Posts Tagged ‘Jam’

Yummy Dessert?!

October 4, 2018

This is a delicious recipe that I found in Food & Wine magazine (December 2015) that is a wonderful dessert, or hors d’oeuvres, or late night snack, or . . . breakfast? (It does have coffee as an ingredient.)  It is a little on the labor-intensive side, but well worth th effort; a real crowd pleaser.  Enjoy!

Coffee-Caramel-Jam Toasts

Coffee-Caramel-Jam
1/2 cup of crushed coffee beans
1-1/4 cup of heavy cream
1 cup of whole milk
1 cup of sugar
1 Tablsepoon of light corn syrup
2 teaspoons of instant espresso
1/8 teaspoon of fine sea salt

Chocolate Crumble
3/4 cup of all-purpose flour
3/4 cup of almond flour
1/2 cup of sugar
1/4 cup of unsweetened cocoa powder
1/4 teaspoon of fine sea salt
1 stick of cold butter, cubed

Serve on dark rye toasts

Directions
1. Make the jam . . . preheat the oven to 350 degrees.  Spread your coffee beans on a baking sheet and toast for ten (10) minutes, until fragrant.  Transfer the beans to a large bowl.  Stir in the heavy cream and the milk, cover, and let steep in your refrigerator overnight.

2. Strain the coffee cream through a fine sieve, pressing on the solids; you should have 2 cups.  In a large saucepan, cook the sugar over moderate heat, stirring occasionally, until a light amber caramel forms (about 5 minutes).  Slowly add the caramel cream (exercise care as it will boil vigorously).  Add the corn syrup, espresso and sea salt and bring  to a simmer; the caramel will harden, but will dissolve again as it simmers.  Cook over moderately low heat, stirring, until a candy thermometer inserted in the caramel jam  registers 210 degrees (about 12 minutes).  Carefully transfer the jam to a blender and puree until smooth and shiny.  Scrape into a medium bowl and let cool to room temperature.

3. Make the crumble . . . In a medium bowl, whisk the all-purpose flour with the almond flour, sugar, cocoa powder, and sea salt.  Using your fingers, rub in the butter until coarse crumbs form.  Spread the crumbs on an even layer on a parchment-lined baking sheet and refrigerate until firm (about one (1) hour).

4. Preheat your over to 350 degrees.  Bake the crumble for about 18 minutes, until golden.  Transfer to a rack to cool completely.

5. Spread some of the coffee-caramel-jam on the toasts.  Sprinkle the chocolate crumble on one half of each toast (press gently to help the crumbs adhere).

Note: these are meant to be served at room temperature.   The jam can be refrigerated for up to one (1) week; he baked crumble can be stored in an airtight container for one (1) week or frozen for one (1) month.

Source: Food & Wine magazine, December 2015

Just Ginger Peachy!

September 13, 2013

On this the birthday of the late Roald Dahl (the author of James and the Giant Peach), here is a recipe for a peach jam (courtesy of Family Circle magazine that sounds fabulously delicious.  I love peach and I love ginger, so this sounds like a win-win for me.  Mom used to make an awesome peach jam, but I’m thinking this ginger variety will really spice it up nicely.  I may just have to make a batch this weekend.

Gingered Peach Jam

Place six large peaches in a large pot of boiling water for 1 minute; rinse in cold water and peel.  Remove the pits and cut into wedges (about six cups).  Transfer to the bowl of a food processor and pulse until coarsely chopped.  In a medium stainless steel saucepan, combine the peaches, 3 cups of sugar, 2 tablespoons of chopped ginger, 1 tablespoon of lemon juice, and 1/4 a teaspoon of salt.  Simmer over medium heat, stirring occasionally, until thickened (about 30 minutes).  Ladle into Mason jars and cool.  Store in the refrigerator for up to 1 month.