lantana
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Post by lantana on Apr 12, 2020 6:30:08 GMT -5
I was weeding in the backyard yesterday and texted several cooking friends to let them know I had lots of mint, oregano, lemon balm, sage, and thyme to share -- spring is moving along nicely. Our bees are busy, busy hauling in pollen and nectar. My sweet neighbors walked over to cut some herbs, and we sat out 6+ feet apart out in the backyard to talk a bit. It was nice to "have someone over" again.
They brought us a lovely gift of a 2 lb jar of peach preserves. What different things can I do with this? I am toying with the idea of a peach preserve cake, an adaptation of the old-fashioned blackberry jam cake. Any cakes, however, will need to be shared. I am an essential worker, so work will need to be the cake outlet! I can certainly cook more calories than I need to eat.
Please brainstorm on uses for these peach preserves. Thanks!
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Post by wallycat on Apr 12, 2020 12:19:36 GMT -5
Dicing them, adding bourbon and making a peach-bourbon sauce for use on meat (pork or chicken spring to mind).
Topping yogurt/cereal for breakfast.
Peach Cobbler.
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Post by PattiA on Apr 12, 2020 12:45:04 GMT -5
I made my last few batches of granola using jam for the sweetener. I whirled the jam with the immersion blender before adding it to the granola mixture.
In grilled cheese sandwiches: spread the peach jam on the inside of the bread before adding the cheese. Also good with a slice of ham.
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Post by swedishcook on Apr 12, 2020 21:24:40 GMT -5
Great suggestion wallycat to mix with bourbon for a sauce. Will try that  I do something similar by adding balsamic vinegar to taste. Got the idea from Pioneer Woman but I never dilute by adding water. |
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Post by erin elizabeth on Apr 13, 2020 6:31:56 GMT -5
Thumbprint cookies? Stir into oatmeal? Ice cream topping? Bake with brie? You can also freeze jam.
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chatnoir
Politicos
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Post by chatnoir on Apr 13, 2020 7:52:57 GMT -5
I second the bbq sauce idea. My Mom likes to keep busy so she makes lots of jams and preserves, but is diabetic so she doesn't eat nearly what she produces. I use her jams mostly for bbq sauce. But I love the walnut-jam cake idea...mmmmm....
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Post by wallycat on Apr 13, 2020 10:26:39 GMT -5
Erin, the walnut cake--do you think subbing macadamia nuts would do it justice?
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Post by erin elizabeth on Apr 13, 2020 12:19:44 GMT -5
wallycat--to me, there is something about the bitterness of walnuts that comes out in a good way, especially in things like this. But I wonder if you toast the macadamia nuts if that would give hem an edge, too. I don't see how it would hurt to try!
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lantana
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Post by lantana on Apr 14, 2020 9:17:29 GMT -5
Thanks for the great ideas! I forgot all about thumbprint cookies. I have an old recipe to dig out for those that uses oats and ground nuts. The cakes seems to be calling my name. I also like the idea of diluting with balsamic vinegar for a sweet-sour effect.
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Post by erin elizabeth on Apr 22, 2020 8:01:24 GMT -5
Flipping through Midwest Living and saw this recipe and it made me think of you, Lantana. Apricot jam instead of peach, but it sounds good and different.
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lantana
> 50 posts
I have made 67 posts
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Post by lantana on Apr 23, 2020 6:59:37 GMT -5
Thank you, Eric Elizabeth! That recipes looks delicious and uses up both my cabbage and some of these preserves. I'm looking forward to trying this recipe.
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I do something similar by adding balsamic vinegar to taste. Got the idea from 
