Marisa McClellan's Blog, page 74

Low Sugar Pear Cranberry Jam

Last week, a day or two before I left for Portland, I made three batches of jam in rapid succession. The first was a combination of pears and persimmons. The second was a gingery apple butter. And the last one was a low sugar pear cranberry jam.

I meant to share the apple butter last week, and then got lost in travel and the pleasure of being with my parents and thus getting to be slightly less responsible than normal, so it didn’t happen. Because Thanksgiving is looming and I’ve been procrastinating, I thought I’d get this one up first, so that if it appealed to you, there’d still be time to make it before the holiday.

And while we’re on the subject of Thanksgiving and cranberries, don’t forget that the archives of this site are bursting with seasonally appropriate recipes. Here are some of my favorites.

Apple Cranberry Compote (lower in sugar, could be made with honey or maple)
Spiced Cranberry Jam (makes a ton, great if you want to send guests home with a little something special)
Pear and Cranberry Jam (equal parts berries and pears, this one is good if you want more pucker)
Apple Cranberry Jam (also makes a lot, I often tuck this one into gift bags around Christmas/Hanukkah)
Cranberry Quince Sauce (great, if you can get your hands on some quince)
Cranberry Shrub (cocktail makers, keep this one in mind)
Pickled Cranberries (weird but wonderful)
And finally, my homemade cranberry sauce, molded in a can so that it looks like store bought.

PrintLow Sugar Pear Cranberry Jam

Yield: Makes 3 pints

Ingredients

3 pounds pears, cored and chopped
1 pound cranberries, rinsed well
2 cups granulated sugar
1 lemon, zested and juiced
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves

Instructions

Prepare a boiling water bath canner and enough jars to hold three pints.
In a large pot, combine the pears, cranberries, sugar, lemon zest and juice, cinnamon, ginger, nutmeg, and cloves. Stir well, until the sugar has started to dissolve.
Set the pot on the stove over high heat and bring to a boil.
Once the mixture has started bubble vigorously, reduce the heat to medium-high and cook, stirring regularly, until the pears soften and the cranberries have all popped. If the jam seems a little too tight and the cranberries haven't all popped, add a splash of water to loosen it up.
When the pears are tender, the cranberries have popped, and the jam seems nicely thick, it is done (budget 20-25 minutes of active cooking time).
Remove the pot from the heat and funnel the finished jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
Sealed jars can be stored in the pantry. Any unsealed jars should be refrigerated and used promptly. 3.1http://foodinjars.com/2015/11/low-sugar-pear-cranberry-jam/

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Spiced Cranberry Jam
Pear Cranberry Jam
Homemade Cranberry Jelly (for Thanksgiving)

Cookbooks: Making Dough by Russell Van Kraayenburg

For the first time in a very long time, I’m cooking a Thanksgiving meal this year. Scott’s family is celebrating the Saturday before the actual day, and my family has a long-standing tradition of gathering the Saturday after. And so, without any plans for the actual holiday, we decided to stay home and make our own.

I’ve been keeping a running list of tasks that need to be done before November 26 arrives, and making pie crusts is up near the top. It’s something that can be done well in advance and eases the workload in those last days before you heft the turkey into the oven.

I’ve always been a serviceable pie crust maker, but in all the years I’ve been doing it, my skills have never progressed beyond adequate. So, when I was approached about trying and writing about the pie dough recipe from Russell Van Kraayenburg’s new book, Making Dough, I was happy to embrace the challenge if it helped me improve my technique.

The book features twelve different master dough ratios/recipes, includes options to make by hand or using machines, and then offers a generous handful of recipes (both sweet and savory) that utilize the different doughs. I’ve bookmarked a number of different recipes, and have already announced to my family that I’m making the Maple Braided Danish (pictured above) for Christmas morning.

I didn’t manage to try out Russell’s pie dough recipe before I left Philly last week, so I commandeered my parents’ kitchen earlier today to make a batch of pie dough. The recipe uses both bread flour (for elasticity) and cake flour (for tenderness), along with butter, salt, and water. I opted to unearth my mother’s food processor and it whizzed the dough together in about a minute. I turned it out onto a length of plastic wrap, gently pressed it into a disc, and popped it into the fridge.

A few hours later, it was time to turn the dough into something delicious. I went with a free-form apple crostata, because there were apples to use in the fridge, and it seemed like a good thing to eat on a rainy Portland evening. The dough rolled out beautifully, was easy to crimp and fold around the apples, and with a quick brush of milk, turned a lovely golden brown during baking.

My parents’ cat reluctantly shared her spot by the sliding glass door with me.

When I get home, I’ll be using this same recipe to stock my freezer with pie crusts for the upcoming holidays (though I may introduce a bit of whole wheat pastry flour) and I can’t wait to try out some of the other master dough recipes in the future.

For a few tips on rolling out and moving pie crust, make sure to watch Russell’s video, below.

PrintMaking Dough Pie Crust and Apple Crostata

Ingredients

For Pie Crust
6 ounces bread flour
2 ounces cake flour
1 teaspoon salt
7 ounces (14 tablespoons) unsalted butter, cold
¼ cup water

For Apple Filling:
5 medium apples, peeled, cored and sliced
1/2 cup coconut or brown sugar
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 tablespoons milk

Instructions

By Hand Method:
Mix flours and salt in a large bowl. Chop butter into 1/2-inch chunks and add to flour mixture. Pinch or cut butter into flour using your fingers or a pastry cutter, breaking it into pieces about the size of large peas. If using your hands, work quickly to keep butter from melting.
Pour water into flour mixture. Mix dough with your hands or about 10 to 15 turns of a wooden spoon, until it just starts to come together. The dough will be very tough and should remain in a few large chunks.
Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, just until it holds together. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
Food Processor Method
Pulse flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop butter into 1/2-inch cubes and add to flour mixture. Pulse for 1 second about 8 times, until butter is in pieces about the size of large peas. Add water and pulse 3 to 4 times, until dough begins to come together. It may remain in a few large chunks.
Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, until it holds its shape. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
Preheat the oven to 375 degrees F.
Combine apples, sugar, lemon juice, cinnamon, and nutmeg.
Divide the dough into two halves and roll one out into a rough circle. Move it to a baking sheet.
Heap the prepared apples into the center and gently fold the edges of the dough around to encircle the apples.
Brush the dough with the milk.
Bake the crostata for 35 to 45 minutes, until the top of the crust is golden brown, and the apples are tender.

Notes

Flour Ratio
This pie dough uses a 3:1 ratio of bread flour to cake flour. The large amount of bread flour results in a relatively high protein content, which helps create a flakier, crisper crust. You may also use all bread flour or all all-purpose flour.

Storage
Because pie dough contains no chemical leavener, it stores well wrapped tightly in parchment paper. You can easily double, triple, or even quadruple this dough recipe and store enough for a month’s worth of pies. If you know the shape of the dough you plan to roll later, form it into that shape, about 1 inch thick, before storing to make rolling it later easier. Refrigerator: 4 days. Freezer: 4 months.

Pie dough recipe reprinted with permission from Making Dough by Russell Van Kraayenburg.

3.1http://foodinjars.com/2015/11/cookbooks-making-dough-by-russell-van-kraayenburg/

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Giveaway: New West KnifeWorks G-Fusion Petty Utility Knife

Many moons ago, my friends at New West KnifeWorks got in touch with an idea. They were launching a custom-made knife program and wanted to know if they could make one for me. Delighted by the idea, I said yes.

We scheduled a call and I spent a little time describing my ideal preserving knife. I wanted something thin and easy to handle, that could manage to hull strawberries, slice cucumbers for pickles, score tomatoes easily, and slip peaches away from their pits. After I’d talked for a while, knife maker Corey stopped me to say, “I think we already make the knife you’re describing.”

We put our discussion on hold and they sent me a couple different models of their G-Fusion Petty Utility Knife to use and live with for a while. Corey was right, it was the knife I’d been hoping for. Made from high carbon steel, the blade is incredibly sharp and holds an edge longer than any other knife I own. It also works well on both small tasks and larger ones.

The handle is made from layers of fiberglass and cloth-epoxy that are compressed and cooked into sheets, before being hand-shaped and polished around the knife tang. The layers of color appear as the material is ground down, meaning that every knife is just a bit different from the last. It also happens to feel terrific in the hand.

Some people might have been disappointed to have ended up with a knife from the New West KnifeWorks product line rather than a custom knife. But not me. Because it means that this wonderful knife is a bit more accessible to you guys and, because it’s not a one-of-a-kind item, I get to give a New West KnifeWorks G-Fusion Petty Utility Knife away to one of you.

I’m trying something new this week and am using Rafflecopter to gather the giveaway entries. If you’re interested in entering to win a knife like mine (the handle color we settled on for me was Mountain Huckleberry. It just seemed appropriate), complete one or all of the entry options listed below.

a Rafflecopter giveaway

And two more things. If you’re still intrigued by the idea of a custom New West KnifeWorks knife, they’re giving away one to new subscribers to their mailing list. And if you’ve got a mountain man in your life, make sure to check out New West’s sister shop, Mtn Man Toy Shop.

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Sponsored Post: Gift Guides from Fillmore Container + Giveaway

Links: Cranberries, Marinated Pumpkin, and Winners

I’ve been in Portland for the last few days, visiting my parents, making jam with the last of their tomatoes, and going to a retreat at a gorgeous place called Menucha out in the Columbia River Gorge. It’s been really good to let the beauty of the Pacific Northwest wash over me. Now, links!

Fresh inspiration from Punk Domestics for your Thanksgiving cranberries!
Cranberry butter!
Cranberry shrub and cocktail!
A nice recipe for basic lemon marmalade.
Pear preserves.
Roasted pumpkin, marinated.
Thoughts on late season roasted salsa.
How to throw a sauerkraut party.
Looking for a giftable accompaniment to a jar of jam? How about these homemade butter crackers!
Buckwheat granola.
Kimchi soup.

Now, time for some winners! We’ve got a lot of them this week!

The winner of the All-Clad NS1 Chef’s Pan is #141/Gina.
The winners of The Optimist cleaning kits are #101/Kathie, #156/Laura, and #187/Courtney.
The winner of Wild Drinks and Cocktails is #79/Michelle in VA.

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Links: Green Tomatoes, Chocolate, and Winners
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Sponsored Post: Gift Guides from Fillmore Container + Giveaway

Last week, I spent a little time pulling out jams and preserves for holiday gifts and packages. My mom, sister, and I have an ongoing group text going in which we discuss and plan the minutia for our Christmas gathering in Austin. And I’ve been marking recipes for brittles and barks, in the search for something new and delicious to share my neighbors. All sure signs that the gift giving season is upon us.

Our friends at Fillmore Container have also been prepping for the holidays in the recent weeks. They have pulled together a series of five gift guides to help all of get ready for this most festive time of year.

Canning Essentials Guide – This is the guide you see pictured at the top of this post, and it features a bunch of my favorite things, like the Blossom Trivet, that nifty cherry pitter that fits onto a mason jar, and my beloved 4th Burner Pot.

Mason Jar Accessories Guide – Gifts for the mason jar lover abound on this list. It includes the Cuppow Coozie, handy Flip Top lids from reCAP, and Silicone Sleeves for transforming eight ounce jars into grippy cups for kids.

Jars for the Pantry Guide – Know someone who wants to clean up their food storage act? Then take a look at this list! They’ve got Cracker Jars, French Square Jars (love these for small pasta shapes and seeds), and Ball’s Classic Half Gallon Jar.

Candle, Bath & Body Guide – This is the guide for all your candle, soap, and balm making needs. They’ve got Frosted Tumblers for candles, Straight Sided Jars for lotions, pretty bottles for salts and oils, and much more!

Homemade Gifting Guide – The final guide features recipes and tips for filling up your jars and bottles. There’s Almond Butter Crunch for your candy lover, Cranberry Rosemary Vinegar that is perfect for teacher gifts, and Mulling Spices to warm up a chilly winter night.

The lovely folks at Fillmore Container want to share the holiday love with a couple of Food in Jars readers and so are offering up a giveaway to go with post this post. Two lucky folks will get a $25 credit to spend on their website, along with a copy of one of my books (the winners get to choose which one). Here’s how to enter.

Leave a comment on this post and tell me what Fillmore Container product you’d most like to give or be given.
Comments will close at 11:59 pm eastern time on Saturday, November 21, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, November 22, 2015.
Giveaway open to United States residents only. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Fillmore Container is a Food in Jars sponsor. All opinions expressed in this post are entirely my own. 

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Cookbooks: Wild Drinks and Cocktails by Emily Han

When I was very young, my family lived in Los Angeles. There weren’t any kids my age on our block, and so I spent a lot of time on my own, exploring our multi-leveled backyard. I’d gather twigs, unripe plums, leaves from the jade plants, and a bark from the towering eucalyptus, heap them in a little plastic bucket, and steep them in water from the hose. I’d offer my “tea” to my mom, claiming it could cure whatever ailed her.

Fast-forward 30 years, and Emily Han and her new book, Wild Drinks and Cocktails, are here to teach us all that with a little bit of knowledge, there is much to be found in the natural world (both in LA and elsewhere) to be turned into a vast array of infusions, syrups, squashes (her creations are superior to my childhood concoctions in every way).

The book into seven chapters. It starts with an introduction to wildcrafting, and offerings insight into being a responsible and safe collector of roots, berries, seeds, nuts, and flowers. That section also includes useful information on how to process, preserve, and protect the things you gather.

From there, the book proceeds into the recipes. In Chapter 2, you’ll find the Teas, Juices, and Lemonades (I’ve got Emily’s recipe for Meyer Lemon and Bay Leaf Syrup marked for my annual meyer lemon extravaganza). Chapter 3 is devoted to Syrups, Squash, and Cordials (Rose Hip Whiskey Smash on page 65!).

In Chapter 4, Emily digs into Oxymels, Shrubs, and Switchels. The unifying force of this section is the balance of sweet and tart, and these recipes are for everyone who wants to start using their collection of exotic vinegars.

All of the Infusions, Bitters, and Liqueurs are in Chapter 5. There’s so much in this section that I want to make, but I think I’m going to start with the Winter Gin on page 115 (the thought occurs that it would make a mighty fine holiday gift for a certain subset of my friends and family).

Chapter 6 is all about Wines and Punches. As the weather cools, there’s nothing like a fortifying mug of Mulled Wine (page 157). And finally arrives Chapter 7, with it’s Fizzy Fermentations (yes, please!). Once my travel schedule quiets down again, I’m going to try to start my own Ginger Bug Soda Starter (page 162).

Emily has kindly allowed me to reprint her recipe for Classic Switchel and you’ll find it after the jump. It combines molasses, apple cider vinegar, ginger, and water for a bracing tonic. I like to dilute a little in a mug of hot water when I feel under the weather, but it can also be combined with cold water, fizzy water, or used in a cocktail. It’s a most versatile creation.

Oh, and one last thing. I’ve got one copy of this book to give away. Here’s how to enter.

Leave a comment on this post and share a favorite homemade drink.
Comments will close at 11:59 pm eastern time on Saturday, November 14, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, November 15, 2015.
Giveaway open to United States residents only. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Fair Winds Press sent me a copy of this book for review purposes, and is also providing the giveaway unit, both at no cost to me. All opinions remain my own. It’s a good book.  

For more about Wild Drinks and Cocktails, as well as her classes, follow Emily Han on social media.

Facebook | Twitter | Instagram

PrintClassic Switchel by Emily Han

Yield: 1 cup (235 ml)

Originating in the Caribbean before making its way to New England, the switchel has developed into different versions over the years. My exploration has turned up an array of different ingredients and ratios—but, in general, a switchel was likely to contain the sweet, tangy, and spicy combination of molasses, vinegar, and ginger. Together, these components provide valuable minerals and electrolytes, which means that the humble switchel is a great alternative to commercially made sports drinks. Or, if you want to skip the workout and head straight to the bar, you’ll find that rum is a great partner for this bracing concoction.

Ingredients

2 tablespoons (40 g) molasses (preferably blackstrap)
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon grated fresh ginger
1 cup (235 ml) water

Instructions

Combine the molasses, apple cider vinegar, and ginger in a jar or glass and stir to dilute the molasses.
Add the water and stir to combine.
Cover and refrigerate for at least 2 hours and up to a day.
The longer it steeps, the stronger the ginger flavor will be.
Strain through a fine-mesh strainer; discard the solids. Serve over ice.

Notes

This recipe is reprinted with permission from "Wild Drinks and Cocktails: Handcrafted squashes, shrubs, switches, tonics, and infusions to mix at home" by Emily Han. Published by Fair Winds Press, 2015.

3.1http://foodinjars.com/2015/11/cookbooks-wild-drinks-and-cocktails-by-emily-han/

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Giveaway: The Optimist Make Your Own Cleaning Products Kit

The holiday season is just moments away, and with it comes visiting family, parties and gatherings, and lots of extra clean-up. Our friends at The Optimist Co. are sponsoring the giveaway this week, to help us all breeze through this season of messy togetherness easily, and without a toxin in sight.

Devin Donaldson founded The Optimist Co. after conventional cleaning products left her with a nasty asthma attack. Her products are simple, effective, and non-toxic (all made with simple ingredients that you probably already have in your kitchen) and will help you keep your home spotless without compromising your health or the planet.

My favorite product from The Optimist Co. is their Make Your Own Cleaning Products Kit (for the right person, it could be an excellent holiday gift!). This six-piece kit includes two spray bottles, a small bottle of concentrated soap, and three small bottles of essential oils.

The bottles have recipes on the side so that you can create a cleaning and shining sprays. There are suggestions for scenting them, but you can also devise your own essential oil formula. Oh, and if you’re not into making the products yourself, the Green Your Home set comes with everything ready made and ready to go!

The Optimist Co. recently added a new scent to their line-up. While it’s not part of the MYO kit, a bottle of the Time to Shine cleaner with Rosemary and Mint is a winner for every stinky mess.

Thanks to Devin and her team at The Optimist Co., I have three Make Your Own Cleaning Products Kit to give away this week. Here’s how to enter.

Leave a comment on this post and share a favorite cleaning trick.
Comments will close at 11:59 pm eastern time on Saturday, November 14, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, November 15, 2015.
Giveaway open to United States residents only. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The folks at The Optimist sent me the kit you see here for review and photography purposes at no cost to me. No additional compensation was provided. All opinions remain my own. 

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Links: Pear Jam, Sweet Potato Cakes, and a Winner

It’s been a week now, and I’m still not used to the time change and the early, early darkness. I do love the coziness of dusk at 4 pm, but it sure does put a crimp in my ability to take pictures in the natural light. I’m reacquainting myself with my flash and photography light, but it’s just not the same. How are you all handling the yearly shift back?

Spiced pear vanilla jam, sweetened with fruit juice concentrate.
Homemade cranberry sauce.
Peach applesauce.
How to dehydrate persimmons.
Almond butter blondies.
Stove top granola.
Homemade applesauce.
Applesauce cake.
Sweet potato cake.
Sweet apple galette.
Twice-cooked broccoli.
Non-food gifts in jars.
And, from my friends at the Fair Food Farmstand, it’s still not too late to order a local turkey for Thanksgiving if you’re in the Philadelphia area.
Speaking of Thanksgiving, have you listened to the latest episode of Local Mouthful? Joy and I spend the whole half hour talking turkey day.

Thanks to everyone who took the time to enter the Wusthof 7-Piece Traveler’s Set! The winner is #313/Jessica HZ.

The All-Clad giveaway is still live, so if you didn’t win this one, make sure to toss your hat in the ring for that!

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Links: Winter Baking, More Citrus, and a Winner

November Sponsors: Cuppow, Fillmore Container, Fermentools, Mrs. Wages, Hobby Hill Farm, & Mason Jar Lifestyle

It’s the start of a new month (I’m a little behind in getting this post up, since I lost most of last week to the flu) and that means that it’s time to thank the companies that help make this site possible. As we head into the holiday season, please do think of them for your making and gifting purposes!

In the top spot, we’ve got Cuppow! They are the creator of the original mason jar travel mug topper and the BNTO, a small plastic cup that transforms a canning jar into a snack or lunch box. If you’re looking for inspiration for your holiday giving, some of the Cuppow staffers are publishing gift guides. First up is Greg’s. I join him in coveting that mini Vitamix!

Fillmore Container is a family-owned business based in Lancaster, PA and sells all manner of canning jars, lids, and other preservation gear. They also publish a blog that is a very useful resource for canners. Check back here on Thursday for a giveaway from the folks at Fillmore.

Mrs. Wages makes pectin, vinegar, and more canning mixes than I can count. Their website is an incredible preserving resource and I can’t say enough good things about their salsa mix. Sign up for their newsletter for monthly installments of canning goodness.

Fermentools offers a brilliant fermentation starter kit that involves a heavy-duty glass pickling weight, an airlock, a lid with a reusable rubber seal, and mineral-rich salt. Get one (or several!) to help turn your CSA goodies into naturally fermented pickles.

Hobby Hill Farm is back for another month. Based in Powhatan, Virginia, they sell locally made jams and preserves, homemade pretzels, candies, and cheese making kits. What’s more, if you’re in the area, owner Sharon regularly teaches cheese making classes around central Virginia. I have a fun giveaway from Hobby Hill Farm coming soon, so keep your eyes peeled for that!

Mason Jar Lifestyle is a one-stop shopping site for all the jar lovers out there! They’ve got silicone drink lids, fruit infusers, silicone jar seals (great for those times when you want to ensure that your jars aren’t going to leak), copper regular mouth lids (fun for gifts!), and even pin cushion toppers.

If your company or small business is interested in becoming a sponsor, you can find more details here. I offer discounts for multiple month purchases and am always happy to work with your budget.

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June Sponsors: Cuppow, iLids, Fillmore Container, MightyNest, Mrs. Wages, Fermentools, and Preserving Now
March Sponsors: Cuppow, Fillmore Container, Spice Ratchet, Mighty Nest, and Fermentools

Preserves in Action: Black-eyed Pea, Tuna, and Pickle Salad

Most days, my lunch is not particularly photo-worthy (despite the evidence presented on Instagram). Most of the time, I eat whatever leftover is closest to the front of the fridge and hasn’t been earmarked for that evening’s meal (at least once a week, I make dinner with the intention that it will last two nights). Occasionally though, I’m inspired to make something a little more elegant than reheated quinoa and roast vegetables.

This salad was born on one of those days when there happened to be a dearth of leftovers AND I felt moved to use what I had rather than run across the street for take-out. A true alignment of the stars! It was a quick thing, made up of a can of tuna, another one of black-eyes peas, several generous spoonfuls of pickled chard stems, a chopped celery rib (with the leaves), and a liberal application of salt, pepper, and olive oil.

What made the salad special was the ease with which it came together and the fact that the ingredients were so good. I used a can of Safe Catch Tuna that landed in my mailbox some months ago, and it was some of the best canned tuna I’ve ever eaten. It was chunky and flavorful, and had the added benefit of being line caught and tested for mercury levels.

The pickles also made it particularly good. I used some of these chard stem pickles, but if you have any of my salad pickles tucked away in a cabinet, they’d also be a good choice. Save either of those, if you are willing to do a bit of dicing, my open jar of pickles you have in the fridge will work. Make sure to tip a generous glug of the brine into the salad for added zip.

The finished salad made enough for two days of lunching and I’ve stocked my pantry so I can make another bowlful soon.

How are you putting your preserves to work these days?

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