January 14, 2011

Whiskey Peach Jam

It is great working my way through my stock pile of preserves.  At least once a week I pull out one of the jars of preserves that I made over the year but haven't sampled yet.  Some of them are successful and some are complete duds (pickled radishs; believe me don't go there).  This is one of the successes.  It got lost in the madness of summer but is so appreciated right now in the dark gray days of January. 

This jam is not one that is set hard. So if you want a traditional jam I would add pectin.  It will most likely take two packages of the pectin to truly set the jam.  Double check the pectin package.

Whiskey Peach Jam

8 C peaches, peeled and chopped
1 C Whiskey or Bourbon
1 t nutmeg
1 T lemon juice
6 C sugar

Place the peaches, sugar and lemon juice in a large stainless pot.  Cover and allow to macerate overnight.  This draws the liquid in the peaches out and I think improving the flavor.  

Add the whiskey and nutmeg.  Bring to a low boil. Boil until the mixture thickens.  Skimming any foam off.  
Place in your jars and process for 5 mins. 


January 7, 2011

Pickled Brussels Sprouts

I am a huge fan of Brussels Sprouts so making a batch of pickled ones is a highlight on my year.  I usually only make 4-5 pints since it takes so long to trim the sprouts. That said they are completely worth the effort.

The sprouts work well with many different flavors.  In the past I have made spicy batches with chiles, more traditional batches with garlic and dill and have also made batches with horseradish.  So far I have yet to come up with a bad combination.  This year I wanted decided to play with lemon and black pepper.  The lemon adds a nice and refreshing note to the pickle.

As far as using these little pickles...I would say a simple pickle tray with some rye bread and cheese.  Maybe some vodka.

Black Pepper and Lemon Pickled Brussels Sprouts

2 lbs Brussels Sprouts
3 C vinegar
1.5 C water
3 T salt
1 lemon (organic)
1 T black peppercorns, cracked

Trim the sprouts.  Cut in half if very large.

Zest the lemon. Juice the lemon and place the juice in a saucepan.  Divide the lemon zest and black peppercorns between your jars.  

Add the vinegar, salt and water to the saucepan.  Bring to a boil. When the salt has dissolved add the sprouts.  Simmer for 5 mins.

Place the sprouts in your jars.  Cover with the lemon/vinegar mixture.  

Process for 10 mins.  Enjoy

January 6, 2011

New Year and New Posts

Well I am finally catching up after the holidays.  I will be putting up a new post soon.  It will be the Pickled Brussels Sprouts.  I hope that all of you had a wonderful holiday season.