A new cookbook through the local writer, blogger, and canning expert Marisa McClellan offers approaches to take preserves and pickled veggies in new instructions through incorporating them into dishes for all occasions.
The Food in Jars Kitchen: one hundred and one Ways to Cook, Bake, Plate, and Share Your Homemade Pantry, published April 2 employing Running Press, facilitates readers “think past toast” with recipes for things like beef tenderloin with chutney sauce, apple Bundt cake, and a Meyer lemon marmalade martini.
The recipes draw from preserved elements that may beautify flavors or add a new twist, like a chocolate cake made with a touch of sauerkraut that mimics the feel of shredded coconut.
McClellan, recognized for her Food in Jars weblog, is the writer of Food in Jars, Preserving employing the Pint, and Naturally Sweet Food in Jars. She’s the splendid granddaughter of a Philadelphia Orchestra violinist, and her family operated a Russian tea room near the Academy of Music. On April 6, McClellan will rejoice in the release of the e-book at Fork, 306 Market St., from midday to 3 p.M., With a “Russian tea room pop-up” celebration providing a collection of dishes from the ebook. Tickets
Lemon Curd and Blueberry Tart
It makes one 9-inch tart
I have usually cherished a good grocery store fruit tart. Traditionally crafted from layers of pastry cream, cautiously arranged berries, and a superbly clear glaze, they’re amongst my favorite things to take to a celebration when I’m pressed for time and might manage something homemade. However, if I even have time to make something at home, I move a little, much less traditional. The vibrant, clean lemon curd is often more interesting than pastry cream, and the blueberries’ appearance is quiet and rustic (with no fussy arranging required).
Recommended preserves: I like this tart while it’s made with lemon curd and blueberries, but it works similarly nicely with different varieties of curds and styles of berries. Just understand that if you use berries that you need to chop, to launch lots of juice, the tart won’t hold as long before serving as one made with intact berries.
1. Preheat the oven to 350°F
2. Dust your work floor with flour and roll out the crust into a spherical roughly 12 inches in diameter. Loosely roll the crust around your pin and unfurl it over a nine-inch detachable-bottom tart pan. Tuck the crust into the flutes of the pan and trim away any extra crust. Prick the lowest of the dough with a fork to help prevent air bubbles from forming. Crumple up a sheet of parchment paper and unfold it out over the molded dough. Fill the parchment with pie weights or dried beans which you save for this motive. Bake the crust until it is light brown and isn’t at all damp looking, 20 to twenty-five minutes.
3. Remove the crust from the oven and let cool to room temperature.
Four. To fill, pour the lemon curd into the shell and unfold it lightly, using an offset spatula.
Five. Rinse the blueberries and check them cautiously for stems and dried-up blossoms. Dry them very well and pour them right into a blending bowl. Warm the jelly simply until it is free enough to pour and drizzle it over the berries. Toss until they are nicely lined and lightly tumble them frivolously over the lemon curd.
