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Apricot Peaches and Cream Turnovers

In honor of moms everywhere, and the upcoming Mothers Day holiday, I’m hosting some giveaways this week with a Mothers Day brunch theme! 

Sur La Table giveaway

If you are a coffee drinker, you need to get a French press. This is the best way to make coffee at home, and it doesn’t get any easier. You get an amazing coffee-house flavor, and it doesn’t even need electricity. I fell in love with French press coffee in Europe and I’ve used them ever since.

This gorgeous version from Le Creuset is available at Sur La Table, and as I’ve told you before, I’m a huge fan of Sur La Table.

For a gorgeous, thoughtfully stocked, kitchen store, their prices are outstanding (remember that marble rolling board? Shockingly inexpensive!) and the store has everything I’m looking for, I’d take this over shoe shopping any day (ok, most days).

Sur La Table and I are giving away this fabulous Le Creuset French Press (that I adore) and some amazing Sarahbeth’s Peach Apricot jam that has quickly become a favorite of mine. The ingredients are amazingly simple: sugar, water, peaches, apricots. The simplicity of the recipe puts the focus on the amazing fruit. Try turning over the jar of jam at your local super market and you’ll know why I’m so thrilled with this jam. Most commercial jam is full of dozens of unpronounceable ingredients, and even food dye (why the heck does my apricot jam need to be oranger?!). Sarahbeth’s jam is amazing, I’m a fan of the honest ingredients and incredibly huge flavors of real life fruit.

Peaches and Cream Turnovers4

Because this jam is so gorgeously simple, I wanted a recipe that was simple as well. Something easy to throw together for your Mothers Day brunch, but that will show off that fabulous jam.

Just roll out a sheet of puff pastry and cut it into squares.

Peaches and Cream Turnovers5

Fill those squares with a little sweetened cream cheese and jam (the stuff that breakfast dreams are made of).

Peaches and Cream Turnovers6

Seal it up to keep all the good stuff inside.

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Brush it will a glaze made from jam and a little water to thin it.

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Bake it to golden brown perfection.

Peaches and Cream Turnovers

Congrats to our winner, Jessica!

a Rafflecopter giveaway

Soft Batch Beer & Brown Sugar Cookies

Ingredients

  • ¾ cups unsalted butter, softened (12 tbs)
  • 1 ¼ cups golden brown sugar
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1/3 cup American brown ale
  • 1 ¼ cups All purpose flour
  • 1 cup bread flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cornstarch
  • ¼ tsp cinnamon

Directions

  1. In the bowl of a stand mixer, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluff. Add the beer, beat until well combined.
  2. In a separate bowl, add both kinds of flour (bread flour is used to make chewier cookies), baking soda, baking powder, salt, cornstarch and cinnamon.
  3. Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
  4. Using a cookie scoop, scoop out balls of dough slightly smaller than a golf ball onto cookie sheets that have been covered with parchment paper.
  5. Place the cookies in the fridge to chill for at least 20 minutes (this prevents them from spreading too much during baking).
  6. Preheat oven to 325.
  7. Bake at 325 for 12-14 minutes or until the edges just start to turn golden brown (for a puffier cookie bake at 350 for 8 to 10 minutes). Immediately pull the parchment paper off the cookie sheet onto the counter and allow the cookies to cool to room temperature.
https://domesticfits.com/apricot-peaches-and-cream-turnovers-and-sur-la-table-giveaway/

 

Coconut Cornmeal Shrimp With Jalapeno Peach Jam

 

I’ve had a busy week, and my body has decided to request that I slow down.

On Friday, I was asked to do a cooking segment on CBS news in Los Angeles. I’ve spent the week preparing. My husband helped me run through the segment in the evenings, and for an entire week my drive home consisted of me practicing my talking points, out loud, looking like a crazy person, on an LA freeway. It  all seemed to work, the segment went well:

The Beeroness Cooks on CBS

 As soon as I started my drive home from the studio, I started to crash. The next morning I lay in bed as my incredible husband got up with Tater, and I was able to sleep until the late, late hour of 8:45. In Mom Time, that’s pretty close to sleeping until noon. As I lay in bed, trying to pull myself together and trick myself into thinking I’m not actually sick, I watched this, this and this, and laughed so hard I think it worked. Maybe it’s true what they say about laughter and that whole "Best Medicine" thing.

And on Thursday I leave for the Foster Farms Cook-Off. I’ll be competing against 4 other cooks for $1,000 and a trip to Napa for the Cook Off Finals with a prize of $10,000.

Wish me luck! I’ll be posting on twitter and instagram as the contest goes along.

And now, the recipe. I bought a huge bag of Masa to make corn tortillas with, and if you have never made corn tortillas, you really, really need to . They’re so good, nothing like those cardboard disks they sell at the store, and they take about 5 minutes. The flavor is so good, I’ve been throwing the corn flour into everything, I’m totally in love with it. And the Jalapeno Peach Jam I also used on pork chops. So Good.

Chili Beer Chicken Wings

Ingredients

  • 2 1/2 lbs chicken wings and drumsticks
  • 1/3 cup cornstarch
  • 1/2 cup beer
  • 1/4 cup soy sauce
  • 2 tbs honey
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red chili flake
  • 1/2 tsp salt
  • 1 tbs rice wine vinegar

Directions

  1. Preheat the oven to 425.
  2. Rinse the chicken wings in cold water and dry well.
  3. Sprinkle chicken on all sides with cornstarch and rub to coat.
  4. In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten minutes.
  5. Line a baking sheet with aluminum foil.
  6. Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
  7. While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
  8. Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
  9. Return to the oven and allow to cook for an additional ten minutes, basting again.
  10. Allow chicken to bake until cooked through, an additional 10-15 minutes.
  11. (Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)
https://domesticfits.com/coconut-cornmeal-shrimp-with-jalapeno-peach-jam/

 

 

Pig Newton Jam (Bacon & Fig Jam) With Puff Pastry Biscuits

I love forming culinary obsessions. Foods that I can’t stop thinking about, that work their way into my kitchen via said obsession on a regular basis. Maybe you have tired of my bacon jam post, and if that is the case than I can pretty safely assume that you have never made it. It is completely worthy of prolonged obsessions. I promise.

This jam, this lovely spreadably pig and fig hybrid is so good that I beg you to make it. And then you’ll get it.

If I hadn’t already scoured my kitchen and spread this on everything from Trader Joe’s Crisp Chocolate Chip Cookies to stale graham crackers, these are the things that I would have made with this Pig Newton Jam:

Bake shortbread bar cookies + spread jam on top + chill for a few hours + cut into squares = Pig Newton Cookie Bars

Tortilla + Gouda + Bree + PN Jam = Pig Newton Quesadillas

Bake a tart crust in a tart pan (let cool)+ PN Jam + fresh arugula + goat cheese + Fresh tomatoes = Best tart ever

Above ingredients Tart crust + crusty bread = Pig Newton Crostini’s

PN Jam + Puff Pastry + Wheel of Bree cheese = Baked Pig Newton Bree

Crepes + PN Jam + Mascarpone = Breakfast Hog Heaven

 

I know that I have friends and readers who don’t dig the pig, so I’ve added a How To Veg It Up alterations to this post.

 

 

 

Chocolate Stout S’Mores Bars

Ingredients

  • 10 graham crackers
  • 3 tbs butter, melted
  • 2 tbs brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup dark chocolate chips
  • 1 stick butter
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup flour
  • 2/3 cup chocolate stout
  • 3 cups standard size marshmallows

Directions

  1. Preheat oven to 350.
  2. In a food processor, add the graham crackers and the brown sugar. Process until nothing is left but crumbs. Remove the stopper from the food processor lid. While the food processor is on, slowly add the 3 tbs melted butter and process until it resembles wet sand.
  3. Add to a 9 x 13 pan. Distribute evenly along the bottom, pressing firmly into place.
  4. In a bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.
  5. In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Add the chocolate to the egg/sugar mixture and beat until well combined.
  6. In a separate bowl, mix the cocoa powder, salt and the flour until well combined. Add to the wet ingredients and stir until just combined. Add the beer and stir until just combined.
  7. Pour the batter over the crust.
  8. Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
  9. Bake at 350 for 22 minutes or until the marshmallows are golden brown.
  10. You still want the bars to be soft, don't over bake, they will continue to set as they cool.
https://domesticfits.com/pig-newton-jam-bacon-fig-jam-with-puff-pastry-biscuits/

 Puff Pastry Biscuits

1 sheet puff pastry, thawed

2 tbs butter, melted

1 tsp salt

Roll the puff pastry on a lightly floured surface several times in each direction. Cut out 20 to 24 circles with a 3 inch biscuit cutter (note that circles will shrink as they cook). Place circles on a baking sheet sprayed with cooking spray. Brush the circles with melted butter and sprinkle with salt.

Bake at 350 for 15-18 minutes or until light golden brown. Split across the middle, fill with jam.

 

 

BLT Mini Tarts With Bacon Jam

In my world, 4th of July is a lot like Thanksgiving. But with sunburns and pyrotechnics. An underlying feeling of patriotism and national gratitude, a day off work and an evening of food and celebration with friends and family. 

But unlike Thanksgiving, the food is all fair game. There are no requisite poultry centerpieces, or traditional casseroles, you are free to cook and eat whatever you like. Most people gravitate towards easy, low maintenance grill style food, or appetizers and dips that can just hang around the kitchen waiting patiently for attention. 

Here are some of my favorite foods for low key afternoon get together:

1. Brown Sugar Chili Chicken Wings

2. BLT Caprese Slider with Puff Pastry Buns


3. Jalapeno Popper Potato Bites 

4. Boozy (Or Not) Watermelon Stars  

And the Man of The Hour:

BLT Mini Tarts with Bacon Jam, Arugula & Grape Tomatoes

For the tart dough:

2 cups flour

1 tsp salt

1 tsp sugar

1 1/2 sticks of butter

1/3 cup ice cold water

For the topping:

A double batch of Bacon Jam

1 cup arugula leaves

1/2 cup grape tomatoes, cut in half

In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a tsp at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours.

Preheat your oven to 375.

Roll your dough out on a floured surface. Using a 3 inch biscuit cutter, cut out 20-25 circles. 

Line a baking sheet with parchment paper and place the dough circles on the bakign sheet. Prick eat circle with a fork. Bake at 375 for 15-18 minutes or until golden brown. Remove from oven and allow to cool. 

Spread each mini tart circle with bacon jam, top with arugula and grape tomato halfs. 

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