Monthly Archives: August 2013

It’s rhubarb season, and I’m a HUGE fan. I’m always looking for new recipes. This one is a treasure. I know this is not the kind of recipe all you gluten-free people expect from me. But sometimes something is just so good, I have to share. Anyone who has never made jam or marmalade might think this kind of project is too complicated, but let me assure you, it’s as easy as pie. You will never want to get store-bought again. Homemade is so much better.



Orange and cardamom jam

1 1/2 pounds rhubarb stalks, thinly sliced (About 6 cups)

1 large orange

1 lemon

7 cups of sugar

2 pouches of fruit pectin.

Note, do not use a copper pot for making jams, the acid from the fruit will react with the copper.

Start by washing and boiling jars for ten to twelve minutes to sterilize. Then lower heat to simmer. Sterilize your jar tops in a smaller pan filled with water and bringing to a simmer. Keep them hot.

Wash and slice rhubarb stalks, and put in large pot. Using a vegetable peeler, peel the orange and the lemon and then slice the peel thinly and put in pot with rhubarb. Juice orange and lemon and pour juice into pot. Measure and add the sugar, and bring to a boil, stirring. After two or three minutes, add pectin and bring to a boil again, stirring constantly.

Skim off any foam and pour into sterile jars, leaving 1/4 inch space at the top. Put covers on jars, lightening covers loosely. Place filled jars back in the pot and bring back to a boil for another three to four minutes. Take out of caner and place somewhere where they can remain undisturbed for a few hours until sealed firmly. Goodness, this jam is so delicious.


Kick-Ass Salad Spread for bread in glass bottle isolated on white backgroundDressing

If you’re a fan of wassabi, you’re sure to love this salad dressing, and so will your sinuses. Nothing clears sinuses like a good shot of horseradish. And the best part of this recipe is that all it takes is a few ingredients, a jar, and three and a half minutes.

1 jar
1 lemon
1/4 cup whipping cream
1/4 cup plain Greek yogurt
2 tablespoon honey
4 tablespoons prepared horseradish
3 tablespoons Dijon mustard
Salt and freshly ground pepper to taste
1 teaspoon finely chopped green pepper
1 teaspoon finely chopped red pepper

Zest and juice the lemon. In a jar, combine zest and juice with all remaining ingredients. Cover the jar and shake like hell. And voila, a sweet but Kick Ass Dressing.