Cranberry-Port Gelée

Cranberry-Port Gelée

From Canal House, Adapted by Blue Heron Kitchen

The best resource you’ll find for the world of food and cooking on your computer is food52. This portal is beautiful, smart, interesting and filled with more information and resources than I have time to explore. It’s the Bergdorf Goodman of food sites. (You’re now in a .99 store.) Canal House is a great story and resource and this recipe heralds from their site. Who said Philadelphia was only good for …

This is a cranberry jelly, like the one in the can, but for sophisticated palates. If you’ve been having a staring contest with your juniper berries, you’ll win. If you don’t have any, go buy some. This recipe is worth the investment. I have a bottle of inexpensive blended port that I used. You can use red wine or Madeira.

If you have a Chinois (“China cap”), the Bentley of fine mesh sieves, this would be ideal. But a really fine mesh sieve/strainer works perfectly well.

The yield is about what you’d get in a can. The return is handsome.

It sets up in a couple of hours, but you can make it a few days before you’ll serve it.

This is a gorgeous and sophisticated condiment. It pairs with fowl or meat. It’ll compliment a chunk of country paté and it'll dress up your chopped liver.

This jelly will be sitting pretty aside our Thanksgiving pork roast! 

Happy Thanksgiving!

peace and love,

jane

Cranberry-Port Gelée

Ingredients:

1 cup port (or Madeira or red wine)

1 cup granulated white sugar

1 Tbsp. juniper berries

10 black peppercorns

12 oz. fresh cranberries (1 bag) or about 4 cups – you may substitute frozen cranberries

Procedure:

Into a heavy saucepan, put port, sugar, juniper berries and peppercorns.

Over medium-high heat, bring to a boil.

Add cranberries and return to a boil. Lower the flame and cook over medium-low heat for approximately 10-15 minutes, until berries have burst and are very soft.

Strain the sauce through a fine mesh sieve, pushing the berries against the sides with a rubber spatula, into a bowl. Scrape the outside of the sieve with the spatula to remove the thicker part of the strained jelly.

Once you’ve completed straining, whisk the thicker into the thinner liquid, mixing them together.

Pour into a lovely serving bowl.

Cover and refrigerate. This will set up in two to three hours. It can be made several days in advance.

Chocolate Syrup

Chocolate Syrup

Adapted from Alton Brown by Blue Heron Kitchen

However you label this: childhood, indulgent, anti-oxidant, fat-free, decadent, staple or food group, this chocolate syrup is ridiculously easy to make and so delicious. Mix it into your almond milk to make Chocolate Almond Milk (recipe above) or stir it into any milk for fantastic chocolate milk It’s minus preservatives or mystery ingredients, so you can serve it to your family with confidence. Drizzle it over ice cream, frozen yogurt or over your best brownies! Okay, I don’t need to tell you what to do with chocolate syrup.

I use Hershey’s cocoa – the “Special Dark” one. For a milder chocolate syrup, try using Dutch-processed cocoa.

I don’t freak out over using 2 tablespoons of corn syrup. Karo touts that their corn syrup isn’t high fructose. For a five-cup yield, you’re not taking in a whole lot of corn syrup. You can try subbing other syrups, like brown rice syrup. If you do, I’d be curious as to your success!

Truc: This is a great home made hostess or holiday gift!

Refrigerated, this will keep for months.

peace and love,

jane

Ingredients:

1 ½ c. water (I used filtered water)

3 c. sugar

1 ½ c. Hershey’s cocoa (unsweetened) If you can find it, buy “Dark Special”

1 Tbsp. pure vanilla extract (I always use Baldwins)

pinch kosher salt

2 Tbsp. light corn syrup

Procedure:

In a small saucepan, bring water and sugar to a boil.

Whisk in cocoa, vanilla, salt and corn syrup.

Mix well, until all ingredients have dissolved.

Cook over medium heat until sauce is slightly thickened.

Strain (don’t skip this step!)

Cool to room temperature.

Pour into jars or squeeze bottles and store in the fridge.

Almond Milk, Theme and Variations

Chocolate Almond Milk, Blue Heron Kitchen

Almond Milk

Blue Heron Kitchen

Making your own almond milk may be your new almond joy. You'll be milking your own nut bag all cozy in your own kitchen. Just put on your best flannel shirt, plait a couple of braids and roll up your sleeves. Getting dressed will take more time than it will to make the milk.

This recipe uses the Vitamix, but if you have an excellent blender, you’re in business. From what I’ve read, you can use a food processor, but your milk will have a slightly more grainy texture. You’re going to need a nut bag (don’t laugh) or a fine mesh bag (nylon or very fine cheesecloth will work, but a nut bag will be easier.) I have this one; and just ordered this one.

Not only is milking your own almonds economical, it’s quick. Once you’ve soaked them, you’ll have milk in a few minutes. Here's what's so fantastic about all of this: you're in control. No more miscellaneous “flavorings” because if you desire flavorings, you'll add them. You’re the boss.

The Basic Almond Milk recipe calls for 4 cups of water. Reduce water by ½ and the result is a creamier, more condensed milk. I'd try something in the middle, say 3 cups of water. If you’re making a variation that adds coconut oil, this will alter viscosity. The chocolate version is richer, but isn’t chocolate milk meant to be rich and creamy?!

I prefer mine chilled, but if you can’t wait, have it direct from the nut’s udders, at room temperature. Or, pour it over some ice. Make a cocktail (a white Russian!), or use it as a base in the Vitamix for your smoothie. Save the almond meal that’s left in the bag and add it to your smoothie for texture, fiber and some more nutrition. 

Or, spread it on some parchment on a baking sheet and toast it at 300º F. until it’s dried and toasty. 

Chocolate Almond Milk "Crumbs"

Blend it into baked stuff, like crumb toppings or into cereal. Mix it into yogurt, pudding or on top of your baked apple.

Here’s a basic recipe and four delicious variations. After your first or second batch, you’ll find your milk-maid confidence growing and you’ll begin creating your own signature flavors.

Trucs: exchange almond for vanilla extract (but use less, because it’s stronger.) Try different sweeteners, like maple syrup or Lyle’s Golden syrup (treacle). Or keep it sugar-free and add coconut oil and extracts.

Kept in the fridge in a sealed container, the milk has a shelf life of about 4 days.

Shake it rigorous before you pour!

peace, love and chant this three times: "almond control",

jane

Basic Almond Milk

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

4 cups filtered water

Procedure:

Combine all ingredients in a blender (Vitamix) and beginning on “1”, raise slowly to “7” and blend until smooth and creamy, about 1 minute.

Strain the milk through a nut-milk bag or very fine cheese cloth, squeezing it repeatedly, waiting a few seconds between squeezes to extract all the milk.

Store in the refrigerator for 3-4 days. Shake well before pouring.

Coconut Vanilla Almond Milk

Blue Heron Kitchen

Sweet and coco-nutty. Agave may be reduced or omitted.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

4 cups filtered water

1 Tbsp. extra virgin coconut oil

1 Tbsp. pure vanilla extract

1-2 Tbsp. light Agave syrup

Procedure: As “Basic Almond Milk”

Coconut-Coconut Almond Milk

Blue Heron Kitchen

For coconut lovers, this one’s tropical and deeply coconut. Agave may be reduced or omitted.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups unsweetened coconut water

2 cups filtered water

1 Tbsp. extra virgin coconut oil

1 Tbsp. pure vanilla extract

2 Tbsp. dark Agave syrup

Procedure: As “Basic Almond Milk”

Coffee “Latte” Almond Milk

Blue Heron Kitchen

A must for latte/coffee lovers. Try this in your coffee or over ice or with some vodka for a dairy-free White Russian!

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups filtered water

2 tsp. coffee extract (I use Baldwin’s)

2 tsp. pure vanilla extract

1 tsp. instant espresso powder

1 Tbsp. raw Agave syrup (the dark one)

Procedure: As “Basic Almond Milk”

Chocolate Almond Milk

Blue Heron Kitchen

Chocolate milk that’s dairy-free and worry-free.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups filtered water

1 Tbsp. pure vanilla extract

¼ c. chocolate syrup (recipe coming soon!)

Procedure: As “Basic Almond Milk”

I love blue doors. Here's the latest find. xo