Spiced Pickled Beets
Spiced Pickled Beets
Beets are just one of those foods. People seem to love them or hate them. I am a beet lover. I also have a dear friend who is a beet lover. Her birthday is later this month, so I made her a batch of pickled beets. Trust me, she will be thrilled. This recipe is a pretty classic way to preserve beets. The brine is a sweet and sour mixture with pickling spice, salt and red pepper flakes for added flavor. You could play around with the seasonings a little. Maybe adding more heat. For my friend, these will be spicy enough. Pickled beets are great served as a side dish with all sorts of foods. I like them served with cheeses, crackers and other pickled foods as an appetizer. If you don’t want to can them- you can store them in the fridge for up to a couple of months.
Spicy Pickled Beets
4 lbs. beets, smaller sizes preferred
3 c. thin sliced onions
2 c. sugar
2 T. Pickling spice
1 T. canning salt
2 t. red pepper flakes
2½ c. cider vinegar- 5% acidity
1½ c. water
Wash and trim beets, leaving a couple inches of stem attached. Cook in boiling water until tender. Cool beets down so you can handle them. Peel beets and cut into 1½- 2-inch diameter pieces, if beets are large. Leave whole if beets are small. Set aside. Combine the rest of the ingredients in a pot and bring to a boil. Reduce to simmer and simmer 5 more minutes. Add beets and cook a few minutes, until beets are warmed through. Ladle hot beets into clean pint jars, leaving ½ inch headspace. Ladle in hot liquid, leaving ½-inch headspace. Remove air bubbles, wipe off rim, screw on lid to finger-tip tightness. Repeat with remaining beets and liquid. You should fill about 5 pint jars. Process in a boiling water bath for 30 minutes. Turn off the heat and leave jars in water bath 5 minutes before removing to counter to cool. Yield: 5 pints.
Adapted from Ball Blue Book
Breaded Chicken- Mom’s Version
Mom’s Breaded Chicken
I made this chicken recipe recently. It was for a group of friends that cook and eat together all the time. Some how, I had never made breaded chicken for them before. It was really well received. With the holiday weekend approaching I thought I would share this recipe again. Always brings back great memories of childhood picnics/cookouts with my family. I love this recipe and I hope you do, too.
I miss the big family picnics we had when I was a kid. My Dad and I would go early in the morning to pick out our favorite location and get tables arranged. Then he would start a fire in the grill and make us bacon and eggs in the cast iron skillet. Everyone started arriving soon after that. Well, not everyone. My Mom and one of my aunts would always come a little later. That is because they were finishing up the breaded chicken that was always a part of these picnics. She wanted it to be served nice and warm. It would have been breaded the day before. My mom felt that when you breaded the chicken ahead of time it seemed to help the breading to stick better. I do it the same way today. This isn’t fried chicken. The breaded chicken is lightly browned in a skillet then finished off in the oven. It is crispy on the outside and nice and juicy inside. It is also a lovely memory for me of time spent with family. Here are the directions for how she made it.
Mom’s Breaded Chicken
Chicken pieces, I often use a whole bird, cut into pieces, or just thighs and drumsticks.
salt and pepper to taste
flour
Parsley
Paprika
Garlic powder
eggs
Milk
Bread crumbs
oil
Pat chicken pieces dry. Season with salt and pepper. In a bag, combine flour- about ½ c. per 8 pieces of chicken should be about right. Season flour with a little salt and pepper. In bowl combine milk and eggs with the rest of the seasonings, including more salt and pepper. I use 1 egg with enough milk to make a thin batter for every 4-5 pieces of chicken. Keep in mind that the size of the pieces matters. Wings will need less batter than legs. Place bread crumbs in a shallow dish or in a plastic bag. Place a few pieces of chicken in bah with the flour and shake to coat, dipping off the excess. Then dip chicken pieces (1-2 at a time) in egg mixture, turning to moisten completely. Then place in crumbs and turn or shake to coat evenly. Repeat with remaining chicken until all of it is breaded.
At this time you can cover and refrigerate the chicken for several hours or overnight if desired. You can also go ahead and cook it right away. Mom suggests you bread the chicken the night before so it will stick better, but hey, you’re an adult, do what you want.
To cook the chicken, heat ½- inch of oil in a heavy skillet and preheat the oven to 400 degrees. Foil a roasting pan and then place a rack inside. Once the oil is hot, brown the chicken pieces several at a time, turning to brown evenly. Place the browned chicken on the rack in the baking dish and continue to brown remaining chicken. Place chicken in oven and bake until chicken is cooked and juices run clear when chicken is poked. Cooking time will vary depending on the size of the pieces, how much you browned them and how many you are cramming in one pan. Baking time will be about 45 minutes. Check a large piece of chicken, near the middle of the pan to be sure.
This is a real summer favorite and the baking on the rack helps fat to drip off, giving you fried chicken flavor with fewer calories. This chicken can be served hot, warm or cold.
Pickled Carrot Salad
Pickled Carrot Salad
This was one of those dishes where it came out great, but was not what I had planned in the beginning. Let me explain.
I had picked up some beautiful rainbow carrots at a local market. They come in colors ranging from yellow to purplish red. I wanted to make something special with them, highlighted their vibrant colors. I liked the idea of a kind of pickled carrot. Made up the recipe as I went along. I knew the flavors would go well with the rest of the dinner that was planned.
The carrots worked out so well. Great flavors- but there was a problem. I had used a red vinegar and by the time everything was done cooking, the color of the carrots had changed. They all looked, well, like regular carrots. No one knew the difference, except me. I felt bad that I had cooked all the color out of the rainbow carrots, but the flavor was good. I guess, in the end, that is what really matters.
Pickled Carrot Salad
2 medium onions, peeled and sliced
3-4 cloves garlic, peeled
1 c. vinegar- red wine or cider vinegar preferred
1 c. water
1 ½ lbs. carrots, peeled and sliced
1 sweet pepper, seeded and chopped
2 small tomatoes, seeded and chopped
½ c. sugar
1/4 c. chopped fresh parsley
2 t. salt, or to taste
Fresh ground pepper to taste
1 t. ground ginger
Hot sauce to taste
1 bay leaf
In saucepan, combine onions and garlic with the water and vinegar and bring to a boil. Prepare other veggies while onions simmer for 10 minutes. Add remaining ingredients and simmer, covered about 20 minutes. Adjust seasonings. Let salad cool down, then store in fridge until ready to serve. Best served the next day. Remove bay leaf and garlic cloves before serving.
Rainbow Carrots
Madeleines
Madeleines
These classic French butter cakes are baked in tiny scallop shaped molds. They are always a special treat, both for their flavor and appearance. Once baked, they are dusted with powdered sugar. Madeleines are wonderful served on their own. I made them for a dinner party and paired them up with ice cream and fresh berries. I added vanilla and lemon zest, which is pretty traditional. You can play with the flavorings. I have also made them with orange zest. You can make a spiced version with a little cinnamon and allspice, too.
Madeleines
2 large eggs, room temp
3/4 c. sugar
1 t. vanilla extract
½ t. grated lemon peel
Pinch of salt
1 c. flour
10 tablespoons (1¼ sticks) unsalted butter, melted, cooled slightly
Powdered sugar
Preheat oven to 375°F. Generously butter and flour pans for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 3/4 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in molds. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. If you don’t have enough molds, repeat process, buttering and flouring pans before each batch. Can be made 1 day ahead. Dust cookies with powdered sugar. Makes about 20.
*A metal mold with scallop-shaped indentations, sold at cookware stores.
Raspberry Bread
Raspberry Bread
This bread is a favorite of mine. It is not too sweet and pairs nicely with coffee or tea, so it can be a breakfast or brunch dish. It makes a nice dessert, too. The bread is studded with fresh raspberries and the flavor is so good. It can be eaten plain or served up with fruit topping or maybe some whipped cream. I have used it as the base for a pretty good shortcake. I topped slices of the raspberry bread with ice cream, more berries and a dollop of whipped cream. Like most quick breads, it is better if you wrap it up in plastic or foil, once cooled, and eat it the next day, if you can wait that long!!
Raspberry Bread
1 ¾ c. flour
½ t. baking powder
½ t. baking soda
½ t. salt
½ t. cinnamon
½ c. butter, at room temperature
¾ c. sugar
2 eggs, room temperature
½ c. sour cream, room temperature
1 t. vanilla
1 c. fresh raspberries
¾ c. chopped nuts, optional
Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in berries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.
Wine Jelly
Wine Jelly
I taught a jelly making class the other night and we made wine jelly. Any wine that is good enough to drink, can be turned into wine jelly. Having said that, I would not use a really expensive wine for jelly making. The jelly can be used on toast, or with bagels and cream cheese. I love it on a croissant with a little butter, or served with cheese and crackers. You can also used the wine jelly to glaze meats. Wine jelly also makes nice gifts.
Wine Jelly
5 c. wine
1 box (1.75oz.) pectin
7 c. sugar
Wash jars and lids and keep jars warm. I just fill them with hot water. You can also run them through a dishwasher and keep them in there until ready to use. Get a water bath canner filled with enough water to cover the jars by an inch or two of water. Bring water to a boil. Meanwhile, in large put combine wine with pectin. Cook over high heat, stirring often until mixture reaches a boil that cannot be stirred down. Boil 1 minute. Add sugar, continue stirring, and return mixture to a boil that cannot be stirred down. Boil 1 minute. Skim off any foam. Ladle jelly into hot jars, filling leaving ¼ inch headspace. Wipe rims and screw on lids comfortably tight. Place jars in water bath. Return water to boil and start timing. Process 10 minutes, then remove jars to towel covered countertop to cool. Check lids the next morning to make sure they all sealed. Makes 8-9 half-pint jars.
Note: To reduce foaming you can add one teaspoon of butter to the wine and pectin in the beginning of the cooking process.
Freezer Salsa
I talk a lot about canning tomatoes this time of year, but I get that canning isn’t for everyone. This recipe is an easy way to “put up” some of the summer’s bounty of fresh tomatoes. I really like the way this salsa holds up to freezing. The secret is to thicken it with Clear Gel or cornstarch before freezing. It keeps the salsa from getting watery after thawing. Feel free to spice it up to the heat level you prefer. I often add more hot sauce after thawing, depending on who is going to be eating it.
Freezer Salsa
12 lbs. tomatoes, peeled, seeded and chopped
1 T. olive oil
4 large onions, chopped
4-5 cloves garlic, minced
4-5 chopped sweet red, yellow or green peppers
1-2 T. cumin, or to taste
1 T. chili powder
salt to taste
chopped hot peppers to taste, or hot pepper flakes or hot sauce
1 1/2 c. chopped fresh cilantro
1/4-1/2 c. Clear-gel* or corn starch
Place oil in heavy saucepan and add onion, cooking until onions are translucent. Add tomatoes and garlic and cook until tomatoes are softened, about 20-30 minutes. Add peppers and seasonings and cook until peppers just start to soften. Adjust seasonings. Combine Clear-Gel with a little water or tomato juice and pour into simmering salsa until mixture thickens. Don’t add all at once because the amount of moisture in your vegetables may vary. Mixture will thicken as it cools. Cool salsa and divide among freezer containers. Label and freeze. This is NOT a recipe that is safe for canning. Makes about 12-16 cups. Great with chips, tacos and quesadillas. I actually like it served over pasta, too.
*Clear Gel is modified cornstarch, available online and in some specialty food markets. It is often found in stores in Amish communities.
Beet Relish
Beet Relish
Beets are in season around here and I thought I would share this recipe. I love this relish, and make several batches every year. It is like a sweet pickle relish, only made with beets. You can add it to sandwiches or salads, and if you put some in your chicken or pasta salads, it turns them the nicest shade of pink. I like to serve beet relish with cheeses and crusty bread as an appetizer. If you have some extra beets laying around, you might want to try it.
Beet Relish
1 qt. chopped cooked beets, about 12 medium
1 quart chopped cabbage, about 1 small head
1 c. chopped onion
1 c. chopped red sweet pepper
1 1/2 c. sugar
1 T. prepared horseradish
1 T. canning salt ( non-iodized)
3 c. vinegar, white or cider- I prefer cider vinegar
Combine all ingredients in a pot and bring to a boil. Simmer 10 minutes. Bring mixture to a boil. Pack hot relish into hot jars leaving 1/4 -inch head space. Seal jars and process in a boiling water bath 15 minutes. Yield about 10 half-pint jars.
Source: Ball Blue Book
Spinach and Mushroom Quesadillas
Spinach and Mushroom Quesadillas
I had some spinach and wanted a quick meal. Its been hot, but I wasn’t in the mood for a salad. I had some tortillas and a few Portobello mushrooms. Throw in a little cheese- and I had a pretty nice dinner. The spinach and mushrooms worked really nicely together. I had Swiss cheese, so that is what I used, but I could see using a smoked Gouda instead, or maybe a sharp cheddar. I just cooked the quesadillas in a skillet, but you could also bake them in the oven, or brush with oil and cook them on the grill. You can serve them as is- or maybe top with some salsa or sour cream. I had mine with some fresh, sliced tomatoes.
Spinach and Mushroom Quesadillas
1 (10 ounce) package fresh spinach
2 cups shredded cheese, I used Swiss
2-3 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
Salt and pepper to taste
Hot sauce to taste
A few sprigs of fresh thyme
4 (10 inch) flour tortillas
1 tablespoon oil
Saute spinach in a little butter until wilted. Cool and chop. Set aside. Melt the remaining butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Add seasonings to suit your taste. Place a quarter of the mixture on one side of each tortilla. Top with a quarter of cheese. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Just Peachy Chef Salad
Peachy Chef Salad
I was asked to do a cooking demo using local, seasonal produce. I made several dishes that night, including a salad made with fresh peaches. It’s a simple recipe, that is a great meal for a hot day. Homemade Honey-French dressing is combined with fresh, diced peaches then served over a bed of greens. You can top the salad with cheese, meats or both. I like to add some nuts, too. I made it for lunch today and topped the salad with sharp cheddar cheese and bacon. I really liked the combination of the sweet fruit with the smoky bacon.
Peachy Chef Salad
Honey French Dressing:
1/3 c. honey
1/4 c. white wine vinegar or cider vinegar
1 t. paprika
1 t. dry mustard
1/4 t. salt
1/2 c. olive oil
3 cups chopped peaches
Salad:
6 c. torn salad greens
12 oz. cooked chicken, turkey, ham etc, cut into strips
1 c. cubed cheese
1/2 c. cashews, optional
In blender, combine first five ingredients and start running machine on high. Add oil in a slow stream until mixture becomes thickened. Pour into bowl and stir in peaches and chill, several hours if you can. When ready to serve arrange greens on one large platter or on smaller salad plates. Arrange meat and cheese on platter or plates. Spoon over the dressing, add cashews, then serve. Serves 4-6.
Peachy Chef Salad with Cheese and Bacon
