I have always enjoyed salmon prepared with a souffle-like inside and a crispy outside, so I thought of a recipe with one of my jams that I knew would caramelize— giving the salmon that sought-after texture. I played around with a few versions and came up with this one that has become my favorite go-to salmon recipe.
So for all those naysayers casting aspersions on popular snack foods aimed at kids take a look at these. Actually a delicious tasting confection. Good dough and really good jam transforms this common food into something uncommonly tasty and tasteful.
Spring can't arrive fast enough for all of us here in New England. Slogging through this winter set us up to welcome any and every indication of Spring. For me one of the best is the arrival in the market of Spring lamb.
I love beginning the day with a really delicious jam. But I take even more pleasure in spreading the flavor into evening with a golden, glazed roast chicken. In almost any weather but especially when the air is chilly a bird roasting in the oven and filling the kitchen with warmth and good scents makes me very happy. Apricot orange jam is the basis for a pretty perfect glaze. Here is an astoundingly delicious and beautiful bird to grace your table and warm up the house for friends and family.
I love a really good roast fish dish and a touch of Apricot Orange jam makes this one sublime. A nice juicy hunk of white fish works best for me with a saute of vegetables to place on top and keep the juices inside the fish. This dish is almost as good as roast chicken on a cold snowy New England day.
Soup is the only answer to the holiday binging. And a vegetable soup must restore some semblance of health and balance. Right? Even without flax or Chia or any other supplemental nutrient? The vegetables are nutrients themselves – right? Sometimes size does matter. My friend Bob likes the vegetables in soup the size that Campbells soup dictated. I like them in chunks determined by my Eastern European heritage and grandparents who liked them looking hearty and meaty even though the meat was missing.
Did you notice that Thanksgiving is mostly white, brown, and beige? This year I am choosing to make the part of the meal that adds the spark of color.
The weather in Boston turned cold suddenly. I was under the happy illusion that we would continue with balmy summery days. Until now. So with apples at the farmer’s markets and a move towards baking mixing up some concoction to bake my haul from the market was a natural. And with jam on hand and my love of tree nuts I came up with a delicious sweet and warm baked apple.
A little decadence is a good thing. Keeps life interesting. But when I think about jam that word does not come into play. Until now.
I love surprises. Let me change that. I love good surprises. And when a surprise is food related I can’t say enough to cheer about it.
A crostata is one of the easiest —yet most impressive— desserts. In Italy, a crostata is served in the morning with coffee and sometimes at the end of the day for a late afternoon sugary lift.
I love getting great recipes that use my jams as ingredients!
This recipe reminds me of a Danish dish with lingonberries. Duck seems to demand sweetness and this Black & Blue jam adds a little complexity that works well when the duck is all crispy.
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