Both sweet and tart, rhubarb jam adds a bit of variety to an assortment of fruit preserves, and is surprisingly simple to make. Do some of the preparation the night before with this simple recipe, for an easy canning experience and a refreshing treat.
6 pound(s) Fresh Salmon 6 tablespoon(s) Butter 3 Lemons Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 pound(s) steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tablespoon(s) of butter plus salt and pepper on the [...]
7 fl Dry champagne -OR- dry white wine 7 fl Unsweetened apple juice 2 fl Creme de cassis 1/4 cup(s) Sugar 2 tablespoon(s) Lemon juice 1 ounce(s) Lavender flowers 4 teaspoon(s) Gelatine 4 tablespoon(s) -Water This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both [...]
—–QUINCE JELLY GLAZE—– 1 t Minced Garlic 1 tablespoon(s) Unsalted Butter 1/2 cup(s) Quince Jelly 1 tablespoon(s) Freshly Chopped Rosemary, or 1 t Dried Rosemary 1/4 teaspoon(s) Freshly Cracked Black Pepper Salt to Taste —–BROILED LAMB CHOPS—– 8 Lamb Rib Chops, 1″ thick Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium [...]
Karen Mintzias 1 kg Quinces 4 cup(s) Water Granulated sugar 2 teaspoon(s) Lemon juice 2 Rose geranium leaves Cooking time: 2 hours Wash quinces well to remove the fuzz. Peel and core. Slice quinces into preserving pan and add 2 cups water. Leave aside and do not be concerned if quince discolours. Place peels and [...]
1/2 pound(s) Dried, salted whole -jellyfish 1 1-pound daikon radish 2 teaspoon(s) Salt 1/2 large Chicken breast 1/2 Egg white 1 teaspoon(s) Cornstarch 1 teaspoon(s) Sesame oil 1/2 teaspoon(s) Salt 1 1/2 teaspoon(s) Sugar 2 teaspoon(s) Dry sherry 3 tablespoon(s) Peanut oil 2 tablespoon(s) Sesame oil 3 Scallions, chopped Here’s a classic Chinese “texture” dish, [...]
1 (8-lb) cooked boneless ham 1 1/2 cup(s) Grape jelly 1/2 teaspoon(s) Dry mustard 1 tablespoon(s) Prepared horseradish Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. [...]
——–SAUCE——– 1 1/3 cup(s) Sugar 7 tablespoon(s) Water 1 cup(s) Whipping cream 1 tablespoon(s) Calvados or other apple -brandy ——–PEARS——– 4 Small Bartlett pears (about -5 ounce(s) ea), peeled 4 teaspoon(s) Red currant jelly 1 pk (17 1/4 oz) frozen puff -pastry (2 sheets), thawed 1 Egg yolk, beaten to blend -(glaze) Vanilla ice cream [...]
1 cup(s) Sugar 1 cup(s) Molasses 1 cup(s) Lard 2 each Egg yolks 1 tablespoon(s) Vinegar 1/2 teaspoon(s) Ginger 1/2 teaspoon(s) Cinnamon 1/4 teaspoon(s) Cloves 1 teaspoon(s) Baking soda 2 tablespoon(s) Water; hot 2 each Egg whites Firm jelly; for centers Use 1 level t. soda dissolved in 2 T. hot water. Flour to make [...]
—-IN A SMALL PAN—- 1 3/4 ounce(s) Dry fruit pectin (Sure Jel) 3/4 cup(s) Water 1/2 teaspoon(s) Baking soda ———-IN A 2ND LARGER PAN———- 1 cup(s) Sugar 1 cup(s) Light Karo 1 each Flavor/color/citric acid 1. Lightly grease candy molds, or spray with PAM, and sprinkle with ganulated sugar. In 1st saucepan, combine fruit pectin, [...]
