Apple Sauce and Review

Thanks to a good friend (several friends actually), I've become interested in home canning.  It is a wonderful way not only tp preserve and have fruits and veggies year round, but also to save money.

My passion started with plum jam (did I ever post that recipe?  I think I forgot...it was amazing! It's the same recipe you get with a packet of pectin).  Now I am on to applesauce.  I have no idea why I didn't try this sooner.  Apples are not that expensive, and most of the time they are actually pretty cheap.  Home canning is a rewarding experience and there are recipes everywhere.  I highly recommend it.

Apple Sauce
by Amanda (The Screaming Penny)

 this recipe yields about 4 quarts
10 lbs apples (I used Fuji because they are sweeter)
A little water (maybe 1/4 Cup)

Fill a huge canning pot (the kind you can put a rack in) half way with water and heat at high heat with the lid on.

Wash, core, and chop all apples.  (no need to peel).  Place apple slices in a big pot, and cover with a lid.  Heat to soften the apples.  (this can take anywhere from 20-30 + minutes).  Check the apples to see if they are softened enough. 

At the same time, preheat your oven to 225 and put in your washed cans (glass mason jars--I used quarts), lids, and rims to wait until you are ready for them.

In small batches, chop up the apples by pulsing in either a blender or food processor (CAUTION: the apples are very hot, and the steam can cause the substance to burst out of the blender if you are not holding down the lid.  Do not fill more than halfway).  Pulse to the desired consistency.  If you want some chunks, I recommend doing the chunky parts separate, and making some sauce smooth all the way, and mixing the two.

Remove canning jars, one at a time, and fill with applesauce up to the middle ridge (giving about 1/4 of an inch headspace) using a wide mouth funnel.  Clean around the rim of the jar, and place lid and rim tightly on jar.  Repeat for other jars.

Place jars in canning pot, lowering the rack into the hot water.  Make sure there is 2 inches of water above the jars.  Heat with lid on the pot for a minimum of 20 minutes processing time.  When time is up, remove jars from the water, using a jar lifter, and place them on a cloth-covered counter.  You will hear a "ping" when the cans seal.

Product Review:
I recently had the opportunity to try some products from cookware.com, one of which being a home canning kit. 

photo from cookware.com

These tools definitely made the process easier.  From top left to bottom: The jar lifter was a lot easier (and safer) to use than salad tongs (what I used before purchasing the kit) when lifting and lower into the hot water, the wide funnel helped to keep what I was making from spilling over the edges of the cans,  the kitchen tongs are wonderful for canning and other purposes, the magnetic lid lifter help to pick up those hot lids to put on their jars and the sure grip wrench helps to open tight cans.  I recommend this kit to anyone who is starting up home canning.

The fine print:  This review was sponsored by CSN Stores (including cookware.com).  I received free products to review from their stores.  However, all opinions stated are my own. 

Ginger Plum Sorbet

Wow! Long time no see.  Thankfully, this isn't my full-time job, or I'd probably be fired by now.

Recently, I dusted off the ice cream maker and decided to put it to work.  This poor ice cream maker hasn't been touched (aside from each time we've moved) in 4 years.  I remember the last time I tried to use it was the summer I was pregnant with our first son (I have 3 little boys now, for those who are wondering).  I remember this summer very well because I was big and pregnant and it was the hottest summer I have ever experienced here. And we had no AC. And our refrigerator broke. Hence my disappointment when I tried to use the ice cream maker because the bowl didn't freeze.  I could have use this sorbet back then.

I search through Tasty Kitchen's wonderful recipes to find something to make with plums other than jam (even though jam is awesome, I was just ready for something else after canning jam three times in the last month...thank you friends with plum trees!). Ginger Plum Sorbet.  Wow!  Very impressive. It is quite possibly the best sorbet I have ever had. I love sour candy, and something about the tartness combined with the sweet, really makes this sorbet amazing.

Ginger Plum Sorbet
by tallmisto, via Tasty Kitchen

4 whole plums, seeded and roughly chopped
1 C water
3/4 C sugar
2 T candied ginger
2 T lemon juice

Place plums in a food processor and process until smooth. Spoon contents through a fine mesh sieve to remove the skin (this step is purely for aesthetics).Place puree in the refrigerator to chill.

Heat sugar and water over medium heat until the sugar is dissolved. Add the ginger to the simple syrup and let sit until cooled. Refrigerate syrup for at least 4 hours with the ginger.

Place lemon juice, syrup and plum puree in food processor and blend until the small ginger pieces are chopped up and mixed in. Pour mixture into your ice cream maker and follow manufacturer directions.
Place in freezer safe container and freeze until firmer, about 1 hour. Serve and enjoy!

Sare's Notes:
1. the recipe doesn't state this, but I used dark plum (the kind that are deep purple on the outside and red and yellow on the inside). I actually used 5 large plums instead, two were firm, and the other three were more ripe
2. I made everything the night before and let it chill overnight, then mixed it together and put it in the ice cream maker. 

Coconut Lime Sorbet

I had a moment of inspiration last night, about a half hour before company was coming over.  Limes, can of coconut cream.  There HAS to be a recipe out there for coconut and lime sorbet.  Oh yes.  There is!  3 ingredients (4 if you add something to sweeten it a bit).  EASY!  Delicious. Refreshing.

Coconut Lime Sorbet
via Epicurious

• a 15-ounce can cream of coconut (preferably Coco Lopez)
• 3/4 cup water
• 1/2 cup fresh lime juice

Whisk all ingredients together.  Pour into a frozen ice cream maker and follow manufacturer's instructions (generally run the machine for 30 minutes).  Transfer to container and freeze at least 2 hours before serving.

Sare's notes:

1. Cream of coconut is not the same as coconut cream of coconut milk.  Either that, or Coco Lopez brand is just significantly different than all others.  It is thick, and cloudy AND clear. 

Grilled Zucchini Salad with Purslane and Tomato

Huh? Purslane?  A few weeks ago when we received our CSA box, there was a recipe on the inside.  "New crop is purslane."  I had no idea what purslane could be, so I dug through the box to see if there were any veggies that I did not recognize.  For a picture of purslane, check out this post over at Perrys' Plate.

This amazing leafy plant (is it an herb or a vegetable?) is loaded with omega-3s.  In fact, purslane (or portulaca oleracea) has the highest amount of omega-3 fatty acids found in any leafy vegetable (see this reference for even more interesting facts).

Mixed in a salad of grilled zucchini and cherry or grape tomatoes, these leaves were amazing.  My good friend, Natalie (aka Perrys' Plate) also made this dish, and everyone who ate it (between both of our houses) LOVED it!  Seriously, we made it for company, teenage boys...they had seconds.  Honestly, how often do teenagers take seconds on salad?

Grilled Zucchini Salad with Tomatoes and Purslane
adapted from Rio de Parras Organics



for the dressing:
1 tsp finely grated lemon zest
3 T freshly squeezed lemon juice
1 T finely chopped shallot or 1 garlic clove, minced
1/4 tsp Dijon mustard
1/2 tsp salt
1/4 tsp coarsely ground black pepper
3 T chopped fresh flat-leaf parsley
6 T olive oil (estimate)

4 medium-sized zucchini (about 2 lbs), sliced lengthwise into 1/4-inch strips
12 oz purslane, thick stems removed (1 large or 2 small bunches)
a handful of cherry or grape tomatoes, halved or quartered
1/4 cup fresh Parmesan shavings (with a vegetable peeler) or shredded Parmesan (not the stuff in the green can)


Preheat the grill (or grill pan on stove) to medium high.  Grill the zucchini strips about 4-6 minutes on each side, or until grill marks appear and zucchini is tender (but don't let it get mushy).  Move to a cutting board and allow a few minutes to cool, then chop into bite-sized chunks.

To make the dressing, whisk together the lemon zest, lemon juice, shallot, Dijon, salt, and pepper in a small bowl. Add oil slowly, in a steady stream, whisking until dressing thickens and becomes emulsified.


Toss everything together in a big bowl and serve immediately.


Sare's notes:
1. Purslane is hard to find, so try growing some.  Or, you could use baby spinach as a substitute.
2. I used various shades of orange, red, and yellow grape tomatoes, as well as yellow squash (grill it like the zucchini) to give the salad a little more color.

Striped Ice Cream Sorbet Cake

There are very few times in the history of my food-making life when I have wanted an awesome recipe, found it, and made it less than 24 hours later (unless of course it is simple as can be, and all ingredients are already in the pantry).  This was one of those moments.  And I did not have everything handy.  A lot, but not everything. I sent my husband out first thing in the morning to get the remaining ingredients.

I am not a huge cake-eater.  I will eat cake at birthday parties, but it isn't really the type of thing I make just for the heck of it.  But I love ice cream cakes.  I remember seeing them at the store when I was younger, always wanting one for my birthday.  I didn't get one until I graduated from college.  I never realized how easy they are to make until I made this last weekend.  Easy, but time consuming.  Sort of.  Spread a layer, wait two hours. Spread a layer, wait two hours, spread a layer, wait at least 6 hours, if not more.  But it was worth it, in my opinion.  This one is kind of like a frozen peach melba.  This dessert will definitely win you some points with family and friends.  Great for Father's Day, Fourth of July, neighborhood BBQ, a birthday (maybe I will do this for son #2's birthday this year).
Thank you Martha (or rather, Martha's team of awesome foodies).  You've done it again!


Striped Ice Cream Sorbet Cake
adapted from Martha Stewart Living July 2010

Angel Food Sheet Cake (see recipe below)
1 cup berry preserves
2 pints vanilla ice cream, softened
1 pint raspberry sorbet, softened
1 pint peach sorbet, softened

Angel Food Sheet Cake
(makes one 13x17-inch sheet cake)
vegetable oil cookig spray
parchment paper
12 large egg whites, room temp
1/2 tsp cream of tartar
1 1/4 Cups superfine sugar, divided
1 C all purpose flour
dash of salt

Preheat over to 350.  Spray sheet pan, line with parchment, and spray parchment (do this.  It will make life easier). Whisk whites on medium speed in a mixer until soft peaks form (I really don't know exactly how long this should be). Slowly add 3/4 C of the sugar, and continue whisking about 3 minutes, until glossy.  With the remaining 1/2 C sugar, sift with the flour & pinch of salt over the egg white mixture, and fold (I use a rubber scraper for this part) until just combined.  Do not overmix because you will deflate the whites (just be careful).  Spread batter evenly over the baking sheet and bake for 20-25 minutes or until golden.  Let the cake cook completely in the pan on a wire rack (cake should pull away from sides easily). Slide cake out from shee, right side up, and cut it in half cross-wise to form two 8 1/2x13-inch pieces.  Carefully remove the parchment from cake.


Assembling the Ice Cream Sorbet Cake
Use plastic wrap to line a 9x13-inch baking dish (let some of the plastic hang over the sides so it is easy to remove), and place half of the sheet cake in the bottom of the dish. Spread it with jam. Mix the ice cream in a heavy duty mixer with the paddle attachment to make smooth and spreadable (not melted).  Spread over the jam.  Plave in freezer until firm (min. 1 hour).  Repeat with raspberry sorbet (mix, spread, freeze).  This time freeze for 2 hours.  Now with the peach sorbet mix, spread, place other sheet cake layer on top, wrap in plastic now, and freeze. This time, you will want to freeze it, at the absolute minimum, 6 hours.  More is definitely better.  The original recipe says to freeze it overnight (and when it says that, I think of a minimum of 6 hours).  Remove from freezer, remove top plastic wrap and turn the cake over onto a cutting board.  Unwrap and trim around the edges (edges won't have all of the layers, but still eat it by all means). Slice cake and serve immediately.


Sare's Notes
1. You can make this even easier by buying a boxed angel food cake (just add water), but why would you do that?
2. Make it dairy free by only using sorbets.  Wouldn't that be pretty with all bright colors?  Of you could do all ice creams, or sherbets.  Or you could use different cake, or brownie....Endless possibilities.

POM Strawberry Mango Smoothie

With the arrival of summer, comes (one hopes) fewer nights of using the oven, and more time outside.  Why not make your day more refreshing by having a smoothie.  Mmmm smoothies.

Last fall, I posted this POM smoothie recipe, and recently I was lucky enough to receive more juice.  More concoctions are in the works, let me tell you.  Smoothies are always a great place to start.  This one has some surprise ingredients due to our local CSA box, and our efforts to add more Omega 3s to our diet.  And you can't go wrong with POM.  The health benefits are incredible.  So go to the grocery store now and get some!

POM Strawberry Mango Smoothie
by Sare

1 basket of strawberries (1 pint +...I think ours was bigger)
1 Cup frozen mango chunks
12 oz. POM Wonderful Juice
2 baby bok choy bunches (surprise!)
1/4 Cup flax seed (optional) (we use roasted..gives a nutty taste)

Wash strawberries then toss in the blender (no need to hull or even chop off the leaves, it all blends).  Wash bok choy leaves and chop off about an inch from the edge. Blend all ingredients in the blender to the desired consistency.

Sare's notes:
1. If you don't have bok choy, two handfuls of fresh spinach will work.  You can't even taste it.
2. Flax see is totally optional.  Some people might not go for this, but it helps your system, and we like the taste.


For more information about POM Wonderful and more delicious recipes, visit Pom Wonderful.

Chocolate Chip Cookie Dough Truffles

I blame it on my friends that I was recently craving cookie dough.  Not cookies.  Dough.  My real-life BFF (I'm so lucky) Natalie made these. When she quoted the original creator of the recipe and said these things will change your life, she wasn't kidding.  I ate two (oops, secret is out.  Well, my husband wasn't there, so I ate the cupcake he would have eaten :)  I want to eat more.
I also blame my cookie dough craving on this friend.  My next door neighbor makes cookies almost every day.  Really yummy ones, and she often shares the remains with her loud and obnoxious next door neighbor (thanks Tawny...really, I am trying to not be so loud).

So, when my kitchen was under construction, I was really craving cookie dough.  A bit of a bummer when you don't know where all of your baking gadgets are located, and you have limited time and space once the worker dudes have vacated the premises.  Luckily, I found an amazing recipe over at the Tasty Kitchen.  Even luckier was that I had all of the ingredients! (FYI, no eggs).

Chocolate Chip Cookie Dough Truffles
by Love and Olive Oil via Tasty Kitchen

2 1/2 C All purpose flour
1 1/2 tsp Baking soda
1 tsp Salt
1 C Butter Or Margarine, Room Temperature
¾ C Granulated Sugar
¾ C Packed Brown Sugar
1 tsp Vanilla
⅓ C Milk Or Soy Milk
1 C Mini Semi-sweet Chocolate Chips
14 ounces, weight Dark Chocolate Candy Coating

Beat butter and sugars and in a large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough (in fridge) for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in the freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in the microwave according to package directions. Using forks or a dipping tool, dip cookie balls into the candy coating to cover. Tap fork on the side of the pan to remove any excess coating, and return to the waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Sare's notes:
1. Make these for a party or something where lots of people can be impressed with your skills.  It makes a TON!
2. Be sure to put some in your husband's lunch box the next day to share with co-workers so they can think his wife is an awesome homemaker (and so you won't eat the leftovers all day).
3.  It is ok to use regular size chips if minis are not in your pantry.
4.  If you don't have time to chill the dough for an hour, it is ok.  Roll the dough balls anyway right then, put on a cookie sheet to freeze for 30 minutes, proceed with chocolate coating.  That's how I did it and it worked out fine.