November 30, 2015

Cultured Cranberry Relish and Veggie Dippers

Fermenting veggies for serving with a dip, and cranberry relish - for Thanksgiving Day

For several years now I ferment veggies for a platter with dip, and then a cranberry mixture for Thanksgiving. I ferment them for at least 24hours. The process breaks them down a bit for easier digestion, besides being healthy for our gut.

I by organic broccoli, cauliflower, celery, cucumber and carrots (and this year added red pepper). I slice and put them in a large bowl, along with some slivered fresh garlic. I sprinkled on about 3 Tb sea salt and occasionally stir to start the veggies juicing. I also add a couple teaspoons of pickling spices and then about 1/4-1/3 cup of liquid whey (from strained yogurt). Just make sure the veggies are covered with water, which with the salt becomes a brine. There's a glass weight in the jars to keep the veggies submerged. A brine is typically 3 Tb salt per 1 quart of water.

Pulsing cranberry relish ingredients

4 - 7.5oz containers of cranberries (around 32 ounces)
8 tangelo type oranges, skin and all (remove seeds)
3 apples
1/2 cup sucanat (dehydrated sugar cane)
2 tsp cinnamon
2 tsp salt
1/2 cup raisins
1/4-1/3 cup whey
1/2-1 lemon

Pulse all but the whey in a food processor. Don't puree. This mixture filled my 1 1/2 Liter and a 1 Liter Pickle-It containers, with a glass weight, and airlock on top of jar. I squeezed some lemon juice on top of both for extra submerging liquid. You can do this in a regular fido jar or canning jar with a plastic lid. But I have tasted a difference in the foods fermented with the airlocks - better tasting!

I keep on making the cranberry relish thru-out their season in the store - on into February. I store the jars in my cool cellar. I like to eat this with yogurt, walnuts, shredded unsweetened coconut . . .

Any leftover veggies can be jarred up and stored in a fridge or cool cellar as well. I've opened a jar months later and they're still fairly crisp and yummy!

November 29, 2015

Mystery Pecan Pie

Mystery Pecan Pie
I was asked for my Mystery Pecan Pie recipe and realized I've never posted it! It's my all time favorite pie, and a favorite of many guests. I make it every Thanksgiving. I found the recipe when we were early married in a Tucson realty little cookbook. It's in my Hearth & Home cookbook and that's what I'm typing this recipe from.

Mystery Pecan Pie

1 8oz pkg cream cheese
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla
1 egg

Combine these, blending well. Spread in the bottom of an unbaked pastry shell (I use whole wheat and butter). Sprinkle with 1 1/4 cup slightly chopped pecans.

Combine these topping ingredients:
3 eggs
1/4 cup sugar
1 cup light corn syrup (which I no longer use; I'm using the healthier brown rice syrup)
1 tsp vanilla

Gently pour over pecans. Bake at 375 degrees for 35-45 minutes or till firm.

My pen and ink version

November 7, 2015

Green Tomato Jam

Green Tomato Jam
This is now my second year to make Green Tomato Jam. If you grow tomatoes, at the end of the season you'll have green tomatoes. I'll leave the tomatoes for awhile, for some to turn red, but eventually you'll either toss them (compost or chickens), or like me, look for uses.

Typical recipes are for a pie - supposedly similar to apple pie. It's ok. But since we don't eat a lot of desserts, I want my desserts to be our favorites. Another is frying slices, which is good. I posted one recipe along with my end of season put-up of Zucchini Potato Soup, which tastes great defrosted for winter eating! This year I tried a green tomato relish (which I need to label in my fridge, cuz I recently pulled it out thinking it a tomatillo green salsa). It's ok too, but I haven't used it much. I'm going to try it as a sandwich spread, which could be good.

I found the recipe from Splendid Table. I used to listen to that NPR radio program every weekend till our station exchanged it with another program. Instead, I now get emailed weekly recipes and can listen to excerpts or podcasts. The recipe was actually in connection with another recipe - A Green Tomato Tart, which has a bottom ricotta and mascarpone (or cream cheese) layer. I did make the tart once, and will try it again, but typically just make the jam.

Green Tomato Jam

3# green tomatoes, cored and chopped (1/2" pieces)
2 2/3 cups sugar
2-3 lemons (2 zested)
1/8 tsp salt and scant 1/4 tsp pepper
4" cinnamon stick, broken

Hmmmm, now that I type this I realize I've never cored the tomatoes! and I've made quite a few batches. I will cut them in half and sometimes make a "V" for cutting out the stem end and that'll take out some of the white core. The other 1/2" piece thing I sometimes do, not an exact measurement, but realizing there's two end results depending on your preferences. Monte and some friends like the chunky jam. I could do with less chunks. This current batch I'm in process of making, I did literally hand cut yesterday (as I was needing to "fold" my sourdough bread dough every 30 minutes four times, and I was listening to an audiobook - so it was a relaxing time).
Chopped Green Tomatoes and Sugar sitting for 24 hours

Sometimes I use the food processor to chop them. Pulse them a bit and not too much, so you DO end up with some chunks.

The tomatoes and sugar need to be mixed together and sit for 24 hours. Lots of juice will be extracted.

Add the lemons. Zest the lemons and then cut off the white pith and chop. Two large lemons are enough - three if small to medium. Add the seasoning.

Bring to a boil, then simmer for about 40 minutes (210 degrees?). I don't take it's temperature. After awhile I'll get some jam juice on my spoon, let it cool a bit and slowly tilt back into the pot. When the drips start coming together slowly into one drop, it means it's thickened up about right. You don't want it runny. Remove cinnamon sticks.

Jar up and freeze. I haven't canned this up. My friend does. I do know, that if you leave it out, even in a cool cellar, it will develop mold. It holds up well in a refrigerator.

Now some of you are going to want the Tart recipe.

Tart Crust

1 cup (5oz) flour
2 oz almond meal
3 Tb sugar
3 oz (6 Tb) butter
1 large egg
1/8 tsp salt
1/4 tsp almond extract
1-3 Tb water
Mix together, cutting the butter and liquids into the dry ingredients. Chill. Roll out to fit a removable bottom tart pan. Bake at 375 with pie weights to keep crust from bubbling (I keep pie weights and a folded piece of foil in a container in my pantry) for 15 minutes; then 5-10 minutes without the weights. Cool. Then spread in -

Vanilla Ricotta Cream Filling

1/3 cup whipped cream or 1/2 cup mascarpone cheese (cream cheese, replacement)
3/4 cup ricotta
3 Tb sugar
1 1/2 tsp vanilla extract
Puree this together and Chill.

1 Hour before serving, spread the Ricotta mixture in the tart shell. Top with 1 3/4 - 2 cups Green Tomato Jam. Chill at least 40 minutes then 20 minutes outside the fridge. Serve.

I never took a picture of the finished tart! It was good. The base tart with ricotta filling (which I used cream cheese for only because I couldn't find mascarpone in the back of my cheese drawer, which I thought I had) would be good with any topping. Monte thought layering on some thin slices of pear, which we had excess of at the time, would be good.

I gave the jam as Christmas presents last year along with home brewed Vanilla Extract.
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