tag:blogger.com,1999:blog-77315094215370985622024-03-13T08:19:47.887-07:00In the Fruition KitchenCarmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7731509421537098562.post-62785560761471585472013-12-23T09:10:00.001-08:002013-12-23T09:13:39.141-08:00Chimichurri TurkeyI spent some time in San Diego in another lifetime and stayed with a woman from Argentina. Her mom came for Thanksgiving and smeared chimichurri over our turkey before cooking it. That was the most flavourful turkey I had ever eaten! I'm going to recreate that bird for our Christmas this year. <br />
<br />
Chimichurri Recipe<br />
<br />
INGREDIENTS<br />
1 cup firmly packed fresh flat-leaf parsley, trimmed<br />
3-4 garlic cloves<br />
2 Tbsps fresh oregano leaves or 2 tsp dried oregano<br />
1/2 cup olive oil<br />
2 Tbsp red or white wine vinegar<br />
1 teaspoon sea salt<br />
1/4 teaspoon freshly ground black pepper<br />
1/4 teaspoon red pepper flakes<br />
METHOD<br />
1 Use a food processor to chop the parsley, fresh oregano, and garlic ( two pulses should do it)<br />
<br />
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.<br />
<br />
<br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibMuV_vkN-10K7iXtx9jFGa-hRvQkvqy9TFOW_V7mGfoAVyHDtGVmGxy6kuuVfmze3xWCWbjfK_HBCalUZLanRHS4eBVMFzeVJulhGNmAm8HX6_5A41vv44nVFL5uH-fhLfIC1kRE-6I/s640/blogger-image--478383750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibMuV_vkN-10K7iXtx9jFGa-hRvQkvqy9TFOW_V7mGfoAVyHDtGVmGxy6kuuVfmze3xWCWbjfK_HBCalUZLanRHS4eBVMFzeVJulhGNmAm8HX6_5A41vv44nVFL5uH-fhLfIC1kRE-6I/s640/blogger-image--478383750.jpg" /></a></div>Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-90448653246358577022013-12-18T10:40:00.001-08:002013-12-18T10:40:27.361-08:00S'mores Snack MixWell, its not pickles or preserves, but it looks pretty in a canning jar and makes a lovely gift !<br />
<br />
S'mores snack mix<br />
INGREDIENTS<br />
<br />
4 cups Golden Grahams cereal<br />
5 ounces milk chocolate, such as Dove, chopped<br />
1 1/2 ounces bittersweet chocolate, chopped<br />
1/4 teaspoon flaky sea salt<br />
1 heaping cup mini marshmallows<br />
<br />
DIRECTIONS<br />
<br />
Line a half-sheet pan with parchment paper or silpat.<br />
Melt the chocolate in a double boiler. Meanwhile, spread the Golden Grahams out in a single, even layer covering the surface of the prepped half-sheet pan.<br />
Drizzle the chocolate (as evenly as possible) over the cereal. Sprinkle with flaky sea salt and the marshmallows.<br />
Allow to cool completely, then break into pieces and devour or store in an airtight container.<br />
Makes about 7 cups of snack mix.Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-30325937911588419552013-12-18T09:32:00.001-08:002013-12-18T09:33:28.043-08:00Make your kitchen smell like summer!A warm golden butter recipe to help you forget how cold it is outside! You can also use canned or frozen peaches in this recipe. <br />
<br />
Golden Peach honey butter<br />
12 cups fresh peaches with skins and pits removed and chopped (approximately 20 peaches)<br />
1 large orange with rind, quartered and seeds removed <br />
1 large lemon with rind, quartered and seeds removed<br />
8 cups sugar<br />
4 packs pectin <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHVBvRgGagJ_9Elw4UOXPjt2-qYQ94T7a2PoF15FfRwwfYyJZIj6hAk207pYXSB17iTDnJDgZ95ibdjRvsnLS_VYKuEZztCJWXocb8OyM8SayEV0pVnEjmYtKfJVt11NNldK0rmmVJk4/s640/blogger-image-983682617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHVBvRgGagJ_9Elw4UOXPjt2-qYQ94T7a2PoF15FfRwwfYyJZIj6hAk207pYXSB17iTDnJDgZ95ibdjRvsnLS_VYKuEZztCJWXocb8OyM8SayEV0pVnEjmYtKfJVt11NNldK0rmmVJk4/s640/blogger-image-983682617.jpg" /></a></div>Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-59738060012708672412013-10-30T06:23:00.001-07:002013-10-30T06:23:11.897-07:00Marmalade ExperimentsMarmalade has a bad rap - Its not just about oranges anymore ! If you prefer the traditional thick cut rind, peel it off with a vegetable peeler and cut to a size of your liking. This method gives you all the citrus flavour with less work. You could substitute blueberries for strawberries and change up the citrus fruits as well. <br />
<br />
Blueberry marmalade<br />
4 oranges and 4 lemons, chopped, seeds removed, make a purée in the food processor<br />
5 cups blueberries<br />
4 cups water<br />
3 boxes pectin<br />
Bring to a boil. Add :<br />
16 cups sugarCarmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-7126772252557734392013-10-30T06:17:00.001-07:002013-10-30T06:17:32.098-07:00Salsa !Nothing more beautiful than a fresh pot of peach salsa! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVY0FZDQ27EapU3-v0KCY4j_BoSTud2JRFm9esuLq9I2IkiLekYoIUrqBAweuYmjm4mRuUSfGQfCkLZW5_LqHEMTly6kM5umZAyX1NKzZZZMOJBG1nuaRdnEL3Lv4qdNa6H0E60HSGA8k/s640/blogger-image-265836914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVY0FZDQ27EapU3-v0KCY4j_BoSTud2JRFm9esuLq9I2IkiLekYoIUrqBAweuYmjm4mRuUSfGQfCkLZW5_LqHEMTly6kM5umZAyX1NKzZZZMOJBG1nuaRdnEL3Lv4qdNa6H0E60HSGA8k/s640/blogger-image-265836914.jpg" /></a></div>Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-36276575487033991342013-05-24T13:42:00.001-07:002013-05-24T13:49:28.663-07:00Fresh cheeseEver made cheese? <br />
I hadn't either, but since they stopped making dry curd cottage cheese for my favourite type of perogies , I took matters into my own hands and found a recipe to make my own. It also can be used in nalisniky, a Ukrainian thin pancake with fresh cheese, raisins , sugar and cinnamon. All it takes to make fresh cheese is a good stock pot, and patience.<br />
<br />
All utensils should be cleaned very well before beginning.<br />
<br />
1 quart (1l) whole milk<br />
4 drops liquid rennet<br />
½ teaspoon of salt, plus more to taste<br />
<br />
Heat the milk very slowly in a medium-sized, non-reactive saucepan. Use the lowest heat possible and heat until the milk reaches 85º F. Turn off heat and stir in rennet. Stir gently for 2 minutes.<br />
<br />
Cover the saucepan with a clean tea towel draped over the top and put the lid on. Let stand at room temperature for 4 hours.<br />
<br />
After 4 hours, the mixture will be very soft. Take a sharp knife and cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.<br />
Sprinkle in the salt then set the pan over extremely low heat and cook, stirring gently, until the curds separate from the whey. It will take just a few minutes.<br />
Do not overcook it at this point or your cottage cheese curds will be tough.<br />
<br />
Line a strainer with cheesecloth and set it inside a large bowl. Pour the cheese into the cloth and stir it gently to drain off the whey. <br />
Fold the ends of the cheesecloth over the cheese and chill the strainer (keeping the bowl underneath) in the refrigerator. Let drain for about 1 hour, stirring once or twice.<br />
<br />
If you want creamy cottage cheese , you can add 5 tbsp heavy cream.<br />
<br />
You can also double or triple the batch and freeze it for later. <br />
Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-24381047488582647142013-05-22T22:22:00.001-07:002013-05-23T14:02:22.995-07:00Some thoughts on watermelon rind picklesEvery time I make watermelon rind pickles, I find myself thinking about the story behind them. Who was the woman whose pantry was so empty that she made pickles out of scraps to get her family through the winter? Or did she have an over abundant watermelon crop and started experimenting with it? Or was she so thrifty that she couldn't stand to see all those peels go to waste? I started making them because I was so curious to find out what they tasted like. And who doesn't have leftover watermelon rind in the summertime ? <br />
The response at the farmers market was a mixture of nostalgia ("Aunt Gertie used to make those ") and intrigue (I' ve never heard of that I have to try them!)<br />
I love the history behind preserving food in this way , and I love that the process of canning gives me the head space to remember my mom when she was packing garden cukes in quart sealers and the way the kitchen smelled of hot vinegar and spices. Or of our friend Yvonne , who left me the best salsa recipe known to humans and who swore that it was good because she only used Roma tomatoes to make it. I hope my kids have memories of canning smells and their favourites that they can pass on as well. Maybe they will wonder what possessed me to make watermelon rind pickles. <br />
Here's the recipe:<br />
<br />
Use the white part of the rind from two large watermelons. Cut into 1" pieces. Soak overnight in a bowl of water in the fridge. <br />
Combine the drained rind, 6 cups water, 6 cups vinegar and 6 cups sugar in a large stock pot. Add:<br />
2 chopped lemons<br />
2 inches peeled and chopped fresh ginger<br />
About 15 whole cloves<br />
4 cinnamon sticks<br />
Boil for about one hour , or until the rind is translucent. Remove the spices.<br />
Water-bath can as per your preferred method.<br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1HjcQmcvTcNs8EHQBRav20od4P4YzGc-MGpzyPGiP-pEgnCSK5lnMc4zukWDXc48Tc1yiZJtlRML8zcBt7kXXK7qXLEBGspjpXGCyQk3-A0Uii5dpJM2iKE-5xSTBDPr2q2FBDbzkFw/s640/blogger-image--1282608235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1HjcQmcvTcNs8EHQBRav20od4P4YzGc-MGpzyPGiP-pEgnCSK5lnMc4zukWDXc48Tc1yiZJtlRML8zcBt7kXXK7qXLEBGspjpXGCyQk3-A0Uii5dpJM2iKE-5xSTBDPr2q2FBDbzkFw/s640/blogger-image--1282608235.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHyQWGwz1bvFZzz4L_0RcBX34r6ukyV7mYSV64EEgxr1shfE5PSghrJ8wEaXIIhMvwmi2UsSspWM3_4PvYjxsDKM0NkO6ba7R7vXC1eRVEAdCQH9QcQUny9ob8gERvo05H3rveT-B37s/s640/blogger-image--985154497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHyQWGwz1bvFZzz4L_0RcBX34r6ukyV7mYSV64EEgxr1shfE5PSghrJ8wEaXIIhMvwmi2UsSspWM3_4PvYjxsDKM0NkO6ba7R7vXC1eRVEAdCQH9QcQUny9ob8gERvo05H3rveT-B37s/s640/blogger-image--985154497.jpg" /></a></div>Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-88960658436039209702013-04-19T15:43:00.001-07:002013-04-19T15:43:48.650-07:00Some of my favourite things...From my kitchen! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbskLtjdp3E3JQO8xtvjHYniyd2XBPDihAvqeaxiHGw5nMcPJHofkmJyHrhPilI_ZeQ37sAqM-mLhrx7PxlRpopXIX9w1kgiPyT8YRArMlYqAwpSLFI9JhzXshIEPenBZlC3xbMvTURg/s640/blogger-image-179832462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbskLtjdp3E3JQO8xtvjHYniyd2XBPDihAvqeaxiHGw5nMcPJHofkmJyHrhPilI_ZeQ37sAqM-mLhrx7PxlRpopXIX9w1kgiPyT8YRArMlYqAwpSLFI9JhzXshIEPenBZlC3xbMvTURg/s640/blogger-image-179832462.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; 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Here's what I have made this year that's new:<br />
<br />
Mint jelly - I had to make it because we sell lamb and it is such a great accompaniment! But I had no idea how good it was on toast. If you can, make your own, it is way better than the store bought stuff. And it makes the kitchen smell absolutely fabulous! I picked my own mint, it was one of the only things that the sheep didn't eat this year...<br />
<br />
Sauerkraut - I had no idea how easy and cheap it is to make this stuff! Ingredients - salt and cabbage. And a few friends that don't have carpal tunnel syndrome are also nice to have around. <br />
<br />
<br />
Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-13716983249944456232011-12-27T06:46:00.000-08:002011-12-27T06:46:27.029-08:00A word on mincemeat...We just finished eating most of the holiday goodies, and as usual, we have had the annual discussion around here regarding mincemeat. I love mincemeat,especially when it tastes boozy. My mom never made her own mincemeat, but she doctored up the store bought stuff with spiced rum, brandy and a grated apple. I always make mincemeat tarts every Christmas even though some people wrinkle their nose when they see it. I love it, and it seems to be a dying tradition, whenever we have people over for the holidays there are at least a few people that become converts! (such as my nephews, who are 7 and 9!) <br />
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Last year I made green tomato mincemeat, and I do like the consistency of homemade mincemeat better than the store bought. And there is no fixing it up because then you can add your own preferences in terms of booze and fruit. This stuff I can eat out of the jar. (and do!!)<br />
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Someone at the farmer's market once told me that you should never eat this years mincemeat, but let it rest for next year. So I tried that this year and although there is a subtle taste difference, I don't think it will stop me from eating the fresh stuff as well. <br />
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Happy Holidays from the Fruition Kitchen! Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-71283496243674685092011-09-01T10:38:00.000-07:002011-09-01T10:39:10.922-07:00Gypsy Tea and keeping warm in UkraineA lifetime ago, I lived in Ukraine with a wonderful family. I learned so much about preserving and canning food there, where it is a necessity if you want to have fruits and vegetables year round and you cannot depend on the grocery stores! <br />
My best food memory in Ukraine was something my host called "gypsy tea". Canned sour cherries in sweet strong black tea. We drank this every day after work. It lifted our spirits and warmed us up! I've started making my own version of canned sour cherries in memory of those cherries in Ukraine, and it seems I was doing it right! I just found the recipe for those cherries - which are called "cherry varenya", by the way. Here's the link:<br />
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<a href="http://mennonitegirlscancook.blogspot.com/2011/04/cherry-varenya.html">http://mennonitegirlscancook.blogspot.com/2011/04/cherry-varenya.html</a>Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-46855101931860681832011-09-01T10:07:00.001-07:002011-09-01T10:12:34.317-07:00ok, I'll make chutney...It seems that every year I branch out and try something new in canned products. Strangely, it's usually something that I was dead set against the year before! So, to all of you who asked me last year if I made chutney, and I told you that was something I would never EVER make, my apologies, because I've now made two chutneys. And I have to say, I am a believer.
<br />Wow! I have never tasted anything so decadent with a cheese and cracker snack. And I thought just savoury jam was enough. I was so wrong. So I'm sorry. But incredibly happy to have simply delicious Sour Cherry Chutney and a mouth watering Nectarine Chutney.
<br />I should also mention that I broke down and made saskatoon berry jam instead of jelly this year, even though I swore up and down and saskatoon berry jam is nowhere near as good as it's counterpart, jelly. I still believe that, but I had ALOT of people asking for jam.
<br />Conclusion to this post - if you want me to make something, just ask alot and wait for next year!
<br />Happy harvesting!
<br />Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-45478080399248096122011-08-28T11:55:00.000-07:002011-08-28T13:04:37.846-07:00summer fruit season... and the canning-fest begins!<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1pPPsfr3ttR5v0QGB_QhsjG1_27jH4z2dSK2eJNSz-tCL1SqsnRJHczL1kJQsEdmr6LH4q-fM2hm8oKDE1Szd4i_vl59xITrT0Dh_SNEKhIY2pc00eQLvMORt3AYcT0H1Wo4ip8Ohbw/s1600/130545.jpg"><img style="margin: 0px 0px 10px 10px; width: 320px; height: 240px; float: right; cursor: pointer;" id="BLOGGER_PHOTO_ID_5645985441226608242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1pPPsfr3ttR5v0QGB_QhsjG1_27jH4z2dSK2eJNSz-tCL1SqsnRJHczL1kJQsEdmr6LH4q-fM2hm8oKDE1Szd4i_vl59xITrT0Dh_SNEKhIY2pc00eQLvMORt3AYcT0H1Wo4ip8Ohbw/s320/130545.jpg" /></a><br /><div>The summer fruit is coming to an end, and I have been busily trying to keep up with the fresh fruit! We've got lots of saskatoon berry and sour cherry products on the go now - jams, jellies, sauces, and granola. </div><div>We've also got chokecherry syrup and jelly, and spiced crabapples. I will be making my favourite jelly ever = spiced crabapple - it's got a real bite to it! </div></div>Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-9142827261287926462011-07-05T19:26:00.000-07:002011-07-07T06:54:12.446-07:00It's Pickle Time!Well, the fruit isn't ready yet, so my jam making frenzy hasn't yet begun, so I have tried some new pickle recipes this year to take advantage of the fresh herbs I have on hand and the greenhouse vegetables from Grandora Gardens!<br /><br />I've got gurksalat now at the farmer's market - a fresh tasting cucumber vinegar pickle with red onion and dill, crunchy and refreshing!<br /><br />Have you ever tried or heard of watermelon rind pickles? Someone must have been very poor and very hungry to come up with this recipe, but it is in every canning book I have. I had to try it. It is interesting - sweet and sour, with a bit cinnamon and nutmeg, I can't imagine what you would eat it with, but it is quite tasty on its own! I'm sold out after one week, but will make more for next weekend's market.<br /><br />Another cucumber pickle to try with fennel from a new favourite blog, <a href="http://www.cottagesmallholder.com/">www.cottagesmallholder.com</a>. It will be ready for this weekend!<br /><br /><br />Also, pink radish pickles, earthy and spicy tasting. I found the recipe in that free magazine you can find at the liquor store!Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-35141313974666007742011-06-22T10:57:00.000-07:002011-07-06T06:26:51.373-07:00Fool!Here's the easiest ever fancy dessert using any kind of fruit you can find. The great thing about Fool is you can take the weirdest, most sour, odd kind of fruit you can find and it is going to taste decadent. Perfect for gooseberries and currants and honeyberries! Or, you can use any kind of jam you have on hand. A perfect light dessert after a heavy meal.<br />Here's how easy it is:<br />If your fruit is not soft and won't mush up when you stir it (like kiwi or strawberries) puree them in the food processor.<br />1 cup pureed/stirred fruit (add a bit of sugar to fresh fruit if you don't want it too sour) OR 3/4 cup jam<br />optional - 1Tablespoon of rosewater added to the fruit (especially good with currants!)<br />1 cup whipping cream<br />1 1/2 cups white sugar<br />Whip the cream until soft peaks form, add sugar slowly while whipping until hard peaks form.Fold in the fruit... not necessary for it to be completely uniform - it looks nice with streaks! Spoon into a fancy glass or dessert dish. Stick it in the frig for a few hours. Garnish with a few pieces of fresh fruit. Makes four servings.<br />Also, no baking!Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-39562381715932384792011-06-22T10:52:00.001-07:002011-07-06T07:02:33.401-07:00Foraging for PreservesDandelion Jelly, Lilac and White Wine Jelly, Rosehip Jelly, wild mint jelly...<br /><br />Sometimes I wonder how people come up with some of these recipes, but I'm glad they did, because I love being able to forage edible plants for jams and jellies. I've made a wild rose petal jelly in the past, with rose petals we collected in the rain when we were at our cabin. We also got some rose hips and made them into Rose Hip and Green Tea jelly. (Yes, when we go to the lake to relax, we pick wild berries, rose petals and rose hips!)<br /><br />The girls said they would pick the dandelions for me, so I'll see what concoction I can come up with using dandelion tea!Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0tag:blogger.com,1999:blog-7731509421537098562.post-37498810341646567252011-06-18T18:15:00.000-07:002011-06-18T18:22:58.102-07:00Why didn't anyone ever tell me about this stuff?!<div>In my many readings of jam recipes, I always come across tomato jam recipes. Although I am a fan of savoury jams and jellies (perfect for cheese and crackers, or on a sandwich), tomato jam always seemed one step away from aspic. </div><div>I am now a believer in the tomato jam.</div><div>Living on the farm, I have found that my best concoctions happen when I am not near a grocery store - I search through the cupboards and drawers for things that might taste good together. I had a few tomatoes, but not enough to make salsa, so I looked up some other recipes that I could use them in. Having some fresh herbs growing outside, I thought I would try out a Tomato Basil Jam recipe. </div><div>Wow! </div><div>It's like refined ketchup. Perfect on eggs, potatoes, with a toasted english muffin... </div><div>After making the jam, I had some clear tomato juice leftover, and found a recipe for tomato jelly. I also added fresh cilantro from the garden and curry spices... think chutney without the chunks. A nice alternative to bruschetta... </div>Carmen Dyckhttp://www.blogger.com/profile/11128488683420513417noreply@blogger.com0