Orange Peach Jam

I always thought that jam-making was an enormous deal -- something that grandmothers from another time did in their cottages on rural routes in middle America. They would pick and cut up fresh fruits, boil them on hot summer nights and then can them, processing the cans with a magic I don't understand and am afraid to master, so they and their grandchildren could enjoy the results in the middle of winter, spread onto thick slices of fresh, warm-from-the-oven homemade bread. Sounds idyllic, no? And so not me.

So I was pleasantly surprised when I successfully made jam and jelly last summer. I didn't can either of them (and I still haven't gone that far) but they were both delicious and I even used pectin when I made the jelly! Lately, there have been wonderful peaches at our greenmarkets and, being unable to walk away from such abundance, I keep bringing them home. And there's just so many I can put into my smoothies!

So I decided to make some into jam. Not wanting to go through a whole big-deal production, I found a recipe on Pure Kitchen for Spreadable Raisin Jam. This isn't cooked at all; instead raisins, orange juice and spices are put into a blender until jammy. It sounded perfect but my peaches needed to be cooked to taste more peachy! So I boiled them with spices and orange juice and then blended them for about a minute and they were delicious! The jam is entirely unsweetened and has a little kick from the spices which I love. It's great as a snack on rice cakes and also spread on gingersnap cookies. Enjoy!

Orange Peach Jam
inspired by Pure Kitchen

• 3-4 ripe peaches, peeled (if desired), pitted and quartered
• 1 teaspoon lemon juice
• 1/2 cup orange juice
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon chili powder
• 2 teaspoons allspice

In a medium pot, combine all ingredients and bring to a simmer over medium heat. Cook 25 minutes, adding water or additional orange juice if necessary. Let come to room temperature, transfer to a blender (or nutribullet) and blend for about 1 minute, until it reaches desired consistency. Bon appetit!

Links:

• Peach Marmalade from About.com
• Peach Orange Marmalade from Mother Earth News
• Orange Peach Jam from Mennonite Girls Can Cook
• Peach-Orange Marmalade from National Center for Home Food Preservation
• Peach Orange Preserves from Cooking Lessons

Monthly Cooking Adventure: Gateau chocolat blanc et cerise (White Chocolate and Cherry Cake)

If I could only have one food for the rest of my life? That's easy: Pez. Cherry flavored Pez. -- Stand By Me.

Sorry for the extended silence but there have been many changes chez nous. In short ... we moved! Goodbye Lincoln Center and hello Washington Heights! This is a total change of area, apartment, (kitchen!) and commute but, while we now spend a bit longer on our subway rides, the changes are definitely for the best.

So after taking a few days to organize my "perfect" kitchen (using help from various sources), we invited some friends over and turned June's Monthly Cooking Adventure (just a few days late) into a 4th of July Housewarming Party. And how did I break in the new kitchen, you ask? By going off-diet and making a wonderful Gateau chocolat blanc et cerise (White Chocolate and Cherry Cake), Poivrons rouges farcis aux carottes (Red Peppers Stuffed with Carrots) and Corn and Edamame Salad with Mint. (Links are to recipes I adapted.)

**A note about the cake: This was my first time working with white chocolate (and I'm already not much of a baker) so I learned a lot along the way. The biggest issue was that I used too much butter (since white chocolate already has such a high butterfat content) so I ended up pouring off excess oil after the cake was cooked. I've adjusted the ingredient amounts below to reflect what I believe will work but, if you make it, use your best judgment and let us know how it turned out! Also, while my inspirational recipe (from Chocolate & Zucchini) didn't include one, I've added an (optional) crumble topping. This cut the sweetness nicely and also provided a texture contrast. I highly recommend this with vanilla ice cream. Bon appetit!

Gateau chocolat blanc et cerise
inspired by Chocolate & Zucchini

• 1/4 pound unsalted butter (1 stick) + additional to grease pan
• 8 ounces white chocolate
• 1 cup granulated sugar
• 4/5 cup heavy cream
• 1 1/2 cups cherries, pitted and chopped
• 1/3 cup pastry flour
• 1 teaspoon French sea salt
• 1/3 cup nuts (almonds, hazelnuts, pecans, pistachio nuts and/or walnuts), toasted

Start your preparations: Preheat oven to 325 F and butter a 10-inch springform pan.

Microwave white chocolate and butter together for 1 minute, then stir until well-combined.

Add sugar and stir with a wooden spoon. Let rest 5 minutes. Add cream a little at a time, stirring after each addition. Mash cherries, then add to the batter. Sift in flour and salt and stir until just combined.

Pour batter into pan and bake 45 minutes. Turn off oven and leave cake in there to rest for 5 minutes. Transfer to a cooling rack and let cool completely, unclasping sides of the pan. Sprinkle top with nuts. Once it's room temperature, transfer to refrigerator and let chill several hours (at least 4). Enjoy!

Edible Inspirations:

• Moelleux chocolat et framboises from Histoire sans faim
• Chocolate-Raspberry Layer Cake from Bon Appetit Magazine
• Raspberry and Chocolate Ganache Cake with White Chocolate Buttercream from Evil Shenanigans
• Mini Black Raspberry & White Chocolate Crepe Cakes from Simply Sugar & Gluten-Free
• Raspberry White Chocolate Chip Ice Cream from Cherry Tea Cakes

Cherry Vanilla Smoothie

Everyone has a favorite taste memory and mine is Haagen-Dazs Cherry Vanilla Ice Cream. This was also my grandfather's favorite ice cream. He had a real sweet tooth and would often pick up all kinds of delicacies from the local bakery which (aside from rainbow cookies) I would decline, much to his chagrin. But whenever there was cherry vanilla ice cream in the freezer, I always had room for dessert. It's been about fifteen years now since I lost my grandfather but, whenever I'm feeling low and in need of comfort, I still always turn to cherry vanilla ice cream.

Lately, though, I haven't been able to find it at Fairway. (Has anyone else found this? Please tell me they haven't discontinued it!) And I do know that ice cream is not the best way to sneak more fruits into our diet. So I used this flavor combination as a jumping-off point and created a smoothie instead, using real frozen cherries and vanilla frozen yogurt, as well as some cinnamon, apple juice, applesauce and maple syrup (Grade B, so you really get the maple flavor). I also discovered a forgotten bag of frozen blueberries in the freezer, so those went in as well. And I snuck in some wheat bran and peanut butter for added health benefits and to thicken the mixture. (Even the vegetarian admitted their tastes weren't discernible.) This was a sweet smoothie -- more suited to dessert than breakfast in my opinion -- but it's was really delicious. The only thing to watch out for is that mine was a bit chunky; all those tiny blueberries somehow managed to escape the blender's blades. Enjoy with (or after) Vegetarian Stuffed Peppers. Bon appetit!

Cherry Vanilla Smoothie
inspired by Smoothie Web

• 1 cup frozen cherries
• 1/2 cup apple juice
• 1/2 cup frozen blueberries
• 3 tablespoons applesauce
• 1 teaspoon wheat bran
• 2 scoops vanilla frozen yogurt
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons peanut butter
• 1 cup Grade B maple syrup
• 1/4 teaspoon cinnamon

Place all ingredients in a blender. Blend until smooth. Serve immediately.

Links to other cinnamon delicacies:

• Heart Cinnamon Rolls from Instructables
• Cinnamon Toast Crunch Cupcakes from From Away
• Cinnamon Roll Pancakes from Life as a Lofthouse
• Cinnamon Roll Scones from Annie's Eats
• Cinnamon Squares from Crumbs and Cookies