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Jam Session: plums and rhubarb jam



few weeks ago we made a real jam session: a home maintenance we satisfied to experience (old and new) recipes with the theme "the plum jam."

The evening 'spent between chat sessions, photo enthusiasts, many laughs, many trials, a mess, but most are so many plums:)

You can see the results of the event both here and on the maintenance of blog.

















I decided to experiment with the use of rhubarb (since this year I have a beautiful garden plant) in jams. And in particular, since it's' widely used in combination with raspberries and strawberries (peek Lisette , Tuki, FrancescaV ), I jumped on plums. The result

'incredible: the taste a bit' sour and slightly bitter taste of rhubarb is perfectly matched with the sweetness of the plums. Moreover, compared to the sun plum jam, and the color 'red ruby.

Ingredients:

500g plums 100g rhubarb

1 / 2 apple
300g sugar

Wash the plums and cut them into pieces. Peel and slice the apple. Peel the rhubarb
coast (as you would celery) and cut to pieces too. Put into a pan with the sugar and cook, stirring occasionally. When it comes to ebolizzione leave a few more minutes (that is the test with ceramic plate). Then put into sterilized jars.

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A couple of links

Claudia From the site, one that has' weeks to read it with pleasure and surprise every day, I discovered a beautiful collection (actually two!) made by Linda , in his blog that he has collected more 100 recipes with pumpkin and chestnuts with 100 recipes .

Well, that is, good reading and many thanks to Linda!

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autumn fig jam and walnuts

It 's true that some recipes come from a series of amazing coincidences ..

few days ago and Francy Nico came to visit us and took us (directly from Corsica!) A fantastic fig jam and pine nuts. We were still settling, when, to our great joy, my neighbor told us to let off steam in the collection of figs from her tree (this year, has just outdone herself !!!).

So here I immediately thought to try the fig jam S. Agnese (the small village of Civezzano where I live since 2 years). And, given the recent discovery travel, I immediately stole the recipe ..
modifying it clearly.

So, walnuts instead of pine nuts, and a bit 'of figs with the skin,' cause we're pretty sure that your pieces are organic and a bit 'more' consisting of the jam makes us mad.

Ingredients:

500g figs

300g brown sugar 100g shelled walnuts 1 apple


Peel 2 / 3 of the figs well washed and the remaining 1 / 3 and cut all to pieces. Peel and slice the apple. Put into a pan with the sugar and cook, stirring occasionally. When it comes to ebolizzione leave a few more minutes (you do the test with the ceramic plate). Trut Then add nuts, mix well and pour into sterilized jars.

Another special thanks to the nearby Bruno, and Nico and Elio have flared in the collection.

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My first prize and a big thank you to my garden

This post ' dedicated to Manu, who I won this award:



The award takes on a very special, both because it 's the first one to get, and because' a person is to me very dear, estimates already 'in many ways, and recently valued for its creativity' cooking! The

therefore dedicate this post, and pictures Autumn stolen last weekend at the Pumpkin Festival Pergine Valsugana. Hoping to be the inspiration for dishes that will surprise us with 'the coming months.












And after tasting this fall, to return the favor by dedicating the award to:

• Seeds Poppy
• The spice merchant
• What is not strangling .. fat
• The Cookbook by Anna
• Stella salt
  

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Courgettes under glass

This is a recipe a bit 'old, made in early September when the zucchini were still fresh and available. I have not had time to publish it before, but maybe can be useful for next year.


INGREDIENTS 2 kg of zucchini and white striped;
1 / 2 liter of white wine vinegar;
2 glasses of water;
1 tablespoon salt;
1 / 2 cup of olive oil;
extra virgin olive oil , oregano, garlic and chilli

Wash the zucchini, clean the outer edges and cut in half lengthwise and then into slices not too thin otherwise will be soft. In a saucepan, pour the vinegar, water, salt and half cup of oil and bring to boil. Pour some of the zucchini in this compound so that they are covered with liquid. Wait resume to boil and drain after just three minutes. Put on a towel. Repeat this process until all the zucchini. At this point, wait to dry the zucchini (I wait half a day). Now take the jars clean and begin to enter the zucchini, then a little 'for minced garlic, a bit' of oregano and red pepper. Continue in layers. Finally, oil-filled and capped. For the first few days, check the oil level so that they are under that of the zucchini and add more if this happens. Eat at least one month later. Can be kept for one year.

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Tribute

no recipe today.

We are at the end of September, as soon must ' face a long and snowy winter (or so 'they say' observers of wasps and bees), I decided to dedicate a special post.

The tax and 'more' than deserved. A bit 'cause the previous posts almost always take advantage of its productions. A bit 'cause a crop like that these days I really did not expect, given the lack of care that I spent the last two months! Let the drums roll

(.. indeed, the gourds!) And begin the celebration.







Soon new recipes that take advantage of the harvest ..

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Strangolapreti


Recipes strangolapreti, and their regional variations, if they are many (of all, the creations of maintenance and Fabien ).
The recipe I am proposing here has a special flavor for me. The bread, broken up into a coarse, and herbs from the garden, collected and immediately cooked and cut up old wooden cutting boards. The weather Sunday in the rhythm of the country. The tolling of a bell in the distance. To monitor carefully the cook, only the mountains.

Ingredients:

spinach and chard
an egg
dry bread

milk nutmeg salt


For season
butter
sage
grain

Clean the herbs and the spinach and blanch them in hot salted water for 3 minutes (also excellent steamed: 5 minutes). Then cut into small pieces and put them in a bowl with the egg. Mix well and then add a little 'time to dry bread with chopped softened a bit' of milk. Sprinkle with salt and nutmeg.

In a saucepan bring the water to a boil. Prepare then, using a spoon (but especially if your hands !!!), the gnocchi and place in boiling water. When you come to the surface let cook for about 3 minutes and then drain. Finally

Season with plenty of Parmesan cheese and melted butter in which you fried a bit 'of sage.

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Aquila Saffron Risotto with spinach and herbs

Hope the Milanese do not take it too: a classic title of this recipe was in fact "Risotto alla Milanese.


But what many do not know (and I was among them, until the gift of my friend Antonio L'Aquila) and 'saffron and that' one of the PDO of the town of Aquila, as evidenced by the beautiful site Consortium of , full of references to events and gastronomic itineraries.

few days ago I had the chance 'to discover and enjoy this product (thanks Antonio !!!), I use often in my recipes. To better appreciate the quality ', I decided to try this recipe, simple and classic.

Trial and 'exceeded with flying colors! Yet another reason 'to visit these beautiful areas, even during the flowering period, when the valleys and the meadows are tinged with purple and pink.

Ingredients:

rice

white wine broth onion


pepper saffron oil


Do brown the finely chopped onion in a pan with a little oil. Then add the rice and cooked for a minute. Then add half a glass of wine, over high heat, let the alcohol evaporate. In a glass melt in the warm water and add saffron. Then cover the rice with the vegetable stock and bring to a boil. Stir occasionally, adding broth as necessary, until the end of cooking.

Excellent served with grated pepper.

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Pesto Pesto Rosso


holds the second pitch that you can freeze and store for winter as that of the post. Even with this you can dress penne, farfalle, orecchiette and so on.

INGREDIENTS

2 red peppers 3 tablespoons pine nuts 3 cloves garlic

80 g of parmesan cheese 6 tablespoons extra virgin olive oil


Thoroughly wash and clean the peperono remove seeds and inner white. Cut them into strips. Put all the ingredients to the mixer until the mixture is dense. This dose filled 6 containers of aluminum portion. If frozen, when you want to use it, pull it out a couple of hours before and refrigerate, ripassatelo then in a pan with a knob of butter.

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This is the time in our homes as preserved in the hope to bring some 'summer in the winter to come. This post has since started a series of recipes to be frozen or preserved in glass so that they can then enjoy when you like. This pesto I've already experienced last year and I froze in aluminum portion (those to make the timbales), was maintained well and it was very comfortable when the weather prevented me to devote myself to the kitchen.



INGREDENTI
1 cup sun-dried tomatoes
2 garlic cloves 100 g pecorino romano


10 basil leaves 4 tablespoons extra virgin olive oil salt and
peperoncio
taste Drain the tomatoes well to remove excess oil. Wash the basil and grated cheese. Go to the mixer all the ingredients. If the mixture is too dry, add a little 'oil, maybe that drained from the tomatoes you have kept aside. It 'great for seasoning penne, farfalle, rigatoni etc..

With these doses are able to fill 4 of those tins that I said.
When you want to use the pesto frozen, remove from freezer a few hours before the first and add it to ripassatelo pasta in a pan for a couple of minutes.

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Surprise


today are really running .. Luckily Friday 'and' San Vigilio (patron saint of Trento), and I will have 'a bit' of time for me and my passions.

It 'a bit' of days that I want to publish this recipe, adapted from an old recipe for tart cherries in a moment of extreme desire for sweet (which can dispense them to my house is always unpunished?). The problem with most 'big,' status while waiting for the pastry lie down, resist the temptation to eat all the cherries .. what if they were there ', as immortalized by pictures, to bask in honey and cinnamon.

Ingredients:
(for 6 tins)

For the pastry
150
g butter 75 g sugar 1 egg

230 grams of flour

To fill
300 g cherries
1 tablespoon honey
1 teaspoon ground cinnamon
30 g of biscuits


Prepare pastry. Place the flour in the center and add the butter, egg yolks and sugar. Knead for 10 minutes to get a soft dough, cover the dough with plastic wrap and let rest 30 minutes in the refrigerator.

Meanwhile wash and pit the cherries, cut them in half '. Place in a bowl and add a tablespoon of honey and cinnamon powder. Mix well and let stand for 15-20 minutes. Then add the crushed biscuits and mix. I used the macaroons, 'cause they give a slightly' bitter that goes well with sweet cherries and honey .. simple biscuits but perform the same function: to dry a little 'juice made from cherries.

Take the dough pastry, knead for a few minutes and divide into six parts. Butter molds 6 (very well by those brownies). For each stencil, use a portion of the dough to line the bottom and sides of the mold, stuffed and then add 2-3 tablespoons of cherries and finally close the surprise with the remaining dough. Prick the dough with a fork and brush the surface with the sughino cherries. Preheat the oven to 180 degrees and bake for 20 minutes.

Once cooked, let cool for 15-20 minutes: the content is likely to burn the taste buds of your guests!

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peppers almond milk DIY

Small premise: to me the almond milk to use common, found in all supermarkets and is diluted in water, I do not like. It 's too sweet and then known as a chemist. Once I tasted it instead to Catania, who was also a very good base of their famous ice. I then asked for some 'around and they told me that to make almond milk that used a packet of almonds, processed sugar and spices, which was then melted in water.
Yesterday, my mythical aunt told me that he had found the recipe for this cake, and then I am here today to share with you!


INGREDIENTS 600 g blanched almonds 100 g bitter almonds

peeled 2 pounds of sugar 750 g of water

peel of 1 lemon

With a food processor ground almonds, so they are like a meal. In a saucepan over low heat, bring to the boiling point of water, sugar and lemon zest. Fate then simmer gently for 4-5 min. Remove the peels of lemons and add the almond powder. Bring to boil and boil for 5-6 minutes, stirring occasionally. Turn off the kelp and let the mixture cool a whole night. Sterilized glass jars, fill with the mixture and store.
Then when you want to make almond milk, dilute a couple of tablespoons of the mixture placed in jars in about 1 liter of cold water, stir and serve. If you do not like the pieces of almonds that may still be survivors of the sputtering, filtered before pouring into glasses. Keep open jars in the refrigerator.

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cherry syrup elderberry pie

Few things remind me of the summer as the elderberry syrup.


Here in Trentino, as in South Tyrol, and 'a tradition for many families prepare this syrup in late spring and then enjoy it during the summer afternoons. As a child, not just a missed opportunity to scrounge large glass, crossing the threshold from friends and relatives.

preparation in reality 'is very simple, but how many housewives alchemy, the end result depends on billions of small combinations. So it is' impossible to replicate the taste a bottle in particular .. except in the memories.

A recommendation, perhaps obvious: try to pick the flowers from plants away from possible sources of pollution, and use organic lemons!

Ingredients: 15 large flowers


1.5 kg sugar 1.5 liters water 4 lemons


Wash the flowers and lemons. Cut the lemon slices. Let soak in a container for 3 days elder flowers, lemons and 1.5 liters of water. Every now and then stir.

the third day, squeeze well and strain out everything (I use a linen cloth), add sugar and stir until sugar is dissolved. Therefore, be to a boil in a pot and bottles.

The bottles should be stored in a cool, dark place.

be consumed diluted with fresh water.

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spelled with gorgonzola and pear tart with strawberries and mint

One Friday 'evening like many others. Getting tired and disposed of after a week of racing / stress / things-to-remember / things-not-remember and a little 'stunned by the monotonous journey on the highway.

behold, an expanse of water will surprise you with his imperturbable calm. And in a few seconds to absorb a dose of serenity osmosis' enough to sweep away all worries. This

'for me "the miracle of Lake Garda."


Another miracle ' into the house and be greeted by the smell of blue cheese just melted. And find that you will not have to wait long 'cause the Goduria distance from nose to mouth .. the cake spelled with gorgonzola and pears and Ornella 'already' on the table!

Ingredients:
Spelt (200g for 4-6 patties)

milk gorgonzola pear


Wash the farro in cold water. Do so in plenty of boiling water over low heat for 40 minutes.

Meanwhile, wash the pear and slice it very thin. A few minutes before the end of cooking farro in a small saucepan melt the gorgonzola with a little 'milk.

Drain therefore very well spelled. Arrange the pears cut on the plates, form patties (I use aluminum molds) with pearl barley and sprinkle each cake with cream and gorgonzola.