​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving

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

Blueberry-Peach Compote

Friday, July 17, 2015

Courtesy:  Deneen Mueller

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

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


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