Tomatillo Salsa Verde
One summer, I was gifted with about 5 pounds of tomatillos. I’d seen them before, but never actually eaten or cooked one. I found this recipe when trying to figure out what one does with tomatillos. This is an extremely tasty salsa verde. One of my favorite uses beyond the standard is to slow cook a nice pork roast in it. The flavor is wonderful. Pint jars of tomatillo salsa verde are useful, tasteful and memorable as gifts.
• 5 cups chopped tomatillos
• 1 1/2 cups seeded, chopped long green chiles
• 1/2 cup seeded finely chopped jalapenos
• 4 cups chopped onions
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 Tbsp ground cumin
• 3 Tbsp oregano leaves
• 1 Tbsp salt
• 1 tsp black pepper
Salsa Canning Recipe Directions
Combine all ingredients over heat until thoroughly mixed. Pour mixture into sterile canning jars and process. Best within 1 year of canning.
Photo credit: hozae
Yard Larder: Chamomile
Chamomile is a lovely smelling and looking flower whose primary use is for a nice, calming herbal tea. I was given the gift of chamomile jelly once. I was a tad skeptical, but the first taste made me a convert. This light aromatic substance is a small piece of heaven. It is delicious. I can tell you this is a major hit as a gift, as well. If you are a canner/jelly maker and haven’t tried it, add this gem to your favorites list.
1 c. chamomile flowers, packed
3 1/2 c. water
1 box Sure-jell
4 c. sugar
Yard Larder: Rose Hips
As often happens with me, I stumbled onto rose hips as food quite by accident. While walking on a beach in Maine, I found a remarkable patch of Sea Spray roses that had progressed to the rose hip stage. The hips were huge and looked like crabapples. Read more
Old Fashioned Hard Candy
Another successful confection from my candy-making phase is traditional hard candy. Hard candy is a classic. It takes few ingredients to make, and it is pretty in a candy dish or a gift jar. This old recipe is my favorite.
2 c sugar
1 c water
3/4 c light corn syrup
Food coloring (red, green, yellow, etc.)
1/2 t oil of cinnamon, clove, peppermint, orange, anise, etc.
Confectioner’s sugar
Combine sugar, water, and corn syrup in 2-qt heavy saucepan. Cook, stirring constantly until sugar is dissolved; the cook without stirring, lowering heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees). If sugar crystals form on the side of the pan, wipe them off.
Remove from heat; add food color and oil flavoring, stirring only enough to mix. Pour into 2 well buttered 9″ pie pans. Set one pie pan of candy over a pot containing hot water. As soon as the other pie can of candy is cool enough to handle, cut it with scissors into strips 1″ wide, then snip strips into pieces. Work quickly. Drop pieces into a buttered baking sheet. If candy cools too quickly, set it over saucepan of hot water to soften it, but if it gets sticky, return at once to work counter. Repeat with second pan of candy.
When candy is cool, sprinkle with confectioner’s sugar. Store in airtight containers with waxed paper between the layers. Makes about 100 pieces…1 1/4 lbs.
Photo credit: taygete05
Perfect Butterscotch Patties
When I was a teenager, a couple friends and I went through a candy-making phase that lasted about 3 months. Being a big fan of butterscotch, I dug up this recipe from the family archives. It’s made with stuff found in most people’s kitchens, is pretty foolproof, and sure is good. I’ve given it for Christmas several times over the years and it is always received with smiles and yummy noises.
2 c sugar
1/4 c light corn syrup
1/2 c (1 stick) butter
2 T water
2 T vinegar
Combine all ingredients in 2-qt heavy saucepan. Stir and cook over medium heat until sugar is dissolved, the reduce heat and cook at a medium boil, stirring as needed to control foaming and to avoid sticking asmixture thickens. If sugar crystals form on sides of pan, wipe them off. Cook to the hard crack stage (300 degrees).
Remove from heat and let stand 1 minute.
Spoon onto a lightly buttered or oiled foil pan or into the bottom of miniature muffin tin cups (1 1/4″ diameter). Make thin patties. Remove when cold.
Photo credit: Little Blue Hen
Microplane Grater
I’m such a big fan of kitchen tools, that the microplane grater was a no brainer for me. Of course, it makes a couple of my existing tools redundant, but that’s okay. This tool replaces the traditional box grater for all fine grating. From grating hard cheeses like Parmesan or Asiago, to zesting citrus, or grating fresh nutmeg, the microplane grater is a very flexible kitchen tool.
It is an easy-to-hold, easy-to-use tool that I think is a great addition to any kitchen and a great gift to anyone who has a kitchen. In other words, it’s a good thing for everyone.
Photo credit: Muffet
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Sandwich Spread
Several years ago, my Aunt Sylvia gave me a jar of the most interesting sandwich spread. It was different and really, really tasty. I asked for the recipe, and was surprised to see green tomatoes as one of the core ingredients. I’m always on the lookout for ways to use excess produce, and green tomatoes present a particular dilemma. This is a wonderful way to put those end-of-season greens to work. This recipe makes a lot, but since it’s great for hostess or holiday giving, too, that’s okay!
12 Green peppers
12 Red peppers
24 green tomatoes
4-6 onions
2 T salt
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1 1/2 c vinegar
3 1/2 c sugar
1/2 c flour
1 qt Miracle Whip
1 pt mustard
Put the vegetables through a grinder. Add the salt and let the mixture stand for at least 3 hours (or overnight).
Drain vegetable mixture and put into a large pan. Add the vinegar and sugar. Bring mixture to a boil and cook for 10 minutes. Thicken the mixture with flour or thin with water to attain the desired texture.
Take off the stove and add the Miracle Whip and mustard.
Put into scalded jars and seal. Makes 10-14 pints.
Use this spread in conjunction with some of these awesome sandwich ideas to dress up a potentially mundane lunch standard.
Editor’s Note: Here are some additional ideas for vegan sandwiches.
Photo credit: Lina Smith
Welsh Humbug
On a recent trip home, I went on a recon mission to find some of my favorite family recipes that I didn’t already have in my collection. I went on a candy-making spree sometime in my teen-aged years. My stepfather brought this recipe to the table in the midst of my hard-candy phase. I loved it. The ingredients are few; family can be involved; great for gifting; just plain yummy.
1/2 c vinegar
1/2 c water
2 c brown sugar
Butter the size of a hickory nut (larger than a walnut)
Peppermint oil
Mix first four ingredients in a sauce pan. Boil until mixture reaches hardball stage 250° F–265° F).
Add 6 drops of peppermint oil and stir until combined.
Pour mixture onto a greased platter to cool some.
When mixture is cool enough to handle, pull like taffy until mixture gets a sheen.
Cut into 1/2″-1″ chunks.
Photo credit: Sunset Sailor
Hot Pepper Jelly
This is not a jelly restricted to a fruit season. I make this when I find on sale at least two of the three peppers involved. This is actually a recipe from Sure-Jell; it’s been no fail for me. I’ve had recipes that crystalize, and that just makes me cranky. The uses for hot pepper jelly are myriad. It COULD with butter go on an English muffin, but it really goes well with black beans to make a nice sweet and savory side dish. The most recognizable use is as an appetizer — over a block of cream cheese and served with crackers. Also good in burritos and works wonders in a cheese omelet, too.
Ingredients
2 medium red bell peppers, seeded and finely chopped (about 1-1/2 cups)
2 medium green bell peppers, seeded and finely chopped (about 1-1/2 cups)
10 large jalapeno peppers, seeded and finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)
Preparation
Bring half-full boiling-water canner to a simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Place all peppers and vinegar in 6- or 8-quart pot.
Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Photo credit: Marco Arment
Sweet refrigerator pickles
I love pickles. Finding this recipe has made fresh pickles a staple in my house. The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time. I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability. I’ve also given these as gifts, and they’ve been received enthusiastically!
3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin
Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed
Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar. Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.
Photo credit: scubadive67
