We be JAMMIN'!! Field to table #1

Hello Monday!!  (And happy Memorial Day to my friends in the USA)

I just love instagram.. I've connected with so many interesting people and have gotten so much inspiration.  This weekend the inspiration came from Northern Ontario - a very neat lady that was making dandelion jelly!!

Before Derek got too carried away with the weed-whacker/whipper-snipper/edger.. whatever you want to call that lawn care tool that tears down weeds, the girls and I got out to collect some dandelion heads.

I read over Pinterest and found a few different recipes for Dandelion jelly.  I gave one a whirl.

Now remember what I said about me in the kitchen??  Recipes are only a guideline, I do not measure.

Boil...  Steep... Mix... Jar...

But when my first batch didn't set I realized maybe with jams and jellies accuracy is required and I broke down and took Derek's advice.  I measured and I timed EVERYTHING!!

And (tongue in cheek, not admitting he was in any way right) I had success.

I won't share the recipe here - like I say, there are many different ones out there but its a very simple process (when you follow the directions... *sigh*)  Here are some tips though:

Make sure your dandelion crop is free from pesticides and other chemicals.  Get help with removing the dandelion petals... it is the slowest part of the process.  And get ready for black thumbs.

Test when you have boiled your jelly long enough.  Derek found this trick - a cup of ice and a chilled teaspoon.  Using the cool spoon, spoon out a bit of jelly after the final boil and set over top of the ice. If your jelly is ready, that spoonful will be set by the end of one minute.

Use a timer!!!

Final tip, remember to save some of these delicious blooms for our bees.

So just what can you do with this jelly?  We've eaten it on scones and bagels.  I'm told it would work nicely as a glaze for chicken or pork!

Canning is an art form.  I love when I hear the seals popping letting me know they are all set.  Whew.

 I have really enjoyed this little taste of canning and preserving and I am looking forward to doing more!

Oh!  And I have a few tupperware containers of our dandelion jelly in the refrigerator which will keep for a while if any friends close by would like to try some!

Jeanette

DUCK eggs.. the secret ingredient!

Howdy all,

I have an admission.
I am no Martha in the kitchen.
I can't even say I try hard.  Recipes are read like a guideline and ingredients are rarely measured; more often than not, just eyeballed.

But over Christmas I had beautiful pastry, tasty pie filling and decadent cakes... all from scratch.. and all with one secret ingredient.


DUCK EGGS.

Say WHAT???

True story.  Prior to Derek adopting ducks, I had no idea that you could eat duck eggs or how tasty they are!  They are bigger, thicker and creamier than chicken eggs and have made all the difference in my home baking.

We are gradually spreading the word on our EGGcellent duck eggs but last week I found myself with an abundance of duck eggs... and one pineapple left over from the holidays.  I decided my family needed a pineapple upside down cake.  I went to my 'go-to' baking guide, a dated, well loved "Five Roses Cookbook" circa 1967.  An easy recipe that even a person as backward as I am in the kitchen can succeed at.

 And so I got to beating my butter and duck eggs and I noticed right away the creamy perfection!!

I burnt my hand twice melting butter and brown sugar in the bottom of the pan because for some reason I just forgot to grab the oven mitt.  ??  (wearing oven mitts was NOT in the recipe I need to add.  ;)  )

However I did not sustain ANY injuries while working with the pineapple.  As we do not have a coring knife, my cake will not have pretty rings of pineapple... just boring slices.

Brown sugar and butter with pineapple slices ready for the cake batter and then into the oven.

Thirty five minutes later... no smoke alarm and a beautiful golden cake.

A dollop of whipped cream and we had dessert.  Of course the girls picked off the pineapple pieces before devouring the rest, but at least the 'duck egg cake' portion was pleasing to their palates.

And with a full pineapple being just a bit too much for one cake, you know who I shared the leftover pineapple with, don't you?  :)

So the proof is in the puddin'... or cake if you prefer.  Duck eggs are wonderful in baking.

Jeanette