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Bread and Butter Pickles
This is a work-in-progress recipe. My first attempt at this was a disaster: too much salt. I think regular, granulated, table salt is twice as heavy. It tasted salty enough to make me a pirate. The following is what I did for the 3rd iteration.
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Peach Jam (Low sugar, no Sure-Jell)
Holy moley. This is amazing stuff. Too bad the yield was so small.Very tasty stuff. Peaches have a huge amount of pectin in their skins, so they should stay on. When they were cooked down, though, the skins mostly disappeared. Tonight, we had some extra pectin from an orange marmalade project from a while ago.…
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Pickled Beets and Turnips
We are going canning-crazy in our apartment. Maybe it’s our manifestation of the nesting desire before the baby comes? This recipe comes from a Happy Girl Kitchen workshop. We were surprised to find out that we didn’t have to peel the beets when we did them.
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anchovy and garlic pasta
This is a recipe that most people go “eww” to, until they try it. The magic is in how the anchovies and the garlic cancel out each others harsher tones, leaving a wonderful, tasty dish in it’s marital place.
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Plum butter
Serves about 3 pints 4 # ripe plums, any color 3 C evaporated cane juice or white sugar 1 lemon – Meyer lemon is best, but any will do 1 t cinnamon 1/4t to 1/2t clove (optional) 1 vanilla bean, split lengthwise 1/2 cup crystallized ginger, chopped 2 tablespoons Grand Marnier or casis (optional) Freeze…
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Coconut Shrimp
We ate a version of this every night in Placencia, Belize while we were there for our honeymoon. It has become a staple in our household. The coconut cream we use is Coco Lopez. You can find it on Amazon.com. Yes, it is processed, but it is such tasty, tasty processed food.
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Tomato juice
3.5 pounds tomatoes Mash tomatoes in pot Bring to boil. Boil “a few minutes” to an hour. Yields 1 quart of juice. This is based off of a Colorado State University Extension recipe.
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Can Fresh Tomatoes
Tomato season is upon us. This is the recipe we will try this weekend.