Prize Apricot Jam

Two apricot trees grew beside the house I grew up in in Kamloops. They never grew very tall, but produced quite a few apricots, according to my memory. My mother made this jam every year, filling the house with the smell of hot sugary fruit. The result: jars of golden summer flavour to open in the dark days of winter.

This jam is made the old-fashioned way, without commercial pectin. It relies on the pectin in citrus and natural fruit, along with a long (about 35 minutes) simmer. I like to have a book beside me while I stir, or someone to visit with.

Prize Apricot Jam

8 cups pitted, chopped apricots (large chunks, at least one-inch pieces)
zest of 1 orange
finely chopped fruit of one orange, pith removed
1 cup drained crushed pineapple
4 1/2 cups white sugar
3/4 cup light brown sugar
1/8 teaspoon salt

Wash and sterilize 8, half-pint jars. Place lids in small saucepan and cover with water. Don't boil them yet.

In large, heavy pot, stir all of the jam ingredients. Bring the mixture to a boil, stirring well to dissolve the sugar. Lower the heat until the mixture boils steadily, and stir constantly, until 2 thick drops of syrup run together off the side of a cold metal spoon. Alternately, place a plate in the freezer, and drop a spoonful of jam onto the cold plate to test it. When a spoon can be drawn through the jam and the ridge remain clear, the jam is ready. This will take about 35 minutes. The jam will darken in colour, and the apricots break down, leaving bits of fruit and peel.

A few minutes before the jam is ready, boil the lids for 5 minutes, turn the heat off and leave the lids in the hot water.


Ladle into sterilized jars, seal, and let cool. Makes 6-8 half pint jars of jam.

Apricot Tart

Apricots have such a short season that I knew I must not hesitate to make this tart. The crust is sweet and slightly chewy, like a cookie, and easily presses into a tart pan - no rolling required. The custardy filling is flavoured with honey and almond extract, a perfect pairing with the slightly tart apricot halves. It's not too heavy - a perfect summer treat with tea.

The tart is based on one found on the Epicurious website, but I've adapted it.

Pastry:

1/2 cup butter, melted
1/2 cup white sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
dash of fine salt
1 1/3 cups all-purpose flour
2 Tablespoons finely ground almonds (optional)

Preheat the oven to 350 degrees. Butter the bottom of a 9-inch tart pan with a removable bottom.

Combine the melted better and sugar in a bowl. Stir. Add the remaining ingredients and stir until a soft dough forms. Place the dough in the center of the tart pan and evenly press it out with your fingers to cover the bottom and sides of the pan. 

Place the pan on a rimmed baking sheet and then into the oven to baked for 12-15 minutes. Sprinkle the ground almonds, if using, over the bottom of the crust.

While the crust bakes, prepare the filling.

Filling:

2 eggs, lightly beaten
1/2 cup whipping cream
1/4 cup plain yogurt or sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 Tablespoons honey
1 Tablespoon flour

Fresh apricots, about 1 1/2 lbs, pitted and halved
Icing sugar, for garnish

Combine the eggs, whipping cream, yogurt or sour cream, extracts and honey. Whisk well to blend. Whisk in the flour. Pour the filling evenly over the pastry. Arrange the apricots in concentric circles, beginning with the outside of the tart, overlapping slightly. Fill in the center with more apricots. 

Bake the tart 50-60 minutes, or until the filling is firm and the pastry a golden brown. Remove from oven and immediately dust with icing sugar. Cool on rack. Serve slightly warm, or at room temperature. 

Linking to Foodie Friday.

Chocolate Marshmallow Squares

Before moving to Ecuador my husband and I spent 9 months in the Rio Grande Valley of Texas, along the Mexican border, studying Spanish. We arrived on a steamy August evening, just after a minor hurricane. I have never experienced such humidity. Never. Even in our jungle years.

Our apartment had no air conditioning. We knew we'd be moving to the jungle and thought that we had just better get used it. Uh huh. We lasted one night, trying to sleep in a steam bath and failing miserably. As soon as the stores opened we were there and plunked down the cash for an air conditioner. It made life bearable for these northern folk. 

Cooking was avoided because of the heat. But those were the days when our figures could still withstand daily sweets and I liked to have baking on hand. No internet in those days. I wrote and asked my mother for a few of her no-bake square recipes. She sent them, typed onto a pale blue sheet of stationery that still resides in my recipe box. I remember her making these squares when I was a child, as a treat for Sunday evening lunch, faspa, we called it. She still makes them. They are fast to prepare, without heating up the kitchen, and are a sweet treat after a meal, or as a little pick-me-up with a cup of tea.

Chocolate Marshmallow Squares

1/2 cup butter
2 squares (2 oz) semi-sweet chocolate
3/4 cup sifted icing sugar
1 beaten egg
1 cup mini-marshmallows
1/2 cup walnuts (optional)
1/2 cup coconut (optional)
whole graham wafers to line an 8 x 8 square pan.

Line an 8 x 8 pan with whole graham wafers, trimming them to fit, or letting them overlap slightly.

Melt the butter and chocolate together (over simmering water on the stove top or in a glass bowl in the microwave). Add the icing sugar and egg, beating well. Stir in the marshmallows and optional ingredients. Pour over the graham wafers, spread to the corners and place in the fridge until set. Cut into squares. 

Herbed Cottage Cheese Spread

The herb garden is doing well. I love going out to clip a handful - chives, oregano, thyme, parsley, and adding them to salads or soups.

This spread, which could also be used as a dip, uses nothing but fresh ingredients. It tastes better if the flavours have some time to get to know each other in the fridge before serving. Equally good spread on toasted baguettes, crackers, or with fresh vegetables, it's a summery staple that comes together easily.

Note: I used 1% cottage cheese and light sour cream. Feel free to use the fuller fat varieties - you'll probably land up with a creamier taste.

Herbed Cottage Cheese Spread

2 cups cottage cheese
1/4 cup sour cream
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1 - 2 cloves garlic, minced
1 Tablespoon fresh chives, snipped
1 Tablespoon fresh oregano, finely chopped
1 Tablespoon fresh parsley, finely chopped
3 green onions, green parts thinly sliced and the white parts minced

To chop the fresh herbs, I like to give them a good rinse, dry them well, then place them all in a heap on the cutting board, along with the garlic cloves, and run my chef's knife through them until they are a fragrant heap of green and white on the board.

Combine the cottage cheese, the sour cream, the salt and lemon in a blender or food processor and process until smooth and creamy. Stir in the chopped herbs. Taste and adjust the seasonings, if necessary. Cover and store in the fridge for up to 5 days.

Almost Piña Colada Popsicles

Summer time treats, for me, always include popsicles. They are easy to make and handy to have in the freezer for a cool taste on a hot day. I'm hoping for many hot days this summer. These are mild in flavour, full of pineapple, coconut milk and banana. A dash of rum or rum flavouring wouldn't come amiss for more of the piña colada flavour, but you might want to leave it out if these are intended for children.

My popsicle molds are old Tupperware ones - they've been around for at least 35, maybe 40 years - they first belonged to my mother. I've lost a few of the handles, but a wooden popsicle stick fits into the slot quite nicely.

Almost Piña Colada Popsicles

1 can (398 ml) crushed pineapple, with juice
1 can (400 ml) coconut milk
1 banana
1 tsp vanilla
1 Tablespoon light rum OR 1 tsp rum extract

Whir everything together in a blender. Pour into molds. Freeze. Enjoy on a hot summer day!

Crustless Leek, Spinach and Feta Quiche

I love quiche. In a crust or without. This quiche is crustless and makes a wonderful lunch, paired with sliced tomatoes and avocados. I assembled the quiche in the morning before running out to do some errands, then baked it just before my daughter came for lunch. 

Other vegetables could easily be substituted - onions for leeks, or cooked broccoli or zucchini for spinach. Add some leftover ham or chicken for a heartier meal.

Crustless Leek, Spinach and Feta Quiche

1 Tablespoon olive or grapeseed oil

2 leeks, sliced (use the white and pale green sections), and well rinsed, then drained

3 cloves garlic, minced

3 cups fresh chopped spinach (or use about 1/2 box of frozen spinach)

4 eggs

1/4 cup cream

1/4 cup sour cream

1 cup milk

1/2 cup crumbled feta cheese

1/4 cup freshly grated Parmesan cheese

a handful of pitted Kalamata olives, if desired

salt and pepper to taste

Heat oil in a skillet. Add the sliced leeks and sauté gently until almost tender. Add the garlic and stir for 1-2 minutes. Add the spinach and sauté until wilted down and all the liquid has evaporated. Add salt and pepper, but take into account the saltiness of the cheese. Let cool.

Whisk the eggs together, add the cream, sour cream and milk. Stir in the cooled vegetables and the feta cheese.

Pour into a lightly greased 10" diameter baking dish. Sprinkle with the Parmesan cheese, and arrange the olives over, if using. 

Quiche may be prepared to this point, covered and refrigerated for several hours before baking.

Bake at 350 degrees for 45 minutes or until mixture is mostly set and lightly browned on top. Let sit at room temperature for about 5 minutes before serving to let it finish cooking.

 

Brown Rice and Onion Bread

Making bread is a very satisfying endeavour. It lasts, properly wrapped, for a long time in the freezer and then taken out and reheated. Of course, nothing beats slicing the crust off a barely touchable loaf right out of the oven. And the fragrance - nothing can beat it.

This bread is adaptable in so many ways - instead of brown rice, use wild rice, bulgur, millet or quinoa. Don't use ordinary white rice, though, its flavour tends to overwhelm the bread. 

Brown Rice and Onion Bread (adapted from Peter Reinhart's Artisan Breads Every Day)

2 cups whole wheat flour
4 cups unbleached white flour
2 1/4 teaspoons salt (or 3 1/2 teaspoons coarse kosher salt)
2 Tablespoons instant yeast
1 cup cooked brown rice (wild rice or another cooked grain may be substituted)
1/4 cup brown sugar
1 1/2 cups lukewarm water
1/2 cup lukewarm milk
2 cups diced fresh onion (about 1 large onion)
2 cloves garlic, minced
2 teaspoons minced fresh sage (other herbs may be used - rosemary, thyme, parsley)

1 egg white, for egg wash (optional)
1 Tablespoon water, for egg wash (optional)

Combine all of the ingredients except the egg wash in a mixing bowl. I use a Kitchen Aid mixer and start with the paddle attachment, mixing for 1 minute on low. The dough will be sticky, coarse and shaggy. Let the dough rest for 5 minutes.

Switch to the dough hook and mix on medium-low speed for 4 minutes, adding a small amount of flour or water as needed to keep the dough together. The dough should be soft and slightly sticky.

Turn out the dough onto a lightly floured surface. Knead for 2 - 3 minutes by hand, adding flour as needed to prevent sticking. It should still be very soft and slightly sticky. Place the dough in a clean, lightly oiled bowl, cover with plastic wrap and immediately refrigerate overnight or up to 4 days.

When ready to bake, remove dough from fridge 2 hours before you plan to bake it. Shape the dough into loaves, either free-form balls on a baking sheet, or in loaf pans. It can also be shaped into rolls. Use a minimum of flour when shaping, just to keep dough from sticking.

Cover the shaped dough with a towel and let rise at room temperature for 1 1/2 to 2 hours, until increased about 1 1/2 times its size. If you want a shiny top, whisk the egg white and water together, then brush over the tops just before baking.

Preheat oven to 350 degrees. Bake loaves 45-55 minutes, rotating pans once. For rolls, bake 20-25 minutes, rotating once. Cool on a wire rack. I dare you to resist eating one warm from the oven.