Apricot oat bars & lessons in jam making.

I thought I would keep you up to date on things I have been doing in between my new side project, which i promise to tell you all about next week :) .....  On to jam making. One thing I have learned is that if  your jam looks runny in the pot, it will still be runny in the jar. When in doubt reduce, reduce, and reduce some more until it is thick enough. Can you tell it did not successfully turn into jam? If this happens to you, fret not. You have just made one delicious sauce. In our case we have apricot sauce and have been using it like crazy!

Using it over cheese, in curries, a sauce for pan seared chicken, mixed with greek yogurt to make quick pops in the Zoku (if you don't have one, you need it) and in one of my favorite summer anytime recipes. Apricot oat bars. These bars are super easy, delicious, and a perfect desert to bring along to a picnic. I'll tell you how after you gaze at this sweet little face....

What a cutie huh?...

Ingredients

2 sticks butter, softened, plus more for the pan

2 1/4 cups flour

1/2 cup sugar, plus a tablespoon for sprinkling over top

1/2 cup light brown sugar

1 cup oats

1/4 teaspoon kosher salt

1 egg, beaten (or in our house we use an egg replacer)

1 3/4 cup Apricot jam (or sauce!)

Preheat the oven to 350 degrees. Butter a half baking sheet or an 8-inch square baking pan and line with parchment. Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep about 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the apricot over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves. Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars. If you are impatient like me pop them in the freezer after 10 minutes to speed the cooling process.

I hope you all enjoyed a long and relaxing weekend!

xoxo
d

A food staple. Slow tomatoes. Red White and Blue Tomatoes.

 This has been a staple in my house for a while, and when I saw the same idea in Gwynetths new book (which I have been working my way thru) I knew I would love it. Just the way I like to cook. Simple, fresh, not too complicated, and delicious. These are so versatile. We use them on cheese for appetizer, whizzed up into a quick sauce, piled high on a BLT, eaten out of the jar....can you tell I love this? When you see Roma tomatoes on sale buy a bunch and thank me later.

Slice the tomatoes into thirds. 

Line on a parchment lined baking sheet, and drizzle with olive oil, salt and pepper. That's it. Pop them into your oven at 250-275 degrees for 4-6 hours. These store well in a jar for about a week with a good drizzle of olive oil. To make something a little different, sprinkle with Greek seasoning (genius right) that a sweet friend sent you. Thank you Mary! She IS fabulous in case you were wondering...

Red, white, and blue bruschetta

Baguette

Slow roasted tomatoes

Blue cheese, crumbled

Honey

Directions

Slice baguette, lay a tomato slice on top, a crumble of blue cheese, and a drizzle of honey.

xoxoxo,

d

A party ready pantry.



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The holidays are well under way and with family and friends in town, it is always good to be prepared for an impromptu cocktail or dinner party. I love impromptu parties, there is less stress and over thinking everything (as long as you have a party ready pantry!).All you need are a few things, well top 15 that will last until the next party. Let's go stock up!

Here's whats in my party pantry:

1. Puff pastry- this is a must. You could practically wrap up anything in puff pastry and it would be delicious. Be it savory or sweet. Spread some cream cheese, pesto, and sun-dried tomatoes on a pastry sheet, top with another sheet, crimp edges, bake, cut, serve. Doesn't get easier than that!
2. Frozen baguette-I am all about making your own bread, but who has time to whip up a baguette, or even run to the store when your impromptu party starts? These are THE BEST. you can serve them up with dinner, cheese platter, with dips, bruscetta anyone? Love them.
3. Pesto-jarred or frozen homemade
4. Sun dried tomatoes
5. Cheese-any cheese really will do! Especially if you know some serious cheeseophiles like I do. You know who you are! And make this. Yum.
6. Dry salami
7. Assorted olives-kalamata and jalapeno stuffed are my favorites.
8. Marinated artichoke hearts- Antipasti platter anyone?
9. Roasted red peppers- Chop these up and add to some shredded parm, cayenne, and the marinated artichoke hearts. Bake. Instant artichoke dip!
10. Frozen shrimp- the possibilities are endless, and these little guy's defrost in no time! Shrimp cocktail, roasted shrimp with feta.
11. Frozen berries-wrap them up in puff pastry and have a berry crostata for dessert.
12. Ice cream- this plain old ingredient can be whipped into a fab dessert in no time. See here. And here.
13. Red and white wine. Explanation unnecessary right?
14. limoncello in the freezer- My inner Italian wanna-be makes me stock this aperitif.
15. Ground espresso and coffee to end the party.

Keep these on hand and you will be party ready. Have yourself a merry little party....

xoxo
d

Ps. If you are on twitter, follow me here. I'm still trying to figure it out. Be patient with me :).  Or subscribe via email in the top right corner! And don't forget to check out the recipe exchange this week.