Vegetable Pancakes

Posted on October 10, 2022 by Chatty Kathy

Stella was insistent that I get my recipe for vegetable pancakes on the blog right away so she could make them at home with Hayley! Such a quick, easy and delicious way to have a meal on the table in minutes, these are great for lunch, dinner or snacking. I usually make a pile and they warm up quickly in the toaster oven. They are a bit of a mash up of Korean pajeon, Japanese Okonomiyaki and Chinese scallion pancakes (even a bit like my zucchini fritters!)

I will get a better photo, but Stella didn’t want me to wait, she loved them so much!

1/2 cup all purpose flour

1/2 cup potato starch or cornstarch

½ tsp baking powder

1 tsp sea salt

1 egg

3/4 cup very cold water

4 cups very thinly sliced or julienned vegetables

oil for frying

Whisk dry ingredients together, then stir in egg and water. Add in all your vegetables and stir just to combine.

Preheat oven to 300 to keep the pancakes warm as you cook them.

Heat oil in frying pan, and drop in 1/4 cup amounts, flattening them out slightly. Cook for 3-5 minutes on each side until golden brown and crispy. You will have to do this in batches, so keep them warm in a 300 oven until you have them all fried. Don’t crowd the pan or they will steam rather than fry.

I first tried this recipe as Korean pancakes, adding some chopped kimchi as well as a bit of the juice, but ended up using it for many different vegetables.

Serve with dipping sauce:

1/4 cup soya sauce

1 tbsp vinegar

1/2 tsp sesame oil (I like toasted)

1/2 tsp sugar

1/2 tsp hot sauce (such as sriracha)

Stir together and set aside for service. Taste and adjust for your personal preference.

Use whatever vegetables you have in your fridge! It really is a fridge clean out in the best possible way.

Okay, so i have more than 4 cups vegetables … ha ha … you only need enough batter to hold it all together!

Make sure you don’t crowd the pan – it takes very little oil.

Flip when nice and crispy, and a golden brown.

These ones had fresh shrimp and lots of chives.

Snickerdoodle Cake

Posted on October 26, 2021 by Chatty Kathy

Crunchy sugar cinnamon coating, tender and delicate crumb inside, what’s not to love?

WHAT???? Snickerdoodle cookies in cake form? A dream come true. This cake encompasses all the bits of the cookie we love, but in cake form – perfect for a dessert or just snacking.

PREPARE THE PAN

1 cup granulated sugar
2 teaspoons cinnamon

CAKE

2 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup Greek yogurt or sour cream

PREP THE PAN

To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
Preheat oven to 325F.
Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube.
Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside. (I used less than half the remaining sugar mixture but just couldn’t bring myself to put that much of a sugar layer in a cake that already has 2 cups of sugar in it!)

CAKE

To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that’s okay.
Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes. (As I mentioned earlier, use as much of the sugar mixture as you are comfortable with – I had lots left)
Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don’t overbake because the cinnamon-sugar crust will become overly crunchy.
Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.

I found this recipe on a new site for me, Averie Cooks. This turned out so well that I might be hopping over to her site again to see what else she has going on.

Served for dessert with a dollop of whipping cream, this cake is also so moist and delicious on its own, it is perfect for snacking

The girls are in training to “stylize” my food photos – this is Stella’s version.

Here is Sloan’s interpretation – either one makes me want to take a bite.

Stela was quick to to make sure I saved the recipe so it could get it on the blog. Well, she asked if I screenshot the recipe and when I said I printed it out, her dad told her that was the old fashioned way of taking a screen shot.

Korean Kimchi Fritters

Posted on June 14, 2020 by Chatty Kathy

I am really not certain about how authentically Korean these fritters (Pajeon – pancakes??) are, but anything with kimchi & bound together with some potato starch is a step in the right direction.

We loved the way this entire bunch of vegetables was quickly tied together in a very light batter that puffed up and was still so delicate. Don’t miss out on the dipping sauce – its the perfect accompaniment.

PANCAKES/FRITTERS

½ cup all-purpose flour
½ cup potato starch (or 1/4 cup each white rice flour and cornstarch)
¾ teaspoon fine sea salt, plus more as needed
½ teaspoon baking powder
¾ cup ice water
1 large egg
¼ cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed

DIPPING SAUCE

(highly recommend doubling it if you like dipping as much as we do)

3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
½ teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

PREPARATION

Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

When you start with a big bowl full of these colourful vegetables you just know it is going to be delicious! Today I used zucchini, orange bell peppers, red onion and the leafy parts of Gai lan.

don’t overcrowd your pan – these fritters need some room to crisp up and not steam

These were so good I can’t wait to make them again!

I served the fritters with Korean Gojuchang noodles, and while it was all finger licking delicious, the colours and textures just cried for something green and crunchy – maybe lightly stir fried broccoli? Strange given that this whole meal is so vegetable forward, but I really wanted something light and crunchy to go with it all. Next time.

I found this recipe on NYT cooking, and couldn’t wait to try it. The fritters are as versatile as the vegetables found in your garden or fridge. I love the way red onions cook up, so used those in place of scallions in today’s effort.

Rhubarb Blueberry Oat Bars

Posted on May 1, 2020 by Chatty Kathy

Is there anything better than oat bars that you can grab and eat while doing whatever you need to be doing? These are absolute perfection, with a hint of sweetness from the blueberries (last years frozen) and a bit of tang from the rhubarb (fresh this year).

These bars have the exact perfect ratio of fruit to oat bar, I could have devoured many more than I did. Thank goodness I didn’t. It’s hard enough not to eat all the sourdough I’m baking!

Ingredients

3 cups Rhubarb Cut Into 1 Inch Pieces
3 cups Blueberries
2 Tablespoons Lemon Juice
3/4 cup Sugar
4 Tablespoons Cornstarch
1-½ cup All-purpose Flour
1-½ cup Uncooked Quick Cooking Oats (not Instant)
3/4 cup Brown Sugar
¾ cup Softened Butter
½ teaspoon Baking Soda
1/2 teaspoon cinnamon
¼ teaspoon Salt

Preparation

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

Ready for the oven, and it already smells heavenly.

Make sure they cool completely before cutting them.

I found this recipe on http://www.tastykitchen.com, and the only changes I made were to include some cinnamon in the crust/topping mixture and reduce the sugar a bit … these are also their tips:

Tips:
1. Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
2. The bars will puff up considerably, so don’t be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” a bit and set up nicely.

Sourdough Crackers

Posted on April 30, 2020 by Chatty Kathy

These crispy, crunchy, tasty crisps are the perfect way to quickly use up some of that sourdough starter discard that is threatening to take over your fridge. Eaten on their own, or as a vessel for your favourite dip, they are a winner any way you serve them.

A little fresh homemade tzatziki sauce was the perfect way to eat up a bunch of these crisps!

200 grams (about 1 cup) mature sourdough starter
60 grams (about 1/2 cup) all purpose flour
60 grams (about 1/2 cup) whole wheat flour
12 grams (about 2 tbsp) rye flour
32 grams (3 tbsp) extra virgin olive oil
1 tbsp dried herbs de Provence (or any herbs you like)
1/2 tsp fine sea salt

flaky sea salt for topping

In mixing bowl combine all ingredients except for the flaky sea salt. Mix well, kneading until you get it all together in a nice smooth ball.

To get 200 grams of starter, I often use what I have left from the jar I am feeding, then add to it with starter discard that is in the fridge. If using entirely discard from the fridge you can either wake it up with a feed and use it once you see it has doubled, or just use it straight from the fridge. With these crackers you are mainly looking for the flavour more than a rise like you expect from a loaf of bread.

Wrap tightly in plastic and put in the fridge for anywhere from 30 minutes to 24 hours. Sitting helps the sourdough flavours to develop, as well as make the dough easier to work with.

Preheat oven to 350 and line 2 baking sheets with parchment.

Cut dough in half, place one half in fridge and roll out the other very thin, as thin as you can get and still work with it. If you like a hardier crisp, then just roll out to 1/4 inch. I’ve also used my pasta rolling machine with varied success. When the dough feels soft and supple it works extremely well, but if your dough ends up a bit on the drier side of things it is easiest to roll out by hand)

You can either cut the dough before putting on the baking sheet, or bake them as is and then break them into rustic crisps.

Spritz very lightly with water, then sprinkle with flaky sea salt right before baking.

Bake for 12-15 minutes – make sure you rotate your pans half way through for even baking.

This dough is with the exact measurements and seasonings listed above. It made a drier dough, and was much easier to roll out by hand than it was to put through the pasta roller.

This dough was made with less whole wheat and rye flour, and it was by far the easiest dough to work with and slid through the pasta rollers with ease.. For seasoning I used my granddaughter Sloan’s magic taco seasoning mix. They were delicious!

These crackers are only limited by your imagination! Use any variety of flours or seasonings and get creative.

These literally took minutes to make, and they are ready for the fridge. I rested the dough until the next day (just because that was easiest today), and then rolled them out the next day.

I cut these ones into long triangles prior to baking, but it is just as easy to create a more rustic crisp by baking them first and then breaking them up.

These herby little bites were cut into a square (fish) shape prior to baking.

Aren’t they pretty?? I loved these! So easy to make, and the extra bonus is that so far I haven’t actually had to “discard” any of my discard.

I found this recipe during one of my many ventures down the internet rabbit hole in search of ways to use sourdough discard – it was on http://www.loveandoliveoil.com

Pretty hard to go back to buying crackers when you realize how easy these are, and how absolutely delicious.

The BEST Chocolate Chip Cookies

Posted on April 25, 2020 by Chatty Kathy

Stella says I’ve baked too much bread for them and she’s gained about 40 pounds (in total I think she weighs 40 pounds!). She did, however, think chocolate chip cookies would be a good idea.

The BEST Chocolate Chip Cookie Recipe

Makes 26 HUGE cookies (or 52 regular size!)

½ pound butter, softened (2 sticks)
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 cups Nestle Tollhouse semi-sweet chocolate chips (or sub 1/2 with cranberries)
1 3/4 cups chopped walnuts

Preheat oven to 300

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart for extra large cookies – I prefer to get more cookies to share and make them smaller – to fit 12 on a cookie sheet.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

I found this the perfect size for home eating – 12 to a cookie sheet.

Good thing I have 4 cookie sheets, otherwise it might have taken all day to allow them to completely cool on the baking sheet. As it is, I did move them after about 30 minutes.

A plate of these crispy edged, chewy interior cookies is a good idea any time of day.

There are moments of sharing during this 2020 Covid-19 pandemic, and this recipe is one of them. Apparently a famous recipe from DoubleTree hotels, it is their signature cookie, and I’m not the only one to love this cookie. No, I haven’t stayed there, so I’ve never had one of these warm on arrival, but they are delicious out of your own oven. I reduced the chocolate slightly – the original calls for 2 2/3 cups of chocolate chips but I found that a bit overpowering. Yes, you can have too many chocolate chips.

Moist Delicious Corn Bread

Posted on January 14, 2020 by Chatty Kathy

Easily the quickest of quick breads, moist and tender …. this is absolutely delicious and one you must try. Just another fantastic use for your cast iron skillet. Serve this alongside some hearty chili or stew and you’ll have such a comforting meal.

1 1/4 cups cornmeal
3/4 cup all purpose unbleached flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/3 cups buttermilk
2 large eggs, lightly beaten
8 tbsp unsalted butter, melted

Preheat oven to 425 and place a 12 inch cast iron skillet in to heat up while you make the batter.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk up the buttermilk, eggs, and 7 tbsp of the melted butter.
Reduce the oven temperature to 375 and remove the skillet. CAREFULLY … remember it is hot.
Coat the skillet with the remaining tbsp of melted butter. Pour the batter in the skillet and place it in the oven. Amazing to watch …. it right away starts to puff up around the edges.
Bake for 20-25 minutes until firm, and a tester comes out clean. Let cool for 15 minutes before serving.

This comes together so quickly – whisk up dry and wet ingredients separately and then quickly combine them. Stir until you don’t see any lumps, but don’t over mix the batter.

As soon as the batter hits the hot pan it starts to smell amazing and I loved the way it puffed up around the edges of the cast iron.

It might be difficult, but let it sit for 15 minutes after removing from the oven. Still warm enough to melt butter but holds together like a dream ….. try it, and I bet you love it.

Have you checked out http://www.jocooks.com ?? I got this recipe from her blog and it is most assuredly the best cornbread I’ve tried. In fact, I think every recipe I try of hers I love!

Buttermilk Ranch Dip or Dressing

Posted on January 12, 2020 by Chatty Kathy

Vegetables first! The kids absolutely love a big platter of fresh vegetables, but this ranch dressing really makes it a favourite. Ready for them to arrive from the ski hill today and this platter will disappear in minutes.

This is the best creamy dressing to have on hand for those hungry moments. .. … or when the kids are arriving home from school or the ski hill. In general, we prefer vinaigrette’s for salad dressing, but this is so comforting and delicious we love it too.

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk (you could use regular milk but I like the tang from buttermilk)
1 tsp dill weed
1/2 tsp each dried basil, oregano & parsley (in the summer of course fresh is best)
1/2 tsp garlic powder
1/4 tsp onion powder
1-2 tsp lemon juice (according to your own taste)
salt and pepper to taste

Give the whole thing a good mix and allow to sit long enough for all the seasonings to fully wake up and join the party. This is perfect as a dip, for a salad dressing I would thin it out a bit with either a bit more buttermilk or even a touch of water.

Empanadas

Posted on December 1, 2019 by Chatty Kathy

Most cultures have a pastry/hand pie like this one ….. empanadas are famous in many countries, but I’ve only had the pleasure of eating them in Mexico so that is what I have fashioned these after. They can be deep fried, but I prefer baking them for fluffy, flaky pastry and creamy filling. Extra bonus points for the way your house smells while they are baking!

In today’s version I used chicken, onion & red pepper, topped with a chunk of jalapeño havarti. The tomatillo salsa was delicious for dipping!

Empanadas are such a treat. These will give you flaky pastry, and a creamy tasty filling.

Make sure when you roll out your dough that you do it a little thinner than you would for a pie – you want to make sure you have a good ratio of filling to crust.

Saute onions and garlic until softened, then add red pepper and cook for only a couple more minutes. Stir in cooked shredded chicken and season to taste. In this version, I added a couple of tablespoons of tomatillo salsa, and then topped with jalapeño havarti cheese for an extra bit of kick and creaminess.

Other suggestions for empanada filling:

ground meat seasoned with taco spices, topped with Oaxaca string cheese
leftover pulled pork and pickled red onions
wilted spinach, sautéed mushrooms and feta cheese
go sweet with fruit, cinnamon and a bit of vanilla

I’ve included my pastry recipe here, but if you aren’t into making your own pastry go ahead and use a prepared frozen pie shell. Just take it out and roll it a bit thinner.

Cut your pastry into rounds, brush beaten egg around the outside and then put about a tablespoon or two of filling in the middle, add some cheese on top. You will want enough filling so that your ratio of stuffing to pastry is tasty. Fold edges up together and press to seal. Set them on a baking sheet and pinch/crimp the top to make sure it is well sealed.

Brush beaten egg over the top of the sealed empanada, and then poke a hole so steam can escape and the pastry doesn’t leak too much of your goods outside the shell.

Bake at 375 for 25-30 minutes until golden brown. You can also freeze them on a cookie sheet at this point and bake later, from frozen. Just bake a little longer.

Oh, these were G O O D. Before baking season the tops with salt and pepper.

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter. Through trial and error, I think I have found the best of them all – by combining lard and butter. Try it ….. so light and flaky – you will love it.

1 egg
1 tbsp vinegar
3/4 tsp salt
3 cups white flour
3/4 cup cold vegetable lard or (if you prefer) shortening
3/4 cup cold butter
5 tbsp very cold water
Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized. Add very cold water to egg and vinegar mixture. Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination. Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour. Work together just until it all comes into a solid mass. Knead very lightly on floured surface. Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

Sweet & Spicy Peach Jalapeño Jam

Posted on August 31, 2019 by Chatty Kathy

When you’re sitting in an abundance of peaches, and the jalapeños are right outside in the garden, you start thinking of all sorts of great ideas for them. This jam is perfect with its kick of heat and the sweetness of the peaches.

Oh my goodness, have to run out right now and get a wheel of Brie to serve this on. It’s that good. And that easy!

INGREDIENTS

3 lbs (about 7-8) very ripe peaches, peeled, pitted, and roughly chopped (you should have about 8 cups of fruit)
3 TBSP fresh lemon juice
1 TBSP apple cider vinegar
5 cups sugar* (see below, for Ringo En Orchard peaches you can halve this amount)
½ tsp. Lemon zest
½ tsp. Freshly grated ginger
3 TBSP (half a 1.75oz packet) powdered pectin
3 jalapeno peppers**

INSTRUCTIONS

Before you begin, place a small plate or saucer in the freezer so you can check the jam’s consistency towards the end of cooking.
(Optional), if you plan on canning your jam, bring a large stock pot of water to a boil and cook your (clean and empty) jars and lids to sterilize them. Using canning tongs, remove the jars to a clean dish towel to dry. Keep the stock pot of water at the ready for sealing the jars later.
To peel the peaches, blanch quickly in boiling water (thirty seconds should do), then transfer to a bowl of cool water. This will help the skins slide off easily using just your hands. One peeled, remove the pits and roughly chop the peaches. Place in a large pot or enameled dutch oven (stay away from bare cast iron or aluminum, as the acidity of the jam can react with the metal).
To the pot with the peaches, add the sugar, 2 TBSP lemon juice, cider vinegar, lemon zest, ginger, and pectin. Stir to combine, and let sit for 10-15 minutes to macerate.
Meanwhile, prep your jalapenos. Remove the stems, and cut the peppers in half lengthwise. If you want a spicy jam, leave all of the seeds and veins in the peppers. For a milder jam, remove some or all of the seeds and veins by scooping them out with a spoon. (See recipe notes for more details.)
Add the peppers to the bowl of your food processor, and pulse until very finely chopped, scraping down the sides if needed.
Add the chopped peppers to the pot with the rest of the ingredients, and place over high heat. As the mixture heats up, gently break up the peaches with a potato masher or fork. (If you prefer a smoother jam, use an immersion blender to puree the mixture BEFORE turning on the heat.)
Bring the mixture to a full boil, and let cook for 5-10 minutes, stirring occasionally to keep the bottom from scorching. As the mixture boils, skim off any foam that appears on the surface.
To test the jam, spoon a small amount onto the saucer that’s been chilling in the freezer. This will give you an idea of how thick the jam will be once it’s cooled. If the jam sets up to your liking, it’s done. If it’s too loose, cook a few minutes longer and test again. (Once the jam has cooled on the plate, this is the perfect opportunity to give it a taste. Keep in mind that the jam will taste significantly spicier while it’s fresh than it will the next day. If you’re worried that it is still going to be too spicy, or if it isn’t sweet enough, you can add an additional ½ cup of sugar and cook until completely dissolved.)
Once the jam starts to set up to your liking, remove it from the heat and stir in the remaining TBSP of lemon juice.
Carefully ladle the hot jam into your clean jars (a canning funnel is a big help, if you have one) leaving about ½ inch of head room in each jar. Once the jars are filled, wipe the rims with a damp towel to ensure a clean seal, and screw on the lids.
(Optional) if you want to preserve your jam, return the sealed jars to the stock pot of boiling water, lowering them in carefully with canning tongs, and making sure the water is deep enough to cover the jars completely. Cover the pot with a lid and let the jars process in the water bath for 6-8 minutes. Remove the jars and set them carefully onto a clean kitchen towel. Let sit at room temperature, undisturbed, until completely cool. If you’re using ball jars, the metal lids should make a “pop” or “ting” sound as they cool, and the bump in the center of the lids should no longer flex when pushed down on, letting you know the jars have properly sealed. If any jars don’t seal completely, store these in the fridge and use within a couple months. Jars that are properly sealed can be kept in a cool dark place for up to a year.

Sweet peaches, just gently stirred with the rest of the ingredients, waiting for their buddy ….. Spicy Jalapeños.

I opted to use my immersion blender to get a mostly smooth jam, leaving a few chunky bits for a little texture.

Cook until the jam has this glossy glorious sheen to it. Once it cools it thickens.

This recipe is ENTIRELY from Willow at ww.willcookforfriends.com …. I didn’t change a thing, and it was perfect. Willow notes that her peaches are not necessarily that sweet, but living here in the Okanagan Valley, and at Ringo En Orchard, our peaches are THE BEST, so I reduced the sugar (according to her suggestion) to 2 1/2 cups sugar. That was perfect …. the trick is to taste your peaches!

NOTES

*Living here in the midwest, the sweetest peaches I can come by still pale in comparison to true southern, tree-ripened peaches. If your fruit are especially sweet, you can feel free to start with less sugar, and add more to taste. (Keep in mind that if you plan on canning your jam, less sugar means a shorter shelf life.)

**The heat of a hot pepper is contained (mostly) in the seeds and veins. To control how spicy your jam is, you can leave these in (hot!), or remove some or all of them (mild). I found I really liked the level of heat from de-seeding one of the peppers, while leaving the other two. If you aren’t sure how much heat you want, I suggest de-seeding all but one of the peppers, and adjust from there with future batches to find what you like best. (And of course, if you just want some good ol’ fashioned peach jam, you can leave the jalapenos out all together. Ain’t nothing wrong with that!)

Keep in mind that the jam will mellow considerably over the first 24-48 hours after being made, so don’t worry if it seems spicier than you want at first. When I first tasted my batch, it was waaaay spicier than I wanted. The next day? Perfection!

chattykathychatsandcooks

Family, Friends and Food!

Category Archives: snack