You Jelly?

This is a mesquite tree.

Mesquite trees have thorns. Be careful.

Mesquite trees also make beans.

Lots of them.

Beans can be made into jelly.

Beans?? Yup. Beans.

When they're "ripe" you can hear the seeds rattling around inside them, but a couple green ones isn't going to hurt anything.

Bean Jelly. Not Green Jelly, the hilarious 80s band that did a cover of "Three Little Pigs" metal style.

And the best part is that the beans grow wild across the street from Recipe Guy's house.

Mesquite Bean Jelly

• About a gallon of mesquite beans
• Water
• 2 c sugar
• 2 tbsp lemon juice
• 1/2 package of dry fruit pectin

I hate using the "package" measure, but I'm not sure how much that was... the package says 49 grams, so I guess around 25? It looked like maybe 1/6 of a cup... I think.

Kinda.

Um, I forgot to do an Ingredients pic with this one, so I'm just going to keep typing like I know what I'm doing.

The best way to rinse the beans is in a sink full of water.

This also encourages any critters who have been munching on your beans to vacate them. Yes, there will be critters. This is wild food which means it's someone else's link in the food chain, and you're going to have to out compete them if you want to eat.

Pick through the beans and remove any that have holes in them or look like they've been nibbled on. We had about a 50% recovery: we picked about 2 gallons of beans to get 1 gallon of usable ones.

Break the beans into pieces, cover them with an inch or two of cold water (above the bean level), and bring them to a boil.

After about 5 minutes, it starts to smell kinda sweet, almost like chamomile tea. Once it's boiled for 5 minutes, turn the heat off, cover it, and let it steep for another 30.

Definitely tea.

There's a distinct floral aroma, that you wouldn't expect from beans.

Strain the beans. You can pause here in the process and refridgerate or freeze your bean tea if you've done enough for the day.

When you're ready to make jelly, dump the tea back in the pot and bring it back to a boil. Keep boiling until you have 1 1/2 cups of tea. The colour definitely darkens as you concentrate it. This isn't the best light, but it's a lovely reddish gold colour.

(you can check your level by either pouring hot tea into a pyrex cup to check and then back into the pot to continue, or: before you start, put 1.5 cups of water in your pot to get an idea of what that level looks like then dump it out and put the tea in to boil)

I think this is the point at which we made a mistake.

Not a cataclysmic one by any means, but the end product wasn't quite what we were expecting.

We didn't let our tea cool.

This messed with our pectin, which needs to start out cool and then be heated, not poured into a pot of boiling tea.

Oops.

So, let your tea cool. Completely. Like until it's not hot.

Neither of us have ever made jam or jelly before and had no clue ... Taneasha is laffing at us, I know.

Okay, so with your cool concentrated tea...

Put the tea back in the pot and add the lemon juice, sugar, and the pectin.

Stir this gently as you bring it back to a boil. The recipe we found at Edible Austin said to boil it one minute, but looking at the pectin package... I'm seeing slightly different instructions. So, in addition not to starting with boiling tea, read the directions. (freaking engineers, think they know how to do things without instructions... )

Keep it at a full rolling boil (this means that the boil doesn't stop or slow if you stir it) for one minute.

Pour your supposedly thickened jelly into a large clean jar.

You can actually see the tiny beads of solidified pectin stuck to the sides of the pot in this pic. That's where some of the missing "jelly" went, I think. Wouldn't have happened if we'd started with cold tea.

We aren't properly "canning" the jelly because we only made a tiny test batch, and we're pretty sure it's going to be eaten quickly.

Because although it has the consistency of syrup,

it tastes fucking awesome.

The floral aroma totally stayed, and there's a distinct flavour of wildflower honey. Amazing on biscuits and with late season peaches.

This was my first attempt at using pectin to gel anything. What have you canned?

Caprese on a Stick

Admit it.  Most of you read the title and the voice in your head instantly switched to Jose Jalapeño.  As it happens, there are no jalapeños in this recipe.  It’s really just a traditional caprese salad turned into a delicious, cute, and easy to make, hors d'oeuvre. 

Here’s what you’ll need:

• Cherry tomatoes
• Mozzarella cheese
• Fresh basil leaves
• 1 Tablespoon honey
• 1 Tablespoon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• pinch of garlic powder
• pinch of onion powder
• 2 Tablespoons balsamic vinegar
• 6 Tablespoons extra virgin olive oil
• Toothpicks

These cute little balls of fresh mozzarella are the perfect size for putting on a toothpick.  If you can’t find them, though, you can just cut any mozzarella into small cubes. 

Now, the idea for this recipe came to me from my mom, but I’m pretty sure she got it from a member of her bridge club.  (Yes, I know it's a bit of a cliché, but my mom really is in a bridge club.)  That being said, I’ve never actually seen the original version, but thank you to whichever bridge lady it was who unknowingly inspired this recipe and blog post.  Here’s my take on what sounded like a fabulous idea. 

Slice your cherry tomatoes in half.  I had to get mine from the grocery store, so I bought 2 different colors.  If you can get some from your garden or local farmer’s market, it will be even better, no matter what color they are.

Slide one half of a tomato onto a toothpick.

Next, put the toothpick through a basil leaf, at one end or the other. 

On goes a piece of cheese.

Then slide on the other end of the basil so the leaf is wrapped around the cheese, and follow it with the other half of the tomato. 

Repeat.  As you’ll see, the yellow tomatoes were a little bigger, so for those, I used some mozzarella cheese that I cut into small cubes.  Aren’t they cute? 

That would be fabulous just as it is, but I thought they’d be even better dipped in a lovely balsamic vinaigrette.  Sure, you can get one in a bottle, but it’s so simple to make, I don’t know why you would.  Everything is better homemade.  Into a small bowl put your honey, mustard, salt, pepper, garlic powder, onion powder, and balsamic vinegar.  I only had regular yellow mustard on hand, but if you have Dijon or whole grain mustard, it would probably be even better.

Whisk all that together. 

Continue whisking as you slowly drizzle in the olive oil. 

As you whisk the mixture will thicken slightly, and you’ll know it’s ready.  See, I told you it was simple.  Now just pour it into a little bowl. 

And dip away! 

I guarantee you’ll close your eyes and let out a long ‘Mmmmm” as your taste buds take in the smooth tang of the balsamic, the creamy saltiness of the cheese, the juicy sweetness of the tomatoes, and the bittersweet anise flavor of the basil.  I don’t know how something so simple can possibly be so amazingly alluring to the senses, but it is. 

What’s your favorite thing to do with tomatoes?