Kitchen Simplicity » Condiments

(Small Batch) Mixed Berry Jam

Cheri — Tue, 24 Jan 2012 09:00:00 +0000

Making jam seems to be my preferred Sunday afternoon activity. There’s something relaxing and comforting about getting a pot of fruit bubbling on the stove and relaxing on the couch while it fills your house with the scent of berries and maple. This recipe especially, is so simple. No slicing and dicing, just a quick rinse and a toss in the pot, and you let your stove top do the rest.

This recipe calls for fresh berries and I already had some (surprisingly) delicious fresh blueberries in my fridge (thanks to an awesome sale from my grocer) but since I didn’t have any fresh strawberries I used a bag of frozen ones instead. To my delight the frozen ones worked great, I just needed to add a few minutes to the simmering time. I imagine you could use all frozen berries and have it turn out, as long as you feel comfortable going by sight rather than cooking time. Allow them to thaw first and don’t drain away any of the tasty juices.

One of the big draws to me for this jam was that it uses maple to sweeten it, instead of sugar. By now I’m sure you’ve noticed my love of anything maple. It adds just a little something extra to the jam and it’s not overly sweet like some homemade pectin-free jams seem to be. I also love that it makes such a small amount. It feels like no work and you get delicious results in no time.

We enjoyed it while it was still warm, wrapped up in fresh crepes with a side of bacon. Mmm.

Mixed Berry Jam

2 cups fresh blueberries
1 pound fresh strawberries, hulled and quartered (about 4 cups)
1 cup pure maple syrup
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice

Place berries in a medium-sized saucepan, lightly mash berries. Add remaining ingredients and bring the mixture to a simmer. Simmer, stirring occasionally, for 50-55 minutes or until the mixture passes the jam test (below). Cool completely before storing, covered, in the fridge for up to 1 month. Freeze for longer storage.

Jam Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes approximately: 1 1/2 cups

Adapted from Giada at Home.

Vanilla Tangerine Marmalade

Cheri — Fri, 06 Jan 2012 09:00:56 +0000

I’m not sure how many marmalade fans there are out there. I know it’s a pretty acquired taste. I only seem to like it in certain instances and I feel like it has to be done just right to be delicious. For me, it’s all about getting over that first bite. I always shudder a bit at how pungent the flavour is and then after the second bite it changes to “hey, this is actually pretty good”.

It first started with Grapefruit Cranberry Marmalade, which I instantly want to make again every time I think of it, then I saw a tangerine marmalade in my Christmas issue of Everyday Food and I knew it was time to make another. Plus, I had a crate full of tangerines sitting on my table that I knew we wouldn’t be able to finish on our own.

This is definitely the perfect way to use up any of those tiny oranges you have lying around after Christmas. One of my favourite parts about this recipe is the fact that you don’t have to peel the oranges to remove the pith. Tangerines have such thin skin that, that little bit of pith doesn’t need to be removed, which means it saves a good amount of time. I would only say to make sure that you make very thin slices so you don’t get too much in one bite. I added a spoonful of vanilla bean paste at the end because it gives it a lovely fragrance and rounds out the flavour. And, I love all the pretty flecks it adds to the marmalade.

If you’ve never made marmalade before this is a great recipe to get you started. It’s easy peasy and I think the tangerines make the marmalade just a tad bit sweeter then normal. So, if your new to marmalade it might help break you in to the taste. ;)

Vanilla Tangerine Marmalade

You can substitute the vanilla bean paste with extract or a whole (split) vanilla bean, or you can leave it out entirely. If using a whole vanilla bean, add it along with the sugar, scraping the seeds into the pot before throwing in the rest of the pod.

3 pounds tangerines, washed
6 cups water
4 cups sugar
1 teaspoon vanilla bean paste

Trim the ends off of the tangerines until the flesh is visible. Cut each tangerine in half lengthwise and then into thin slices, removing any seeds as you go. Place in a pot with the water and bring to a boil. Simmer rapidly for 20 minutes, or until peels are tender. Add sugar and allow to boil for an additional 45 minutes, stirring often, until it is thick, has darkened slightly and passes the jam test (below). Stir in vanilla bean paste. Allow to cool a bit before packing into jars or containers. Cool completely before storing in the fridge (up to one month) or freezer (up to six months).

Jam Test:

This applies to any jam that is made without using pectin.

Makes approximately: 5 cups

Adapted from Everyday Food.

Blueberry Vanilla Bean Applesauce

Cheri — Fri, 21 Oct 2011 09:00:45 +0000

I don’t know why it took me so long to make applesauce. Well, maybe I do – because somehow in my mind it seemed like a laborious difficult process. But it really shouldn’t have taken me so long because it couldn’t be easier.

I was originally going to can some but once I tried out my first batch and realized it was so easy, I thought it would be more fun to make smaller batches and customize them to what we have on hand. Now if I have a couple of apples sitting around I get a batch bubbling on the stove while I do the dishes and my baby girl bounces away in the doorway.

I love the fact that helping me in the kitchen is my sons absolutely favourite thing to do. I’m going to take advantage of that while I can. :) (P.S. Do you see my cute little jumping bean in the background? She’s the cheerleader.) :)

If you’re like me and are under the misconception that applesauce is difficult to make, let me break it down for you. Cut up apples (skins on), add to a pot with a bit of water and desired seasonings (or additional fruit), simmer until mushy and press through a sieve. Done! Could it be any simpler?

Customize it to your hearts desire and you can have a new applesauce every week. I added blueberries and a vanilla bean to my applesauce but you could also swap out the vanilla bean for a cinnamon stick or substitute a different berry for the blueberries.

This recipe is sugar-free, meaning that it’s great for the whole family, baby included! Yesterday I had no baby food left but I had a couple of apples sitting on the counter so I quickly whipped up a small batch and she was gobbling it up in no time.

Have I convinced you yet? I really want you to try it for yourself. It’s so much fun and so delicious! What flavour combinations would you try?

If you want some information about which apples are best for applesauce, check out my In Season: Apples post.

Blueberry Vanilla Bean Applesauce

For a Blueberry & Spice Applesauce substitute a cinnamon stick for the vanilla bean.

2.5 pounds (6) apples
1 cup blueberries
1/2 cup water
1 vanilla bean, split

Core apples and cut into large chunks. Place in a large pot with the remaining ingredients (make sure to scrape the seeds from the vanilla bean into the pot before adding the whole bean). Cover lightly and bring to a boil over medium heat. Lower heat and keep at a simmer, stirring occasionally, until apples are mushy and releasing from their skins (about 25 minutes).

Pour contents into a fine mesh sieve set over a large bowl. Press and stir contents until all of the flesh is pushed through and only the skins remain.

For thicker applesauce, place back in pot and cook until desired consistency.

Makes: 3 cups

Refrigerator Bread and Butter Pickles

Cheri — Fri, 09 Sep 2011 08:30:49 +0000

Pickles. Who would have thought they’d be so easy to make? As long as you know how to chop, stir and pour, you can make them. And, they are way better than the store-bought ones. These ones don’t require canning so they’re even less intimidating.

James has never like Bread and Butter Pickles, so I never buy them. Not that he doesn’t want me to, but I like other kinds of pickles so I don’t feel the need to buy a jar just for me. But honestly, Bread and Butter Pickles have always been one of my favourites.

When I saw these pickles on Recipe Girl, I knew I had to give them a go. As a general rule, store-bought things that James doesn’t like, magically become favourites once I make them at home. And, since this recipe was so darn easy, I knew it wouldn’t be a waste of energy if he didn’t like them. But, true to form, he loved them. And, I loved them. And Max… still doesn’t like pickles… but he likes olives, so that makes up for it. Crazy boy.

If you want to venture into the world of making pickles I encourage you to break in with this recipe. They really are soo good. I’ve never piled so many pickles on my sandwiches before. The hardest part about this recipe is that you’re supposed to wait 24 hours before eating them. Although that didn’t stop me from nabbing a few every time I opened the fridge. ;)

These would also make a great hostess gift for a fall barbecue. I’m pretty sure you would be the star of the show if you brought along a jar of homemade pickles. So if you want to just fade into the background, keep them to yourself. :)

Have you ever made pickles? What are your favourite kinds?

Refrigerator Bread and Butter Pickles

5.5 cups sliced pickling cucumbers (about 1 1/2 pounds)
1.5 tablespoons kosher salt
1 cup thinly sliced sweet onion (I used regular)
1 cup granulated white sugar
1/4 cup packed light brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1.5 teaspoons mustard seeds
1/2 teaspoon celery seeds (or 1/8 teaspoon celery salt, in a pinch)
1/8 teaspoon ground turmeric

Combine cucumbers and salt in a bowl. Cover and chill 1.5 hours. Rinse cucumbers in a colander, to remove salt. Drain well. Return cucumbers to the bowl along with sliced onion.

Combine sugars, vinegars, seeds and turmeric in a medium saucepan. Bring to a simmer, stirring until sugar dissolves. Pour over cucumbers and onions. Let sit at room temperature for one hour. Cover and refrigerate for 24 hours and up to 2 weeks.

Makes approximately: 4 cups pickles

Adapted from Recipe Girl.

Homemade: Catalina Dressing

Cheri — Mon, 18 Jul 2011 08:30:07 +0000

I love making homemade salad dressings because they’re just so darn easy to make and you almost always have the ingredients on hand to make them on a whim. Which means, you don’t have to run to the grocery store to pick up a bottle of dressing when you need it.

They’re also endlessly adaptable. I’m sure you have limitless variations of dressings stored in your cupboards, they just may not be mixed together yet.

More Favourites

Catalina dressing is one of the dressings I make the most often. It’s not just limited to a simple salad. We use it in this Sweet & Spicy Chicken Stir-Fry and to top spicy beef Taco Salads. You can also use it as a marinade for chicken before cooking it on the grill.

I’ve been making this recipe for ages and the flavour is spot on. The first time I made it I knew I didn’t have to look any further for the perfect Catalina Dressing. I was sold in that moment and I’ve been making my own ever since.

What are your favourite uses for Catalina Dressing?

Catalina Dressing

1/4 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup onion, chopped (or 1/2 teaspoon onion powder)
1/2 teaspoon paprika
1/4 teaspoon worcestershire sauce
1/2 cup canola oil
salt and pepper, to taste

Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth. Add the oil in a steady stream with the machine running until the mixture comes together in an emulsion. Season with salt and pepper. Serve immediately. Store in the refrigerator for up to one week.

*If you are using onion powder instead of chopped onion you could also shake this up in a jar with a tightly sealed lid.

Makes approximately: 1.5 cups

Adapted from Food.com.

Strawberry Poppy Seed Dressing

Cheri — Thu, 12 May 2011 17:28:32 +0000

Every year I get more and more excited about cooking with the seasons and enjoying fruits and vegetables at their peak. We’ve been buying strawberries almost every week since they started showing up in the grocery stores. I’m sooo ready to stop buying apples and pears for a while.

My husband usually doesn’t like strawberry salads but we’ve had this one quite a few times already and he loves it. As do I. The flavours meld so wonderfully together and just sing of spring.

I created this recipe for my friend Aimée from Simple Bites who’s having a Salute Spring! series on her blog this week. Make sure to check it out for more yummy ways to celebrate spring.

“I have an early childhood memory of stumbling upon some wild strawberries on the top of a hill. They were so teeny tiny but I remember them being the best strawberries I had ever tasted. I’m sure in the mind of a four year old discovering wild strawberries and picking them on your own automatically qualifies them as tasting The Best!”

You can read more and get the recipe on Simple Bites. I’d love to see you there!

Homemade: Shake’n Bake

Cheri — Thu, 10 Mar 2011 19:14:35 +0000

Shake’n Bake used to be pretty much the only way I enjoyed eating chicken until I learned how to pan fry properly. I still crave that crunchy coating though and have always loved the fact that you can get a crunchy skin without any actual skin. It’s also a great alternative for when I’m wanting to use the oven instead of my stove top.

I’ve tried many recipes for homemade coating mix and none of them lived up to my expectations. Most of them were soggy or would become soggy once sitting out of the oven for a bit. This is the first recipe to live up to my expectations. It makes for a quick meal when I’m running out of time. There’s nothing easier then tossing some chicken in the coating mix, throwing it in the oven and forgetting about it while you prepare some side dishes.

We enjoy this Shake’n Bake chicken in many ways. On it’s own, sliced and served on top of salads, sandwiched between burger buns, as chicken fingers/nuggets and in crispy chicken tacos.

This recipe makes enough for approximately 8 meals, using 1 pound of chicken (or 4 chicken breasts) per meal, so it’s a great item to have stored away in the cupboard.

What are your favourite uses for Shake’n Bake?

Approximate Cooking Times:

(Baked @ 400ºF)

Chicken Fingers: 10-15 min.
Chicken Nuggets: 10 min.
Chicken Breast: 20 min.
Bone in Chicken: 45 min.
Stuffed Chicken (such as Cordon Bleu): 20 min.

One Year Ago: Moist Vanilla Cake

Homemade Shake’n Bake

9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt

Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes.
To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake’n bake.

Makes: 8 (1/2 cup) portions

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Plum Apple Butter

Cheri — Fri, 12 Nov 2010 19:19:02 +0000

Yesterday I stood staring at the abundance of gorgeous purple plums sitting on my counter. I knew I needed to use them up soon but I wasn’t sure what I wanted to make with them. I love plum jelly but since I don’t have any canning equipment that wasn’t really a possibility. That’s why this recipe immediately caught my eye when I went on my Internet search for recipes.

I’ve never made fruit butter before but it seemed so easy I had to give it a try. It will now be my go to when a little bit of fruit needs using up. It’s really so simple to throw together and makes the house smell amazing while it bubbles away.

Fall spices with the sweetness of plums and crisp tart apples make this a perfect fall spread and a wonderful hostess gift. I mean, just look at that gorgeous purple color! It has me swooning.

Have you made any fruit butters before? What are your favourite combinations?

One Year Ago: Banana Rum Chocolate Chip Pound Cake

Plum Apple Butter

adapted from tasteofhome

3 medium sized plums (or 4 small), pitted and quartered
2 medium sized tart apples, peeled, cored and quartered
1/4 cup water
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash cloves

Place plums, apples and water in a medium sized saucepan. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until fruit is tender.
Remove from heat and pour into blender or food processor. Blend until smooth. Pour back into saucepan. Add remaining ingredients.
Bring to a boil. Lower heat and simmer, uncovered, for 40 minutes or until thick enough that it mounds on a plate without spreading.
Cool completely before covering. Store in the fridge for up to 3 weeks.

Makes approximately: 1 1/4 cup

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Cranberry Ginger Jelly

Cheri — Fri, 01 Oct 2010 18:48:31 +0000

Canadian Thanksgiving is just around the corner and although I don’t make a huge feast for just the three of us, I do have fun making a few things here and there to remind me of home.

A turkey dinner is just not complete without some Cranberry Jelly (or sauce, depending on your preference). I never realized just how easy it was to make until I stumbled across this recipe on Martha Stewart.

There seems to be an error in the original recipe as it didn’t set up when done as written (and from reading the comments I wasn’t the only one with this problem) so I reheated the “jelly” and added another tablespoon of gelatin and that gave the perfect consistency for me (this is how it is written below).

I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don’t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.

Any leftovers would be great on freshly baked scones with a pad of butter and would add some life to leftover turkey sandwiches.

I don’t think I’ll ever go back to buying the canned stuff. It’s just too easy and delicious to make it yourself.

One Year Ago: Oslo Food Festival, Butterscotch Apple Crisp

Cranberry Ginger Jelly

adapted from Martha Stewart

2 (12-ounce) bags fresh or frozen (thawed) cranberries
2 cups sugar
2 teaspoons finely grated peeled ginger
2.5 cups water, divided
2 tablespoons unflavoured gelatin

Place cranberries, sugar, ginger and 2 cups of water into a saucepan and cover with a lid. Bring to a simmer and let cook for 10 minutes or until the berries have burst.
Pour 1/2 cup water into a large bowl. Sprinkle gelatin over and let sit for 5 minutes until softened.
Pour cranberry juice through a fine sieve into bowl with gelatin, pressing on solids to extract juice.
Remove sieve and discard solids. Stir liquid in bowl until gelatin is dissolved. Pour into a container and set aside to cool to room temperature before covering.
Refrigerate for 4 hours before serving. Should stay good for one week the in the fridge.

Makes approximately: 4 cups

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Freezer Jam on Simple Bites

Cheri — Sat, 17 Jul 2010 07:23:35 +0000

Freezer Jam is the only kind of jam I’ve made by myself, partly because it’s my husbands favourite and partly because of it’s ease of preparation. Simple Bites has been having a very helpful Canning 101 series all week and I’m rounding it up with a short talk about Freezer Jam along with the recipe for this Nectarine Raspberry Freezer Jam.

“Freezer Jam is a great way to break into the preserving scene. The recipes are made in smaller batches, require little to no cooking (which gives them a fresher taste) and need no special canning equipment.

All you need to do is puree or mash some fruit, mix it with sugar and pectin and throw it in the freezer!

There are several different options for making freezer jam…“

Continue reading on Simple Bites.