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Recipe: Persimmon Jam

We got a bunch of Fuyu Persimmons in our CSA box so we decided to turn them into jam. This is my first attempt at making jam of any kind. I’m quite happy with the way it turned out. This jam is super good on toast or on Tartines (French open faced sandwiches).

Ingredients:

2 lbs Fuyu Persimmon (the squatty tomato looking ones that are crunchy, not the acorn shaped squishy ones)
1 cup sugar
1 T honey
1 T lemon juice

Instructions:

Peel and dice persimmons. Add to a pot with sugar and cook down over medium-low heat until the fruit is soft enough to mash. Mash the fruit as it thickens. Add honey and lemon juice. Heat until everything is incorporate well. Remove from heat. Pour jam into lidded canning jars (1/4″ from the top).

If you’re going to use the jam right away, the rest doesn’t really matter. Just keep it in the fridge as you use it up. (This is what I did) If you want these to sit in the pantry for awhile, follow the rest of the canning steps to properly store the jam… Note that the remaining instructions are borrowed from the great internet expertise of canning steps.

Filling the jars:  Using your funnel in each jar ladle the mixture into the jars leaving 1/4″ headspace. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just “finger tight”.

Processing: Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn’t measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a “pinging” or “popping” noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Asparagus Vinaigrette

Asparagus Vinaigrette

Ingredients:

2 lb Asparagus
6 Tbs Olive Oil
1 Tbs Red Wine Vinegar
1 tsp Dijon Mustard
1/2 tsp Sugar

Directions:

Steam asparagus for 7-8 minutes. Meanwhile, mix remaining ingredients in a small bowl. Once the asparagus is done, serve with the vinaigrette.

Honey White Bread

Honey White Bread
Yields 1 Loaf

This easy loaf has the subtle tang of honey, making it the perfect slice for your morning toast.

Ingredients:
1 ¼ c warm milk
3 tablespoons unsalted butter
5 tablespoons honey
1 ¾ teaspoons active dry yeast (1 package)
3 c bread flour
¾ teaspoons kosher salt
1 teaspoon warm water

Directions:
1. In a large bowl, combine milk, butter, 1 tablespoon of honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Add another 3 tablespoons honey and 1 c flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
3. Coat a 9×5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350’F.
4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

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No Egg Bread Recipes

I have a friend who’s daughter can’t have eggs but she loves bread. So, I passed along these bread recipes with no eggs in them and now you get them too! Three use a bread machine (I don’t have one but my friend does and so do many other people) and three are made the old fashion way. Note that these recipes are not my own creation.

 

BREAD MACHINE RECIPES

Wonder White Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 ¼ c Milk

1 ½ Tbs Unsalted Butter

3 c Bread Flour

4 tsp Granulated Sugar

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Sesame Wheat Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 ¼ c Milk

1 Tbs Honey

1 Tbs Tahini

1 ½ c Bread Flour

1 ½ c Whole Wheat Flour

1 Tbs Toasted Sesame Seeds

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufacture’s instructions. (Order of ingredients may vary.) Use the whole grain cycle if available, or the regular basic white setting, and a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Almond Oatmeal Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 c Quick-Cooking Oats

1 c Milk

1 Tbs Unsalted Butter

2 ½ c Bread Flour

2 Tbs Honey

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

½ c Sliced Skin-on Almonds, lightly toasted

Directions:

Place ingredients into the bread machine according to the manufacture’s instructions. (Order of ingredients may vary.) Use the whole grain cycle if available. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

 

STANDARD BREADS

Honey White

Yields 1 loaf (9×5)

Ingredients:

1 ¼ c Warm Milk

3 Tbs Unsalted Butter

5 Tbs Honey

1 ¾ tsp Active Dry Yeast (1 package)

3 c Bread Flour

¾ tsp Kosher Salt

1 tsp Warm Water

Directions:

  1. In a large bowl, combine milk, butter, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  2. Add another 3 tablespoons of honey and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.

  3. Coat a 9” x 5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350°F.

  4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

Texas Toasting Bread

Yield 1 loaf (9×5)

Ingredients:

1 c Warm Water

1 tsp Granulated Sugar

1 Tbs Active Dry Yeast (about 2 packages)

1 c Evaporated Milk

2 Tbs Canola Oil

4-5 c Bread Flour

½ tsp Kosher Salt

Directions:

  1. In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  2. Add evaporated milk, oil, and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and kneed 8-10 minutes. Place in an extra-large mixing bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until tripled in volume, about 1 hour.

  3. Coat a 9” x 5” loaf pan with pan spray, and line the bottom and short sides with parchment. Turn risen dough onto a floured surface, shape into an oblong loaf, and place into prepared pan, seam-side down. Set aside to proof for 30 minutes. Preheat oven to 350°F.

  4. Dust the top of the risen dough lightly with flour, then bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack. When completely cool, cut into 2” slices.

Cracked Wheat and Honey Bread

Yields 2 loaves (9×5)

Ingredients:

1 ½ c Boiling Water

½ c Cracked Wheat

1 1/3 c Warm Milk

¼ c Honey

1 ¾ tsp Active Dry Yeast (1 package)

¼ c (½ stick) Unsalted Butter

1 c Whole Wheat Flour

¾ tsp Kosher Salt

3-4 c Bread Flour

Directions:

  1. In a medium bowl, combine boiling water and cracked wheat. Set aside for 10 minutes, stirring occasionally, until the cracked wheat has absorbed the water and has softened.

  2. In a large bowl, combine milk, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  3. Add remaining honey, butter, and whole wheat flour, stir to combine. Add softened cracked wheat (drain of excess liquid if necessary), salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.

  4. Coat two 9” x 5” loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape each into an oblong loaf. Place into prepared pans seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 375°F.

  5. Dust risen loaves with whole wheat flour, and bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pans, and cool completely on rack.

Black Bean Dip

Black Bean Dip

Makes 1-1/2 cups

Ingridients:
16-oz. can black beans, drained and rinsed
1/2 c salsa
2 Tbs lime juice
2 Tbs chopped cilantro
1/4 tsp ground cumin
salt & pepper to taste

Instructions
Combine everything but the salt and pepper in food processor. Process until smooth. Season with salt and pepper to taste.

Apple Oat-Bran Muffins

Apple Oat-Bran Muffins

12 servings

Ingredients:
Butter or paper muffin cups
2 large green apples
2 c whole-wheat pastry flour
1 c unbleached white flour
1 1/4 c oat bran
2 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 12-ounce can apple juice concentrate, thawed
1 c water

Instructions:
1. Heat oven to 325°F. Grease muffin pan or line with muffin cups. Peel and core apples, chop roughly and set aside.

2. In a large bowl, stir pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.

3. Add apple juice concentrate, apples, and enough water to make a light batter.

4. Mix enough to moisten. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.

5. Remove muffins from cups while hot.

Citrus Salad Dressing

Citrus Salad Dressing

4 Servings

This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.

Ingredients:
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste

Instructions:
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.