Sweet & Spicy Peach Jalapeño Jam

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.

Spicy Peach 1

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
  1. 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.
  2. (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.
  3. 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).
  4. 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.
  5. 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.)
  6. Add the peppers to the bowl of your food processor, and pulse until very finely chopped, scraping down the sides if needed.
  7. 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.)
  8. 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.
  9. 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.)
  10. Once the jam starts to set up to your liking, remove it from the heat and stir in the remaining TBSP of lemon juice.
  11. 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.
  12. (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.
Spicy Peach 2

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

Spicy Peach 3

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

Spicy Peach 4

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!

Creamy Cucumber Herb Salad Dressing

Creamy Cucumber dressing 2

Smooth, creamy and absolutely delicious – this will make you crave a salad.

We used to love going to a small restaurant in Mexico City, no name on the building and just a few wooden chairs and tables on the sidewalk … but oh … the food!  For 99 pesos we received an amazing set menu with four courses and it was always fantastic.  The chef moved on … (we spotted him at another place finally).  If I could remember the name of his new spot I’d definitely give you a recommendation to try it!  Anyhow … what was I saying … oh of course … this is a salad dressing recipe.  He made this incredible creamy cucumber salad dressing that was divine.  I asked him the recipe and he gave me the basic idea but claimed the key was the sea salt he used.  We walked miles looking for the store he told us to go to, without success.  Eventually, on another trip we found the salt  (from Cuyutlan), and have continued to pick it up every time we go to Mexico City!  I’ve finally hit the right ingredients here and this is delicious.

  • 1 cup chopped cucumber
  • 3/4 cup plain greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp freshly squeezed lemon juice
  • handful of fresh herbs (I used basil, parsley and oregano)
  • 1 garlic scape
  • 1 tsp sea salt
  • 1/4 tsp white pepper

Roughly chop the herbs and cucumber and place in blender, then add the rest of the ingredients.  Give it a really good whiz until smooth and creamy.  Depending on how juicy your cucumber is, if needed you can thin it out a bit with milk or buttermilk.

Creamy Cucumber dressing 3

My trusty little bullet whipped this up in no time.

Creamy cucumber dressing 4

My herbs are so happy this year!

Creamy cucumber dressing 5

Here it is, the infamous salt I had Grant, Wilson and Vivian trekking all over                              Mexico City looking for.  Was it worth the effort?  You bet.

 

 

 

 

 

Zucchini Ricotta Galette or Tomato Galette

Got a plethora of zucchini in your garden?  Here you go, you are very welcome.  Even if you don’t, head to the grocer or market and buy some because this galette is just that good.

Galette 8

This photo is gorgeous …. but even that doesn’t do it justice.  Oh, the crispy puffy pastry, the creamy rich base …the fresh from the garden (or market) zucchini …. and the aroma as it bakes. This is a sure winner, and certain to be on repeat.

Veg Galette 3

Incredibly delicious as a tomato galette also.

Serve this with a salad for a great vegetarian meal or cut into small pieces for an appetizer, either way it’s fantastic!

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Veg Galette 2

Glazed and ready for the oven – they already look and smell fantastic.

 

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Galette 2

See …. not quite enough cutting in yet, those butter cubes are too big.

Galette 3

Small, pea sized bits now and the liquid added.

Galette 4

Do not over mix, just get it together and wrap it to put in fridge for at least 30 minutes).

Galette 7

Salt, and allow to sit for a bit in order to draw the liquid out.

Galette 5

As you can see …. I’m not the best at an exact “12 inch” circle …. but I’m working on that!

Galette 6

Mix all your cheeses with the olive oil & garlic blend … adjust to taste with salt and pepper.

Galette 1

WHAT??  Already I’m crazy about this and it hasn’t even hit the oven yet.  Yes, I need to work on my even edges … ha ha

Veg Galette

Tonight we had enough people celebrating Stella turning 6 that I needed to make 2 …. so I did a tomato galette as well as zucchini.  Both were delicious.

Be as inventive as you like with the cheeses, using the amounts as your guidelines.  With the tomato galette I used aged gouda as well as the ricotta and parmesan.  With the zucchini, tonight I had old white cheddar on hand ….  What won’t change is how amazing your house smells!  Go ahead, invite the neighbours in …..

 

Absolutely full credit (as well as the copy/paste feature) for this recipe – IN TOTAL – goes to Deb Perelman at http://www.smitten kitchen.com  – one of the very rare recipes I didn’t play around with at all …. okay except I used a couple of patty pan squash because I had them….

 

Cheesy Zucchini Herb Loaf

I love the way the herbs stay fresh and green, and the cheesy tender dough is delicious.

Cheesy zucchini herb loaf 6

Cheesy, crispy on the crust and so tender inside.  You are going to want to try this one out!

  • 1 1/2 cups grated zucchini
  • 4 cups flour
  • 6 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp white sugar
  • 3/4 cup cubed cheddar cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup herbs, chopped finely (today I used parsley, chives, oregano and basil)
  • 1 tsp salt

Toss together, and set aside.

  • 1/2 cup melted butter
  • 3 beaten eggs
  • 1/2 cup minced fresh herbs
  • 2 cups milk

Whisk together.

Pour wet ingredients into flour/zucchini mixture and mix together lightly.  DO NOT OVERMIX.  That leads to tougher dough.

Pour into parchment lined loaf pans.

Sprinkle a little flake salt over top.

Bake at 350 for 45 – 60 minutes.  Start testing at 45, and as soon as the tester comes out clean remove from the oven.

Cheesy zucchini herb loaf 1

The herbs are vibrant, the eggs are free run and the flavour is out of the park!

Cheesy zucchini herb loaf 2

Once you have everything ready, the final assembly is pretty quick!

Cheesy zucchini herb loaf 3

Using parchment means it is easy to lift out, and helps to get such a crispy exterior.                         This recipe makes two loaves.

Cheesy zucchini herb loaf 4

Cheesy zucchini herb loaf 5

Golden crust, with craggy cheesy bits and Maldon sea salt adding a bit of crunch on the top.

 

Roasted Potato Fennel Soup

During the cold of winter these vegetables are always available, and make the most comforting winter dinner.  When summer vegetables arrive however, with fresh new potatoes, leeks and fennel from your own garden or farmers market, this soup is the perfect meal on a cool, rainy spring – early summer night.

Roasted potato Fennel Soup 10

I love rich, creamy soups, but what I really love …. is the toppings.  Every pureed soup needs something to create texture and bacon with fresh herbs does the job.

  • 4 pounds red potatoes, quartered
  • 1/4 cup good olive oil
  • 1 tbsp minced garlic
  • 1 tbsp kosher salt
  • 2 tsp  freshly ground pepper
  • 3 cups chopped yellow onion
  • 1 cup sliced leek
  • 3 cups sliced fennel bulb
  • 3 quarts chicken broth (or vegetable broth for a vegetarian option)
  • 1 cup cream (omit if you want it to be vegan)

GARNISH

  • fresh chopped chives, parsley, basil and fennel fronds
  • crispy bacon bits

Preheat oven to 400

In large bowl toss the potatoes with olive, garlic, salt and pepper.

Roasted Potato Fennel Soup 1

New potatoes, tossed with olive oil, garlic, salt and pepper.  Yum whatever you do wth them!

Spread on baking sheet and roast for 30 minutes, until cooked through.  (use 2 sheets if necessary, you don’t want them crowded)

Saute onions, fennel and leek with 2 tbsp olive oil in a large stockpot over medium heat until translucent. (I like to cook my bacon in the pot first in order to use the fat …. but for vegan or vegetarian options just omit the bacon and it’s fat).

Roasted Potato Fennel Soup 3

Season every step of the way!

Add chicken or vegetable stock to onion mixture and bring it to a boil. Add roasted potatoes, turn to a gentle simmer and cook until all vegetables are soft.

Roasted Potato Fennel Soup 5

Puree until all vegetables are creamy … this is the point to add fresh minced herbs and the cream, if using.

Roasted Potato Fennel Soup 7

Taste, and adjust for seasoning with salt and pepper.

Roasted Potato Fennel Soup 6

Mince up a handful of fresh herbs …. 

Roasted Potato Fennel Soup 9

Toss the herbs in and stir well with the blended soup.

Roasted Potato Fennel Soup 2

Prep your garnish … today I liked the idea of crunchy bacon (well honestly most soups love crunchy bacon) … as well as chives, basil and fennel fronds.

 

Leafy Green Fritters

 

Green Fritters 7

I love the way the feta crisps up and gets golden brown ….. this is a fantastic way of using up a fridge full of greens!  Today these were beet tops, spinach and a bit of zucchini grated in.

INGREDIENTS

  • 14 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed
  • ½ cup chopped Italian parsley
  • ¼ cup chopped cilantro
  • ¼ cup chopped dill
  • 1½ teaspoons grated nutmeg (I didn’t measure; just grated a lot directly into the processor)
  • ½ teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • freshly cracked pepper
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, chopped
  • 2 large eggs
  • 3 ounces crumbled feta cheese (1/2 cup)
  • Olive oil or grapeseed oil for frying
  • Lemon wedges, for serving (optional)
  • Aioli, for serving (again, optional)

INSTRUCTIONS

  1. Steam greens, or briefly drop in boiling water for a few minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
  2. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
  3. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch).  Stick to cooking three or four at a time. I find these fritters a little tricky to flip, and the key is to make sure that you have space to flip but also to make sure the fritters are golden and crisp before flipping. Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional). Another serving idea is to prepare a creamy aioli and serve with that alongside …. you won’t be sorry!

Lucky me ….. I had a bunch of beet greens to use up and found this recipe on alexandracooks.com

Green Fritters 1

I minced up a generous handful of herbs.

Green Fritters 2

Crumble the feta by hand, and then just stir everything together with your cooled greens.

Green Fritters 3

Stir it all together (those little red bits are the beet tops), and you are ready to fry.

Green Fritters 4

Don’t overcrowd the pan!  3 or 4 only depending on the size of your pan.  Not only will it prevent them from browning nicely, it will be difficult to flip them.

Green fritters 5

green-fritters-6-e1560439446573.jpg

 

Beautiful Bowl

Beautiful bowl 7

This bright and beautiful bowl is packed with intense flavour and crunchy bits along with the chewy barley combined alongside pickled radish & ginger.

Dressing:

  • 1/2 cup rice vinegar
  • 1/4 cup miso paste
  • 4 tsp honey
  • 3 tbsp sesame oil
  • 2 tsp wasabi paste
  • 2 tsp fresh lime juice
  • 2 tsp soy sauce
  • 1/4 cup olive oil
  • 1 cup minced cilantro (use the stems!)

Combine all ingredients in a food processor and give it a good whiz until it is bright and creamy.

Beautiful bowl 1

Gather all the dressing ingredients together and it will take just a few minutes to combine.

Beautiful bowl 2

Use the stems of the cilantro, that is where the most flavour is – mince it first before blending.

Beautiful bowl 3

Bright, fresh, green – this dressing is a flavour packed bomb.  I’m sure it would be great on anything as well as this bowl …. I’m going to put it to use in whatever way I can find.

Pickled Radish:

  • 6-8 radishes, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

Slice radishes, and sprinkle with salt and sugar, then pour the rice vinegar over.  Allow the radishes to sit for at least 10 minutes.

Beautiful bowl 4

Barley:

  • 4 cups water
  • 1 tsp chicken or vegetable stock
  • 1 tbsp miso paste
  • 1 1/2 cups pearl barley

Bring water, miso and stock to a boil, then add the barley.  Bring to a slow gentle boil and allow barley to cook until just tender – about 25-30 minutes.  Rinse under cool water and allow to drain.

This recipe was inspired by Whitewater Cooks, and her Beautiful BC Bowl with salmon ….but you can do whatever you like with it.

YOUR BOWL:

If you are cooking a protein, marinade in some of the dressing, and then grill until cooked.  Grilling is by far the best – the honey will stick to any fry pan you use!

Beautiful bowl 6

This is as customizable as your fridge!  Use what you’ve got – tonight we had leftover flank steak so that made our protein, but honestly without a protein you will enjoy this just as much.

Assemble bowl with the barley, protein of choice and an assortment of toppings.  Tonight we used:

  • roasted peanuts
  • roasted sesame seeds
  • avocado
  • sliced snow peas
  • halved cucumber slices
  • slivered green onions
  • sautéed mushrooms
  • sautéed red onions & sweet peppers
  • cilantro, roughly chopped
  • nori sheets – roasted lightly and slivered

Everything about this bowl is a delight!  Customize it to your tastes.