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

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