Cranberry Orange Jam & GF Baked Brie

Giving gifts is something I love to do, especially during the Christmas season. While I’m not opposed to buying gifts, there’s something extra special about handmaking things.

Jam (or other preserves) is always one of my go-to gift ideas because 1) it is easy to make multiple jars at a time, and 2) the jam has a shelf life of a year (or more) if processed correctly so that the lids seal, and thus the recipient can wait to open the jar, if they so desire.

This year, I’ve made a couple batches of Cranberry Orange Jam with Pecans that I’ll be giving to many of my family members and friends.  Sorry, family and friends, for the spoiler alert!  I made a version of this jam (minus the orange component) last year, but all the jars in my single batch sold out almost instantly! I didn’t even have enough left to give any as gifts.  So, this year’s remedy was to make more than one batch & not to sell any at all :)

A couple jars didn’t seal properly during the waterbath processing stage, so instead I had to refrigerate them & we’ve been enjoying them instead, not that that’s been too difficult a task!  I love eating jam on toast or english muffins or croissants, etc. but I sometimes forget that not everyone is as in to baked goods as I am.  Some people don’t know what exactly to do with a jar of jam because they have a hard time thinking outside the toast and/or pb&j box.  

One of the beauties of this particular jam is how versatile it is.  On the sweeter side, jam could be stirred into plain yogurt to create your own custom flavor, or even in to oatmeal. it could be sandwiched between two butter cookies. Warm jam could be spooned over ice cream... or pancakes... or waffles! .  Really, the possibilities are endless.

This jam is sweet, but it wonderfully compliments savory ingredients as well.  It could be served with turkey or pork. It would make a great condiment on a sandwich. And don't even get me started on paring it with cheese!

Case in point, baked brie.  Often baked brie is wrapped in puffed pastry before it is baked, but for this much more simple (and naturally gluten free) option, I simply topped a round of triple creme goat brie with a few spoonfuls of jam before baking it to oozy cheesy perfection.  The finished brie was served with some gluten free crackers, though honestly, it was difficult to not just eat the jammy cheese with a spoon!

So, if you’re still searching for gift options, consider making a batch of preserves of some sort.  And, tying a small Cinnamon Applesauce Ornament is a great way to dress up any jars for gift giving.

Cranberry Orange Jam with Pecans 
Adapted from Kraft Recipes
yields 6 half pint jars, plus a little extra for the fridge

1 12 oz bag of fresh cranberries
1 c (8 fl oz) Orange Juice, 
1/2 c (4 fl oz) Water
zest of half an orange
45.5 oz (6 1/2 c) Granulated Sugar 
1 c Chopped Pecans
1 pouch Certo liquid pectin 

1. Fill a large stock pot with water & bring to a simmer.  Add a splash of white vinegar to the water if the water is hard. Wash 6 half pint jars, along with rings and new lids. Let stand in hot water until ready to use. 
2. In a second large stock pot, bring the cranberries, orange juice and water to a boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. 
3. Infuse the sugar with the orange zest.  Add the infused sugar and nuts to the prepared heat. Increase the heat to high heat and bring to a rolling boil, stirring constantly. Remove the pot from the heat. Stir in the pectin, return to the stove & boil for exactly 1 minute, stirring constantly. 
4. Remove the pot from the heat and skim off any foam that may have developed.  Increase the heat under the first water-filled stock pot to high. 
5. Portion the jam into prepared jars, leaving 1/8” headroom. Run a knife around the edges of the jam to remove any potential air pockets. Add a little additional jam to the jar, if necessary. Wipe the rim & threads of the jars. Cover with the lids& screw on the rings until they are finger tight. 
6. Lower the jars into the boiling water & cover the pot. Process the jars for 10 minutes. Remove the pot from the heat, and let stand for 5 minutes before removing the jars.  Let the jars cool completely. If after cooling any jars have not sealed, store those in the refrigerator. The sealed jars will keep at room temperature for 1 year.

Note: If you’re completely new to canning, Food In Jars has some great resources!  

Gluten Free Baked Brie with Cranberry Orange Jam 

adapted from The Kitchn 

1 round of brie cheese--I used a triple creme goat brie that was 6.5 oz in size

Cranberry Orange Pecan Jam 

Additional Pecans (optional)

Fresh herbs to garnish--I used Rosemary 

Crackers for serving-- I used ones like these.

1.  Preheat the oven to 425 F. 
2. Cut off the top of the brie & scoop out a bit of the center. 
3. Place the cheese onto a piece of parchment paper and onto a baking dish. 
4. Top the cheese with several spoonfuls of jam & extra pecans, if desired. Place into the oven.
5. Bake for 8 to 10 minutes, or until the cheese is softened, but has not completely collapsed.  
6. Remove from the oven & use the parchment paper to lift the cheese onto a serving platter. Garnish with a sprig of herbs & serve with crackers. 

Chocolate Fudge Sauce

Wednesday marked one year since my Grandma Jones unexpectedly passed away. Even though she’s been gone a whole year, it still somehow feels like she’s just on a very long trip & will be back anytime. I cannot tell you how many times over the past months I have thought to myself that I should call her to tell her something, only to remember that she’s gone.... I miss her terribly.

Last year, when I heard the news about Grandma, I flew back to ND as quickly as I could. In addition to the grieving part (and the blessing of being able to grieve with my family), there was lots to be done: arrangements to be made, an obituary to be written, a funeral service to be confirmed (though true to Grandma’s nature, she had already left written instructions in her Bible of what she wanted in the service), photos to be compiled, scanned & turned into tribute collages.

Food really wasn’t at the top of our lists. Usually, food & making food is a very therapeutic process for me, but sometimes, there are other tasks that take precedent.

But that’s when the outpouring of love from friends and neighbors began.  So many people showed us their support and love by bringing food. Every time we turned around, someone was knocking at the door, ready to give their condolences, share in our grief & bless us with some sort of delicious food.  Baked goods, sandwich ingredients, casseroles, soup, beverages.... I can’t even remember everything!

I do know what a huge blessing it was to not have to think as much about food.  And while I know it isn’t exactly a great thing to “eat your feelings,” sometimes just knowing you could go to the kitchen for a cookie (or anything else) really helped.  In those days right before and right after the funeral, we ate most of what people brought.  Some things we froze for Grandpa to eat after everyone had gone back home.  

One food gift in particular has stayed on my mind, even a whole year later.  Chocolate Sauce. Mom and I stayed with Grandpa in the couple of weeks following the funeral. There were still so many things to be figured out, not to mention an enormous list of thank-you notes to be written.  Barb Kress, a dear friend of my grandparents, brought over a container of the most fudge-y homemade chocolate sauce & a gallon of ice cream. I don’t think I’ve ever had such delicious chocolate sauce! Yes, it was good on the ice cream, but it was also great stirred into a cup of hot coffee, or just eaten by the spoonful.  I helped write and address many of the thank you notes & sometimes often I would reward myself for writing a certain number of notes by allowing myself to have a spoonful of the sauce. Totally not healthy, I know.... 

Even after returning home, I kept thinking about that amazing chocolate sauce.... Craving it even. I looked online & in my many cookbooks for a similar recipe.  I made countless batches (it’s a good thing my husband likes chocolate sauce!).  Some recipes were good, but none came even close to the sauce that Barb brought us. After many “failed” batches, I wrote her a letter and asked if she would be willing to share her recipe.  Thankfully, she was willing :)

On Wednesday, as I reflected once again on Grandma Jones’s passing and all that has happened over the last year, I made a batch of the chocolate sauce. I enjoyed the therapeutic process of measuring, melting, pouring, stirring and tasting. I am comforted knowing my dear Grandma is in heaven and that I’ll see her again one day. At the same time, though, I’m so very sad that she’s gone. I know she would hate that anyone is sad about her. But I also know how much of a chocoholic she was :) And she would approve of chocolate sauce therapy.

Chocolate Sauce
recipe adapted from Barb Kress courtesy of her Grandma Bohlman

This chocolate sauce is really more fudge-y than syrup-y. My husband tasted it & told me “it tastes like eating brownie batter.” Note that it may not be completely smooth, but I tend to really love the grainy consistency of it. One full batch does make quite a bit, so I might be tempted to make a half batch in the future, simply because I have little to no self control over eating it by the spoonful!

4 oz Unsweetened Chocolate (Barb recommends using the pre-melted chocolate, but my grocery store didn’t have it, so I used the regular)
1/2 c / 1 stick / 4 oz Unsalted Butter
1/2 tsp Salt
3 c / 21 oz Granulated Sugar
1 c / 8 fl oz Evaporated Milk

1. Melt chocolate in microwave: begin with a 30 second interval on high, then stir, then repeat on 15 second intervals (with stirring) until chocolate is melted. Alternately, if you find the pre-melted chocolate, place the packets in a bowl of warm water to warm them. 
2. In a 3 qt sauce pan over low heat, melt the butter. On our electric stove, I set it to a level 2 heat. Once melted, add the melted chocolate and salt. Whisk to combine. 
3. Alternate adding the sugar and the evaporated milk, little by little, constantly mixing.  Keep the heat very low & do not allow the mixture to bubble.  Keep heating & stirring until the sugar has dissolved.  This process may take 15 to 20 minutes, but the results are worth it! Check to see if the sugar is dissolved by rubbing some of it between your clean fingers (it should not ever be hot enough to burn you) or by tasting it.  
4. Remove from the heat, transfer to a storage container and allow to cool to room temperature before refrigerating.  Store in the refrigerator for up to 2 weeks.  As time goes on, the sauce may become a bit grainy (but I tend to like the grainy effect).  

Barb’s recommended way to serve: pour a little chocolate sauce into a bowl.  Microwave to warm, then scoop ice cream directly on top of the warmed sauce & spoon the sauce over the ice cream.  Less dishes that way :)

One final note: the authentic blue ball jar, the ice cream vessel, and the spoon pictured in this post are all treasured pieces from my prop collection and were given to me by Grandma Jones. 

Caramel Corn with Peanuts & Pecans

Pardon the iPhone pictures in this post....  Though I have made this caramel corn recipe several times in the past few months, none of the batches have lasted long enough for me to take proper pictures of them--that’s how good this caramel corn is.

This latest batch became a hostess gift when we visited friends at their ranch a little way from us.  They held a hunting excursion & after party.  Most often, people give a bottle of wine (or other beverage) as a hostess gift, but I like to do something a little different. Especially since I didn’t know what sort of wine would be best to give, I baked something instead.

I have had caramel corn on my mind for the past couple of months.  Yes, there are perfectly delicious store-bought versions (which we consumed large quantities of over the Christmas season), but I had homemade on my mind.

I have a distinct memory of homemade caramel corn, from an undetermined time in my childhood.  Perhaps it was a holiday? Or maybe just a weekend?  Regardless, I remember my mom making homemade caramel corn in our home.  I don’t remember the popping of the pop corn base, nor do I remember the making of the caramel itself.  What I do remember is the ETERNITY it seemed to take to bake in the oven.  And how delicious it was--better than any store-bought caramel corn.

While I don’t have the recipe my mom made many years ago, I did bookmark this caramel corn recipe from Molly Wizenberg of Orangette.  Her blog is one of my favorite’s to read, as is her book, A Homemade Life: Stories and Recipes from My Kitchen Table.

I made the slight adjustment of adding some pecans in with the peanuts.  While I love how the tasty the caramel-coated peanuts that are interspersed throughout the corn, I love the candied pecans even more!  I foresee many future batches of this caramel corn being made--I think it would make a great Super Bowl party snack too!  And perhaps one day a batch will last long enough for me to properly photograph :)

Caramel Corn
adapted from Orangette

3.5 oz/scant 1/2 cup Popcorn Kernels 
3 Tbl Vegetable Oil

2 Tbl Water
1/4 tsp Salt
7.5 oz/1c Brown Sugar
2.75 oz/1/4 c Corn Syrup (light or dark or a mix of the two) 
3 oz/6T Butter

1/2 t Baking Soda
2 t Vanilla Extract

3/4 c Lightly Salted Peanuts
3/4 c Pecan Pieces 

Cooking spray, for the bowl {or other oil} 

1.  Begin by popping the popcorn: In a large, lidded pot, heat the oil over medium high heat.  Drop three kernels into the oil & watch until they pop.  Once they have popped, add the remaining popcorn.  Top the pot with it’s lid & shake the pot back and forth/up and down (while wearing oven mitts) to pop the pop corn.  Every so often, tilt the lid away from you to vent the steam.  Continue until the popping sound is nearly finished & you no longer hear un-popped kernels when you shake the pot.  Remove from the heat to cool slightly.  
2. Preheat the oven to 250 F. 
3. In a separate small pot, fitted with a candy thermometer, combine the water, salt, brown sugar, corn syrup & butter.  Heat to 245 F on the candy thermometer.  Gently swirl the pot to combine the ingredients, but do not stir.  
4. Meanwhile, measure 9.5 cups of the popped pop corn into a greased large bowl--there will be a little extra leftover.  Make sure no un-popped or partially popped kernels make it into the bowl.  Measure the nuts into a separate bowl bowl. Hold the measured baking soda & vanilla extract off to the side too.  Line a rimed baking sheet with parchment paper or a Silpat . 
5. When the caramel mixture comes to 250 F, remove from the heat.  Whisk in the baking soda and vanilla (be careful because the mixture will bubble violently).  Gently stir the nuts into the caramel sauce.  
6. Pour the caramel/nut mixture into the greased bowl holding the pop corn.  Stir until well combined.  Transfer to the prepared baking sheet.  Bake for 1 hour, stirring every 20 minutes.  
7. Once the baking has finished, remove the caramel corn from the oven & allow to cool for 20 minutes.  Break up the caramel corn into smaller pieces & serve.  Store any leftovers in an airtight container.  

Note: 
One of the times I made this caramel corn, I accidentally set the oven at 350 F (I think I was running on auto-pilot).  When I checked on the caramel corn at the 20 min mark to stir it, I realized my oven temp mistake.  The batch was definitely done!  It was not burned, but definitely much darker in color than the other batches I have made.  And crispier in texture too.  But, it ended up being one of the batches we liked the most--go figure!  So, if you want to make a faster, darker caramel corn, bake it at 350 F for just 20 minutes.  But still watch it carefully.... it may be done before 20 min!

Candy Cane Dipped Marshmallows

When I taught the course Advanced Bakeshop, we had a petit fours & mini pastries-themed week.  During that week’s class, we made s’mores dipped marshmallows.  Those marshmallows remain one of my favorite items my classes made.  

Since then, I’ve schemed other varieties of dipped marshmallows. These candy-cane dipped marshmallows are just one example of my brainstorming.  

Ideas for other flavors of dipped marshmallows may make appearances in future months.  But, I figured that window for candy cane-flavored items is pretty slim :) 

Homemade marshmallows are so very delicious (though I don’t really discriminate against against commercial/store-bought marshmallows either).  And taking homemade marshmallows, like this candy cane flavored variety, and dipping them makes them even more amazing.  

I started by making my favorite recipe for vanilla marshmallows & I added two candy canes to the cooking sugar syrup.  The candy canes add a slight peppermint flavor & dye the marshmallows a pale pink color.  

Then, the marshmallows set & were cut into squares.  I dipped them diagonally in white coating chocolate & rolled them in extra candy cane pieces.  

After the chocolate sets, they’re great to eat all on their own.  But I have this suspicion they’d also be great addition to a holiday, sugar cookie s’more or added to your favorite hot cocoa.  In my next post, I’ll show these marshmallows in one of my favorite hot cocoa recipes.  

Candy Cane Marshmallow Base

1 oz Powdered Gelatin (approximately 4 envelopes)

2 oz Cold Water

8 oz Granulated Sugar

6 oz Corn Syrup, divided

3 oz Warm Water

2 candy canes, broken into pieces 

1 tsp Vanilla Extract

Nonstick spray, as needed 

1. Spray an 8x8 pan with non-stick spray.  Line the pan with plastic wrap, allowing for a slight overhang on two sides.  Smooth out as many wrinkles as possible and spray the top of the plastic wrap. 
2. Place the cold water into a small bowl. Sprinkle the powdered gelatin over the cold water & allow it to sit and bloom.  Set aside. 
3. In a heavy-bottomed sauce pan fitted with a candy thermometer, add the granulated sugar, 3 oz of the corn syrup, the warm water and the candy cane pieces.  
4. Heat the sauce pan over medium high heat, without stirring, until the candy cane pieces completely dissolves and the mixture reaches 238 F. 
5. Place the remaining corn syrup in the bowl of a stand mixer. Set the whisk attachment near the bowl. 
6. Once the syrup reaches 238 F, immediately remove the pan from the heat and pour into the stand mixer bowl.  Attach the bowl to the mixer & fit with the whisk attachment.  
7. Turn the mixer on medium speed & carefully add the bloomed gelatin, one Tablespoon at a time.  
8. Once all the gelatin has been added, increase the mixer speed to high & whip until the mixture is thick, opaque in color & has cooled down until the bowl is just warm to the touch.  Add the vanilla 
9. Immediately (working as quickly as possible) spread the marshmallow mixture into the prepared pan. Use the overhanging plastic wrap to pull the mixture over until it is approximately 1 inch in height.  
10. Allow the marshmallows to set for several hours. Then use a sharp chef knife, coated in additional non-stick spray, to cut the marshmallows into 1 inch pieces. 

Assembly

Marshmallows, cut into 1 inch pieces

White coating chocolate (such as Wilton candy melts or Merkens super coating, NOT regular chocolate) 

Candy canes, crushed 

1.  Melt the coating chocolate.  
2.  Dip the marshmallows diagonally into the coating chocolate. 
3. Immediately roll the coated portions in the crushed candy canes.  If there are any bare spots, sprinkle additional pieces onto those spots. 
4. Place the dipped marshmallow onto a pieces of parchment paper to harden.  
5. Once all the marshmallows are dipped & harden, store them in an airtight container.