Jam versus Jelly versus Marmalade

Jam, Jelly, Marmalade, they're all the same right? No. Well, it depends... on who you and ask and where you're from, where you live and then of course you have to factor in the aficionados. In the simplest sense, jams, jellies, conserves etc are all a form of fruit preserve. It is good to know however, the difference and what is it about each that makes some us choose one over the other. Click here to read the column and find out specifically about the difference between jam, jelly and marmalade.

I made some plum jam this week. I like jam with pieces of the fruit clearly evident. Look at those voluptuous, soft, tender pieces of plum. Oh yum! I like to serve jams like these with things other than bread and biscuits, like ice creams, tarts, sponge cakes etc. There are many excellent jam recipes out there but if you want mine for this jam, just email me.

Now Marmalade is not one of my favourite things but I have to say, I was impressed with my first attempt at making it. I made the British Style marmalade which has the bitter tang to it at the end. The American Style marmalade does not, it is sweet throughout.

Try eating the marmalade like I did, with a shower of sharp habanero cheddar cheese - you get the sweet, the salt, the heat and tang in each bite. So good!

Congratulations to PJ over at Seduce Your Tastebuds for winning a copy of my book. Her entry was voted number one in the Eat Healthy Contest. Congrats PJ!

Have a great weekend everyone!

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Describe your Cuisine

When asked to describe Caribbean cuisine, one word that frequently comes to our minds is "spicy". However, when we say spicy I think that it is interpreted solely to mean hot – heat from the scotch bonnet peppers our region is known for. This interpetation is not exactly true. Read this week's column to get an idea about how to describe and interpret Caribbean Cuisine.

Dishes such as this Pumpkin Pudding is an example of our sweet-spicy-side. Email me for the recipe.

A low and slow cooked stew like pork and beans reveals the depth of flavour our cuisine is known for. Recipe available.

Like I said in the column, "We are hot, we are spicy, we are sour, we are sweet, we are salty, we are tasty, we are tangy, we are sharp and even though we are mild at times, one thing we are not is bland."

COOKBOOK STUFF

Congratulations to Elle of Elle's New England Kitchen, the winner of the Royal Foodie Joust, themed "Caribbean" for her excellent Banana Foster Cupcakes! Elle wins a signed copy of my book, My Caribbean Cookbook Tastes Like Home.

The winner of Let's All Cook's Eat Healthy Contest will be announced next week as voting closes at mid-night tonight (Saturday, January 17). If you have voted yet, please click this link to do so now.

Finally, there's still plenty of time to CLICK Red for a chance to win a copy of the book!

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A Test Of My Patience...

I do not shy away from hard work. I know and understand that there are certain things that take time to prepare and cook. However, after sitting for more than two hours cutting, peeling, shredding a katahar’s pulp and shelling its seeds and then waiting for more than an hour for it to finish cooking, I was no longer feeling the love. Click here to continue reading the column and to learn more about this vegetable.

Left: Katahar un-cut Right: Cut Katahar showing seeds & pulp

This vegetable is known as:
Katahar (Guyana)
Chataigne (Trinidad & Tobago)
Breadnut (English)
Castana (Spanish)
Chataignier (French)
Kapiak (New Guinea)
Kamansi, dulugian, pakau, kolo, ugod (Phillipines)
Kulur, Kelur, Kulor, Kuror (Malaya, Java)
Mei Kakano (Marquesas)
Pana de pepitas (Puerto Rico)

Top: pulp with seeds Bottom: seeds ready to be shelled

Left: pulp shredded Right: pulp shredded and seeds shelled and cut ready to be cooked

Top left: Uncooked ripe seeds, Bottom left: cooked ripe seeds, Right: Cooked seed whole, shelled & peeled

Katahar Curry

The Royal Foodie Joust and Eat Healthy Contest that provided a chance to win a copy of my book are over and next week the winners will be announced! Don't forget that you can CLICK for a chance to win a copy of the book and be on the look out for other blog contests where you can win another copy of the book.

Thanks to all the Royal Foodie Joust & Eat Healthy Contest participants! We could not have done it without you!

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Eureka's Green Thumb!

As the New Year steps in, many of us will have made various resolutions that have something to do with eating. Some folks will decide to restrict a particular food or beverage; some folks will have taken the drastic step of cutting out certain foods and drinks altogether. However, I hope some of you will be like me. I have resolved to experiment more and try new things and explore new ways of using familiar ingredients. I want to expand my palate and the palates of those with whom I share my meals and the use of herbs is one of the easiest and least expensive ways to expand and experiment in the kitchen. Click here to read the entire column and to meet Eureka!

This collage is just a sample of some of the herbs that can be found in Eureka's garden and at her stall.

Follow this link for a closer look at the herbs, a description and how you might use it. I have also included informative links from here, here and here about herbs, how to grow them, preserve them etc.

You may find my previous posts on Green Seasoning and Thyme useful as well.

CLICK the photography event is back and this month, the theme is RED! Participating also gives you a chance to win a copy of my book! So take out those cameras and get CLICK-ing! Read all the details of the event here.

Don't forget that you can also win a copy of the book by participating in the Royal Foodie Joust and the Eat Healthy Contest!

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