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Category: Condiments & Extras

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.

Spiced Quince Sauce

Spiced Quince Sauce

Spiced Quince Sauce

 

5¾ pounds peeled and cored quince chunks

1 T. finely chopped organic lemon zest

2 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. ground nutmeg

1 tsp. ground coriander

1 tsp. ground cardamom

1 tsp. ground allspice

½ tsp. ground anise

½ cup orange juice

2 cups sugar

 

Put all the ingredients except for the sugar in a large heavy pot and cook, covered, until the quinces break apart, about 1 to 1¼ hours. Stir often to prevent burning. Add the sugar at the end of the cooking process. Puree finely with a stick blender. Fill the hot quince sauce in sterilized jars. The sauce is very thick and forms air pockets. To remove them, carefully stir the sauce with a long, thin utensil (I used a metal skewer). Wipe the rim with a damp piece of paper towel to remove any drips and wipe dry with paper towel. Place the lids and the bands on the jars and process in a boiling water bath for 10 minutes. Let cool and set for 24 hours without moving the jars.

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

 

3 bunches broccolini

½ cup finely chopped walnuts

½ cup finely grated Parmigiano-Reggiano or pecorino

~½ cup extra virgin olive oil

¼ teaspoon red pepper flakes

2 large garlic cloves, peeled

 

Blanch broccoli in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.  In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes. Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto. Add extra olive oil to loosen, if needed.  Serve tossed with al dente pasta, as a bruschetta topping, or as part of an antipasto plate!

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

 

Traditionally made from dried yogurt that is shaped and rolled in herbs, often kept in jars of olive oil, with styles that range from very dry and pungent to slightly soft and creamy. We wanted to bring some of that tradition and technique home with us, but give it a more familiar flavor by combining beautiful fresh local goat cheese with rustic za’atar. Spicing and storing the cheese in olive oil, as has been done for generations, makes it all the more special. Bonus: the oil the cheese steeps in makes a fantastic dressing with the addition of fresh lemon juice.

 

8 ounces fresh goat cheese

1/2 teaspoon kosher salt, plus more to taste

1/2 to 2/3 cup za’atar

1 cup extra-virgin olive oil

1 lemon

2 sprigs fresh thyme

 

Line a rimmed baking sheet with parchment paper. Mix the goat cheese and salt together in a mixing bowl with a spatula. Take 1/2-ounce spoonfuls of cheese and, with wet hands, shape the cheese into balls. Set the balls on the baking sheet. Take a ball of cheese and place in a bowl with the za’atar. Toss the za’atar over the ball to completely cover, then place back on the baking sheet. Repeat with remaining cheese balls. Add more za’atar to the bowl if needed. Refrigerate uncovered for at least 8 hours, to let the cheese dry. Once the cheese has dried, pour half of the olive oil into at least a quart-size jar and place several of the balls in a layer on the bottom. Tear the thyme sprigs into 1-inch pieces and tuck them between the cheese pieces. Remove a strip of zest from the lemon and lay over cheese pieces. Continue layering the cheese balls, thyme, strips of lemon zest, and oil until the jar is filled, then cover and refrigerate. The drier the goat cheese is, the longer it will keep, but try to use it within a week.  When ready to serve, remove the cheese from the oil and place on a serving plate or in a bowl, then drizzle with some of the oil. Allow the cheese to come to room temperature before serving.

Cranberry Apple Butter

Cranberry Apple Butter

Cranberry Apple Butter

 

2 cups dark brown sugar

1 cup orange juice (not from concentrate)

1 1/4 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 cinnamon stick

2 cups cranberries

10 Granny Smith apples (about 3 lbs.), peeled, cored, and sliced

 

In a large saucepan, combine sugar, orange juice, and spices. Bring to a simmer over medium heat. Add cranberries and simmer until berries begin to pop. Reduce heat to low and stir in apples. Cook, stirring frequently, until apples are soft; about 45 min – 1 hr. Remove cinnamon stick and either blend mixture with an immersion blender or puree in blender or food processor until smooth.  Let cool and refrigerate. Will keep in fridge for 2-3 weeks.  Or fill clean, hot jars with apple butter to within 1/2-inch of rim, wipe rims clean, and screw on hot lids. Immerse in boiling water bath for 10-15 minutes. Cool for 24 hours. If any lids “pop,” refrigerate jars and use within 2-3 weeks. Properly sealed jars will keep at room temp for 18 months – 2 years.

Pumpkin Pie Spice

Pumpkin Pie Spice

Pumpkin Pie Spice

 

3 tbsp ground cinnamon

4 tsp ground ginger

2 tsp ground cloves

1 tsp ground nutmeg

½ tsp ground allspice (optional)

 

Mix all ingredients together in a small bowl and store in an airtight container with the rest of your spices.

 

10 Ways To Use Homemade Pumpkin Spice

 

Homemade pumpkin spice latte

Pumpkin spice granola

Easy pumpkin pie

Pumpkin spice custard

Added to the batter for pancakes (Use 1 tablespoon and increase if desired)

Pumpkin spice cookies

Sprinkled over roasted butternut squash with butter and a bit of maple syrup

Pumpkin spice smoothie

Stirred into oatmeal or baked pumpkin oatmeal

Pumpkin spice waffles

Lavender Honey

Lavender Honey

Lavender Honey

 

¼ cup dried lavender blossoms (Lavandula augustifolia)

1 cup light colored raw honey

 

Pour the honey over the blossoms and then stir to make sure the honey and blossoms are well-combined.  Place the jar in a warm spot away from direct sunlight. The top of the fridge is a good, warm spot.  Allow the honey to infuse for 1-4 weeks, turning the jar over every day to redistribute the blossoms.  When the honey has reached the flavor intensity that suits you, place a mesh strainer over a medium bowl and pour the honey mixture into the strainer. Because honey is so thick it will take a long time to strain, so wait a few hours before checking on it.  Once you’ve finished straining out the lavender buds, don’t toss them! Store them in the fridge and stir them into tea for an extra flavor boost.

 

Stirred into tea

Slathered over warm biscuits

Drizzled over brie and crackers

Stirred into coconut yogurt

Drizzled on fresh fruit

Used externally to soothe skin irritations (for example, as a burn salve)

To make a clarifying and moisturizing face wash

Savory Milk Thistle Seasoning

Savory Milk Thistle Seasoning

Savory Milk Thistle Seasoning

 

1 tbsp whole milk thistle seeds

1 tbsp dulse flakes

1 tbs dried nettle leaves

1½ tsp whole celery seed

1 tsp garlic powder

1 tsp onion powder

1½ tsp finely chopped calendula petals (optional)

5 tbsp unrefined sea salt

 

Place the milk thistle seeds, dulse flakes, dried nettle, celery seed, and calendula petals in a coffee grinder. (I keep an extra one for grinding herbs and spices.) Grind the herbs until they reach the level of fineness you prefer. Place the mixture in a clean jar and stir in the onion and garlic powder. Add the salt and mix again . . . now it’s ready to use!

 

Sprinkled over roasted potatoes or baked veggies

Added to soups

Mixed into marinades

Whisked into olive oil and vinegar to make salad dressing

As a finishing salt for roasted meats

Crab Apple Jelly

Crab Apple Jelly

Crab Apple Jelly

 

3½ pounds firm, crab apples (8-9 cups) which yield 3½-4 cups of juice

Enough water to be level with apples in the pot (3-4 cups)

3  5-inch sprigs fresh rosemary

zest of half a lemon

about 4 cups granulated sugar (1 cup sugar: 1 cup juice)

 

Wash crab apples and remove leaves and most of the stems. Inspect fruit for rot and black spots. Discard less than perfect fruit. Place apples, zest, and rosemary in a 6-8 quart stainless steel saucepan. Pour water into the pot until it is level with the crab apples, about 3-4 cups. Do not add sugar, yet. Bring fruit and water to a boil over medium heat. Turn heat to low and simmer for 15 minutes, stirring occasionally. Remove pot from heat and use a potato masher to break up the apples. Return to heat and continue to simmer until fruit is soft — another 5 or 10 minutes. Do not cook longer because you will run the risk of destroying the pectin. Place a muslin-lined sieve over a large, clean bowl. Pour cooked fruit in and allow mixture to drain overnight. If you push it through the sieve with force, your juice will likely become cloudy. Measure juice. You should have about four cups. If you don’t, place a heavy object on top of the pulp to slowly release more juice. Sometimes I drizzle a little hot water over the pulp and use what drips out to make up the difference and get me to four cups.  Pour juice into a clean, deep, wide, heavy-bottomed saucepan that allows room for boiling a liquid that is going to froth and rise about four inches. Bring fruit juice to a simmer over medium heat. Add sugar and stir over low heat until sugar has dissolved. Turn up the heat to medium and bring mixture to a low rolling boil. A rolling boil is when the entire surface of the liquid is boiling, not just the edges.  After five minutes start checking the juice for set point. Remove the pot from the heat each time you check.  At first, the rolling boil will be frothy and rise up the sides of the pot. Watch carefully and control the frothiness by adjusting the heat. Otherwise, the mixture will boil over and make a mess. As the mixture cooks, it changes from a frothy boil to a ploppy boil. Continue to test for sheeting until you reach set point. Immediately remove pot from heat it is reached. Skim any surface residue with a slotted spoon.  Here’s a photo of sheeting from my recipe for my oven-roasted strawberry jam. This set point test method works for both jellies and jams. Ladle hot jelly into clean, warm jars, leaving ¼ inch of headspace. Wipe the rims with a clean damp cloth. Cap them and turn them upside down and allow to cool. This helps give the jars a good seal without processing, but unless they are processed in a boiling water bath, they will need to be stored in the refrigerator until ready to use. Alternatively, you could heat process them. Crab apple jelly tastes equally great on toast or served alongside roasted pork or chicken

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

 

12 ounces bacon

3 extra large onions, halved then sliced

7 large cloves garlic, peeled and finely chopped

2 heaping tablespoons brown sugar

2 tablespoons balsamic vinegar

1 – 12 bottle dark beer (we used Obsidian Stout)

1/2 cup apple juice

Salt and course ground black pepper to taste

 

Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions and stir well. Lower heat slightly and cook, stirring occasionally until onions are softened and starting to caramelize – about 1 hour. Stir in brown sugar, balsamic and beer. Bring to a simmer then lower heat and cook slowly stirring occasionally until mixture is thickened – approximately 2 hours. As mixture starts to dry out, add apple juice and cook until mixture is dark in color and has a thick consistency. Season with salt and pepper to taste. Serve warm. Makes approximately 3 cups.

Homemade Cream Cheese

Homemade Cream Cheese

Homemade Cream Cheese

 

2 cups heavy cream

2 cups whole milk, ultra-pasteurized is ok!

2 tablespoons buttermilk, shaken

1/2 teaspoon kosher salt

3 drops liquid vegetable or animal rennet, dissolved into 2 tablespoons of water

 

In a large pot, combine heavy cream, whole milk, buttermilk and salt. Heat to 75 degrees F. (Warm to the touch.) Mix in rennet being sure it’s evenly distributed. Cover with clean kitchen towel and allow to stand in place that’s 75 degrees for 14 hours. Just a heads up, I tried this once during the day and once at night. No surprise that the batch that sat for 14 hours during the day was MUCH better. It was just warmer and was overall a better environment for the cream cheese. Line a fine-mesh strainer with a few layers of cheesecloth; and then nestle it over a large bowl. Pour the cream/milk mixture into the cheesecloth and allow it to strain, on its own (don’t work it through), for about 4 hours to 5 hours. When it’s completely drained, the final product should be a creamier, smoother and lighter version of cream cheese that you’re probably used to. It keeps in the fridge for 2 weeks.

Roasted Fig Preserves with Lemon and Thyme

Roasted Fig Preserves with Lemon and Thyme

Roasted Fig Preserves with Lemon and Thyme

 

4-5 pounds fresh figs (12 cups, once stemmed and quartered)*

5 cups granulated sugar

⅓ cup freshly squeezed lemon juice

1 tablespoon balsamic vinegar

one bunch of thyme sprigs (⅓ ounce) or 3-4 long stems of fresh rosemary

 

Remove stems and quarter figs. Place in a lightly-greased heavy-bottomed pot. Add sugar and acids and stir. The amount of sugar sounds like a lot, but you need sugar to preserve fruit. Acids help fruit release its naturally occurring pectin. Once mixed, place in refrigerator and allow to macerate for a minimum of two hours or overnight. When ready to cook, preheat oven to 175º. Add thyme or rosemary and simmer on low heat for about twenty minutes. If using thyme, strip leaves before stirring in. If using rosemary, do not strip leaves; leave stems intact and remove before bottling. Pour hot figs into two rimmed sheet pans and roast for about 4-5 hours. One way to tell if they have cooked long enough to gel once cooled is to draw a path through the figs and see if the two sides stay separated. If they do, they are ready. You should be able to smell them if they are sufficiently roasted. If you overcook them, they will become thick and gummy when cool. Better to undercook than to overcook. Pour hot preserves into clean jars, wipe the rims, cover with screw top lids, and turn upside down while they cool. I store them in the fridge, where they should be good for two months.

 

Try over a blend of cheeses called Rochetta or La Tur.  Spread over homemade ricotta on toast.

Lemon Extract

Lemon Extract

Lemon Extract

 

2 lbs organic lemons

3 cups 80 or 100-proof vodka (or food-grade glycerin – add more if needed to cover the lemon rind)

 

Wash and dry lemons. Using a vegetable peeler or zester, cut thin slivers of the yellow skin in long ribbons. Make sure not to peel off the bitter white pith, just the outside will do. Choose a jar that will be about 3/4 filled by the peels when they are placed inside, then add the peels to the jar and pour in vodka or glycerin. Add a lid and shake well. Place the jar in a dark cabinet for 4-6 weeks. Shake every few days for the first week, then occasionally after that. When the extract has reached the intensity you prefer, strain peels and pour extract into a clean jar. Remember that glycerin takes longer to ripen than alcohol, so it may need longer than six weeks depending on the ambient temperature of your home and how strong you want it to be.  When ready, store your extract in a dark cabinet or the fridge.

Mint Extract

Mint Extract

Mint Extract

 

1 cup mint leaves (de-stemmed)

1 ½ cups vodka (or substitute bourbon or rum)

 

Wash leaves and pat dry. Remove leaves from stem and set aside. Place leaves in a jar and mash them lightly so they will release their oils. Pour alcohol over the leaves. Using a spoon, mash the leaves down until completely covered. Cover jar with a tight-fitting lid and store in a dark cabinet for 3-4 weeks, shaking occasionally. When the extract has reached the depth of flavor that you prefer, strain the leaves from the extract. Store extract in either a dark container or in a dark cabinet.

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

 

8 to 10 tomatillos (1 pound), husks peeled

1 poblano pepper

2 garlic cloves, peeled

2 tablespoons fresh lime juice (1 large lime)

2 large Haas avocados, halved, peeled and pitted

1 cup sour cream

1/4 cup cream cheese

3 tablespoons fresh cilantro sprigs

2 teaspoons kosher salt

 

Preheat the oven broiler.  Meanwhile peel the husks off the tomatillos and rinse them in water and dry them. Tomatillos look like small green tomatoes but they have a brighter and slightly citrus flavor. They have a paper like husk that you need to remove before roasting them. Place the tomatillos, poblano pepper and garlic cloves on a sheet pan and roast them on the second highest oven rack until the skin is charred on all sides. After the skin begins to char on one side (about 4 to 5 minutes) flip them over to finish. Take your tomatillos and poblano pepper out. Then you want to sweat them so they are easy to peel. You can do this by putting them in a bowl and covering it with plastic wrap or  placing them in a plastic or paper bag and sealing it to trap the steam in. After five minutes they will be ready to peel. A step by step picture of how this salsa or green sauce comes together. Roasting the tomatillos is what really makes this salsa. It gives the tomatillos a slightly sweet but earthy flavor that I prefer when it comes to making homemade salsa. The poblano pepper adds just a touch of heat but it isn’t overpowering or spicy.  Remove the stem and seeds from the poblano pepper. Place the peeled tomatillos and poblano pepper in a food processor and pulse until they are chopped like a chunky salsa. Add in the lime juice, avocado halves, sour cream, cream cheese, cilantro and salt. Blend the salsa until it is smooth and creamy. If you are not serving it immediately then cover the top surface with plastic wrap to keep the air out and refrigerate it. It will keep up to two days in the fridge. Now if I could only give you a taste, you would understand why this green sauce is my all time hometown favorite. There are few things that make me happier than eating green sauce and tortilla chips. If you are looking for something delicious to make this holiday weekend then you need to try this avocado tomatillo salsa. El Tiempo’s green sauce is summer party food at its best.

Pineapple Fruit Dip

Pineapple Fruit Dip

Pineapple Fruit Dip

 

8 oz cream cheese, softened to room temperature

1/2 cup brown sugar

3 tablespoons sour cream

1/4 cup pineapple juice

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

 

First, the bowl of a stand mixer using a paddle attachment or using a hand mixer beat together the cream cheese and brown sugar for 2 to 3 minutes on medium speed. Finally, add in the sour cream, pineapple juice, vanilla and cinnamon and blend until creamy. Spoon the dip into a small bowl and serve with your favorite berries and fruit.

Mojo Criollo

Mojo Criollo

Mojo Criollo

 

1 ½ cups sour orange juice

10 garlic cloves

2 teaspoon kosher or coarse sea salt

½ cup extra virgin olive oil

2 teaspoon fresh oregano or 1 teaspoon dried oregano

½ teaspoon ground cumin

2 teaspoon freshly cracked black pepper

 

In a mortar and pestle, smash and mash garlic cloves to break them open. Add salt, then crush, smash, and smear in the mortar with the pestle until the garlic breaks down and becomes smoother and more paste-like. Add the oregano, cumin, and black pepper to the mortar and grind up until the garlic and spices are well smashed together. In a medium-sized mixing bowl, whisk together all the ingredients until well blended. Or use a blender to blend all the ingredients together until emulsified, which also can be used as a sauce over your food instead of a marinade! Use as a marinade or sauce for any meat, poultry, or seafood. Keep your mojo marinade in an airtight container for up to 3 weeks.

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

 

2 T. olive oil

1 T. sugar

2 T. balsamic vinegar

1 C. brandy

10 shallots, medium size, peeled and left whole

2 T. thyme leaves

12 ounces cranberries

1/4 C. brown sugar

1/2 C. water

Kosher salt and pepper, to taste

 

Combine the olive oil, sugar, balsamic vinegar and brandy. Pour over the shallots and place in a baking dish. Add the thyme leaves and season with salt and pepper. Cover with dish with foil and place in a 500° oven for 18–20 minutes. Remove the foil and place back in the oven for another 3–5 minutes, until the shallots are caramelized. Set aside. Place the cranberries, brown sugar and water in a saucepan over medium-low heat. Bring to a boil and reduce to a simmer for 20 minutes, until some of the cranberries begin to break down slightly. Remove from the heat and allow to cool. Combine the cranberries and the brandied shallots in a serving dish. Refrigerate overnight. Serve the dish between cold and room temperature.

Fig & Lemon Preserves

Fig & Lemon Preserves

Fig & Lemon Preserves

 

2 heaping quarts perfectly ripe figs

1 quart granulated sugar

1 lemon, sliced thin, seeds removed

 

Wash your figs thoroughly, but treat them with kid hands. Broken figs will cloud the syrup and will not hold up during the cooking process. Lots of folks remove the stem. I do not. I like the way it looks in the finished product. So that’s your call. In a medium bowl, gently toss together the figs, the sugar and the lemon slices. Cover the bowl and nestle it in the fridge for a minimum of 6 hours or up to overnight. When you’re ready to make the preserves, remove the figs from the fridge and transfer everything in the bowl to a heavy bottomed stainless steel or enamel coated cast iron pan. Bring the figs, sugar and lemon up to a boil and reduce it to a simmer. Allow the preserves to cook at a good simmer for up to an hour. Try not to bother them too much, as the more you stir, the more figs you could potentially break. Over the course of an hour, the preserves will take on the color of strong tea and the figs themselves will shrivel, but amazingly hold their shape. For a lot of preserves, it’s important to skim scum from the surface like mad. For these, it doesn’t matter so much. 45 minutes in, check the preserves by dipping a spoon into the syrup, removing it and running your finger along the back of the spoon. If the syrup separates and holds it’s stance briefly, your preserves are done. If the syrup is watery and runs together as soon as your finger is gone, cook the preserves a bit longer.

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

 

4-6 large Garlic Bulbs

½-1 T. EVOO per bulb, for drizzling

 

Using a good chef’s knife, slice off the top of each garlic bulb so all the cloves are exposed.  Place the trivet in the Instant Pot, pour in 1 C. of water, and rest the garlic bulbs on the trivet, sliced side up. (You can use the basket that came with the air fryer lid instead of the trivet if you prefer.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 5 minutes. When done, allow a 10-minute natural release followed by a quick release, then hit Keep Warm/Cancel to turn off the pot.  Remove the trivet and garlic bulbs, drain the liner pot, and return it to the Instant Pot, then replace the trivet or basket and garlic bulbs (still sliced side up). Drizzle the oil onto each bulb, allowing it to seep into every nook and cranny. Add the air fryer lid, hit Broil (400°F) for 12 minutes, and hit Start to begin. Check on the garlic periodically until it’s roasted to your liking (it should be a rich golden brown). When done, remove the air fryer lid and let rest for 10 minutes.  Once cool to the touch, pull off each garlic clove and squeeze the flesh into a bowl (it will pop right out of the skin and be almost paste-like). Discard the skins (your hands will get messy from this, but that means you’re doing a good job). You can now do anything you want with the garlic! Store in an airtight container in the refrigerator for up to 4 days

Salted Caramel Apple Butter

Salted Caramel Apple Butter

Salted Caramel Apple Butter

 

3 lbs Gala apples peeled, cored and cut into 1-inch pieces

1 C apple juice 100% unsweetened juice

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. all spice

 

1 T. unsalted butter

1 T. packed brown sugar

1 T. maple syrup

1/4 tsp. sea salt

1 T. heavy cream

 

Prep the slow cooker with a coat of cooking spray. Add the apples, apple juice, and all of the spices in the slow cooker. Put on the lid. Turn on high cooking for an hour. Turn off the cooker. Add a third of the stewed apple mixture to the food processor or use a immersion blender. Continue to blend until the apples are smooth. Repeat the process until all of the stewed apples are blended. Pour the mixture back in the in the slow cooker. Turn the slow cooker on low and continue to cook for 6-8 hours. (The apple mixture will be about half of what it was.) Set aside. Caramel Sauce Directions: Add the maple syrup, butter, and brown sugar in the skillet and cook on medium to high heat. Begin to whisk the butter, syrup, and brown sugar continuing until the mixture has thicken and is bubbly. Continue whisking while adding the salt and heavy cream. (1-2 minutes) Remove from the heat. Slowly stir in caramel sauce to the apple mixture. Set aside to allow to cool. Scoop into 4 oz lidded jars.