Tag Archives: local produce

Cherry Coffee Preserve Goat Cheese Crostini

Cherry Coffee Preserve Goat Cheese Crostini

Cherry Coffee Preserve Goat Cheese Crostini

My best friend and I wanted to can as many fruit as we could this year and so far we’ve tackled strawberries, and now, cherries.  We planned a whole slew of recipes for the pounds of cherries that we picked including sour and sweet cherry jam, sour cherry jelly, rosemary pickled cherries, bourbon soaked cherries and finally – these tart cherry coffee preserves.  7 hours of pitting and canning later…we had ourselves a whole stack of freshly canned cherries!

Sampling all the different cherry products we made was very interesting, and determining which ones worked better with sweet versus sour cherries.  I preferred the jams and preserves we made using the sour ones.  They balanced out the sugar better and gave the flavour more dimension compared to the one note sweetness from the sweet cherries.

This preserve recipe is from the Better Homes and Gardens Canning Late Summer 2015 edition magazine.  The one small change I made was to double the amount of coffee beans, as the coffee flavour compliments the cherries so nicely I wanted to highlight the bitter flavour a bit more. The coffee beans also helped to bring out the tartness of the cherries, making for a lovely, syrupy-but-not-too-sweet preserves.

I wasn’t quite sure what to do with these delicious preserves at first, but inspired by the usual pairing of bread, cheese and jam on a charcuterie board, I decided to make some crostini.  I wanted to keep the crostini light and simple, so I picked up a baguette and some goat cheese from  my local bakery.  The crunchy baguette and creamy goat cheese held up nicely with the rich cherry preserves, making for a delightful summer appetizer, or a festive party dish come the holiday season!

 

Cherry Coffee Preserve Goat Cheese Crostini

Yield: 6 half pints of preserves

8-10 crostinis

Calories per serving: 67 calories per tablespoon of cherry preserves

Cherry Coffee Preserve Goat Cheese Crostini

Preserves should be made a day in advance so that they have time to cool.

Ingredients

    For the cherry preserves
  • 1/2 cup unsweetened cherry juice (you will have enough juice after pitting your cherries)
  • 1/2 cup strong whole coffee beans
  • 6 1/4 cup sugar
  • 5 cups fresh, pitted sour cherries, quartered
  • 1 6-oz package (2 foil packages) liquid fruit pectin
  • For the crostini
  • 1 fresh baguette
  • 76 grams goat cheese
  • olive oil - for brushing
  • sea salt and freshly ground black pepper

Instructions

    For the cherry preserves
  1. In a small saucepan bring cherry juice to boiling. Add coffee beans. Remove from heat. Cover; let stand for 30 minutes. Strain mixture through a fine-mesh sieve, reserving juice. Discard coffee beans.
  2. In a 6 to 8 quart heavy pot combine the reserved cherry juice, the sugar and cherries. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minutes, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot preserves into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rim, place lids on jars and screw on bands until they are just tightened.
  4. Process jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
  5. For the crostini:
  6. Preheat oven to 350 degrees.
  7. Slice baguette diagonally into half inch slices and brush with olive oil and season with salt and pepper.
  8. Arrange baguette slices on a large rimmed baking sheets. Bake 8 minutes, flip crostini and bake 8 minutes more.
  9. Let cool before topping with goat cheese and a spoonful of cherry preserves.
  10. Serve with some Campari for a truly delicious starter.
http://iseehungrypeople.net/2016/08/01/cherry-coffee-preserve-goat-cheese-crostini/

Cherry Coffee Preserve Goat Cheese Crostini

Cherry Coffee Preserve Goat Cheese Crostini

Feast of Fields review & photos

I went to check out the Organic Advocates Feast of Fields today – this is the festival that I won third place for in their appetizer competition for my Quinoa Chickpea and Spinach Latcakes.  The prize was a ticket to the festival and @ $75-$100/ticket, it was a great prize!.  I have to say – Feast of Fields was AMAZING and by far the best food festival I have ever attended.  A wonderful way for local farmers, wineries and breweries to promote themselves and broaden the awareness to buy locally, it was very inspiring.  A feast to say the least – every beautifully decorated stand had samples – and not dinky little samples – more like gourmet appetizers.  After the first hour I was stuffed, but I still continued on for a good hour and a half!  Lamb, pig and fish were roasting over open fires, soups simmering away, seasonal fruits and vegetables, homemade ice cream, fresh cheese and bread = heaven.  Not to mention the numerous local wine and beer stands who were more than willing to fill up your wine glass to the brim.  The festival was well run, not too crowded, very few long lines and no one ran out of food the entire time – I was so impressed – this will definitely be a yearly event for me!

Feast of Fields

Feast of Fields

Feast of Fields

Lailey Vineyard Niagara-On-The-Lake

Feast of Fields

Homemade brownies with canned raspberry jam

Feast of Fields

Fire roasted naturally raised Ontario leg of Lamb

Feast of Fields

Hockley chef preparing the lamb with ratatouille over soft mushroom polenta

Feast of Fields

Hockley wild boar over polenta spread on a baguette

Feast of Fields

Flat iron steak with some kind of yummy roasted vegetables on top

Feast of Fields

Magic Oven's mixed bean and grain salad in a curry lime vinegrette over a fresh beet with steamed kale

Feast of Fields

The City Bites' tart cherry, sweet maple, Berkshire pork and apple salsa

Feast of Fields

Darjeeling.net chai tea

Feast of Fields

Biomass Cook Stove used to make the chai tea - ceramic interior - no fuel needed!

Feast of Fields

Rainbow Trout

Feast of Fields

Pulled pork wrapped in kale

Feast of Fields

Ontario lamb shoulder, goat cheese, heirloom carrots over thyme and sundried tomato focaccia

Feast of Fields

Homemade corndogs with champagne mustard

Feast of Fields

The Belworth House spicy edamame and homemade eggrolls

Feast of Fields

Segar's Khool (Sri Lankan Fish Stew)

Feast of Fields

Southbrook's Raspberry Wine

Feast of Fields

Casabi gluten free stuffing

Feast of Fields

Mapleton's dandelion ice cream

Feast of Fields

Chocosol corn tortillas with brie and chocolate

Feast of Fields

Pulled wild boar

Feast of Fields

Black River Gatehouse herbs, teas, plants and remedies

Feast of Fields

ACE fresh breads

Feast of Fields

ACE roasted tomato, ricotta, proscuitto over balard with rosemary

Feast of Fields

Marben's creamy roasted pork & vegetarian

Feast of Fields

Nickel gluten free beer

Feast of Fields

Black Willow's elk sausage

Feast of Fields

Feast of Fields