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| The ten commandments of pickling - martha ste |
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Yield: 1 Info
No in |
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1. Use only the freshest ingredients |
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| straight from the garden if possible. Avoid produce with a waxed coating; it won't absorb brine. 2. Wash produce and cut off any bruised or discolored bits. Dirt and spoilage that wouldn't be harmful when eaten fresh could breed dangerous bacteria when seated in a jar. 3. Use salt without additives such as kosher or pickling salt. Avoid sea salt which contains minerals and iodized table salt. 4. Only white and cider vinegars have high enough acid levels for safe pickling. If your pickles are too tart don't decrease the vinegar-add more sugar instead. Never boil the syrup beyond the time specified; prolonged boiling breaks down acetic acid making it too weak to prevent bacterial growth. 5. Only jars specified for home canning are made to withstand the stresses and high temperatures of the process. Use vintage canning jars only if they are in perfect condition and can be used with new two-piece screw lids for a secure fit. Use the flat lid only once. Screw bands can be reused if they are rust-free and not bent. 6. Keep everything at its proper temperature. Pickles jars and lids should be hot. Begin timing sterilizing of jars and water bath after the water has come to a boil. 7. Leave pickles out to cool for twenty-four hours after processing. Before storing them check seals: The lids should be taut and sucked slightly inward by the vacuum inside. Jars with loose seals should be refrigerated and the pickles eaten within a week. 8. Date the pickles. "Mine could sit in the cabinet for ten years
says Salli LaGrone. I wouldn't want to serve them to company." 9. Store jars in a cool dry dark place. Moisture affects the seal; light can bleach pickles. 10. Inspect each jar before opening it. Press down on the lid; if it gives or "clicks the seal has broken and the pickles must be
discard- ed. When you open the jar, check for mold, leakage around
the rim, gas or bubbling inside, funny smells, and slimy pickles. If
any of these are the case, throw away the entire jar where children
and pets will not find it.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: THE TEN COMMANDMENTS OF PICKLING - MARTHA STE
Categories: Pantry, Soup/stews, Info
Yield: 1 Info
No ingredients found
1. Use only the freshest ingredients, straight from the garden if
possible. Avoid produce with a waxed coating; it won't absorb brine.
2. Wash produce and cut off any bruised or discolored bits. Dirt and
spoilage that wouldn't be harmful when eaten fresh could breed
dangerous bacteria when seated in a jar.
3. Use salt without additives, such as kosher or pickling salt. Avoid
sea salt, which contains minerals, and iodized table salt.
4. Only white and cider vinegars have high enough acid levels for safe
pickling. If your pickles are too tart, don't decrease the
vinegar-add more sugar instead. Never boil the syrup beyond the time
specified; prolonged boiling breaks down acetic acid, making it too
weak to prevent bacterial growth.
5. Only jars specified for home canning are made to withstand the
stresses and high temperatures of the process. Use vintage canning
jars only if they are in perfect condition and can be used with new
two-piece screw lids for a secure fit. Use the flat lid only once.
Screw bands can be reused if they are rust-free and not bent.
6. Keep everything at its proper temperature. Pickles, jars, and lids
should be hot. Begin timing sterilizing of jars and water bath after
the water has come to a boil.
7. Leave pickles out to cool for twenty-four hours after processing.
Before storing them, check seals: The lids should be taut and sucked
slightly inward by the vacuum inside. Jars with loose seals should be
refrigerated and the pickles eaten within a week.
8. Date the pickles. Mine could sit in the cabinet for ten years
says Salli LaGrone. I wouldn't want to serve them to company." 9. Store jars in a cool dry dark place. Moisture affects the seal; light can bleach pickles. 10. Inspect each jar before opening it. Press down on the lid; if it gives or "clicks the seal has broken and the pickles must be
discard- ed. When you open the jar, check for mold, leakage around
the rim, gas or bubbling inside, funny smells, and slimy pickles. If
any of these are the case, throw away the entire jar where children
and pets will not find it.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
MMMMM
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Title: THE TERRACE'S CHAMPAGNE CHICKEN
Categories: Chicken
Yield: 4 Servings
MMMMM---------------------------SAUCE--------------------------------
1 Sprig thyme or 1/2 ts dried
1 Shallot; chopped
1 pn Nutmeg
1 c Dry (not sweet) champagne
1 1/4 c Chicken stock
1 1/4 c Heavy cream
2 tb Cold, unsalted butter
Salt and white pepper
1 tb Champagne vinegar
MMMMM--------------------------CHICKEN-------------------------------
4 Boneless, skinless chicken
-breast halves
Flour
2 tb Olive oil
2 oz Mushrooms; quartered
1/4 c Champagne
2 oz Quartered artichoke hearts
Sauce: Combine thyme, shallot, nutmeg, champagne and chicken stock
and boil rapidly to reduce by 3/4 (to about 1/2 cup). Add cream and
simmer for 5 minutes. Add butter, a small piece at a time, whisking
after each addition just to incorporate butter into sauce. Add salt,
pepper and vinegar.
Chicken: Dredge 4 chicken breasts in flour and shake to remove
excess. Heat olive oil in large skillet. Add chicken and mushrooms.
When chicken is browned on both sides (but not fully cooked), add
champagne and artichoke hearts. Cook to reduce champagne by half and
remove chicken to plates. Top with mushrooms, artichoke hearts and
sauce. Garnish with fresh thyme, if available.
Serves 4.
The Courier-Journal, Louisville, Kentucky, August 11, 1993
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Title: THE UBIQUITOUS CRAB
Categories: Appetizers
Yield: 6 Servings
2 oz Packages cream cheese
3/4 c Mayonnaise
1/2 lb Sharp cheddar cheese, grated
1 To 2 cups crab meat
1 Onion, minced
2 Hard-boiled eggs, peeled and
-chopped fine
1/4 ts Dry mustard
1/2 ts Paprika
Freshly ground pepper
Mix cream cheese with mayonnaise until smooth. Add rest of
ingredients, mix well, and refrigerate.
Serving suggestions: Serve as an appetizer with assorted crackers;
heat in a chafing dish as a hot spread; add a little milk and some
cooked rice or pasta to make a hot casserole; spread on buttered
toast rounds or English muffins and grill until piping hot; or use as
a filling in rolled filet of sole; baked with lemon and butter
brushed on the rolls. Substitute lobster for crab if desired.
From: Steve Herrick Source: [Yankee Magazine - June 1981]
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Title: THE ULTIMATE BRAN MUFFIN
Categories: Muffins
Yield: 12 Muffins
3/4 c All-bran or 100% Bran cereal
1 1/3 c Butermilk
3/4 c Natural bran
2 c All-purpose flour
3/4 c Whole wheat flour
1/2 c Packed dark brown sugar
4 ts Baking powder
2 ts Baking soda
1/4 ts Cinnamon
1/4 ts Salt
1 1/4 c Raisins
2/3 c Fancy molasses
1/3 c Vegetable oil
1 Egg
1 1/2 ts Vanilla
1. Grease muffin cups, greasing flat top of pan as well; set aside. In
bowl, stir cereal into buttermilk; stir in natural bran. Let stand
for 10 minutes.
To measure all-purpose and whole wheat flours, spoon into dry measure
until overflowing; sweep off excess with blunt knife edge. Dump into
large bowl. To measure brown sugar, pack into dry measure until level
with top. Add to flour, breaking up lumps with fingers.
2. With measuring spoons, scoop out baking powder, baking soda,
cinnamon and salt, sweeping off excess with blunt knife edge. Stir
into flour mixture. Stir in raisins.
3. With liquid measuring cup, measure molasses and oil. Pour into bran
mixture along with egg and vanilla; whisk to combine. Make a well in
the centre of dry ingredients; pour in bran mixture and stir with
wooden spoon just until dry ingredients are moistened.
4. With ice-cream scoop or large spoon, divide batter among prepared
muffin cups, filling to top.
5. Bake in 375F 190C oven for about 25 minutes or until golden and
tops are firm to the touch.
6. Let cool in pan on rack for 2 minutes. Remove muffins from pan and
let cool on rack.
Variations: Crunchy Bran Muffin Tops: Divide 1/2 cup batter between 2
large lightly greased muffin-top [special type of pan] pans. bake in
400F 200C oven for 12 minutes or until firm to touch. Makes 12 muffin
tops.
Smooth-Top Fruit Muffins: Increase baking powder to 5 ts; substitute
3/4 cup each chopped dried apricots and figs or dates for raisins.
Yogurt Bran Muffins: Substitute plain yogurt for buttermilk.
Per Muffin: about 330 calories; 6 g protein, 7 g fat, 63 g
carbohydrate, high source fibre, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented as Cooking Lesson
by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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Title: THE ULTIMATE BUTTER TART
Categories: Pies
Yield: 1 Servings
Pastry for double crust pie
1/2 c Brown sugar;lightly packed
1/2 c Corn syrup
1/4 c Shortening;'golden' flavour
1 Egg; slightly beaten
1 ts Vanilla
1/4 ts -Salt
3/4 c Raisins
Prepare pastry. Roll out thinly on floured surface. Cut into rounds
with 4 round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack then remove from pans. SERVINGS: 12 | |
