The Delish Dish

I made Cherry Vanilla Jam and Balsamic Cherry Jam.  They both turned out great. My recipe comes from a basic Cherry Jam recipe from Sure Jell.  It comes inside the box. 

Tools needed:
5-1/2 pint jars (per batch)
5 unused canning lids and rings
canning kit (canning tongs, plastic wand, lid magnet, canning funnel)
water bath canner or tall stock pot with lid

1 bag cherries (4cups cherries) pitted, stemmed, and chopped (not pureed)
4 cups sugar
1/2 cup water
1 box fruit pectin for jams and jellies

2 tsp Pure Vanilla extract
or
1/4 cup balsamic vinegar

To prepare (sterilize jars) place in water canner/stock pot. Cover jars with water and set stove on high heat to boil. In a sauce pan place lids and rings on medium heat. Do prior to pitting/chopping cherries.

After pitting, stemming, and chopping cherries (easiest to use a food processer) add sugar and water and mix.  Set aside and let the juices extract from fruit for 30 min.  Add mixture to a large pot.  Let it come to a gentle boil and cook for 10 min. If using balsamic vinegar add after the 10min mark and then cook an additional 10min before adding the pectin.  If using vanilla do not add yet.  Add the pectin and stir until disolved.  Bring to a rolling boil and cook for 1 minute.  Turn off heat for the jam mixure.  When it has stopped boiling add vanilla and stir until combined. 

Jars should have come to a boil at the point. Lower heat to medium so that you don't burn yourself when removing the jars. Remove jars from water with canning tongs. Place canning funnel into jar lip. (keep clean wet rag handy incase jam drips onto lip) Fill jars 1/2 in to 1/8 in from the top of the jar.  Place lid/ring on the jar.  (do not over tighten or it will be near impossible to remove the rings when the jars have cooled) Place the closed jars back into the water bath.  Start timing when the water comes back to a boil. Process 5 min for 1/4 pint jars, 10 min for 1/2 pint jars, and 15 min for pint jars.  Adjust times accordingly for altitude. After processing time has been met remove jars from water with canning tongs.  Place jars on a heat protected surface to cool.  When jars have cooled completely check seal by pressing on the top.  If the lid still clicks it has not sealed properly. You can either a)place in the refridgerator as refridgerator jam or b) remove lids/rings, replace with clean heated lids/rings and reprocess for the times listed above. 

After jars have cooled remove lids for storage.  If you keep the rings on they can compromise the seal. 

Enjoy!

2 ears fresh corn
1/2 red bell pepper finely chopped
2 finely sliced scallions
1 seeded diced jalepeno
1 lime juiced
1 diced tomato
1 avacado (optional)
salt & pepper to taste

24 med deveined raw shrimp
2 tsp red chili powder
1/2 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 T olive oil

Mix Spices and sprinkle over shrimp. Heat skillet (you can grill instead but brush with oil before adding the spice mix) add oil. When oil starts to smoke add shrimp. Fry until opake in color and the shrimps have a slight sear. Remove from skillet and add to salad.

With a sharp knife cut the corn kernels off of the cobs and place in a med. mixing bowl, Add remaining ingredients and stir. Serves 4

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Can I just say that these microwaveable steam bags are my best friend! I use them all of the time for quick lunches.



Summer Whiting

Prep to finish 10min

1 dash lemon pepper
1/2 tsp dill weed
1T diced red onion
4 cherry tomatoes quartered
1/2 chopped summer squash
1 4oz white fish fillet

Place fish skin side down in bag. Add onion, tomatoes, and squash. Add lemon pepper and dill weed. Microwave 3minutes if fish is frozen and 2minutes if fresh. Let sit 2 minutes in bag once done. Plate and enjoy!

You can substitute lemon pepper with 1 tsp fresh lemon juice and a couple turns of fresh cracked pepper and a dash/ sprinkling of salt.



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4oz cream cheese
1/4 cup green salsa
1 Tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded chicken
1 cup shredded pepper jack cheese
small flour tortillas

Soften cream cheese in microwave for 20-30 seconds. Mix first 7 ingredients until smooth. Mix in remainder of ingredients until well combined. 

Spoon 2-3 Tbsp of mixture into flour tortilla and roll up tightly. Place seam side down on cookie sheet, making sure they are not touching. Lightly spray taquitos with cooking spray and sprinkle with salt. 

Bake in 425 degree oven for 15-20 minutes or until edges turn golden brown. Serve with salsa, guacamole or sour cream. 


Makes 12 taquitos

There are two separate recipes for the Tart. one for the Crust and one for canned Lemon Curd.

I used a 9 inch tart pan.

French Tart Crust (ala David Lebovitz)

Supplies:
9in Tart Pan or pie plate
Oven Safe bowl

90 g (3 ounces) unsalted butter, cut into pieces (about a Tbs less that 1 stick)
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour

Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks. (This tip is helpful)
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
8. Let the shell cool before filling.

Lemon Curd (makes 4 half pints or 2 full pints)

Supplies:

Double Boiler/ Stainless Steel Mixing Bowl over Sauce Pan
Candy Thermometer
Whisk
2 pint or 4 1/2 pint jars with lids and rings
Water Bath Canner or Pot Large enough to cover jars 1-2 inches with water
Tongs to remove lids/rings from water
Canning tongs to safely remove jars from canner

1/2 cup finely grated lemon peel
1    cup lemon juice (preferably fresh squeezed, seeds removed)
3/4 cup butter (cut into 1inch pieces)
2 1/4 cups granulated sugar
4 whole eggs
7 egg yolks

Preperation :
 Fill water bath canner (or any pot that will cover the jars 1-2 inches) with water.  Place jars in the canner to sterilize and turn stove to high heat to boil.  Place lids and rings in a separate sauce pan, fill with water to cover and place on med. heat to sterilize. (It will take the larger pot longer to boil come to a boil.)

Heat water in a double boiler (or a sauce pan and use a stainless steel mixing bowl that will be large enough to not touch the water when placed over the sauce pan) until it comes to a gentle boil.  In the top of the double boiler/mixing bowl whick the eggs and yolks.  Use a mesh strainer to strain the white membrane from the egg mixter.  Place the eggs back into the double boiler/mixing bowl.  Add the remaining ingredients and whisk together until it reaches 170*F on a candy thermometer.

Remove double boiler from heat and place on a protected surface.  Pour hot curd into hold jars, leaving 1/2inch headspace from the rim of the jar.  Wipe the jar rims with a clean damp rag and then fasten the lid and rings onto the jars. (Don't tighten them too tightly or you will not be able to remove the rings later.) Place the jars into the canner and time the jars  after the water starts to boil (if it's already at a boil go ahead and start the time).  Process 25 minutes for half pint and 35 minutes for full pints. 

Remove jars onto a protected surface and leave them to cool over night.  If you start processing in the morning you can leave them out until the evening.  Check the seal to see if they sealed properly by pressing down on the lid.  If it is still springy (can still move up/down) you can either reseal it and reprocess it again or place it in the refrigeritor and it will last one to two months.  

To fill the tart add 1 pin or 2 half pint jars into crust and smooth with a spatula.  I added a couple of white pansies from my garden to garnish.