Category Archives: Experimental

Recipe 57: Wild Blackberry & St. Germaine Jam


 

Ladies & gents, making jam is much easier than it appears. And lets be honest, those store-bough jars can’t hold a candle to pure, fresh, and designer jams you make yourself. This is one of my first attempts, and it was a raging success!

Fragrant, tangy, and with just enough sweetness, this jam recipe can’t be beat. Since we picked them wild near our place in the bay area, we didn’t need to add as much sugar as they were pretty sweet enough!

The addition of St. Germaine elderflower liqueur brings out the natural floral quality of this jam, and the lemon zest balances out the sweetness by kicking up the tangy notes leaving a bright and fragrant mixture. You can find St. Germaine at most grocery/beverage stores. (It’s a very pretty bottle, too! hehe)

Onto the recipe. ^_^

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Recipe 54: Homemade Mozzarella


I’m back! Thank to everyone for being so patient. I decided to take a little hiatus as I was transitioning to a new work schedule as well as beginning training for an upcoming 12k race.

Lets get to the goods: Homemade Mozzarella. It only takes a half-hour and is an easy “instant gratification” recipe. While it’s always easier to just go to the store and pick up a ball of this cheese, there’s something very satisfying in making your own, not to mention the obvious health benefits of making something so fresh.

This recipe is thanks in large part to this site. Please take a moment to visit that site and check out the notes/tips. They’re great and will help very much in this recipe.

I’ve augmented it to adjust for the preparation, and substituted lemon juice for citric acid, as not only could I not find any at the store, but felt that it was a lot more flavorful that way.

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**Happy Anniversary!!**Recipe 46: Dark Chocolate Espresso Cake


Today marks 1 whole year from my very first post here at Greenhorn Gourmet. I’m so happy! This year has really flown by. This website started as a post-final exams stress reliever, and it took forever to figure out the details. By the time it was launched, I had probably about a million ideas for recipes. Whittling them down and working through different cameras and kitchens, we’re better than ever.

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