Tag Archives: refrigerator jam recipes

Blackberry Sage Refrigerator Jam

Posted on by January 22, 2015

I love preserving, but when it comes to jam, I tend to make refrigerator jam for a variety of reasons. This week, my Blackberry Sage Refrigerator Jam was made with a very specific recipe in mind. Having a specific recipe in mind is a huge part of why I make refrigerator jam instead of true preserves. See, I like lots of flavors. I like to pair jam to my season and my breakfast. Another great reason to make refrigerator jam? I often have fruits I want to use up. Those tangerines that are going bad in the winter? That looks like orange marmalade to me. The raspberries and peaches that you bought for a dollar from the farmers market? That looks like refrigerator jam perfect for topping french toast. Serving Spanish blue cheese and manchego? Why not make your own quince jam? See what I mean? Finally, I don’t have a lot of storage space for lots of back stock jams, so I tend to only make one or two jars worth at a time. And this week, I was making a champagne, breakfast for dinner, bon voyage party meal (Blue Ridge Mountain Benedicts) that called for Blackberry Sage Refrigerator … Continue reading →

Tapioca Sundae

Posted on by October 27, 2014

This Tapioca Sundae probably should have been my idea. I mean, I love tapioca. I like creamy, decadent homemade versions. I like cheap, pudding-pack tapioca. I love bubble tea. The texture draws me in for sure; it’s a weird and playful food. But I haven’t given much thought to how to use it as an ingredient. Which is silly really, considering I’ve definitely had it as an ingredient before. Some pies use it as a thickener; it’s especially common in peach raspberry for whatever reason. It’s an important part of the playful “pearls and oysters” dish at the French Laundry, which you may know holds a very special place in my heart. But everything changed this Sunday as I was reading recipes and came across tapioca as a sundae topping. Genius I thought. I gussied it up a bit with limoncello, but basically that just made it sweet and lemony, which was delicious, and the cold from the frozen yogurt (or ice cream) topped with warm tapioca was such a wonderful contrast as I ate it. My Tapioca Sundae also included a little of my peach raspberry refrigerator jam for event more flavor. ½ cup large pearl tapioca (I used reese) … Continue reading →

Robiola French Toast with Peach Raspberry Jam

Posted on by October 27, 2014

When I really want to make Marc happy, I make French toast, and I’m not just talking breakfast here. When I really want to make me happy too, I coincide French toast with homemade jam season and add a favorite cheese like in this Robiola French Toast with Peach Raspberry Jam. My cheese of choice? In this instance, I’m working with robiola, a beautiful, creamy cheese from the alta Langha region in Italy. Think creamy Italian brie, made with goat and sheep milk instead of cow. But if you’re not up for tracking it down, another type of brie, or finally cream cheese or mascarpone will substitute just fine to produce a similar effect. The cheese definitely makes Robiola French Toast with Peach Raspberry Jam feel like a full meal and dessert too! Robiola French Toast with Peach Raspberry Jam it pairs well with lots of different wines and champagnes. Barrett’s everyday French toast: 8 slices bread (French or sourdough are nicest – I used a French white sourdough) 3 eggs ½ cup milk zest of 1 orange or lemon 1 tablespoon sugar ½ teaspoon cinnamon ½ teaspoon vanilla 2-4 ounces robiola, rocchetta, brunet (substitutions: brie or cream cheese) 2-4 spoonfuls refrigerator … Continue reading →