Rainier Cherry Hand Pies

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It’s July, guys.

Which means that 2014 is halfway over already. How the heck did that even happen?

I swear it was just yesterday that it was February and I was complaining to you all about the ever-falling snow. Now it’s July and it’s…not snowing here in Michigan. Actually, the weather’s kinda hot. As we’re coming upon the Fouth of July (American Independence Day, for my international readers) I’ve been seeing a lot of recipes pop up around the blogs I follow on WordPress and Pinterest that are centered around some kind of grilling or cookout food. Y’know, lots of red, white and blue stuff.

Of course I think of more than just colors when I think of the Fourth of July. For instance….

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I remember all those ‘patriotic’ American anthems that we learned in elementary school and had to sing in choir recitals : The Star Spangled Banner, This Land is Your Land, O Beautiful For Spacious Skies, 50 Nifty United States (yes, I still remember the lyrics to them all.)

It’s been over 10 years since I last watched it, but July 4th always makes me think of the movie/musical “1776” starring William Daniels (or most people know him, Mr. Feeny from the show Boy Meets World).

You guys ever heard of Christmas in July? I Googled it, and apparently, ir comes from the fact that for countries in the southern hemisphere, winter falls in July. Therefore, in some of these places they’ll actually have Christmas-themed celebrations so that it feels more authentic. I can understand that logic, as I would hate to have to live in a place where it was 90 + degrees in the month of December. After December 25th, I want the cold snow to go away, but before that day comes, I need to at least ‘feel’ like it’s winter time . I think that they may be onto something with this whole Christmas in July thing too because for some reason whenever July comes around, I get my annual “Christmas Itch”, where I start to wish it was Christmas (or at least Thanksgiving) instead of the dead of summer.

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Anyway, back to the food. A little while ago I was contacted by a representative from the website Raise.com. It’s a forum where people are able to purchase giftcards at a discounted price, then sell them back for cash. They’re doing a recipe round up of blogs featuring recipes centered around the Fourth of July/American food, and when I was asked to participate, I agreed.

I decided on doing a dessert for my contribution to the round up, and when I went to the produce section of my grocery store, I saw that there was a sale on cherries. They had the regular red Bing variety, as well as Rainier cherries. I love cherries of all kinds, but Rainiers are my favorite because of the slightly sweeter flavor that they have- plus they’re just gorgeous to look at. When it comes to cherries, you don’t get much more American than cherry pie, right? Well I decided to take that American classic and give it my own twist with these Rainier Cherry hand pies. Hand pies make it easier to share at a barbecue or cookout, and they’re just cute and pretty. I also wanted to throw in another flavor profile, so I added a 1/2 teaspoon of cardamom to the filling to cut the sweetness a tad bit. I was very satisfied with how they turned out, and I’m proud to bring them to this week’s Fiesta Friday #23, (hosted by Margy @La Petite Casserole and Sylvia @Superfoodista) as well as share them with the folks at Raise.com for their July 4th Recipe Round-up (thanks again, Jessica :-))

Have a great holiday weekend, guys!

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Rainier Cherry Hand Pies

Recipe Adapted from Seriouseats.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 cups, stemmed and pitted Rainier cherries, roughly chopped (approximately 1 pound of cherries)
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 2 teaspoons zest and 3 tablespoons juice from about 2 lemons
  • 3 tablespoons corn starch
  • 2 teaspoons vanilla extract
  • 1/2 tsp ground cardamom
  • 1 large egg, lightly beaten
  • One half recipe of your favorite butter pie crust

 Directions

1. In a medium sauce pan combine cherries, 1/4 cup sugar, and lemon zest. In a small bowl whisk together lemon juice, corn starch, and vanilla. Pour mixture over cherries and stir to incorporate.

2. Heat cherries over medium high heat, stirring frequently until juices come together to form thick sauce. Remove from heat, cover and refrigerate until cool, at least 1 hour.

3. Meanwhile, cut out eight 6-inch squares of parchment paper. Divide pie dough into eight equal balls. On a well floured surface, roll out the dough balls into 5-inch rounds. Place each round on a piece of parchment paper, stacking them together so they don’t stick. Refrigerate pie rounds for 30 minutes to 1 hour to allow them to firm up.

4. Line a large baking sheet with parchment paper. Remove the dough from the refrigerator. Place 2 to 2 1/2 tablespoons cooled cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal. Brush the outside of the pies with egg and sprinkle with remaining 3 tablespoons sugar. Make 3 small cuts on the top of the pies to vent. Refrigerate prepared pies for 30 minutes

5. Set rack to the middle position and preheat oven to 350°F. Bake pies until golden brown, 25 to 30 minutes. Remove from oven and let cool in the pan for 2 minutes then transfer to a wire rack to cool completely.

 

Lemon Cakes

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Game of Thrones Series Week #5

Before I give my recap/thoughts of last week’s episode, let me just say for the record that I am thoroughly ticked off that there is not going to be a new episode of GoT tonight.

Ticked.Off.

It’s really not cool, and I can’t imagine why the Powers That Be at HBO would do that to us. What else could they possibly be showing? Explain it to me, I don’t get it. Actually never mind, I don’t care about the explanation. I just want there to be a new episode tonight, especially after last week’s episode. Grrrr. Moving along to the recap:

  • Daenerys and Daario Naharis FINALLY stopped with the flirting and banter and just did what we’ve known they were going to do since they first met each other. It was very true to Daenerys’ character to make sure that she was in control of the situation though, and I can appreciate that. I did feel a little bad for Ser Jorah- we all know he’s wanted to be in Daario’s position since Daenerys was still married to Khal Drogo. But it was definitely strategic on her part to change her mind about her original plan to execute the slave masters in Yunkai and go with Jorah’s suggestion instead. She’s obviously trying to keep Jorah from becoming embittered against her because of her new relations with Daario by making it clear to him that he still has influence over her decisions, while also letting Daario know that just because he’s slept with her doesn’t mean that she’s going to be biased or partial to his influence. She’s a smart girl, as that was a very tricky situation to navigate.

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  • The scene between Tyrion and Bronn was very well done. Their ‘friendship’ has always been based upon the mutual interests that they share with each other, and although I was slightly disappointed that Bronn chose not to be Tyrion’s champion and accept Cersei’s bride, my disappointment was tempered with his question to Tyrion of “When have you ever risked your life for me?” That shed light on the power dynamic that has always existed between them; they may be friends, but ultimately, Tyrion has always operated in that friendship in the area of privilege and power with Bronn as his hired muscle that gets things done for him for the right price. Tyrion may not have realized this, but this scene showed that Bronn has never forgotten it. He may feel bad for the situation that Tyrion’s in, but ultimately he’s not the ‘servant’ anymore, and he doesn’t feel the need to act like one out of pure sentiment for their past history.
  • And the eternal sufferings and trials of our favorite Damsel in Distress Sansa Stark continue in the Vale. I’ve been hearing a theory that Littlefinger’s come on (and thoroughly disgusting kiss)  was a calculated move on his part that he meant for Lysa to see so that he could ultimately dispose of her. I can buy this for sure: we’ve seen how intelligent and calculated Littlefinger is, and I can’t see him letting his obsession with Catelyn Stark and everything associated with her let him get sloppy and careless enough to make a move on her daughter when Lysa  is such an unstable, high risk liability. He’s too careful for that. He’s probably been waiting for the day that he could shove her through the Moon Door from the day that he told her to poison her husband. Such an evil jerk.

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  • Whoa, I did NOT see that scene between Oberyn and Tyrion coming! I can definitely understand his reasoning for wanting to take on the Mountain, but I’m curious to see how this battle goes down. That dude’s enormous. Bronn was an excellent swordsman, but even he was afraid to take the Mountain on himself. Oberyn is of course, driven by a lust for revenge, so he may be entering in the fight with more focus and determination. Was anyone else heartbroken at the look on Tyrion’s face when Oberyn told him about when he, Cersei and Jamie surrounded his crib and Cersei assaulted him? That was awful. It further goes to show that Tyrion has never known what it was for his family to show him any kind of love or affection. He was born being hated and rejected. That’s rough.
  • John Snow’s still being hazed by Ser Alliser Thorne, aka ‘Big Brother Almighty’ back at the Wall. What else is new?
  • I know Brienne didn’t care, but the food blogger in me was totally into the speech about getting a meat pie right. I’ll admit it.

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This recipe is another one that I knew I wanted to do for the GoT series its very beginning. I think just about every GoT fan knows about Sansa Stark and her love for lemon cakes. I wanted to do a rendition of them, I just didn’t know the approach I would take to them. Then I bought The Unofficial Game of Thrones Cookbook, where (of course) there was a recipe for lemon cakes. I’ll be honest with you guys, I was skeptical of it. For one, the ‘cakes’ are actually yeast based. Then, rather than being baked like typical cake, they’re made on a griddle-top like pancakes.

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However, despite my misgivings, I decided to give the recipe a shot. I used round, metal biscuit cutters on my flat top griddle. I also decided to make them in different sizes, both for aesthetics and because it was more practical for expediency purposes. The yeast in the batter makes them puff up nice and fluffy while cooking on each side. I would describe the texture as a cross between a dinner roll and a flaky biscuit. These do not fit into the conventional mold/idea of ‘cake’, however I still like them very much. In all honesty, they’re probably closer to the authentic, medieval style of cake, anyway. These would be a great addition to a GoT themed party, or even for a regular tea party.

As usual, I’ll post the GoT series links below for all those who still need to catch up. See ya next week, guys!

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

Week 5: Lemon Cakes

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Lemon Cakes

Recipe Courtesy of The Unofficial Game of Thrones Cookbook by Alan Kistler & Americanfood.about.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 1/2 cups warm milk
  • 2 tbsp granulated sugar
  • 1 3/4 tsp active dry yeast (1 pkg)
  • 1 egg
  • 1/4 tsp lemon verbena extract or lemon oil
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1 cup all purpose flour
  • 2 tbsp dried lemon verbena, crushed (or 1 tbsp finely grated lemon zest)

Lemon Icing:

  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 2 tsp grated lemon zest
  • 1 tbsp light corn syrup
  • 1 small drop yellow food coloring

Directions

1. In a large bowl, mix milk, sugar and yeast. Set aside for about 10 minutes until foamy.

2. Mix in egg, lemon verbena (or lemon oil), 1 tablespoon of the butter, salt, flour and dried lemon verbena. Beat together 5 minutes until a smooth dough is formed.

3. Cover with plastic wrap and rise in a warm place for about 1 1/2 hours (until doubled in volume).

4. Heat griddle over high heat. Test by sprinkling on a little water. If griddle sizzles and water evaporates, it’s ready.

5. Lower heat to medium-low. Melt remaining tablespoon of butter on the griddle. Place muffin rings on griddle and fill halfway with batter. Cover loosely with foil and cook until cakes are browned on the bottom, about 5 minutes.

6. Using spatula or tongs, flip over each small cake and ring. Cover and cook another 5 minutes. Remove to wire racks and allow to cool.

7. Mix together all remaining ingredients and spread on top of cakes. Allow to sit until icing is hardened, about thirty minutes.

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Southron Spinach and Plum Salad

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Game of Thrones Series Week 3

Happy Mother’s Day everyone! I hope you all get to spend some time with the mothers or mother figures in your lives and make them feel appreciated. They deserve it.

It’s time for another GoT recipe you guys! I hope you’ve been keeping up with the series, if not I’ll post the recipes that I’ve done so far at the end of this post so you can play catch up. Before we get to the food, I’ll say a few words about my favorite parts of last Sunday’s episode:

  • I know that they’re a crazy family, but I just love the scenes between the Lannisters, especially when Tywin is involved. He’s undoubtedly a bad person, but he’s got a strong dose of pragmatism and resolve to survive at all costs that definitely makes him one of the show’s strongest and charismatic characters. So the Lannister’s are out of dough, huh? Never thought that day would come. As I watched the scene between Tywin and Cersei, I thought it was a great conversation between a rich father facing bankruptcy and his privileged, spoiled daughter who’s always been given everything she wants. I loved Tywin explaining the “facts of life” to Cersei and making her aware that she has to ‘take one for the team’ so to speak in order for them to survive as a family.
  • I’m really curious whether or not Daenerys is really going to get the epic battle for the Iron Throne that she’s dreaming of when it seems like every episode just puts up another roadblock/reason for why it’s not her time to invade Westeros and “take what is hers by blood and fire” (God, she used to get on my nerves when was forever saying that in season 2). I know that because she has the dragons, we’re going to get some kind of fancy special effects-laden scene, but I’m not altogether convinced that GoT is going to end with her as the supreme ruler of everything and everyone.

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  • Then of course, there’s Sansa- poor, poor Sansa. Now, not only is she dealing with Little Finger ( who is not only responsible for Joffrey’s death, but pretty much…everything that has to do with the major fallout ofKing Jon Arryn’s Hand- which is also the entire reason that the plotline of GoT got started in the first place) she’s also stuck with her crazy aunt who still harbors  jealousy for her mother and all the things Catelyn had that she never could. And, she has to get married AGAIN to her younger cousin. Sheesh. Sansa just can’t catch a break to save her life. I have a feeling that Sansa is going to end up doing something very drastic and heroic to save herself when this is all said and done- she’s been through too much without having the opportunity to defend or protect herself from all these people who keep wanting to harm her. I hope to God that one of those drastic things is shooting an arrow through Littlefinger’s head.
  • I really liked the short, but powerful scene between Cersei and Oberon. I don’t feel pity for her generally, but I felt for her situation as woman trapped in a ‘man’s world’ while still struggling to maintain her dignity and self esteem- even if it means causing pain and abuse to those weaker than she. I’m still thinking about that line: “Everywhere in the world they hurt little girls.” It gives me chills because of just how true it really is
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  • Finally an episode with Bran scenes that I can get into! Their escape from Craster’s Keep was pure suspense and satisfaction-especially Bran using his powers through Hodor to get them out of there. Now I finally see the merit behind all those creepy times that his eyes roll back in his head and he sees those weird visions. (Random fact: rolling eyeballs give me pure goosebumps. I just don’t like looking at it.)
  • Too bad Bran and Jon didn’t get to see each other again. I feel like a Stark family reunion (what’s left of them anyway) would be full of so much feels and emotion after all they’ve been though. At least Jon got to see the direwolf again. And at least that horrible Karl jerk got his- from both Jon and one of the women he’d been victimizing. It was a solid call to burn that hell hole to ground. Burn it and bury it forever.

Spinach Salad4

Guys! I’ve made a discovery- turns out, there’s a Game of Thrones Cookbook. A real one. Actually more than one- there’s an official one: A Feast of Ice and Fire, then there’s an unofficial one : The Unofficial Game of Thrones Cookbook. I was at an outlet store in my hometown a few weeks ago, and I came across the unofficial cookbook on a shelf priced for only $3.99 (that was marked down from an original price of $19.95). Now, you really can’t beat that, can you? So of course, I bought the cookbook (…along with a few others that were also too discounted to not buy. I collect cookbooks like some people collect stamps; there’s never too many. Don’t judge me.)

Question: what IS the actual difference between Official and Unofficial in this context anyway? I read the caption on the cover of the book that reads: “This book is unofficial and unauthorized/ It is not authorized, approved, licensed or endorsed by George R.R. Martin, his publishers, or HBO.”

So…does that mean that the other is authorized, approved, licensed or endorsed by George R.R. Martin, his publishers, or HBO? How does that even work? I don’t understand.

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Anyway, official or unofficial, this cookbook is pretty awesome, guys. The recipes are the perfect blend between medieval and still modern enough for the average cook to be able to easily recreate them. I’ve already made a few that I’m super pumped to review and share with you, the first of which being this delightful salad. I’ve never had a salad with plums in it before, but now that I have, I’m pretty much sold on making it a regular occurrence for when I eat salad from here on out. It adds such a special sweetness that is evenly balanced with the acidity of the lemon and orange flavors in the tangy dressing. Throw in some diced chicken or other type of protein, and you’ve got one winner of a meal here.

One of the things I love best about the cookbook is the little introductions that they author gives at the beginning of every recipe that serve to link them to their relevance to the book series. I thought that I could include it in my posting of the recipe here as well.

Thanks for tuning into this week’s  GoT post- stay tuned for next week’s recipe. I’ll give you a hint into two words: Baratheon. Pork.   😉

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

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Southron Spinach & Plum Salad

Recipe Courtesy of The Unofficial Game of Thrones Cookbook by Alan Kistler

CLICK HERE FOR PRINTABLE VERSION

“After a fine day or tourney, Sansa joins the royal court at the riverside for a feast. It’s a magical evening where simply joys and the beauty of the night seem all the more enhanced. This salad of spinach and plums is both healthy yet provides a sweetness to complement the flavor of the night for the young Sansa, who has no idea how far away such lovely times will seem in the months to come.” (A Game of Thrones, Chapter 29 -Sansa)

Ingredients

  • 2 cups baby spinach leaves, torn
  • 4 plums, pitted and sliced into wedges
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1/2 lemon juice
  • 1/2 cup orange juice
  • 4 teaspoons lemon zest
  • 4 teaspoons orange zest
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup finely chopped basil

Directions

1. Arrange the spinach and plum wedges on 4 plates.

2. Whisk vinegar, oil, juices, zests, salt, pepper, and basil in a bowl.

3. Drizzle approximately 1/3 of dressing over spinach and plums on plates. Remaining dressing may be refrigerated.

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Girl Scout Cookie Lemon Tart

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Well, it’s about that time of year again…

I don’t know anyone who doesn’t have a uncontrollable, somewhat dangerous obsession with Girl Scout cookies. Somehow or other, whether it be through family, friends, work, or even in the parking lots of grocery stores, everyone is going to have the chance to get some and most of us would be hard pressed to pass them up.  I remember when my younger cousins were Girl Scouts and we ordered boxes and boxes of cookies- I don’t quite know how it works specifically, but I think the gist of it is that the more cookies that a Girl Scout sells, the more badges she gets. I think we ended up giving away Girl Scout cookies to anyone who would take them that year- just so we wouldn’t have too many in the house. Anything for the cause, right?

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I hate wasting food. Hate, hate, hate it. I’m the person in my house that will continue to eat the leftovers after the third, fourth or even fifth day. And maybe longer than that. Don’t judge me. I’ve never gotten food poisoning before and until I do, I will likely continue this habit. Throwing perfectly good food away seriously gets on my nerves – especially if it’s something that I cooked, or something I know I can cook into something great. That little pet peeve was where my inspiration for this recipe basically came from. We ended up with an excess amount of Girl Scout cookies in my house- like we do every year- and rather than toss them, I wanted to find something to do with them. This is what I came up with.

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I’ve made no bake tart crusts before with vanilla wafers, so I saw no reason why I couldn’t do the same with Girl Scout cookies. One thing I hadn’t made before was lemon curd. I’d seen the Barefoot Contessa do it, so I decided to take pointers from her recipe. I did find however, that I needed to chill my curd rather than just let it set at room temperature. The taste is AWESOME, but the curd didn’t set up as firm as I would have preferred it to be. That’s on me though: the daylight was fading fast and I needed to hurry and do the photo  shoot before I lost the invaluable tool of photography that’s called natural light, so I took it out of the fridge early. Ideally I probably would’ve left it there for another hour, but I don’t think it looks all that bad… Right?

I’m really proud of how this turned out. I don’t even like lemon desserts all that much and this still sold me enough to want it again. I’m also already brainstorming other Girl Scout cookie combinations I could use for this concept. We’ll just leave that on a ‘To Be Continued” note, shall we?

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Girl Scout Cookie Lemon Tart

Recipe Adapted from Ina Garten and Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

Cookie Crust

  • 3 packages of Lemon Girl Scout Cookies, or any other Lemon Sandwich cookies (about 30)
  • 6 tablespoons butter, melted

Lemon Curd Filling

  • 4 Lemons at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/8 teaspoon salt

Directions

1. For the cookie crust: place lemon cookies into a food processor and pulse until very finely crushed. You can also place cookies in a sealed plastic bag and use a rolling pin to finely crush.

2. Mix melted butter with cookie crumbs. Press mixture onto bottom and side up of a greased 9-inch tart pan, or deep pie plate. Cover with plastic wrap and refrigerate overnight.

3. For lemon curd filling: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside.

4. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced.

5.  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

6. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. If need be, GRADUALLY increase the heat until curd reaches appropriate temp. Remove from the heat.

7. Fill the tart shell with warm lemon curd. Refrigerate overnight to allow lemon curd to set.

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Blackberry Jam

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Scandalous‘ Day 4

Gladiators! ONE.MORE.DAY.

We are one (just ONE) short day away from the long wait being over and FINALLY being able to get back to our favorite show. I don’t know about you guys, but I can hardly wait until tomorrow night. I know we all have our own ways to #CopewithoutPope, but there’s just nothing like the real thing.

The Olivia-Fitz relationship is undoubtedly one of the most popular aspects of the show, and for me, it is a sort of guilty pleasure. One one hand, I’m in love with Olivia and Fitz as a couple because #1, Kerry Washington and Tony Goldwyn have MAD chemistry with each other on camera. I have no idea how the two of them can manage to show so much emotion and raw passion within both their dialogue and even in their gazes. They’re both phenomenal actors in that respect. #2, I love the “I just can’t quit you” attitude that they have towards each other. I tend to be cynical about love/relationships/romance in real life, but watching the Olivia-Fitz relationship on Scandal frequently yanks at my more sappy side. The only thing more romantic about a man and woman who are crazy about each other is a man and a woman who are crazy about each other but can’t be together.

And last but certainly not least, #3…He.bought.her.a.HOUSE!

On the other hand, their relationship is something that my moral center just hates. Regardless of how Fitz and Olivia feel about each other, the facts remain: he’s the President  of the United States, and he’s married with 3 kids. Not only that, Mellie has sacrificed WAY too much for Fitz for him to continue to disrespect her in the way that he does with Olivia. Whether he knows the full extent of her sacrifice or not is irrelevant. She’s his wife, and he swore a vow to her. Until that changes, his affair with Olivia is wrong.

So in TV Land, I’m #TeamOlivia all the way. But in real life? I’ve gotta be #TeamMellie.

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The inspiration for this recipe should be obvious to us all. Who can forget the scene between Fitz and Olivia from the episode “Guess Who’s Coming to Dinner” where they begin to fantasize about what would happen if the stars would align and they would suddenly be able to have their Happily Ever After together:

Fitz: Somewhere, in another life, another reality, we are married and we have four kids, and we live in Vermont, and I’m the mayor–
Olivia: And I make jam.
Fitz: And you make jam. 

Sigh. I just caaaaaaan’t with them *wipes eyes with tissue*

This jam was the first recipe that I knew I wanted to make for the entire Scandal series before I even started. It’s not only ridiculously easy, it’s absolutely delicious as well. I decided to use blackberries because that’s the berry that my family likes best, but feel free to substitute strawberries, blueberries, raspberries, or even a mix of all for this recipe. They all will work just fine.

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{Olivia’s Vermont} Blackberry Jam

Recipe Adapted from Ina Garten

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 cups sugar
  • 1 large lemon, zested and juiced
  • 1 1/2 pints fresh (or frozen) blackberries

Directions

1. Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

2. Add the blackberries and continue to cook over very low heat for 20 minutes, until the blackberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate.

3. Pour carefully into 2 pint canning jars and either seal or keep refrigerated.

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