Cooking for one person is no easy task. Lately, my pantry has been getting precariously full and some of my perishable items were beginning to edge dangerously close to expiration. I needed a sweet recipe that involved zero new ingredients.
I settled on a scone recipe (because you can never have too manysconerecipes) which called for fruits — great, I have blueberries that I bought for no reason — and a tablespoon of caraway seeds, which I also had and honestly never expected to use. Before making goulash, I had never used or even heard of caraway seeds. The goulash had so many flavors, mainly paprika, that I wasn’t really sure what caraway seeds would add.
I don’t know if this is a testament to caraway seeds or to the fact that I have no life, but that first bite of scone was the best part of my day. The seeds added an earthy, sharp flavor and a spice-y aroma that I instantly fell for. So of course I had to do a little research on the origins of caraway seeds. According to NPR, caraway was Europe’s oldest condiment and became a staple in Northern European cuisine before being spread by the Romans to Southern Europe. However, it was shunted aside in favor of exotic spices and because it appeared mainly in homier dishes consumed by the lower-class, it never garnered the same appreciation as cinnamon or even dill and parsley, members of the same plant family as caraway.
Funny how history works — I’d say more people know the flavors of cinnamon and pepper than the that of caraway. Traditional North European dishes like sauerkraut and pumpernickel bread and some Scandanavian spirit called aquavit still use it, but it has disappeared from the mainstream diet, while pepper is part of basically all cuisines.
Caraway deserves a comeback in a big way. It is no longer the spice of your German grandma; it imparts a truly unique flavor and adds texture to baked goods. I look forward to future forays with caraway seeds…though I guess I’ll have to wait until I clear out a couple more items in pantry :p.
So I’m pretty sure I’m way behind the trend on this one, so behind that Mason jar confections are probably out of the florally trendy garden party scene and have now moved into the pages of the Martha Stewart magazine and onto the tables of parties hosted by the middle-aged. Thank god children will be children and always want big cakes – making something similar to that which parents make for their kids – now that’s a generational jump I’m not ready to commit to just quite yet.
I have always wanted to make a Mason jar dessert – a dessert focused on portability and durability. For a while I entertained dreams of decorating grandeur, where I would become the master of fondants and beautiful cupcake frosting, but alas, I quickly realized that I just don’t care enough. It all looks the same in my stomach anyways, right? I have instead aimed for delicious flavors and interesting textures and subpar to decent presentation. But Mason jar desserts? They’re the perfect marriage (ew, marriage) of practicality and adorableness. Especially desserts, where each different, delectable layer is displayed enclosed in glass, the color of the fruit component elevated by the shine of the glass, like a more decadent and probably much-less-healthy parfait (at least the American version, granola and yogurt. Apparently, Europeans know how to do it right and make it a proper dessert).
It’s ironic on many levels that the person who inspired me to finally take on this project was my professor, who is in her mid-fifties and is an incredibly healthy person who teaches a class about consumption which technically touches on different aspects of consumption, from fashion to food, but really just teaches us that organic local non-GMO food is the way to go. I absolutely loved her class (I actually did all the readings!) and wished only for the billionth time that I’d gone with my gut and majored in History. Sadly, today was the last class, and as a parting gift, she brought in strawberry shortcakes in Mason jars. Even she commented on the fact that they’re no longer in style (then again, she does teach a class on consumption habits, so she’s sort of an expert in these matters). But whatever, they don’t need to be in the height of fashion to be absolutely delicious.
(Peach Treats Pt. 1 is also delicious! Check it out for another easily portable and equally delicious recipe.)