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Fillings - Jams - GlazesView Our Alphabetical Recipe Index for Fillings - Jams - GlazesFind a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.) For strudel or whatever you please
Apples and spice – what a winning combination for a refreshing new hamantashen variety. You can use canned apple pie filling (just make the apple pieces smaller by dicing finer –messy but important) or your own apple filling with the recipe here. Either approach will give you orchard-fresh hamantashen in that cinnamon spice and apple flavour everyone loves. My favourite hamantashen filling of all time. A combination of both California dried apricots (go to www.BellaViva.com for the world's finest dried fruit) and Turkish apricot leather or paste (it comes in sheets at Middle Eastern Stores) makes the best filling possible. It is tart and sweet and pretty as a sunrise. This is what the apricot leather or paste looks like: The Queen of The Bogs is not to be denied. This is sumptuous: tart, sweet, interesting, addictive - the absolute best cranberry sauce ANYONE can make.
A great combination.The addition of cranberries brings standard blueberry jam to new heights. The result is a deep scarlet preserve, loaded with flavor, featuring just enough blueberries to satisfy the blueberry lover and enough tart, red cranberries to make it special.Â
If you have not made apple sauce lately, now is the time - actually anytime is old-fashioned apple sauce time. This one features a e aroma alone is worth ten yoga lessons for the sense of well-being it len'blush', courtesy some garden rhubarb and a few cranberries and/or raspberries. It's luscious and pretty in pink - a wonderful side for latkes or ice-cream. Not bitter. Full of zesty, sweet clementines or any thin skinned, sweet oranges but seedless ones. Even if you (think you) dislike marmalade, you'll love the tart, citrus, non bitter taste of this. Small eating oranges have a nice balance between sweet and acid. The skins are thin and this makes for a delicate shred. Clementine or Mandarine or Tangerine marmalade is not as authentic as Seville but this marmalade is easier (no pits), and every bit as tasty. Dried strawberries are the dried sour cherries of the new milennieum. Once hard to find, I got a package at Costco and most recently, at a Middle Eastern food store nearby. This makes a sunrise colored filling, mellow with apricots and perked up with a ton of beautiful dried strawberries. I often add dried mango to this filling if I have some on hand. You can buy it ready-made, but dulce de leche, a Latin version of pure caramel, is easy to make at home. All you need is a can or two of condensed milk. This makes a double batch but it seems to last refrigerated, for quite a while and is on hand for recipes or just warming, and drizzling over ice-cream. This features sumptuous, silky smooth homemade vanilla ice-cream with vanilla bean bits throughout and a swirl of homemade dulce de leche, miniature marshmallows and toasted pecans. Ok - you can just make the ice cream or stop at ice-cream with dulce. It's over the top luscious to begin with. I sometimes cheat with this recipe, purchasing ice-cream base (at local food service supply stores), and just dump in the vanilla ice-cream base into my Cuisinart ice-cream maker. You then drop dollops of dulce de leche just as the ice-cream begins to set up. Freeze, and serve once the ice-cream is fully hardened. This is gorgeous, easy, and better than anything you can purchase. Save some extra dulce de leche, warmed up, to drizzle with toasted buttered pecans over the final offering. (Make the dulce a day ahead – it is just easier to have it ready). This is Haagen Daz/Ben and Jerry rich, ice-cream.
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