An Exquisite Rhubarb and Strawberry Jam

Although spring in Madrid this year did not offer us the blue skies and warm temperatures it usually does, but I still wanted to enjoy the season's gifts the best way I can.

For some reason, rhubarb is not a popular ingredient in Madrid. You rarely, if ever, find it  in grocery shops or supermarkets. Being the person who likes to try new tastes and flavors, I was curious about rhubarb, but I never had the chance to try it. The first I got to sample this wonderful ingredient was during a layover at Frankfurt Airport, out of all places! My body was screaming for a cup of coffee and sweets. I ordered a cup of coffee from a cute little coffee shop and while inspecting their sweet offerings I hit the jackpot: a rhubarb pie. I looked no further. I knew I had to have it. Airport food is not the most glamorous, but the pie was a very good introduction to rhubarb. I watched the planes take off and land while sipping the warm coffee and nibbling on the pie.   

Luckily last year, I found a nearby shop where I can order rhubarb when in season. While they are not the prettiest rhubarbs out there (like the ones that you would get in Northern European countries) but they still do the job.

Last year I made roasted rhubarb sorbet, a pie and a jam and it was so good that this year I decided to stock up and fill my fridge with jars of jam that are just begging to be enjoyed.

One thing I like about rhubarb that it does go well with other fruits. Besides the pure rhubarb jam, I do jam mixes and combine rhubarb with other seasonal fruits. In this post, I am sharing a jam recipe that combines two delicious fruits that make a wonderful jam combo: strawberry and rhubarb.

For about 1 kilo of jam you need:

• 500 g of strawberries, chopped into small pieces
• 400 g of chopped rhubarb stalks 
• 500 g sugar
• 30 ml of lemon or lime juice
• half vanilla bean, with seeds (optional)
• 1 piece of orange rind (optional)

Combine all ingredients in a pot. Mix for a bit then cook over a medium heat for about 10 min. Lower the heat and continue cooking until you have a rather thick mixture.

Because strawberries and rhubarb have low pectin levels, you can add some pectin if you wish to achieve a thick and nicely set jam. You can also use sugar with added pectin.
Keep in mind that lemon juice does has some pectin. I did not add any additional pectin, but I cooked the jam for a bit longer, almost an hour over a very gentle flame.

To test the thickness of the jam just run your finger down the back of the spoon, if the 2 lines stay separate then it´s time to turn off the heat. Pour the jam in sterilized jars, close the lid and let cool. 

To sterilize the jars, you can place them in boiling water for at least ten minutes, then dry over clean sheets. Alternatively, if the jars are microwavable sterilize them in a microwave. Wash the jars thoroughly, then put them in the microwave for few minutes.

Place the cooled jam in the fridge to preserve it for the longest period possible. 

Jams, quite often, seem as too simple and mundane. However, the touch of orange and vanilla make this jam anything but dull. Trust me, you are going to love every spoonful! 

Cranberry Jam with Ginger and Orange

After a long break from blogging it´s time to come back to my favorite hobby. Until recently, I was still in the Christmas mood. It's hard to get over your favorite holiday and time of the year, but I was longing for the peace and relaxation I got. I guess I still wanted to relax and take things slowly. Lazy days be gone!

A while ago I bought a big bag of cranberries, and I had many ideas on how to use them, but I kept postponing all of them. Well the cranberries were not getting any fresher and the best option was to make some good jam with them. After all, nothing beats the taste of homemade jam or jelly.

The recipe is straight forward and really good. It is both tangy and sweet with the beautiful aromas of ginger and jam. The jam is perfect to smear on fresh bread, especially if it´s a sourdough bread, for breakfast or as a quick snack or dessert.

Let´s go to the recipe
The batch I made was enough to fill 3 medium sized jars. You will need:

• 450 g fresh or frozen cranberries
• 250 g sugar
• 100 g orange juice 
• 100 g water
• 3 strips of orange peel
• 20 g finely chopped or grated ginger

Combine all ingredients in a heavy bottom pan, mix well and let the jam cook for at least an hour on a very gentle heat.

The cranberries will burst then melt as they bubble away. After an hour, fill your sterilized jars with the hot jam and seal well. Let them cool completely before you put them in the fridge.

Now you are ready to spread this beautiful burgundy jam on your bread or brioche or to use it as a filling in cakes or cookies.

Rugelach, Delicate Festive Cookies.

December is undoubtedly one of the busiest months of the year. The holidays and their anticipation take a toll on us but they definitely bring unparalleled joy and warmth!

Though this year I did not have much time to think of an elaborate Christmas menu as my energy level is a bit down, I managed to determine one of the menu's sweet items.

I recently tried and really loved a sweet cookie called rugelach. I was not really sure how the cookies' name should be pronounced but I was certain that I found cookies that are worth featuring on my Christmas table or any other festive table.

These crescent shaped cookies were brought to America by the Asheknazi immigrants. The original recipe was leavened with yeast and sour cream was added for flavor and moisture. However, in the last century, the sour cream was dropped and replaced with cream cheese and the dough was no longer fermented.

The cream cheese adds an incredible softness to the dough and the butter makes it flaky and crumbly. The dough is usually stuffed with jam, chocolate and nuts all dusted with cinnamon. The filling can be customized to your liking; as longer as you like the ingredient, use it!

These cookies will captivate you with their aromatic, flaky and satisfyingly rich flavor.

Let´s make some rugelach.

 For the dough you need: (enough for 24 small pieces)

• 170 g all purpose flour 
• 160 g cold butter, cut into small cubes
• 140 g cold cream cheese
• pinch of salt
• 20 g sugar
• 1 tsp orange zest
• 1/2 tsp cinnamon
• dash of salt

In a big bowl, combine the flour, sugar, salt, zest, cinnamon and butter and mix with the paddle attachment until you get a sandy mixture. You can also use your pastry blender. Add the cream cheese and mix until well combined.

Divide the dough into 3 equal parts, wrap in plastic and refrigerate for at least 2 hours or overnight.

For the filling:

• 150 g orange jam
• 70 g chopped pecans or walnuts
• 60 g sugar
• about 50 g dark chocolate
• 1 and half  tsp cinnamon.

Assembly:

On a generously floured surface, roll the dough (keep the other 2 parts in the fridge while you roll the first one) to about 20 to 22 cm disk of 2-3 mm thick.

Spread about 50 g of the jam, leaving 1 cm away from the edge. Cut the disk in 4 parts, then each part into 2 triangles. Sprinkle 20 g of the sugar, half tsp of the cinnamon, a generous sprinkle of pecans and the grated chocolate.

Roll each triangle into a crescent shape and tuck the edge on the bottom side to prevent the rugelach from opening while baking. Once you finish rolling you need to put the rugelach again in the fridge for at least a couple of hours.

Repeat the same process with the remaining dough.

Preheat the oven to 180 C.

Brush each cookie with milk, cream or egg wash. Sprinkle with coarse sugar and bake for 20 to 25 min or until golden brown.

As they bake, the cookies will fill your home with an irresistible Christmas aroma wafting from the cinnamon, the orange, the nuts, the chocolate and the dough itself. A heavenly mix!   I am sure you won't be able to wait for the cookies to cool completely before eating one or two.

With this recipe, I would like to wish everyone a very Merry Christmas. Keep on baking!