Recipe ideas for two jars of raspberry jam
I'm open to anything. I just want to get rid of the stuff (and eat something tasty from it in the process).
Anything pastry or cookie-ish that you can fill with jam -- cakes (as a filling for layers), danish, jam tartlets, rugelach, etc.
Savories (I'd heat and strain for all these applications):
part of a glaze for duck or pork
with balsamic vinegar to make a gastrique-type sauce for any meat
as an ingredient in a vinaigrette
with caramelized onions and walnuts, poured over baked brie
I have started using preserves to sweeten my morning bowl of plain yogurt. I find the flavored stuff too sweet and I like the subtle flavor that a teaspoon on jam can make. Oh yeah and then I top it with home-made granola.
Or if you really just want to get rid of it, you can always send it to me. I eat jam out of the jar....
heat and strain and add to poaching liquid for poaching pears. then mix some with brandy to pour over pear.
i always add a tablespoon of jam to redeye gravy when i make ham steak.
adding to all of LauraGrace's excelent suggestions:
- heat, strain, and drizzle over yogurt, ice cream, crepes, polenta squares, pancakes, waffles or french toast
- stir into cottage cheese or ricotta, along with a dollop of almond butter or PB
- stir into oatmeal or hot cereal
- spread a layer each of jam, ricotta or low-fat cream cheese, and PB or almond butter on a whole wheat tortilla; fold up like a burrito or crepe, and saute in a pan for a few minutes on each side (or heat in a toaster oven) until warmed through. top with another drizzle of melted jam (or chocolate sauce!)
- raspberry jam tart (Epicurious has some good recipes)
- raspberry donuts
Strained or not, over vanilla ice cream, or over rice or tapioca pudding.
Mixed with unsweetened fresh or frozen/thawed berries, for berry shortcake.
Stir into mixed frozen berries and stir in tapioca powder - use as filling for a mixed berry pie.
I know just the thing: Raspberry Mazurkas! These are absolutely heavenly bar cookies, and were chosen by the local paper (Seattle Times) a few years ago as one of the favorite recipes of the year. One batch will use up a jar of raspberry jam.
I'm posting the recipe as originally published, though I substitute salted butter for the margarine when I make them. Dang, i just might have to make some now myself!
from Tara Kay Reed of Hoffman's Fine Pastries, Kirkland WA
Makes 24 bars
Nonstick cooking spray
3 cups all-purpose flour
1 1/2 cups brown sugar
1 1/2 cups cups old-fashioned oats
1/2 cup walnuts, finely chopped
1 cup flaked coconut
1/2 teaspoon salt
2 1/2 sticks margarine, melted
1 18-oz jar raspberry preserves
Coat a 9 x 13 inch baking pan with cooking spray and set aside. Preheat oven to 350 degrees.
In a large bowl, combine the flour, brown sugar, oats, walnuts, coconut and salt. Pour melted margarine over the mixture; mix with clean hands until well-combined.
Press half of the mixture into the bottom of the prepared pan. Spread the preserves on top, leaving a 1/2-inch border around pan. Spread remaining crumb mixture on top evenly, pressing down lightly.
Bake 25 - 30 minutes, until golden brown.
Cool on a rack before cutting into bars.
Note: These freeze well.
Hungarian shortbread, from Baking With Julia/Dorie Greenspan:
This recipe is a huge hit around here. I usually make the recipe in a square or rectangular pan (for the holidays, say ... and with regular uns. butter, not cultured) and cut the pieces into smaller squares, as they're pretty rich. You can sub any kind of jam, of course.
You could also make brownies filled with rasp. jam: put in half the batter, freeze it for a little while, spread on some jam, and then pour on the rest of the batter and bake.
Or go savory. Heat the jam and thin it out with water and a little raspberry vinegar, then mix in some pureed chipotle peppers and finely-minced shallots, then simmer for ten minutes or so and use as a glaze for pork chops or chicken. Kinda '90s, but still very tasty.