Posts Tagged: home
Hello Spring! I am so glad you are here! I love the quiet of the winter, and the rain is something that is so needed. In the winter the deciduous fruit trees and roses rest. The birds hunker down for warmth in our...
I am a third-generation California-born gal. I've grown different plants, but I could never grow California poppies. My state flower, my favorite flower - I tried and tried and always got zippo, nada, nyet, nuttin'. So I gave it up. Two years ago I went...
Are you leery of some of the canning instructions on the web? Can you volunteer to teach or help with classes to teach the public safe, effective, USDA approved home canning techniques and recipes?
Please go to this link: San Bernardino County Master Food Preservers and then click on "Master Food Preserver Application 2019" above Uncle Sam's Picture for more information!
How to use that pickle brine!
I read "That Leftover Pickling Brine" at Preserving Food At Home by the National Center for Home Food Preservation (NCHFP), hosted by the University of Georgia. A good tie-in to our last pickle post, no? This article has good info on using up leftover brine from quick pickles (non-fermented) pickles, refrigerator or hot-pack and processed.
Did you know that you should NOT re-use leftover to make more hot-pack processed pickles? This article explains why—the solution becomes less acidic after use on vegetables in a recipe.
Other explanations of when and where you can or cannot use leftover brines are given and explained. In addition, links to pickling fact-sheets and, pickled product, and canning relishes are given. Check it out, read and brush-up your pickling education.
In any case, you could always use leftover brine to make this fried chicken sandwich recipe: Pickle-Brined Fried Chicken Sandwich at TastingTable.com. Looks good to me!
Hmmm, I got busy and forgot to post this for last week's Teatime Class, so here you go!
A while back I wrote a post about making delicious cultured butter. This recipe is very good but maybe a little too much a time investment for some.
I was a crusin' the net and found a very FAST, easy recipe for butter with a cultured tang that I would like to share with you. This would go great with your scones for tea, for sure! It is quicker to make and would be great for a last minute addition to any holiday or special meal.
The hardest thing about this recipe is that you need to find good heavy cream, NOT ULTRA-PASTEURIZED and WITHOUT additives or thickeners. But, I have looked around and will tell you below what I have found to make this recipe in my area. Non-ultra Pasteurized heavy sweet whipping cream can be hard to find in my experience; sour cream without additives is a little easier to find. I had heard that Manufacturing cream would be great for butter, the only stuff I could find (sold by the half-gallon) had additives AND was ultra-pasteurized.
Maybe I will need to go and make a batch this week. I have been baking and it would taste mighty fine on hot, fresh, home-made bread or biscuits (or scones--with my tea in the morning!).
How to Make Homemade Butter--By Alex Guarnaschelli
Alex Guarnaschelli: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-butter-recipe-2104911
Total time: 15 min. Prep: 15 min. Yield: 3/4 pound butter. (= 12 oz, or three sticks--L. Watts)
2 1/2 cups heavy cream
1 cup sour cream
1 teaspoon coarse sea salt
Freshly ground black pepper
Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.
Note from Alex Guarneschelli:
When I make breakfast on my day off, I always use the opportunity to get back to the basics. I love making my own butter and jams for toast. I have found its very important to use a natural sour cream that doesn't have any thickeners (like Guar gum) when making this recipe.
My notes: This butter will not keep very long in the refrigerator as it is not really washed of all buttermilk—so keep it refrigerated and use it fast--feed it to family or a party of guests! It will not keep like commercially made butter. You could divide it into smaller portions, package separately and freeze them to keep fresh all that you are not using (defrost in refrigerator)--if you have any left!
As an alternative to freezing, or perhaps in addition to: Scoop the butter out, pressing out as much buttermilk as possible and place in a clean bowl. Then, wash the butter with as much ice-cold water as needed until the water runs clear; more than a few rinses may be needed. Butter washed this way will keep longer in the fridge and may, of course, be frozen for longer storage. In any case, do not expect your butter to keep at room temperature -- keep refrigerated or frozen at all times for good food safety.
After washing, you may salt your butter (or not) to taste as desired; try 1/4 tsp, taste and work up from there if you wish.