And it is time for my second Secret recipe club posting. This time I was assigned to Easily Good Eats. I didn’t know this blog before but I love its philosophy: simple recipes with few ingredients that can be found in your pantry. A number of recipes intrigued me (and here you can see the finalists), but the recipes I keep going back to were the ones on savory jams. I was really intrigued by carrot jam and beet jam: I could imagine serving them with a good cheese board, possibly including some good, salty goat cheese. And when that thought entered my mind, there was no going back. I had to make it. And I had to serve them with something like these crackers (and the above mentioned cheese of course).
So for the jams, I pretty much only weighted out the ingredients instead of measuring them by cups and let the vegetables macerate with the sugar for a while before cooking them. Pre-maceration is something my mom does for all her jams and it cuts down cooking time quite a bit (which is great). Oh and I changed the flavoring of the carrot jam from lemon to ginger. Both jam turned out great and work well with cheese. Particularly very salty cheeses like goat cheese.
And then I tried the crackers, but I added twice the water….. not my best idea. They ended up sticking to the cookie sheet like crazy…. They tasted great, but it was really a pain to get them off the sheet. Next time I will follow the original recipe!!
And don’t miss what everyone else did!