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Red Currant Jelly – Red Currant Sorbet Red Currant Jelly – Red Currant Sorbet By Preserved and Pickled 08/08/13 23:46 Making jellies is a bit more involved than making jams, but when red currants are in season I make the time. This jelly is classic and so is the recipe – simple and straightforward – currant juice, sugar, a splash of lemon juice and a dab of butter - et...
Bourbon peach preserves Bourbon peach preserves By Preserved and Pickled 08/07/13 02:36 Preserved and Pickled is once again honored to have been chosen as a Canbassador for the Washington State Fruit Commission. Last year we preserved some Pickled Italian Plums, Nectarine Jelly and Boozy Peach Sauce. This year we received a big box of peaches...
Pickled onions Pickled onions By Preserved and Pickled 01/03/13 19:45 In England, pickled onions are enjoyed regularly. They are eaten with fish and chips, as part of a Ploughman's Lunch, with meat pies, and so many other savory dishes. There are hundreds of commercial varieties available, both across the pond and here in...
Spicy pear butter Spicy pear butter By Preserved and Pickled 12/18/12 19:16 SPICY PEAR BUTTER INGREDIENTS Splash Hard Cider (or Cider or Apple Juice) 5 Pears ( 5 1/2 Cups Pear Sauce) 4 Tablespoons Diced Fresh Ginger 2 Tablespoons Lemon Juice 2 Fresh Jalapenos (diced) included seeds for spicier Butter 1 Cup Honey 2 Cups Sugar DIRECTIONS...
Pumpkin jam, pumpkin sauce & roasted pumpkin soup Pumpkin jam, pumpkin sauce & roasted pumpkin soup By Preserved and Pickled 12/03/12 14:51 Amazingly easy to store, incredibly versatile as far as their use in the kitchen, the fall harvest of pumpkins and squash are something you really should consider putting up in your winter pantry. Pumpkins are technically a fruit and a member of the cucurbit...
Sweet preservation: Nectarine Jelly Sweet preservation: Nectarine Jelly By Preserved and Pickled 10/19/12 20:06 As Sweet Preservation points out, 'A canning resurgence is sweeping the nation, as people everywhere bottle up the bounties of the season and celebrate an art that’s once again au courant.' Canning and preserving are enjoying a strong rebirth, and in my...
Sweet preservation: Boozy Peach Sauce Sweet preservation: Boozy Peach Sauce By Preserved and Pickled 10/03/12 04:32 Peaches have always been one of my favorite fruits. When you bite into a fresh picked summer peach and the juice runs over your tongue, well I find it to be one of the most satisfying natural sweets under the sun. The Sweet Preservation website is Washington...
Sweet preservation: Pickled Italian Plums Sweet preservation: Pickled Italian Plums By Preserved and Pickled 09/26/12 17:52 Preserved and Pickled is honored to have been chosen as a Canbassador for the Washington State Fruit Commission. Well, not just honored, tickled pink actually. What exactly is the Canbassador program, you might ask? Well, I received a box of stone fruit...
Old fashioned tomato conserve Old fashioned tomato conserve By Preserved and Pickled 08/29/12 22:41 Heritage Tomatoes from Paley's Farm Market in Sharon, Connecticut. Summer is winding down and loads of vegetables are coming out of local gardens. Here in the northeast it is officially tomato time, and there are so many ways to preserve tomatoes! Probably...
Rediscovering the cream puff Rediscovering the cream puff By Preserved and Pickled 07/30/12 18:03 When I was growing up my mother cooked everything from scratch, she loved to cook - still does. I honestly did not know a pie crust could come from a box or the refrigerator section of the grocery store, that spaghetti sauce came in a jar, or that corned...
Mabbettsville  fried chicken and classic creamy coleslaw Mabbettsville fried chicken and classic creamy coleslaw By Preserved and Pickled 07/02/12 18:36 I had spent the weekend cleaning and organizing dozens of boxes stacked in the closets and guestrooms of our newly acquired, old Victorian, culling through endless papers and receipts (Paul does not believe in throwing away ANY receipts or notepads, or...
Preserving celery in oil Preserving celery in oil By Preserved and Pickled 05/31/12 15:42 Oil in itself does not ward off bacteria, a cause for concern with many folks, but it does create an effective barrier against direct contact with air. Good olive oil has a balance of fatty acids that resist oxidation; as any good cook knows, air is not...
Ode to maine shrimp Ode to maine shrimp By Preserved and Pickled 04/06/12 18:13 Maine Shrimp Season is always cause for celebration here in New England. Though short and sweet like the delicate pink crustaceans, just 136 days, the fishery is sustainable with catches closely monitored and regulated. Maine shrimp are not what most people...
Ode to maine shrimp Ode to maine shrimp By Preserved and Pickled 04/06/12 04:13 Maine shrimp are not what most people expect; they are smaller, sweeter, much different than the Gulf of Mexico shrimp with their white-gray color and chunkier meatiness. Envision Maine’s petite wild blueberries compared to the larger cultivated berries,...
All good things take time All good things take time By Preserved and Pickled 04/06/12 03:34 In 1797, James Keiller and his mother Janet ran a small sweet and preserves shop in the Seagate section of Dundee, Scotland, eventually opening a factory to produce Dundee Marmalade: thick chunks of Seville orange rind suspended in a sweetened orange jelly,...
Homemade pizza and sauce Homemade pizza and sauce By Preserved and Pickled 03/09/12 20:11 Today's pizza has a long and interesting history. In the 3rd century B.C. Roman ate a "flat round of dough dressed with olive oil, herbs, and honey, baked on stones". In 16th century Europe, the tomato was believed to be poisonous, as most fruits of the...
How to render lard How to render lard By Preserved and Pickled 03/01/12 02:23 Rendering your own lard is a tradition being rediscovered and rendering lard in your own home is not a difficult task. Lard is a remarkably good source of Vitamin D and of monounsaturated fat: the same fatty acid found in olive oil and avocado that and...
Red cauliflower pickle Red cauliflower pickle By Preserved and Pickled 02/26/12 00:16 This Red Cauliflower Pickle recipe I discovered after finding 'Farewell The Winterline: Memories of a Boyhood in India. A Memoir by Stanley E. Brush'. Six quarts of freshly bottle Red Cauliflower Pickle According to the website, "Stan Brush's love for the...
Bruschetta: by any other name still tastes as sweet Bruschetta: by any other name still tastes as sweet By Preserved and Pickled 02/18/12 08:19 I have written before about cooking with our children. They learn from us in so many ways and I believe taking the time to cook not only for them, but also with them, is just one way to teach our children well. The time for cooking together with my family...
Orange-carrot marmalade Orange-carrot marmalade By Preserved and Pickled 01/31/12 14:30 I have become enamored with marmalades. Their taste is like a grown-up Sweet -Tart making one want to pucker up and smile all a the same time. I recently made a lovely, pale, light on the peel Pink Grapefruit Marmalade, but I wanted to do something more,...
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