Scott had a birthday late last week and so we’ve had an long weekend of celebration and much indulgent eating. It’s been fun, but I’m looking forward to getting back to a life that involves a few more vegetables and a bit less birthday cake and french fries. Other than that, it’s been all book tour planning, all the time. If you check out the Classes and Events page, you’ll see that I’ve been slowly adding to it for the spring. Some dates don’t have a ton of info yet, but I’m updating it daily, so keep checking back! Now, links!
- How to make apple paste from scratch. It works nicely on a cheeseboard, much the same way that you’d use membrillo.
- Winter sangria! This sounds like a glorious warmer for these chilly days.
- Using home canned pears in an almond crusted tart.
- Speaking of pears, how about home-infused spiced pear vodka?
- Teeny tiny lemon curd tartlets.
- Tis the season for kumquats. Marmalade, with habeneros, with rhubarb, and just on their own.
- Fennel apple onion relish. Not designed for canning, but certain to be divine on all manner of things.
- Grapefruit honey jam (I’m plotting a similar batch using Meyer lemons).
- Linda Ziedrich wrote a post recently about pickling whole cabbage heads. I am itching to try it.
- Quick pickled red cabbage.
- Finally, ten things to do with jam besides spreading it on toast. For those of you who need a reminder on how to bust your jam stash before the new season starts!
We have a winner in the Weck jar and Dutch oven giveaway sponsored by Mighty Nest that was part of the pressure canned beans post. It’s Heather Shaut from Ohio! Congratulations Heather!
I can’t get enough kumquats! My favorite way with them: salt-preserved. http://www.tiltedskillet.com/blog/2014/02/preserving-the-season-salt-preserved-kumquats.html
I confess I had to look up the apple pate and membrillo. The apple pate would be easy enough and I’d love to keep this on hand for visiting grandchildren. I already keep home made fruit rollups. I’d never heard of membrillo (pronounced mem-BREE-yo), but found a nice recipe for it at http://www.alwaysorderdessert.com/2008/11/how-to-make-homemade-membrillo-quince.html
Finding quince would probably be next to impossible where I live.
Do you think you’ll make it to the San Francisco area for the book tour?
Yes! It’s looking like sometime in late June right now but everything is still in flux.
Thank you, Marisa, for the link! My experience with whole-fruit Meyer lemon jams (whether made with sugar or honey) is that a small batch size makes all the difference because the short-cooking time keeps the soft Meyers from going all to mush. I’m always trying to keep them from cooking to the texture of baby food. Definitely looking forward to hearing about your approach!