How I made my first jelly (hot pepper). And fixed it when it didn't gel. And turned it in to a delicious hot pepper jelly cream cheese appetizer.

Mar 19, 2017

Hot Pepper Jelly. Plus (Surprise) Syrup. Oops.

My first jelly.  Hooray!  And (for better or worse) another example of how an “oops” can become a win.  I set out to make Hot Pepper Jelly and (eventually) ended up with a delicious jelly AND a tasty syrup.    This all began with the Food in Jars online Mastery Challenge.  Every month challenge participants make a new kind of preserve—January … Continue reading

Feb 16, 2017

Step by Step Home Cured Gravlax (Salmon)

It’s month two of the Food in Jars Canning Challenge–and I’m still psyched.  This time I’ve made Home Cured Gravlax (Salmon).   If you’re not familiar with gravlax, it is (per Wikipedia) “a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by … a dill and mustard … Continue reading

Cherries in red wine over ice cream

Aug 2, 2016

Cherries in Red Wine

I just got back from a great event—the American Cheese Society conference, in Des Moines, IA.  In addition to lots of great cheese, there was fine charcuterie and other specialty foods like jams and honeys. I was afraid to step on the scale when I returned! Now it goes without saying that cheese was the star! But the fancy canned … Continue reading

Spiced Orange Curd on Gingerbread Scones

Dec 7, 2015

Holiday Spiced Orange Curd

Every December I get organic oranges from one of my CSAs.  For a Wisconsin CSA, it’s a surprising bounty–and this year I am going to preserve some of the freshness by making Spiced Orange Curd.  The holiday orange deliveries started years ago with the CSA’s beekeeper.  After pollinating summer crops in the north, the bees moved south to a Florida … Continue reading

A pruner can help in harvesting wild grapes

Oct 16, 2015

Stalking the Wild Grape

Found food. As in food you find–right out in nature.  Organic. Healthy. Free even. How good is that? When my daughter announced she had found a large patch of wild grapes, right along the bike path, I was excited.  You see, I had discovered the pleasure of wild grapes a few years ago.  Small and tart, wild grapes are great … Continue reading

Aug 30, 2014

Boozy Fruit: The Oldest Preserves (Brandied Plums)

You have to love seasonal eating!  It begins with the absence of a fruit or and vegetable–that you are starting (achingly) to miss. Then, a few juicy berries (or milky ears of corn) arrive and the excitement is palpable.  A few days later, a half case ripens and it’s almost like heaven.  Soon after, the full crop comes in–OMG, what … Continue reading

Homemade Peach Mustard

Jul 21, 2014

Homemade Peach Mustard

Sometimes there’s nothing like homemade.  Even for something simple like a condiment.  Peach mustard in this case. Last summer I did a lot of canning. I debated about posting the recipes right away but I knew that the mark of a good recipe is making it again (though, as a seasonal foodie, this may mean next year).  I canned a … Continue reading

Filling jar with lemons and salt

Feb 24, 2014

Preserved Lemons

I just began my second batch of preserved lemons.  The first was started right before Thanksgiving, aged a month, then quickly began to disappear. Preserved lemons are salty, lemony, flavor bombs that can rev up a bland dish and give it some exotic nuance. According to Wikipedia: Preserved lemon or lemon pickle is a condiment that is common in Indian … Continue reading

Orange Cranberry Chutney with Curry

Feb 5, 2014

Orange Cranberry Chutney — Winter Preserving

Every year, I try to increase my local eating–so this year I did a lot of canning!  It was so much fun and the only downside was the fact that the bountiful fall got a little frenzied.  Yes  I was soooo ready for the first frost (strange as that seems now in this wild winter). But now I miss it–every … Continue reading

Candied orange peel in a jar

Jan 14, 2014

Candied Orange Peel — Winter Preserving

Last week I made Orange Cranberry Chutney (recipe in an upcoming post) and had lots of fun canning.  It all started with a case of oranges… fresh up from Florida via one of my CSAs.   I ended up with a lot of peel left over–perfect for making candied orange peel!  Hooray for winter preserving! I had never made candied orange … Continue reading