Bite Sized — Page 3

Raspberry Jam and Whole Wheat Crackers

by BiteSizedJessica on May 20, 2015

Driscoll_Raspberries_Jam_and_cheese_cracker_Web © 2015 Jonathan MeterJonathan doesn’t eat dessert. He ‘doesn’t like’ chocolate. It’s really quite infuriating and just plain wrong. I’ve tried to entice him over the years, with brownies, my best chocolate cake, Haagen Daas, the works. No dice. I’ve given up trying to get him to chow down on sweets at the end of a meal. I figure it’s better in the long run for me anyways, to always pass on dessert.

But I’m not always resolute in my determination to ‘be healthy’ while my husband cavalierly gives up something that tempts me to the core. And the one thing that I know does tempt my husband is raspberries. He loves them. Sometimes I’ll buy a few pints and come home to find him just stuffing them in his face at the sink.

Thus my raspberry jam and sweet whole wheat cracker dessert was born. Jam and cheese courses are a classic, and my homemade jam and crackers makes this the perfect sweet ending to any meal.

For the cheeses, I went all French and picked a Bucheron, a Bleu D’Auvergne, and a Cazelle de Saint Affrique. Bucheron is one of my favorite cheeses. The creamy texture and tangy, lemony spark of this French goat cheese makes it versatile enough to pair with sweet or savory components and is a great addition to a dessert plate. The Bleu D’Auvergne is a mellow, creamy cow’s milk cheese. It has a light spiciness which subtly complements the sweetness of the raspberry jam and crackers. Finally, the Cazelle de Saint Affrique is a hard, artisan sheep’s milk cheese. The Cazelle’s nutty, earthy flavor really helps round out this dessert, and also pairs perfectly with the sweet jam and wheat cracker.

It’s easy to make a wonderful jam and #raspberrydessert with @driscollsberry raspberries!

Raspberry Jam
2 pints Driscolls Raspberries
cup white granulated sugar
cup water

What to Do:
1. Combine all ingredients in a small sauce pot and heat until bubbling.
2. Turn down flame to low and let simmer and reduce until jam reaches the consistency you desire. Stir frequently to a wooden spoon to avoid sticking to the bottom of the pan.
3. Refrigerate for up to 2 weeks. Serve with cheese!

Whole Wheat Sesame Crackers
2 cups whole wheat flour
cup sesame seeds
scant cup granulated sugar
1 tsp kosher salt
8 tbsp (1 stick) cold butter, diced
3/8 cup heavy cream
1/8 cup water

What to Do:
1. Combine flour, sesame seeds, sugar and salt in a food processor and lightly pulse to mix.
2. Add cold diced butter and pulse until dough is crumbly, like the texture of sand.
3. Slowly drizzle in cream and water until dough comes together.
4. Turn out into a bowl and mix until a ball is formed. Form the dough into a round or rectangular log and wrap in plastic.
5. Freeze for one hour, then slice and bake on parchment at 350 until lightly browned. Serve with jam and cheese!


Homemade Granola

by BiteSizedJessica on March 29, 2015

Almond_Granola © 2015 Jonathan Meter

When I was a kid, my mom used to lament the difficulties of making dinner every night. I’ve always remembered this with a little disdain – I’m constantly coming across recipes I want to make. How could anyone struggle with dinner? It’s so easy. My problem was always picking which recipe out of a hundred that I wanted to cook.

I hate to say this, but my mom was right. Now that I’m constantly trying to come up with healthy dinner ideas for me and Jon, it’s nearly impossible to make something that’s good and good for you every night of the week. I fight a constant internal battle between kale salads and ordering pizza.

Recently I started making yogurt and granola for dinner. It sounds weak and Jon hates it, but it’s healthy, easy and cheap. I started making homemade granola to go with this dinner mainly to incorporate more almonds into our diet. They’re high in health-promoting fats that reduce the risk of heart disease, which has started to become a concern for  me considering how many times a week we’ve been eating tater tot nachos at the bar across the street. You can read more about almonds here!

This recipe is easy and the granola is great for snacking or mixing into yogurt, or sometimes on vanilla ice cream. Good luck with dinner!


(Makes about 2 quarts)

1 tsp cream
1/4 tsp vanilla
1 tbsp brown sugar
3 tbsp honey
1/4 cup water
2 tsp canola
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 cups oats

2 cups almonds
1/2 cup chopped apricots
1/2 cup toasted pecans
3/4 cup coconuts
1 cup pepitas


What To Do:


Mix cream, vanilla, sugar, honey, water, oil, spices and oats. Bake on a sheet tray at 350 degrees for 15 minutes, then add almonds, apricots, pecans, coconut and pepitas and bake for another 8-10 minutes until browned and crispy. Be sure to mix on the sheet tray to prevent burning.


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Bagel Brunch

by BiteSizedJessica on January 12, 2015

Bagel Brunch-077-RecoveredI know it’s January and that means New Years Resolution month in full effect. Healthy eating, exercise, less drinking…it seems like those are the top three resolutions on most people’s lists. My question is, who came up with this masochistic tradition? January is the coldest, meanest month of the year – and that’s when we are supposed to stop eating cheesy pasta bakes, give up red wine and head outside for a brisk run? Is everyone insane?

In honor of my abstinence from this barbaric form of self-torture, I am kicking off the month of January with a fully loaded bagel brunch. Toasted everything bagels from Ess-a-Bagel (best in the city), whitefish salad, olive cream cheese, tomato, onion and cucumber. There’s no better way to start a cozy Sunday morning hiding out from the icy chill of winter’s winds. I think I’ll have a glass of red wine with dinner tonight…

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