Jams and Jellies

This is the time of year that calls for jam or jelly on a hot buttered English muffin or toast. It's the perfect weekend afternoon snack.However these versatile preserves can also be used for a number of other dishes as well. Whether for glazes or fillings, jams and jellies can be put to good use in any kitchen.They're not just for afternoon tea.

Jelly is actually one of the oldest recipes in the world. The ancient Romans had recipes for preserving fruits.Jelly and Jam making reached high art status during the Renaissance and it's during this time that marmalade was created, invented especially for Mary Queen of Scots. Her physician made a special mix of oranges and sugar to prevent the young queen's sea sickness when she moved from the French court to the Scottish. one. There is even the lore that the word comes from "Marie est malade" or Marie is sick (however it could come from marmelo , the Spanish word for quince).The American colonists too jam making to heart and several varieties were invented, using indigenous berries and fruits.Commercial jam making came in the 1800s and in 1897 even a jam council was created. The biggest jam maker of the time was Jerome Smucker, whose jellies are still big sellers today. The Twentieth Century brought about the invention of everyone's favorite grape jelly by Paul Welch in 1917.

Jam and jellies are versatile. You can easily spread them on French toast for a different spin on a breakfast classic . Marmalade as well as apricot jam along with apple butter (a type of jam) are excellent fillings for dessert crepes. Tired of maple syrup on your pancakes? Then try a strawberry or blackberry jam for bite and texture. These two also make wonderful cake fillings for jelly rolls and devil's food cakes.Jams can also be used as glazes for meat. Apricot jam is wonderful as a glaze for pork loin as is marmalade and plum jam.Peach jam can be used on chicken to give the skin a crunchy, savory- sweet taste. You could also use it on chicken kabobs too.

jams and jellies can be used for a variety of dishes from savory to sweet. However they're also good topping a hot buttered English muffin or slice of toast. Have them as you please, either in a cozy tea or as a different ingredient in any meal

Spice Cakes - Fiery Little treats

I recently visited one of my favorite bakeries here in North Jersey, the B&W in Hackensack and bought my favorite cake.It's a spice cake with chocolate icing. This has been a popular treat with my German relatives for decades. It has a little more excitement than a cupcake, but not the full on spiciness of a gingerbread square.

Spice cakes started in England around the 1100's, Popular and easy to make they were a hot item at the fairs. especially the Saint Bartholomew's Day one. The Germans had something simliar, but eventually redisgned it so the cake became the cookie or lebkuchen. Why my German ancestors loved the cake form I don't know . Perhaps they first had it here and made it part of a family traditon. Perhaps it was similar to a type of ginger cak baked in their native Swabia and Bavaria. It's always been a family favorite whether it was bought or made.

You can make your own spice cakes if your bakery doesnt bake them. Take a package of any gingerbread mix , add a sparse amount of raisins and bake in cupcake papers.You can leave them plain or dust with powdered sugar.The B& W ices them with a fine chocolate glaze that offsets the rich, spicy taste of anise , ginger cardomin and clove. You can also leave them plain and serve with whipped cream or vanilla ice cream. the best way is with coffee or tea and usually as an afternoon snack.

Spice cakes are a wonderful treat. They have an old world richness and feel , different from the mass produced American snack cakes. Buy or bake them to enjoy their flavor.