Sugar Plums, Alton Brown

Ingredients
6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar
Directions
Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.

Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.

The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugarplums-recipe/index.html?oc=linkback

Chocolate Pie

~Here is a great old hard to find recipe~

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Granny’s Cocoa Cream Pie

It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.

½ c. cocoa

¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)

3 egg yolks

1 ½ c. sugar

¼ tsp. salt

2 c. milk

1 tsp. vanilla

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!

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BLueberry Mojito Jam

http://flamingomusings.com/2010/06/can-jam-6-berries-blueberry-mojito-jam.html

Blueberry Mojito Jam (makes about 10 half-pint jars)

Ingredients:

3 limes
3-3/4 cups water (divided)
3 cups sugar
1/4 cup lemon juice
1/8 tsp. baking soda
3 dry pints (about 6 cups) blueberries, washed and de-stemmed
1 pkg. pectin
1/2 cup rum
10 4″-5″ sprigs of fresh mint

Preparation:

Wash and dry the limes and slice a thin strip off of each end.

With a mandoline or hand slicer (don’t forget your cut-glove!), shred the limes finely and place into a large, non-reactive saucepan. Add 3 cups of the water and bring to a boil. Continue to cook at a boil for 10 minutes.

Add the sugar and lemon juice, and stir until the sugar is dissolved. Add the baking soda. The mixture will foam up suddenly, but will subside.

Add the blueberries, cover the pan, lower the heat to medium and cook for an additional 20 minutes.

In the meantime, wash and dry the mint sprigs, and cut or pinch off the top 1-1/2″-2″ of each sprig. Reserve those tips you just cut off.

Add the large mint sprigs and the rum to the jam, stir, and return to a boil on medium, for another 5 minutes.

In a small saucepan, dissolve the pectin in 3/4 cup cold water, and bring to a boil, stirring constantly for 2 minutes. Remove from heat.

Stir the hot pectin liquid into the still-boiling jam for one minute. Remove from the heat while you perform the “freezer wrinkle test”. Place a small amount of the jam on small dish and put it in the freezer for 5 minutes, after which you push the mixture with the tip of a spoon or your fingernail. If the jam wrinkles up, you’re ready to jar. If it’s runny, put the pan back on the heat and cook at a boil on medium for another 5 minutes. Repeat the wrinkle test.

Remove the large mint sprigs before ladling the hot jam into the hot, sterilized jars. Push one of the reserved mint sprig tips into each jar of jam. Seal each jar with appropriately prepared new lids, screw on the rings finger-tight, and process in a boiling-water canner for 10 minutes.

Remove the jars from the boiling water, allow to cool, and wait 24 hours to test your seals.