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Jammin’.

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After yesterday’s post I bet you were thinking – what is that crazy girl gonna do with thirteen pounds of strawberries? Well, the answer is lots of things, but mostly I had planned on making jam. I started canning my own food about four years ago and it has become a process that I look forward to every summer. It’s not really that hard, intimidating maybe but mostly just time-consuming. It’s well worth it in the end because there is nothing I love more than giving the gift of homemade jam.

Homemade Strawberry Jam

Ingredients:

  • 6 cups crushed strawberries (about 6 lbs)
  • 1/4 cup lemon juice
  • 1 Box Pectin
  • 8 cups granulated sugar
  • 12 (8 oz) half pint glass preserving jars with lids and bands

Instructions:

  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 

  • COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  • ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 

  • LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

  • PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Xo

Images via 97 Sullivan

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Strawberry Fields Forever.

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I was so excited to tackle my very first summer of fun item on the list yesterday. A friend and I went to Sauvie Island to pick fresh Hood strawberries. We had a blast, and although is was supposed to rain the weather held out for us! I will heading back to The Sauvie Island Pumpkin Patch later in the season for u-pick peaches and marionberries.

{at The Pumpkin Patch}

{fields of Hood strawberries}

{let the picking begin}

{storm clouds}

{Cara pickin’}

{ladybug}

{that’s me in strawberry heaven}

{wheat fields}

{my thirteen pounds of strawberries}

Xo

Images via 97 Sullivan

Strawberry Rosemary Scones.

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These delicious beauties are some of the most delectable scones you will ever taste. I love to bake Rosemary Scones with fresh Strawberry Jam when company comes to town. The flavor combination is perfection. Light and flaky, these savory and sweet pastries are not your Grandma’s scone.

Strawberry Rosemary Scones

Ingredients:

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 cup heavy cream
  • 1/3 cup strawberry jam

Instructions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a cookie cutter, cut out pieces of dough and put on the prepared baking sheet. Using a small, round measuring spoon, gently make an indentation in the center of each pastry. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

Xo

Images via 97 Sullivan
Recipe adapted from Giada De Laurentiis

Beach Trip. {Snapshots}

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I headed out to Cannon Beach last week to get some much needed rest and relaxation as well as some alone time to reflect on where I am and where I want to be in life. It’s amazing what even twenty-four hours alone can do for you, I highly recommend it. I came home fully refreshed and ready to make some changes.

{bruce’s candy kitchen}

{this seagull was a bit of a stalker}

{the view from my hotel room}

{chic little boutique}

{cerinthe flowers in bloom}

{loved the wooden signage all around town}

{seagull prints in the sand}

{quiet mornings}

{misty blue skies}

Xo

Images via 97 Sullivan

A Day at the Museum.

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When I heard the Mark Rothko exhibit was at the Portland Art Museum I had to go. His late career works are some of my personal faves and I was thrilled to see them live. I had an amazing girl-day with one of my Portland besties. The day started with a trip to the wholesale floral market (flowers for Mother’s Day), then off the museum, followed by lunch and Mani/Pedi’s. Oh, and then we went out for a delicious dinner. All in all I would have to say it was the perfect day.

This is my favorite Rothko hands down. At this point in Rothko’s career he had developed a signature style defined as “multi-form”. This exhibit in Portland is a homecoming of sorts, I had no idea that Rothko had emigrated from Russia as a 10 year old to Portland, Oregon.

Can I please make this into a scarf? How beautiful would that be! His abstract expressionism was a label he rejected, but is the best description of his work.

The simplicity of this piece is what I like most. The evolution of his life works was very cool to see. Here is a fun fact: until now a retrospective of Rothko’s paintings has never been staged in Portland, although his very first museum exhibition was hosted by the Portland Art Museum in 1933-34.

Aside from Rothko’s work I really enjoyed a few contemporary pieces that I wanted to share. I was drawn to this contemporary work by artist Dan Flavin, called “Untitled (To Donna) II”.

Another work of flourescent lights caught my eye on my way up the stairs……

Ha! I think that this is hilarious! Didn’t catch the artist on this one….

Darren Waterston’s, “In-Between” was my favorite contemporary piece by far.

Xo

Top image via Google, the rest are from me (97 Sullivan)

Sinfully Delicious.

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I found this recipe online and just couldn’t wait to make it. This Salted Caramel Chocolate Fudge Cake is without a doubt, sinfully delicious. The steps seem complicated, but don’t let that intimidate you. The Swiss buttercream filling makes the cake so fluffy and light which perfectly complements the rich fudge frosting.

Enjoy!

Salted Caramel Chocolate Fudge Cake

Chocolate Fudge Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup hot brewed coffee
  • 2 eggs, room temperature, lightly beaten
  • 2 teaspoons vanilla

Instructions

Preheat the oven to 350° F. Butter and line with parchment two 9-inch round cake pans.

In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes.

Salted Caramel Swiss Buttercream (for filling)

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • generous pinch of sea salt (and additional sea salt for sprinkling)
  • 1 1/2 cups unsalted butter, at room temperature
  • 4 large egg whites
  • 1 teaspoon pure vanilla extract

Instructions

The first step is making the salted caramel to set aside to cool while you make the Swiss Buttercream. You then add the cooled caramel sauce it to the buttercream as the very last step.

Place 1/2 cup + 2 tablespoons of the sugar and the water in a medium saucepan to a boil over medium heat. Brush down the sides of the pot with a dampened pastry brush to prevent sugar crystals from forming. Stop stirring and cook until caramel is dark amber, gently swirling from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. Whisk in sea salt. Let cool.

Place butter in an electric mixer fitted with a paddle attachment and beat on medium speed, until pale and fluffy, about 3-5 minutes. Transfer to a large bowl and set aside.

Place egg whites and remaining sugar into bowl over a pot of simmering water (not boiling–you don’t want to cook the eggs). Whisk occasionally and gently until sugar dissolves and mixture reaches 160° on a candy thermometer.

Remove the bowl from heat, and place back onto the mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form (about 5-6 minutes). Once the bottom of the bowl is neutral and no longer warm to the touch, reduce speed to medium-low, and add beaten butter, one cup at a time, whisking well after each addition.

Switch to paddle attachment. With mixer on low speed, add cooled caramel, and beat until smooth (about 3-5 minutes).

Adapted from Martha Stewart’s Caramel Buttercream via Sweetpolita

Dark Chocolate Fudge Frosting

Ingredients

  • 1/4 cup + 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 cup + 2 tablespoons boiling water
  • 1 1/2 cups unsalted butter, room temperature
  • 1/2 cup confectioners’ (icing/powdered) sugar
  • pinch of salt
  • 1 pound good-quality semi-sweet chocolate, melted and cooled

Instructions

Combine cocoa powder and the boiling water in a small bowl or glass measuring cup, and stir until it cocoa has dissolved.

In an electric mixer fitted with the paddle attachment, beat the butter, the powdered sugar, and salt on medium-high speed until it is pale and fluffy–about 5 minutes.

Reduce mixer speed to low, and add melted chocolate (cooled), beating until combined and scraping down the sides of the bowl as needed.

Beat in the cocoa mixture until well incorporated.

Assemble the cake layer by layer (I cut both cakes in half to make a 4 layer cake.

 Xo

Images via 97 Sullivan

Recipes via Sweetpolita and Martha Stewart

A Brand New Look.

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 I am overjoyed to announce the new look of 97 Sullivan! This has been in the works for a long time and I am feeling very proud and totally official.

I have to thank the lovely and amazingly talented Lindsay of Paper Bloom Studio, she is the one who made my dream and vision a reality. It was so fun to collaborate with her in the launch of the new look. I hope you love it as much as I do!

Xo

Ps. Check out Paper Bloom Studio to see all the beautiful work they do!

World’s Best Peanut Sauce Recipe.

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Sometime in the late summer I was reading one of my favorite blogs, Camille Styles, and I came across this delicious recipe for Peanut-y Noodles. It quickly become one of my go-to recipes to make for dinner. The sauce is really the best part, and after making it a few times I modified the recipe just a smidge and I have found perfection! Last week I made the sauce with some salad rolls and I was in heaven. Did I mention that this sauce is the easiest thing you will ever make?

Enjoy!

World’s Best Peanut Sauce

Ingredients

  • 3 garlic cloves, chopped
  • 2 tbsp fresh ginger, peeled and chopped
  • 1 tbsp sesame oil
  • 2 tbsp tahini
  • 2 tbsp smooth peanut butter
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp sherry vinegar
  • 2 tbsp cup honey
  • 1/4 teaspoon freshly ground black pepper
  • 2 tsp Siracha (or to taste)
  • Juice of 2 limes

Instructions 

Combine the chopped garlic and ginger in a food processor fitted with a steel blade and pulse. Add the rest of the ingredients and puree.

Sauce recipe adapted from Barefoot Contessa via Camille Styles

Xo

Images via 97 Sullivan