OctoPie and the Buffalo ChalkFest 2013

Leto wanted to participate in the the ChalkFest this year and she had a really super design idea. After the accident I didn't think it was going to happen. The idea of trooping down there with all of her gear and art supplies, would we be willing to try to use an accessible porta-potty or hope a store or restaurant might have a bathroom we could use, medication, and sun, and how long a drawing might take were making our pro and con list look decidedly lopsided.

Leto on the other hand wasn't having it and begin to insist I draw out a design. She and I sat up Friday evening and worked out the details and drew some inspiration from Youtube clips from Finding Nemo. She wanted a shark and an octopus and she wanted them to have tea. Well... she got just that. When the news came out to videotape the event, they caught Leto in her wheelchair adding details to a cat and my wedding ringed hand working on the hammerhead shark.

The World of Steam posted a Krakenberry Pie early the next morning, and with fridge full of fruit and octopi still on the mind, I decided I'd give it a go.

This was a blend of 3 cups of quartered cherries, blueberries, and grapes. I added 1/4 cup arrowroot powder (you can use cornstarch powder instead), 1/2 cup sugar, and 1 tbls nutmeg. The crust was cut to create the body, tentacles, and eyelids.

In a 400* oven, set the pie on a foil or parchment paper lined cookie sheet. Bake covered for one hour. Uncover during the last five minutes so everything browns beautifully.

I was amazed that it didn't pour over the edge and the whole cherry eyes stayed intact and they didn't leak. It turned out better than I expected.

I loved how fast the fruit jelled and we were able to eat it hot. It's a bit gruesome to slice up, but with three nerdy science kids in the house, they loved it anyway!

I recommend vanilla ice cream and a glass of milk with this.

We will definitely being going back next year!

Cherry Pinot Grigio Jam

We picked over 15 lbs of tart cherries at Singer Naturals Farm the last day of June, on my husband's birthday. All of the cherries were processed and bagged and then frozen. On the morning of the 4th of July, I made Cherry Pinot Grigio Jam early in the morning while the air was still cool.

I used 4 cups of minced cherries, 1 1/2 cups La Fiera's 2010 Pinot Grigio, 3 cups sugar, and 2 boxes of fruit pectin.

Bring to a boil, scrapping down the sides frequently, for ten minutes. Turn the heat down and simmer the jam for 40 minutes until thickened. 

Bring 6 half pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars using tongs. Simmer the lids in a small pan, to soften the rubber flange.

When the jars are dry but still hot, use a slotted spoon to fill the jars with the thickened berries leaving 3/4 inch of headspace to allow for pressure to build during the canning process.

Wipe the rims, set on the lids, and screw on the bands fingertip tight. Place the jars in the rack in the large pot and add enough water to cover the jars with about 3 inches of water. Cover and bring the pot to a boil, then to lower the heat to medium for 10 minutes. Remove the cover and after 5 minutes, remove the jars. Set them on a dish towel on the counter and let sit undisturbed for six hours.

Sometime during the first hour your lids will make a pop noise, signaling that they're sealed. After six hours press on the lids, they shouldn't move at all. If they push in, they're not sealed. Try again with a new lid. These will last stored in a cool dark place for up to a year, though with how this tastes I don't see how they would last a month! Refrigerate after you open the jar.