Category: Recipes

Apricot-Mango Jam

Apricot-Mango Jam


  • 1 pound apricots
  • 1 pound frozen mango (I buy mine at Trader Joe’s)
  • 1 vanilla bean
  • 1 cup granulated sugar
  • juice from 1/2 lemon
  1. wash/dry and cut apricots in half removing the pit
  2. with the fine tip of your knife slice down the center of the vanilla bean and scrape out the seeds
  3. add everything to your pot and bring to a simmer so the sugar dissolves (this just takes a few minutes)
  4. put a lid on the pot and let the mixture sit overnight so that the fruit becomes macerated
  5. remove the lid and bring back to a simmer over a medium heat for 20-30 minutes, stirring occasionally so that it doesn’t stick to the bottom of the pot
  6. when you can run your finger down the back of a wooden spoon and the jam doesn’t ooze back together its done.
  7. remove the vanilla bean and pour into a sterilized jar ( I used a 17oz jar from Ikea)

Enjoy !

Walnut-Miso Butter and Quick Strawberry Jam

Our first book club meeting was this weekend at my house and I wanted to make up some quick appetizers for everyone so I went to the Farmers Market on Saturday to see what was looking good. I recently saw a recipe on tastespotting (food porn at its finest) for Walnut-Miso Butter with Radishes on Baguette and decided to try it out. The recipe that I saw really wasn’t a recipe it was a few beautiful pictures and then the writer said that she didn’t have a recipe and the rest of the article was finished in Japanese?!?! So I just had to wing it.

I really enjoyed the Walnut-Miso Butter especially when paired with the radishes. I decided to add a couple tablespoons of Champagne Vinegar to the butter to help cut the saltiness of the Miso. The radishes that I got at the farmers market were pretty mellow in taste, but the radish greens really packed a punch and just tasted so delicious with the Miso Butter.

I  I also picked up a container of really cute strawberries while I was at the market and whipped up a super simple jam while Skye was napping.

Walnut Miso Butter with Sliced Radish and Radish Greens

  • 3 T White Miso (room temp)
  • 6 T Unsalted Butter (room temp)
  • Handful of Toasted Walnuts
  • 2 T Champagne Vinegar 
  • 4-6 Thinly Sliced Radishes 
  • Handful of Radish Greens
  • Baguette
  1. In a food processor mix up the butter, miso and walnuts
  2. Gently heat the Champagne Vinegar in a small sauce pan and slowly pour it in the butter mixture until desired consistency
  3. Thinly slice radishes
  4. Slice Baguette

Assemble the baguette by spreading about a teaspoon of the miso mixture, top with sliced radishes and radish greens. 

Quick Strawberry Jam

  • 1 pint of strawberries
  • 1/2 cup of sugar
  • 1 vanilla bean
  • a little lemon zest
  1. wash and cut up strawberries
  2. run a sharp knife down the middle of the vanilla bean
  3. put sliced strawberries, vanilla bean and 1/2 cup of sugar and zest in a medium pot and turn heat on to medium
  4. let simmer 30-60 minutes until you can run your finger down the middle of the spoon and the jam doesn’t ooze back together.
  5. I like to take the vanilla bean out before I add the jam to the jar, but you can leave it in
  6. This makes enough jam for a small 5 oz jar that you would eat right away. I didn’t sterilize the jar, but I did wash it in extremely hot water before adding the jam.
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