la mer cream 1 oz

SMOKED SAUSAGE & MOZZARELLA PASTA

Looking for a simple yet flavorful weeknight meal? You’ve come to the right place! Think of this as an upgraded version of hot dogs and mac and cheese—swap out the hot dogs for smoked sausage, the cheddar for mozzarella, and add a dash of red pepper flakes for a bit of heat. This Smoked Sausage & Mozzarella Pasta will turn your ordinary weeknight dinner into something extra special.

INGREDIENTS

  • 2 tbsp Oil
  • 2 lbs Smoked Sausage, sliced into ½-inch pieces
  • 2 lbs Rigatoni Pasta
  • 1 tbsp Red Pepper Flakes
  • 1 tbsp Parsley Flakes

For the Mozzarella Cheese Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 4 tbsp Flour
  • 2 cups Milk
  • 1 tsp Salt
  • 1 tsp Paprika
  • 2 cups Mozzarella Cheese, shredded
  • 1 cup Heavy Cream

INSTRUCTIONS

  • Begin by bringing a pot of salted water to a boil for the pasta.
  • In a large skillet, heat the oil over medium-high heat. Once hot, add the sliced smoked sausage. Cook until lightly browned, then remove from the pan and set aside.
  • Add the rigatoni to the boiling water and cook according to package directions. Drain the pasta and return it to the pot, keeping it off the heat.
  • For the cheese sauce, melt the butter in a saucepan over medium-high heat. Stir in the garlic powder and onion powder. Once melted, add the flour and cook for 3 minutes.
  • Gradually whisk in the milk and cook for an additional 3 minutes. Reduce the heat to medium, then stir in the salt and paprika. Add the mozzarella cheese, one handful at a time, whisking until fully melted. Finally, stir in the heavy cream and let it simmer for another two minutes.
  • Add the cooked sausage and cheese sauce to the pot of pasta. Stir until well-coated.
  • Serve topped with a sprinkle of red pepper flakes and parsley for extra flavor.

CANNING BLACKBERRY PIE FILLING

Preserving blackberry pie filling is a wonderful way to capture the abundance of this summer fruit, ensuring you can enjoy it year-round straight from your pantry. This versatile filling isn’t just for pies—it makes a delicious topping for cheesecakes, ice cream, and yogurt, and adds incredible flavor to layered birthday cakes.

INGREDIENTS
For a Single Quart:

  • 3 1/2 cups blackberries (about 2 lbs)
  • 3/4 cup + 2 Tbsp sugar
  • 1/4 cup + 1 Tbsp Clear Jel
  • 1 cup water (or juice)
  • 3 1/2 tsp bottled lemon juice

For a 7-Quart Canner Batch:

  • 6 quarts blackberries (about 14 to 15 lbs)
  • 6 cups sugar
  • 2 1/4 cups Clear Jel
  • 7 cups water (or juice)
  • 1/2 cup bottled lemon juice

INSTRUCTIONS

  • Prepare Your Supplies: Before starting, set up a water bath canner and sterilize jars and lids.
  • Sort and Clean the Blackberries: Pick through the berries, removing stems, leaves, and debris. Wash and drain thoroughly. If using frozen berries, thaw them in a colander over a bowl, saving the juice.
  • Blanch the Blackberries: Boil a few quarts of water, then blanch the berries for 30 seconds to 1 minute until heated through. Work in small batches, handling gently to avoid breaking the fruit. Remove with a slotted spoon and keep warm. (See notes on why blanching is crucial.)
  • Prepare the Clear Jel Mixture: In a large pot, combine sugar and Clear Jel. Add cold water or juice, whisking until the Clear Jel dissolves completely. Do not heat the mixture until fully dissolved. (See notes for details.)
  • Cook the Mixture: Heat the pot over medium-high heat, whisking constantly, until the mixture thickens and begins to bubble. Add the lemon juice and cook for 1 more minute.
  • Add the Blackberries: Turn off the heat and gently fold in the drained blackberries.
  • Fill the Jars: Spoon the mixture into jars, leaving a generous 1-inch headspace. Use a utensil to remove any air bubbles.
  • Seal and Process: Place lids on jars and tighten rings to finger-tight. Process in a water bath canner for 30 minutes, adjusting for altitude.
  • Cool and Store: Once processing is complete, turn off the heat and let jars sit in the canner for 10 minutes before removing. Cool jars on the counter for 12 to 24 hours, then check seals. Refrigerate any unsealed jars for immediate use.

Properly canned jars can be stored for up to 12 months in a cool, dry place. Refrigerate after opening.

NOTES

  • Blanching the Fruit: This is a hot pack recipe, and pre-blanching ensures the fruit won’t float, prevents excess juice from diluting the filling, and ensures proper cooking for safe canning. Do not skip this step.
  • Dissolving Clear Jel: Always dissolve Clear Jel in cold water to prevent clumping. Avoid using hot water or blanching water—it will create a lumpy mess.
  • Headspace and Siphoning: Leave at least 1 inch of headspace to minimize siphoning, which can cause a sticky mess but doesn’t affect safety if jars remain sealed. Allow jars to cool in the canner for 10 minutes after processing to reduce siphoning risk.