Pear Chutney
Last fall, Javis’s mom gave me a huge bag of green pears and I made a pear chutney out of some of them. I put the chutney in small canning jars and kept them in the freezer. Pear chutney is delicious with grilled meat or tofu, or try it with cauliflower curry.
Pear Chutney
makes about 1-1/2 cups
adapted from Moosewood Cookbook
1-1/2 pounds green pears
1 medium clove garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon cinnamon
1 teaspoon ground cloves or allspice
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/3 cup cider vinegar
cayenne to taste
1. Peel, core and coarsely chop the pears. Place them in a medium sized saucepan with remaining ingredients. Bring to a boil then lower heat to a simmer.
2. Simmer uncovered for about 45 minutes or until everything is very soft. Cool then transfer to a jar with a lid and chill. Alternately put the chutney in small canning jars, leaving about 1/2 inch space at the top and freeze for up to 6 months.
Blackberry Chiffon Pie
This is one of my favorite pies. It’s light and airy, fruity and just the right amount of sweetness. If you’re looking for something to do with all those blackberries you picked, this is the perfect thing to make!
I’ve also made this pie with strawberries instead of blackberries with excellent results. Raspberries would work great too.
Blackberry Chiffon Pie
8 servings
adapted from Better Homes and Gardens New Cookbook
2-1/2 cups fresh blackberries, lightly rinsed and dried on paper towels
1/4 cup sugar
1 tablespoon fresh lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
2/3 cup water
2 egg whites (I use Just Whites)
1/4 cup sugar
1/2 heavy whipping cream
1 prepared Graham Cracker Crust
whipped cream (optional)
1. In a mixing bowl, crush blackberries with a potato masher, pastry blender or a fork to measure 1-1/4 cups crushed berries. Do not use a food processor or blender to crush the berries. Stir in 1/4 cup sugar and the lemon juice. Set aside.
2. In a small saucepan stir together 1/4 cup sugar and the gelatin. Stir in the water. Cook and stir over low heat until the sugar and gelatin dissolve. Remove from heat and cool.
3. Stir the cooled gelatin mixture into the blackberry mixture. Chill to the consistency of corn syrup, stirring occasionally (about 1 hour). Remove from the refrigerator (gelatin mixture will continue to set).
4. If you are using Just Whites, follow the package instructions for the equivalent of two egg whites. Immediately beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating until stiff peaks form (tips stand straight).
5. When gelatin berry mixture is partially set, the consistency of unbeaten egg whites, fold in the stiff beaten egg whites.
6. Beat the heavy whipping cream until soft peaks form. Fold whipped cream into the blackberry mixture. Chill until the mixture mounds when spooned (about 1 hour). Pile mixture into a prepared graham cracker crust.
7. Chill pie for 8 hours or until firm. Serve with additional whipped cream, if desired.
Blackberry Crumb Pie
Last weekend Gabe and I went berry picking at Baggenstos Farm in Sherwood. It was a perfect day for picking berries – partly cloudy and cool in the morning. When we got there we loaded up a little wagon with boxes and headed out to the berry patch.
We walked down to the blackberry vines – I mean – blackberry heaven! Imagine rows and rows of blackberry vines taller than you are and loaded with plump, ripe blackberries. And did I mention at Baggenstos Farm their vines are thornless? Wow, this was going to be easy!
The smell of freshly picked blackberries is intoxicating. And so is the smell of a freshly baked blackberry crumb pie…
Blackberry Crumb Pie
adapted from How to Cook Everything by Mark Bittman
8 servings
5 cups blackberries, picked over, rinsed quickly and lightly dried on paper towels
1/2 cup sugar
2 tablespoons cornstarch or 3 tablespoons instant tapioca
Pinch salt
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly minced lemon zest
1 recipe single pie crust, prepared and lined in a pie pan
1 recipe Crumb Topping
Preheat the oven to 450F. Very gently toss the blackberries with the sugar, cornstarch or tapioca, salt and spices. Stir in the lemon juice and zest. Pile berries into the prepared pie crust. Sprinkle the prepared crumb topping evenly over the berries. Place the pie on a rimmed baking sheet and place in the 450F oven and bake for 10 minutes. Reduce the heat to 350F and bake another 40 minutes until the berries are bubbling and the crust is golden brown. Cool on a rack before serving warm or at room temperature.
Crumb Topping
This is a delicious crumb topping that comes together very quickly. Use this to bake on top of your favorite pie or sprinkle on top of sweetened fruit and bake for a quick dessert.
Crumb Topping
adapted from Better Homes and Gardens New Cookbook
makes about 2.5 cups – enough to top a 9″ pie or top about 5 cups of fruit
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 teaspoon ground nutmeg, ginger or cinnamon
1/4 cup butter or margarine, cold
Combine all ingredients except butter in a medium sized bowl. Cut butter or margarine into small chunks and combine with crumb mixture. Cut in butter or margarine until mixture resembles coarse crumbs.
Oh Chocolate…Will You Be My Valentine?
Last night I brought my son Gabe into Fred Meyer and experienced the panic of last minute Valentine’s Day shopping. I think it was everyone else’s panic, really… candy, valentines, balloons and flowers exploded all over the place like a huge Valentine’s Day bomb! Oh and there was chocolate…TONS of chocolate!!
We picked up some organic strawberries in the produce section and I noticed they had strategically placed some chocolate ‘magic shell’ stuff next to the strawberries. I resisted, knowing that I had a huge bag of chocolate chips at home and could use them make chocolate dipped strawberries for my valentines at home.
delicious chocolate dipped strawberries
Chocolate Strawberries
Strawberries, washed and dried (Make sure they are dry because the melted chocolate won’t stick to a wet strawberry – just pat them with a paper towel)
Semi-sweet chocolate chips
Sprinkles, if you have them
Equipment: Cookie sheet lined with parchment paper
1. Place chocolate chips in a microwave-safe bowl and melt them in one-minute increments in the microwave, stirring in-between until melted smooth.
2. Dip and swirl strawberries in chocolate, making sure most of the strawberry is covered in chocolate. Place chocolate strawberry on parchment-lined cookie sheet.
3. If using sprinkles, sprinkle them on the chocolate strawberry before the chocolate hardens.
4. Let chocolate harden a bit and enjoy!