Blueberry Lime Jam

I've been on a jam making spree. Summer fruits bring it out in me. Blueberries are not my favorite berry; they are just OK. I know, I know, they are good for me. In my defense I do love blackberries, raspberries  and strawberries.  And they are good for me too! This jam brings out the flavor of the blueberries and adds a little kick with the lime. Blueberries have quite a bit of natural pectin, so the jam really sets up well. It's an easy one for the novice jam maker.

Boozy Peach Jam

This is one of those divine jams with just the right amount of bourbon flavor. It is sweet, scented with vanilla and oh so wonderful on English muffins. It is adapted from a recipe by Cooks Illustrated. I think it is best made with peaches that are not overly ripe. And of course always make sure your peaches or any fruit you use for jam, are delicious! No amount of sugar or bourbon for that matter will make up for not good fruit. I prefer it with yellow peaches, if you try white, I don't think it will set up as well and may be overly sweet. If you try white peaches, however, let me know how it turns out.

Asparagus Frittata

Asparagus is delightful. It can be used in so many ways, including in a frittata. I like frittatas because they don't have a crust. I usually make them in a frying pan on the cook top and finish them off under the broiler. This recipe is entirely baked, so it reminds me of a quiche without the crust. I think I liked baking the frittata a bit better, it seemed easier for me. Tip for runny baked things is to set the pan on the oven rack or cookie sheet before pouring in the liquid. That way I don't slop it all over trying to get it into the oven. Getting it out is easier because it is solid once cooked.

Pomegranate Jelly

We are lucky to share a pomegranate tree with our neighbor. It has wonderfully huge deep red fruit in the fall. We eat lots of pomegranates and I juice a fair number of them. I make jelly with the juice. This year, we had lots of fruit and I had lots of juice. I got tired of making jelly so I froze enough juice so I could make jelly later in the year. Recently I pulled it out of the freezer and made a batch of jelly. It is so spectacular. Since I love my PB & J - I use it as the jelly.

Broccoli Soup

So many times I try to make a broccoli soup that reminds me of the broccoli, rice and cheese casserole my Mom made for holidays. But, sigh, I can never quite pull it off. Last time I tried, it was a glorious mess, albeit edible  This recipe is a good substitute, a whole lot lighter and makes for a good lunch or light dinner. Make sure to serve it with a good crusty bread so you can sop up ever drip. This is vegetarian if you use vegetable broth.