Strawberry Reduction. This process reduces the berries by nearly 25%, essentially removing their water content, leaving a concentrated, intensely flavored strawberry puree behind.
It’s the perfect springboard for imparting a strong strawberry flavor to a wide variety of desserts. The vanilla bean is optional, but strawberries and vanilla are besties, so why keep them apart? Caramel. 12 ounces cream 1 vanilla bean, split and scraped 1½ ounces butter 7 ounces sugar ¼ tsp kosher salt Bring the cream to a boil with the vanilla bean.
Steep for an hour, or as long as you can. If you don’t have that kind of time, use 1 Tbsp of vanilla extract instead. Caramelize the 7 ounces of sugar by setting a large pot over a medium flame. Sprinkle with some of the sugar to form an even coat over the bottom of the pan. Immediately pour in a quarter of the cream, and stir.
When the foam subsides, pour in more cream, repeating until it’s all been safely added. Blue, Black or Raspberry Reduction. This process reduces the berries by nearly 50%; essentially removing the bulk of their water content, leaving a concentrated, intensely flavored puree behind.
It’s the perfect springboard for imparting a strong berry flavor to a wide variety of desserts. If using blue or black berries, I think a little lemon or orange zest added in at the end is nice, but that’s entirely optional and up to you. Likewise, when used sparingly, flower waters adds a lovely je ne sais quoi. Orange flower water with blue or black berries and rose flower water with raspberries. Again, it’s optional so use some or none, as you see fit. 18 ounces blueberries, blackberries, or raspberries (frozen work well too) 8 1/2 ounces sugar the zest of 1 lemon or 1 small orange (optional) a few drops of orange or rose flower water (also optional) 1/4 tsp kosher salt Blitz the berries and sugar together in the bowl of a food processor, or do it by hand by smashing them together with a fork/potato masher.
Rönnbärsgelé. Recept på rönnbärsgele. Sylt med björnbär björnbärssylt. Elderberry Jelly Recipe. 1 Rinse elderberry clusters thoroughly.
Fläderbärsmarmelad. Jag och 5-åringen var ute på en liten promenad och hade händelsevis ett par plastkassar med oss.
Fläderbär hade vi tänkt plocka, och när vi gick förbi ett vildäppelträd med massor av små äpplen, kunde jag inte låta bli att plocka lite där också. Gratis mat i naturen är svår att motstå... Fläderbärssylt - Recept Middagstips Laga Mat Spel Tester & Trädgård - Icakuriren. Marmalade Recipes. Food Home Cooking Share this page on: Send to a Friend via Email Your suggestion is on its way!
Lemon Curd - Lemon. Return to listing Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
Makes three 1 lb (350 ml capacity) jars This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Nypongelé « matorama. Posted on 2008-09-01 by Matorama.
Rose Hip Jelly, Rose Hip Jam Recipe. Rosehip Jelly Method 1 Rinse the rose hips thoroughly.
Cut off the scraggly ends and discard. Jalapeno Pepper Jelly Recipe. 1 Combine the apple pieces, apple cores (needed for their pectin content), jalapenos, bell pepper, cranberries (if using), water and vinegar in a large pot.
Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft. Stir occasionally to make sure nothing is sticking to the bottom of the pan where it might burn. Use a potato masher to mash up the apple pieces to the consistency of slightly runny apple sauce.
Easy Slow Cooker Apple Butter. Perhaps we should have named this apple week? While both Cat and I unintentionally made apples the focus for our posts, it does seem timely that we did. With apple season in full swing it is the perfect time to learn new ways in which to use this delicious fruit. And this won’t be the last. I have an apple bread recipe to share next week! I grew up eating my grandmother’s apple butter which always turned out amazing. Ingredients 5 1/2 pounds (approx. 15-16 cups) of baking apples – peeled, cored and finely chopped 2 to 2 1/2 cups white sugar 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt Directions: Peel and slice apples to equal 15 to 16 cups.
Stir together sugar, cinnamon, cloves and salt and pour over chopped apples. Mix together apples and sugar mixture. Cook an additional 9 to 11 hours or until thick and dark brown, stirring occasionally. To reduce the amount of chunks, stir with a whisk but don’t use wire as shown. Good Baking Apples for Apple Butter. Apple Butter Recipe.