Two Valentine’s Day Recipes

Blue Chair Fruit’s Jo has come up with two mouth-watering recipes to charm your sweetie this Valentine’s Day — Chocolate Cupcakes with Buttercream Frosting, and Fluffy Buckwheat Pancakes with Mascarpone. Best of all, these recipes incorporate our extra-special Valentine’s Day marmalades!

Chocolate Cupcakes with Quince-Cranberry Marmalade with Rose Geranium:

4 oz bittersweet chocolate
1/4 c milk
1/3 c brown sugar
1 yolk
2 oz. butter (room temperature)
1/3 c sugar
2 yolks
1 c AP flour
1/2 t baking soda
1/4 t sea salt
1 egg white

Melt the chocolate over a double boiler or in the microwave 30 seconds at a time, stirring in between until melted.  Mix in milk and brown sugar. Add the first yolk. Set aside.

In a electric mixing bowl using a whisk attachment, whip the butter on medium-high with the sugar until white and fluffy. Add the yolks until incorporated.  Put in a separate bowl and wash the electric mixing bowl well with hot water.

Combine dry ingredients in a separate bowl.  Set aside.

In the clean electric bowl, whip the egg white until barely stiff.  Fold 1/2 of the whipped whites into the chocolate mixture.  Mix mixture into the whipped butter mixture.  Fold the rest of the whites just to under incorporated.  Add the dry ingredients just until incorporated.

Fill cupcake just under 3/4 full.  Bake in a 350 degree oven until a skewer comes out clean about 12-16 minutes.  When cool, poke a finger or small spoon hole in the middle of the cupcake.  Fill with quince-cranberry marmalade with rose geranium.

Chocolate buttercream frosting:

4 oz sugar
2 oz water
2 egg whites
5 oz butter
5 oz bittersweet chocolate
1/8 t sea salt

Dissolve the sugar with water and heat on high until 238 degrees.  When temperature hits 200, start whipping egg whites with the whisk attachment on medium.  Adjust accordingly but you’re aiming to add all the 238 degree sugar to just stiff whipped egg whites at medium-high speed, carefully.  Turn back to medium speed and whip until cool to touch.

In a separate bowl, melt chocolate in the same fashion as above and set aside.

Add butter about 2 T chucks at a time to the meringue mixture until incorporated. Add melted chocolate to the mixture.  Add sea salt to taste.  Spoon or pipe buttercream onto cooled cupcakes.  Decorate as desired.

Buckwheat Pancakes with Mascarpone Cheese and Apple of My Eye Marmalade

If your heart has not already melted for my chocolate cupcakes, have your sweetie stay in bed and enjoy my fluffy buckwheat pancakes with mascarpone cheese and a sweet marmalade!

1 1/2 c buckwheat flour
1/2 c whole wheat pastry flour
1/2 t baking soda
1 t baking powder
1 t sea salt
1 T sugar
1 t Meyer lemon zest (optional)
1/4 c butter melted
2 eggs
2 c buttermilk
1/4 c milk
couple of drops of vanilla extract (optional)

Preheat a griddle at 360 degrees.  If you don’t have one, a nonstick pan warmed to about medium to medium high heat will do nicely. In one large bowl, combine all dry ingredients and mix well with a whisk (or put in a closed container for your kids to shake up).  In another bowl, whisk melted butter and eggs together.  Add the buttermilk and milk.  Pour the wet ingredients into the dry and whisk until just under incorporated.  This takes less than 15 seconds.  Don’t worry, lumps will cook out.  Lightly butter your pan.  Pour about 1/4 cup of batter on the griddle, leaving a good 4 inches between pancakes.  3 minutes on the first side and 2 on the flip side will do the job.  Repeat.

I like whipping 1 cup mascarpone with 1/2 T of sugar and just a couple drops of vanilla.  Pipe it, smear it or spread it, but what makes this extra special is serving with our Apple of my Eye Marmalade!

Rosemary Cornbread Recipe

After Rachel’s appearance on The Martha Stewart Show yesterday, we’ve been getting quite a few requests for Early Girl Tomato Jam! While we do not have this particular jam currently available, we do have two other delicious tomato preserves that should should make you pretty happy: Gingered Tomato-Nectarine Jam and Spiced Tomato-Bourbon Conserve. They are two of our most popular flavors right now, so if you have your heart set on them, act quickly!

The Martha Stewart Show has also posted Rachel’s recipe for Early Girl Tomato Jam, as well as Rachel’s clip from the show.*** This recipe is included in The Blue Chair Jam Cookbook, and we’re happy to send you a copy!

***ETA 10/9: Looks like Martha’s link has changed and the recipe is temporarily unavailable; you can still find Rachel’s clip from the show here. As soon as we have a new link, we’ll be sure to post it here!

Our fabulous new team member Jo was so inspired by the Spiced Bourbon-Tomato Conserve that she made a delicious savory rosemary cornbread to go with it — and then brought us our own individual jars of vegetarian chili, each complete with its own garnish! While this cornbread is extra special with the Spiced Bourbon-Tomato, we also think it’s yummy with the Tomato-Nectarine. Yum!

Rosemary Cornbread (makes a 9×9 pan)

3/4 cup cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon sea salt
1 teaspoon fine chopped fresh rosemary
1 cup milk
1 egg
4 oz. (one stick) butter, melted
1/2 cup corn (frozen is okay)

Preheat oven to 350 degrees.  Spray or butter ur 9×9 pan.

Mix all dry ingredients (cornmeal, flour, sugar, baking powder, sea salt, and rosemary) until evenly dispersed.  Mix the milk and egg together in a different bowl with a whisk.  Add the milk and egg mixture to the dry ingredients and mix with a wooden spoon or spatula until almost incorporated.  Add melted butter and corn and mix until incorporated.

Pour into your prepared pan and bake for 30 minutes in the middle of your oven.  Check with a wooden skewer or toothpick, which should come out clean.

Serve with butter and your favorite tomato preserve.  (And if you’re lucky, with your boyfriend’s chili, shared with good friends!)

Oooh… our jams in a pop tart!

Love this blog post from Blame it on the Food; check it out!