Mixed Berries Jam

I used to shy away from even attempting to make homemade jams because I thought you needed to buy special ingredients, such as pectin, to make them at home. I also thought you had to go through the whole canning process which uses special containers (which, are kind of expensive).

I gave them a try after reading David Lebovitz’s blog and realizing that not only does he not use commercial pectin, but there is no need to go through the canning process. I buy regular glass containers, with regular twist on/off caps and wash them with hot soapy water before using them. That’s it. Jams will keep for months in the refrigerator without problem.

I have already made a few different types of jam, but hadn’t tried a classic mixed berry jam, and this one would go great with cream cheese and scones. Check out our two recipes for scones, while you’re here!

Helga

Mixed Berries Jam

Yields: 5 one cup jars (8 oz jars)
Adapted from David Lebovitz

Ingredients:

1 pound strawberries
1 pound blackberries
1 pound raspberries
1 cup blueberries
1 cup water or apple juice
5 1/2 cups sugar
juice of one lemon
pinch of salt
Optional: 1 tablespoon kirsch

Procedure:

In a large pot, mix the berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the berries are cooked through and thoroughly tender. It should take about 10 minutes.
Put a small plate in the freezer.
Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.
To do the wrinkle test: place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).
Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.

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Huevos Rancheros (Foodies’ Style)

Around here, Huevos Rancheros aren’t anything special or out of the ordinary (we call them Huevos a la Ranchera). You’ll find them at any restaurant for breakfast, or you’ll probably get them on a weekend at your parent’s house. Essentially, it’s a corn tortilla spread with beans and topped with fried eggs and tomato sauce. I tried to give it a little twist. I used a “tostada” for the base, which is a crisp corn tortilla (we have a baked variety at the local stores, which helps make this dish healthier), and instead of refried beans, I used whole black beans and also added some avocado as a topping. I should mention that the type of tomato sauce you use for this dish is important. Don’t use any Italian type of sauce for this. You need basic tomato sauce. Also, cilantro is important. I don’t know why, I never have cilantro when I need it! I didn’t put any in mine, but I had some dried cilantro so I sprinkled some on top. Not the same thing, not even close. So please, get some fresh cilantro when you plan ahead for this.

Huevos Rancheros is not something for your weekday breakfast, when we’re all on the go… try on the weekend when you have a little more time to enjoy them.

Oh, and don’t forget the coffee. Always have coffee with your Huevos Rancheros.

Buen provecho!

Helga

Huevos Rancheros (Foodies’ Style)

A The Foodies’ Kitchen Original Recipe
Serves: 2

Ingredients:
4 eggs
4 crisp corn tortillas (tostadas)
1 can whole black beans
1¼ cup tomato sauce (not italian style)
1 avocado, sliced
½ white onion (a small one, diced)
1 tablespoon vegetable oil
1 teaspoon dried cumin
Crumbled dried cheese
Cream
Fresh Cilantro
Salt and Pepper to taste
Tabasco Sauce (optional)

Procedure:

In a small pot, bring the can of beans to a simmer. Add the cumin and lower the heat, just to keep them hot.
Meanwhile, heat a medium sized pan over medium-high heat. Add the oil and let it heat up for a moment. Add the diced onions and let them cook for about 3 minutes.
Lower the heat, and add the tomato sauce. Be careful! It will splatter. Season with salt and pepper. Set aside
Heat another pan, and give it a good coating of cooking spray. Crack your eggs, two at a time and “fry” them sunny side up.
Now, assemble. On a plate, place 2 corn tortillas, slightly overlapping over each other. Spoon some beans on one side (drain the juice off the spoon before you put them on the tortilla) and arrange half of the sliced avocado on the other side. Season with salt and pepper. Add a bit of cream on top of the beans, if you’re using.
Place 2 eggs on top, and top with your reserved tomato sauce.
Sprinkle with crumbled cheese, fresh cilantro and season with a bit more salt and pepper. A little Tabasco sauce wouldn’t be out of place here.
Dig in!

Mango Upside-Down Cake

Two very good friends just got married (my husband’s cousin and his girlfriend) so I made this dessert for a little “we’re happy you’re getting married” dinner party we hosted at our apartment with family and our usual suspects group. To celebrate the occasion I made roast chicken with maple glazed sweet potatoes, a green salad with rhubarb vinaigrette and I wanted to serve a flavorful, but not too rich or complicated dessert. I had no time to improvise or think about adapting the recipe, so I just used this one as it is. One of our friends is lactose intolerant, so I was happy to offer coconut whipped cream to serve with this dessert. It’s the perfect combination: mango & coconut. You can find the procedure to prepare it on our Mango Pancakes with Coconut Whipped Cream post.

For the verdict, well… I hope my guests comment on my post so you can read what they thought about it! (ehem, ehem… guys? hint, hint)

Helga

Mango Upside-Down Cake

Serves 8-10
Adapted from a recipe in the January 2002 issue of Gourmet

Ingredients for the Topping:
2 firm-ripe mangoes, peeled
4 Tablespoons unsalted butter
¼ cup packed light brown sugar

Ingredients for the Cake:
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 whole eggs + 1 egg yolk
1 teaspoon vanilla
½ cup fresh-squeezed orange juice

Preparation:

Slice mangoes lengthwise and remove flesh from the halves using a spoon. Cut into half-inch slivers. Be sure to extract any excess flesh from the pit, since that’ll be usable too.
Melt butter over med-low heat in a small saucepan. Once melted, stir in the brown sugar and simmer (stirring occasionally) until the sugar is incorporated and you’re left with a thick paste, about 2 minutes.
Butter the bottom and sides of a 9-inch cake pan and spread the butter/sugar mixture. It won’t coat the entire surface, but spread as best you can. Arrange the mango slices on top in whatever pattern you think is prettiest. Set aside.

Directions for the Cake:

Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the sugar and softened butter until light and fluffy, about 5 minutes. Add the 2 whole eggs and one egg yolk one at a time, beating after each addition. Beat in the vanilla.
Reduce speed to the lowest setting and add half of the flour mixture stirring until just combined. Pour in the orange juice and stir, then add the remaining half of the flour mixture. Finish stirring by hand to avoid over mixing.
Spoon the batter over the arranged mango slices in the cake pan – being careful not to disturb your lovely arrangement – and spread the batter evenly. Bake for 47-50 minutes or until golden brown and a cake tester comes out clean.
Cool on a wire rack for 10 minutes, then run a thin knife along the edges of the pan, invert onto a platter and continue cooling. Serve at room temperature with ice cream or coconut whipped cream.