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Category: Condiments & Extras

Blackberry Coulis

Blackberry Coulis

Blackberry Coulis

 

2 C. frozen or fresh Blackberries

2 T. Sugar

1 T. fresh Lemon Juice

Ice

 

Cook blackberries over medium heat in a small nonreactive saucepan until they start to simmer.   Add sugar and stir with wooden spoon until dissolved.  Remove from heat, strain through fine mesh strainer into a medium mixing bowl and stir in lemon juice.  Fill sink or large bowl with cold water and ice and chill the coulis in the ice bath.  Pour into a squeeze bottle, store in fridge for up to 3 days.  Serve over ice cream, with cake or even on grilled flank steak.

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Pesto is one of the tastier ways to consume any green plant, especially those with strong flavors. It can incorporate essentially anything green, though some leaves, and combinations of leaves, will taste better than others. It will pretty much always taste good. If not good enough, add more nuts, garlic, oil and cheese.

Our pesto will be a base of dandelion since they are literally everywhere. In today’s version I add nettles, as they are prolific right now where I live, and make a thick, aromatic pesto. But you could substitute any number of wild greens or weeds, like lambs’ quarter, watercress or chickweed, or a mixture of whatever you think will go well together. If these flavors are too strong, you could also substitute parsley or basil in place of some of the wild stuff.

 

2 tablespoons chopped garlic

1 teaspoon salt

1 cup olive oil

1/2 cup almonds (or pine nuts)

½ cup grated parmesan or Romano cheese

Zest of a lemon, and 2 tablespoons of juice

4 cup chopped dandelion greens, loosely packed, spotlessly clean 5 three-inch nettle tips (or other greens)

 

Add the garlic, salt, oil, almonds, cheese, lemon juice and zest to the blender and turn them into a thin, homogenous (and delicious) solution. Carefully add the greens to the pesto, a few at a time, until they too are part of the smooth, green paste. Serve your weed pesto tossed on piping hot noodles, which will cook the garlic just a tad. I like to stir in some sautéed greens too, for an extra reminder of why we are here.

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Homemade gravy is quick and easy. If you’ve roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in its place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional but adds a deep savory flavor.

 

1/4 cup unsalted butter

1/4 cup all-purpose flour

3 cups warm stock (poultry, beef or vegetable stock) or use pan drippings, see note below

1/2 teaspoon mushroom powder, optional

1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary)

2 to 3 tablespoons half and half or cream, optional

Sea salt and fresh ground black pepper to taste

 

In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.  Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.  Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).  Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).  TIPS FOR USING PAN DRIPPINGS:  Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.

Baked Ricotta

Baked Ricotta

Baked Ricotta

1 pound (about 2 cups) whole-milk ricotta cheese

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon fresh thyme or 1 1/2 teaspoons dried

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

1-2 tablespoons chopped garlic (2-4 cloves)

Zest of 1 lemon, finely grated

1/4 cup thinly sliced sun-dried tomatoes (optional)

Salt and freshly ground black pepper

1 egg, lightly beaten

Ground paprika, for garnish

 

Preheat the oven to 375°F (19O C). Use a drizzle of oil to grease a 2-cup baking dish. Combine the ricotta with the oregano, thyme, rosemary, garlic, lemon zest, sun-dried tomatoes (if using), and a few grinds of pepper. Mix well and season generously7 with salt (I usually start with 1/4 teaspoon). Add the egg and mix thoroughly. Transfer the mixture to the prepared baking dish. Sprinkle the top with paprika and a drizzle of oil. Bake for 20 to 30 minutes, or until the top puffs up slightly and the mixture is hot and bubbling. Let cool for 10 minutes before serving. The ricotta has to be well drained; if it is too liquid, the finished product will be soupy. Most ricotta comes strained, but if the ricotta you have has any’ liquid on top, pour it off rather than mixing it in.

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper

 

Combine the oil, vinegar, mustard, and honey with the chives, oregano, tarragon, thyme, garlic, and a pinch of salt and pepper in a blender and blend until smooth. Add more vinegar or mustard if you like dressing with a more pungent flavor. Store in the refrigerator, where the dressing will keep for 2 to 3 weeks.

Canning Spaghetti Sauce

Canning Spaghetti Sauce

Canning Spaghetti Sauce

10 lbs fresh tomatoes

3 tablespoons oil

4 1⁄2 cups onions, chopped

3 cloves garlic, minced

1 1⁄2 teaspoons oregano, crushed

2 bay leaves, crushed

1 tablespoon plain non-iodized salt

1 tablespoon granulated sugar

1 teaspoon black pepper

1⁄2 teaspoon red pepper, crushed

1 tablespoon dried parsley

1 tablespoon celery leaves, minced

 

Peel, core and chop tomatoes. Combine with remaining ingredients in heavy saucepan. Simmer 2 hours stirring often until desired consistency. Pour into hot jars to 1/2 inch from top. Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean. Put on lids and bands. Place in water canner with at least 2 inches of hot water over tops of jars. Bring canner to gentle boil and process 30 minutes. At end of processing time, remove jars to draft free area to cool at least 12 hours. Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth. Label with date and store.

Canning Pizza Sauce

Canning Pizza Sauce

Canning Pizza Sauce

4 pints

25 -28 tomatoes

2 large onions, minced

4 garlic cloves, minced

3 tsp. olive oil

2 tsp. lemon juice

1 tsp. cracked pepper

1 tsp. sugar

2 tsp. parsley, chopped

1 tsp. oregano

1 tsp. basil

1 tsp. rosemary

1 tsp. celery seed

2 tsp. salt

1⁄2 tsp. summer savory

 

Peel and puree the tomatoes. Mince the onion and garlic. Put olive oil in deep pan and sauté the onions and garlic until transparent. Add the tomato puree and the rest of the ingredients; stir well to blend. Cook on low until mixture is reduced by ½, stirring occasionally. This will take 1-1/2 to 2 hours. When sauce is done and nicely thickened, ladle into hot pint size jars, clean the rims of the jars, and seal. Process for 25 minutes in water bath.

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

1 1/2 cups white wine vinegar (or champagne vinegar)

Fresh chives with blossoms

For the Vinaigrette:

3/4 cup extra-virgin olive oil

1/4 cup chive blossom vinegar

1/2 teaspoon grainy Dijon or a honey Dijon

1/2 teaspoon sugar, optional

salt and freshly ground black pepper, to taste

Optional: fresh snipped chives

Steps to Make It

Gather the ingredients.

 

Cut the blossoms off of the chive stems just below the flower head. Rinse gently and let them dry. Pack the chive blossoms loosely in a 1-pint jar, filling it about 3/4 full.  Pour the vinegar over the blossoms until the jar is very full. Put a cover on (not metal) the jar, label it with the date, and set in a cool, dark place for ten days to 2 weeks. If you don’t have plastic covers for your jars or a jar with a glass lid, use a metal screw band and screw it over a small square of wax paper or parchment paper. Strain the vinegar, discard the chive blossoms and transfer the vinegar to a clean bottle or jar.  Store the strained vinegar for up to 6 months in a dark, cool place or in the refrigerator.

 

Chive Blossom Vinaigrette

In a jar or bottle, combine 3/4 cup extra virgin olive oil with 1/4 cup chive blossom vinegar. Add 1/2 teaspoon of a grainy or honey Dijon mustard, 1/2 teaspoon of sugar, if desired, and a dash of salt and freshly ground black pepper, to taste. Shake well. Store chive blossom vinaigrette for up to 1 week in the refrigerator. The vinaigrette makes about 8 servings of 2 tablespoons each.

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

1/4 cup balsamic vinegar

4 cups fresh strawberries, stems removed, crushed

1 1/2 cups diced sweet onion (I used Vidalia Onions)

1 tsp butter to reduce foaming

1 box Sure Jell or powdered fruit pectin

7 cups granulated sugar

 

In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar, and pectin. Bring to a full rolling boil (one that doesn’t stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute. Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼” of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring. Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen counter-top. Jars are sealed when the button on the top of the lid is fully depressed and won’t move up and down. Yield: 10 – half-pint (8 oz) jars

Canned Sugared Lemon Slices in Syrup

Canned Sugared Lemon Slices in Syrup

Canned Sugared Lemon Slices in Syrup

16 half pints, 8 pints

 

32 lemons, sliced thin with juice

4 cups sugar

4 cups water

1⁄4 cup salt

1⁄4 cup red-hot candies (optional)

 

Slice lemons as thin as you can get without breaking the rind. Save all the juice when you are slicing the lemons.(Add the lemon juice to the syrup.). Wash and sterilize 8 pint jars, wide mouth if you have. Heat the jars in the oven upside down in a pan with water 250* Heat seals in water. In large kettle, add water, sugar and salt. Turn heat to medium and dissolve sugar, do not burn, stir. Have a hot water bath canner ready with water heating. Pack lemon slices in jars, about 4 lemons per jar. Pack tight. Add syrup carefully. Make sure there are no air pockets, stick knife gently down the sides. Wipe each jar rim with a hot damp cloth, Place seal and ring on jar. Place jars in canner and process in hot water bath 20 minutes. Make sure boiling water is over the tops of the jars. Note: If you want the syrup to have more color and flavor, add the red hot cinnamon candies to the syrup and stir until they dissolve when making the syrup. Take out of the canner and place on a towel out of drafts until they seal. You can also turn upside down if you wish.

Makes 16 half pints. Excellent Christmas gifts. Attach a card listing the uses.

 

Originally, I made this recipe to use in a lemon upside down cake and from there used a standard sweet canning syrup. The sweet & sour syrup can be used as a base, then soy sauce/ginger or any other spice added, thickened for oriental dishes. The lemon slices can be used as garnish, drinks, cakes, breads, rind can also be used. This recipe is multiple use. I have used the slices to decorate cakes.

Chive Blossom Vinegar

Chive Blossom Vinegar

Chive Blossom Vinegar

Harvest healthy chive blossoms by snipping off the blossoms.  If you have some extra chive blossoms, don’t throw them away! Separate the blossoms into flowerets and sprinkle them over a salad or use them as a garnish.

 

2 cups chive blossoms enough to fill a pint jar

1 1/2 cups white wine vinegar or champagne, rice, or distilled white

 

Rinse the chive blossoms in water and spread them out on a clean kitchen towel to dry. In a small saucepan, warm vinegar over medium low heat to a simmer (not boiling). Turn off heat. Loosely pack chive blossoms into a clean glass pint jar. Carefully pour warm vinegar over chive blossoms leaving about a 1-inch space at the top of the jar. Cover the jar and store in a dark, cool location for 3-4 days. Once the vinegar has infused and turned a lovely shade of purple, strain out the blossoms and store vinegar in a clean glass jar or bottle. Compost the spent chive blossoms.

Pink Petals Jam

Pink Petals Jam

Pink Petals Jam

1 C. clove pink petals or rose petals

1 C. sliced, peeled fresh apricots or peaches

3/4 C. freshly squeezed orange juice

1 T. grated lemon zest

1 T. freshly squeezed lemon juice

2 tsp. crushed coriander seeds, optional

2 1/2 C. sugar

2 tsp. pure almond extract

 

In a large canning kettle or pot, arrange three 1-cup canning jars on a rack. Add water to 1 inch over the tops of the jars. Cover and bring to a boil over high heat. Turn the heat off and keep the pot covered until jam is ready to fill the jars. I11 a shallow pan, pour boiling water over flat metal lids and set aside until jam is ready. In a canning kettle or Maslin pan, combine pink petals, apricots, orange juice, lemon zest, lemon juice, and coriander if using. Bring to a boil over high heat. Stir in the sugar, 1 C. at a time, stirring to dissolve before adding the next cup. Boil, stirring frequently, until the mixture becomes thick and coats the back of a wooden spoon, about 15 minutes or until it reaches the jelly stage (212°F) on a candy thermometer. Skim off and discard any foam, remove the pan from the heat, and stir in almond extract. Fill hot jars, one at a time, leaving a Vi-inch headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to escape. Add more hot jam, if necessary, to leave the 1/4-inch headspace. Wipe the rim. top the jar with a flat lid, and screw on a metal ring. Return the filled jar to the hot water in the canning kettle and continue to fill jars until all are filled. Cover the C. aiming kettle and return the water to a full rolling boil. Boil jars for 10 minutes, keeping the water vigorously boiling the entire time. Turn the heat off and wait for 5 minutes before removing the canning lid and the jars to a towel or rack to cool completely. Check seals, label, and store jam in a cool place for up to 1 year.

Lemon-Butter Sauce with Chervil

Lemon-Butter Sauce with Chervil

Lemon-Butter Sauce with Chervil

Juice of ½ lemon (about ¼ cup)

4 T. cold butter, cut into 8 pieces

3 T. minced fresh chervil

Salt and freshly ground pepper

 

In a small saucepan, heat lemon juice to boiling. Quickly whisk in cold butter, one piece at a time, creating a fully emulsified sauce. When you’ve added all the butter, you should have a rather thin and creamy sauce. Whisk in chervil, along with salt and pepper to taste. Serve immediately over poached white fish, sautéed chicken breasts, steamed prawns or crunchy zucchini matchsticks. Note: Chervil-Chive Butter: To make a spreadable herb butter, simply beat fresh, chopped chervil and chives into soft butter, then chill.

Cherry Anise Jam

Cherry Anise Jam

Cherry Anise Jam

4½ lb. pitted cherries

2 lb. sugar

4 star anise

¼ tsp. (or to your taste)

2 juiced lemons

 

Mix ingredients in a sauce pan Cover and cook on low heat for 1 – 1½ hours (or until desired consistency).

Gourmet Vinegars

 

Fresh pearl onions

Baby carrots with greens

Empty glass wine bottles & Corks

Funnel

Vinegar

Cranberries

Scallions

Whole peppercorns

 

Carrot & Pearl Onion Vinegar

 

Peel dry skin from onions, removing additional layers until small enough to fit in bottle.

Clean and peel carrots. Cut off all but an inch of greens. Fill bottle with enough onions to cover bottom. Add several carrots. Using funnel, fill bottle with vinegar. Seal bottle with a cork and store in a dark place for 5-6 days, shaking every few days.

 

Cranberry Vinegar

 

If using frozen cranberries, wipe off moisture before using. Place approximately 1-2 c. cranberries in bottle. Using funnel, fill bottle with vinegar. Seal bottle with a cork and store in a dark place for 5-6 days, shaking every few days.

 

Scallion-Peppercorn Vinegar

 

Clean scallions and trim greens to just below the neck of the bottle. Place inside.

Add peppercorns. Using funnel, fill bottle with vinegar. Seal with a cork and store in a dark place for 5-6 days, shaking every few days.

 

 

Tips: Be sure to sterilize bottles with hot water, or clean thoroughly with soap and water before using. Use white wine, red wine, cider or any type of vinegar. Carrot & Pearl Onion Vinegar is a fantastic salad dressing; Cranberry Vinegar is a great base for coleslaw; and Scallion-Peppercorn Vinegar is good for stir-frying. If a veggie gets stuck in the neck of a bottle, use a chopstick to gently push it down.

Brown Sugar and Vanilla Bean Apple Sauce

Brown Sugar and Vanilla Bean Apple Sauce

Brown Sugar and Vanilla Bean Apple Sauce

 

10 C. peeled, cored, sliced apples

1/2 C. packed brown sugar

Juice of 1 1/2 -2 lemons {plus zest if you like it extra lemony}

1 vanilla bean, seed it and throw in both the seeds and cook with the pod

 

Place all ingredients in a large stock pot and cook for 30-ish minutes or until apples are soft and begin to break apart. Mash with a hand masher or just stir until a good chunky consistency is reached.

Canned Preserved Lemons

Canned Preserved Lemons

Canned Preserved Lemons

1 dozen small lemons (about 3 pounds)

1 cup coarse sea salt

Extra-virgin olive oil

 

Fill a 1-quart canning jar with boiling water. Let the water sit for 1 minute; drain the jar and invert it on a clean towel to dry. Slice off and discard the stem and blossom ends of 6 of the lemons and cut them lengthwise into eighths. Put the wedges in a nonreactive bowl. Juice the remaining lemons; you should end up with about 1 cup of juice. Set the juice aside. Add the salt to the bowl and toss the lemon sections to coat before packing them into the jar. As you fill the jar, add the salt from the bowl, evenly distributing it throughout the jar. Cover the lemons with the juice, leaving ½ inch of headroom between the juice and nonreactive lid. Let the lemons sit at room temperature for a week. Shake the jar every day to redistribute the salt and juice. After a week, add oil to cover and refrigerate for up to 6 months.

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli

 

1 whole egg

1 T. apple cider vinegar

2 egg yolks

1 T. Dijon mustard (choose one that uses apple cider vinegar, like 365 Everyday Value brand)

3 T. bone broth (neutral or lightly flavored)

1 tsp. sea salt or Himalayan salt

2 C. extra-virgin olive oil

Optional spices for flavor and balance of tastes:

1 tsp. thyme

1 tsp. basil

1 tsp. black pepper

2 large cloves garlic

 

Peel the garlic cloves and cut them in half lengthwise. Put garlic in a small saucepan, cover with cold water, and bring to a boil. Then discard the water and return garlic to the pan. Add about ¥2 C. of water to the saucepan with the parboiled garlic. Add the apple cider vinegar and a pinch of sea salt. Bring the water to a boil and add the whole egg. Allow the egg white to fully cook and the yolk to stay runny. This will take about a minute or two. Remove from heat and remove the egg and garlic with a slotted spoon, discarding the water. Put the cooked egg and garlic into your food processor with the S-blade or blender. Add the 2 egg yolks (discard the whites or save them for another recipe), the mustard, bone broth, and sea salt. Turn on the food processor or blender (low or medium speed for the blender). Take the olive oil and very slowly pour it in, so it’s dribbling slowly into the food processor or blender. This is key because if you pour too fast, the aioli will not thicken properly (emulsify). In order for emulsification to happen, time your pouring so that it takes 2 minutes to pour the olive oil slowly into the running food processor or blender. This is a good time to meditate, do your breathing exercises, or say your affirmations! The slow pouring is worth it. You should start to see the aioli thicken like mayonnaise or pudding. Once all the oil is slowly poured in and the aioli has thickened, turn off your food processor or blender and taste. If you’ve used a flavored broth, see if you like the flavor as is. If it needs a little more, consider adding some black pepper, dried basil, and/or dried thyme per the ingredients listed earlier under optional spices. You may also decide that you want a little more sea salt. Add the spices you want and blend thoroughly. Do not over-blend; just blend until all ingredients are mixed in.  Note: Sometimes when you first blend up aioli, you may detect a bitter taste from the garlic; this goes away after you refrigerate it for 24 hours. Some people like to remove the germ (center) of the garlic cloves to reduce the potential for bitterness. We haven’t seen this make a huge difference after the garlic has been boiled, so do what you feel is best based on your own tastes. (If, however, your garlic contains a green germ, you may want to remove it.)

Grandma’s Easy Corn Relish

Grandma’s Easy Corn Relish

Grandma’s Easy Corn Relish

 

2 small onions, sliced paper thin

1 cup vinegar

8 tbsp, sugar

2 tbsp, mustard seed

1/2 tsp. salt

1/2 tsp. celery seed

1/2 tsp. dry mustard

12-ounce can kernel com mixed with red and green peppers, drained

1 cup cucumber, diced

1 stalk celery, chopped fine

 

In medium saucepan, combine onion, vinegar, sugar, mustard seed, salt, celery seed, and dry mustard. Bring to boil. Reduce heat and cook for 5 minutes. Remove from heat and stir in canned com and peppers. Cool. Spoon into jars. Seal and store in refrigerator or cold cellar.

Garlic Mojo Sauce

Garlic Mojo Sauce

Garlic Mojo Sauce

 

8 garlic cloves, pressed or finely chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

1 medium Fresno chile or other hot red chile, thinly sliced

½ cup fresh lime juice (from about 4 limes)

½ cup fresh orange juice (from about 1 orange)

1½ teaspoons kosher salt

 

In a small saucepan set over medium heat, warm the oil. When the oil is just hot, stir in the garlic, cumin, and oregano, then immediately remove the pan from the heat. Let cool for 10 to 15 minutes, then stir in the chile, lime juice, orange juice, and salt. Store in a sealed container in the fridge for up to 1 week

Nettle-Sorrel Pesto

Nettle-Sorrel Pesto

Nettle-Sorrel Pesto

 

Use the pesto in soup here, or spread it on sandwiches, or combine it with pasta and a handful of toasted breadcrumbs. For a quick dip, blend 1/4 cup of it with 4 ounces softened goat cheese (or to taste), bake for 10 minutes at 35O°F in a small ovenproof dish, and serve with crusty bread.

 

1/2 pound fresh nettles

2 large garlic cloves, smashed

1/2 cup toasted pine nuts

1/2 teaspoon salt

Freshly ground black pepper

Juice of 1/2 small lemon (about 1 tablespoon)

1/2 cup chopped fresh sorrel

1 1/4 cups extra-virgin olive oil

1/3 cup grated Parmesan cheese

 

To toast pine nuts, place them on a baking sheet and toast in a preheated 35O°F oven for 5 to 10 minutes, or until brown and fragrant.

 

Bring a large pot of salted water to a simmer. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dish towel and wring out as much moisture as possible. You’ll have about 1 cup of cooked, squished nettles. Whirl the garlic, pine nuts, salt, and pepper in a food processor until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and sorrel, and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the Parmesan, pulse briefly, and season to taste with additional salt, pepper, or lemon juice. Store any leftover pesto in a small airtight container in the refrigerator.

Charred Spring Onions

Charred Spring Onions

Charred Spring Onions

1 bunch spring onions, trimmed, rinsed, and patted dry

3 tablespoons Roasted Garlic Oil

1 small dried guajillo chile, toasted in a dry skillet until fragrant and ground in a spice grinder

Kosher salt and freshly ground black pepper

 

Preheat the oven to 4OO°F. Rub the onions with some of the garlic oil and arrange in a large cast-iron skillet. Season with the chile and salt and pepper to taste. Roast for 25 minutes, basting the onions with more oil even- 5 minutes, until the bulbs are soft and the outer layer is charred.

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

1/2 pound carrots, shredded

1/2 pound daikon, shredded

1 teaspoon kosher salt

6 lime leaves

1/2 cup hot water

1/2 cup rice wine vinegar

2 tablespoons white sugar

1/4 teaspoon coriander seeds

 

Toss carrots and daikon with kosher salt in a bowl; let sit for 30 minutes. Rinse carrots and daikon with cold water, drain, and transfer to a small bowl; add lime leaves. Whisk hot water, rice wine vinegar, sugar, and coriander seeds together in a separate bowl until sugar is dissolved; pour over carrots and daikon. Cover bowl with plastic wrap and let it sit until it comes to room temperature before refrigerating for at least 1 hour.

Homemade Berry Syrup

Homemade Berry Syrup

Homemade Berry Syrup

 

1 cup berries, fresh or frozen

Sugar

Grated lime peel

 

In a small saucepan, heat berries and a few spoonfuls of sugar, along with a splash of water, over low heat until berry juices start to release. Pull the berry-sugar mixture from the heat and let cool for a moment. Divide the mixture and reserve half. Purée the other half in a blender until smooth. Pour it through a strainer to remove the skins and seeds (you can compost these). Put the strained syrup back in the saucepan and heat over low heat. Grate in a bit of lime peel and cook until just heated through. Add the remaining whole berries and heat until about to burst, 4 to 6 minutes. Remove from heat and serve immediately.  NOTE: Follow the same instructions with just about any berry. Try varying the citrus as well. Strawberries love orange, and raspberries love lemon. This berry syrup will keep refrigerated for two weeks, or frozen in an airtight container for four to six weeks.

Raw Nettle Pesto

Raw Nettle Pesto

Raw Nettle Pesto

Nettles have tiny hairs on them that contain formic acid.  While harmless, formic acid stings the skin on contact.  For this reason, it is a good idea to handle fresh nettles with gloves, unless you want to be stung…the sting, is harmless, just a bit uncomfortable.  The formic acid is neutralized when the cell wall of the plant is broken through cooking, freezing, drying or thoroughly pureeing.  This last option allows us to make delicious raw nettle pesto!

 

1/3 cup sunflower seeds

2 packed cups fresh nettle leave

2 cloves garlic (or to taste)

olive oil

salt and freshly ground pepper

 

Toast sunflower seeds in a skillet over medium heat until golden brown and aromatic, about 4 – 6 minutes.  Let sunflower seeds cool slightly before combining in the food processor with the nettle leaves, garlic, a twist of freshly ground black pepper and 1/4 cup olive oil.  Blend until smooth, adding more olive oil to get desired consistency.  Season to taste with salt.

Nigella Plum Jam

Nigella Plum Jam

Nigella Plum Jam

 

4 pounds plums, pitted and halved

2 1/2 cups sugar

1 1/2 cups water

1/4 cup nigella seeds, lightly crushed

1 lemon, outer peel grated, halved and juiced, (seeds reserved in a muslin bag)

 

Prepare jars for canning. You’ll need to sterilize jars for this recipe. Put a small plate in the freezer (you will use this later to check the jam set). Put the plums, sugar, water, nigella seeds, seed bag, lemon juice, and lemon halves into a large saucepan and bring to a boil over medium-high heat. Stir the mixture constantly for about 15 minutes, then drop the heat to medium-low, holding the jam at a constant simmer but making sure not to burn it. After about 10 minutes, remove half of the plums with a slotted spoon and set aside in a small bowl. This helps keep some plums whole in the final jam. Continue cooking the rest until thickened. When the jam is thick, return the reserved whole plums to the stockpot and cook a few minutes more.  Test the jam set, using the plate in the freezer. Continue cooking on low for a thicker jam. When set is reached, remove the seed bag and lemon halves and compost them. Put the plum jam into sterilized jars and gently tap the bottom of the jars on the counter to release any air bubbles. Using a clean damp towel, wipe the rims of the jars and place lids and rings on jars. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the jars with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with date and contents. Store in a cool, dark cupboard until ready to use, for up to a year. NOTE: Nigella Plum Jam is really delicious served alongside a gamy meat like roasted duck or venison chops. It also imparts a simple sweetness to a cheese-filled crepe or blintz. Fennel seeds are a great substitute for nigella seeds. You can also substitute chamomile flowers for nigella seeds in the same measurement for a more floral-scented jam. If you prefer a completely smooth jam, place nigella seeds in the lemon seed bag and leave out of the final jam.

Salted Caramel Buttercream Frosting

Salted Caramel Buttercream Frosting

Salted Caramel Buttercream

1 C. (226g) unsalted butter, room temperature

4 C. (480g) powdered sugar

2 tsp. vanilla extract

1/2 C. (120ml) salted caramel, room temperature

1/4 tsp. kosher salt

 

In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a few C. at a time, scraping down the bowl and paddle after each interval. Add the vanilla.  With the mixer still on low, add the salted caramel. Add a pinch of salt, increase the speed to medium, and mix for 2 full minutes.

Berry Freezer Jam

Berry Freezer Jam

Berry Freezer Jam

 

4 C. Berry

4 C. Sugar

1/4 tsp. Shredded Citrus Peel

3oz. Liquid Fruit Pectin

2 T. Lemon Juice

 

Crush berries. Measure 2 C. berries. In bowl combine berries, sugar, and lemon peel. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture and stir for 3 minutes. Ladle at once into jars or freezer containers, leave a 1/2” headspace. Seal, label. Let stand at room temperature about 2 hours or until jam is set. Store in fridge for 3 weeks, or up to 1 year in the freezer.

Easy Onion and Pear Marmalade

Easy Onion and Pear Marmalade

Easy Onion and Pear Marmalade

3 T. lightly salted butter

1 C. Pear, skinned and cored, diced

3 large onions, sliced

2/3 C. firmly packed brown sugar

1/4 C. balsamic vinegar

1 tsp. finely chopped fresh rosemary

 

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add pears and sugar, stir simmer uncovered, until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary. Serve at room temp.

Peach Sunrise Cocktail Cubes

Peach Sunrise Cocktail Cubes

PEACH SUNRISE COCKTAIL CUBES

3 3-oz. pkg. orange-flavor gelatin

1 ½ cups boiling water

11/2 cups cranberry juice

¾ cup vodka

6 Tbsp, peach schnapps

Nonstick cooking spray

 

In a bowl stir together gelatin and boiling water until completely dissolved. Add cranberry juice; vodka- and schnapps. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill about 3 hours or until firm. Cut into 1-inch squares. Serve in cocktail glasses.

 

number of servings 6

per Serving 296 cal., o gfat, o mg chol., 169 mg sodium, 52 g carb., o g fiber, 52 g sugars, 4gpro.

Robin’s Mushroom Conserva

Robin’s Mushroom Conserva

Robin’s Mushroom Conserva

 

The story behind this dish and her notes follow: “In the fall, chanterelles are oozing out of the forest floor in Washington. My forager, Matsutaki Joe, would show up with bins of them at incredible prices. This is how we captured their essence and enjoyed them in a variety of ways at Crave. My favorite was serving them atop grilled baguette slices rubbed with garlic and smeared with goat cheese. They were incredibly addictive and lasted all winter long. I make sure I have a batch of these on hand all year round for that appetizer on the fly when a friend stops by.” Serve the mushrooms over pasta (such as pappardelle), on flatbread, or even on grilled fish.

 

kitchen notes: Use the freshest possible mushrooms; anything tough, wilted, or with evidence of mold or tiny holes should be discarded. Brush away any pine needles or debris, and trim tough stems.

 

2 pounds assorted wild mushrooms (Robin’s favorites are chanterelle, hen-of the-woods, porcini, and oyster)

2 cups distilled white vinegar

1 cup red wine vinegar

3 cups water

2 medium cloves garlic, slivered

2 T. fine sea salt

10 sprigs thyme

3 bay leaves

2 (2-by-1/2-inch) strips lemon peel, removed with a vegetable peeler

Ground black pepper

2 cups good-quality’ extra-virgin olive oil

 

Tear or cut the mushrooms into thin strips, V4 to V2 inch wide and 2 inches long. Any small mushrooms should be left whole for added aesthetics. (Robin likes to do this with baby oyster mushrooms and hen-of-the-woods.) In a medium saucepan, combine the vinegars, water, garlic, salt, 7 of the thyme sprigs, bay leaves, and 1 of the lemon peel strips. Over medium-high heat bring the brine just to a boil. Remove from the heat and let steep for about 15 minutes.  3 Return the brine to a boil over medium heat and add the mushrooms. Cook for 5 minutes, pressing the mushrooms down into the brine if they float to the top. Drain the mushrooms and spread on a clean lint-free towel to absorb excess moisture. While cooling, sprinkle the mushroom with pepper. Transfer the mushrooms into 2 sterilized pint jars (or 1 quart jar) and completely cover them with the oil. Add 2 of the bay leaves from the brine, the remaining 3 sprigs thyme, and the remaining lemon peel strip, along with a large pinch of additional salt. Cover and tap the jar on the counter to remove any air bubbles. Set the jar in a dark pantry away from sunlight and let the mushrooms cure at room temperature for 1 week. The mushrooms will keep in the refrigerator for up to 1 year. The oil may congeal, so remove the jar from the refrigerator about 30 minutes before using. Note that the mushrooms pack a puckery punch and a little goes a long way. “Save the preserved oil!” says Robin, who likes it brushed on crostini.

Gooseberry Jam with Orange

Gooseberry Jam with Orange

Gooseberry Jam with Orange

 

2 lb gooseberries (green or red)

juice and zest of 2 large oranges

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

4 clean jam jars

 

Wash the gooseberries, remove stems and crowns and heat, just covered with water, until soft. Add orange zest and juice and return to a boil. Add all of the sugar. Stir using a wooden spoon (a metal spoon will get too hot!) until the sugar is dissolved. Test whether the jam is setting properly: Allow a drop of jam to fall on a saucer and place in the refrigerator for 1 minute. If it has thickened nicely, the jam is ready. Quickly fill the jars and apply the lids. Tighten the lids securely and turn the jars upside down, in order for the vacuum to be created. The jam will have a shelf life of one year. After opening, store in a cool place.

Confit de Vin

Confit de Vin

Confit de Vin

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese. The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example. You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.

 

For approx. 4 1 cup jars

 

2 vanilla beans

1 1/2 bottles white wine

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

6 cardamom pods

juice of 1 lemon

zest of 1/2 lemon

zest of 1/2 orange

 

Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.

Fennel and Onion Jam

Fennel and Onion Jam

Fennel and Onion Jam

Try on a toasted baguette with goat cheese.

 

2 Tbsp olive oil

2 bulbs fennel, thinly sliced

1/2 tsp kosher salt

1/4 tsp coarse black pepper

3 cloves garlic, mined

1/2 cup melted sautéed onions

1/4 dry white wine

 

Heat a large pot over medium high heat. Add oil, fennel salt and pepper to the pot. Cook for 15 minutes stirring often so that fennel doesn’t burn. Once fennel is soft and very tender add garlic. Cook for one more minute until garlic is fragrant. Pour in wine and cook until all the liquid evaporates. Turn off heat and place jam in an airtight container in the fridge for up to two weeks.

Honey Lemon Apple Jam 

Honey Lemon Apple Jam 

Honey Lemon Apple Jam

12 cups chopped apples

2 cups lemons juice (I used a combination of freshly squeezed Meyer lemon juice and bottled)

2 cups honey

3 cups sugar

1 envelope of liquid pectin (can be omitted if you use a few firm, green apples)

zest of three lemons

Prepare your canning pot, as well as seven pint jars, lids and rings. Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate. Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest. Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly). Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

Herbed Marmalade Marinade

Herbed Marmalade Marinade

Herbed Marmalade Marinade

Use as a salad dressing, vegetable marinade and sandwich spread, as a marinade for chicken thighs and zucchini that are destined for the grill, and for chopped salads.

2/3 C. extra-virgin olive oil

3 T. red wine vinegar

3 T. freshly squeezed lemon juice

2 T. lemon or orange marmalade

2 garlic cloves, minced

1 T. dried basil

1 T. dried oregano

1 T. dried thyme

2 tsp. dry mustard

1 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

In a blender, combine the olive oil, vinegar, lemon juice, marmalade, garlic cloves, basil, oregano, thyme, mustard, salt and pepper. Blend until just incorporated and pour into a mason jar for storage. It will keep in the refrigerator for up to 1 month.

Balsamic Onion Jam with Fig

Balsamic Onion Jam with Fig

Balsamic Onion Jam with Fig

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This is delicious on a cheese board, on a grilled burger with some blue cheese, or in a grilled cheese sammich with a strong cheese like an aged white cheddar or Manchego

 

1 Tbsp. mild vegetable oil

3 sweet onions, sliced in ¼” thick crescents

1 jalapeno, sliced in thin crescents

â…“ c. white sugar

â…“ c. brown sugar

1½ c. balsamic vinegar

¼ c. cider vinegar

½ c. dried mission figs, sliced in quarters

 

In a large non-reactive pot on low, lightly sweat the onions and jalapenos and onion until the onions start to become translucent. Add some S&P and everything but the figs. Simmer, still on low, for an hour.

Add the figs, simmer on low for another hour-ish. When it is done, the mixture should be reduced by half, and the liquid thick and syrupy and almost evaporated. Pay lots of attention that it doesn’t scorch.  Put in a sterile jar and keep in the fridge for several weeks.

Fennel Frond Salsa Verde

Fennel Frond Salsa Verde

Fennel Frond Salsa Verde

 

1 or 2 cloves of garlic, peeled (number depends on your preference and the size of your cloves)

1 handful of capers, rinsed

2 whole anchovies (I prefer large salt-packed anchovies), rinsed

3 handfuls of fennel fronds, washed and dried

1 large bunch of flat-leaf parsley, leaves picked

2 tablespoons rosemary leaves

Sea salt and freshly ground black pepper

Zest of 1 lemon

8 tablespoons really good extra-virgin olive oil (approximately)

Juice of half a lemon

 

Finely chop the garlic, capers, and anchovies; place them in a mortar (or bowl) and pound them with the pestle until a rough paste forms (or pulse in a food processor). Finely chop the fennel fronds and herbs and add them to the mortar; pound and grind a bit more. Add a good pinch of salt, a few grinds (four or so) of black pepper, and lemon zest; pound until combined. Slowly stir in the olive oil until you achieve the right consistency. Stir in the lemon juice. Taste and adjust seasoning as necessary (I often have to balance the flavors with freshly ground black pepper, a bit more salt and a bit more lemon).