Mini Spiced Apple Tarts
Ingredients: 1/2 box (1 sheet) puff pastry dough, thawed 1 egg 1 tsp water demerara sugar or large granulated sugar, for sprinkling Spiced Apple Mix: 1 Fuji apple, thinly sliced & cored 2 Tbs maple syrup 2 tsp cinnamon 1/2 tsp nutmeg 2 Tbs brown sugar Makes 8 Mini Tarts Directions: Preheat oven to 400. While the pastry dough is thawing, mix together your apple slices with spice mix in a large bowl, toss to coat and set aside. Thaw one sheet of puff pastry dough *takes approx 40 mins from frozen, when defrosted, lay pastry dough on a piece of parchment paper or a lightly floured surface and gently roll out dough to create a smooth, flat, seamless surface. Using a 3 inch cookie/biscuit cutter, cut out as many circles as you can (I get about 4-5 circles from the start) continue gently rolling and cutting circles until all the dough is used up. Lay the cut circles on a baking sheet lined with parchment paper, prick only the centers of each circle all over with a fork - leaving about a 1/2 inch edge of solid dough. Lay spiced apples in the middle of each circle (I stood mine upright a bit, resting against each other - 4 thin slices fit into the center of each of my circles.) Mix the egg and water together in a bowl and Brush the outside solid edges of dough with the beaten egg/water mixture, sprinkle with sugar and Bake at 400 for approx 20 mins or until golden brown. Serve warm or room temperature. Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Honey-Spiced Orange Slices
Ingredients: 3 cinnamon sticks broken into pieces 1-1/2 tsp whole cloves 1-1/2 tsp whole allspice 2-1/2 lb oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium) **I used seedless "cuties" for my jars as they seem easier to slice thin and fit perfectly as rounds into each jar. Approx 8 cuties fit in each half pint.<---depending on size. Water 1-1/4 cups granulated sugar 1-1/4 cups liquid honey 3 Tbsp. lemon juice 3 Half pint glass preserving jars with lids and bands Directions: Make a spice bag: place cinnamon pieces, clove & allspice into cheesecloth and set aside. *this is where I differ in my recipe - I place those spices directly into the pot of simmering orange slices when oranges are added to the sugar/honey mixture below...and when it comes time to 'jar' - I place a little of each spice divided up into each of the 3 jars. It makes for a prettier presentation and continues to flavor the oranges until ready to eat. COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside. COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed Recipe Adapted from: Ball Fresh Preserving "honey orange slices" Photos by: Diane Baker for Canning and Cooking at Home . Why make jam out of figs? Well, first off - it's tasty but, it also has such a multitude of uses. One being that if it needs just a little more thickening - you can thicken upon opening and use as a "fig newton" filling. My husband loves swirling some into his hot oatmeal with cinnamon. You can even spoon over cottage cheese with some pear for a tasty treat. Any way you use it - even if just as a spread on toast or over cheeses for a dinner party appetizer, it's sure to please! I used Brown Turkey Figs for this recipe because I hadn't done my full research. I didn't know that Black Mission Figs are the sweetest and would provide the most flavorful jam but, this jam I made - it still great - the figs have a delicious, subtle flavor of peach and surrounded with star anise and ginger flavors, it shines. I use the entire Fig in this jam (only removing the stem section.) ~Enjoy! Diane
Spiced Fig Jam Ingredients: 5 lbs fresh, ripe Figs, (2 Quarts chopped) 3/4 cup water 6 cups White Granulated Sugar, divided *I used some honey in place of sugar 1 box powdered pectin, sure-jel (pink box) 6 Star Anise *you can use 3-4 cinnamon sticks if preferred, instead. 1 tsp fresh ginger, grated *more or less, as preferred 1/4 cup Lemon Juice Directions: Clean Figs, cut off stems, and cut in half, place into large pot. Warm pot and let figs start to release their juices, bring pot up to medium-high heat and add water with white sugar. Stir and let sugar dissolve, about 10 minutes. Add in star anise (I place my anise in a spice ball/bag for easy removal later) and ginger and let the pot simmer for about 30 minutes, stirring often, this lets the star anise steep and the figs cook down a bit. Taste your mixture at this point and make any spice or sugar 'taste adjustments'. Once to your liking, remove spice ball with anise and set aside, remove pot from heat and use an immersion blender to break down any remaining large pieces of fig. Once all large chunks are broken down, return pot to heat and add back in the spice ball with anise to continue flavoring the jam. Mix 1/4 cup sugar and pectin together in a bowl, and slowly mix into jam in pot while raising the heat on the stove to High. You want to bring the mixture up to at least 210 on a candy thermometer and let boil hard for at least one minute (a boil where the bubbles do not stop when stirring.) Remove pot from heat and ladle hot jam into prepared, sterile jars. Water-bath Can for shelf stability. You can refrigerate for immediate use or freeze for use later. Waterbath 1/4" head-space, 5 minutes or according to your altitude: Instructions from NCHFP Photos by: Diane Baker for Canning and Cooking at Home Slow Cooker Spiced Apple Butter - for Canning I love making this in the slow-cooker!!! and if you don't want to water-bath can, you can refrigerate the butter for 2-3 months, or freeze for up to a year. One of my most popular recipes and people love it. I use this fruit butter to top warm oatmeal and homemade ice cream, top off cakes and cobblers, blend into baked goods - like my Apple Galette dessert. A lot of folks comment that they love this so much, they eat it directly from the jar with a spoon. Any way you spoon it - this stuff is GOOD! ~Enjoy! Diane Yield: About 6 half-pints or 3 pint jars. Ingredients: 6 pounds apples, cored and peeled, cut into quarters ** 2 cups apple cider 4 cups water 1 cup sugar (you can use 1/2 white 1/2 brown sugar if preferred) 1/2 cup honey 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 teaspoon vanilla bean paste or extract, optional 2 star anise 2 cinnamon sticks **A word about Apples: keep in mind - the sweetness or tartness of the apples you choose, will flavor the finished product significantly. (see below) Spiced "Sweet" Apple Butter I prefer using "sweeter" apples such as Braeburn, Red Delicious, and Honeycrisp with Gala and Fuji. being the sweetest apples and my most requested combination. Spiced "Tart" Apple Butter. Use Granny Smiths and Cripps Pinks for a tart finish to your product. Directions: Start on the stove top: Put the peeled, cored apples in a 6- or 8-quart heavy-bottomed pan. Add the cider and 4 cups of water and bring to a boil over high heat (Add in the cinnamon sticks and star anise, these will be removed after boiling) Keep mixture at a medium-high boil, stirring occasionally, until the apples are completely broken down and the apples are soft, 30 to 40 minutes. Into the slow cooker: Carefully remove the cinnamon sticks and star anise with a slotted spoon. Pour the softened apple mixture from your pot into a 6-quart slow cooker, and stir in the sugar and spices. Puree with immersion blender. Cook on the "Low" setting with the lid propped up or set askew to allow the liquid to evaporate for 9 to 12 hours, stirring occasionally, until mixture is thick and dark.(Keep in mind different slow cookers cook at different temperatures.) My motto is - "You know your apple butter is ready when you can stand a large spoon up in it without the spoon falling over - otherwise, you just have applesauce." Onto canning: Place the slow cooker on high for 10-15 minutes, ladle hot apple butter into sterilized, hot canning jars, leaving 1/2-inch head-space. Apply a new lid and tighten down with band, process for 10 minutes in a boiling water-bath canner (or according to your altitude) Carefully remove the jars from the canner to a draft free spot (I place mine on a towel lined cookie sheet on my counter top) and do not disturb for 12 hours. After 2-3 hours, check to see that the lids have sealed, and immediately refrigerate any jars that haven’t sealed. After 24 hours, remove bands, wash jars, label and store in pantry for up to 1 year. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |