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Sungold Tomato and Maple Jam

As much as I like my original tomato jam, every few summers I feel compelled to try a different version. This maple sugar sweetened version is sunny, earthy, and bright. As you head into the end of the season and find yourself with more small tomatoes than you know what to do with, this jam might of of use.

Some notes. You can also make a half batch, if you don’t have quite the necessary volume. And if maple sugar is too pricy, try using Sucanat instead. It’s a really grainy, less refined cane sugar that has a lot of flavor.

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Fermented Hot Sauce Livestream Tonight!

For this first livestream of September I demonstrated how to make two variations of fermented hot sauces. This topic was motivated because there were so many comments and questions on this Instagram post.

For those of you who want a recipe to work from, I used a similar technique as is detailed in this blog post. To watch the livestream, scroll down to the bottom of this post. It’s hidden after the jump.

If you’re looking for more information about fermentation (and more specifically, fermenting spicy things), these books will help you out.

Ferment Your Vegetables  by Amanda Feifer – A terrific book written by a fellow Philadelphian that features lots of small batch ferments and creative flavor combinations.

Preservation Pantry by Sarah Marshall – Sarah is the fermentation mastermind behind the company Haute Sauce. Her book contains a world of tasty things, including some of her most delicious spicy concoctions.

Fiery Ferments by Kirsten K. Shockey and Christopher Shockey – The best and most comprehensive book available on fermenting spicy things. If this is your favorite category, this book should be on your shelf.

Fermented Vegetables also by Kirsten K. Shockey and Christopher Shockey – For more basic ferments, organized by vegetable, this book is invaluable.

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Peach Mustard

It’s day four of Peach Week 2018! Monday, I shared a tiny batch of Peach Cardamom Jam. Tuesday was all about the Peach Walnut Conserve! On Wednesday, we moved on to Peach Chutney with Toasted Whole Spices. Today is Peach Mustard day. 

Homemade mustards are great. Easy to make and super delicious, they are a fun way to bring a little extra magic to your next sandwich. The primary trick I’ve learned over the years of making mustards is that they taste better when you grind or crush the seeds rather than blitzing them in a blender or food processor. It’s more work, but the flavor payoff is really great. The best way to do it is to double up some resealable food storage bags and then bash them with a rolling pin or sturdy bottle.

This blog post was written in partnership with the good people at the Washington State Stone Fruit Growers as part of my role as official Canbassador. They sent me 18 pounds of peaches and asked me to preserve them. I’ll be posting peach recipes all week long, so check back tomorrow for the next installment. For more about Washington State Fruit, follow them on social media!

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Peach Chutney with Toasted Whole Spices

It’s day three of Peach Week 2018! Monday, I shared a tiny batch of Peach Cardamom Jam. Yesterday was all about the Peach Walnut Conserve! Today, we’re moving on to chutney. 

I’ve been making versions of this chutney for more than eight years now. I originally devised it using tomatoes and have since made it with plums, pears, and now, peaches. It’s got a seriously assertive flavor, thanks to a healthy dose of vinegar and all those spices.

Often I will tell you that it doesn’t matter how you cut your fruit, but when it comes to this preserve, I advise you to be thoughtful with your cuts so that they are of mostly uniform size. It helps the chutney cook evenly and makes for a really beautiful finished product.

If you follow me on Instagram, you might have spotted this photo, in which I called this my Indian spiced peach chutney. I’ve decided to let that title go, because this preserve is an invention built on things I’ve read and experienced. It has no right to claim any kind of authenticity.

This blog post was written in partnership with the good people at the Washington State Stone Fruit Growers as part of my role as official Canbassador. They sent me 18 pounds of peaches and asked me to preserve them. I’ll be posting peach recipes all week long, so check back tomorrow for the next installment. For more about Washington State Fruit, follow them on social media!

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Peach Walnut Conserve

It’s day two of Peach Week 2018! Monday, I shared a tiny batch of Peach Cardamom Jam. Today, it’s Peach Walnut Conserve!

A conserve is essentially a compote with extra bling. It typically consists of larger pieces or slices of fruit, spiced liberally, simmered until tender (but not falling apart), and then studded with dried fruit or toasted nuts (occasionally even both!).

I tend to make conserves towards the end of summer, when I’ve realized that my yearly jam needs have mostly been met (this year, it was 25 pounds of apricots that pushed me over that line).

I like these less ordinary preserves because they are nice to things to take to potlucks and they make nice gifts (particularly if you know someone who likes to build a good cheese board).

One of the jars I processed over the weekend didn’t seal (you can see in the picture above that one of the jars had been in the fridge) and I ate half the jar for lunch with a scoop of cottage cheese. It sounds like a lunch counter diet plate, but I promise you, it’s the pinnacle of satisfaction.

This blog post was written in partnership with the good people at the Washington State Stone Fruit Growers as part of my role as official Canbassador. They sent me 18 pounds of peaches and asked me to preserve them. I’ll be posting peach recipes all week long, so check back tomorrow for the next installment. For more about Washington State Fruit, follow them on social media!

Facebook | Instagram | Twitter | Pinterest

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Peach Cardamom Jam

 

Every summer for the last nine years, I’ve teamed up with the folks at the Washington State Fruit Commission. As one of their Canbassadors, they send me boxes of fruit. I take those cherries, peaches, and plums into my kitchen, turn them into various preserves and then share what I’ve done here.

Earlier in the summer, they sent me some cherries, which became Sweet Cherry Butter and Cherry Balsamic Jam. More recently, they sent me 18 pounds of the most glorious, fragrant peaches. I’ve turned them into five different preserves and over the course of this week, I’ll share those recipes right here.

For this first recipe, I’ve made a relatively small batch of peach cardamom jam. This is made without added pectin and requires constant stirring and a bit of bravery at the end of cooking for it to thicken sufficiently. Use a wide pot, turn the heat down a little, and trust your judgment. I have no doubt you can do it.

I use ground cardamom for this preserve and I love both the intense flavor and speckled appearance that it gives the finished jam. You could also try using lightly crushed whole cardamom pods, but take care to count how many you put in so that you can pull them out when the jam is finished (I imagine 5 or 6 pods should do it).

If you want to see what some of the other Canbassadors have done this year, make sure to follow the Washington State Stone Fruit Growers and Northwest Cherries folks on social media, as they’ve been sharing the posts. Here’s where you can find them.

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