peabrain

Watermelon Jelly

 

Watermelon=Summer

and a couple of other interesting things...

Watermelon is considered a pepo (pronounced peepoh) meaning a one celled, many seeded berry that has a hard rind.  Other pepos are pumpkin, squash, and cucumber.  The watermelon supposedly originated in Southern Africa and is now considered native to Northern and Western parts of Africa.  It is documented that some watermelon seeds were found in the tomb of King Tut!

In addition to those fun, alleged facts, it is proven that watermelons are made up of 92% water and 6% sugar and they are high in beta carotene and a great source of vitamin C.  

A quote from Wikipedia:  "The citrulline which exists in watermelon (especially in the rind) is a known stimulator of nitric oxide. Nitric oxide is thought to relax and expand blood vessels, much like the erectile dysfunction drug Viagra, and may even increase libido."

So, for what it's worth...

and to break the ice, here is a little something from Japan:

 

CLICK HERE IF YOU WOULD LIKE TO LEARN HOW TO GROW A SQUARE WATERMELON!

p.s. this is not my image and please don't use it dishonestly.

 

Watermelon Jelly is super easy to make and is great if you are new to canning!

 

           Basically, you puree and strain about half of a medium sized watermelon,

 

 

Combine and boil the puree with a lot of sugar and some lemon juice until it reaches 220 degrees, stirring occasionally

Don't walk away from it or it will do this:

and this

(looks pretty, but pretty much a pain in the ass!)

Fill and process the jars, let them set overnight, and you will wake up to this:

 

Here is the recipe:

Watermelon Jelly (adapted from a variety of internet sources)

-6 cups pureed watermelon (strained)

-5 cups white sugar

-7 TBSP Bottled Lemon Juice (make sure you use bottled for controlled acidity)

-1 pkg. Powdered Pectin

Combine puree with sugar and lemon juice, bring to a boil and cook, stirring occasionally until it reaches 220 degrees.  Slowly add in the pectin while continuously stirring so it doesn't clump and ruin your entire batch.  Bring to a rapid boil for another 5 minutes, and make sure you watch it!

Skim off any film or foam

Get your sterilized jars ready and fill each one up leaving about 1/2" headspace, de-bubble with a chopstick or something plastic, wipe rims, apply lids and rings.  Process in a water bath canner for 10 minutes.  After 10 minutes, turn off heat and let the jars rest in the water for another 5 minutes. Remove the jars and let sit overnight undisturbed.

Makes about 52 oz.

*I put mine in the refrigerator the next day to help with setting.  It is hot in my kitchen and I think this is a good fix.  I read that it does take a little longer for watermelon jelly to set-like up to 10 days.

Is putting it in the refrigerator the right solution? 

I have no idea.  but mine tasted great!

 

 

I do, however, have some ideas on how else you can use your homemade jelly:

-Sliced baguette with watermelon jelly, fresh mozzarella, balsamic syrup, fresh basil.

-Feta cheese, topped with watermelon jelly, fresh oregano, sunflower seeds

-Try it with sushi or fresh fish!

-And then the obvious:  A dollop of watermelon jelly on yogurt, finish off a simple pound cake or cupcake, add it as an accompaniment to a cheese plate, and of course toast with butter and jelly!

 

CLICK HERE FOR A TUNE WITH YOUR TOAST!

 

 

 

Some Recent Photographs

I have been semi-slowing down on canning because it is hot as hell in my kitchen!  However, I did work on Watermelon Jelly last week and it came out fantastic(ly)!  That will be my next post.  Others to look out for:  Pickled Golden Beets, Rhubarb Jelly, Strawberry Jam, BBQ Sauce, Canned Whole Tomatoes, Oven Dried Tomatoes, Corn Salsa, Pickled Asparagus, Curry Pickled Cauliflower...Alright you get the point!  Heading to the Green City Market tomorrow and maybe to buy an air conditioner too.

In the meantime,  some photographs for you to enjoy...

I shot all of these today, coffee really does the trick. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These will be pickled tomorrow and you will know all about it very soon!

 

All Images Copyright © Cassandra Stadnicki 2011

 

 

Chelada (in response to Amanda)!

The Chelada!

Ah, how I think of the sun and warmer days...

We enjoyed many a Chelada in Cost Rica.  There are a bunch of variations of this one, from the Cuban which has Tabasco and Worcestershire, to the Mexican version with Salsa.

Quite refreshing when you are drenched in sweat and happiness!

 

Big Star in Chicago offers 3 varieties and has pretty awesome tacos too!  An excerpt from their menu:

Chelada:  Tecate with a salted rim and lime

Michelada:  Tecate with salted rim, lime, and salsa

Cielo Rojo:  Tecate with a chile rim, lime, and salsa

So!  Grab some fantastic cheap mexican beer and mix up a few Cheladas!  Summer will be here soon...I think.

Honestly,  a formal recipe here seems silly...you guys can figure it out!

Salsa Verde!

                 

Salsa Verde's main ingredient is the Tomatillo!  The tomatillo has it's roots in Aztec culture and is presently used heavily in Mexican cooking, noted for it's uniquely tart/citrus flavor.  The flavor profile of the tomatillo can be altered to create some interesting flavors.  For example, raw or uncooked tomatillos will have the fresh, citrus/grassy/tart/herbal flavor, blanching will soften the intensity, fire roasting/grilling will add smokiness, and dry roasting will bring out an earthy flavor.

Tomatillos are a plant of the tomato family but more closely related to the gooseberry.  They are full of Vitamin C, Potassium, Folate, Lycopene, and Vitamin K.

Tomatillos can be stored outside of the refrigerator.  I kept mine for about a week in this nifty Fire King bowl (thanks to Junk and Howe) on my counter. Just make sure you use them while they are still bright green in color (not yellow).

 Salsa Verde aka the Green Sauce is hugely popular and is pretty easy to make!  The basic ingredients of Traditional Salsa Verde are: Tomatillos, Chiles, Onions, Garlic, Lime Juice, Cilantro, Salt.  

Serrano Chiles were recommended to me by a friend from Mexico, these are considered to be 5 times hotter than the Jalapeno!  I took his advice, but I took about half the seeds out.

The finished product was pretty spicy! 

You can obviously adjust the spice to your liking and/or use a different chile pepper such as the Jalapeno, Fresno, or Arbol.

So, aside from sterilizing your jars, etc.  The first thing you should do is get your grill going.  While that is heating up, peel the husks off of the tomatillos and give them a good rinse.  Chop the onion in large pieces and rinse the chiles.  I skewered all of my vegetables for this recipe and it worked out nicely!

Brush the vegetables with olive oil before placing on grill and as needed during grilling.

Let the vegetables cool off to room temperature, *WEARING GLOVES, chop off the ends of the chiles and de-seed to your liking.  Then, blend your vegetables in batches.  Start with pureeing tomatillos with 1 cup *bottled lime juice.

Puree the chiles, garlic, and onion.  When all of your ingredients are pureed, pour into a non reactive pot, stir and boil for 10 minutes.  Remove from heat and stir in 1 tsp kosher salt and 1/4 finely chopped fresh cilantro.  I decided to add a touch of smoked paprika to this batch for a little added smoke.

 Ladle into hot, sterilized jars leaving 1/2" headspace, wipe rims, and top with lids.  Can with the water bath method for 15 minutes after it reaches boiling.  After the 15 minutes are up, turn heat off and let stand in water for another 5 minutes.  Take the jars out, place on a cloth, and let rest for 24 hours.

*Bottled lime juice is necessary for canning because it has controlled acidity necessary to kill/prevent bacteria.  In addition to the bottled lime juice, I squeezed a couple of fresh limes to the mix just to brighten it up a bit.

*I highly recommend wearing gloves while working with chiles.  I tried de-seeding some Fresnos a couple months ago without gloves and ended up watching the sun rise with my hands in buttermilk.

 

 
So, buy some chips, crack one open (I meant one of the jars, but a beer seems appropriate here too) and eat your homemade Salsa Verde! 

 

 

Salsa Verde  (adapted from numerous recipes and advice)

-4 lbs tomatillos, husks removed

-2 tbsp olive oil 

-1 cup bottled lime juice

-juice of 1 fresh lime, optional

-1 lb yellow onions, chopped

-1/2 lb chile peppers, stems and some seeds removed

-2 garlic cloves, peeled

-1/4 cup fresh cilantro, finely chopped

-1 tsp kosher salt

-1 tbsp smoked paprika, optional

1. Preheat grill.  Wash and dry the tomatillos and chile peppers.  Roughly chop the onions.  Skewer all of the vegetables, brush with oil and arrange on grill.  Turn over once the vegetables begin to blacken and brush with oil when necessary.  Remove and cool to room temperature.

2. Puree the tomatillos with 1 cup bottled lime juice and a couple squeezes of fresh lime.  In batches, puree the rest of the tomatillos, onions, and garlic.  Wearing gloves, slice and de-seed the chiles to your liking and puree, as well.  Add all of the puree to a non reactive pot, bring to a boil and simmer for 10 minutes.  Remove from heat, stir in cilantro, salt and paprika.

3.Ladle into hot, sterilized jars leaving 1/2 headspace.  Wipe rims, apply lids and rings and process using water bath method for 15 minutes after the water begins to boil.  Turn heat off and let stand in water for another 5 minutes.  Remove jars from water and let cool for 24 hours.  Then, check lids to make sure they are correctly sealed.  Store in a cool, dark place for up to a year.

 

 

Salsa Verde Enchiladas

Salsa Verde Carnitas 

 

 

 

 

Apple Chutney

                                                                             

                                                                              

                                                                               

                                                                             

                                                                              

                                                                             

                                                                             

                                                                             

 

                                                                             

 

 

Apple Chutney (adapted from Put 'em Up!)

Ingredients:

2 cups apple cider vinegar

4 apples, cored and peeled (I used a combo of gala and red delicious)

2 cups brown sugar, lightly packed

1 cup finely diced onions 

1 cup dried raisins (you can use dried cranberries too!)

1 tbsp freshly grated ginger (watch for fibers, they look like dog hair)

2 garlic cloves, minced

1 tbsp mustard seed

2 tsp curry powder

1 tsp ground allspice

1 tsp kosher salt (I use kosher salt or pickling salt for any canning recipe calling for salt)

 

Prepare:

1. Pour the vinegar into a large saucepan.  Dice the apples and add them to the pot.  Finely chop the onion and add to pot along with brown sugar, raisins, ginger and garlic.  Bring to a boil, stirring constantly.  Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.

2. Add the mustard seeds, curry powder, allspice, and salt, and simmer for 15 minutes longer.

 

If you decide to skip canning, you can ladle into jars.  Cool, cover, and refrigerate for up to 3 weeks.

If you are canning the chutney:  Use the boiling water method.  Ladle chutney into sterile 12 oz jars with 1/2 " headspace.  Release trapped air with a chop stick or something NOT metal (it can break the jar).  Wipe the rims with a damp towel or paper towel, center sterile lids onto jars, along with bands (do not screw these on too tight).  Process for 15 minutes, starting time when water has reached a boil.  Turn off the heat and let jars rest in water for 5 minutes.  Remove jars and set aside for 24 hours without disturbing.  Check seals, then store in a cool, dark place for up to a year.  

Makes  36 oz.

 

But don't wait that long to eat it, this chutney is delicious!  Wonderful with roasted meats, on a piece of naan and of course, with cheese. An aged cheddar is great in this case, maybe a riesling to bring out the sweetness of the apples and balance the acidity of the vinegar?!

 

For more info on the origins of edible chutney:  Chutney on Wikipedia

and for more info on chutney music:  Chutney music on Wikipedia  

and to see chutney dance to chutney music:  Chutney Dance on YouTube  

and this is a song about chutney: Song about Chutney

 

More on traditional Indian condiments to come!

Citrus Marmalade

 
Marmalade Boy is a television show in Japan.  The main character, Miki says her love, Yuu (aka Marmalade boy) has lots of bitter bits but is sweet on the outside.

Marmalade is a  bitter fruit preserve made from the peel, juice, and flesh of fruit (usually citrus), boiled together with sugar.  Marmalade is set to become gel-like by using the seeds and pulp of the fruit tied in a cheesecloth or a package of natural pectin can be added.  

(By the way, Pectin is a naturally derived gelling agent used for jams, jellies, and marmalades.  It is a soluble dietary fiber and has been said to reduce blood cholesterol levels.)

 Marmalade dates back to the 1500's although the exact origins of the term 'marmalade' are conflicting. The Greeks  found that quince cooked slowly with honey would set to a gelled texture.   This method was used often as it was a great way to increase the longevity of the fruit.  Much later, the Scot's initiated the use of imported seville oranges (bitter oranges) for marmalade, since they were more readily available than quince.  

Check out this great article from the New York Times about Marmalade:

http://www.nytimes.com/info/marmalade/

 

 There are a variety of methods for making marmalade, search it for kicks if you'd like.  But in my opinion, the most important element to making marmalade is to first supreme the citrus.  This is a french term for removing the skin, pith, membrane, and seeds of citrus fruit, to separate the wedges.  Here is a very important tutorial on supreming:

http://www.youtube.com/watch?v=AjOEGQ18F-A

With quite a bit of knife work involved, this was definitely the safest and most efficient approach.   The first step to your marmalade adventure!

For this recipe, I did a combination of Orange, Lemon, and Grapefruit.  Here is what you will end up with after you supreme:

                  reserve the fruit wedges for later,

 

place pith, seeds, etc in a cheesecloth.  Tie this tightly so that nothing can escape and set it aside.  

If you are worried about this method, use a package of pectin instead.  Please make sure you slowly add the powder in while continually whisking it to avoid powder clumps (they are gross and will ruin your batch of hard earned marmalade).

  Shave off any excess pith and cut the peel into fine slivers.  Combine peel with 6 cups of water and bring to a boil, reduce temperature to medium and simmer for a 1/2 hour.  You should end up with 4 cups of citrus liquid.  

 

 

Add the fruit wedges, 5 cups of sugar, and the cheesecloth bundle to the citrus peel and liquid.  Stir and bring to a boil, cooking vigorously for about 30-40 minutes until it reaches 220 degrees (test this with a candy thermometer).  

 

Turn off the heat, remove cheesecloth bundle and squeeze out any remaining liquid.  Give the marmalade a good stir to redistribute the peel.  Ladle into hot, sterilized jars leaving 1/2" headspace, wipe rims, apply lids/rings and process in  water bath for 5 minutes (start timing after the water has reached a boil).  Please check out the canning tutorial if you are unfamiliar with sterilizing or processing.  If you prefer to skip this step, marmalade will keep in the refrigerator for up to 3 weeks.

 

At last!  Citrus Marmalade!  It is a wonderful accompaniment to a stinky cheese plate.  Have it on a baguette with butter and a cup of tea.

Some other ideas:

Marmalade and Cheese Canapes

Perhaps with Homemade Biscuits?

 

Citrus Marmalade (adapted from a variety of recipes and methods too many to name)

 

Ingredients:

4 Navel Oranges

2  Grapefruit

3 Lemons

5 cups sugar

 

Instructions:

Carefully supreme all of the fruit.  Set aside citrus wedges in a bowl.  Place the pith, seeds, and membranes in a cheesecloth, tightly secure with a knot or string and set aside.  

Slice peel into fine slivers, place in large pot with 6 cups of cold water.  Stir and bring to a boil, turn down to medium heat and simmer for a 1/2 hour.

Add fruit segments, 5 cups of sugar and the cheese cloth bundle to the pot, stir and bring to a boil. Cook vigorously, stirring occasionally until the mixture reaches 220 degrees.  Check this using a candy thermometer.  Remove from heat and give it a good stir, ladle into hot, sterilized jars and follow canning procedure or refrigerate up to 3 weeks.

 

Makes about 28 oz. 

 

 

 

 

Citrus in Syrup

 Since I woke up to this;  the biggest, most exciting snow storm aftermath in years!  I couldn't help but think of my trip to Stanley's 3 days prior... 

 

Stanley's Fruit and Vegetable Market-an urban oasis for us frigid city dwellers.  Carts of oranges in late January/early February, reminding me of warmer days and how to preserve the memory. It is Citrus season in California, Washington, and Florida;  making for an abundance of beautiful oranges, lemons, and grapefruits readily available at the markets.   the indoor markets.

 

Whole Citrus in Syrup-an Intro to Citrus and do this first before making Marmalade-seriously.

 
 
The reason it is a good idea to try this project before marmalade is because there are intimate moments to be had with this fruit before deconstructing it and putting it back together again, the very core of the marmalade process.  

 

This is a great recipe for beginners or if you are feeling like canning but want to space out a bit,            I worked on this one with a Tequila Old Fashioned by my side (thanks Robby!)  

 

                        

alright, so back to Citrus in Syrup:  I started with about 15 clementines, 6 oranges, and 3 grapefruits (but dropped the grapefruit for this recipe as they do not like to segment).

 

 then just peeled and peeled for a while (while :) the jars boiled)

                     

Clean the whole fruits or segments so that there is minimal pith and pulp-this will      minimize the bitterness in the finished product

 The Syrup part of this recipe is just 3/4 cups of Sugar mixed with 6 cups of Water, this made about 80 oz-and the reason I give it to you this way is so that you can divide it by which ever sized jars you choose-my final product: 1 Quart, 3 Pints

Pack the jars very tightly with the citrus, whole pieces and segments.  Then fill with sugar syrup and de-bubble using a chopstick or non metal stick.  Process for 10 minutes after boiling, using the Boiling Water Canning Method.

 For more info on canning check out the tutorial.

Meyer Lemon Curd

 
  
Fruit Curd is a traditional English dessert spread or topping usually made with the juice and zest of citrus fruit, egg yolks, sugar, and butter. In the late 19th and early 20th century, homemade lemon curd was served with afternoon tea in England atop bread or scones.  Lemon Curd is also delicious on waffles, pancakes, crepes, french toast and other breakfast pastries.  It is the main ingredient in Lemon-Meringue pie and can be used in variations of pies and tarts.  You can add a bit to yogurt or drizzle it on top of ice cream taking a simple dessert to the next level!  

Many grocery stores carry canned lemon curd but why not make your own?  It will last 2 weeks if you jar it and put it in the refrigerator.  Canning the curd using the boiling water method is said to make it shelf stable for up to 1 year.  There are mixed opinions about this  so I decided to refrigerate mine this time but will definitely test the boiling water process next time.  Be sure to wash your jars/lids and properly sterlize them, a dishwasher on the sterilize cycle works (lucky for you, dishwasher owners)..But check out my tutorial on Canning if you are unfamiliar with this.

                

The Meyer Lemon is a citrus fruit native to China and was introduced to the States in 1908 by Frank Nicholas Meyer, a agricultural explorer.  In the mid 40's Meyer Lemon trees were growing all over California but were soon destroyed when the Citrus Tristeza Virus broke out.  A new version of the tree was developed and brought back in the 70's.  Meyer lemons are easy to grow indoors and are recommended for urban balconies since they are fairly small in size  (I plan to try my hand at growing one this summer!).  The fruit is beautifully fragrant and has a sweeter flavor compared to the bitterness we associate with most lemons.  The peel is edible too! 

 

              

I started with about 6 meyer lemons but ended up using only 4 to get the 1/2 cup of juice required for the recipe.  I would recommend buying a few extras since citrus fruits vary in their juiciness.  I would also recommend zesting one of the lemons before cutting or juicing it to make it a little easier.  Be sure to strain all of the seeds out, these Meyer lemons have a lot of seeds!

Please make a note of the Unsalted Butter for this recipe!

               Separate the yolk from the whites (there are 6 egg yolks shown here).  Save the whites and make an omelette if you'd like!

                                

     Stir, adjust heat, stir, adjust heat, then add butter and stir again for a bit until it melts

 

Strain through sieve and whisk in the lemon zest...

 

then, Meyer Lemon Curd!

 

Meyer Lemon Curd  (adapted from the Martha Stewart Cookbook)

 

Ingredients:

-6 egg yolks

-1 cup sugar

-1/2 cup of juice from Meyer Lemons (about 4 lemons)

-1 stick of unsalted butter, cut into pieces

-1 TBSP fresh lemon zest

 

Prepare:

In a small, heavy bottomed pot over medium heat, whisk together the egg yolks and sugar.  Add the lemon juice and switch to stirring with a wooden spoon, so as not to aerate the curd.  Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil.  Your curd is done when it has thickened and coats the back of the spoon.  Drop in the butter and stir until melted.

Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg.  Whisk in the zest.

Pour the curd into your prepared jars, leaving 1/2"  headspace.  

 

If you would like to process them for shelf stability, use the boiling water canner method for 15 minutes after the water has reached a boil.  It is best to process in Half Pint jars or smaller, as it allows better heat infiltration.

 

Makes 12 oz.

 

Here are a couple links to recipes that correlate with lemon curd:

 

http://www.formerchef.com/2010/03/13/meyer-lemon-lavender-cake/

http://www.foodnetwork.com/recipes/anne-burrell/meyer-lemon-curd-tart-recipe/index.html

http://www.epicurious.com/recipes/food/views/Pine-Nut-Crust-231350