Archive for the ‘Condiments’ Category

Squeezing the most out of your lemons and limes

Thursday, October 16th, 2014

One of my favorite sayings is “Waste not, Want not”. Getting the most bang for the buck out of my basket is one way I do that. I also find it kind of fun to find new ways to use every part of my basket.

Step 1: I always give them the good old vinegar and water bath for 1 hour. This cleans the skins so I can safely use them later on. I use 1 cup vinegar to 8-9 cups of water and soak my produce. I then rinse and dry them.

 

Step 2: Get the microplane out and get as much rind off them as humanly possible. . Be sure to only get the rind as the white part is bitter.

Step 3: Microwave the lemons and limes for 1 minute. This helps to get the juices flowing. I then let them cool down a bit before rolling them with the palm of my hand. Apply slight pressure to help get even more juice.

Step 4: Cut in half and squeeze the juice out of them. I like to do this in a bowl or measuring cup so that I can get the seeds out if any fall into it.

Step 5: Measure 2 tablespoons into each ice cube tray and freeze. When they are frozen remove and put into a freezer bag. Label the bag with the date, type of juice and amount of juice per cube.

The zest goes into the dehydrator for 3 hours or until completely dry.

 

  • 1 lemon or lime has about 2 tablespoons of juice in it

Use up some of that wonderful juice in this recipe.

Best ever lemon bars

Ingredients

  • 1 cup softened butter
  • 1/2 cup white sugar
  • 2 cups flour
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup flour
  • 4 tablespoons lemon juice

Instructions

  1. Preheat oven to 350 degrees
  2. In a medium bowl blend together butter, 2 cups flour, and 1/2 cup sugar. Press into the bottom of an ungreased 9X13 pan.
  3. Bake for 15-20 minutes, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over baked crust.
  4. Bake for an additional 20 minutes. The bars will firm up as they cool.
  5. Hint: Use lime juice and a few drops of green food coloring for lime bars.

 

Cindy

Caribbean Hot Sauce

Friday, May 9th, 2014

Have I ever mentioned that we go through our veggies way faster than our fruit? We do. We’re just a savory, veggie type of family. So anything that I can do to use up the fruit in more savory ways is always welcome.

And hot sauce. Hot sauce is always welcome too. Which brings me to this recipe. While perusing Caribbean flavors it occurred to me that I could probably create a hot sauce with the fruit I have on hand. That’s how this recipe came about.
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Preserved Lemons

Saturday, April 5th, 2014

Preserved lemons is something I’ve been wanting to do for a while. It’s a staple in Moroccan cuisine, and, really, it just appeals to me. I’ve added some ideas for how to use them once you’ve made them at the end of this post.
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Black Mamba jam – an exclusive!

Friday, December 27th, 2013

Black Mamba Jam

I’m always on the hunt for a new jam since I opened my cottage food business… or since I started my garden. No, maybe since I decided my life’s goal was to become a mad scientist in the kitchen… that sounds more like it.  It’s amazing how I just drool over everything I put into the baskets for ya’ll and just hear those gears churning and whirring and ideas fall into place.  This recipe though… This came from a whole new avenue, even for someone as random as I am.
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36 Hour Apple Butter

Thursday, December 26th, 2013

The things we do for the people we love!

I am a pretty simple kind of gal. I like my routines, I like the foods I like and I don’t like trying new things or making changes to my routine… until that is, I started on this food revolution/adventure I’m on. If I were asked to list 10 things to put on my toast or biscuit, Apple butter wouldn’t be one of them. I had never even heard of it before I met my husband. (Shocker, I know), I know by now, most of you think that I lived in a cave or I was grew up isolated from the world. But neither of those things are true. When it came to food, I had tunnel vision, I only ever saw the few things I knew and liked. Everything else was like a foreign country to me.
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Strawberry Honey Butter

Sunday, November 24th, 2013

October’s poplars are flaming torches lighting the way to winter.
-Nova S. Bair


I don’t know what it is about fall, but it brings me in. It holds me tightly with memories of trick or treating as a kid, the hot smell of the candle flickering inside my perfectly carved pumpkin cooking the flesh just enough to add its aroma to the already perfect evening. It reminds me of crisp autumn nights as I unpacked my belongings into a sturdy and warm dorm room that sat at the mouth of Logan canyon, the wind whipping around its edges creating mini snow or leaf filled tornados. It reminds me of riding the shuttle over to the student center for a hot slice of bread with apple butter or raspberry honey butter. I had a car but I would usually trade in the solidarity of a morning ride by myself in Crunchie the Love Cockroach (my pet name for my little Toyota Corolla because it made a lovely crunching sound anytime I cornered to the right) for the warmth and camaraderie of the shuttle.
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