S e a s o n ’s
B e s t
Preserve fresh berries for year-round enjoyment or make
dinner for the fam ily w ith these prize-winning recipes.
BY ERIN SIMPSON | PHOTOS BLAINE MOATS | FOOD STYLING GREG LUNA
food |
prize tested recipes
$500 PRIZE: JAMS, JELLIES & PRESERVES
S tr a w b e r r y -K iw i Jam
3
cups fresh strawberries, hulled and quartered
3
medium fresh kiwifruit, peeled and
finely chopped
1
1
.
75
-ounce package powdered fruit pectin
1
Tbsp. finely chopped crystallized ginger
1
Tbsp. butter
1
Tbsp. lemon juice
1
tsp. finely shredded orange peel
Dash salt
5
cups sugar
1
. In a medium bowl slightly mash strawberries. In a
Dutch oven combine strawberries, kiwifruit, pectin,
crystallized ginger, butter, lemon juice, orange peel,
and salt. Heat on medium-high, stirring constantly,
until mixture comes to a full rolling boil.
2
. Add sugar. Return to boiling; boil
1
minute,
stirring constantly. Remove from heat; skim off
foam with a metal spoon.
3
. Ladle jam into hot, sterilized half-pint canning
jars, leaving ‘/rinch headspace. Wipe rims of jars;
adjust lids. Process in a boiling-water canner for
5
minutes (start timing when water returns to
boiling). Remove jars; cool on racks.
Makes about
6 half-pint jars.
PTR WINNER
Sher Bird
Garfield
Bellevue, WA
“I’ve been making
this ‘summer in a
jar’ jam for several
years and giving it
to neighbors and
friends as
Christmas gifts.”
Besides spreading
the jam on toast,
Sher suggests
serving the jam
with cheese or
over ice cream.
PTR WINNER
Am y Burton
Cary, NC
“Sweet cherries
and smoked
paprika are two of
my favorite
ingredients, so I
decided to
combine them
with chicken and
tarragon for this
quick weeknight-
friendly recipe.”
□
E n te r
O n lin e
Your recipe could
be in the magazine!
Enter your best
pork roast and
fudge recipes at
bhg.com/
recipecontest
(see
p a g e 19 5
f°r
contest details).
$500 PRIZE: CHICKEN THIGHS & DRUMSTICKS
P a n -S e a re d C h ic k e n w it h
C h e rry -T a rra g o n S auce
lA
cup all-purpose flour
2
tsp. smoked paprika
1
tsp. dry mustard
8
skinless, boneless chicken thighs
2
Tbsp. olive oil
2
cups fresh or frozen pitted dark sweet
cherries, thawed if frozen
2
Tbsp. snipped fresh tarragon
3
cloves garlic, minced
1
cup dry red wine or cherry juice
l/>
cup chicken broth
2
Tbsp. butter
2
cups hot cooked couscous, rice, or pasta
1
. In a shallow dish combine flour, paprika, mustard,
lA
teaspoon
salt
, and ‘/»teaspoon
pepper.
Coat
chicken with flour mixture. In a
12
-inch skillet cook
chicken in hot oil over medium to medium-high heat
for 8 to 10 minutes or until chicken is no longer pink,
turning once. Remove from pan. Cover; keep warm.
2
. Add cherries, tarragon, and garlic to skillet. Cook
and stir over medium heat for
1
minute. Stir in wine
and broth. Simmer, uncovered,
3
to
5
minutes or
until sauce is reduced to about
2
cups. Stir in butter
until melted. Season to taste with
salt
and
pepper.
3
. To serve, spoon sauce over chicken and serve
with couscous. If desired, sprinkle with
additional
fresh tarragon.
Makes
4
servings. ■
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