Small Batch Strawberry Jam
In a pot over medium-high heat add
4 c over-ripe trimmed and quartered strawberries
2 c sugar
2 tblsp lemon juice
With a wooden spoon gently stir until the sugar has dissolved and it has come to the boil, then stir only from time to time. Allow this to boil rapidly for 25 minutes.
Stir in 1 tblsp unsalted butter and continue to boil until thickened.
At about 30 minutes, start to check the viscosity by dripping some of the liquid onto a chilled plate. When this no longer runs, it is ready.
Remove from heat and skim off any foam from the top.
Ladle into jars and seal.
The tangy quality of buttermilk is due to a heightened lactose acidity that occurs in the fermentation process in the production of buttermilk, and this is why it makes baking fluff and moist, crucial for making the best biscuits!
Preheat the oven to 350˚.
In a bowl add
2 c flour
1½ tsp baking powder
½ tsp salt
½ tsp sugar
Grate ½ c cold salted butter into the flour mixture and with your hands gently mix.
Stir in 1 c buttermilk and work into a ball. Do not over work this dough or it toughens.
Place ball onto a parchment lined baking sheet. Flatten to about a two inch disc and cut into 12 wedges, leaving them in a tight circle. Lightly brush the top with a little buttermilk before baking in the oven.
Bake until crispy and golden brown, about 25 to 30 minutes. Let stand for at least 10 minutes before serving. [great with butter and strawberry jam, or boursin and smoked salmon, or stew, or...]
Salted Caramel Popcorn
(Makes 10 cups)
10 c. plain popped corn
(pop approximately 1/3 c)
1 c. salted butter
1 c. brown sugar
½ t. baking soda
Add popped corn to a large bowl and set aside. In a pan over medium heat, add the butter and brown sugar, stir until melted, and it has come to a smooth bubbling sauce. Allow this to bubble for a minute more, then quickly stir in baking soda, stirring until foaming, and then pour over the popcorn. With a wooden spoon, work quickly to get the caramel evenly coated over the popcorn. Spread it out on to a parchment-lined baking pan and allow to cool before serving. Enjoy!