Tart Cherry Jam

It's not very nice of me to post a tart cherry recipe seeing as their cruelly short season is pretty much over, but I just love tart cherries so much. So much that I blew a good chunk of my grocery budget on tart cherries a few weeks ago. Some girls like shoes but me, I like expensive produce, sue me. Their bright tart flavor makes them the perfect fruit for jamming and baking. This year I made this batch of jam which I will carefully ration until next year (wishful thinking) and I froze a few quarts so I can bake up a cherry pie the next time someone invites me over to dinner. Maybe I'll bring some homemade ice cream too, any takers?

Tart Cherry Jam
Adapted from David Lebovitz and The Blue Chair Jam Cookbook
yield, about 5 half pint jars

4lbs pitted tart cherries, pits reserved
2 1/4 lbs sugar
1/3c freshly squeezed lemon juice

1. Place the cherry pits on a hard surface (like the floor) in between two old towels and gently tap them with a hammer until they crack. I used a paper grocery bag for this step and it got a little messy, lesson learned. Remove the tiny kernel from the cherry pits until you have about 1 1/2T, coarsely chop them. If you have no idea what I am talking about, the kernels look like this and they lend a subtle bitter almond flavor to the finished jam. Place the kernels in a tea infuser or a tightly tied cheesecloth bag.

2. Combine 3lbs of the cherries with 1 3/4lbs of the sugar in a large heatproof bowl. I use my hands for this step, squishing the cherries between my fingers to "chop" them a little bit.

3. Put the remaining cherries, sugar, and 2oz of water into a non-reactive jamming pot. Slowly bring the mixture to a boil stirring often, then boil the mixture until the cherries have shriveled and the liquid is thick and syrupy, about 7 minutes. Immediately strain this mixture over the reserved cherries in the bowl, pressing firmly to extract as much cherry goodness as possible. Discard the cooked cherries.

4. Add the cherry mixture, along with half of the lemon juice and your reserved pits back into the jam pot. Bring the mixture to a rapid boil, stirring often and cook for 10-15 minutes being careful to not let the jam scorch. Remove the pot from the heat and let the mixture rest for a minute or two. Skim the foam off of the top of the jam and discard. Stir in the remaining lemon juice.

5. Return the pot to the heat and bring to a boil. Cook the mixture for 5 more minutes, then test for doneness. If necessary, cook for a few more minutes. I ended up cooking my jam for about 5 more minutes. Remove the cherry kernels, then pour the jam into clean, sterilized jars. Store in the fridge or process in a boiling water bath for 10min to make the jam shelf stable.

Notes:
- A friend of mine bought tart cherries at the Union Square Greenmarket yesterday, so NY'ers will probably still be able to get tart cherries until the end of the week. Run, Quick!
- Before ladling my jam into jars I usually sneak a few spoonfuls of the cherry syrup from the pot and save it for cocktails and soda. I don't know if this is proper jam etiquette, but I do it anyway, and it is good.
- Following Autumn's lead, I spiced up one of my jars by stirring in a few crushed red pepper flakes and a 1'' piece of vanilla bean before sealing the lid. I am pretty excited serve it with my next cheese plate.
- If you can't find tart cherries, feel free to use this recipe with sweet cherries. The finished jam won't have the characteristic pucker that tart cherry jam does, but it will be delicious none the less.
- This jam has a fairly soft "set" which makes it great for topping things like ice cream and yogurt and less good for eating in a sandwich. It's too precious to mix with peanut butter anyway.

Mango, Blueberry and Coconut Ice Pops

Have you guys declared your official summer jams? As far as I'm concerned, summer hasn't quite started until I've picked out my soundtrack for the late sunsets that stretch into long warm nights and rooftop parties that turn into all nighters because the weather is just too nice to go home. They're the songs that you play on repeat until everyone around you says enough already, enough! Then you smile and play them again because you know all the words and you love singing along and shaking your booty and feeling free. This summer I'm loving Cults with a side of Roy Orbison for good measure and lots of ice-pops because they are also, the JAM.

Mango, Blueberry and Coconut Ice Pops
yield, about 8 large pops

For the Blueberry Layer

1 pint blueberries, about 2c
1c water
4-6T sugar (depending on the sweetness of your berries)
1t lime juice

Combine the blueberries, sugar, and water in a saucepan. Bring the mixture to a boil and cook until the blueberries are very soft, about 5 min. Remove from heat and strain the mixture over a bowl, pressing firmly to extract all of the blueberry goodness, add lime juice. Divide the mixture in half and place in the refrigerator to cool.

For the Blueberry Coconut Layer

1/2 of the reserved blueberry mixture
2-3T coconut milk from a small (6oz) can

Stir the two together. Done!

For the Mango Layer, which tastes like awesome mango-coco pudding!

4 very ripe champagne mangoes, pit and skin removed
remainder of the small can of coconut milk
juice from 1 lime
2T honey or agave (optional)

Combine all of the ingredients in a blender and blend until smooth. If your mango flesh was at all stringy (it happens) you may want to pass this mixture through a sieve. Taste your mix and if you find it needs a little sweetness, go ahead and add the honey or agave.

To Assemble

I found it really helpful to pour the three mixtures into separate containers with spouts like measuring cups or small pitchers. This will give you more control over pouring and the tidyness of your layers. You can also carefully spoon the mixtures into your ice pop molds. You can really layer these guys anyway you like, so choose a flavor to start and pour some in. Place your pop molds in the freezer for about 20min before pouring another layer, thin layers will take less time to freeze. Keep your mixes in the fridge in between pours to help keep them chilly so they will freeze faster. When you get to the top, and before the pops are frozen solid, add the sticks. Freeze until pops are totally solid, another 4-6 hours or overnight. If you are feeling a little less ambitious, just make single flavored pops and freeze about 6 hours or until solid.

Don't have ice pop molds? Try using small baking dishes like brioche molds, ramekins, or even small dixie cups.

Quick Pickles

Happy Friday everyone! I am planning on spending my weekend searching for tart cherries to make a jar or two of preserves and maybe if I am lucky I can find someone to drive me upstate to pick some raspberries. I'm also going to make some veggie spring rolls using these quick Vietnamese pickles I've been making lately thanks to my newfound obsession with Vietnamese flavors and Not Without Salt's bahn mi recipe. These pickles are simple to make and so tasty in all kinds of dishes from salads to sandwiches and they would make an excellent contribution to a picnic spread this weekend. What are you all up to?

Vietnamese Pickles
adapted from Simply Recipes

1lb carrots peeled and cut into 1/4'' matchsticks
1 lb daikon radishes peeled and cut into 1/4'' matchsticks
1 jalapeno without seeds or ribs, cut into thin matchsticks (optional)
1/2c plus 2t sugar
1t salt
1 1/4c rice vinegar
1 c warm water (warm enough to easily dissolve sugar)
About 3 pint jars

1. Place the carrots, daikon, 2t sugar and 1t salt in a large bowl. With your hands, massage the sugar and salt into the veggies until they are soft and pliable, about 3min. Transfer them to a colander, rinse with cold water and drain well.

2. In another bowl mix the remaining sugar, vinegar and warm water until the sugar dissolves.

3. Pack the carrots and daikon (and jalapeno if you'd like some heat) into clean sterilized jars and pour in the brine to cover the veggies. Refrigerate and let sit overnight before eating.

These pickles are not shelf stable and should be stored in the fridge where they will last 4 to 6 weeks.

For another easy pickling method, check out this great post from Food in Jars, my go-to for all things jar related. I used her method for the jar pictured with peppercorns, red pepper flakes and bay leaves. They are mighty tasty too.

Chocolate Snack Cake

Hi all! Sorry for the absence around these parts, but I was off in Seattle visiting friends and family and soaking up some of that famous Northwest sunshine. No seriously, it was sunny for two whole days, in a row. So, while I get myself back up to east coast speed I offer you this easy-peasy recipe for a great little snack. This fluffy, chocolaty cake is not too sweet so it's great for breakfast or an afternoon snack for the kiddos in your life. It also does not use any dairy, eggs, or refined sugar so on the dessert scale it is actually pretty virtuous. If you want to fancy it up a bit, serve it with some coconut milk ice cream and fresh strawberries which are coming in to season all over the US right now.

Chocolate Snack Cake

1 3/4c flour
2t baking powder
1t baking soda
1/2t kosher salt
2c soy milk, or other non-dairy milk
3/4c cocoa powder
1/2c canola oil or olive oil
1 1/2 c maple syrup
1/2t distilled white vinegar
1t vanilla extract

Preheat oven to 350 and line a 9'' square baking pan with greased parchment paper

1. Sift together the flour, baking powder, baking soda, and salt
2. In a medium saucepan, warm the soy milk until bubbles form around the edges of the pan, whisk in the cocoa powder then remove the mixture from the heat.
3. Combine the oil, maple syrup, vinegar and vanilla in a separate bowl. I usually do this in the measuring cup to save dishes.
4. Add the soy mixture to the oil mixture then pour it all into the flour mixture and stir to combine.
5. Pour the batter into the prepared pan and bake for 25-30 min or until a toothpick stuck into the cake comes out clean.

To serve, cut into big squares and dust with confectioner's sugar (or not, if you are avoiding refined sugar). Wrap leftovers in plastic wrap and keep at room temp.

Carrot Cake

I've never really felt one way or another about carrot cake. I mean, I recognize it as a classic and all but I wouldn't really say that it was in my repertoire until I was challenged to a carrot cake cook off over a game of cards last spring. Well friends, I love a good competition and I really love hanging out with other folks who like to bake so I immediately accepted and imagined a big blue ribbon pinned to my chest. When the time came I tested and labored and fretted over the cake then over the frosting. I settled on a dairy and egg free cake (wacky I know) that was the moist, slightly spicy cake of my dreams. For the frosting, I knew that I wanted to go a little non-traditional because I've never really been a fan of the extreme sweetness of traditional cream cheese frosting. I turned to my favorite swiss buttercream with hopes that it's smooth texture and subtle sweetness would lend itself to the addition of cream cheese. I whipped up a batch and enriched it with some tangy cream cheese and the tiniest bit of lemon zest and my goodness. I had created a buttercream that tasted like fluffy whipped cheesecake, victory was mine! The day of the Carrot Caketacular came and I packed up my prize winner in a wicker basket, hopped on the subway and hoped for the best. Five cakes were offered up to the masses, votes were cast, fingers were crossed and no one was more shocked than me when my cake fetched second place. What?! Second Place?! It was a pretty narrow margin between me and #1, so I blame the raisins. I was the only one who used 'em and I guess there were a lot of raisin haters there that day. Not even my revolutionary frosting could save me.

You see that last photo up there? The hosts lovingly tied a frilly topped carrot to their buzzer to mark the spot, so cute!

Vegan Carrot Cake (Don't knock it til you try it)

2 1/4c flour
1c packed brown sugar
1 1/2 t cinnamon
1t ginger
1/2t freshly ground nutmeg
3/4t salt
1 1/2t baking soda
1/2t baking powder
1c plus 2T orange juice (room temp)
1/2c canola oil
1 1/2T apple cider vinegar
1T vanilla extract
1/2c golden raisins (or not, if you don't like em)
1c toasted and chopped pecans
2c peeled, grated carrots

Preheat oven to 350, grease and line 2 9'' pans with parchment paper

1. Add raisins to room temperature orange juice to soak while you prepare the other ingredients.
2. In a medium bowl, whisk together the flour, spices, salt, baking powder and baking soda. Stir in the pecans
3. In a large bowl whisk together the sugar, oil, vinegar and vanilla. Then stir in the orange juice with raisins, and carrots
4. Add the flour mixture to the liquid mixture all at once and fold gently to combine.
5. Divide the batter evenly between the two pans and bake for 20-25min or until a cake tester comes out clean.
6. Let the cakes cool in the pan for about 20 minutes, then invert on a rack to cool completely before assembly.


Cream Cheese Swiss Meringue Buttercream (not vegan)
makes about 4 cups (enough for your cake, plus a little extra)

5 large egg whites
1 1/4 cups granulated sugar
8oz unsalted butter, room temp
8oz cream cheese, room temp
1T vanilla extract
1/2t lemon zest

1. In a mixing bowl, cream together the butter and cream cheese until no lumps remain, then blend in the vanilla and lemon zest.
2. In the bowl of an electric mixer, combine the egg whites and sugar. Set the bowl over a pan of simmering water and whisk continuously until the sugar has dissolved and the mixture is warm to the touch (5-7min).
3. Using your whisk attachment, beat the egg white mixture until stiff glossy peaks form and the mixture has cooled completely (up to 10ish minutes). If you get ansty and don't let the mixture cool completely you will end up with frosting soup and no one wants that. Don't get antsy.
4. Reduce the speed to low and add the butter/cream cheese mixture about 1/4c at a time and beat until smooth.

During this last step it is VERY possible that your frosting will 'break" and you will think you messed something up. Good news! You didn't! Mine breaks almost every time I make it too. All you have to do is turn up the speed on your mixer for a moment, until the mixture comes back together and then keep adding the butter mixture until your buttercream is smooth and creamy.

Did I mention that this frosting requires patience? It does, I really mean it, but most really good things require a little patience.

For a more traditional cream cheese frosting (that requires less patience), try this or for maple cream cheese frosting, check here. You really can't lose, anyway you shake it, cream cheese frosting is delicious.

To assemble the cake:

Peel the parchment paper from the layers and place one onto your serving platter or pedestal, domed side down. Scoop about 1 cup of frosting onto the cake layer and spread evenly. Place the other cake on top, domed side up for a more homestyle look, domed side down for a cleaner look. Cover the top and sides with a thin layer of frosting (a crumbcoat) and refrigerate for about 30 min. Pull the cake out and spread another, thicker layer of frosting on the top and sides. Put it back into the fridge if the frosting is really soft, but make sure to serve the cake at room temperature.

Anything Goes Granola

Homemade granola is where its at. It's one of those awesome, good for you foods, that is simple to make at home and infinitely better than the stuff you can buy at the grocery store (even the really expensive ones). You can easily adapt it to your tastes and it makes your whole house smell heavenly for hours afterward. I like a lot of mix-ins in mine, but if you would like yours to be more oat heavy feel free to cut back the fruit, nuts, and seeds by a few tablespoons. In this batch I used pecans, pepitas, flax seeds, raw buckwheat, cherries and golden raisins. Other great combos are almonds, cherries and vanilla (just add 1t of vanilla extract to the syrup mix) or try hazelnuts, apricots and a bit of chocolate. You could even add a bit of lemon or orange zest to the syrup mixture to lighten it up a bit, the possibilities really are endless. Go forth and make your own cereal!

Anything Goes Granola

2 cups rolled oats
1t cinnamon
1/4t nutmeg
1t salt
3T oil
1/4c honey. maple syrup, agave, or golden syrup (I used maple and golden)
1/4c brown sugar
1/2 cup chopped nuts (pecans, almonds, hazelnuts, go wild)
2/3 cup dried fruit my faves are tart cherries and golden raisins
1/4 cup seeds (optional) I used flax, pepitas, sunflower and raw buckwheat, sesame seeds would be great too

Preheat oven to 325 and line a baking sheet with parchment or a silpat mat
In a large bowl combine the oats, salt, and spices
In a medium bowl (or measuring cup) combine the oil, syrups, and sugar
Pour mixture over the oats and stir well to combine, or just use your hands
Pour the oats onto a baking sheet and press with your hands
Bake for 15 min, then gently stir (the more you stir, the less clumpy and delicious your finished granola will be), then sprinkle the nuts over the granola
Continue to bake, stirring every 7 minutes or so until the granola is deep golden, about 20 minutes
Let the granola cool completely, then gently mix in the seeds and dried fruit. If you are using sesame seeds, mix them in the granola about 5 minutes before you take it out of the oven to toast them a bit.

Keeps in an airtight container on the counter for about a week, or in the freezer for about a month.

Soft Rye Pretzels

I think working with sweets all day has finally caught up with me because all I want to eat these days are salty, vinegary, spicy foods. When I flipped through my new favorite, Good to the Grain, these rye pretzels sprinkled with coarse salt immediately caught my eye. I used my favorite Maldon sea salt to finish off these burnished, dark golden beauties and I highly suggest you do the same. The combination of crunchy salt, crisp-chewy pretzel, and spicy mustard just can't be beat.

For the Dough 

1 package (2 1/4t) active dry yeast
1T honey
1 c rye flour
2 1/2 c all purpose flour
1T kosher salt

Bath
1/2 c baking soda

To Finish
Maldon, or other coarse salt for sprinkling

1. In a large bowl, dissolve the yeast in 1 1/2 cups of warm water, add honey, then stir in the flours and salt.
2. Dump the dough onto a floured surface and knead in up to 1/2c of all purpose flour until the dough is tacky, soft, and supple or about 10 min.
3. Brush a clean bowl with melted butter (I used oil so these pretzels would be vegan), place the dough in the bowl and cover with a towel until doubled in size, about 1 1/2 hours.
4. While the dough is rising, heat your oven to 450 degrees and oil or butter 2 baking sheets.
5. Once the dough has risen, turn it out onto a lightly floured board and divide it into 12 pieces. Roll each piece into a thin log with tapered edges about 17 inches long. You can find a great diagram to help you form the pretzels here.
6. Place the shaped pretzels on the oiled baking sheets and let them rise for 15-20 min.
7. Meanwhile, fill your biggest, widest pot with water. Once the pretzels are proofed and the water is boiling, add the baking soda. Be careful, the water will bubble rapidly when you add the soda.
8. To poach the pretzels, gently place them in the boiling water and cook for 30 seconds on each side. Pat off any excess water and transfer back to the baking sheets. Sprinkle liberally with sea salt.
9. Bake for 15-18 minutes, rotating the sheets halfway through baking. The pretzels should be very dark in color.
10. Transfer to a rack to cool and eat warm, with mustard. Then try not to have another, I dare you.