Peppered Peach and Rosemary Jam
August 6, 2011
The peaches have been calling me this summer. On my last trip to the farmers’ market, I gleefully strode away with a huge box mounded high with beautiful peaches and nectarines. Fortunately, this coincided with an almost unprecedented two free days without the kiddos. Oh, how productive this mama can be when the children are away!
There were enough peaches to make a few different types of products. It was hard to resist making the Perfect Peach Cake (it really is soooo good), but I did. Instead a made a batch of pie filling inspired by this recipe from Mrs. Wheelbarrow. A few pounds went to making a puree for peach ice cream (still working out the kinks on that recipe). With the bulk of the peaches I made one of my favorite pantry items, Peppered Peach and Rosemary Jam.
This jam is special. Sweet white peaches, earthy rosemary, and just a hint of spice from the cracked pepper, the combination is delightful. I serve it with cheese such as brie or chevre. It is a definite crowd pleaser and an excellent hostess or holiday gift.
Peppered Peach and Rosemary Jam
adapted from Martha Stewart
makes 5 half-pints
3 pounds white peaches (you can use yellow, but I prefer the white varieties for this jam)
1/3 cup lemon juice
3 cups sugar
4 large sprigs rosemary
1/2 teaspoon coarsely ground black pepper
Peel and pit the peaches. (Very ripe peaches are very easy to peel with a knife. If your peaches do not peel easily, they are probably not ripe enough. If you must make the jam without allowing them to ripen further, you can boil them for one minute, then plunge into cold water to loosen the skin.)
Slice the peaches into 1/2 inch slices. Place peaches in a large bowl, add lemon juice, sugar, rosemary, and pepper. Cover and let stand for 4 hours. Stir every hour to incorporate the sugar.
Transfer peach mixture to a large pot. Bring to a boil over medium-high heat. Cook for 15 minutes, until mixture is syrupy. Lightly mash the mixture to break down peach slices, leave 1/3 of wedges intact. Discard rosemary sprigs (you can fish out the individual rosemary leaves if you want, but I leave some in for color and interest.)
Ladle jam into hot sterile jars. Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars. See Home Canning Basics for more information about the canning process.
Here is a printer-friendly version of the recipe: Peppered Peach and Rosemary Jam
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Roasted Garlic Lemon Chicken
June 5, 2011
What a fabulous week it has been. It is officially summer for me now. After my 17 years of schooling and then 8 years of teaching high school science, the rhythm of the academic calendar is deeply rooted in my bones. So even though the weather is unseasonably soggy and gloomy, deep down inside I still know that- School’s…out for summer!!! To make the upcoming break all that much more sweet, on my last day of school I found out that my Sausage and Kale Dinner Tart won the contest for the Best Dirt Cheap Dinner on food52. What an incredible honor! I am a huge fan of food52. It is one of my go-t0 sites for great recipes and culinary inspiration from the many fabulous cooks that contribute to the site. What a great way to start the summer and kick off my serious cooking and canning season!
As a celebratory meal, I made Roasted Garlic Lemon Chicken. I love how chicken is both a perfect special occasion meal, yet inexpensive and quick enough to be perfectly suited for a weeknight as well. This particular recipe is a regular in our rotation. It is easy to adapt by changing the herbs, I call for rosemary here, but you could also use thyme, oregano, basil, or forgo the herbs altogether and add a touch of curry paste to the garlic mixture instead.
Roasted Garlic Lemon Chicken can be made with any pieces of chicken you prefer. The original recipe calls for chicken thighs. Since I often buy chickens whole and part them myself, I have always made it with a whole parted chicken. When arranging the pieces in the pan, I put the breasts in the center and dark meat pieces around the outside. All the pieces cook up perfectly! Preparing this meal is incredibly simple. Spread garlic paste over the chicken pieces and under the skin, then roast the chicken until the skin is browned and crackly, but the meat is super tender and moist. The herbs perfume the meat and the lemon roasts and caramelizes lending a rich, lemony flavor. Degrease the juices and reduce to make a flavorful sauce to pour over the sliced meat. Dress it up or dress it down, this chicken is great for any occasion.
Roasted Garlic Lemon Chicken
adapted from Bill Devin at Fine Cooking
via The 140 Best American Recipes by Fran McCullough and Molly Stevens
Serves 6
the garlic paste
2 garlic cloves
pinch of salt
3 tablespoons olive oil
Mince garlic with a knife. Sprinkle salt over the garlic and the flat blade of your knife to grind the garlic into a fine paste. Transfer paste to a bowl. Drizzle oil over paste slowly while whisking vigorously until mixture is uniform and emulsified. (If it does not emulsify, do not worry. The chicken will still turn out great.)
the chicken
1 5-pound chicken, parted
2 large lemons, sliced into 1/4 inch slices
1 bunch rosemary (6 4-inch pieces)
2 tablespoons white wine
freshly cracked black pepper
Rub the chicken pieces with the garlic paste thoroughly on both the outside and inside of the skin. Cover and let chill 2 hours to overnight. The longer you let it chill, the more flavorful it will be.
Preheat the oven to 425 degrees and set rack in the middle of the oven.
Using a 9 x 13-inch baking dish, lay lemon slices evenly over the bottom. Arrange rosemary sprigs over the top of the lemon and chicken pieces, skin side up, on top of the rosemary. The breasts should be in the center since they cook the fastest. Arrange the dark meat pieces around the outside.
Bake the chicken for 45 minutes or until the skin is browned and crisp and the meat is cooked thoroughly.
Transfer the chicken pieces to a platter and cover loosely with foil. Strain any accumulated juices into a small saucepan. Skim fat from the top. Heat remaining juices over medium to create a simmer. Add white wine and black pepper to taste. Simmer until sauce is reduced by 1/3. Serve meat as whole pieces or sliced with the flavorful sauce.
Here is a printer-friendly version of the recipe: Roasted Garlic Lemon Chicken
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