Photo by Phoebe Canakis
Blackberry Margarita Freezer Jam
Makes 4 8-ounce jars
It’s all about the berries this time of year in Central PA. I’ve got Christmas gifts on my mind, and this blackberry margarita freezer jam will be lovely this winter. Freezer jam is easy to prepare and is a perfect way to quickly save the flavor of summer. If you prefer the freezer jam without seeds, bring the berries and sugar to a simmer to soften them (blackberries are very meaty) and either hand-press through a strainer or put through a food mill.
Use this jam for more than just toast. Make a quick dressing by combining a bit of mustard; fresh garlic; vinegar; and oil, water or orange juice. You can also use it as a glaze for roasted meat or fish.
Ingredients:
1 pound blackberries or a mix of blackberries, strawberries or raspberries
1-1 ½ cups organic sugar
½ cup orange juice
¼ cup silver tequila (or if you prefer you can use water or ginger ale)
1 tablespoon lime juice
1 (1.75 oz.) packet or 6 tablespoons powdered fruit pectin
Directions:
1. In a large bowl, use a potato masher or large fork to mash the berries. Stir the sugar into the berries and allow to rest 15 minutes.
2. In a medium saucepan, bring the orange juice, tequila and lime juice to a boil. Stir in the pectin and allow to boil for 1 minute, stirring constantly. Remove from the burner.
4. Incorporate the berry mash with the pectin, stirring until evenly combined.
3. Spoon into freezer-safe jars, leaving a ½-inch space, and cap. Allow to rest in the refrigerator overnight to set.
Keep refrigerated for 2 weeks or freeze for up to 1 year.
Photo by Phoebe Canakis
Berry Crumb Cake
Serves 8
Perfect for breakfast or a mid-day snack, and you can easily swap out blueberries for raspberries or strawberries. Why not enjoy it with a scoop of ice cream? You worked hard outdoors today, didn’t you?
Ingredients:
For the crumb topping
½ cup all-purpose flour
¼ cup rolled oats
1/3 cup sugar
¼ cup butter, softened
1/8 teaspoon cinnamon
Pinch of salt
For the cake
2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon cups sugar
¾ cup low-fat milk
½ cup unsweetened applesauce
¼ cup butter, melted
¼ cup orange juice
1 ½ teaspoons vanilla extract
½ cup fresh or frozen blueberries
¼ cup sliced almonds, optional
Directions:
1. Prepare the crumb topping by combining the ingredients, with fingers or fork, to form loose crumbs. Place in the refrigerator.
2. Preheat the oven to 375ºF. Grease an 8x8-inch baking dish or a 9-inch deep-dish pie plate.
3. In a large bowl, whisk the flour, baking powder, salt, cinnamon and sugar.
4. In a small bowl, combine the milk, applesauce, butter, orange juice and vanilla.
5. Pour the wet ingredients into the dry and mix until just combined. Fold in the blueberries.
6. Spread the batter in the baking dish. Top with the crumbs and almonds.
7. Bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean. Serve with a sprinkle of powdered sugar.
Photo by Phoebe Canakis
Berry Chèvre Baked French Toast
Serves 10-12
My mom says the trick to a good bread pudding is allowing the bread to soak up the liquid. She will often prepare the dish and keep it refrigerated overnight, baking it in the morning. Baked French toast (bread pudding) can be forgiving as it is essentially a custard. If you find your bread has soaked up too much liquid, whisk another egg or two with a splash of milk or cream and top the French toast before baking. Consider using a 1-pound loaf panettone (crusts trimmed) for a bit of extra sweetness.
Ingredients:
For the bread
8 large eggs
1 cup non-fat Greek yogurt
3 cups low-fat milk
¾ cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup small curd 1%-fat cottage cheese
8 ounces chèvre (goat cheese) softened
1 loaf challah or soft Italian bread cut into 1-inch cubes (about 8 cups)
For the berries
8 ounces strawberry or blueberry jam
1 cup strawberries, tops removed and chopped
1 cup blueberries
3 tablespoons peach schnapps or orange juice
Directions:
1. Butter a 9x13-inch baking dish.
2. In a large mixing bowl, whisk the eggs and yogurt until evenly combined. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until smooth and the sugar is dissolved. Set aside.
3. In a small bowl, mix the cottage cheese, yogurt and chèvre until smooth. Set aside.
4. In a small bowl, coat the strawberries and blueberries with the jam and schnapps. Set aside.
5. Fill the baking dish with half of the bread cubes. Dollop the cheese mixture over the bread, followed by the berries, then top with the remaining bread.
6. Pour the egg mixture over the bread. Gently press the bread so that the top cubes become immersed in the egg mixture. Allow to rest while preheating the oven, pressing the bread into the egg mixture from time to time.
Bake in a preheated 350ºF oven for 45-60 minutes or until the top is golden and the center is set. Serve with a drizzle of maple syrup or a topping of your choice, like ice cream.
Phoebe Canakis lives locally and shares clean, healthy recipes at phoebespurefood.com. She is the co-host of the podcast Two Weird Hungry Girls.
