Vegan Cheesecake Mousse Parfaits with Lemon Curd and Strawberry Compote

I have always loved cheesecake.  Before I knew how to make my own, every weekend I used to go to my favorite bakery and buy a nice large piece to enjoy...and yes, I would point out the largest piece and tell them that was the one I wanted.  I am rather picky about cheesecake as well, it has to have that perfect balance in the filling of the cake, not too dense, but not too light.  I got into making my own cheesecakes a few years back and discovered that nothing beats home made!  They were so good!  At that time I was dating someone who could share the cakes with me, so it wasn't unusual to take down half a cake in one sitting.  I have since realized that it is not the healthiest to eat a quarter cake, and one large cake is too much for one little girl, so I hadn't made one in a few years.  But I decided that last weekend cheesecake sounded really good, so I had to find a solution, since I do not own a 6 inch cheesecake pan (although it is on my want list).  I came up with little individual cheesecake mousses. 

I also made them vegan, because in the last couple years I have been eating less dairy, and they have such wonderful cream cheese and sour cream alternatives...no eggs needed here either!  I used to make a really good lemon cheesecake with curd on the top, and I thought that I would incorporate that curd into these!  But I didn't stop there, I added berries as well, but it had to be in the form of a compote since Minnesota berries aren't in season yet, so I only have frozen local berries.  It made for a nice colorful bilayer on top of the mousse that provided tartness to contrast the sweet mousse!  For the crust I used pecans in the bottom of the glasses, simply because I love a nut crust with a cheesecake and couldn't leave it out. 

The cheesecake mousses were delicious!  Creamy and decadent tasting with the light scent of vanilla, melting slowly on the tongue!  The tart curd and berries provided a pop of flavor along with the silky mousse and the nut crust a nice toasty crunch! I didn't miss the dairy at all, and it was nice to have individual servings!  Also, nice to not have to heat up the oven to bake a cake, then wait overnight for it to chill before diving in, as I am impatient!  If you love cheesecake, you should definately try these, they are perfect for spring with the curd and berries!  And if you have access to fresh berries, you could just throw those on top and not make the compote for an easier preparation.  Here is the recipe if you would like to try some for yourself!

Vegan Cheesecake Mousse Parfaits with Lemon Curd and Strawberry Compote

Makes 4

Strawberries:

1 10 oz bag organic frozen strawberries, quartered (or fresh if they are in season locally)

2 Tbsp lemon juice

2 tsp  organic lemon zest

1 Tbsp agave nectar

pinch of sea salt

1 tsp pure vanilla extract

Curd:

2 Tbsp organic lemon zest
1/2 cup agave nectar
1/4 cup cornstarch
pinch of sea salt

1 cup fresh lemon juice

2 Tbsp full fat coconut milk

2 tsp pure vanilla extract

2 Tbsp coconut oil

Mousse:

16 oz tofutti vegan cream cheese

8 oz vegan sour cream

1/2 cup agave nectar

1 vanilla bean

2 tsp pure vanilla extract

1/4 tsp sea salt

Crust:

1 1/4 cups toasted pecans

4 large medjool dates, pitted

1/2 tsp sea salt

Lemon slices for garnish, optional

 To make compote, combine berries, lemon juice and zest, agave nectar, and sea salt in a small saucepan.  Bring to a boil, then lower to a simmer and cook until berries are tender and saucy.  Remove from heat and place in the fridge to cool. 

To make the curd, combine zest, agave nectar, cornstarch, and sea salt in a medium pot, and whisk until combined and smooth. Whisk in lemon juice, and heat over medium high heat whisking constantly until thickened to a curd or pudding like consistency, about 10 minutes. Remove from heat and whisk in coconut milk, coconut oil, and vanilla. Pour into a bowl, and let chill in the fridge until cool. 
To make mousse, beat cream cheese in a large bowl until light and fluffy with an electric mixer.  Beat in sour cream and agave nectar until well combined.  Slit vanilla bean lengthwise with a sharp knife and scrape out seeds.  Add seeds to mousse (Save bean pod for another use such as vanilla sugar (simply place in a jar with sugar to give it a lovely scent)).  Add vanilla and sea salt and beat until well combined.  Place mousse in the fridge to stay cool. 
To make crust, combine pecans, dates, and sea salt in a food processor and process until finely chopped and starting to come together.  Remove from food processor and press into the bottom of 4 large wide glasses (such as lowball glasses) dividing evenly betweent the 4. 
To assemble, Spoon the mousse over the crust in each glass, leaving room at the top for the other 2 layers, about 1 1/2 inches or so.  Spoon a layer of lemon curd into each glass then a layer of strawberries.  Garnish with a lemon slice and serve!

Mini Maple Pecan Monkey Breads

When I was a child, one of my favorite sweet treats that my Grandma made was monkey bread, or pull apart bread.  I was always happy when I walked into her kitchen and was greeted by the ring of sweet caramelly balls of soft yeast bread dotted with toasted nuts.  It was like a giant ball of caramel rolls!  I could never resist it!  It was delicious warm, but I always found myself going back to sneak pieces of it, even though Grandma would tell me I would get a tummy ache if I had too many sweets.  That never happened though luckilly.  Sad to say I haven't had any in at least 10 years, since my Grandma was not well enough to make it and is no longer with us.  I have never attempted to make it on my own, until this weekend! 

I thought it would be the perfect bread to have for Easter, since I always remember having some sort of caramel roll or cinnamon roll to accompany Easter brunch growing up.  I decided that I needed to come up with my own recipe for monkey bread however, since I am not a fan of pre-made bread doughs or loading things up with pounds of butter.  I know Grandma used Rhodes bread dough, but I am a home made bread kind of girl. 

So I used my sweet roll dough recipe for the base and got to work.  I decided that I wanted my monkey bread to taste like a cross between a cinnamon roll and regular monkey bread so I added a bit of extra cinnamon.  Cassia cinnamon, because it is the most fragrant and delicious with no comparison to other types!  I also wanted my bread to have the wonderful presence of maple, so I used maple sugar in place of the brown sugar, as well as maple extract.  I used Earth Balance in place of the usual butter for the caramel, as I wanted to keep these vegan.  Last, I added plenty of pecans, because I love them with maple and cinnamon! 

I could have simply baked my monkey bread in a round bundt or tube pan, but I wanted to be able to share them with others, since I had made a double batch.  So I made mini monkey breads in muffin tins!  The perfect size for one, and the perfect size to share!  They smelled so wonderful as they were baking, filling my kitchen with the aroma of maple cinnamon rolls!  When they were finished baking and just cool enough to try I dove into one...and it was wonderful!  Soft and light dough with the aroma of cinnamon and sweetness of gooey maple caramel and toasty crunchy nuts! 

Heavenly, and even better than Grandma's monkey bread I might add.  I think Grandma would be proud if she were here today to try some!  I left them on the counter to cool and a couple hours later I noticed there were 3 missing.  My Mom had snuck a few, and if she goes back for seconds on anything you know it is really good!  I would have to agree with her!  They were perfect for Easter, but I would make them for brunch any time of the year!  Here is the recipe if you would wish to try some for yourself!

Mini Maple Pecan Monkey Breads

Makes about 16 rolls

Dough:

1 packet rapid rise yeast

1 1/2 tsp agave nectar

1/2 cup warm water

1/2 cup coconut milk or almond milk

1/2 cup plus 2 Tbsp maple sugar

1/2 cup plus 2 Tbsp coconut oil

1 Tbsp pure vanilla extract
2 tsp maple extract
1 1/2 tsp sea salt
2 tsp cinnamon
1 1/2 cups organic bread Flour
1 1/2 cups organic whole wheat flour
1 cup toasted pecans

Coating:
1/4 cup maple sugar
1 1/2 tsp cinnamon

Topping:
1/2 cup maple sugar
10 Tbsp Earth Balance vegan butter, melted
1 Tbsp agave nectar
2 tsp pure vanilla extract
1 tsp maple extract
1/2 tsp sea salt

In a large bowl, combine yeast, 1 Tbsp agave nectar and water.  Let sit 5 minutes, until yeast is foamy, then add coconut milk, maple sugar, coconut oil, maple extract, vanilla, and sea salt.  Mix well, then add the flour 1 cup at a time until dough is not sticky.  Place dough on a lightly floured surface, and knead until smooth and elastic, about 10 minutes.  Place in an oiled bowl, cover with plastic wrap, and place in a warm area to rise for about an hour, or until doubled in bulk.  Spray a 12 cup muffin tin, and a 6 cup muffin tin with non-stick spray.   Drop about 6 pecans into the bottom of each hole.  When dough has risen, punch it down, and divide into 16 pieces, and cut each into quarters. Combine 1/4 cup maple sugar and 2 tsp cinnamon in a large ziplock bag.  Place half dough balls in bag, zip up, and shake in bag to coat. Remove from bag and repeat with remaining balls.  Place 4 dough balls into each muffin tin hole. In small bowl, for topping, mix together maple sugar, butter, agave nectar, vanilla, maple and sea salt.  Whisk until well combined and sugar is dissolved.   Pour  about 1 Tbsp over the dough pieces in each muffin hole. Cover with plastic wrap and place in a warm place to rise.  Let rise until almost doubled in bulk, about 35-45 minutes.  Meanwhile, preheat oven to 375 degrees with the rack set at the middle position.  Bake the rolls for 20-25 minutes, until golden brown and done in the center (keep a close watch as they brown quickly, and if they are brown after only 10 minutes, cover with foil and continue to bake until done).  Remove from oven and let cool slightly, about a minute, then invert onto foil sprayed with non-stick spray.  Serve warm while caramel is still gooey! 

Easter Eats!

Easter brunch and dinner have always been exciting to me, ever since I was a kid!  My Mom used to have the family over and we would all have a big brunch and hunt for easter eggs.  My favorite dishes were the cinnamon rolls, my Mom's cheesy potato casserole, and her raspberry apple jello ring.  I have to say the ham and sausage were never at the top of my list though.  Since my tastes and traditions have changed, there is never any meat on my table and it is usually a small gathering.  Good food is still important to me though,  and I always incorporate the fruits and vegetables of  spring into my menu since they are at their best and tastiest!  Since Easter is fast approaching this weekend, I thought it would be fun to do a post highlighting the dishes I thought would be fabulous to serve at an Easter meal! As far as I am concerned the dessert is the most important part, but why not have some fabulous mains and sides to serve along with it! Below, I have included both savory dishes from my blog Garlic and Sea Salt, and sweet ones from Fragrant Vanilla cake...drinks, main dishes, salads and many many desserts!  The most important part of Easter is celebrating Christ rising again, but second, and also very important is spending time with the ones you love and enjoying a delicious meal!  Happy Easter!   

Vanilla Girl Martini

http://garlicandseasalt.blogspot.com/2010/07/blueberry-basil-martini.html

Lovely Lady Martini (Lavander Scented Citrus Martini)

http://fragrantvanillacake.blogspot.com/2011/04/lovely-lady-martini.html

Blueberry Basil Martini

http://garlicandseasalt.blogspot.com/2010/07/blueberry-basil-martini.html

Lemon Cream Pie Martini

http://fragrantvanillacake.blogspot.com/2011/01/lemon-cream-pie-martini.html

Golden Beet and Chevre Gnocchi with Caramelized Fennel and Toasted Walnuts

http://garlicandseasalt.blogspot.com/2011/04/golden-beet-chevre-gnocchi.html

Carrot and Avocado Ravioli with Toasted Almonds

http://garlicandseasalt.blogspot.com/2011/02/roasted-carrot-and-avocado-ravioli-with.html

Roasted Potato and Celeriac Salad with Truffle Oil and Pecorino Romano

http://garlicandseasalt.blogspot.com/2011/04/roasted-potato-and-celeriac-salad-with.html

Strawberry Rhubarb Salad with Toasted Almonds and Chevre

http://garlicandseasalt.blogspot.com/2010/05/mothers-day-salad.html

Tahini Dressed Crisp Romaine Salad with Baby Potatoes, Asparagus, and Snap Peas

http://garlicandseasalt.blogspot.com/2010/04/potatoes-asparagus-and-snap-peas.html

Beet and Strawberry Love Salad

http://garlicandseasalt.blogspot.com/2010/04/beet-and-strawberry-love-salad.html

Lemon Poppyseed Almond Rolls

http://fragrantvanillacake.blogspot.com/2010/12/lemon-almond-poppyseed-rolls.html

Strawberry Rhubarb Crisp  

 http://fragrantvanillacake.blogspot.com/2010/05/strawberries-and-rhubarb.html

Coconut Orange Carrot Cake

http://fragrantvanillacake.blogspot.com/2011/04/coconut-orange-carrot-cake.html

Vegan Spring Strawberry Cake

http://fragrantvanillacake.blogspot.com/2011/04/vegan-spring-strawberry-cake.html

Lovely Lemon Cake

http://fragrantvanillacake.blogspot.com/2011/03/lovely-coconut-lemon-cake.html

Luscious Lemon Curt Tart with Almond Poppyseed Shortbread Crust

 http://fragrantvanillacake.blogspot.com/2011/03/luscious-lemon-curd-tart-with-almond.html

Caramelized Pine Nut Tart

http://fragrantvanillacake.blogspot.com/2010/04/birthday-tart.html

Banana Butterscotch Trifles

http://fragrantvanillacake.blogspot.com/2010/02/heavenly-banana.html

Lovely Lady Martini

I appriciate being able to spend time with my Mom.  She is one of my best friends, and I love it when we can spend a Sunday afternoon together and go for a walk somewhere interesting and just chat about the past week, go windowshopping and enjoy looking at all of the interesting things, or have dinner and cocktails together since we enjoy the same type of food.  Last Sunday we decided to go for a walk and windowshop on Grand Ave. in St. Paul, and it was a lovely day!  We bought some spices at Penzey's, one of my favorite stores, because it smells the best, and also walked up Summit Ave. and admired all of the beautiful old Victorian houses and the spring flowers that were popping up in people's yards.  Quality time spent together, and that is the way it has always been between us.  It is the simple things that we both enjoy, and that includes a good cocktail.  My Mom often orders sidecars, and recently when we were at La Belle Vie in Minneapolis, she ordered a Citrus Sidecar which she loved!  I did have a sip of hers and it was good...but I am more of a dirty martini girl myself.  I decided to make my own version of a citrus sidecar, one which we would both enjoy, and came up with the "Lovely Lady Martini".  Named so because it is beautiful as well as delicious. 

It had a vodka base with 2 citrus notes, orange and lemon with a dash of vanilla, because I love the beautiful something extra it adds to a drink.  But I didn't stop there...instead of using my usual vanilla agave syrup and being ordinary I made lavander syrup this time!  I thought it would go well with the citrus and vanilla, and I was right!  My Mom was very skeptical when I first told her of the concoction I was about to mix, when I was explaining what the liquid with flowers in it ( the lavander syrup) in the jar on the counter was.  But after I had mixed the drink and we were enjoying it she exclaimed "This is BETTER than the drink I had at La Belle Vie!"  It was very good, light notes of lavander in slightly sweet citrus laced vodka...heavenly, and lovely. It would be the perfect drink for Easter or Mother's Day, and I have a feeling I will be making it again for both!  Here is the recipe for those of you who would like to experience it for yourself! 

Lovely Lady Martini (lavander scented citrus martini)

Makes 1

4-6 large ice cubes

1 tsp pure vanilla extract

3 oz Prairie Organic Vodka
4 oz fresh orange juice
1 1/2 oz fresh lemon juice
2 Tbsp lavander agave syrup*

In a martini shaker add the ice, vanilla, vodka, orange juice, lemon juice, and lavander syrup and place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve!

*Lavander Agave Syrup:

1/4 cup agave nectar
1/4 cup boiling filtered water
2 tsp dried lavander flowers

Combine all ingredients in a clean jar and allow to sit for a few days to let the lavander infuse. 

Lemon Cornmeal Strawberry Jam Filled Scones

 One of the things I enjoy most about running in the spring is passing by people's gardens in thier yards and seeing the first signs of life popping out of the ground.  Especially in the form of flowers.  It is a little early for tulips in my neck of the woods, but the lovely little yellow daffodils have arrived!  They look so cheery thanks to their bright color!  It is always tempting to pick some, but then nobody else would be able to enjoy them...plus it would be considered stealing and tresspassing. 

Flowers from my Dad's Garden 

I was thinking it would be cute instead to make some baked good into a yellow flower shape to enjoy.  Maybe I was just hungry, as I hadn't had breakfast yet, but I thought something cornmeal based would be perfect!  I find that there are very few people in the world that don't like cornbread or corn muffins in some form or another. I am no exception.  The sunny yellow color it has as well as the sweet corn flavor and wonderful cakey yet substantial texture make them so delicious.  I especially love the combination of cornmeal baked goods and lemon, or with berries.  I have made lemon cornmeal blueberry muffins in the past and loved them! 

So last weekend I thought that a lemon cornmeal scone filled with some home made strawberry jam would be delicious!  I decided to be a little creative this time with my scones and instead of simply shaping them into triangles, I shaped them like flowers, using my flower cookie cutter in honor of spring.  I didn't want to use all cornmeal, because I thought it might make the texture too heavy, so I used cornflower combined with cornmeal (which also makes them gluten free) to keep it light.  I laced the dough with lemon zest, and juice to give them a little zing, as well as a good amount of vanilla since I love its flavor in scones of any sort!  I filled them with my home made vanilla scented strawberry jam, to give them a touch of gooey sweetness as well as a nice surprise for anyone I shared them with!  I topped them off with a bit of turbinado sugar for crunch and poopped them into the oven.  I was a little concerned that the jam might ooze, or the flower shapes would spread but neither of those things happened and they came out perfect! 

They smelled wonderful, like sweet lemon cake!  I sampled one right away, and they were a bit delicate due to the cornflower, but firmed up nicely once cooled.  They were delicious!  Like the flavor of a lemon corn cupcake combined with the texture of a scone...then the oozy gooey sweet jam on the inside!  Heavenly!  These would be perfect at brunch but I wouldn't limit them to that.  I shared one with my Mom who is one of the few people in this world who doesn't like cornbread and she actually loved it!  I love changing people's opinions about foods...anyways, you should try these out as well, you will love them.  Plus they will bring a bit of sunshine to your day!  Here is the recipe! 

Lemon Cornmeal Strawberry Jam Scones

Makes 8

2 cups corn flour, plus more for dusting
1 cup medium grind cornmeal
1/2 cup maple sugar (or granulated sugar)
2 1/2 tsp baking powder

1/4 tsp salt

2 Tbsp lemon zest

1 stick cold Earth balance vegan butter, cut into chunks

1 cup cold full fat orgainc canned coconut milk (whisked until smooth if chunky)

2 Tbsp lemon juice
1 Tbsp pure vanilla extract
1/2 cup strawberry jam (heaping) preferrably home made* but storebought is fine
coconut milk for topping
turbinado sugar for sprinkling

Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy (if dough is too wet, add a little more flour). Place dough on a floured work surface, and pat down until 1/4 inch thick. Use a medium round cookie cutter to cut into circles (re-pat the scraps to make more). There should be about 16. make an indentation into half the circles in the middle and spoon about a heaping Tbsp jam into the center.  Top with the halves without the jam and gently press the edges of the scones so jam doesn't ooze out.  Use a bench scraper or large spatula to transfer scones to the prepared baking sheet. Brush the tops lightly with the coconut milk, and sprinkle with turbinado sugar. Bake for about 20 minutes or until golden brown.  Cool on pan until set, and remove to a wire rack.

*My jam recipe: http://fragrantvanillacake.blogspot.com/2011/04/vanilla-scented-strawberry-agave-jam.html

Vegan Spring Strawberry Cake

 I have been thinking about strawberries a lot lately, probably because at the beginning of last week it was beautiful outdoors, 70 degrees and the perfect spring berry growing weather.  It has since gotten colder and even snowed on Saturday, but that didn't diminish the thoughts of berries!  I am hungry for strawberries.  Simple as that.  I have been deprived of them all winter since I refuse to buy ones that are not locally grown. I will have to wait to enjoy fresh berries, but luckilly I have a nice supply of Minnesota grown frozen strawberries in my freezer!  Last week when I was out on a run, and had a bit of time to think I dreamed up a beautiful strawberry cake I could make on the weekend.  It sure didn't help that I was hungry at the time! 

On Friday I decided to make some home made vanilla scented strawberry jam with some of them, and figured it would be perfect for in between the layers of my cake! (I have included the recipe link)

http://fragrantvanillacake.blogspot.com/2011/04/vanilla-scented-strawberry-agave-jam.html

I wanted this cake to be filled with the essence of strawberry, so it was even included pureed strawberries baked into the cake itself!  It smelled so good while it was baking, like a heavenly strawberry shortcake! 

The cake was moist and delicious, just sweet enough filled with the flavors of strawberry and vanilla.  It deserved to be sandwiched together and covered with something delicious so I decided on a vanilla (vegan) cream cheese frosting to go along with my home made vanilla scented strawberry jam.

I decided to tint the frosting pink with natural food coloring to make it even more beautiful.  Might as well be pretty and delicious!  It was like a giant strawberry shortcake!  The type of thing where you take a bite and close your eyes just to savor the deliciousness as you taste it.  I have a feeling I will be making another one of these at the height of Minnesota berry season when I have access to the fresh ones, but until now I am very happy to be enjoying this one!  have I gotten my strawberry fix?  Yes, for now.  But I will never get sick of them, and could eat them everyday!  Here is the recipe for my cake if you would wish to experience it for yourself!

Vegan Spring Strawberry Cake

Makes 1 6 inch 4 layer cake

Cake:

1 1/2 cups whole wheat pastry flour

1 cup maple sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup pureed strawberries

1/4 cup coconut oil

1 Tbsp pure vanilla extract

1/4 cup + 2 Tbsp lite coconut milk

a few drops beet based food coloring

2 Tbsp lemon juice

Frosting:

3 8 oz pkgs vegan cream cheese (such as Tofutti)

1/2 cup plus 2 Tbsp agave nectar

1 Tbsp pure vanilla extract

1/2 tsp sea salt

beet based red food coloring

about 1/2 cup strawberry jam, preferrably home made*

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well. Whisk strawberries, oil, vanilla extract, and coconut milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. Add enough red food coloring to tint the frosting pink. 
To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with 2 Tbsp jam, and another cake layer and repeat. Top with another cake layer, another frosting layer, jam layer then the top cake layer. Spread the frosting over the top and the sides of the cake, then spoon about 2-3 Tbsp jam onto the top of the cake and spread to about 1 inch from the sides.  Place remaining frosting in a pastry bag, and pipe some of it decoratively on top of the cake and at the base.  Chill the cake at least a few hours to set filling before serving.

*My jam recipe: http://fragrantvanillacake.blogspot.com/2011/04/vanilla-scented-strawberry-agave-jam.html

*if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

Vanilla Scented Strawberry Agave Jam

Although raspberry jam is my favorite as an adult, as a child I loved strawberry...which is still a close second.  Although my Mom always had raspberry jam, my Dad always had strawberry jam on hand at his house, I remember making peanut butter and jelly sandwiches with him for our fishing trips we used to go on.  It was something simple that we could eat quick that wasn't too messy, and stored well.  I still think of those trips when I eat strawberry jam to this day!  I don't buy much jam nowadays, because I don't care for all of the refined sugar which is added to a lot of commercial jams.  But when I do buy it I get the fruit sweetened variety.  I came across an agave nectar sweetened jam recently, and decided to try hand at making it!  I didn't do the whole canning thing this time which intimidates me, I simply made refridgerator jam which is more accessable. 

I used frozen berries, since the fresh aren't available yet, added a little lemon juice, and a vanilla bean as well, because I love the scent of vanilla, especially with berries!  I just let it bubble away while I did other things, and my kitchen was filled with the wonderful aroma of strawberries!  When it had finished cooking and it was time to taste my mouth was filled with the pure essence of strawberry...sweet with a touch of lemon and scent of vanilla...delicious! Way better than any jam I have bought at the store lately!  It would be fabulous on toast, but I am planning on making a few delicious desserts in the near future using it.  I love that agave nectar is the sweetener instead of sugar and you certainly can't tell.  Here is the recipe if you wish to try some for yourself! 

Vanilla Scented Strawberry Agave Jam
Makes 2 cups

2 bags frozen strawberries 10 oz each
3/4 cups agave nectar
Juice of one large lemon
a pinch of sea salt
1 vanilla bean

Lightly blend strawberries, agave nectar, and lemon juice in blender (you want to keep it chunky). Pour mixture into a pot and add salt.  Slit the vanilla bean lengthwise with a sharp knife, and scrape the seeds out.  Throw the seeds and bean into the pot.  Bring to a boil and reduce to a simmer.  Let simmer for 45 minutes, stirring occasionally. Pour jam into an air tight container. Jam will store in your refrigerator for several months.

Pecorino Romano Shortbread Cookies with Balsamic Strawberry Jam

Cheese in cookies?  May sound a bit wierd to some, but I was watching the Cooking Channel the other day and I saw this delicious looking Roquefort shortbread.   They said it had a wonderful salty, sweet and rich flavor and melted in your mouth.  I really wanted to try making it creating my own recipe of course, but had no Roquefort on hand at the time.  So I decided instead to try Pecorino Romano shortbread.  Why not?  Pecorino Romano has a wonderful salty flavor that I love, and I thought that when paired with sweet shortbread it would give that salty sweet crunchy combination that I crave.  I decided to add in black pepper as well, because I love it with Pecorino Romano!  Before you go thinking that this is all sounding a bit bizarre, and wierd, I have to say it was damn delicious!  Once baked it smelled wonderful, and it did have just the salty sweet flavor I was looking for!  Not to mention the crumbly buttery quality that shortbread has which was perfect with the cheese.  I loved it on it's own, but I felt like it would be really good with strawberries! 

I love Pecorino Romano with black pepper and strawberries with a little balsamic syrup as a dessert, but I didn't have any fresh berries to just slice and eat with it.  What I did have was some frozen strawberries, and I thought it would be fun to make some home made strawberry balsamic jam.  So I made my first attempt at jam (not the canned type), and it was a success!  It would be wonderful on toast, but it was delicious with the shortbread.  The sweet balsamic laced strawberries were a perfect pairing with the salty cheesy shortbread!  I know there are still skeptics out there about whether cheese in shortbread is good, but don't knock it 'till you try it, and you will love it when you do!  Here is the recipe for both the shortbread and jam if you would like to try some!

Pecorino Romano Shortbread Cookies with Balsamic Strawberry Jam

Makes 12

Shortbread:

2 sticks organic butter, at room temperature
 3/4 cup brown sugar
1 1/2 cups finely shredded pecorino romano cheese
2 tsp black peppercorns, crushed into small pieces

1/2 tsp sea salt

2 cups whole wheat pastry flour

turbinado sugar

Preheat oven to 350 degrees, with the rack set in the center. Cream together butter, and sugar in a large bowl.  Add cheese, pepper and salt, and mix together until well blended, then add flour and mix until well combined.  Press the dough into an 8 inch tart pan with a removable bottom. Score the shortbread into 12 wedges, and prick each wedge a couple times with a fork if desired.   Sprinke the top of the shortbread with turbinado sugar, and place in the freezer to chill for 15-30 minutes until cold. Remove from the freezer and bake for about 20 minutes until set and lightly brown. go over the score marks again with the knife when removed from the oven. Cool in pan on a wire rack.

Balsamic Strawberry Jam:
2 bags frozen strawberries 10 oz each

3/4 cups agave nectar

1/4 cup good quality balsamic vinegar

Lightly blend strawberries, agave nectar, balsamic vinegar in blender (you want to keep it chunky). Pour mixture into pot, bring to a boil and reduce to a simmer.  Let simmer for 45 minutes, stirring occasionally. Pour jam into an air tight container. Jam will store in your refrigerator for several months.