Aunt Jenny’s Jam

aunt jenny jam smallThis is a story of family and food and love.  My father’s mother, my grandma Julia, had five sisters; my great aunts Jenny, Anna, Helen, Mimi, and Lulu. My Dad learned to cook, bake and preserve from the wonderful women in his family and from my grandfather, who was a butcher.

As a very young girl, I spent the early mornings while my mom and brother slept, with my daddy. In this quiet time he shared the secrets of the kitchen; separating eggs, mixing the lightest batter, transforming ordinary berries into glistening preserves and syrups, or stuffing a sausage and corning a beef brisket. I was enchanted and have never wanted to leave this magical world.

Dad told me that my Aunt Jenny taught herself to make pickles because my Uncle Bill hated garlic and all of the pickles at the market had garlic. Also Jenny made an amazing spread that everyone loved from simple ingredients of dried and canned fruit.

At some point years later we noticed that Dad’s hand began to shake. Idad blademan (164x250) remember the awful day when my mom and dad told me that dad was diagnosed with Parkinson’s. We all spoke of treatments and how we were sure that it would all be OK. However over time this cruel  disease robbed dad of his joys of working in my parents antique business, roller blading, photography, and cooking.

As dad’s health declined, we spent a lot of time talking about family stories and recipes. There was something very calming and familiar for him to talk about things like his mother’s huckleberry pie (it was so good that it made him come home early from vacation when he heard she was baking one) and my Aunt Jenny’s delicious apricot and pineapple jam. When I asked him for the recipe for the jam he was not sure how to make it but said he would know it when he tasted it.
Experimentation and tidbits of information; “they must be California sun dried apricots” he remembered her saying, helped us recreate the recipe. I made a few jars and dad took one bite and declared it a success. We recruited my cousins, Aunt Jenny’s children as taste testers and got a rousing approval.

My Dad, Sidney Cohen, was taken from us a little over a year ago and I miss him terribly. He was not the sort for a big fuss and would not have liked any kind of grand celebration or some award done in his name but I wanted honor his memory.

We have made a special vintage recipe version of our Aunt Jenny’s Jam for sale online and at our markets. I will be contributing 10% of the total sales for this jam for the rest of the year to Parkinson’s research. I hope this bright sunny spread will be a delight for my family to share with yours and the money raised with help in some small part to reduce suffering and lead to a cure.
Purchase  Aunt Jenny’s Jam




Purim Pie or HamenTARTshen

purim pieI love the holiday of Purim with its exciting stories of heroic princesses, colorful costumes, and jam-filled cookies called Hamentashen.  A few months ago we were invited to an event called Beyond Bubbies Kitchen and asked to make a dish that was a twist on traditional Jewish food. I glanced at the calendar and saw that the event was being held days before Purim and I am a jam maker, so naturally I decided to make Hamentashen (you just knew there had to be jam involved somewhere).  However, we still needed a twist!

We decided to make a savory Hamentashen with our Evil Apple, spicy apple chipotle jam and a mustard, olive oil crust.  (recipe posted here) and also a cheddar cheese crust Hamentashen with our Falling Leaves jam (apple, fig, cranberry). (recipe posted here)

Our little jam team baked about 1000 cookies for the event but we also had one jam ladies purim (250x217)more idea up our flour-covered sleeves. With a nod to my current favorite television program The Great British Baking Show, we made a showstopper which we called Purim Pie (my hubby renamed it The HamenTARTshen).

Taking my favorite simple pie crust recipe for a double crust 9″ pie (a mix of butter and shortening), I filled a 10″ loose bottom tart pan with the crust. I then made a rope of dough into about a 6″ circle and placed in the pan. I made more ropes of dough and cut them into 5″ pieces, bending and pinching them into a triangle shape. I fit the triangles into the space between the edges of the tart and the circle. when all the spaces were filled, I made another smaller circle and fit more dough triangles in between the two circles.

20150301_185722 (300x262)When all the triangles were placed I started to fill them with jams. I only filled the spaces about 2/3 full so the jam would not overflow. Being a jam company, we had lots of flavors to choose from in our pantry but I think the tart would also be lovely with only three or four flavors alternating in the spaces. Finally, we added a Jewish star cut from pie dough to the middle of the tart and baked the tart for about 30 minutes until lightly browned with bubbly jams.

Happy Purim! Boo Hamen! Horray Brave Esther! Vashti-rock your girl power!



Cheddar Cheese Hamentashen

cheddar hamentashenIf you love Hamentashen and you love cheese, then these Cheddar Cheese Hamentashen are the perfect cookie for your Purim celebration. We filled ours with Doves and Figs Falling Leaves (apple, fig, & dried cranberry) jam but any fig jam or homemade fig filling will work well.

2 1/2 cups all-purpose flour (plus additional for rolling cookies)
1/2 cup sugar
1/2 cup shredded cheddar cheese
6 Tablespoons unsalted buttercheddar cheese cookie dough
1 egg
3 Tablespoons cold water
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fig jam

Cookie sheet
2″ cookie or biscuit cutter or glass with 2″ rim
rolling pin

How To
Heat the oven to 350 degrees
In a mixer or food processor or by hand, cream together butter and sugar
Beat egg and water and add to the butter/sugar mixture
In a bowl, whisk flour, baking powder, and salt
With the mixer or food processor running, add all of the flour mixture to the butter mixture and mix just until a ball of dough begins to form (by hand blend in flour with a wooden spoon and hands until dough forms into a ball)
Kneed in the cheese and a bit more flour if the dough is still sticky
Roll out dough to 1/8″ thick and cut out circles of dough
Spoon a scant teaspoon of jam onto each circle and dampen the edge lightly with water on a pastry brush or fingertips
Fold the dough edges to form a triangle
Bake for about 12 minutes until lightly browned
Cool and enjoy your Purim treats!


Sweet Potato Fruit Cake (Low Fat)

yam cake (300x263)After all the indulgences of the holidays, many people turn to lighter and healthier dishes. For me it is too hard a transition from rich, spice-filled baked goods to salad for dinner and an apple for dessert. After the decorations were put away and the New Years toasts were over, I kept thinking about making  a delicious baked treat that carried over the flavors of the holidays in a healthier package. Finding a use for one lonely left-over roasted sweet potato was my inspiration for a dense, moist, low-fat Sweet Potato Fruit Cake that fit the bill. I hope you will get some sweet potatoes at the farmers market soon and roast them for supper and save a few for making a delicious dessert.

Sweet Potato Fruit Cakeyam cake batter (200x185)
2 cups all-purpose flour
1 cup sugar
1 cup roasted sweet potato (skinned and mashed)
2/3 cup skim milk
2 eggs (or egg substitute)
1/2 cup canned crushed pineapple (drained)
1/3 cup dried cranberries
1/3 cup golden raisins
1 tablespoon vegetable oil
2 teaspoons baking powder
1 tablespoon minced candied ginger
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch nutmeg
pinch ground star anise
1/2 cup walnuts (optional)

Preheat oven to 400 degrees
Roast two medium sweet potatoes until tender (about 45 minutes)
Peel and mash potatoes
Potatoes can be prepared a day ahead
Set oven to 350 degrees
Spray a 9″x5″ loaf pan with non-stick spray
Stir together flour, sugar, baking powder, and spices
Beat together eggs, milk, and vanilla
Stir wet ingredients into dry and mix until just combined
Blend in pineapple, dried cranberries, raisins, candied ginger
Add walnuts if desired
Pour into prepared loaf pan
Bake for 40 minutes or until golden brown







Holiday Deviled Eggs

Holiday Deviled Eggs with Jalapeno and Dried  Cranberrieseggs
We have a family friend who is mad about deviled eggs but his girlfriend and the rest of the folks around are not big fans of making or eating them. I try to bring a plate of eggs to parties and potlucks when I can as a treat for him.

I made a batch recently and as I started to put them together I thought the eggs looked a bit plain and would benefit from a little accessorizing . Since much of my kitchen time has been dedicated to holiday jam making the home cupboards were bare. Rummaging around in the fridge I found one Jalapeno and from the pantry I snitched a hand full of dried cranberries. Yes, I know it sounds weird but pretty eggs now had a delicious combination of sweet, tart, spicy, salty, and creamy.

When we offered the red and green flecked eggs to our deviled egg loving pal he gave them a bit of a skeptical look but ended up ignoring the plain ones in favor of the spicy berry ones. They were a hit and we are making them for several holiday events this season.  I hope you will try our Holiday Deviled Eggs recipe!

8 large fresh eggs (hard boiled and peeled)
1/3 cup mayonnaise
1/2 tsp brown mustard
1/4 cup dried cranberries diced (plus extra for garnish)
1 large jalapeno seeded and diced (save a bit for garnish)
pinch of cayenne pepper
salt and white pepper to taste

Split the hard boiled and peeled eggs lengthwise
Scoop out the yolks and mix the yolks with mayonnaise and mustard
Season with salt, pepper, cayenne pepper
Stir in cranberries and jalapeno
Scoop the yolks back into the whites
Garnish with more cranberries and jalapeno bits




I’m Back with a Tasty Snack

cashew snackRunning a company is hard work and filled with both  frustrations and delights. Watching something you have created and nurtured grow is an exhilarating feeling. Building a team of talented, fun people is rewarding. Doves and Figs has brought me much joy along with tired feet and berry stained, dish pan hands. One thing it has not given me is much time to blog. Even though I am still squeezing in hours for cooking, baking, and pickling; I have not been writing much and I have missed it.

So I am back-with a super simple snack and I hope to steal a bit more time over the days to come to share all the delicious things coming from my little jam (and  other treats) kitchen. No matter how busy you are-tonight take a few minutes to pour yourself your favorite craft beer or a glass of local wine, put your feet up, and nibble some of this quick and easy snack mix. You deserve it!


Herb Roasted Cashews with Dried Cranberries, and Dried Cherries
3 cups of cashews
1/3 cup dried sweetened cranberries
1/3 cup dried cherries
several sprigs of fresh rosemary, fresh thyme, and a few sage leaves
kosher salt

Heat the oven to 375 degrees. Spread the cashews on an ungreased cookie sheet. Distributed the herbs on top of the nuts and roast for about 10 minutes until hot and fragrant but not too brown. Toss in a pretty bowl with the dried fruit and sprinkle with kosher salt. Snack Away!



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

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.