Apricot Jam Recipe • Fruity & Flavorful! | Club Foody

 

I never thought that one day I would be a “canning” enthusiast. It all started a few decades ago simply because I missed my mother’s jams, jellies, and pickles while I was living in Toronto. Although it was only a 5 hour drive 🚗, my schedule didn’t permit me to visit as often as I would like. Push comes to shove, I had to learn how to duplicate my mom’s canning recipes!
 
Of course, I started with the “easiest” canning recipe which was Bread & Butter Pickles then continued with more pickle recipes until I felt comfortable enough to move on to making jam and jelly. My first attempt was Raspberry Jam and surprisingly, I did pretty good – let’s be honest here… I kept my mother on the phone 📞 until it was done, lol! After that, I made more and more jams and jellies especially when certain produce was in season.
 
From July until mid-August, there’s a fruit I really enjoy and you bet, I took advantage of that short window by canning it… it’s Apricot Jam! Sweet and flavorful, this is a perfect condiment for your morning breakfast toast or croissant 🥐 as well as an ingredient for other recipes. I can use it in my Asian Pork Tenderloin, Baba au Rum, Roast Duck with Apricot and Thyme, Apricot Tart, Middle East Lamb & Apricot Tagine, plus many more
 
This recipe is easy… There are only a few ingredients and it takes just 15 minutes to cook ⏳, another 10 minutes of processing in a boiling water bath and 12 hours of passive time. One ingredient I like to use that is unorthodox is orange liqueur. It amplifies the taste. Can you skip it? Sure, if you want to avoid the alcohol but let me tell you, it’s so worth it!
 
When making Apricot Jam or any other fruit preserve, there’s air in them and once the mixture starts boiling, that’s what causes foaming. You’ll notice it right away as the texture and color is different from your actual mixture. There are a few reasons why it’s important to skim it off…
 
By omitting skimming the foam off, the recipe will be incorrect and lean to prevent your jam from setting up. Foam is trapped air bubbles so when it comes to leaving headspace, your measurement will be off. When processing, the foam will escape from the jar and the headspace with go down, giving you more space than you should have. This will result in an improper seal which might possibly increase mold during storage, plus it will make your jam look dull and off-color.
 
Another important step I do to make sure the mixture is thick enough is I use the spoon 🥄 test. After letting it sit in very cold water then drying it off, I dip it in to get a bit of jam, let it cool off and then flip it – if it runs very slow, it’s set otherwise, I cook it a little longer. Another way is to run your finger on the back of the spoon and if the line stays separate, it’s good to go!
 
To me, Apricot Jam is a “summer gem” 💎! When they’re on my supermarket shelves, I simply have to make a batch that should last for a while. It’s a nice versatile condiment to enjoy for breakfast but also for other recipes. It also makes awesome gifts 🎁 for your foody friends!
Bon Appétit!🍽
 
P.S. If you’re new at canning, here’s a great tutorial How to do Home Canning
 
Here are more incredible canning recipes for you to try… 😀
– Plum Jam
– Sweet & Savory Homemade Ketchup
– Mint Jelly
– Black & Blue Jam
– Homemade Sweet Relish
– Mint Jelly
– Strawberry Jam with Orange Zest
– Pickled Ginger
and for even more canning recipes, click on this link… Recipe Category • Canning

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/apricot-jam/

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California Panini Sandwich Recipe • Quick & Tasty! | Club Foody

 

When the mercury rises above my comfort zone, I want something tasty plus quick, easy and fast to make 👩‍🍳. Ceviche is a very good options as well as salads 🥗. Another popular dish in our house is a sandwich! There’s a vast choice to choose from, perfect when it’s too hot outside…
 
I shared many of them like Mexican Chicken Sub, Sloppy Joes, Tuna Melt, Calzone, and many more including this featured recipe… California Panini Sandwich!
 
This is one of my favorites! It’s packed with yumminess plus like most sandwich recipes 🥪, it’s pretty quick to make! With incredible ingredients, this “messy” – oh yes it is and I love it! -, this messy sandwich is perfect during the hot summer months…
 
First, the bread 🍞 is totally your choice. It can be a French loaf, Brioche, Ciabatta, Sourdough, or Challah… whatever you have on hand! As long as the slices are thick and wide enough to hold in all the deliciousness inside then you’re good to go!
 
A condiment I use for this tasty California Panini Sandwich is my famous Louisiana-Style Rémoulade! It gives a little extra “zip” to this finger food! When it’s hot and humid outside, we don’t always feel to prep too much therefore mayonnaise is another great substitution!
 
No one’s want to eat black spotted avocado 🥑. To prevent the slices from turning brown due to oxidation, squeezing on some lime juice and gently tossing to coat will do the trick. You don’t need a lot to stop the process.
 
There are some red onion slices which are fabulous to eat raw. Sometimes though, you can get a pretty strong one. To get rid of the strong taste, soak the sliced onions in ice water for 20 to 30 minutes. They will lose the strong taste and become sweeter.
 
Hard-boiled eggs 🥚 are a must for this recipe! You can skip it but why? It’s a healthy protein to add to this sandwich. Very soon, I’ll show you how I make the hard-boiled eggs the easiest way so stay tuned…
 
Most of my sandwiches have lettuce 🥬 in them. Is it necessary? Not really but it’s always nice to have some greens plus it adds some crispiness to them. I like butter lettuce also known as Boston or Bibb lettuce. Although this is my preferred choice, iceberg is another alternative.
 
Tasty and a bit messy, this California Panini Sandwich 🥪 is flavorful and perfect to make during the hot summer months. It takes less than 30 minutes and you have an amazing meal that will definitely keep you satisfied!
Bon Appétit! 🍽
 
Here are several more sandwich recipes for you to enjoy… 😀
– Philly Cheesesteak
– Croque-madame
– Best Egg Salad Sandwich
– Filet-O-Fish Sandwich
– Hawawshi
– Shrimp Po’ Boy
– Pimento Cheese Sandwich
and for even more sandwich recipes 🥪, click on this link… Recipe Category • Sandwiches

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/california-panini-sandwich/

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Salmorejo Recipe • A Tasty Spanish Cold Soup! | Club Foody

 

If you’re like me, when the mercury rises, I don’t have much of an appetite. I want something light and refreshing. What better dish than having a soup… chilled of course! It can be made early in the morning while the temperature is still tolerable, transferred to the fridge for a few hours or until very cold and then served for lunch or dinner!
 
Throughout the years, I’ve shared many delicious recipes like Classic Vichyssoise from France, Sorrel from Eastern Europe, Chilled Avocado Soup 🥑 (perhaps Mexico but not certain about it), Okroshka from Ukraine, Bulgarian Tarator Soup, and many more from around the globe 🌎.
 
There’s a country that is renowned for its cold soups and it’s Spain! While it’s not unusual for Spanish summer days to reach over 40ºC (104ºF) 🌡, chilled soups are a healthy and delicious way to keep hydrated. There’s the famous Gazpacho, its white version which is Sopa Ajoblanco, Crema de Alubias Blancas, Watermelon Gazpacho 🍉, and others including this one… Salmorejo!
 
What is Salmorejo?
Originating from Andalusia, this is a cold tomato soup 🍅 with stale bread, garlic, and vinegar in a vegetable broth that is emulsified with extra virgin olive oil. After it’s chilled, the “sopa” is topped with serrano ham, chopped hard-boiled egg and croutons. Not only is it healthy but also tasty and so satisfying!
 
The vinegar I use is Vinagre de Jerez, a sherry vinegar from Spain. I use it in many of my Spanish inspired recipes like Picada (Spanish Pesto), Pisto Manchego, Romesco Sauce, just to name a few. If you don’t have any, it’s okay, simply substitute with red wine vinegar.
 
The toppings wrap this soup up so nicely. I highly recommend using ham, a chopped hard-boiled egg 🥚 and croutons especially my Herb Garlic Parmesan Croutons recipe… so yummy and perfect for this dish! Depending on where you live, you might not get your hands on Serrano ham. The next best ingredient would be prosciutto or smoked ham.
 
Creamy and packed with yumminess, this Salmorejo is absolutely a must try! With great toppings, this soup will fill you up and make you feel good! With more hot summer days ahead of us 🌞, this is a mouthwatering and refreshing recipe to enjoy either as an appetizer or a light meal…
Bon Appétit!🍽
 
Check out these other great light summer recipes… 😀
– Scallop Pineapple Ceviche
– Vietnamese Summer Rolls
– Salade Lyonnaise ~ Lyonnaise Salad
– Chilled Leek & Fennel Soup
– Ceviche de Pescado – Fish Ceviche
– Ahi Tuna Poke Bowl
– Chilled Roasted Pepper Soup
and for even more International recipes 🌎, click on this link… Recipe Category • International

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/salmorejo/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Homemade Old Bay Seasoning Recipe - Tips & Tricks | Club Foody

 

As a foody, you bet I have a wide selection of spices in my drawer. I have so many so the best way to recycle ♻ them before they lose their potency is to make blends. I’ve been sharing many of them like Za’atar, Greek Seasoning, Montréal Steak Spice, Pumpkin Pie Spice Blend, Creole Seasoning Mix… just to name a few.
 
In this episode, I’m showing you how to make your own Homemade Old Bay Seasoning! I love making it from scratch 👩‍🍳 because whenever I need it, the batch is always freshly made. Also, this is a good “money saver” 💰. Why go to the store and buy it when you probably have all the ingredients at home?
 
The recipe is pretty straight forward and easy to make but let me highlight a few points though. The blend calls for ½ tablespoon of ground bay leaves. Depending on their size, you might need anything from 5 to 8 of them or as needed. I like to use my mixed peppercorns which are black, white, red and green… the combination gives a nice depth to it.
 
Without being “hot”, I like adding a little touch of red pepper flakes. It’s another layer of flavor without being overwhelming. I prefer using celery seed along with sea salt in my Homemade Old Bay Seasoning. You can always skip and go directly to celery salt. In that case, use about 2 ½ teaspoons of it or to your liking.
 
Individually, grind the bay leaves, peppercorns, sea salt, celery seed and red pepper flakes. When this step is done, return all of them together back to the spice grinder and process for a few seconds or until the mixture is powdery just like the “commercial” blend is. From there, transfer them to a small bowl before adding the rest of the ingredients.
 
It yields ¼ cup. It’s not a lot but enough for my Bay Scallops Chowder, Shrimp Sliders, Country Boil, Shrimp Salad Sandwich, Beer Battered Fish, New England Crab Cakes, Salmon Pie, etc. Take 5 minutes ⏳ of your time to repurpose your spices by making this great blend!
Bon Appétit! 🍽

For ingredient amounts, directions, and much more, visit https://clubfoody.com/tips-tricks/homemade-old-bay-seasoning/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Creamy Avocado Dressing Recipe • Light & Fresh! | Club Foody

 

I’ve been making salad dressing and vinaigrettes for a long, long time. At first, it was an obligation before it became second nature. In my early 20s’ when I moved out on my own, I was on a very tight budget and couldn’t afford to buy these type of condiments so when push comes to shove, my next alternative was making them from scratch 👩‍🍳.
 
When I was more comfortable financially, I started buying them but soon, I realized that my version was fresher, tastier, and healthier 💚. These days, the rare ones that are sitting in my refrigerator are on stand by to be duplicated.
 
All year round I make salads 🥗 but more so during the summer time. It can be anything from Lyonnaise, Cobb, Wedge, Julienne, Caesar, and so on. There’s also a lot of regular plain Jane green salads… with all the fresh produce around, how can I resist not making some. What they need is to be topped with a delicious vinaigrette or dressing…
 
Creamy Avocado Dressing! YUM! 😋
This condiment is incredibly flavorful! Smooth with some serious deliciousness in it, this healthy recipe is one of my favorites! In less than 10 minutes ⏳, you can enjoy this fabulous salad dressing… pretty fast, right! What you need is a blender.
 
A nice ripe avocado 🥑, even if they are some brown spots on it, is what it takes to make the “velvety’ portion of this recipe. Along with plain yogurt, it makes this condiment so creamy. As I’m all about “enhancing flavors”, contrary to many other cooks out there, I use chicken broth. Water is tasteless and I want my Creamy Avocado Dressing to taste great.
 
Summer is about savoring what Mother Nature brings us and salads are definitely on the top of the list! With this gorgeous Creamy Avocado Dressing, this is an amazing recipe that will enhance your green salads 🥗. Take a few minutes to make this fresh, healthy condiment…
Bon Appétit!🍽
 
Check out these other incredible homemade salad dressing & vinaigrette recipes…😀
– Raspberry Vinaigrette
– Blue Cheese Dressing
– Italian Vinaigrette
– Zippy Ranch Dressing
– Mandarin Orange Vinaigrette with Sesame
– Russian Dressing
– Roasted Red Pepper Parmesan Vinaigrette
and for even more salad & dressing recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/creamy-avocado-dressing/

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Slow Cooker Barbacoa Beef Recipe • The Best Ever! | Club Foody

 

The idea of cooking inside during the summer time is not really an option! I love using the BBQ 🔥 or rely on my slow cooker. I can enjoy recipes without turning the kitchen into a sauna. I have a few crockpot recipes like my Ultimate Slow Cooker Chili, Slow Cooker Rice Pudding, Mulled Cider, and more.
 
When it comes to Mexican recipes, I have a couple up my sleeve like El Pollo Cinco de Mayo • Slow Cooker Mexican Chicken, and this featured one… Slow Cooker Barbacoa Beef! Juicy, tender and flavorful, this is perfect for tacos 🌮, enchiladas, salads🥗, tamales, quesadillas, burrito bowls, and so on. The meat can also be a great topping for pizzas🍕, add some to your chilaquiles, in omelets, on a sandwich with guacamole, peppers, and chipotle mayo, and the list goes on…
 
This is an uncomplicated recipe to make. I use beef chuck roast when I go shopping in the states. In Canada 🍁, it’s called cross rib or pot roast. Other cuts that are ideal for longer cooking times is blade roast, shoulder roast or brisket. To get maximum flavor, it’s important to sear the meat. It takes maybe 10 minutes to do it so please don’t skip this step. I prefer using olive oil because it gives a little bit more taste but feel free to use canola oil instead.
 
I’m all about flavors – I can’t stand “blah” food! – therefore when the meat has a gorgeous color on it, I transfer it to the crock along with onions 🧅, poblano and jalapeño peppers 🌶. I also sprinkle on some of my Homemade Old El Paso Taco Seasoning.
 
What gives that ultimate piquancy to this Slow Cooker Barbacoa Beef is the sauce! After processing all the ingredients in a blender, the amount should be around 2 ½ cups. I pour 1 ½ cups over the meat mixture and reserve 1 cup for later when the cooking time is over. Why do I do that? As much as a slow cooker is very convenient, I find it takes away the flavors because of the long cooking times, resulting in an almost “tasteless” final product. I quickly learned to keep some sauce on the side to bring back the deep layers of deliciousness 😋!
 
There’s a great ingredient in the sauce that wraps this dish up and it’s chipotle in adobo. What I do to have a more precise measurement when dealing with this particular ingredient is to purée it and then take what I need. I have an episode on it so to see how including what I do with the leftovers, click on this link… How to Make Chipotle Purée & Chipotle Mayo.
 
It’s wise to use a slotted spoon when serving it. The leftovers can be stored in the refrigerator in their juices for up to 5 days . The meat can also be transferred to the freezer for up to 4 months. Simply scoop the meat, including some juices, in an airtight container and when ready to reuse it, thaw the meat overnight in the fridge. The next day, place the container in the microwave on “High” until warm. Another way is to transfer everything (meat and juices) in a saucepan and reheat it on medium.
 
When you come back later, there’s an incredibly delicious recipe waiting for you. This amazing Slow Cooker Barbacoa Beef is super easy to make and a great ingredient for many different applications. Packed with serious flavor, I’m sure my version will please your taste buds…
Bon Appétit! 🍽
 
Check out these incredible slow cooker recipes… 😀
– Slow Cooker Beef Stew
– Red Beans and Rice – Slow Cooker
– Slow Cooker BBQ Sloppy Joes
– Slow Cooker Chicken Cacciatore
– Slow Cooker Pepper Beef
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Beef Barley Soup
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/slow-cooker-barbacoa-beef/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube