Do I have raspberries in my hair?

Loganberries

It may seem like an odd question.  But, it really wasn't that far out there when I asked it.  In fact it was a perfectly appropriate and legitimate question after an evening of making loganberry and raspberry jam.  The ruby-colored 12oz jars of loganberry jam were cooling on a towel at the end of the kitchen counter and I had just finished filling pint jars with freshly made raspberry jam.  The last jar was only about 3/4 full.  So, we decided to pour the hot jam into a 12oz jar instead.  I poured, it splattered all over, and I could feel something land in the hair on the top of my head.  That's when it popped out of my mouth, "Do I have raspberries in my hair?"



I ate this raspberry!  Huge!

You should have seen the look on the husband's face!  I think he wasn't sure if he had heard me right.  Then, he realized he had heard me right.  We started into one of those laughing spells that gets funnier the longer you laugh.  He'd get it together and I'd take off.  Then as I would wind down, he'd take off again.  When the gaffaws finally slowed down to a trickle of giggles, I asked him again, "Seriously!  Do I have raspberries in my hair?"  And, off we went again.

To this very moment, I don't know if I had raspberries in my hair or not.  Well, either way, the jam I licked off the ladle was really good!



Pint jars of Raspberry Jam

Raspberry Jam

INGREDIENTS

3	T Classic Pectin
3¼	cups crushed raspberries
½	t butter
2	cups sugar

Directions

1. Wash raspberries in cool, running water and drain.  Crush berries (not too much if you want raspberry chunks in your jam) one layer at a time using a potato masher.

2. Sprinkle pectin evenly over bottom of the pot fitted with the stirrer.  Add crushed berries evenly over pectin.  Add butter to help reduce foaming.

3. Press the “Jam” button and press enter.  Wait four minutes for the appliance to sound four short beeps indicating that it is time to add sugar.  Add sugar gradually while the stirrer continues running.  Place the glass lid on the pot.  (Now, go read a book for the next 18 minutes.)

4. The appliance will continue to automatically stir your ingredients while it cooks.  When it beeps again at the end of the cycle, press cancel and immediately remove the glass lid.  Remove the stirrer using a pot holder and load up your jars.

5. Process jars in the Electric Automatic Canner according to its directions. 

Let me guess, now you're wondering what the difference is between a loganberry and a raspberry, right?  I'll save you some Googling time.  A guy named James Harvey Logan (Lawyer and Horticulturist) accidentally created them in 1883 in Santa Cruz, CA.  He wasn't happy with his blackberries.  So, he tried crossing two different kinds of blackberries.  However, he planted them right next to his raspberry plants.  Everything flowered and fruited at the same time.  Mr Logan gathered and planted the seeds from those berries. Loganberries are less "seedy" than raspberries and it's stalks are less "thorny" than blackberries.  From his 50 plants came all things loganberry.  So, in a nutshell, a loganberry is a hybrid of a blackberry plant pollenated by a neighboring raspberry. By the way, the loganberry has been used as a parent for more recent crosses, such as boysenberries (loganberry + raspberry + blackberry + dewberry).  Aren't you glad you asked?  Next time you eat a loganberry, think fondly of Judge James Harvey Logan!

What was I thinking?!

You know that moment, right after you've said "yes" to a giant project that you had no intention of agreeing to do?  That moment when you are just beginning to realize the enormity of the task and the full weight of its daunting responsibility?  Uh-huh, that's the moment.

Yup, I had that moment.  It was right after I said "Sure, I'd be happy to!"  It was then that I realized my compulsion to make people happy was a stupid character flaw.

My husband and his best buddy have been friends since well before I ever met him.  They've been through it - thick and thin.  They leaned on each other through failed marriages, career derailments, and a host of other things.  Each has been the other's confidante and supporter.

So, when the best buddy and his gal asked me to cater their wedding, at first I was thrilled that they liked my cooking well enough to ask me.  Next, I was flattered that they thought I could do this.  The voice of reason was banging around in my head trying to get control of the situation and I was sure that when I opened my mouth the words "Thanking you for asking me, but I couldn't possibly do it" would come out.  Instead, I heard myself say, "Oh!  I'd be so happy to - anything you want!"

What was I thinking?

When I had recovered, I quickly went to one of my favorite recipe resources - America's Test Kitchen.  I've watched most episodes of their show on PBS and have tried many of the their recipes.  Knowing that they test and taste until a recipe is perfect, I knew I would find just what I needed to pull this off.

I already had a couple of things in mind, like my Rice-Artichoke Salad and my Chinese Chicken Salad.  But I needed something extra that would round out the menu.  As I expected, they had exactly what I needed.


They had an episode where they used a gastrique* to dress the freshest of summer fruits, which creates complex layers of flavor along with dazzling color and sheen.

I've added the recipes for two of them - the two I used. However, there are four recipes altogether. (The other two recipes are:  Strawberries & Grapes with Balsamic & Red Wine Reduction and Red Plums & Figs with Brandy-Cardamom Reduction.)

When I made these two, I used just Honeydew & Blueberries (there weren't any great mangoes available at the time) and just Nectarines & Raspberries (I didn't think we needed to repeat the blueberries in a second fruit salad).

*A sauce made of a quick acid-sugar reduction.

 

HONEYDEW, MANGO, AND BLUEBERRIES WITH LIME-GINGER REDUCTION

INGREDIENTS

1	T grated lime zest from 4 limes (zest limes before juicing)
1	cup lime juice (from grated limes and additional 3-4 limes as needed)
¼	cup granulated sugar
	pinch salt
1	inch piece fresh ginger , peeled and minced (about 1 tablespoon)
1	T lemon juice
½	small honeydew melon , seeds and rinds removed, cut into 1-inch pieces (about 2 cups)
1	mango (about 10 ounces), peeled, pitted and cut into 1/2-inch pieces (about 1 1/2 cups)
1	pint fresh blueberries

Directions

1. Simmer lime juice, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes.

2. Off heat, add lime zest, ginger, and lemon juice; steep 1 minute, and strain.

3. Combine fruit in medium bowl; pour warm dressing over and toss.

4. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

 

 

NECTARINES, BLUEBERRIES, AND RASPBERRIES WITH CHAMPAGNE-CARDAMOM REDUCTION

INGREDIENTS

1	cup Champagne (or dry white wine)
¼	cup granulated sugar
	pinch salt
1	T grated lemon zest
1	T lemon juice
5	cardamom pods, crushed
3	medium nectarines (about 18 ounces), pitted and cut in 1/2-inch wedges (about 3 cups)
1	pint fresh blueberries
1	pint fresh raspberries

Directions

1. Simmer champagne, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes.

2. Off heat, add lemon zest and juice and cardamom; steep 1 minute to blend flavors, and strain.

3. Combine nectarines, blueberries, and raspberries; pour warm dressing over fruit and toss to combine.

4. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

 

 

 

 

 

 

 



And that’s a wrap!

Don’t be fooled by this very catchy title.  This post is NOT about the movies or movie making or anything to do with film, cinema, or TV.  It is also NOT about burritos or tortillas or flat bread.  It’s about something much better (and easier) to make.  Crêpes!

 

Living in the gorgeous Pacific Northwest has its advantages.  We camp in a state park campground at a lake that has two rivers flowing into it near a spectacular snow-covered mountain.  Our summers are warm, but only “hot” for about two weeks.  And, thankfully, we don’t have much humidity.  So, they are mild.  We can usually have a fire every evening and be quite comfortable.

 

Another PNW advantage is the availability of fresh local berries, peaches, nectarines, and other amazing fruit.  We often make “fruit runs” to our favorite produce stands.  It’s not unusual for come home with several flats of berries, a box or two of peaches, or basketful of plums.  We’ve been known to make fresh raspberry ice cream in camp.  But, I digress…

 

 

David & Sheila and Paul & Lucy and the husband & I camp together every summer.  We try to go several times each year.  Sheila is the organizer.  She makes the reservations, plans the menus, and gives us our assignments (what food to bring and which meals we are responsible for).  We happily let her do this, as she’s great at it and knows everyone’s preferences.

 

One thing sure to be on menu during peak fruit season is crêpes.  They really are very simple to make – even on a camp stove in a skillet.  We usually triple the recipe when the whole gang is present.  We break out the “backup” stove and get five burners going at once.  One of us preps fruit, another mixes the batter, and yet another is in charge of the burners.  We can crank out a stack of crêpes six inches high in no time.  And, they hold very well until you’re ready to eat them – warm or at “room temperature” (whatever it may be as we always eat Al Fresco).

 

Once the crêpes are ready, we dig in.  Crêpes, fruit, whipped cream, roll it up and make another!

 

PS  You can also make these at home (even though they never taste as good as when you’re camping) and fill them with roasted asparagus, shaved parmesan, and a crème sauce.  Or, with mushrooms, shallots, spinach, and goat cheese crumbles.  Savory crêpes are just as delicious as sweet ones.

 

And THAT'S a wrap!

 

 

Crêpes

 

INGREDIENTS

1 ½	cups flour
2	T sugar
½	t salt
3	eggs, well beaten
2	cups milk
2	T butter, melted

 

Directions

1. Mix together flour, sugar, and salt.  Separately, mix together eggs, milk, and butter.

2. Gradually add egg mixture into flour mixture.  Beat together.

3. Dip by ¼ cup measure and place in lightly greased skillet over medium low heat.  Swirl batter to cover bottom of skillet.  Cook until center is no longer shiny.  Check for light brown spots on underside.  Flip once and finish cooking on second side (it won’t take nearly as long as the first side).

4.  When done, remove from skillet and stack on a plate until ready to serve.

5.  Serve with fresh berries or stone fruit and whipped cream.

I cheat

Yup, it’s true.  I cheat.  Oh, I can make a pie crust.  But, I still cheat.

My pie crust is fine, adequate, passable, acceptable.  But, it’s not outstanding.  Besides which, I’d rather spend the time it takes to make a great pie crust doing something else.  I don’t know…sleep? read? clip recipes out of magazines?  So, I cheat.

 

I use Trader Joe’s Gourmet Pie Crust.  It comes two rolls in a box.  You can find it in the freezer section.

 

While I’m browsing (trolling) in the freezer section, I also pick up a couple of packages of their fancy berry medley.  And, since I have both pie crust and berries, why NOT make a pie?  Who needs a “real” reason to make pie?

 

One of the recipes I clipped out of Gourmet magazine (back in 2003) was their Three-berry Pie with Vanilla Cream.  Using that as a starting point, I make my own version of a Triple Berry Pie.  Give it a try – whether you make your own pie crust or not.

 

 

Triple-Berry Pie

INGREDIENTS

1	cup granulated sugar
3	T cornstarch
2	T quick-cooking tapioca
¼	t kosher salt
2	pkgs Trader Joe’s frozen Fancy Berry Medley (blueberry, blackberry, raspberry)
2	Trader Joe’s pie crusts (the come two in a box)
1	large egg, lightly beaten
1	T sanding sugar

DIRECTIONS
1.  Put a large baking sheet in middle of oven and preheat oven to 450°F.

2. Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.

3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.  Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.

4.  Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.

5.  Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.

6.   Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).

Champagne anyone? (not that kind)

Paul's gift of a few 'champagne' mangoes has inspired a salad that I plan to take along for a picnic tomorrow at my family reunion.  More about that in a moment.  But first, a mango refresher course...

Ataulfo mangoes (aka 'champagne' or 'Philippine' mangoes) are very different from their fat cousins the Haden mangoes.  A 'Champagne' mango (on the left in the photo below) is superior is so many ways!  Besides being slimmer, having a thinner smaller pit, and being 'hairless', they just taste better.

Because I grew up in The Philippines, I've always favored the 'champagne' style mangoes.  During my teen years, when we lived in Singapore, we could get both types of mangoes.  We called the fat ones 'Indian' mangoes and the slimmer golden ones 'Philippine' mangoes.  In truth, the 'Philippine' ones we bought in the Singapore market were from Thailand.  But, the names kind of stuck.  And, I've always thought the 'Indian' variety tasted a bit like kerosene compared to a 'real' mango.

Now back to the family reunion.  My family isn't very fancy.  We don't have elaborate family reunions with identical T-Shirts and resort living for two weeks.  We just gather together somewhere in the middle of where we all live and group camp (or for the slightly more afluent or physically challenged among us, motel room it) at an inexpensive centrally located state park for a weekend in July.  In fact, we've been going to the same two or three spots for many years.

On Saturday, at noon, we have a family picnic.  It's usually hot and cloudless. There aren't many trees which turns the shady spots into prime real estate.  My aunts gather everyone's picnic tables together under the shadiest group of trees and bring out the well used (loved) tableclothes or repurposed sheets to create an extended table that they promptly overload with food.  It's not fancy fare.  Just plain 'ole home cookin'.  The rest of us add to the food madness with whatever we have.

My contribution this year is going to be a fruit salad.  Usually, I bring an entree or some kind of a one-dish wonder.  But, this year I decided to take it easy and bring my two favorites together in a cool fruit salad.  Simply raspberries and mangoes.  My secret twist is going to be the dressing.  I've tried several honey dressings before and know the taste I'm after.  I just need to find that one recipe that's right.

My search so far has gotten me about 12 dozen recipes that are basically the same.  And a couple three others that look interesting.  Tonight's project is to make the four recipes I've chosen and have my husband taste test with some of the fruit.  I may choose to take along more than one...you know...just in case I change my mind at the last minute.  I'll update this post after the reunion to let you know which one I took and what reaction it got.

The first dressing is made with equal parts water and honey, some lemon juice, cinnamon, & ginger.  You bring the water almost to a boil, add the honey and let it become syrupy.  Then add the lemon juice and spices.  The great taste tester liked it a lot.  I thought it tasted like mulled cider - not what I was after.

The second one is called Honey Orange Sauce.  It sounded interesting but turned out awful!  Orange juice, lemon juice, honey, ginger, & nutmeg.  It was bitter.  A complete waste of honey.

We didn't get to try the third one.  I may give it a go another time.  I think it would be good.  The reason we didn't try it was that my local market didn't have mint today.  Can you believe it?  Of all things to be out of when I'm experimenting!  It called for honey, lime juice, brown sugar, & mint.  Sigh.  Another time.

Here's the winner.  Got many compliments and lots of questions about it!

Honey Dressing

INGREDIENTS

⅔	cup sugar
1	t dry mustard
1	t paprika
¼	t salt
1	t celery seed
⅓	cup honey
5	T white vinegar
1	T lemon juice
1	cup vegetable oil

Directions

Blend all ingredients in blender, adding oil in a thin steady stream - whirling continually.