Star spreads: Raspberry Pistachio Jam / Pear Butter / Honey Mustard
Skip the bottles and jars—these easy homemade spreads are sure to jazz up your next piece of toast. Keep in an airtight container in the refrigerator for up to two weeks.
Raspberry Pistachio Jam
1 cup (250 mL) raspberries (thawed if frozen)
1/4 tsp (1 mL) vanilla extract
2 Tbsp (30 mL) slivered or chopped pistachios
1 Tbsp (15 mL) chia seeds
1 Tbsp (15 mL) water
1 tsp (5 mL) sucanat or coconut sugar
In bowl, mash raspberries with fork. If you prefer a smoother jam, blend until smooth with immersion blender. Stir in vanilla, pistachios, chia seeds, and water. Taste and add sugar if you would like jam to be sweeter. Transfer to airtight container; cover and refrigerate at least 2 hours.
Pear Butter
8 cups (2 L) chopped ripe pears
1/2 cup (125 mL) each orange and lemon juice
2 Tbsp (30 mL) maple syrup
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground cardamom
Pinch of nutmeg
Preheat oven to 400 F (200 C). Stir together pears, orange and lemon juice, and maple syrup in lidded 13 x 9 x 2 in (3.5 L) casserole dish. Cover and bake for 1 hour, stirring halfway through cooking time. Transfer pears and any liquid to food processor along with vanilla, cinnamon, cardamom, and nutmeg. Purée until smooth and return mixture to casserole dish. Reduce oven temperature to 350 F (180 C) and bake uncovered, stirring every 20 minutes. Pear butter is done when thick and jamlike, about 1 hour in total. Let cool slightly before transferring to airtight container. Store in refrigerator until ready to use.
Honey Mustard
1/4 cup (60 mL) yellow mustard seeds (or try a mix of yellow and brown)
1 Tbsp (15 mL) cider vinegar
1/3 cup (80 mL) water
2 tsp (10 mL) honey
1/4 tsp (1 mL) salt
In bowl, stir together mustard seeds, vinegar, and water. Cover and let soak in refrigerator overnight. Transfer mustard mixture to blender and add honey and salt. Blend until mustard seeds are coarsely ground, about 1 minute. Transfer to airtight container; cover and let sit 1 hour before using. Store in refrigerator.
source: "Homemade Bread", alive #363, January 2013
Star spreads: Raspberry Pistachio Jam / Pear Butter / Honey Mustard
Directions
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.