Wednesday, April 15, 2009

Tea and Jam









Last year, I read a fascinating book, "Child 44" by Tom Robb Smith. It was a historical fiction account of a Soviet police officer coming to terms with the corruption within the communist system that he had been raised to worship as he pursues a serial killer. It was a captivating book. Mr. Smith did an excellent job of revealing the history of post World War II Russia and the daily life of the people and party members.

The reason I bring up this book is that I had mistakenly assumed Russians loved vodka more than any other drink. This is not true. Russia has a long history of drinking tea. The book by Mr. Smith emphasized that Russians enjoyed putting jam in their tea. My son and I found this interesting and tried it. Tea is very tasty with strawberry jam especially if you make it yourself.

Since the story was based during the 1940's, a time when many around the world were financially struggling, I thought that maybe this necessitated the need to use jam, as sugar was not an option. That was not the case.
Russians have enjoyed tea since 1618 and have routinely served tea with honey, sugar and/or jam. Tea is the national drink. Russians enjoy their tea strong. Tea is taken after meals and during breaks in the afternoon.

Russians enjoy
Zavarka-a concentrated, strong tea that uses more tea than water, it is like espresso but in tea form. Samovar is a tea making device that uses loose leaf teas and makes Zavarka.

Tea has multiple health benefits. Green, oolong and black tea have antioxidants called polyphenols, meaning they prevent free radical damage. These polyphenols protect us from cancer, stroke and heart disease.

Strawberries contain phyonutrients that act as antioxidants as well. Strawberries contain many vitamins including vitamin C and manganese. Vitamin C is a potent antioxidant. Strawberries may also contribute to decreasing cancer risk as well as easing polyarthritis, a form of rheumatoid arthritis by reducing inflammation.

Strawberries are abundant this time of year and annually we enjoy making homemade freezer jam that I will give as gifts to our friends. We also save some for ourselves! I like freezer jam because it tastes just like fresh, crushed berries even weeks later. Most of the freezer jam recipes contained a ton of sugar. In light of wanting to reduce sugar consumption and lower blood sugar levels, which in turn will lower insulin levels, I remade the typical freezer jam recipe by substituting Agave nectar. The taste is wonderful.

Tip--I did find that using the Agave nectar means that you must stir the berries. The crushed berries tend to float to the top. Jam made with white sugar does not have this issue, but sugar has detrimental effects on a person's health. Sugar causes inflammation and aging.
Canning jars can be found at thrift stores for 25 cents a piece and you can buy a box of lids at the grocery store.




Strawberry Freezer Jam

6 small or 4 medium-large glass jars with canning lids, cleaned and dried

4 pints of fresh, ripe strawberries, cleaned, hulled, sliced
1 1/2 c. Agave Nectar
3/4 c. warm water

1 box Sure-Jell Pectin for low sugar or no sugar recipes (read label and make sure Splenda or other artificial sweetener(s) have not been added)

Place berries in large bowl and using a potato masher and crush the berries. Add Agave nectar to strawberries and stir well.

In small saucepan over high heat, mix pectin and water. Stir until mixture comes to a boil and continue stirring for 1 minutes. Add to fruit mixture and stir constantly for 3 minutes. Ladle into clean canning jars leaving 1 1/2 inches from the top as the mixture will expand in the freezer. Place lids on the jars and freeze up to 6 months. Will keep in refrigerator approximately 3-4 weeks.

Tea

Using a coffee press, place 1 tsp of loose leaf tea in the press for each 6 oz cup of tea you would like to make. Add 6oz of boiling water over the tea leaves for each 1 tsp of tea you have added. Stir and place top of press over the mouth of the press. Don't press down yet. Let the tea brew for at least 3-4 minutes. Then press down and you will be able to strain the leaves and pour your tea.

If you want Zavorka, double the amount of tea to 2 tsp. for every 6 oz of hot water.

Serve with 1 tsp. of your fresh strawberry jam.


Enjoy!




























Saturday, April 4, 2009

Springtime Light as Air Angel Food Cake














Now that spring is here meaning Easter, tulips and green grass, a light dessert with a low sugar content, a supply of fresh, ripe spring strawberries coupled with a casein free cream makes for a wonderful way to usher in the new season. It is also a perfect ending to an Easter dinner or Mother's day brunch.



I decided to make this because Whole Foods makes wonderful, delicious and addicting parfaits. They are layered with yellow or chocolate cake, heavy whipped sweet cream and loaded with fresh berries. Since I can no longer have gluten, I do have desperate urge to have one on occasion!


This one fits the bill without the excess sugar, dairy or gluten!

I tried to keep my son's hands off of it for the picture ,but he couldn't wait!!



Angel Food Cake With Banana Coconut Cream and Fresh Strawberries

1 1/4 c. potato starch (if you want a chocolate angel food cake, use 1 c. potato starch and 1/4 c. cocoa)
6 eggs, separated at room temperature
2 tsp. gluten free almond extract
1/4 c. hot water
pinch of sea salt
1/4 c. Agave nectar or 1/3 c. Xylitol

Combine the egg yolks with the extract and sweetener of choice. Whisk well until thick. Add the hot water and mix again. In a stand up mixer or with a hand mixer beat egg whites until stiff. Add the potato starch to the egg yolks. Fold the egg yolk mixture into the egg whites. Pour into the pan of choice that is coated with cooking spray. (Use any typical angel food cake pan. There are some great pans that can be found at thrift stores with beautiful designs. Just make sure to use plenty of cooking spray so the cake comes out in one piece).

Bake at 325F for 40-50 minutes. When cool, run a knife along the edges and invert the pan on to a plate. Refrigerate leftovers for 3-4 days. Or freeze individual slices for a treat later!

Coconut Cream

1/3 c. coconut cream, refrigerated
1 TBS. cornstarch
1 ripe banana, mashed
1 TBS. Agave nectar or Xylitol

In cold mixing bowl* add coconut cream. Beat until soft peaks form. Add the cornstarch, banana and sweetener. Serve immediately, refrigerate leftovers but, it will turn gray by the next day from the banana, tastes good but, not attractive.

Cut the angel food cake into slices or cubes and layer with cream and strawberries.


*place the whisk from mixing bowl and the mixing bowl in freezer at least 15 minutes prior to beating the cream
The pan I used is pictured above.