Merry Chirstmas My Darling Clemetine

I have been getting a farm box from Farm Fresh To You; off and on for several years now. I love the abundance of fresh food delivered to my door step every week. Occasionally I have an over abundance, such as  this week when the children and I sent most of the week out of town. So I came home from San Jose on Wednesday night to most of the fruit that was here when I left, and a whole new box on my doorstep Thursday morning; Clemetines, navel oranges, apples, kiwis, pomegranates. Far more than we will eat before the next batch arrives next week, what's a girl t do? Jam I say!! And just in time to gift the Grandparents with for Christmas.
I looked at the fruit I have the most abundance of and peeked at two of my fave canning blogs; and to get some ideas.

First I decided on a Clementine Marmalade taken mostly from, with the addition of some liquor of course!! As well as using the whole fruit instead of just the juice and peel.   

Cointreau Clemetine Marmalade. 
1 case clemetines washed and sliced thinly into half moon shapes
3 cups sugar
1 pkg pectin
1 cup water
1tb vanilla
1/4 cup Triple Sec or other orange liquor

Slice clementines thinly into rings, and then cut circes in half again.
In a large non reactive pot, combine clemetines, and water and bring to a boil, lower heat, and rapidly simmer for 30 minutes.
Add sugar, vanilla, and pectin and cook at a high boil for 2 minutes. Stir in the liquor, and let stand for 5 minutes to be sure that the peel is evenly distributed, and ladle into jars. Attach your lids and rings and process for 10 minutes.

Next I decided to try a Brandied Pear Butter, this is my favorite of the three, and possibly my favorite Jam experiment ever :) I think it will be fantastic on ice cream, oatmeal, or fresh warm biscuits.

 Brandied Pear Butter

6 pounds of pears cored and cut into chunks ( I used 1/2 Bosc and 1/2 Bartlette)
1/3 cup dry white wine
1/3 Cup Good Brandy or Cognac
6 tablespoons lemon juice
3/4 cup brown sugar
1/4 White Sugar
1 vanilla bean split open with seeds removed with flat edge of knife or thumbs removed.
1 1/2cinnamon stick
pinch salt
3 additional tablespoons Brandy or Cognac

In a large non reactive pot, combine pears, wine, cognac, and 5 tablespoons of the lemon juice; simmer until softened, about 20 minutes. Run pear mixture through a food mill, or mash through a wire colander, discard the skins, then return pears to the pot. Combine the vanilla bean seeds with 1/4 cup of white sugar, then mix the pears with sugars, vanilla bean, cinnamon, and salt. Boil gently stirring occasionally for about 40 min until thickened. Remove the cinnamon stick and vanilla bean (I cut my bean into pieces and put one piece in the bottom of each jar before filling), mix in remaining cognac and tablespoon of lemon juice. Ladle into jars, attach your lids and rings and process for 10 minutes.
I think you can omit the food mill step and make a nice Pear Syrup, I'll let you know if I try it!
Enjoy!! And Merry Christmas!! 

Read More

Pancakes flaky and fluffy and curled

Adjusting from a family that just doesn't 'drink' milk, to accommodating an actually allergy to all dairy has been far easier than I originally anticipated. Our only major hiccup has been with cheese, I have yet to find a cheese alternative that is yummy and melty the way dairy cheeses are. But we're experimenting, every recipe is a new adventure; adjusting for what will or will not work. I am developing an eye for what will set up well and what won't, and sometimes I am surprised, pleasantly or not, by the outcome ;p

Pancake Poem

Shel Silverstein
Who wants a pancake,
Sweet and piping hot?
Good little Grace looks up and says,
"I'll take the one on top."
Who else wants a pancake,
Fresh off the griddle?
Terrible Teresa smiles and says,
"I'll take the one in the middle."

This morning Tasha wanted pancakes, and all of the mixes we have around the house contain dry milk, so I explored The Google, and found a recipe that would work with dietary restrictions and our lack of eggs. The result was that we made totally vegan pancakes, and they were surprisingly light and fluffy and way delicious! Tasha made dozens of silver dollar sized pancakes, I wish I would have taken a photograph, they were adorable. This Recipe is great for Vegans, or just for when you're out of eggs, as we were this morning ;p

Totally Vegan Pancakes


    * 1 cup flour
    * 1 tablespoon sugar
    * 2 tablespoons baking powder
    * 1/8 teaspoon salt
    * 1 cup Almond or Soy Milk
   * 2 tablespoons light olive or vegetable oil


   1. Set out all your ingredients.
   2. Set a stove element with a pan to medium heat.
   3. Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
   4. Add the milk and vegetable oil to your mixture.
   5. Mix until smooth.
   6. Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
   7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
   8. Lather, Rinse, Repeat, until batter is gone.


Read More

©2009Cherry Pi | by TNB