Sunday, July 12, 2009
A couple of weeks ago, I mentioned that I recently watched June Taylor make strawberry conserve at a local food event. If you are not familiar with whom she is and what makes her products so special from others, she uses traditional methods of preserving foods using organic products from local farmers. Her jams do not contain commercial pectin and uses a minimum amount of organic sugar. Besides fruit preserves, she also makes artisanal syrup, fruit butter, ketchup, etc.
Well, I made it! As soon as the month of June was over, I had some relief in my schedule and was able to do some cooking. Originally, I intended to make some Bakewell tarts again with this strawberry conserve, but I thought it was too soon to repeat the recipe in less than a month. There aren’t too many options when I thought about something that requires jam as part of a recipe – mostly breakfast pastries, cookies, etc. In order to enjoy the taste of good quality jam, it needed to be something simple. Then I remembered “Baked Doughnuts” from Heidi Swanson’s 101 Cookbooks, which I had been wanting to try for a long time. How wonderful is it that I could combine two recipes that I wanted to make?
Since hers wasn’t filled with jam or jelly, I didn’t add nutmeg or cinnamon, which would been great if it was plain doughnuts like the ones she made. Also I cut the recipe in half and obviously skipped the part where it says to cut out holes in the middle. Both recipes were fairly easy and not too messy; it just required me to stay in the kitchen for a long time. Taste-wise, it was best fresh, but as long as I coated the sugar and piped in jam just before I ate, it was still pretty good even for a couple of days after making the doughnuts.
Although I am unable to share the recipe of June Taylor’s strawberry conserve in my blog, I would suggest using fresh organic strawberries that are perfectly ripened for making jams. You can find Heidi Swanson’s Baked Doughnuts recipe from 101 Cookbooks.