Tag Archives: savory

Cherry Tomato Jam

09 Friday Oct 2020

Posted by in Garden, New Favorite, Vegan, Vegetarian

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Sungold cherry tomatoes have become our family’s favorite tomatoes, eating them off the wine as a treat.  They are so sweet and incredibly delicious. Just perfect for Cherry Tomato Jam. 

Each year I seem to have an abundance of tomatoes, making salads with them, roasting them with peppers and garlic and much more.  Tomato Jam recipes were popping up this year and I decided to try it.  It’s so easy and delicious.  I haven’t tried to can it because it disappears from the frig long before the expiration date.  Serve it on a crusty bread or on top of a soft cheese.  I also made a Grilled Cheese with a schmeer of tomato jam.  YUMMO!

CHERRY TOMATO JAM

1 tablespoon olive oil
1 large shallot, chopped (about 1/3 cup)
3 cloves garlic
1 teaspoon chili powder
1 teaspoon smoked paprika
32 ounces (2 lbs.) cherry tomatoes (about 2 1/2 pints)
1/4 cup water
2 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 large spring thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

  • Heat the olive oil in a large stainless steel or non-reactive pot over medium heat.  Add the shallot and garlic and sauté for 3-5 minutes until softened.
  • Add the chili powder and smoked paprika and sauté 30 seconds more.
  • Add the remaining ingredients and bring to a boil.  Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes.  If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
  • Remove from heat and season with additional salt and pepper, to taste.  Cool completely and store in an airtight container in the refrigerator for 10-14 days.

 

 

Nicaraguan Perrerreque (Corn Cake)

03 Tuesday Apr 2012

Posted by in New Favorite, Nicaragua

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During my trip to Nicaragua, I had the opportunity to stay with a host family in San Ramon. My roommate, Sally, and I had the great pleasure of staying with Neyda and her family. We enjoyed many wonderful meals at Neyda’s home. One evening our ecotour group were treated to an evening of native Nicaraguan food and music. It was wonderful and highlighted by a light shower and a gorgeous rainbow.

Rainbow over San Ramon Nicaragua

The food served that evening included an unusual, sweet yet savory corn cake, baked in an outdoor wood-fired oven. The cake was baking when we arrived and like hungry baby birds, we all flocked to see what was in the oven. Our hostesses were kind enough to share the cake while it was still warm.  Heavenly! The three photos below were taken the night of our dinner in San Ramon.

Our Nicaraguan hostess serving corn cake
Nicaraguan Corn Cake

Once returning home, the hunt was on for corn cake.  My sister-in-law, Betty, discovered a similar recipe and shared with our ecotour group.  I baked the corn cake to share with my gal pals with wonderful feedback.  By chance, I also brought a bowl of fresh pineapple and found it to be a wonderful side dish to serve with the bread.  This recipe is slightly sweeter than the cake in Nicaragua, but was delicious.  A winner!  However, I will continue my search to match the exact experience of our memorable Nicaraguan dinner.

NOTE: During our special evening in San Ramon we were also served the traditional Nicaraguan Nacatamal, a steamed corn cake filled with meat and vegetables, steamed in banana leaves. They, too, were fabulous and will be covered in a separate post at a later date.  Stay tuned!

Cathy’s Nicaraguan Corn Cake

PERERREQUE (CORN CAKE)

1 pound fine white corn meal  (I used regular white corn meal and ground again with the food processor)
1 pound crumbly cheese, grated finely (try Monterey Jack or Wensleydale)
1 cup sugar
2 tablespoons margarine
½ teaspoon baking soda
2 ½ cups milk

Heat oven to 350 degrees.  Mix the corn meal with the cheese and sugar. Cut/crumble in the margarine.   Mix the baking soda into a little of the milk and pour into the dry ingredients.   Add the remaining milk until the mixture is well blended.

Corn Cake: Adding milk to cheese and dry ingredients

Place the cake mixture into a greased baking pan. The mixture should be about 1 inch thick.

Corn Cake batter ready for the oven

Bake for 30 to 40 minutes until the cake is golden brown. After this time, remove it from the oven, allow to cool and then cut into small pieces or squares before serving. I found the bread to be at it’s best when served warm, about an hour after baking.

Baked Corn Cake

Adapted from The New Internationalist Food Book

Mini Red Peppers stuffed with herbed goat cheese

09 Friday Dec 2011

Posted by in New Traditions

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to die for!

Mini Peppers stuffed with herbed goat cheese

Recently I discovered this recipe on the bag of mini peppers I bought at Costco.  I’ve experimented with the recipe and love a variation of this recipe, combining goat cheese with the Savory Seasoning of Tarragon Shallot Citrus.   The sweetness of the red peppers combined with the goat cheese and citrus blend is scrumptious. When the peppers come out of the oven, you can also top with half of pecan (or walnut).  A very simple appetizer for your holiday parties.

Mini Red Peppers stuffed with herbed goat cheese

Mini Red Peppers

Softened goat cheese (or cream cheese)

1/4 cup snipped fresh herbs (chives, parsley, thyme, basil) or Savory Seasoning Tarragon Shallot Citrus Seasoning

Savory Seasoning Tarragon Shallot Citrus Seasoning

Heat oven to 350 degrees.  Rinse red peppers and cut a slit down the side of the pepper.  Remove seeds.

Mini Red Peppers ready to be stuffed

Combine softened cheese and herbs.  Place a heaping teaspoon of the goat cheese mixture in each pepper.  Bake for 20 minutes until peppers are soft-crisp and goat cheese is hot.  Serve with pecan or walnut half (or basil leaf) on each pepper.