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Category: Condiments & Extras

Parmesan Cream Sauce

Parmesan Cream Sauce

Parmesan Cream Sauce

1/4 C. unsalted butter

2 T. all-purpose flour

1/2 C. heavy cream

1/4 C. whole milk

1/4 C. finely grated Parmesan cheese

1 ounce cream cheese, at room temperature

salt and pepper to taste

Melt butter in a large skillet over medium heat. Whisk in the flour and cook until lightly browned, about 1 minute. Gradually whisk in the cream, milk, Parmesan, and cream cheese until slightly thickened, about 2 minutes. If the mixture is too thick, add more heavy cream as needed.

Season with salt and pepper to taste. Serve over steaks or steamed veggies.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

 

3 T. unsalted butter

3 T. canola oil

1 C. whole-wheat flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 C. reduced-fat milk

1/2 C. sugar

1 tsp. vanilla extract

3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 C. frozen

2 C. (1 pint) fresh or frozen blueberries

 

Preheat oven to 350°F. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

 

Yield: 10 servings

Calories: 182

Fat: 8g

Fiber: 3g

Better Butter

Better Butter

1/2 C. butter (1 stick), at room temperature

1/2 C. canola oil or olive oil

 

Put butter and oil in a blender or food processor and blend until thoroughly combined. This “Better Butter” will be the consistency of yogurt or thick cream. Spoon it into a bowl, or mold. Cover and put in the refrigerator to firm. Variations: Add herbs or fresh crushed (not powdered) garlic.

 

Yield: 48 (1 tsp.) servings

Calories: 37

Fat: 4g

Fiber: 0g

Lemon Marinade for Fresh Mozzarella

Lemon Marinade for Fresh Mozzarella

1 1/2 C. extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 tsp. crushed red pepper

1/4 tsp. salt

1 pound mozzarella bocconcini or ciliegini, drained

 

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

Shallot Jam

Shallot Jam

1 T. olive oil

5 medium shallots, peeled and sliced thin

1/2 C. chicken broth

1/4 C. balsamic vinegar

2 heaping T. apricot jam or preserves

salt and pepper

 

Heat 1 T. of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the 1/2 C. chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Sweet and Spicy Canned Onion Marmalade

Sweet and Spicy Canned Onion Marmalade

Sweet and Spicy Canned Onion Marmalade

2 pounds onions preferably sweet or a mix of sweet and regular

1 C. apple juice

1/2 C. cider vinegar

2 teaspoons fresh minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground mustard

1 teaspoon crushed red pepper flakes

3 T. Low or No Sugar Needed pectin – flex batch equals 1 box

1/2 teaspoon butter or oil optional to reduce foaming, but I always use it

1 C. honey

1/2 C. brown sugar

 

Prepare water bath canner, 6 half pint jars & lids, keeping warm until needed. Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise. Place slices in an 8-quart measuring C. – you should have 6 C. of onion slices. Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8-quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can’t be stirred down over high heat, stirring constantly. Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed). Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner. Place lid on canner and bring to a gentle, steady boil – process for 10 minutes, maintaining steady boil the entire time. Turn off heat and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed). Notes: *You don’t have to can this – it will keep for 2-3 months in the refrigerator.

 

  • Use as a glaze for meats like chicken, ham and pork, as well as seafood (my favorite is shrimp).
  • Top grilled steak, pork, chicken and seafood.
  • Add on top of Boursin cheese or cream cheese as an appetizer.
  • Mix into sour cream as a dip for crackers, pretzels, or chips.
DIY Flavored Extracts

DIY Flavored Extracts

DIY Flavored Extracts

Vanilla Extract (single 4oz bottle)

  • 3 whole vanilla beans
  • Vodka (You can also use bourbon)

Mint Extract (4oz)

  • ½ C. mint leaves
  • Vodka

Orange Extract (4oz)

  • 1 large navel orange
  • Vodka

Lemon Extract (4oz)

  • 1 large lemon
  • Vodka

To make Vanilla Extract:

  1. Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
  2. Place cut vanilla beans inside your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Seal tightly and store bottle in a cool, dry place.
  5. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  6. After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)

To make Mint Extract:

  1. Stuff mint leaves into your glass bottle.
  2. Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I’m not sure if, like vanilla extract, you can just leave the mint leaves inside. Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)

To make Orange Extract:

  1. Peel thin strips of zest from ½ of your orange.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)

To make Lemon Extract:

  1. Peel thin strips of zest from your lemon.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract!
Cherry-Vanilla Jam Recipe

Cherry-Vanilla Jam Recipe

Cherry-Vanilla Jam Recipe

2 pounds cherries, pitted

2 scant C. sugar

1/4 tsp. vanilla powder

 

Wash, stem, and pit the cherries. If desired, chop them down more finely.  In a large nonreactive pot, combine the cherries, sugar and vanilla powder. Macerate for several hours or overnight in the refrigerator.  Put the pot over medium heat. Heat the macerated fruit, stirring occasionally, until the sugar is fully dissolved. Turn the heat to high, and cook, stirring only to prevent scorching, until ​the gel point is reached.  Pour the jam into clean, heated jars and process in a water bath canner for 10 minutes, adjusting for altitude.

Canning Tomato Paste

Canning Tomato Paste

Canning Tomato Paste

 

3 gallons quartered Roma or other paste tomatoes

1 red bell pepper, seeded and chopped

1 bay leaf

½ tsp. kosher salt

6 tsp. bottled lemon juice, divided

 

In a large pot set over high heat, combine the tomatoes, red bell pepper, bay leaf, and salt. Bring to a boil. Reduce the heat to low. Simmer for 30 minutes, or until the tomatoes are very soft. Using a potato masher, press the tomatoes down and release their juices while they are cooking. Using a food mill, pass the mixture through to puree. Discard the seeds and skins. Transfer the puree to an uncovered slow cooker set on low.  Cook the tomatoes for 8 hours, stirring hourly. As it thickens and reduces, check more frequently to prevent scorching. Prepare a hot water bath. Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside. To each jar, add 3/4 tsp. of lemon juice. Ladle the hot paste into the prepared jars, leaving 1/2 inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings. Process the jars in a hot water bath for 45 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours. Check the lids for proper seals (see here). Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry. Refrigerate any jars that don’t seal properly, and use within 3 weeks. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate and consume within 3 weeks.

Grapefruit and Vanilla Bean Jam

Grapefruit and Vanilla Bean Jam

Grapefruit and Vanilla Bean Jam

5-6 large pink grapefruits about 5-6 pounds, you can also use Ruby Red grapefruit

1 1/2 C. sugar or more to taste

2 vanilla beans

 

Remove the rind from the grapefruits. Thickly slice the fruit and then cut or break apart into pieces. Discard any seeds. Puree the fruit in a food processor or blender, and then pour it into a heavy bottomed pot, along with the sugar. Cut the vanilla beans in half and then make a slit down the length of each piece. Pry the beans open with the tip of your knife and scrape out the seeds, adding them to the pot with the grapefruit. Throw the pods right in, too. Bring the pot up to a boil, then turn down and boil for about 40-50 minutes. You won’t have to tend it much at first, but toward the end you’ll need to keep an eye on it and stir often to prevent scorching. It will be greatly reduced, darker, and thicker at about the 40 minute mark. The longer you boil it the thicker the jam will be, but I found about 45 minutes was sufficient. Remove the vanilla bean pods and discard. Pour the hot jam into jam jars and let cool before covering and refrigerating. Use within 2 months, or freeze.

Drunken Rose Hips Jam

Drunken Rose Hips Jam

Drunken Rose Hips Jam

 

1/2 pound rosehips

2 C. red wine

3/4 C. water

1 1/2 C. sugar

 

Days 1-3. Rinse the rosehips well. Cut the dark spot off the end of each and halve them. Remove the inner seeds and hairs using a small, sturdy spoon. In a large bowl, cover the rosehips with the wine. Refrigerate, covered, for 3 days.  Prepare a hot water bath. Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside. Strain the rosehips. In a small saucepan set over medium-high heat, combine the water and strained rosehips. Cover the pan and bring to a boil. Cook for about 10 minutes, or until the rosehips are tender. Run the rosehips and their cooking water through the fine screen of a food mill. Measure and return the pulp to the saucepan. There should be about 1 1/2 C. of pulp. Add the sugar, adjusting the amount, as needed, to equal the pulp amount.  Over medium-high heat, bring the jam to a full, rolling boil. Turn off the heat. Skim off any foam. Ladle the jam into the prepared jars, leaving 1/4 inch of headspace. Use a nonmetallic utensil to remove any air bubbles. Wipe the rims clean and seal with the lids and rings. Process the jars in a hot water bath for 10 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours.  Check the lids for proper seals. Remove the rings, wipe the jars, label, and date them, and transfer to cupboard or pantry. Refrigerate any jars that don’t seal properly and use within 3 weeks. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate, and consume within 3 weeks.

Blackberry & Apple Jam

Blackberry & Apple Jam

Blackberry & Apple Jam

 

2 large cooking apples, cored and thinly sliced, cores reserved

3 pounds fresh blackberries

5 C. sugar

3 T. freshly squeezed lemon juice

2 to 3 T. blackberry or raspberry cordial, or liqueur (optional)

 

Prepare a hot water bath (see here). Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside.  Put the reserved apple cores in a piece of cheesecloth and tie the ends securely with kitchen twine into a sachet. In a preserving pot or deep pot, combine the apple slices, blackberries, and the sachet. Cover the fruit with water. Bring to a simmer over medium heat and cook for about 10 minutes, stirring frequently, or until the fruit is very tender and starting to fall apart. Remove the pot from the heat. Remove and discard the sachet. Using a sieve or fine strainer, purée the fruit by passing it through into a clean pan. Add the sugar, lemon juice, and cordial (if using). Return the mixture to a simmer over low heat. Continue to cook, stirring often, for 20 to 25 minutes or until the jam gels and the mixture reaches 220°F, measured with a candy thermometer. Test for gel after 20 minutes (see here).  Ladle the jam into the prepared jars, leaving ¼ inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings.  Process the jars in a hot water bath (see here) for 10 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours. Check the lids for proper seals (see here). Remove the rings, wipe the jars, label, and date them, and transfer to a cupboard or pantry. Refrigerate any jars that do not seal properly and use within 1 month. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate, and consume within 1 month.

Sesame Ginger Sauce

Sesame Ginger Sauce

Sesame Ginger Sauce

 

½ C. Tahini

2 T. fresh lemon juice

1 tsp. white miso

1 T. finely grated ginger

2 pitted dates

1 clove garlic, crushed

Freshly ground pepper

2/3 C. water

 

Blend all ingredients in a high-powered blender or food processor. Additional water can be added to achieve desired consistency. Serve with steamed or water-sautéed vegetables. This sauce goes well with bok choy, asparagus, or kale.

 

Yield: 4 servings

Calories: 190

Fat: 14.5g

Fiber: 3.2g

Carbs: 13g

Red Lentil Sauce

Red Lentil Sauce

Red Lentil Sauce

 

1/2 C. red lentils

1 medium onion, chopped

1 clove garlic, chopped

1 C. carrot juice

1 T. VegiZest or other no-salt seasoning blend

1 tsp. cumin

1/2 tsp. balsamic vinegar

1/2 C. water

1.4 C. chopped pecans

 

Add lentils, onions, garlic, and carrot juice to a saucepan over high heat. Bring to a boil, cover, and simmer until the lentils are soft and pale (20-30 minutes). Add more carrot juice if needed. Put the cooked lentil mixture into a food processor or blender with VegiZest, cumin, and balsamic vinegar and blend to a smooth puree. Add additional water if it is too thick. Serve with steamed broccoli, cauliflower, or other vegetables. Top with chopped pecans.

 

Yield: 4 servings

Calories: 176

Fat: 5.4g

Fiber: 9.1

Carbs: 25g

Herbed White Bean Hummus

Herbed White Bean Hummus

Herbed White Bean Hummus

 

1 2/3 C. cooked white beans or 1 (15-ounce) can, no salt added, drained

1 T. lemon juice

2 T. un-hulled, raw sesame seeds

2 T. red wine vinegar

1/2 tsp. Dijon mustard

2 T. water

1/4 C. chopped fresh basil

2 T. fresh thyme

 

Place beans, lemon juice, seeds, vinegar, mustard, and water in a high-powered blender or food processor. Blend until smooth. Add basil and thyme and pulse very briefly. Do not over process herbs; they should be visible in small pieces. Serve, or refrigerate in an airtight container for up to 4 days.

 

Yield: 2 servings

Calories: 180

Fat: 2.7g

Fiber: 7.1g

Carbs: 30g

Stinging Nettle Pesto

Stinging Nettle Pesto

Stinging Nettle Pesto

6 C. stinging nettles (about one bunch), stems carefully removed — they do sting

1/2 C. Parmesan

1/2 C. pine nuts or walnuts, lightly toasted

4-5 garlic cloves, peeled

1/2 C. olive oil

1 T. lemon juice

salt and pepper, to taste

 

Bring a large, salted pot of water to a boil. Add the nettles and blanch for about one minute. Transfer to a colander to drain. Once cooled a bit, give the nettles a squeeze to wring out additional water.  Add the nettles, nuts, Parmesan, garlic and lemon juice to a food processor and pulse a few times. Add about half the olive oil and process again. Season with salt and pepper and add the remaining olive oil; process until the mixture reaches your desired consistency. Makes about 2 C. of pesto.

Fresh-Peach-Infused Vinegar

Fresh-Peach-Infused Vinegar

Fresh-Peach-Infused Vinegar

6 pounds peaches (overripe, pitted and roughly chopped)

3 cups white wine vinegar

1/2 cup honey

 

Bring peaches, vinegar, and honey to a simmer in a large saucepan. Cook, stirring occasionally, for 15 minutes. Cover, and let cool completely. Working in batches, puree peach mixture in a food processor until smooth, about 10 seconds. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth, and place over another large nonreactive bowl. Pour strained peach mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap and let mixture strain in refrigerator overnight (or up to 2 days). Uncover, and remove sieve from bowl. Discard solids. Pour peach vinegar into a resealable nonreactive bottle or jar.

Pickled Cherry Peppers

Pickled Cherry Peppers

Pickled Cherry Peppers

You can pickle cherry peppers three ways:

 

whole, untouched

whole, de-veined and de-seeded

cored, de-veined and de-seeded and cut in halves or quarters

Why does it matter? Here is why:

 

Whole and untouched look the best of the three. They take the most space in a jar. And they are the hottest due to preserved membranes and seeds.

 

Whole, de-veined and de-seeded are not as spicy. They are lightly spicy, actually. Not much space-saving here, just a tiny bit. They are great for making stuffed pickled cherry peppers. Even a simple stuffing such as plain cream cheese or ricotta cheese will make them taste heavenly. There is something about that balance of fat, acidity, spiciness and a touch of sweetness.

 

Halved or quartered cherry peppers will allow you fitting in about twice as many in a jar. They are easier to eat as they are bite-size.

 

How you pickle your peppers will depend on how you want to use them and whether you want them spicy or mild. Some like them hot, some like them mild.

 

10 – 15 cherry peppers

1 clove garlic

1 tsp black peppercorns

1 small bunch cilantro

1 bay leaf

1½ cups white wine vinegar

¼ cup white balsamic vinegar

1 cup water

1 tsp coarse salt

2 tsp white sugar

 

Wash and dry the peppers and put them in a glass jar. You can also use any non-reactive storage container. If you want your peppers de-seeded and de-veined, and cut into pieces, do it now. You can mix and match cut and whole peppers in the same jar, or store them separately. Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns, cilantro and the bay leaf. In a small saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.  Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in a fridge for up to 2-3 months.

Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

1/2 cup butter or margarine

2 teaspoons lemon juice

1/3 cup Oregon hazelnuts, finely chopped

1/2 teaspoon salt

dash celery salt

dash cayenne pepper

 

Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously.

Chervil Pesto

Chervil Pesto

Chervil Pesto

1/2 lb. chervil (mostly leaves, a bit of stem works fine)

about 2 1/2 cups sunflower oil

3/4 cup walnuts or hazelnuts

Juice from one lemon (about 2 T.)

Garlic and Salt to taste

 

Combine these ingredients and blend.  Add the sunflower oil 1/4 cup at a time and stop adding oil when the pesto is the consistency you like.  Makes about 2 1/2 cups.  Toss the pesto with pasta and serve along with baked winter squash, roasted radicchio, stuffed sweet peppers, and other autumn favorites.  Yum.

Honey-Baked Rhubarb

Honey-Baked Rhubarb

Honey-Baked Rhubarb

Try it on French toast or perfect pancakes, or spooned on to your customized muesli or thick yogurt. Alternatively, serve with vanilla ice cream for a pretty dessert.

 

2 lb. rhubarb, cut into 2-4 inch lengths

Juice and finely grated zest of 1 orange

¼ C.  T. runny honey

 

Put the rhubarb in an ovenproof dish large enough to hold it in a single layer, then scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together. Cover loosely with foil and bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes–1 hour, until the rhubarb is tender, giving it a gentle stir halfway through. The pieces of rhubarb should keep their shape rather than cook to a mush. Leave to cool before serving. Sealed in a container, with the syrupy juices from the tray, this can be kept for a week or so in the fridge.

Green Sauce for Everything

Green Sauce for Everything

Green Sauce for Everything

 

2 T. chopped shallot

2 T. capers, rinsed and drained

2 tsp. Dijon mustard

2 tsp. grated lemon zest, plus 1 T .fresh lemon juice

1 garlic clove, minced or grated

1/2 C. [15 g] coarsely chopped fresh parsley

1/3 C. [15 g] coarsely chopped fresh mint

1/3 C. [80 ml] extra-virgin olive oil

Kosher salt

Freshly ground black pepper

 

In a small bowl, stir the shallot, capers, mustard, lemon zest, and garlic with a fork to combine. Add the parsley and mint and stir, then slowly whisk in the oil and lemon juice. Season with salt and pepper. Cover and keep in the refrigerator for up to 1 week.

Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

 

1 1/2 C. lemon verbena leaves, chopped

2 C. water

2 T. apple cider vinegar

3 1/2 C. sugar

3 ounces liquid pectin (such as Certo)

 

Put lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes. Strain and measure 1 1/2 C. of the infusion into a 3 1/2-quart or larger saucepan. Add the vinegar and sugar. Mix well and bring to a full boil over high heat, stirring constantly. Take off the heat briefly and add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute. Have your jars sterilized either in the dishwasher or by boiling them for 10 minutes in water. Lids and rings can be in hot water until needed. (It is not necessary to boil them.) Skim foam from the Lemon Verbena Jelly with a spoon if necessary, pour into jars and add lids. Process jars in boiling water for 5 minutes. When you take them out of the pot, they should seal. If you press the middle of the lid and it pops back, it has not sealed properly. If they don’t, place any unsealed jars in the refrigerator and use them promptly.

Lemony Strawberry Butter

Lemony Strawberry Butter

Lemony Strawberry Butter

 

1/2 C. (1 stick) softened unsalted butter

1 1/2 T. sugar

4 T. minced strawberries

1 tsp. minced fresh lemon balm

1 tsp. minced fresh lemon verbena

 

Combine all the ingredients. Note: This might be a difficult one to keep for very long. It sounded just delicious though and good enough to maybe try freezing for those tea scones and biscuits in the fall or winter

Rose Petal Jam

Rose Petal Jam

Rose Petal Jam

2 ounces (approx. 2 C. lightly packed or to what would be a perfectly comfy fairy bed) wild rose petals (preferably collected 50 feet from roads and in a pesticide free area)

2 C. organic cane sugar

3 T. fresh lemon juice

1 tsp. Pomonas fruit pectin

 

Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes. Add 1 ¾ C. of sugar into the simmering petals. Stir to dissolve the sugar crystals. Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges. Simmer 10 minutes. Mix the remaining ¼ C. sugar and pectin in a bowl. While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping. Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals. This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option. Notes: you can use dried petals…. 1/3 C. dried = 1 C. fresh (readily available in natural food stores, in the bulk herb section) Try it on vanilla ice cream.

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

2 C. melted extra-virgin coconut oil (see step 1)

2 C. dried calendula petals

1 pint glass jar with lid, preferably dark in color

 

If the oil is solid, set the jar in a saucepan with 1 to 2 inches of simmering water. Swirl the jar around from time to time and remove when the oil has melted. This works for glass jars only. If your coconut oil is in a plastic jar, transfer some to a glass jar before melting in simmering water, then measure 2 cups. Pour the petals into the empty jar. Pour melted oil over petals, filling the jar to within one or two inches of the top. Loosely cap, label, and set in a sunny window or other warm spot to steep for 2 weeks or up to 1 month. Gently swirl the jar a couple of times a day. Secure the cap and store in a cool, dark place. To use, bring the oil back to liquid if it is solid, using the method in step 1. Strain through a cheesecloth-lined metal strainer into a glass measuring C. or jug. Gather up the four comers of the cheesecloth, twist, and squeeze the petals to release all the oil. Discard petals and cheesecloth. Pour calendula-infused oil into smaller jars. Cap, label, and store jars in a cool, dark cupboard or refrigerator.

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

2 C. cherry tomatoes; halved (amount after slicing)

1/2 C. dark plums; chopped (optional)

1/2 C. sugar + 1/2 C. date honey

1 T. lemon juice

2 star anise seeds

 

Over medium heat, combine all the ingredients. Bring it to a boil, constantly stirring for about 10 minutes. When film begins to form spoon it off and discard. After about 10 minutes, let it simmer for about 5 more minutes. You don’t have to stir it but keep an eye to make sure nothing is sticking and burning. Turn off the heat, let it sit for about 10 minutes or so and then transfer to a jar. It stays good for about 2 wks.

Five Bread Dipping Oils

Five Bread Dipping Oils

Five Bread Dipping Oils

Italian Bread Dipping Oil

1/4 cup Bellucci EVOO

1-2 teaspoons balsamic vinegar

2-3 cloves garlic (, minced)

1/8 teaspoon red pepper flakes

1/2 tablespoon parsley (, chopped)

1 tablespoon grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Garlic Dipping Oil

1/4 cup Bellucci EVOO

1 tablespoon balsamic vinegar

4 cloves garlic (, minced)

pinch red pepper flakes

pinch fresh ground black pepper

pinch of sea salt

2 tablespoons parsley (, chopped)

1 teaspoon fresh thyme

1/3 cup finely grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Tuscan Herb Dipping Oil

1/4 cup Bellucci EVOO

2 cloves garlic (, minced)

1 tablespoon fresh rosemary

1 tablespoon fresh basil

1 tablespoon fresh parsley

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon coarse salt

1/4 teaspoon fresh ground pepper

1 loaf Italian bread to dip (, sliced)

 

Herb de Provence Dipping Oil

1/4 cup Bellucci EVOO

1 + 1/2 teaspoons white wine vinegar or balsamic vinegar

1 tablespoon Herbs de Provence

1 loaf French bread to dip (, sliced)

 

Restaurant Style Dipping Oil

1/4 cup Bellucci EVOO

1/8 teaspoon lemon juice

1 tablespoon chopped parsley

1 tablespoon minced garlic

1 teaspoon basil

1/4 teaspoon fresh ground black pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon red pepper flakes

1 loaf bread to dip (, sliced)

 

Italian Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic cloves, red pepper flakes and chopped parsley. Grate fresh parmesan cheese and add to bowl. Whisk and serve on shallow plate. Serve with sliced bread loaf.

Garlic Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic, fresh thyme, pinch of red pepper flakes, pinch of fresh ground black pepper, pinch of sea salt and chopped parsley. Serve on shallow plate. Grate parmesan cheese and top on plate. Serve with sliced bread loaf.

Tuscan Herb Dipping Oil

In a small bowl, combine Bellucci EVOO, minced garlic, fresh rosemary, fresh basil, chopped parsley, red pepper flakes, salt and pepper. Whisk to combine. Serve on shallow plate with sliced Italian bread.

Herb de Provence Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar and 1 tablespoon Herbs de Provence. Whisk to combine. Serve on shallow plate with sliced French bread.

Restaurant Style Dipping Oil

In a small bowl, combine Bellucci EVOO, lemon juice, chopped parsley, minced garlic, basil, fresh ground black pepper, oregano, thyme and red pepper flakes. Whisk to combine. Serve on shallow plate with sliced bread loaf

Fennel Aioli

Fennel Aioli

Fennel Aioli

2 small cloves garlic, gently cooked immersed in olive oil until soft

1 tsp. toasted fennel seeds, roughly ground

½ tsp. salt

2 tsp. lemon juice

2egg yolks

150 ml. grapeseed oil

25 ml. olive oil

1 extra squeeze of lemon

 

Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk. Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in. Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.

Lemon Curd

Lemon Curd

3/4 C. white sugar

1/3 C. Fresh lemon juice (takes about 3 lemons)

3 large eggs

4 T. unsalted butter – softened and cut into small pieces

1 T. lemon zest

 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly for about 10 minutes until the mixture becomes thick. Remove from heat and pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap and refrigerate for up to two weeks. Allow to cool before serving. Terrific on toast or as a topping for pancakes.

Spicy Lemon Chutney

Spicy Lemon Chutney

Spicy Lemon Chutney

10 to 12 lemons/about 3 pounds, plus 2 or 3 more for juice (see below)

2 tablespoons salt (kosher)

2 cups brown sugar

6 garlic cloves (minced)

1/2 cup dried currants

1/2 cup lemon juice

1/2 cup cider vinegar

1 to 2 tablespoons fresh ginger (grated)

1 teaspoon coriander seeds (crushed)

1/2 teaspoon cayenne

1/2 teaspoon red pepper flakes

4 half-pint (8-ounce) jars and lids

 

Using a vegetable peeler or sharp knife, remove the zest from lemons. Be careful to remove only the zest (the thin outer yellow skin) and not any of the white pith beneath. Finely chop zest and put in a large bowl. Cut off and discard the white pith. Finely chop the lemon flesh, discarding any seeds, and add to bowl with the zest. Add salt, stir to combine, and let sit at room temperature overnight. Put salted chopped lemons in a large pot. Add sugar, garlic, currants, lemon juice, cider vinegar, ginger, coriander, cayenne, and pepper flakes. Stir to combine over medium heat. Cook until mixture thickens, about 1 hour. Meanwhile, bring a large pot of water to a boil. Add jars and lids and turn off the heat. When chutney is thick, remove jars and lids from their hot water bath and dry. (Bring the pot of water back to a boil.) Fill jars with chutney. Using a wide-mouth funnel makes filling the jars much easier. If you don’t have one, however, just spoon the chutney into jars and clean edges with damp paper towels when jars are full. Firmly screw on lids. Put jars back in the pot of boiling water (jars should be covered by at least 2 inches of water). Boil for 10 minutes. Remove jars and let cool. Store at room temperature for at least 6 weeks and up to 6 months before eating to let flavors blend. Keep opened jars chilled.

Tahini Remoulade

Tahini Remoulade

Tahini Remoulade

 

1 1/4 C. plain Greek yogurt

1 C. tahini, at room temperature

1/4 C. fresh lemon juice

1/4 C. minced cornichons

1/4 C. drained and rinsed small capers

2 T. chopped dill

2 peperoncini—stemmed, seeded and minced

2 garlic cloves, minced

Salt and freshly ground black pepper

 

In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Great way to make use / preserve ginger. Use for marinades, to sweeten tea or other beverages, or mix with sparkling water and lemon juice for a homemade ginger ale.

570 grams fresh ginger

3 stalks lemongrass

2 C. water

6 C. granulated sugar

 

Thoroughly wash the ginger. You don’t need to peel it, but break off any hanging pieces as dirt sometimes gets trapped between nodes. Roughly chop the ginger and lemongrass and add it to a food processor along with the lemongrass and 2 C. of water. Process until the mixture is pureed, scraping down the sides a few times with a spatula. Line a 2 C. liquid measuring C. with multiple layers of cheese cloth, or a single layer of fine-mesh muslin and scoop the ginger mixture onto the cheese cloth; you’ll probably need to do this in batches. Gather up the edges of the cloth and twist the edges towards the bulge of ginger to wring out as much liquid as you can. Discard the pulp and repeat until you’ve squeezed out all the ginger juice. You should now have 4 C. of liquid. If you don’t have 4 C., the ginger you used may have not been fresh, but just add water to make 4 C.. Add the ginger juice to a large pot along with 6 C. of sugar. Heat the mixture over medium heat to a full simmer. It has a tendency to boil over, so keep a constant eye on it and lower the temperature if it looks like it’s going to boil over. The impurities that made the juice cloudy will float to the top as foam, so use a fine mesh skimmer or spoon to remove the foam from the syrup and discard. After the foam stops forming and the syrup is clear, your ginger syrup is done. You can pour the hot syrup into sterilized glass bottles, or let it cool and transfer it to a suitable container. Stored in the fridge it will last for 6 months.

Berry-Cardamon Topping

Berry-Cardamon Topping

 

1 and 1/2 pint raspberries

1 and 1/2 pint blackberries

1/4 C. sugar

1/2 tsp. ground cardamom

 

Combine raspberries, blackberries, sugar and ground cardamom in a medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside until ready to serve.

Watermelon Jam

Watermelon Jam

 

7 C. watermelon – cut into 1-inch pieces

4 C. granulated sugar

1/4 C. lemon juice

4 T. coarse salt

1 T. ground ginger

Cold water

 

Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours.  Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 C. water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180° F in hot water bath.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

 

1/2 pound of fresh rhubarb

1/2 quart of fresh strawberries

1 C. of sugar

1 T. of lemon juice

3/4 tsp. of quick tapioca

 

Clean the rhubarb and cut into 1/2-inch pieces.  Clean and hull strawberries and slice in half. In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on heat, stir ingredients together and allow them to set for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes. Bring mixture to a very low simmer and cook for 50 minutes. Allow to cool to room temperature. Transfer to a jar or other container and refrigerate.

Avocado Fries

Avocado Fries

Canola oil for frying

1/4  cup  flour

About 1/4 tsp. kosher salt

2  large eggs, beaten to blend

1 1/4  cups  panko (Japanese bread crumbs)

2  firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

 

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.