed and doesn't move when touched.

Store in pantry up to one year.

Yield: 6 half-pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF

Tuesday, May 22, 2018

Tropical Fluff

Yum

Where has this been all my life? Oh my goodness, it's delicious and oh so easy to make. While I have a Cherry Church Salad that's similar, and greatly enjoyed by my family and friends, I wanted something different.


Naturally there are lots of recipes on the internet for a variety of fluff's from pineapple to creamsicle. All of them look and sound amazing, but I wanted to make this with mandarin oranges and pineapple tidbits for a more tropical flair.

I'm so happy I did, as all of my taste tester have raved over this combination of fruits. It's fruity, smooth, creamy and utterly fantastic.


RECIPE
Ingredients
1 small box instant vanilla pudding
1 - 20 oz can Dole pineapple tidbits with juice
1 - 15 oz can Dole mandarin orange pieces, drained
1 - 8 oz cool whip
1 cup sweetened coconut
2 cups mini marshmallows
1/2 cup chopped pecans

Method
In a large bowl mix the vanilla pudding mix and pineapple tidbits with juice; stir well to thoroughly combine. Add drained mandarin oranges and cool whip, stirring well. Fold in sweetened coconut, mini marshmallows and chopped pecans.

Cover and refrigerate several hours before serving.

Cook's note - for an adult version, add 2 tbls coconut rum

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF

Sunday, May 20, 2018

Strawberry Balsamic Sweet Onion Jam

Yum

When strawberries are in season, I always but a few gallons; some to eat while fresh, others to freeze and use later on. The BEST strawberries always come from a local farm, so do yourself a favor and find a local strawberry patch, or buy them fresh at the farmers market.

Dorr Farms, Gable, SC
What could be better than fresh strawberries, balsamic vinegar and Vidalia onions in a jam? Oh my goodness, so darn delicious. The sweet strawberries are enhanced with the savory balsamic vinegar and onions, giving it the perfect balance.


Served with a cheeseboard, it is perfect over cream cheese or baked brie topped on crackers, but it's equally delicious basted on grilled chicken or pork.



RECIPE
Ingredients
1/4 cup balsamic vinegar
4 cups fresh strawberries, stems removed, crushed
1 1/2 cups diced sweet onion (I used Vidalia Onions)
1 tsp butter to reduce foaming
1 box Sure Jell or powdered fruit pectin
7 cups granulated sugar

Method
In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar,and pectin. Bring to a full rolling boil (one that doesn't stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute.

Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼" of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring.

Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen counter-top. Jars are sealed when the button on the top of the lid is fully depressed and won't move up and down.

Yield: 10 - half-pint (8 oz) jars

Original recipe adapted from The Saucy Southerner

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF

Wednesday, May 16, 2018

Blackberry Pudding Cake

Yum

When berries are in abundance, this Blackberry Pudding Cake is a great way to use them up. Sweet, but not too sweet, it's the perfect summer time dessert.


Don't like blackberries? Use whatever berries you like, or a mix of berries. Blackberries, raspberries and blueberries are delicious mixed up in this cake. The best part is you don't even need a mixer. This cake whips up quick and easy by mixing the batter with a spoon.



RECIPE
Ingredients
4 cups blackberries (or any combination berries you like), rinsed and dried
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 tbls olive oil
1 tbls lemon zest
1 tsp vanilla extract
Confectioners’ sugar

Method
Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish with baking spray. Mix berries with 1/4 cup sugar and spread evenly over bottom of baking dish.

Whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk eggs, olive oil, lemon zest, vanilla, and 1 cup sugar. Stir in flour mixture until just combined.

Pour evenly over berries. Bake 30 to 35 minutes, or until the top springs back slightly in the center.

Cool at least 10 minutes before serving. Sprinkle with confectioners’ sugar just before serving.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF

Tuesday, May 8, 2018

Middle Eastern Rock Cornish Game Hens

Yum

Recently we purchased some Rock Cornish Game Hens, locally raised by Bell Family Farmstead. We love game hens, and I was I was so ready to rub them with the Shawarma Spice from World Spice Merchants, and throw them on the grill.

Where oh where has Shawarma been my whole life? Shawarma is named for the traditional Levantine meat preparation where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, commonly a vertical spit in restaurants, and may be grilled for as long as a day. One whiff of this favorite Middle Eastern street food flavor, using a spice blend made with cumin, cinnamon, black pepper, cardamom, allspice, and cayenne, was intoxicating.


While we didn't put them on a spit, we did grill them, and the game hens turned out fantastically; crispy and spicy on the outside, juicy, moist and tender on the inside.


RECIPE
Ingredients
2 (approx. 2 lbs each) Rock Cornish Game Hens, split in half
1 tbls. oil
1-2 tbls. Shawarma spice

Method
Split game hens and rub all over with oil. Liberally sprinkle Shawarma spice all over and rub in well.
Grill over medium direct heat 15 minutes bone side down, turn over and grill 10 minutes meat side down, then return to bone side down and continue to cook until internal temperature registers 165 degrees (use a meat thermometer inserted in the thickest part to check temperature).

Remove game hens from grill and cover with foil. Let rest 10 minutes. Serve immediately with your choice of side dishes.

Cook's note - after grilling split hens can be cut in half separating the leg and thigh from the breast.

Servings: 4 -6

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF

Wednesday, April 11, 2018

Chocolate Depression Cake

Yum

Chocolate Depression Cake - this recipe originates from the Great Depression, when certain every day items were scarce, and butter in particular was a luxury. Also known as a Crazy Cake or Wacky Cake, it’s egg-free and dairy free for those with allergy issues, and Vegan friendly.

Makayla Perez getting ready to enjoy her piece of Chocolate Depression Cake
I originally made this cake for a staff member of my husband's who is vegan. She and her children were thrilled with the cake, as is evidenced by the photos. My husband and his other non-vegan staff members also tried it, and it was huge hit with everyone.

This cake is the perfect after-school snack cake, so easy to make and super-yummy! Even kids could make this, it's so simple to do!



Moist, tender, full of chocolatey goodness without butter, eggs or milk. Who knew?

 Laylanie Perez and her piece of Chocolate Depression Cake
Print Friendly and PDF

Thursday, April 5, 2018

Deconstructed Egg Rolls

Yum

Deconstructed Egg Rolls ... say what? All the flavors of an egg roll without the work. Simply cook this up in one pan, serve and eat. It couldn't be any easier or tastier.


Chop or shred the veggies (or save yourself time and buy shredded cabbage and matchstick carrots), brown the ground beef (pork, chicken or turkey), add the spices, soy sauce and a cup of water and 20 minutes later your have dinner. Quick, easy and delicious.


Feel free to adjust seasonings to your taste, and add any veggies you like. Bean sprouts or fresh green peas would be great added toward the end of cooking time.



Print Friendly and PDF