Jam overload and is it possible to relax too much?

Is it possible to have too much jam? Probable, but not possible or is that problematic? These are questions of epic proportion indeed.

I've spent the last week traversing the local cherry orchards looking for the best specimens to cart home and turn into jam. I always find myself in a quandary when each branch has better looking specimens than the last. As if one could make a bad decision in such a situation.

I find myself losing track of time once I venture deep into the fields. There is row after row of trees, just begging for a little of my attention. I also find myself losing all track of time once I get deep into jam making. Perhaps that is what happened to the last week of my life. Who knows? You guys should get lost with me out there sometime, it really is amazing.

A few hours later and a sore hand from cutting, the first jars were ready for delivery to Canciamilla Ranch for sale this weekend.

Getting the work part of my week out of the way was a good thing. It left me some free time to engage in a leisurely weekend. I got to enjoy a bbq lunch with my parents and Aunt, complete with a driving tour of a nearby town and drive by our childhood home. It made me wistful for the carefree days of my childhood (scratch that, I worked even as a kid). Well at least sucking on a homemade cherry popsicle that evening made me feel like a kid again.

I think I got a little too relaxed from the weekend. When Hot Dog Dude stuck a pile of invoices in my face this morning; it ruined my completely relaxed vibe. For some reason I just couldn't get back into work mode this morning and found myself working on a little invoice of my own for him.

You know what; I've decided there will be no more long leisurely weekends this year. Besides there is fruit as far as the eye can see around here and I have jam to make. 

Speaking of decisions to make, I was telling Hot Dog Dude at lunch that I needed to decide on a name for my little jam venture. I think it is the too many choices thing mucking it up for me. Do any of you having any name suggestions that you think might apply. Let me know.

Thanks,

Gina

Nectarine-Rosemary Crumb Bars - Summer Concert Grub

I can't get enough nectarines during the summer.  I was so sad when I went by my friends' orchard the other day and he said they were done.  What do you mean done!!!  I just moved back here and I planned on stuffing myself with them until I started to glow orange, "I bellowed."

I scurried home with the last few I could find and they were so ripe, I knew I would have to consume them faster than I had planned.

I don't know about you, but my summer was stolen away by moving and all the other life changes going on around here.  I decided I needed to take advantage of the last few remaining weeks and plant myself in our newly renovated park downtown, sit there in my lawn chair and soak in the free summer concerts they have been having.  But let's face it, you can't just sit there and relax completely without a little snack.

I happily parted with a few of my beloved nectarines to whip us up a little to dessert to enjoy with our music and I'm so glad I did, a sweet little summer dessert really did make the music sound that much sweeter.

1.  Preheat the oven to 350 degrees F.

2.  Make the crumb mixture.  In a food processor combine:

1 cup old-fashioned oats

2 cups all-purpose flour

1 cup light brown sugar

1/4 teaspoon salt

2 sticks cold unsalted butter, cut into 1/2" pieces

Zest of 1 lemon

1 teaspoon fresh rosemary, minced (you can use 1/2 tsp. if you only want a hint of rosemary flavor)

Pulse until barely starting to stick together.  You still want a crumb consistency.

If you don't have a food processor you can cut the butter into the other ingredients with a pastry cutter or two knives.

2.  Spray a 7" x 11" baking pan with no-stick spray and place half of the crumb mixture in the pan and press down with your fingers.

3.  Bake bottom crust for 17-20 minutes.  You just want the crust to set up.

4.  While your crust is baking prepare jam filling.  Combine in a small saucepan the following:

2 pounds yellow nectarines, pits removed and diced in small pieces

Juice of 1 lemon

3-4 inch sprig of fresh rosemary

3/4 cup granulated sugar

5.  Cook the jam on med-high heat until thickened and reduced by half (about 15 minutes).  Turn the jam down a bit if it's boiling too hard; it's very easy to scorch a small batch of jam.  Stir every few minutes.  Remove rosemary sprig.

6.  Remove the crust from the oven and place the jam evenly over the crust.  Sprinkle the rest of the crumb topping over the fruit and return to the oven for 25-30 minutes, until nicely browned.

7.  Schlep your significant other, kids and friends to the park and park it for awhile, share some crumb bars and a bottle of wine, you will be shocked at how fast your stress disappears.

Don't let the "Queen" down - go enjoy the rest of summer, it will be gone almost as fast as these crumb bars were.

Enjoy,

Gina

Nectarine and Blackberry Sangria

I spent the weekend cutting up flats of fresh fruit. Our friends Lenny and Thelma own Cancimilla Ranch in Brentwood.  I love stopping by there on the weekend to get some fruit and hang out in the orchard with them for a few.

We ended up having a house full on the fourth of July, I served them this Sangria; well I ended up serving them multiple pitchers of Sangria. It was a great weekend, I love hanging out by the pool with family and friends.  

Nectarine and Blackberry Sangria

1 bottle White Lambrusco or a nice white sparkling wine

1/2 cup Grand Marnier

4 fresh yellow nectarines

4 fresh white nectarines

1/2 pint fresh blackberries

1 liter Club soda

1/2 cup granulated sugar

1/2 cup water

In a small pot combine sugar and water, put on medium heat till sugar dissolves, let cool and set aside.

Slice the nectarines.  You can leave the skin on its fine to eat and make sure and save all the juice and add it to the pitcher.

To a pitcher add sliced fruit, berries, wine, club soda, and simple syrup, stir and let sit in fridge for a few hours or overnight.

Serves 6.

Enjoy a little bit of summer in a glass!

Gina