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Entries tagged with 'Preserved'

Pink Lemonade Curd

Serious Eats Emily Teel 3 comments

A pitcher of pink lemonade on a hot summer day can bring near instant gratification, but canning pink lemon curd will allow you to enjoy summery flavor in January, when a 90-degree day would be a welcome change from winter. More

Preserved: Raspberry Rose Jam

Sweets Emily Teel Post a comment

Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor. More

Raspberry Rose Jam

Serious Eats Emily Teel 2 comments

Raspberry and rose are a natural combination, and not just in grandma's yard. Dried petals from rose tea soften in the juice of red raspberries. The result is this jewel-toned jam, a balance of sweet, tart, and floral flavors perfectly suited to your next batch of scones or shortbread for afternoon tea. More

Preserved: Raspberry Rhubarb Ginger Jam

Sweets Lucy Baker Post a comment

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. More

Raspberry Rhubarb Ginger Jam

Serious Eats Lucy Baker 2 comments

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. More

Preserved: Millionaire's Cherry Rhubarb Jam

Sweets Lucy Baker 3 comments

Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke? More

Millionaire's Cherry Rhubarb Jam

Serious Eats Lucy Baker 5 comments

A three to one ratio of rhubarb to cherries yields the perfect balance of tart and sweet. Half a vanilla bean and a generous splash of orange liqueur make for one fancy jam. It would be delicious over waffles with a dollop of crème fresh, or sandwiched in a biscuit with a wedge of brie. More

Preserved: Strawberry Rhubarb Jam with Honey and Cinnamon

Sweets Lucy Baker 1 comment

It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon. More

Strawberry Rhubarb Jam with Honey and Cinnamon

Serious Eats Lucy Baker 2 comments

The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding. More

Preserved: Apple Blackberry Thyme Jam

Sweets Lucy Baker 1 comment

I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead. More

Apple Blackberry Thyme Jam

Serious Eats Lucy Baker Post a comment

This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins or can be used as a glaze for pork. More

Preserved: Coconut Matzo Granola

Sweets Lucy Baker Post a comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Coconut Matzo Granola

Serious Eats Lucy Baker 1 comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Preserved: White Chocolate Walnut Butter

Sweets Lucy Baker 1 comment

Since I write a column about preserves, I always have a variety of jams to choose from. And yet I always pair them with the same peanut butter. But delicious as Skippy Creamy is, it was time to change things up. With walnuts. And white chocolate. More

White Chocolate Walnut Butter

Serious Eats Lucy Baker 1 comment

Untoasted walnuts have a creaminess that works especially well in this nut butter. Sweet white chocolate, hints of vanilla and cinnamon, and just a bit fleur de sel make for a spread that is worthy of a special occasion. More

Preserved: Chocolate Pear Jam

Sweets Lucy Baker 2 comments

I am a firm believer that chocolate counts as a breakfast food. So when I saw the recipe for Chocolate Pear Jam in Mary Tregellas' book, Homemade Preserves & Jams, I knew I had to make my own version immediately. To give the recipe my own spin, I added a big splash of amaretto. The flavor combination of rich chocolate, juicy pear, and nutty almond is absolutely incredible. More

Chocolate Pear Jam

Serious Eats Lucy Baker 2 comments

Pears, almonds, and chocolate come together in this sweet breakfast-or-midnight-snack spread. More

Preserved: Cara Cara Orange Marmalade and Marmalade Blondies

Sweets Lucy Baker Post a comment

This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. More

Cara Cara Orange Marmalade Blondies with Chocolate Chips

Serious Eats Lucy Baker 2 comments

A little tired of your go-to brownie recipe? Try these quick and easy blondies studded with chocolate chips and pockets of gooey orange marmalade. I make them with Cara Cara Orange Marmalade, but you can also use store-bought. More

Cara Cara Orange Marmalade

Serious Eats Lucy Baker Post a comment

This Cara Cara orange marmalade is all about comfort. Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. I used Twinnings Hebal Unwind, but feel free to substitute whatever you have on hand. Try it on English muffins or crumpets. More

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