6 Dishes from first to dessert made with jams

6 Dishes from first to dessert made with jams

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From the mixture of vegetables or fruits with sugar, rich jams come out that will help you give a different touch to your recipes, both sweet and savory.

Fried Camembert cheese with tomato jam

INGREDIENTS (4 people):- 1 Camembert cheese
- Cornstarch
- 2 eggs
- Bread crumbs
- Olive oil.
For the jam:

- 1 kg of tomatoes
- 750 g of sugar
- 1 lemon

Blanch the tomatoes in water boiling for 30 seconds. Drain and peel. Cut them in half and remove the seeds. Deposit the pulp of tomatoes in a clay pot. Sprinkle with sugar and water with lemon juice. Let stand in the refrigerator for 12 hours. After that time, simmer about 50 minutes, stirring occasionally. Arrange the jam in sterilized jars.

Cut the cheese into 8 portions. Pass the cheese pieces through cornstarch, egg and breadcrumbs, in this order.

Put a pan on the fire with olive oil. When it is very hot, add the cheese portions. They should not be more than a minute between the two faces. Take out a plate with absorbent paper to drain the portions well. Serve with tomato jam.

A GOOD TRICK! To prevent the cheese from getting out of the pie when it is frying, put the battered portions in the freezer for 30 minutes.

Waldorf Salad with Apple

INGREDIENTS (4 people):- 325 g of apples
- 1 lemon
- 100 g of celery
- Raisins
- 2.5 dl of yogurt
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- Lettuce leaves
- Salt
- Black pepper
For the jam:

- 1 kg of apples
- 500 g of sugar
- 1/2 lemon

Peel and cut the apple and celery in little cubes. Put in a casserole 1 kilo of apples with 500 g of sugar and the juice of 1/2 lemon. Let macerate 60 minutes. Cook over medium heat 35-40 minutes, until it has jam texture; Crush.

Put in a bowl the rest of apple and sprinkle with the juice of a lemon. Add the celery, nuts and raisins. Mix the yogurt with salt, pepper and honey in a bowl. Add olive oil little by little. Dress the salad with the mixture. Cover the bowl with plastic wrap and store in the fridge for a couple of hours.

Plating the salad With the help of a hoop. Decorate the surface with a leaf of lettuce and apple jam.

Salmon with orange marmalade

INGREDIENTS (4 people):- 1 kg of salmon
- 100 g of bitter orange marmalade
- 2 oranges
- 1 leek
- 8 fresh asparagus
- Olive oil
- Salt

Peel and cut the oranges to the live, that is, segment by section, without any skin or membrane. Take advantage of the juice that is extracted when peeling the oranges and reserve in a bowl.

Cut the salmon in loins and remove the skin; season. Put a pan on the fire with a thread of oil and mark the loins on both sides. Add the jam and the orange juice. Reduce the heat to a minimum and paint the salmon loins with the jam. Add the orange segments, cover and let cook for 6 to 8 minutes.

Saute the asparagus in another pan with a little oil and salt. Serve it with the juice formed by the fat of the fish and the orange. Accompany with asparagus.

Pork Ribs with Cranberry Jam

You can also serve the ribs with some basmati rice, which, with the jam and the sauce that releases the meat, is great.

INGREDIENTS (4 people):- 1 pork rib
- Barbecue sauce
- Brown sugar
- Salt
- Garlic powder
- 1 or 2 cayenne
- Ground Peppers
- Cinnamon
- Spicy La Vera paprika
- 150 g of blueberry jam
- Honey

Mix in a bowl 2 tablespoons of brown sugar, 2 teaspoons of salt, 1 teaspoon of garlic powder, 1 or 2 cayenne, a teaspoon of ground peppers, another of cinnamon and another of La Vera paprika. Season the meat well on both sides with the marinade. Wrap with aluminum foil and bake at 175º C for 30 minutes.

Put in a bowl 3 tablespoons blueberry jam with 3 maple syrup or honey. Remove the meat from the oven and spread it well with the mixture. Put back in the oven and let bake for 20-25 minutes, still wrapped in foil.

Mix 4 tablespoons of barbecue sauce with 2 blueberry jam. Paint the ribs with this sauce. Raise the oven to 250º C, uncover the ribs and place the tray on top of the oven. Leave another 25-30 minutes.

OTHER VERSIONS: Apple and green plum jams combine as well with pork as cranberries or currants.

Cheesecake with cherries

If you are looking for an alternative to the traditional round cake, use individual molds or plates with cavities of different shapes, in which the dough for baking is thrown.

INGREDIENTS (4 people):- 300 g cheese spread
- 70 g of sugar
- 2 eggs
- 6 g of chemical yeast.
For the jam:- 500 g of cherries
- 1/2 lemon
- Sugar (half the weight of boneless cherries)

Preheat the oven to 150º C. Mix the cheese spread and the sugar in a bowl. Add the eggs, one by one (do not incorporate the next until the previous one is completely integrated), and mix. Incorporate the flour and yeast. Mix well.

Pour into a mold previously greased and lined with paper. Bake 40-45 minutes. Turn off the oven and leave the cake in another 30 minutes. Open the oven door and let it cool completely.

Bone the cherries. Put them in a saucepan on the fire with all the juice they have released. Add the sugar and lemon juice; Mix. When it breaks to boil, lower the heat to medium temperature and let it cook for 20-30 minutes. Remove from heat, crush with the blender and let cool. Once warm, spread over the cheesecake already cold. Store in the fridge.

POINT! Choose good cherries, fleshy and at their optimum ripening point; neither past nor mixed with greener ones.

Butter Cookies with Frosting

INGREDIENTS (4 people):
For the mass:
- 100 g of butter
- 200 g of sugar
- 2 eggs
- 350 g of flour
- 1 Teaspoon vanilla extract
- 1 teaspoon of baking powder.
For the glaze:- 1/2 egg white
- 130 g icing sugar
- Lemon juice
- 100 g of strawberries
- Strawberry jam

Mix in a bowl Butter, sugar, eggs, vanilla and sifted flour with baking powder. Remove until integrated. Wrap the dough in film and store in the fridge for 30 minutes.

Preheat the oven to 180º C. Make the cookies with the help of a mold and place them on a tray lined with vegetable paper. Bake 15 minutes.

Wash and crush the strawberries. Put them in a saucepan over low heat, to evaporate part of the liquid. Beat the egg white until foaming. Add a spoonful of sugar and beat. Add the lemon juice and beat. Add a tablespoon of strawberry pulp and mix. Bathe a face of cookies with icing. Cover one cookie with another, with a layer of jam in the middle.

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