July 29, 2010

Raspberry-Ginger-Mint Jam

This is a spiced up raspberry jam. I think that the mint and ginger help mellow the sweetness of the raspberries. 

I started by macerating the raspberries overnight with the sugar.  I have found that this cuts down on the cooking time of the jam.  

The next day I grated the ginger and cooked it into the raspberries, about 15 mins.  At the last minute I added the mint to keep it fresh and green. You can just see little bits of the mint in the jar below.

1/2 flat of raspberries
2 1/2 c of sugar
2 T of ginger, grated
1/2 c of mint
1 package of pectin

Place the raspberries and sugar in a non-reactive bowl and allow to sit overnight.  

Put the raspberry and sugar mixture in a large saucepan.  Bring to a boil.  Stir to make sure that the sugar is dissolved.  Add the grated ginger. 

Take your 1/2 cup of mint and cut into ribbons. 

When at a boil add your pectin.  Boil for 2 mins. Add your mint and remove from heat.  Process for 10 mins.

July 28, 2010

And I am back.

I will have a new post tomorrow.  Also I will be teaching at the Wallingford Community Kitchen on August 13th.

Here is the event copy:

Join us on Friday, August 13th for another exciting Wallingford Community Kitchen: Veggie Preserving.

The kitchen is held from 5:30pm to 9pm at the Wallingford COMMUNITY Senior Center (WCSC) at the Good Shepherd Center.

This month instead of cooking a meal together, we will preserve fruits and vegetables. Sarah Elmore w...ill teach us how to keep our food tasting as good as fresh for months at a time using the age old art of canning.

Participation requires a $15 pre-registration fee to cover the cost of ingredients, supplies and the facilities. Entrance will be $20 at-the-door. We are also asking those that can, to please donate a bit extra to help out those that could not otherwise afford to attend. We will have a limited number of reduced fee tickets available - please email the coordinator for a password.

You may purchase tickets online at http://www.brownpapertickets.com/event/121507 or you can mail or drop a check payable to: Wallingford COMMUNITY Senior Center **Please indicate the names of all people attending**

Wallingford COMMUNITY Senior Center
Attn: Wallingford Community Kitchen
4649 Sunnyside Ave N, Room 140
Seattle, WA 98103

Each participant will have the opportunity to make their own jar of the following (tentative list) to take home:
* Zucchini Vegetable Strips
* Spicy Corn Relish
* Plum Preserve

We also ask that all participants bring an appetizer, main dish, drink or dessert to share with the group (please no bread products as we receive those by donation) and help sustain us while we preserve.

The WCSC is in need of some extra containers, please bring along your gently used and clean plastic yogurt, sour cream, salsa, etc. containers to contribute.


July 9, 2010

Indian Spiced Carrots

This is for CC. I hope you like it.

2 C Apple cider vinegar
3/4 C sugar or honey
1 t Salt
1 stick cinnamon, broken
1/2 t fengreek
1/2 t mustard seed
1/2 t coriander
1/4 t cumin
1 T ginger, chopped
1 clove garlic, chopped
1-2 small chiles
1/2 shallot, sliced
1 lb carrots, quartered

Place the vinegar, sugar and salt in a non-reactive pan. Bring to a boil. Reduce to a simmer and add your spices.  Simmer for 5 mins.  Place ginger, garlic, chiles, and shallots in your jars.  Add you carrots. This is easiest if you hold the jar on its side.  Add the vinegar spice mixture until you have 1/2" of headroom.  Process for 25 mins. Allow to sit for at least a month.

July 1, 2010

Tomato Bruschetta

I still am not used to pre-planning my posts so this one is without pictures (at least until next week).  I am out in BC enjoying some time off. Hope you like this. It was one of my most popular recipes from last year's canning classes.

9 c Tomatoes, cored (peeled if you like) or cherry tomatoes
6 garlic cloves, minced
6 shallots, minced
1 c basil, fresh
.25 c oregano
3 T White vinegar
2 T Balsamic vinegar
1.5 t salt
.5 t black pepper

Plus 1 T of vinegar per pint

Combine all ingredients except Balsamic vinegar and let rest for 15 mins. Heat on high for 5 mins. Pull solid ingredients and set aside. Reduce juices by half. Add vinegar and pour over ingredients. Add 1 T of vinegar to every pint. Place in sterilized jars leaving ½ of headspace. Process for 20 mins.