We may be well into spring here in southern California (I’ve been eating asparagus for a month now), but since it’s still snowing in parts of the country, I don’t mind writing about kale in April. Kale is one of my go-to winter vegetables. It’s delicious braised or sautéed, in soups or gratin, and I’m … More Turn around the winter blues
One of the most frustrating—and also exciting—aspects of seasonal produce is its unreliability. One summer you may be waiting weeks for that first perfect apricot; the following spring, you may find tender baby asparagus weeks before you expect them. I love the seemingly endless parade of citrus varieties throughout the winter, but I’m particularly happy … More Last gasp
I was uncertain how I wanted to prepare this jam at first—I still want to try the Cardamom-Plum Jam from this fantastic book—but in the end I decided to spike the fruit with white wine and fleck the jam with vanilla beans. The resulting spread is sophisticated and special—it’s almost too decadent for toast, but … More Plum Preserves with Vanilla Beans & White Wine
Marionberry Jam with Candied Lemons (inspired by Christine Ferber) Due to a naturally low pectin level, blackberries and their kin need longer boiling than some fruits. Luckily, the flavor of these fruits holds up very well to longer cooking times. (Update, September 2016: this also is excellent with blueberries, huckleberries, or a mixture of the … More Marionberry Jam with Candied Lemons
Spiced Candied Cherries Adapted from The Perfect Scoop I recommend, from personal experience, that you tie up the spices in a little square of cheesecloth rather than picking them out one by one. 1 lb sweet cherries 1 cup water ¾ cup sugar 4 whole cloves 1 star anise pod 2 teaspoons lemon juice Stem … More Spiced Candied Cherries
Spiced Apricot-Almond Preserves Inspired by Christine Ferber 3 lbs ripe, fragrant apricots 600 g granulated sugar 2 tablespoons lemon juice (I used bottled) 1 large cinnamon stick 1 nutmeg seed, crushed into three or four pieces with a mallet, pestle, or knife handle ½ teaspoon pure almond extract (optional) Halve and pit the apricots, then … More Spiced Apricot-Almond Preserves
the procrastikitchen 