Category Archives: Sauces, Jams, and Preserves

Jam Kitchen Marmalade Cake

marmalade cakeThe mid Winter jam kitchen crew is juicing, peeling, zesting, and simmering as fast as we can. The season for Seville oranges is a special time that is over in the blink of an eye. Even though we were making a traditional style marmalade, we had to add our own New England twist by blending in dried cranberries.
Once all of those bitter oranges and tart cranberries were cooked into tangy/sweet marmalade and poured into jars, it was time for a reward.  It would seem to some that after weeks of making marmalade, we would be sick of it but instead we were longing to delight in the fruits of our labors. A cup of Earl Grey tea (yes even more citrus) and a slice of sticky marmalade cake was just the thing to enjoy during a break from all that hard work.

Marmalade Cake
1 1/2 cups all-purpose flourmarmalade cake and custard
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fresh orange zest
pinch of cinnamon

1 cup unsalted butter
2/3 cup light brown sugar
1/3 cup marmalade (we used our Garnets in the Grove-orange cranberry)
4 eggs (lightly beaten)
1/4 cup buttermilk (or whole milk)
1/4 cup fresh orange juice

Topping
1/3 cup marmalade
2 Tablespoons orange juice

Heat the oven to 350 degrees. Butter a round 8″ glass pie dish or square pan generously. Toss the dry ingredients (except sugar)
and orange zest together in a bowl and set aside. Cream butter and sugar by hand or in a mixer. Add eggs, juice, marmalade and milk and blend well. Stir in the dry ingredients and blend until combined but not over mixed. Pour the batter into the prepared pan and bake for about 30-40 minutes. When the cake is done, stir 2 Tablespoons of orange juice into 1/3 cup marmalade and warm in a small saucepan or in microwave. Pour over cake and enjoy warm or room temp with ice cream, yogurt, or traditional custard.

Happy Thanksgivukkah! Squash Sufganiyot with Cranberry Chocolate Jam

donuts
I adore holidays; gathering with family and friends, the table overflowing with food, the cheerful decorations. This year we have a once in a lifetime chance to take two of my favorite holidays and bring them together in one mashuganah mash up being called Thanksgivukkah. As readers of my blog know, I have cooked up some crazy dishes for holidays so this new holiday hybrid was irresistible.  So I share with you the Squash Sufganiyot filled with Cape Escape Cranberry Chocolate Jam. So much Chanukah and Thanksgiving deliciousness in one little bite!  Happy Holidays x2!

Squash Sufganiyot with Cape Escape Cranberry Chocolate Jam
3 cups flour
8 ounces peeled and cubed butternut squashsufganiyot
3/4 cup apple cider
2/3 cup sugar
2 eggs
2 tablespoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
oil for frying
cinnamon & sugar mixture for outside of donuts
Filling: Doves and Figs Cape Escape jam or other cranberry jam

Heat oven to 450 degrees
Roast squash for about 35 minutes in a shallow dish until very tender
Heat several inches of oil in a heavy bottom pan
Process squash with apple cider in a food processor or blender
Beat eggs into squash
Combine flour, baking powder, salt, cinnamon in a large bowl
Pour squash mixture into the flour mixture and stir until well combined but do not over mix.
Let rest for a few minutes
Scoop heaping tablespoons of the dough into hot oil.
Fry until golden and cooked in the center (test one little donut to make sure you have a good cooking time).
Drain and cool on paper towels
Roll warm sufganiyot in cinnamon sugar
Fill donuts with chocolate cranberry jam
Eat, eat it’s Thanksgivukkah!!

Spreading the Local Jam Love

Fall product line 2I started this blog to share recipes from my kitchen and mostly that is what I will still be doing here. Once in a while I will share news about my little jam company, Doves and Figs and perhaps a few other places and products that I love. Our website is www.dovesandfigs.com and I would love to have you visit anytime but it will be even more exciting in a month or so when we add our online shop! We have been getting wonderful notices in the press most recently from the Arlington Advocate and the Improper Bostonian. In the meantime, you can order jam by emailing or calling us and check out our Jam Nest for prices, flavors, and contact info.

This June we will be exhibiting at the Fancy Food Show in NYC for the first time. I attended this huge food business show last year and so I know what we are in for and will be bringing plenty of delicious jams for buyers to sample.

In July it will be just two years since we sold our first jar of jam at the Winchester Farmers Market. I made a big  stack of 12-jar cases (much more jam then I had ever made at one time before) and hoped to sell them over the course of the summer at Winchester and Arlington markets. I remember saying to my hubby that I hoped to sell a least 6 jars at that first market. He advised me to bring every single jar I had made; I advised him that he was nuts.  We did not bring any jars home!

A great market season led to getting a wholesale license and selling in wonderful stores from cheese and gourmet shops to produce shops to boutiques and gift stores with more exciting places coming on all the time.

I would love to know any ideas you have for places that should carry our jam, flavors that we should make, or recipes you have made with our jam that you would like to share. Please leave us a comment here or on Twitter @dovesandfigs or on our facebook page. Thanks and keeping on spreading the local jam love!

We now return to our regularly scheduled blogging from my kitchen for more recipes…

Passover Preview-Matzo Fig Bars

matzo fig barsThis is a wonderful holiday dessert or snack that has only a few ingredients but packs a lot of crunch and flavor. If you have young children around the kitchen who like to get their hands messy, recruit them to help you make these treats. If you cannot eat nuts in your house, swap the almonds for some flaked coconut or make an extra bit of the crumb crust and sprinkle on top.

Preheat the oven to 350 degrees. Grease a 13 x 9 baking pan. Melt 1 stick plus 2 tablespoons butter or margarine. Put 1 1/2 cups of matzo meal in a medium bowl. Sprinkle a pinch of ground cinnamon over the matzo meal. Pour the melted butter into the matzo meal and mix well. Pat the matzo crumbs into the baking pan covering the entire bottom of the pan. Pour a 8 oz jar of fig jam over the crumbs(I used Doves and Figs Chocolate Fig Sunshine, but you can use any fig or other flavor jam you like). Spread jam to within about a 1/4″ of the edges. Sprinkle with sliced almonds and press down gently. Bake for about 20 minutes and allow to cool before slicing into bars.

Seafood Jam

seafood platterWe eat a lot of fish in our house and we are always looking for ways to make this dinner staple more interesting. As an artisan jam maker the one thing we always have plenty of in our house is a large selection of tasty preserves. So I began pairing some of our sweet and savory Fall and Winter conserves and fruit mustards with seafood and came up with some delicious combinations.

When I heard there was going to be a seafood throw down contest at one of the local farmers markets where we sell our jam, I had to share my recipes. One of our flavors, a spicy orange marmalade called South Beach Sizzle was even selected by one of the competitors to be used in their dish. So here are a few pairings you might like to try and  I will post more ideas when the summer flavors arrive:

Coat a boneless cod filet with Cranberry Fruit Mustard and a sprinkle of panko breadcrumbs. Place in a lightly oiled shallow baking dish and roast at 350 degrees until the fish is cooked through.

Falling Leaves fig, apple, cranberry conserve fills baked trout with a rich earthy flavor. Take 2 cleaned and prepared whole trout and lay each on a lightly oiled square of foil.  Slice and saute a medium sweet onion in a little olive oil until tender. Spread about a tablespoon of Falling Leaves on the inside of each fish.  Layer in the sautéed onions. Add a small sprig of rosemary and drizzle with some lemon juice. Wrap the foil around the fish and cook at 400 degrees until cooked through (about 15 minutes).

Make a delightful appetizer by serving grilled shrimp with a dipping sauce of South Beach Sizzle – our spicy orange marmalade.

Salmon and orange marmalade are a match made in heaven. Mix a few tablespoons of Orange Blossom Express blood orange and Meyer lemon marmalade with some dried dill and a teaspoon of hot water. Sear the salmon in a very hot pan, turn the heat to medium and add a splash of white wine. When the salmon is nearly done, glaze with the marmalade and cook for a few minutes and serve.

With the delicious flavors of horseradish and dill, our Spring! conserve makes a great topping for grilled swordfish and other grilled fish steaks. Simply grill the fish until done and top immediately with a few spoons of Spring!.

Sea scallops get a warm smoky heat when paired with Evil Apple our spicy apple and chipotle conserve. Sear Scallops in a mix of butter and oil a very hot pan. Serve imediately over fresh greens with a dollop of Evil Apple on each scallop.

Pizza Party

PizzaTake one simple, no-fat pizza dough (recipe below)and invite guests to top it with all kinds of tasty foods and you have a great DIY pizza party.  Make up a batch or two of dough and lay out familar toppings such as tomato sauce and shredded mozzarella for the traditionalists.  Now for the really fun part-scout your fridge and pantry for interesting sauces, vegetables, fruits, cheeses, condiments, preserves, dried fruits,  etc.  and lay them out for guests to mix and match.

Assign each person a small rectangle of dough (you can fit about three on a typical cookie sheet) and stand back.  Watch adults giggle at the crazy combinations they are making while normally picky kids become foodies fussing over creative culinary creations. Have the oven very hot (450 degrees) and ready for the pizza masterpieces.  The pizza will need to bake for only about 15 minutes and is done when the crust is brown at the edges and lightly brown underneath.

Some of our pizza party topping favorites have included Thai peanut sauce, barbeque sauce, pesto, cocktail sauce mixed into tomato sauce, duck sauce, olives, capers, cashews, smoked salmon, fig jam,  speck or bacon, hoisin, roasted chicken. Some toppings are great layered on the pizza before it goes in the oven while others such as truffle oil or microgreens are best added after baking.

The pizza pictured above is topped with our Doves and Figs Falling Leaves jam (apple, fig, and cranberry), shaved piave cheese, speck, and thin sliced Meyer lemons.

Dough Recipe
3 cups All-purpose flour+additional for kneeding
½ cup low salt vegetable broth (warm not hot)
½  cup warm water
1 pkgs dry rapid rise yeast
1 tsp sugar
non-stick spray

In a mixer or large bowl mix water, broth, yeast, and sugar
Mix together until yeast disolves
Add 2 cups of flour and stir or mix together to form a soft dough
Turn the dough out onto a floured board and kneed in about one more cup of flour and continue kneeding until dough is no longer sticky but is still soft.
Form the dough into a ball
Coat a large, clean bowl with non-stick spray
Roll the dough in the bowl to coat and cover with a towel and place in a warm place to rise.
Allow dough to rise to about double in size
Divide dough into three pieces
Lightly spray a cookie sheet with non-stick spray and press the dough into rectangles on the cookie sheet.  Pulling and patting the dough to shape it.
Top as desired and bake for about 15 minutes at 450 degrees.

Cold Summer Pudding

summer puddingI love deserts that are simple to make but look wonderful and are layered with delightful surprises; ice cream bombs, trifles, parfaits, etc.  When I heard  Linda Wertheimer interview cookbook author Sophie Grigson on WBUR link here  there was much discussion about the delights of English Summer Pudding.  This was my kind of dessert and all that is needed to make it is bread, summer berries, and a bit of sugar.
I ran out and bought a big loaf of farmhouse style bread and, well, if you know me or read my blog you will know there is never a shortage of fruit around here.  Instead of making one big pudding, I decided to make little ones in custard cups.  I added a bit of Cointreau and a layer of jam to the basic recipe but these are optional. The tiny puddings were so easy and delicious and light that this recipe will become a summer favorite in my house.

To make Summer Pudding:
Chop up about a pound of  berries-strawberries, raspberries, blueberries, blackberries, etc. (I used a quart of fall strawberries and a handful of black raspberries and red currants from my garden.
Put all the fruit and a  1/3 cup sugar and a splash of Cointreau in a big skillet and cook for about 5 minutes until the juices run freely and the fruit begins to soften.  Strain some of the juice off into a shallow bowl. Let cool slightly.
Cut 5 rounds of bread (about 1 inch thick) to fit tightly in the bottom each of the custard cups and another 5 rounds to fit the bottom.
Dip the top round in the fruit juice and place in the custard cup juice side down.
Spread a layer of raspberry jam on the bread and then spoon in about a heaping tablespoon of cooked fruit.
Dip the bottom layer in fruit juice and place in the cup juice side up this time.
Cover with plastic wrap and weight down with a can or heavy jar.  Place in the refrigerator overnight.
To unmold, run a knife gently around the edge of the pudding.  Invert onto a plate or shallow bowl and lift the custard cup.
Serve with whipped cream and fresh sliced berries or just plain.