We do something similar with our raspberries and blackberries and we call it cordial (for when you have a little tickle in your throat).
Put 4 heaping cups of berries (five if frozen) in a one-gallon glass jar.
Add 1 1/2 cups sugar.
Pour a fifth of cheap vodka over all of that and stir gently.
Put on [...]
I used to make umeshu- Japanese for plum liqueur
You can also make it with strawberries, which I find rather sweet.
Any fruit that has a tart edge, even nectaines or slightly underripe peaches can be used.
Plums are my choice though because of the size and balance of sweet and sour and the
great colors that come out.
I picked about 25# of purple plums on Thursday. I am going to make prunes again this year. I cut them into halves, remove the pit, and place them into my Excalibur food dehydrator. I always love prunes, and these plums are very tart and strong flavored, so they make fantastic prunes. It feels like [...]
Eve – here’s a recipe for a punch that maybe would be a good way to use some of your plums. I made this last time I had plums – it was delicious. I plan to make some this weekend with the bumper crop of plums I have.
Plums (the plums I have dried anyway) are too juicy to dry well. They sort of shrivel up into hard, sour skins, but I have 2 ways to preserve plums that I really like
1. Plum sauce (raw plum strained through a food mill and frozen flat in double freezer zip locks) on puff pastry, [...]
For the first time in several years, we have a big harvest of Yellow Egg plums from our tree. I would love to do something with them to keep them for enjoying in winter, but we just don’t eat jelly, jam, preserves, chutney, fruit butters. And I don’t do canning. So I wonder if they [...]
Some time back I promised you a relish recipe that is a wonderful way to use up a surplice of cauliflower. Here it is. I have cc’d Linda Cornett in case she would like to add it to the BCG web site.
Tracey’s Curry Cauliflower Relish
12 cups finely chopped cauliflower (or 8 cups and 4 cups [...]
2 quarts cubed zucchini (1/4 “)
1 yellow Onion (med.)
3 cloves Garlic cut in half
1 Cup coarsely chopped Cilantro
1/4 Cup Virgin Olive Oil
2 Teaspoons ground Oregano
3 Teaspoons ground Cumin
Fresh ground white Pepper
Salt to taste
1 quart plus one Cup of Water
Use a wide heavy sauté pan or deep skillet. Three inches by twelve inches works well.
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon nutmeg
1/4 teaspoon baking powder
2 cups brown sugar or one cup white sugar and one cup brown
1 1/2 cups grapeseed or half mixed with canola and the other half with a nut oil
1/2 cup unsweetened applesauce
3 extra large eggs
1 tablespoon vanilla extract
2 teaspoons [...]
1 medium butternut squash
water to cover
salt and pepper to taste
1 cup cream or half-and-half
Peel and cut squash into cubes. Peel and dice onion. Core and chop apples (do not peel). Cover with water and cook until veggies are soft. Blend all. Pour back into the pot, check for salt and pepper. Add cream.