Monday, July 21, 2014

A Day To Remember

A country fair in my gardens 
A dream come true.

 Phenomenal artisans, chefs, growers and musicians


A little wine, a lot of sunshine, but not too hot,
 ( muddy and wet from all the rain, but you know I don't enjoy focusing on the negative)

And to end a perfect day, Tim spotted
chanterelle mushrooms under my trees!
I sautéed them in butter and sage
and tossed them over some gf egg fettucine with this devine cheese
from Cowgirl Creamery a friend and fellow chef left behind.

Someone asked me yesterday if I drink a lot of coffee.
I said I don't drink any!
I've been sipping on fresh red clover blossom tea with a little mint lately.
Seems to do the trick. :0)

So, so gratefully,

Monday, July 7, 2014


I just made strawberry jam with my last quarts of berries
from Long Cove Farm

Honey for sweetener with
 Cinnamon, Vanilla Bean and Pinot Noir
Really delicious, and special

I mentioned this book at the end of last year's season 
and wanted to share it again as the season of saving begins

His methods and ideas are awesome
(for jams - high heat and quick reduction, no pectin)
and I've had wonderful results so far -
even with my tweaking

This jam is a version of what he calls a "fancy" jam
and was inspired by the open bottle of Pinot Noir 
left from Thursday night's wine bar


6 quarts strawberries,
washed, hulled and quartered
2 cups honey
1 cinnamon stick
1 vanilla bean
Zest and juice of 1 lemon
1/2 cup pinot noir

12 jelly jars (8 oz.) 

Place the berries, honey, cinnamon and vanilla bean in a bowl
and allow to macerate for 30 minutes

Turn the fruit-honey mixture into a large pot
Bring to boil over high heat.

Stir vigorously and often over the coarse of cooking to break berries into a paste
After 10-15 minutes add the Pinot Noir.

Continue reducing to the gel point, another 6-8 minutes, stirring all the while

Discard the spices  and stir for another minute or so or until as smooth as you want it

Ladle it into prepared jars , leaving 1/4 inch headspace 
Seal jars and process in a water bath for 10 minutes