The post Strawberry Jam appeared first on Izy Hossack - Top With Cinnamon.
Strawberry Jam
The post Strawberry Jam appeared first on Izy Hossack – Top With Cinnamon.
all things food
The post Strawberry Jam appeared first on Izy Hossack – Top With Cinnamon.
The post Strawberry Jam appeared first on Izy Hossack - Top With Cinnamon.
The taste of springtime in one show-stopping tart: a velvety smooth Meyer lemon curd and a layer of bright strawberry jam nestled inside a lemon-scented shortbread crust, and topped with fresh strawberries and edible flowers. Lemon and strawberry come together in a tart that’s as bright in flavor as it is in color. Using Meyer […]
The post Strawberry Meyer Lemon Tart first appeared on Love and Olive Oil.
The taste of springtime in one show-stopping tart: a velvety smooth Meyer lemon curd and a layer of bright strawberry jam nestled inside a lemon-scented shortbread crust, and topped with fresh strawberries and edible flowers.
Lemon and strawberry come together in a tart that’s as bright in flavor as it is in color. Using Meyer lemons gives the curd filling a well-balanced sweetness with a vibrant lemon flavor, paired with fresh strawberries and a layer of strawberry jam for a perfect finish.
Technically lemon season is at its end, but, thanks to an over-eager tree trimmer, my aunt had a surplus of lemons that needed to be used immediately. Three days later (the postal service is an amazing thing) I found myself with yet another box full of gorgeous Meyer lemons.
After having already made a lemon loaf cake and lemon mousse cakes and a double batch of homemade limoncello, I decided to revisit an old lemon tart recipe to update and rephotograph.
Well, one thing led to another and I ended up making something entirely different (are you surprised? You shouldn’t be).
Seeing that strawberry season is upon us, combining strawberries and lemons seemed like an obvious choice. While I toyed with the idea of mixing the strawberries into the lemon curd, or even adding a layer of strawberry gelée on top, I ultimately decided to keep it simple and spread a layer of fresh strawberry jam in the bottom of the crust. I was a bit worried the jam would mix with the curd or even migrate to the top in the oven, but, to my surprise, it came out as a beautifully defined layer of strawberry jam beneath a vibrant yellow lemon curd.
We are very close to the release of my new cookbook, 100 Morning Treats, so in honor of that I am sharing a recipe from its pages: Creamy Jammy Coffee Cakes. This recipe is one of my favorites from the book (#28 out of 100, and can be found on page 91 …
We are very close to the release of my new cookbook, 100 Morning Treats, so in honor of that I am sharing a recipe from its pages: Creamy Jammy Coffee Cakes. This recipe is one of my favorites from the book (#28 out of 100, and can be found on page 91 and below). You can pre-order the book here, and it will be arriving May 9th! I wrote this book, 100 Morning Treats, to celebrate the morning hours and to represent the baked goods and pastries I developed while working in coffee shops and in my home. The recipes are a result of nearly three decades of baking, and include muffins, rolls, scones, quick breads, Bundt cakes, coffee cakes, some savory items, and so much more. My hope is that this book brings you some joy in your kitchens in the years to come. But back to the Jammy Cakes – I’m not going to lie; cream cheese swirl is what I’ll pick in a bakery case lineup any day. There is a layer of cake, then cream cheese, tart jam (or lemon curd), and streusel topping in every perfect bite. I like to eat them just barely warm, […]
The post Creamy Jammy Coffee Cakes appeared first on The Vanilla Bean Blog.
You can’t go wrong when peanut butter and jelly are involved. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, packed with peanut butter flavor, and have a fruity jam center (a.k.a. cookie perfe…
You can’t go wrong when peanut butter and jelly are involved. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, packed with peanut butter flavor, and have a fruity jam center (a.k.a. cookie perfection!).
Plus, they’re easy to make with just 8 ingredients, 1 bowl, and 30 minutes required! Naturally sweetened, grain-free, and oil-free too! We know: It’s magic.
Bergamots aren’t something one runs across every day in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did in Paris. But no matter, this recipe can be made with other kinds of lemon, especially “sweet” lemons, such as Meyer lemons. There’s conflicting information on what a bergamot actually is,…
Bergamots aren’t something one runs across every day in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did in Paris. But no matter, this recipe can be made with other kinds of lemon, especially “sweet” lemons, such as Meyer lemons.
There’s conflicting information on what a bergamot actually is, but it’s definitely a member of the citrus family and most consider it to be a relative of the bitter orange, which might have been mated with a lemon at some point in its murky past.
Continue Reading Sweet Lemon (bergamot) Marmalade...
The post Damson Jam appeared first on Izy Hossack – Top With Cinnamon.
The post Damson Jam appeared first on Izy Hossack - Top With Cinnamon.
My dear ones! It’s been another while since being in the blog space and I’m happy to be here with you, in the glory of summer unfolding. I love having the time to craft these posts, since they are a true outpouring from my heart…
The post Strawberry Rhubarb Rose Crumble Bars appeared first on My New Roots.
My dear ones! It’s been another while since being in the blog space and I’m happy to be here with you, in the glory of summer unfolding. I love having the time to craft these posts, since they are a true outpouring from my heart to yours, in the hopes that it will tether us to this time and place, land, season, and true nourishment. Strawberry Rhubarb Rose Crumble Bars is one of the special ones, that has been bubbling away in my consciousness since last summer.
I was cycling on the boardwalk at the beach near my home last August, and out of the corner of my eye, I saw a flash of fuchsia – the unmistakable pink of rose hips. Ahhh this gorgeous bushy plant is one that I first became familiar with in Denmark, where they bloom along the shores of every beach, punctuating the salty summer air with rose perfume. And here it was, at the water’s edge in Ontario, the very last petals dropping in the slanted summer sun. I knew I was too late to do anything with them at that point, so the idea-seed was planted for next year. Which is now, right on time!
They say what grows together goes together, so for this recipe I waited for the rose hip to bloom, and then checked out what the other plants were peaking in my garden; strawberries and rhubarb! What a divine and classic combination! I couldn’t wait to get to celebrating this triple-blessing of flavours.
Peak-season strawberries are nutritional super stars. They’re loaded with vitamin C, and good amounts of manganese, folate, and fibre. Their total antioxidant capacity is extremely high, and as we learn more about this summer delight, there is evidence proving its positive effects on cardiovascular health. After consumption, there is less platelet aggregation, less lipid peroxidation and an increase in free-radical scavenging – meaning those antioxidants get to SNACK!
Rhubarb is also a high-fibre food, which is essential for digestion. Fibre is exclusively a plant nutrient, as plants grow it for structural support. Animals have bones, so fibre is not a significant part of their composition. Therefore, increasing our dietary intake of plants in comparison to animal-based foods means an increase in our fibre intake. Makes sense, right?
So much of our nourishment depends on the healthy passage of food through our digestive tract. Without the fibre in things like strawberries and rhubarb, it is impossible for our digestion to take place in a balanced way. With imbalanced digestion comes the risk of poor nutrient absorption, and along with that comes compromised metabolism, immunity, even our mental health. The risk of most chronic diseases is lowest when whole plant foods, like a simple serving of strawberries and rhubarb, are plentiful in the diet. These bars also contain high-fibre oats, almonds and almond flour, so basically what I am saying is eat a lot of these.
I knew that I wanted the seasonal ingredient to really shine in this recipe, so I started by making a compote with the strawberries and rhubarb, adding a kiss of vanilla and rose. The results were like, mind-blowing, people. I’ve made this compote several times now, simply because it is delicious on everything and in so many ways. So far I’ve slathered it on the Revolutionary Pancakes with almond butter, hemp, salt, and even more fresh strawberries. I made popsicles with it (blended this with more strawberries and froze it). And warmed slightly over vanilla ice cream? Unreasonable. The fact that it comes together in under 15 minutes is also motivating for me – I know I’m not in for a huge project to make it, even though the end result *feels* like such a luxurious extra in my life. Make a triple batch now and freeze it I say!
If you want to get ahead, you can make the compote up to seven days in advance. And yes it lasts that long in the fridge. So convenient.
You can use store-bought, instead of homemade rosewater in this recipe to skip a step, but I understand that sourcing store-bought might be just as much of a challenge for some. Surprisingly, I can find bottled rosewater at my local, small-town grocery store, so check with an employee at your closest market since you might be surprised they stock it! Heath foods stores are a good bet too. And if you can find fresh rose / rose hip flowers, then harvest them sustainably and make your own rose water. Recipe and two methods here. As a last resort, order online!
The top and bottom layer of these bars are a slight upgrade from my original crumble bar recipe with blackberries and hazelnuts, back in 2014 (!). This time I made more of a cookie base, kind of like a giant shortbread cookie with almond flour, which turned out to be more moist and easier to cut than the one just made with oats. I really love this change, and hope you will too! The crumble topping is exactly the same except for swapping out the brown rice flour for almond flour, since it’s yummier / fattier / moister. And since knowing that almonds are in the strawberry and rose family (Rosaceae!) it only made sense.
Enjoy this literal slice of summer, friends and lovers. These Strawberry Rhubarb Rose Crumble Bars are truly a moment, captured. And I hope you choose to savour it.
The post Strawberry Rhubarb Rose Crumble Bars appeared first on My New Roots.