Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up
Sherri Brooks Vinton
Language: English
Pages: 288
ISBN: 1612120245
Format: PDF / Kindle (mobi) / ePub
This creative cookbook will inspire you to not only preserve summer’s fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up — and serving up — the harvest has never been so delicious.
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Check the seals, and then store in a cool, dark place for up to 1 year. Aprisauce Use IT Up! Serves 4 Who knew that adding a little glaze could make such a difference? The glaze adds flavor and protects the pork during cooking, keeping it moist and flavorful. The cooking curbs the fruitiness of the glaze and gives the chops a deep brown color. So not only does it taste great, it’s “eating with your eyes” at its best. Ingredients cup Aprisauce (see page 70) garlic cloves, minced 2
love the taste of bramble fruit, such as blackberries and raspberries, but don’t enjoy having the seeds catch in our teeth. For the most sparkling jelly, don’t boil the fruit or press on the jelly bag, which will cloud your juice. Ingredients quarts berries (about 3 pounds) cup water 2 cups sugar 3 teaspoons Pomona’s Universal Pectin ¼ cup bottled lemon juice 3 teaspoons calcium water (from the Pomona’s Universal Pectin kit) 2 Prepare 1. Combine the berries and water in a
“please” of course). Food destined for home food preservation should always come from as local a source as possible for peak ripeness and to minimize the amount of bacteria that will naturally develop from the time it leaves the farm until it is in the pot. Buying directly from local growers also means that you will avoid the topical fungicides and waxes that are often applied to grocery store produce to extend its shelf life. Leaving aside the issue of whether these treatments are safe or not,
marries with the sweetness of the caramelized skin, and the tang of the fruit brings an acidic counterpoint. the pieces easily release from the pan. Using tongs, turn the chicken pieces over and slide the pan onto the center rack of the oven. Roast for about 20 minutes, until the internal temperature reaches 165°F. Remove the chicken to a platter and set aside in a warm oven (do not cover the chicken or the skin will lose its crispness). Ingredients chicken, cut into 10
Margarita Makes 1 perfect cocktail I am picky about my margaritas. None of that cloying Lemon-X mix for me. If I am going to take a trip to tequila land, I want good hooch and fresh juice. Homemade Grapefruit Liqueur gets me there, first class. Ingredients jigger (11/2 ounces) high-quality white tequila such as Don Julio 1 shot (1 ounce) Grapefruit Liqueur 1 ounce freshly squeezed lime juice 1 tablespoon orange juice (trust me) Ice 1 Prepare Combine the tequila, liqueur,