Wednesday, February 13, 2019

Dark Chocolate Strawberry Jam

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A bag of fresh frozen strawberries in my freezer I purchased from a local farm, got me thinking how to use them. I really wanted to create a dessert jam, something that would really zing and be a bit different from the ordinary.


Having read several recipes for chocolate cherry jam, I thought, why couldn't that be strawberries? Of course, there was no reason why it couldn't. Then I wanted to "boost" the flavor a bit more so I added some dark chocolate balsamic vinegar.


Wow doesn't begin to describe this jam. It's sweet, savory, sultry and darn delicious. It pairs equally well as a jam between cake layers, or topped on your favorite cheese on crackers. The strawberries are the star, with a nice taste of chocolate coming though, and just a hint of the tang from the dark chocolate balsamic vinegar.




RECIPE
Ingredients
6 cups chopped strawberries
2/3 cup cocoa powder
1/3 cup dark chocolate balsamic vinegar
1 package Sure-Jell pectin
1 tsp butter to reduce foaming
7 cups sugar

Method
Place strawberries, dark chocolate balsamic vinegar, Sure-Jell and butter in a large stock pot. Heat over high heat stirring to combine ingredients. Continue stirring occasionally until mixture starts to bubble.

Stir in sugar and cocoa powder all at once and bring to a rolling boil over high heat stirring often. Boil hard one (1) minute, remove from heat.

Ladle jam into prepared canning jars leaving 1/2-inch head-space. Top jars with lids and rings, and process 10 minutes in boiling water bath or steam canner.

Remove jars and place on a kitchen towel on your counter-top. Let sit 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Serve with a sharp cheese over crackers, or top on a pound cake with whipped cream. This jam is extremely versatile and can be used in savory or sweet applications.

Store on pantry shelf up to one year. Open jars must be refrigerated.

Yield: 8 - 8 oz jelly 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.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

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Thursday, February 7, 2019

Cinnamon Whiskey Apple Butter Barbecue Sauce

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When my blogging friend, Brenda, from What's Cooking America shared her recipe with me for this crazy good barbecue sauce, I knew I was going to make it.

What's Cooking America was the very first website I followed long before I was a blogger myself. Their recipes are tried and true, so please do yourself a favor and check them out. You won't be disappointed.


When making this Cinnamon Whiskey Apple Butter Barbecue Sauce, I had a few things I wanted to tweak and add to make it more my own. I used homemade Apple Butter and Spicy Brown Mustard, and I also opted out of using Worcestershire sauce (because I was out of it) and instead added a tiny bit of soy sauce, lemon juice and hot sauce.


Oh my word! This Cinnamon Whiskey Apple Butter Barbecue Sauce is amazing. Hints of Fireball and apple butter hit first, then a bit of tang from the apple cider vinegar and spicy brown mustard comes in. It's a delicious blend of sweet and tart. I can't wait to slather it on some ribs, or grilled poultry.


RECIPE
Ingredients
1/2 onion, diced
2 heaping tablespoons minced garlic (I used minced garlic in a jar)
1/2 cup Cinnamon Whiskey (I used Fireball)
2 cups apple butter
1/2 cup ketchup
1/3 cup apple cider vinegar
4 tsp soy sauce
1 tsp lemon juice
1 tsp hot sauce
1/2 cup brown sugar
2 heaping tsp spicy brown mustard (or grainy mustard)
1 tsp salt
1 tsp black pepper

Method
Combine all ingredients in a large sauce pan. Bring to a low, steady boil over medium heat stirring often. Reduce heat and allow barbecue sauce to simmer 30 minutes to one hour depending on desired thickness (I simmered mine for one hour).

Remove from heat and adjust seasonings as needed; carefully blend until smooth if you want a smoother consistency.

Baste or slather on grilled pork or poultry and enjoy!

For Canning: 

Add Cinnamon Whiskey Apple Butter Barbecue Sauce to 8 oz mason jars leaving 1/2-inch head-space. Cover jars with lids and rings and process 20 minutes in a water bath or steam canner. 

Remove jars and allow them to sit 24 hours undisturbed on your kitchen counter-top. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Store in pantry up to one year. Open jars must be refrigerated.

Yield: 3 - 8 oz jars

Recipe adapted from What's Cooking America

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.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 


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Thursday, January 10, 2019

Orange Cardamom Jam

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A leftover bag of Halo's from an event my husband hosted prompted me to make this jam. I didn't want marmalade, I wanted a sweet orange jam that would be equally tasty on an English muffin as it would be in a cake filling.


I also knew I wanted to add cardamom, one of my favorite unique spices. Cardamom has a complex flavor; it's citrusy, minty, spicy, and herbal all at the same time, and it's highly fragrant, too. It added just the right flavor compliment to this Orange Cardamom Jam.


Since cardamom is used in a variety of savory and sweet dishes, definitely try this jam basted on grilled chicken, pork, shrimp, or topped on a baked ham.


RECIPE
Ingredients
1 - 3 lb bag Halo's (mandarin oranges = approx. 6 cups sections)
1/2 cup orange juice
3 1/2 tbls pectin ( I used Hoosier's powdered pectin, but one box of Sure-Jell would work)
2 tbls lemon juice
2 tsp cardamom
2 tsp butter to reduce foaming
7 cups sugar

Method
Peel and section oranges, removing white pith. Process orange sections in a food processor using the pulse setting; spoon into large sauce pan.

Add orange juice, pectin, lemon juice, cardamom and butter. Bring mixture to a boil over high heat, stirring often.

Once mixture is boiling, add sugar all at once and return to a rolling boil (one that doesn't stop while stirring). Boil hard 1 minute. Remove saucepan from heat.

Ladle hot jam into prepared jars leaving 1/4-inch head-space. Cover jars with lids and rings. Process jam 10 minutes in boiling water bath or steam canner.

Remove jars and place on a kitchen towel on your counter-top. Allow jars to cool 24 hours undisturbed. Jars are sealed when button in middle of lid is completely depressed and won't flex up or down.

Store in pantry up to one year.

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.

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Monday, January 7, 2019

Dijon Mustard

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I just love Dijon Mustard and have wanted to make my own for a long time. Finally I had the time and ingredients and couldn't wait to get started.


Loaded with great garlic flavor this classic white wine Dijon mustard will be your go-to for sandwiches and roasts. Trust me, it's damn delicious and has become a new favorite at our house.


RECIPE
Ingredients
2 cups chopped onion
2 cups Pinot Grigio or other dry white wine
1 cup white wine vinegar (5% acidity)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig (1/3 tsp dry)
1 cup yellow mustard seeds
1⁄3 cup dry mustard
Water to thin, about 1 1/2 cups or slightly more

Method
Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids.

Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.

Process mustard mixture in a food processor then transfer to a blender adding water, a little at a time (I used about 1 1/2 cups) until consistency of cooked oatmeal. Mixture should be thick but smooth.

Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat, and simmer, uncovered 5 minutes.

Ladle hot mustard into a hot jar, leaving 1⁄4-inch head-space. Remove air bubbles. Wipe jar rim, top with lids and apply band to fingertip-tight. Place jars in boiling water bath or steam canner.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and let cool 24 hours undisturbed on your kitchen counter-top. Store in pantry up to one year.

Cook's note - for best results, let mustard sit 2-4 weeks before trying for flavors to blend and mellow

Yield: 6 or 7 - 4 oz jars

Recipe excerpted from The All New Ball Book of Canning and Preserving, 2016.

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.

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Saturday, January 5, 2019

Caramelized Candied Peanuts

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Who doesn't like candied peanuts? They're sweet, crunchy and a great snack anytime. Of course, if you can't have peanuts, you can do this recipe with any tree nut. Hazelnuts or whole almonds would be wonderful substitutes.


These are so easy to make and require just 3 simple ingredients; peanuts, sugar and water! You can add a bit of salt if desired, but it's not required.


The only thing you have to do is be patient, and work over a low heat to avoid burning the sugar as it caramelizes.



RECIPE
Ingredients
2 cups peanuts (raw with skin)
1 cup granulated sugar
1/3 cup water
1 to 2 pinches coarse salt (optional)

Method
Line a large baking sheet or pan with aluminum foil or parchment paper; set aside.

In a heavy-bottomed sauce pan, combine the peanuts, sugar, and water. Cook over medium heat, stirring constantly until the mixture thickens into a syrup.

Continue cooking and stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.

Lower the heat a bit and continue stirring as the excess sugar in the pan begins to melt. This will take several minutes. Once the syrup begins to form, it will change in color from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.

When the syrup is a light-to-medium-amber color and the sugary coating on the peanuts has glazed, remove the sauce pan from the heat.

Sprinkle the salt (if using) over the peanuts and stir.

Turn the peanuts out onto your prepared pan and quickly spread them in a single layer. Allow them to cool and harden. Once the peanuts have cooled completely, store in an airtight container.

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.

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Sunday, November 25, 2018

German Meals at Oma's Cookbook Giveaway

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I had the pleasure of reviewing and endorsing Gerhild Fulson's new cookbook, "German Meals at Oma's" and I am here to tell you this cookbook is fabulous.

German Sauerbraten Roast
If you are a fan of German cuisine, or want to explore and discover more delicious German foods, this is the cookbook for you! More than 190 pages chock-full of recipes from all regions of Germany.


I made the Sauerbraten (sour beef roast) from page 22 in the cookbook, and it was delicious. You do have to plan ahead for that one as it marinates 3-5 days in red wine, red wine vinegar, and spices, but it is so worth the wait. Delicious, tender beef roast served with a gravy made from some of the marinade, beef bone broth or stock and a touch of sour cream whipped in. Es ist wunderbar! Lecker!

Gulaschsuppe
Grunkohl mit Pinkelwurst
Sauerbraten with gravy, mashed potatoes and rotkohl
There are so many more recipes I want to try from the cookbook such as Gulaschsuppe! All of the recipes look and sound so delicious, I can't wait to dig into more of them.


So now here is your chance to WIN a copy of German Meals at Oma's cookbook for yourself.

  1. Simply make a comment on this post telling us why you'd like to win it 
  2. Then go to the Rafflecopter and click I commented. It's as simple as that. (Open to USA and Canada residents only).


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Good Luck,
Mary


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Friday, November 16, 2018

Boho KitchenAid Holiday Giveaway 2018

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If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays! (USA only)

With your new KitchenAid you can whip up a batch of these delicious Super Soft Cinnamon Rolls to enjoy Christmas or any lazy weekend morning. 



They are easy to make using the dough hook attachment on your new KitchenAid and such a delicious treat for the whole family!


Click on the Rafflecopter below to enter to win. The more options you complete, the more chances you have of winning.

The only mandatory option is to leave a comment below the post - We want to know what you would do with the mixer - keep it or give it to someone special for the holidays?



Good Luck, and Happy Holidays from the Boho Tribe!


This giveaway is sponsored by the following content creators/influencers:

Shea Goldstein - Dixie Chik Cooks

Mary Marshall - Cooking with Mary and Friends

Ally Phillips - Ally’s Kitchen

Ann Krause - Sumptuous Spoonfuls

Abbe Odenwalder - This Is How I Cook

Michaela Kenkel - An Affair From The Heart

Liz Weber Berg - That Skinny Chick Can Bake

Claudia Lamascolo - What’s Cooking Italian Style Cuisine

Lynnette Moore - Moore or Less Cooking

Veronica Gantley - My Catholic Kitchen

Diane Baker - Canning and Cooking at Home

Sara de Leeuw - My Imperfect Kitchen

Lynn Vining - Southern With a Twist


CONGRATULATIONS!! The winner is JOANNE LEE


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Happy Holidays,
Mary

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