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Posts with tag preserves

Feast Your Eyes: Lavash+Jelly

lavash and jelly on a white clothed table
Overhead shots of food have really been getting me lately, especially ones that are composed to look like a meal is currently taking place (I always love the ones that Molly posts on Orangette). I especially like the color of the preserves here, which are made from sweet onion and purple peppers.

Thanks to Dayna for adding this picture to the Slashfood Flickr pool!

A heck of a lot of sour cherries



Like Sarah wrote about last week, it's cherry season. While she had a gadzillion sweet cherries, I have only a heck of a lot of sour cherries. The other day my friend Risa stopped by and dragged me off to her friend Sharon's house to help pick sour cherries. Thirty minutes and thirty mosquito bites later we took a break. I ended up with six quarts of the ripest and sweetest sour cherries I have ever seen. They were so sweet and tart that you could eat them as is, but I had plans for them. I got home and washed and weighed the cherries, ten and a half pounds. Sweet! And sour too!

I love sour cherries. In tarts and pies, marinated in vermouth and bourbon to use in my Manhattan cocktails, infused for months in white rum to make sour cherry liqueur, and in the depths of winter I like to reach into my pantry and grab a jar of sour cherry preserves to bring back the taste of summer. Now was the time to make sour cherry preserves to cheer me up next winter.

Recipe and photos after the jump.

Continue reading A heck of a lot of sour cherries

The most expensive marmalade in the world

For once, it's nice to see that we have a world record in something that doesn't involve a giant hamburger or someone eating their weight in brats. The British company Duerrs is celebrating their 125th anniversary with the release of world's most expensive marmalade. The special edition preserve is a one-off product, made with Seville oranges, 62-year-old Dalmore whisky, vintage Pol Roger champagne and enough edible gold to give it a tantalizing gleam. It tastes "more tangy than usual and distinctly boozier." The 1 kg of the marmalade has been packed in a crystal jar, specially designed to hold the product and will be auctioned online to benefit the Manchester Kids charity. The estimated value of the product is at least $9,500.

And if you're going to eat marmalade - the most expensive or even an everyday brand, Duerr's has a bit of advice on hot to properly enjoy it: (1)it must be on white bread, not brown (2) and spread with butter, not margarine.

End of summer produce - time for a jam session

jam

Last month, the worldwide food blogging event Sugar High Friday took it to the extreme with frozen and chilled desserts. This month, host Delicious Days chose the theme of Jams and Jellies, just in time for preserving the fruity (and veggie) goodness of summer's produce. There were almost 60 participants, with recipes, stories, and best of all, photos, of jams and jellies made with everything from apricots to jalapeno peppers. If you're trying to figure out what to do with that basket of late-season peaches you picked up at the farmers' market, take a peek!

Food Porn: Shallot, Beer, Prune, and Cocoa Nib Jam

Jam does not have to be sweet, though it is most often defined as a preserved mixture of cooked fruit and sugar that is quite sweet. David Lebovitz kept in some of the fruit and sugar elements of a traditional jam, but added some less traditional elements to make his Shallot, Beer, Prune, and Cocoa Nib Jam. It might not be the perfect complement for your morning scone or muffin, but the sweet and savory relish makes a nice hors d'oeuvre spread with cheese and crackers or counterpart to meaty dishes, such as lamb or, as David suggests, foie gras. And even f you don't want it on a scone, it would probably still make a lovely addition to breakfast with eggs and sausage.

Jam in a jam

Jam is falling out of fashion. The sweet treat, a cooked combination of sugar and fruit, seems to be being shunned for health reasons. It's not the fruit that's the problem, of course. It's the sugar.

Sugar has been villainized by the health-craze and rising carb-consciousness of recent years and, as jams are often half sugar, it might make sense that consumers could be concerned. Of course, jam is hardly a major source of sugar in people's diets, though the fruity spreads often have much more sugar than fruit, very few people are eating jam by the jarful. More than likely, candy and sodas are far exceeding the consumption of sugar from jam, but the preserves industry is taking a hit because it is something people feel they are willing to go without.

The trend is very noticeable in England, where jam or marmalade was served with toast and scones at both breakfast and tea on most days. I am certain that I'm not the only one who has noticed the proliferation of sugar-free "jams" on this side of the Atlantic, too.

I don't want to see jam go the way of other, once beloved, foods. Jam is delicious and far from the worst thing you can eat. Perhaps a campaign to spread awareness is in order.

Tip of the Day

Your turkey may not be centerpiece of the Thanksgiving spread, if you follow our simple tips on scoring that holiday ham.

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