Uncategorized

Brandied Cocktail Cherries

I’m crazy about these cherries. They’re so dark and elegant, with a touch of brandy and vanilla bean. They were inspired by these great looking brandied cocktail cherries that Aimee from Homemade Trade suggested to me.  I didn’t change the recipe much– mostly I just canned it to make it shelf stable instead of something for…

Chocolate Plum Jam

It is 108 degrees outside right now. You know that feeling when you get into a hot car that’s been sitting in the sun? I feel like that, except there is no engine to start, no windows to roll down, and no air conditioning to turn on. I am just finding my zen place instead….

Quince Slices in White Wine Syrup

Last month, I came to grips with the fact that I really just don’t like quince.  I think they taste like eating roses, and not in a good way.  The problem is that I still have two bushels of quince sitting in the pantry looking a little worse for wear and I really hate wasting…

Allium Blossom Vinegar

Allium Blossom Vinegar JULY 6, 2012 ~ CAROLINE Over the last couple weeks, we’ve been harvesting all of our alliums from the garden.  One of my beds of red onions had started shooting up flower stalks before I got to it, and after seeing the chive blossom vinegar from Food In Jars last year,  I thought I would…

Sunshine and Citrus

The sun is finally out!  The daffodils are blooming…. And right when I should be out in the garden, pulling up bolting winter greens and replanting with spring crops, a friend with a backyard full of citrus trees dropped off these lovely presents…. So, sometimes I have issues with how much sugar is in jam,…

Valencia Orange Marmalade with Apples and Cranberries

After the saga of the ruptured ligament in my ankle a few weeks ago, things are starting to get a little bit more back to normal.  I’ve been hobbling around, planting some kale, picking some flowers, and starting to clear some beds to make room for winter vegetables.  It’s been equal amounts of elation to…

Gratitude & Improved Chocolate Plum Jam

This is my favorite way to use up jam right now.  chocolate-plum jam with cowgirl creamery mt. tam cheese = i’m eating it for breakfast, whether that’s an appropriate breakfast or not.  eggs be damned. Cowgirl Creamery cheese is insanely expensive but 100% worth every penny and totally delicious.*  Chocolate plum jam, on the other hand,…

Fermented Kohlrahbi Chips

Recently, I’ve been trying to incorporate more fermented foods into my preserving routine.  I like that I don’t have to bother with the canner, the food maintains it’s nutritional value, the batch size is very flexible, and that it requires so little time and so few ingredients.  Along the way, I discovered these fermented kohlrahbi…

Pickled Pearl Onions For Some Serious Bloody Marys

It’s really hot outside and I sprained my ankle. That’s the summary of life right now.  Or maybe I have tendonitis or something.  Either way, I can’t do anything except hobble around like an old lady.  I’m going to make cocktails tonight since not being able to work makes me angry. Here’s the more exciting…

Small Batch Meyer Lemon Marmalade

I usually make monster batches of preserves.  I like preserving by the bushel when fruits are in peak season.   During the winter, I usually end up going down to San Francisco once or twice and getting some citrus fruit from the farmers down there who are coming over from the central valley.   I…