RECIPE: EASY FRESH STRAWBERRY JAM

When fresh strawberries are in season, I always make jam! I usually make a quick one pan jam. Fresh strawberry jam is so good on toast, biscuits, ice cream, pound cake, or spooned on top of a beautiful Pavlova and it only takes about 15 minutes or so- depending on how ripe or how juicy your strawberries are.

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QUICK STRAWBERRY JAM RECIPE (AKA ONE PAN JAM)

1-quart fresh local strawberries, hulled and sliced in half

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

Tiny pinch of fine salt, optional

Splash of Chambord, optional

In a large skillet, add strawberries and stir in sugar and lemon juice. Cook and reduce the liquid over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. If desired, skim the foam off the top and discard. Continue to cook until the liquid reduces by two thirds.

If using it, add salt and stir. If adding the Chambord, now is the time to add it. Add a splash and cook for a minute or flame it, if you are the dramatic sort and you have a fire extinguisher nearby.

Transfer to heatproof jar and cool. Keeps in fridge for 10 days up to two weeks.

RECIPE: OLD SCHOOL LEMON ICEBOX PIE

OLD SCHOOL LEMON ICEBOX PIE

Yield: 1 (9-inch) pie

Note: The pie must cool at least 5 hours before topping and at least 1 hour more before serving.

Graham Cracker Crust:

1 1/2 cups finely ground graham crackers

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

Pinch fine salt

Filling:

1 teaspoon lemon zest

3/4 cup freshly squeezed lemon juice (6-7 lemons)

1 (8-ounce) block cream cheese, room temperature

1 (14-ounce) can sweetened condensed milk

Topping:

1 1/2 cups heavy cream

1/2 cup Confectioners sugar

1/4 teaspoon vanilla extract (optional)

DIRECTIONS:

Preheat oven to 350ªF

For the Crust:

Add dry crust ingredients to a bowl. Add melted butter. Mix together until it has the consistency of wet sand.

Add the mixture to an ungreased 9-inch pie plate. Press the mixture evenly onto the bottom and sides of the pie plate. Place a sheet of parchment over the crust and use the bottom of a jar, glass, or another pie plate to help you pack the crust so it holds its shape.

Bake at 350ªF for 10 minutes. Remove and allow to cool completely before filling.

 For the Filling:

In a large bowl, add the zest, lemon juice, cream cheese, and sweetened condensed milk. Beat together until well combined.

Pour the mixture into the prepared pie crust. Refrigerate for 5 hours or until completely cold and the filling is set.

 For the Topping:

Beat the whipping cream together with the sugar until it forms soft peaks. Add the vanilla and beat to stiff peaks but take care not to overheat. Add to the top of the pie and chill at least 1 hour more prior to serving.

RECIPE: BESSIE'S CRANBERRY ORANGE BREAD PUDDING

This recipe was shared with me by my good friend and former producer, Jason Burnett. You may remember him from the Homemade podcast. He interviewed me for one of the episodes. Meet Martie: Homemade Podcast Episode 14: Meet Martie Duncan

Bessie was Jason’s beloved grandmother and this is her recipe, with a few tweaks. It is my favorite bread pudding for the holidays; try it and you’ll serve it every year.

CRANBERRY ORANGE BREAD PUDDING 

1 large baguette, brioche loaf or other bread like leftover rolls, torn or cut into cubes

1/4 cup Grand Marnier

2/3 cup Craisins or dried cranberries

5 large eggs, room temperature

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon orange zest

scant pinch kosher salt

1 quart heavy cream (or you can use half and half)

1/8 teaspoon nutmeg (fresh grated is best)

 Slice or tear bread into 1" cubes allow to sit out 2 hours.

Pour Grand Marnier over cranberries and allow to soak for 2 hours. 

Preheat oven to 350˚ F.

Add eggs and sugar to an extra-large bowl; whisk together well. Add vanilla, zest, salt and cream. Add the dried cranberries plus Grand Marnier. Mix well. Add bread. Allow to soak for an hour, pushing it down into the liquid.  

When ready to bake, butter a large heatproof casserole dish. Check the bread by pulling a cube apart to make sure it is soaked through and not dry in the center. Remove the bread from the liquid, one large spoonful at a time and place into the prepared casserole dish. Once you have added all the bread, pour the liquid over it. Push any exposed cranberries into the bread because they will burn.

Put the dish into the preheated 350˚ F oven and bake for 35-45 minutes or until it is set and golden brown. How long you bake it will depend on how deep your dish is. You will need less time if it is a shallow dish.