Fall trip to Pennsylvania = homemade applesauce!

This past weekend I went back towards home and stopped by Half Crown Hill Orchard near Pittsburgh. We picked a peck of fuji, jonagold, and yellow
delicious apples. I brought them home in my suitcase, and turned them into chunky cinnamon applesauce. I like to use the sweet apples because there’s no need to add extra sugar. Yum!

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Another banana “ice cream”

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Tropical “ice cream” made by pureeing frozen banana slices, peach slices, and watermelon chunks in a food processor, with a little milk to help them combine. Quite the delicious treat after my 72 mile hot and hilly bike ride today!

Making Blueberry Chia Jam

It must be blueberry season. They’ve been abundant at the grocery store and I can’t stop buying them. I can only eat so many with breakfast and my summer Vegetarian Times magazine had a collection of blueberry recipes. I made the blueberry chia jam – it’s a refrigerator jam with only minimal sugar so it’s much healthier than store bought jam.

I followed the recipe and didn’t add any extra maple syrup after it cooled. If I make this again, I’ll probably use our vast supply of honey to sweeten the jam.BlueberryJam-2 BlueberryJam-3 BlueberryJam-4This was my first experience cooking with chia seeds. They thickened the jam, but are soft and you can’t even tell that you’re eating them.BlueberryJam-5

It was great on toast, either plain or over some cream cheese. I also drizzled some extra honey over the jam sometimes when I wanted it to be sweeter. I’d definitely make this recipe again.BlueberryJam-6 BlueberryJam-7

Blueberry, lemon, honey & thyme infused vodka

Blueberries have been everywhere in the grocery store lately, and they’re delicious, so I infused some with lemon slices, honey from our bee hive, and thyme from our garden.

I tried it tonight, and it’s delicious. I made a light drink with Topo Chico, a squeeze of lemon, the vodka infusion and Creme de Cassis, garnished with a few raspberries. Yum!

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Fig, lemon and honey infused rum

I infused some Cruzan white rum with figs from our tree, lemon slices, and honey from our bee hive about 10 days ago. Tonight, I strained the mixture and made a drink.

The drink was the rum, Topo Chico, St. Germain, and a squeeze of lemon garnished with a lemon slice and some raspberries. Out of all the infusions I’ve made, this one may well be my favorite. Just in time for tiki week, too!image

Ginger fig cake recipe

I recently made quite the birthday meal for my husband, making two of our favorite recipes, and trying out two new ones. I made Food & Wine’s Roasted beets with pistachios, herbs, and orange, Smitten Kitchen’s Swiss chard and sweet potato gratin and Mushroom Bourguinon and this Ginger fig cake, adapted from Kitchen Konfidence. I made the recipe healthier and also added figs and we loved it, so here it is for others to love!

Birthday foods-5 Continue reading