Strawberries have become a daily ritual these days, like brushing your teeth or making the bed. Wake up, eat strawberries, continue on with day. So far, I’ve made 3 crumbles, 2 batches of jam, strawberry shortcake, strawberry cordial, and now, this salad.
I’ll admit, it’s not the most ambitious recipe out there, but this is my blog, and I’ll do what I want. Besides, summer equals salads in my world.
I could eat mustard from a spoon or perhaps drink it from a bucket. I haven’t yet reached that point but, just so you know, it’s not out of the question. That combined with the timeless blend of sweet and savory makes this salad a winner.
Salad: I tried to quantify the ingredients in the salad, but it’s really more about putting as much or as little as you’d like in there.
1 1/2 c. spring or spinach greens
2 T. blue cheese (or more because, why the heck not?)
1/2 c. cooked and cooled lentils (although it’s still good if they’re warm too!)
Whole raw pecans
Dressing: Makes about 2 cups worth of dressing. It stores in the fridge like a gem.
1/2 c. honey
1/2 c. mustard (I used normal yellow)
1/2 c. white wine vinegar
2 t. salt
*2/3 c. olive oil
-Combine the ingredients with a whisk and continue to whisk quickly until your dressing emulsifies (forcing the fats and acids together). You’ll know you’re there when it appears almost creamy and there is no separation of oil on the surface.
*The vinegar I used was quite strong. You may have to adjust your oil amount based on the acidity of your vinegar.
Strawberries are here! I’m not talking store-bought, either. I’m talking the hand-picked kind. After three years of being in a Asia, I have missed the juicy unbeatable taste of a handpicked strawberry. There is NOTHING like it. NOTHING. Just try and prove me wrong.
So, if you live in an area where strawberries are in season right now, and you are not bound to your house for whatever reason, you have no excuse to not be out at a u-pick patch right now. Just consider the sweat that drips down your back and between your boobs (oh, yea) a small price to pay for what’s to come when you’re out there picking. What is it that is so worth having swoobs for, you say?
I think, or at least I hope, that those of you that have made your own jam before know what I’m talking about. There is nothing more satisfying than sustaining yourself with hand harvested produce that magically turns into preserves of any kind, frozen or canned. You just can’t beat it, folks. There is infinite beauty in having a true connection with your food, and there is no closer connection you can have beyond understanding what it means to nurture, harvest and make it yourself.
If there is anything you need to know before making jam, just know this: it is a process, but it is a simple process once you’ve done it a couple times. If you respect the process, you will be eating jam for months to come with a smug look on your face because you’ll know that you made that jam, damn it. Yes, you did!
Also. You’re going to get burned at one point or another. It may be from water, spitting strawberry goo or hot metal/glass. Exciting, right? It’s a dangerous sport for those brave enough to get involved. Once you’ve finished the process and you hear the little pings from the lids sealing themselves after you’ve canned the jam, you will then have a real appreciation for what you just did. That is the true glory of canning food to me. In fact, it is one of life’s greatest yet simplest pleasures, and it will never get old.
Okay, if that didn’t pump you up for the sport that is canning, channel the warrior within and begin!
This recipe won’t be as straight-forward as others so, stick with me. It was passed down to me via my grandmother, and to avoid confusion, I’ll do my best to break it down.
**** If you’re not into canning, you could easily just skip the hot water bath and send your jam straight to the freezer. ****
What you’ll need:
10 c. washed and halved fresh strawberries
6 T. no sugar added pectin (the pink box if you’re using Sure-Jell)
2 T. normal pectin (the yellow box if you’re using Sure-Jell)
4 c. caster sugar
1/4 c. lemon juice (from the bottle)
1 T. vanilla paste (or seeds of 1 vanilla bean)
Equipment (you can buy most of this as a kit in the store.)
9 8 oz. jars with new lids and rings (rings don’t have to be new)
1 large sturdy pot (16 – 20 quart)
1 medium size stew pot (about half the size of your large pot)
A round cooking rack that fits inside pot (or your pot may come with something that you can use to help elevate the jars from direct heat)
Got that? Good.
Step 1: wash, hull and halve your strawberries until you reach 10 c. worth. Then, blitz them in a food processor in batches until they are mashed, but chunky. I tend to just pulse it lightly until they’re just right. You’re not looking for them to be liquidy per say. When you’re done, you should end up with 6 c. mashed berries. Now add the berries to your medium pot.
Step 2: Sterilize your jars. It doesn’t matter if your jars are old or new, wash them with soap and water very well. Place them on a baking sheet with a lid so they don’t slide off, and keep them in the over at 200 F until you’re ready to use them.
Step 3: Fill your big pot with risen rack at the bottom about 3/4 of the way and bring water to boil. This can be done while you work. It does not have to be boiling before you begin.
Step 4: Measure out your sugar and set aside. Take 1/8 c. of the measured sugar and set aside.
Step 5: Combine the 1/8 c. of sugar with the pectin in a small bowl and then add to the berries in the medium pot. Stir and bring to a strong boil (can’t be stirred away). This should take about 10 minutes.
Step 6: Add the lids to a small pan and heat the water to very hot, but don’t boil. Let them sit until you’re ready to use them.
Step 7: Once your initial berry mixture comes to a boil, add the remaining sugar. Stir and bring to a rolling boil. When your mixture reaches a full rolling boil, boil for 1 minute and then remove from heat.
Step 8: Skim any foam that formed during the boil and put it in the fridge. This can be your test to ensure the jam will set or you can eat it right away. Once you’ve skimmed the top, stir in the vanilla.
Step 9: Transfer the hot liquid to a large measuring cup. You can do it in two batches if you want. Remove the jars from the oven and place your canning funnel in the first jar. Fill until you reach the bottom of the funnel. Go to the next jar. Once you’ve filled your jars, wipe the edges if you’ve dripped any, take your lids out of the hot water and place them on top of the jars. With an oven mitt or balls of steel, grab the now smoldering jars and place the rings over the lids and seal them tight enough that you cannot twist them anymore.
Step 10: By this time, your water should be really boiling. Take your canning tongs and place half the jars in the pot, cover and boil for 10 minutes (If you live at an average medium altitude. If you are lower, it will take less time, about 5 minutes. If you are higher, it will take more time, about 15 minutes.). When they’re done, remove them and place them on a baking sheet in a flat place and wait for the ping! You’ll hear it, most likely, within a couple hours or less.
Step 11: High-five yourself for being awesome and motivated.
Okay, there are a few questions that you may have, and hopefully, this might help!
Can you reuse lids you already have?
Yes and no. It’s always best to get new lids because once they’ve been sealed they tend not to lose the impression for the next batch. That said, you can boil them to help loosen the impression and make the rim ‘gummy’ again. If you do, ensure that your jars are truly sealed once you’ve finished.
Can I use regular pectin instead of a combination?
I don’t mess with a good thing, but if you use all regular, you will have to up your sugar amount to about 6 or 7 c.
Do I have to sanitize my jars?
Uh, yes!!!! The rule of thumb is to add hot into hot. So, that’s why it’s important to heat your jars before you add hot jam. If you don’t sterilize, you risk bacteria and mold. Need I say more?
What if I don’t hear a ping from my jars or my jam turns out runny?
There are ways of fixing this, and a quick google will solve it for you. Don’t worry. If your jam is still runny, it could be because a number of things, but most likely because you’ve overcooked your pectin. It’s a moody ingredient and doesn’t like to surpass that 1 minutes boil point.
Why bottled lemon juice?
My grandmother always told me that the ph level is more reliable than fresh. Again, I’m not messing with a good thing.
This one is plain and simple, and I love it. Like, love love it. I wanna marry it. If you buy this stuff in the stores you end up paying a hefty price for a 15-ounce jar. Something like $13! If you’re Midwestern like me, you might have a Meijer, and they sell their True Goodness Brand unsweetened organic shredded coconut for $2.39/bag. If you do the math, about 1 full bag makes 15 oz. of butter, which means you save over $10 a jar! Say what?!
Some people may not be familiar with coconut butter, but that ends right here, people. It’s relatively the same process that peanuts take to become peanut butter. Basically, you just grind the crap out of unsweetened coconut flakes until you can grind no more.
I eat it on bananas, in oatmeal, on toast, by the spoonful, with mangos, on crackers, with chocolate bars, on cake…you get the point.
The only note of caution is that coconut butter behaves much like coconut oil does (not to mention there’s a small amount of that in there too). The cooler the temperature it is, the harder it gets. So, if you live in a cold climate or intend to keep it in the refrigerator, plan on letting it sit in a bowl of hot water to let the oils soften a bit until it’s spreadable again.
I’ve not yet tried it, but adding melted chocolate to the mixture could be a genius idea. You can also do this with toasted coconut, but expect your butter to have a crunchier texture.
If you’ve been living under a rock during the past 5 years, you just need to do a quick google search session to know that coconut is a superfood in all forms as long as it stays in its natural state (sans sugar and additives). So, if you can get it in, and I know you can, do it!
2 c. coconut pulp, unsweetened
1 pinch of salt
1 heaping T. coconut oil
In a good quality food processor, grind coconut pulp and oil for 10-15 minutes. It will go crumbly, to looking like paste and then to a smooth and buttery texture, which is what you want.
Just when you think it won’t work, it will meld into butter. The heat from the machine might make it look like a liquid, but don’t worry. Once the temperature of the butter drops, it will come to.
Add a pinch of salt, pulse the machine once more to mix it in, and voila!
Store in a tub, preferably at room temperature or hotter.
Before you start wondering to yourself if this is some kind of sick joke, it’s not! And before you start wondering whether it tastes like cardboard or wet shoes, it doesn’t! It tastes like….well, like chocolate cake!
Turns out, after months of stomach aches and bloating, I’m allergic to wheat and dairy.
My solution is that I eat gluten free. Being wheat intolerant isn’t mutually exclusive with being gluten intolerant, but one eliminates the other in my case.
Anyway, this cake is my saving grace. I took a page from another bloggers book with it, and will gladly give her credit where it’s due right here. I made only a couple changes based on what I had already in the cupboard but have made it her way as well. They’re both great. Honestly.
The only thing I would further recommend is topping it with avocado chocolate frosting. Or, you know, real chocolate frosting works too. Guess my options are a bit limited these days and an avocado frosting seems to suffice.
CHOCOLATE CAKE (Again, with my VERY slight alteration from her recipe.)
150 ml coconut oil (melted)
50 g organic & fair trade cocoa powder
125 ml boiling water
2 t vanilla
3 medium organic eggs
140 g good quality organic brown sugar
150 g ground almonds (almond flour)
½ t baking soda
a pinch of salt
350 F/ 170 C
Grease and line a 9-inch cake pan
Put the cocoa powder in a bowl, and whisk in the boiling water and oil until it forms a smooth paste. Leave to cool for 5 mins, then stir in the vanilla extract.
In a separate bowl crack in the eggs, then add the sugar and coconut oil. Using an electric whisk, whisk the ingredients together for 1-2 minutes, the mix will thicken slightly. As noted on her site, doing this by hand will cause the cake to lose height.
Pour the chocolate mix into the egg mixture and combine.
In a separate bowl combine the almonds with the bicarb of soda and salt till the ingredients are well distributed.
Pour into your cake tin and bake for 30-35 minutes until the cake springs back when you push it.
I hate to do it, but I’m going to do it anyway. It’s a little external promotion for myself. In addition to doing a lot of baking for people to help pay for my school this Fall, I also make these! Now that I’ve finished a few more of them, I can be a bit more forthcoming about it.
So, here it is!
I have an Etsy shop that I lovingly call, The Casual Hippy. Everything in the shop is handmade by me and any money from this shop or markets goes directly towards my tuition. You can find them all hereif you’re interested.