Archive for the Category ◊ Jams, Curds & Marmalades ◊

04 May 2019 Sweet Chili-Citrus Shrimp with Sugar Snap Peas

Not every published recipe works, and that’s a pet peeve of mine. Recently my Cookbook Club received the galley proofs for a soon-to-be-published cookbook. We cooked 19 recipes from the cookbook. Not one worked as written! Not one! Quantities didn’t fit into the stated pans, the oven temperatures were too low, cooking times were too short, methods were inconsistent, steps were missing, and some recipes simply didn’t work or were just plain weird… Jicama Fries anyone? Cauliflower with red wine?

I think the author had some good ideas, but I don’t think any recipe was tested outside of her kitchen or by anyone other than herself.  Badly written (or just plain wrong) recipes are a pet peeve of mine. I think some people end up thinking they are bad cooks just because they have had a couple of run-ins with bad recipes. Gr-r-r-r. It’s all about the recipe, folks (which was the name of my second “cookbook”, that I had passed out to my friends on my 50th birthday).

That all being said, this recipe, from the cookbook we reviewed, has become a favorite. It’s a sheet pan recipe! A ‘new trend’, which is really an old one rehashed, but whatev! After living six decades I have seen trends come, go, and come back again. Anyway, back to the recipe. I had to make some adjustments to methods and oven temperatures, and add in the rice component and now this recipe is one of the quickest, company-worthy, restaurant quality dinners I have on file. The picture above doesn’t do it justice. The shrimp are much more saucy and colorful. The picture below is a bit better, but I only had half the quantity of snap peas and I really should have removed the tails from the shrimp before cooking them. So, on with the recipe, because it’s a good one.

Note: I have been going back and forth about crediting this recipe to the cookbook author referenced above. After much thought I decided not to because I said so many negative (but truthful) things about her cookbook.

To make this you’ll need TWO large sheet pans, and some cooked rice. Either serve the dish in three different bowls, a bowl of rice, a bowl of peas, and a bowl of shrimp, OR layered in one 9×13 serving dish.

Sweet Chili-Lime Shrimp with Sugar Snap Peas

1/2 cup orange marmalade (heated slightly to make pour-able and mixable)

1/4 cup soy sauce

1/4 cup freshly squeezed lime juice (usually 2 limes)

2 teaspoons Thai Chili Garlic Paste (It’s red, and sold in jars in Asian section of most grocery stores)

1 teaspoon ground ginger

2 lbs shrimp, defrosted if necessary, with shells and tails removed (I like the frozen shrimp from Costco)

1 pound sugar snap peas

2 cups hot prepared rice

2 tablespoons olive oil

  1.  Preheat oven to 400 degrees F.
  2.  Combine marmalade, soy sauce, lime juice, chili-garlic paste and ground ginger.
  3.  Place the prepared shrimp into a large bowl or a large Ziploc bag. Pour marmalade mixture over shrimp and toss to coat.
  4. Pour the shrimp and all the marinade onto a sheet pan.
  5. Rinse and dry the sugar snap peas, and then toss with the olive oil.
  6. Pour the sugar snap peas onto another sheet pan.
  7. Place both sheet pans into hot 400 degree oven.
  8. Remove the snap peas after 5-7 minutes. Peas should be shiny and crisp.
  9. Let the shrimp cook for an additional minute or two. Remove from the oven when fully cooked, the shrimp should be totally opaque and curled into a “C” shape.
  10. Either serve the dish in three different bowls, a bowl of rice, a bowl of peas, and a bowl of shrimp, OR, as I do now, in one 9×13 serving dish with rice on the bottom, peas in the next layer, and the shrimp and sauce poured on top. The sauce eventually meets the rice and…, yum-m-m…, heaven!
  11. Serve and share 🙂

Thanks for stopping by my kitchen today!

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04 May 2019 Apricot-Coconut Bars

Feel like baking this weekend? Try these! They are delicious, one of my favorite bar/tray bake recipes. The bars are buttery, crisp, jammy, and coconut-y all at the same time. The dozen or so diced dried apricots sprinkled on top of the apricot jam boost the apricot flavor appreciably.

I’ve been making these bars for at least a decade. The original recipe was made with raspberry jam (and no diced apricots, obviously), but I think my apricot jam version with the addition of diced dried apricots takes the cake…, the bar…, the tray bake!

Apricot-Coconut Bars

1 ½ cups sweetened flaked coconut, divided use

1 ¼ cups all-purpose flour

¾ cup packed light brown sugar

½ teaspoon salt

¾ cup cold, unsalted butter, cut into small pieces

1 ½ cups old-fashioned oats

¾ cup apricot jam

10-12 dried apricots finely diced

  1. Prepare a 9×13 pan by lightly greasing bottom and sides or lining with parchment paper.
  2. Preheat oven to 375 degrees F.
  3. Toast the coconut in a dry frying pan until golden. Stir constantly and watch carefully OR spread onto a baking sheet and bake in a 375 degree oven for about 8 minutes. Set aside to cool.
  4. In the bowl of a food processor blend flour, brown sugar and salt. With motor running add butter pieces gradually then blend until a dough begins to form.
  5. Add 1 cup of toasted coconut and all of the oatmeal to dough in bowl, mix lightly but thoroughly, approx. 2-4 short bursts.
  6. Reserve ¾ cup of the dough and set aside.
  7. Press remaining dough into bottom of a prepared 9×13 inch baking pan.
  8. Sprinkle chopped dried apricots over dough.
  9. Spread jam evenly over dried apricots and the dough layer (It might help to heat jam briefly in the microwave to make it easier to spread).
  10. Crumble reserved ¾ cup of dough over jam.
  11. Sprinkle reserved ½ cup coconut over top of bars.
  12. Bake in middle of preheated 375 degree oven for 20-25 minutes.
  13. Cool in pan.
  14. Lift entire slab out of pan, transfer to cutting board and cut into bars of desired size and shape.
  15. Bars can be made 3 days in advance and stored in an airtight container at room temperature.

Thanks for stopping by my kitchen today!

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31 Jul 2010 Fresh Strawberry Jam (3 ingredients, no pectin)

Has it been a week since I posted a recipe? Argghhhhh. I hate, hate, hate being laid up. I want to walk! When I get up from this chair, things are going to change. I will swim, I will work out, I will walk…and I will cook and post and maybe(!) start cleaning again. Having a broken ankle is soooo NOT fun. My heart goes out to all of you who have had to go through stuff like this before. I’m in a relatively minor pickle and have a lot of help and just listen to me whine…

Thank goodness I have a lot of recipes and a daughter willing to cook her way through them all while I sit on the sidelines. She’s even turned out to be good little food photographer! She decided it was time to make strawberry jam.

We have a strawberry delivery person in our neighborhood. He first knocked on my door pulling strawberries in a rickety Red Flyer wagon. Now he drives a fancy van. He used to just bring strawberries. Now he brings strawberries, mangoes and oranges. The only problem is…, he brings flats of strawberries and mangoes and 25 lb bags of oranges. I always buy what he has and then I have to start cooking. He knocked early last week so we’ve had Strawberry Volcanoes, Strawberry Cake, Chocolate-Strawberry Pie (not yet posted) and, with the leftover less-than-perfect strawberries, Fresh Strawberry Jam.

I found this recipe in a Cooking Light magazine. I am not sure of the date or the year, but it was probably about 4 or 5 years ago. I usually make a double batch of this, and then store 1/2 cup portions in the freezer. I just loooove hot buttered toast with Fresh Strawberry Jam. By making this when strawberries are at their tastiest, juiciest best, I can enjoy the taste of the best strawberries all winter long!

Fresh Strawberry Jam

4 cups sliced strawberries
1 cup sugar
2 teaspoons fresh lemon juice

Combine strawberries and sugar in a medium saucepan, and bring to simmer over medium high heat, stirring frequently. Reduce heat to medium, and simmer 1 hour or until thick (if you are doubling the batch, this step may take an additional 30 to 45 minutes), stirring occasionally. Remove from heat, stir in lemon juice, and let cool to room temperature. Makes approx. 2 cups. Can be stored in a covered container in refrigerator for up to one month. For longer storage, freeze.

Thanks for stopping by my kitchen today.  Stop by again in January for some hot buttered toast with Fresh Strawberry Jam (I’ve put some away in the freezer just for us)!

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25 Feb 2010 Microwave Marmalade

You can make marmalade for breakfast. Yes you can! It’s amazing! I have made orange, lemon and lime marmalade with this recipe. It’s so QUICK! I am so impressed. I have had better marmalades, but they weren’t made in 15 minutes from the citrus in my backyard. This recipe is a winner.

The original recipe was found at Put Up or Shut Up!, a canning blog.

Notes from original recipe:
Do not double the recipe, the microwave will not like it and you will end up with a giant mess.
Use a high-sided microwaveable container (I used an 8 cup Pyrex measuring cup) to microwave the marmalade
After you get the basic technique down, play a bit…, add a touch of booze or spice!

Microwave Marmalade

Thinly sliced zest (with no white stuff) from 1 lb of citrus
3/4 lb citrus, all peel, white rind and seeds removed (tangerines, lemons, limes, oranges or a combination)
1 1/4 cup white sugar
1-tablespoon rum (optional) (I used Cointreau)
½ teaspoon freshly grated nutmeg (optional)

Peel and seed fruit, removing and discarding all the white pith and white stringy bits from the outside and down the center of the fruit. Weigh the peeled fruit and removed zest, you’ll need 3/4 lb. of pulp and zest. Place zest, pulp and sugar in the bowl of a food processor. Puree, making sure all the peel and section skins are reduced to a pulp. Pour pureed mixture into a high-sided microwaveable bowl, adding optional alcohol and nutmeg. Cover tightly with plastic wrap pierced a few times to vent. Microwave on high for 5 minutes. Stir; remove platic wrap and return to microwave for 7 minutes. Remove, stir and check thickness. At this point, depending on the juiciness of your fruit (oranges mainly), return mixture to the microwave for another 2-3 minutes. Marmalade will thicken as it cools. Makes 2 cups. Keep in refrigerator for up to three weeks. Can be frozen for longer storage.

Thanks for visiting!

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