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Preview: The Garden of Eating - a sinfully good blog about food

The Garden of Eating

The Garden of Eating is a sinfully good blog about food, family & life in New York's beautiful Hudson Valley. Created and written by Eve Fox.

Updated: 2017-12-10T22:07:30.905-05:00


Perfect Panna Cotta with Fresh Strawberries


I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it. -- print recipe --Perfect Panna Cotta adapted from Judy Witts Francini's Secrets from My Tuscan KitchenMakes 8 servingsIngredients* 4 cups (2 pints) heavy cream or half-and-half - I used 1 pint of each* 1/2 cup organic cane sugar* 2 tsps pure vanilla extract* 2 packets powdered gelatin (about 4 1/2 teaspoons)* 6 Tbsps cold waterDirections1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.2. Lightly grease eight small cups or bowls with a neutral-tasting oil - avocado, coconut, safflower, etc.3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Don't be alarmed if it has an unappealing, acrid odor.4. Pour the very warm cream and sugar mixture over the gelatin and stir until the gelatin is completely dissolved.5. Divide the mixture into the bowls or cups, then chill until firm - between 2-4 hours. If you'd like to unmold them before serving, run a sharp knife carefully around the edge of each bowl/cup and turn out onto a plate (I had to give mine quite a bit of assistance.) Top with fruit, chocolate, honey or syrup and serve.You might also like:Maple Crème Brûlée Strawberry Shortcake Wild Blackberry Sorbet with Garden Mint & Lavender [...]

What To Do With Less Than Perfect Jam


Sometimes my jam is a flop. Either it does not set or I let it go too long and it turns into more of a "butter" than a jam. The silver lining is that there are delicious uses for these "flawed" jams. Or, if you simply have too much perfect jam on your hands, read on for creative ways to use it up.RunnyRunny jam is just a fruit sauce that failed to live up to jammy expectations. Fortunately, fruit sauce is the perfect thing to:Spoon into plain yogurt, Flavor and sweeten a smoothie or milkshake, Drizzle over pancakes or waffles,Use as a sauce for decadent ice cream sundaes, Create wonderful cocktails (see here for some guidance) or non-alcoholic spritzers, orThrow some into a marinade for meat or fish - a great way to add flavor, sugar and acid all in one fell swoop. I especially like to use a little apricot, fig or cherry jam in marinades.OverboiledOn the other side of the spectrum, you may have a jam that boiled too long and is more like a fruit butter than a jewel-like jam.There are many uses for this type of jam, including:Add a huge shot of fruit flavor to a layer cake,Swirl some into your cobbler, cornbread or muffin batter,Fill a cookie or pastry - think hamantaschen, thumbprint cookies, scones, or danish.Fill a tart - either a traditional one or a DIY pop-tart.But my favorite way to use up this type of jam is to make fruit leather with it. We made a huge batch of strawberry jam last June that just would not set (probably because we skipped the maceration step altogether due to child-related distraction) so we kept on boiling away and it turned into a dark, thick strawberry jam that none of us wanted to eat on our toast.But last week, we realized we needed more space for this June's batch of strawberry jam (which turned out quite nicely) so we took all the jars out of the pantry and spread that dark, thick jam out on a couple of Silpats and put them in the food dehydrator. The result was the most delicious strawberry fruit leathers we've ever made!Got any ideas to share? Use the comments field to share your jam genius.You might also like: Canning 101 - Everything You Need To Know Perfect Strawberry Jam Tomato Jam - Spicy & Sweet[...]