From the demo: Saving the Season, with Kevin West (www.savingtheseason.com) For 10 pints Any quantity of mixed heirloom tomatoes (One word of caution: weight your mix heavily in favor of red tomatoes over lower-acid yellow ones, since the high acid content of tomatoes is what allows us to safely can[...]
Archive for the ‘Dressings/ Sauces’ Category
March 1st, 2010 - 5:19 pm § in Dressings/ Sauces, Recipe
Chocolate Balsamic Dressing
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yield 1 cup Ingredients: ½ tbsp Dijon Mustard ¼ cup Chocolate Balsamic 1tbsp Valrhona Cocoa ½ cup Salad oil (Grapeseed or Canola) 1tbsp Honey Salt and Pepper to taste Preparation: Mix mustard, b[...]
February 3rd, 2010 - 11:21 am § in Dressings/ Sauces, Recipe
Pink Grapefruit Marmalade with Vanilla
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm 3 large ruby red grapefruits 3 cups water 4 cups sugar 1 vanilla bean, seeds scraped 2 tablespoons rose water or lemon juice 1. Set a large pot of water to boil. Cut off the peel of the grapefruits, [...]
February 3rd, 2010 - 11:15 am § in Dressings/ Sauces, Recipe
Lemon Curd
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm My friend Susan Rush was an angel and made up a couple of different citrus recipes for tasting. Following is one great and easy lemon curd recipe: Good enough to eat by the spoonful, this curd can be used [...]
February 3rd, 2010 - 11:13 am § in Dressings/ Sauces, Recipe
PECTIN STOCK
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm Christine Ferber, author of “Mes Confiture” inspires with her recipe for “Pectin Stock”, a natural alternative to packaged pectin. 3 1/2 pounds green apples 4 2/3 cups granulated [...]
February 3rd, 2010 - 11:06 am § in Dressings/ Sauces, Recipe
TIME-TO-KILL MARMALADE
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Kevin West at savingtheseason.com 2 lbs blood oranges (about 10 small fruits) 1 lb Meyer lemons (about 3 large fruits) 1/2 lb sour Eureka lemons (about 2 small fruits) 3.5 cups white granulated sugar 3/4 cup sage honey, or any other [...]
January 26th, 2010 - 5:03 pm § in Dressings/ Sauces, Recipe
Blackberry-Citrus Table Salsa
From the demo January 16, 2010. Recipe courtesy of Nancy Zaslavsky. Makes about 2 cups. 1 juice orange 1 lime (Mexican, a.k.a. Key lime, if possible) 1 cup white onion, minced ¼ cup chopped cilantro ½ to 1 stemmed yellow/orange chile manzano (black seeds removed); or 1 serrano or 1 jalapeño (unse[...]
November 8th, 2009 - 3:51 pm § in Dressings/ Sauces, Recipe
CHUNKY CRANBERRY JAM WITH GINGER AND ORANGE ZEST
From the Demo, Saving the Season- Fall Demo Recipe courtesy of Kevin West 15 oz cranberries 1 hard apple such as Arkansas Black, peeled, cored and sliced into 1/2″ chunks (this is optional, but it’s my father’s way of doing it and I like the added contrast of texture and flavor) 1 [...]
November 8th, 2009 - 3:47 pm § in Dressings/ Sauces, Recipe
FRESH PERSIMMON BUTTER
From the Demo, Saving the Season- Fall Demo Recipe courtesy of Kevin West Please note that persimmons do not have enough natural acidity to be safely canned, since low-acid foods can develop botulism during shelf storage. Accordingly this is a “fresh jam” that should be stored in the fri[...]
November 8th, 2009 - 3:45 pm § in Dressings/ Sauces, Recipe
Persimmon Chutney
From the Demo, Saving the Season- Fall Demo Recipe courtesy of Bettina Birch 1 pounds ripe persimmons 1 pound Black Arkansas apples 1/4 cup apple vinegar 1/4 cup lime juice 1/4 cup water 1/4 cup raisins, or other dried fruit 1/8 cup dark brown sugar 1/8 organic light sugar 1 tablespoon mustard seeds[...]
October 11th, 2009 - 3:42 pm § in Dressings/ Sauces, Recipe
COULIS DE FRAMBOISES: Raspberry Coulis
From the demo: Modern French Cooking Courtesy of Rose-Hélène Lemonnier Besone from Promenades Gourmandes 1 cup fresh or frozen raspberries, 2 tablespoons icing sugar 1 teaspoon lemon juice 1. Blend the raspberries with the sugar. 2. Add the lemon, check the taste (add some sugar if necessary).[...]
October 11th, 2009 - 3:23 pm § in Dressings/ Sauces, Recipe
Caramel Sauce
From the Demo: Sauces Courtesy of Café Surfas Executive Chef Brandi Quinn Yield: About 1 ½ cups Ingredients: 1 cup sugar ½ cup water ¼ cup light corn syrup 1tsp vanilla paste 1 cup heavy cream Preparation Combine sugar, water, and corn syrup in a heavy medium saucepan. Stir over medium heat unti[...]
October 11th, 2009 - 2:21 pm § in Dressings/ Sauces, Recipe
Hints for Sauces
From the Demo: Sauces Courtesy of Café Surfas Executive Chef Brandi Quinn Types of sauces Pan Sauce: A pan sauce is made in a matter of minutes with just a handful of ingredients but can look and taste nearly as rich as a classic labor-intensive French sauce. The base of a pan sauce is the [...[...]
October 9th, 2009 - 6:01 pm § in Dressings/ Sauces, Recipe
Basic Cold Creamy Ganache
From the demo: Introduction to Chocolate-Making Courtesy of Eclipse Chocolat 12 oz 60% dark chocolate 1 tbs butter 1 cup heavy cream (not whipping cream) 4 tbs of spices (lavender, anise, tea, lemon peel, sliced ginger) Cocoa Powder Finely chop chocolate and place in large bowl with butter, Heat cre[...]