Raspberry Jalapeno Jam

We had a mimosa mocktail potluck at the office on New Year’s eve, and I wound up taking home two half-pints of raspberries that didn’t get used. They’ve been sitting the fridge for a week and today was clean out the fridge day. I couldn’t bring myself to toss them, and decided to use them up in some jam. This is yummy – nice raspberry-forward with a little heat at the finish. This is going to be awesome on some grilled chicken kebabs, layered on some goat cheese in a savory-sweet crostata, or on a grilled cheese (if you’re lucky enough to eat cheese.)
Bon apetit!

Raspberry Jalapeno Jam
Yield: two 4-oz jars.

12 oz fresh raspberries
12 oz sugar
2 medium jalapenos, sliced into ⅛” crescents
1/4c water
½ juicy lime

Toss everything but the lime in to a saucepan on low. (You need the water at first to keep things from burning until the berries release their juices.) Simmer about 20-ish minutes until it passes the spoon test. When it’s almost done, squeeze in the juice of half a lime and stir (should be about 2 Tbsp.) and heat up/sterilize your jars – drain out the water and fill them with the jam. Lid them and either water bath them to can, or let them cool and keep in the fridge for several weeks.

Cranberry Cornmeal Coffee Cake with Orange Drizzle

There’s not a lot of narration with this one. I’ve been wanting to make cranberry orange muffins for a few weeks, and when I got up this morning I thought cornbread – so this is a smoosh. We couldn’t come up with a really catchy name. But the coffee cake? Oh, man – that is really yummy. Not too sweet (unless you go nuts with the glaze.) Nice tooth and corny flavor from the cornmeal, pretty red bits from the fresh cranberries along with their unmistakable zing. Then some nice orange to round it out. This one’s a keeper. I’m thinking this flavor profile would make some really good corn shortbread cookies – just need to develop a recipe.

Stay well out there, peeps – and have some cake.

Cranberry Cornmeal Coffee Cake with Orange Drizzle
This will make two 8” round cakes, or one 9”x13” rectangular cake. So, one for you and one for the neighbors – or just cut the recipe in half for a nice little breakfast cake.

Cake:
1.5 c AP flour
0.75 c yellow corn meal
2 Tb corn starch
1.25 c sugar
2 tsp. Baking powder
¼ tsp. Baking soda
1 tsp salt
1 Tbsp orange zest (about half an orange’s worth)
0.5 c butter, room temp
2 eggs
1 c. buttermilk
1 tsp. Vanilla
1 c. fresh cranberries, coarsely chopped

Drizzle:
2 c. powdered sugar
1 Tbsp. orange zest (so, the other half…)
Juice of the orange

Grease or line your pan(s). Preheat your oven to 375*.
In the bowl of your mixer, mix together the dry. Add the butter and beat with your paddle attachment until the mixture looks like fine crumbs (about 2 minutes). Add the wet, change to the whisk attachment and beat on high for about three minutes until it looks lighter in color and a bit fluffier than when you began. Stir in ¾ of the chopped cranberries (we’ll sprinkle the rest on top) and pour into your prepared pans. Bake about 30 min until a tester comes out clean (for the rounds; for the oblong, start checking at about 40 min).

Once cool, mix your drizzle. Put the sugar and zest in a bowl, and slowly squeeze in enough juice to make a thick icing. You want to almost so think you could use it as a frosting. This way it will hold it’s shape nicely when you zig-zag it across the cake. (Can you make it thinner? Why not? You’re a adult, do whatchuwant.) Pop it in a piping bag or a quart ziplock, snip the corner and go to town.