Strawberry Heaven

My Mom loves to go strawberry picking - usually it is a weekend outing, involving a 45 minute drive to her favourite U-Pick farm. There are many farms that are closer, but she prefers two of the province's largest farms (which happen to be the furthest from our homes!), and although we always enjoy the outing - let's just say that it's not exactly a cost-effective undertaking!

When my girls were small I remember them "helping" and coming home with strawberry fun covering all of their clothes. One year, my daughter, Dior actually fell asleep in the strawberry patch - she had picked a 4 litre pail, filled her tummy with fruit and expired, exhausted by the experience - dear little girl!

This year, we went on a Monday in the late afternoon - it turned out that the weekend was too busy for us both! The result was great and I think a new tradition has been born - the farm was not crowded, berries were just as plentiful, and it was much cooler in the evening.
The only thing I missed was popping a sun-heated plump berry into my mouth - something about the warm berries in the sunshine; they just burst into your taste buds! However, I did plenty of "quality control" tasting in the field :)

A few years ago I started making freezer jam for my kids - they always liked Grandma's so much and I thought it was time that I learned to make it. This evolved into making the low sugar recipe, and then to the sugar-free recipe. The first time I made the sugar-free version I was concerned that the kids would hate it and it would be wasted! Boy was I wrong - it has been a huge hit! Here is the recipe - the consistency is like a thick syrup. You may wish to stir some into plain yogurt or use it as a waffle or ice cream topping - tart and fresh tasting and good for the waistline. Hope you will try it and enjoy it - very easy to make too :)

Sugar-Free Strawberry Freezer Jam

Ingredients:
4 cups fresh strawberries, hulled and mashed
4 tsp. Splenda
1 Tbsp. lemon juice
I box Certo brand powdered pectin

Method:
Combine all ingredients in a medium pot and heat over medium-high heat, stirring constantly. Bring to a boiling point and boil for one minute; then remove from heat and stir for two minutes. Ladle jam into clean plastic or glass containers, cover tightly with lids and allow to cool to room temperature. Place cooled containers in freezer. Freezes well for 9 - 10 months in deep freeze or for 3 months in a refrigerator freezer. I quadruple the recipe and make two batches - 32 cups of berries yield twelve of the 2-1/2 cup sized plastic containers of jam.

Love-in, Lovin', Le Vin?

Fab Feb is here! The sun tells me winter is waning, but with the frigid temps we're experiencing it can't happen fast enough. Thankfully, 'tis the season for love, lovers and all things romantic and lovely - that helps to warm my heart, as I scheme elaborate dreams involving rose petals, strawberries, chocolate, and other fanciful things. If only I could host a body paint event with different shades of chocolate, like some living sepia photograph composed of luscious mocha tones -- even if the art had a brief "shelf life", think of how fun the clean up would be! I've been to spas where they do chocolate beauty treatments (mani-pedis, body wraps etc.) and I've witnessed toddlers finger painting with chocolate pudding, so surely art and beauty could meet somewhere in the middle this Valentine's Day? Hmmmm....

Birthdays, Birthdays, Birthdays...

Two of my children are February babies -- so this adds to the Feb love-fest and helps to banish the winter blahs, blues; what-have-you... I never tire of finding ways to make their special days memorable. To this end, like a lesser star in deep space with plans for supernova greatness, I am attracting some interesting edibles in my pantry orbit: chocolate chili and pumpkin spice flavoured pastas are two especially inspiring recent additions. Now I am sleuthing to find interesting ways to prepare these exotic items and pair them with some lovely vino - pure, joyful fun :)

A lot of the recipes I am finding are for chocolate dessert pasta, and I was considering a more savory approach, so I may just have to "wing it"! Nothing like experimenting on the taste buds of one's friends and family...will keep you posted on the outcomes!

Oh Cupcake - Come to Mama!

For B-Day One, I am considering an Arnold Palmer cupcake experience - there's something about the mingling of lemon and black tea flavours that intrigues me. Here is the recipe, courtesy of the fabulous Paula Dean - I love her no-fuss, no-fear approach with simple, everyday ingredients; she always manages to find a new twist with old favourites:

Arnold Palmer Cupcakes

INGREDIENTS:

1 cup milk

5 black tea bags

1 cup unsalted butter

2 cups sugar

4 large eggs

1 tsp. lemon zest

1 tsp. fresh lemon juice

2-1/2 cups all purpose flour

3/4 Tbsp. baking powder

3/4 tsp. salt

Arnold Palmer Frosting - recipe follows

METHOD:

Heat milk in a saucepan and steep the tea for 15-20 minutes - do not boil. Remove the tea bags, squeezing to release the tea essence and allow the milk to cool to room temp. Preheat oven to 350 degrees Fahrenheit and line 12 muffin cups with paper liners.

Beat sugar and butter together in large bowl until light and creamy. Beat in the eggs one at a time, mixing well after each additions. Gradually add the tea-milk mixture, along with the lemon juice and zest - reserve 1/2 cup of the tea-milk for the Frosting recipe.

In a medium bowl, combine the dry ingredients; then add gradually to the wet mixture, stirring just to combine. Spoon batter into muffin cups and bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove cupcakes from tins and allow to cool on a baking rack. When completely cool, pipe or spread on Arnold Palmer Frosting.

Arnold Palmer Frosting

INGREDIENTS:

1 cup unsalted butter, softened

2 cups confectioners sugar

1/2 cup tea-milk mixture (reserved)

1 tsp. fresh lemon juice

METHOD:

In a large bowl beat the butter, gradually mixing in the sugar alternately with the tea-milk mixture. Stir in the lemon juice and mix to form a smooth, creamy consistency. Ice the cupcakes and serve.