Merry Christmas Jam

 

Merry Christmas Jam

Never too early to prepare some homemade holiday gifts

2 cups strawberries, hulled and chopped

2 cups cranberries, fresh or frozen

4 cups granulated sugar

1/2 cup orange juice

1/4 cup water

1 tbsp grated orange zest

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 (1.75 oz) package fruit pectin

Directions

1. In a large pot, combine the chopped strawberries and cranberries. Add the orange juice and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until the cranberries burst and the mixture softens, about 10 minutes.

2. Stir in the fruit pectin and bring the mixture to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly.

3. Gradually add the sugar, stirring until dissolved. Add the grated orange zest, ground cinnamon, and ground cloves. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.

4. Skim off any foam and ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims, place lids on jars, and screw on rings until finger-tight.

5. Place jars in a boiling water bath and process for 10 minutes. Remove jars and let cool completely. Check seals after 24 hours.

Oso Bucco with Milanese Risotto

Oso Bucco with Milanese Risotto

2 large or 4 small oso bucco veal or beef shanks
1/2 cup gf flour for dusting on shanks
olive oil
1 onion diced small
1 carrot diced small
3 celery ribs diced small
2 garlic cloves minced
1 orange rind only
1 lemon rind only
1 cup dry vermouth
2 cups no sodium chicken stock
salt and pepper to taste

Risotto
1 cup arborio rice
scant amount of olive oil to brown rice
2 cups no sodium chicken stock
1 cup dry vermouth
1/2 cup grated parmesan cheese
salt and pepper to taste

Gremolata
1/2 bunch of parsley chopped fine
5 minced garlic cloves
rinds which were reserved chopped fine
dash of olive if so desired

With everyone buying turkey and ham for Thanksgiving, beef was on sale. We only eat beef about twice a year due to its cost. Brown flour dredged shanks and set aside. Chop orange and lemon rind well and add to 1 cup of vermouth. Cook the rinds till they boil, strain, then let mixture cool. Sauté onion celery, carrots till soft. Sauté garlic for one minute. Add shanks back into large stock pot along with chicken stock and flavored vermouth, along with onion, celery, carrots, and garlic. I cooked mixture the first day just to boiling and then refrigerated it to finish cooking the next day. Cook covered on stovetop or in oven for 2 1/2 hours till shanks are tender. Turn off heat and commence to making risotto.

Brown risotto rice in a scant amount of olive till toasty. Heat stock and vermouth till just boiling. Turn off heat. Slowly add liquid to rice 1/2 cup at a time. When rice absorbs liquid time to add more liquid. Keeping adding warm liquid 1/2 cup at a time till rice has absorbed all liquid. Remove from heat and add parmesan cheese. Serve rice on bottom with shank and juices over the top. Drizzle some of the gremolata over the top. Garnish with orange slices from the orange used for the rind. Oh so delicious.

Mexican Cabbage Salad

 

Mexican Cabbage Salad

1 head Napa cabbage, cut softer portions into 1/2 inch shreds
10 mini bell peppers cut into matchsticks
1 bunch of cilantro leaves removed from stem
3 apples peeled, cored, and cut into matchsticks
    (soak in lemon juice and with water to prevent browning, then drain)
1 jalapeno, Fresno, or serrano pepper seeded and cut into very small pieces
1 can no sodium corn
1 can red kidney beans, drained and rinsed

Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lime juice
1 teaspoon Mexican oregano
hot sauce to taste
salt and pepper to taste

You might have noticed I am trying to limit my salt with every possibility. Mix all salad ingredients. Whisk dressing well and pour over salad. Serves 8 to 10 people. Just what is needed after the heavy meals of Thanksgiving.

Apple Celeriac Soup

 

Apple Celeriac Soup

1 yellow onion chopped fine
2 tablespoons olive oil
5 garlic cloves sliced
1 celeriac root peeled and chopped in 1/2 inch pieces
3 apples (your choice) peeled, cored, and chopped
2 cups chicken stock (had it left over from another recipe)
2 to 4 cups spring water
1/4 teaspoon red pepper flakes
1 teaspoon thyme
2 bay leaves, remove before blending soup
salt and pepper to taste
1/4 cup sugar if so desired

This is my first time using celeriac root. What a fragrance, not like the smell of actual celery. Earthy and sweet. Sauté onions in olive oil for 3 minutes. Add garlic and sauté another minute. Add celeriac root, apples, and/or stock. Add spices and herbs. Cook till all is soft. Blend till smooth. Add sugar if you think the soup is too bitter. This soup is so delicious and fragrant and it can be kept in the fridge for 4 days or it freezes well.