Strawberry Chipotle Jam

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It’s been a trying week in my kitchen, and it’s only Wednesday. To start out the weekend, I discovered the door to our stand up freezer in the basement was left ajar for a couple of days. It needed a good cleaning out anyways, but still, talk about a waste. Then, to make matters worse, when cooking dinner on Friday evening – the propane tank that fuels the cook top ran out. We only have to have it filled once a year, and I guess it just slipped my mind. That meant going until Monday without a propane delivery. Thankfully, we have a beast of a grill with a handy side burner. It’s saved our butts more times than I can count when we’ve been without electricity for an extended period of time.

However, one thing that I couldn’t do on my trusty grill was preserve the 15 lbs of strawberries we picked on Saturday afternoon. So, we went over to my Mom’s house yesterday to can, and it was a great afternoon. Mom always enjoys spending time with the boys, and it was nice not to have them pulling on my apron strings when I was in the process of canning. Hot jars + boiling water + toddlers just makes me nervous!

I couldn’t be happier with how this jam turned out. At first taste, it’s pure delicious strawberry.  But, comin’ up from behind is a lovely smokey, slow burn from the chipotles. I intended to do one batch of this, and one batch of a traditional strawberry jam. But, I loved this so much that I went ahead and did a double batch. I can’t wait to try it mixed into BBQ sauce, brushed onto grilled pork, or making a fun dipping sauce for coconut shrimp. Definitely plan on entering this one into my local fair come August!

Strawberry Chipotle Jam

6 cups strawberries, washed and halved
1 (7 oz) can chipotle chiles in adobo (I used about 3/4 of a can)
6 1/2 cups granulated sugar
1/4 cup lemon juice
1 package powdered pectin

In a food processor or blender, process the chilis and berries in a food processor (pulse), being careful not to over process, you want some pieces of berry. Pour berry mixture, lemon juice, and pectin into a large pot.

Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Immediately pour the hot jam into hot jars and put the lids on. Process in a water bath for 10 minutes.

Source: adapted from SB Canning and The Ball Blue Book Guide To Preserving

Strawberry Yogurt Cake

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We went strawberry picking this weekend! The pick-your-own orchard down the street from us didn’t have strawberries available this year. Their beds aren’t covered, so the frost got to all the blossoms. Total bummer! As it worked out though, here on the Eastern Shore, there is never a strawberry patch too far in the horizon.

We went to the homebrew shop on Saturday, and on the way there was a farm that had pick-your-own berries available. You take a tractor ride to get to the patch, and Andrew has been talking it ever since. Took virtually no time to fill up 2 boxes of berries, totaling about 17 lbs. Andrew was a great helper this year too! He did a great job only picking the ripest and reddest of berries.

I’ve got some great stuff in the pipeline with these beauties! First off, this delicious strawberry yogurt cake. I whipped this up on Saturday night to enjoy as a light breakfast on Mother’s Day morning. So fresh, light (yet dense!), and incredibly moist – it was the perfect treat with my cup of coffee on Sunday. Came together really easily with ingredients you more than likely already have in your fridge and pantry. As an extra bonus, I got to use my Bundt pan, which I often feel gets neglected. Berry season is in full swing here on Maryland’s Eastern Shore, and is heading north. Get while the gettins’ good, folks! Enjoy!

Strawberry Yogurt Cake

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
1/3 cup buttermilk or milk
1 tsp vanilla exract
12 oz. fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Add the buttermilk and the vanilla, and mix until combined.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Source: adapted from A Spicy Perspective

Watermelon Margaritas

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It’s no secret that I have a love for margaritas, in any incarnation. Here’s another one to add to the list! Watermelon margaritas. They’re a bit reminiscent of an agua fresca – the epitome of light, fruity freshness. But, you know, with tequila.

I added a splash of Triple Sec to the recipe, as I don’t feel right calling something a margarita without a) lime or b) Triple Sec. I loved the use of the orange simple syrup, it was delicious and added some complexity to the simple sweetness of the melon. With summer just around the corner, we’ll all have wedges of watermelon stashed away in our refrigerators and coolers. This is a fabulous and fun way to use it!

Watermelon Margaritas

1/2 cup sugar
1/2 cup water
3 wide strips orange zest
12 ounces watermelon cubes (about 2 cups)
1/4 cup fresh lime juice
2/3 cup white or silver tequila
1/4 cup Triple Sec
Lime wedges

In a small saucepan, bring sugar, water, and orange zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl.

In a blender, puree watermelon cubes until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice).

Stir in syrup, lime juice, tequila, and Triple Sec. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.

Source: adapted from Martha Stewart

Beatty’s Chocolate Cake

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I’m not stretching the truth when I say that this is the best chocolate cake you’ve probably ever had in your life. Sure, it may not be enrobed in a layer of fancy ganache, or umpteen pencil-thin layers. This is a cake your grandmother would have made. I entered it in my local fair last year, and it took 1st prize. For this small town, that is a whole lot of prestige, people.

The cake is dark and super moist – yet, very light and airy. The secret is the hot cup of coffee in the batter. And then, there’s the frosting. Oh, the frosting. Rich and chocolaty with a hint of coffee from a touch of instant espresso powder. Isn’t it funny how adding a bit of coffee can really help to boost the different notes in chocolate? Love it! It’s an easy cake to make too. Bakes beautifully, and the frosting is very easy to spread and work with. My favorite cake, hands down. I’m confident it will continue to be a favorite for many years to come!

Beatty’s Chocolate Cake

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Source: Barefoot Contessa At Home by Ina Garten