Blueberry Jam with Lime and Coriander August 31, 2021 by Jenny Chang Leave a Comment Blueberry Jam with Lime and Coriander 2021-08-31 23:19:31 Print Ingredients 2 ½ lb blueberries, rinsed ½ cup water 3 cup sugar 1 teaspoon coriander seeds, finely ground Juice and zest of 1 lime (1 tablespoons juice) Instructions Gently heat the berries with the water in a heavy pan until they sweat and burst their skins. Remove from the heat and use an immersion blender, a potato masher or the back of a spoon to coarsely chop the berries. Gently heat the berry mixture and add theadding the coriander, lime zest and juice. Heat to a full boil, stirring constantly, until a candy thermometer reaches 220 degrees and the jam has reached a gel set. (about 8 minutes). Ladle the jam into 4-5 1/2 pint jars, leaving 1/4” headspace. Seal, and process in a hot water bath for 10 minutes. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Blueberry Jam with Gin August 31, 2021 by Jenny Chang 2 Comments Blueberry Jam with Gin 2021-08-31 23:15:18 Print Ingredients 2 1/2 lb blueberries, rinsed 1/2 cup water 3 cup sugar 1 tablespoon freshly squeezed lemon juice 3” cinnamon stick 1 tablespoon plus 1 teaspoon gin Instructions Gently heat the berries with the water in a heavy pan until they sweat and burst their skins. Remove from the heat and use an immersion blender, a potato masher or the back of a spoon to coarsely chop the berries. Gently heat the berry mixture and add the sugar, lemon juice and cinnamon stick. Heat to a full boil, stirring constantly, until a candy thermometer reaches 220 degrees and the jam has reached a gel set. (about 8 minutes) Discard the cinnamon stick and stir in the gin. Ladle the jam into 4-5 1/2 pint jars, leaving 1/4” headspace. Seal, and process in a hot water bath for 10 minutes. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Artichoke Salad Dressing November 12, 2020 by Jenny Chang Leave a Comment Artichoke Salad Dressing 2020-11-12 23:24:15 Print Ingredients 1 14 ounce can Artichoke Hearts 1/4 cup Olive oil 1/4 cup Vegetable oil 1/4 cup Champagne Vinegar 2/3 cup Fresh Parmesan Cheese, finely grated 1 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup Pimentos (from jar drained) Optional : *French Bread Croutons, Chopped Red Onion Garnish Instructions In a food processor fitted with a steel blade add the can of drained artichoke hearts. Pulse until finely chopped, then begin slowly adding the oils, vinegar, grated parmesan cheese, salt, and pepper. Gently stir in the pimentos. Serve over Romaine Lettuce and top with homemade croutons and finely chopped red onions, if desired. *French Bread Croutons - cube 1 cup day old French bread and sauté over medium heat - toss with 1 tablespoon butter and 1 tablespoon olive oil. Add a pinch of seasoning salt such as s.a.l.t. Sisters Mojo or Livia’s Seasoning to add great flavor. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cranberry Chutney October 31, 2019 by Jenny Chang Leave a Comment Cranberry Chutney 2019-10-31 17:23:12 Print Ingredients 1 (12-ounce) package fresh or frozen (don't thaw) cranberries 1 cup unsweetened pineapple juice 3/4 cup packed light brown sugar 1/2 cup golden raisins 1/2 cup apple cider vinegar 1/2 teaspoon hot red-pepper flakes 1/4 teaspoon ground cloves 1/2 teaspoon salt Instructions Combine all ingredients in a 2-quart heavy saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop. Notes Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Vegetable Salsa August 9, 2018 by Jenny Chang Leave a Comment Roasted Vegetable Salsa 2018-08-09 13:31:05 Print Ingredients 5-6 ripe tomatoes 2 jalapeño peppers 2 red bell peppers 2 red onions 2 cloves garlic ¼ cup cilantro 2 tablespoons olive oil salt and pepper, to taste Juice from 1 lime 2 tablespoons cider vinegar Instructions Preheat oven to 425 degrees. Slice all the vegetables in quarters. Toss with olive oil and season with salt and pepper. Place all the vegetables on a baking tray and roast them in the oven for ½ an hour. Remove the vegetables from the oven and let them sit for a while to cool down. Peel the tomatoes and peppers. Remove seeds from jalapeño, to likeness of heat. Place all the vegetables in a food processor or a blender and pulse until the salsa is the consistency you like. Place in a bowl and add lime juice and cider vinegar. Season to taste, cover and refrigerate until ready to serve. Serve with homemade corn chips. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/