The Messy, Sticky, Red, Goo. (With Crispy Biscuits)

        Welcome back friends! Today I had an urge to make something messy. (As we all know, the best food is the kind of food that makes you a born again toddler.)  Also due to the fact that I had quite a bit of peaches that needed to be cooked.
                I promised you Moroccan Lamb Stew last week, and not to worry. This same day I will also chronicle the events and my epic battle with the cast iron terror that is the Dutch Oven.  But for now, sit back and enjoy the making of: Spiced fruit jam with biscuits.


                                         Ingredients ( for jam)
                                             4 cups of fruit (Peaches, cherries, and apples) 
                                              1 cup of water
                                              1 cup of sugar
                                              1 tbs of Chinese five spice
                                              1 packet of gelatin. 

                                              For biscuits. 
                                             1 and 3/4 cups of flour
                                             1 tbs of equal parts baking powder and baking soda
                                              6 tbs of butter
                                              3/4 cups of milk







                     So, lets start with the jam shall we?
                     First lets disassemble the fruit. This is a great use for all of the fruit that you don't want to have rot in your kitchen but you know that you are not going to eat. And lets be honest, for a great summer breakfast (key words cold food,)  a spiced fruit jam is a pretty darn good idea.
                    I used peaches, cherries, and apples. (As I obviously mentioned in the ingredients list.)

So, you want this to look like the aftermath of a cereal killer. (Just FYI)  

                                  Go ahead, shred, tear, massacre the fruit, Just make sure that the fruit is pitted and cored before you try to make jam out of it. Please. No one wants to bite into a nice juicy... cherry pit. And break their tooth. I promise that no one is going to want to eat your cooking after you have broken their only means of chewing.  (Come to think of it, they won't be able to eat anything.)
                                Once you have your four cups of fruit, add them to a medium saucepan on medium high, and add your cup of water.

                               
                         Now, I don't blame you if its not quite as artistic as the photo, I firmly believe that cooking should taste good, and be fun. If you are making a mess. I fully understand. (And the only way that I can get you to actually enjoy this blog, is if the pictures look good.)
                               Bring your fruit concoction to a boil. Once it is at boiling temperature, add your Cup of sugar, and your tablespoon of Chinese five spice.  Five spice is actually a fairly magical and diverse spice, that can also be used in many savory dishes. In fact, when my brother in law learned that I was using five spice in pies and jams, he was amazed. He had thought that it was only for savory recipes. But I have brought him to the light, don't you worry. :)
                           Five spice is composed of: Star anise, Szechuan peppercorns (also known as Chinese coriander) Cassia (a slightly more bitter cousin of cinnamon,) and Clove. Together they make a spicy sweet spice that makes spiced jams... spiced.
                                              Oh yeah. Stir your jam by the way, and reduce the heat.

                                             Now for the tricky part, its time to add the gelatin. Some people have a hard time with gelatin, considering if you don't stir it right (and I mean perfectly) you get clumps of impossibly sticky, chewy, not-jam. Never fear, the trick is to use the sides of the sauce pan.  I will explain more later. But first, add your gelatin.

                                           Once you have added your gelatin, stir using a wooden spoon and mix against the side of the saucepan. Always stir anything with thickeners well, and ALWAYS scrape the bottom of the saucepan to make sure that there is no gross thickener lumps sticking (thinking they are being sneaky) to your pan. Trust me, they are hell to deal with.
                                Consistently stir, and then pour your red sticky mess into a quart jar.

                                   Refrigerate. And move on to the biscuits.

                                     


                                   Ahh... biscuits. Now tell me, what little girl hasn't sat at her doll's tea party and asked Mopsy the bunny to "Pass the biscuits please." ( I did it too, I promise.)


                                           First off, preheat your oven to 420 degrees.
                     Combine the flour, and the baking powder/soda combination in a large mixing bowl. Fluff together thoroughly with a fork (Or in my case, clean fingers again.)  Once You have your flour mixture, add the butter. Mix together with your fingers until you have the constancy of oatmeal. (Yes, just like a pie crust, although please no more lime jokes...)
                                        Make a well in your butter/flour mixture.

                       Pour in the milk all at once, and mix together until you have a dough. Now, knead it. (I secretly get my great arms from using dough as a punching bag, it really tones your muscles.)

                                     And you know what else does? Rolling difficult dough. I swear that sometimes it just has this stubborn attitude.

                                    Now, once you have your rolled dough, using a cookie cutter (you can also use a shot glass) and make little circles of the dough.

                                     Place your uncooked biscuits on a greased cookie sheet, and brush with a little bit of milk. Put into the oven, that will become an incinerator if you leave your biscuits in there for over ten minutes. (Or until they are golden brown. Whatever. Just watch your biscuits.)
                      *I apologize for the lack of pictures of these events. I promise to do better next time*

  When they are finished (Done cooking) Place them on a pretty plate, and arrange with the jam.


                                                     The great reveal.... (Yes, I have a picture. Thank goodness.)

                           

                         Next up, the recipe you have all been waiting for, Moroccan Lamb Stew! Till then, enjoy, and don't lose hope, because I will be back. :)