Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.

Rhubarb

I am trying rhubarb. This one comes with beer. Can’t be bad right?  Also going to try a version of the pies in jars with cheesecake in jars and rhubarb topping for our mother’s day picnic!

Rhubarb-Beer Jam

Makes 7 half-pints

Ingredients (I’ve used only the volume measurements here)

About 9 cups diced rhubarb
3 cups wheat beer
1 1/2 cups sugar
Juice of 1 lemon
2 tablespoons lemon zest

Directions:

 1. In a wide, heavy-bottomed pot, bring the rhubarb, beer, sugar, lemon juice and zest to a simmer over medium-high heat. Cool, transfer to a storage container, and refrigerate overnight or up to 5 days.

2. Strain the liquid into a wide, heavy-bottomed pot and reserve the rhubarb. Bring to a boil and cook briskly, stirring occasionally, until it reaches 215 degrees F, about 12 minutes. Stir in the rhubarb and return to a simmer. Cook, stirring occasionally to prevent scorching, until the jam nears 212 degrees F, about 10 minutes. The jam should lightly coat the back of a spoon.

3. Scald 7 half-pint jars in a large pot of simmering water fitted with a rack — you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

4. Transfer the jam to a heat-proof pitcher and pour into the jars, leaving about a half-inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

5. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

From “The Preservation Kitchen

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Stinko de Mayo

We did a house progressive. We were teh second house and everyone was already drunk. Good thing I made jalepeno poppers (snake bites) and horchata (recipes from saveur).

INGREDIENTS

⅓ cup long grain rice
1 1-inch piece Mexican cinnamon
2 1-inch strips lime or lemon zest plus grated lime zest, for garnish
1 cup whole blanched almonds, lightly toasted
1½ cup sugar
½ tsp. pure vanilla extract

INSTRUCTIONS

1. Put the rice in a blender or spice grinder and process until it’s completely pulverized, with a flourlike texture. Transfer into a large container and add the cinnamon, lime zest, and almonds. Stir in 2 cups water, cover, and let sit overnight.

2. Transfer the mixture to a blender and blend until as smooth as possible. Add 2 more cups of water, mix, and strain into a pitcher through a sieve or colander lined with damp cheesecloth, pouring carefully and slowly and pressing the solids with the back of a wooden spoon to extract as much liquid as possible. If you have lots of bits remaining in the cheesecloth, blend again with some of the strained liquid, then strain over the damp cheesecloths once again. Stir in the sugar and vanilla, then taste and add more sugar if you like. Serve over ice, garnished with fresh lime zest. 

 

SERVES 6

INGREDIENTS

1 lb. fresh apricots, pitted and quartered
½ cup sugar, plus more to taste
⅓ cup medium or long grained rice
½ tsp. vanilla

INSTRUCTIONS

1. In a small saucepan over medium heat, stir the apricots and ½ cup sugar until the apricots are soft and a bubbling sauce has formed. Remove from heat and let cool.

2. Meanwhile, soak the rice in 1 cup of water until the apricots have cooled completely, then strain the rice. Transfer the rice and fruit mixture to a blender and blend with 3 cups of water water and the vanilla. Strain mixture through a wet cheesecloth into a large serving pitcher, then mix in another 2 cups of water. Taste, and add more sugar if desired. Chill completely, and serve over ice.

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