Food in Jars

Lemon Icebox Pie in a Jar

May 27, 2016 by Lynsey Leave a Comment

When I think of lemon icebox pie I instantly think of my dad. He LOVES a good lemon icebox pie. But it has to meet all of his requirements. Sweet, but not too sweet. Thick, tart, without being too tart. A great crust, but it has to be a good balance of salty and sweet and it definitely has to be crispy. And if you want big bonus points…a meringue topping with lightly browned peaks will put it over the top.

So, when I was chatting with him about what foods he thought of when summer and Memorial day rolled around it’s was no surprise that lemon icebox pie was one of the first things out of his mouth. Among some of the other top contenders were key lime pie, banana pudding and brownies and ice cream. But, he kept going back to the lemon icebox during the conversation.

That conversation stuck with me, as well as lemon icebox pie.

Like my dad, I’m a huge fan of the lemon icebox. Tart, sweet, creamy and tangy. I mean, it hits all those notes I love so much. I know pies are a staple at many holiday celebrations, but they are a finicky dessert and they can sometimes be a pain to serve. So with that thought, I automatically went to pie in a jar.

I’m ~~slightly~~ obsessed with food in jars. I’m not sure what it is about it, but it’s cute and I’m instantly drawn to it. So, going with dad’s rec and my obsession with jars, I decided to make a lemon icebox pie in a cute little mason jar!

These little pies were so much fun to make. And since they are in jars they are easy to transport. Oh, and if you’re taking them to a cookout this weekend (or anytime during the summer) simply set them in a bucket of ice to keep them cool. And they’re cute!

Aside from the ease and cuteness, these pies definitely hit all my dad’s requirements (minus the meringue). But he still wouldn’t disapprove, he likes a good dollop of whipped cream too, so it would still get his seal of approval.

These little pies have a crisp, buttery crust that is sweet with the perfect amount of salt. It’s topped with a filling that is creamy, smooth, sweet, tangy and tart. Delish! To serve a dollop of fresh whipped cream and a sprig of mint and viola. A perfectly beautiful dessert that is light, sweet and screams summer!

This is a pie that I know would please my dad and all you lemon lovers out there.

Lemon Icebox Pie in a Jar

Ingredients:

For the crust-

1 1/4 Cups graham cracker crumbs (about 7 graham crackers crumbled)

1 Tbsp sugar

1 Tsp salt

2 1/2 Tbsp butter, melted

For the filling-

1 Can condensed milk

Zest of 2 lemons

1/2 Cup fresh squeezed lemon juice, about 4 medium lemons

1 1/3 Cup heavy whipping cream
1 Tbsp sugar

Directions:

Combine graham cracker crumbs, sugar, salt, and butter a bowl and mix until all crumbs are coated in butter. Place 1/4 cup plus 2 tablespoons loosely packed mixture in half pint, wide mouth mason jars. Firmly press the crumbs in each jar to form a solid layer. Either set aside, or place in a 350 oven for 8 minutes, remove and allow to cool slightly.

For the filling-

Combine condensed milk, lemon zest and lemon juice in a bowl and whisk to combine.

Pour whipping cream in a separate bowl and beat on high until peaks begin to form. Add the sugar and continue whipping until stiff peaks form. Reserve about half a cup.

Gently fold the lemon mixture into the whipped cream. Divide the mixture evenly among the jars, leaving a tiny space at the top so the lid can fit if traveling. Refrigerate for at least one hour, or until ready to serve.

To serve-
Top with a dollop of whipped cream and a sprig of mint. Serve.

Recipe source: A Lynsey original

Peppermint Sugar Scrub

December 9, 2013 by Lynsey Leave a Comment

How are you doing on your Christmas shopping? Are you typically the person who starts in January and is finished by mid-July? Or are you the type of person that every year has the best of intentions to start early but end up cramming everything in the week or two before Christmas?

I made the mistake of being in the second category of people a few years ago and swore to myself that I would never put myself through that stress again. So far, I ‘ve been able to keep that promise I made with myself. I typically have most of my shopping done by mid-November, with the possibility of having to get a few things here and there between then and December 25th.

Having all the shopping out of the way allows me to enjoy the weeks and days leading up to Christmas, as well as allows me to have more time in the kitchen. Which means…more cookies and goodies for my friends, family and co-workers! I enjoy making homemade gifts family and friends whether it’s scarves, trays or boxes of cookies, homemade vanilla. I love being able to give them a little something that I’ve made, it makes me happy and I can tell it means a lot to them too just knowing that I’ve taken the time to make a special something just for them.

One of my favorite products is something so simple, but so addicting, it’s called Sugar Lips. It’s a scrub for your lips, and yes, it’s made from sugar. The sugar is just coarse enough to smooth your lips without being too harsh. Ever since I’ve started using that stuff I’ve wanted to make a homemade sugar scrub but for one reason or another never have. I guess part of it was the intimidation; I thought it would be a lot harder than it was. Well, I was proven wrong.

I came across this homemade sugar scrub on The Gunny Sack, I read the recipe and was shocked when I saw the process and ingredients. Just a few simple, common ingredients is all it called for. Oil of your choice, I used coconut oil, sugar, extract, and food coloring. That’s it. Melt the coconut oil, add the sugar, extract and coloring and viola. That’s it. Spoon it into containers or mason jars, add a little ribbon and that’s it. You’ve got a simple and amazing scrub that would make anyone on your gift list happy.

Peppermint Sugar Scrub

Ingredients:

1/2 Cup coconut oil (or oil of your choice)
1 1/2-2 Cups sugar
2 1/2 Tsp peppermint extract
Food coloring, if desired

Directions:

Place coconut oil in a medium, microwave-safe bowl and heat for 15-20 seconds, until the oil is in a liquid state. Add the sugar, peppermint extract, and food coloring (if using) and stir to combine, making sure all ingredients are evenly mixed and food color is evenly distributed.

Spoon into containers. Decorate with twine or ribbon.

Recipe source: slightly adapted from The Gunny Sack

Strawberry Applesauce

October 16, 2013 by Lynsey Leave a Comment

Jars filled with homemade, slightly chunky applesauce with flecks of warm cinnamon. Now, my opinion, that is what fall is all about. It’s a snack that’s so simple, delicious and one that takes me back to my childhood.

Applesauce is one of those recipes that’s basic and so easy to make. I have fond memories from my childhood making apple and pear sauce with both my MaMaw and Grandma. Some of our fondest times were in the kitchen and I believe that’s where part of my love and passion for cooking came from.

I still love being in the kitchen and bringing smiles to people through food. I believe Tucker is following in my footsteps, he loves to help whenever he can and I enjoy him being right by my side. Another one of Tucker’s loves, applesauce. He has been a fan of apples for as long as I can remember. From the time he could reach and grab he’s been grasping for apples and nibbling a piece of one here and a piece of another there. As he’s gotten older his love for apples and anything involving apples has grown. I believe he’s probably one of the only kids that when he orders from Chic-fil-a prefers the grilled nuggets over the fried and applesauce over the fries.

So when I decided to make a variation of traditional applesauce, it goes without saying that Tucker was ecstatic. For this particular recipe I decided to incorporate two of his favorite foods; apples and strawberries. This sauce comes together in no time and the end result is a slightly chunky, lightly sweet strawberry applesauce with a pretty pink hue. If you’ve never made your own applesauce I would highly recommend it; it’s incredibly simple and you’re in control of the flavors, ingredients and even the texture. This is a fun recipe that is great to get your kids and whole family involved in making. Jars packed full of chunky applesauce would also make a perfect “welcome fall” gift for friends, family, neighbors, your kiddos classmates, and co-workers.

Strawberry Applesauce

Yields about 2 1/2 Pints
Ingredients:

3 1/2 Pounds apples; cored, peeled and chopped (I used a mixture of Granny Smith, Honeycrisp, Gala and Fuji)
2 Tbsp apple cider (water can be substituted)
1 Pound strawberries, hulled and cut in half
Juice from a lemon (I used a meyer lemon)
3 Tbsp sugar*

Directions:

Place jars and canning lids in a pot of simmering water and boil on high for about 5 minutes. Remove to a towel lined surface and set aside.

Place apples and cider in a heave bottomed saucepan and place over medium-low heat. Allow apples to cook until tender, about 20-25 minutes. Cooking time will depend on the type of apples.

Meanwhile, place strawberries in a small saucepan over low heat and allow to simmer until tender, about 5 minutes, stirring occasionally. Once the strawberries are tender, light mash and then press through a fine sieve (that is placed over a bowl) to remove most of the seeds.

Once the apples are tender transfer half of the mixture to a food processor and pulse until smooth. Using a potato masher, mash the remaining apples until the most of the big chunks are removed. Pour the pureed apples back into the saucepan along with the seeded strawberries. Add sugar and lemon juice and return heat to medium-low. Simmer the mixture until combined and slightly thickened, about 20 minutes. Taste the sauce, add more sugar if necassary.

Place in sterilized jars and place lids on the jars. Store in refrigerator and eat within 1-2 weeks.

To can them, bring a large pot of water to a rapid boil. Carefully place the sealed jars in the water and boil for about 10 minutes. Remove from water, carefully push the center of the lids to make sure they don’t pop and allow to cool. If the lids pop they are not sealed, return jars to boiling water and repeat process.

*The sweetness of the sauce will vary depending on the apples used. Start with a small amount of sugar and adjust accordingly.

Recipe source: A Lynsey Original

Spicy Mango Chutney

September 23, 2013 by Lynsey Leave a Comment

Chutney. What is chutney, exactly? It sounds fancy doesn’t it? For the longest time I’ve been intimidated of the word alone, let alone attempting to make the stuff from scratch. In my opinion, the term chutney sounds incredibly fancy. But, before you start becoming like me and getting all nervous about the term let me tell you exactly what a fruit chutney is. Chutney is a mixture of fruit, sugar, vinegar and a variety of spices that is slowly cooked until the mixture has thickened and resembles a relish.

So we now know what chutney is. Now you’re probably wanting to know if it’s hard to make. Well, the answer is no. Not at all. To make the chutney you need fruit, vinegar, desired spices, and sugar. Combine all of these ingredients, cook over low heat until the fruit is tender, mash and allow to cook until thickened. That’s it. Easy, right?

This was my first time making chutney, I’ll admit that initially I was intimidated but once I started reading the process and walking through the motions I quickly overcame my fear. I’m so glad I decided to finally breakdown and make a batch. I chose a recipe that was easy, and from a tried and true source. My only issue now is I don’t know why I waited so long to make this at home.

Shawnda created flavor palate for this particular recipe that is bold with a variety of flavor notes. This complex palate is right up my alley. Sweet, tangy, tart, a little savory and a hint of spice. I love everything about this chutney; slightly sweet once it hits the tongue, followed by a hint of spice and then finished off with a slight tang at the back of the throat. I love it.

Now to the question, how do you use chutney? Well, your imagination is the limit. Shawnda states it can be enjoyed on a biscuit or piece of toast for breakfast, smeared on a slab of fresh fish before being broiled, or stirred into rice to add a burst of complex flavor, or added to a sauce to create a whole new element of flavors.

Homemade Spicy Mango Chutney

Ingredients:

1 Tbsp olive oil

1/3 Cup yellow onion, finely chopped

1/4 habanero pepper, seeded and finely chopped (optional, but if omitted it will be plain chutney rather than spicy)

1 Clove garlic, minced

3 Tbsp cider vinegar

Juice from 1 lemon

1 Tsp Worcestershire sauce

2 Tbsp brown sugar, plus more to taste

Pinch ground ginger

Pinch ground curry powder

1 Mango, peeled and chopped into 1/2 inch cubes

1/4 Cup dried currants

1/4 Cup golden raisins

1 Cup water

Instructions:

In a large sauce pan, add oil and place over medium-high heat. Once the oil has had time to heat add the onions and saute until translucent, and the edges are just beginning to brown. Add the habanero (if using) and garlic and allow to cook for an additional minute.

Meanwhile, combine vinegar, lemon juice, Worcestershire, brown sugar, ginger and curry powder and whisk to combine. Add mixture to the onions. Stir to combine. Add chopped mango, currants, raisins, and water to the pan and stir to combine. Bring the mixture to a boil and reduce heat to medium-low.

Allow mixture to cook, covered for 20 minutes, until the mangos have softened. Once the mangos are soft, use a spoon to smash. Continue cooking, uncovered until most of the liquid has reduced. Remove from heat, taste, adjust seasonings if needed. Allow the chutney to cool, transfer to a jar (or airtight container) and store in the refrigerator.

Recipe source: Confections of a Foodie Bride

Cinnamon Pear Jam

September 9, 2013 by Lynsey 1 Comment

Growing up, my MaMaw had a pear tree right in her front yard. I lived right down the street from her and would walk up to visit her pretty much on a daily basis. When the pear tree starting blooming I would go pluck a pear or two from the tree each time I passed it. There’s nothing much better than sinking your teeth into a ripe, juicy pear straight from the tree! The epitome of fresh! While I enjoyed pears in their original state, I also enjoyed picking several pears from that tree and taking them into my MaMaw’s kitchen and making various items. Once of our favorites was pear sauce. Simple, incredibly easy to make and full of flavor. Fresh juicy pears boiled down then seasoned with a bit of sugar and a dash of cinnamon. Oh. So. Good. My MaMaw is gone now but that memory lives on. Every time I go home, I pass that tree and those memories re-emerge.

Any time I pass the pears in the grocery store I think of my MaMaw and her pear trees and how much we enjoyed those fresh pears. Well, pears are back in season and this year I decided to look up some pear recipes and make some that I know my MaMaw would definitely approve of. One of the first recipes I came across was cinnamon pear jam. Yum, right? It screams comfort, cozy, and Fall. And definitely would be MaMaw approved.

This jam is incredibly easy to make and requires very few ingredients and no special utensils. Simply combine the pears with some sugar and place on the stove and let it simmer until the fruit begins to break down. Once it’s softened then you mash it up, add some cinnamon and lemon juice and allow it to simmer until thickened. While it does take a little time to make this jam, it’s definitely worth it. Plus with all that simmering and cinnamon you’re house well smell amazing. The warm flavors of fall will spread themselves throughout your kitchen, living room and the rest of your home. I don’t know about you, but there’s nothing better than the smell of fall. With this jam, you not only get the smell of fall but the flavors of fall too.

I love jams and jellies on toast and homemade bread, you just can’t beat it. It’s like a simple dessert that will satisfy that sweet tooth. The only thing that tops that is homemade jam that is still warm and then smeared over a piece of homemade buttered bread. Oh. My. Goodness. Simple yet amazing. Place a jar of this jam on your breakfast table in the morning, spread on a piece of bread for a simple dessert or use it on your sandwich to give that pb&j a little twist. This would also make a perfect gift; place a jar (or two) in a basket, add some fresh bread, a bag of coffee and maybe some fresh honey and there’s a gift anyone would be happy with.

Pears are in season, so be sure to swing by the produce section the next time you go to the store or Farmer’s Market and scoop some up. Savor the taste and flavors of the fruits and veggies that are in season. Here’s to fall!

Cinnamon Pear Jam

Ingredients:

8 Cups cored and chopped Bartlett (or any smooth skin) pears, about 6-7 pears
3 1/4 Cups sugar
3/4 Tbsp ground cinnamon
Juice of 1 lemon

Directions:

Place pears and sugar in a large, heavy-bottomed saucepan and stir to combine. Place pan over medium heat until tender, and easily mashed with the back of a wooden spoon. Once the pears are softened use either a potato masher or immersion blender to break the fruit down to a mostly smooth consistency.

Add cinnamon and lemon juice and stir to incorporate. Return the pan to heat and continue cooking until the jam has thickened, stirring occasionally.

While the jam is cooking, place the canning lids in a small saucepan and place over medium-low heat. This will ensure a secure seal. Once the jam has thickened, fill jars almost to the top, wipe the rims and top with the lids and rims.

Place the filled and sealed jars in a large pot of water, ensuring all of the jars are submerged in water. Place the pot over high heat and bring to a boil. Once the water begins to boil, set the timer for 10 minutes. When finished boiling, carefully remove jars from the pot and transfer to a towel-lined area on your countertop and allow to cool, undisturbed for at least 2 hours. During this time the lids should form a secure seal. Check all the lids to ensure the jars have sealed, if not then return to water and boil again.

Recipe source: barely adapted from My Own Labels, originally from Food in Jars

Cobb Salad-in a Jar

July 30, 2013 by Lynsey Leave a Comment

Growing up, I stayed with my Grandma and MaMaw after school and through the summer. Both of them made lunch daily and their kids would stop by on their lunch breaks, have a bite to eat and visit before heading back out for the afternoon. My MaMaw was from the south so all of her recipes were family style, family favorites with a heavy southern influence; Mexican casserole, sausage rice casserole, the list could really go on and on. Oh, and each meal wasn’t complete without something sweet at the end; a piece of homemade pie, a scoop of ice cream, Nutty Bars, Peanut Butter Bars, or even a vanilla wafer. My Grandma was from England, so her meals consisted of some traditional British foods but she also like to make some classic American meals, as well.

My aunts and uncles on my mom’s side, my Grandma’s kids, didn’t have the same lunch times so Grandma tended to make things that could be popped in the oven or prepared quickly when the kids were on their way or when they walked through the door. Sometime she would make meals that could be made in advance, popped in the fridge and pulled out when ready to eat. One of her “go to” make ahead meals was salad. Now, my Grandma’s salads weren’t your typical salad. They were works of art, literally. Honestly, you could take a camera and do a photo shoot with each and every salad that walked out of her kitchen. They were full of fresh, delicious ingredients and they were bursting with color. She grouped each food in their own section, making it look like a painter’s paint tray; a splash of bright red tomatoes here, a cluster of yellow and white boiled eggs there, vivid pickled beats on the other side. Each item was arranged and placed on the plate with much thought and care.

Now, when I make salads for me and my family I can’t help but think of my Grandma and the time and thought she put in to placing each and every ingredient. I have not yet mastered the art of the picture perfect salad, and I’m not sure that I ever will, but I do try to take the time and make sure that I present a pretty and colorful plate. Now when I make a salad to take with me for lunch, that time and effort tends to go to the way side because it gets tossed around and doesn’t always stay upright, so by the time I open it and get ready to eat it, I have a jumbled mess. Not that it really matters, but I do like a pretty plate. So what do you do when you want something pretty and transportable? How about stack it, layer it and put it in a jar to stay in place?

That’s exactly what I’ve done with this salad, I’ve put it in a jar. Everything is layered, nice and neat and stays in place until I’m ready to eat it. I love this idea of the salad in a jar, you can layer whatever ingredients you like, starting with the toppings first and then finishing with the lettuce. Starting with the toppings that hold the most liquid working up to the dryer ingredients. Now here’s where the genius comes in, when you get ready to eat simply unscrew the lid, place a plate or bowl over the top of the jar, turn over and viola, your salad comes out with your lettuce on the bottom and all the toppings on top! How neat is that? Just bring a little bag of croutons and/or bacon bits, if desired, and a little container of dressing and you’re set.

This is a great, make ahead lunch that can be assembled in a matter of minutes. I was able to make five days worth of lunches in about 10 minutes. For a busy mom, dad or kid on the go you really can’t beat that. Pair this salad with a container of yogurt and maybe some granola and you’ve got a healthy and satisfying lunch that is perfectly portable!

Cobb Salad

Ingredients:

2 Medium (1 large) tomato
1 Medium cucumber
1 1/2 Slices of honey ham, thickly sliced
1 1/2 Slices of roasted turkey, thickly sliced
3/4 Cup shredded cheddar cheese
3 Hard boiled eggs
1 (5oz ) Bag lettuce (I used the spring mix)
5 (8oz) glass jars

Directions:

Remove seeds from tomatoes and finely chop. Set aside. Finely chop cucumber, set aside. Cut ham and turkey in bite sized pieces, set aside. Slice eggs, set aside.

To assemble-

Place about two and half tablespoons of chopped tomatoes in the bottom of the jar, followed by two and a half tablespoons of cucumbers. Next, place chopped ham and turkey on the cucumbers, then about two to two and a half tablespoons of shredded cheese. Top cheese with three to four slices of eggs. Gently press the ingredients down, and top with 1/3-1/2 cup of packed lettuce. Place lids on each jar, seal and place in the refrigerator.

Recipe source: A Lynsey Original

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