Tasty Thursday

This week I’m still on my strawberry kick. Michigan has awesome strawberries but they are only available for a couple of weeks so I try to do as much as possible with them during that time.

I have another jam recipe. (Check out last weeks Tasty Thursday for Strawberry Coconut Rum jam). Strawberry Rhubarb is one of my favorite combos add pineapple and I’m close to heaven. This recipe is also a favorite for those who don’t want to use a pectin product or ‘mess’ with the ‘canning’ process.

The pancake recipe is a my families favorite – hands down. I make it every fourth of July and several other times through out the summer. I’ve never done it with frozen fruit in the sauce, I’m sure it would be fine just a little watery. But are some recipes that I like to do only at certain times and this is one I reserve just for the summer months.

Strawberry Rhubarb Pineapple Jam

What you need:

  • 1 – 20 ounce can crushed pineapple
  • 10 cups rhubarb, fresh
  • 10 cups granulated sugar
  • 4 – 3 ounce packages strawberry Jello
  • 2 cups chopped strawberries
  • 1 cup pineapple flavored rum

What you do:

  1. In a saucepan, combine fresh rhubarb, sugar and water.
  2. Bring mixture to a low boil and boil for 10 minutes.
  3. Add (drained) crushed pineapple and strawberry Jello to mixture.
  4. Return to heat and cook on a low boil for another 5 minutes.
  5. Remove from heat and immediately pour into hot, sterilized canning jars.
  6. Place canning lids and rings on jars and allow jars to cool to room temperature.
  7. Store in refrigerator or freezer until ready to serve.

Lemon Ricotta Pancakes with lemon curd blueberry strawberry sauce

What you need:

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • 1 cup fresh blueberries – washed
  • 1 ½ cup fresh strawberries – sliced thinly

 

What you do:

  1. Preheat a nonstick griddle.
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
  3. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
  4. Whisk the flour mixture into the wet ingredients until just combined.
  5. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  6. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Add fresh blueberries and strawberries. Heat 2 more minutes.  Drizzle a few tablespoons of the curd mixture over the pancakes.

I’d love to hear of some your seasonal favorites.

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