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Category: Condiments & Extras

Actually Good Vinaigrette (+ ways to use)

Actually Good Vinaigrette (+ ways to use)

Actually Good Vinaigrette (+ ways to use)

 

½ cup [105 g] extra-virgin olive oil

1½ T. balsamic or red wine vinegar

1½ T. water (see note*)

1 T. Dijon mustard

1½ tsp. maple syrup or a big pinch of sugar

1 garlic clove, crushed through a press, or ½ tsp. garlic powder

Salt

 

In a small mixing bowl, whisk together the olive oil, vinegar, water, if using, mustard, maple syrup, garlic, and salt to taste (¼ to ½ tsp). The mixture should stay emulsified for a little while, but you will need to shake it up or whisk it right before serving.  Storage: This dressing contains garlic and isn’t extremely acidic, so it should only be stored in the fridge for a few days before consuming. But if you leave out the garlic and water, and add them later as needed, you can count on at least 1 week in the fridge.

 

Tossed with crisp greens, shaved Pecorino or Parmesan, + a bit of flaky sea salt (add water)

Drizzled over burrata, strawberries, tomatoes, and thyme (don’t add water)

Coat potatoes or other veggies before roasting with vinaigrette instead of oil (don’t add water)

Use in your favorite garden salad

Mixed into a cold lobster salad (add water)

As a dipping sauce for artichokes (add water)

Drizzled over roasted squash stakes, dates, feta, and rosemary (add water

Brushed onto bread for an antipasto sandwich (don’t add water)

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Very thin sandwich bread (Susan used Pepperidge Farm Very Thin Bread)
1-inch star cookie cutter
2 parts butter to 1 part olive oil
2 or 3 minced (or pressed) garlic cloves
Glass jar
Festive ribbon

Carefully cut out star shapes from the bread with the cookie cutter. Melt the butter with the oil and garlic. Fry stars until brown (both sides), being very careful so that they keep their shape. Remove from the pan and let cool. Package in a pretty jar tied with a ribbon.

Magic Dust

Magic Dust

Magic Dust

 

3 T. allspice berries

2 T. coriander seeds

2 T. yellow mustard seeds

1 T. black peppercorns

1 T. cumin seeds

1 T. fennel seeds

1 tsp. cloves

20 cardamom pods

5 star anise pods

1 cinnamon stick

 

In a large pan over low heat, toast the allspice, coriander, mustard, peppercorns, cumin, fennel, cloves, cardamom, star anise, and cinnamon, stirring, until fragrant, about 6 minutes. Allow to cool slightly, then transfer to a spice grinder or high-speed blender and grind into a fine powder. Store in an airtight container at room temperature for up to a year.

Chia Seed Fruit Preserves

Chia Seed Fruit Preserves

Chia Seed Fruit Preserves

 

1½ cups fresh blackberries

½ cup water

2 tablespoons honey

1 tablespoon freshly squeezed lemon juice

⅛ teaspoon pumpkin pie spice

2 tablespoons chia seeds

 

In a medium saucepan over medium heat, combine the berries, water, honey, lemon juice, and pumpkin pie spice. Bring to a boil, stirring frequently. Stir in the chia seeds, stirring constantly to prevent them from clumping together. Reduce the heat to low and simmer the mixture for 20 minutes, stirring occasionally. Let cool, then transfer to a 1-pint wide-mouth Mason jar with a tight-fitting lid.

Classic Basil Pesto

Classic Basil Pesto

Classic Basil Pesto

 

Pesto is super versatile and it freezes very well. It’s great with pasta, but you can also dollop it on cooked chicken or fish or use it as a sandwich condiment or a dip for crusty bread. If you’re tossing the pesto with pasta, don’t forget to add some pasta cooking water to achieve the proper sauce consistency. Pounding the basil helps to bring out its flavorful oils.

 

6 garlic cloves, unpeeled

½ cup pine nuts

4 cups fresh basil leaves

¼ cup fresh parsley leaves

1 cup extra-virgin olive oil

1 ounce Parmesan cheese, grated fine (½ cup)

 

Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, remove and discard skins and chop coarsely. Meanwhile, toast pine nuts in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes. Place basil and parsley in 1-gallon zipper-lock bag. Pound bag with flat side of meat pounder or with rolling pin until all leaves are bruised. Process garlic, pine nuts, and herbs in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer pesto to bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3 months. To prevent browning, press plastic wrap flush to surface or top with thin layer of olive oil. Bring to room temperature before using.)

Caribbean Green Seasoning

Caribbean Green Seasoning

Caribbean Green Seasoning

 

1 bunch cilantro

1/2 bunch parsley

2 stalks celery

3 green onions/scallion

10 cloves garlic

1 small onion

1 inch ginger

8 sprigs thyme

 

To prepare green seasoning you can use a blender or the food processor, if you use a blender then you will need to add a little water to get the blender going. Roughly chop up the cilantro, parsley, celery, green onions, remove stems from the pepper and add to the blender, along with the garlic, onion, ginger, thyme. Process until the mixture looks pureed like baby food. If you are using a food processor then you will not need to add water, process until the seasoning looks like pureed baby food, scrape down sides and process again. If you are using a food processor then you will not need to add water, process until the seasoning looks like pureed baby food, scrape down sides and process again. To use your green seasoning, use about 2 T. of green seasoning per recipe. You can prepare in large batches and freeze them in ice cube trays, after they are frozen, remove the cubes from the trays and store in freezer bags.

Nasturtium Butter

Nasturtium Butter

Nasturtium Butter

 

1/3 C. Chopped Nasturtium Flowers

1/4 lb (1 stick) real butter

1/2 clove fresh garlic, crushed and minced

1 tsp onion stem minced

1 tsp fresh flat leaf parsley minced

1/2 tsp fresh thyme, minced

 

Fold together and chill, covered. Serve on warm bread, cooked vegetables or use this as a pasta sauce.

Elderberry Syrup

Elderberry Syrup

Elderberry Syrup

2 C. dried elderberries

4 C. cold water

2-3 dried ginger root

1 cinnamon stick

1 C. honey

1 C. vodka or brandy

 

Combine berries and herbs with cold water in pot to boil. Reduce heat and allow to simmer. Remove and allow to sit for one hour. Strain berries with cheese cloth.  0ne liquid has cooled, stir in honey. Add vodka or brandy if wanting to increase shelf life. Bottle in a sterilized jar.

Blueberry Basil Jam

Blueberry Basil Jam

Blueberry Basil Jam

 

¼ cup packed fresh basil leaves

¼ cup freshly squeezed orange juice

2 T. freshly squeezed lemon juice

4 cups granulated sugar

5 lb. fresh blueberries (or substitute frozen)

1 T. apple pectin

 

Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated. Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently. As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes. Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.

Creamy Garlic Sauce

Creamy Garlic Sauce

Creamy Garlic Sauce

 

On pasta, vegetables, potatoes

 

2 T. olive oil

4 large garlic cloves, minced

1 shallot, minced

1 cup dry white wine

2 T. fresh parsley, chopped

2 T. fresh basil, chopped

1 tsp. dried thyme

1 cup heavy cream

 

In a skillet on low heat, add olive oil and shallot. Cook 4 to 5 minutes until the shallot is soft. Then add the minced garlic and stir for 20 to 30 seconds until the garlic is fragrant. Be careful not to brown the garlic. Immediately add the white wine, parsley, basil, and thyme and simmer until the wine has reduced by half, 10 minutes. Strain the sauce with a fine strainer if desired. Turn the heat to medium high and add the cream. Cook this for 5 minutes until the sauce starts to thicken. Taste and add salt if necessary. Serve warm.

DIY Shake and Bake

DIY Shake and Bake

DIY Shake and Bake

 

1 cup breadcrumbs, regular or panko

1 T.  cornstarch

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried parsley

1 tsp. salt

½ tsp. black pepper

Fancy Sugar Cubes

Fancy Sugar Cubes

Fancy Sugar Cubes

 

plastic candy or bon bon mold

 

plain sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp water

 

lemon sugar cubes

 

1/2 cup plain granulated table sugar

rind from 1/2 lemon, I use a serrated vegetable peeler to thinly peel the rid off, just the yellow, not the bitter white part

 

rose sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp rosewater

touch of gel paste food coloring, optional

 

For the plain sugar cubes, put the sugar into the bowl of a small food processor and add the water. Process until the sugar is uniformly moist, this will just take about 30 seconds. For the lemon sugar, put the sugar into your processor. Add the lemon rind and process until the rind is completely incorporated into the sugar and it is a pale yellow. I give the small machine a little shake now and then to redistribute everything. You don’t need the water for this one because the rind adds the moisture. For the rose sugar cubes, process the sugar with the rose water. Spoon the moist sugar into plastic molds and press in firmly. Use the pads of your fingers to really make sure you’ve packed it in. The processor will have ‘fluffed up’ the sugar which is why you need to pack it down. To invert the mold you can either do it directly onto a flat surface like your counter top, or you can place something firm and flat over the mold, and invert the mold and the surface together, Gently lift the mold so you don’t disturb the delicate impressions. Let them sit for at least 30 minutes, or up to an hour. They will be firm enough to handle and even stack, carefully.  Plain sugar cubes will last indefinitely. Flavored sugar cubes should be used asap. Check the post for further details, photos, and tips. Notes: If you are having trouble with your sugar cubes not holding together when you un-mold them you can increase the moisture by a small amount. Make sure you have packed them into the mold firmly.

Chicken of the Woods Bouillon

Chicken of the Woods Bouillon

Chicken of the Woods Bouillon

 

1 ounce dried chicken of the woods pieces, about 1 ¼ cup

1 tsp. dried thyme

2 tsp. fine sea salt, or more to taste (optional)

2 tsp. onion powder

1 ½ tsp. garlic powder

½ tsp. ground black pepper

¼ tsp. turmeric powder, for color (optional)

 

Working in batches, grind your chicken of the woods pieces and thyme in a spice or coffee grinder until they are finely powdered. Pour the powdered mushroom mixture into a medium bowl. To the bowl, add the salt, onion powder, garlic powder, ground black pepper, and turmeric, if using. Stir well, and store in a tightly sealed jar. Use 1 ½ tsp. of bouillon powder per cup of water. I recommend using the powder in dishes where it will boil for at least 2-3 minutes to make sure that the mushroom particles are well cooked. I usually add an additional ¼ tsp. of salt per cup of water to bring out the chicken flavor. See the notes below for tips if your broth is flavorless.

Spicy Orange Sugar

Spicy Orange Sugar

Orange Sugar with Szechuan Peppers

 

2 cups sugar

1 teaspoon Szechuan peppers

1 tablespoon orange zest

 

Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step. Grind the Szechuan pepper in a mortar and pestle until it is crushed and the smell is starting to release. Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan pepper is even smaller in size and equally distributed throughout the sugar. Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.

Fig, Lemon, and Thyme Jam

Fig, Lemon, and Thyme Jam

Fig, Lemon, and Thyme Jam

 

The figs are thick enough that no pectin is needed to thicken the jam. I only added enough thyme to balance out the sweet-tart flavor of the lemon and figs; if you want more thyme flavor, double the amount. Putting Food by is my primary resource for canning but the Department of Agriculture’s guidelines for canning are extremely thorough and will give you all you need to know to can safely. Makes 5-6 12-ounce jars of jam

 

About 20 figs

4 cups granulated sugar

3 teaspoons lemon zest (about 2 lemons)

1/4 cup freshly squeezed lemon juice (2-3 lemons)

1/2 teaspoon thyme leaves

 

Put a couple of small plates in the refrigerator to chill. Wash the figs and trim off their stems. Cut them into quarters. Put the figs into a stockpot and stir in the sugar. Cook over medium heat, stirring frequently, until the sugar has completely dissolved. Mash the figs with a potato masher or, if you want to take a shortcut, use an immersion blender. Pulse the blender just a few times so that some of the fruit still remains chunky. Bring mixture to a simmer and let it cook for a 15 or so minutes to thicken. The figs are not very watery so they should thicken up nicely. If you want to test the jam to be sure that it is thick enough, put a teaspoon of jam on one of the chilled plates. Return it to the refrigerator for one minute.  After a minute, remove it and tilt the plate.  Most of the preserves should remain in the center of the plate, while some of it — especially the more liquid portion — will slowly spread out towards the edge of the plate.  Turn off the heat and add the lemon zest, juice, and thyme. Transfer to sterilized jars and preserve as desired.

Clam Dip

Clam Dip

Clam Dip

 

20 ounces canned whole baby clams (this is 2 10-ounce cans. You can reduce to one can if you prefer.)

8 ounces brick style cream cheese. Note: if you don’t use the food processor for this recipe you will need to make sure your cream cheese is softened.

3 Tbsp sour cream

3 Tbsp mayonnaise

2 Tbsp cream style horseradish

1 Tbsp lemon juice, or more to taste

1 tsp hot sauce, or more to taste

1 tsp Old Bay seasoning

4 Tbsp clam juice

1 bunch green onions, trimmed and thinly sliced or minced, both white and green parts.

salt to taste

 

Drain your clams and reserve the juice. I like to use a food processor for this next step, but you can do it by hand in a bowl if you prefer. Load the cream cheese, sour cream, mayo, horseradish, lemon juice, hot sauce, and Old Bay seasoning into your food processor fitted with the metal blade (or into a mixing bowl.) Pulse/process until everything is well combined. Add the drained clams and clam juice to the processor and pulse/process until they are finely minced and incorporated into the dip. The size of the bits of clam is up to you, you can make your dip chunkier or smoother as you like. Note: if doing this by hand, mince the clams before you add them. Remove the dip to a bowl and stir in the green onions, and add the salt to taste. Cover and refrigerate until ready to serve. The dip can be made up to a day ahead. If you find your dip is too thick, thin it down with more clam juice. Take a final taste before serving and adjust any of the seasonings, lemon juice, salt, etc. to your liking.  Serve the dip chilled with potato chips, Fritos, or crackers of your choice.

Honey Caramel Sauce

Honey Caramel Sauce

Honey Caramel Sauce

 

1 cup honey, I used orange blossom honey

4 Tbsp salted butter, room temperature, cut in pieces

1/2 cup cream, best if not cold

splash of vanilla, optional

 

Put the 1 cup honey in a small saucepan and bring to a boil over medium heat. Boil gently for 2-3 minutes. Water will evaporate and the honey will darken slightly and begin to caramelize. Remove from the heat and whisk in the 4 Tbsp salted butter. Be careful, the mixture is hot and can sputter. When the butter has melted, add the 1/2 cup cream and stir to combine. Put the pan back on the heat and let cook for a bit more until it reaches 220F on an instant read thermometer. Add the splash of vanilla at this point, if using. Pour into a jar or jars and let cool, undisturbed, at room temperature. When the honey caramel has cooled, cap and refrigerate it until chilled. It will thicken further as it chills. Use your honey caramel within a week.

Hot Honey

Hot Honey

Hot Honey

 

1 cup honey

3 tsp red chile pepper flakes, or about 5 small dried peppers, crushed

 

Put honey and hot pepper flakes in a glass microwave safe jar. Microwave for 1 minute and stir to combine (the honey will become thinner and more fluid after it is heated.) We don’t want the honey boil, as this will destroy some of its beneficial properties. Stir and let the honey steep for 15 minutes. Strain into a clean jar. Note: if your honey has cooled and thickened too much to be strained, gently heat it again to loosen it for straining. Honey will keep in an airtight jar in a cool dry place. Once you infuse honey with dried chile flakes I recommend using it within a 3-6 months. If you use fresh hot chiles you’ll want to store the strained honey in the refrigerator to reduce the risk of spoilage. When refrigerated, the hot honey should last for about 3-6 months.

Las Primas Anticucho Marinade

Las Primas Anticucho Marinade

Las Primas Anticucho Marinade

 

¼ C. Red Wine Vinegar

1 tsp. Cumin

¼ tsp. Salt

1 clove Garlic, minced

1 tsp. dried Parsley

1 tsp. Cilantro

1/8 C. coil

½ T. Paprika

 

Put all ingredients except oil in blender, and slowly add oil to incorporate.

Lemon Ginger Zucchini Marmalade

Lemon Ginger Zucchini Marmalade

Lemon Ginger Zucchini Marmalade

 

3 pc. lemons

1 pc. medium orange

2 1/2 cups water

1/2 cup chopped fresh peeled ginger root (I used 1/3 cup chopped crystallized ginger)

1 cup shredded zucchini

4 1/2 cups granulated sugar (I used all the sugar so I wouldn’t have so much pucker action)

 

Remove the thin outer rind from lemons and orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Place in a large stainless steel or saucepan. Remove the remaining white pith in large pieces and add to saucepan. Stir in water and ginger root. Bring to a boil over high heat, cover, reduce heat and boil gently for 25 minutes. Using tongs remove and discard white rind. Finely chop fruit pulp in a food processor or blender. Add pulp and zucchini to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Add sugar to fruit mixture. Return to a boil* and boil rapidly uncovered, until mixture will form a gel**, about 30 minutes, stirring frequently.   Ladle into sterilized jars, remove excess air and fill to ¼” headspace. Wipe rims and add hot lids and rings. Process the jars for 10 minutes in a water bath at a full boil. Makes about 4 1/2 cups

 

* (If you want to skip the gel point and not cook it down for another 30 minutes you can add 3 T. of Ball flex batch pectin now and return to a boil for one minute. After the minute proceed to ladling.)

 

**For the gel; I used the freezer plate test method. (Located on the front of the website toward the bottom right for directions)

Zucchini-Strawberry Jam

Zucchini-Strawberry Jam

Zucchini-Strawberry Jam

 

2 pounds zucchini shredded

12 ounces fresh strawberries stemmed and chopped

1 tsp. grated lemon zest

Juice of 1/2 lemon about 1 1/2 T.

1 package 1 3/4 ounces powdered fruit pectin

5 C. sugar

2 T. finely chopped crystallized ginger

 

Put the zucchini and strawberries in a large pot and stir in the lemon zest and lemon juice. Bring the ingredients to a boil over medium heat. Lower the heat and continue to simmer, uncovered, until the zucchini is tender, about 10 minutes. Stir in the pectin. Return to a boil and stir in the sugar and crystallized ginger. Bring to a steady boil (this can take 3–5 minutes) and boil hard for 1 minute, stirring constantly and scraping the bottom of the pot. Remove from the heat and skim off any foam. Stir for 5 minutes to prevent the zucchini from floating in the jam. Ladle into clean, dry 1/2-pint jars. Cool to room temperature before adding lids.

Homemade Vanilla-Honey Peanut Butter

Homemade Vanilla-Honey Peanut Butter

Homemade Vanilla-Honey Peanut Butter

 

1 1/2 cups dry, roasted peanuts

1 1/2 tablespoons canola oil

1 tsp. vanilla extract, homemade or store bought

1/4 cup honey

 

Add peanuts to a food processor and blend until a thick nut butter forms, 5-7 minutes. Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooth – this took me about 5 minutes. You can add more oil if needed, just do it in small increments. Turn off processor, add honey, and turn processor back on. Blend until smooth. Keep at room temperature for a week, or if keeping longer, refrigerate in a sealable container. Enjoy!

Four-Onion Relish

Four-Onion Relish

Four-onion Relish

 

A condiment for any meat or poultry dish

 

2 Leeks

3 Scallions

2 Large Walla Walla Sweet Onions

2 Large red onions

5 Tablespoons butter

½ Teaspoons sugar

2 Tablespoons balsamic vinegar

1 Teaspoon minced fresh rosemary

Salt and Pepper

 

Cut leeks, scallions, Walla Walla Sweet Onions and red onions into ¼ inch Dice. Stir fry in butter over medium-high heat until liquid has evaporated, about 10 minutes. Sprinkle with sugar, vinegar, rosemary and salt and pepper to taste. Continue stir-frying until onions begin to brown at edges. Serve warm or at room temperature.

Lavender & Apple Butter Glaze

Lavender & Apple Butter Glaze

Lavender & Apple Butter Glaze

 

1 tbsp butter

1 tsp lavender

1 granny smith apple cut into ½-inch chunks

2 tbsp brown sugar

¼ tsp salt

 

Add all ingredients to a small saucepan on medium-low heat. Cook on medium low for 25-30 minutes, until saucepan you can smell the lavender and the apples have cooked down but still hold their shape. Serve over ice cream, cake, or like a chunky jam on homemade bread!

Lavender Apple Butter

Lavender Apple Butter

 

Lavender Apple Butter

 

5 pounds of apples

1 cup apple cider vinegar

1 cup apple cider

5 tablespoons Terre Bleu lavender simple syrup (see recipe below)

1 and 1/2 cup honey (depending on desired sweetness)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/8 teaspoon salt

 

Lavender Simple Syrup : Add 1/2 cup of water to a small saucepan with 1/2 tablespoons of Terre Bleu culinary lavender bud and bring to a boil. Stir in 1 cup of sugar until it dissolves. Simmer on low for 15 minutes. Remove from heat and let sit for at least an hour. Strain lavender bud or leave lavender bud in syrup for added flavor.

 

Wash and quarter apples (no need to core or peel). Place in slow cooker and add apple cider vinegar and apple cider. Cook on high and cover until apples are soft (about 3 hours). Mash the apples with a potato masher until thoroughly pulped. Turn apple pulp into a puree by pressing through a food mill, sieve or food press. Add honey, cinnamon, nutmeg, allspice, lavender syrup, and salt. Cook on medium heat while stirring occasionally until apple butter darkens and mounds on a spoon (can take up to an hour). Place apple butter in canning jars. Follow appropriate instructions for canning safely.

Citron Melon Jam with Orange and Star Anise

Citron Melon Jam with Orange and Star Anise

Citron Melon Jam with Orange and Star Anise

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces sugar

1 organic orange

1 star anise

½-inch piece vanilla bean

Juice of 1 to 2 lemons, to taste

 

Coarsely grate the melon in the food processor or by hand. Wash the orange under running hot water and dry it thoroughly with paper towel. Zest it and finely chop the zest. Cut the orange in half horizontally and scoop out the flesh with a grapefruit spoon, avoiding any of the bitter white pith. Tie the star anise in a small piece of cheesecloth. This will save you fishing for the pieces later. The jam requires a lot of stirring and chances are that the star anise will break apart. Split the vanilla bean open. Mix the melon, orange zest and flesh, star anise and vanilla bean in a non-reactive container with a lid. Cover and let stand for at least 12 hours or overnight. The next day, put the mix in a heavy pot and slowly bring to a boil. Do not pour off the liquid. Turn down the heat to low to medium and cook until the melon is translucent and liquid turns into thick syrup, about 45 minutes. Stir every few minutes at the beginning, almost constantly at the end. Be careful not to overcook it, or you will caramelize the jam. Remove the star anise and vanilla bean and stir in lemon juice to taste. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.

Green Garlic Oil

Green Garlic Oil

1 stalk green garlic, tender green and tops only, chopped (reserve white parts)

¼ bunch parsley, Italian, finely chopped

1 ea lemon, zest only

1 pinch red chili flake

1 pinch kosher salt

¼ cup EVOO

 

Combine all ingredients in a mixing bowl, mix well. Check seasoning and adjust if needed.  Any excess can be stored, covered, in the fridge for up to a week.

Peach Rosemary Glaze

Peach Rosemary Glaze

Peach Rosemary Glaze

 

4 pounds/1.8 kg yellow peaches, peeled, pitted, and diced (about 6 cups)

2 cups/680 g honey

Grated zest and juice of 1 lemon

1 T. minced fresh rosemary

1/2 tsp. kosher salt

 

Prepare a boiling water bath and 5 half-pint/250 ml jars. In a large, nonreactive pot, combine the peaches, honey, and lemon zest and juice. Give the contents of the pot a good stir to help integrate the peaches and honey. Place the pot over high heat and bring to a rolling boil, then lower the heat to medium-high. Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color.

Remove the pot from the heat and puree the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. note: You can vary the flavors you include. I’ve made batches with both fresh thyme leaves and red pepper

flakes to delicious results.

Pear Honey Butter

Pear Honey Butter

Pear Honey Butter

 

10 lbs. ripened pears, peeled, cored, sliced

1 cup water

1 cup honey

 

Place your pear slices inside your slow cooker. Add in the water and honey. Cover and cook on low heat for 10 hours. You can stir if you want to but it’s not necessary. When your pears are done, they will have darkened in color, but won’t dry out through cooking. Either use your blender and puree your softened pears in batches until it is done or use an immersion blender to make a smooth consistency.

Blueberry Chia Jam

Blueberry Chia Jam

Blueberry Chia Jam

 

2 cups (290 g) fresh blueberries

2 T. (30 ml) water

1 T. (20 g) raw honey or pure maple syrup, plus more to taste

2 T. (16 g) chia seeds

1 T. (15 ml) lemon juice

 

Combine the blueberries, water, and honey in a medium nonstick saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries turn darker and the liquid starts to bubble, about 5 minutes. As the blueberries begin to break down, use a wooden spoon or a silicone spatula to mash them, depending on how chunky you want your jam. Once bubbling, turn the heat down to low and continue to simmer and mash the blueberries for 5 more minutes, or until the mixture becomes thick. Stir in the chia seeds and lemon juice. Taste and add more honey if you want it to be sweeter. Remove the pan from the heat and allow it to sit at room temperature for 10 to 15 minutes. Use immediately or store in an airtight container in the refrigerator for up to 10 days. As the jam cools it will get thicker.

Chili Oil

Chili Oil

Chili Oil

 

1 cup extra-virgin olive oil

3 whole dried Calabrian chilies, stemmed

2 tsp. dried red chili flakes

 

Heat 2 T. of the olive oil in a small heavy-bottomed saucepan over medium heat. When the oil is shimmering, add the chilies and chili flakes, swirling the pan, until they release their aroma and start to sizzle, a matter of seconds. Watch closely; the chilies can burn quickly. Add the rest of the oil to the pan, reduce the heat to low, and continue to cook just to warm the oil through, 2 to 3 minutes—it should be hot to the touch but not scalding; a thermometer inserted into the oil should read about 180°F. (If it’s a bit hotter, don’t worry.) Remove the pan from the heat and let the oil cool to room temperature, about 2 hours. Transfer the cooled oil to a sealed airtight jar or bottle, leaving the chilies and chili flakes in it. Store it in the refrigerator for up to 6 months, letting it come to room temperature before using it.

Chili Powder

Chili Powder

Chili Powder

 

1 ½ tsp. cumin seeds, toasted and cooled

1 dried arbol chili pepper, stemmed, toasted, and cooled

¾ tsp. dried oregano, preferably Mexican

 

In a spice grinder, combine the cumin, chili, and oregano, and grind into a blended powder. You can prepare this a few hours or even a couple of days in advance and store it in a sealed plastic bag until you need it. But it’s best freshly made.

Marisa McClellan’s Cherry Butter

Marisa McClellan’s Cherry Butter

Marisa McClellan’s Cherry Butter

 

3 pounds (1.4 kilos) sweet cherries

2 cups (400 grams) sugar

Juice of 1 lemon

 

Pit the cherries. Wash four small jam jars and their lids in hot soapy water and rinse well. Set aside to air dry. Place the cherries and 1 1/2 cups (300 grams) in a large pot. Set over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat so that the mixture simmers and let the mixture cook for 60 minutes, stirring every 15 minutes or so. After an hour, the mixture will be reduced and a deep wine color. Take off the heat and purée thoroughly (taking care not to burn yourself with any splatters) with an immersion blender. When the mixture is velvety smooth, taste it – if it needs more sugar, add some of the reserved sugar and stir well. Then stir in the lemon juice. Return the pot to the stove and place over medium heat. The butter will start sputtering pretty quickly. Let it cook for another minute or so, until the butter is thick and spreadable (remember that it will thicken and set more as it cools). Pour the boiling hot butter into the prepared jars, filling them up as far as you can. Wipe the rims, if necessary, then screw on the lids and turn the jars upside down to cool completely. The jam will keep, unopened, for at least 6 months.

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Makes 4 (half-pints/250 ml) jars

 

11/2/ pounds/680 g rhubarb stalks, roughly chopped

3 cups/710 ml filtered water

1/2 cup packed parsley leaves and stems

11/2 cups/510 g honey

2 T. bottled lemon juice

 

Prepare a boiling water bath and 4 half-pint/250 ml jars.  Combine chopped rhubarb, parsley, and filtered water in a medium pot. Bring to a boil and let simmer for 15 minutes until the parsley has wilted and the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup.   Return the strained juice to the pan. Add the honey and lemon juice and bring to a boil. Skim any foam that appears on the top.  Pour the hot syrup into the prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.

 

. Beverages:
  • Rhubarb Soda: Mix it with sparkling water or club soda for a refreshing drink. A suggested ratio is one part syrup to three parts club soda.
  • Cocktails and Mocktails:
    • Rhubarb Margarita: Replace the usual simple syrup in a margarita recipe with rhubarb parsley syrup.
    • Rhubarb Bellini: Use the syrup as a substitute for peach puree in a Bellini, adding sparkling wine like Champagne, Prosecco, or Cava.
    • French 75: Swap out the strawberry puree with rhubarb syrup in a French 75 cocktail.
    • Gin and Tonic: Add a splash of rhubarb parsley syrup to your gin and tonic for a unique twist.
    • Other Cocktails: Experiment with substituting the syrup in your favorite cocktails that typically use simple syrup.
  • Other Drinks:
    • Stir it into fresh-squeezed lemonade.
    • Flavor iced tea with it.
    • Create Italian sodas by mixing with club soda. 
2. Food:
  • Desserts:
    • Drizzle over vanilla ice cream or yogurt.
    • Pour it over cakes to add moisture and flavor.
    • Drizzle over pancakes or waffles.
    • Enhance whipped cream and crepes with a drizzle.
    • Add to fruit salad for color and flavor.
  • Breakfast:
    • Drizzle over oatmeal.
    • Top pancakes or waffles.
  • Other:
    • Drizzle over fresh cut fruits. 
Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

Lightly toast the walnuts in a non-greased pan. Set aside to cool. Cut the scapes into ½-inch pieces. Put the scapes, cooled walnuts, Parmesan, olive oil, and lemon juice in the food processor. Using the pulse function, chop finely, scraping down the sides with a spatula every so often. Season with salt and pepper and pulse again. The pesto should still be somewhat chunky. Fill in a jar and refrigerate.

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

Put all ingredients in the food processor and process to a creamy consistency. Fill in an airtight container and refrigerate.

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

 

20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff

¾ pounds (350 g) pink rhubarb stalks, roughly chopped

1½ cups (350 ml) water

¾ cup (250 g) honey

1 T. fresh lemon juice

 

Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.

Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it: 
Beverages:
  • Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
  • Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
  • Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
  • Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
  • Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage. 
Desserts:
  • Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
  • Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
  • Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
  • Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
  • Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly. 
Other Culinary Uses:
  • Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
  • Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination. 
Mango Lime Butter

Mango Lime Butter

Mango Lime Butter

 

3 pounds/1.4 kg ripe mango, peeled, pitted, and diced (Ataulfo)

1 cup/340 g honey

¼ cup/60 ml bottled lime juice

1 tsp. lime zest

 

In a low, wide, nonreactive pot, combine the mango, honey, and lime juice. Place the pot over high heat, bring to a boil, then lower the heat to medium. Cook, stirring regularly, for 15 to 20 minutes, until the mango has softened to the point where you can easily mash it with a wooden spoon. Remove the pot from the heat and purée the softened mango with an immersion blender until smooth. Place the pot over medium-low heat and cook the mango purée down for an additional 30 to 45 minutes, stirring occasionally. If the cooking mango is making a splashy mess of your stovetop, top the pot with a fine-mesh splatter screen. When the butter is 15 to 20 minutes from being done, prepare a boiling water bath and 4 half-pint/250 ml jars according to the process on page 12. The mango butter has finished cooking when it doesn’t look at all watery and it sits tall in the bowl of a spoon. The color will also have darkened some, and it should have reduced in total volume by about a third. Remove the pot from the heat and stir in the lime zest. Funnel the butter into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Citron Melon Jam with Ginger and Lime

Citron Melon Jam with Ginger and Lime

Citron Melon Jam with Ginger and Lime

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces pure cane sugar

1 T. finely grated organic lime zest

1 packed T. finely grated fresh ginger

¼ to ½ cup freshly squeezed lime juice, to taste

Finely dice the melon and mix it with the sugar, lime zest and ginger in a non-reactive container with a lid. Cover and let stand for at least 12 hours. Proceed as described in Steps 5 and 6 of the previous recipe, finishing the jam with lime instead of lemon juice. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.