The Hazel Bloom

Gooseberry-Blueberry Jam

After last recipe Fourth of July Sangria, I spotted them at the Snohomish Farmer's Market on Thursday. They were red, stripey, and intriguing.

"What are these?!" I asked.

"Gooseberries," he replied. "They're great - try one!"

I was too much of a weenie to try one then and there, but I was sold nonetheless. I bought a pint, along with blackcurrants (also new to me) and blueberries (how could I not?)

I'm not a total chicken - I tasted a few when I got home. Where I could screw up my face in pure torment in private, if necessary. Instead, of course, they were lovely. Unlike any other berry I've had, these red, ripe guys had a slightly sour skin that yielded to a wonderfully sweet interior somewhat like a plum in texture. They have itsy bitsy seeds inside - I was distracted by them at first, but before long I decided the seeds add to their charm.

A flat of raspberries was waiting for me, too - and so, clearly, the only respectable thing to do was to make jam. Lots and lots of jam.

I started with blackcurrant jam - wonderfully deep purple. Old-fashioned raspberry jam - always a winner. And gooseberry-blueberry jam. Home run.

Tart-sweet blueberries, as it turns out, are the perfect complement to gooseberries. Together, they make a sweet, flavorful and simply stunning magenta jam that'll knock your Crocs off. And because gooseberries are naturally high in pectin, you can leave your box of the stuff in the cupboard. It thickens up beautifully on its own.

Here's the recipe!

Gooseberry-Blueberry Jam

Makes about 2 1/2 cups of jam

Ingredients:

• 1 pint (2 cups) red gooseberries
• 1 pint (2 cups) blueberries
• 2 cups sugar
• 1 tablespoon lemon juice
• 3 tablespoons water
• 1/8 teaspoon ground nutmeg (optional)

Directions:

1. Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
   Add the lemon juice and water to a medium saucepan.
   Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
2. Whisk in the sugar
3. Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
4. Boil the sugar
5. Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
6. Your gooseberries are cooked
7. Stir in the blueberries (and the nutmeg, if using).
8. Stir in the blueberries
9. Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.
10. The jam is cooking

Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.

Allow to cool a bit, then pour into jars and process in a hot water bath for 10 minutes (thorough instructions here from the Virginia Cooperative Extension). Or if you want to eat it right away, it should keep in the fridge for about a month.

Fourth of July Sangria

I'm kind of into the dorky over-the-top holiday themed stuff. If you were around here for Halloween goodies like Deviled Egg Eyes and Witch's Finger Breadsticks, or Super Green Detok Smoothie recipe by BlenderVersus you know what I'm talking about.

I know I'm a dork. I own it, for the most part. Sometimes I think it would be cooler to be, well, cool - but then I look in the mirror or hear the words coming out of my mouth and I laugh at myself. I am what I am. May as well embrace it.

But enough about me. How about America, and freedom, and liberty, and justice for all? And how about celebrating the day of independence with a tasty, dorkily themed beverage like Fourth of July Sangria?

That's right, my friends. We've got a nice refreshing white sangria with star fruit. And strawberries and blueberries and wine and deliciousness and good times. So how about getting dorky with me for your very own Fourth of July celebration? Jump on in to the uncool pool with me. The water is, actually, pretty fine.

Fourth of July Sangria

Serves 4-6

Ingredients:

• 1 bottle dry white wine (I use pinot grigio, sauvignon blanc would probably work nicely as well)
• 1 1/2 cups strawberries, hulled and halved
• 3/4 cup blueberries
• 1 medium star fruit, sliced
• 15 maraschino cherries
• 1/2 cup pomegranate schnapps
• 1/4 cup sugar
• Club soda

Directions:

1. Add the strawberries, blueberries, star fruit, and cherries to a pitcher.
2. Pour in the wine and the pomegranate schnapps.
3. Gently stir in the sugar.
4. Cover and let sit in the refrigerator for at least 6 hours - or, preferably, overnight.
5. To serve, fill a glass about 2/3 of the way full with ice cubes. Pour the sangria in about 2/3 full, and add a few pieces of the fruit. Top off with club soda.

The Best Macaroni and Cheese Recipe Ever

I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. 

See, macaroni and cheese is pretty much my all-time favorite food. Always has been. Cases in point:

1. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! - and feeling pure bliss.
2. Not long after that was when I realized that a single macaroni and cheese noodle was actually not called a "macaroni and chee." Major epiphany.
3. Every birthday, my wonderful Gran actually used to wrap up boxes of Kraft dinner for me. Best presents ever! 

I should probably stop there. I have a sneaking suspicion I'm coming off like a total freak.

So back to Bev. Bev posted a recipe that will forever be my go-to recipe for homemade mac and cheese. Before that, I had only experienced dry homemade mac and cheese. Goes into the oven wet, comes out dry. So annoying! But no more. I love you Bev!

Bev is probably totally creeped out now too.

I'm a total freakfest today. I guess I'll just post the recipe. Mac and cheese lovers, come hither - this is the real thing 

Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) My most recent discovery is a wonderful pasta called "conchiglie." It's like giant macaroni noodles and it holds the sauce in the middle and oh. my. God. you just have to try it.

(Conchiglie pasta - this organic Montebello stuff is out of this world:)

Without talking much, Here's the recipe! It is very simple you just need a cheap blender and a good mixer to help you pour the flour.

The Best Macaroni and Cheese Ever

Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar

Serves 5 - 6

Ingredients

• 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!)
• 3 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon smoked paprika plus more for sprinkling on top
• 2 1/2 cups milk
• 3 cups cheddar cheese

Instructions

1. Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
2. Preheat the oven to 375 degrees.
3. Over medium heat, melt the butter.
4. Add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
5. Stir in the milk.
6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
7. Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
8. Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
9. Add half the noodles to a two quart casserole dish. 
10. Sprinkle on half the cheese.
11. Add the rest of the noodles.
12. Sprinkle on the rest of the cheese, and dust lightly with the smoked paprika.
13. Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top (here's the photo again!)

Serving suggestion: Top with bacon pieces if you are anything like my guy and just can't help yourself. :)

 

Pumpkin French Toast with Orange Honey Butter

'm in a an experimental breakfast phase. And I'm in an experimental cooking-with-pumpkin phase. So naturally, the twain shall meet.

I've had some disappointments. A lower fat, wheat flour version of Apple Pie Muffins? Bleh. Pumpkin Nutella Bread? Not so much.

But I was pretty happy with how this Pumpkin French Toast turned out, especially topped with Orange Honey Butter.

Mmm!

The pumpkin and spices are nice and subtle, and the compound butter complements the flavors just perfectly. (Did you know that when you mix an herb, honey, or other ingredients with butter, it becomes what's known as a "compound butter?" I didn't. Am I the only one?)

I think this french toast is just perfect for lazy, cozy weekend mornings.

Pumpkin French Toast with Orange Honey Butter

Orange Honey Butter

Ingredients:

• 1/4 cup butter, softened (if you use unsalted, just add a little pinch of salt)
• 2 tablespoons honey
• About 1 tablespoon orange zest (more or less to taste)

Instructions:

1. I usually put my butter in a microwave safe bowl and nuke for 15-20 seconds. In this case, 20 seconds was a little too much, it started to get melty. Doh!
2. Pour on the honey.
3. Zest the orange over the honey and butter. Try not to miss the bowl. Oh wait, that was just me.
4. Whisk until blended.

1. Set aside (refrigerate if you want it to get a little harder) and make the...

Pumpkin French Toast

Ingredients:

• One loaf of french bread, on the stale side is best
• 4 eggs
• 2/3 cup milk (even more decadent with half and half or heavy cream)
• 1/2 cup pureed pumpkin (roasted and pureed sugar pumpkin, or canned - I like Trader Joe's organic canned pumpkin)
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• Pinch of salt
• Unsalted butter for cooking

Instructions:

1. Slice the french toast into about 3/4 inch slices.
2. In a large bowl, crack the eggs into the milk, and beat well.
3. Add the pumpkin, sugar, vanilla, spices, and salt, and mix well.
4. Heat a griddle up to about 350 degrees. Our electric griddle came with my guy. I love it, but the butter picture below makes me realize we probably need a new one. An excuse to shop for kitchen appliances! Darn!
5. Plop about a tablespoon of butter onto your griddle. I know, I know - I'm completely negating any of the healthfulness that comes with adding vitamin-packed pumpkin to french toast. This will change after the first of the year. For now, I cook the french toast with butter, and it will be delicious.
6. Dip the bread into the batter. I don't like to soak the bread - five seconds is the absolute maximum swim time.
7. Place the battered bread on the griddle, and cook both sides until nice and brown. 
8. Throw the warm french toast onto a plate, top with Orange Honey Butter, and add some maple syrup if you want. And then, you know, do the obvious. Eat!

Apple Pie Muffins

We picked up a ton of fresh-picked Spartan-McIntosh cross apples at Homestead Fruit Stand over in Eastern Washington last weekend (okay, maybe not a ton - more like 20 pounds, which is nearly as daunting). Reportedly great for pies and crisps, we're also loving them just to munch on, and now in these blissfully yummy Apple Pie Muffins.

Apple pie muffins

(Oh, and we loved Homestead Fruit Stand – huge boxes of fresh-picked fruit at down-to-earth prices, and very close to the friendly Swakane Winery which had a couple of excellent Rieslings that we also had to bring home.)

These apple pie muffins are moist and hearty, and the crumb topping tastes just like little bits of pie crust. They're perfect for crisp fall mornings, even more so nestled in the cute maple leaf cupcake liners that I picked up at Macy's. They're Martha Stewart collection (I love that stuff, what can I say), and for some reason the cupcake liners aren't on the Macy's web site. But the cupcake boxes are. (Of course, I had to buy some of those, too.). You can also eat this along with this fabulous drink.

These muffins even inspired a new category here on my fledgling blog: Guy Friendly, or as my guy wants to name it, "Two Grunts Up!"

Here's the recipe:

Apple Pie Muffins
Adapted from this popular recipe by Dotty2 on Recipezaar
Makes about 18 muffins

Topping

• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon

Muffin Batter

• 1 cup packed brown sugar
• 1/3 cup vegetable oil
• 1/2 cup applesauce (or sub another 1/3 cup vegetable oil if you don't have applesauce)
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced firm tart apples (such as Granny Smith or fresh Washington State Spartan/McIntosh cross if you're lucky enough.) (Oh and for muffins and breads and whatnot, I usually just leave the peel on. It's easier, a little healthier, and you can hardly tell.)

Chippin apples

Preheat the oven to 350 degrees. Line muffin tins with cupcake liners, and spray 'em a bit with Pam (just to help ensure no liner-sticky when you're ready to peel it off).

Mix the topping ingredients together in a small bowl, and set aside.

In a large bowl, whisk together the brown sugar, vegetable oil, applesauce, egg, and vanilla. In a separate bowl (or just sift it over the mixed-up wet ingredients) sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture and the buttermilk together with the wet ingredients. Fold in the diced apples.

Pour batter into cupake-liner-lined muffin tins. I go for it, and fill right up to the top – but no more! Crumble some of the topping mixture over each one.

Crumbling on the top

Bake for 20-25 minutes, just until the muffin tops spring back when you tap them.

Muffins in tin

Let cool for about 10 minutes, then sit back and watch them disappear (just don't forget to save a few for yourself!)