Peach and Lavender Jam
5 cups of ripe peaches, peeled and crushed up
2 tablespoons lavender blossoms, crushed
Finely grated peel from 1 large lemon
Juice from said lemon
4 cups sugar
1 3 ounce package of low sugar pectin
1 tablespoon of butter
Mix together the peaches, lemon juice and lavender blossoms. Measure out 5 cups and place in a large, non reactive heavy bottom pot.
Mix ¼ cup sugar with the pectin and stir into fruit. Throw in the butter. Bring to a hard rolling boil and add the rest of the sugar. Bring to a hard rolling boil and boil 1 minute more. Place in sterilized jars with new lids and process in water bath for 10 minutes. Whenit is particularly hot, which is most of jamming season, I like to close all the curtains, turn on all the fans and don my apron and nthing else to make my jam in a comfortable, non binding atmosphere.....yum.
Fresh Corn and Tomato Risotto
2 tablespoons olive oil
1 red onion, chopped fine
4 cloves of garlic, chopped
2 cups Aborio rice
1 cup white wine
7 to eight cups vegetable or chicken stock
2 cups fresh corn cut off the cob
1 cup chopped fresh heirloom tomatoes, your choice
½ bunch chopped fresh basil
Kosher salt and freshly ground pepper to taste
Manchego cheese for grating on top
In a medium saucepan, heat the stock. Heat olive oil in a wide heavy pan. Add the onion and garlic. Sauté for a few minutes and add the rice. Sauté the rice until opaque in color. Add the wine and let simmer for a minute. Add the stock a ½ cup at a time allowing it to absorb after each addition stirring constantly. The rice will become creamy. Taste occasionally to check for tenderness. Add tomatoes and basil and season with salt and pepper. Garnish with cheese. Serve at once.
Serves 4 to 6.
Eggplant, Summer Squash and Heirloom Tomato Tian
4 Japanese eggplants, peeled and sliced lengthwise and grilled
4 yellow squash, sliced lengthwise and grilled
4 large heirloom tomatoes, sliced crosswise
1 pound chevre, sliced
1 tablespoon chopped fresh rosemary
2 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar
On 4 separate plates, arrange a slice of tomato. Follow with a slice of squash and then a slice of eggplant. Sprinkle with a bit of rosemary and add a slice of chevre. Repeat w/ remaining slices of vegetables and cheese. Sprinkle w/ olive oil and vinegar and season w/ salt. Serves 4.
Grapes w/ Fresh Pecorino and Basil
2 pounds assorted grapes, washed and cut in half
1 pound fresh Pecorino cheese, cut into small cubes
1 bunch of basil, chiffonade
3 tablespoons good olive oil
kosher salt and freshly ground pepper
Toss all together in a bowl and season w/ salt and pepper. Serves 4 to 6.