rhubarb rose jam

Happy Sunday!!! It feels weird to have my computer open on a Sunday but Cousin Elaine and I made this rhubarb rose jam yesterday that I am first-day-of-summer-camp excited about. I wanted to write it down ASAP so I wouldn’t forget it and also so that we can all have time to make it over and over before rhubarb season ends. 

It is based on Claire Ptak’s rhubarb and angelica jam from The Violet Bakery Cookbook, only I’ve swapped out angelica and added vanilla bean and rosewater. Rosewater might be my favorite friend of rhubarb and because I was making this jam as party favors for Rob and Hansaem’s very elegant wedding in Paris later this month, I figured rosewater would be the perfect addition. And the vanilla bean just kind of gives the whole thing a luxurious hug. 

The measurements below are for a very big batch (triple of Claire’s), this made enough to fill 25 cute 2-oz Weck jars, and my 5.5 quart dutch oven was the perfect size to hold everything. If you don’t have a jungle of rhubarb in your yard that you need to use up or a zillion party favors to make, you can either get your calculator out and calculate a third of these ingredients (the timings stay the same), or come over and take some of my rhubarb. 

In a good container with a tight fitting lid, this will keep in the fridge for up to a month, but of course you can also can it with sterilized jars and seals and the whole bit. Yesterday was my first time doing the latter! Cousin Elaine is the canning expert of the family, so she and I spent the afternoon sterilizing jars and dipping things into boiling water to kill the cooties. Canning always seemed intimidating to me when I read about it on paper but when Elaine walked me through the process it all made complete sense. So if you’re considering canning for the first time, my biggest recommendation would be to get yourself a Cousin Elaine.

Happing Jamming!!


Rhubarb Rose Jam

Makes enough to fill 25 cute 2-oz jars

ingredients

1,500g (3 lb 6 oz) rhubarb, chopped into small pieces

1,125g (5 1/2 cups + 2 tb) sugar

juice of 3 lemons

1 tsp rosewater

1 tb vanilla bean paste or 1 vanilla bean, scraped

clues

In a large heavy pot, combine the rhubarb and half of the sugar. Cover and macerate at room temp for 1 hour. 

Add the remaining sugar and lemon juice to the pot and bring to a boil over medium high heat, stirring until the sugar has dissolved. Once it comes to a boil, let it boil rapidly over medium high heat, stirring occasionally, for 15 minutes. It might get a little spitty, so be careful and wear an apron, and if it gets too wild you can reduce the heat a little bit. It’s ready when most of the rhubarb is translucent and the consistency has thickened (it will continue to thicken as it cools). Reduce the heat to low and stir in the rosewater and vanilla bean. Carefully give it a taste to see if the rosewater is where you want it. 

Spoon into sterilized jars and seal or transfer to containers and keep in the fridge for up to a month. 


-yeh!

Turkey Wild Rice Hotdish

I am so far down the road of sufganiyot testing and hallmark movie watching that I have to remind myself that thanksgiving still hasn’t happened or else I’ll get confused about the turkey cupcakes on my Instagram feed. Still I have no regrets about having moved forcefully in the direction of holiday cheer from the moment that Halloween ended. I mean, let’s hear a round of applause for this bagel macaroni noodle menorah and this narwhal address stamp and the new Sia Christmas album. zooomg. 

We are going to Chicago for the long weekend, where we’ll celebrate Eggboy’s birthday, Stoopie’s birthday, Thanksgiving obviously, and the National Dog Show hosted by Tara Lipinski and Johnny Weir. Oh, and my high school reunion, to which I will be wearing the closest thing to adult footie pajamas that Eileen Fisher gift cards can buy

I am extremely ready for my Thanksgiving routine, which goes like this:

Wake up to Stoop placing her small dog, Audrey, on my head (Eggboy has been up for hours, chatting with mum and reading the newspaper),

Flop down stairs, pour a coffee, migrate to the couch, struggle for five minutes with mum’s remote controls, and then finally find the Macy’s parade. Sing and dance along when the Camp Broadway kids come on.

Exchange sup dudes with Stoop husband. Alternate between the parade, twitter, pickin my nose, and Audrey being placed on my head until it’s time to oversee Eggboy’s annual pumpkin pie production. (He plans to repeat last year’s success, which consisted of Sarah’s filling and Yossy’s crust.)

Assist with stuffing tasting, vegetable chopping, etc. 

Gush over the sheep dogs during the dog show.

Check Instagram. Crimp Eggboy’s pie, tweet about his progress. Decide if he is a pieboy or not a pieboy this year. 

Ad lib until it’s time to eat and then just keep my head down until it’s clear that everyone’s forgotten about going around the table to say what we’re thankful for. It’s just so mushy 😭😭😭😭😭

Fall asleep in front of a movie, any movie. Maybe Elf this year??

Here is a perfect way to use up your Thanksgiving leftovers, a turkey wild rice hot dish that is topped with leftover stuffing!! It's soo cozy and good, and it's basically a thanksgiving sandwich that you can eat from a bowl. The thing about this wild rice hotdish though is that it should be made anytime during the winter months, not just when you have leftovers. Around here we pretend like it’s a little more of a grownup hotdish since it has ~local wild rice~ adding bite and nutrition, but it’s just as buttery and creamy and rich as, say, its tater tot counterpart. You can totally sub out the turkey for roasted chicken or ground beef or a vegan meat substitute (as so many of you did with the tater tot hotdish)!! And when it’s not stuffing season—which is sad to think about because stuffing should be eaten at all times of the year, right??—go ahead and top this with the traditional crushed cracker topping. Eggmom uses saltines! I bet ritz would be good too. Or cheez-its. Mmmmm.

Happy Thanksgiving, friends!!!!


Turkey Wild Rice Hotdish with Stuffing (AKA Thanksgiving Leftover Hotdish)

makes 6 - 8 servings

ingredients

3/4 c (135g) wild rice, rinsed and drained

2 c (480g) water

Kosher salt

6 tb (84g) unsalted butter

2 carrots, finely chopped

2 stalks celery, finely chopped

1 large onion, finely chopped

3/4 c (95g) all-purpose flour

3 c (715g) whole milk

2 tb vegetable, or chicken soup mix (i prefer the orrington farms brand, but something similar, like a bouillon cube or better than bouillon or a homemade bouillon will work)

Black pepper

1 tsp dried rosemary, chopped

4 c (about 515g) cooked shredded roasted turkey*

4 c leftover stuffing (I like this recipe)*

*Since it's impossible to predict exact leftover amounts, don't fret if you have a little more or a little less stuffing or turkey! These amounts are just a ballpark.

Leftover cranberry sauce, for servinng

clues

Preheat the oven to 375ºF.

In a medium saucepan, combine the wild rice, water, and 1/4 teaspoon of salt and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 30 minutes, until al dente. Drain the rice and set it aside.

To make the creamed soup, in a large pot, melt 6 tablespoons of butter over medium high heat. Add the carrots, celery, onion, and a pinch of salt and cook, stirring, until soft, about 12-15 minutes. Stir in the flour and cook for another minute. Stir in half of the milk and cook, stirring, until thickened. Stir in the remaining milk and cook, stirring, until very thick. Add the soup mix, a bunch of turns of black pepper, rosemary, and salt to taste. Taste and adjust seasoning as desired.

In a 9 x 13 casserole dish, 1/3 soup on the bottom, then 1/2 the rice, and 1/2 the turkey. Repeat and then top with the remaining 1/3 of the soup mixture. Top with stuffing and bake for 45 minutes, until bubbly. If the stuffing is getting too browned on top, cover with foil.

Serve with leftover cranberry sauce. 


classic cookie salad

I’ve been watching so many '60s period dramas that dressing up to make cookie salad felt like a fun thing to do. And it totally was! I figured since we had so much fun with classic tater tot hotdish, it was also time to make another classically upper Midwestern delicacy, the cookie salad. Cookie salad blows the other upper Midwest sweet salads, like candy bar salad, out of the water. Easily. It’s not like hotdish, where wild rice and tater tot would definitely make for an edge-of-your-seat 7-game neck-and-neck series. It’s truly more like a UND hockey team versus every team in their conference situation, where they are just in an entirely different league and there are fireworks at every game. 

A typical cookie salad consists of the following things:

Fudge stripe cookies 

Canned Mandarin oranges or sliced bananas

Vanilla instant pudding mix stirred into buttermilk

frozen whip

They all get mixed together into a fluffy puddingy dessert and then topped with crushed cookies or cookies broken in half and stuck on top to look like little tombstones. This is an important distinction. Your family either crushes or breaks and there’s not a whole lot of overlap except for now because Eggmom crushes and look, I break. I just like the aesthetic, ok? Eggmom taught me both though. She also taught me that mini marshmallows and jelly beans are acceptable mix-ins (I love the textural sensation that marshmallows add).

And,

Ok,

Here is where things get a little…different: Eggmom serves this with the main course. And so does everyone else!!!!! I thought I was hearing things when she said she serves it with the ham (!!!!) but as I dug further and further it slowly became clear that this. is. actually. served. with. the. salads. and. not. the. desserts. 

This is a next level sweet/savory relationship, right???? 

If ham and cookie salad can work as a marriage then surely we aren’t all doomed.

I present to you, my audition picture for women laughing alone with salad:

On my journey to a homemade cookie salad, I did the following:

Made homemade fudge stripes! I went with a simple buttery shortbread that’s sweet and crispy and has a hint of almond. And rather than dealing with the mess of getting chocolate on the bottom, like regular fudge stripes, I gave them thicker-than-usual stripes on top. 

In place of the pudding + buttermilk combo, I experimented a bit with making homemade buttermilk pudding but found the buttermilk to be just too sour for my tastes. I don’t remember it being this sour when Eggmom made me hers. I wonder if something in the instant pudding packets offsets the sourness of buttermilk. Instead I went with a rich vanilla pastry cream.

And instead of frozen whip I obviously went with a good old fresh whip because duh. I’ve always been a sucker for fresh whip, it is the heavy cream at its best. I’m using Land O Lakes® Heavy Whipping Cream here which has a deliciously pure flavor. 

I stuck with the canned mandarins for this but you could definitely go with fresh mandarins as well. 

Lastly, here is a pro-tip: make this the day before so the cookies soak in the pudding and take on a cake-like texture. It is so satisfying. I love it forever. And of course the fact that this can be prepped a day (or even two days!) ahead of time makes this a perfect Thanksgiving dessert. I mean salad! Omg. 


Classic Cookie Salad

Serves 8

ingredients

For the pudding

3 tb (24g) all-purpose flour

6 tb (75g) sugar

1/4 tsp kosher salt

3 egg yolks

1 1/2 c (360g) Land O Lakes® Heavy Whipping Cream

1 tsp vanilla extract

1/4 tsp almond extract

 

For the cookies

1 1/4 c (159g) all-purpose flour, more for dusting

1/2 c (60g) powdered sugar

1/2 tsp salt

1 tsp vanilla extract 

1/2 tsp almond extract 

1/2 c (113g) Land O Lakes® European Style Unsalted Butter, cold and cubed

5 oz semi-sweet chocolate chips

 

For assembly

1 1/2 c (360g) Land O Lakes® Heavy Whipping Cream

1/4 c (30g) powdered sugar

2 (11 oz) cans mandarin orange slices

Sprinkles, optional

Clues

To make the pudding, combine the flour, sugar, and salt in a medium saucepan. Whisk in the egg yolks and then the heavy cream. Heat over medium heat, stirring constantly until it’s thickened and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heat safe bowl, and cover with plastic wrap so that it touches the surface of the pudding. Refrigerate until cooled, about 1 hour or overnight. 

To make the cookies, combine the flour, powdered sugar, and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you’re confident that doing so won’t result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap, and refrigerate for 30 minutes or overnight. (If you’re impatient, fine, skip this step.)

Preheat the oven to 350ºF, and line two baking sheets with parchment paper and set them aside. On a floured surface, roll out the dough to 1/8”-1/4” thick. Cut out 2” circles with a biscuit cutter and then use a big piping tip to cut out 1/2” holes from the center. (Re-roll scraps as needed.) Place them on the baking sheets an inch apart and then bake until they’re jusssst starting to brown around the edges, start checking for doneness at 12 minutes. Let cool on the pans. Meanwhile, melt the chocolate in a double boiler or in a microwave in 30 second increments, stirring after each. Let it cool slightly and then pour it into a piping bag. Snip off the tip and then pipe on 4 thick chocolate stripes. Let the chocolate harden at room temp or in the fridge.

To assemble, first make the whipped cream. In a stand mixer fitted with a whisk attachment, beat the cream and powdered sugar to stiff peaks. In a large bowl, fold together the whipped cream and pudding. Crush the cookies by hand or in a ziplock bag with a rolling pin or other blunt object (reserving 6-8 for the topping) and fold them in. Drain the mandarin slices and fold those in (reserve some of these for the topping too). Top with remaining cookies, mandarin slices, and sprinkles. Refrigerate until you’re ready to serve. 

-yeh!

thanks to land o’lakes for sponsoring this post!

photos by chantell and brett quernemoen

chocolate sheet cake with pistachio butter frosting

Sugar beet harvest is well underway!!!! It’s one of the most wonderful times of the year. It’s by far the busiest and the sleepiest, but also the most exciting. Eggboy has a weird, vaguely nocturnal sleep schedule which has me waking up way before him (this has been a little nerve wracking since he’s the only one who knows how to operate our very complicated coffee grinder) but it means that I can make a big breakfast when he wakes up in the afternoon. Tonight will be my first night home during harvest since I was away over the weekend and I intend to just binge Pretty Little Liars and restock the freezer with pita and soup for quick harvest break snackees. Good thing there are enough PLL seasons to take me through even the longest of harvests, which luckily this doesn’t seem like it’s going to be. Based on my extremely limited knowledge, I’m gonna bet you a dollar that this harvest will take shorter than last year’s verkakte muddy harvest but longer than the easy breezy beautiful year before that. Which affects you and me in the sense that it determines how many baked goodies I make for the crew. I filled our deep freeze with pumpkin bread, blueberry scones, and a funfetti cake last week before I scampered off for a quick trip to Harbor Springs, Michigan, for a Molly on the Range event and then to Boston for the Forbes Under 30 summit. 

Wow, Harbor Springs is one of the prettiest cutest places in the world! I could eat it all up. Or at least see myself going back again and again to crash the book festival and look at the beautiful houses. I got to stay with Maureen, who wrote one of my favorite cookbooks, Rose Water and Orange Blossoms, and we made raw kibbeh!! It was a dream come true. I’ve been wanting to make raw kibbeh since reading about it in her book but was never confident enough in my butcher finding skills to get clean enough beef that could be eaten raw. So I waited until I got to Harbor Springs, and then we feasted on raw kibbeh, baked kibbeh, fattoush, hummus, knafeh, and this amazing sticky date cake with orange blossom caramel. I also got to hang with Nicole and a whole bunch of new sweet people. It was heaven! 

After Michigan I zipped on over to Boston for a quick day and a half at the Forbes Under 30 summit, surrounded by break fast at Mamaleh’s (with a truly inspirational kasha varnishkes), brunch time tahini buns, sofra with family, and then sofra again with friends, and some hardcore catching up with old college homies. I was in a cloud of congestion and snotty tissues (ew gross sorry forget I said that) but came home with a full heart and a full suitcase of saffron gummies, aleppo pepper, the la boîte halva mix, and Maureen’s nougatsA+ souvenirs

Ok one last thing before we get to cake: Molly on the Range turns one today!!!!!! I can hardly believe it! This last year has been a year filled to the brim with your sweet posts and messages about recipes you’ve made from MOTR and they make me the happiest bean in the world. I love seeing you guys celebrate birthdays and holidays with MOTR cakes and challah and schnitzel and I am so freaking happy that I've gotten to meet and hug so many of you at book events. I cannot thank you enough for how much joy your support of Molly on the Range has brought me over this past year. I am going to try and express all of my gratitude by making some of your favorite foods though!! Since so many of the recipes in MOTR were homemade versions of my childhood favorite foods (lunchables, pigs in blankets, you know…), I want you to hop over here and tell me some of your crazy childhood favorite foods and then I’m going to pick a few to recreate from scratch! If yours gets picked, you’ll get a special one of a kind edition of Molly on the Range :) Head to Instagram for more details.

Alright, cake time!!!! Because all of this harvesting and book birthdaying is calling for celebration. Eggboy put this cake out for all of our harvest helpers on the first day of harvest and from what I can tell, it got gobbled up immediately. It’s your basic super rich chocolate sheet cake covered in a buttercream that has my current obsession, pistachio butter, all up in it. It’s the same pistachio butter that was in these pudding pops but now that it’s getting a little colder I’m giving you a more weather appropriate use for it. Pistachio butter, the fanciest of the nut butters (?), is so great in this buttercream. Just think of how great peanut butter frosting is and then... make it pistachio. This frosting is rich, pistachio-y, a little lemony, and almondy. AKA basically perfect and greenish, the best color. Hooray!   


chocolate sheet cake with pistachio butter frosting

makes one 9" x 13" sheet cake

ingredients

for the cake:

1 3/4 c (350g) sugar

1 3/4 c (223g) all-purpose flour

1 c (85g) unsweetened cocoa powder

1 1/2 tsp kosher salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 large eggs

1 c (240g) buttermilk

1 tb vanilla extract

1/2 c (100g) flavorless oil

3/4 c (178g) boiling water

for the frosting:

1 c (128g) roasted pistachios (preferably unsalted)

1 c (225g) unsalted butter, softened

3 c (360g) powdered sugar

1/8 tsp kosher salt (omit if pistachios are salted)

2 tsp vanilla extract

1/2 tsp almond extract

zest of 1/2 a lemon

2 tb heavy cream

clues

for the cake:

preheat the oven to 350ºf. grease and line the bottom of a 9" by 13" pan with parchment paper.

in a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and baking soda. in a medium bowl, whisk together the eggs, buttermilk, vanilla, and oil. add the wet ingredients to the dry ingredients and stir to combine. whisk in the boiling water.

pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 25 minutes. let cool in the pan.

for the frosting: 

first, make the pistachio butter. in a food processor, blend the pistachios, scraping the sides occasionally, until very creamy and spreadable, about 5-10 minutes.

with an electric mixer, beat together the butter and pistachio butter until creamy. add the powdered sugar and mix to combine and then mix in the salt, vanilla, almond extract, lemon zest, and then heavy cream. 

spread all over the cake, decorate as desired, and enjoy! 


-yeh!