Blue Chair Jam Cookbook: Grown-Up Strawberry Jam

Whenever we start getting into fresh produce season, I start getting itchy to make jams with all of the goodness.  I just can't bear to see all those luscious berries go to waste.  It's a way to capture them at their absolute peak and enjoy them the rest of the year.  This jam is a little thinner than I'm used to, but that just makes it perfect for dessert sauces.  The Drambuie gives it a little extra flavor kick.

Note: Add 2 to 3 tablespoons of powdered pectin to make the jam thicker.

Grown-Up Strawberry Jam
From Blue Chair Jam Cookbook

3 pounds 14 ounces hulled strawberries

2½ pounds granulated sugar

6 ounces strained freshly squeezed lemon juice, divided use

2½ ounces Drambuie

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.

In an 11- or 12-quart copper preserving pan or a wide nonreactive kettle, combine the berries with the sugar and 4 ounces of the lemon juice.  Place the pan over medium-low heat and cook, stirring constantly with a heatproof rubber spatula.  After a few minutes, as the juice starts to run and the mixture begins foaming a little around the edges, gradually raise the heat to high, stirring often.

Boil the mixture vigorously for 20 to 30 minutes, gently scraping the bottom of the pan every few minutes with your spatula to be sure the jam is not sticking.  If it begins to stick, decrease the heat slightly, being sure the jam continues to cook at a rapid boil.  Continue to cook, stirring and scraping the bottom frequently, until the foam subsides, the mixture acquires a darker, shinier look, and the berries appear softened and saturated with liquid, 20 to 25 minutes total.

Remove from the heat.  Do not stir.  Let the mixture rest for a moment, then use a metal soup spoon to carefully skim all the white foam from the top of the mixture.  When you have removed every last bit of white, stir in the remaining 2 ounces of lemon juice and the Drambuie.  Return the jam to medium or medium-low heat and continue to cook, stirring frequently.  If necessary, gradually lower the heat to prevent scorching.

After 3 to 5 more minutes, your jam should again look glossy and dark.  At this point, remove from the heat and test for doneness.  Do not stir.  To test for doneness, carefully transfer a small representative half-spoonful of jam to one of your frozen spoons.  Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon.  It should be neither warm nor cold; if still warm, return it to the freezer for a moment.  Tilt the spoon vertically to see how quickly the jam runs; if it runs slowly, and if it has thickened to a gloppy consistency, it is done.  If it runs very quickly or appears watery, cook it for another couple of minutes, stirring, and test again as needed.  This jam, while spreadable, has a relatively loose texture.

When the jam is ready, skim all the remaining foam from its surface, then stir well to be sure the berries and liquid are evenly distributed.  Pour the jam into sterilized jars and process according to the manufacturer's instructions.

Makes 5 to 6 8-ounce jars

Alton Brown: Spinach Salad with Warm Bacon Dressing

I haven't had a good spinach salad in quite a while, so I thought it was time to make one my dinner.  This is a recipe I've had hanging around for quite a while, but when it's good, it's a keeper.  Never got around to photographing it until now.  It's really not hard to bring together, and it honestly can make a whole meal.

Spinach Salad with Warm Bacon Dressing
From Alton Brown

8 ounces fresh baby spinach
2 large hard-boiled eggs, each sliced into 8 pieces
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion, very thinly sliced

Remove the stems from the spinach and wash, drain, and pat dry thoroughly. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar, and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Makes 4 servings

The Urban Cowgirl: Cheese Enchiladas with Chili Gravy

I feel a little embarrassed that I came to cheese enchiladas so late in my life in Texas.  I always kinda looked down on them, like they were the "lesser" enchiladas behind their chicken and beef siblings.  Boy, was I missing out.  I have come to appreciate the beauty of a corn tortilla filled with melted Cheddar and topped with a chili gravy.  It is true perfection.  Unfortunately, it's been a bit of a task finding a recipe that replicates that restaurant flavor of the chili gravy.  Not sure this one is quite there, but it's the closest I've ever come, so I'm claiming it.

Note: I substituted some of the salt for Adobo seasoning without pepper.

Cheese Enchiladas with Chili Gravy
Adapted from The Urban Cowgirl blog

Sauce

1 pound 80/20 ground beef, chili grind if available
1 tablespoon kosher salt
½ teaspoon black pepper
⅓ cup minced white onion
2 tablespoons Texas chili powder, such as Gebhardts
1 teaspoon garlic powder

1 teaspoon onion powder
½ teaspoon Mexican oregano
2 teaspoons ground cumin
¼ cup all-purpose flour
½ teaspoon kosher salt
2½ cup beef or chicken stock
1 teaspoon fresh lime juice

Enchiladas
12 ounces medium cheddar from the block, freshly grated
½ cup minced white onion
12 fresh yellow or white corn tortillas
1 cup oil for frying

To make the chili gravy:
In a skillet on medium heat, begin searing the ground beef and breaking it up well with a wooden spatula. Sprinkle in the salt (start with half and add more if needed) and pepper and let the meat sear well as you break it up. The dark brown parts of the sear will dissolve and enrich the chili gravy later adding to the flavor.

When the meat is well-seared, add in the onion and cook for 2 minutes, tossing frequently.

Add in the chili powder, garlic powder, onion powder, Mexican oregano, and cumin and let the spices brown and toast in the pan along with the beef.

Finally, turn the heat down to medium and sprinkle in the flour. Toss the flour in the meat and incorporate into the fat and juices creating a roux of sorts. When the flour dissolves into the mixture, pour in the beef stock and whisk it into the mixture.

Turn the heat up to medium-high heat and stir frequently bringing the mixture up to a boil. Allow the mixture to thicken, then lower the heat and simmer for 15 to 20 minutes (or longer if desired). The longer the chili cooks, the more the flavors in the chili gravy will enhance and deepen.

Finish the gravy with ½ teaspoon more salt, if needed, and the fresh lime juice for acidity.

To make the enchiladas:
Preheat the oven to 400°F.

Grease a 9x13-inch casserole dish with a little bit of olive oil or pan spray so the enchiladas will not stick.

Add 2 tablespoons oil to the bottom of a nonstick skillet and heat over low heat. Add a corn tortilla into the pan and fry for about 1 to 2 seconds on each side, then transfer to a paper towel-lined plate for holding. Continue with the remaining corn tortillas until all of the tortillas are soft, oiled, and warm.

Lay out one corn tortilla and in the center of the tortilla add 2 tablespoons or so of freshly grated cheddar cheese and a sprinkling of minced onion. Roll them up and place them in the baking dish with the seam side down. Fill the entire baking dish with enchiladas tucked closely together. Ladle the hot chili gravy sauce on top of the enchiladas.

Place in the oven and bake for 20 minutes or until hot and bubbly. Sprinkle extra cheese and white onion on top if desired.

Makes 6 servings