Sweet Onion Relish

 Another relish made with vegetables straight from my garden!  This is my first year growing regular white and red onions and I don't know why I waited so long.  These babies were beautiful!  and this relish does them proud.  

This recipe is from Kevin West's "Saving the Season."

This recipe makes approximately three 500 ml jars.

Sweet and Sour Pickled Red Onions - from my garden!

These pickled onions will be perfect on your favourite burger, on a charcuterie board, with your favourite cheese, with your Sunday roast... delicious! 

Makes approximately four 500ml jars

Classic Dijon Mustard

To make approximately 1 and 1/2 cups.

Ingredients
1 ½ cups        white wine (ideally a white Burgundy, or a crisp Chablis or sauvignon blanc)
½ cup             white wine vinegar**
1 medium       white onion, chopped   
2                      large cloves garlic, chopped
4 oz                 dry mustard powder (ground yellow mustard seed, about 1 cup + 2 tsp)
2 tbsp              honey
2 tsp                salt
Dash or two of Tabasco or cayenne pepper (optional)

Directions
Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 – 15 minutes

Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings

Fill hot jars to a generous 1/4-inch headspace (more like 1/2-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.

Wanna play?

*I read somewhere that most traditional Dijon mustard is made with both red & white wines. Feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.

Tequila Jalapeño Lime Mustard

Once you have made your own mustard, I guarantee you will never to back to store bought.  So far I have made four great tasting, artisanal mustards: Canadian Club Rye Whiskey and Maple mustard, Stout Beer and Honey Mustard, Grainy White Wine Mustard and Classic Dijon Mustard.  They've all been taste tested by family (my best critics) and friends.  Thumbs up!

These are all small batches you could double up.  This tequila and jalapeño mustard will be perfectly paired with Mexican BBQ and tacos.

This recipe makes about three cups of mustard.

INGREDIENTS

6              jalapeño peppers, divided
1 cup       tequila
1/2 cup    brown mustard seeds
1/4 cup    yellow mustard seeds
1              cup apple cider vinegar
1/2 cup    yellow mustard powder
1/4 cup    honey
3 tbsp      lime juice (fresh or bottled)
1/2 tsp     sea salt

Directions

Slice 4 of the jalapeño peppers in half, retaining seeds. Add to a small saucepan with the tequila.  Bring to a boil over high heat, then reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, press on the peppers with the back of a spoon to release juices, then allow to steep for 5 to 10 minutes.

Strain the tequila into a small bowl, pressing on the peppers to extract juices.  Add the mustard seeds to the infused tequila, cover, and let sit overnight (or until the seeds have absorbed most of the liquid; at least 4 hours).

Prepare canner, jars and lids.

Halve and seed the remaining  jalapeño peppers. Add the soaked mustard seeds, with any remaining liquid, the jalapeños, and the cider vinegar to a food processor.  Process until most  of the mustard seeds are chopped; leave some seeds for a grainy texture, or chop completely for a smooth mustard.
Transfer the pureed mustard seed mixture to a medium saucepan.  Add mustard powder, honey, lime juice and salt; whisk together over medium-low heat.  Bring to a simmer, stirring constantly, and reduce mustard to the desired consistency, remembering that it will thicken upon cooling (about 5 – 10 minutes for this).

Ladle hot mustard into hot, sterilized jars to 1/4-inch headspace, remove air bubbles, wipe rims, affix lids and bands, and process in a boiling water bath for 10 minutes.

Bourbon Maple Mustard

Who knew that bourbon in Canada  is rye whiskey?  I learned something new... This mustard, made with maple syrup is delicious- great bourbon (really rye) flavour twinned with that greatest Canadian sweetener, maple syrup.  I have yet to meet someone who doesn't love this combination.

This is great as part of a cheese board, right beside the meats or as a topping for sandwiches, burgers  or sausages.  Be sure to age it about one or two months before opening the jar.  Your patience will be rewarded.

Yield: Approximately three cups (3 x 250ml jars)

Ingredients
1 cup      Canadian Club Rye*
1/2 cup   filtered water
1 cup      brown mustard seeds
1/2 cup   cider vinegar
6 tbsp     dry mustard powder (ground yellow mustard seed)
1/2 cup   maple syrup (or substitute honey or brown sugar)
1 tsp salt

Directions:
Combine the rye, water and mustard seed in one litre canning jar (or a small bowl).  Mix to wet all seeds, and then allow to steep until nearly all of the liquid is absorbed, about four hours, or overnight.

Prepare the canner and the jars/lids.

Transfer the steeped seeds to the bowl of a blender (Vitamix is perfect for this job) or a food processor; process until smooth, or leave grainy, as you prefer. Add vinegar, mustard powder, maple syrup, and salt and process briefly to mix. Transfer to a medium saucepan.

Over medium heat, stirring constantly, bring mustard to a boil; continue on a low boil until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about ten minutes). Taste and adjust seasonings (add additional water if you need to tinker with the flavor and the mustard is getting too thick).

Fill hot jars to a generous 1/4-inch headspace (more like 1/2-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for five minutes in the hot water prior to removing from the canner. Store in a cool, dark spot for up to one year.

* For a milder bourbon/rye flavour, you can substitute 1/2 cup of water for 1/2 cup of rye.
I suggest you let this set for about two months after processing to give the flavours time to develop.

Fabulous Tomato Jam

This is a new one for my pantry and it's delicious.  The recipe is from Marissa Maclenan of Food in Jars fame.  This jam is a little sweet, a little spicy and tastes somewhat like ketchup and but so much better... My son used it as a base for a chicken wings baste and sauce- delicious...

Summer 2019 provided prodigious quantities of heirloom tomatoes in my garden.  This jam is perfect for using up those tomatoes.  Happy to be eating "my" tomatoes well into the winter as part of a cheese board, right beside the meats or as a topping for sandwiches, burgers  or sausages. 

This recipe makes about five 250ml jars, depending on the thickness of the jam and the type of tomato you use.


Ingredients
5 lbs          tomatoes, finely chopped (the food processor works especially well)
3 1/2 cups sugar
8 tbsp        bottled lemon juice
2 tsp          freshly grated ginger
1 tsp          cinnamon
1/2 tsp       ground cloves
1 tbsp        salt
1/2 tbsp     red chili flakes (or more, to taste)
1               lemon, quartered and added to simmering jam

Directions:
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boil until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.  Or, I bring the tomatoes to a boil, then lower to low and allow to slowly simmer for about ten hours.  Low and slow with a stir once in a while.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

UPDATE: 2026. I was gifted 5 lbs of orange “patio” tomatoes- the challenge was how to keep the jam’s colour orange?  Added more fresh grated ginger, and replaced the cinnamon and cloves with additional citrus: extra lemon quarters, lime quarters, orange quarters- I cut off the orange peel to add later, grated.  

Beer braised bratwurst and sauerkraut

Bratwurst, a german sausage perfect for a backyard BBQ, served with a delicious topping of sauerkraut.  I simmered by sausage and sauerkraut in hard apple cider.  Oh, and my sauerkraut was homemade, after three weeks of fermentation, it still had some crunch.  In the winter, I serve my bratwurst on a bed of sauerkraut, with mashed potatoes.  A great opportunity to use homemade beer mustard.

And, in the summer, grill these beautiful sausages.

To serve four

Chickpea and Tahini Burgers

I am always looking for great vegetarian burger ideas.  This chickpea burger hits all the high notes- low fat, healthy ingredients and lots of room to play.  They are delicious served in a pita, slathered with spicy yogourt.

Makes eight burgers.

Tortilla española - great for tapas, dinner, brunch. It's just plain great!

My wonderful Venezuelan friend Aymara sang the praises of the famous tortilla espanola.  My thanks to her for introducing me to this wonderful national dish of Spain.  It seems there are dozens of versions out there.  My recipe is a collage of many recipes and suggestions.

I used less olive oil than usually suggested.  I cooked the potatoes slowly in the oil, making sure to move the slices, ensuring they remain separate and do not brown too much.  I cooked them "half way" to ensure the potatoes remain intact when the dish is served.

To serve four as a main course or many more as an hors d'oeuvre.

Caponata

This is one recipe you want to make in a big batch.  Bonus, it gets better as it ages.  So when you need a burst of Sicilian summer goodness, just add a little caponata to crostini, chicken or your favourite sandwich.

Makes enough to serve four to six.

Ingredients
1 large     eggplant, cut into one-inch chunks
Olive oil
Kosher salt
2             onions, cut into 1/4-inch dice
pinch of crushed red pepper
3 ribs       celery, cut into 1/2-inch dice
1 bulb      fennel, cut into 1/2-inch dice
6 cloves   garlic, thinly sliced
1             red pepper, cut into 1/2-inch dice
1             yellow pepper, cut into 1/2-inch dice
2             zucchini, cut into 1/2-inch dice
2 tbsp     sugar
1/3 cup   red wine vinegar
1/2 cup   tomato paste
1/4 cup   pine nuts, toasted
1/4 cup   golden raisins
1/2 cup   large green Sicilian olives, pitted and slivered
2 tbsp     capers

Instructions
Preheat the oven to 400 degrees.

Put the eggplant in a large bowl and toss generously with olive oil and salt.  Spread the eggplant in an even layer on a baking sheet, transfer to the oven and roast until soft and brown, 20 to 25 minutes.  Remove from the oven and reserve.

Generously coat a large, wide, deep pot with olive oil.  Toss in the onions and season with salt and crushed red pepper.  Bring the pan to medium-high heat and cook until the onions are soft and very aromatic, five to six minutes.  Add the celery and fennel, season with salt and cook until soft, seven to eight minutes.  Toss in the garlic and cook for another two to three minutes.

Toss in the red and yellow bell peppers and cook for five to six minutes.  Add the zucchini, stir to combine and cook until the zucchini softens, seven to eight more minutes.  If the pot seems dry and is starting to burn, reduce the heat and add a few drops of olive oil and about 1/2 cup water.  Toss in the roasted eggplant.

In a small bowl, dissolve the sugar in the vinegar and add to the pan.  Stir in the tomato paste.  Taste and adjust the seasoning if needed.  The sugar and vinegar will make things tangy.

Toss in the pine nuts, raisins, olives, and capers and cook for another ten to twelve minutes.  Add a little more water if the mixture seems dry, then taste to make sure everything is delicious.  Let cook and serve at room temperature.

Summer in a Jar- Corn Relish

This corn relish is a hit!  So amazing!  When the local corn crop hits the stores, I hit the kitchen.  I've topped soups with this relish, topped baked potatoes and of course, you'll love it with hamburgers and hot dogs.

It's adapted from a Canadian Living Canning recipe.

This recipe makes approximately 6 500ml jars.

Shallot Confiture

Every canning season, I like to experiment with new recipes, try new ingredients and decide on a new favourite.  In 2015, my favourite is shallot confiture... silky, smooth and so amazing!

I've always avoided finicky preparations but this dish is well worth it.  Trimming five pounds of shallots can be tedious, (I triple this recipe) but do it in front of the television and the time flies by.  From there, this preserve is easy and spread over three or four days.  The result is fabulous!

This recipes makes about 3 1/2 cups.

Southwestern Black Bean Burgers- Vegetarian at its Best!

Summer is BBQ season.  You know burgers and dogs... what is a vegetarian to do?  This vegetarian loves her burgers... black bean burgers that is.  These burgers use black beans, a little salsa, a little spice and a whole lot of other great ingredients to give you a flavourful, healthy burger...

Feel free to play with the ingredients- and plan on great toppings.

To make four burgers.

Pistachio Pesto- version 2- and just as Heavenly!

I love pistachios and I love pesto- a marriage made in heaven!  This version is simpler than the first- there's no garlic, no parmesan, no herbs- just pistachios...  See which one you prefer.

To make 2 1/2 cups.

I Love These Burgers- Chickpea and Walnut-

Summer is fast approaching and thoughts are turning to burgers and BBQ.  That's the time my vegetarian soul starts yearning for the great flavours of a myriad of my veggie burgers.  I've even converted a few carnivores!

I got my inspiration for this chickpea burger recipe from an old Gourmet magazine recipe.  The toasted walnuts add great texture and the rest of the flavours work on a burger bun or over salad greens.

This recipe makes four substantial burgers or nine smaller ones.