Perfect Salted Caramels

I met Lauren from Craft My Life Away at the From Scratch Club food swaps. As a first-time swapper, I was eager to get to know Lauren... especially since she brought these insane salted caramel bars that were a hot-ticket item at the swap. Seriously, they were soooo good.

Anyway.

Lauren is a pretty nifty lady, as she is a excellent baker/confection maker and crafter. Since each year I try to send my friends and loved ones a little treat for the holidays, I thought I'd ask Lauren to share her Salted Caramel recipe with me (us) - they'd be perfect to send in the post! So, Lauren, have at it. School us in all things caramel!

Corn Cob Jelly

Please excuse the wild children and Cozy Coupe in the background.

File this under "Weird Things To Can" (perhaps along with Tomato Jam). Corn cob jelly sounds so, well, weird, right? How could that possibly taste good?

It does, I promise. In fact, it tastes remarkably like wildflower honey. I've heard others make that claim, but I didn't believe it until I tried it for myself. But kind of like Queen Anne's Lace Jelly, this isn't something I would necessarily want to add to my PB&J's. So after I made it I had to figure out how to use it. Turns out it tastes great on a cheese board, on fried green tomatoes, on hush puppies, and even on top of more corn (in the form of fritters). I'm sure it would be delicious on any other kind of pan-fried offering. I might even get brave and try it in place of honey in different sauce and dressing recipes. If you try to make it, let me know and tell me how you used it!

Oh, and my pal Jillian has a great how-to for freezing corn, in case you were interested (save those cobs, Jillian!).

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Corn Cob Jelly
Makes 3 1/2 cups, or 3 1/2 half-pints

12 sweet corn cobs
4 1/2 cups water
3 1/2 cups sugar
1 packet liquid pectin

1. In a large pot, combine water and corn cobs. Cut the corn cobs in half (carefully!) if necessary. Cover and boil for 30 minutes. Allow to cool slightly.

2. Using cheesecloth and/or a fine mesh strainer, pour out the liquid and reserve it. Discard corn cobs (carve yourself a pipe, leave for squirrels and other critters, or simply compost). Rinse out the pot and add the "corn stock" back to it.

3. Place the pot over medium-high heat and add sugar. Bring to a boil and add pectin. Reduce heat to medium and continue to cook until the jelly is at preferred "set" stage (when it sheets off your wooden stirring spoon or congeals as soon as it hits a plate pulled from the freezer).

4. Carefully pour the hot jelly into desired vessel(s) (freezer jars, canning jars, or a dish for the refrigerator). Wipe rim(s) and cover. If you want shelf-stable jelly, process in a hot water-bath canner for time appropriate to your jars (5 minutes for quarter-pints, 7-10 minutes for half-pints, 15-20 minutes for pints). Jelly will last for 3-6 months in the fridge and up to a year in the freezer or pantry (if processed properly). Enjoy!

*Optional step: If you want your jelly to be more yellow, add a few drops of yellow food color to the corn stock before adding sugar and pectin.

Elderberry Cordial

I'm over at From Scratch Club today talking about finding elderberry trees on my property (awesome surprise!) and how to forage for your own elderberries. I also offered up two recipes: One for making an elderberry cordial, and another on an awesome champagne cocktail using your homemade cordial (picture above). Definitely check out the post, if you can!

Tomato Jam

When I mention to people that I'm making tomato jam, the reply is often "Huh?" Or, "Wha.." Or, "Tomato jam? You can't make jam out of tomatoes!" Someone once said that I've probably done enough canning for the year if I have to resort to jamming-up tomatoes. Listen, I get it. It sounds a little weird. But then once I explain the taste (kind of like ketchup) and how I use it (on soft cheeses, to top burgers, mixed with mayonnaise for sandwiches, combined with oil and other ingredients for salad dressing, or as a starting point to BBQ sauce), people are generally more open-minded to the recipe.

This tomato jam recipe is a great way to use up tomatoes, especially those times when you don't quiet have enough to make a batch of sauce, but eating them fresh just doesn't sound that interesting. Do not remove the skins and seeds from your tomatoes - you'll need them to create a nice, thick, jammy-texture.

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Tomato Jam
Makes about 4 1/2 cups (4 1/2 half-pint jars)

4 pounds tomatoes (I used a mix of heirloom slicing tomatoes and plum varieties)
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and minced
1 red onion, peeled and diced finely
2 teaspoons kosher salt
1 tablespoons fresh ginger, finely grated
1 cup red wine vinegar
2 tablespoons bottled lemon juice*
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon ground cloves
2 cinnamon sticks
2 teaspoons crushed red pepper flakes (more, if you like spicy!)

1. Wash and weigh your tomatoes (remove any stems). Cut them into a large dice (remove hard hulls), set aside.

2. In your jam pot, heat oil over medium-low heat and add garlic, onion, and salt. Saute for a few minutes until the garlic is golden and onions begin to soften and look glassy (be careful not to burn your garlic! The taste will be too bitter to correct later in the recipe. If you blacken the garlic, rinse out your pot and start over).

3. Add to the pot the tomatoes, ginger, vinegar, lemon juice, sugars, cloves, cinnamon sticks, and red pepper flakes. Stir together and bring to a boil (over high heat). Once the mixture boils, reduce heat to medium and allow to simmer for 30 minutes. Stir frequently, scraping the bottom of the pot to avoid burning.

4. After 30 minutes, the tomatoes should be soft and easily squished with the back of a wooden spoon. The jam should also be thick, around the consistency of a chunky tomato sauce. Turn off the heat and allow jam to cool slightly. If you are freezing or storing your jam in the refrigerator, ladle the jam into desired containers.

5. To can this jam, ladle it into sterilized half-pint (or smaller) jars, leaving a 1/2-inch headspace. Wipe rims clean, use a chopstick or butter knife to remove air bubbles, and seal with lids and bands. Process in a pressure canner or hot water-bath canner (half-pint jars will need about seven minutes to be properly preserved). Canned tomato jam will last in a cool, dry place for up to 12 months. Frozen jam will last for about eight months, while jam in the fridge will stay tasty for three-to-four months.

*Lemon juice boosts the acidity of tomatoes to make them acceptable for canning. So, add the bottled lemon juice or... face uncertain death through botulism. Your choice.

Banh Mi-Style Pickles

A few years ago, I don't think anyone that I was familiar with knew what a Banh Mi was. Now all my friends rave about it, and rightly so.

For those of you unfamiliar, Banh Mi is a French-inspired Vietnamese sandwich comprised of a rice flour baguette, a hollandaise-style spread, various forms of pork, jalapeno peppers, cilantro, cucumbers, and a carrot-and-radish pickle mix. Call it Colonialism at its best: The essential French elements of crusty-yet-fluffy baguette and hollandaise mingle with the Asian flavors of Daikon radish and rice vinegar to create a sandwich many consider a new favorite.

Pickles seem to play a key role in many famous sandwiches - you can't really have a Cuban sandwich without them, and pulled pork just isn't the same if it doesn't have tangy slaw or vinegary pickled onions to top it. Banh Mi-style pickles are easy to make and incredibly versatile. Don't limit their use to just sandwiches. Get creative and try them over grilled meats or in salads for a bright, sweetly-acidic bite.

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Bahn Mi-Style Pickles
Makes about 2 pints

2 cups carrots, peeled and julienned*
2 cups radish (Daikon is best, but any radish will do in a pinch), washed and julienned
1/2 cup, plus 2 teaspoons, sugar
2 teaspoons pickling salt
1 1/2 cups rice vinegar
1 1/2 cups warm water

1. Combine the carrot and radish in a bowl and toss to combine. Add 2 teaspoons of sugar and salt to the bowl, then "massage" the carrot and radish to release water and soften. When a piece of radish can be bent in half without snapping, the massage is done (about three minutes -- do not skip this step! Releasing moisture like this will help keep the veggies crunchy after pickling).

2. Place veggie mix in a colander and run under cold water for a few minutes to rinse away the sugar and salt. Drain thoroughly.

3. In a separate bowl, combine 1/2 cup of sugar, vinegar, and warm water. Mix until the sugar has completely dissolved (this is the "brine").

4. Divide the veggie mix evenly into two pint-size jars (or in one larger jar, if preferred). Pour the brine over the veggies, being sure to completely submerge the carrot and radish. Cover and allow to sit overnight in the refrigerator for best flavor. Banh Mi-style pickles will last up to six weeks in the refrigerator. Enjoy!

* To julienne is to cut into long, thin strips, like matchsticks or "shoe strings." For more information, watch this video.

Bread and Butter Pickles

Bread and butter pickles are kind of like sunshine in a jar. So sweet and so tangy at the same time. If you've never made them before, be warned: It takes a while. But it's mostly hands-off time. Unlike basic dill pickles, bread and butter pickles require several steps but are still pretty easy to make.

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Bread and Butter Pickles
Makes about 4 pints

2 1/2 pounds pickling cucumbers
1 pound white onions, thinly sliced (about one large onion)
1/4 cup pickling salt
1 1/4 cups white distilled vinegar
1 cup apple cider vinegar
2 1/4 cups sugar
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries (plus a pinch of ground allspice)
6 whole cloves (plus a pinch of ground cloves)
1/2 teaspoon turmeric
Ice
Grape leaves (optional)

1. Clean the cucumbers thoroughly and remove all dirt, debris and leaves. Remove the ends (cut off a 1/8-inch slice from each end), then slice the cucumbers into 1/4-inch thick rounds. Place in a large bowl along with onions and salt. Mix together, then cover with ice and allow to sit at room temperature for two hours (don't skip this step! It keeps the cukes crunchy after pickling).

2. Rinse cucumbers and onions in a colander thoroughly to remove salt. Drain.

3. In a large pot, combine the white and apple cider vinegar, sugar, and spices. Whisk to dissolve sugar and bring to a boil. Add cucumbers and onions and stir to cover with vinegar mixture (brine). Bring back to a boil.

4. Using a slotted spoon, place the cucumbers and onions in sterilized pint-size canning jars (if using the grape leaves, which are a natural source of alum and help keep pickles crunchy, add one leaf-per-pint to the bottom of jars before adding cukes). Fill to 1/2-inch from the top of the jar. Pour brine over the top of cukes and onions, leaving the same 1/2-inch headspace.

5. Wipe the rims of the jars clean and add sterilized lids/bands. Process in a hot water-bath canner for 15 minutes (20 minutes for elevations above 6,000 feet). Or, store in the refrigerator until ready to eat. Enjoy!

Jalapeno Simple Syrup Margarita

Just like with Rosemary Simple Syrup, Jalapeno Simple Syrup can be used in so many ways. My favorite, though, is in a margarita. It's just so, so, so, so... good. I mean, really good. I just love the way the sweet and spicy qualities of the syrup blend with the citrus in the margarita. Kind of like eating an orange and sucking on a Red Hot at the same time (ooh, wait, maybe that doesn't sound so good).

Get out the castanets, baby, it's about to get ca-razy.

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Jalapeno Simple Syrup
Makes One Cup
1 cup water
1 cup sugar
2 jalapeno peppers, sliced thin

In a small saucepan, combine all ingredients and cook, stirring constantly, over medium-high heat until all sugar has dissolved. Reduce heat to medium and allow to simmer to three to four minutes, stirring frequently. Remove from heat and allow to cool for five minutes. The syrup will be slightly greenish-blue. Strain out the pepper slices and store in an airtight container. Jalapeno simple syrup will last in the refrigerator for up to three months (if you add a splash of vodka, it will last upwards of six months).

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Spicy Margaritas
Makes One Cocktail

Kosher salt or white sugar
Lime zest
Ice cubes
2 ounces blanco tequila*
1 1/2 ounces freshly squeezed lime juice
1/2 ounce orange liqueur (like Cointreau or Grand Marnier)
1/2 ounce jalapeno simple syrup

1. On a small plate, combine a pinch of lime zest with either the sugar or salt (or both - your preference). Rub a wedge of lime around the rim of an old-fashioned glass, then dip the rim of the glass at a 45-degree angle into the sugar/salt/lime zest mixture (for and extra spicy kick, you could also rub a little jalapeno pepper on the rim of the glass... if you're one of those people who like the hurts so good kind of pain)

2. Fill a Boston shaker with ice, then add the tequila, lime juice, orange liqueur, and jalapeno simple syrup. Shake until the shaker is frosty on the outside (about 30 seconds)

3. Place three ice cubes in the old-fashioned glass, then strain the margarita into the glass. Garnish with a lime sprig. Enjoy!!

* A good margarita is all in the details. Go for a quality 100% pure blue agave blanco or silver tequila. Patron Silver is good on the higher-end of price. 1800 brand tequila is also a winner at a lower price point.

**To make a pitcher of cocktails, increase the ingredients to 2 cups of tequila, 1 1/4 cup lime juice, 1/2 cup of orange liqueur, and 1/2 cup of jalapeno simple syrup. Stir together with ice in a large pitcher and pour into 8 glasses. 

Rosemary Simple Syrup

I love to cook and bake, but sometimes my favorite things to make are really simple and easy. Things like compound butters and simple syrups. I love that a few really great, delicious ingredients can come together to create a new ingredient that can be used in so many ways. Most people think simple syrups are good only for cocktails, but I like to use them with club soda, or in dressings, frostings/icings, sauces, and other dips. I always have some in the fridge to perk up my cooking endeavors (I've been enjoying a lemon-coriander simple syrup from Braden lately... it's delicious with Bourbon).

I recently made Rosemary Simple Syrup and Jalapeno Simple Syrup for a From Scratch Club food swap. The rosemary variety is the not-so-secret ingredient to one of my favorite cocktails (see below). Get creative with this syrup recipe or use it as a starting point to create your own.

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Rosemary Simple Syrup
Makes 1.5 cups

1 cup water
1 cup sugar
1/2 tablespoon chopped fresh rosemary

In a small saucepan, combine all ingredients and cook, stirring constantly, over medium-high heat until all sugar has dissolved. Reduce heat to medium and allow to simmer to three to four minutes, stirring frequently. Remove from heat and allow to cool for five minutes. The syrup will be slightly green. Strain out rosemary and store in an airtight container. Rosemary simple syrup will last in the refrigerator for up to three months (if you add a splash of vodka, it will last upwards of six months).

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Rosie Collins
Makes one cocktail
Originally posted October 13, 2011 on From Scratch Club

2 ounces dry Gin
1 ounce fresh lemon juice
1/2 ounce rosemary simple syrup
Ice
Club soda
Spring of rosemary (for garnish)

Fill a Collins glass three-quarters of the way full with quality ice. Add gin (I am partial to Brokers, though you could try a local option, too), lemon, and simple syrup. Stir to combine. Top with club soda and garnish with a spring of rosemary. Enjoy!

Hot Fudge Sauce

Did you go make those brownies I told you about? Good... now go make this delicious hot fudge, grab some ice cream (and a spoon!) and make yourself a Sundae. It's hot outside and you deserve it.

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Hot Fudge Sauce
Makes About 2 1/2 Cups


1/2 cup heavy cream
1/2 cup unsalted butter, cut into pieces
1/2 cup light corn syrup*
1/2 cup confectioners' sugar
9 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

1. In a heavy saucepan, combine the cream, butter, corn syrup and sugar over medium-low heat. Stir constantly and cook until the butter melts and sugar dissolves (about three minutes).

2. Add the chocolate and sire until melted and smooth (about two minutes).

3. Remove the sauce from the heat and stir in vanilla. Allow to cool slightly before using. Store in an airtight container in the refrigerator for up to a week. To re-heat, spoon the desired amount into a microwave-safe container and microwave for 20 seconds, then stir. If needed, continue to re-heat in 20-second 10-second intervals.

*Replace corn syrup with brown rice syrup if desired. 

Biscotti

Sometimes I swear I should be Italian. I love the language, the culture, and especially the food. But alas, not a drop of Italian blood in this lady. I am rather homogeneous (Scots-Irish, English, Welsh, with one descendant down the line being of Apache heritage). Besides having a high tolerance for alcohol, this lineage has also led my family to be a sole supporter of Coppertone.

One Italian tradition I learned to love while visiting the country with my mother was biscotti (dipped in either espresso or wine). A few years later, while I was slinging pancakes in a local cafe, I was re-introduced to biscotti. After my waitressing shift was up I would take an espresso and piece of chocolate biscotti (technically, biscotto) to accompany me on the ride back to my apartment.

Biscotti is incredibly simple (remember: I don't make anything that's "hard") and like biscuits, if you have a good base to work from, you can expand the flavors immensely. I recently made a large batch of gingerbread biscotti and espresso chocolate-chip biscotti to send to three lovely ladies as part of the Great Food Blogger Cookie Swap. It was so fun to send out my cookies in their little tins, only to receive three batches of scrumptious goodies in return. If you missed out, don't worry, I heard the organizers will do it again next year!

Special Shout-Out: I sent my cookies to Annalise at Completely Delicious, Jewel at Eat Drink Shop Love,  and Tanvi at The Hathi Cooks. In return, I received Double Chocolate Crackles from Amber at Amber's Confections, Molasses Cookies with Orange Sugar from Emily at Back to the Cutting Board, and Dark Chocolate Cafenela Cookies from Leslie at My Kitchen is Open. Now, on to the recipe.


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Biscotti
Makes 20 pieces


Base Recipe
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs

1. Preheat the oven to 350 degrees Fahrenheit. Combine the flour, baking powder and soda, and salt together. Set aside

2. Beat together the eggs and sugar until combined and pale (that's how you know the sugar has dissolved). Add in dry ingredients and mix until just combined.

3. On a greased cookie sheet (this is one of the few times I actually dig out my Sil-Pat), form dough into log about three inches wide and 12-15 inches long. Bake for 25-30 minutes until lightly browned.

4. Remove biscotti from the oven and allow to cool enough to handle. With a serrated bread knife, cut the biscotti into about 20 pieces (more or less, depending on how thick you like you biscotti). Be sure to cut straight down into the biscotti to get clean cuts that doesn't cause the cookies to crumble. Arrange back on the cookie sheet and back for another 12-15 minutes until the biscotti is dry and crisp. Allow to cool on a baking sheet. Enjoy by dunking into your favorite Italian beverage.

Espresso Chocolate-Chip Biscotti
Start with base recipe, but add to egg/sugar mixture...
2 teaspoons instant espresso or coffee powder
2 teaspoons hot water
1 teaspoon vanilla extract
(or 3 teaspoons very strong espresso and 1 teaspoon vanilla extract)

After incorporating dry ingredients, add six ounces of chopped semi-sweet chocolate or mini chocolate chips. Bake as above.

Gingerbread Biscotti
Start with base recipe, but add to dry ingredients...
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon orange zest

Bake as above.

Biscuits

PS - I made that coffee mug!!

There are certain recipes every kitchen-savvy person should have in their repertoire for last-minute emergencies. Go-to dishes that can pinch hit and are flexible enough for myriad uses and adaptations. For me, biscuits are it. They can find a place in nearly any meal and once a good basis is established, they can be manipulated to fit a whole host of scenarios. My biscuit recipe is adapted from Baking with Julia, a cookbook I'm not sure I could live without. Seriously... go buy it right now. You won't regret it.

These biscuits can be made in advanced and frozen. Just be sure to keep them in a freezer bag and remove as much air as possible to prevent freezer burn. To reheat, place them in a paper bag in a single layer, close the bag by folding up the open end and bake for 10-15 minutes in a 350 degree Fahrenheit oven.

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Biscuits
Makes 8 3.5" Biscuits

4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt (preferably Kosher)
2/3 cup vegetable shortening
2 cups milk

1. Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine flour, baking powder and salt. Cut in shortening with two knives or a pastry blade. Stir in milk. Mix until just combined.

2. On a well-floured surface, turn out dough and dust with flour. Pat the dough out with hands until it is 1/2-inch thick. Fold dough in half, then in half again. Pat until the dough is 1/2-inch thick. Do this at least two more times, making sure not to overwork the dough. Folding the dough will help to give it "lift" and layers.

3. Use a 3.5" biscuit cutter to cut-out biscuits. Re-fold scraps and pat the dough out to 1/2-inch thick again (you'll probably end up with a little ball of dough left - pat it down and make it into a mini-biscuit). Brush the tops of the biscuits with an egg wash (one egg mixed with 1 tablespoon of water or milk). Let the biscuits rest for 5 minutes.

4. Place biscuits on a greased cookie sheet (or better yet, on a pizza stone hot from the oven) and bake for 12-15 minutes, or until biscuits have risen and appear golden on top. Place on a cooling rack. Enjoy!

Some more ideas: Serve these biscuits at breakfast with butter and jam or at dinner with herb compound butter (you could even dust the tops with a little herbed salt before baking). These biscuits are a great companion for strawberry shortcake - just sprinkle some sanding or demerara sugar on top of the dough after the egg wash. For a savory kick, try adding 1/2 tablespoon of dill and 1 cup of grated cheddar cheese to the dough, or add 2 teaspoons of Old Bay seasoning and use these biscuits to sop-up melted butter at a seafood bake. Herb fans should try adding sage, a la this guy.

Herbed Salt

Get ready for one of the easiest, most useful recipes ev-ah. Herbed salt takes less than 5 minutes to make, but has myriad applications. Try a little on homemade french fries or potato chips. Or try a lot, a la salt-crusted fish. It's a simple touch that makes the dish just a smidge more special. It's also a great way to use up an overflow of garden herbs. I recently brought this to a From Scratch Club food swap and people clamoured for it!

Have any other suggestions for herbed salt use? I'd love to hear!

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Herbed Salt
Makes Approximately 2 Cups

2 cups Kosher salt
1/2 cup finely chopped herbs

1. Wash and thoroughly dry your herbs (you can use any herbs you like - I went Provençal and used thyme, rosemary, tarragon and sage). Finely chop herbs.

2. Combine herbs and salt together. Store in an airtight container (you can use immediately, but I like to let it sit for a day or two to let the flavors marry). Keep in the refrigerator for up to one month.

Peach Fruit Leather

Peach Week goes nostalgic today, with a take on old-school Fruit Roll-Ups. In efforts to "adultify" this a bit, let's call it Fruit Leather, instead. Most recipes you find will tell you that fruit leather requires a dehydrator, but I'm going to debunk that myth. You can most definitely make fruit leather in your standard old oven. Any fruit can be used to make fruit leather, but "firmer" fruits (like apples and pears) might require a bit of water to "loosen" the puree up.

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Peach Fruit Leather
Makes Eight Large Strips

4 cups peaches (skinned, pitted and diced)
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

1. In a blender, puree all ingredients together until smooth (if the puree is a bit thick, add some water to thin it out).

2. Line a jelly roll pan with waxed paper or a Silpat and spray with nonstick cooking spray. Preheat oven to 175 degree Fahernheit (if it doesn't go that low, heat to the lowest setting).

3. Spread the puree onto the prepared pan and spread out into a thin layer. Bake in the oven for 6-8 hours (or longer if necessary - a humid day might cause this to take longer). The fruit leather is "done" when it easily pulls off of the waxed paper or Silpat and stays together (with the pliability of actual leather).

4. Fruit leather can be wrapped in waxed paper and stored in the refrigerator for up to two months. This makes a great treat for lunches (especially with Back-to-School coming up!) and doesn't have any of the nasty chemicals or preservatives of conventional Fruit Roll-Ups. Enjoy!

Peach BBQ Sauce

Someone said to me recently, "That's BBQ sauce? It looks so light!" And it's true. When most people hear "BBQ sauce," they expect a ruddy red condiment with a tomato tang. But not this recipe. There is no tomato at all here! Just peaches and lots of yummy spices, essentially. The acidity that is typically found in tomatoes is presented by other ingredients. This peach BBQ sauce has a fiery kick to it, so don't be mislead by the pale color - this sauce has strong enough "legs" to stand up to most BBQ applications (though my kids like it on chicken nuggets).  I paired mine with wood-grilled baby back ribs. Have fun with this, and if you make it, report back to me on what you paired it with!

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Peach BBQ Sauce
Makes Roughly 3 Pints

3/4 cup red onion (about one medium), diced
2 jalapeño peppers, minced with seeds*
4 cloves of garlic, minced
2 teaspoon kosher salt
4 cups peaches, skins removed, diced

1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
1/3 cup brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1 tablespoon whiskey

1. Heat a large pot over medium-high heat. Add onion, peppers, and garlic into the pot and sprinkle with the salt. Sweat until the onions turn translucent (reduce the heat if needed to avoid burning the garlic).

2. Reduce heat to medium and add the peaches. Use a wooden spoon to break the peaches down. Add vinegar, Worcestershire sauce and vinegar and bring to a simmer.

3. Add the brown sugar, Dijon mustard, black pepper and cloves. Simmer until slightly thickened and stir often (about 15 minutes). Add the whiskey and cook for two additional minutes. Remove from heat.

4. Ladle one-quarter of the sauce into a blender and puree (be careful of steam!). Or use a stick immersion blender to puree in the pot. This sauce can be hot water bath canned, frozen, or kept in the refrigerator for one month. Enjoy!

*If two jalapeños seems to spicy for your taste, you can reduce to one pepper, with seeds, or completely eliminate the seeds altogether (the seeds are the hottest part of the pepper).

Queen Anne's Lace Jelly

Sometimes when I make a recipe, I can't help but wonder who thought of that? Who decided to try these ingredients, and how many did they try before they found the right one? This notion ran through my mind often while making Queen Anne's Lace Jelly. Seriously, who was the first person to walk through a field, gather an armful of the flower and think hey! I bet that would make a tasty spread. Let's cook it up and see what happens! I think of things like this a lot (blame the history buff inside me - I keep a journal of ideas for history books I intend to write one day, and subjects like culinary history are front runners). Of course I had to turn to Dr. Google for such answers. Here is what I found:

- Queen Anne's Lace is the progenitor of modern carrots. In fact, it is know as "wild carrot" (and if you dig it up and crush the roots, it smells like carrots)

- The flowering period for Queen Anne's Lace (in the Northeast) is typically June through August

- Queen Anne's Lace has medicinal qualities, much like many other herbs and wildflowers. It is thought that the plant can act as a diuretic, sooth the digestive tract, support the liver and aid in waste removal by the kidneys. It also aids in the treatment of dropsy/edema

- The leaves of Queen Anne's Lace (as with modern carrots) contains a high level of porphyrins, a hormone that stimulates the pituitary gland and can increase sex drive (bonus!)

- There is conflicting evidence on the effect Queen Anne's Lace has on fertility (depending on what part of the plant is used). While some claim it can increase fertility, others claim it acts as a contraceptive, and can even cause miscarriage. If you are preggers, I recommend you stay away, as with most other herbs

- Queen Anne's Lace is a dead ringer for Hemlock (yep, like the kind that killed Socrates). Be extremely careful when harvesting the flower to make sure you have the right one. The easiest way to differentiate the flowers is that Queen Anne's Lace has a "hairy" stem, while Hemlock has a smooth stem

- The source of the name is disputed, but many stories point to Royal fashions, the Patron Saint of lacemakers (St. Anne), and several instances related to Queen Anne of England/Denmark

For more information on Queen Anne's Lace and to see pictures, please visit The Carrot Museum

So, back to the jelly - Queen Anne's Lace Jelly isn't what I would refer to as a Peanut Butter and Jelly staple (like Strawberry Jam is), but more an accompaniment to a lovely cheese plate (alongside a nice creamy brie, candied nuts, and buttery crackers). Like other flowers jellies (lavender, rose, etc) it has a very herbaceous, medicinal taste. The only way to know if you like it is to try it, so here's the recipe, have at it!

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Queen Anne's Lace Jelly

Makes Approximately 2 Pints

18 fresh, large Queen Anne's Lace flower heads*

4 cups boiling water

1/4 cup lemon juice

4 cups sugar

2 packages powdered pectin

3 drops natural red food coloring, if desired

1. Fill the sink or a large bowl with cold water. Submerge flower heads in the water and slosh around to remove any insects. Drain flowers.

2. Place the flowers in a large pot** and cover with boiling water. Cover and let sit for several hours or overnight. Essentially, you are making a very strong, stinky Queen Anne's Lace tea.

3. Strain the cooled "tea" through a sieve lined with cheesecloth. Save the tea, discard the flowers.

4. Rinse your pot and add the tea back in. Heat over a medium-high flame. Add the lemon juice, sugar and pectin. Stir to dissolve and bring to a boil. Boil for one minute, then reduce heat to medium. Stir frequently and be sure to scrap the bottom of the pan to prevent burning. Cook for 8-10 minutes until thickened (a good "set" test is to place a plate in the freezer for 15 minutes. Drop a small spoonful of the jelly onto the cold plate. After 30 seconds, the jelly should form a soft set and not run).

5. If you wish, add food coloring to the jelly to give it a peachy-pink color. Otherwise, the jelly with be a very light chartreuse color.

6. Pour jelly into sterilized mason jars or other storage container. Keep in the refrigerator or process in a hot water bath for five minutes. Enjoy!

*You can definitely pick Queen Anne's Lace from fields and pastures (like I did), but pick several feet away from the road to be sure the flowers aren't contaminated with pesticides or road grime. Queen Anne's Lace can also be found at the Farmers Market.

**When making a floral or herbal jelly, be sure to cook in a ceramic or stainless steel pot. Cooper or aluminum pans can chemically alter the properties of the flowers/herbs.

Herbal Digestif

I made this herbal digestif for the food swap I recently attended. This is a simple recipe with spectacular results - perfect to keep on hand for last minute host gifts and to offer guests at impromptu drop-ins. Herbal digestifs are great aides for digestion (especially after a large meal) or to help alleviate other ailments (simply match the herbs used to the desired treatment). This version is also great for cocktails (see the recipes below). Any herbs or whole spices can be made into a digestif or infusion, so use your imagination and my below selections and a guideline. You can find similar glass bottles at kitchen supply stores.

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Herbal Digestif

Clear, neutral alcohol, such as a decent quality Vodka or Everclear (I used Fleischmanns)

Selection of fresh herbs, approximately 6-7 sprigs of herbs for each quart (32oz) of alcohol (I used tarragon, rosemary, common thyme and lemon thyme)

1. Thoroughly wash selected herbs. Place in clean, dry container (such as a mason jar or glass bottle with stopper) and set aside.

2. In a saucepan, warm enough alcohol to fill bottle over medium-high heat. Bring to just under boiling. Remove from heat and pour into jar or container (use a funnel if needed).

3. Secure the top or lid of container and store in a cool, dry place for at least a week. Shake container each day for the first week to help release oils from herbs.

4. After one week, the digestif is ready to use (it will be a lovely shade of chartreuse). Filter with cheesecloth and discard herbs, if desired. Will keep indefinitely in a cool, dry location. Drink approximately one ounce each evening or after large meals for digestive aide, or serve in a cocktail. Enjoy!

Bloody Mary Mary Quite Contrary

Serves One

2 oz. herbal digestif

6 oz. tomato juice

4 drops Tabasco sauce

1/2 tsp. horseradish

1 tbsp. lemon juice

1/2 tsp. Worcestershire sauce

Celery salt and pepper, to taste

Combine all ingredients and shake with ice. Strain into a highball glass with ice, Garnish with a celery stalk.

Herb's Harvest

Serves Two

2 oz. herbal digestif

5 oz. pear puree

5 oz. lemon juice

1 oz. cranberry juice

1/2 oz. almond syrup

Combine all ingredients and shake with ice. Strain into an old-fashioned glass with ice. Garnish with a sprig of rosemary.

Garden Select Vodka Tonic

Serves One

1 tbsp. lemon juice

2 oz. herbal digestif

5 oz. tonic

Stir ingredients together in a highball glass with ice. Garnish with a rosemary sprig and a lemon slice.

Garden Ale

Serves One

2 oz. herbal digestif

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

Ginger Ale

In a collins glass, combine herbal digestif and vermouth. Add ice and top with ginger ale. Garnish with an olive.

Strawberry Jam

While May is National Strawberry Month, the juicy, red fruits don't hit their prime in the Northeast until June. Strawberries were at peak ripeness last week, so Edith and I went picking.



One of the best ways to ensure you capture a bit of summer is to make Strawberry Jam. The house smelled heavenly all weekend long with the aroma of jam stewing on the stove (something I look forward to all year long). Many people think jam is an overly-complex process. Truth is, you can't really screw it up. If it turns out too thin and runny, it becomes ice cream topping. If too thick, spread it into a parchment-lined 9"x13" pan, cut into 1-inch squares, sprinkle with sugar, and you have jelly candies. Jam does take a little time, and needs to be stirred often to prevent burning (but I just try to catch-up on emails or get through the stack of magazines in the kitchen while the jam is cooking). Here is a simple, all-natural jam recipe I hope you will try.

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Strawberry Jam
Makes About 5 Pints*

8 cups strawberries, washed, hulled and quartered
5 cups white sugar
1 1/2 cups peeled, cored and grated apples (like Granny Smith - about 3 apples)**
2 tablespoons Grand Marnier (or any kind of quality orange liqueur or Triple Sec)***
2 teaspoons Kosher salt

1. In a large pot, combine all ingredients. Cook over medium-high heat until a boil forms. Stir frequently with a wooden spoon.

2. Reduce heat to medium. Cook, stirring and scraping the bottom of the pan frequently, until bubbles become larger and slower (about 45 minutes to an hour). Jam should reduce to a little more than half to be considered done, or read at 220 degrees Fahrenheit on a candy thermometer.

3. Remove from heat and immediately ladle into hot jars or other containers. The jam can be canned (either in a hot-water bath or pressure canner, just follow manufacturer's recommendations) or refrigerated for about two weeks.

*This recipe can easily by halved to 4 cups strawberries, 2 1/2 cups sugar, 3/4 cup apples, 1 tablespoon Grand Marnier, and 1 teaspoon salt.

**This recipe uses no commercial pectin. Apples are a natural source of pectin and help to thicken the jam.

***Orange or lemon juice is a fine alternative.

Stay tuned for more strawberry recipes (and be warned... June is National Dairy Month, so look out for recipes utilizing my favorite food group!).

Candied Apples

Shiny, glistening, ruby red candied apples. A staple at Halloween and county fairs alike. Edie's birthday party wouldn't be complete without them.

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Candied Apples

10 medium-sized tart apples, like McIntosh

10 wooden sticks or skewers

2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 tsp (about 20 drops) red food coloring
1/2 cup Red Hots candied or 25 Atomic Fire Balls*


1. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. Wash and dry apples. Remove stems. Insert wooden sticks into stem end of apples securely.

3. Add sugar, water, corn syrup, hot water and food coloring into a large pot. Boil until temperature reaches 250 degrees Fahrenheit on a candy thermometer.

4. Add Red Hots or Atomic Fire Balls to the pot (Red Hots will complete melt away, Atomic Fire Balls will not). Boil until temperature reaches 285 degrees Fahrenheit on a candy thermometer.

5. Remove pot from heat. Dip apples into the mixture, allow excess to drip back into pot. Allow to cool on foil-lined baking sheet.

*It sounds like a lot of spicy, fiery flavor, but it only lends subtle cinnamon taste.

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Cranberry Sauce

Cranberry sauce - undoubtedly my favorite part of Thanksgiving. I remember being younger and hating cranberry sauce, but as I've matured, I've discovered a true love for it. As you're prepping for tomorrow's big meal, take a little time to try the "Official Silly Goose Farm" cranberry sauce recipe.

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Cranberry Sauce
Makes Approx. 1 Pint/2 Cups

1 bag cranberries
1 cup sugar
Zest of 1 orange
1/2 cup orange juice (1-2 oranges, depending on "juiciness")
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Strong dash of ground cloves
Strong dash of cardamom powder

1. Wash cranberries and remove any leaves or stems. Place in a large pot.

2. Add remaining ingredients to pot. Cook over medium-high heat for about 30 minutes, or until the cranberries have popped and softened, and the sauce has become thick and ruby-red. Serve warm or chilled.

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Yes, Virginia, it really is that easy. I tend to quadruple the recipe and make a couple of large batches each year. I process it (ie: can it) to have at the ready. It's great served along pork chops, added to rice pilaf for a little kick, or mixed with mayonnaise for turkey sandwiches.

Even if the rest of your Thanksgiving is from a box, try making this simple, quick, from-scratch recipe to dress up your holiday feast. Everyone will be impressed with your efforts! Have a wonderful Turkey Day, my friends!

Popcorn Balls

Sorry it's taken me so long to get this posting up. An annoying headcold and general lack of motivation have prevented me from getting any real, productive work done. Plus, I think I get a little too riled-up about elections, and it makes me a tuckered-out girl.

Every Halloween, I make popcorn balls. Gooey, puffy, sweet little bundles of goodness. The first time I ever made them (by myself, at least. I had made them with my mom in the past), I had an awesome recipe that used molasses. It was amazing. Of course, now I can't find it, so I've been using this one instead. It a decent replacement and will do the trick, at least until I find my original recipe again.

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Popcorn Balls

2 c. sugar

1 1/3 c. water

1/2 c. light corn syrup

1 tsp. white vinegar

1/2 tsp. salt

1 tsp. vanilla extract

3 quarts popped popcorn (NOT microwaved)

1. In a large saucepan, combine sugar, water, syrup, vinegar and salt. Cook over high heat until mixture reaches 255 degrees (hard-ball stage) on a candy thermometer. Stir in vanilla.

2. Pour over popcorn, tossing gently to cool. Grease hands with butter or shortening. Quickly press coated popcorn into 3-inch ball (be sure not to pack too tight - you want to be able to bite into it!). Cool completely on greased cookie sheet.

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I know it's rare to actually get these nowadays when trick-or-treating. We usually get a dozen or so kids to the farm each year, and we are lucky to live in a community where we know everyone pretty well. I feel comfortable handing them out, and would feel just as comfortable if my kids received onel. I always make extras for kids to take home to their older siblings and parents, as well.

I wrap the popcorn balls in plastic wrap, then in some fun Halloween fabric, tied with ribbon. I also add a little Silly Goose Farm tag to each popcorn ball, just so you know where it came from.

This year, Edie figured out this whole popcorn ball thing. Dave and I were relaxing in the living room last week, and all the sudden Edie came stomping in, sat down in the middle of the floor, and started noshing on a popcorn ball. The little thief broke into the pantry, unwrapped it, and left the evidence all over the kitchen floor. She thinks she's so clever.

Stay tuned for some another fun Halloween recipe (although I know you're all Halloween'ed out by now).