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What Is A Canning Jar Used For In Recipes - Yahoo Recipe Search
Food.comPreserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco.Food.comThis is adapted from the "Habanero Gold" recipe, which can be found in the Ball Blue Book of Preserving. I use fewer habaneros, as I grow my own and they are extremely hot, much hotter than those you would find in a grocery store, and it also omits the onion found in the "Habanero Gold" recipe. Use this as you would use any pepper jelly - over cream cheese, with other cheeses, as a glaze for chicken or other meats. Since this jelly does not have onion or garlic in it, it also makes a nice, spicy PB&J. I like to use a food processor to mince the apricots and peppers, because it does a nice job of getting them small enough, but doesn't turn them into mush. Finely mincing the apricots and peppers allows them to stay suspended throughout the jelly, instead of floating to the top of the jar. You could also use a blender, but if you are not careful the apricots and peppers could get too mushed up and turn into a puree. The idea of this jelly is to have nice small bits of apricot and pepper suspended throughout the jelly. A note on pectin amount: I use one 3 ounce packet of Certo liquid pectin, which results in a nice soft jelly - it is set, but if you shake the jar the jelly will wiggle a little. If you want a really firm jelly, like the kind you would buy in a store, use two 3 ounce packets of Certo. Some people like a really loose, almost pourable jelly to use over cream cheese, brie, or to use as a thick dipping sauce - if this is what you're after, use just half of a 3 ounce packet of Certo. Use a large stainless steel stock pot to make this - twice as large as what you'd think you would need. When the mixture reaches a full boil, it more than doubles in size, and if your pot is too small you will have a big, sugary mess to clean up off your stovetop. Always wear rubber gloves when working with hot peppers. The "5 hours" prep time includes the time needed to soak the apricots in the vinegar.Food52My husband, Harry, doesn’t cook. When I met him, he was subsisting on frozen stir-fry dinners. The occasional egg. Jarred spaghetti sauce. Canned soup and vegetables. (His Food52 handle is eateronly. Seriously.) When we married and hosted our first Thanksgiving dinner, he insisted on being in charge of the turkey. I was skeptical. But ours is a second marriage, and the currency of second marriages is generosity and acceptance. What the hell. Make the turkey. Imagine my surprise when that turkey was delicious. Moist and flavorful. With one of the best gravies I had ever had. Over the years (14 now), we’ve tinkered a little. I bought good paprika. Added the sherry to the gravy. But really, this is his technique, and his recipe. In this recipe, the turkey is as much a part of the gravy as the rest of the components so I’ve included his technique for seasoning the turkey. He prefers a stuffed turkey—makes a bread stuffing, but you can use whatever stuffing you prefer—and uses oil instead of butter because his family kept kosher, and therefore did not mix dairy and meat. The Yiddish word for the little brown bits that stick to the bottom of the pan is gribenes, and he calls a roux an einbrun. All measurements are approximate and really depend on the size of the turkey. Last year did not use a kosher turkey so I dry brined it a la the judy bird http://food52.com/recipes/15069_russ_parsons_drybrined_turkey_aka_the_judy_bird, and it was fabulous.YummlyAll you need are three simple ingredients to make this scrumptious chocolate and banana smoothie. Made with fresh bananas, chocolate cream cheese (more on that below), and milk, this chocolatey banana smoothie takes a total time of thirty seconds to prepare and works as an on-the-go breakfast, dessert, or mid-afternoon treat. ## Variations While this recipe is delicious as it is, there are several recipe variations you can try: _Make Your Own Chocolate/Cream Cheese Combo:_ If you can’t find chocolate cream cheese at the store, you can easily make your own with regular cream cheese and a few Tablespoons of chocolate syrup. Or, come up with a different dairy/chocolate combination: Combine regular cocoa powder with vanilla Greek yogurt, cocoa nibs with regular cream cheese, or chocolate milk with plain yogurt. For a dairy-free (and vegan) option, simply mash together half an avocado and unsweetened cocoa powder, then add sugar to taste. _Substitute Greek Yogurt:_ Chocolate yogurt works well as a healthy alternative to chocolate cream cheese. Greek yogurt creates a thick and rich consistency but regular and low-fat yogurt work as well. _Make It Dairy-Free:_ While this particular recipe calls for regular milk, you could easily substitute coconut milk, almond milk (or chocolate almond milk), soy milk (or chocolate soy milk), or another non-dairy milk and a non-dairy yogurt like coconut, almond, or cashew yogurt. _Make It Extra Creamy:_ If you love your smoothies extra rich and creamy, consider adding half an avocado to your concoction. _Transform It Into A Dessert:_ The next time you crave dessert, simply add chocolate syrup or whipped cream to this healthy smoothie. Or, transform it into a chocolate peanut butter banana smoothie with the addition of peanut butter. _Top It Any Way You Like:_ Tasty toppings, such as chopped pecans, toasted coconut flakes, chia seeds, or homemade whipped cream (made by combining added sugar, vanilla extract, and heavy whipping cream with a hand mixer) can be the “cherry on top” of your smoothie. There are plenty of ways to modify this smoothie recipe to make it your own. Have fun experimenting, swapping out several ingredients or adding new toppings. There really is no limit to what you can do with this delicious recipe. ## Meal Prep Tips If you want to make your smoothie in advance, here are a few tips making them delicious ahead of time: _Freeze Bananas In Advance:_ To make sure it's cold, use frozen bananas in your smoothie. Bananas should be frozen at least two hours before you prepare your smoothie, and preferably overnight. Over-ripe bananas work best for freezing. Simply peel the bananas, then freeze in a plastic freezer bag. As a bonus, using a frozen banana also produces a thicker smoothie. _Chop Fruit And Store In The Refrigerator:_ If you choose to add other fruit to your smoothies (such as melon or apples), cut them into smaller portions and store in containers in the refrigerator. _Portion Ingredients Beforehand:_ If you enjoy an on-the-go, liquid breakfast in the morning, simply portion-out all dry ingredients (in this case, cream cheese and bananas) into individual mason jars in the evening. The next morning, simply dump the ingredients into your blender, add milk and puree. This chocolate banana smoothie recipe takes very little time to prepare, however, just a little advance effort can give you just a little time back in your week.Food52Italian food has many classics that are worldly renown, and many more traditions that are instead unknown to the masses, mainly because they are mostly home cooked dishes that one would never find in a restaurant.Let’s take “Riso Freddo” for example. This typical Italian Rice Salad, that’s naturally gluten free,is a must for every Italian in the period between June and September. It’s probably the most eaten food at the beach, during picnics, and even as a quick but delicious lunch at home.Especially when there are a lot of people at the table (and you know Italians love that stuff…), a yummy Rice Salad is always the best bet to feed them something delicious without worrying too much about it getting overcooked, mushy or cold.The varietal of rice I like to use for this salad, “parboiled”, has been partially boiled in the husk.This process alters the nature of the starch, and it makes the graininess sticky and more separate when cooked. Also, because this rice salad is supposed to be eaten cold, you can store in the fridge for up to 3 days and enjoy it when you want a fun snack!Since in Italy Riso Freddo is so popular, we have many brands that provide seasoning for it: jars of mixed cocktail vegetables called “Condiriso”. Even if you don’t have access to them, this Italian rice salad is really easy to make and with this quick and easy recipe you can stay assured you’ll put on the table a delicious summery dish that any Italian would be proud of!As you can imagine, there are a million ways to prepare Riso Freddo and every Italian family makes their own Rice Saladin their own personal way. Experiment with the ingredients and find out your favorite combinations too! I can’t wait to see what you come up with and I am excited to hear your feedback on this recipe! Did you know it was one of the most popular Italian summer dishes?! Un bacio!! AmbraFood.comThis Savory snack mix is a big hit. This is a recipe for a large batch. At my house it still doesn’t last too long. I use it for hostess gifts in fancy jars too. I use whole boxes or bags of ingredients so I don’t have partial packages left over. The yield may differ from what I put in the recipe. It does cook for a long while, but the result is worth it. Baking the mixture helps to evenly distribute the butter and seasonings, and really get the flavours into each tasty morsel. Note: I prefer to use corn Chex in this mixture so I will pick them up In the USA if I am there. Usually I use Aldi or other store brand as it is more cost effective.. I also use store brand ‘Oat Os’ instead of Cheerios for the same reason. Where I have used the plain penguin snack crackers you can substitute cheese batons, gold fish, oyster crackers or any other type of tiny crackers. Alphabet pretzels are good as well, because the size is then consistent through the whole mixture. I buy these in the USA as well because they are not sold in Loblaw’s grocery stores any longer and I have not been able to locate them anywhere else in the GTA.Food52How is it when harvesting during the fall there is a “sure” feeling that come winter all this deliciousness will run out? Yet after the holiday indulgence there seems to be PLENTLY left to fold out into winter recipes and carry us into the beginnings of growing season again. Life is so good. A favorite New Year’s resolution for me is to make a conscious effort to cook most of our meals with ALL the yummy goodies we spent hours putting up, either by freezing or by canning. Funny, when we are going through the harvesting process we are absolutely SURE we will never forget the labor of love put in but as the months pass, somehow the time spent fades in our memory…. It was a Sunday afternoon and I went out to refresh my memory on what treasures were hidden away. As I hung over the side of my deep freezer digging away, I saw an entire box of frozen roasted tomatillo sauce I had completely forgotten about! For us, this is one of the easiest things to grow and if I didn’t figure a use, I could easily see filling another 20 jars next year…. Since we are a soup lovin family, I decided I wanted to make posole. I LOVE traditional posole but this time I wanted a bit of a change and these frozen tomatillos would be perfect! I would make posole verde and add some shredded roasted chicken and then pile on a bunch of fresh crunchies such as radish, cabbage, tomato, and avocado! I was starting to drool….it sounded so fresh and delish! In I went and prepped the chicken to roast. While it was roasting, I pulled out some poblano chiles, jalapenos, onion, and garlic; these were the perfect sofrito for the posole. I love to get that “char” on the skins of the chile and infiltrate the broth with that flavor…ooohhhhh I was getting jazzed! Once those flavors melded, I added the oregano and cilantro and seasoned with salt and pepper. Then came the chicken stock and hominy. It was looking awesome! Now for the star of the show, straight from our garden, the roasted tomatillo sauce, the smell brought me right back to harvest, right back to the memories of those long days preserving our garden treasures… Lastly I put in the shredded chicken, you could leave this out and add it along with the garnishing’s on top, but I decided to marry all the flavors and fold it in. I seasoned a bit more and heated it through. I hadn’t told Enrique what I had made so when dinnertime came, I served it up in big bowls and topped it with the fresh goodies and toasted up some fresh corn tortillas. I brought it to him and his eyes got as big as saucers, this is his soul food and when I shared that the base was all of our tomatillos, he grinned from ear to ear……. It’s nights like this, many months later that I easily see the circle of life……Food52No it doesn't take a copper pot to make this delicious spread but my brother-in-law's, who I have known since I was two, family always had a Fall apple butter party at which they would make a huge copper lined cast iron pot, like a 10 gallon size thing, full of apple butter. It was set on a cast iron trivet that sat over a slow, smoldering set of wood coals. They had this special paddle that was about 8 feet long and made of oak. It was sort of a shoe horn looking thing and everyone would take turns all day long stirring. If it wasn't stirred, especially toward the end, it was apt to scorch and after all this work no one wanted it scorched. At the end of the day out came the fried chicken and sides along with a huge heap of deep fried biscuits. Well deep fried biscuits and apple butter are just made for each other. What apple butter was left was jarred, canned and then everyone took some home. In my recipe I have adapted it from a bunch of recipes and then I have applied years of apple butter party know how. I don't like it overly sweet, I want to taste the apples, and I like to make it with real spices not oils and finally I don't want to spend all day at the stove stirring so I short cut it with a immersion blender. Use technology when you can I always say. Have fun with it and you can divide the recipe in half but if you start making pies you will go through it quick. The above picture is a york imperial apple from my orchard. I am hoping next year is the year that we really start getting to harvest a lot of apples from our antique variety trees.Food.comHerbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.
