Want some of the delicious treats you’ve been seeing in my blog in your own mouth? Check out my Etsy shoppe, Mise en Place Gourmet for 40-day-aged black garlic, hand-rolled truffles in 6 flavors, flavor-infused finishing salts, flavored sugars, and more! Hand made by me & delivered right to your door! You definitely have time for that!!
Folks would have you believe that making jam is super-hard. It’s not, but you do need the right materials & equipment & good instructions. I whipped up this jam that’s perfect for gifting while my kids were at martial arts class one evening. I even had most of the items on hand. Here’s how:
This is My Jam! Jam
makes 5 12oz jars
- about 1 1/2 C mixed berries (I used a mix of frozen blackberries, blueberries, and cranberries I had in my fridge from my smoothie-enthusiast days.)
- 1 bottle of wine (I used a Missouri Chardonel)
- 5 C granulated sugar
- 2 packets pectin (I have had best results with Certo brand)
- Wash your jars with soapy water & set them out on the counter on a clean towel with lids and rings. For gifts, I like 12 oz or smaller quilted jelly jars.
- In a pot larger than you think you will need (gotta leave room for that rolling boil) combine berries with 1 C of the wine.
- Bring to a boil over high heat, lower to medium-high and simmer for about 15 mins.
- After 15 mins, pour entire mixture into blender and puree until the berries are pulverized. Add a little extra wine to facilitate blending if needed.
- Pour puréed berries & wine back into same saucepan. Add the rest of the wine, and all of the sugar. Stir to combine.
- At this point, I recommend clipping a candy thermometer into the side of your pan, to monitor the temperature of your mixture.
- Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute.
- Add all the pectin & stir to combine. Continue that rolling boil for 1 minute, or until your mixture reaches about 220F. (Sometimes it will take longer than 1 minute to get there.)
- At this point you will start pouring your jam into the jars. I like to pour the mixture into my large, glass measuring cup and pour from there into the jars, but you could use a ladle as well.
- Fill your jars to the fill-line and immediately cover tightly. If your jam still looks loose at this point, do not despair, as the jam cools it will firm up for you.
- Putting the hot jam into the jars will often pop the seals, but you can also process the jam using a canner for about 5 minutes, if desired.
- Allow jars, processed or not, to cool for 6-8 hrs, or overnight.
More of my experiments with finishing salts… I think I may be obsessed. Ask me if I have made any holiday cookies yet. On second thought, don’t. I was very happy with how this came out. After I did the Porcini Salt, I started thinking about other things I could rehydrate & infuse with salt. Seaweed! My weird kid likes to snack on sheets of seaweed like you would roll sushi in- anyone else have a kid who does this? I was pretty sure if I steeped them in water they would rehydrate, which they did, but I was surprised that the water didn’t turn green. Now I get why food manufacturers use artificial colors; this is seaweed, I feel like it should be green. Not green, but definitely captured the essence of the seaweed flavor.
Sea-Weed Infused Finishing Salt
- 4 sheets of dried seaweed (nori)
- 1-1/2 C Kosher salt
- 4 C water
- Fold your seaweed and place it into a large (1 qt) glass measuring cup.
- Boil about 4 C of water (I like to use my electric kettle.)
- Steep seaweed sheets in water for about 30 mins.
- Remove the seaweed (it will look like cooked spinach at this point) and pour water into a medium saucepan.
- Bring to a boil, and simmer and reduce over medium-high heat. There will be about 1/4 C of concentrated seaweed-juice.
- When reduced, add 1 C of salt and stir until it absorbs all the liquid. If you still have puddles, you can add up to another 1 C of salt.
- Spread salt onto baking sheet and dry in a warm oven for about 2 hours, checking the progress & moving salt around every 30 mins or so.
- This salt would make a great compliment to any seafood dish; I think it would also be amazing sprinkled over popcorn.
I promise these won’t all be salts, but I’ve been experimenting with infusing salts with different flavors & I’m mostly pleased with the results. The wine salt posed a bit of a challenge, it didn’t dry as well as the others I have done since.
I regularly purchase dried mushrooms to use in various applications: soups, sauces, etc. They are easy to use and keep almost indefinitely since they’re dried. To use them, all you have to do is put them in hot water and soak for about 15 mins. Typically, I will save the soaking water & use it for a greater depth of mushroomy flavor, kind of a stock of sorts.
You can use any type of dried mushroom here. Porcinis, Chanterelles, and Shittakes are all available dried.
Porcini Mushroom Infused Finishing Salt
- 1 pkg dried mushrooms
- 1 C kosher salt
- 4 C water
- Remove mushrooms from package and soak in 4C hot water (I use almost-boiling water from my electric kettle). Use a wooden spoon to push the mushroom down into the water as they float to the top. Soak for about 30 mins.
- Using a slotted spoon, remove the mushrooms from the water & set aside.
- Pour the mushroom water into a small saucepan.
- Bring to a boil & reduce heat to medium-high.
- Summer mushroom water at medium-high heat for about 45 mins. Liquid will reduce to around 1/4 C.
- Remove from heat & stir in salt. If there is still liquid that has not been absorbed by the salt, add more salt. You may need 1 1/2-2C.
- When liquid has been absorbed by the salt spread salt mixture on a baking sheet in a single layer.
- Place in a warm oven for about 2 hrs or until dry, moving the salt around occasionally for even drying.
- Place finished salt in an airtight container & use within 6 months.
What can you do with leftover wine? Leftover wine? What’s that? I kid, I kid… if you’ve got some leftover red wine hanging around there’s a few things you can do with it, but since it’s the most wonderful time of the year, I would suggest making a red wine finishing salt.
Disclaimer: Please, never, ever cook with a wine you wouldn’t drink. When you cook with wine, the flavors get concentrated, that’s the reason you’re cooking with wine in the first place, so bad flavors will definitely not get any better…
This is a finishing salt, it has big flavor, and a little bit goes a long way. Your friends can think of you all year long as they sprinkle salt on their steaks and roasts…
DIY Red Wine Finishing Salt
- 1 bottle (750ml) red wine (I used a Shiraz for a deeper flavor)
- about 2 C Kosher salt
- Pour entire bottle of wine into a medium saucepan. I used 2/3 of one bottle, and 1/3 of another. Both were leftover from my wine club.
- Bring wine to a boil over high heat, reduce to medium-high & simmer for about 45 mins. After the first half-hour the wine will reduce by half, watch carefully for the last 10-15 mins as the wine thickens to a syrup.
- Pour 1C of salt into the pot. Stir salt until it absorbs the wine-syrup. If there’s still excess wine in the pot, add another 1 C of salt.
- Spread the wine salt onto a plate or sheet pan & allow to air dry, tossing occasionally to expedite drying. This may take several hours to a day. I ended up putting it in a warm oven for several hours to speed things along.
- Store in a covered jar, use within 1 year.
Awhile back, completely by accident, I stumbled upon the awesomeness that is fun, flavored milks by Shatto Milk Company. A quick flashback, in case you have forgotten… I could hardly contain myself when I found out the awesomeness was produced in Osborn, MO. A hop, skip, and a jump (OK, a 45 minute drive) from my casa. Trust me when I tell you I am not unfamiliar with Osborn… I let my excitement out all over social media, including this Instagram post (By the way, are you following me on Instagram yet?): The folks over at Shatto were kind enough to invite me out to check out the farm & meet the cows. Really, they had me at cheese… and flavored milks… and ice cream. As soon as I had a day available, I made the trip.
It was a lovely summer’s day in Missouri (Not really, it was pouring rain.) when I arrived at Shatto. Their gift shop was absolutely FILLED to capacity with people. Young moms and preschoolers, a tour bus full of seniors, joined my teens & I waiting for the tour to start. Because of health codes, everyone was furnished with a paper hat to wear during the tour. My teens were thrilled (sarcasm), the little kids kept taking theirs off only to have their moms plop them back on their heads, and one older lady put hers on completely upside-down (how?) which greatly amused me.
There were at least 4 tours going on simultaneously, and with great precision, each group set off in a different direction to begin the tour. Our group started with milk-tasting, led by owner Leroy Shatto. As a professional wino, a small part of me was confused by milk-tasting. Where was the dump bucket? Was I supposed to spit? Wait, just drink the milk? I kid, I kid… We tasted 8 different milks (banana, strawberry, chocolate, cotton candy, root beer, cookies & cream, coffee, and the new birthday cake flavor) while Leroy gave us some history of the family and the farm. I think root beer is still my favorite, followed by coffee. The birthday cake was delicious; it tasted just like cake batter. I’m kind of bummed that I missed out on the limited release of apple pie flavor, but maybe I’ll catch it again the next time they do it.
We walked past a cheese-making/processing room where you could look in and see some folks working on the various stages of cheese-making including the production of those famous Shatto cheese curds! Maybe in the future they can offer a “cheese geeks” tour. I know the littler visitors might not be into it, but I nerd out over cheese and would’ve loved to hear more about it.
Then we checked out a vintage (1950s) milk truck that the family found, restored, and decked out to rep the farm in parades and such. A pretty cool feature is that you can stand up and drive it. A guy on my tour made an amusing “milkman’s kid” joke, which I had to explain to my kids later. Thanks dude. 🙂
Checking out the bottling line and the various holding tanks was next. We also learned a little about homogenizing and pasteurizing milk. Here I learned 3 very important things: 1) milk can get from the cow to the store in fewer than 12 hours 2) a milk-bottling line is very similar to a wine-bottling line, and most importantly, 3) Shatto makes pumpkin spice eggnog in the fall!
Next, they brought us out to meet the calves and if we wanted to, milk a cow. The calves were very cute, but were unfortuntely upstaged by a litter of adorable barn kittens. Amazingly, no kittens found their way into my purse, and my cow-fearing daughter (When she was a toddler she had an unfortunate incident in which she was head-butted by a cow.) actually enjoyed petting one of the calves and letting it lick her.
After visiting with the calves, cows, and barn cats, we headed over to the milking parlor (Sounds so fancy!). Here, they can milk about a dozen cows at once. According to Shatto, an average cow produces 6-7 gallons of milk per day. The staff discussed sanitizing the cow’s udders and let us all stick our thumbs in the milking apparatus. It felt similar to a blood pressure cuff at the doctor’s office.
The tour ended (of course) back in the gift shop where we were treated to some tasty flavored butters (honey butter and garlic butter) and cheese curds (the plain ones). The seniors did some shopping and got back on their tour bus, and the little kids begged their parents for cowbells. Thank goodness my kids are big! I picked up some birthday cake milk for the kids, some “Dill-licious” cheese curds (that barely made it home), and Lily, a hard cheese a bit milder than Parmesan that I have already used in several dishes (Stay tuned!).
Thanks for a fun summer field trip Shatto, I’m excited to see what outside-the-box stuff you come up with in the future!
This week I was named a Delectable Wine Pro!
So what the heck does that mean? Well, I use a nice little wine app called Delectable. I recommend it to all my fellow winos, if you don’t already have it. I use it to track and rate wines I’ve tasted, and also while I’m in the store picking out wines to purchase. It has excellent label recognition (the best I’ve come across in a wine app) and will give you user & pro ratings as well as descriptions by users & pros. So I guess I’m officially a professional wino according to Delectable. Check me out on Delectable here & see what I’m drinking!
Another fun little tool in my arsenal is Pepperplate. I’m just starting to scratch the surface of what Pepperplate can do, but the main thing I use it for is when I’m composing recipes. It formats them for me so I don’t have to worry about numbering, or bullet points, or lining things up. It does all that for me. You can share recipes with your friends and there’s an option to make menus and grocery lists using the recipes. Best thing is, I have this app in my phone, so I can write a recipe wherever & whenever inspiration strikes. Currently, there’s an option to share your recipes on Facebook & Twitter, and boy would I like to see an option for formatting a recipe on Pepperplate, and posting it to WordPress (hint hint).