Raspberry Chipotle Jam

It is getting to be that time of year when I start making jam,  fruit leather, fruit spreads, and fruit butter.   I try to do both traditional recipes  and ones with a flavorful twist.

One jam recipe I love making is Raspberry Chipotle Jam.    It has the goodness of raspberries with a hint of heat.

I give this jam as Christmas presents, use it in my holiday baking,  and of course, spread it on toast, a bagel,  or an English muffin.

                        Raspberry Chipotle Jam

3-cup fresh raspberries

5 cups sugar

1-teaspoon butter

1-teaspoon chipotle chili powder

1 pouch of liquid fruit pectin – about 3 ounces

1. In a medium bowl, crush the raspberries with a potato masher.  Sieve half of the berry pulp to remove some of seeds.

2.In a medium stockpot mix all the berries, sugar, butter and chipotle chili powder together.

3. Bring the mixture to a full rolling boil stirring constantly.

4. Stir in the pectin quickly.  Return to a full rolling boil and boil for one minute stirring constantly.

5.  Remove the jam from the heat.  Skim off any foam.

6. Ladle the jam into six sterilized 8 ounce jars leaving  1/8-inch head space. 

7. Wipe jar rims and threads.  Cover the jars with  lid pieces.  Screw the bands on tightly. 

8. Process the jam for ten minutes in a boiling-water canner.

9.  Remove jars and place on a towel to cool.

10. Be sure to check the seals once the jars have cooled.






Makes 6 - 8 ounce jars

Creamy Strawberry Lavender Scones

I love to have scones with my tea.  I especially like the creamy delicate texture of these scones.  The flavor is very subtle.    A hot cup of Earl Grey Tea complements the scones  nicely.

Creamy Strawberry Lavender Scones

2 cups all purpose flour

1/3cup sugar less ½ teaspoon if baking at high altitude

1-tablespoon baking powder (less 1/8 teaspoon if baking at high altitude)

½ teaspoon salt

6 tablespoons unsalted butter

1 large egg

2/3-cup heavy cream (an additional 1 tablespoons needed for high altitude)

1 cup sliced fresh strawberries

1 teaspoon dried culinary  Lavender

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

1.        In a large bowl whisk together flour, sugar, baking powder, and salt.  Grate the butter into the flour mixture. With your hands incorporate the butter in to the flour mixture.  You will have different shapes of butter, some will be pea sized others cornflake size.

2.        In a food processor finely chop the sliced strawberries.  Set aside.

3.        In a small bowl, beat together the egg and the cream. 

4.        Add the egg mixture, fresh chopped strawberries, and lavender to the flour mixture.  With a fork, combine until evenly moistened. The dough will be wet and sticky.

5.        Drop the dough by ¼ cup onto the parchment paper.   Drop the scones 2-inches apart. Note:  You may need to lightly flour the cup and your hands to prevent the dough from sticking. . 

6.        Bake in a 350-degree oven for approximately 20-25 minutes or until golden brown and firm to the touch. Cool for 10 minutes then remove to a wire rack to cool completely.

Makes approximately 9 scones.          

A Family Favorite: Sweet Chipotle Barbecue Sauce

Sweet Chipotle Barbecue sauce is something I try to  always have on hand like ketchup, mustard, and mayonnaise,   The sauce  has a nice spicy flavor but not too spicy.  The honey compliments the spiciness.     This sauce is great for chicken nuggets, hamburgers, baked beans, and any other foods you enjoy with barbecue sauce.

                        Sweet Chipotle Barbecue Sauce

Ingredients:

1-1/2 cups ketchup

1-cup beef broth

¼ cup honey

1/3-cup chili sauce

1 tablespoon lemon juice

1 tablespoon Worcheshire sauce

2 tablespoons cider vinegar

1-teaspoon soy sauce

1-teaspoon liquid smoke

2 tablespoons Dijon mustard

2-tablespoons spicy brown mustard

2 cloves of garlic peeled

1 medium onion cut into quarters

1/3 cup packed brown sugar

1-teaspoon celery seed

1-teaspoon chipotle chili powder

½ teaspoon pepper

Directions:

1. In a 3-quart saucepan add all the ingredients.  Stir well. 
2. Over medium heat bring the sauce to a boil.  Cover, reduce heat and cook on low heat for 2 hours stirring occasionally. Remove sauce from heat and let it cool.
3. Pour cooled sauce in standard blender and blend on high for about one minute or until the sauce is smooth.
4. Store the sauce in the refrigerator until ready to use. 

Healthy Eats: Pasta Primavera

One of my  very favorite quick and healthy eats is  Pasta Primavera. This recipe is  loaded with asparagus, yellow squash, and spices.  This dish, when served is very colorful, fragrant,  and  great tasting. 

Pasta Primavera

Ingredients

• 2 cups dry multi grain penne pasta
• 4 tablespoons olive oil
• 1-pound asparagus
• 1-pound yellow squash
• 1 tablespoon granulated garlic
• 1-tablespoon onion powder
• 1-teaspoon dried basil
• 1-teaspoon salt
• ½ teaspoon black pepper
• ½ cup vegetable broth
• 1 plum tomato seeds removed and diced
• Shaved parmigiano reggiano cheese

Directions:

1. Cook pasta according to package directions.

2. While pasta is cooking, wash and dry vegetables.

3. Trim ends off the squash. Cut the squash in half lengthwise. Cut each half in quarters lengthwise.     Cut each strip into half inch pieces. Set aside.

4. Slice off tough ends of asparagus. Cut asparagus into half inch pieces. Reserve tips.

5. In a large skillet heat the olive oil over medium heat.

6. Add asparagus (except the tips) to the skillet and cook over medium heat until tender - about 5 minutes.

7. Add the squash and cook until tender – about 3-5 minutes.

8. Add the asparagus tips and cook for another 3 minutes.

9. To the vegetable mixture add the granulated garlic, onion powder, basil, salt, black pepper and vegetable broth. Heat for about 2 minutes. Add the diced tomatoes and toss.

10.Once the pasta is done, drain and toss quickly in a bowl with two tablespoons liquid from the vegetable mixture.

11. Remove the vegetable mixture from the heat. Toss one half of the vegetable mixture with the pasta.

12. Place the remaining vegetable mixture on top of the pasta and serve with the shaved parmigiano reggiano cheese.

Serves 6. 

Taste of Spring: Strawberry Lemon Tea Bread

My favorite fruits of spring are fresh berries - strawberries, raspberries, blackberries, blueberries.  I usually just wash them up and pop them in my mouth.

Today, I set aside some strawberries to make my favorite quick bread - Strawberry Lemon Tea bread.

This bread is nice and moist with a hint of citrus.

 Strawberry Lemon Tea Bread

1 ½ cups all-purpose flour

1-cup sugar

1/2 -teaspoon of baking powder

3/4 teaspoon baking soda

½ teaspoon salt

1-teaspoon cinnamon

2 large eggs beaten

½ cup vegetable oil

1-teaspoon vanilla extract

2 cups sliced fresh strawberries

Grated zest of one lemon

1 tablespoon lemon juice

1 cup coarsely chopped walnuts

Preheat oven to 350 degrees.

     1. Grease an 8 1/2 x 4 1/2 x 2 1/2 inches loaf bread pan.

2.   Whisk the flour, sugar, baking powder, baking soda, salt and   cinnamon in a medium-mixing bowl.  Set aside.

3.   In a food processor, finely chop the strawberries.

4.   Add the eggs, vegetable oil, vanilla extract, strawberries lemon zest, and lemon juice to the dry ingredients.  Stir until the dry ingredients are well moistened.

5.   Fold in the walnuts.

6.   Pour the mixture into the prepared pan.

7.   Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the middle come out clean.

8.   Cool in pan for 10 minutes

9.   Turn out bread on a rack to cool.

Makes 1 loaf.

Roasted Blackberrry Sauce

This is a delicious and versatile sauce which uses fresh blackberries.  In this recipe the sauce is the filling for a puff pancake.  The sauce can also be poured over ice cream, frozen yogurt, pancakes, or waffles.  Use it for the filling in dessert  crepes or spread it over french toast.  MMM delicious!

                              Puff Pancake with Roasted Blackberry Sauce

For the Roasted Blackberry Sauce:

Ingredients:

2 tablespoons butter

2 cups fresh blackberries

1-tablespoon balsamic vinegar

2 tablespoons sugar

1-teaspoon cornstarch

For the Puff Pancake:

Ingredients:

2 tablespoons butter

2 eggs

½ cup milk

½ cup all-purpose flour

2 tablespoons sugar

¼ teaspoon ground cinnamon

Dash of Salt

Dash of nutmeg

¼ teaspoon grated lemon zest

For the Sauce:

Directions:

Preheat the oven to 400 degrees

1. Place butter in an 8x8-baking dish and put it in the oven for about 4 minutes or until butter is melted.  Remove the pan from the oven and set aside.

2. In a mixing bowl put the berries, balsamic vinegar, sugar and cornstarch.  Stir gently until combined well.

3. Let berries sit at room temperature for 25 minutes.

4.Place berries in the prepared baking dish and roast in the lower part of the oven for 25 minutes. 

5. Remove from the oven and let the sauce cool.

For the Puff Pancake:

Directions:

Preheat the oven to 425 degrees.

1. Place the butter in a 9-inch deep dish pie pan and put it in the oven for about 3-4 minutes or until the better is melted.  Remove the pie pan from the oven.  Set aside.

2.In a small mixing bowl, beat the eggs and milk together. 

3. In another small mixing bowl, whisk together the flour, sugar, cinnamon, salt nutmeg, and lemon zest.

4.Pour the egg mixture over the flour mixture and whisk until the mixture is smooth.

5. Pour the pancake batter into the prepared pan.

6.Bake for 18 minutes or until the pancake is a golden brown.

7. Remove the pancake from the oven pour the Blackberry Sauce in the middle and serve.

Make 4 servings

            

Food To Go: Fruit and Yogurt Bars

Today, I had Fruit and Yogurt Bars for my kids as they rushed out the door to school.  They are my version of the Breakfast Bars you find in the stores.

They have lots and lots of good-for-you ingredients - oats, wheat germ, flax seed, walnuts, yogurt, and fruit.  The taste is moist yet chewy, a little crunchy,  and of course fruity.  These bars are easy and quick to prepare.

                                    

Fruit and Yogurt Breakfast Bars

Ingredients:

1 cup all purpose-flour

1-cup quick-cooking oats

¼ cup ground flax seed

¼ cup wheat germ

½ cup pumpkin seeds shelled

½ cup coarsely chopped walnuts

1-teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon salt

½ cup packed brown sugar

¼ cup vegetable oil

½ cup low fat vanilla yogurt

1-10 ounce jar of raspberry fruit spread – or your favorite fruit spread

Directions:

1. Preheat oven to 350 degrees.  Grease a 9x9 inch-baking pan.  Set side
2. In a large mixing bowl combine the first ten ingredients and mix well.
3. In a small mixing bowl, whisk the vegetable oil into the vanilla yogurt until incorporated.
4. Pour the yogurt mixture over the dry ingredients and mix until moistened.
5. Set aside 1-1/2 cups of the dough.  Press the remaining dough into the bottom of the prepared pan.
6. Spread the fruit spread over the dough.
7. Press the reserved dough on top of the fruit spread. Some areas may be uncovered which is fine.   Press the dough down gently over the fruit mixture.
8. Bake for 30 minutes or until a golden brown.
9. Cool completely and cut into 12 bars.

Makes 12 bars.

 Make some and enjoy.