Recipes

​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving


Ingredients
2 cups blueberries, crushed
1/2 cup water
1/4 cup hickory syrup
1 Tbsp lemon juice
1 cup granulated sugar
1/2 cup raisins
1/4 cup chopped pecans
1/2 tsp ground allspice
1/2 tsp ground ginger Read More...


Blueberry-Peach Compote

Friday, July 17, 2015


Courtesy:  Deneen Mueller


Ingredients
3 peaches 
1 tsp cardamom (or more to taste)
2 pints blueberries
2 whole star anise
3 T coconut oil
Few gratings of whole nutmeg
2 tsp cinnamon
Maple syrup to taste


Directions
Heat sauté pan over medium heat. Add coconut oil. Allow to melt & get hot. Add peaches & sauté for several minutes until semi-soft. Stir in blueberries. Add cinnamon, cardamom, star anise & nutmeg. Turn heat to low. As fruit cooks, it will breakdown & create a sauce. Sweeten with maple syrup to taste. Top Basic Polenta with compote.  Optional:  top with toasted almonds & coconut. Read More...



Go Back


Tags

egg Leek crisp radishes parmesan anise Corn Spread olives okra Cider chipotle barley Shitake Mushrooms Butternut tortillas lettuce white beans bosc pine nuts bulgar pork chop blue cheese bok choy tart cantaloupe sweet mustard greens gratin goat Cheese Eggplant celeriac shrunken heads cointreau sour pecan bean kluski fraiche vanilla wafers tomatoe pie chilies hazelnuts berry rouille remoulade pancake Bread nectarine Cranberry Beans Red Onion Greens snow peas crepes leeks sweet potato tomato tomato juice latkes tostadas Jerusalem artichoke shitake asparagus syrup poblano curry dilly hickory jam sherry knots butter cream bbq fennel ramps jack cheese spelt cucumber coeur Potato lemon grass melon apples dijon parmigiano mushroom fondue pepper green pepper yogurt daisy coriander Rice wine vinegar gazpacho stuffing Swiss Chard carrot tops shelling pudding pickled chili strawberry gin walnuts sesame fritters arugula fennel seeds Drinks gruyere chili peppers Tomatoes cockaigne onion celery root sauce chimichurri bruschetta sandwich maple shallots turnips sandwiches steak Recipes mushrooms flank steak absinthe slaw Spinach scallions Salsa Poblano Chili Dressing vinaigrette meatballs casserole conserve vegetarian habanero chives fritter carrots polenta bacon wasabi plum beef Tomatillos heavy whipping cream peppers bread pudding mint bayeldi cheese swiss pasta rhubarb capers potatoes bulgar wheat dill autumn peas almond milk watercress chocolate frittata walnut oil Salad baguette chicken sunchokes prosciutto beet zucchini basil compote caesar Squash oats roasted wrap turnip pecans verde strawberries onions spring maple syrup coconut milk plums panzanella imam green beans gouda Apple bell pepper tomato corn pie cranberry celebration sour cream radish pumpkin pork currants spiced winter squash blueberry biscuits vegetable Farmers' Market thai peach anchovy cream cheese kirsch beet greens collins baby bok choy kohlrabi artichoke pears strata couscous paste creme plum tomatoes beer chiles coeur a la creme carrot fronds chorizo muffins celery hearts wheat flour eggs jack Side reggiano Beans carrot top scapes Kale gorgonzola sausage flank fennel bulb cilantro almonds buckwheat kalamata cauliflower beets chimmichurri bloody mary brown sugar Chevre chicken dinner salad egg noodles cake pesto yellow onion buttermilk pineapple feta honey shiitake garlic tenderloin Vegan tuscan Soup cornmeal