Fillings - Jams - Glazes

This is what happens when new age meets Old Testament – a paradise flavoured filling. This is sublime. I use iced Green Tea in the can but orange juice is also fine. Try and find California dried apricots –they make a huge difference in this filling.

A jam the color of a summer sunrise.....or sunset. Sweet, just barely tangy and a pure symphony of a preserve made with the perfect balance of strawberries, apricots, rhubarb, and a ground up orange. My best jam, my favorite recipe. Old-fashioned, real, pure, and still good since I first conjured it up.

A flavorful sweet molded cheese spread, traditionally offered with slices of Russian Easter bread. Raw yolks go into this and considering eggs are pasteurized and the mix is refrigerated, it is not a worry. That said, I use 2 tablespoons Byrd’s custard powder instead of the yolks myself, to thicken the spread but not worry about raw egg yolks. Up to you.

This is tangy and tropical. You could add finely minced toasted macadamia nuts if you like.

I am almost a good preserver/jammer as I am a baker. Ok – I am outstanding. Most people who preserve get good at it – it comes with the territory as does creating your own special fruit combinations. I love plum jam but like a bit of oomph as provided by a handful of raspberries thrown in. This jam is ambrosial, deep crimson and sublime on toasted bagels or English muffins.

Pears are overlooked in autumn, as apples take top billing but they are so elegant. Small pears, poached in Earl Grey Tea, with some honey and vanilla are sublime. You can also make these in red wine or apple cider instead of the tea, or use green tea and add orange zest to the brew.