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Category: Condiments & Extras

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.

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

 

2 medium yellow or red onions

2 T. butter

2 T. fresh lemon thyme leaves (regular thyme is a good substitute if you cannot find lemon thyme)

2 T. maple syrup

Salt and pepper

2 T. red wine vinegar

 

Peel the onions, cut off the root end and slice in half from root to tip. Place a cut side down on your cutting board and slice along the ridges on the outside of the onion so that you are left with julienned onion rather than rainbow-like slices. Continue with the three other halves. In a nonstick pan over medium heat, melt the butter. When it has melted, add the onions and cook, stirring occasionally, until the onions are translucent and starting to take on a golden color overall with some caramel-colored edges on some pieces—about 7 to 8 minutes.

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

 

2 C. nasturtium blossoms, washed and dried

1 C. nasturtium leaves

¼ C. chopped chives

2 sprigs rosemary

2 T. black peppercorns

4 C. white wine vinegar

 

Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.  NOTE: Add this peppery, flower- and herb-infused vinegar to stews and soups, or use it to make vinaigrette.

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

 

1-2 bunches rainbow chard, stems removed, cleaned

¼ C. distilled white vinegar

1 C. unseasoned rice wine vinegar

1½ tsp. kosher salt

4 T. sugar or raw honey

½ tsp. dill seeds

½ tsp. celery seeds

½ tsp. whole mixed peppercorns

½ tsp. yellow mustard seeds

½ tsp. crushed red pepper seeds

2 small cloves garlic, cut in half

 

In a small saucepan, combine vinegars, salt and sugar. Bring to a boil and stir until dissolved. Remove from heat. Combine seeds, peppercorns and garlic and divide mixture in half. Place into two jars. Cut stems to fit into pint-size mason jars about 1 inch from the lip. Pack stems tightly into each jar. Pour the prepared brine over chard stems and cover jars with secure lids. Refrigerate for at least 4 hours and up to 2 days to allow the flavors to develop fully. Pickled stems will keep in the refrigerator for one month.

Flavored Salts

Flavored Salts

Get Salty!

Fresh Herb Salt

 

You can use any herbs, but you can’t go wrong with some combination of fresh rosemary, thyme, sage, basil, oregano, chives, cilantro or dill. This salt can be used on practically anything, but it is still salt, so use sparingly. It really shines on roasted chicken, corn on the cob or sliced tomatoes.

 

1-2 garlic cloves, optional

2 C. lightly packed herbs

½ C. fine sea salt or fine Himalayan pink salt

Begin chopping the garlic and herbs, then add the salt to the cutting board and continue to chop until everything is finely minced and uniform in texture. Spread onto a baking sheet lined with parchment paper and let dry uncovered on the counter overnight. The herbs and garlic should be dry to the touch.

 

To speed up the process, heat the oven to 175° and put the baking sheet in. Turn off the oven and leave the baking sheet in for a few hours or until the herbs are dry to the touch. Once the herb salt is completely dry, store in sealed jars in a dark and cool pantry for 1 to 2 months. The best place to store and avoid possible mold is in the refrigerator. The herb salt will last 4 to 6 months in the refrigerator in a sealed jar.

 

 

Vegetable Peel Salt

 

No matter which vegetable you use here, the process is the same. You can get creative with your choice of vegetables but a good place to start is with tomatoes, beets, carrots, ginger, parsnips, celeriac, radishes or turnips. These salts will enhance the flavor of any dish that includes those vegetables: roasted beets or beet hummus finished with a sprinkle of beet salt, a tomato and mayonnaise sandwich finished with a sprinkle of tomato salt, a curry or stir-fry finished with a sprinkle of ginger salt, a Bloody Mary cocktail rimmed with tomato salt. The possibilities are endless …

 

To remove the skins from tomatoes, make a small x on the bottom of each tomato with a knife. Drop into boiling water until you start to see the skin peel away from the fruit, about 2 minutes. Remove them with a slotted spoon and plunge them into a bowl of ice water. When cool enough to handle, peel away the skins.

 

For other vegetables, scrub under cold water to remove any dirt or debris. Peel away the skins, leaving behind as much of the flesh as possible.

 

Weigh the peels of each vegetable and spread them out on parchment-lined baking sheets, keeping each vegetable separated on its own baking sheet. Sprinkle an even amount of salt by weight on top of the peels: for example, 80 grams of tomato skins sprinkled with 80 grams of salt. Place in a 200° oven to dry for 3 hours or more. The skins should snap in half, not bend, once they are completely dried. Keep drying in the oven if the skins bend.

 

Grind the dried skins and salt from each baking tray in a mortar and pestle to create a fine and even mixture. Tougher peels from beets and other root vegetables may need to be pulsed in a food processor. Store salts in labeled and sealed jars in a cool, dark place for 2 to 3 months.

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

 

¾ C. plus 2 T. Apple Cider Vinegar

4 strips unwaxed Orange Peel

1 T. Coriander Seeds

7 oz. thinly sliced Radishes

 

Pour the apple cider vinegar into a small saucepan. Add the orange peel, coriander seeds, and salt and place the pan on medium heat. Bring the liquid to a boil, then immediately remove the pan from the heat. Set it aside and let the liquid cool slightly. Pack the radish slices into a sterilized l-pint/5 00ml jar, pour in the cooled liquid (including the seeds and peel) to cover, then seal and refrigerate. You can eat the pickles immediately, although they will benefit from 1 hour in the pickling liquid first, and will get stronger over time. Use within 4 weeks.

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

 

¾ C. plus 2 T. Apple Cider Vinegar

1 T. Fennel Seeds

1 large Cucumber, thinly sliced

1 T. Salt

 

Pour the apple cider vinegar into a saucepan. Add the fennel seeds, x/4 cup/6Oml of water, and the salt and place the pan on medium heat. Bring the mixture to a boil, then immediately remove the pan from the heat and set it aside for the liquid to cool slightly. Meanwhile, pack the sliced cucumber into a sterilized 1-pint/500ml jar (see note). Pour the cooled liquid from the saucepan (including the seeds) into the jar to cover the cucumber slices, seal the jar, and refrigerate. The pickles are ready to use immediately, although the flavor will intensify over time. Use the pickles within 4 weeks. A note on sterilizing jars: Preheat the oven to 2 75 °F. Wash the jars and lids with clean, soapy water and rinse (but don’t dry) them. Place the jars and lids upside down on a baking sheet and transfer them to the oven for 15-20 minutes. Fill and seal the jars while they are still hot.

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

 

1 C. of cream cheese (pre-whipped makes it easier)

2 T. of minced crow garlic greens or chives (reserve a little for garnish)

2 T. of minced wall-rocket or arugula (reserve a little for garnish)

2 T. of minced tulip petals (reserve a little for garnish)

5-6 washed and prepped celery sticks

Salt & Pepper to taste

 

Place cream cheese in a large bowl and add your pre-minced ingredients. Using a large wooden spoon work the petals and greens thoroughly into the cheese. Add your salt/pepper and taste. Once everything is well blended, transfer to a serving dish. Slather on celery sticks. Garnish with petals and greens.

Stir Fry Sauces

Stir Fry Sauces

Stir Fry Sauces

 

1/3 C. Soy

1 T, Cornstarch

1-2 T. Honey

 

Mix the soy sauce and cornstarch in a bowl first, then add the honey and mix together.  Add in the last few minutes of cooking a stir fry.

 

All Purpose Stir Fry Sauce:

⅓ C. low sodium soy sauce – or coconut aminos

¼ C. avocado oil – or other cooking oil

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

pinch of red pepper flakes

 

Ginger Garlic Stir Fry Sauce:

¼ C. avocado oil – or other cooking oil

3 T. soy sauce – or coconut aminos (soy-free alternative)

½ freshly squeezed lemon – about 2 T. of lemon juice

2 tsp. fresh ginger – grated

1-2 tsp. honey – or maple syrup (optional)

1 garlic clove – minced

 

Nut or Seed Butter Stir Fry Sauce:

3 T. nut butter or seed butter – almond butter, sunflower seed butter etc.

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 tsp. fresh ginger – grated

1 T. honey – or maple syrup, stevia or xylitol

 

Spicy Pineapple Stir Fry Sauce:

4 T. pineapple juice – note: add the pineapple chunks the the stir fry you make

3 T. soy sauce – or coconut aminos (soy-free alternative)

2 T. avocado oil – or other cooking oil

1 T. honey – or maple syrup

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

½ tsp. paprika

¼ tsp. cayenne pepper

pinch of red pepper flakes

 

Teriyaki Inspired Stir Fry Sauce:

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 T. avocado oil – or other cooking oil

1 T. coconut sugar – or brown sugar

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

1 garlic clove – minced

 

Sweet and Spicy Stir Fry Sauce:

2 T. apple cider vinegar

2 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. tomato paste

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

1 T. honey – or maple syrup

 

Kieffer Pear Preserves

Kieffer Pear Preserves

Kieffer Pear Preserves

 

Keifer preserves are so special in fact, I wouldn’t dream of simply typecasting them as condiments for toast or biscuits. They’ve got way more potential than that. Instead I spoon my pear preserves on top of fancy cheese balls and ripe wheels of Brie. I gild fatty pork chops and glaze smoked hams with generous spoonfuls mounted with a little cider vinegar. And I whisk preserves with a mix of lemon juice, salt and olive oil to transform them into an ideal dressing for bitter greens like arugula. But for the most mind-bending costume change a fruit preserve could possibly make, add a little or a lot of hot sauce and drizzle the drippy result on fried chicken.

 

2 pounds peeled, cored and sliced Kieffer or sand pears

2 pounds granulated white sugar

1 lemon, thinly sliced, seeds removed

 

Toss the sliced pears with the sugar and lemon slices in a large bowl. Cover the bowl with plastic wrap and let it sit overnight in the refrigerator. (This step is crucial. Do not skip it. If you do, you’ll make jam not preserves.) The next day, cook all the fruit and the accumulated juice over medium low heat for about 30 minutes until the fruit is translucent. Pack fruit into hot, sterilized canning jars, leaving 1⁄4­inch headspace. Cook syrup for 3 to 5 minutes, or longer if it is too thin. Pour hot syrup over fruit, leaving 1⁄4­inch headspace. Wipe jar rims and adjust lids. Process for five minutes in a boiling water bath.

Rhubarb Syrup

Rhubarb Syrup

Rhubarb Syrup

 

2 pounds rhubarb stalks, trimmed, sliced thin

1 C. maple syrup

½ tsp. vanilla

 

Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.  Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.  Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.  Notes:  Wait! Don’t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for “rhubarb fruit leather.” You’ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)

Honey, Mint & Lemon Jelly

Honey, Mint & Lemon Jelly

Honey, Mint & Lemon Jelly

 

1 C. water

1 C. lemon juice

1 C. fresh mint

.8 ounces fruit pectin

1 ¼ C. sugar

1 T. honey

 

Combine water, lemon juice and mint in a medium saucepan. Bring to a boil over high heat. Remove from heat and cover with lid for 10 minutes to steep mint. Strain mint out of liquid and add liquid back to the pan. Stir in pectin and bring to a roiling boil over medium high heat. Stir in sugar and honey, and boil for 1 minute more. Remove from heat. Serve over warm biscuits. Refrigerate remaining jelly.

Blackberry Roasted Plum Preserves

Blackberry Roasted Plum Preserves

Blackberry Roasted Plum Preserves

 

4 C. blackberries

2 C. plums, halved, pitted (I used sugar plums)

4 C. sugar

tap here

1 lemon, zested and juiced

 

Heat oven to 400 F. Place halved, pitted plums on baking sheet. Sprinkle with a T. or two of sugar and roast for 10-15 minutes. This just gives the jam a nice toasted flavor. Place blackberries, plums, sugar, lemon juice and zest in a large saucepan or dutch oven. Cook on high heat to a boil. Boil for 2-3 minute and reduce to medium/medium-low heat to cook for an additional 15 minutes or so. Use a candy thermometer to heat to 220F before removing from heat. You can test the jam by placing a small amount onto a plate that has been in the freezer for 5+ minutes. It should gel after a couple minutes to the preferred consistency. Can per canner instructions, if desired. Cool and enjoy!

Peach + Citrus Marmalade

Peach + Citrus Marmalade

Peach + Citrus Marmalade

 

2 lb. peaches peeled, pitted and chopped (about 6 medium)

1 orange peeled + quartered

1 lemon zested, then peeled + roughly chopped

4 tsp. calcium water see step #1

1 tsp. butter to minimize foaming

1 3/4 C. sugar

3 tsp. Pomona’s Pectin mixed with sweetener

 

Before you begin, prepare calcium water. To do this, combine ½ tsp. calcium powder (in the small packet in your box of Pomona’s pectin) with ½ C. water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use. Rinse the peaches, remove and discard stems and pits, then chop and place in food processor. Process until chopped. Measure 3 C. mashed peaches and place into sauce pan. Rinse citrus. Zest lemon into peaches in the sauce pan. Then roughly chop the lemon and orange and place into food processor. Pulse citrus until it is chopped. Then add to peaches. Add 4 tsp. calcium water to fruit mixture, stir well. Cover saucepan, bring fruit to a boil, and then reduce heat and simmer, still covered, for 5 minutes. In a separate bowl, combine the sweetener and the 3 tsp. pectin powder. Mix well and set aside. Bring the peach mixture to a rolling boil over high heat. Gradually add pectin-sweetener mixture, stirring vigorously between each addition, continue cooking for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.) Allow jars to cool undisturbed for 12-24 hours. Confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

“just a cup” rosé wine jelly

“just a cup” rosé wine jelly

“just a cup” rosé wine jelly

 

3/4 tsp. Pomona’s Universal Pectin powder

1/4 C. plus 2 T. sugar

1 C. rosé wine

1/2 tsp. Pomona’s Universal Pectin calcium water prepared according to package

1 T. fresh-squeezed lemon juice

 

Because recipes made with Pomona’s Universal Pectin have such a short cook time, have your jars prepped and out of the water bath before you even start cooking the jelly. I like doing this in 2 quarter pints, since the batch size is so small. Because the batch is so small, you can also skip the water bath altogether and stash this in the fridge if you prefer. Stir together pectin and sugar in a small bowl and set aside. Combine the wine, calcium water, and lemon juice in a small saucepan. Bring to a boil over high heat. As soon as the mixture comes to a boil, gradually add the pectin-sugar mixture, whisking continually to help it dissolve. Cook for 1 to 2 minutes more while whisking to dissolve the pectin. Remove from the heat and use a clean spoon to skim off any foam. Ladle into prepared quarter-pint jars, leaving 1/4 -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

 

6 ounces light brown sugar

6 ounces demerara sugar

6 ounces raw honey

Two fig leaves, de-stemmed, about the size of your hand

 

Pick leaves that are not fully mature, but have been on the tree for a few days. The picked end of the leaf will ooze a sap. Try not to touch the sap, but if you do, simply wash your hands. Rinse the leaves making sure to rinse away as much sap as possible. Put 20 ounces of water in a saucepan. Add sugars and honey and bring to a slow boil. Once all sugar and honey have completely dissolved, add in two fig leaves and stir. Let them steep for a couple of hours or until liquid is cool enough to handle. Strain, store in sterilized jar and refrigerate. Keep in your fridge for up to a month.

 

  • Drizzle it on oatmeal, cream of wheat or grits for breakfast.
  • It is also a lovely topping for pancakes and waffles.
  • Use it in a cocktail, I want to create something with chocolate vodka and fig leaf syrup.
  • It is delicious on a soft tangy cheese such as a goats cheese.
  • Pair it with a tangy cheese, apple slices, and pistachios for a lovely bruschetta topping.
  • Whisk it into a salad dressing. I combined it with olive oil, honey mustard, shallots, salt, pepper, and vinegar to make a delicious salad dressing.
  • Add it to some yogurt with fresh fruit and nuts for a healthy snack.
  • Make a batch of pumpkin or apple fritters and give them a quick dip in some fig leaf syrup.

 

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

 

1 C. watercress leaves, minced

2 stalks wild garlic (or 1 large garlic clove), minced

8 oz. cream cheese, room temperature

4 oz. butter, room temperature

1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves

 

Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.

Flower-Infused Simple Syrup

Flower-Infused Simple Syrup

Flower-Infused Simple Syrup

Pick two C. of honeysuckle blossoms (or other aromatic edible plant). Gently rinse under cold water to remove dust and debris. Set aside.  In a medium heavy-bottomed pan, add 1 C. of cold filtered water and 1 C. of granulated sugar. Stir to combine. Bring mixture to a simmer over low heat, not letting it boil, and stirring often until sugar is fully dissolved. Turn off heat and let cool slightly. Add blossoms to syrup and gently submerge. Let cool completely, then place a fine-mesh strainer over a pint jar and pour syrup and blossoms into it. Discard blossoms. Cover and refrigerate for up to two weeks.

Anything Green Pesto

Anything Green Pesto

Anything Green Pesto

 

5 C. tightly packed wilted greens or herbs*

¼ C. finely grated Parmesan cheese

½ C. nuts or seeds (pine nuts, walnuts, pumpkin seeds)

1 small clove garlic, smashed

1½ C. neutral vegetable oil

Salt to taste

 

*(basil, arugula, spinach, radish tops, parsley, etc.)

 

Bring a medium pot of well-salted water to a boil. Blanch the greens for 30 seconds. Strain, then plunge into a bowl of iced water to chill. Remove the greens from the ice bath and squeeze as much water out of them as possible. Place into the blender with the remaining ingredients and purée until smooth. Season with a little salt.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Wildflower Jellly

Wildflower Jellly

Wildflower Jellly

Infusion: You first have to coax the flavor and color out of the flowers by making an infusion. Measure blossoms before cleaning.

 

Redbud: 3 cups packed flowers to 4 cups boiling water

Honeysuckle: 3 cups packed flowers to 4 cups boiling water

Violet: 4 cups packed flowers to 4 cups boiling water

Forsythia: 4 cups packed flowers to 4 cups boiling water

Dandelion: 2 cups packed flowers to 4 cups boiling water.

 

Place flowers in bowl. Pour boiling water over. Weigh down with saucer to keep petals under the water. Infuse 12 hours at room temperature.  Strain through a fine strainer, pressing down on solids. You should have 3 cups infusion. If not, add water to make 3 cups. Infusion can be frozen up to 6 months.

Master Recipe Wildflower Jelly

 

Recipe makes about six jars, 8 oz. each. Use any size jar you like, as long as they’re glass canning jars with proper lids and rings. Wildflower jelly is lovely on a warm scone.

 

3 cups wildflower infusion

1/4 cup strained lemon juice

1 box (1.75 oz.) powdered pectin

41/2 cups granulated sugar

 

Boil jars on rack in large pot filled with water for 10 minutes. Keep in hot water until ready to fill. In small pan, keep lids and rings in hot water.  Place infusion, lemon juice, and pectin in a 6–8 quart pot. Over high heat, bring to a rolling boil, one that cannot be stirred down, stirring constantly. Continue stirring, add sugar all at once and bring back to a rolling boil and boil for 1 minute. Pour into hot jars to within 1/4 inch from top. Remove any foam. Wipe rims with a clean, wet cloth. Place lids on jars, screw on rings. Process sealed jelly in boiling water bath for 5 minutes. Let cool away from drafts. Check seals after one hour. Refrigerate unsealed jars. Sealed jars keep in pantry up to 1 year.

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

2 1⁄2 C. sliced rhubarb (fresh or frozen)

3⁄4 C. water

1⁄2 C. sugar

1 lemon, juice and zest of

1⁄4 tsp. cinnamon

2 C. raspberries (fresh or previously frozen, unsweetened)

 

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat. Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients& let cool.

Instant Pot Garlic Vegetable Broth

Instant Pot Garlic Vegetable Broth

Instant Pot Garlic Vegetable Broth

 

40 cloves garlic, lightly smashed, or Roasted Garlic (can reduce to 10 and replace with other vegetables and scraps for less garlicky broth)

1 medium yellow onion, unpeeled and quartered

2 ribs celery, halved crosswise

10 whole black peppercorns

1 tablespoon garlic powder or granulated garlic

2 teaspoons garlic salt

2 sprigs thyme

2 sprigs rosemary

2 bay leaves

8 C. water

1 tablespoon apple cider vinegar

Any other seasonings you enjoy, to taste

 

Combine the garlic cloves, onion, celery, peppercorns, garlic powder, garlic salt, thyme, rosemary, and bay leaves in the Instant Pot. (NOTE: If you have a steamer basket, put the ingredients in it and lower into the pot.) Add the water and vinegar. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 120 minutes.  Quick release when done.  Carefully pour the broth through a fine-mesh strainer into a large bowl or pot; discard all the solids. (Or, if using the steamer basket, simply lift all the solids out of the liquid.) Now, taste the broth and season as you wish! The broth will keep in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.

Salted Honey Cantaloupe Jam

Salted Honey Cantaloupe Jam

Salted Honey Cantaloupe Jam

 

4 C. peeled and seeded cantaloupe, roughly chopped

1 C. sugar

1/3 C. lemon juice

½ C. honey

1 tsp. salt

1 tsp. powdered pectin

 

Cover cantaloupe with water in a medium pot over high heat and bring to a boil. Using a potato masher or an immersion blender, mash/blend the mixture as it softens. Continually stir for 15–20 minutes until thickened. Stir in lemon juice, honey, salt and pectin; allow to boil vigorously for 2 minutes. Remove from heat and allow to cool. Transfer into glass canning jars and store in the fridge for up to 1 month.

 

  • Add a few drops to an ounce of tequila for a cantaloupe cocktail or stir into a gin and tonic.
  • Spoon over ice cream.
  • Drizzle as a glaze over pork chops or ham.
  • Use as a finishing sauce.
  • Combine jam with cream cheese and spread on sourdough toast.
Pea Tendril & Pistachio Pesto

Pea Tendril & Pistachio Pesto

Pea Tendril & Pistachio Pesto

 

A heaping ½ C. pistachios, chopped & toasted

a few big handfuls of pea tendrils (or any mild soft leafy green)

zest & juice of 1 small lemon

1 small garlic clove

salt & pepper

olive oil (a few T. to ¼ cup)

optional: handful of fresh basil or mint

optional: grated parmesan cheese

 

In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it smoother. Taste and adjust seasonings.

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

 

2 cups chopped fruit (mulberries and rhubarb used here)

1 to 2 T. lemon juice, to taste

1-2 T. honey, agave, maple syrup, sugar, or stevia, to taste

Optional: 1 handful of basil microgreens (purple basil microgreens used here, regular basil or other herbs also okay), plus more for garnish

2 T. chia seeds, plus more if needed

 

Prepare fruit as needed (wash, remove stems, pits seeds, etc.), chop large fruit into pieces, berried can be left whole. Mulberries and chopped rhubarb used here. Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or slotted spoon, leaving it as smooth or as lumpy as you like. Turn off the heat and stir in the lemon juice and honey, to taste. Stir in microgreen herbs (micro purple opal basil used here) or regular herbs if using (mince regular herbs finely), until wilted. Stir in the chia seeds. Let stand 5 minutes, until thickened. This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 tsp at a time. Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Chanterelle-Apricot Jam

Chanterelle-Apricot Jam

Chanterelle-Apricot Jam

 

4 C. chanterelles

2½ C. fresh diced apricots

7 C. sugar

¼ C. fresh lemon juice

1 box SURE-JELL Fruit Pectin

½ tsp. butter or margarine

 

Sterilize (9) 8-ounce jam jars and lids in boiling water.

 

Finely dice the chanterelles. Reduce chanterelles in a deep pan under mediumlow heat for 15 minutes, until moisture has bubbled off and mushroom mixture is thick. Measure out 2½ C..  Combine mushrooms and apricots to measure exactly 5 C.. Add to the saucepan with sugar, lemon juice, pectin, and butter. Bring to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on an elevated rack in a canner. Lower rack into canner. Water should cover jars by 1 to 2 inches. Cover and bring water to a gentle boil. Process for 10 minutes, adding boiling water as needed to keep the jars covered. (Add 12 minutes to the processing time for high elevation.) Remove jars and place upright on a towel to cool completely. After the jars cool, check seals by pressing the middles of lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. Store and enjoy. This is not refrigerator jam, but it can be refrigerated to prolong shelf life and the fresh taste.  Note: If you’d like a low-sugar version, follow instructions for low-sugar SURE-JELL, making sure the mushroom-to-fruit ratio is 50/50. Or try Pomona Pectin.

Sunchoke Pickle

Sunchoke Pickle

1½ lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into ½-inch dice

1 teaspoon ground dried turmeric

1 ounces garlic (about 8 cloves), chopped

½ ounce fresh ginger, minced (about 1 ½ tablespoons)

1 teaspoon cumin seeds

2 teaspoons pickling salt

2 teaspoons sugar

1½ cups water

 

Toss together sunchokes, turmeric, garlic, ginger, and cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve salt and sugar in the water. Pour brine over sunchoke mixture; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight. The next day the brine should cover the sunchokes. If it doesn’t, add more brine mixed in the same proportions. Wait several days before tasting the pickle. After a week, the brine will be still sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy. When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep sunchokes weighted and under the brine so they won’t take on a grayish cast.

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

 

4 mini jelly jars with lids, 1.5 to 2 ounces (45 to 60 ml) in size

½ tsp. chopped fresh basil

½ tsp. chopped fresh rosemary

½ tsp. chopped fresh thyme

½ tsp. chopped fresh oregano

Salt, to taste

Fresh cracked black pepper, to taste

1 log goat cheese, 4 ounces (113 g)

Extra-virgin olive oil

 

Remove the lids of the jars so that the jars are ready to fill.  In a small bowl, mix together the fresh herbs, salt, and pepper. Set aside. Cut the goat cheese log into fourths, and then cut the fourths into smaller pieces. Alternate layering the goat cheese pieces and herbs in each jar. Slowly pour olive oil into each jar until filled. Fasten the lids on the jars and refrigerate until ready to serve. The olive oil will become firm in the refrigerator, so let the jars sit at room temperature until the olive oil becomes liquid again before serving.

Agave Caramel Corn  

Agave Caramel Corn  

Agave Caramel Corn

 

1/2 cup agave

1/2 cup butter or margarine

1/2 cup packed brown sugar

Dash salt

1 tsp. grated orange peel

1/4 tsp. baking soda

3 quarts popped popcorn

 

Melt butter in large saucepan; stir in sugar, agave and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4 x 10-1/4 x 1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container.

Green Tomato Glaze

Green Tomato Glaze

Green Tomato Glaze

This all-purpose glaze made from slow-cooked unripe tomatoes, sugar, spices and local honey pairs well with any cut of pork—brushed onto seared pork tenderloin before roasting, as the base for a subtly-sweet low-acid BBQ sauce or even basted onto ribs in the smoker. A delicious way to use up green tomatoes from a home garden at the end of the season.

6–8 medium-sized green tomatoes

2½ cups cane sugar

½ tsp. salt

¼ cup fresh lemon juice

⅓ cup local honey

2 cinnamon sticks

Lemon zest

 

Roughly chop the tomatoes, and place in a medium-size saucepan. Add the salt, sugar and lemon juice, and begin to cook over medium heat. Bring the mixture to a soft boil, stirring often to break down the tomatoes. Once boiling, reduce heat to medium/low and simmer for about 30 minutes, stirring regularly so glaze doesn’t scorch. Once the glaze has reduced slightly, after about 40 minutes, add the cinnamon and lemon zest and stir to incorporate. Let simmer for another 15 minutes and remove from the heat to cool. Once cooled slightly, transfer the glaze to a container. Store in the fridge to get the final texture, which should be thick but still a little jiggly.