Fillings - Jams - GlazesView Our Alphabetical Recipe Index for Fillings - Jams - Glazes
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For best flavor and texture, ground poppy seeds are a must. You will find the mixture in finer spice stores and European markets or order it from places like www.TheSpiceHouse.com online. Or, get a poppy seed grinder and grind the poppy seeds yourself. Just soaking poppy seeds does not soften them enough nor does a food processor or coffee mill do an adequate job. IF you cannot find a grinder nor ground poppy seeds, then 'doctor' up store-bought poppy seed filling with ground raisins, grated apple, some jam, a bit of honey and it will still be quite exceptional.
You should assume that any good baker is also a great preserver and I am one such. If you can pick and harvest it, I can preserve it. My jams are renowned. Apricot jam is one of my personal favorites and this recipe is simple, easy and the best way to capture summer in a Mason jar. The pot to preserve in that ensures you won't have anything burnt spots of jam (or bean soups in the fall)? www.All-Clad.com 12 quart Stainless Collection stock pot
This is a new spin on something old but still ambrosial - stewed rhubarb with extra perks. Rhubarb marries well with sweet blood oranges (who also do their best to tint the rhubarb a deep rose colour) but any oranges you have on hand are just as perfect.
Rhubarb is a favorite food of mine but now it's finding mainstream fans. Blood oranges seem to be the kiwi of the 21st Century. Together, they are a perfect union. This is a new spin on something old but ambrosial: stewed rhubarb of oven compote. Rhubarb marries well with sweet blood oranges (who also do their best to tint the rhubarb a deep rose colour). A touch of brown and white sugar and pomegranate molasses (honey is a fine substitute) make this rustic and sophisticated all at once. Serve over ice-cream, pound cake, with scones, or on with yogurt or Scottish oatmeal for a sweet, tart banquet. I tend to slice two of the blood oranges called for and grind up the last one but just slicing all three is fine.
The right balance of acid and sweet.
The combination of cranberries and cherries makes for a deep ruby treat with a sweet and tangy taste.
A wonderful, ruby winner of a filling.
This is one of those glossy, rich fudge frostings. It is as good on a Boston Cream Pie cake, or in a layer cake or on either chocolate or vanilla cupcakes.
A good choice for the novice or the pro. The most sumptuous, flavor packed jam ever.
This is compote for spreading on pound cake or when you want a few sweet spoonfuls of a sweet chaser to finish a meal. This is one of those recipes that should be a side dish but ends up being the legend that made the meal it was made for. It is deep wine red in color, courtesy of the cherries and Italian plums, sweet and tart and utterly sublime. Yes, of course it goes on ice-cream. Or anoint it with some crÃ¨me anglaise. It calls for orange juice but if you had cherry brandy around that would do nicely too.
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