Category: fruit

Hard cider jelly… yes please!

Jelly made using Woodchuck hard apple cider.

When (if ever) is it appropriate to quote Destiny’s Child when posting a jelly recipe? Just asking for a friend.

“I don’t think you’re ready for this jelly”: A few months ago, the folks at Woodchuck Hard Cider asked me to create some recipes with their ciders. They sent me a bunch of different ones to sample & create with, and when I got them it was so hot out I couldn’t even think of cooking. So, I made a cocktail. And it was delicious.

But now that it’s fall, and it’s apple-time, I started thinking about those other ciders. And I thought, “Why not make a hard cider jelly?” I did it with champagne, Guinness, and tea (twice! No- three times!), so why the hell not use a hard apple cider?

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It’s fairytale time.

Grilled Fairytale eggplant with San Marzano tomato, garlic olive oil, rosemary & parsley. Topped with some fresh ricotta cheese.

Last summer I briefly spoke about Fairytale eggplant when I made the Food in Jars’ recipe for it, pickled. However, at the time I couldn’t find Fairytale eggplant so I had to use Sicilian eggplant. Before that, I had only made melanzane sott’olio using regular large white eggplant (and I made it with a Black Beauty eggplant once as well, albeit with more salting & draining, since darker eggplants are more bitter).

It wasn’t until this year when I started to grow my own that I realized how tiny Fairytale eggplant is! They’re only a few inches long fully grown. However, there are benefits to them other than their container-friendly growth & tiny cuteness; they’re inherently less bitter, don’t need to be peeled before eating, have less seeds inside and have a creamier, sweeter flavor than their giant counterparts. Sold me!

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Grilled peaches with ricotta cream & honey.

Grilled peaches with sweet ricotta cream and honey.

Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.

Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.

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Retro-style Indian “lime pickles.”

Indian pickled limes.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960’s/1970’s McCall’s magazine cookbook supplements! SCORE!

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Sweet Preservation: mint julep preserved peaches!

Mint julep peaches!

This is my second year being a Canbassador & participating in the “Sweet Preservation” canning event, using stone fruits provided by the Washington State Stone Fruit Commission. On their Sweet Preservation website, they provide recipes, labels & even a Preservation 101 page to get people canning. Last year I received some amazingly beautiful Sweet Dream peaches & Honey Royale nectarines from them, and I made vanilla brandied peach jam, peach & pepper salsa, and nectarine basil preserves as well as made a beautiful crostata from the leftover peaches (& I even froze some). And this year, it’s peaches once again! This time, it was gorgeous Sierra Rich peaches.

No kidding- these were 22 lbs. of the most beautiful fresh peaches you’ll ever see.

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Grateful for grapefruit pie.

Grapefruit pie.

To be totally honest, I made this pie for my mom’s birthday, over a month ago. I took some shots of it (’cause that’s just what I do), but wasn’t going to post it. Why? I don’t know. It just seemed like a wintery pie, since I associate citrus with the winter. I have to stop doing that, though. Because citrus is really perfect for summer. It’s bright, crisp, tangy & wonderful.

Hold that thought.

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Sweet cherry cream pie for the 4th of July.

Sweet cherry cream pie for the fourth of July.

There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!

This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!

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