One For the Road

Well, it's been drizzly all week and I roasted my first pumpkin of the year so I think it's safe to say that fall is here. I'm just the tiniest bit sad to see summer go, but I am far more excited to see what this season of change has in store. So, here's the last of my summery photos and one last (ok two) recipe(s) for the road. Yes, I know, it's probably too late to make blackberry jam this year, but maybe bookmark these recipes for next summer? I'll be back soon with something a bit more autumnal.

Classic Blackberry Jam
yield about 6, half pints
This jam is simple and unadorned, just blackberries, sugar and lemon and it tastes like a Northwest summer. I will cherish every bite of every jar.

3 1/2 pounds fresh blackberries, rinsed
1 3/4 pounds sugar
3 ounces lemon juice

1. Add the blackberries, sugar, and lemon juice to a large, wide, non-reactive pot. Use a potato masher to gently mash the fruit.
2. Bring the mixture to a boil over medium high heat, stirring occasionally. As the jam comes to a boil, skim the foam that rises to the top of the pot and discard.
3. Raise the heat to high and boil for 10-20 minutes or until set, being careful not to let the bottom scorch. Begin checking for doneness at 10 minutes. I generally use the wrinkle test to check for doneness with this type of jam. If you prefer seedless jam, quickly transfer the cooked mixture to a mesh strainer and force as much as the jam through as possible, discard the seeds and proceed with canning.
4. Pour the jam into sterilized jars, then process in a boiling water bath for 10 minutes.

Blackberry Fig Jam with Lime
yield 6-8 half pints
Green figs can be very sweet and tart blackberries temper their flavor nicely in this jam.

2 1/2 pounds fresh blackberries, rinsed
1 1/2 pounds green figs, stem ends removed and chopped coarsely
1 1/2 pounds sugar
4 ounces lime juice
1t lime zest

1. Add the blackberries, chopped figs, sugar, and lime juice to a large, wide, non-reactive pot. Use a potato masher to gently mash the fruit.
2. Bring the mixture to a boil over medium high heat, stirring occasionally. As the jam comes to a boil, skim the foam that rises to the top of the pot and discard.
3. Raise the heat to high and boil for 15-25 minutes or until set, being careful not to let the bottom scorch. Begin checking for doneness at 15 minutes. I generally use the wrinkle test to check for doneness with this type of jam.
4. Stir in the lime zest, pour the jam into sterilized jars, then process in a boiling water bath for 10 minutes.

Raspberry Coconut Fool and a Few More from the Farm

I hope you don't mind if I share a few more snaps from my raspberry picking day. I guess I really am a city kid now because that day in the fields thrilled me to the core. I can't help it, I am a fruit nerd and it has been an unusually fruitful summer so far in Apt. 2B (I also love puns, sue me). Don't worry I'll reward your patience with a super simple summertime recipe for a vegan and gluten-free fool (pictured above) and how I used the rest of my raspberries at the end of this post, sound good?






I picked about five pounds of raspberries two days before I packed up and headed out of town for over a week, so I had to make use of the berries right quick. Here's my raspberry scorecard (á la Autumn Makes and Does).

- Most of the five pounds of berries went in to this killer Raspberry Currant Jam that I am looking forward to eating all year long.
- Then I took a few pints and canned some Raspberry Syrup using Marisa's recipe for strawberry syrup from the Food in Jars Cookbook subbing raspberries for strawberries, naturally.
- There were a few handfuls eaten out of hand (ahem, every time someone opened up the fridge and spotted the berries) or tossed into smoothies.
- I made a quick tart with a scrap of puff pastry topped with a few spoonfuls of raspberry currant jam and a generous handful of raspberries and currants sprinkled with coarse sugar. Easy and so good.
- And last, but certainly not least came this fool which is just about the easiest dessert I've ever made. The only drawback is that it does require some advance prep, but just a little. All you have to do is remember to chuck two cans of full fat coconut milk in the fridge the night before you want to make these delicious, creamy (and vegan!) desserts. Easy, easy, easy.


Oh, and one last thing before we get to the recipe. A few months ago the fine folks at Houzz.com asked me to share how I make the most out of my city kitchen. So, I sent off some photos and this week Apt. 2B is featured as the kitchen of the week! I have to warn you, it is small and artificially lit, but it is mighty! 

Check out the feature here.

Raspberry Coconut Fool (Vegan)
serves 6-8
This dessert is best prepared and served immediately. If it sits too long the raspberries and coconut cream will begin to separate.

3 cups raspberries (about 2 pints) plus a few more to garnish
1 3/4 ounces sugar plus 1 tablespoon
2, 14oz cans full fat coconut milk (chilled overnight!)
1 teaspoon vanilla or almond extract
1/2 teaspoon rose water (optional)
toasted coconut flakes to serve (optional)

1. Gently mash two cups of the raspberries and 1 3/4 ounces sugar in a medium bowl, set aside while you whip the cream.
2. Remove the top layer of cream from the cans of coconut milk, being very careful not to get any of the liquid below. Place the cold cream in the bowl of a stand mixer or in a large bowl and whip on medium high until the cream thickens and stiffens to a whipped cream consistency, about medium peaks. Whip in the remaining tablespoon of sugar, vanilla or almond extract and rose water (if using).
3. Fold the raspberry mixture into the whipped coconut cream.
4. To serve, layer the coconut raspberry mixture with the fresh raspberries in clear glass dishes. Top with toasted chopped coconut if desired and a few berries. Serve immediately.