Posted by Mira | Posted in More Picnic Ideas | Posted on 27-12-2011
In fact getting acquainted with Lenette and her web-site grew into pleasant cooperation. I like the way she writes about cooking. Also her style meaning how she approached the everyday manners is somehow special too. Her recipe “Homemade Apple Marmalade and Flank Steak Jerky Crostini” is her first guest post on Picnicfood Ideas. Indeed it is an interesting food to have as a picnic food. To check more of Lanette’s exquisite recipes check her cooking web-site The Flavor Fusion Project.
A few weeks ago, I was approached by a fellow blogger and asked to exchange articles for our very different cooking styles. Needless to say, I was thrilled! Despite the fact that I live in Miami, as a culture, we don’t embrace the outdoors as much as one would think. Of course, there are the beach communities that are frequently showcased on TV; but generally speaking, it is usually so hot, that people here tend to look for thirst quenchers and lite bites. However, liquid lunches can only get you so far and some nourishment is required.
Taking a tip from picnicfood-ideas.com, I started thinking about what I would like to take on an outing. I almost couldn’t help myself from incorporating the holidays into this recipe. So in typical Flavor Fusion style, I merged the best of both worlds.
Picnic Menu: Homemade Apple Marmalade and Flank Steak Jerky Crostini
Don’t be overwhelmed; it couldn’t be easier! Take a slab of flank steak and thinly slice the meat. Use a fillet knife and cut across the grain to cut sashimi thin pieces.
In a large zip bag add the following:
¾ cup teriyaki sauce
3 smashed garlic cloves
Zest of one lemon
Juice of one lemon
2 pinches of crushed pepper flakes
Several twists of ground pepper
3 pinches of kosher salt
3 tbsp of honey or simple syrup
Seal the bag and shake to mix the ingredients. Add the meat, seal the bag, and massage the mix into the meat. This has to sit in the refrigerator overnight.
The final step to prepare the jerky is to dry it out. Set oven to 200 degrees. Place meat strips onto a baking sheet. Each piece should lay flat. Let the meat cook for about 3 hours. Remove from pan and let it cool completely before eating.
Not only is this a great homemade gift, but it is a great way to preserve fruits for later use. Today, it’s all about the Grannie Smith.
4 cups of green apples (about 3 1/3 large apples)
1 ½ tbsp. lemon juice
4 cups granulated sugar
1 cup light brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
1 pkg of pectin (sure gel)
1 tsp. of candied ginger
2 cups of water
7-8 small canning jars (sterilized in dishwasher)
Wash, core, and chop the apples; I like to leave the skin on.
Place the apple pieces in a heavy pot. Add the lemon juice, water, and pectin; bring to a boil. Once boiling, add the sugars, cinnamon, nutmeg, and candied ginger; bring to a boil once again. Stir and let the mix boil for a couple of minutes and remove from the heat.
Gently, take a masher and help break down some of the apple pieces. Don’t make it a complete puree, but mashing some of the fruit will help the gelling processes and make spreading easier later on.
Carefully fill the pre-sterilized jars with the apple marmalade. You must leave about ¼ inch space between the lid and the fruit itself. Seal the lids and rings tightly. The final step is the water bath which ensures that the product will remain safe to eat.
Boil water in a heavy pot and place the tightly capped jars into the water bath. The water should go about half way up the jars and should sit there for about 5-6 minutes. This is where the lid becomes airtight. If you find that the center of the lid is still popped up, the process didn’t take. Return the jars to the boiling water bath for an additional 5 minutes.
Let the marmalade cool completely before opening the jar. Give the jars as gifts and save one jar for your picnic.
On your outing, take your homemade jerky, apple marmalade, a few sprigs of your favorite fresh herb, and a baguette or crispy Melba toast.
Smear some of the marmalade on a slice of bread, place a piece of the flank steak jerky and add a fresh herb leaf.
The mix of sweet apples, spicy beef, earthy herbs, and the neutral yet crunchy bread is a feast for both the eyes and the palate.
Pair it with a crisp white wine and you are ready to spend a great day outdoors. Happy eating!
I hope this recipe comes to your taste. For more interesting recipes and extraordinary recipe collections see The Flavor Fusion Project.