Smoky Guacomole

BBQ season is back and this is a great addition to any burger.

1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 to 2 tsp minced canned chipotle pepper in adobo sauce
2 soft ripe avocados
2 tbsp fresh lime juice
Salt
1 tomato, seeded and diced
2 tbsp chopped fresh cilantro

• Heat oil in a small skillet over medium low heat.  Sauté onion and garlic for about 3 minutes or until soft and just starting to turn golden.  Remove from heat and stir in 1 tsp chipotle.  Let cool.  (Add more chipotle for a hotter guacamole if you like heat).
• Peel and pit avocados and place in a bowl.  Using a fork mash avocados, adding lime juice and 1/2 tsp salt.  Stir in onion mixture.  Add more chipotle to taste, if desired.  Place plastic wrap directly on the surface of guacamole and refrigerate for up to 4 hours.
• Just before serving, fold tomato and cilantro into guacamole and season to taste with salt.

Makes about 2 cups

Blueberry and Sparkling Red Moscato Jelly

I love the use of wine in this recipe, it is the first time I have added it to a jam and it gives it such a wonderful unique taste.  From Food and Drink Spring 2016.

4 cups blueberries, fresh or frozen
1 cup sparkling red Moscato wine
6 cups sugar
Juice of 1 large lemon, about 1/3 cup
1 pouch (85ml) liquid pectin

•  Before you start cooking, pop a plate into the freezer; you’ll use that in a little bit to test the readiness of the jam.
• Into a large, heavy-bottom saucepan over medium-high heat, add the blueberries, wine, sugar and lemon juice. Bring up to a good boil, stirring constantly and watching closely, in case it starts to foam and boil over.
• When it comes to a boil, add the whole pouch of liquid pectin—try to squeeze out every drop; you need it!—stir in and bring back up to the boil. Boil for about 1 minute stirring constantly.
• Spoon a drop of hot jam onto that chilled plate and pop it back into the freezer; if it begins to gel or set within 30 seconds or so, it’s time to bottle. If not, boil for another minute, then retest.
• To bottle, transfer the still-hot jam into warm, sterilized jars. Don’t overfill; about ¼ inch (5 mm) from the top is perfect.
• Pop on the lids, tighten, and finish canning by submerging the filled, tightly sealed jars into a very large pot of boiling water for about 20 minutes. Remove from the water bath and allow to cool on the counter. You should hear a chorus of metallic clinks and clunks coming from the kitchen, as the seals set tight!

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  Makes about 6½ cups (1.625 L)

Smoky Guacamole

A versatile condiment that will enhance you burgers and bbq chicken.  From Food and Drink Summer 2015.

1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 to 2 tsp minced canned chipotle pepper in adobo sauce
2 soft ripe avocados
2 tbsp fresh lime juice
Salt
1 tomato, seeded and diced
2 tbsp chopped fresh cilantro

• Heat oil in a small skillet over medium low heat.  Sauté onion and garlic about 3 minutes or until soft and just starting to turn golden.  Remove from heat and stir in 1 tsp of the chipotle.  Let cool.
• Peel and pit avocados and place in a bowl.  Using a fork, mash avocados, adding lime juice and 1/2 tsp salt.  Stir in onion mixture.  Add more chipotle to taste, if desired.  Place plastic wrap erectly on the surface of guacamole and refrigerate for up to 4 hours.
• Just before serving, fold tomato and cilantro into guacamole and season to taste with salt

Makes about 2 cups