Marisa McClellan's Blog, page 76

Small Batch Apple Cranberry Compote

On Monday night, I did a canning event at the Mullica Hill Library in Gloucester County, NJ. When I was planning out the event with the librarian many months back, I suggested I demonstrate a recipe for apple cranberry compote. It seemed like just the thing for mid-October, what with Thanksgiving and the gifting season rapidly approaching.

The only trouble was at the time, I didn’t actually have an apple cranberry compote recipe in my personal preserve arsenal. I had jams, sauces, and chutneys, but no compotes.

So, with the demo rapidly approaching, I spend a little time over the weekend working one up. It starts with 4 large apples (peeled, cored, and diced), 1 1/2 cups fresh cranberries (rinsed and picked over), and 1/2 cup water. You combine those three things in a saucepan, set them over medium-high heat, and simmer them until the cranberries pop and the apple chunks soften.

Once the fruit is tender and most the water has evaporated, you add 1 cup of granulated sugar, a teaspoon of cinnamon, and the zest and juice of a lemon. You cook for another 8 to 10 minutes, until the compote looses its watery look and the apples can be easily crushed with the back of your spoon.

When you like the consistency, you funnel it into jars, wipe off the rims, apply the lids and rings, and process the closed jars for 15 minutes in a boiling water bath. When the time is up, pull the pot off the heat, remove the lid, and let the jars cool gradually for a bit.

This is a highly flexible preserve. You could sweet it with honey instead of sugar (use 2/3 cup). To add a bit more flavor from the start, cook the fruit down in apple juice or cider instead of water. Add some freshly grated ginger, or a bit of cloves for an even more autumnal flavor. As long as you don’t add any low acid ingredients like onions or garlic, you can tweak the spices and liquids as much as you like.

However, even the most simple version is quite delicious.

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Giveaway: Morinaga Make-Your-Own Tofu Kit

This week, I’m giving away Morinaga’s new Make-Your-Own Tofu kit. The kit includes 6 packages of soy milk, 6 pouches of nigari (it’s the coagulant), 1 momen tofu press, and cheese cloth for lining the press. The soy milk is made from non-GMO soybeans and is preservative-free.

Later today, I’ll have a post up, walking you through how to use the kit to make a batch of pressed momen tofu (you can also watch a video from Morinaga here). I found the kit incredibly easy to use and the results were really delicious. This would be a really fun project to do with kids, particularly if you’re trying to convince of the deliciousness of tofu!

Leave a comment on this post and tell me a tofu story. Do you love it? Hate it? Have you ever made it on your own?
Comments will close at 11:59 pm eastern time on Saturday, October 24, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, October 25, 2015.
Giveaway open to United States residents. 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: Morinaga sent me a tofu kit to try and are also providing this unit for this giveaway. No additional compensation was provided for this post, I just though it would be a cool thing to share. 

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Links: Apple Butter, Vegetable Broth, and Winners

This past weekend was a relatively quiet one. I taught a jam making class on Saturday morning at the Morris Arboretum’s Bloomfield Farm. After the class was over and I was outside, loading up my car, I took a moment to stand and listen to the wind blowing through the trees. I love so much about my high rise life, but whenever I hear it, I’m reminded how much I miss the sound of that leaves and branches being moved by the breeze.

Plum vanilla jam made with raw sugar.
Chocolate pear butter.
Slow cooker apple butter (always a good way to go!).
Apple bourbon chipotle bbq sauce.
Homemade pecan butter.
Vegetable broth, with guajillo chile instead of peppercorns, for color and depth.
Concord grape focaccia.
A autumnal salad featuring butternut squash, both on the salad and in the dressing.

Time for the winners in The Homemade Kitchen giveaway. The winner of the big prize pack is #361/Jen. The winners of the two books are #98/Dan and #130/Kim.

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Thoughts on Potlucks + Baby Arugula and Oregon Berry Salad

This post is sponsored by the folks at the Oregon Raspberry & Blackberry Commission. Nobody grows berries like Oregon does!

All week now, I’ve had potlucks on the brain. It’s in part because I’ve been reading potluck-centric comments all week on that The Homemade Kitchen giveaway (have you entered yet?). However, it’s also because with fall-like weather finally here, it just feels like the time to make a shareable dish, and gather with friends to eat.

Whenever I plan a dish to bring for a potluck, there are a few things I keep in mind. First in my mind is to make something flexible, that could make up the bulk of a meal (if offerings are sparse) but that can also be comfortably eaten alongside a wide array of other items. To me, that means that I want to make something that includes both a vegetable and a protein, but that isn’t too strongly flavored.

I also want to plan something that can travel well, needs minimal assembly, holds up well at room temperature, doesn’t take up too much space on the table, and can be eaten with a fork (there’s also a subset of things I consider when taking food allergies into account).

What this typically means is that I often opt for either sturdy salads, a whole grain bake, or if I’m rushed for time, a multigrain baguette, a log of goat cheese, and a jar of jam or chutney (what good is a homemade pantry if you don’t use it?).

When it comes to building a salad to take to a potluck, I have steadfast formula. First, I pick a tasty green base (young kale, baby arugula, chopped romaine hearts, or a combination of all three). Then I choose something sweet (berries, apple slices, slivers of pear, or roasted beets are some favorites).

Finally, I choose a protein source (cheese, nuts, tofu, or chicken), something creamy (cheese or avocado, mostly), something crunchy (slivered onions, nuts or seeds, cucumbers, or carrots) and a dressing (homemade vinaigrettes made with fruit shrubs are the best).

This time of year, most of us think that we have to wave goodbye to berries on our salads, but thanks to the clever folks at the Oregon Raspberry and Blackberry Commission, I’ve learned a trick for defrosting frozen berries that keeps them whole and perfect for tossing into salads.

Essentially, you spread the berries out on a lined plate (paper towel or clean kitchen rag), and the use the defrost setting on your microwave in short spurts, until the berries lose their frostiness. It’s impressively effective and the berries keep their shape beautifully.

I wasn’t on top of things enough this summer to freeze local berries, but have been employing this microwave trick to prep frozen Stahlbush Island Farms berries for my salads. As a former Oregonian, I love knowing that I’m eating berries from my beloved home state.

The salad you see above included baby arugula, slivered almonds, sliced shallots, raspberries and Marionberries, crumbled feta, and a dressing of blueberry shrub, olive oil, salt, and pepper. While it was big enough to take to a potluck, this was one I didn’t share. I ate the whole thing for lunch instead.

For more information about Oregon raspberries and blackberries, look for the commission on Facebook, Twitter, or by searching the hashtag #ORberries.

Disclosure: The Oregon Raspberry & Blackberry Commission is the sponsor of this post. They provided the berries, the OXO salad dressing shaker, and covered ingredient costs. All my opinions are my own and I’m honored to shine a spotlight on the berries grown in Oregon. 

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Pumpkin Pie Spiced Applesauce for October Unprocessed

It is apple season, which means that no matter where I go or what errand I’m running, inevitably a sack full of arlets, honeycrisps, or jonagolds comes home with me. I’ve been working my way through the bounty, making jam, butter, and sauce (hopefully more than enough to last what is predicted to be a very cold winter).

Today, my technique for super-easy (no peeling or coring necessary) pumpkin pie spiced applesauce is up on Eating Rules, as part of October Unprocessed. Now, I know that we’re currently in the midst of a pie spice backlash, but truly, there’s nothing better than sweet sauce spiked with cinnamon, nutmeg, ginger, cloves, and allspice. Try it in your next batch of applesauce. I’m certain you’ll be convinced.

Get the Pumpkin Pie Spiced Applesauce Recipe!

Also, for this applesauce post, we’ve teamed up with MightyNest to offer a snazzy canning giveaway. Head over to Eating Rules to enter.

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CSA Cooking: On Using a Giant Head of Curly Endive

Time for another installment of CSA Cooking, where I write about how I’ve used, prepped, eaten, or preserved items from my monthly Philly Foodworks rolling farm share. Use the code FOODINJARS to get $10 off your first Philly Foodworks order.

I didn’t manage to take a group picture of all that came in my share this month. However, the box was a season-spanning collection fruits and vegetables. I got sweet potatoes, garlic, a hefty eggplant, a small of kale, a big red bell pepper, a quart of plums, and a giant head of curly endive.

Heating soup leftovers on the second night. The original batch was far larger.

There was so much of the curly endive that it made an appearance in two different dishes. The first was a pot of chicken soup that stretched across four days, two dinners, a breakfast, and a lunch (when it’s available, I do love a warm bowl of soup for breakfast).

The soup was made using my standard technique. I pulled the meat off leftover chicken, piled the bones in a pot, added vegetables, and made stock (this time, I used a pressure cooker, which was amazingly speedy). I sauteed chopped onions, carrots, celery, parsnips, and garlic in some olive oil, added the roughly chopped greens, poured the hot stock over the top, and stirred in the leftover chicken.

Seasoned with salt, pepper, a little Better than Bouillon (to round out the chicken-y flavor), a couple tablespoons of vinegar, and a splash of soy sauce for depth, it was done when the carrots were tender. As with all soups, it was good the first night, but far better the second and third days.

The second curly endive dish was based on one I ate while in Pittsburgh a couple of weeks ago. My friend Cindy lives near an Italian place called Legends of the North Shore that is particularly well-known for their beans and greens (they also sell them out of a food truck). We ordered a small spread from Legends the first night I was in town, and I so loved that dish that I dug around online until I found a recipe that the chef had shared with their local CBS affiliate.

What’s so interesting about this dish is that it doesn’t actually depend on traditional cooking greens they way you might think. Instead, it’s uses spring mix, chopped romaine, and spinach. Adapting it to my needs, I made my version with the other half of the curly endive, one romaine heart, and the very end of a bag of baby arugula. This is going to be my approach from now on when I have an abundance of salad greens that need to be used, because it is fantastic.

Essentially, you heat a bit more olive oil that feels reasonable and heap your greens into the pan. While they wilt, you mince/press/grate several cloves of garlic, rinse off some white beans (I used a jar of these), and measure out a little grated parmesan or pecorino. Once the greens have wilted, you add the garlic, beans, cheese, and a splash of water or broth. With just a couple stirs, the cheese melts and the liquid in the pan magically transforms into a lush, creamy sauce. Salt and pepper to taste and you’re done.

We ate our beans and greens alongside some scallops, but you could easily turn into the main event by tossing in some pasta or a bit of cooked and crumbled sausage. I can already tell, this is a dish that is going to be in heavy rotation this winter.

PrintWhite Beans and Greens

Ingredients

1/4 cup extra virgin olive oil
10-12 cups chopped greens (choose 2-3 of the following: spring mix, romaine, curly endive, escarole, baby arugula, or spinach)
3-4 garlic cloves, minced
4 cups cooked white beans, rinsed
1/3 cup grated Parmesan or Pecorino
juice of 1 lemon
salt and pepper to taste

Instructions

Heat the oil in a large skillet over high heat until it shimmers and then heap the greens into the pan. Put a lid on the pan to help the greens wilt a little.
After 2 to 3 minutes of cooking, check to see if the greens have wilted. If so, add the garlic, beans, and cheese and stir to combine. Add a 2-3 tablespoons of water and cook for another minute or two, until the greens are tender and the liquid in the can has coalesced into a creamy sauce.
Add the lemon juice, a little salt, and 6 or 7 turns of a pepper grinder. Taste and adjust the seasonings until you're pleased.
Serve hot or at room temperature. 3.1http://foodinjars.com/2015/10/csa-cooking-on-using-a-giant-head-of-curly-endive/

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Giveaway: Alana Chernila’s The Homemade Kitchen + Prize Pack

Last spring, I spent the better part of four days tucked into a tiny cabin near Neumann University, working on my natural sweeteners book. I took a cooler full of food, a pile of cookbooks to use reference when my own inspiration failed me, and a few things to read simply for fun.

Included in my pleasure reading was a PDF of Alana Chernila’s book The Homemade Kitchen, provided by her editor in the hopes that I might write a sentence or two of praise. After my first day of writing was over, I warmed some soup for dinner and settled down to read.

My original intention had been to read just a bit that night and then go to bed early. Instead, I sat at that little, formica-topped table and hungrily took in every word. Friends, I devoured this book.

Now, I had a feeling I would like The Homemade Kitchen before I even opened up the document. I am a fan of Alana’s writing and always feel a moment of anticipatory pleasure when I discover she’s posted something new on her blog. What’s more, since we met four or five years ago, Alana has become a dear friend. We don’t get to see each other too often, but whenever I find myself passing through Western Massachusetts, I point my car in her direction.

The reason I tumbled head first into these pages that they bring together everything I want from a cookbook. It’s got appealing food, smart and sensible kitchen advice, wonderful writing, a glimpse into the author’s life, a pretty design, and glorious pictures.

When the physical book landed in my mailing box late last week, I was reminded of my time that PDF all those months ago. While I haven’t cooked anything from it yet, I’ve broken the spine in half a dozen places and have littered the pages with post-it notes.

Just a few of the recipes I’ve marked include include Broccoli Raab with Cheddar Polenta (page 61), Roasted Salmon with Yummy Sauce (page 163), and the Congee with Chicken and Greens (page 202). I’m hungry just listing them out.

I would have written about this book whether or not there was a giveaway attached, but happily, I have a few copies to share with you guys. One lucky winner will get The Homemade Kitchen prize pack, which includes a tote bag featuring a quote from the book, a fancy knife, and a signed copy of the book. Two more winners will get copies of the book.

Here’s how to enter:

Leave a comment on this post and tell me about your favorite potluck dish.
Comments will close at 11:59 pm eastern time on Saturday, October 17, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, October 18, 2015.
Giveaway open to United States and Canadian residents.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The nice folks at Clarkson Potter sent me a copy of this book for review and photography purposes and are providing all the giveaway gear. No additional compensation was provided!

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Upcoming Classes: Morris Arboretum! Mullica Hill, NJ!

Happy Monday morning, friends! I’ve got both a class and a demo happening over the course of the next week and hope I’ll see some of you there. Oh, and I’ll have copies of both books with me at these events for sale and to sign (they make an excellent holiday gift).

This coming Saturday, October 17, I’ll be teaching a jam making and canning basics class at the Morris Arboretum (in Philadelphia, PA), using a batch of pear vanilla jam. I’ll talk about best canning practices and will make sure that everyone goes home with the knowledge and empowerment necessary to tackle a wide array of preserves. It’s a good class for both first time canners and those who want to refresh their rusty skills. All attendees will leave with an introductory canning guide and a small jar of jam made in class. The class is from 10 am – 12 noon. Registration information.

Then, on Monday, October 19, I’ll be at Gloucester County (New Jersey) Library’s Mullica Hill Branch for a free apple cranberry compote demo. We’ll start promptly at 7 pm and will be finished no later than 8:30 pm. I’ll talk about preserving for the holidays, will offer lots of safe canning tricks and tips, and will have books to sell and sign.

And, if you’re too far flung to attend one of my classes, don’t forget about my Brit + Co online class. It’s just $9.99 and is a great way to learn jam making and canning from me!

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Links: Grape Jelly, Asian Pears, and a Winner

I am so enjoying the change of season this year. We’ve had a glorious stretch of sunny, crisp days here in Philadelphia, and I’m feeling awfully grateful for the beauty of this particular autumn.

A dear friend sent me two boxes containing apples and quince from her trees. I dashed through the farmers market this morning and came home with apples, asian pears, sea scallops, and a giant bundle of white turnips, which are destined for this soup. Life is good. Now, links!

Martha makes grape jelly (and with a swoon-worthy jelly bag, to boot).
Roasted tomato butter (not safe for canning, but delicious sounding nonetheless).
Ground cherry salsa fresca (sadly, I’ve seen relatively few ground cherries this year).
What do you do with your apples?
An interview with Erica Strauss, about fermentation, homesteading and her new book.
Smoked garlic scape salt (bookmarking this one for spring).
The last big canning session before packing it away for the season.
Spicy pickled red onions.
Honey sweetened quick dill pickles (just the thing if you’ve got any end of season cukes).
Fighting germs with an asian pear remedy.
Alana’s new book came out this week and Leite’s Culinaria has a little excerpt.

The winner of the Masontops Fermentation Set is #277/Camellia El-Antably. Congratulations! And did you see the announcement about the Masontops Pickle Pipe Kickstarter campaign? They’re doing incredibly well!

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Other People’s Preserves: Orchard Choice Fig Spreads from Valley Fig Growers

I didn’t preserve a single fig this year and only managed to get my hands on a single one to eat fresh (thankfully, it was perfect). I’m consoling myself both with the knowledge that there is always next year and a recent fig-packed box from the Valley Fig Growers.

They sent a box containing a cooler holding three different kinds of cheeses, a little slate and cheese spreader, and four jars from their new line of Orchard Choice Fig Spreads. These fig spreads are made from fig puree, sugar, pectin, and additions like balsamic vinegar, port wine, or orange zest.

Designed to complement cheeses, cured meats, and other savory bites, these fig spreads are a welcome addition to my pantry, which was entirely vacant of any thing fig-based until this box arrived.

I’ve opened up the Organic Mission Fig variety so far, and will be trotting out the other jars for various holiday parties and baking projects (I have a feeling the Port Wine version would go beautifully in these blue cheese thumbprint cookies).

For more ideas on how to use both fresh and dried figs and these fig spreads, follow Valley Fig on Facebook, Twitter, and Instagram!

Disclosure: The nice folks at Valley Fig Growers sent the cheese care package described above and asked that I write about it if I enjoyed the spreads. No additional compensation was provided for this post. It’s simply part of my ongoing mission to help spread the preserved food love!

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