This tart yet slightly sweet kumquat lavender marmalade has a unique flavor that will have you finding new ways to use it.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I’ve made my share of homemade jams in the last year. Luckily, it pairs perfectly with all the bread I’ve been baking at the same time. But despite that, we are only a household of two so those big batches of jams turned into gifts friends and family.

I present to you, a recipe that makes just 2 cups! This was mostly out of necessity because I could only get my hands on so many kumquats, but also because we are running low on canning jars.

What if I want to make a big batch?

I trust your multiplication skills are functional, so have at it! Not going to hold you back from making a vat of marmalade if that’s your jam. Then slather it on toast, grilled meats, add it to a charcuterie board, heck mix a cocktail with it!

Now, if you haven’t had kumquats before, know that they are a very tart orange-like citrus, so even with 2 cups of sugar in this recipe the end product is not going to be as sweet as other marmalades you may have had before. But I didn’t want to lose the signature tart. Otherwise I may as well have just stuck with oranges, amiright?

And then, right before canning/storing in the fridge, I added a tiny bit of lavender extract. Did you know that the combo of orange citrus and lavender kind of tastes like Fruit Loops? Add a drop of vanilla and it’ll really shine! I’m not crazy, I’ve tested this on unknowing test subjects, and again in my lavender linzer cookies, but would also be great paired with a hot cross buns recipe.

And now a word from our sponsors… this recipe uses kumquats from Melissa’s Produce, but also Dixie Crystals sugar, and lavender extract paste from Taylor and Colledge. Have you entered to win prizes from the #SpringweetsWeek sponsors yet? You only have a couple days left! Do so by using the widget located at the end of this post. And there are a lot more recipes posted by others bloggers today, listed below!

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Muffins by Sweet Beginnings
• Carrot Sponge Cake by Cindy’s Recipes and Writings
• Coffee Cinnamon Rolls by A Day in the Life on the Farm
• Crepes with Orange Butter and Almonds by That Recipe
• Easter Cookie Cake by Kate’s Recipe Box
• Key Lime Mini Loaf Cakes by Jen Around the World
• Key Lime No Bake Cheesecake by Devour Dinner
• Kumquat Lavender Marmalade by The Spiffy Cookie
• Lemon Lavender Bread by Eat Move Make
• Mini Coconut-Lemon Quick Bread by Palatable Pastime
• No Churn Praline Coffee Ice Cream by For the Love of Food
• Raspberry Almond Cappuccino Parfaits by Blogghetti
• Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
• Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
• Strawberry Cream Cheese Pie by House of Nash Eats

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

One year ago: Lemon Poppy Seed Madeleines

Two years ago: Black Pepper Parmesan Biscuits

Three years ago: BBQ Hand Pies with Beer Cheese Dip

Five years ago: Boozy Apple Cinnamon Bread Pudding

Six years ago: Dark Chocolate Peanut Butter Cup Cake

Seven years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes

Eight years ago: Creamy Tomato Tortellini Soup

Ten years ago: Banana Pecan Waffles

KUMQUAT LAVENDER MARMALADE

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Yield: 2 cups Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. fresh kumquats, sliced crosswise and deseeded
• Juice from one lemon (about 3 Tbsp)
• 2 cups sugar
• 2-1/4 cups water
• 1/4 tsp lavender extract
• 1/4 tsp vanilla extract (optional)*

Directions

1. In a medium pot, combine the kumquats, water, sugar, and lemon juice.
2. Bring to a boil, reduce heat slightly and let boil for 15 minutes, stirring occasionally.
3. Reduce to a simmer, and cook for another 20-25 minutes or until reduced by half (to about 2 cups).
4. Remove from heat, stir in lavender extract, then transfer to a jar. At this point you can either process to seal or store in the fridge.

Notes

* The vanilla extract will help bring out a Fruit Loop flavor.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Jam out with fresh blueberries and pears with featuring ginger and cardamom. You’ve never had a jam session like it.

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Last week I shared a recipe for preserving those last summer peaches into a jam along with raspberry and lime. But I made another at the same exact time! Because the best jam sessions are done all at once.

I split a 5 lb. box of Michigan blueberries with my neighbor and the first thing I did with them is to make this jam, along with pears, ginger, and just the smallest hint of cardamom. 

The flavor inspiration came from this crustless ginger blueberry pear pie I made a long time ago that was a huge hit, and one of my favorite recipes pear cardamom sauce. I forget how amazing good pears can be and I need to make a point to bake with them more often!

I thawed out some frozen sourdough English muffins on which to spread this tasty jam, but it would be good on just about anything on which you would normally spread jam. Other alternative ideas would be to add it to a cocktail or homemade salad dressing.

Or get really wild and make my blueberry cinnamon roll burgers. I really hope I’m not the only person who will ever make that recipe. It’s a bit of work and kind of scary but I promise it’s so good! But if you only make the cinnamon rolls with this jam involved I will call that a win.

What would you use this jam for?

One year ago: Buckeye Trail Mix

Two years ago: Tropical Granola Chocolate Bark

Three years ago: Bacon Buckeyes

Four years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Five years ago: No-Bake Chocolate Hazelnut Pie

Seven years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Nine years ago: Stone Fruit Hand Pies

BLUEBERRY PEAR GINGER JAM

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Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh pears
• 2 cups fresh blueberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• 1 Tbsp fresh grated ginger
• 1/8 tsp ground cardamom

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place pears and blueberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the ginger, and cardamom, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Fresh peaches and raspberries jam out in this homemade jam with lime and hints of cinnamon. 

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While many people are already jumping on the pumpkin-flavored food items popping up, I am hanging onto every last moment of peach season. In fact, with the last few peaches I had I decided to preserve them into jam to make it last even longer.

I’ve made a vanilla peach jam before, but this time I decided to mix in some raspberries from our garden as well as some lime and a dash of cinnamon. I literally just kept wafting the jam until I got it to smell like what I thought was good. And my sniffer was on point because damn it’s good.

All this jam will go perfectly with all the sourdough creations I continue to pump out. I still have some sourdough English muffins and rosemary sea salt sourdough bagels I made earlier in quarantine, frozen in our chest freezer. As a household of two I baked way more than we could ever keep up with but I am not complaining about having them reserved now!

But there are many other uses for jam than just spreading on bread. I have used it in cocktails before, homemade salad dressings, add to yogurt, bake it with brie, glaze meat, and the list goes on. What creative uses have you found for jam?

Six years ago: Baked Chicken Fajitas

Seven years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Nine years ago: Petri Dish Cookies

PEACH RASPBERRY LIME JAM

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Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh peaches
• 2 cups fresh raspberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• Zest and juice from 1 lime
• 1/8 tsp ground cinnamon

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place peaches and raspberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the lime zest and juice and cinnamon, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

There’s nothing fake about this sauce, unless you are fooled into thinking there is meat in it. Pair it with your favorite pasta!

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I couldn’t make homemade cecamariti and serve it with any old jarred sauce, now could I? I went ahead and tried to reproduce the entire dish from the first time I ever had this type of pasta and made my own sugo finto, aka fake sauce.

It’s called fake because it’s just like meat sauce (sugo di carne) but without the meat. Sugo finto relies on a vegetable soffritto to stand in for ground beef. An economical option when you cannot afford (or don’t eat) meat, and it’s quite easy to make.

The most important part of this recipe is to make sure you cut the vegetables really small. While traditionally this is done by hand, you can make things easier by pulsing them in a food processor.

I actually made this twice already and prepared it both by hand and in a food processor. Sure I felt some pride chopping them up real fine by hand, but I own a food processor for a reason.

When I had this dish at a restaurant in town it was also topped with crispy capers. I’m not normally a huge capers fan but these salty crispy bits were delightful. If there are any leftover they would be great on top of salad too.

Oh and don’t forget a healthy dose of freshly shredded Parmesan on top.

Two years ago: Lemon Lavender Madeleines

Three years ago: Poppin’ Pepsi Perfect Cocktail

Four years ago: Black Bean & Chorizo Soup with Sweety Drops

Five years ago: Corn on the Hog Pizza

Six years ago: Single Serving White Chocolate Peanut Butter Cup Rice Krispies Treat

Eight years ago: Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting

Nine years ago: Spicy Mac and Cheese

SUGO FINTO WITH CRISPY CAPERS

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Yield: 2 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAPERS

• 1/2 cup olive oil
• 1/4 cup small capers, drained and patted dry

SAUCE

• 1 large red onion
• 2 celery stalks
• 2 medium carrots
• 2 sprigs each of fresh parsley, sage, and rosemary, stems removed
• 1/4 cup red wine
• 1 (28 oz) can whole peeled tomatoes, chopped
• Salt, to taste
• Water

Directions

1. In a medium saucepan, add olive oil over high heat. Add capers and fry for 3 minutes, or until crispy and golden. Remove from heat and strain capers with a slotted spoon and place on paper towel-lined plate. Reserve 2 tablespoons of the oil in the pan.
2. Finely chop the onion, carrot, celery and herbs together into a rough paste (or use a food processor). Place pan over medium-low heat and add the paste. Sauté gently until tender, making sure you do not brown the onions by occasionally adding a pinch of salt and a few drops of water.
3. Add wine and let it cook off. Add the tomatoes and bring to a simmer for 30 minutes, stirring occasionally, or until thickened. Remove from heat and serve with preferred pasta (I used cecamariti) topped with crispy capers.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Feeling the naturally beautiful color of these beet gnocchi tossed in an equally naturally bright green arugula-basil pesto.

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When it comes to Valentine’s Day, in recent years we tend to prefer avoiding the bustle of restaurants (despite their tantalizing special menus) and cook together at home instead. When we were dating long distance, cooking together was the most common thing we would do when we were actually together. Plus it’s nice to slow down and do something we love together and thus enjoy eating it even more.

I had been wanting to make beet gnocchi for a long time, and finally put it on the calendar for this past Friday night. I love how vibrant the beet color came through, despite requiring more flour than a 100% potato gnocchi. Between being a labor of love and that color, they are a perfect Valentine’s Day date night in option. Especially when paired with an equally vibrant arugula-basil pesto made with pistachios instead of pine nuts.

Date Night Dinner

• Boeuf Bourguignon from Karen’s Kitchen Stories
• Chile Lime Mahi Mahi from That Recipe
• Copycat Applebees Bourbon Street Steak from Palatable Pastime
• Deviled Crab from Art of Natural Living
• Fondant Potatoes from A Kitchen Hoor’s Adventures
• Linguini and Clams from Hezzi-D’s Recipe Box
• Pan Seared Filet Mignon from Jen Around the World
• Sweet and Spicy Chicken from A Day in the Life on the Farm

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BEET GNOCCHI WITH ARUGULA BASIL PESTO

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Yield: 8

Nutrition facts: 200 calories 20 grams fat

Ingredients

ARUGULA PESTO

• 3 cloves garlic, peeled
• 3 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)
• 1-1/2 cups arugula
• 1/2 cup fresh basil leaves
• 1/4 cup shelled and roasted pistachios
• 1-1/2 tsp salt
• 1/4 tsp pepper (or lemon pepper)
• 3/4 to 1 cup extra virgin olive oil

BEET GNOCCHI

• 2 lb. Russet potatoes
• 1 lb. beets, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour

Directions

1. For the pesto: In the bowl of a food processor, add garlic. Turn on and add cheese through the feed tube. Continue processing until cheese is finely chopped.
2. Add arugula, basil, pistachios, salt and pepper. Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator until ready to use.
4. For the gnocchi: Preheat the oven to 425 degrees. Pierce the potatoes with a fork. Bake until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
5. While the potatoes are baking, prepare the beets. Place beets in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain and blend beets in blender or food processor until smooth.
6. When the potatoes are done, cut in half, scoop the flesh into a large bowl, and mash. Add the beets, egg, and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
7. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.*
8. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
9. Toss in arugula pesto and serve.

Notes

*If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Purple Sweet Potato Gnocchi, my Homemade Pesto, and The Endless Meal.

It’s pretty obvious based on the variety of olive oils available at the store that not all are created equal (and not just the price ranges). I had always heard to save the extra virgin for dressings/finishing and use light/regular olive oil for cooking due to its higher smoking point. The smoking point is literally the temperature at which it begins to smoke and can result in burnt tasting food.

Below are the smoke points for three types of olive oil [1]:

• Extra virgin – 325-410°F / 165-190°C
• Virgin – 391°F / 199°C
• Light (pure or “regular”) – 465°F / 240°C

Smoking points are particularly important when frying food (also searing and stir frying) and for such applications it is recommended to use an oil with a smoking point above 400 F [1,2]. Take into consideration however that smoking points are determined by heating the oil by itself in a contained environment [2], something you probably are not going to do since you are adding things to that pan. So when sautéing, which is at lower temperature cook, you don’t need an oil with a higher smoke point [1]. I will admit that while you can cook with extra-virgin olive oil, I typically save the pricey, high quality stuff for cold applications and use the less expensive stuff for cooking and baking.

However, if you are like me and sometimes get distracted and turn around several minutes later to find a smoking pan of oil, using the light (“regular”) olive oil with the higher smoke point isn’t a bad idea. As I mentioned above, you’re not going to want to cook in that oil even if you can get it to stop smoking because your food will end up tasting smokey in a burnt way, not the good smoked meat kind of way.

Here’s another thing I’ve been told – you should not use the same oil more than twice. Why? Heating oil produces more free fatty acid (FFA) which aligns with a decrease in the smoking point [2]. Since extra virgin olive oil is not refined, the FFA can range can vary which is why the smoking point of this oil has a range of temperatures. Meanwhile, light olive oil is refined with very low FFA providing more consistently higher smoking points [4].

But refined sounds better than it is. Refined olive oils are treated with chemicals or altered by temperature, resulting in little or no olive aroma, flavor, or color [5]. Meanwhile, extra virgin olive oil retains more true olive taste, along with the natural vitamins and minerals found in olives, making it the highest quality you can buy. In fact there are specific standards to receive the “extra virgin” label because olive oils can vary drastically in taste and quality.

Which brings me to how olive oil is graded. It is the amount of free oleic acid that indicates how much fat has broken down into fatty acid, and thus they can be graded based on level of acidity [5]. Currently, to be classified as extra virgin the oleic acid threshold is 0.8% (regular olive oils range from 3-4%). But Unaprol, a consortium of Italian olive oil producers, has presented a proposal to reduce the oleic acidity threshold to 0.5% in order for an olive oil to be classified as extra virgin [6]. The reason behind this push is that the current threshold allows too many average oils to achieve the industry’s gold standard and undermines consumer confidence in the standard.

Despite what seems like a decent amount of industry standardization, there is still an amount of fraud in the industry (honey has this problem too which I will address in another post). Professor Lourdes Arce of the University of Cordoba demonstrates that chemical markers can correctly predict sensory characteristics of olive oil. He has a model which delivers >90% correlation between the oil’s aromatic fraction (measured using gas chromatography and ion mobility spectrometry) and the judgement of a panel of expert tasters [7]. These findings could results in less expensive, objective, and reproducible measures of olive oil quality and thus reduce fraud.

So what did we learn? Not all olive oils are created equal. Refined regular olive oil is a good all-purpose cooking oil, but if you want that true olive flavor look for extra virgin with lower oleic acid – just don’t deep fry with it. And if you’re looking to make some infused olive oil recipes, make sure you choose the right one based on what you plan to use it for.

If you’d like to try Pomora olive oil, you do so by actually adopt olive oil trees in Italy, which helps sustainable family farmers continue to do what they do. When you adopt, you receive quarterly deliveries of Italian olive oil that actually came from your tree, sending both classic and flavored varieties. Get 25% off with code SPIFFY25!

References:

1. https://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
2. https://www.thespruceeats.com/smoking-points-of-fats-and-oils-1328753
3. https://health.usnews.com/wellness/food/articles/why-you-should-stop-worrying-about-olive-oils-smoke-points
4. https://www.aboutoliveoil.org/olive-oil-smoke-point
5. https://www.thekitchn.com/whats-the-difference-between-olive-oil-and-extra-virgin-olive-oil-word-of-mouth-218767
6. https://www.oliveoiltimes.com/olive-oil-business/italian-trade-group-proposes-new-classification-for-extra-virgin-olive-oil/67107
7. https://www.uco.es/investigacion/ucci/es/noticias-ingles/item/2518-the-university-of-cordoba-has-simplified-the-method-to-categorize-olive-oil

Three years ago: Greek Hummus Pinwheels

Five years ago: Hard Root Beer Brownies with Peanut Butter Frosting

Six year ago: Meyer Lemon Curd Cupcakes for Two

Eight years ago: Broccoli Quiche

Nine years ago: Pizza Dough

Cranberry sauce is a Thanksgiving staple, but have you ever tried it with tart cherries mixed in?

Did you grow up with the canned cranberry sauce that maintained not only the can shape, but the ridges? Not gonna lie, I still love that stuff. But I also enjoy making my own because it means I get to tinker with it! I have added pear to my homemade cranberry sauce before but this time I decided to use tart cherries. Lat year we hosted Bob’s parents and his dad loves tart cherries so it seemed like the right thing to do!

Another question: do you put cranberry sauce or gravy on your turkey? I like it both ways. As you can see pictured below I poured each on one half of my turkey. For more cranberry recipes, check out the list below…

It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Cranberry & Brown Sugar Glazed Turkey Meatloaf from Savory Moments
• Cranberry Butter from Daily Dish Recipes
• Cranberry Curd Pie from The Redhead Baker
• Cranberry Glazed Meatballs from Karen’s Kitchen Stories
• Cranberry Jalapeno Cream Cheese Dip from Sweet Beginnings
• Cranberry Orange Marmalade from Books n’ Cooks
• Cranberry Prosecco Punch from Our Good Life
• Cranberry Salsa from The Freshman Cook
• Cranberry Swirl Mini Cheesecakes from Our Crafty Mom
• Cranberry Walnut Bread from Palatable Pastime
• Easy Homemade Cranberry Vanilla Liqueur from Family Around the Table
• Homemade Granola Recipe (with cranberries & coconut) from Caroline’s Cooking
• Jalapeno Cranberry Bombs from Cookaholic Wife
• Pear and Cranberry Salad from A Day in the Life on the Farm
• Polar Espresso Cookies from Hezzi-D’s Books and Cooks
• Roasted Maple Bourbon Cranberry Sauce from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sugared Sparkling Cranberries from Cheese Curd In Paradise
• Tart Cherry Cranberry Sauce from The Spiffy Cookie

Two years ago: Buckeye Muffins

Four years ago: Slow Cooker BBQ Chicken Burrito Bowls

Five years ago: Seattle & 99 Bottles of Root Beer on the Wall

Six years ago: Grilled Mac & Cheese Sandwiches

Eight years ago: Chocolate Root Beer Bundt Cake

TART CHERRY CRANBERRY SAUCE

Makes approximately 3 cups

Ingredients:

1 (12 oz.) bag fresh (or frozen) cranberries

1 cup tart cherries, pitted and chopped

3/4 cups cherry juice (or preferred fruit juice)

1/2 cup honey

1/2 Tbsp lime juice, about 1/4 lime (optional)

Directions:

1. Wash the cranberries under cool water, then dump into a large saucepan. Pour in the rest of the ingredients and stir.
2. Turn the heat on high until it reaches a boil. The cranberries will begin to pop. Once at a boil, reduce heat and simmer uncovered for about 10 minutes, stirring frequently, or until thickened.
3. Remove from heat and allow to cool completely before serving. Or if making in advance, cover and refrigerate until ready to serve.

Source: Adapted from my Pear-Cranberry Sauce.

Love gravy but don’t have any turkey pan drippings? How about some bacon drippings instead! This sinful gravy has added heat thanks to chopped poblanos as well.

I always make my gravy from the pan drippings of the turkey. But what if there are no pan drippings? When we smoked our turkey for Thanksgiving there wasn’t much for drippings so I had to come up with another idea. As I was cooking up bacon to go with other recipes (soon to be posted as well) I decided to use the bacon fat leftover from doing so! Super rich and gluttonous but it goes with the theme of my Southern-inspired Thanksgiving dinner menu with smoked cheddar mac and cheese, cheesy okra casserole, roasted root veggies, tart cherry cranberry sauce, and might have to make room to add some cream cheese corn casserole.

Do you like my idea of themed holidays menus or are you a stickler to tradition? Don’t get me wrong, I love the classics, but what good is a foo blog if I just make the same recipes every year? I actually might need to make this again this year (gasp – a repeat!) because our garden was so prolific that I have about a dozen poblano peppers (as well as other hot peppers, tomatoes, and kale) from a recent haul and a few more on the way. Any other poblano ideas? They are a little too small to make stuffed peppers with them.

One year ago: The Spiffy Wedding Highlights

Three years ago: Baked Penne with Slow Cooker Bolognese

Four years ago: White Chocolate Peanut Butter Mousse

Five years ago: White Chocolate Reese’s Pumpkin Blondies

Six years ago: Sunny Anderson’s Spicy Macaroni and Cheese

Seven years ago: Chicken in Basil Cream Sauce

Eight years ago: Oatmeal Cookie Pancakes

CREAMY POBLANO BACON GRAVY

Serves 10-14

Ingredients:

6 large poblano peppers

1 pound bacon, diced

3/4 cup all-purpose flour

4 cups milk

1/2 tsp salt

1/2 tsp ground pepper

Directions:

1. Roast the peppers over an open flame until charred on all sides. Transfer to a paper bag to allow them to steam. Once cooled, peel off charred skin, seed, and dice. Set aside.
2. In a large skillet over medium heat, fry the bacon until crispy. Remove bacon and reserve for another purpose*. Add flour to bacon fat and whisk constantly until flour stops foaming. While whisking, slowly add the milk. Increase heat to medium-high and continue to whisk frequently until gravy begins to thicken. Reduce heat and season to taste with salt and pepper. Stir in poblanos and serve immediately or store covered in the refrigerator and gently reheat before serving.

*You will have crumbled bacon left over, use it on top of a salad or other side dish.

Source: The Dallas Morning News

I already put pesto on everything so why not use it as a salad dressing as well? Just add white balsamic vinegar!

Like bacon, pesto makes everything better. So when trying to eat more fresh salads this summer using vegetables and herbs from our garden and/or farmers’ market it occurred to me that I should pour pesto on my salads as well! With my basil plant growing exponentially I have plenty to go around to make a lot of pesto. To make a salad dressing all I did was add some white balsamic vinegar to my homemade basil pesto recipe. You could use a white wine vinegar as well if you cannot find white balsamic.

The success of this recipe has me thinking I need to also make sun dried tomato dressing. Along with my basil, the garden is flush with cherry tomatoes as well. I already make my own sun dried tomatoes to keep up so it seems like the perfect next step.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

• Basil Pesto Salad Dressing by The Spiffy Cookie
• Charred Endive Salad by Culinary Adventures with Camilla
• Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
• Fresh Cherry Crisp by The Freshman Cook
• Garlic Broccoli Slaw by Cindy’s Recipes and Writings
• Hawaiian Chicken Kabobs by A Kitchen Hoor’s Adventures
• Lemon Meltaway Cookies by Family Around the Table
• Mixed Berry Cobbler by The Redhead Baker
• Old Fashioned Fruit Cobbler by Tip Garden
• Pink Peony Jelly by Daily Dish Recipes
• Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n’ Cooks
• Summer Vegetable Pasta Bake by Kate’s Recipe Box
• Tequila Salsa by Our Good Life
• Watermelon and Tomato Gazpacho by Cookaholic Wife

Two years ago: Brownie Batter Dip

Three years ago: Weekly Meal Plan #24

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

BASIL PESTO SALAD DRESSING

Makes 3/4 cups

Ingredients:

1/2 cup basil pesto

1/4 cup white balsamic vinegar (or white wine vinegar)

Directions:

1. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
2. Cover and refrigerate until ready to use.

Source: The Spiffy Cookie original