Posts Tagged ‘ preserving ’

Haw-Sin-Sauce

During a long walk at the Baltic Sea coast, I was greeted with hawthorn shrubs galore. Hawthorn is one of the common wild plants in Northern Germany, in some areas cultivated as bushes along fields and meadows to serve as a windbreaker. The red berries are edible, and can be used for jams and sauces. I knew I had a recipe for a haw-sin sauce from a River Cottage episode stored away somewhere, and dug out my smartphone to google “Fearnley-Whittingstall +haw-sin sauce”. Luckily, I found a list of the ingredients, so I knew how much to forage. Usually we have a small linen bag or something like that in our backpacks. Harvesting the berries was easy because they were abundant. (The lovely illustration of a hawthorn plant on...

Today we are celebrating the 7th International Pickle Day with homemade pickles! One of the first bloggers to post sort of an entry was Chaosküche (in German), who tried pickled peppers – but somehow didn’t get around to postig the recipe (or maybe I missed it?) The pickles look great, nonetheless. If you are still in need of a recipe, though, Alin from Hüttenhilfe has what you are looking for – gorgeous pickled hot peppers – another post in German. Ulrike from Küchenlatein offers sweet-and spicy Asian gherkins with white balsamic vinegar and curry – a lovely treat with new flavors – or rather old ones, since the recipes is from a very old heritage cookbook.

When my weekly veggie delivery provided me with wonderful plump sweet corn, I knew I had to make corn relish for the World Pickle Day. I had already saved most of the corn of last week’s delivery. Corn Relish The original recipe for this, by Barb Schaller, can be found here, I made a few adaptations since I only had 4 ears corn instead of 10. my version:

On September 16th, New York City (and the NY Food Museum) will be celebrating the 7h International Pickle Day, and I am inviting you, my fellow foodie bloggers, to join this party with recipes and photos of your favorite homemade pickles. (photo: ccarlstead) This may seem a very early invitation for such a party, but since real homemade pickles need some time to mellow and develop their flavors, and a spring and summer of bounty and harvest lay ahead of us, there will be plenty of time for us to try new recipes, renew old standards, and preserve the abundance of summer fruits and vegetables for the dark and cold fall and winter nights. I hope you join me in this pickling endeavour and post about your pickling experience!...

Last weekend my mother handed me one (actually, more than one) of the miniature tactical nuclear submarines she calls zucchini. I think I’ll never live to the day when my mother is going to harvest a zucchini below the size of at least a DSRV… So, flooded with zucchini of varying degrees of overripeness and tough flesh, I took one of the supposedly tender summer squashes and de-seeded and chopped it up for Zucchini Pickles The recipe uses concentrated grape juice instead of sugar. otherwise it is your run-of-the-mill standard bread-and-butter-pickle recipe. I usually fiddle with the seasonings, this time I used red onion slivers for the pickles (which were bright red when I filled the jars, I should have taken my pic then) and spices were brown mustard...

SHF #22 – Canning and Preserving – Blueberry Curd

Nicky from delicious days is hosting the August 2006 edition of the Sugar High Friday, choosing “Canning and Preserving” as a theme. I love preserving and usually a theme like this would send me into a preserving frenzy, pickling peppers, marinating peaches, making fine jams and jellies… and as Nicky requested, I’ll tell you about my preserving books at the end of my post. But, since most of the fruit available to me is sitting in a freezer 550 km south from here, I decided to restrain myself and make just one recipe and a small amount of it, because it has to stay in the refrigerator and does not keep too long, although it is, technically, preserving… Blueberry Curd Yes, the color is for real . Because I...

Hüttenzauber: Wirsingtopf mit Bratwurst (2)
- Petra aka Cascabel: Wenn die Kälte so anhält, muss noch öfter so ein wärmendes Essen her Für morgen steht erst...
- tobias kocht!: Das sieht sehr schön deftig aus. Ein super Hüttenzauber.
Koch den Vinz – ein Ganzjahres-Food-Event (28)
- Frau Schmecker: na, da darf ich nicht fehlen…..Ich steuere auch gerne gleich was dazu bei:...
Von Food-Swaps und unverhofften Gaben (3)
- Petra aka Cascabel: Klasse, wenn man auch mal probieren kann, was andere gebastelt oder entdeckt haben. Foodypakete...
- Carmen: Fassbrause vermisse ich hier in HH, aber zum Glück gibt es die in der Fischbraterei Daniel Wischer zu kaufen....

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Posts Tagged ‘ preserving ’

Haw-Sin-Sauce

International Pickle Day – The Round-Up

World Pickle Day: Corn Relish

International Pickle Day

Zucchini Pickles

SHF #22 – Canning and Preserving – Blueberry Curd

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