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

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