Homemade Blueberry Jam

Homemade Blueberry Jam
This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy …

A glass jar with blueberry jam and a blueberry to the right.

Homemade Blueberry Jam

This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy to follow step-by-step guide. In all of the cooking, baking, and creating I have done since starting […]

READ: Homemade Blueberry Jam

Real Deal Cherry Pie

I had the good fortune of a day off right at the beginning of sour cherry s…

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I had the good fortune of a day off right at the beginning of sour cherry season last week (What, you don’t mark the weeks of summer using hyper-seasonal fruit as a guide? Just me?) so I put on some sunscreen and a hat, hopped in the car, and went in search of a u-pick farm. I was not disappointed to find a row of trees, heavy with fruit and not a soul in site at a farm a few hours from Brooklyn. It was a hot, hot day and the scent of the last strawberries in the field nearby filled the air as I filled up my bucket with precious sour cherries. 

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When I got home with my bounty, pie was the only choice. Instead of a traditional round, I went slab style and baked it in a quarter sheet pan. If you don’t have a quarter sheet pan or two, I highly recommend picking one up. At roughly 9x13x1, they are the perfect size to bake focaccia, a few cookies, toast nuts, or roast just about anything…but back to the sour cherries.

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Pitting cherries can be kind of a pain, but since sour cherries are so soft, I usually skip the pitter and just use my thumb to ease out the pits. It’s a bit of a sticky, drippy process so you can move your operation to the sink to make clean up super easy.

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I like my fruit pie fillings pretty simple, especially when the fruit is so special (and hard earned). This one is just sweet enough to highlight the cherries without totally overtaking their tart bite. I also added a bit of vanilla bean paste to round out the flavor, but a little bit of extract will do the trick too.

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The all butter pie crust has a bit of rye flour and brown sugar for toasty depth that is delicious with just about any fruit if sour cherries aren’t available where you live. It might be a little intimidating to roll out such a big piece of dough, but don’t you worry. To add both flakiness and structure to the dough, this recipe calls for a series of folds. The folds will make the dough both exceptionally delicious and easier to roll out and move around. Win-win. Check out the gif above to see how it’s done.

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Don’t worry if your dough rips a bit when you roll it out though, you can always pinch it back together. If you have time, make your dough the say before you plan to use it. A long rest will hydrate the dough and make it easier to roll out.

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I realize, it is a little unfair to share this recipe because sour cherries can be hard to get your hands on, but you still have a few more weeks to seek them out. Frozen will work in a pinch too, or substitute an equal amount of your favorite summer fruit - you will need a little less sugar for sweeter fruit.

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Real Deal Cherry Pie

Makes one 1/4 sheet slab pie

This pie makes the best of one of summer’s most fleeting pleasures, sour cherries. They are only available for a few weeks in late June/early July, but they are worth the wait, and the trouble of pitting them. The crust uses a bit of rye flour which adds some nutty and creamy flavor to the crust, and pairs beautifully with fruit desserts. Use an equal amount of all purpose flour if you have rye flour on hand. This filling recipe was lightly adapted from Deb at Smitten Kitchen, who adapted from Martha Stewart, and loves sour cherries as much as I do. 

Rye Crust

340g/2 2/3 cups all purpose flour

170g/1 1/3 cups rye flour (I used Abruzzi Heirloom Rye from Anson Mills)

1 tablespoon brown sugar

1 teaspoon kosher salt

10-12 tablespoons ice water

1 tablespoon apple cider vinegar

340g/1 1/4 cups unsalted butter, cut into tablespoon sized pieces

Filling

900g/about 6 cups pitted sour cherries

3/4 cup + 1 tablespoon (165g) sugar (I used a natural cane sugar here, but granulated works too)

30g/1/4 cup cornstarch

Juice of 1/2 lemon

1 tablespoon vanilla bean paste

Pinch salt

 To finish

1 egg, for egg wash

Turbinado sugar to finish

To make the crust: Add the flours, brown sugar, and salt to a large bowl. Stir them together until combined. Add the apple cider vinegar to the ice water. Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter as you go to ensure that each butter piece is coated with flour. The idea is to create thin, flat shards of butter that range from about the size of a dime to about the size of a quarter. Sprinkle about 6 tablespoons of the water over the flour mixture and use your hands to mix gently, making sure to get all of the way down to the bottom of the bowl. Continue to add more water a couple of teaspoons at a time. 

You have added enough water when you can pick up a handful of the dough and squeeze it together easily without it falling apart. 

Press the dough together, then pat it into a rectangle. Fold the dough into thirds like a letter, then split it in half, form each half into a rectangle and wrap each piece in plastic wrap. Chill the dough for at least one hour before using, or overnight. I prefer an overnight rest if possible.

When you are ready to bake the pie, heat your oven to 400ºF.

Add the pitted cherries, sugar, cornstarch, lemon juice, vanilla bean paste, and salt to a large bowl and stir gently to combine.

Roll one piece of the dough on a lightly floured surface into a rectangle about 11x15. Gently tuck it into a metal quarter sheet pan, letting the excess hang over the sides. Roll the other piece of dough into a rectangle about 10x14. 

Pour the cherries into the dough lined pan and top with other piece of dough. Gently fold the bottom dough up and over the top and press gently. Refrigerate the pie until the crust is firm, about 15 minutes.

While the pie chills, beat the egg with a few drops of water to make the egg wash. When the pie is nice and chilled gently brush the surface with egg wash and sprinkle with turbinado sugar. Cut a few vents in the top then bake until the crust is deep golden brown and the juices are bubbling, 45-60 minutes.

Let the pie cool on a rack before serving warm or at room temperature. Ice cream is optional, but highly suggested.

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Hi everyone, This is a quick note to let you know that Google is going to do away with the email subscription part of FeedBurner in July. So if you have signed up to receive notifications of new posts on SheSimmers, you will no longer be getting those …

Hi everyone, This is a quick note to let you know that Google is going to do away with the email subscription part of FeedBurner in July. So if you have signed up to receive notifications of new posts on SheSimmers, you will no longer be getting those emails. This could very well be the […] The post Subscribe to The Epestle to Receive New Posts appeared first on SheSimmers.

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How to Care for Your Plants in a Heat Wave

It probably comes as no surprise that extreme summer heat is tough on plants. Because water is a precious and limited resource, we cannot rely solely on watering alone. Here are a few other things to give your plants extra TLC during a heat wave:

It probably comes as no surprise that extreme summer heat is tough on plants. Because water is a precious and limited resource, we cannot rely solely on watering alone. Here are a few other things to give your plants extra TLC during a heat wave:

1. Prioritize Your Watering

In addition to picking the right timing for watering, the most important thing is to prioritize your watering. Your vegetables and container plants should get first dibs, because even a couple of sweltering hot days without watering can wreak havoc on them. Next are annual flowers, and any newly planted perennials, shrubs, and trees. Drip-watering and soaker hoses are ideal, but if you must use a hose or a watering can, make sure to water slowly and always water directly onto the base of the plant.

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Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.

P.S. if you’ve ever made my Luscious Homemade Lemon Curd, this hollandaise sauce is basically the same thing, but savory!

two eggs on English muffins drizzled with hollandaise sauce

What is Hollandaise Sauce?

If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…

How to Use Hollandaise Sauce

As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!

Small Batch for No Leftovers

Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).

If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

hollandaise sauce dripping off a spoon into a bowl in front of a plate of asparagus
hollandaise sauce being drizzled over two eggs on English Muffins

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Total Cost $0.72 recipe / $0.36 serving
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 3 Tbsp each
Calories 238kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 large egg, separated $0.23
  • 1 Tbsp water $0.00
  • 1/2 Tbsp lemon juice $0.02
  • 4 Tbsp butter* $0.44
  • 1/8 tsp salt $0.01
  • 1/8 tsp cayenne pepper $0.02

Instructions

  • Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
  • Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
  • Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
  • Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
  • Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Notes

*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.

Nutrition

Serving: 3Tbsp | Calories: 238kcal | Carbohydrates: 1g | Protein: 3g | Fat: 25g | Sodium: 381mg | Fiber: 1g
hollandaise sauce being drizzled over two eggs on English Muffins

How to Make Hollandaise Sauce – Step by Step Photos

a raw egg yolk in a small saucepot

Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)

egg yolk whisked with water and lemon juice

Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).

small butter cubes added to the saucepot

Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.

half melted butter in the sauce pot with a whisk

Place the pot over medium-low heat and continuously whisk while the butter begins to melt.

frothy egg mixture in the saucepot with the whisk

Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…

thickened sauce in the sauce pot with a whisk

And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.

cayenne pepper and salt added to the hollandaise sauce

Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).

hollandaise sauce dripping off a spoon into a saucepot

And now your rich and dreamy lemony sauce is ready to eat! You did that!

Hollandaise sauce being drizzled over asparagus and salmon

Drizzle that heavenly sauce over all your favorite foods!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

Old Fashioned Italian Meatballs

These old fashioned traditional beef meatballs made with authentic Italian ingredients and skillet fried are some of the best and
The post Old Fashioned Italian Meatballs appeared first on Easy Side Dish Recipes.

These old fashioned traditional beef meatballs made with authentic Italian ingredients and skillet fried are some of the best and

The post Old Fashioned Italian Meatballs appeared first on Easy Side Dish Recipes.

8 Outdoor Pieces from Wayfair’s Summer Sale to Stretch the Season

If it feels like your summer’s barely started, yea, we feel you. We, too, had grand plans for the season—lazy days in the (inflatable) pool, ice cold canned wine in hand, a chaise lounge chair with our name on it. In reality though, we barely had enoug…

If it feels like your summer’s barely started, yea, we feel you. We, too, had grand plans for the season—lazy days in the (inflatable) pool, ice cold canned wine in hand, a chaise lounge chair with our name on it. In reality though, we barely had enough energy (or space) to drag a kitchen chair out onto the patio and plop a cushion down for our creaky backs.

If you’re trying to hold onto those summer vibes (aren’t we all?), then you’ll love Wayfair’s latest sale. (Technically, it’s called the “end-of-season sale,” but we’re too sad about summer coming to an end to call it that.)

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From 2 Goats to Churning Out Award-Winning Cheeses—the Story of Cypress Grove

We’ve teamed up with Cypress Grove to share the story behind their award-winning goat cheeses—from the iconic Humboldt Fog to new favorites like their smooth and buttery Little Giant.

Most cheeses aren’t conceived of in dreams, but that’s exactly ho…

We’ve teamed up with Cypress Grove to share the story behind their award-winning goat cheeses—from the iconic Humboldt Fog to new favorites like their smooth and buttery Little Giant.


Most cheeses aren’t conceived of in dreams, but that’s exactly how Cypress Grove’s fan-favorite Humboldt Fog came about.

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9 Smart, Sleek Products to Up Your Hydration Game This Summer

We’ve partnered with LifeStraw to give your hydration situation a boost this summer. Here, Food52 Resident Hana Asbrink shares her go-to products, including the LifeStraw Home water filter pitcher‚ for staying refreshed. Bonus: These picks aren’t just …

We've partnered with LifeStraw to give your hydration situation a boost this summer. Here, Food52 Resident Hana Asbrink shares her go-to products, including the LifeStraw Home water filter pitcher‚ for staying refreshed. Bonus: These picks aren’t just functional—they’ll look great around the house, in the backyard, and on the go.


Summer has officially arrived, and you sure can tell—after the year we've all had, the nice weather is luring everyone out in droves. With more socializing, traveling, and moving around on the horizon, I'm keeping it as easy as possible to stay cool and hydrated during this warm-weather season.

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Foil Packet Cheesy Sausage and Peppers

Foil Packet Cheesy Sausage and Peppers are so easy to make on the grill if you’re camping, vacationing, or just looking for an easy dinner with even easier cleanup! Foil Packet Cheesy Sausage and Peppers We love sausage and peppers in my house, and these foil packets kick it up a notch flavor-wise with marinara […]

The post Foil Packet Cheesy Sausage and Peppers appeared first on Skinnytaste.

Foil Packet Cheesy Sausage and Peppers are so easy to make on the grill if you’re camping, vacationing, or just looking for an easy dinner with even easier cleanup!

Foil Packet Cheesy Sausage and Peppers
Foil Packet Cheesy Sausage and Peppers

We love sausage and peppers in my house, and these foil packets kick it up a notch flavor-wise with marinara and cheese. I used Arrabbiata sauce for a spicy kick, which I highly recommend, but regular marinara works too if you prefer milder food. Tommy gave these packets two thumbs up! For more sausage and pepper recipes, try this One Pan Roasted Potatoes, Sausage and Peppers and Pasta with Italian Chicken Sausage, Peppers and Escarole.

(more…)

The post Foil Packet Cheesy Sausage and Peppers appeared first on Skinnytaste.