Larder full for winter

Larder full once again.

We will not go hungry this winter.

Thanks to Dub for all the great labels he did to finish our project off. 




This is the over load section.

Nectarine Salsa

Add four nectarines to original recipe
for a different flavor.

Vegetables Antipasto

Great side dish or for an appetizer over the holidays

Relish

I have always made red relish, so decided to try a few different kinds this year,

 Still made red relish as mixed with mayo it tastes like Triple O.

 

Apricot Jam

Apricot Jam is one of our favorites.
Only use local apricots.

Cherries

Canned cherries for the winter months.

With the hot summer we are having the cherries are extra sweet this year.
Nothing nicer than opening a jar in December. 

Herb Vinegar

Fresh herbs from the patio.
So easy to make.
Select any herbs Rosemary, Basil, Thyme.
Boil vinegar I use a variety some white some white balsamic or cider. 
Let vinegar cool  before adding to the herbs in the jars (so they will not wilt). 

Viola done!

Figaro Jam

From tree to my kitchen

Blackberry Pie

Last of the Blackberries from last year.

Blueberries

I love to freeze blueberries for fruit shakes in the winter.

Or just eat a handful from the frig, so good for you.

Maybe one pie for the freezer.

Raspberry Jam Time

Raspberry Season always seems too short for me.

Salsa time

We make four varieties of salsa.
Mild, Med, Red Rocket and Nectarine

One that turned out fantastic was nectarine salsa last year.
We tweaked it the second year adding only four nectarines into our mix of peppers tomatoes and veggies and all the spices that we use.
Depending on how hot we make it by just adding more hot peppers.
They have a great variety of peppers on Commercial Drive.

Make it while the peppers are in abundance and cheaper.

 Home made Mustard                   Makes 3 pints

 I cup of mustard seed
 I cup of beer
2 garlic cloves minced
½ cup cider vinegar
2 tbsp brown sugar
½ tsp. salt
½ tsp, pepper
COOK for 5min.

Directions   You can double this recipe.

 Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
 Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
 Sterilize the jars and lids in boiling water for at least 5 minutes.
 Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Process for 5 minutes Let sit for a couple of weeks.

StrawberrySeason

Strawberry Season is here.

Blueberry Lime Loaf With White Chocolate Lime Glaze

   Found this on the web, will try for sure.
350 for about 50 minutes

Ingredients

• 1 cup (250 mL) butter, softened
• 2 cups (500 mL) granulated sugar
• 4 eggs
• 3-1/4 cups (800 mL) all-purpose flour
• 4 tsp (18 mL) grated lime zest
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) salt
• 1 cup (250 mL) buttermilk
• 1/4 cup (60 mL) lime juice
• 2 cups (500 mL) frozen blueberries (I would use fresh)

White Chocolate Lime Glaze:

• 2 cups (500 mL) chopped white chocolate
• 1/4 cup (60 mL) whipping cream, (35%)
• 1 tbsp (15 mL) grated lime zest

Mother's Day Treats

Puff Pastry with Homemade Apple Sauce and Pahoehoe Sauce
Molasses Crisps Cookies
Lemon Loaf

Will add the whipped cream when we arrive at Tracy's.

Peach Pie

Pecan Pie

Tracy asked for a Pecan Pie instead of a cake for her birthday.

Bob made her his special Pecan Pie for his special girl.

"OH" so good.

Tomato Soup

When not feeling like a  heavy meals.

I made some tomato soup yesterday as I have not been feeling that great.

Boiled a chicken carcass most of day. In the broth I threw in an onion. Mixed spices from my cupboard,  turmeric  bay leaves garlic pepper. Strained and skimmed to let the fat rise to the top.

Then added a large jar of homemade tomatoes that also had a variety of herbs from my patio.
So good and soothing to the throat.

Lemon curd

  

    Total Time: 15 min.
    Ingredients:

    2 lemons, zested
    3/4 cup of sugar
    1/2 stick unsalted butter, room temperature, (4 tbsp)
    2 large eggs
    1/4 cup lemon juice (2-3 lemons)
    Pinch of salt
    Directions:

    Combine the zest of 2 lemons and the white sugar together with your fingers until it's well combined and the sugar is fragrant. Set aside.

    Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined. Add the eggs, one at a time and mix thoroughly. Add the lemon juice and salt and blend until well combined.

    Pour into a small sauce pan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees. Remove from heat and let cool before pouring it into a container. Serve with tarts or pie  Store, well sealed, in the refrigerator. Enjoy.