Getting My Jam On!

T'is the season to get your jam on...and so I did. 
  
Strawberry Jam [05.17.2011]

 Candied Rhubarb Compote [05.17.2011]

  

The first round:

• Strawberry Jam - strawberries, sugar, pectin, lemon juice
• Strawberry Balsamic Jam - strawberries, sugar, balsamic vinegar, pectin, lemon juice
• Strawberry Rhubarb Jam - strawberries, rhubabrb, sugar, pectin, lemon juice
• Candied Rhubarb Compote - rhubabrb, sugar, pectin, lemon juice

Like last year, quantities are limited, so contact me if you're interested in a jar.  Only $5 each for 4 oz. of homemade preserves in this cute little clamp jar. 

I hope to go fruit picking within the next couple weeks to get a jump on the next round - cherries and apricots.

*fingers crossed*

A Tiny Bite...

Mini cupcakes really are the perfect treat - self-contained and just the perfect size when you crave just a little something sweet. 

If you haven't noticed, I've made a few cupcakes in my day, but the following is my ABSOLUTE favorite.

Lemon-Passion Meringue Mini Cupcakes [03.20.2011]

 

Generally, I'm not really into rich desserts, so if you're anything like me, this could be just the treat for you.  Lemon Cake filled with Passion Fruit Curd and topped with a Lightly Toasted Meringue - the perfect combination of Sweet & Tart!

I really like these pictures because they bring a smile to my face.  Not only because I like eating these little things, but because of the bright and happy springtime colors.  Also, isn't the mini macaron on the mini cupcake so cute!?

Lemon Cake
5 oz      Cake Flour
1c 2T    Sugar
1/2t       Salt
1/2        Baking Powder
Zest of 1 Lemon
4 oz       Egg Yolks
1/4 c     Lemon Juice
1/2 t      Vanilla
4 oz       Egg Whites
1/2 c     Sugar

Whisk together first 5 ingredients
In a separate bowl, whisk together yolks, juice and vanilla
Make a French meringue with whites and sugar
Whisk liquids into dries
Fold in meringue
Fill lined mini cupcake molds
Bake at 350° 10-12 min


Passion Fruit Curd 
See recipe on my previous post...


Meringue
3 oz       Egg Whites
3/4c      Sugar

Whisk ingredients over medium heat until hot being careful not to scorch
Transfer to mixing bowl
Whip until stiff
Use immediately  

Just make something...

Passion Fruit Pot de Creme w/ Dragon Fruit & Passion Fruit Seeds [03.28.2011]

 My Aunt showed up with a Dragon Fruit one day, handed it to me and told me to "make something."  Way to inspire me...  I never really liked Dragon Fruit -  I find it kind of flavorless,  but perhaps I never had a good one.  However, I LOVE the way they look - it's vibrant and contrasting colors. 

For those of you who have never had Dragon Fruit, it's flesh is similar to a kiwi, a firm kiwi speckled with seeds.  Supposedly it is ripe when the skin appears more red than the vibrant pink I have pictured and the seeds are black, not brown.

I ended up making a Passion Fruit Pot de Creme with some leftover Passion Fruit Curd and used the Dragon Fruit and fresh Passion Fruit Seeds as garnish.  Again, I love how the colors pop!


Passion Fruit Curd
5           Eggs
1 1/2 c  Sugar
3/4 c     Passion Fruit Concentrate
1/3 c     Cream
pinch     Salt

Whisk together all ingredients in a pot
Cook on a medium low heat continuously whisking and scraping the bottom of the pot
The curd is ready when mixture has reached a nape


Passion Fruit Pot de Creme
2 c     Cream
1        Egg
2        Egg Yolks
4 oz   Sugar
1/2 c Passion Fruit Curd

Scald cream
Whisk together all other ingredients
Temper mixture with heated cream
Pour base into ramekins

Bake in a water bath at 350° for 30-40, until custard has set