Friday, December 31, 2021
Saturday, October 30, 2021
Makes about 6 (8 oz) half pints
2 1/2 cups white vinegar
2 1/2 cups granulated sugar
4 cups chopped hot red chili peppers, such as Holland (Dutch), Fresno or jalapeño
1 1/2 cups sultana raisins, rinsed
1/4 cup chopped garlic
1 tbsp grated ginger root
2 tsp salt
COMBINE vinegar and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat and boil gently for 3 minutes. Add chili peppers, raisins, garlic, ginger root and salt. Increase heat to high and bring to a boil. Reduce heat and boil gently until vegetables are heated through, about 5 minutes.
LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
I love Mark Bittman's recipes. Delicious and perfect for the Fall overload of pears. Note to self: I used a new springform pan and didn't realize the caramel had leaked out of the bottom of the pan until I removed the cake from the oven. What to do? Drizzled the warm cake with maple syrup. And, the next time I bake this cake, I will use a different,"tried and true" pan- lol
To serve 8 to 10.
Classic soda gingerbread is topped with pears while caramel sauce enticingly drizzles down the sides. It is very rich in an English pudding-like manner-perfect fare as the days get shorter and pears are at peak ripeness. This makes a dense cake with great ginger "y" notes.
3 tbsp unsalted butter
½ cup lightly packed brown sugar
2 ripe medium-size pears, soft but not mushy
½ cup molasses
½ cup milk
1 tbsp finely grated fresh ginger
2¼ cups all-purpose flour
¼ cup granulated sugar
1 tsp baking soda
¼ tsp salt
¼ cup butter, melted
Preheat oven to 350ºF (180ºC).
To make topping, put butter in a 9-inch (23-cm) round cake pan and place in preheated oven for 3 to 4 minutes or until butter is melted. Sprinkle with brown sugar. Peel pears, core and thinly slice into wedges. Arrange decoratively over brown sugar, overlapping as needed.
Immediately bake in centre of preheated oven for 45 minutes or until edges of cake pull away from sides and a cake tester inserted into the centre comes out clean. Remove from oven; run a knife around cake edge.
Place a large plate with sides over cake top. Together turn upside down; cake will fall onto the plate. Replace any pears that stick to pan; run a rubber spatula around bottom to get last of caramel sauce onto cake. Serve warm with crème anglais or lightly whipped cream.
I loved this recipe so much, I made twice in a week! Easy to make and delicious. Thank you Food and Wine Magazine...
Makes a 9 x 13 inch focaccia
Thank you Williams Sonoma for this wonderful waffle recipe, expertly crafted by Aaliyah,my granddaughter. On a lazy Sunday morning, we decided to cook waffles- two different recipes- to find the perfect one. This was it! Delicious!
Makes 8 four-inch waffles
Saturday, July 17, 2021
Rhubarb, the harbinger of spring. And, this year, I have a beautiful, large rhubarb plant, just waiting to be harvested. Pair it with strawberry and you know spring is definite here. Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs.
Perfect for scones and coffee on the patio.
This recipe makes 7 x 250 ml jars.
This week, figs season intersected with strawberry season. This strawberry fig jam is delicious! It's made without pectin, so it turns out to be less sweet and slightly runny.
This recipe makes a very small batch- 3 x 250 ml jars.
1 lb fresh purple Mission figs, stems removed, cut into small pieces
1 lb fresh strawberries, quartered
1/3 cup lemon juice
2 cups white sugar
Place figs, strawberries, lemon juice and sugar in a non-reactive saucepot. Cover and let stand for 45 minutes, stirring occasionally.
Bring the mixture to a boil over high heat, then reduce heat to medium and boil rapidly, uncovered, stirring occasionally, for about 10 minutes. Continue to cook about 2 minutes more, stirring constantly, until mixture jells. Remove from heat.
Ladle into sterilized jars, leaving ¼-inch (5-mm) headspace at the rim. Cover with 2-piece lids and process in a steam canner for 10 minutes. Once cool, check for proper seal (the lids should be slightly concave) and store in a cool, dry place.
June 2021: I let it stand overnight. Next time, suggest removing the fruit from the syrup after it has macerated overnight. Bring the syrup to the boil, until the thermometer reads 220 degrees, then add the fruit and boil for about two minutes. Could also add grated lemon rind at the very end.
Sunday, July 4, 2021
Monday, May 17, 2021
Tiramisu, a classic, delicious Italian dessert is easy to make and a perfect end to that fancy dinner. Be sure to use the best quality ingredients- there are few, and they need to be great.
I like to use "build" my tiramisu in small dishes or containers- even canning jars. They can be frozen individually and they prevent me from eating way too much at a time- you know, "just trimming the edges."
To make approximately six to eight servings.
I love having curry pastes frozen and ready to use from my freezer. All homemade so I can adjust and personalize the heat, etc. This recipe is based on one I found on a website- Hot Pepper Madness. com. I have certainly made a few great curries using my version of this paste.
This is my first rhubarb relish. I planted rhubarb in my garden a couple of years ago and finally this year have enough to make at least two batches of preserves, more to come in a few weeks. I didn't grow up eating rhubarb, that very tart fruit and honestly, it doesn't look very appetizing in the canning pot- kind of grey. My friend Barb, the rhubarb connaisseur assures me the tart flavour of rhubarb is there, it's just not very pretty.
Soooo, I used the recipe from the Time Life Preserving book as the base for the first batch, then made the second batch my way :-).
|Rhubarb Relish - one traditional |
and one lemon and hot pepper
To make approx. six 250 ml jars