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Korean Shrimp and Rice Porridge (Saewoojuk)

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Confession: my decision to make this porridge was based, in part, on my love of the Korean drama and culture. When I saw this Korean Shrimp and Rice Porridge (Saewoojuk) in Erica’s recipe box, I knew it needed to happen in my kitchen.

Juk is basically the Korean version of congee or rice porridge. Saewoo means shrimp. Juk is served to those feeling under the weather, since it is easily digested. But its merits reach far beyond healing powers. All of the flavors are simply delightful, and the possibilities for add-ons are endless.

I know what you might be thinking: a savory porridge sounds a bit odd. In reality it’s a delicious, comforting way to start your day.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Here’s what you’ll need: short-grained rice (I used sushi rice), sesame oil, garlic, carrot, shrimp, fish sauce, salt, green onions, roasted kim (seaweed), and lots of water (not shown).

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Begin by rinsing your rice in several changes of water. Now the rice needs to soak for at least two hours, or overnight.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Once the rice has been soaked, drain it well. I used a fine mesh sieve for this. Set it aside for now.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Time to get cooking! Heat the sesame oil in a pot that’s set over medium heat. Once it’s hot, add the garlic, carrots, and shrimp. Sauté for about 30 seconds, stirring.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Add the drained rice.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Sauté for a few more minutes, stirring often.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Now it’s time to add the water. 7 cups. You heard me right. Just pour it in; trust me.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Bring everything to a simmer, turn the heat down to low, and cover the pot. Cook for 30 minutes. Your kitchen will start to smell wonderful.

Make sure to lift the lid and give it a stir every once in a while. Otherwise things can get kind of scorchy.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Add the fish sauce and salt. Give it a taste. I ended up adding more salt.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Ladle into bowls. Top with green onions and crumbled kim, and enjoy a satisfying breakfast (or lunch, or supper). My toddler absolutely loved this porridge. I need to make up another batch as soon as I can get my hands on some quality shrimp!

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Notes: 

1) If you don’t like your shrimp soft, I would suggest adding them during the last few minutes of cooking. They won’t have as much time to impart their flavor to the rice, however.

2) Unless you adore green onions, you won’t need to chop up three. We’re just not big onion people.

3) If you would like to turn this into a main dish, Erica suggests that you serve it with kimchi, broiled fish, japchae, sigeumchi namul (a seasoned spinach side dish), or kongnamul muchim (a soybean sprout side dish).

4) Next time I make this, I’ll use part chicken broth for the cooking liquid, to add more nutrients.

 
 
 
Tasty Kitchen Blog: Korean Shrimp and Rice Porridge (Saewoojuk). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erica of Apricosa.

Thank you to Erica for sharing this recipe with the Tasty Kitchen community! If you enjoy international recipes, make sure to check out her blog, Apricosa and her TK recipe box, where she shares many types of dishes from different cuisines.

 
 

Printable Recipe

Korean Shrimp and Rice Porridge (Saewoojuk)

See post on Apricosa (Erica)’s site!
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Difficulty: Easy

Servings: 4

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Description

Savory rice porridge, warming and nourishing as breakfast or for loved ones who are under the weather!

Ingredients

  • 1 cup Short-grained Rice
  • 7 cups Water, For The Porridge (plus About 4 Cups For Soaking The Rice)
  • 1 Tablespoon Sesame Oil
  • 2 cloves Garlic, Minced
  • ¼ cups Chopped Carrot
  • 1 cup Chopped Raw Shrimp
  • 7 cups Water
  • 1 Tablespoon Fish Sauce
  • 1 teaspoon Salt
  • 3 whole Green Onions, Chopped
  • Roasted Kim (seasoned Seaweed), Crumbled

Preparation Instructions

Place rice in a large bowl and wash rice in several changes of water, then cover with about 4 cups water and let soak two hours to overnight. Drain rice thoroughly before proceeding.

Heat sesame oil over medium-high heat in a medium-large pot, then add the garlic, carrot, and shrimp and saute for about 30 seconds, stirring about to cook evenly. Add the soaked, drained rice to the pot and continue stirring and sauteing for a few minutes. Add 7 cups water and bring to a boil, then reduce heat to low, cover pot and simmer 30 minutes, stirring occasionally to prevent the bottom from burning.

Add fish sauce and salt, then taste and check seasoning and add more salt if desired. Ladle juk into serving bowls and sprinkle with chopped green onions and crumbled kim.

To make this a more substantial meal, suggested accompaniments include kimchi and other other side dishes such as broiled fish, japchae, sigeumchi namul, and kongnamul muchim.

 
 
_______________________________________

Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

Profile photo of Erica Lea

Figgy Piggy Pizza

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

First of all, the name of this recipe (brought to us by the lovely Christina) is just ridiculously fun to say. I have to admit that it influenced my decision to make this pizza. It also involves bacon, so I was basically obliged to cook it.

I loved the mix of flavors: the savory bacon, the tangy feta, and the sweet figs to balance it all out.

This little pizza would make a fantastic (fancy) appetizer for a dinner party. Granted, it will take some time and create a bit of a mess. But it IS surprisingly easy to make, and the list of (just ten) ingredients is actually quite reasonable:

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Water (not shown), sugar, yeast, flour, salt, olive oil, cornmeal, bacon, feta cheese, and dried mission figs.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Place five tablespoons of water in a measuring cup.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Add the yeast and sugar. Give it a gentle stir and allow it to sit for a few minutes.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Once it starts to get foamy, you’re good to go. This could take anywhere from 5 to 15 minutes, depending on the temperature of your kitchen.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Now add your flour.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Give it a good stir.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Dump in the salt …

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

… and the olive oil.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Stir it all together until you have a shaggy dough. It will seem somewhat sticky.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Now place the dough on a floured surface and knead for about a minute.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

What you have now is a ball of dough that’s no longer sticky.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Rub your measuring cup with some olive oil and plop the dough inside. Flip it so it’s coated with the oil. Leave in a warm spot of your kitchen until it has doubled in size, about 1 hour.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Now it’s time to prep your topping ingredients. Chop up the bacon and thinly slice the figs.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Cook the bacon in a skillet until it’s not quite as crispy as you’d like. It will cook longer in the oven on the pizza. Make sure you reserve the bacon grease!

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Once your dough has risen, turn it out onto your work surface a knead if for another minute.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Shape the dough (I used a combination of letting it drape over my fists and patting it out) and place it on a cornmeal-dusted piece of parchment paper. You can also just put it on a cornmeal-dusted pizza peel or cookie sheet, but I find it’s much easier to transfer the pizza to the oven if it’s on top of parchment.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Brush the pizza crust with some of the bacon grease you saved earlier.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Add the bacon.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Sprinkle on the feta cheese and pop that baby into a (very) hot oven until the crust turns golden brown.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Once the pizza is cooked to your liking, add the fig slices.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Pour any leftover bacon grease all over the pizza. Serve immediately.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Notes: 

1. I held back on the feta because I thought it would be overpowering. We ended up adding more once the pizza was done. I would recommend being liberal with the cheese.

2. My husband was thinking of this as a traditional pizza, not an appetizer. So he thought that, while there were some awesome flavors going on, it was a tad dry. I think a drizzle of olive oil or balsamic reduction would be awesome.

3. If you really want to make this a speedy appetizer, you could make the dough beforehand, have the bacon cooked up and the figs sliced. Then you can slide it into the oven at the last minute and serve it piping hot to your guests.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Many thanks to fellow TKB contributor Christina for submitting this pizza. You’ve probably heard of her lovely blog, Dessert for Two. If you haven’t, make sure to check it out! She has lots of delicious-looking recipes.

 
 

Printable Recipe

Figgy Piggy Pizza

See post on DessertForTwo’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 2

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Description

Homemade pizza for two topped with bacon, figs, and feta!

Ingredients

  • FOR THE DOUGH:
  • 5 Tablespoons Warm Water (105-110 Degrees F)
  • ½ teaspoons Sugar
  • ½ teaspoons Dry Active Yeast
  • ¾ cups Flour
  • ¼ teaspoons Salt
  • 1 Tablespoon Olive Oil, Plus More For Bowl
  • Cornmeal For The Baking Sheet
  • FOR THE PIZZA:
  • 2 slices Thick Cut Bacon
  • 3 Tablespoons Crumbled Feta Cheese
  • 4 whole Dried Mission Figs, Sliced

Preparation Instructions

First, make the dough: In a 2-cup measuring cup, combine the warm water, sugar and yeast. Stir to dissolve. Let it sit for 5 minutes, or until foamy. If the yeast does not foam, it’s dead and you’ll need to start over.

Next, add the flour and stir. Then, add the salt and olive oil. Stir with a fork until a shaggy dough forms. Remove the dough from the cup and knead it a few times on a floured surface. As soon as you start kneading, the dough will come together and lose all the stickiness. Knead for about 1 minute. The dough should be easy to work with, pliable, and not sticky. Grease the measuring cup with a bit of extra oil, and plop the dough back in it. Turn the dough over once to coat it in oil, then let it rise in a warm place until doubled in bulk, about 1 hour.

Meanwhile, slice the bacon into lardons and fry in a dry skillet over medium heat until almost crispy. Don’t let it crisp all the way, because it will continue cooking in the oven. Drain the bacon on a paper towel. Reserve the bacon grease!

Preheat the oven to 400 F and place a pizza stone in the oven (if you have one). Alternatively, you could use a baking sheet coated lightly with cornmeal.

Flour your hands, and remove the dough from the measuring cup. Lightly flour the counter and knead the dough for 1 minute. Then, pat the dough out into a circle. Pick up the dough (just like you see them do in pizzerias) and let it drape over your two fists. Slowly start stretching the dough out in a circular motion around the edges to a diameter of 6″. You could also make an oblong shape, like I did for the photos.

Next, sprinkle cornmeal on a pizza stone or baking sheet. Place the dough on top of the cornmeal. Brush some of the leftover bacon grease on the top of the pizza, then top with the cooked bacon and feta.

Bake for 10 minutes, until the dough starts to brown. Cooking time will vary if you’re using a baking sheet versus pizza stone. Keep an eye on it. When it’s ready remove pizza from the oven. Top the cooked pizza with the fig slices, drizzle with a smidge more bacon grease, and serve immediately.

 
 
_______________________________________

Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

Profile photo of Erica Lea

Gingerbread Waffles

Posted by in Holidays

Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

“I’m making waffles for lunch. Would you and the kids like to have some?”

I basically knew the answer before my sister replied. Who in their right mind would refuse waffles for lunch?

My sister (who lives in the upstairs portion of our house with her hubby and kiddos) graciously offered to watch my little girl while I cooked. It’s a bit difficult to take photos while your toddler is wiggling your tripod. I whipped up a batch as quickly as I could (it takes a little time when you’re documenting each step) and called my sister and her kids downstairs to taste my creation.

We quickly devoured most of waffles. When I asked the kids if they liked them, they readily agreed.

This Gingerbread Waffle recipe, brought to us by the lovely Emily, is basically an excuse to eat dessert for breakfast (or any meal of the day). And I’m very much okay with that. But they aren’t sickeningly sweet. There’s plenty of wiggle room to customize the sweetness with syrup or powdered sugar.

Let me show you how I made them!

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Look at these lovely ingredients: brown sugar (I used Sucanat), eggs, buttermilk (I used milk mixed with vinegar), molasses, butter, flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, cardamom, and salt.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Begin by separating your eggs.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Mix the brown sugar and egg yolks together until smooth. Mine wasn’t very smooth since I used Sucanat.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Pour in the molasses …

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Then the buttermilk …

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

… and finish off with the (melted) butter.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Stir it all together until it’s well combined.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

In a large bowl, whisk together the dry ingredients and set aside.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Beat your egg whites until stiff peaks form. I’m pretty sure I went a little too far. I would suggest stopping on the softer side of stiff.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Gently stir the wet ingredients into the dry ingredients.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Softly fold the egg whites into the batter.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Preheat your waffle iron. Scoop about a third of a cup of batter onto each section (the amount of batter needed will depend on the size of your waffle maker).

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Cook according to the manufacturer’s instructions. It took about 2 1/2 minutes to cook mine.

 
 
 
Tasty Kitchen Blog: Gingerbread Waffles. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Emily of One Lovely Life.

Serve hot with butter (duh) and maple syrup and/or a sprinkling of powdered sugar.

Notes:
1. If there was one thing (slightly) lacking in these waffles, it was the texture. I’m pretty sure it was because I beat the egg whites too long. I would definitely suggest erring on the softer side.
2. The texture and the taste actually improved as these sat. I reheated my waffles in a toaster.
3. I think whipped cream would be a lovely addition. I’m kicking myself for not thinking of it sooner. Oh well, guess I’ll have to make another batch.

Many thanks to Emily for sharing this recipe with us. I have been following her blog, One Lovely Life, for quite some time. There she shares more recipes and bits of her family life. Make sure you check it out!

 
 

Printable Recipe

Gingerbread Waffles

See post on emily {onelovelylife}’s site!
4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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Description

Just like eating Christmas for breakfast. They’re even better with buttermilk syrup.

Ingredients

  • ⅔ cups Brown Sugar
  • 2 whole Large Eggs, Yolks And Whites Separated
  • 1-½ cup Buttermilk (or Regular Milk Plus 1 1/2 Tablespoons Vinegar)
  • ½ cups Molasses
  • 6 Tablespoons Butter
  • 2 cups Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Ginger
  • 1-½ teaspoon Ground Cinnamon
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cardamom (optional, But Recommended)

Preparation Instructions

In a small bowl, mix brown sugar and egg yolks until smooth and creamy. Stir in buttermilk, molasses, and butter.

Into a large bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, nutmeg, and cardamom.

In a glass or metal bowl, whip egg whites with an electric mixer until stiff peaks have formed.

Add liquid mixture into sifted dry ingredients and stir together. Fold in egg whites.

Cook according to waffle iron instructions.

(In my waffle iron, using 1/3-cup scoops, I made 16 waffles.)

 
 
_______________________________________

Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

Caramel Apple Bread and Butter Pudding

Profile photo of Erica Lea

Maple and Onion Jam

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I have to admit that canning is one of my biggest cooking fears. I’m probably the world’s biggest canning baby. The thought of putting food in a pot that builds pressure that could potentially blow slightly terrifies me. I know this is highly unlikely, but the complication of the process also scares me.

While I was reading over Veronica’s recipe for this Maple and Onion Jam, I noticed that she used the water bath method. Right away my apprehension was greatly reduced. All that’s required is processing the jam for 10 minutes in boiling water. It really is that simple. 

The flavor of this jam is kind of amazing. I definitely wouldn’t say it’s strictly savory because it is quite sweet; it’s jam, after all. And it’s amazing on toast. Or grilled cheese. But I’ll get to that later.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Here are all of the lovely ingredients you’ll need: olive oil, sweet onions (I used some local Walla Walla onions), salt, pepper, thyme, maple syrup, and apple cider vinegar.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Step one: If you’re wearing mascara, make sure it’s waterproof, because we’re gonna chop a lot of onions. Does anyone else roll their eyes and do a little dance when their eyes start to smart? I’m pretty certain it helps.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I actually only needed two large onions to get the required eight cups of chopped onions. If you’re using small or medium onions, you will, of course, need more.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Now it’s time to cook down your onions. Heat the olive oil in a large skillet.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Add your chopped onions and cook until the onions become translucent, about 10 minutes or so.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Add the salt, pepper, and thyme.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Isn’t it pretty?

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Turn down the heat and cover your skillet. I don’t have a lid for my cast iron skillet, so I improvised and used the largest lid I had. 

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Once the onions have cooked for another 10 minutes or so, pour in the maple syrup. Oh yeah. 

Cook uncovered for another 15 minutes, or until most of the liquid has evaporated. I had to cook mine for at least an extra 10 minutes.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Remove from heat and stir in the vinegar.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Ladle the jam into (sterilized) jars and screw on the lids. 

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Process in a (boiling) water bath for 10 minutes. Carefully remove the jars and allow to cool. I say, “Another one bites the dust!” when I hear the ping of the jars sealing. My toddler probably thinks I’m crazy.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I think this is the tastiest jam I’ve ever made. As soon as I open a jar, my kitchen smells wonderful. There are so many potential uses: on burgers, toast, as a relish for meat (pork pairs well), or fancy grilled cheese.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I made a grown-up grilled cheese with butter, thinly sliced apples, Havarti, bacon, and the onion jam. It’s one of the best things I’ve created in a while.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Notes:

  1. I recommend filling your canning pot with water and turning on the heat first thing. It takes FOREVER for a large pot of water to boil.
  2. As I mentioned before, you don’t need a special canning pot for water bath canning. All you need is a large, deep pot and a round rack to keep the jars off the bottom of the pan. I’ve heard that you can even use lid rings!

Many thanks to Veronica for sharing her recipe here on Tasty Kitchen. If you want to see more of her comfort-food recipes, stop by her blog, My Catholic Kitchen. Her Caramel Apple Bread and Butter Pudding sounds really good right now.

 
 

Printable Recipe

Maple and Onion Jam

See post on Veronica @ My Catholic Kitchen’s site!
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Difficulty: Easy

Servings: 5

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Description

Maple and onion jam is sweet and savory. It makes a great foodie gift. You probably have all the ingredients in your pantry.

Ingredients

  • ¼ cups Olive Oil
  • 8 cups Sweet Onion, Quartered And Sliced Thin
  • 2 teaspoons Kosher Salt
  • 1 Tablespoon Thyme
  • 1 teaspoon Black Pepper
  • 1 cup Maple Syrup
  • ¼ cups Cider Vinegar
  • 5 jars 4-ounce Size Canning Jars With Lids And Rings, Sterilized According To Standard Safe Canning Practices

Preparation Instructions

In an 8 inch skillet (I use my cast iron) heat the olive oil and add the onions. Cook over medium heat for 10 minutes or until the onions become translucent. Reduce the heat to medium low and add salt, thyme and pepper. Cover the skillet and cook for another 10 minutes. Increase heat to medium and add maple syrup. Bring to a boil and lower heat just a bit so you keep it at a simmer. Cook uncovered another 15 minutes. At this point most of the liquid should have evaporated. Remove the skillet from the heat and add the vinegar.

Ladle the mixture into hot sterilized canning jars (I used the 4 ounce kind) leaving a 1/4 inch head space. Wipe off the jar rims with a damp clean towel and adjust the lids. Process in a water bath for 10 minutes. Remove from the water bath and cool. Wait for the lovely ping of the lid when it seals.

This makes about five 4 ounce jars.

 
 
_______________________________________

Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

Profile photo of Erica Lea

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