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

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