About Lisa

Mom, wife, retired physician assistant and multi award winning home cook including Food Network CHOPPED CHAMPION

Spirited Jam Session

 

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Who can resist an entire basket of fresh peaches for only $2.00? Not me! Husband immediately ordered up a peach crisp with the rest destined to be cooked into jam. First order of business is the peeling, pitting and slicing of the fruit. It is a days work, but very worth it. Sadly, peaches don’t peel themselves. To easily peel them they require a quick dip in boiling water and then a plunge into an ice water bath to loosen the skins.

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Now raise your hand if you have ever had the drink called a fuzzy navel? It’s a combination of Peachtree schnapps and orange juice. A sweet girly drink, served on the rocks, it was quite a popular libation soooo many decades ago. I happen to have a dusty (“cough cough” a very dusty) bottle of the schnapps in the back of the pantry and thought it just might mix well with the peaches in a jam. Amazing how liquor never goes bad and a spirited recipe comes to life. ❤

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Jam is pretty easy to make. Basically, all the ingredients into the pot, stirring and boiling until it is done. And it’s done when it passes the jell test. Place a few drops on an ice cold plate, wait about 10 seconds. Tilt the plate and make sure it doesn’t run, but stays in a bead form.

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not ready

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not ready

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READY!

Ladle it into sterilized jars and seal. Plunge the sealed jars back into a boiling water bath for 10 minutes. Think about how good this will taste come fall and winter. A summer peach pick-me-up.

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Properly sealed jars will last for a year in the pantry.

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Spirited Peach Jam

4 pounds fresh peaches, peeled, pitted and chopped (4 ½ cups after prep)

½ cup Peachtree schnapps

2 tablespoons fresh lemon juice

3 cups sugar

1/2 box (1.75 oz) Sure Jell Fruit Pectin for less sugar needed recipes

1-teaspoon butter

In medium saucepan, combine peaches, schnapps and lemon juice. Mix ¼ cup of the sugar with the pectin in a small bowl and then stir into the fruit. (Note: mixing the pectin with some of the sugar prevents clumping).  Add butter and bring mixture to a full rolling boil on high heat, stirring constantly to avoid scorching on the bottom of the pan. Stir in remaining sugar and return to full rolling boil. Boil 1 minute and then test the jam for jelling. Ladle jam into prepared sterilized jars and seal as directed per Sure Jell instructions.

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Make plenty and enjoy. Happy 4th of July Week. I hope you are surrounded by those you love most. ❤

S’MAC ‘N CHEESE

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Since my Caitlin is a huge mac ‘n cheese fan I decided to feature this recipe today. It brings back memories of a New York city trip we took to track down the restaurant, S’MAC. Served with a side salad this can be a meal or in a smaller portion an unexpected side dish. I recommend a high quality smoked cheese like the Tillamook brand or the smoked gouda from Revittle

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Smokehouse Bacon Mac ‘N Cheese Cornbread Skillet

8 slices applewood smoked bacon, diced

1 ¾ cups (6 oz) elbow macaroni, cooked

1 cup shredded smoked gouda or cheddar cheese

1 cup shredded pepperjack cheese

4 ounces cream cheese, cubed

¼ cup chopped green onions, plus additional for garnish

6 eggs, divided

3 cups milk, divided

1 teaspoon kosher salt

½ teaspoon black pepper

1 (7 oz) package Martha White Sweet Yellow Cornbread & Muffin Mix

½ teaspoon smoked paprika

fresh herbs for garnish

Heat oven 400F. Cook bacon in a 10-inch Lodge cast iron skillet until crisp. Transfer bacon to a paper towel lined plate; set aside. Drain off all but 1 tablespoon of bacon fat from skillet. On medium heat, add cooked macaroni, smoked cheese, pepperjack cheese and cream cheese, stirring, until cheese begins to melt. Beat 2 eggs, 1 cup milk, ½ teaspoon of salt and ¼ teaspoon of black pepper; pour into skillet. Add green onions. Cook, stirring, macaroni mixture for 3 to 4 minutes or until cheese is melted and mixture is well blended. Turn off heat. Spread macaroni evenly over bottom of skillet. Reserve ¼ cup of bacon. Sprinkle remaining bacon evenly over macaroni. In a blender, combine remaining 4 eggs, 2 cups of milk, ½ teaspoon salt ¼ teaspoon black pepper, cornbread mix and smoked paprika; blend until mixture is smooth and well mixed. Immediately pour over macaroni in skillet. Bake 35 to 40 minutes or until puffed and golden brown. Garnish with remaining bacon, green onions and fresh herbs. Serve from skillet. 

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Better than gold is quality time spent with those you love most.

How Does Your Garden Grow

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This week’s walk around the garden featured a few lovely surprises like this Asiatic lily. Multiple blooms on hearty stems peppered across the backyard truly stand out. Orange is the new black for a reason and so worth the dirt under my nails.

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Aptly named “goat’s beard” this hearty shrub is a wonderful back drop to those colorful lillies. So worth my aching back.

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Low growing dianthus spreads an electric pink carpet along the border. It’s sweet fragrance is just a bonus. So worth me feeling my age.

 

A shady area allows these astilbe to thrive. These feathery flowers come in many gorgeous colors. So worth the sweat on my brow.

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I get pretty excited when the fruit and vegetables show themselves. Please local deer keep away!

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Like small jewels these French strawberries are something special. I love them for breakfast or floating in a glass of wine come evening. The best is letting my granddaughter pick them. She pops them right into her mouth. How fun is that?

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The rock garden features a bounty of succulents. Interesting shapes and colors and easy to care for “chicks and hens” are quite a contrast to the rest of the garden. They need no help from me to flourish.

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Like all good things in the garden the perennials need to restore their root systems. After a bounty of delicious asparagus I must let some stalks mature into ferns. As they replenish themselves the ferns create the most lush green screen along the fence. Those unpicked spears grow about 6 feet tall and later develop eye-popping red berries.

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Have a beautiful week. Plant some seeds. Stop and smell the roses. Tell someone you love them.