Down & Dirty
What's a little dirt between friends?
Wednesday, November 21, 2012
Tuesday, November 13, 2012
What to do?
If you're lucky, you have friends that get you. I am lucky. This time last year Cayce and I foraged in the Bay Area and I fell in love with bay nuts
So what do I make?
hot pepper and feijoa jelly?
Sunday, November 4, 2012
this feels normal
The spruce has been chainsawed into almost manageable pieces. The power is on. We have internet access and a full tank of gas. In other words, we are pretty much back to normal.
In deference to the very long lines at local gas stations, we stayed close to home this weekend. And that means playing in the kitchen. At the bottom of the freezer (in which every item remained entirely frozen!), I found a large stash of blueberries, then remembered a post on Hitchhiking to Heaven about blueberry jam made with whiskey. I like blueberries. I like whiskey. Match made in heaven.
Boozy Blueberry Jam (to beat the Hurricane Sandy Blues)
7 c. blueberries5 Tbs. + 1 tsp. lime juice
1 c. scotch or bourbon (split in half)
8 Tbs. powdered pectin
5 c. sugar
I've been using Ball RealFruit Classic Flex Batch Pectin recently because it allows me to adjust the amount of pectin according to how much fruit I have, rather than be tied down to a specific amount of fruit, which may or may not be what's in the freezer. You can also play around with the sugar, reducing it by as much as 30%. I like a preserve that isn't overly sweet, which is why I usually make jams and jellies without adding commercial pectin; they require less sugar. But I thought using a whole cup of booze in this recipe might affect the jell-ability of the final product, so I caved and used store-bought pectin.
The scotch adds a smoky, savory flavor that isn't immediately identifiable as booze. It sneaks up on you through the not-too-sweet-but-intensely-fruity blueberry taste. Try it with goat cheese or baked brie. Ooo, that's an idea...