Showing posts with label preserve. Show all posts
Showing posts with label preserve. Show all posts
Thursday, August 6, 2015
Canned Oregano Tomatoes
So, here is the last of the tomato series that I have to share with you. I do have a bruschetta recipe that I will be posting in the near future as well, but I wanted to get this one out before the tomatoes were all gone and before I take a little vacation by the sea! I am headed to Isle of Palms, one of my favorite places on earth to clear my head before starting into the fall semester of school. This upcoming fall semester is gonna be a tricky one because I will be teaching in 3 different locations i.e. cities. Even though it is a lot of driving, I have been so happy to add Asheville to my regular teaching circuit! Love that town and the students are so refreshing. Also after class, it gives me the opportunity to hang out in some places that I really love.
Well, sorry this is not a longer post but this girl has to pack! Bathing suits, flip flops and of course some good craft beer! I will also have my camera with me at all times. Hoping the sun and sea and the magnificence of the Charleston area can revitalize me to be back in the classroom in only 11 days!
Wednesday, July 29, 2015
Freezing Tomatoes
I LOVE THIS RECIPE!!!
This is the most simple way to save tomatoes that I know of. When I am feeling really lazy (which is often!) I just freeze a bunch of tomatoes rather than messing with canning them. For whatever reason, most people look at me like I am crazy when I say that I do this, but it really works. This is a trick that I learned from my Mom and it come in handy when the winter gets cold and you want to make a chili or soup. Just get out the frozen summer tomatoes and run them under really hot water. The skin peels right off in your hand. Then into the pot they go. They are way better then anything that you can get out of a can and remember- You grew them! So go ahead and feel accomplished! Sometimes, the little things make the day a little brighter!
(I admit these were hard to take pictures of! Usually I take all my pictures outside and when I took these frozen guys out in our 90 something degree heat they instantly got a little frosty. They don't look like this in the freezer, but I guess it does get the frozen point across.)
Tuesday, July 28, 2015
Slow Roasted Tomatoes and Herbs for Freezer Sauce
Tomato salvation #2. This is one of my all time favorite ways to save or "put up" (as they say down south) tomatoes. And this one involves those prolific cherry or grape tomatoes that seem to pop up overnight. I have literally been picking 2-3 quarts of these per day but maybe that is my fault. See... I have this theory that if I make my garden just "a tad bit bigger" every year..... I have to mow less grass!! Yes, I know. What reasoning! But I think in the past 3 years, at this one house, I have cut out mowing maybe 3 extra feet on the one end of the garden. Wow! Every inch counts for me when it comes to mowing grass. I hate mowing! In case you didn't notice, it just comes back..... And in the South Carolina heat, that just means another day dripping sweat at 7 am before the real scorching temps set in. So instead of mowing that extra little space, I prefer to can, freeze and preserve these little jewels. They are worth the sweat to plant, nurture and pick because I get to enjoy them all year!!
My backyard better watch out .... in 10 more years I won't have to mow grass.
Monday, July 27, 2015
Pickled Cherry Tomatoes
As we all know, it is tomato time of the year!!! Despite the oppressive heat here in South Carolina, this has been a great year for some awesome tomatoes. I am sure that I am not the only one that is feeling a little overwhelmed by their garden goodness. For those of you that garden and stand with me in your love for all thing tomato, I am planning on posting a little tomato series here. Some of these recipes will help you save a lot of those tomatoes for the cold winter months when you are dying for that taste of summer sweetness. Other recipes will allow you to enjoy the tomatoes right now when they are at their juiciest and most abundant. However you want to look at it, this is the month of the tomato and your chance to savour every bite. In just a few months, we will all be wishing for the day in spring when we can plant again and anticipate what mother nature will give us.
Tuesday, July 22, 2014
Pickled Okra
So, my garden is prolific this year and I am picking okra by the bagful. Fifteen years ago, when I moved to South Carolina from Pennsylvania, these furry little pods were foreign to me. I had never seen them let alone cooked one. Around this time, my southern Mema gave me a big bag of these and instructed me to fry 'em up for my dinner. I politely accepted her generosity and then meekly told her I had no idea what she meant. She looked at me and said, "Why of course you don't. Get in this kitchen and I will show you." In true Mema form, there was no official recipe. Over the years, in all the recipes she taught me (and there are many,) her only measurement reference was "ya just add ya a lil' bit" of said ingredient. It was not so much about the measurement, but more about the experience and the feel. That day, we ended up eating fried okra on her porch and watching the world go by. I miss her and everything she taught me about southern cooking and my local area. She never judged me, or made fun of my lack of southern heritage. She took me under her wing, taught me what she knew and provided a lot of good laughs in the process. She was happy to have me as her granddaughter; regardless of where I came from.
Thursday, January 30, 2014
Vanilla Extract
So, this is just a simple project that makes great gifts and can save you a little money. I decided to start making my own vanilla extract because as you might guess, I go through a lot of vanilla! I prefer to use real extract, not imitation. As most of you know, that can get a little costly. So, after some research, I decided to start to make my own. I have been really happy with the results. The best part of this recipe is that it only takes 2 ingredients: vanilla beans and bourbon. You might have to go out to buy the beans, but they are easy to find in any natural food store and you will definitely get your money's worth as they last for a long time. If you are like me, I am sure you have bourbon or whiskey in your house. If not (let me know, cause I won't be visiting,) go get you the biggest bottle! You will need something to sip on while you are waiting for your extract be ready to use!
Cheers!
Wednesday, December 18, 2013
Sweet Potato Butter
OK... we are down to the last minute Christmas gift frenzy!! What do you get a neighbor to show your appreciation or that friend that gave you his preserved heirloom tomato seeds this past summer? (Or is this just a Rebecca problem?) How about something homemade? Every Christmas, I have a personal mission to give everyone on my gift list something that I have made over the past year- whether it be jelly I made over the summer, a hat I knitted in their favorite color or a tin of cookies that they wait for every year. I think this is the meaning of Christmas gift giving; taking the time to put love into something you give. Sure, everyone gets a commercial gift of some sort as well, but I know that I appreciate when someone takes the time to make something special for me, and I hope to reinforce that sentiment in my gift giving.
As you know, by this time each year, I have a whole cabinet of jars that I have preserved. Everything from Pickled Hot Wax Peppers to Strawberry Prosecco Jam. I have been making gift bags of assorted jams for friends and will be tucking jars of Bourbon Peach Jam into my suitcase for family in Pennsylvania. It is just what I do!!
I love to open the cabinet in my kitchen and see all the jars lined up. This year, I added this recipe to my line-up. On a recent trip to Charleston, SC in October, my aunt and I decided to go to the Charleston Farmers Market in Marion Square. This is a great event that I try to get to a few times per year. This year I had the opportunity to meet Stephen Palmer Dowdney and purchase his book Putting Up. After tasting several of his recipes, we talked about our canning experiences and he was so personable and welcoming. As I was getting ready to leave, he of course signed my book and then provided his email and phone number in case there was any questions about the recipes. He also encouraged me to make my own recipes and if I needed canning safety advice, he was always available. It was an awesome "local foodie experience." I encourage everyone to buy this book and visit Mr. Dowdney in the Charleston Farmers Market. I know I will be buying his new book on my next trip to the Holy City and probably some of his amazing jellies!
Sunday, September 15, 2013
Tomato Basil Jam
My garden goodness is almost gone. The summer garden is done. I have two last recipes that I just finished this weekend from all of the last plants that I have harvested. For me this is always a hard time of the year. I now have to buy tomatoes from the store and those never have the same taste as a good, fresh garden tomato. The other thing that I will miss is the fresh basil that I use on a daily basis. I put it in mixed drinks, scrambled eggs and just about everything. In order to hold on to those flavors a little longer, I whipped up some more of this jam. I made it last year as well and it helped get through the tomatoless time of the year.
So long summer garden. Can't wait for your garden goodness next year.
Saturday, August 17, 2013
Tart & Tangy Refrigerator Pickles
So what little summer we had is coming to an end! Kids are going back to school, the early mornings ,when my dogs and I are sitting on the porch drinking tea, have been cool and my garden is giving me its last offerings for summer. Some vegetables are more plentiful than others right now. Unfortunately, with this summers crazy weather, gardens have really suffered here in my part of South Carolina. My family in Pennsylvania has also reported bad crops. One thing that has done exceptionally well is my cucumbers. Maybe it was due to all the rain, I don't know. They had a difficult start though. I always plant my cucurbits from seed. I planted them all in late April as I always do but this year, we had record amounts of rain in the spring and they never came up. I had to reseed them all and therefore they got a late start. I do not know the garden phenomenon that made these cucumbers go crazy while my squash, cantaloupe and zucchini struggled to produce. I do know however that it is August 17 and I just picked 12 cucumbers today. I have the pleasure of doing this at least 3 times per week. Many friends and loved ones have benefited from my cucumbers this summer.
As the summer winds down, I want to share a few of my favorite recipes for using up all those last minute veggies. Yes, some of these recipes will be canning, some will be dinners to make to use up those not so beautiful tomatoes and others will just be personal favorites. Remember this is the time to stretch the summer and enjoy the tastes in the most simple and beautiful way. This late summer time is also a time to start to think about winter and the flavors we will miss. Prepare now..... and in January when you sit down to some fresh pasta covered in homemade pesto or a bagel smeared with tomato basil jam you canned yourself, you will be standing in the middle of your summer garden again.
Monday, August 5, 2013
Frozen Peach Pie Filling
A lot of times, when I am talking to friends, patients or family members about some of my cooking practices, they look at me with surprise and say that they never thought of doing that. This happens a lot when I talk about canning, preserving or freezing. Unfortunately, we are more comfortable going to the local big box grocer and buying frozen fruit or veggies in a can. This time of year, when gardens are offering up their highest yield and farmers markets are bursting with seasonal fruits and veggies in every color, is the time to think about what you will miss in winter and plan ahead. Plenty of our local produce can be canned, frozen or dried for later use. Also when you grow or buy some fruits and veggies you always get a few that are just not pretty. These are great ones to save for recipes like this.
In this recipe, I went to our local produce stand that I frequent weekly. They had a special on a half bushel of peaches for $8 because they were considered too small. I bought it and have eaten them, baked with them and gave some to friends. In the bottom of the basket there are always a few that are bruised or slightly crushed. These are always the perfect peaches to make into pie filling. Of course, fresh peach pie is always a treat during summer months, but imagine in the cold gloomy days of January (when we all need a mood booster) having the ability to bake a fresh peach pie. It is comfort at it's best. First, you have the satisfaction of knowing you made this and it gives you the taste of something that you can look forward to. Prepare now. In January you taste buds and maybe your friends will be thanking you!
Saturday, June 8, 2013
Strawberry Prosecco Jam
It is summer and fresh fruit abounds. This allows for one of my favorite activities: jam making. Every year I tackle a new jam recipe or two as well as make my usual favorites like my Bourbon Peach Jam. As I have told you before, ever since my teen years I have been making jams and jellies.
There is one story I always think of when I make jelly. When I was young, my sister and I would go to have weekend visits with my Gram and Pap. We would do all the things that grandparents and grandkids did together; we played putt putt, ate ice cream, and stayed up later than we are allowed at home. We were spoiled at Gram and Pap's. In the summer, we would sleep on the porch and look at the stars. During other times of the year, we would sleep in the guest bedroom in our little single beds. When we would get all tucked in, my Gram would light a candle and tell us a story. One of my favorite stories that she told was of her Mom, my Noni making jelly. She would start by telling us about how hard Noni worked and what a strong woman she was, then she would begin to talk about the jelly. Noni was making grape jelly and as she was stirring the pot she looked out of the window to see the family cow had gotten out of its fence. She went out into the yard in such a hurry, she forgot about her jelly. By the time she corralled the cow and got back into the kitchen, the jelly was burned in the bottom of the pot. Back in those times, that was a big loss for a family who was on a very fixed income. I can imagine her disappointment.
I am not sure why but I was always so enthralled by this story. Maybe I saw the grown-up me being like my Noni. Maybe I saw my jelly making days ahead. I am not sure, but that is one story that I never got tired of hearing. Of course, my grandma was a great story teller and kept us hanging on every word.
After her story she would stand up kiss each of us and head downstairs. As she went, she would say "Good Night Mrs. Calabash." And my little sister and I would reply, "wherever you are." To this day my sister and I say this to each other! Although I don't see them everyday, my family is my staple.... wherever any of us are.
Sunday, September 16, 2012
Pickled Hot Wax Peppers or Jalapenos
Canned hot peppers |
I know that I have been slacking on my blog and it is not because I don't love you but I guess I took a hiatus because life happened. For the past 2 weeks, I have felt guilty about not blogging. I have been cooking and baking, but just not letting everyone know about it. Today, however, I got two quiet reminders to step it up. First, this morning, I wake to a web page congratulating me on my blog and asking me to add my blog to their food website. Cool huh? Then after my inspirational seminar ended this afternoon, I was still floating in the possibility of "helping others" and making a difference and I receive a grounding text from my sister asking "When is there going to be another Bonbons & Biscotti Blog?" Ugghhhh!
Even though from my front door to my sisters it is 543 miles, at times we somehow know without talking , that the other is in need of something, whatever that something might be; emotional support, a reason to laugh or as today a kick in the butt. I think this unspoken connection has really become obvious to me over the past year. At times I feel like she needs me in some way and at times when I need a little push (like today,) or some sort of comforting, she has seemed to know. Even about a months ago she had a dream about something that I have been contemplating in my life. These "sister stories" are not uncommon but I guess to me it is a new finding in my life and a welcomed connection with someone who is very important in my life.
So little sis, I posted this recipe for you since we both are such dorks when we make this recipe; lining our newly canned, beautiful jars up on the counter to appreciate and show everyone. Sister canning pride!
Monday, August 20, 2012
Blackberry Lemon Thyme Jam
Blackberry Lemon Thyme Jam |
Every summer when I was a child, as a family we looked forward to blackberry season. Because I lived in a somewhat rural area in Western Pennsylvania, our house was surrounded by wooded and undeveloped areas. This allowed for the perfect environment for wild blackberries to grow. They were not the "monster-size" berries that you find at the grocery store now, they were tiny, sweet purple clusters that mother nature tended all on her own.
My dad was the blackberry pro; spotting them on the side of the road as we drove home from my grandma's house or the grocery store. Dad is a man of few words. He will talk when needed but he is never a person to "waste words" just to hear himself talk. Us girls always knew when he was thinking and as we would drive, we knew he was making mental notes of location and approximate ripening time for our berry picking. When that day came and dad declared the berries ready, we would all bundle up in our long sleeve shirts and long pants and head out. Since my sister and I were young, we would pick the berries along the bottom and the perimeter of the berry patch so we did not get "stuck" by the thorns on the bushes. Mom and Dad would always venture more into the middle of the patch and therefore get the largest haul.
One really memorable thing about berry picking for me was the vessel that we brought the berries home in: my dad's miner's bucket. For most miners, the bucket that they use to take their lunch into the mine, is a very special item. It is an item that they carry with them everyday; into a place unlike any other and a scene that most people will never see. Most miners carry the same bucket through their mine career. Those buckets see young, hopeful men just starting out going into the mine, they see hard work, the loss of best friends and in this day and age, business politics, and unfortunate mine closing which include the loss of local jobs that have sustained families for generations. In most cases, the mine bucket will "retire" or become "laid off" from it's duties at the same time their owner does.
Whenever I used to see my dad's mine bucket come home from a long day's work; dirty, scuffed, and with its reflective stickers, I was instantly proud of my dad. But most important for a miner's kid, that bucket was always a sign that my dad was home! Mining is dangerous and knowing he was home was always comforting and a relief (some of my fellow classmates where not so lucky.) The dirty, empty bucket would then sit on the kitchen floor until we were done eating dinner as a family. After dinner, as my mom scrubbed that bucket to get it ready for the next shift, I always wondered what the bucket had seen that day!
I think that vessel, my dad's bucket, is one of my family's most valued items. It was present in our everyday life and saw my family in all stages of our lives. If it could talk, it could tell the story of the mine, my dad's long hours there, me and my sister's childhood and my mom ever present in the kitchen making home life happy. That bucket did not just feed my Dad lunch; it fed our entire family.
And on special days in mid summer, in rural Pennsylvania, that shiny silver bucket would go into the woods empty and come out brimming with dark purple berries....
Friday, August 3, 2012
Hot Red Pepper Jelly
Hot Red Pepper Jelly |
When I was in Charleston this past Thanksgiving, I went to one of my favorite restaurants in that area Hominy Grill and had the appetizer of goat cheese and hot pepper jelly on water crackers. It is one of my favorites; simple flavors and textures but so satisfying.
When my hot peppers started to come in this summer, I thought again of this concoction and instantly thought why would I buy this jelly when I can make my own. I have had this recipe on my "to do list" for quite a few weeks now but this past weekend, I am not sure if the craving got to be to much or if the stars were aligned just so and all other aspects of my life in order, but I set about the task of making this wonderful jelly.
As I sit on my couch four days later, enjoying a glass of wine and a few crackers with goat cheese and my hot pepper jelly, I am feeling very accomplished.
Saturday, April 7, 2012
Bourbon Peach Jam
Jam! What is more reminiscent of summer! I started to make jams and jellys when I was about 15 years old. I thought it would be a great gift to give to friends, my parents and grandparents. My mom was supportive of this effort and while she had some experience, she was not the pro. I began with strawberry jam, then peach. All things went well. But as I have said before I am a self-proclaimed lover of all things cherry. We were at the farmers market and I saw a huge basket of Bing cherries. I thought they would be the best thing for my new jam obsession. We got them and took them home and that weekend I set out to make some fabulous cherry jam. I was so excited so I decided to triple the recipe!!! Big mistake! What I ended up with was amazing cherry flavored syrup. The jam never set up. My mom's first response was to call Grandma Ethel. Grandma quickly told me to never change a jam or jelly recipe. You can make multiple batches but these recipes do not double or triple with great success. I hold that lesson and memory in my head today. This was by far not my last kitchen failure but definitely my first and I will remember it for a long time.
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