apple butter

All Day Apple Butter


Prep Time:
30 Min

Cook Time:
11 Hrs


Original Recipe Yield4 pints



Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt




Directions
1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

pepper jelly

Pepper Jelly


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Prep Time:10 minInactive Prep Time: -- Cook Time:8 minLevel:EasyServes:6 (1/2-pint) jars.


Ingredients
3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids

Directions


Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.




* Sterilizing Jars



Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

pomodoro sauce

Pomodoro Tomato Sauce

Ingredients
¼ cup olive oil
1 medium onion, peeled and finely diced
¼ cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

Method
1. In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute.

2. Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.

3. When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.

4. Let the sauce sit for a few minutes, then remove the lid and stir in the basil.

5. Let cool and store in the refrigerator in an air-tight container.

Makes 3 cups

Roasted Red Pepper Gremolata Spread

Zesty spreads add just the right touch to your sandwich buffet.
2 tablespoons fresh Italian parsley, minced
2 teaspoons capers, drained
1 medium clove garlic, peeled and mashed
1/2 teaspoon lemon zest
1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
14 ounces roasted red peppers, drained and patted dry

Combine all of the ingredients -- except the peppers -- in a food
processor and process until very finely chopped. Add peppers and
pulse until they are coarsely chopped, scraping bowl often. Adjust
seasoning to taste, and serve at room temperature.

Makes 2 cups

Blueberry Scones

Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper

Ingredients

2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries

For the topping
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals

Cut butter into cubes and refrigerate until ready to use.

Sift the flour, salt, baking powder and sugar into a large bowl.
Cut the butter into the flour mixture with pastry blender until
resembles coarse meal

In a smaller bowl whisk the egg, cream and vanilla - add to the dry
mixture mixing with a fork, and stir until just combined - do not
over mix!

Stir in fresh blueberries.

Pour the dough mix onto a lightly floured board and pat into a 7
inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and
then in eights as evenly as possible.

Place the scones on a baking sheet with silpat or parchment paper -
this ensures even browning on the bottom

Mix 1 egg with the 1 Tbsp of cream and brush the tops with the
cream-egg mixture then sprinkle generously with the sugar crystals.

Bake at 375 degrees for 17 minutes and no longer! This will ensure
a moister scone than normally expected.

Pomodoro Tomato Sauce

Makes approximately 3 cups
Ingredients
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

Method
This sauce is very versatile. It can be tossed with pasta, and
stewed with vegetables or your favorite fish or poultry.

1. In a medium-sized stainless steel saucepan, place the olive oil
and onion over medium heat and cook, stirring occasionally, for
8-10 minutes, or until onions are soft and translucent and just
starting to caramelize. Add the garlic and cook 1 more minute,

2. Add the chopped tomatoes and cook for 20 minutes, stirring
frequently to keep the sauce from burning.

3. When the sauce is done, add the salt and pepper to taste. Add
the basil leaves to the top of the sauce and cover tightly.

4. Let the sauce sit for a few minutes, then remove the lid and
stir in the basil.

5. Let cool and store in the refrigerator in an air-tight container.

Tortelloni Bolognese

2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated

1. Heat oil in a large pan. Add celery, carrot, onion, garlic and
cook about 5 minutes. Add meat and cook 10 minutes over medium
heat, stirring occasionally.

2. Deglaze pan with wine; let reduce. Add tomatoes and remaining
ingredients and stir. Simmer for about 1 hour.

3. Toss hot, drained pasta in sauce. Top with parmesan cheese.
Serve immediately.

Serves 4