Entries tagged with 'Jam'
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"With each bite, tender threads of custard unravel on your tongue and melt away down into your gullet." [Photograph: Michael Nagrant] Until now, there has been no Ferran Adria or Thomas Keller of breakfast here in Chicago. There are great places that serve straightforward classics, including my favorite Benedict at Meli Café and even slightly innovative sweet-skewing spots (Butterfinger pancakes, anyone?) like Bongo Room, but real innovation and elegance has been missing from morning fare. Jam, owned by Jerry Suqi (Chickpea) and helmed by Jeff Mauro (Charlie Trotter's and North Pond) aims to fill that void. The dish that encapsulates my experience at Jam and is the building block for what could likely be a breakfast renaissance is the malted...
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Photograph from The Bitten Word What is freezer jam? So called because it keeps so well in the freezer, it is, according to Clay and Zach at The Bitten Word, the perfect way to preserve summer fruit without distorting its flavor. "Making freezer jam is delicious and incredibly easy. With traditional jam, you thicken the fruit by cooking it and boiling it down. In making freezer jam, however, you use pectin to thicken. And since you don't cook the fruit, the jam tastes intensely like the fresh fruit itself." Find the recipe at their blog, The Bitten Word....
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"No eggs, no buttermilk, no baking powder. How simple is that?" If you missed Sarah Karnasiewicz's excellent piece in Salon last month on preserving, it's worth going back to read. Like Sarah, I was also bitten by the jamming bug this season. But while Sarah made a transcendent batch of Kentucky bourbon strawberry jam, I was less successful. My strawberry-port jam was more like strawberry-port soup. It tasted intensely fruity and addictively sweet, but there was no way it would ever adhere to a piece of toast—not even one that had already been slicked with sticky peanut butter. There was only one thing to do: when life gives you six jars of runny jam, you make lots of pancakes....
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Serious Eats contributor Lisa Fain teaches you how to make apricot jam on her blog, Homesick Texan. After two failed attempts, her third time's a charm: "I made possibly the best-ever apricot jam," she declares....
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Take advantage of strawberry season by stocking up on homemade strawberry jam! Marge Braker of food preservation education program Preserved teaches you how to make small batch strawberry jam in this video (with accompanying recipe) from Cooking Up a Story. She demonstrates the process from dumping the strawberries into a pan to sterilizing the jars in boiling water. Watch the video after the jump....
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Jennifer Reese of Slate makes some store-bought staples at home to see if the effort is worth the taste and money. Bagels and yogurt get an enthusiastic "make at home," while homemade cream cheese is expensive and just not the same. She also experiments with jam, crackers, and granola. For more details on cost and taste of the homemade versions, read the rest of the article. Related Hannah's Granola Making Matzo at Daniel in New York City J: Jams, Jellies (and Preserves and Conserves)...
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Just because a conscientious, responsible pig farmer decides to make bacon doesn't mean the bacon is going to be good.
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Cindy, of Hungry Girl Por Vida, made an earlier version of this jam cake, but was heartbroken after dropping half of it on the floor. Sad faces all around. For her second try, she combined two different recipes and finally got to enjoy what she deserves. With a jeweled swirl of jam and a simple crown of confectioners' sugar, this is a "charming little cake, perfect for sharing or curling up." Looks like second time's the charm....
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Lynn of To Short Term Memories made these lovely macarons for herself after teaching a cooking class. One's filled with dulce de leche and the other with kaya, a rich, creamy jam made with coconut milk, eggs and pandan leaf most popular in Singapore and Malaysia and usually served spread on toast. I do not know how I will continue to exist in the world today knowing I cannot have these in my mouth!...
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