Blogwatch: Squash Jam
Sick of eating this fall vegetable? Make is spreadable.
I stumbled across Rebecca Caro's blog, From Argentina With Love, while looking for info on empanadas. There I found this simple squash jam recipe she adapted from the Argentinian equivalent of Martha Stewart, Doña Maruca.
I wonder if there are versions of good ol' Martha in other countries.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
4 Comments:
Thanks for mentioning me! Let me know how the empanadas turn out!
-Rebecca
rtcaro at 3:40PM on 12/10/08
Shouldn't jam be sweet? Do I really want to spread a zuchinni on my toast in the morning? I much prefer apricots, thank you!
jaywarner at 8:14AM on 12/11/08
Good to see Rebecca mentioned! I found her dulce de tomate recipe and have made a few batches of it in the past 6 months. It's basically tomato jam and I don't know if I will ever go back to boring mass produced tomato ketchup again.
This is where globalization takes root. Just because some of us may have grown up knowing jars of sweet fruit, suitable for toast, biscuits, bagles, etc., in some cultures, it's a condiment or it works as well on crackers or bread as apricot jam.
I'm imagining simple squash jam with a pungent cheese and crispy crackers.
Thanks for posting this Linnea.
justopia at 6:31PM on 12/11/08
Well, it is still a sweet jam, though I think we've gotten used to preserves that approach candy with their sugar content. I would be interested in adding some other spices to this spreadable squash. It sounds like a great arena for experimentation.
marylaura at 4:15PM on 12/12/08