Persimmon Lemon Marmalade

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Mixing flavors to create a new and exciting recipe is what canning and cooking is all about for me. The flavor combination of lemon marmalade and persimmon butter was a huge success; the creamy texture of the persimmons and the and tartness of the lemons meld together to create a wow-za mouthful of flavors. 

Persimmon Meyer Lemon Marmalade
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Ingredients
  1. 4 cups peeled and chopped persimmons
  2. 3 cups Meyer Lemons
  3. 3 1/2 cups sugar
Instructions
  1. Clean the lemons and persimmons using cold water, rubbing gently with a clean cloth or soft food brush
  2. Cut the lemons in half and juice, reserve juice
  3. Using a very sharp knife, slice the lemons crosswise as thinly as possible to achieve a smoother, creamier marmalade. A time consuming effort but well worth the time, it really makes a big difference in the marmalade texture.
  4. Peel persimmons and discard peels, cut persimmons into chunks
  5. Add lemons to a large heavy bottom stock pot and cover them with cold water.
  6. Bring to a boil until the lemon peel is tender, about 10-15 minutes.
  7. Drain and rinse the peels thoroughly with cold water. Rinse out the pot too.
  8. Return lemons to the pot, add chopped persimmons and 1 1/2 cups water and bring to a boil
  9. Stir in 3 1/2 cups sugar
  10. Reduce heat to simmer. Cook until mixture is thick and creamy, about 1 hour
  11. Taste and add up to 1 1/2 cups sugar to taste.
  12. Stir in 1/2 cup reserved lemon juice
  13. (freeze or can remaining juice after removing pips)
  14. Remove marmalade from heat
  15. Pips will turn a dark brown during cooking, remove as many as possible before packing jars
  16. Pour hot marmalade into prepared jars leaving 1/4 inch headspace, using a butter knife, remove air bubbles by sliding the blade around the jar edges
  17. Wipe rims with clean towel and cover with lids and rims
  18. Process in a hot water bath for 15 minutes
Notes
  1. For detailed sterilization instructions visit this link: http://wp.me/p2MUuI-sr
  2. Disclaimer: When canning always follow the manufacturer's guidelines for jar sterilization and processing foods. See National Center for Home Food Preserving (http://nchfp.uga.edu/publications/publications_usda.html)
At Home with Rebecka http://athomewithrebecka.com/
 

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Cupid’s Ooey Gooey Chocolate Kisses-WFC Contest Entry

Ooey Gooey Chocolate Kisses

I wanted to share my recipe entry for this seasons first, World Food Championship, Valentine’s Day Dessert contest. Unfortunately, it didn’t win me a first place but that won’t keep me from trying again next time.  

Next Valentine’s Day, impress your sweetie with these individual, crispy, phyllo bites, filled with a ooey gooey chocolate center! Delish!!

 

Cupid's Ooey Gooey Chocolate Kisses
Yields 24
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Prep Time
20 min
Cook Time
18 min
Prep Time
20 min
Cook Time
18 min
Ingredients
  1. 3 ounces unsweetened baking chocolate, rough chopped
  2. 2 ounces semi-sweet baking chocolate, rough chopped
  3. 1/3 cup butter for melting chocolate, melted
  4. 1/3 cup butter for phyllo pastry, melted
  5. 6 sheets phyllo dough
  6. 1/4 teaspoon sea salt
  7. 2 tablespoons all-purpose flour
  8. 1/2 cup evaporated milk
  9. 1 tablespoon unsweetened cocoa powder
  10. 1/3 cup sugar
  11. 1/2 cup heavy whipping cream
  12. 1 teaspoon sugar
  13. 1 jar organic maraschino cherries
FOR THE FILLING
  1. In a small saucepan melt butter over medium heat, remove from heat Chop baking chocolate into pieces and add to hot butter Stir until chocolate pieces are melted, set aside In a medium mixing bowl combine, sugar, flour, salt and whisk until blended Add eggs and whisk until light yellow in color and creamy Add cooled melted chocolate and whisk for 2 minutes to combine, set mixture aside
FOR THE PHYLLO
  1. Preheat oven 325 degrees F. Mix sugar and cocoa powder together in a small cup, set aside Melt 1/3 cup butter in microwave Remove 6 sheets of phyllo from package Using a pastry brush, brush butter over first sheet then lightly sprinkle a fine layer of sugared cocoa over the phyllo, add another layer and continue process until all sheets are done Cut phyllo into 3x4 inch pieces Arrange cut sheets into small cupcake pan Cook pastry cups for 10-12 minutes or until lightly browned, remove from oven Fill cups with approximately 1 tablespoon prepared chocolate batter Return to oven and bake for additional 8-12 minutes or until centers are firm but not browned, remove from oven and cool completely
FOR THE WHIPPED CREAM
  1. Whip heavy cream until stiff peaks, add sugar and whisk slightly to combine Slide a small pastry tip into the corner of a small zip baggie allowing the plastic to break open at the tip Fill the baggie with whipped cream Pipe small amount of whipped cream onto each cup Top individual cups with maraschino cherry and serve
At Home with Rebecka http://athomewithrebecka.com/
Cupids Chocolate Kisses

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San Francisco Flower and Garden Show…the Final Countdown #sfgardenshow2015

San Francisco Flower & Garden Show

 

We’re on the final countdown to my presentation at this years San Francisco Flower and Garden Show, “Making Heirloom Jams with Garden Petals.”

I’ll be sharing step-by-step instructions for canning rose petals into jelly and working with a variety of other garden petals. I will also share some fun facts regarding the distinct flavor profiles of rose petals base on color varietals as well as cooking with dried buds and blooms verses fresh picked petals. 

You can find me at the Kitchen Garden Stage, March 19, 2015 at 3PM. For more information about this years event visit the San Francisco Flower and Garden Show Facebook Page, or SF Garden Show. You won’t want to miss this one!! 

RosePetalJelly

 

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Canning-Meyer Lemon Curd

curd1

My lemon tree is prolific this year, yielding over six bushels of stunning Meyer lemons, since December. I’m counting my blessings to live in a climate that’s conducive to growing citrus. These backyard beauties have kept me busy the past few months with a list of scrumptious recipes…lemon tart, habanero lemon jelly,  lemon icing, lemon cookies, canned lemon juice, lemon marmalade, and a whole slew of other lemon recipes. 

I’ve put off canning curd before due to food safety issues related to the recipe. The recipe calls for butter and in home canning, 98% of the time, that’s a no, no. Butter (fats and dairy) go rancid and develop bacteria if left in a jar unrefrigerated. Rest assured,  I researched the recipe at the National Center for Home Food Preservation to find this “Tested” recipe. The recipe is safe for food consumption not to mention, the flavor and creamy texture will knock you out! Despite assurances, I still keep my jars of canned lemon curd in the refrigerator however, the stuff’s never around long enough to go bad. 

Meyer Lemon Curd
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 1/2 cups sugar (super fine), optional
  2. 1/2 cup lemon zest (freshly zested), optional
  3. 1 cup bottled lemon juice ( I used 1/2 cup fresh squeezed meyer lemon juice and 1/2 cup bottled, make at your own risk and be sure to refrigerate after canning)
  4. 3/4 cup unsalted butter. chilled, cut into approximately 3/4 " pieces
  5. 7 large egg yolks
  6. 4 large whole eggs
Instructions
  1. Wash jars, rims and lids according to manufacturer's instructions. Sterilize clean jars in a large stock pot or professional water canner. Place jars in pot and and cover with water, boil jars for 15 minutes. Leave in pot over medium heat until ready to use.
  2. Heat a separate water canner with enough water to cover filled jars by 1 -2 inches. Heat water to 180 degrees F. by the time jars are ready to be added for processing. Use food thermometer to monitor heat.
CAUTION: THIS IS A VERY IMPORTANT STEP WHEN CANNING LEMON CURD
  1. Do not heat the water in the canner to more than 180 degrees F. before jars are added. If the water in the canner is too hot when the jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added in expected to be 25-30 minutes for processing lemon curd. Process time starts after the water in the canner comes to a full boil over the tops of the filled jars.
  2. If using lemon zest: Combine lemon zest and sugar and set aside for about 30 minutes to allow flavors to meld
  3. Heat water in the bottom of a double boiler until a gentle boil. The water should not boil vigorously or touch the bottom of the top of the double boiler pan in which the lemon curd is to be cooked. Hot steam is sufficient for the cooking process to occur.
  4. In the top of the double boiler, on the counter away from the heat, whisk egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
  5. Place the top of the double boiler over boiling water in the bottom of the pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches 170 degrees F. Use food thermometer to monitor heat
  6. Remove double boiler pan from heat and place on a heat protected surface. Continue to gently stir until curd thickens (about 5 minutes). Strain curd through a mess strainer into a clean stainless steel or glass bow; discard zest
  7. Fill hot curd into cleaned half-pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean damp cloth or paper towel; apply two-piece metal canning lids.
  8. Place filled jars into 180 degree water bath, be sure water is over the tops of jars, when water has come to a full rolling boil, process jars for 15 minutes.
  9. Remove jars from canner and allow to cool on a dry kitchen towel, store in a cool dry place for up to 3 months
Notes
  1. For best quality, use lemon curd within 3-4 months. Discoloration may occur over time, discard contents anytime visual changes occur.
  2. Processed curd can be frozen for up to 1 year without quality changes when thawed.
  3. Yields: 3-4 half-pint jars
Adapted from National Center for Home Food Preservation
At Home with Rebecka http://athomewithrebecka.com/
 

lemoncurd1

   You might also like…Paleo Lemon Curd. To see the recipe click the photo Lemon Curd

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♥French Crepes with Persimmon Butter for Your Special Valentine♥


creps.3

Surprise your sweetheart this Valentine’s Day with a decadent and delicious breakfast. French crepes slathered in homemade persimmon butter; seriously, this just might just be the best breakfast you’ve ever tasted. Click this LINK for canning persimmon butter recipes.

French Crepes with Persimmon Butter
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
French Crepes
  1. 2 eggs
  2. 1 cup milk
  3. 1 cup flour
  4. pinch salt
  5. 2 tablespoons butter for sauté pan
Directions for the Crepes
  1. Mix first 4 ingredients together in a medium mixing bowl until smooth, batter should be very runny, add additional milk if batter is too thick
  2. Heat 1/2 teaspoon butter in a non-stick saute pan over medium high heat
  3. Pour 1/4 cup batter into hot pan, swirling pan to evenly distribute batter over the bottom of the pan
  4. Cook over medium high heat until edges begin to turn up
  5. Flip the crepe over and cook the other side, about 2 minutes each side
  6. Continue this process until all batter is gone, recipes makes about 6 crepes
Ingredients and Directions for the Persimmon Butter
  1. 5 peeled and cubed persimmons
  2. 1 teaspoon bottled lemon juice
  3. 1/4 cup water
  4. Sugar to taste, optional
  5. 1 Cinnamon stick, optional
  6. Instructions
  7. Peel, hull and cube persimmons
  8. In a large heavy bottom stock pot, combine fruit and lemon juice
  9. Cook over medium heat allowing fruit to soften and release juices, about 20 minutes
  10. Taste for sweetness, add sugar to taste if necessary
  11. Remove from heat
  12. With a potato masher or using an immersion blender, blend until consistency is smooth like Butter, it should resemble thick applesauce
  13. Pour hot persimmon butter over cooked crepes
Notes
  1. Serve with a dollop of sour cream and powder sugar, ENJOY!
At Home with Rebecka http://athomewithrebecka.com/

creps.3

 

crepes w persimmon butter

 

 

Crepe w persimmon butter

Frenchcrepeswpersimmonbutter

 

 

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