Preserved Lemons

Preserved Lemons

(recipe can be doubled or even tripled, depending on the size of your jar)

Ingredients:
4 lemons
4 tablespoons kosher salt
Juice of 4 additional lemons

Directions:

Scrub the lemons thoroughly before cutting them into quarters. Place the quarters, a few at a time into a sterilized canning jar, sprinkling them with salt and pressing them down after each addition. Cover the lemons with juice once the jar is full, pressing them down as needed so they are submerged in liquid. (I will sometimes use a sterilized canning weight to weigh them down. Close the jar.

Leave the jar at room temperature for 3 to 4 days, checking occasionally to ensure that the lemons are still covered with lemon juice. If needed, open the jar and press the lemons down as much as you can, then add fresh lemon juice to cover them entirely.

Close the jar and leave in a cool place for at least a month. Before using, scoop out and discard the pulp. You can also rinse the lemon peel to remove extra salt (this is optional).  Preserved lemons will keep in the refrigerator for up to a year.

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Tequila Lime Butter Grilled Chicken

Tequila Lime ButterGrilled Chicken
serves 4

[printable recipe]

Ingredients:
4 boneless skinless chicken breast halves
½ cup tequila
½ cup freshly squeezed lime juice
zest of one lime
4 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon honey
2 teaspoons salt
3 tablespoons butter

Directions:
Place chicken breasts into a re-sealable gallon-sized plastic bag.

Mix together tequila, lime juice, zest, garlic, cumin and salt. Reserve 1/4 cup of the marinade, refrigerating until needed.  Pour the remainder over chicken breasts. Allow chicken to marinate in the refrigerator for a minimum of ½ hour and up to 2 hours. Take chicken breasts out of the refrigerator and drain marinade ½ hour before grilling. Dry chicken breasts with a paper towel to encourage browning.

When you are ready to grill the chicken, create melt butter in a small saucepan over medium low heat. When butter is melted, add reserved marinade and stir to combine until heated through. Set aside.

Heat grill to medium-high heat. Grill chicken for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F, brushing with butter mixture as the chicken cooks.

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Spring Ramp Pesto

Spring Ramp Pesto
Makes about 1 cup
[printable recipe]

1 cup roughly chopped ramp leaves

2 tablespoons chopped fresh tarragon

½ cup Parmesan cheese

¼ cup raw almonds
¼ cup sunflower oil
2 tablespoons lemon juice
salt

Place ramp leaves, tarragon, Parmesan cheese, almonds, oil, and lemon juice into a food processor. Pulse until a rough paste forms. Add additional oil if needed to get a smooth consistency. Stir in salt to taste.

Serve over grilled salmon, with pasta, or alongside scrambled eggs.

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Shallot Mustard Sauce

Shallot Mustard Sauce
Makes about ¾ cup sauce

[printable recipe]

Ingredients:
3 tablespoons butter
¼ cup minced shallot
¼ cup white wine
¼ cup heavy cream
3  tablespoons mustard
1 tablespoon fresh lemon juice

Directions:
Place butter into a small skillet. Add shallots and stir to combine, sautéing until shallots are tender.  Add wine and whisk until alcohol dissipates and wine emulsifies with remaining butter. Whisk together cream and mustard and add to the wine mixture, whisking constantly to combine.  Whisk in lemon juice to finish.

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Brandy Peppercorn Sauce

Brandy Peppercorn Sauce

Makes approximately 3/4 cup sauce

[printable recipe]

Ingredients:

2 tablespoons butter
1/4 cup minced shallots
2 teaspoons minced garlic
2 tablespoons brandy
1 teaspoon coarsely ground peppercorns
2/3 cup whipping cream
Kosher salt and freshly ground pepper, to taste

Directions:

Melt the butter in saucepan over medium heat. Add the shallots, and sauté for 3-4 minutes, or until they are softened but not browned. Add the garlic, and continue to cook, stirring constantly, for another minute.

Add the brandy and simmer for 30-45 seconds, until slightly reduced. Add the peppercorns and cream, then season to taste with salt and additional freshly ground pepper. Simmer gently for an additional 3-4 minutes, or until slightly thickened.

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Canned Roasted Red Pepper Spread

Roasted Red Pepper Spread
adapted from Ball Complete Book of Home Preserving (edited by Judy Kingry and Lauren Devine)
makes about 9 8 ounce jars
[printable recipe]

Ingredients:

• 6 lb red bell peppers
• 1 lb Italian plum tomatoes, halved
• 2 large cloves garlic, unpeeled
• 1 small onion
• 1/2 cup red wine vinegar
• 2 tablespoons chopped fresh basil
• 1 tablespoon granulated sugar
• 1 teaspoon salt

Instructions:
Heat charcoal grill until very hot. Grill red peppers until blistered and charred on the outside. Remove from grill and place in a large bowl with a cover. Allow to rest for 10-15 minutes or until just cool enough to handle. Then peel and seed peppers, setting aside the peppers until needed.

Under a broiler, garlic and onion, turning to roast all sides until blackened in spots and beginning to soften. Allow to cool. Peel papery skins from both garlic and onion.  Roughly chop.

Likewise, place tomato halves cut-side-down on a baking sheet and broil until skins are blistered and charred.  Allow tomatoes to cool slightly, and then slip skins off and discard.

Working in batches, place peppers, tomatoes, onion and garlic in a food processor and puree until smooth.

Prepare canner, jars, and lids.

In a large stainless steel saucepan combine puree, vinegar, basil, sugar and salt. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat and boil gently until mixture thickens and mounds on a spoon, about 20 minutes.

Ladle hot spread into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if needed, by adding hot spread.  Wipe rims, center lids on jars, and screw bands down until resistance is met. Then increase to fingertip tight.  Place jars in canner, bring water to a boil, and process for 10 minutes.  Remove canner lid. Wait 5 minutes before removing jars.

Cool and store.

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Candied Jalapenos

Candied Jalapenos
adapted from Foodie with Family, via Cakewalk
makes 3 1/2 pints plus additional syrup
[printable recipe]

3 pounds firm, fresh jalapeno peppers, washed and sliced about 1/8 inch thick
2 cups apple cider vinegar
6 cups white granulated sugar

Combine cider vinegar and white sugar in a large pot and bring to a boil over high heat. Once the mixture reaches a rolling boil, reduce heat to low and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Using a slotted spoon, transfer the peppers into prepared sterilized  canning jars, filling to within 1/4 inch of the upper rim of the jar.

Return the remaining syrup to the stovetop and bring it to a full rolling boil. Boil hard for 6 minutes.

Using a ladle, pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick (or a small icing spatula) to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp cloth and top with new lids and rings to finger-tip tightness.

Place jars in a simmering hot water bath canner with water to cover the jars by 2-inches. When it reaches a full rolling boil, boil 10 minutes for half-pints (8 oz) or 15 minutes for pints (16 oz). When timer goes off, transfer the jars to a towel-covered countertop or a cooling rack. Allow the jars to cool, leaving them undisturbed for 24 hours.

NOTE: We always can the additional candied jalapeno syrup as well. It makes a great addition to bloody marys, salad dressings, etc.

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Dill Ranch Salad Dressing

Dill Ranch Salad Dressing (or dip)
makes about 1/3 cups
[printable recipe]


2 1/2 T plain kefir
2 1/2 T mayonnaise
2 tsp dill
1 garlic clove, minced
pinch of salt
3-4 grinds fresh black pepper


Mix all ingredients together in a small bowl.  Allow to sit for 10-15 minutes before serving.

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Pizza or Pasta Sauce

Pizza or Pasta Sauce
adapted from the Ball Complete Book of Home Preserving (Kingry and Devine)
Makes enough sauce to fill 4-5 pint jars.
[printable recipe]

13 cups fresh plum tomato puree (about 9 lbs of fresh tomatoes)
1/2 cup bottled lemon juice
4 tsp Italian seasoning blend (ours includes basil, oregano, and thyme)
3 tsp aleppo pepper (can substitute 1-2 tsp red pepper flakes)
3 tsp garlic powder
4 tsp cracked anise
1 tsp salt


If canning the sauce, prepare water bath canner, jars and lids.

Place 6 cups of the tomato puree in a large non-reactive sauce pan over high heat.  Bring to a boil, stirring occasionally. 

Add remaining tomato puree one cup at a time, being certain to keep the puree at a constant boil  (this step tempers the tomatoes, preventing the unsightly separation of the juice from the pulp later on).   Stir in lemon juice and seasonings until thoroughly combined.

Allow the mixture to boil vehemently for 25-30 minutes, or until the sauce has thickened to your liking.

Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula, and maintain headspace by adding additional sauce if needed.  Wipe rim of canning jar to remove debris, center hot lid on jar, and screw on band until finger-tip tight.   Process pint jars in a water bath canner for 35 minutes (quarts for 40 minutes).  When jars have finished processing, remove canner lid and wait five minutes before removing jars.

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Sour Cherry Chutney with Rosemary

Sour Cherry Chutney with Rosemary
 [printable recipe]


2 cups unsweetened dried Cherryland’s Best Door County sour cherries (if using sweetened
cherries, see instructions for reducing sugar used)
1 cup chopped red onion
3/4 cup apple cider vinegar
3/4 cup sugar (if using sweetened cherries, reduce sugar to 1/3 cup)
3 tsp chopped fresh rosemary
1 inch finger of peeled fresh ginger,grated
¼ tsp cayenne pepper
Generous pinch kosher salt

Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover; increase heat to medium. Continue to simmer for 10-15 minutes or until most of liquid evaporates. Cool completely.

Spoon cooled chutney into a jar (or other non-reactive container). Chutney will keep in the refrigerator for up to 3 weeks. Serve alongside cheese, on bread or crackers, or with roasted or grilled meats.

 

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Classic Pesto

Classic Pesto (with variations)

[printable recipe]

2 cups basil leaves, chopped  (feel free to substitute other herbs or leafy greens as well; ideas include mizuna, spinach, arugula, cilantro, and parsley)

2 garlic cloves, minced

1 tsp salt

¼ cup pine nuts  (walnuts, almonds, and pecans are also delicious)

¼ cup Parmigiano Reggiano cheese

¾ cup olive oil or slightly more

Wash and dry the basil leaves and dry well. 

Using a mortar and pestle, put in basil, pine nuts, garlic and a pinch of salt. Pound all the ingredients with the pestle using a circular motion to pull all of the ingredients to the center of the mortar. Pounding is done when the ingredients form into a paste with a slightly chunky texture. 

Transfer from mortar to a bowl and add olive oil in a very, very slow stream, mixing all the while.  Mix with cheese. Adjust oil if necessary.  

If not using immediately, put in a jar and pour a thin layer of oil on top to keep that fresh green color.

Refrigerate.

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Strawberry Salsa

Strawberry Salsa
(printable recipe)
Makes about 1 1/2 cups

1 cup chopped strawberries
3 T chopped scallions
1 jalapeno pepper, minced
2 T chopped cilantro
1 T fresh lime juice
pinch of salt

Combine ingredients in a medium bowl. Stir to combine.

Thai Style Peanut Sauce

Use this deliciously nutty sauce on pasta, Thai chicken pizza, or as a dipping sauce for vegetables or chicken.

Thai Style Peanut Sauce

(printable recipe)

1 cup peanut butter
1 cup coconut milk
3 T soy sauce
3 T fresh lime juice
1 T fish sauce (optional)
1 T agave nectar (or honey)
½ tsp red pepper flakes (use Aleppo pepper for a more mild sauce)
1 T ginger root, minced
2 cloves garlic, minced
2 tsp toasted sesame oil
1/4 cup water (if needed)

Combine all ingredients in a bowl, whisking in the water as needed to make a smooth sauce.  Taste for sugar and salt, adding additional agave and soy sauce as desired.

Keeps well for a week in the refrigerator.

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Winter Squash Sauce

Winter Squash Sauce
(printable recipe)

2 1/2 T butter
2 t extra virgin olive oil
1 large onion, diced (~ 2 cups)
4 celery ribs, diced (~ 1 cup)
4 cloves garlic, minced
1 6 oz. can of tomato paste
4 cups stock (veggie or chicken)
2 large butternut squash or other winter squash, peeled and chopped (~ 8-10 cups)
2 dried bay leaves
2 large red peppers, roasted, peeled and chopped
salt and freshly ground pepper
sugar or agave nectar (to taste)
 
In stock pot, saute onion and celery in butter and olive oil over medium-high heat until they begin to soften, about 10 minutes. Add garlic and stir to begin cooking but do not allow to brown. Then add tomato paste and allow cook for a couple of minutes. Stir in squash, coating it with the tomato paste mixture. Gradually add stock and bay leaves. Bring to a boil. Partially cover and simmer for 20 - 40 minutes until squash is tender. Remove bay leaves and add the roasted red peppers.

Puree with immersion blender or puree in batches in a blender or food processor until smooth. Season to taste with salt and pepper, adding a bit of sugar or agave nectar if the sauce could use a bit of sweetness.

Use sauce immediately or freeze for extended storage.

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Irish Whiskey Caramel Sauce

This delicious caramel sauce makes the perfect complement for Stout Ice Cream. It's also delicious drizzled over brownies or served as a dipping sauce for homemade pretzels.

Irish Whiskey Caramel Sauce
(printable recipe)

1 cup sugar
water to just cover the sugar and the bottom of the pan
1 cup whipping cream
1/4 cup Irish Whiskey

Place sugar into a medium saucepan. Shake the pan to distribute the sugar evenly and add just enough water to cover the sugar.

Place saucepan on stovetop and bring to a boil over medium-high heat, watching closely and swirling the pan occasionally.  Remove from heat when the sugar mixture begins to color to a dark amber color, about 5-7 minutes.

Slowly whisk the cream and the Irish Whiskey into the caramelized sugar, mixing until smooth.

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Peanut Butter Fudge Sauce

Peanut butter & chocolate fans beware!  This decadent sauce is totally delicious and amazingly addictive.  

NOTE: This fudge sauce is made thicker-than-normal so that it makes a decadent fudge swirl for our Fat Daddy ice cream recipe.  If making this sauce to pour over ice cream, you may want to add additional cream to allow the sauce to retain more of a pouring consistency.

Peanut Butter Fudge Sauce
(printable recipe)

1/2 cup whipping cream
2 T corn syrup
3 1/2 oz dark chocolate, chopped
1/3 cup peanut butter
pinch of salt

Heat whipping cream and corn syrup in a medium sauce pan over medium heat until hot.  Add chocolate pieces and stir until melted and mixture is smooth.  Whisk in peanut butter and salt.

If using for swirling into ice cream, allow mixture to come to room temperature before drizzling in between layers of ice cream.

Keeps for up to 2 weeks in an airtight container in the refrigerator.  Reheat in microwave or over a double-boiler if mixture thickens up too much in the fridge.

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Spicy Pumpkin Mustard

Spicy Pumpkin Mustard
adapted from Saveur

1  12-oz. bottle Pumpkin Spice Ale (but feel free to sub in your own favorite brew; we'd recommend using a full-flavored ale or lager)
1 1⁄2 cups brown mustard seeds
1 cup raw apple cider vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes.

Transfer mustard mixture to sterilized jars.

Refrigerate overnight.
Mustard can be used immediately or refrigerated for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS

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Wisconsin Cranberry Salsa

Wisconsin Cranberry Salsa

1 12 oz bag fresh or frozen cranberries

1 naval orange (preferably organic), stem ends removed

½ cup sugar OR  1/3 cup agave nectar

6 scallions, trimmed and cut into 3 inch lengths

2 jalapeno peppers, stems removed (seeded, if desired)

1 cup cilantro, leaves and stems, roughly chopped

Juice of one lime
Pinch of salt

Chop orange (skin and all) into pieces.  Remove any errant seeds.

Place orange pieces into the bowl of your food processor, fitted with a medium blade.  Process until finely chopped. Place into a large bowl.

Place cranberries, scallions, sugar, jalapeno, and cilantro into food processor bowl. Pulse until cranberries are chopped and all ingredients are incorporated.

Mix cranberry mixture with oranges.  Toss with lime juice and salt. Allow to sit at room temperature for at least ½ hour before serving.

Keeps for up to 1 week in the refrigerator.

 

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Kimchi

Simple Homemade Kimchi

1/2 cup coarse sea salt or kosher salt
8 cups water
1 large head of Napa cabbage, chopped
4 large cloves of garlic, separated and peeled
1 2-inch piece of ginger root
1/8 cup fish sauce
2 large Beauty Heart radishes, thinly sliced
4-5 scallions, cut into 1-inch pieces
1/4 cup Korean chili powder
1 teaspoon sugar
1-2 T whey (optional -- though whey aids in the fermentation process and allows the kimchi to be kept for a more extended period of time)
Optional, but also delicious:  add grated carrots, sesame seeds, or chopped mustard greens to the kimchi mixture.

Dissolve salt in water. Soak chopped cabbage in salt water for 3-4 hours, placing a plate or bowl on top of the cabbage to keep it submerged.

Combine garlic, ginger and fish sauce in food processor or blender until finely minced.

In large bowl, combine radishes, scallions, garlic mixture, chili powder, sugar and remaining 1 T of salt. Toss gently but until well combined. You may want to wear gloves if tossing by hand to avoid chili burn.

Remove cabbage from water and rinse and put in a colander to drain, squeezing the leaves to get out as much water as possible. Add cabbage and whey (if using) to radish mixture and stir until combined. Place cabbage into a 1/2 gallon jar, pushing down to eliminate air bubbles. Cover.

Store in a cool place for 2-3 days to begin the fermentation process. Refrigerate after opening. Kimchi will continue to ferment, and as it does the flavor will grow stronger.  It will keep indefinitely if refrigerated, though it is best to use within 2-3 months.

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Blueberry Barbeque Sauce

If you're looking for something a little bit different to serve on your next batch of ribs (or game), try this recipe on for size. A nice balance between sweet, vinegary, and spicy, this barbeque sauce is a snap to make, even on a hot summer afternoon!

Get the full post HERE.
And HERE.

Peef and Lo’s Blueberry BBQ Sauce
makes 2-3 cups of sauce

2 T coconut oil (we like the flavor, but butter or olive oil is a good substitute)
1 small yellow onion, finely chopped
1 jalapeno pepper, finely chopped
1 medium clove garlic, minced
4 cups organic blueberries (about 2 pints)
4 T apple cider vinegar
2 T blackstrap molasses
2 T brown sugar
2 T prepared mustard (we used a locally made bourbon molasses mustard)
½ cup ketchup

Puree the blueberries in a food processor or blender until finely chopped. Set aside.

Heat the oil in a medium saucepan. Add onions and jalapeno and cook over medium heat until the onions have softened. Add garlic and continue to cook for approximately one minute. Add blueberries and allow the mixture to simmer for approximately ten minutes.

Add remaining ingredients and simmer for about ten more minutes. Remove from heat and allow to cool. Will keep for 2-3 weeks in the refrigerator

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