Strawberry Jam

9 pounds frozen crushed strawberries
2 granny smith apples, cored
1/2 cup lemon juice
12 1/2 cups granulated sugar
16 (8 oz) half pint glass canning jars with lids and bands

Step One:
Fill a water canner with water leaving 3 inches from the top of the pot. Some canners have a fill mark.  Bring the water to a boil. Depending on your stove this may take a while.

Step Two:
Place the lids in warm, but not boiling water.  This will soften the rubber to help create a seal.

Step Three:
Pour the strawberries into a large stockpot.

Step Four:
Slice the apples into 1inch wedges.  Do not peel the apples. Shred the apple wedges using the shredding blade on a food processor.  In the absence of a food processor, half the apples and use a manual shredder.

Step Five:
Add the apples to the  stockpot with the strawberries.

Step Six:
Juice the lemons, ensuring to strain out seeds and large bits. Add lemon juice to the stock pot.

Step Seven:
Mash the mixture until well blended and chunky.

Step Eight:

Add the sugar, and incorporate it into the mixture well.

Step Nine:
Place a plate in the freezer.

Step Ten:
Once the water in the canner boils, sterilize the jars and all utensils.  Set them aside.

Step Eleven:
Bring the mixture to boil over medium-high heat while slowly stirring constantly. The bubbles at first will appear rapidly. Keep boiling and stirring until bubbles slow down significantly.  If using a candy thermometer, then the mixture should be at or about 220°F.

Step Twelve:
As the mixture slows down reduced the heat to medium.  Foam will rise to the top. These are impurities that will need to be removed so that the jam is clear.  Spoon or ladle the foam to discard.

Step Thirteen:
Once the foam is removed, stir the mixture.

Step Fourteen:
Retrieve the plate from the freezer, and spoon a little jam on to the plate.  If the jam thickens and becomes the consistency that you desire, then move on to the next step.  If a thicker consistency is desired, place another plate into the freezer and cook the mixture longer while stirring.

Step Fifteen:
Fill the jars are clear and clean fill the jars according to the jar's instructions. A typical rule of thumb is to fill the jars until to about 3/4 of and inch from the rim, and ensure the rims of the jars are clear and clean. Lid, and place the ring on the jars until they are secure, but not over tightened.

Step Sixteen:
Place the jars in the canner of boiling water. Bubbles will come out of the jars. The lids are designed to allow air to exit the jars to create a vacuum (this is why the jars should not be over tightened).  Process (boil) the jars for five minutes.

Step Seventeen:
Retrieve the jars from the canner and with for them to cool.  The jars will make an audible pop sound as the vacuum indicator contracts.  If any do not contract, then reprocess the jars. If jars without the safety indicator are used, then after the jars cool, remove the band and try to lift the jar while holding only the lid.  In all cases if the jar does not seal, then replace the lids and reprocess.
Let the jars completely cool, before tightening the bands.


Note:  All times and temperatures are set for locations at sea level please check with your Extension Service regarding adjustments for locations at higher or lower altitudes.  

Graham Cracker Apple Tart

One night I had a deep need to satisfy my sweet tooth. I didn't want cakes or cookies.  I rooted around the fridge and found two apples. They were macintosh apples, not a typical baking apple. I considered baking the apples whole. While looking through the cupboards I spotted my tart pan and some graham cracker crumbs, and this tart was born.

1 cup graham cracker crumbs

1 teaspoon sugar

2 tablespoons unsalted butter (or margine, vegan margarine), cubed  

2  apples peeled, cored and  sliced

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 cup brown sugar

1/2 teaspoon lemon juice

1/4 teaspoon salt, optional (not used here)

Step 1: The Crust

Preheat over to 350 degrees F. Mix the graham cracker crumbs, sugar, and butter in a microwave safe bowl or measuring cup. Microwave for 1 minute, stir and microwave for another  minute or until the butter is melted.  Stir until well combined. 

Press the graham cracker mixture into the bottom of a tart pan. Employing the bottom of a glass is helpful here. For ease of removal adding a parchment paper round in the tart pan before adding the mixture is a good idea. Do not subtitle wax paper for parchment paper.   While not ideal, an aluminum foil round can be use as a substitute. 

Place the tart pan in to the oven and bake for 10 minutes. Remove it from the oven and allow the crust to rest for 5 minutes. 

Step 2: The Filling

While the crust is baking combine the remaining ingredients in a bowl. Gently evenly distribute the apple mixture over the crust. Bake the tart for 20 minutes until the apples are bubbly.  Let the tart rest and cool for 30 minutes to an hour. Remove the rim of the tart pan, and gently remove the tart for serving.

Baked Macaroni and Cheese with Turkey Bacon and Spinach

1 13.25 oz box elbow pasta
1 large egg
1/2 cup unsalted butter
1/2 cup unbleached all purpose flour
2 cups half and half
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic power
1/2 teaspoon onion powder
1/4 cup cheddar, diced or shredded
1/4 cup swiss, diced or shredded
1/4 cup havarti, diced or shredded
1/4 cup smoked gouda, diced or shredded
5 slices of Turkey bacon, diced.
1 cup frozen spinach, squeezed
cooking spray
1/4 shredded cheese.

Step 1

Preheat Oven 350. Boil Pasta in accordance with the package instructions. Drain and place it in a large bowl and cover. Beat the egg in a small bowl and reserve. Dry the pot used for the pasta, and place it over medium heat. Add the butter to the pot and melt. Once melted whisk or stir in the flour.  Continue whisking or stirring for 2 minutes. This is to cook out the rawness of the flour.  After two minutes, little by little, slowly whisk or stir in the half and half. Continue to whisk or stir constantly.  DO NOT allow the sauce to come to a boil. This sauce is commonly called a white sauce, but it's name is really a béchamel sauce.

Step 2

Stir in the next four ingredients. Once the seasonings are well combined, stir some of the sauce into the bowl with the egg a little at a time. The goal is to slowly raise the temperature of the egg so that it can be added to the sauce without scrabbling. This process is called tempering the eggs.  Add the egg sauce mixture to the large pot and combine well.




Step 3

Add the cheese to the sauce a cup at a time. Stir continuously until all the cheese is melted evenly.  Once the cheese is melted add the bacon, the spinach, and the pasta to the large pot and combine well. Apply cooking spray to a 11 x 13 pan. Pour the mixture into the pan.  Shake the pan to ensure even distribution and then sprinkle cheese on top. Bake for 45 minutes uncovered.

Beef Back Ribs

First, I must apologize for the two month hiatus. Normally August and September are extremely busy times of the year.  Thank you for your patience.

I was an adult before I ever had Beef Back Ribs. I was at a restaurant called Hill Country in Washington, DC.  They were different than the pork ribs I grew up eating.  They are not as meaty as pork spare ribs, but the flavor is bolder and richer just like their related cuts: Short Ribs, Rib Eye Roast and Rib Eye Steaks, and Prime Rib. This preparation begins with a rub with chili pepper and cumin, brown sugar and salt. Are they as good as Texas BBQ?  You can be the judge, but they are darn close for this Mid-Atlanticer. The production here was scaled down to only one 1 slab, just incase it didn't go well. Let's just say, I wish I'd prepared more.

Ingredients:

Rub:

1 teaspoon salt
1 teaspoon black pepper
1/2 cup brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1/2 tablespoon garlic power
1 teaspoon black pepper
1 teaspoon Chipotle pepper or 1/16 teaspoon smoked paprika

Wood:
1 cup hickory wood chips

Meat:
1 3-pound slab beef back ribs


Step 1:

Mix the rub together, and rub the ribs. Place them in a zip top bag and refrigerate for 4 hours at a minimum.






Step 2:

Soak the wood chips for 30-45 minutes prior to smoking.  Add the ribs to the smoker and smoke for 6 to 8 hours at 180 to 200 degrees F.






Step 3

Retrieve the ribs from the smoker. Allow them to rest for ten minutes, and then eat.