Condiments

Rhubarb Strawberry Jam

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rhubarb strawberry jam

A week ago my fridge was full to the brim with strawberries and rhubarb. I put out the call on facebook - what would you make? And, I was shocked to see how many people said jam! We must be friends.

So that settled it in my mind, the first thing I was going to make was jam. When I went on my search for the winning recipe I had some criteria in mind. 1) I didn’t want to use commercial pectin. I prefer a looser and more natural set to my jam and I find that the pectin makes it too stodgy for me so I generally try to stay away from it. 2) Less sugar. Seriously, so many jam recipes have a ridiculous amount of sugar in them. I understand that it helps with preservation and with set, but when recipes are calling for 10 cups of sugar and only 8 cups of fruit, that’s a little lot overboard for me. 3) I wanted it to be fresh tasting. Which is a big reason why I wanted less sugar, because it can give the jam more of a candy flavour and hinder the freshness of the fruit from shining through.

When I found this recipe I knew it was the one to try. There’s no pectin and it has a fraction of the sugar compared to the other recipes I came across. But, the biggest thing that caught my eye and sealed the deal was the way it was cooked down. You start by cooking the fruit just enough to release the juices, then you strain the fruit, set it aside and then cook the juices until reduced by half. After that, you return the fruit to the pot and cook it until the jam is set to your liking. The reason I love this is because the fruit is cooked less, preserving more of a fresh flavour. Bingo! All criteria check marked!

This particular recipe is heavier on the rhubarb. This means that the rhubarb flavour really shines and the strawberry helps to sweeten it up and round it out. It has clean, crisp flavours and is just the recipe I needed to kick off the spring canning season. I already know that I’ll be making a double batch yet, before spring is through, because we are inhaling this stuff pretty quickly. And, we’re using it in so many yummy things. Which reminds me, make sure to whip up a batch soon because I have a delicious treat to share with you soon that uses this jam as it’s star ingredient!

P.S. If you’re not up to canning this recipe you don’t have to miss out. Just freeze it instead!

rhubarb strawberry jam

Rhubarb Strawberry Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

  • 2 lbs fresh rhubarb cut into 1/2-inch pieces (about 6 cups)
  • 1 lb fresh strawberries, hulled and diced (about 3 cups)
  • 1/2 cup water
  • 2 cups sugar
  • 1/4 cup fresh lemon juice

Place rhubarb, strawberries, water and sugar in a medium-sized pot set over medium heat. Cook, stirring often, until the juices are released and begin to cover the fruit. Pour the mixture through a fine mesh sieve to separate the fruit from the juices. Set the fruit aside. Return the the juices to the pot and bring to a boil over medium-high heat. Allow to cook, stirring frequently, until reduced by approximately half (an easy way to check this is to use the handle of a wooden spoon. Dip it into the liquid to “stain” it. Then use that as a measuring guide for how much it’s cooking down). Skim off any foam that rises to the surface, as you go. Add the fruit back to the pot, along with any accumulated juices. Stir in lemon juice. Bring to a simmer and cook until a spoonful of the mixture mounds on a frozen plate without spreading. Once ready, you can pack it into jars, or tupperware, and freeze. Or, follow the process below for canning.

To can: While jam is cooking, sterilize 5, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 5 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

Makes: 4 cups

Adapted from Smells Like Home. Originally from Canning for a New Generation

Caramelized Onion & Goat Cheese Dip

By in Appetizers, Condiments, GF Sides 3 Comments Tags: , , , , , ,

caramelized onion goat cheese dip

I’ve made my fair share of onion dip. It’s always been one of my faves as far as dips go, and I always seem to be trying something new in search of that perfect go-to recipe. Most recipes I’ve made start out with a wack load of mayo. I love mayo as much as the next gal but there’s something about that, that gives me a little bit of the heebie jeebies – that’s a lot of mayo! Well, this dip is mayo free and is so delicious it immediately jumped to the top of my onion dip list. Now when I get a craving for onion dip, it is specifically for this recipe.

The first time I made it, it was Christmas and all of us ladies were hiding the bowl of dip and sneaking bites because I had obviously not made enough for the entire family and we just didn’t want to share. Finally the Christmas spirit won out and we put it out for everyone to enjoy. But man was it ever hard to give up.

I recently made it again for company and I knew I wouldn’t be able to live with my conscience another moment if I didn’t share it with you. It starts with a base of sour cream, which gets mixed with deliciously rich goat cheese, some deeply caramelized onions and a handful of chives. The flavours are so rich and deep I’m afraid you won’t be able to go back to the mayo stuff (never mind store-bought)!

I have to say that this dip makes one of the best burger spreads I have ever had. I mean caramelized onion and goat cheese on a burger? I really can’t think of a better combination.

P.S. Stay tuned for the homemade potato chips that we served with it. They are super-duper easy-peasy and I can’t wait to share them with you.

Caramelized Onion and Goat Cheese Dip

For a smoother dip, process in a food processor instead of mixing by hand.

  • 1 tablespoon olive oil
  • 2 cups diced onion (about 1 medium)
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1 cup sour cream
  • 4 oz. soft goat cheese
  • 1/4 cup finely chopped fresh chives

Add oil to a skillet and preheat over medium-low heat until oil starts to shimmer. Add onions and garlic, season with salt and pepper. Cook, stirring often, until onion caramelizes and turns a deep golden brown. Set aside to cool slightly.

Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork to break it up. Stir in the caramelized onions and garlic along with the chives. Taste and season again with salt and pepper. Cover and refrigerate at least one hour before serving.

Makes approximately: 2 cups

Adapted from Chow.

Homemade Butter Flavoured Pancake Syrup

By in Condiments, Homemade 5 Comments Tags: , , , ,

butter flavoured syrup

In a perfect world we would all have unlimited access to all-natural maple syrup at our fingertips (or if you’re Aimée you’d tap your trees and make your own. Brilliance I tell you!). But in reality, for most of us, it’s just so darned expensive, especially if you live outside of Canada or the US. It’s no secret that maple syrup is my favourite processed sugar alternative, but I know it’s not always possible to be as carefree with it as I tend to be (I’m Canadian, I practically bleed maple syrup). So today I’m sharing my go-to homemade syrup that replaces the butter flavoured stuff from the store. It’s not meant to be a maple syrup substitute so don’t go substituting it for maple syrup in recipes (that would kind of ruin the point ;)).

This syrup is just as delicious as Aunt Jemima’s but the ingredient list is a lot shorter. I always think it’s a good idea to make these kinds of things at home so you can see just how much sugar goes into it – it makes you more mindful when you get to pouring it over your pancakes. Syrup will never be healthy but you can make it just as flavourful and a lot more healthfully (i.e. less processed) at home. Plus it’s quick and simple, and pretty cheap to boot.

It’s the weekend. Go forth. Make pancakes. Make syrup. And, enjoy!

butter flavoured syrup

Butter Flavoured Pancake Syrup

  • 1 cup packed brown sugar
  • 1/2 cup water
  • 3 tablespoons honey
  • 2 teaspoons butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract

Place sugar, water and honey in a small saucepan. Bring to a boil. Boil one minute. Remove from heat, stir in butter, vanilla and maple extract until butter is melted. Serve immediately or cool (syrup will thicken as it cools). Store, covered, in the fridge.

Makes: 3/4-1 cup

Grapefruit Honey Curd

By in Condiments, Snacks 6 Comments Tags: , ,

grapefruit honey curd

This week I’m busy packing up my house. We’re moving! Again. You guys must be so sick of hearing that. This time we’re at least staying in the same country, even the same province! ;) Max was so surprised and excited that we actually get to keep all our stuff! The poor guy’s so used to leaving everything behind. But don’t worry, there shouldn’t be any lag on the blog because I made sure to work ahead. I didn’t want to miss out on bringing you yummy Easter treats!

But before we get to Easter, I couldn’t resist sharing one more grapefruit recipe. We’ve been pretty obsessed. This time I decided to turn my grapefruits into a silky smooth curd. Curds are such a versatile ingredient. They can be transformed into tarts, used as fillings for cakes and cupcakes – basically they can be used in any dessert that you can dream up. This time I was aiming beyond desserts. I was going for something that could be swirled into homemade Greek yogurt. Hence the honey. I wanted something a bit more suitable as a healthy snack for my kiddos. Grapefruit yogurt anyone?

I experimented with a couple different versions until I came up with this one. It took a bit of trial an error to get it just right, but I finally got just what I was looking for. It has a nice bright clean flavour that is undeniably grapefruit, with a hint of honey to sweeten it up. And, I’m kind of in love with its creamy colour with the lightest pink tinge.

Use it in a dessert, use it in a snack, the choice is up to you and your imagination.

grapefruit honey curd

Grapefruit Honey Curd

  • 1 cup freshly squeezed ruby red grapefruit juice (2 grapefruits)
  • 6 large egg yolks
  • 1/4 cup honey
  • pinch salt
  • 1/4 cup cold unsalted butter

Place grapefruit juice in a small saucepan set over medium-high heat. Bring to a boil. Simmer rapidly until reduced by half (1/2 cup). This helps to concentrate the grapefruit flavour.

Meanwhile whisk together yolks, honey and salt in a medium-sized bowl. Set aside. Once grapefruit juice is reduced, pour it into egg yolks in a slow steady stream, whisking to incorporate and temper the eggs. Pour the mixture back into the saucepan and set over medium-low heat. Cook, stirring constantly until mixture thickens and leaves a thick coating on the back of the spatula. Remove from heat. Stir in butter, 1 tablespoon at a time, until fully melted.

Set a fine mesh sieve over a bowl. Strain curd through the sieve to remove any cooked egg or grapefruit seeds. Cover the surface of the curd with plastic wrap and refrigerate until cool.

Makes approximately: 1 1/3 cups

Almond Joy Butter

By in Condiments, Snacks 8 Comments Tags: , , , , , , ,

almond joy butterLet me open your mind to a brand new world. Forget nutella. You can now have an Almond Joy in nut butter form. It tastes like dessert, but it’s healthy for you.

My mind is reeling with the possibilities of what to all make with this. But I have to admit one of my favourite ways is to simply enjoy it as it is. When I’ve got a sweet craving, you will find me standing in my pantry with my spoon dipped into one of these jars. It satisfies my sweet tooth while also giving me a shot of protein and nutrients to hold me over until the next meal.

You need to keep this stored at room temperature in order to eat it because it solidifies into rock when refrigerated. I like to place it into two smaller jars, keeping one in the pantry and one in the fridge. That way I don’t have to worry so much about it going bad before we eat it all up. Not that, that is really a problem.

If you’re a fan of coconut, chocolate and almonds, and the ever popular Almond Joy candy bar, you will love this. Trust me.

almond joy butter

Almond Joy Butter

  • 2 cups raw almonds
  • 2 cups unsweetened shredded coconut
  • 2 tablespoon virgin coconut oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoons maple syrup
  • 1.5 oz. dark chocolate, finely chopped

Place almonds on a baking sheet and bake at 350ºF for 10 minutes, or until toasted and fragrant. Set aside to cool.

Meanwhile, process coconut in food processor until it’s a fine powder (about 10 min), stopping to scrape down the sides and give your processor a break as needed. Add coconut oil and process for another 5 minutes or until the coconut has turned a buttery, pasty consistency. Scrape into a small bowl and set aside.

Once almonds are cool enough to handle, place in the food processor. Process until finely chopped. Add salt and continue processing until a paste like consistency. Pour coconut back into food processor along with vanilla and maple syrup. Process until evenly combined. Add chocolate and stir just once to mix it in slightly (it will start to melt). Pour into storage containers. Store at room temperature for 1-2 weeks and in the fridge up to 1 month.

Makes approximately: 2 cups

Adapted from Minimalist Baker.

Maple Gingerbread Syrup & Latte

By in Beverages, Christmas, Condiments, Warm No Comments Tags: , , , , , ,

gingerbread latte

I got this idea of making a processed-sugar-free simple syrup, for our beverages, out of pure necessity. We’ve been sick more often this year then any I can remember, which I’m crediting to the fact that Max started going to playschool. And, every time we get sick it seems to be when we’re not being as careful about what we eat – less probiotics, more processed sugar, etc. So in my need for the occasional coffee to get through a sleep deprived day, and the fact that I don’t really like coffee without some sort of sweetener + flavour booster, and also the fact that a girl just has to unwind with a latte once in a while, I decided to create a different kind of flavoured simple syrup. One with all the spices of gingerbread and the sweetness of maple syrup. A.K.A. Christmas in a mug.

You can use this syrup to flavour and sweeten whatever kind of drink you like, hot chocolate, iced coffee, mochas – you name it! I’ve included a recipe for how I turn it into a gingerbread latte. I add whipped cream for special days but enjoy it just as much without for a midweek pick-me-up. Lucky for you, it’s almost the weekend so you deserve a dollop or two. ;) Happy Friday!

Maple Gingerbread Syrup

  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses

Stir together all ingredients in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Use immediately or allow to cool before storing, covered, the fridge. Stir or shake before using.

Makes: 2/3 cup

Gingerbread Latte

Feel free to fiddle with the amounts to make it perfect just for you.

  • 1/2 cup milk (or milk alternative)
  • 1.5 tablespoons maple gingerbread syrup
  • 2 fl. oz (1/4 cup) espresso or very strong coffee
  • nutmeg, optional

Place milk and syrup in a small saucepan. Whisk over medium heat until steaming. Pour coffee into mug, top with milk mixture. Serve immediately or top with whipped cream and a sprinkling of nutmeg, if desired.

Serves: 1

Latte adapted from allrecipes. Syrup adapted from Annie’s Eats.

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