Simply Spring (Part 1)
This article was written by Kristel Matousek and was featured in our February issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
STRAWBERRY RHUBARB JAM
Yields 1½ pints
- ½ pound rhubarb, medium diced
- 1 pound strawberries, stems removed, medium diced
- 1 cup sugar
- 1 tablespoon lemon juice
- Zest from 1 lemon
Combine all the ingredients in a bowl and place in the refrigerator for 2 hours to macerate the berries. Transfer the full contents of the bowl to a saucepan and bring to a simmer. Monitor the temperature with a candy thermometer, bringing the temperature to 220 degrees F. Puree with an immersion blender and bring back to a simmer before removing from heat.
Pour the jam directly into sterilized mason jars, leaving ¼-inch headspace. Top with lids and bands while the jam is still hot. Jam can be kept in the refrigerator for 1 month, frozen in freezer-safe containers for up to 1 year, or made shelf stable with the water-bath canning method and stored up to 2 years.
| PAIRS WELL. Complements ice cream, biscuits, toast, and white cheeses (cheddar, Monterey Jack, Brie, Swiss, or cream cheese). |
PRESERVED LEMONS
Yields 1 pint
- 4 lemons
- ¼ cup Kosher salt
- 2 cups water
- 3 whole peppercorns
- 2 sprigs fresh thyme
Quarter the lemons from pole to pole.
Combine the salt and water in a small saucepan and bring to a boil. Add the peppercorns and lemons to the boiling salt water then reduce to a simmer. Cook the lemons to soften the rind and reduce the liquid by half, then remove from heat.
Place the thyme sprigs into a heat-safe jar with a lid, then transfer the lemons and liquid to the jar, covering it with a lid. (Lemons are preserved in salt and do not need to be refrigerated.)
LEMON RICE PILAF
Serves 8
- 2 tablespoons butter
- ½ cup (2.5 ounces) onion, brunoise cut
- ½ cup (2 ounces) carrot, brunoise cut
- ½ teaspoon salt
- Pinch turmeric
- 2 preserved lemon quarters, minced
- 2 cups long-grain rice
- 4 cups chicken broth
- Fresh lemon wedges, for serving
- Parsley, for garnish
Melt the butter in a large saucepan and toss the onion and carrot in the butter to coat. Sauté the vegetables in the pan over moderate heat until soft, but not browned. Season with salt and turmeric, then add the preserved lemons and rice, tossing in butter to coat.
Deglaze the pan with chicken broth and bring to a boil. Cover and reduce to a simmer. Cook for 20 minutes, then remove from heat. Uncover and let the steam escape. Before serving, use a spatula or rice paddle to fluff the rice and evenly distribute the carrot and onion bits that float to the surface while cooking.
Serve with fresh lemon wedges, and garnish with chopped parsley.