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Stone Fruit

Fruit Jam

Posted Sun, 05/01/2011 - 19:08 by Audrey

This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

Yield: 4 half-pints

4 heaping cups of fruit
1/2 to 1 cup water (depending on natural juiciness of fruit)
1 package no-sugar pectin
sugar to taste (probably about 1/4 cup)
Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

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Maraschino Cherries

Posted Mon, 05/31/2010 - 10:54 by Jon

Running recipe work:

Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

Your rating: None Average: 5 (1 vote)

Grilled Salmon with Peach-Bourbon Barbecue Sauce

Posted Tue, 08/25/2009 - 10:53 by Jon

From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

2 tablespoons unsalted butter
1/2 cup diced onions
1 teaspoon minced garlic
1/2 serrano pepper, halved and thinly sliced
4 cups peeled, pitted, and diced peaches
1/2 cup ketchup
1/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 to 3 tablespoons light brown sugar
2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets, skinned

Your rating: None Average: 1.5 (2 votes)

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