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Dilly Pickled Onion Slices on Punk Domestics

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    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

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    International Food Blogger Conference 2011 NOLA

    Entries by Brook Hurst Stephens (166)

    Sunday
    Dec182011

    Maui Coffee Jelly

    For the first time since I started my blog, I'm taking a couple weeks off from posting. I'm on vacation with my family and since our accommodations have intermittent internet access, it might be another week or so before I post again.

    I just wanted to share a photo I took yesterday at an impressive gift shop/coffee roaster called Kona Mountain Coffee. Lots of unique high-quality local products on the shelves here, including Maui Coffee Jelly.

     

    Click to read more ...

    Sunday
    Dec042011

    Easy Pear Mincemeat, without the meat!

     

    Maybe the title of this blog post doesn't make sense to you, but please bear with me for a minute.

    Some people don't realize traditional mincemeat usually contains beef and/or beef suet, and when they find out, they visibly cringe.

    I adore "real" mincemeat, but it isn't realistic to think that all of my guests are carnivores. Normally holiday pies, cakes and tarts are "safe" foods for my vegetarian friends...

    ...and I don't want anyone unexpectedly eating meat when they indulge in my tasty little turnovers. This is why I've created a perfect vegetarian and vegan-friendly Pear Mincemeat recipe that captures the sweet & spicy essence of mincemeat without the meat.

    Click to read more ...

    Wednesday
    Nov302011

    Serving Sweet Bing Cherry Compote

     

     Sweet Bing Cherry Compote is a wonderful way to dress up healthy but plain-looking desserts, like Yogurt Panna Cotta.

    This is the time of year when I'm really glad I took the time to preserve Bing cherries in July. My Sweet Bing Cherry Compote has made several well-received appearances at our dining room table since summer.

    Click to read more ...

    Saturday
    Nov262011

    Quince Apple Ginger Jam: small batch, big flavors

     

     I have a New Year's resolution, even though the new year is a month away. I vow to show more restraint when making preserves. In other words, more small batches!

    It's easy for me to get caught up in larger batches of preserves when I'm looking at a 30 pound box of fruit, but today I'm being more realistic.

    It's my gift to those of you who write to me and ask: "I have ONE quince...now what should I do with it?" 

    Click to read more ...

    Saturday
    Nov192011

    Quick Salt Pickles

    I hear it all the time. You meant to make pickles when pickling cukes were in season in September, but you never got around to it.

    Never fear....Quick Salt Pickles are here!

    Click to read more ...

    Thursday
    Nov172011

    Two more ways to enjoy Home-cured Bacon

    First up: Buttermilk Bacon Pralines. 

    They're enticing served with pre-dinner cocktails. They'll provide a wonderful sweet-salty contrast served alongside a savory spinach salad. Or how about treating your guests to a knock-out two-bite dessert by pairing these unusual pralines with a steaming hot cup of black coffee?

    Click to read more ...

    Saturday
    Nov122011

    Tangerine Marmalade. Only 2 ingredients. 

    You read that right.

    All you need are some tasty tangerines plus sugar. 

    Click to read more ...

    Wednesday
    Nov092011

    All Quinces, great and small

    This is the time of year when quince are at their finest, be they commercially-grown, like the "Pineapple Quince" in the middle or wild, like the smaller ones.


    My neighbor has a little quince bush that's been fruiting for decades. You can smell its sweet blossoms in the spring from 20 feet away, but the scent of the blossoms pale in comparison to the way the diminutive golden quince fruits perfume the chilly air in the months of October and November.

    Click to read more ...

    Monday
    Nov072011

    Simple steps to making Bosc Pear-Cranberry-Orange Sauce

     

    A twist on tradition for your Thanksgiving table.

     

     

    Start with fresh pears.

    I used Bosc pears for this recipe, because they hold their shape beautifully when cooked, and because they taste wonderful. What better reasons do I need?

    For the batch of Bosc Pear-Cranberry-Orange Sauce in the photo, I mashed the mixture toward the end of cooking; I'll show you what I mean later on in this blog post. If you prefer a chunkier sauce, you can skip the mashing step, and the chunks of Bosc pears will still be visible in the end result.

    Click to read more ...

    Wednesday
    Nov022011

    Pumpkin Ketchup, easy as pie.

     

    Peter Peter Pumpkin-Eater,

    Had a wife and couldn't keep her.

    If only he'd made her some Pumpkin Ketchup.

    I bet she would have stuck around.

    Click to read more ...

    Monday
    Oct312011

    Pickled Herring 

    Ya sure, you betcha.


    Thanks to the Bothell Sons of Norway, I pickled 5 pounds of herring yesterday. Yep, 5 pounds fits in a gallon jar. 

    Click to read more ...

    Thursday
    Oct272011

    Another use for jam...spoon it into a smoothie!

    The quickest way I know to put some pizzazz in a protein smoothie is to add homemade jam. No hard and fast rules here. Feel free to experiment by trying different fun combinations.

    This morning I added a spoonful of Red Raspberry Jam to my usual blend of ice, nonfat yogurt, fresh bananas, protein powder and water.... 

    Click to read more ...

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