tag:blogger.com,1999:blog-77304579862661733682024-03-13T03:43:02.738-04:00Preserved and PickledPreserving the Flavors of Life One Jar at a TimeE.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-7730457986266173368.post-50024885126100077052016-07-23T14:37:00.001-04:002017-11-29T11:45:37.519-05:00GENTLEMAN'S RELISH<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "sans-serif"; font-size: 18pt; line-height: 200%;">RELISH THE TASTE OF <span style="color: #cc0000;">GENTLEMAN'S
RELISH</span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "times new roman"; font-size: small;">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt; line-height: 200%;">The English seem to love condiments. In fact,
when I think of definitively English foods, besides Roast Beef, Yorkshire
Pudding, Tea and Scones, I think of English pickles and sauces: Branston
Pickle, HP Sauce, Piccalilli, Marmite, Coleman's Mustard, Lea & Perrins, to
name a few. It would seem that no other country, except the United States, has a
love for a diversity of sauces, relishes, conserves, jams, jellies, pickles,
and condiments than England. </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "times new roman"; font-size: small;">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt; line-height: 200%;">My partner, Paul, and I are slowly restoring
a lovely 1890s Victorian style home in Connecticut's Northwest Corner. While
researching Victorian foods and recipes, I uncovered a unique condiment from
British days of yore. A salty blend of anchovies, butter, herbs, and spices,
"Patum Peperium," also known as "Gentleman's Relish," whose
recipe has remained a closely guarded secret since its creation by John Osborn
in 1828. </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "times new roman"; font-size: small;">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt; line-height: 200%;">My intention has always been to search out
and preserve traditional canning and pickling recipes; with this sentiment in
mind, I offer you an old Victorian favorite, <span style="color: red;">Gentleman's
Relish</span>. Traditionally spread on toast, this relish also adds a
"kick" to other sauces or gravies or may be used as a sandwich
spread. Gentleman's Relish is an essential ingredient for <u><span style="color: blue;">Scotch Woodcock</span></u> - a Victorian snack served at the
end of a meal (recipe below).</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "times new roman"; font-size: small;">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt; line-height: 200%;">Throughout the 1800s, lean meat was preserved
by cooking, then grinding it into a paste using a mortar, adding salt and
spices, packing the mixture into stoneware containers, then covering with a
thick layer of butter or lard. Osborn’s secret recipe was passed from father to
son for more than a century until 1971 when the last two brothers sold the
company to the jam manufacturers, <a href="http://www.bbc.co.uk/history/domesday/dblock/GB-552000-225000/page/1"><span style="color: blue;">Elsenham</span></a>.
Elsenham has kept the tradition of secrecy but there are several knock-off
recipes for Gentleman's Relish bouncing around the internet. After several
experiments, I found <b>French Tart's recipe</b> on <a href="http://food.com/"><span style="color: blue;">Food.com</span></a>
suited my tastes. I've converted the recipe to U.S. measurements.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "times new roman"; font-size: small;">
</span></span></span></div>
<div style="line-height: 200%; margin: 0in 0in 0pt; text-align: left; text-indent: 0.5in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt; line-height: 200%;">If you are interested in more information on this
condiment, <a href="http://www.dailymail.co.uk/home/moslive/article-1374395/Patum-Peperium-Gentlemans-Relish-My-favourite-fishy-snack.html"><span style="color: blue;">this
article</span></a>, written by Tom Parker Bowles, offers interesting insights on this
unique spread.</span></span></span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>GENTLEMAN’S RELISH</b></span></div>
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<strong><span style="color: #cc0000; font-family: "georgia"; font-size: large;"><br /></span></strong></div>
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<b><span style="color: red; font-family: "georgia" , "times new roman" , serif;">INGREDIENTS</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">7.5 ounces anchovies , drained coarsely chopped </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons fresh white breadcrumbs </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 pound unsalted butter </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon cayenne pepper </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pinch ground cinnamon </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pinch freshly ground nutmeg </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pinch ground mace </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pinch ground ginger </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1 dash fresh black pepper </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><b><span style="color: red; font-family: "georgia" , "times new roman" , serif;">DIRECTIONS</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Using a food processor blend the anchovies and butter until they resemble a smooth paste. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Incorporate the spices (I first blended them all together first) into the <span style="font-family: "arial" , "helvetica" , sans-serif;">anchov<span style="font-family: "arial" , "helvetica" , sans-serif;">y</span></span> paste. Spoon the paste into a large ramekin. Cover with clarified butter and chill.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Stores in refrigerator <span style="font-family: "arial" , "helvetica" , sans-serif;">for up to a month</span>.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>SCOTCH WOODCOCK</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">SERVES 2</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">This savory dish was popular in Victorian and Edwardian days when it was served at the end of a meal. This recipe <span style="font-family: "arial" , "helvetica" , sans-serif;">was published</span> on <a href="http://allbritishfood.com/" target="_blank">All British Food.com</a></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><b><span style="color: red; font-family: "georgia" , "times new roman" , serif;">INGREDIENTS</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">2 large slices whole grain bread </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Sweet Butter for spreading</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Gentleman's Relish </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">4 - 6 tbsp fresh Raw Milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Dash cayenne pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1 can anchovies (1 3/4 oz), drained or fresh White <span style="font-family: "arial" , "helvetica" , sans-serif;">anch<span style="font-family: "arial" , "helvetica" , sans-serif;">ovy fillets</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><b><span style="color: red; font-family: "georgia" , "times new roman" , serif;">DIRECTIONS</span></b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">1. Melt a knob of butter in a saucepan. Whisk together the milk, eggs, and cayenne pepper, then pour into the pan and stir slowly over a gentle heat until the mixture begins to thicken. Remove from the heat and stir until creamy.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">2. Divide the mixture between the anchovy toasts and top with thin strips of anchovy fillet, arranged in a crisscross pattern.</span><br />
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<span style="font-family: "arial";">3.Toast the bread, remove the crusts and spread with butter. Cut in half and spread with <span style="color: #990000;">Gentleman's Relish</span>.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Thoroughly mix cream cheese with <span style="color: #990000;">Gentleman's Relish</span>, lemon juice, chopped olives and chopped parsley. Cap a raw mushroom and stuff with the mixture. </span><br />
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</script><br />E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com0tag:blogger.com,1999:blog-7730457986266173368.post-14699417028010455272014-07-31T20:49:00.000-04:002014-08-01T09:49:37.910-04:00This post is for Andrea Jensen.<div>
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<span style="mso-fareast-font-family: "Times New Roman";"> Andrea liked Preserved and Pickled’s Facebook page
and struck up a conversation. <i style="mso-bidi-font-style: normal;">“I have a
question: my B.I.L. doesn't like pickled ... well, anything. I usually grow
peppers, pickle them, and give them as Christmas gifts. He requested
non-pickled peppers. I don't have a pressure cooker, so I feel like there is
nothing I can do but roast and freeze some. Is that correct? Aren't peppers
(yellow banana in particular) low acidic so have to be pickled or pressure
canned?”</i></span></div>
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<span style="mso-fareast-font-family: "Times New Roman";"> “Are
you testing me?” I gleefully typed. I have been struggling with the Rough Draft
for a paper concerning the existential philosophies and beliefs of the
after-life, a comparison between Buddhism and Christianity. Believe me, I was
getting too deep – time to switch gears – Mozart for <a href="https://www.youtube.com/watch?v=tDl3bdE3YQA">Edie Brickell</a>;
philosophy for <a href="https://www.facebook.com/PreservedandPickled" target="_blank">Preserved and Pickled</a> - so, let’s talk about preserving peppers.</span></div>
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<span style="mso-fareast-font-family: "Times New Roman";"> Andrea
is right, non-pickled peppers should be pressure canned, as should most
vegetables. The National Center for Home Food Preservation notes that
vegetables cannot be canned in a Hot Water Bath, peppers included.<span style="mso-spacerun: yes;"> </span></span><a href="http://nchfp.uga.edu/how/can_04/peppers.html">http://nchfp.uga.edu/how/can_04/peppers.html</a>.
Roasting peppers still leads to freezing or pressure canning; if you are going
to make a small batch and use them in a few weeks, they can be refrigerated.
And as far as I can tell, all peppers have low-acidity, and acidity is a vital
concept when canning. In general, low acidity equals pressure canning, higher
acidity equals hot water bath. Click to <a href="http://www.foodsafety.wisc.edu/assets/preservation/B1159_Can_Veg.pdf">can
vegetables safely</a>.</div>
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Coeli Velky joined the conversation, commenting that dehydrating
and making a pepper powder was an option. I haven’t really dehydrated much,
except for citrus peels, which I did in the oven, but now that she’s mentioned
it, that’s a preservation option I want to explore. In the meantime, if you
want to pickle peppers here is how I do it : I combined Italian style
preservation with my New England vinegr-ess<span style="mso-spacerun: yes;">
</span><span style="mso-fareast-font-family: "Times New Roman";"><a href="http://preservedandpickled.blogspot.com/2012/01/pickled-peppers-in-oil.html">http://preservedandpickled.blogspot.com/2012/01/pickled-peppers-in-oil.html</a>
. These pickles are cooked in an herb infused brine, packed, and hot water
bathed, and if I do say so myself, they taste delicious.</span></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com1tag:blogger.com,1999:blog-7730457986266173368.post-39441952602338809012013-08-08T17:46:00.000-04:002013-08-12T10:58:52.092-04:00Red Currant Jelly – Red Currant Sorbet<div dir="ltr" style="text-align: left;" trbidi="on">
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Making jellies is a bit more involved than making jams, but when red currants are in season I make the time. This jelly is classic and so is the recipe – simple and straightforward – currant juice, sugar, a splash of lemon juice and a dab of butter - et voila!<br />
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The results are fit for a King (or his Queen); you will feel like royalty when spread that scarlet sweetness across your morning scone. With the pulp that is left over from the jelly-making you can throw together a quick Currant Sorbet: Red Currant Jelly for breakfast, Red Currant Sorbet for dessert…what a wonderful life!<br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">RED CURRANT JELLY</span></span></span><br />
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<span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;">INGREDIENTS</span></span><br />
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6 lbs Red Currants<br />
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4 ½ cups White Sugar<br />
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2 Tablespoons Lemon Juice<br />
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1/2 Tablespoon Butter <br />
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<span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;">DIRECTIONS </span></span><br />
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<span class="plaincharacterwrap break">Place the currants into a large pot, and crush with a potato masher, flat back of a large spoon, or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, let drain for a minimum of 2 hours, then measure out 5 cups of the juice. If you do not have enough juice boil some more water and pour gently over pulp, let drain. Reserve pulp for a simple sorbet (recipe below). You may keep pulp in the refrigerator for several days.</span></div>
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<span class="plaincharacterwrap break">Pour the juice into a large saucepan. Turn heat to high, add sugar all at once. Stir constantly.When sugar is dissolved add Lemon Juice and Butter. Bring to a rapid boil over high heat; continue stirring constantly. Allow to boil for 5 minutes continuing to stir.</span></div>
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<span class="plaincharacterwrap break">Remove from heat and skim off foam (if you have any) from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/4 inch from the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.</span></div>
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<span class="plaincharacterwrap break">Remove, let cool, check seal. Store on cool, dark shelf for up to one year.</span><br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Simple Red Currant Sorbet</span></span></span><br />
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<span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;">INGREDIENTS</span></span><br />
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1 1/2 cups Water<br />
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2 cups Sugar<br />
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4 cups Red Currant juice made with leftover pulp<br />
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2 Tablespoons Lemon Juice<br />
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2 Tablespoons Vodka (makes a little less icy)<br />
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<span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;">DIRECTIONS</span></span><br />
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Take the 4 cups of pulp you reserved from making jelly, place in the work bowl of a food processor, process until smooth, but not puréed.<br />
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Combine the water and sugar in a medium-sized pan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Add Lemon Juice . Turn down heat. Add pulp. Simmer for 5 - 10 minutes, stirring gently. Remove heat, stir in Vodka let cool slightly. <br />
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<span class="plaincharacterwrap break">Strain the fruit through a jelly cloth or cheese cloth, let drain for at least 2 hours.</span><br />
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Place the strained juice in a shallow pan; an 8" x 8" or 9"x 9" cake pan works well. Place the pan in the freezer. There is no need to cover it. <br />
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After 2 hours, stir it around, bringing the frozen edges into the center. Return to the freezer. <br />
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Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Longer than that it will be difficult to scoop,but you can cover and keep in the freezer for a week or two. Soften at room temperature for maybe 10 minutes before serving. Scoop into dishes and serve.<br />
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You may also follow this recipe using other fruit juices...try pineapple, lemon, mango or what have you. <br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com2tag:blogger.com,1999:blog-7730457986266173368.post-46088653895160321402013-08-06T20:31:00.001-04:002013-08-08T16:53:05.505-04:00BOURBON PEACH PRESERVES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Preserved and Pickled is once again honored to have been chosen as a Canbassador for the Washington State Fruit Commission. Last year we preserved some Pickled Italian <a href="http://preservedandpickled.blogspot.com/2012/09/sweet-preservation-pickled-italian-plums.html" target="_blank">Plums</a>, <a href="http://preservedandpickled.blogspot.com/2012/10/sweet-preservation-nectarine-jelly.html" target="_blank">Nectarine Jelly</a> and <a href="http://preservedandpickled.blogspot.com/2012/10/sweet-preservation-boozy-peach-sauce.html" target="_blank">Boozy Peach Sauce</a>. This year we received a big box of peaches and decided to keep with the boozy theme. What can I say, there is just something about the peach and bourbon combination that tickles my taste-buds.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">What exactly is the Canbassador program, you might ask? Well, I received a box of stone fruit (this year it is strictly peaches) from Washington State which I was encouraged to preserve (like I needed encouragement), blog about my efforts, and use </span><a href="http://sweetpreservation.com/"><span style="font-family: Arial, Helvetica, sans-serif;"><b>SweetPreservation.com</b></span></a><span style="font-family: Arial, Helvetica, sans-serif;"> as a resource - great resource, check it out, so noo problem, right?</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Since my Boozy Peach Sauce is so delish, and since its really sweet to have that summer-peachy-sunshine taste during those cold winter months (here in the Northeast, anyway), it was a no-brainer. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Since I practice preserving, believe in simple, elegant pairings, and am always on the lookout for unique combinations of flavors for my pickles and preserves, Jim Beam is my bourbon of choice for these highly distinctive, divinely delicious, uniquely Bourbon Peach Preserves. </span></span></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Bonus, Kentucky Bourbon is part of American history: "Bourbon history, much like <a href="http://www.jimbeam.com/heritage">the Beam family bourbon dynasty</a>, mirrors U.S. history. Rebellion. Progress. Heroes. Facts. Legends. It's why bourbon is, and will always be, America's Native Spirit—a spirit <a href="http://www.jimbeam.com/heritage/seven-generations">the Beam family</a> has had a tremendous hand in helping to create, foster and grow, both in the U.S. and abroad, as key players in a great American story" (find link below). </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">"America's Native History", "The Canning Revolution" - it just goes together like Apple Pie and Vermont Cheddar. So get in the kitchen and tell me you don't agree.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="color: #783f04;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><span style="color: #783f04;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>BOURBON PEACH PRESERVES</b></span></span></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
<span style="color: #f1c232;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">10 pounds or 20 large Peaches (more or less), Pitted and Sliced into halves or quarter segments</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup Honey</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 Cup Sugar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> 3 1/2 Cups Water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Pint Bourbon, more or less</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 slices Lemon<span style="font-family: Arial;"> or 2 Tablespoons Lemon Juice</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">8 Quart Jars </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used wide-mouth jars and I highly suggest you do to, because it is easier to get your ingredients in and out.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #783f04;"><i>Simple Syrup</i></span></b> - Syrups should be made at least the day before, it needs to be cool when packing your fruits. The good news is it can set in the refrigerator for a bit. According to <a href="http://www.amazon.com/Putting-Food-Plume-Janet-Greene/dp/0452268990/ref=sr_1_2/178-6746822-8833800?ie=UTF8&qid=1375830688&sr=8-2&keywords=putting+food+by+book" target="_blank"><i>Putting Fruit By</i></a>, you can estimate 3/4 pint of syrup for each quart jar of fruit. For a Light Syrup dissolve 2 cups Sugar to 4 cups water. Bring to a boil stirring constantly. When sugar is completely dissolved, remove from heat and return to room temperature. Place in container. Refrigerate at least overnight. Can be stored in refrigerator and used within a few weeks.</span><br />
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<span style="color: #f1c232;"><br /></span><span style="color: #f1c232;"><span style="font-family: Arial;"><b>DIRECTIONS</b></span></span><br />
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<span style="font-family: Arial;">Peel and cut peaches. To keep them from browning, place slices in a gallon of water mixed with 1/4 cup lemon juice. Combine Honey and Water and in a non-reactive pot over medium heat</span><span style="font-family: Arial;"> (or have your Simple Syrup ready). </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Bring honeyed water to a boil for 2 minutes stirring constantly.</span><span style="font-family: Arial;"> Allow to simmer about 15 minutes. </span><span style="font-family: Arial;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove from he</span><span style="font-family: Arial;">at.</span> </span><span style="font-family: Arial,Helvetica,sans-serif;">If using Lemon Juice, you will add directly to jar with Bourbon when packing.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><span style="font-family: Arial,Helvetica,sans-serif;">Have sterilized canning materials and Hot Water Bath read to go. Pack Peach Slices into hot, sterile jars. Discard lemon slices from honeyed water. Ladle over fruit, leaving 1/2 inch head room and making sure there are no air pockets. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Alternatively, add 3/4 tablespoon Lemon Juice and 4 tablespoons Bourbon to each jar (I prefer this method). Fill to 1/2 inch of rim with Simple Syrup leaving 1/2 inch head-room and checking for air pockets. Cap. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Either method, boil in Hot Water Bath for 10 minutes. (This means do not start the timer, after you have immersed the jars, until the water is rolling.) Remove jars, set to cool, check lids.</span><br />
<span style="font-family: Arial;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Rest for a minimum of two weeks on a dark<span style="font-family: Arial;">, cool shelf </span>before opening<span style="font-family: Arial;"> so the flavors can mingle</span>. May remain on cool, dark cellar or pantry cupboard for a year. Refrigerate after opening.</span><br /><br /><span style="font-size: large;"><br /><span style="color: #783f04;"><b><i>What To Do With Them: </i></b></span></span><br /><br /><br /><span style="color: #b45f06;"><b>UPSIDE-DOWN CAKE</b></span> - Sprinkle a well-buttered, flat (9x9 is nice) cake pan with brown or raw sugar, then layer with slices of drained fruit. If halved put the pit side down. Cover with butter cake batter (or yellow cake batter) and bake until done. Serve with </span><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">crème fraîche</span></span></span><span style="font-family: Arial;"> or fresh whipped </span><span style="font-family: Arial;"><span style="font-family: Arial;">cream</span> with a splash of the juice.<b> </b>(You can follow this recipe for any variety of preserved fruits - try Rhubarb)<br /><br /><b><span style="color: #b45f06;">ROASTS</span> </b>- Warm Bourbon Peach Preserves and serve with roasted pork, chicken, or especially duck.<br /><br /><span style="color: #b45f06;"><b>CAKE GLAZE</b></span> - Mix the preserved juice with enough confectioners’ sugar to make it thick and creamy, but still runny enough to pour, then spoon it over simple cakes, muffins, cupcakes, or sweet rolls.<br /><br /><span style="color: #b45f06;"><b>BOURBON PEACH POPSICLE</b></span> - Puree the peaches and juice, pour in a mold, freeze with Popsicle stick. Need I say more?<br /><br /><span style="color: #b45f06;"><b>ICE CREAM</b></span> – Pour it on.<br /><i><span style="color: #b45f06;"><br /><b>STRAIGHT OUT OF THE JAR</b></span></i></span><br />
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<a href="http://www.jimbeam.com/about-bourbon/bourbon-history" target="_blank">http://www.jimbeam.com/about-bourbon/bourbon-history</a><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com0tag:blogger.com,1999:blog-7730457986266173368.post-33693803806101133212013-01-03T13:45:00.003-05:002020-12-22T20:41:21.374-05:00PICKLED ONIONS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face="Arial, Helvetica, sans-serif">In England, pickled onions are enjoyed regularly. They are eaten with fish and chips, as part of a <a href="http://www.youtube.com/watch?v=YfJZBg4j4tA" target="_blank">Ploughman's Lunch</a>, with meat pies, and so many other savory dishes. There are hundreds of commercial varieties available, both across the pond and here in the States, but nothing beats a jar of homemade pickled onions. </span><br />
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<span face="Arial, Helvetica, sans-serif">Tiny pickling or button onions are readily available beginning in the autumn and well into the winter. </span><span face="Arial, Helvetica, sans-serif">Small white boiling onions, cippoline onions, shallots and even a few sliced yellow or white onions can be pickled separately or all together. You can also use a variety of vinegars, although it seems malt is the traditional choice for the Brits.</span><br />
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<span style="font-family: Arial;">Overall this recipe is fairly quick and easy with results that are crunchy and delicious. Once you try pickled onions you will always want to keep one or two jars on the pantry shelf so you may readily add that little <em>'something special'</em> to your lunches and brunches.</span><br />
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<span style="background-color: white; color: #cc0000; font-family: Georgia, "Times New Roman", serif; font-size: large;">PICKLED ONIONS</span></div>
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<span style="color: #e06666; font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span><br />
<span class="Apple-style-span" face="Arial, Helvetica, sans-serif"><br /></span><span style="font-family: times;"><span face="Arial, Helvetica, sans-serif">2 pounds small White Onions, peeled (see note below)</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">4 teaspoon Basic Pickling Spices plus 4 dried red chili peppers</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">1 Tablespoon Kosher Salt</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">1 1/2 cups Malt Vinegar</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">½ Distilled White Vingar</span></span></div>
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<span>1 Cup Water</span><br />
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<span face="Arial, Helvetica, sans-serif">3/4 cup Sugar</span></span><br />
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<span face="Arial, Helvetica, sans-serif"><em><strong>TIP:</strong> Peeling pickling onions is time-consuming. To speed up the process top and tail the onions, place them in a large bowl, and pour enough boiling water over to cover. Leave until cool enough to handle and the skins will just slide off. Do not leave your onions in the water once they have cooled or they will start to go mushy.</em></span><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif"><br /></span><br />
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<span style="color: #e06666; font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Place the spices (except the red chili peppers) into a bit of cheesecloth and tie tightly, put the 4 chili peppers into a mini processor, and pulse until they are in small bits. </span></div>
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<span face="Arial, Helvetica, sans-serif">In a large stainless steel pan mix vinegars, water, and sugar. Heat to dissolve the sugar but <em>do not</em> boil. Let the pot simmer for a good 20 to 30 minutes to make sure sugar is dissolved. </span><br />
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<span style="font-family: Arial;">Add the spice bag and chili peppers, simmer for another 20 minutes. </span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Pack the peeled onions into clean, sterilized pint jars. Pour over the vinegar and spice liquid (after removing your pickling spice bag) filling the jar to 1/4 inch from the rim. <a href="http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3050.html" target="_blank">Check to be sure there are no air pockets</a>. Seal the jars and process in a Hot Water Bath for 10 minutes, or allow to cool and store in refrigerator.</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">The onions will be ready to eat after about one month but are more flavorful if rested for two before opening. Once you've popped the top it is best to keep them in a refrigerator or cool pantry.</span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com11tag:blogger.com,1999:blog-7730457986266173368.post-48890822091500214792012-12-18T12:10:00.001-05:002012-12-19T10:32:25.438-05:00SPICY PEAR BUTTER<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #741b47; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>SPICY PEAR BUTTER</strong></span><br />
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<span style="color: #741b47; font-family: Georgia, "Times New Roman", serif;"><strong>INGREDIENTS</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Splash Hard Cider (or Cider or Apple Juice)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">5 Pears ( 5 1/2 Cups Pear Sauce)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons Diced Fresh Ginger</span></div>
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<span style="font-family: Arial;">2 Tablespoons Lemon Juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 Fresh Jalapenos (diced) included seeds for spicier Butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup Honey</span><br />
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<span style="font-family: Arial;">2 Cups Sugar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #741b47;"><em><strong>This can either be a one or two day process.</strong></em></span> </span><span style="font-family: Arial, Helvetica, sans-serif;">If you start early in the morning, you can work on this butter throughout the day while you get other chores done around the house. You can also start cooking down the sauce, remove from the stove top and let it cool, than continue to cook the next day, or you can even slow cook using your oven. Read the directions all the way through and see what will work best for your schedule.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use a large heavy bottom pan that can be used in the oven and on the stove top, add splash of hard cider, cider or apple juice.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take 5 pears, wash, cut off stem and blossom end. Cut into small pieces. Add to pan with cider. Heat on medium low, stirring occasionally, until fruit is soft.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Run fruit through a Food Mill using a fine screen. Return to pan. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add honey, sugar and diced ginger. Cook over low heat stirring regularly until sauce begins to thicken. You are going to want your sauce to reduce by half at the very least. This can take 4 to 6 hours. Here is where you can set your oven to 250 degrees and reduce overnight, or throughout the day stirring occasionally. The point is to have intense flavor in a thick fruit butter. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When your butter has reached the desired consistency, process your jalapenos. Jalapeno peppers add heat and flavour, but if you are cooking with them, you need to exercise some caution. It is best to wear a pair of gloves when handling the jalapenos.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Once you have washed the jalapenos, use a sharp knife to split them open and scrape out the seeds . Then mince them in a mini food processor or coffee grinder. Add to your pear butter. Let it simmer</span> for about 15 minutes. Taste and adjust honey and or sugar if you like. Let simmer for another half-hour, to an hour to let the flavors meld.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now you are going to want to get your canning jars sterilized. The dishwasher is great for this. If you don't have a dishwasher you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes. Keep the jars in hot water until they are used or </span><span style="font-family: Arial, Helvetica, sans-serif;">leave the jars in the dishwasher on "heated dry" until ready to use. Keeping them hot will prevent the jars from breaking when you fill them with the hot pear butter. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fill them to within 1/4 inch of the top, wipe any spilled pear butter off the rim, seat the lid, and finger tighten the ring around them. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put them in the Hot Water Bath and boil pint jars for 5 minutes and quart jars for 10 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #741b47; font-family: Georgia, "Times New Roman", serif;"><strong><em>If you would like to do a Pear Butter that is not spicy</em></strong></span>, follow the same recipe removing the jalapenos. Halve the amount of honey and sugar and then adjust for flavor accordingly. Use crystallized ginger instead of fresh, and add 1/2 teaspoon of allspice and 1/2 teaspoon nutmeg.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>There you have it, a little bit of heaven in a jar!</strong></span></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com1tag:blogger.com,1999:blog-7730457986266173368.post-17847784696074654972012-12-03T08:51:00.000-05:002013-01-08T15:55:17.865-05:00A PANOPLY OF PUMPKIN<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e69138; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>PUMPKIN JAM; PUMPKIN SAUCE or JELLY </strong></span></div>
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<span style="font-size: large;"><span style="color: #e69138; font-family: Georgia, "Times New Roman", serif;"><strong>& ROASTED PUMPKIN SOUP</strong></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amazingly easy to store, incredibly versatile as far as their use in the kitchen, the fall harvest of pumpkins and squash are something you really should consider putting up in your winter pantry. Pumpkins are technically a fruit and a member of the cucurbit family, defined as<i> ‘any creeping flowering plant of the mainly tropical and subtropical family Cucurbitaceae, which includes the pumpkin, cucumber, squashes, and gourds.’ </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">The recipes I am sharing with you feature the sweet sugar pumpkin grown specifically for culinary use, but you could easily replace the pumpkin with a variety of squash such as the delicata, butternut or acorn varieties. Processing the pumpkin flesh for use in any number of recipes can be done by boiling or steaming, but baking is my favorite method. It is quick, easy and will soften up the flesh while cooking away some of the excess water. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cut your pumpkin in half crosswise and scoop out the seeds and stringy material. I save all the stringy insides and pumpkin skins so that I can create a pumpkin sauce or jelly; the seeds I set aside for roasting. Both recipes are below.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Place the pumpkin halves on a baking sheet, open side down and bake in a preheated oven at 350 °F for about an hour more or less until the flesh is very tender when pierced with a fork. The edges and skin of your pumpkin will most likely be lightly browned, don’t worry, the natural sugars are caramelizing and creating a more robust flavor. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oven and set aside until cool enough to handle, then scoop out the flesh. Mash with a potato masher or puree in your food processer. If your pumpkin pulp is too watery, you may drain it through a cheesecloth or a sieve. You can also cook it down to a thicker consistency in a saucepan as you prepare for your final recipes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">In general, a 5-pound pumpkin will yield about 4 cups of mashed, cooked pumpkin pulp. If you have more pumpkin than you need at the moment, place one cup measurements into a freezer Ziploc . Flatten, mark the date on the bag with a Sharpie and place in your freezer. This will make it easier to figure what you need for your recipes, 3 Ziplocs equal 3 cups, keep for 6 months or more in the freezer.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: orange; font-size: large;"><strong>PUMPKIN JAM</strong></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: orange;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span">I</span></b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span">NGREDIENTS</span></b></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">4 cups mashed Pumpkin</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups Sugar </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons crystallized Ginger, diced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons Lemon Juice </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon Nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon Allspice</span><br />
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<span style="font-family: Arial;">10 - 12 half pint canning jars. </span><br />
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<span style="font-family: Arial;"><em>Do not use canning jars any larger than a half pint for this recipe.</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="color: orange;">DIRECTIONS</span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">If your pumpkin is watery, gently simmer to evaporate. Add sugar and allow to stand overnight. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Turn crystallized ginger, lemon juice, and spices into pumpkin–sugar mixture. Adjust to taste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cook slowly over medium heat until the mixture is thick. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Spoon into sterilized pint jars leaving 1/4 inch headspace, seal, and process in boiling water bath for 15 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: orange; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>PUMPKIN SAUCE OR JELLY</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span><br />
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<span style="font-family: Arial;">Stingy insides, parings, scrapings and skin from a sugar pumpkin</span><br />
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<span style="font-family: Arial;">Water</span><br />
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<span style="font-family: Arial;">3 Cups Raw Sugar</span><br />
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<span style="font-family: Arial;">Cinnamon Stick</span><br />
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<span style="font-family: Arial;">Star Anise</span><br />
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<span style="font-family: Arial;">1/2 teaspoon Nutmeg</span><br />
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<span style="font-family: Arial;">1/2 teaspoon Kosher Salt</span><br />
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<span style="font-family: Arial;">1/2 teaspoon Butter</span><br />
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<span style="color: orange; font-family: Georgia, "Times New Roman", serif;"><em>For Jelly</em></span><br />
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<span style="font-family: Arial;">1 cup Apple Cider Vinegar </span><br />
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<span style="font-family: Arial;">2 pouches of liquid Pectin</span><br />
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<span style="font-family: Arial;">5 - 6 half pint Canning Jars</span><br />
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<span style="color: orange; font-family: Arial;"><strong>DIRECTIONS</strong></span><span style="font-family: Arial;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place all your pumpkin cuttings into a heavy bottom pan along with the Cinnamon Stick and Star Anise, cover with water and bring to a simmer. I usually let the pot simmer for several hours until the liquid is fragrant with a good color. Stir ocassionally.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove from stove top, let cool, turn into a sieve or chinois and let drip overnight. Do not press or squeeze any of the pulp.</span> </span><br />
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<span style="font-family: Arial;">Measure your pumpkin juice, you will need at least 3 cups. If you are short juice, boil water and pour over pulp. Add drippings until you measure 3 cups.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you are <span style="color: #e69138;"><em>MAKING JELLY</em></span> combine pumpkin juice with nutmeg, salt, butter, cider vinegar, and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring constantly. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Ladle hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you are <em><span style="color: #e69138;">MAKING SAUCE</span></em> combine pumpkin juice with nutmeg, salt, butter, and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring constantly. Reduce heat adjust spices. Continue to simmer until thick.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Ladle hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #e69138;">Pumpkin Sauce</span> can be poured over pound bread, ice cream, or replace for one cup of milk with one cup of pumpkin sauce when making Rice Pudding. Delicious!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">While there are numerous ways to use <em>pumpkin sauce</em>, there are equally as many recipes for <span style="color: #e69138;">Pumpkin Soup</span>. For example, Canadian Living.com adds a McIntosh apple, caraway seed and white pepper to their version, while Martha Stewart prefers shitake mushrooms and vegetable stock in her pumpkin soup. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I cannot help but have a New England influence in my variation, I come from a long line of independent Yanks, so I make use of bacon fat, apple cider, chicken stock, and a splash of sherry (because I usually have some in the cupboard from making Sherried Strawberry Jam).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">The point is, like Chicken Soup that Grandma use to make, all you have to do is go through the pantry and take stock of what is available and get creative.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: orange; font-size: large;"><strong>ROASTED PUMPKIN SOUP </strong></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: orange;"></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: orange;"><strong>INGREDIENTS</strong></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 small (4-pounds more or less) Sugar Pumpkin, cut in half and seeds removed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Bacon Fat (or olive oil )</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Kosher Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground Black Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup small-dice Shallots or Yellow Onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup dry (fino) Sherry</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon Nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 cups Chicken Stock or Chicken Broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 cups Apple Cider</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoons finely chopped fresh Sage leaves plus some whole for garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Milk (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Toasted Salted Pumpkin Seeds (recipe below) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: orange;"><strong>INSTRUCTIONS</strong></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Heat the oven to 350°F and arrange a rack in the middle. Place on a baking sheet cut-side down and roast until fragrant and tender when pierced with a fork, about an hour. Remove from the oven and let sit on the baking sheet until cool enough to handle, about 20 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Using a large spoon, scoop out the flesh, place it in a medium bowl (you should have about 3 cups), and set it aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">In a large Dutch Oven add the shallots or onions to the bacon fat or olive oil, season with salt and pepper, and sauté until softened, about 4 minutes. Add the sherry and cook until reduced by half, about 2 minutes. Add the stock or broth, apple cider, thyme, and reserved pumpkin and season with salt and pepper and nutmeg. Stir to combine, and then bring to a simmer. Reduce the heat to low and simmer until the flavors have melded, about 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Using a stick or tabletop blender, purée the soup (in batches) until smooth. Place the blended soup in a clean saucepan. Stir in milk and adjust seasonings as needed. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Serve garnished with pumpkin seeds and sage leaves, if desired.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: orange; font-size: large;"><strong>TOASTED PUMPKIN SEEDS</strong></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75Cop0vvD1tPHdFwMQrMoM2F1ZdaynrbwEmFg_8lU75j1dnFHt9e4i9nVayf3jBdP9faDvvjIir9frioT7N2U6ao0_tNET5Dl_Jc5ZWaRJVtSC93W-8uAhscldLdk3xbmVKB1q7_Kqi4/s1600/DSCF1909.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75Cop0vvD1tPHdFwMQrMoM2F1ZdaynrbwEmFg_8lU75j1dnFHt9e4i9nVayf3jBdP9faDvvjIir9frioT7N2U6ao0_tNET5Dl_Jc5ZWaRJVtSC93W-8uAhscldLdk3xbmVKB1q7_Kqi4/s640/DSCF1909.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pumpkin seeds resting before roasting.</span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">It helps, if you are going to eat pumpkin seeds with the shells on, to use the seeds from sugar pumpkins. Somewhat smaller than carving pumpkin's seeds, though you can use the seeds from them also, whichever you choose, boil them in salted water first and then toast them in the oven. This will assure just the right amount of crunch, instead of having the shells being tough and hard to chew.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #e69138;"><strong>INGREDIENTS</strong></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">One medium sized pumpkin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #e69138;"><strong>DIRECTIONS</strong></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cut open the pumpkin. Use a strong metal spoon to scrape the insides scooping the seeds and strings into bowl. I take the time to separate the seeds onto a baking sheet and retain the other ‘insides’ for making a Pumpkin Sauce (recipe above). Set the seeds aside to dry until you have time to get back to them.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Measure your pumpkin seeds in a cup. Place the seeds in a medium saucepan. For every half cup of pumpkin seeds, add 2 cups of water and a tablespoon of salt to the pan. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400°F. Coat the bottom of a roasting pan with olive oil, a tablespoon more or less. I like to shake my seeds in a bag of mixed spices: Spanish paprika, turmeric and salt is my personal favorite, but you can experiment with a variety of spices and seasonings, before spreading in a single layer on the roasting pan. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Bake on the top rack of the oven until the seeds begin to brown. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes, but watch them so they do not burn. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Once the seeds are toasted, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before packing into a jar. Pumpkin seeds are healthy snacks, are fun for garnishes, and are always appreciated as gifts in pretty jars.</span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com1tag:blogger.com,1999:blog-7730457986266173368.post-4103072781384293732012-10-19T14:06:00.001-04:002012-11-27T11:29:00.124-05:00SWEET PRESERVATION: Nectarine Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">As <span style="color: orange;">Sweet Preservation</span> points out, '<i>A canning resurgence is sweeping the nation, as people everywhere bottle up the bounties of the season and celebrate an art that’s once again au courant</i>.'</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Canning and preserving <i>are</i> enjoying a strong rebirth, and in my book nothing really beats a traditional single fruit jelly. Tried and true they should be a staple in your larder, not only because there really is nothing tastier than a sweet jelly on warm toast, but because they are also a wonderful base for so many other recipes, whether it be a sweet glaze on a tart or a cake, or a savory base for a meat dish or stew. That is why I chose to make a Nectarine Jelly with some of the bounty I received from the <a href="http://sweetpreservation.com/home" target="_blank">Washington State Fruit Commission</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While it is a bit of work to make the fruit juice required to create a colorfully translucent jelly, it is well worth the effort.To make good jelly, a proper ratio of fruit, pectin, acid and sugar is required; do not fret, it is not nearly as complicated as it sounds.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange;"><b>The fruit you choose</b></span> to make into jelly provides the color and, obviously, flavor. It also furnishes some of the pectin and acid needed for a good set. So, an apple jelly will be golden, plum will be purplish, cherry red, peach peachy, and nectarines a mellow rosy-orange hue. Fruit used for jellies should be just barely ripe. Since they will be cut up, and/or mashed, fruits of all sizes and shapes can be used as long as you trim out the bad bits.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Pectin and sugar is the what causes the fruit to gel. Some fruits provide enough natural pectin, others require added pectin, especially when making jellies. <a href="http://www.pickleandpreserve.co.uk/index.php/blog/pectin-levels-in-fruit.html" target="_blank">Click here for an easy guide.</a> Lemon juice is always a wise additive as it will help provide the acid also needed for a good gel.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">When making jelly it is essential to whisk the powdered pectin into the fruit juice until it is completely incorporated, the pectin must be fully dissolved before adding the sugar. I always mix in the pectin when the juice is slightly warmed to facilitate its dissolving completely. Once the juice-pectin is completely blended it is brought to a hardy boil before the sugar is added. The sugar is always added all at once, which can be a bit scary your first few times, but have faith and just keep stirring.The sugar, too, must also be completely dissolved, or it can become granular as the jelly sits in the pantry. Not a complete disaster, crunchy jelly is, well, interesting and edible, but not really quite as satisfying. Can you tell I've rushed a batch or two in my time?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: orange;">Commercial pectins</span></b> are made from apples or citrus fruit and are available in both the powdered and liquid forms. Be sure to follow the manufacturer’s directions or tested recipes when using commercial pectin and remember, powdered and liquid forms of pectin are not interchangeable. When making this jelly you will use the powdered form. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I make a homemade pectin which I use in jams and compotes,but using the homemade pectin can be a bit tricky. You need to be as fearless as <span style="color: #e69138; font-family: Georgia, "Times New Roman", serif;"><b><a href="http://video.pbs.org/program/julia-child/" target="_blank">Julia Child</a></b></span> and not be tied to a uniform consistency, some jams will be thicker, some saucier, but I've found them all to be delicious.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">There are modern pectin products available to use for making jellies with no added sugar or with less sugar than old-fashioned recipes. Specific recipes are included in the pectin packaging and if you follow them you'll become a jelly and jam making pro in no time, but if you'd like to try your hand at making your own pectin, <b><u><a href="http://preservedandpickled.blogspot.com/2011/07/homemade-pectin.html" target="_blank">click here</a></u></b> to find out how.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I do use these new pectins when lowering the sugar or using honey in my jams because they will give you consistency and require less time, which I never seem to have enough of. There is <span style="color: orange;">no shame</span> in not cooking a pot of jam down for hours and hours. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This jelly recipe is the old fashioned kind, nectarine juice and sugar are the main ingredients, and it really takes two days to make, but the results are well worth the effort. On a cold winter morning the lovely fragrance of this Nectarine Jelly will start you off with sweet dreams of summery days to come.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="color: orange; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><i>NECTARINE JELLY</i></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><br /></span><span class="Apple-style-span" style="color: #e69138; font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Cups Nectarine Juice ( 9 medium Nectarines)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Cup Lemon Juice</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 package powdered fruit Pectin</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup Raw Sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Cups Granulated Sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon Butter</span> <br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #e69138; font-style: normal;"><b>DIRECTIONS</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-style: normal;"><br /></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This will really be a <span style="color: orange; font-family: Georgia, "Times New Roman", serif; font-size: large;">two day process</span> as first you will need to make the juice. You are going to need a jelly bag, cheesecloth, or my favorite, a chinois for separating the juice from the fruit.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On the morning of the <span style="color: orange;">first day,</span> wash and quarter your nectarines, you don't need to separate out the pits, they will add some flavor and pectin to your jelly. Then half your quarters and place everything in a large bowl, toss with the Lemon Juice and sprinkle with the Raw Sugar. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, I use the Raw Sugar for the flavor as well as a bit of depth for the color, but if you only have granulated sugar in the pantry, you can certainly use that instead. </span> <br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let this mixture sit for the day while you go to work, wrestle with the kids, clean the house, whatever your other responsibilities are. If it is very hot you will probably want to let this rest in the refrigerator, if you are making this during a cooler time of year you may leave covered on the counter.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At the end of the day transfer your bowl of fruit and juices to a stainless steel saucepan, add 1 and 1/2 cups of water and bring to a boil over high heat, stirring frequently. Reduce the heat, cover, and simmer gently for another 20 minutes, stirring occasionally and crushing the fruit with a potato masher or the back of your ladle. Don't over cook as it reduces the strength of the natural pectin and will affect the flavor. You just want the batch to be <span style="color: #e69138; font-family: Georgia, "Times New Roman", serif;"><b>soft and juicy</b></span>.</span> <br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Transfer this mixture to your dampened jelly bag, a strainer lined with cheesecloth, or your chinois, set back over your large bowl and let the juice drip through over night. Do not squeeze the bag or press down the fruit as this will muddy your jelly.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b><i>The next day</i></b></span> make sure your jars are cleaned and sterilized (you'll need 5 - 6 half pint jars) and your Hot Water Bath is ready to go. To review your safe canning practices <b><a href="http://sweetpreservation.com/preservation-101" target="_blank">click here</a></b>.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You should have 3 cups of nectarine juice. If for some reason you do not , boil a bit more water than what you need to make three cups and pour it over the fruit mixture letting it strain through to the bowl. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: orange;">Take your 3 cups of juice</span></b> and put it back into the stainless steel saucepan. Put the stove on medium heat and whisk in your box of pectin until it is completely dissolved. Add the teaspoon of butter and bring to a boil over high heat stirring constantly. Add the 4 cups of granulated sugar all at once and return to a full roiling boil. Keep Stirring!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once you return to that <b><span style="color: orange;">full boil</span></b> keep it going for 1 minute longer, then remove from the heat. If you have any foam skim off, but the butter should help prevent this.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour the hot jelly into the hot jars leaving a 1/4 inch of headspace. Wipe rims, screw on lids. Place in your Hot Water Bath, making sure your jars are completely covered with water. Bring water bath to a boil and process for 10 minutes. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove jars, cool, check your seal. Admire your handy work!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Store in a cool dark place for up to a year, <span style="color: orange;"><strong><i>if they last that long</i>.</strong> </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">ENJOY!</span></span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com2tag:blogger.com,1999:blog-7730457986266173368.post-31281350244471361122012-10-02T22:32:00.001-04:002012-11-27T11:24:24.498-05:00SWEET PRESERVATION: Boozy Peach Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;"><i>Peaches</i></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"> have always been one of my favorite fruits. When you bite into a fresh picked summer peach and the juice runs over your tongue, well I find it to be one of the most satisfying natural sweets under the sun. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The <a href="http://sweetpreservation.com/labels-crafts" target="_blank"><strong>Sweet Preservation</strong></a> website is Washington State Fruit Commission’s blog dedicated to the art of preserving fruit, and really is chock full of useful information. As an official 'Canbassador' for the Commission, I was awarded a box of stone fruit for preserving. A number of peaches were in the mix, just as I had hoped.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">My mother makes a wonderfully chunky </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;"><i>Peach Jam</i></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"> in the traditional fashion (meaning heavy on the sugar). As the oldest of five, when I was young, this jam was so coveted that I would try to squirrel a jar or two away, hiding it in the back of the refrigerator so I wouldn’t have to share. I must admit those selfish tendencies still exist, and once you taste this Boozy Peach Sauce you might just be hiding a jar or two so you won’t have to share either. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Even if you haven’t done much jam, jelly or sauce making this recipe is easy; sweet summer fruit simmered in sugar and booze until they melt into a sauce. If you haven’t preserved fruit before, or would simply like to review safe canning practices visit Sweet Preservations’ link, <a href="http://sweetpreservation.com/preservation-101" target="_blank"><strong>Preservation 101</strong></a>. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">You can swap the peaches for other </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;"><i>stone fruits</i></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"> – think apricots, nectarines, yes, even plums. Use bourbon or rum in place of the brandy, depending on your palette and what is in the cabinet. You can peel the peaches if you like, but if they are well washed, there is really no need, just split, pit and cube them. If you use the hot water bath, this sauce may be kept on the shelf for up to a year. Otherwise, store it in the fridge for a month more or less. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Just a splash of this lusciously sweet treat turns ordinary vanilla ice cream into a heavenly dessert. Delicious warmed and drizzled over traditional pound cake, as a sweetener for your smoothies, or a glaze for your pork roasts, chicken, or duck: like many home preserves the possibilities are endless. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;"><i>Boozy Peach Sauce</i></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"> also makes a wonderful holiday gift, but beware, one taste will have your family and friends begging for more.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-uIypMvvQ-7VPQz4ryQ5AN5OnzVqonwzMG6sViSH_jY2h1LKFnHAHh6Kt6LlETP38RD60C7FWnmRZ6Qb4QzWhhzTa2xsfJmnb6UORLXXIysObPJQqRx1b8Sx6jMZWB6FU6FV1HRmexE/s1600/DSCF1876.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-uIypMvvQ-7VPQz4ryQ5AN5OnzVqonwzMG6sViSH_jY2h1LKFnHAHh6Kt6LlETP38RD60C7FWnmRZ6Qb4QzWhhzTa2xsfJmnb6UORLXXIysObPJQqRx1b8Sx6jMZWB6FU6FV1HRmexE/s640/DSCF1876.JPG" width="420" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I chose Christian Brothers Brandy for my Boozy Peach Sauce, mostly because it brought back <br />childhood memories of visiting the now shuttered<a href="http://www.fodors.com/news/story_1910.html" target="_blank"><b><span class="Apple-style-span" style="color: #b45f06;"> Christian Brothers Winery</span></b></a> in New York State.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><strong><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: orange; font-size: x-large;"><i>BOOZY PEACH SAUCE</i></span></span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><strong><span class="Apple-style-span" style="color: #e69138;">INGREDIENTS</span></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">6 cups chopped pitted Peaches </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons Lemon Juice </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 cups lightly packed Brown Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 cup Raw Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Brandy</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp grated Lemon Zest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><strong><span class="Apple-style-span" style="color: #e69138;">DIRECTIONS</span></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Prepare your boiling water canner. Sterilize jars, set lids in simmering water until ready for use. Set bands aside. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">When chopping your peaches, toss with Lemon Juice to keep from browning.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine Peaches, Sugars, Booze and Lemon Zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and simmer gently, stirring occasionally, until thickened, about 20 minutes. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boozy peaches cooking on the stovetop. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lids and Hot Water Bath simmering away in the background.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Process filled jars in a boiling water bath for 10 minutes, <a href="http://extension.usu.edu/files/publications/factsheet/FN_Canning_FS-02.pdf" target="_blank"><b>adjusting for altitude</b></a>. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Remove jars and cool. Check lids for seal. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Store in dark cool pantry for a year. Makes 3 - 4 pints.</span></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com2tag:blogger.com,1999:blog-7730457986266173368.post-44713427797738261702012-09-26T11:48:00.000-04:002013-08-06T18:54:05.002-04:00SWEET PRESERVATION: Pickled Italian Plums<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Preserved and Pickled is honored to have been chosen as a Canbassador for the Washington State Fruit Commission. Well, not just honored, tickled pink actually.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">What exactly is the Canbassador program, you might ask? Well, I received a box of stone fruit from Washington State which I was encouraged to preserve (like I needed encouragement), blog about my efforts, and use </span><a href="http://sweetpreservation.com/"><span style="font-family: Arial, Helvetica, sans-serif;"><b>SweetPreservation.com</b></span></a><span style="font-family: Arial, Helvetica, sans-serif;"> as a resource. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The <a href="http://sweetpreservation.com/labels-crafts" target="_blank"><b>Sweet Preservation</b></a> website is Washington State Fruit Commission’s blog dedicated to the art of preserving fruit, and really is chock full of useful information. This fun and flattering assignment certainly bore some fruitful results (pun totally intended!).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Even before my box of stone fruit arrived, I was studiously reviewing the Sweet Preservation website, as well as perusing two new canning cookbooks I had recently acquired. The first, an updated <i>Ball Complete Book of Home Preserving</i>, edited by Judi Kingry and Lauren Devine, discovered when I was out shopping with my mother, provided me with a Pickled Plum Recipe; the second was <i>Jams, Jellies and Marmalades</i> by Linda Arendt which Paul gave me as a gift; a wonderful primer or creative stimulus depending on your level of experience, for preserving, obviously, jams, jellies and marmalades.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I wasn’t exactly sure what quantities or kinds of fruit I would be receiving, all I was sure of was that it would be stone fruits from Washington State. I assumed peaches, which I was all ready to transform into a Peach Jam, one of my personal favorites, and hoped for plums as I had been wanting to try an old fashioned Pickled Plum. </span><br />
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<span style="font-family: Arial;">Here is a <span style="background-color: white; color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><b>Pickled Plum</b></span> recipe from 1922: </span><br />
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<i><span style="color: #6fa8dc; font-family: Times, "Times New Roman", serif;">Take 5 lb. ripe plums, 1 quart vinegar, 1 lb. sugar, 1 cupful of treacle, 2 oz. cloves, 3 chillies; wipe and prick the plums carefully with a fork, and place in earthenware jars.</span></i><br />
<i><br /><span style="font-family: Times, "Times New Roman", serif;"></span></i><i><span style="color: #6fa8dc; font-family: Times, "Times New Roman", serif;">Boil all ingredients for a quarter of an hour.</span></i><br />
<i><br /><span style="font-family: Times, "Times New Roman", serif;"></span></i><i><span style="color: #6fa8dc; font-family: Times, "Times New Roman", serif;">Pour the boiling liquid over the plums, and cover them at once.</span></i><br />
<i><br /><span style="font-family: Times, "Times New Roman", serif;"></span></i><i><span style="color: #6fa8dc; font-family: Times, "Times New Roman", serif;">Do not attempt to use them for one week, when their condition will be excellent.</span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pickled Plums are traditionally served as an accomaniment to grilled pork, ham, or a cold roast beef platter. The leftover syrup can be used as a basting sauce for spareribs or a home made barbeque sauce.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Not only did I receive fragrant peaches, and pretty little purple Italian plums, but big, bright nectarines as well. So without further adieu, I present to you the first recipe from my fabulous stone-fruit-sweet-preservation canning spree.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">If you haven’t preserved fruit before, or would simply like to review safe canning practices visit Sweet Preservations’ link, <a href="http://sweetpreservation.com/preservation-101" target="_blank"><b>Preservation 101</b></a>. You can also review safe canning practices for using a Hot Water Bath <a href="http://pubs.ext.vt.edu/348/348-594/348-594.html" target="_blank"><b>here</b></a>.</span><br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKIJgvBw-pJ2V_7AZ2JnOYUXLBezoBIXrjdmgj_5_XfgtBKtt7sF6n3YX67d2k0becZUIw8qKasOYglt04arL3SUkMpKBBOGzEshmXUZObSZab-mBr0bNwbXKkIp0tYlicDKMo2TNoPe8/s1600/All+Fruit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKIJgvBw-pJ2V_7AZ2JnOYUXLBezoBIXrjdmgj_5_XfgtBKtt7sF6n3YX67d2k0becZUIw8qKasOYglt04arL3SUkMpKBBOGzEshmXUZObSZab-mBr0bNwbXKkIp0tYlicDKMo2TNoPe8/s640/All+Fruit.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Peaches, Nectarines and Italian Plums from Starr Ranch Growers, Wenatchee, Washington.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To learn more about Starr Ranch Growers <a href="http://www.youtube.com/watch?v=Ki1Yq6U0nIk" target="_blank"><b>click here</b></a>. </span></div>
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<span style="color: blue; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><b>PICKLED PLUMS</b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 to 3 lbs Italian Plums </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 inch fresh Ginger, roughly chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 hot Chilies, dried</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 whole Cloves </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Cinnamon Stick (broken into pieces)</span></div>
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<span style="font-family: Arial;">2 teaspoon <a href="http://preservedandpickled.blogspot.com/2012/01/dry-citrus-rib-rub.html" target="_blank"><b><span style="color: blue;">Dried Citrus Zest</span></b></a> (or 1 long Orange Peel)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon dried Nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 1/2 cups lightly packed Brown Sugar </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cups Cider Vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><b>DIRECTIONS</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #6fa8dc; font-family: Georgia, "Times New Roman", serif;">Preheat</span> </b>oven to 275 degrees.</span></div>
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<span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Tie the Ginger, Chilies, Cloves, Cinnamon Stick and Orange Zest in a square of cheesecloth creating a spice bag.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a non-reactive saucepan combine brown sugar, vinegar, water and nutmeg, along with the spice bag and bring to a boil over medium high heat, stirring constantly until the sugar has completely dissolved; about 10 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #6fa8dc;"><b>Wash the plums</b></span> and prick each plum 6 times with a toothpick.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the plums in a baking dish, pour syrup over plums. Cover tightly and place in pre-heated oven until plums are tender but still firm, 20 to 30 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Using a slotted spoon, carefully pack the plums into hot, sterilized jars.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour syrup over plums leaving 1/2 inch of head space. Tap jars to remove air bubbles. Wipe the off rim, seal with hot sterilized lids. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>TIP</b><i>: Fill each jar with syrup a little at a time. If short, add a bit more cider vinegar to baking dish and warm slightly over stove top. Add to jars.</i></span><br />
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<span style="font-family: Arial;">Place in Hot Water Bath 15 minutes, remove and rest on counter until cool.</span></div>
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<span style="font-family: Arial;">Makes 4 pints or 2 quarts.</span><br />
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<span style="font-family: Arial; font-size: x-small;"><i>While I do believe in buying locally whenever possible, I also realize that shopping year-round at the grocery store, where produce may or may not be from local sources, is a fact of life for millions of people. In a global market, purchasing fruits and vegetables produced here in America could still be considered 'local' (in the 'global' scheme), and is certainly still supporting American farmers and economy.</i></span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com5tag:blogger.com,1999:blog-7730457986266173368.post-48598384487890005812012-08-29T16:41:00.002-04:002013-08-06T18:33:05.326-04:00OLD FASHIONED TOMATO CONSERVE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b><i>Summer</i></b></span> is winding down and loads of vegetables are coming out of local gardens. Here in the northeast it is officially tomato time, and there are so many ways to preserve tomatoes! Probably because when they are in season there are so many it is hard to know what to do with them, kind of like zucchini.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This conserve is based on a vintage recipe from an older <span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>Ball Blue Book</b></span> with the cinnamon and cloves thrown in as a nod to Indian jams and chutneys and for the warmth these spices bring to the citrus tone, but they are optional and this conserve is good with or without them. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Many similar recipes can be found categorized as tomato jam or tomato butter, but they all boil down to a thick, sweet tomato spread. The lemon juice and peel add <a href="http://extension.psu.edu/food-safety/food-preservation/faq/lemon-juice-citric-acid-for-canning-tomatoes" target="_blank"><b>acidity</b></a> needed to make the <span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>tomatoes</b></span> safe for preserving in the hot water bath, as well as pectin for help with the jelling process. If you are going to proccess this recipe in a Hot Water Bath you may add one tablespoon bottled lemon juice to each pint jar before adding your tomatoes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It is very helpful if you have a candy thermometer, and make sure you have read through the recipe and have everything prepped, sterilized, and ready to go. Once you have made the syrup, the canning process should progress rather quickly. </span><br />
<span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Spread this conserve on warm rolls, serve as a side with a cheese plate, or as a spread for sandwiches.</span><br />
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<span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>OLD FASHIONED TOMATO CONSERVE</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b></b></span><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">5 pounds firm just ripe Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 pounds Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, thinly sliced </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 stick Cinnamon </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 Cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b>DIRECTIONS</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Blanch the tomatoes in hot water and remove the skins. Cut into quarters, cover with sugar and allow to stand overnight. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Drain off syrup; heat to the boiling point.</span></div>
<span style="font-family: Arial;"></span><span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Once the syrup is boiling tie cinnamon and cloves (optional) into square of muslin, cheese cloth or jelly bag, suspend in mixture, also add lemon slices, continue cooking until syrup <a href="http://www.exploratorium.edu/cooking/candy/sugar-stages.html" target="_blank">will spin a long thread </a> (230 - 235 degrees on candy thermometer). </span></div>
<span style="font-family: Arial;"></span><span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Remove bag of spices. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Pack tomatoes into sterilized hot canning jars and carefully add hot syrup to 1/4 inch from rim.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Seal and process in Hot Water Bath for 15 minutes, or cool and store in refrigerator.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cool and store processed jars in dark pantry for a year. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I made 5 half pint jars with this recipe.</span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com7tag:blogger.com,1999:blog-7730457986266173368.post-19602308259398487552012-07-30T12:03:00.004-04:002013-02-02T10:08:22.811-05:00REDISCOVERING THE CREAM PUFF<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>When I was growing up</em></span> my mother cooked everything from scratch, she loved to cook - still does. I honestly did not know a pie crust could come from a box or the refrigerator section of the grocery store, that spaghetti sauce came in a jar, or that corned beef hash was sold in a can for quite a long time. In the spirit of <em>'preserving'</em> I decided to revisit another one of my favorite childhood treats, my mother's recipe for cream puffs. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">She made them small for finger-food appetizers stuffed with baby shrimp, egg salad, ham salad, and custards, cremes, or curds, or she would make large popovers then fill them with vanilla ice cream and drizzle with a fudge sauce. Such a special treat! When I asked my mother for the recipe for the 'popovers' she used to make, she told me she never made 'popovers', but she had a recipe for 'cream puffs'.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="color: red;"><em>'Well, were the large ones popovers and the small ones cream puffs?"</em> </span></strong></span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;"><strong>I inquired. </strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><em>"I never made popovers," </em>she insisted. <em>"Those are made in the pan, Yorkshire Pudding, to </em><em>serve with roast beef," </em>she told me. <em>"I made cream puffs in two sizes, large and small."</em> So she gave me her recipe for 'Cream Puffs', and I started researching the difference between the two. This is what I learned. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Before the advent of a reliable baking powder in the mid 1800’s, a few alternatives to making yeast-raised breads were popovers or cream puffs. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>The popover</em></strong></span> (aka Yorkshire Pudding) is the first cousin of the cream puff, as they both contain the same basic ingredients in slightly different proportions. Yorkshire Pudding is actually popover batter made with drippings from roast beef and baked in a large pan. Popover batter is quite thin. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cream puff dough, on the other hand, is thicker. Both the popover and the <strong><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>cream puff</em></span></strong> are leavened by the steam that forms in the first few minutes of baking. Magically, simple mixtures of egg and flour pouf into fluffy, golden mounds.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Most likely the name popover came about because the batter <em>‘popped over'</em> the edge of the pan when baked. In fact, cast iron pans resembling muffin pans, but with straighter sides, were made specifically for baking popovers.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are so many <span style="color: red; font-family: Georgia, "Times New Roman", serif;"><strong>“comfort” foods</strong></span> I can think of that came from our kitchen in the Old Mill, my childhood home nestled in a rocky bend of the East Aspetuck River in Connecticut. Everything from fresh trout dredged in flour and grilled in an iron pan to Bread and Butter Pickles to Country Captain Chicken ( which was my one of Uncle Dick's favorites), but when mom would entertain and create Cream Puffs, I and all my siblings, inevitably ended up in the kitchen staring through the oven window anxiously awaiting the rising of these versatile little treats. </span></div>
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<span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>CREAM PUFFS</em></strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do not peek in at the cream puffs (or popovers) during baking. Opening the oven door lets in cool air, this will condense the steam inside the popovers and cause them to collapse.</span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ Cup Butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Sifted All Purpose Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Eggs </span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><strong>DIRECTIONS </strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Preheat oven</em></span> to 475 degrees</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring water to a boil in large pot, melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook, stirring constantly, until mixture forms a ball that does not separate. Remove from the heat and cool slightly. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the eggs, one at a time, beating after each addition until smooth.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64RQTXbpHDeu2dGnLy3QWmcLr_i_V4IQNICEHGCDJusTAATLf3aEh4MiqEu-qy17UbM5RQ4eAEUCHvnUZAI7UedvZBMipqS5a9Xb53QSRv10-sOLfJqdhcTkv8TOJjxiedz9Wqc9rfXg/s1600/creampuff2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" eda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64RQTXbpHDeu2dGnLy3QWmcLr_i_V4IQNICEHGCDJusTAATLf3aEh4MiqEu-qy17UbM5RQ4eAEUCHvnUZAI7UedvZBMipqS5a9Xb53QSRv10-sOLfJqdhcTkv8TOJjxiedz9Wqc9rfXg/s1600/creampuff2.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drop by large, heaping tablespoons, about 3” apart on a greased cookie sheet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 475 degrees 15 minutes, then lower temperature to 350 degrees and bake for another 25 minutes. DO NOT OPEN OVEN!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As the cream puffs complete the last few minutes of baking remove them from the oven, prick them with a fork or split open, to prevent sogginess. At this point, the structure of the popovers has been set, so they will not collapse. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn oven OFF and put the cream puffs back in the oven to dry, another 10 to 15 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Store in an airtight container. To crisp them up before serving place on a baking rack in 475 degree oven for about 3 - 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just before serving, fill cream puffs with ice cream or lemon curd, creme fraiche or custard, drizzled with honey or fudge sauce or confectionery sugar, the possibilities are endless. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdExp6u0NhT0iSmD_8exFNg16qUSM4_OdTY9kLUc5IugLJfN74GRNOOjFAs-Afq-jqQNizFh6ygf4VW9Y9Qp7ddgcLcbZ4S1l_qnmKB5OukkMGJQSF1iOnpMndMLi2geEUt-cbHwStGo/s1600/popover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" eda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdExp6u0NhT0iSmD_8exFNg16qUSM4_OdTY9kLUc5IugLJfN74GRNOOjFAs-Afq-jqQNizFh6ygf4VW9Y9Qp7ddgcLcbZ4S1l_qnmKB5OukkMGJQSF1iOnpMndMLi2geEUt-cbHwStGo/s1600/popover.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Griswold Cast Iron Popover Pan</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The following recipe for popovers comes from the </span><a href="http://www.incredibleegg.org/"><span style="font-family: Arial, Helvetica, sans-serif;">Incredible Edible Egg</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> website. You can see from the ingredients that only a few degrees of difference separate Popovers from Cream Puffs. </span></div>
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<strong><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>POPOVERS</em></span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Don't have a proper popover pan? A muffin pan can be substituted for a popover pan. You can even place 6-oz. custard cups on a baking sheet and still make a beautiful popover.</span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Eggs </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Cup Milk </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons Butter, melted </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Cup All-Purpose Flour </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon Salt </span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><strong>DIRECTIONS</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Heat oven</em></span> to 425°F. Beat eggs in mixer bowl on medium speed until foamy. Beat in milk and butter. Reduce speed to low. Add flour and salt; beat until smooth, about 3 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fill 12 greased popover pan cups 1/2 full with batter. Bake in oven until puffed, well browned and firm, 35 to 40 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For crisper popovers, pierce side of each popover with tip of knife and bake 3 to 6 minutes longer. Loosen edges with knife, if necessary. Serve immediately. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">SWEET POPOVERS</span></strong>: Add a spice or </span><a href="http://preservedandpickled.blogspot.com/2012/01/dry-citrus-rib-rub.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">grated citrus peel</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> to batter and s</span><span style="font-family: Arial, Helvetica, sans-serif;">erve with preserves or honey.</span></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com3tag:blogger.com,1999:blog-7730457986266173368.post-76090677796964978802012-07-02T09:54:00.001-04:002012-11-27T10:53:08.122-05:00MABBETTSVILLE FRIED CHICKEN AND CLASSIC CREAMY COLESLAW<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><br /></span></span><span style="font-family: Arial, Helvetica, sans-serif;">I had spent the weekend cleaning and organizing dozens of boxes stacked in the closets and guestrooms of our newly acquired, old Victorian, culling through endless papers and receipts (Paul does not believe in throwing away ANY receipts or notepads, or scraps of paper with notes on them, or old lottery tickets - you get the picture) when lo and behold I uncovered a scrap of paper that had a Fried Chicken Recipe on it. This was not just <em>any</em> fried chicken recipe, this was the recipe scribbled quickly on one of Paul's sundry pieces of scrap paper by Brian, a previous line chef for the now closed <a href="http://www.nytimes.com/2003/05/30/travel/havens-weekender-millbrook-ny.html?pagewanted=all&src=pm" target="_blank">Mabbettsville Market in Millbrook, New York</a>. I scooped it up, set it aside to go in my recipe file. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For me, meatloaf and mashed potatoes with gravy, a spicy chili and side of corn bread, or a hearty beef stew all constitute delicious, soothing comfort food, but discovering that little scrap of a recipe gave me a mighty hankering for fried chicken. Our freezer was full of chicken legs and I had a half a head of cabbage in the crisper that I did not want to go to waste so I hummed hallelujahs and made plans to cook what I had just rememberes was another one of my favorite comfort foods, Fried Chicken with Creamy Coleslaw on the side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Michel Nischan, sustainable food pioneer, chef, author and owner of <a href="http://dressingroomrestaurant.com/">Dressing Room</a> Restaurant in Westport, Connecticut, helps remove the guilt factor that comes with eating fried foods by counseling, <em>"Like most fried foods, when done correctly, fried chicken is not bad for you. It should be enjoyed in moderation, but when you feel the urge to fry up some chicken, do it right." </em></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Like barbeque, simply <em>everyone</em> has their own special trick for frying up the tastiest chicken, but I totally agree with Bon Appetit magazine, for a good fried chicken the skillet makes all the difference: </span><span style="font-family: Arial, Helvetica, sans-serif;"><em>"A cast-iron skillet--inexpensive and indestructible--is the prized frying vessel for a reason. It retains heat better than most pans, which helps regulate the oil temperature and <span style="font-family: Arial, Helvetica, sans-serif;">ensures even frying. If you don't own one already, this recipe should provide ample motivation." </span></em></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Since lard is not bad for you either, as long as it too is used in moderation, I use it (in my old Griswold cast iron pan) for frying the chicken. It imparts a wonderfully distinctive flavor and actually leaves the chicken less greasy. Learn how to render your own <a href="http://preservedandpickled.blogspot.com/2012/02/how-to-render-lard.html" target="_blank">lard here</a>.</span></div>
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<span style="font-family: Arial;">Never fear, if you don't own a cast iron pan you can still make perfectly acceptable fried chicken in another heavy bottomed pan. I myself, momentarily lost my sanity and spent several years immersing chicken in canola oil using one of those made-for-the-home deep fryers: never again. </span></div>
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<span style="font-family: Arial;">This fried chicken, though, I will be having over and over. Served up with a healthy side dish of a traditional creamy coleslaw or some potato or tossed green salad, it certainly makes for a comforting meal, no matter what time of year it is.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #38761d; font-size: large;"><strong>MABBETTSVILLE FRIED CHICKEN</strong></span></span></div>
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</span><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span> </div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 quarts Buttermilk or Whole Milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Onion, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 to 4 Garlic heads, sliced thinly</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons fresh Thyme (1 Tablespoon dried thyme)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Kosher salt </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Several grinds of freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">One (2 to 3 pound) free range Chicken, cut into 8 pieces </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">OR all Chicken legs, backs, breasts - whatever your preference.</span></div>
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<span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /> </span><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>FLOUR MIX</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 cups All Purpose Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Onion powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Garlic powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon fresh Thyme (or 2 teaspoons dried)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Cayenne Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried Coleman's Mustard</span></div>
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</span><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt and freshly ground Black Pepper</span><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>FOR FRYING</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">3/4 to 1 Cup Lard (or Canola Oil)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cast Iron Skillet or heavy bottomed pan with Cover</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Warm 1 quart of (butter) milk in a saucepan over medium heat. Remove pan from the heat. Add the onion, garlic, and thyme. Set aside to come to room temperature. Season with salt and pepper, using enough salt so that the you can taste it. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">When the (butter) milk is nearly cool, pour in a dish large enough to hold the chicken pieces. stir in the remaining 1 quart cold (butter) milk. Add your chicken, cover, and refrigerate for a minimum of 2 hours and up to 4 hours, turning occasionally. Drain the chicken, pat dry. Throw away the milk marinade.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To make the flour mix, mix together the flour, onion powder, garlic powder, thyme, and mustard in a shallow dish. Season with salt and pepper. Put the chicken pieces in the flour. Turn to coat. Let the coated chicken pieces sit for 10 to 15 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Heat your skillet over medium-high heat. When hot, heat the lard until liquified and so hot it is nearly smoking. Using tongs, lay the chicken pieces in the hot fat, which should come about halfway up the sides of the chicken. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cover and let fry for 3 to 4 minutes, then turn the pieces over. Watch the chicken carefully, turning as needed to brown evenly on both sides and cook through, about 25 to 30 minutes total. (The smaller pieces might be cooked through in 20 minutes.) Adjust the heat if necessary to prevent scorching, but try to keep it as high as you can. Watch out for splatter, you don't want to get burned.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Lift the chicken pieces from the hot fat as they are cooked. Drain on paper towels, set in baking dish in a warm oven until all your pieces are cooked. Serve hot with your prepared side dishes.. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08G-z_BjW7FUu2xpIJvw6fLBCsU8cUTfppD7YGmJUhmwfJN2ghvkCtKO0Wra57F-PpNScabnz1oRPFchKN__v3Tl43Cj2VWXRZ2oOzyr4TRwCV-FjT6nLH_berYu_tAPTfDpVUExT8Y4/s1600/DSCF1567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08G-z_BjW7FUu2xpIJvw6fLBCsU8cUTfppD7YGmJUhmwfJN2ghvkCtKO0Wra57F-PpNScabnz1oRPFchKN__v3Tl43Cj2VWXRZ2oOzyr4TRwCV-FjT6nLH_berYu_tAPTfDpVUExT8Y4/s640/DSCF1567.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tossing together the Creamy Coleslaw</span></td></tr>
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<span class="Apple-style-span" style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>CREAMY COLESLAW</em></strong></span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 head Cabbage, shredded </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Yellow Onion, shredded </span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large Carrot, shredded </span><span style="font-family: Arial;"></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons Honey </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Celery Seed</span></div>
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<br /><span style="font-family: Arial, Helvetica, sans-serif;">5 Tablespoons White Vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">dash Cayenne Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">dash Garlic Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mayonnaise, Salt and Pepper to taste</span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><b>DIRECTIONS</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix Honey, Vinegar, Cayenne Pepper,and Garlic Salt over low heat until honey is incorporated. Remove and let cool. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, put Cabbage, Carrot, and Onion through food processor to shred.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the Vinegar/Honey mix is cooled, coat slaw well (slaw will lose volume as it sits, so this will be enough dressing). Sprinkle with Celery Seed. Refrigerate.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When ready to serve add Mayonnaise to taste, Salt and Pepper to t</span><span style="font-family: Arial, Helvetica, sans-serif;">aste. </span></div>
E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com0tag:blogger.com,1999:blog-7730457986266173368.post-77232043894484411592012-05-31T09:42:00.001-04:002012-11-27T11:32:03.714-05:00PRESERVING CELERY IN OIL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>The Italians</em></strong></span> still preserve in olive oil, so why can't we Americans? Oil in itself does not ward off bacteria, a cause for concern with many folks, but it does create an effective barrier against direct contact with air. Good olive oil has a balance of fatty acids that resist oxidation, and as any good cook knows, air is not our friend when it comes to canning or preserves. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>When preserving</strong></span> vegetables in oil, they are often cured for a short period in either brine or vinegar, or sometimes in a mixture of both. The idea is to preserve the crunch. The <em>‘pickled’</em> vegetables are then placed into clean, sterile jars, covered with oil and shelved for later use. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I have found it best to start with a layer of oil in each canning jar before adding your vegetables, as this helps prevent the formation of air bubbles. Also, make sure your vegetables stay completely covered in oil after you start using the preserve. I sometimes keep mine in the refrigerator, taking them out in the morning to rest on the counter and return to room temperature before using them. This helps with the <em><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">'crunch'</span></strong></em> factor.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Though preserving vegetables in olive oil tends to be expensive, as good quality olive oil is not <em>inexpensive</em>, it is a lovely way to put by many vegetables that are wonderful in summer salads, on a pizza, or as side dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I particularly like <a href="http://preservedandpickled.blogspot.com/2011/12/preserved-eggplant-italian-style.html" target="_blank">eggplant </a>and <a href="http://preservedandpickled.blogspot.com/2012/01/pickled-peppers-in-oil.html" target="_blank">peppers</a> preserved in oil. All three items: celery, eggplant and peppers, contribute nicely to salads and antipastos, and the left over oil can be used in all kinds of interesting ways.</span><br />
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>PRESERVING CELERY IN OIL</em></strong></span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Celery</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup Kosher Salt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/8 Cup Raw Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/3 Cup White Wine Vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup roughly chopped Mint </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/2 Cup Scallion or Ramps with greens, julienned</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Olive Oil to Cover</span><br />
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>DIRECTIONS</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="color: #38761d;">Trim</span></strong> celery sticks and finely slice on the diagonal reserving the leaves and trimmings for soup stocks or seasonings. Follow suit with your onion of choice.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Combine celery, onions and salt, mix well and leave to stand for 30 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, combine vinegar and sugar in a small heavy-based saucepan and stir over heat until sugar dissolves. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Simmer, uncovered and without stirring, until reduced by one-third and slightly syrupy – you should have about ¼ cup. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Using your hands, gently squeeze away any excess liquid from celery and onions, add to vinegar and let sit for a minute or two. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Pack into wide mouth canning jars, layering with <span style="color: #38761d;"><strong>mint</strong></span>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Split cooled vinegar syrup between jars, top with olive oil. Make sure all vegetables are covered with oil and there are no air bubbles between layers.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cap tightly and keep in dark, cool pantry or refrigerator until needed.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><em><strong>Here are several recipes from old cookbooks that use the versatile celery in some interesting and vaguely familiar ways. </strong></em></span><br />
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<span style="color: #6aa84f;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>CELERIS AU LARD</strong></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">From The Belgium Cookbook; Editor: Mrs. Brian Luck, Published 1815</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>INSTRUCTIONS</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Take one pound of celery, cut off the green tops, cut the stems into pieces two-thirds of an inch long; put into boiling salted water, and cook till tender. Take one-half pound potatoes, peel and slice, and add to the celery, so that both will be cooked at the same moment. Strain and place on a flat fire-proof dish. Prepare some fat slices of bacon, toast them till crisp in the oven; pour the melted bacon-fat over the celery and potato, adding a dash of vinegar, and place the rashers on top. Serve hot.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>STUFFED CELERY</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">The Suffrage Cook Book; </span><span style="font-family: Arial, Helvetica, sans-serif;">Compiled by Mrs. L. O. Kleber, Pittsburgh. The Equal Franchise Federation of Western Pennsylvania, </span><span style="font-family: Arial, Helvetica, sans-serif;">Published 1915</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;"><strong>INSTRUCTIONS</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">A most delicious relish is made with Roquefort cheese, the size of a walnut, rubbed in with equal quantity of butter, moistened with sherry (lemon juice will serve if sherry be not available), and seasoned with salt, pepper, celery salt, and paprika; then squeezed into the troughs of a dozen slender, succulent sticks of celery. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a very appropriate prelude to a dinner of roast duck.</span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com0tag:blogger.com,1999:blog-7730457986266173368.post-63077184355240788312012-04-06T12:07:00.001-04:002013-02-05T11:49:56.829-05:00ODE TO MAINE SHRIMP<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="color: #e06666;">Maine Shrimp Season</span></strong> is always cause for celebration here in New England. Though short and sweet like the delicate pink crustaceans: just 136 days, the fishery is <strong><em><span style="color: #e06666;">sustainable</span></em> </strong>with catches closely monitored and regulated. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Maine shrimp are not what most people expect, they are smaller, sweeter, delicate in comparison to their cousins from the Gulf of Mexico with their white-gray color and meatier chunkiness. Envision Maine’s petite wild blueberries compared to the larger cultivated berries, it is the same difference.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="color: #e06666;">A shiny pink-to-red color</span></strong>, Maine shrimp are usually sold with the head and tail intact. Unlike most shrimp, which have been frozen at some point, Maine shrimp are sold and shipped fresh from the cold Atlantic depths off the coasts of Maine and Massachusetts, never frozen.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Although the weather has gone topsy-turvy causing a ruckus in the food chain, Maine shrimp season was still wonderful. Running from December to April, markets receive shipments of this shrimp erratically, each year is unique, so call your fish monger ahead of time to make sure these little sweeties are available. Though the season is virtually past (unless you happen to know a Maine shrimper), these recipes can be made with other varities of shrimp.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em>SH<span style="color: #e06666;">RIMP BISQUE </span></em></strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 4 servings </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #e06666; font-family: Georgia, "Times New Roman", serif;"><strong>The first step</strong></span> is to beheaded your shrimp if the fishmonger has not done it for you. Reserve the heads and shells, you'll be using them to make the stock. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To remove the shell, take a shrimp in one hand, pinch its tail with your fingers, give a tug with your other hand and the little, pink shrimp will usually slip out whole. Rinse with cool water. Remember to <em>always</em> keep shellfish cool. It can take a while to peel your shrimp, so keep a bowl of ice in your sink they can chill in.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><em><span style="color: #e06666;">Making stock from scratch</span></em> is a bit time-consuming, but quite simple and well worth the effort. It builds a flavor-packed foundation for this savory soup, is a delicious base for a risotto or a creamy shrimp sauce, or flavoring for any variety of other soups and sauces. With this bisque recipe keep in mind the shrimp is the star, a little sherry goes a long way. </span><br />
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<span style="color: #e06666; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 pounds Maine shrimp, shells and heads on </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup dry Sherry</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups Water</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons Butter, divided </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Olive Oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped celery</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped shallots or white onion</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium-sized Fennel bulb (or whole small), roughly sliced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped Carrot</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons White Flour</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons Tomato Paste </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5 to 6 crumbled Saffron Threads</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt, to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">White Pepper, to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Old Bay Seasoning, to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dry mustard, to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups Light Cream</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Bay Leaf</span><br />
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<span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="color: #e06666;"> </span></span><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif;"><strong>FOR STOCK</strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #e06666;">Clean the shrimp</span>, removing heads and shells. Set aside. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the sherry and water and bring to a boil in a large, heavy-bottomed pot. Add the shells and heads and simmer for 3 to 5 minutes. Remove from burner, while working the next step.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Melt 1 tablespoon of butter with a splash of olive oil over medium heat. Add celery, shallots, fennel, carrots and bay leaf, stir until soft. Turn shells, heads and liquid mixture into pot, cover and simmer for 25 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">Strain though a colander, pressing on the solids to remove all liquid. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif;"><strong>FOR BISQUE</strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><em><span style="color: #e06666;">In a medium sauce pan</span></em>, melt remaining 2 tablespoons butter and whisk in flour to form a roux. Cook for 4 or 5 minutes on low. Make sure all flour is incorporated being careful not to burn.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Slowly whisk in shrimp stock and simmer entire mixture until smooth. Add tomato paste, saffron, salt, pepper, Old Bay Seasoning and dry mustard to taste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Add shrimp, cream, and more sherry if desired. Gently stir until shrimp are heated through. Do not bring to a boil. Serve immediately.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9b8AW_a9q_gBZ_j_Rsbfwd0duaGuMQhMdDhfyu6B_puDyQWVFS_NhC5UXz62gk_z6oESl4uf1AkeWc0SAZXRe52xfjhXN_sSKxS7eaSYEusPaTyHsn-U_sZatjYIP1HHSh2ZhLybKwA/s1600/Shrimp+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9b8AW_a9q_gBZ_j_Rsbfwd0duaGuMQhMdDhfyu6B_puDyQWVFS_NhC5UXz62gk_z6oESl4uf1AkeWc0SAZXRe52xfjhXN_sSKxS7eaSYEusPaTyHsn-U_sZatjYIP1HHSh2ZhLybKwA/s400/Shrimp+Salad.JPG" width="400" /></a></div>
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<span style="color: #e06666; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em>MAINE SHRIMP SALAD</em></strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 servings (Adapted from a recipe published in <em>The Washington Post</em>, 2009) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I originally made this Maine shrimp recipe for friends, marinating them briefly in citrus juice as called for: it was a disaster! I ended up marinading the shrimp <em>then</em> cooking the batch lightly (until the shrimp curl) and leaving it all to rest in the refrigerator overnight to marry the flavors.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/2 pound peeled and beheaded Maine Shrimp </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup extra-virgin Olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon freshly squeezed Lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoons finely chopped Fresh Cilantro ( or about 1 teaspoons dried Cilantro)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">4 slices crisped Bacon </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground Black Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon Spanish Paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">dash of Dill</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">dash of Ground Ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">dash of Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">3 cups (more or less) Boston Bibb and Baby Spinach</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 small Fennel Bulb</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">several bulbs <a href="http://preservedandpickled.blogspot.com/2011/02/pickled-garlic.html" target="_blank">Pickled Garlic</a>, diced small</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif;"><strong>DIRECTIONS</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #e06666;"><span style="color: #e06666;">Combine</span> </span>the shrimp, 2 Tablespoons of olive oil, the lemon juice, cilantro, diced <a href="http://preservedandpickled.blogspot.com/2011/02/pickled-garlic.html" target="_blank">Pickled Garlic</a>, dill, ginger and salt in a medium bowl. Sprinkle lightly with freshly ground black pepper, paprika, dash of salt. Toss well. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><em><span style="background-color: white; color: #e06666;">Place mixture</span></em> in pan over medium heat for several minutes until shrimp curl. This step should only take a few minutes. Remove from heat. Let cool and place in refrigerator until ready to make salad.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Clean, rinse and dry the lettuce. Arrange the leaves (Boston Lettuce topped with Baby Spinach) on the salad plates. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Use a <strong><span style="color: #e06666;">very sharp knife</span></strong> to shave the fennel bulb, and then distribute the shavings over the plated lettuce. Crumble crisped Bacon and arrange over lettuce. Dribble the remaining 2 tablespoons of oil over the salad bed. Top each plate with shrimp and marinade. Garnish with the leafy green fronds of fennel tops. Serve immediately.</span></div>
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<span style="font-family: Arial;">Bon c'est temps!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com0tag:blogger.com,1999:blog-7730457986266173368.post-14078577372624835832012-04-05T21:33:00.001-04:002012-04-07T08:54:08.879-04:00ALL GOOD THINGS TAKE TIME<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In 1797, James Keiller and his mother Janet ran a small sweet and preserves shop in the Seagate section of Dundee, Scotland, eventually opening a factory to produce<a href="http://www.blogger.com/goog_1286844298"> </a><i><a href="https://www.facebook.com/dundeemarmalade?sk=wall&filter=12" target="_blank">Dundee Marmalade</a>:</i> thick chunks of Seville orange rind suspended in jelly; a business that prospered and upon which other marmalades have since been judged.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZY8oo7c6OJZWrkc1XhzcYKI2V-brP4H0N1vQes3LMbL59spv9ahyphenhyphenZVlWEtgRbnBbEk-8nwGVENIpr2ow3aopL8aFlPkvpyLHjiLhLMIqB0EDhQg0ngF0BdOErARNZG44HtKwWpyCL6fs/s1600/Dundee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZY8oo7c6OJZWrkc1XhzcYKI2V-brP4H0N1vQes3LMbL59spv9ahyphenhyphenZVlWEtgRbnBbEk-8nwGVENIpr2ow3aopL8aFlPkvpyLHjiLhLMIqB0EDhQg0ngF0BdOErARNZG44HtKwWpyCL6fs/s1600/Dundee.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The general definition for marmalade is a sweet jelly in which slices of fruit and rind are suspended. The key is the rind: a sliver of tartness suspended in citrus scented jelly, the taste a tangy dance of bitter sweetness. Traditionally marmalades have a Seville orange base, the taste so well loved it spawned lime, lemon, <a href="http://www.preservedandpickled.blogspot.com/2012/01/putting-by-perfect-pot-of-marmalade.html" target="_blank">grapefruit</a>, and kumquat versions. The possibities are endless. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Like most foods, marmalades continue to evolve. Currently chefs are creating gourmet recipes which include savory vegetables. I like a blend of the citrus with a vegetable, particularly <a href="http://www.preservedandpickled.blogspot.com/2012/01/orange-carrot-marmalade.html" target="_blank">Orange-Carrot Marmalade</a>. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xlR16n06zaH2V_cQfBUQDGrfyALSgj1iiHQuEiXJTJJ8eVKdf1olicKaO69KoO3A3K7p9DKatEDbCO3bKaYFBV1csHMetD-HHWWZOU0JqBLajY8RMNQTV_O4vbI8cn9b72sFpIfFA9U/s1600/marmalade3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xlR16n06zaH2V_cQfBUQDGrfyALSgj1iiHQuEiXJTJJ8eVKdf1olicKaO69KoO3A3K7p9DKatEDbCO3bKaYFBV1csHMetD-HHWWZOU0JqBLajY8RMNQTV_O4vbI8cn9b72sFpIfFA9U/s400/marmalade3.jpg" width="266" /></a></div>
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<span style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Marmalade can take a bit of time to put together, but personally I believe in that old adage, <i>all good things take time, </i>don't you?</span></div>
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</div>E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com2tag:blogger.com,1999:blog-7730457986266173368.post-91065447346458112852012-03-09T14:11:00.002-05:002020-12-22T21:18:20.882-05:00HOMEMADE PIZZA AND SAUCE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: times;"><span face="Arial, Helvetica, sans-serif"><span style="color: red; font-size: large;"><em>Today's pizza</em></span> has a long and interesting history. In the 3rd century B.C., Romans ate a "flat round of dough dressed with olive oil, herbs, and honey, baked on stones." In 16th century Europe the tomato was believed to be poisonous, as most fruits of the nightshade family are, but by the late 18th century, cooks around Naples were adding it to their yeast-based flatbread: the dish now known as pizza was born. </span><br />
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<span face="Arial, Helvetica, sans-serif">In ancient Naples, pizza was considered <em>'poor man's food,'</em> but then, as now, people started </span><span face="Arial, Helvetica, sans-serif">talking, and visitors ventured into the city's poorer areas to try the local specialty. Pizza's popularity was undeniable even then.</span><br />
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<span face="Arial, Helvetica, sans-serif">Popular pizza lore holds that Via Port'Alba 18 in Naples was the first <i>'official'</i> pizzeria. Still in business today, according to Wikipedia, the location was established in 1738 as a stand for street vendors, who would make pizza in wood-fired ovens, then peddle it on the street, keeping the pies warm in small copper stoves they balanced on their heads. </span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Eventually, the restaurant <em>Antica Pizzeria Port'Alba</em> opened, replacing the peddlers with a more formal location. Legend has it that the eatery's ovens have been lined with lava rocks from nearby Mount Vesuvius since its inception. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-size: xx-small;">photo courtesy of Wikipedia</span></em></td></tr>
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<br /><span face="Arial, Helvetica, sans-serif">In America, the first pizzeria is rumored to have been established in a grocery store opened by Gennaro Lombardi, an Italian immigrant, in Manhattan's Little Italy in 1897. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called, funnily enough, Totonno's (recently reopened, <a href="http://slice.seriouseats.com/archives/2010/02/totonnos-pizza-reopened-coney-island-brooklyn-nyc.html" target="_blank">click here</a>). </span><span face="Arial, Helvetica, sans-serif">While the original <a href="http://www.firstpizza.com/">Lombardi's</a> closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi's grandson.</span> <br />
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<span class="Apple-style-span">It doesn't take long to make your own sauce and dough. The recipes that follow make enough sauce for four or more medium pizzas (depends on how much sauce you like on your pie), and the dough recipe makes three medium-sized pies - you can double this recipe and make six if you would like. Still, if you are going to make more than double the recipe, it is best to mix up multiple small batches. </span><span class="Apple-style-span">Keep the extra sauce and dough in the freezer, then when you are in a rush, you can defrost and let the <a href="http://www.preservedandpickled.blogspot.com/2011/04/teach-your-children-well.html">children</a> help roll out the dough, or invite friends over for a '<i>pick your own toppings</i>' pizza party.</span><br />
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<span face="Arial, Helvetica, sans-serif">Until the 1970s, lard was often used instead of olive oil to make pizza dough </span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif"><a href="http://preservedandpickled.blogspot.com/2012/02/how-to-render-lard.html">(click to learn how to render your own lard)</a></span><span face="Arial, Helvetica, sans-serif">. It makes a noticeable difference in how the dough rises and bakes. I love the 70's, and I love pizza, so I offer these recipes in the tradition of making your own pizza. Plan on making the sauce and dough a day ahead of time (another reason for making a bigger batch for the freezer). I</span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif">f you are serious about your pizza, invest in a pizza stone, it is great for reheating cold pizza, or paninis, or grinders, as well as making your fresh pies crisp and delicious. </span><br /></span>
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<span class="Apple-style-span"><span class="Apple-style-span" style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>PIZZA DOUGH</b></span></span></div>
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<span face="Arial, Helvetica, sans-serif">3 ½ cups unbleached All-Purpose Flour</span></div>
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<span face="Arial, Helvetica, sans-serif">1/2 cups Warm Water</span></div>
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<span style="font-family: Arial;">3/4 cup Ice Cold Water</span></div>
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<span style="font-family: Arial;">Cornmeal for dusting</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEO3L0M9fjj5iegeDKvyHQEhISDaO59vtBkXGVLj3uyC4kjGkFASAKu8uPmxRlEGyhYKr9xSrOQ6ZjBORPhKYkfp5MSWopolYISgm4ea5bP0WGSb7uU1t_y5dqy-JmWAJGpYczg2affQ/s1600/DSCF1581.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEO3L0M9fjj5iegeDKvyHQEhISDaO59vtBkXGVLj3uyC4kjGkFASAKu8uPmxRlEGyhYKr9xSrOQ6ZjBORPhKYkfp5MSWopolYISgm4ea5bP0WGSb7uU1t_y5dqy-JmWAJGpYczg2affQ/s640/DSCF1581.JPG" width="640" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="color: #e06666;"><b>DIRECTIONS</b></span></div>
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<span face="Arial, Helvetica, sans-serif">Put yeast in a large cup with a half cup of warm water. Add 2 tablespoons of flour, 1 tablespoon Lard, and honey. Leave the mixture in the cup to rise for half an hour in a warm place. You'll know it is rising because it will bubble and expand.</span></div>
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<span face="Arial, Helvetica, sans-serif">Next, place the remaining 3 1/2 cups flour into your kitchen mixer with a dough hook, pour in the risen yeast "water," beating at low speed. Add 3/4 cup of ice-cold water to mix a little at a time. Mix on the lowest speed for 10 to 12 minutes. You should be able to form a soft dough </span><span face="Arial, Helvetica, sans-serif">ball. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQt4b4xSxB7IAOePPqZV7-8b00pu2DhCOLYfw4rxsmPTQ0CEtxv-qRsa3lqu2fBShs_TnuTy9HiYGfbmaytThPMBuqtPisUcJgYfciK9L4RRMDWnd92laBzXPMUfeuVciL7pcXtnVSUGA/s1600/DSCF1582.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQt4b4xSxB7IAOePPqZV7-8b00pu2DhCOLYfw4rxsmPTQ0CEtxv-qRsa3lqu2fBShs_TnuTy9HiYGfbmaytThPMBuqtPisUcJgYfciK9L4RRMDWnd92laBzXPMUfeuVciL7pcXtnVSUGA/s400/DSCF1582.JPG" width="400" /></a></div>
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<span face="Arial, Helvetica, sans-serif">If the dough is too wet and doesn't come off the bowl's sides, sprinkle in some more flour just until it clears the sides. If it is too dry, dribble in a teaspoon or two more of cold water. The finished dough needs to be elastic and slightly sticky. It may take a few tries to get this right, but don't give up!</span></div>
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<span face="Arial, Helvetica, sans-serif">Leave the dough in the mixing bowl, cover with a kitchen towel and let it rise for an hour and a half or until double in size, in a warm place. If it is in the cold winter months or in a rush, I'll put the oven setting to warm and set the mixing bowl in the oven.</span><span face="Arial, Helvetica, sans-serif"><br /></span></div>
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<span face="Arial, Helvetica, sans-serif">Divide the “risen” dough into 3 equal parts, form into 3 balls. Coat each ball lightly with olive oil; place in a covered container or plastic freezer bag, and sit in the refrigerator overnight. Use within the </span><span face="Arial, Helvetica, sans-serif">next three days or place in the freezer for several weeks. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPUlj0JCbYuMIlrBGhKqt-iRCQc5-fOs53kTLSsnx9xvbptCQ_1440ncac1KmEExeYFhGVlUVq5RI6GCLI56_vXW3DzvZiiFvzpdTBtbdCMWywZ7qbV1XXCC_wctWAMoY02Kpq-tuxVs/s1600/DSCF1583.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPUlj0JCbYuMIlrBGhKqt-iRCQc5-fOs53kTLSsnx9xvbptCQ_1440ncac1KmEExeYFhGVlUVq5RI6GCLI56_vXW3DzvZiiFvzpdTBtbdCMWywZ7qbV1XXCC_wctWAMoY02Kpq-tuxVs/s640/DSCF1583.JPG" width="419" /></a></div>
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<span face="Arial, Helvetica, sans-serif">Remove the desired number of dough balls from the refrigerator (freezer) at least 2 hours before making the pizza. Once the dough has warmed through (come to room temperature), place the dough balls on top of a floured counter and sprinkle them lightly with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough lightly with flour, coat with olive oil, and cover the dough loosely with plastic wrap. Now let rest for another 2 hours. With well-floured hands, begin to hand-toss or roll out with a rolling pin. </span><br />
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<span face="Arial, Helvetica, sans-serif">At least 45 minutes before making the pizza, place a baking stone on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.</span> </div>
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<span face="Arial, Helvetica, sans-serif">Make the pizzas one at a time. Generously dust a peel - <span class="Apple-style-span" style="line-height: 19px;"><a href="http://www.bing.com/shopping/search?q=what+is+a+pizza+peel&qs=ds&form=QBRE&aq=what+is+a+pizza+peel&aid=&ct=&qs=n&pq=what+is+a+pizza+peel&sp=&rt=Completions&tk=&spv=&sl=E&sc=&st=&ast=BBB#x0y0" target="_blank">A peel</a> is a <a href="http://en.wikipedia.org/wiki/Shovel" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Shovel"><span class="Apple-style-span" style="color: black;">shovel</span></a>-like tool used by <a href="http://en.wikipedia.org/wiki/Baker" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Baker"><span class="Apple-style-span" style="color: black;">bakers</span></a> to slide <span class="Apple-style-span" style="color: black;">pizzas </span>and other <a href="http://en.wikipedia.org/wiki/Baking" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Baking"><span class="Apple-style-span" style="color: black;">baked</span></a> goods into and out of an <span class="Apple-style-span" style="color: black;">oven -</span></span> or use the back of a sheet pan with cornmeal. </span></div>
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<span face="Arial, Helvetica, sans-serif">Coat your hands in flour and start with one piece of dough. Gently stretch the dough by softly pulling in a circular motion, carefully giving it a stretch. <a href="http://www.bing.com/videos/watch/video/chow-tip-how-to-stretch-pizza-dough/17u6lasp1" target="_blank">Work with small pulls</a>. If it begins to stick to your hands, lay it on the floured counter, re-flour your hands, and then continue shaping it. You can use a rolling pin or push/pull with your fingers on the countertop, though this isn't as effective (or as fun) as the traditional toss method. <br /><br />When the dough is stretched out to your satisfaction (between 12 and 14 inches), lay it on the peel or pan, making sure there is just enough cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings; remember that the best pizzas are topped with a less-is-more philosophy, for taste as well as cooking. </span></div>
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<span face="Arial, Helvetica, sans-serif"><br />Slide the dressed pizza onto the stone (or bake directly on the sheet pan) and close the oven door. Wait 2 minutes, then take a peek. If it needs to be rotated for even baking, turn your stone (pan). The pizza should only take 8 to 10 minutes to bake, depending on the oven. </span></div>
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<span face="Arial, Helvetica, sans-serif">If the top gets done before the bottom, you will need to move the stone to a lower shelf before the next round. If the bottom crisps before the cheese melts, you will need to raise the stone up a shelf for subsequent bakes. </span><span face="Arial, Helvetica, sans-serif">This recipe yields three 12 to 14-inch thin-crust pizzas.</span></div>
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<b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red; font-family: Georgia, "Times New Roman", serif;">HOMEMADE PIZZA SAUCE</span></span></span></b></div>
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<span style="color: black;">(Enough for 4 to 8 Medium Pizzas)</span><b></b></div>
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<b><span class="Apple-style-span"><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="color: red;">INGREDIENTS</span></span></b></div>
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<b><span class="Apple-style-span" face="Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="color: red;">DIRECTIONS</span></span></b></div>
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<span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="color: black;">Over medium-low heat, sauté the onion and garlic in the olive oil and butter for 4 to 5 minutes. The bits should be golden brown and fragrant but be careful not to overcook. </span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="color: black;">Add the other ingredients.</span></div>
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<span face="Arial, Helvetica, sans-serif"><span style="color: black;"><br />Simmer the sauce for 15 to 20 minutes.<br /><br />Jar up and store in the refrigerator. I have found that this sauce tastes better after it rests for a few days. You can also spoon into freezer bags and freeze for later use. Freeze up to a year, refrigerate up to 2 months in a tightly sealed container - but I can pretty much guarantee it will not last more than a few weeks.</span></span></div>
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<span face="Arial, Helvetica, sans-serif"><span style="color: black;">Spread thinly on your pizza crust, top with favorite toppings and cheese. Bake according to the above instructions. </span></span></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com2tag:blogger.com,1999:blog-7730457986266173368.post-89103757011579269412012-02-29T20:08:00.003-05:002020-12-22T21:26:01.162-05:00HOW TO RENDER LARD<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" face="Arial, Helvetica, sans-serif">Lard is definitely a food that our grandmothers would recognize; recipes passed down from previous generations call for lard in pie crusts (try this old fashioned <a href="http://www.youtube.com/watch?v=YmtnIgUGHjo">recipe</a>) and tarts, pastries and biscuits, and many other recipes. </span></div><div><br /><div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" face="Arial, Helvetica, sans-serif">Rendering your own lard is a tradition being rediscovered, <em>and</em> rendering lard in your own home is not a difficult task. Lard is an excellent source of Vitamin D and unsaturated fat: the same fatty acid found in olive oil and avocado heralded for cardiovascular health benefits.</span></div>
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<span class="Apple-style-span" face="Arial, Helvetica, sans-serif">You want true flakiness in your pastries: use lard. You want a little extra flavor in stews, gravies, and a plethora of other recipes: use lard. You don't need a lot, but the difference in taste is noticeable.</span><br />
<span class="Apple-style-span" face="Arial, Helvetica, sans-serif"><br /></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif"></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif">A jar full of creamy white, freshly rendered lard for cooking and baking is worth the minimal effort it takes to bottle some up; all that is required is filtered water, pork fat, and some patience.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLjhm59kbf2XETFlWCUNG_ApVWB1b2vxv5RmvmwfAI6zeZXBVA9AaD0JK6_XkQSphshBDK3dbCgWJc_3r5RB4AhnXXcoaznaA-1_BRP_WeS26Wsu454N6LXw2bixjp00s8PoDj66xDC4/s1600/DSCF1569.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLjhm59kbf2XETFlWCUNG_ApVWB1b2vxv5RmvmwfAI6zeZXBVA9AaD0JK6_XkQSphshBDK3dbCgWJc_3r5RB4AhnXXcoaznaA-1_BRP_WeS26Wsu454N6LXw2bixjp00s8PoDj66xDC4/s640/DSCF1569.JPG" width="504" /></a></div>
<span face="Arial, Helvetica, sans-serif"><br /></span><span style="font-size: large;"><span face="Arial, Helvetica, sans-serif"><br /></span><span style="background-color: white; color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>STOVETOP METHOD FOR RENDERING LARD</strong></span></span></div><div><span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
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<span face="Arial, Helvetica, sans-serif" style="color: #6fa8dc; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span style="font-size: medium;"><span face="Arial, Helvetica, sans-serif">2 ½ pounds Pork Fat</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">About 4 ounces of water</span></span><br />
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<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif" style="color: #6fa8dc; font-size: large;"><strong>DIRECTIONS</strong></span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span style="font-size: medium;"><span face="Arial, Helvetica, sans-serif">With a <strong><em><span style="color: #3d85c6;">sharp knife</span></em></strong>, trim any blood spots or remaining meat from the lard.</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Cube the fat into small cubes, about ½-inch in size.</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Place the fat and the filtered water into a heavy-bottomed stockpot and simmer over medium-low heat, stirring occasionally.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLXgKcJ3J3V-W5jya55FBRVBcad1E8NAAA_ASBOti1kmvwXIuWRa9euCvQeeKYAlvKaw707GOWN4OhWdLMYV9ICVcLwV5fQ02NNexDEP8c_ehLWb5WmTG2ju7KQh86eOmyo7XBPDKbuM/s1600/DSCF1573.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLXgKcJ3J3V-W5jya55FBRVBcad1E8NAAA_ASBOti1kmvwXIuWRa9euCvQeeKYAlvKaw707GOWN4OhWdLMYV9ICVcLwV5fQ02NNexDEP8c_ehLWb5WmTG2ju7KQh86eOmyo7XBPDKbuM/s640/DSCF1573.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Cubed lard simmering in a cast iron pot.</span></td></tr>
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<span face="Arial, Helvetica, sans-serif"><br /></span><span style="font-size: medium;"><span face="Arial, Helvetica, sans-serif"><br /></span><span style="font-family: times;"><span face="Arial, Helvetica, sans-serif">After a time, the water will evaporate and the fat will begin to melt. Continue to gently stir the melted fat periodically. Eventually, the <strong><span style="color: #3d85c6;">“cracklings”</span></strong> form. You know how bacon sputters sending hot fat out of a shallow pan? As moisture is released from the cracklings, it will definitely sputter like the bacon. Be careful not to get burned.</span><br />
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<span face="Arial, Helvetica, sans-serif"><strong><span style="color: #0b5394;">Eventually </span></strong>when those cracklings are crispy brown and there appears to be no more lard to cook off, you may remove your pot from the heat.</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPg4HVyB_vUfQzWrlXy4v0OIfnKXl4dKsb6VbRbL2PRHQSQsRStXFbhuW26_nBYJihQG3FDbVgDnS2ELClt3UbFWvom_yVus-4TAkRkfpmR2ZrRYO3Wy0D-QpXg1gCjEl9cEmpz5UweI/s1600/DSCF1575.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPg4HVyB_vUfQzWrlXy4v0OIfnKXl4dKsb6VbRbL2PRHQSQsRStXFbhuW26_nBYJihQG3FDbVgDnS2ELClt3UbFWvom_yVus-4TAkRkfpmR2ZrRYO3Wy0D-QpXg1gCjEl9cEmpz5UweI/s640/DSCF1575.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Lard cooked down to 'cracklings.'</span></td></tr>
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<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif"><br /></span><span style="font-family: times; font-size: medium;"><span face="Arial, Helvetica, sans-serif">Line a strainer with cotton cheesecloth or a paper coffee filter and strain the melted fat into hot sterilized canning jars, reserving the cracklings for another use (they’re quite tasty salted and eaten as a snack).</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Allow jars to cool. The melted fat will be golden to golden-brown in color; when cooled, it will become a creamy white. Keep in the refrigerator for 2 to 3 months or freeze and keep for up to a year. If you are going to put your jars into the freezer, leave 1-inch headroom.</span><br /></span>
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<span face="Arial, Helvetica, sans-serif"><br /></span><span style="font-size: medium;"><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif"><em><span style="color: #3d85c6;">Use your freshly rendered lard in pastries</span></em>, as a fat for braising vegetables or seasoning meats, or even for making pizza dough. When you experience the amount of flavor achieved or the extra flakiness of your pastries, with such a little amount of lard, you will not only be satisfied that there is no real </span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif">detriment to your health, but that putting by your own lard is well worth the effort.</span></span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com13tag:blogger.com,1999:blog-7730457986266173368.post-65268775886325166372012-02-25T18:16:00.000-05:002013-02-26T09:03:31.183-05:00RED CAULIFLOWER PICKLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />I wanted to pickle some cauliflower. When researching recipes for pickling cauliflower I found most recipes included mustard or mustard seeds (rai), fennel seeds, red chili powder, turmeric (haldi), and asafetida (hing). Of course, there is always the popular Piccalilli also known as 'Spiced Mustard Pickle', as well as other variations of a mixed vegetable pickle such as Chow-Chow, which always includes cauliflower as well as carrots, onions, runner beans and the like, another mixed vegetable relish that includes mustard in the brine, none of which you will find in this recipe. This Red Cauliflower Pickle recipe I discovered after finding <i>'Farewell The Winterline: Memories of a Boyhood in </i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i>India. A Memoir by Stanley E. Brush'.</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Six quarts of freshly bottled Red Cauliflower Pickle</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">According to the website, "Stan Brush's love for the peoples and cultures of India and Pakistan infuse his memoir...And it is appreciation of those cultures that inspires the continual development of this web site." Best of all they offer a free <a href="http://www.farewellthewinterline.com/Recipes/IREbook.htm">Indian Recipes Cookbook</a>.</span></div>
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<span style="font-family: Arial;">Paul and I had recently purchased a big, old Victorian in Connecticut's Northwest Corner, so when the harvest was coming in, my pots, pans, and canning supplies were lost in transition. This recipe was certainly on my to do list but because of circumstance set simmering on the back burner. </span></div>
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<span style="font-family: Arial;">Finally the time was right. The produce department had beautiful heads of cauliflower lined up bright and white, so crisp, so pristine: and canning equipment had been unpacked. I bought two bulbous heads and several jars of <a href="http://greenwoodbeets.com/scripts/products/search.asp?brand=4&type=any&keyword=*all*">Greenwood's Sweet and Tangy Sliced Pickled Beets with Onions</a> so I could give this unique recipe a test run. I also purchased a few organic golden beets to add to the mix for a little more color.</span><br />
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<span style="font-family: Arial;">Here is the original recipe as it appeared in the Indian Recipes Cookbook.</span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><b>RED CAULIFLOWER PICKLE</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>'This is a very uncommon pickle, and looks particularly pretty in white bottles. </i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i>Cut the cauliflower into pieces of equal sizes, sprinkle with salt, and place it in the sun for a couple of days. Make a syrup of vinegar and sugar: to every quart of vinegar put a quarter of a pound of sugar, a few sticks of cinnamon, and as much sliced or bruised and pounded red beet as will give the vinegar a deep red colour. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>When all the salt water has drained away, put the cauliflower into a pan, and pour over it the boiling-hot vinegar or syrup through a fine sieve, in order to leave behind the sticks of cinnamon and fibres of the beetroot; when cold, put the pickle into nice white bottles and cork.'</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;">Here is the version I ended up with after a bit of experimentation.</span></div>
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<i><b><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;">BETH'S BEET CAULIFLOWER PICKLE</span></b></i></div>
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<b><i><span style="font-family: Arial;"></span></i></b><span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-family: Arial;">2 large heads Cauliflower </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;">2 bunches fresh Red Beets</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />1 bunch Golden Beets<br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 quarts White Vinegar, or if you don't like a sharp bite, 1 quart White Vinegar, 1 quart Apple Cider Vinegar</span><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 Cup Raw Sugar </span><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 stick Cinnamon</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">6 whole Cloves</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Break the cauliflower heads into florets with no worries about equal sizing, then sprinkle them liberally with Kosher salt and set the whole she-bang on the kitchen table for a few days (Unless it is very hot out, then set in the fridge).Check after one day, drain off the excess water and sprinkle them again liberally with salt, tossing to make sure every floret is covered.</span><br />
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<span style="font-family: Arial;">While your cauliflower is resting prepare your beets. Roasting beets, as with parsnips and other root vegetables, intensifies their flavor bringing out their sweet earthiness. It also makes them easier to peel. Start with beets that are firm and feel heavy for their size. If the beets came with their greens still attached, cut off the greens, wash them, and reserve them for another use.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Roast beets until tender. The amount of time this takes will vary depending on the size and number of the beets, and how fresh they are. For smaller beets, start checking them for tenderness at about 25 minutes. Larger, older beets can take up to an hour. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375°F. Scrub beets clean. Place them on a piece of aluminum foil large enough to packet up the beets comfortably with a bit of 'roasting' room, drizzle with olive oil (just a splash) . Fold the foil over (forming a packet) and crimp the sides closed. Remove beets from oven when a fork will easily pierce them to their center. Let sit until cool enough to handle. </span><span style="font-family: Arial, Helvetica, sans-serif;">Peel and set in the fridge until your cauliflower is ready.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After the cauliflower has set for two days, gather up your canning supplies and prepare to bottle up the pickles. First step: in a large heavy bottomed, non-reactive pot combine vinegar and sugar; bring to a simmer over medium heat until sugar has liquified - do not boil yet. Tie cinnamon stick and cloves into a square of muslin or cheese cloth and float in the brine. Continue to simmer allowing ample time for the flavors to meld (about 20 minutes).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Bring mixture to a rapid boil, then turn heat down - in other words keep the brine hot as you bottle.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rinse your salted cauliflower florets several times in cool water and let drain. Begin bottling by layering sliced beets and drained cauliflower florets into your sterilized bottles and/or jars. I bottled up one 2 quart container (pictured below) that went right into the fridge after it cooled, and then I moved to 4 pint bottles that I processed in a canning water bath for 10 minutes, for long term storage in my pie safe now canning cupboard.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once your jars are full (you can press down the vegetables with your fingers or a spoon to make a tight pack) you can begin to add the hot brine.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Two quart jar being stuffed with cauliflower and beets.</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This step will make for many air bubbles, which you do not want, so ladle in some brine and tap the bottle gently against the counter to release the air, then add some more brine. A long thin kabob stick, or thin knife can also be inserted into your jars to release any air bubbles.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Continue this process until the jars are filled with brine leaving 1/2 inch headspace. Follow all your <a href="http://pubs.ext.vt.edu/348/348-594/348-594.html">Safe Canning Standards</a>. Wait for several weeks before serving. This allows the flavors to combine. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These pickles can be left in the pantry for a year, or in the fridge for equally as long. Because the cauliflower is so dense, even after standing in the vinegar brine for a long time they usually retain a delightful cruchiness. </span></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com0tag:blogger.com,1999:blog-7730457986266173368.post-57189275703876428602012-02-18T02:19:00.000-05:002012-11-27T09:42:04.901-05:00BRUSCHETTA: BY ANY OTHER NAME STILL TASTES AS SWEET.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">I have written before about cooking with our children. They learn from us in so many ways and I believe taking the time to cook not only for them, but also with them, is just one way to <a href="http://preservedandpickled.blogspot.com/2011/04/teach-your-children-well.html">teach our children well</a>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />The time for <strong><span style="color: #38761d;"><em>cooking together</em></span></strong> with my family has evolved into mostly holidays or special celebrations now that our boys are older: Hunter is 23-years-old and living in Seattle, Washington and occasionally making use of The New York Times Cookbook bequeathed to him by his Nanny, while 16-year-old Daniel is home but busy with school, hockey, and socializing with friends; usually he is just a blur passing through the house, grabbing a bite to eat on the run, so it is a special time when we do have a chance to cook together. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: large;">Not long ago</span> I rummaged through the pantry and refrigerator planning a simple dinner that Daniel and I could make together in a short amount of time: Italian bread, <a href="http://preservedandpickled.blogspot.com/2011/02/pickled-garlic.html">pickled garlic</a>, <a href="http://preservedandpickled.blogspot.com/2011/12/preserved-eggplant-italian-style.html">preserved eggplant</a>, artichoke hearts in oil, black olives, cherry tomatos, some homemade pizza sauce (recipe below). I knew what we were going to make, but confused about the correct terminology: are we making bruschetta, crostini, or just a refrigerator pizza? I decided to do some research so I could categorize exactly what it was we were preparing.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I discovered along with <strong><span style="color: blue; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>bruschetta</em></span></strong>, crostini originated in medieval times when Italian peasants ate their meals on slices of bread instead of using ceramics. The word bruschetta arose from the Roman verb <i>bruscare</i>, meaning 'to roast over coals'. Traditionally, bruschetta is prepared using Italian bread rubbed with garlic and extra-virgin olive oil, dusted with salt and pepper, then topped with peppers, tomato, vegetables, beans, cured meat, or cheese. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="background-color: white; color: blue; font-family: Georgia, "Times New Roman", serif; font-size: large;">Crostini</span></strong>, also a popular Italian appetizer typically made using slices of French or Italian baguettes, means ‘little toasts’ in Italian. Small slices of grilled or toasted bread are topped with a variety of cheeses, meats, and vegetables, or may be served simply with a brush of olive oil and herbs or a sauce.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The term <span style="color: blue; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em><strong>‘Refrigerator Pizza’</strong></em></span> originated around the same time as the colloquial phrases ‘Refrigerator Soup’ or ‘Leftover Lunch’: are you familiar with the terms? I am sure most Americans have experienced this type of food during their lifetime. It simply means creating a pizza or soup or lunch by opening the refrigerator and making do with the contents.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For instance, our Refrigerator Pizza is made by using any available bread: english muffin, bagel, leftover Italian, what-have-you. Brush with homemade pizza sauce (recipe below) or anoint with olive oil, top with whatever fixings are leftover in the refrigerator, sprinkle with cheese and toast in the oven. </span></div>
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<span style="font-family: Arial;">My conclusion, call it what you will: no matter the title it always tastes delicious!</span><br />
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<span style="color: blue; font-size: large;"><b>HOMEMADE PIZZA SAUCE</b></span></div>
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<b><span style="color: black;">(Enough for 4 Medium Pizzas)</span></b><b></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb crushed Tomatoes</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon minced Garlic</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon dried Basil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Olive Oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons Butter</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon minced Onion</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried Marjoram</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons dried Oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><i><span style="font-family: Arial, Helvetica, sans-serif;">Pepper to taste </span></i></div>
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<b><span style="color: blue;">DIRECTIONS</span></b><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Over medium low heat sauté the onion and garlic in the olive oil and butter for 4 to 5 minutes. The bits should be golden brown and fragrant but be careful not to overcook.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="color: black;">Add the other ingredients.<br /><br />Simmer the sauce for 15 to 20 minutes.<br /><br />Jar up and store in refrigerator. I have found that this sauce tastes better after it rests for a few days. You can also spoon into freezer bags and freeze for later use. Freeze up to a year, refrigerate up to 6 months - but I can pretty much guarantee it will not last more than a few weeks. </span></span></div>
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<span style="color: blue; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Ciao!!</strong></span><br />
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</script>E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com1tag:blogger.com,1999:blog-7730457986266173368.post-73099576511666815972012-01-31T08:30:00.000-05:002013-02-11T15:42:19.446-05:00ORANGE-CARROT MARMALADE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span">I have become enamored with <b>marmalades</b>. Their taste is like a grown-up Sweet -Tart making one want to pucker up and smile all at the same time. I recently made a lovely, pale, light on the peel <a href="http://preservedandpickled.blogspot.com/2012/01/putting-by-perfect-pot-of-marmalade.html">Pink Grapefruit Marmalade</a>, but I wanted to do something more, something bright and orange. </span><br />
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<span class="Apple-style-span">I wanted to find the perfect balance between fruit and vegetable, something simple so the colors and flavors enhanced each other like Ying and Yang, Popeye and Olive Oyl, Yogi and Boo-Boo, and what the heck, I wanted to make something the children would like too, now, not later when they are all grown-up. </span></div>
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<span class="Apple-style-span">The result of my desire is Orange - Carrot Marmalade, which is not only eye candy in a jar, but just a little sweeter than traditional marmalade, fulfilling my desire to entice the children to partake of, because they like it. Of course, I didn't invent this particular pairing, there are a number of recipes floating around cyberspace, and I am not sure who did, but that really doesn't matter. I've discovered it now and made it my own. As far as I know, you won't find this on any supermarket shelf, but then again, that just makes this marmalade taste so much better.</span><br />
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<b><span style="font-size: large;">ORANGE - CARROT MARMALADE</span></b></div>
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<b>INGREDIENTS</b><br />
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<span class="Apple-style-span" style="color: black; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 Cups grated Raw Carrots</span></div>
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4 Lemons</div>
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2 Oranges</div>
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Water, about 3 Cups</div>
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4 Cups Sugar</div>
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1 Tablespoons Butter</div>
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Pinch salt<br />
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<b>DIRECTIONS</b></div>
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Scrub clean and squeeze oranges and lemons reserving the juice. <br />
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Slice the rinds of 1 orange and 2 lemons, place the remaining peels and pits into cheesecloth (see directions in <a href="http://preservedandpickled.blogspot.com/2012/01/putting-by-perfect-pot-of-marmalade.html">Pink Grapefruit Marmalade</a>) and/or set peels aside to dry for <a href="http://preservedandpickled.blogspot.com/2012/01/dry-citrus-rib-rub.html">Citrus Zest</a>. </div>
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Cook citrus peels in 3 cups of water over medium heat until tender--about 30 minutes. <br />
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Add the grated carrots and another 3 cups of water, bring to a boil, reduce and cook until soft, 20 to 30 minutes. Stir in the orange and lemon juice.</div>
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Add sugar all at once. <b>Stir constantly</b>, cooking slowly until all sugar is dissolved. Take your time may take from 30 to 40 minutes. Once you are sure sugar is dissolved, bring to a hard boil. Boil for a minute or 2 - (Candy Thermometer at 220 F if thats your thing)</div>
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Remove from heat. Add pinch salt and 2 teaspoons butter. Stir until incorporated. </div>
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Ladle into hot half pint or pint jars, leaving 1/4 inch head space. Adjust caps. </div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Process 10 minutes in boiling water bath.</span></span><br />
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It may take a week to j<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ell, but if you are anxious you can add 2 Tablespoons</span><span class="Apple-style-span" style="color: #414141;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> Pectin</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span>when you add the grated carrots.</div>
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<i>Yield: about 3 to 4 pints or 6 to 8 half pints.</i><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com7tag:blogger.com,1999:blog-7730457986266173368.post-90971668063245574412012-01-21T19:11:00.004-05:002012-11-27T09:45:38.633-05:00HOMEMADE TACO SEASONING<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">In my home<span style="color: #e69138; font-family: Georgia, "Times New Roman", serif; font-size: large;"> tacos</span> are a favorite meal. Not only are they delicious and quite easy to make, but</span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"> versatile allowing everyone to create a unique meal. I like re-fried beans, lettuce, onions, jalapenos, cheese, and sour cream all wrapped up in a soft tortilla lightly toasted on my lovely flat cast iron pan, an old Warner Ware. I was raised cooking in cast iron cookware, and have a wonderful collection of Griswold and Warner Ware handed down from both sides of our family. Paul and I also collect iron pots and pans, sometimes buying something we don't really need because the bargain is just too good to pass up. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIWPHYRfD0eMFfaKLZNzCbfBZ0h5N2nBwRGWHN5O85i3LWfgh_58ylMeTrxpt6rRrmctcmU8t5WdVV7tnRXL1ym4cdkrU3EYwuqnB5KVW1ODBY0kG3F3BKubFTx04GX0Bk9vRUnr22mw/s1600/Pan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIWPHYRfD0eMFfaKLZNzCbfBZ0h5N2nBwRGWHN5O85i3LWfgh_58ylMeTrxpt6rRrmctcmU8t5WdVV7tnRXL1ym4cdkrU3EYwuqnB5KVW1ODBY0kG3F3BKubFTx04GX0Bk9vRUnr22mw/s400/Pan.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAeM58EJJqSY6xk02d4dK_W3P7ErVwg4vMBco2-ed_s7tL9mnPkKJjW3udqSqgYD-OgdqzKhD9njUkazAlv-S4NWqh-KIHO7K8_2yRhOEMHhcTcJl19GLB5f9KRw1f5tGHOMX9H1qB8Y/s1600/Pan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Paul prefers </span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">his </span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">'taco' dinner as a salad, a bed of lettuce and some salsa satisfy his taste buds, while our 16-year-old, Daniel, craves a soft taco shell with lots of sour cream and cheese. Hunter, our 23-year-old, loves to pile everything on his taco, particularly jalapenos and hot salsa. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">We don't always use hamburger either, sometimes I'll cube up pork, chicken or venison for our taco stuffing.</span></div>
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Because we do partake of some version of Americanized tacos so regularly and I was constantly running out of the store bought seasoning, I decided to blend my own at home. This recipe is one derived from many available on-line. I've discovered that cumin, garlic, cilantro and cornstarch are absolutely necessary to the blend, but the other spices can be adjusted to taste - like it hot, add more red pepper. Go ahead and double or triple the batch and store in an airtight container. If your family is anything like mine it won't be around long enough to become dull.</span></div>
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<span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span">HOMEMADE TACO SEASONING</span></b></span></div>
<div style="color: #cc0000; font-family: Georgia,'Times New Roman',serif;">
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span"><span style="font-size: small;">INGREDIENTS </span></span></b></span></div>
<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span"><span style="font-size: small;"><span style="color: #3d85c6;"> </span></span> </span></b></span></div>
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">2 Tablespoon. Cornstarch </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 Tablespoon Ground Cumin</span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1 Tablespoon. Cayenne Pepper </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1 Tablespoon Chili Powder </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoon Cilantro </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon Salt </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon White Pepper</span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon Garlic Powder</span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon Paprika</span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon Crushed Red Pepper Flakes* </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">*(if you like it hotter, add more or leave out if you like a milder flavor)</span><br />
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<span class="Apple-style-span"><b>DIRECTIONS</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Blend well. Store in airtight container. Use 2 Tablespoons per pound of meat.</span><br />
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com2tag:blogger.com,1999:blog-7730457986266173368.post-54265823349919994592012-01-16T12:40:00.014-05:002013-05-22T12:48:55.152-04:00DRY CITRUS RIB RUB<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">The leftover skins from citrus fruits are aromatic and full of flavor. They can be dried out in the sun, in an oven, a dehydrator, or in a warm, dry spot in your kitchen or pantry. Then those dried skins can be used for creating a variety of culinary delights including a lovely barbeque rub.</span><br />
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<span style="font-family: Arial;">Your <a href="http://preservedandpickled.blogspot.com/2012/01/putting-by-perfect-pot-of-marmalade.html">citrus peels</a> can be used in so many ways: added whole or powdered to baked foods and cakes, mixed into a stew or stuffing, but one of my favorite ways to use cirus peels is in a dry rub for grilling. It is so easy. Blend everything together, store in a jar on the shelf. Just remember, the quicker you use it, the more sophisticated the flavors, so keep your batches small.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Most dry rub recipes, used by <em>'grill masters'</em>, start with two basic ingredients, sugar and kosher salt, before </span><span style="font-family: Arial, Helvetica, sans-serif;">adding your preferred spices at a ratio of 8:3:1:1. The following is a simple example.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: orange; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>8:3:1:1 RUB</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">8 Tablespoons Brown Sugar </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons Kosher Salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon Cumin</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon White Pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon Cayenne Pepper</span><br />
<span class="Apple-style-span"><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon dry Coleman's Mustard</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients in a large bowl and mix well. Store in an airtight container. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For the best results, the rub should have time to <em>'rest'</em> with the meat. Rubs should be applied liberally to moist, thawed meat for a minimum of two hours. You have maximum flavor if you apply the rub 24 hours before throwing on the fire. This allows the rub's ingredients to marinade with the meat's natural juices. If preparing duck, chicken, or some other fowl for barbequeing, place the rub under the skin for best results. Play with the citrus to find your favorite flavor combinations. For instance, orange peel works well with duck, lemon peels with chicken, and a combination of grapefruit and lemon blends wonderfully with pork.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wrap your meat tightly in plastic wrap, this helps keep your rub married to the meat, and rest for the desired time in the refrigerator. Pull out meat about an hour prior to cooking and let return to room temperature. Grill according to taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Personally, I don't consider cooking on gas grilling. For an unrivaled, full-barbeque flavor, Paul and I prefer cooking over a natural hardwood charcoal fire, but we all do as we must!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Dried grapefruit and lemon peels in the Mini Chopper. <br />Grind into small bits, store in a container in the fridge </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">or with your other dried spices.</span></span></td></tr>
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<span style="color: orange; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>DRY CITRUS RIB RUB</strong></span></div>
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<span style="color: #f1c232; font-family: Arial, Helvetica, sans-serif;"><strong>INGREDIENTS</strong></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons Kosher Salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoon Dark Brown Sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons dried Citrus Flakes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoon Cumin</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Paprika</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon diced Garlic</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon diced Onion</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon Cayenne Pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon White Pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground Sage</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground Thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">NOTE: <i>Garlic and onion may be fresh diced (added just before applying the rub) or dried. Dried citrus flakes can be any combination of lemon, orange and grapefruit.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack the dry rub onto your next rack of ribs, pork roast, venison loin, or chicken. </span></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif;"><strong>NOTE:</strong> Purchase the<strong> </strong>best quality spices you can find. There is a huge difference between the older discounted spices, and the newer fresher bottles.</span></em></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com2tag:blogger.com,1999:blog-7730457986266173368.post-65061518904314455372012-01-09T12:32:00.006-05:002013-02-11T18:00:07.481-05:00PUTTING BY THE PERFECT 'POT' OF MARMALADE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span">Here in the <b>northeast </b>United States, the bulk of preserving happens from June to September; however there are still plenty of fun preserving projects possible during the darker months of the year - like now, for instance. For those of us here in New England, all the citrus fruits stacked along the produce shelves are a wonderful splash of color (and taste) reminding us of sunnier days and the promise of spring. What better way to calm your spirits after a busy holiday season then to get back into the kitchen and put by some small batch preserves.</span></div>
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When my grandmother, Margery, was alive, each autumn she would send her sister, Aunt Alice, a box of crisp New England apples; in exchange, around the winter holidays or soon thereafter, a box of grapefruit from Aunt Alice’s tree would arrive by post from her home ion Florida. Granma would cut them in half and eat them for breakfast. Of course a three minute egg, toast and jelly or jam were often served at for breakfast also.</div>
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Back then, my first taste of marmalade came from a stone crock. It was tart, bitter, with some rinds that weren’t quite soft, not as appealing to my young taste buds as sweet jams and jellies, but as I matured, so did my taste. Besides once I discovered marmalade was the spread of choice for James Bond, I was all in.</div>
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Marmalade is traditionally made with <b><span style="color: #0b5394;">Seville oranges</span></b>, but our local market had a sale on grapefruit and so I will be making a Pink Grapefruit Marmalade. Also, I have tended toward replacing or reducing sugar in many of my preserves, but for the marmalade I’m keeping with the traditional recipe as far as sugar goes.</div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>CLASSIC TASTE</b></span></div>
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As I said, <span style="color: black;">Seville oranges</span><b> </b>are the best for a classic, bitter-sweet marmalade, and this is the time of year to buy them. You can find them in supermarkets and they freeze well whole, as do a number of other citrus fruits, so, if they are on sale, get enough for several batches. You can defrost them when you have the time. </div>
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You will need 3 pounds of <b><span style="color: #0b5394;">grapefruit</span></b> (or whichever citrus you prefer), plus the juice of two lemons, six pints (12 cups) of water, 4 pounds (8 cups) of sugar, and 2 teaspoons unsalted butter.</div>
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<span style="font-size: large;"><b>DIRECTIONS</b></span></div>
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Wash the fruit, cut in half and remove the seeds. Keep the seeds; you need these for the pectin. Also, when peeling citrus fruits for marmalades be sure to keep some of the white membrane (pith) found just under the skin, the pith also contains pectin.</div>
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Set the seeds and pith aside on a square of cheesecloth (available in any good kitchen store or the canning aisle at your local hardware store) draped over a bowl. </div>
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<b><span style="color: #0b5394; font-size: large;">Next</span></b>, remove and discard the remaining pith from the grapefruit and lemon. Finely chop the segments, adding any seeds and membranes to the cheesecloth, make sure to capture all the juice. Place everything into a large heavy bottomed pot – a Dutch oven is great if you have one. </div>
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Add water. As a rule, two pints of water are used for every 1 pound of fruit. This will all need to reduce by a third before you add the sugar and will take a couple of hours of slow cooking, so keep the fire on medium - low for now. Be patient and stir often so nothing sticks to the bottom of the pot. <span class="Apple-style-span"> You also need to add the cheesecloth with the seeds, piths, etcetera, tied securely. Just let it float in the juice.</span></div>
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<span class="Apple-style-span">Cut the rinds into thin slices and add to the cooking juice. The amount of peel you add is personal preference. You do not have to use all the peel in the marmalade. Set the extra peels aside on a wire rack for drying. Later they can be ground and saved for <a href="http://preservedandpickled.blogspot.com/2012/01/dry-citrus-rib-rub.html">seasonsings</a>.</span></div>
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<span style="color: #3d85c6; font-size: large;"><b>In about 2 hours</b></span>, check to see if the peel is soft (pull one out and take a bite) and the juice has reduced, squeeze the cheesecloth bag to extract the pectin and set aside. </div>
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Add granulated sugar a little at a time. Stir until all the sugar dissolves. You don’t want it crystallizing in the jar. This step may take a little time - focus, be zen about it and give the sugar time to dissolve - it will be worth the effort!</div>
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Once the sugar has completely dissolved, turn up the heat. You need to get the mixture up to a rolling boil (if you have a candy thermometer, you want to hit 220F) so the marmalade will set, a process that takes about 20 minutes.</div>
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If you don’t have a candy thermometer dip in a wooden spoon and then hold it high over the pot letting the marmalade drip from the edge. If the mixture is sufficiently cooked, the drops run together to form a hanging flake. This is known as the flake test. </div>
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You can also test the mixture by putting a spoonful of marmalade on a plate and putting it somewhere cool (but not in the fridge). The surface should set within a few minutes and crinkle when pushed with the finger. </div>
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If you feel your marmalade has not set, continue the rolling boil for a few minutes longer and re-test. When the mixture is ready, remove from the heat and add the butter. Stir slowly until the butter is incorporated into the juice. If there is any foam on top, remove.</div>
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Ladle into sterilized pint or quart containers leaving 1/2 inch headspace. Seal, place in Hot Water Canning Bath. 10 minutes for pint jars; 15 minutes for quarts. Give several weeks to set.</div>
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You should end up with 9 to 10 half pints or 4 or 5 pints.</div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com5tag:blogger.com,1999:blog-7730457986266173368.post-6222295024611920432012-01-07T06:09:00.000-05:002013-02-13T10:13:29.558-05:00PICKLED PEPPERS IN OIL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em><span style="color: #6aa84f;">Several</span> </em></span>years ago, I developed a pickled pepper recipe for a friend. Daryl had given me some seeds from a pepper he had wrapped up in tin foil. He had been to a restaurant for dinner and complimented the chef on the meal, particularly the peppers. Well, the peppers were imported from Italy and the chef had given Daryl an actual dried pepper (hence, the tin foil wrapping).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Knowing that I like to grow things and being excited at the prospect of harvesting bunches of these delicious peppers, he passed the seeds onto me. We had one good season. Disappointingly, the second and third years (generations) never produced enough peppers for pickling; possibly, they were a <strong><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><a href="http://www.sciencedaily.com/releases/2011/02/110217141315.htm" target="_blank"><span style="color: #6aa84f;">hybrid</span></a>.</span></strong> Anyway, I have a few seeds left from the last lonely pepper - one a third generation plant produced - and I am going to try planting one more time. Though a bit disappointing in the pepper production arena, the whole experience did lead to a wonderful recipe for preserving peppers.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I wanted to do <span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif; font-size: large;">Italian style preservation</span> in what I assumed would be just olive oil, but every recipe I found was more towards pickling. I queried all my foodie friends and relatives, searching high and low for recipes on preserving peppers. Finally, I modified one recipe from many. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #6aa84f;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>You</em></span> </span>can use any kind of pepper in this recipe: sweet, hot, or a combination of both. We certainly continue to enjoy peppers bottled this way and hope you will too.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>NOTE: If using any hot peppers, please make sure to wear some kind of glove while cutting or stemming. Do not rub face or eyes - even if you get a sudden, uncontrollable itch!</i></span><br />
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<span class="Apple-style-span"><b><span class="Apple-style-span" style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>PICKLED PEPPERS IN OIL</em></span></b></span></div>
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<span class="Apple-style-span" style="color: #93c47d; font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 pounds Peppers</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup Raw Sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Cup Water</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup Oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Cups White Vinegar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cloves Garlic</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Tablespoon prepared Horseradish</span></div>
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<span class="Apple-style-span" style="color: #93c47d; font-family: Arial, Helvetica, sans-serif;"><b>DIRECTIONS</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wash Peppers. You may stem and pack them whole or slice them into circles, depending on your preference and size of canning jars. Do not worry about removing seeds.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a stainless steel pot, combine all ingredients. Simmer for 15 minutes. Do not boil.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using a slotted spoon, pack <span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Peppers</em></span> into sterilized jars.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring remaining pickling juice to a roiling boil. Remove from heat. Using ladle, evenly divide liquid between jars of peppers. You may place garlic cloves into two jars or discard, as desired.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jars need to be filled leaving only 1/4 inch headspace. If you do not have enough picklingjuice, top off containers with olive oil.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Clean rims. Adjust caps.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Process in a Boiling Hot Water Bath: 10 minutes for half pints or pints, 15 minutes for quarts.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Makes about 8 half pints. Stores on shelf, unopened, for 1 year. </span></div>
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<span style="font-family: Arial;">Refrigerate after opening.</span></div>
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E.J. Connhttp://www.blogger.com/profile/17345163836299495743noreply@blogger.com6