Everyday Fare With Extraordinary Flair
Preserve the essence of summer with Vanilla-Scented Peach Jam…the perfect topping for your morning toast, yogurt, or oatmeal.
Peach jam always reminds me of August.
Days are still hot, but nights start to cool off a little; summer begins to wind down and it’s time to start thinking of ways to preserve its bounty. Enter peach jam.…
A while ago a friend asked me for a honey cake recipe for Rosh Hashanah. But not just any old honey cake recipe. She said she’d had enough mediocre and even unpleasant honey cakes to last a lifetime. Complaining that most cakes were too dry, too sweet, too heavily spiced, or not spiced heavily enough, she asked me for the perfect recipe. She even threatened to swear off honey cake altogether if I didn’t give her one. Well, I couldn’t let that happen....
I am of the mindset that food is the best means of communication. For example, what does roast chicken with root vegetables say if not relaxing on a Sunday afternoon? Kind of how fresh strawberries say summer is here, homemade chicken noodle soup says get well soon, and lobster drowning in butter says I’m on vacation. And certainly nothing says I love you like waking up to a plateful of fresh cherry turnovers....
There’s a cute little co-op in my area that makes the best jam thumbprint cookies around. The only problem is that the co-op is over half an hour away from where I live and I’m not willing to drive that far every time I want a good jam thumbprint. You can probably see where this is going, lol. I decided to try and replicate them at home (try being the operative word here)....
If you find yourself wondering what to do with so many cherries before their short-lived season is over, jam is the perfect answer – it lets you extend cherry season! Mike and I generally don’t eat a lot of jam, so the 3 cups that I made with this recipe will probably last us at least 6 months in the fridge. If you prefer, you can make a bigger batch and preserve the jam through canning. Instead of using a box of store-bought pectin to gel my jam I wanted to make (or rather, extract) pectin from scratch for a couple reasons. I had heard that […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
an edible mosaic cookbook
