Blueberry Rhubarb Jam

After buying and growing a lot of rhubarb this summer, I have been trying to come up with recipes to use it.  I decided that the tart and sweet blueberry may pair well with the tart flavors of rhubarb.  This is an unconventional pairing but one that works seasonally as both come into season around the same time. 

Makes 12 half pint jars

Ingredients:

4 cups crushed blueberries
4 cups crushed rhubarb
2 packages powdered pectin
1/2 cup lemon juice
11 cups sugar

Here's how:

Prepare a water bath canner and sterilize jars.

Combine the all the ingredients except the sugar into a large pot.  I use my immersion blender to crush up the ingredients.  A potato masher works well too.

 Bring to a boil over high heat.

Add the sugar and bring back to a rolling boil and boil for one minute.

Skim off the foam.

Ladle into sterilized jars.

Place the jars into the water bath canner and boil for 10 minutes.

Remove from the canner and set aside to cool in a draft free place.

Label and store up to one year.

Plum Lavender Jam

On a recent trip to France I bought a large bag of dried lavender.  Ever since, I have been trying to create or find recipe to use it.  When I read the recipe for this jam in "The Art of Preserving" by Rick Field and Rebecca Courchesne, I knew I had a great way to use some of the fragrant herb.  The color is beautiful and the subtle flavor of the lavender makes this a unique jam that is great to use on breads, scones or even savory flavors such as duck or pork.  The high pectin level in the plum skin makes it so no pectin has to be added to the recipe.

Makes 6 half pint jars

Ingredients:

2 1/2 -3 lbs plums, I used a mix of red and black, pitted and quartered
3 cups sugar
1/2 cup fresh lemon juice
1 tsp dried lavender, placed in a piece of cheesecloth and tied up

Here's how:

Place the plums and sugar in a large bowl and toss to coat.  Cover and let sit at room temperature for at least 4 hours or overnight.

Sugar added to plums

Sugar and plums mixed

Prepare your water canning pot and sterilize your jars.

Transfer the plum mixture to a large pot and add the lemon juice.

Bring it to a boil, over high heat.  Use a masher or immersion blender to break up the fruit into small pieces.

Once the mixture begins to simmer, add the lavender.

 Once the mixture comes to a boil, lower heat to medium and keep it boiling for 10 minutes, stirring frequently.

Remove the lavender and discard it.

Ladle the jam into prepared jam jars, leaving 1/4 inch head space, wipe the rim, and seal with lids.

Place into water bath canner and boil for 10 minutes.

Remove from the canner and set aside to cool in a draft free place.

Label and store up to one year.

Smoked Pork Shoulder

Pulled pork is a classic BBQ food and pork shoulder is perfect for it. If you like to smoke meats this recipe is for you.  The flavor of the smoke combined with the flavors from the rub and apple juice make this recipe simple and delcicious.

Ingredients:

9 lb pork shoulder, fat removed and trimmed
1/2 cup Basic BBQ Rub
1 cup apple juice
1 cup water

Here's how:

Remove the meat from the fridge one hour before placing on the smoker.  Rub all over withe Basic BBQ Rub.  You can also rub the meat the night before.

This is what the packaging looks like

Rub marinating

Heat the smoker to 200 degrees and keep it there.

Place a metal foil pan in the smoke box and keep it filled with a mixture of half apple juice and half water during the entire smoking process.

Smoke the pork in the smoker for 5 hours.

Pork on the left.

Remove the meat from the smoker.

Place the meat, apple juice and water into a baking pan and cover with foil.

Place into an oven preheated to 250 degrees.  Cook for 3 more hours or until the meat easily shreds.

Time to shred

Remove the meat from the pan and shred it. 

Pour some of the juices from the pan onto the meat to add flavor and moisture. You can also add some barbecue sauce if you want that flavor. 

Smoked Turkey Breast

The summer time means outdoor barbecues.  This year we bought a new smoker and have been using it to try out new recipes.  I usually make turkey once per year for Thanksgiving since we are not big fans of it at my house.  This recipe has made us decide that turkey is also BBQ food too.  If you like to make turkey this recipe is a different way to make it.  The smoky flavor is nicely complemented by the fresh herbs and butter, making it like Thanksgiving, only better.
Ingredients:

1 4-5 lb turkey breast
1 recipe Poultry Herb Butter
salt

Here's how:

Heat the smoker to 200 degrees and keep it there.

Place the butter under the skin of the turkey.  This is done by putting your hand between the skin and the meat separating them from each other, but not tearing through.  Then, put the butter on your hands and smear it in the pocket you have created.

Sprinkle the breast with salt.

Place the turkey on the smoker and smoke for 4 hours or so, until the meat reads 160 degrees on a thermometer.

After 2.5 hours, baste the meat with the herb butter every thirty minutes.

Remove and place the meat it a pan and cover with foil and let it rest 30 minutes.  This will allow the meat to rise to the safe temperature of 170 degrees.

Slice and enjoy.

Herb Butter

I love to use this herb butter to add flavor and moisture to chicken or turkey.  This is an easy recipe that I use under the skin. It is easy to make and adds great flavor to a bland piece of meat. You can save unused butter in the freezer if you don't use it all.

Ingredients:

2 sticks unsalted butter, softened
12 sage leaves
leaves from 5 stems of thyme
1/4 cup parsley
leaves from 1 stem of rosemary
1 tsp salt
1/2 tsp pepper

Add all of the ingredients to a food processor and blend until smooth and the herbs are broken down.

Everything into the food processor

All blended and ready to use

 If you don't have a food processor:  Finely chop the herbs and add the butter.  Stir until combined.

Basic BBQ Rub

I am always trying to come up with different rubs and flavors for meats. I use this rub for pork shoulder that we are going to smoke. It can also be used for pork ribs or anything else you want to add BBQ flavor to.  This makes a lot so you can make extra for later.  This recipe uses all dried spices.

Ingredients:

2 cups brown sugar
1 cup salt
1 cup black pepper
1 cup paprika
1/2 cup chili powder
1/2 cup onion powder
1/3 cup cumin
1/3 cup oregano
1/4 cup garlic powder

Here's how:

Combine all in a small container.  Cover and store in the cupboard.

Rhubarb Sorbet

After stocking up on rhubarb at the local farm stands, I found my freezer full of it.  I wanted to make something with it that did not require heating up the house on a hot summer day.  So sorbet it is!  The tart flavor is different from the usual but refreshing nonetheless.  The vodka in the recipe prevents the mixture from freezing too hard.  This recipe is for a 1.5 quart ice cream maker - I use the Cuisinart.

Ingredients:

2 cups water
1 1/2 cups sugar
pinch salt
4 cups frozen rhubarb, thawed
2 TBS vodka

Here's how:

Place the freezer bowl into the freezer overnight.

Make the simple syrup.  Add the water and sugar to a small saucepan and heat until the sugar dissolves.

Once the syrup is ready, remove from the heat and add the salt.
 

Simple Syrup ready

Add the rhubarb and syrup to a food processor or use an immersion blender and blend until the rhubarb is fully broken down.  It will have small strands in it.

Frozen rhubarb.  Ready to defrost

Rhubarb and syrup in the processor

Mixture after processing

 Pass the rhubarb mixture through a fine mesh strainer.

Use the spoon to push out the liquid from the pulp

 Discard the pulp and place the liquid into the fridge overnight.

Mixture ready for the fridge

Set up the ice cream maker and turn it on.  Pour in the mixture and let churn for 15 to 20 minutes.

Remove the sorbet from the bowl and put it in the freezer until firm.

Lemon Lime Herb Chicken

I am tired of the same old chicken on the grill.  It gets so boring.  I brought back some Herbs de Provence on a recent trip to Nice, France and hoped that they would bring some hope to my chicken and it did.  With the addition of some citrus flavors, I made a great dinner that was bright, fresh and perfect for the summer.  The marinade here can be used to bone in chicken or even a whole chicken.

Ingredients:

6 pounds boneless skinless chicken breast, thighs or a combination
3 lemons, juiced
3 limes, juiced
1 cup extra virgin olive oil
2 TBS Dijon mustard
1 TBs Herbs de Provence
5 cloves of garlic, finely minced or pput through a press
1 TBS salt
1/2 TBS fresh pepper

Here's how:

Combine all of the ingredients into a zip top bag, except the chicken.  Whisk to combine.

Lemons and limes

Herbs

Everything in the bag

Mixed up and ready for the chicken

 Add the chicken and let marinate at least 4 hours.

Heat the grill.

Place the chicken and grill the pieces 5 minutes per side or until done.  This depends upon the thickness of the meat.

Remove and enjoy.

Thighs on top, breast on the bottom

July 1, 2012 Garden Pictures

A vacation in the middle of June caused me to be away from my garden for 2 weeks.  It is amazing how much the garden, especially tomatoes, grow in that time. Here are some pictures of how my garden looked upon my return.