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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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Prep Time:

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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.

 

Avatar of Erica Lea

Pollo en Salsa al Horno (Roasted Chicken in Sauce)

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

I like to think of this dish as fancy fried chicken. It looks (and sounds) like it took some major slaving in the kitchen to achieve, when in reality it’s super simple.

Today’s recipe for Pollo en Salsa al Horno (Roasted Chicken in Sauce), brought to us by Tammy (aka San Pasqual’s Kitchen here on Tasty Kitchen), was one of firsts for me. I can’t remember having cooked traditional Spanish food before. What a lovely introduction! This was also my first time cooking with saffron. I am so glad that I did. The flavor is subtle but adds a beautiful touch of distinction.

Here are the step-by-step instructions so you can see just how easy it is to make:

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

These are all the ingredients that you’ll need: Chicken (I used thighs), wine, butter, flour onion, oil (I used coconut oil), saffron, salt, garlic and parsley.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

First of all you’ll want to season your chicken with salt. Nobody wants to eat bland chicken.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Nest, coat it with the flour.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Heat your butter and oil in a large skillet.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Once your oil is hot, add the chicken. Careful! It’s gonna sizzle.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Cook until the chicken is nice and crispy and browned.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Transfer the chicken to a baking dish and preheat your oven to 350ºF.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Add the onion to the now-empty skillet of oil.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Meanwhile, as the onion is cooking, combine the parsley, garlic and saffron in a mortar.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Crush them all together.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Add the white wine and give it a stir.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Once the onions are nice and tender, stir in the flour and cook, stirring constantly, for another 2 minutes. Nobody wants to eat raw flour.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Add the wine mixture to the skillet and bring it all to a boil.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Pour the sauce over the chicken in the pan. I switched to a larger pan so that the sauce would more evenly cover the chicken.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Bake in the preheated oven for about 35-45 minutes, or until the chicken is cooked through.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Make sure you serve with lots of the flavorful sauce! I cooked up some couscous as an accompaniment (I know it’s not traditionally Spanish, but it sure was delicious and perfect for soaking up the sauce).

Note: I used virgin coconut oil to fry the chicken. I would recommend using expeller pressed coconut oil or some other less flavorful oil so that the saffron will shine through more clearly.

 
 
 
Tasty Kitchen Blog: Pollo en Salsa al Horno (Roasted Chicken in Sauce). Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Tammy of San Pasqual's Kitchen.

Thank you so much to Tammy for sharing this recipe with us. Stop by her blog, San Pasqual’s Kitchen, for more international recipes. Her Arrosto All’arancia (Roasted Pork with Orange Sauce) looks heavenly.

 
 

Printable Recipe

Pollo en Salsa al Horno (Roasted Chicken in Sauce)

See post on san pasqual's kitchen’s site!
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Difficulty: Intermediate

Servings: 4

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Description

A remarkably tender chicken roasted in a saffron wine sauce. A Spanish wonder.

Ingredients

  • ⅓ cups All-purpose Flour, Divided
  • 4 pounds Chicken Parts
  • Salt
  • 1 cup Sunflower Oil
  • 2-½ Tablespoons Butter
  • 1  Small Onion
  • 1 clove Garlic, Peeled
  • 2  Sprigs Fresh Parsley
  • 1 pinch Saffron Threads
  • ¾ cups White Wine

Preparation Instructions

Reserve 1 tablespoon of the flour.

Season the chicken pieces with salt and coat them with the remaining flour.

Heat the oil with the butter in a skillet. Add the pieces of chicken and cook over medium heat until browned. Transfer to an ovenproof casserole.

Preheat oven to 350º.

Add the onion to the skillet and cook over low heat, stirring occasionally for about 10 minutes. While the onion is cooking, crush the garlic, parsley and saffron in a mortar and mix in the wine.

Stir the reserved flour into the onions and stir continuously for 2 minutes. Add in the wine mixture and bring to a boil, stirring continuously, then pour over the chicken.

Put the casserole in the oven and cook for 35 to 45 minutes until chicken is cooked through and tender.

¡Que aproveche! Enjoy!

 
 
_______________________________________

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.

 

Avatar of Erica Lea

Roasted Garlic and Olive Focaccia

Posted by in Baking

Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Is it weird that I get excited at the thought of this focaccia (please say it isn’t)? This Roasted Garlic and Olive Focaccia, brought to us by Sommer, is one that I’ll definitely be making again.

The beautifully light crumb is surrounded by a rich, almost buttery olive oil-soaked crust. And the tartness added by the Kalamata olives is brilliant. The roasted garlic is by no means overwhelming—it simply imparts a mellow hint of the flavor.

If you don’t care for extra virgin olive oil, this focaccia is definitely not for you. Because, let me tell you right now, there’s a LOT of olive oil in it. Excuse an evil chuckle.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

The amazing ingredients: honey (I used natural sugar), yeast, olive oil, salt, roasted garlic, flour, pitted Kalamata olives, and coarse salt and pepper to taste.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

First, we want to activate the yeast. Add a couple teaspoons of your favorite sweetener to 1/4 cup of hot water. Swirl it around to dissolve.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Add 2 teaspoons of active dry yeast and stir to combine.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Let the yeast activate. This should take about 10 minutes.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Pour the yeast mixture into the bowl of a stand mixer. Add 1 1/2 cups of cold water …

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

3 tablespoons of extra virgin olive oil …

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

… and 1 1/2 teaspoons of salt.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Mash up the roasted garlic with a fork and add it to the mixing bowl.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Turn your mixer on low and gradually add the flour. I like to use the paddle attachment to initially mix everything together.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Switch to the dough hook and knead the dough for about 10 minutes. It will be quite sticky. Oil the sides of the bowl and cover with plastic wrap.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Let the dough rise until quite puffy, about 1 1/2 to 2 hours. Make sure to oil your hand before punching the dough down, or you’ll get a sticky mess like I did. You can also just stick the bowl back on the mixer base and turn the machine on for a bit.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Pour a GENEROUS amount of olive oil into the bottom of a pan. I used a 9×13-inch pan. If you prefer a thinner focaccia, you can use a larger pan.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Plop the dough into the pan. At this point you’ll be thinking, “Wow, I used WAY too much olive oil.” Nope. You didn’t.

Push the dough out to the edges of the pan. Use your fingers to poke holes all the way through the dough.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Push the olives deep into the holes.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Sprinkle with coarse sea salt and freshly ground pepper.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Cover and let the dough get puffy again, about another hour. In the last 20 minutes of raising time, preheat your oven to 400 degrees F (205 degrees C).

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Bake the focaccia until nice and golden on top, about 35-45 minutes. If you decided to use a larger, more shallow pan, you should check the bread at the 30 minute mark.

Turn the dough out onto a wire rack to cool, or just let it cool in the pan. Slice and enjoy. Make sure to spread with butter. It’s the best.

 
 
 
Tasty Kitchen Blog: Roasted Garlic and Olive Focaccia. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Sommer of A Spicy Perspective.

Notes:

1. The focaccia was quite thick baked in the 9×13-inch pan. It was still lovely, just a bit different from what I am used to. I’ll probably bake it in a larger pan next time.
2. My husband didn’t care for the olives, but I adored them. If you’re not a Kalamata olive fan, you can always substitute your favorite olives, or just leave them out!
3. I think this would be lovely as a sandwich bread. I’m envisioning a chicken pesto panini …
4. Make sure you have a head of roasted garlic on hand before you start this recipe!

Thanks so much to Sommer to sharing her recipe with us. Make sure to stop by her blog, A Spicy Perspective, to discover more of her delicious recipes.

 
 

Printable Recipe

Roasted Garlic and Olive Focaccia

See post on aspicyperspective’s site!
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Prep Time:

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Difficulty: Easy

Servings: 12

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Description

Easy to make and oh so delicious!

Ingredients

  • ¼ cups Hot Water
  • 2 teaspoons Honey
  • 1 package Dry Active Yeast (2 Tsp Packet Size)
  • 1-½ cup Cold Water
  • 3 Tablespoons Olive Oil + Extra For Bowl And Dish
  • 1-½ teaspoon Sea Salt
  • 2 Tablespoons Roasted Garlic, Smashed
  • 4 cups All-purpose Flour
  • ⅔ cups Pitted Kalamata Olives
  • Salt And Pepper

Preparation Instructions

Pour the hot water and honey into the bowl of your electric mixer. Swirl the bowl around until the honey has dissolved and the water is just luke-warm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add the cold water, 3 tablespoons oil, salt, and smashed roasted garlic. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes.

Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.

Thoroughly oil a 9×13 or 11×15 rimmed baking dish. Press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia bread.

Once the dough is spread out, poke deep cavities in the dough and place an olive in each hole. Push the olives down far, otherwise they might pop out when the dough rises. Drizzle the top with more olive oil and sprinkle with sea salt and pepper. Cover the dough with a clean damp towel. Allow the dough to rise again for at least 1 hour.

Preheat the oven to 400ºF. Bake for 35-45 minutes, until the top is golden-brown. (If you used a 11×15 dish, it might be more like 30-35 minutes.)

You can leave the focaccia in the baking dish or turn it out for easy cutting.

 
 
_______________________________________

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.

Avatar of Erica Lea

Cinnamon Ice Cream

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

This Cinnamon Ice Cream (brought to us by Amy here on Tasty Kitchen) is easily one of the smoothest I’ve ever made. 

Most of the time I don’t bother with making a custard base for my homemade ice creams. I generally lack the patience to wait for it to cool completely before churning. The results of non-cooked ice cream are quite good but if you want to take your ice cream to the next level of smooth creaminess, I highly recommend taking the time to cook up a custard.

Here’s how to make this slightly spicy ice cream:

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

First, gather all of your ingredients: milk, cream, salt, eggs (just the yolks), sugar (I used evaporated cane juice), pure vanilla, and (of course) cinnamon.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Separate the whites and yolks of your eggs. Set the whites aside.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Pour the sugar into the yolks.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Whisk together until well combined.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Bring the milk, cream, and salt to a simmer.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

SLOWLY pour half of the hot milk mixture into the egg mixture while whisking constantly. 

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Pour this mixture back into the pot.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Bring the mixture back up to a simmer, stirring constantly, until thickened. You can tell when the custard is done when it coats the back of a wooden spoon, like so. I think I cooked mine a little too long, but that’s okay.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Pour the custard through a fine-mesh sieve into a heat-proof bowl. This ensures that there’s no lumpies in the finished ice cream.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Add 2 teaspoons of ground cinnamon (I know it doesn’t seem like a lot, but cinnamon really packs in the flavor) …

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

… and 1 teaspoon of pure vanilla extract.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Whisk it all together until well combined. Press plastic wrap onto the surface of the custard and refrigerate until completely cold, at the very least 4 hours or (even better) overnight.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Once your custard is nice and chilled, it’s time to churn!

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Churn according to the instructions that came with your ice cream maker. Scrape into a freezer-safe bowl and let harden in the freezer.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

This ice cream is wonderful all on its own but I think it would be amazing with a warm bowl of cobbler or some toasty pecans sprinkled on top.

 
 
 
Tasty Kitchen Blog: Cinnamon Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amy of Gastronome Tart.

Note: I’m pretty sure I cooked my custard longer than recommended. This made for a very smooth, thick ice cream. I’m not complaining! 

Thank you so much, Amy, for sharing this recipe with us. Visit her blog, Gastronome Tart, for more recipes like this!

 
 

Printable Recipe

Cinnamon Ice Cream

See post on GastronomeTart’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

The perfect topping for all those apple and pumpkin desserts this fall. In this picture it is the perfect topping for this caramel apple crisp!

Ingredients

  • 1 cup Milk
  • 2 cups Heavy Cream
  • 1 pinch Salt
  • 5 whole Egg Yolks
  • ¾ cups Sugar
  • 1 teaspoon Vanilla
  • 2 teaspoons Ground Cinnamon

Preparation Instructions

1. In a saucepan, heat the milk, cream and salt to a simmer.

2. Meanwhile, mix the egg yolks with the sugar and once the milk mixture is brought to a simmer, pour half of the milk mixture into the egg yolks and whisk the yolks the entire time.

3. Add the yolk and half of the milk mixture back into the saucepan. Bring to a simmer again and cook, stirring constantly until the custard has thickened, about 6-8 minutes.

4. Strain mixture through a fine sieve and then add the vanilla and cinnamon. Stir and then refrigerate the covered mixture for about 4 hours or preferably overnight.

5. Process the custard in your ice cream maker according to manufacturer’s directions. Makes one quart.

 
 
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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.

 

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