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
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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
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I have made 93 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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Post by erin elizabeth on Jul 20, 2020 6:17:17 GMT -5
I tried the Soy-Ginger Pulled Pork with Tangy Sesame Slaw that I posted in post #9 above. We liked it and it was great for a day with temps in the high 90s--heat advisory! Didn't heat the house because of the slow cooker. Served over rice and topped with slaw for an Asian bowl meal.
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gilgamesh37
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Post by gilgamesh37 on Jul 20, 2020 7:28:58 GMT -5
I pulled this off the CL board years ago and it's one of our favorites, in fact, I need to make this again soon.
Aleeta’s Pork Tenderloin
Trim meat of any excess fat. Salt and pepper well. Also sprinkle with Herbs de Provence or other herb mixture. Pan sear the meat, turning to brown evenly. When done, lay on a sheet of heavy duty tin foil and spread with a thin layer of Dijon mustard. Then spread generously on all sides with All-Fruit peach preserves. Wrap tightly in foil and bake at 300 (30-45 mins for a narrow tenderloin, closer to for 1-1 ½ hours for a 2# chunk of pork loin). Remove from oven and let sit 10-15 mins to rest before slicing and serving with the “sauce” which will have formed in the packet.. very good with a wild rice mix.
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Post by emma on Jul 20, 2020 9:44:02 GMT -5
With all these great-sounding recipes to try you probably don't have enough left to enjoy spread on hot buttered toast, or French Toast.
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I do something similar by adding balsamic vinegar to taste. Got the idea from 
