Strawberry Rhubarb Jam

Posted on May 8, 2017 by admin
Strawberry Rhubarb Jam
Most jams we do contain equal weights of fruit and sugar, however this rule should be adjusted based on the sweetness or tartness of the fruit. This jam lasts for several months, but should be kept refrigerated. Once the jam has cooked with the pectin, the consistency of the finished jam can be tested by spreading a spoonful on a white plate and placing it in the refrigerator to chill quickly. If the jam seems a bit too thick add a little water to it, if it is too thin, mix a bit more pectin and sugar, then add to the mixture and cook another 3 minutes to thicken further.
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Ingredients
  1. 2 pints (about 1 3/4 pounds total) strawberries, rinsed
  2. 5 3/4 cups granulated sugar
  3. 1 package (1 3/4 ounces) dry pectin
  4. 4 10 to 12-inch stalks (about 3/4 pound total) rhubarb
  5. 1/4 cup water
  6. 1 1/2 teaspoons (1/4 ounce) unsalted butter
  7. 1 tablespoon lemon juice
Instructions
  1. Trim away the stem ends of the strawberries. Place 1 cup of the sugar in a mixing bowl and mix with pectin, set aside. Cut off the ends of the rhubarb and use a paring knife to strip away the strings. Cut the rhubarb crosswise into 1/2 inch pieces. You should have 2 generous cups of rhubarb.
  2. Place the rhubarb in a Copper-Core casserole with water. Place the pan over medium heat. When the liquid comes to a simmer, cover and cook for about 3 to 4 minutes. Stir the rhubarb. Much of the rhubarb should break down, but there should still be some chunks remaining. Stir in the strawberries and the 4 3/4 cups of sugar (without the pectin).
  3. Stir over medium heat until the sugar dissolves. Once the sugar dissolves, increase the heat to high, and keep your eye on the pot, as the mixture will bubble up. Stir and reduce the heat as necessary to keep the mixture from bubbling over. Cook for about 10 minutes, stirring often. The strawberries will soften. Whisk in the sugar-pectin mixture and bring to a simmer, whisking constantly. Stop whisking and simmer over medium heat for 3 minutes. Whisk and then simmer for an additional minute. Turn off the heat, then add the butter and lemon juice. The butter will help to prevent any impurities from forming on the top of the jam. Refrigerate in small airtight containers.
  4. Makes approximately 3 pints of jam
Notes
  1. ©Copyright 2017 All Clad USA
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Pineapple Salsa

Posted on May 3, 2017 by admin
Pineapple Salsa
Pineapple adds a burst of color and flavor to this salsa. You can serve it hot or mild with blue corn chips, or as a topping on grilled fish.
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Ingredients
  1. 2 Tablespoons olive oil
  2. ½ pineapple, peeled, cubed
  3. ½ onion, peeled, diced
  4. ½ red bell pepper, stemmed, seeded, diced
  5. 2 Tablespoons fresh cilantro leaves, chopped
  6. ½ lime, peeled, halved
  7. ½ teaspoons salt
  8. ¼ jalapeño
Instructions
  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4.
  4. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
Notes
  1. Yields: 2 cups
  2. Notes: Remove seeds and membrane of the jalapeño for a milder salsa. You may also substitute fresh mint for fresh cilantro.
  3. © 2017 Vita-Mix Corporation
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cucumber Jalapeño Margarita

Posted on May 3, 2017 by admin
Cucumber Jalapeño Margarita
Serves 4
This one has a little kick from the jalapeño, perfectly balanced by the cooling effect of the cucumber. Add this one to your Cinco de Mayo plans!
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Ingredients
  1. 1 English, cucumber, cut in fourths
  2. 1/2 jalapeño pepper
  3. 5 mint leaves
  4. 1/4 cup water
  5. 1/2 cup agave nectar
  6. 1/2 cup lime juice
  7. 1 cup tequila
  8. 2 tablespoons tajin seasoning
  9. 4 cups ice
  10. 5 limes, for garnish
Instructions
  1. Place cucumber, jalapeño, mint and water into the Breville Hemisphere blender and dial to PUREE and process until smooth (about 30 seconds). Be sure to scrape down the edges.
  2. Strain cucumber juice through fine mesh strainer.
  3. Place strained cucumber juice, agave nectar, lime juice and tequila back into blender and pulse 5 times just until combined.
  4. Rim 4 glasses with a lime wedge and dredge in tajin. Fill glasses with ice. Pour margarita mix.
  5. Garnish with lime wedges.
Notes
  1. Food Thinkers by Breville brings together the best culinary minds in the world through videos, images, recipes, and articles that inspire those who love food.
  2. ©Copyright 2016 Breville | All Rights Reserved
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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