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A very delicious surprise

A very delicious surprise


In recent months, I’ve started reading a lot more canning blogs. In particular, Punk Domestics seems to post a lot of recipes that look interesting. In this case, they directed me to Belle Jar Canning‘s Peach Mostarda recipe. Now, a mostarda isn’t something I’ve ever had before, but it looked interesting. Peach and mustard, cooked down thick? Sure, let’s give it a try.

And then I tasted it. And have eaten a little of it on brie and crackers, or bread, or chicken, nearly every day since. I made a second and a third batch, having to resort to frozen peaches from the store since they just went out of season. I took some along with a thing of brie and crackers to my bankers, and to the guys at Sur La Table. I’m taking it to a party tonight. Suffice it to say, you should try this right now.

First, combine water, sugar, apple cider vinegar (use good quality if possible), dijon mustard, mustard powder (if you have spicier than standard yellow, some of that might add a good kick. I’ve only had yellow on hand so far), brown mustard seeds (you may need to go to an Indian grocer or online spice retailer for some), and salt.

Bring to a boil, then add the peaches.

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Posted by on November 17, 2012 in Canning

 

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Tomato Jam

Tomato Jam

Here’s the first of my two recent lets-see-what-happens savory jam attempts, the other being a peach mostarda. Both came out amazing, and are rapidly disappearing from my house. This tomato jam recipe… all I can say is make this right now. Toast some bread, slather some brie on it, and top it all with this. Crackers work too, but with fresh bread it’s simply amazing. I’d also suggest trying on grilled cheeses (my recipe for those coming soon) or in the place of ketchup. I found this recipe at the fabulous Food in Jars blog here: http://www.foodinjars.com/2010/09/tomato-jam/

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Posted by on November 12, 2012 in Canning

 

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Welcome! Here’s… bacon!

To those new here (which would be… all of you) a warning: There will be deliriously unhealthy food here. There will be wholesome, nurturing cooking here. There will most definitely be crazy ideas, harebrained schemes, and madness. Therefore, given the divinity of bacon, it seemed only fitting to start off with: bacon jam.

So far, I’ve only used this on grilled cheeses, which it raised from simply amazing to absolutely divine, and I’m sure it would be great on a burger, toast, english muffin with a fried egg, on a baked potato, or even simply with cheese and crackers.

This recipe is from America’s Test Kitchen’s newest DIY cookbook, found here: http://www.amazon.com/The-Americas-Test-Kitchen-Cookbook/dp/193649308X and the recipe itself is here: http://www.americastestkitchenfeed.com/recipes/homemade-bacon-jam/

So, with no more ado, we start:

First, I got out my Dutch oven and started cooking up some bacon.

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Next, I removed the bacon and cooked the onions and garlic in the bacon grease (mmm bacon grease).

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Posted by on November 4, 2012 in Canning

 

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