Once again, it's been TOO HOT to do anything. I'm sitting here, sweating. and it's 9pm. In September! Come on, summer, let's get a move on.
I've been busy, still getting back into the swing of things from vacation, hanging out, playing in the kitchen. My newest development is that I've been making jams and jellies and preserves and I even tried pickles. Which I haven't tasted yet so I don't know if they're actually delicious. But they look beautiful. A girl I work with mentioned to me that she makes her own jams and cans them. As someone who's recently discovering she loves old cookbooks and old traditions, I of course am terribly intrigued. She tells me its really easy, which I of course don't believe for a second, so I go read through my cookbooks, new and old (the brand new edition of the Joy of Cooking brought back their canning section, while the last printing, I think 2000, removed it) as well
This coming weekend is the Fleischer Art School flea market, where my roommate Sarah and I will have a table set up where we'll be selling some of her artwork (or, stuff) and my cookies, cupcakes, and banana breads, as well as jams and jellies. I'm super excited, I took the weekend off to bake and jam and hang out. maybe I'll make some money too! If anyone lives in the Philly area, come buy some cookies from me on Sunday at the Fleischer parking lot around 7th and Catherine.
I
Orange Maple Chili Ribs
1 c fresh-squeeze orange juice (it's ok if you use store OJ but it's best with fresh)
zest from one orange (about a Tablespoon)
1 t chili flakes
1/2 t coriander (optional)
salt and pepper to taste
3 cloves garlic, minced fine (I've been cheating and using Trader Joe's jarred minced garlic)
1/4 c maple syrup (not the imitation kind)
2-4 lbs ribs
Mix together all the ingredients except the maple syrup, coat the meat in the OJ marinade. Let sit in the fridge for 3-6 hours, turning occasionally. Preheat the oven to 250, pour off the marinade into a saucepan, and cover ribs with foil. While ribs are cooking, cook down the marinade with the maple syrup (you can substitute brown sugar if you don't have maple syrup, but you won't get the maple flavor) until its reduced by about half, and thick and syrupy. Bake meat for about 3 hours, when the meat is tender remove the foil and brush with the glaze. Broil for a minute or two or three, until ribs are browned.
The salad next to the ribs was a quick buckwheat pilaf thing I threw together, that was really good. I cooked the buckwheat in a tomatoey soup from the night before, scraped the kernels from an ear of fresh corn, threw in a jalapeƱo, and cooked it together really quick.
Please, if you're somewhere cooler than 90 degrees, send some of your cold weather towards here. I'm melting.
Please leave your recipe for jam! I'm eager to make some peach jam as I bought jars. I think this will be a great holiday gift and I love peach jam. Thanks!
ReplyDeleteHey steve, tomorrow I'm going to do a big post on jams! I've made a ton the last few days and meant to write about them tonight but it's too late now so I promise tomorrow! I'm totally giving everyone I know jam for the holidays, either that or cookies. I'm so hooked on making jams!
ReplyDeleteI'm getting serious jam envy here... I might have to start experimenting with canning. Your jars look so pretty!
ReplyDelete-Sea