Strawberry Freezer Jam

Years ago, we were asked by the local Episcopal church to help them with their annual Devonshire Tea, a lovely traditional English tea served every summer in the church gardens.

The lady who for many years had been responsible for them, met with me to discuss the details. The simple menu consisted of three items: biscuits, coddled cream, and strawberry preserves. Her main concern was the size and shape of the biscuits. To ensure their correctness, she carefully sketched them on a page from her personal notebook and gave the page to me.

The biscuits’ size and shape were of utmost importance! She was certain I would make the cream perfectly, and as far as the preserves were concerned, any I chose would be fine. My choice was a vibrant colored fresh strawberry jam sometimes referred to as “freezer jam”, although none I’ve ever made stayed around long enough to reach the
freezer!

Perfect for the occasion, it met with great applause and added a most beautiful touch to this splendid event.

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Strawberry Freezer Jam
SERVINGS
CHANGE SERVING SIZE
COOK TIME
5mins
PREP TIME
10mins
READY IN
25mins (plus 24 hr setting time)

Ingredients

Instructions

  1. Combine crushed strawberries with sugar, and let stand for 10 minutes.
  2. While the strawberries sit, dissolve the pectin into the water in a small saucepan and bring to a boil over medium-high heat and boil for 1 minute.
  3. Remove from heat and add the salt and lemon juice to the saucepan.
  4. Stir the boiling water into the strawberries and allow to stand for 3 minutes.
  5. Pour jam into containers and let set overnight or for 24 hours.

Enjoy with coddled cream and biscuits or as an ice cream topping, in a milkshake, or on toast...the possibilities are endless!

Vanilla Bean Panna Cotta with Mango Puree

Birthdays are joyous occasions, and with so many Sisters in the Convent, there are bound to be several birthday celebrations each month. This is especially true with what we refer to as “big birthdays”, birthdays that mark a new decade in the life of a sister. Over the weekend, we celebrated the 70th birthday of one of our sisters with a beautiful dinner for all. The meal ended with one of our most favorite desserts: Vanilla Bean Panna Cotta. While not a traditional birthday cake, this was no less festive as it also featured a delicious mango puree.

Dense, creamy and with minimal ingredients you most likely already have in your kitchen, this is a great way to mark special occasions this summer. Served chilled with fresh berries, this may well become a favorite with you and your guests!

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Vanilla Bean Panna Cotta with Mango Puree
SERVINGS
6-8servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins, plus chilling time (overnight/6hours)
PREP TIME
15mins
READY IN
30mins, plus chilling time

Ingredients

Instructions

  1. Place the cream in a saucepan and scrape out the seeds of the vanilla bean with a knife, adding the seeds to the cream.
  2. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
  3. In a separate bowl, sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5 minutes.
  4. Pour the gelatin mixture into the cream and vanilla bean mixture and stir until dissolved.
  5. Add the yogurt and stir to thoroughly incorporate.
  6. Pour evenly into six to eight ramekin and cover with plastic wrap. Chill for 6 hours or overnight for the panna cotta to set.
  7. As this is chilling, prepare the mango puree by combining the fruit, sugar, lemon juice and salt in a blender or food processor. Chill in a bowl until panna cotta is ready to serve.

To Serve
Note: There are several ways to serve this dessert. As shown, we chose to chill the panna cotta at an angle and serve in a clear water goblet for a pleasing visual effect. For the more ambitious, panna cotta can be served inverted on a plate, similar to flan. Below are two methods of serving this dessert--both are equally impressive!

Inverted Method

  1. Once the panna cotta has set, place each ramekin in warm water--the water should be halfway up the sides of the ramekin.
  2. Once this has been in the water bath 1-2 minutes, put your serving plate on top of the ramekin and invert the panna cotta onto the plate.
  3. Spoon the puree over the top and garnish with fruit and fresh mint as desired.

Angled Method

  1. Before making the panna cotta, prepare the glasses you will be serving in, tilting them securely at an angle on a tray. An egg carton works well for this.
  2. When pouring panna cotta mixture, use a funnel and gently fill the tilted glasses to the desired height.
  3. Carefully transfer the tray into the refrigerator, taking care not to bump or jostle the tray, as this will leave a milky residue on the side of the glass.
  4. When fully set (6 hours or overnight) stand the glasses upright and pipe in the mango puree. Piping helps control the puree and keep it from smearing on the glass.
  5. Garnish with fruit or mint and serve.

Classic Bread Pudding

Atop the microwave in the Convent kitchen sits a woven wicker bread basket that collects all kinds of interesting mixed bread goods. From soft white leftover sandwich bread to crunchy crusts of Italian loaves. Each time I pass the overflowing basket I think of all the ways bread could be used: stuffing for a nice chicken or pork roast, croutons for a great Caesar salad, or baked into a nice golden cheese strata. But the one idea that keeps presenting itself is old-fashioned Bread Pudding. Whether it’s spiked with Bourbon the way Thomas Jefferson liked it or simply seasoned with a touch of vanilla as I myself prefer it. It is almost always welcomed by anyone to whom it is offered!

 

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Classic Bread Pudding
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
45mins
PREP TIME
15mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 350ºF.
  2. Heat milk and butter over medium heat until butter is melted and milk is hot.
  3. Mix eggs, sugar, cinnamon and salt in a separate bowl and stir in bread cubes and raisins.
  4. Stir in milk and butter mixture and pour into an ungreased pan.
  5. Cover with foil and bake 40 to 45 minute or until a knife inserted in the middle comes out clean.

Serve warm with a dollop of whipped cream!

Cran-Apple Compote with Meringue and Caramel Sauce

I had just finished my evening rituals with Gratsie (my Maine Coon cat) and was about to leave the family room when our guest cook sister entered the room waving her camera at me with a look in her eye that told me she was pleased with something she wanted to show me…

With one innovative idea she had succeeded in transforming our popular summer tart into a Fall/Winter version using apples and cranberries laced with caramel sauce, replacing the usual summer strawberries, peaches and nectarines.

A graceful (and delicious) transition from one season to another with an amazing result! We both smiled as the cat swished her tail, and we all went to bed purring.

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Cran-Apple Compote with Meringue and Caramel Sauce
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
2hrs
PREP TIME
35mins
READY IN
2 hrs35 mins

Ingredients

Instructions

Meringue
  1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form.
  3. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
  4. Position racks in the upper and lower thirds of the oven; preheat to 200 degrees Fahrenheit.
  5. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan.
  6. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze.
  7. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.
  8. Working with the bag perpendicular to the baking sheet, pipe the meringue into 2-inch-diameter tarts, spacing them about 1/2 inch apart.
  9. Bake the tarts until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the tarts cool to room temperature, about 15 minutes.
Apple-Cranberry Compote
  1. Peel and chop the apples of your choice. Sprinkle with lemon juice to prevent browning and set aside. For this recipe, we used Golden Delicious.
  2. In a medium-sized saucepan, melt the butter and add the chopped apples on medium heat.
  3. Add the sugar and seasonings to the apples and cook until fork-tender. Keep an eye on the apples and sugar, reduce heat if needed. The sugar should melt into a consistency similar to syrup. Turn the heat down if sugar starts to caramelize.
  4. Add the whole cranberries and cook a few minutes more until the cranberries start to burst. If you prefer, cook a bit longer to cook the cranberries a little more, adding sugar as necessary, depending on how tart the berries are.
  5. Remove from heat, set aside and arrange the meringues on a plate or serving platter.
  6. Gently heat the caramel sauce and spoon into the center of the meringue, tumbling the Cran-Apple compote on top. Drizzle with extra caramel sauce if desired.
  7. Serve at room-temperature and pair this tangy-sweet seasonal dessert with a steaming cup of tea, coffee or pressed cider!

Serve with your favorite Caramel Sauce!

Lemon-Almond Butter Cake

This past week, we invited artists to step away for a few days of retreat as they enjoyed renewing their vision and sharing together, in an atmosphere of Benedictine hospitality on the shores of beautiful Cape Cod Bay. Each day was punctuated by two lectures given by renowned art historian, Msgr. Timothy Verdon. He  shared his passionate love of art, with beautiful images—both familiar and unknown—in a series of seven post-Easter lectures. Art lovers had the opportunity to fellowship together, while Msgr. Verdon discussed what it means to see with artistic understanding. It was a treat for our entire community and a privilege to be behind the scenes creating meals for them to enjoy. (Read more about the retreat here!)
Oscar Wilde said, “The artist is the creator of beautiful things.” Even if you don’t consider yourself an artist, I believe that you are. Every one of us wishes to create beautiful things out of nothing. Take this Lemon-Almond Butter Cake for example…
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Lemon-Almond Butter Cake
SERVINGS
19" tart
CHANGE SERVING SIZE
9" tart
COOK TIME
1hr
PREP TIME
20mins
READY IN
3hrs

Ingredients

Instructions

  1. For the curd, combine zest, juice, sugar, salt and eggs in a heatproof bowl, and beat well.
  2. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes.
  3. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  4. Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  5. With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in.
  6. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  7. Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly.
  8. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  9. Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes.
  10. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  11. Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
(Recipe adapted from the New York Times)

All American “Stars and Stripes” Pie

This year, we celebrated the Fourth of July in style. It was the first time in over 10 years that our award winning Spirit of America Band was able to participate in our hometown parade in Orleans, Massachusetts. It was a day marked with patriotism and pride, and one to remember all of our loved ones that have sacrificed so much for the great freedom we have today. Like most families across America, we concluded the day with fireworks and “All American” cookout topped off with these magnificent Stars and Stripes Pies.

I am reminded of a beautiful prayer that Billy Graham offered to this Nation – may we pray it together for the future of America:

“Our Father and Our God, we praise You for Your goodness to our nation, giving us blessings far beyond what we deserve. Yet we know all is not right with America. We deeply need a moral and spiritual renewal to help us meet the many problems we face. Convict us of sin. Help us to turn to You in repentance and faith. Set our feet on the path of Your righteousness and peace. We pray today for our nation’s leaders. Give them the wisdom to know what is right, and the courage to do it. You have said, “Blessed is the nation whose God is the Lord.” May this be a new era for America, as we humble ourselves and acknowledge You alone as our Savior and Lord. This we pray in Your holy name, Amen. “

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All American "Stars and Stripes" Pie
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
1 hr 15 min
PREP TIME
45 minutes
READY IN
2 hours

Ingredients

Instructions

To Prepare Crust:
  1. 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  2. 2. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  3. 3. Dump out on a floured board and roll into a ball. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 minutes.
Assembling the Pie:
  1. 4. Roll out both pie crusts. Press one into the bottom of the pie pan – leaving an overhang for your crust (you will finish this off at the end). Reserve the second pie crust (keep covered w/ a sheet of plastic)
  2. 5. Fold aluminum foil strip into 90 degree angle wedge to fill 1/4 of the pie and place in pie shell
  3. 6. Fill the 1/4 area with the uncooked blueberry filling
  4. 7. Fill the rest of pie with strawberry rhubarb filling
  5. 8. Remove foil
  6. 9. Dot fruit filling with about 6-8 small chunks of butter (about ½ Tbsp each)
  7. 10. Using the reserved pie crust, take a pizza cutter and a ruler and cut three full length 1" stripes and two half length 1" stripes out of your dough. Use the remaining dough to cut your stars (we used a sharp knife or you can use a cookie cutter). Place the stars and stripes on top of the fruit, as seen in the picture, being sure to press the ends of the stripes into the bottom crust.
  8. 11. With your fingers, pinch crust to create a nice ruffled edge.
  9. 12. Brush the entire crust with egg wash and a sprinkling of sugar
  10. 13. Bake at 325 for about an hour and 15 min. or until crust is golden and fruit is bubbling
  11. Cool slightly and enjoy with a big scoop of vanilla ice cream!

FullSizeRender (31) Pie pic 1