ho hum

ho hum. a very average week, food-wise. nothing much to report….

we’re really scraping the bottom of the barrel for jam. i’ve become addicted to home-made jam, it just tastes so much better. problem is is that i didn’t make too much jam last summer, so now we are almost out of stock. the only jars left are the dodgy ones which no-one likes (the too-runny apricot and my seville orange marmalade, which altho delicious, suffers from a surfeit of thickly-cut peel. note to self: cut peel thinly next time!). in desperation i bought some bonne maman apricot jam, but it just isnt’ the same as home-made…too sweet and not as darkly flavoursome as my apricot jam (altho a beautiful consistency of course). bruno’s parents are currently experiencing a glut of gorgeous home-grown strawberries (what a luxury!), so they have promised us some strawberry jam *droool*. we’ve invited them to brunch on sunday in the hope they will bring some with them : )

i need some brunch ideas…..anyone?? something savoury, methinks, because the sweet part will resolve itself with so many wonderful berries running loose about the house.

do you think i could make a jam tart with my excess jars of runny apricot jam????

apricot_jam

one of the much-maligned jars of apricot jam. it has been sitting dejectedly in the fridge for a couple of weeks now, spurned almost daily for a crap commercial jam. i really must learn to take some decent photos!

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11 thoughts on “ho hum

  1. Why don’t you make a Crostata di Marmellata? It’s basically a sweet short crust covered with jam, and then a lattice-top to cover it. Good for dessert, afternoon snacks; some people even eat it for breakfast… 😉
    Here’s a recipe:
    3 cups all purpose flour; 1/2 cup sugar; 3 tsp. baking powder; 1 cup butter or margarine; 2 slightly beaten eggs; 1/4 cup milk; 1 tsp. vanilla; jam
    Preparation: In bowl, stir together four, sugar, baking powder, and dash salt. Cut in butter till like coarse crumbs. Combine eggs, milk, and vanilla; add to dry ingredients and mix well. Knead gently on floured surface till smooth. Set aside 1/3 of the dough. On floured surgace, roll remaining dough to 15×10″ rectangle. Place in ungreased 15 1/2″ x 10 1/2″ baking pan. Spread jam over the dough in pan, leaving a small rim. Roll remaining dough into 1/2″ wide strips. Carefully form strips into lattice top diagonally over jam-topped dough. Bake in 400° oven for 20 – 25 minutes.

  2. oooh, luisa, this sounds very good. i’m imagining it with a nice hot cup of tea for morning/afternoon tea. thanks for the recipe!
    and wendy – i am holding you entirely responsible for my latest lot of reckless amazon purchases. i went looking for ‘mes confitures’ and came away with far, far too many others….i can never buy just one book! yr jam looks SO beautiful, i must try to make my own. pinot noir jam, here i come!

  3. I know I’m late with this brunch suggestion….
    I often fry cherry or roma tomatoes, mushrooms & basil in a fry pan (let the tomatoes turn to mush and the mushrooms darken, put the basil in at the last moment so it just wilts and doesn’t become a formless slime). Bacon or good ham cooked crisply are optional (lovely salt and crunch contrast). So good served with toasted sourdough bread! Scrambled eggs with parsley is nice on the side. Or eggs baked in shallow terracotta dishes (very very hot oven so the white cooks but the yolk stays runny). Unfortunately baked eggs are dangerous around children begging for cuddles (the dishes are red hot), so I haven’t done this for years.
    On the whole, I find brunch to be a very easy and satisfying way to entertain with children around. Somehow less stressful than dinner.

  4. Teen’s Addiction Leads Family To Unique Wilderness Therapy Program

    age 12, straight-A student Jamesturned to methamphetamines to help him cope with his mother’s near-fatalillness and to be accepted

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