Pickles, kuchen and cropping - oh my!

A bit late posting this - but it has been a busy week!

Last weekend was a great time to catch up on a few things - including making a batch (two!) of Maritime Mustard Pickles. I have posted the recipe on here before - but in case you forgot how appealing these pickles are to the eye as well as the taste buds - here is a reminder!

Megan and Will have a plum tree in their yard - and every year, they have lots of plums to give away. Mom usually makes Plum Peachy Jam and does some baking with them - I usually just eat them.

But thanks to a recipe shared by a facebook friend, I thought I would try making a Plum Kuchen. In the past, I have found the cake a bit dry and not really worth the time to make. This one changed my mind! It is moist and delicious - lots of plum flavour plus a nice streusel topping.

Oma's Fruitcake Recipe

(Note from Tammy E: This was my grandma's (Oma's) fruit cake recipe with streusel topping. I have made it with plums, blueberries, and peaches. It is kind of a rough recipe as it was handed down, but it works and it is tasty!)

2 eggs
1/2 cup sugar (or more if you want it sweeter)       
pinch salt
1 tsp vanilla
1/2 cup butter or margarine
2 cups flour
1 tbsp baking powder
1/4 cup milk

Beat all ingredients together. Batter is a little thicker than most cakes. Spread evenly in greased 9 x 13 pan.

Streusel

1/2 cup butter or margarine
3/4 cup sugar
1 cup flour (to make it crumbly)

Mix together until crumbly. Sprinkle on top.

Bake at 350 for 45 minutes or until bubbly around the edges and very light brown on top.

Serve warm or cold. Good with ice cream or a bit of whipped cream.

After all that time in the kitchen, I spent Sunday with my 'scrapsisters' at a crop working on some of my scrapbook projects.

I am currently trying to get caught up with the circle journals that have been patiently waiting on my table - and worked hard to get one done. Like many of us, I have a hard time scrapbooking about myself and there are not many pages about me in our albums. I was happy with how this turned out - I even made a copy to put in our album.

 

Now if I can get a few more of those unfinished tasks on my fall to-do list done this weekend...

 

 





 

What to do with 27 Cups of Chopped Rhubarb

A sure sign of spring is rhubarb poking its red heads through the soil and then unfurling green leaves, slender stalks made into rhubarb pie or stewed rhubarb. It’s the first crop of the  new growing season, but it is also a great crop t harvest when the weather cools down and fall brings a bit more rain.

I picked all my rhubarb again yesterday - and came inside with a lot of it! So picked out a couple of recipes - two tried and true (family and friends) and one new one from the Company's Coming preserving cookbook.

27 cups of chopped rhubarb later, this is what I ended up with -  jam and chutney to brighten up the winter months and a dessert to take to a potluck supper tonight.

 

Easy Rhubarb Ginger Jam

 

15 cups fresh rhubarb, chopped

5 1/2 cups granulated sugar

1/2 c. finely chopped candied ginger (more if you wish - I used 3/4c.)

1 pkg. (170g).  Strawberry flavoured gelatin 

 

In a large, non reactive pan, boil the rhubarb and the sugar for 20 minutes, stirring often to avoid sticking and burning.

 

Remove mixture from heat, and stir in the gelatin powder, mixing thoroughly until totally combined.

 

Pour the jam into hot sterilized jars and process.

 

Rhubarb Chutney

(Recipe adapted from Company's Coming Preserves)

  

8 cups chopped rhubarb                                           

2 c. cider vinegar 

4 c. light brown sugar

2 c. golden raisins

2 c. dried cranberries

1 c. chopped dates

2 c. finely chopped onions

1/2 teaspoon  table salt

1 tbsp. fresh grated ginger 

1/4 tsp. cayenne pepper

1 tablespoon mustard seeds

1 cinnamon stick, broken up

1 teaspoon whole cloves

 

Mix first 9 ingredients in a large heavy pot. Tie mustard seed, cinnamon stick and cloves in a double layer of cheesecloth. Add to pot.

 

Heat on medium, stirring often as it comes to a boil and sugar dissolves. Simmer, uncovered, for about 40 minutes until thickened, stirring occasionally. Discard spice bag.

 

Fill hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands securely. Process for 5 minutes in a boiling water bath.

 

Enjoy with cheese, in a sandwich, with pork or ham - or just from the jar!

Rhubarb Crunch

 

4 cups rhubarb, chopped

1 1/4 cup all-purpose flour

1 cup oats ( I use Rogers Cereal Oats)

1 1/4 cup light brown sugar, packed

1/2 cup melted butter
1 tbsp. ground flaxseed

1 teaspoon ground cinnamon

1/2 tsp. nutmeg

 

Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter. Press one-half of crumb mixture into a buttered 9"x11" baking dish.

 

Filling:

 

1 cup granulated sugar

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla extract

 

Whisk sugar, cornstarch and water together in a glass bowl.

 

Cook until thick, clear, and bubbly. Remove from microwave and whisk in vanilla.  Sprinkle chopped rhubarb on top pressed-in crumb mixture in the baking dish.

 

Pour sauce evenly over rhubarb.  

 

Top with remaining crumb mixture.

 

Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes. 

 

Enjoy!

 

 

 



Tried something new this week...

Mom and Dad have beautiful green grapes - and this year it seems like a bumper crop. We have enjoyed eating them but with Barry working, it seems like we can't keep up.

So what to do with some extra green grapes? I thought about grape jelly - but green grapes would make a clear jelly - not really what I would like on my toast.

Green grape jam? Marmalade? None of the recipes I found in my cookbooks or online really appealed to me until I found a recipe in one of my favorite cookbooks 'The Complete Book of Small-Batch Preserving' by Ellie Toop and Margaret Howard.

They had a recipe for Sherried Rosemary Grape Juice Jelly. I had the grapes to make juice with. I had the rosemary (mine is doing well this year). Pectin - check. Sugar - check. Sherry - nope.

Thought about it for a bit - maybe I could substitute the Sherry with something else. Checked out the cupboard and found a bottle (barely touched!) of Vermouth - and so a new recipe was born!

Green Grape Jelly with Vermouth and Rosemary

Ingredients:
1 cup (250 mL) dry sherry
1 cup (250 mL) white grape juice
1/4 cup (50 mL) strained lemon juice
3 1/2 cups (875 mL) granulated sugar
1 pouch liquid fruit pectin
1 stem fresh rosemary, thyme or other fresh herbs


Directions:

Place sherry, grape juice, lemon juice and sugar in a large stainless steel or enamel saucepan.

 Bring to a boil over high heat and boil hard for 1 minute, stirring constantly.

Remove from heat and stir in pectin.

Place one or two rosemary sprigs in each jar - depending on how much you like rosemary.

Ladle jelly into jars. Place lids and rings on jars. Process. Store in cool dry place.

Made 9 500ml jars.

Great as a glaze with lamb or pork or serve with a good cheese. Enjoy!

It has been a long time...

Just realized that it has been over a year since I posted anything on here. It isn't that I haven't done anything that matters in our home, just haven't made time to blog about it. I am going to try to blog at least monthly - after all, the reason for this blog was to leave a journal of sorts of our family - what we eat mostly :) But other things too - like what we do when we are together and what we do to make our house a home :)

So, it is September and that usually means harvesting and preserving. This year, the deer quite enjoyed most of my garden. Thankfully, mom didn't have deer and had lots to share - especially cucumbers for pickles.

Bread and Butter Pickles
(Recipe from the BC Women's Institute Centennial Cookbook 1958 - Granny had this one marked!)

3 or 4 medium cucumbers
1 large onion
2 tbsp. pickling (coarse) salt
1 c. cider vinegar
1 tsp. celery seed
1 tsp. mustard seed
1 c. sugar
1/2 tsp. turmeric

Slice cucumbers and onions. Place in glass or plastic bowl, sprinkle with salt and stir. Let stand for several hours, then drain well. Rinse and drain again.

In a large pot, heat vinegar, celery and mustard seed, sugar and turmeric to boiling. Add cucumbers and onions and heat through. Pack into sterilized jars and seal.

Makes 3 - 16oz. jars

Sweet Treats!

Summer has arrived and that means potlucks and visitors. I have some favorite 'go-to' recipes but always like to try something new, especially if I can use fresh fruit.

I was looking for a new recipe to use some of our raspberries for a potluck dessert and came upon a recipe  for 'Raspberry Pretzel Salad'.

I remember having a Raspberry Pretzel 'Salad' either when I lived in Utah or visited family in Idaho and Utah. Can't quite remember where or when - but I do remember how good it was. While I know this kind of salad is quite common among our Mormon family members, serving this as a salad seems odd in Canada!

I was excited to find the recipe and it was a big hit at our potluck supper. I took a couple of different recipes and combined them - and used whipped cream instead of cool whip - if I am splurging - it better be real whipped cream! Enjoy!

Raspberry Pretzel Dessert

Crust:

• 1 ½ cups crushed pretzels
• ½ cup sugar
• ½ cup butter, melted

Press into 9X13 inch pan and bake at 325 for 5 -6 minutes. Cool.

 Middle Layer:

• 8 oz pkg. cream cheese, softened
• ½ c sugar
• 3 cups whipped cream (measure after whipping about 1 500ml carton)

Cream together cream cheese and sugar. Then add whipped cream. Spread on top of cooled crust.

Top layer:

• 6 oz pkg. raspberry jello
• 2 cups boiling water
• 3 cups fresh raspberries

Pour boiling water into jello and stir until dissolved. Add raspberries and mix well. Place in refrigerator until it is thickened. Then pour on top of middle layer. Refrigerate until firmly set.

Summer is finally here!

I was making supper tonight and was thinking that one of the things I like best about summer is that we can eat outside on our deck. Not to mention all the fresh vegies and the smell of the BBQ. I guess that is three things I really like about summer.

I love sitting on our deck, enjoying dinner and taking in the neighbourhood - the kids on their bikes, neighbours walking their dogs and the smell of other BBQs.

I made two new salads this week - the soba noodle salad was leftover from Tuesday and tonight I made a radish salad - thankfully Robb and Brenda had an excess of radishes they were willing to share!

Here is the recipe for the noodle salad - I found a few on the web - but they all had something Barry didn't like, so I combined a few recipes and tweaked it a bit to get a salad both Barry and I would enjoy (and he did except he said less vinegar next time )

Ingredients

• 1/4 cup rice-wine vinegar
• 1 teaspoon grated peeled fresh ginger
• 2 teaspoons soy sauce
• 2 teaspoons freshly squeezed lime juice
• 4 tablespoons safflower oil
• 1 teaspoon toasted sesame oil
• Coarse salt and freshly ground pepper
• 12 ounces soba noodles
• 1 english cucumber, peeled and julienned
• 1 medium carrot, julienned
• 3green onions, thinly sliced on the bias

                                     

Directions

1. In a small bowl, mix together vinegar, ginger, soya sauce and lime juice. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.
2. Fill a medium pot of water and bring to a boil over high heat. Add noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.
3. Transfer noodles to a large bowl and add cucumber, carrot and green onions. Season with salt and pepper; toss to combine.
4. Drizzle with dressing; you may not need to use all the dressing.

Radish Salad

3 bunches of large radishes, scrubbed, trimmed and very thinly sliced (about 2 cups)

2 - 3 tbsp lemon juice

2 Tbsp olive oil, or more to taste

a generous pinch of coarse salt

Drizzle lemon over the radishes, then add the olive oil and a pinch of the salt. Toss, taste, and adjust.

Let the salad sit at room temperature for about 20 minutes. The radishes will give off some liquid, which will combine with the lemon juice and oil to make the dressing (note: the dressing is a pretty pink).

 Looking forward to trying some other new recipes - now the sun is here, we should have lots of fresh vegies to eat.

Man's Best Friend ...

Or in our case, our family's best friend - our daschund, Mikey. Today was a hard day for our family - over the weekend, Mikey let us know that he was getting tired after almost 17 years as a member of our family and tonight we are experiencing our first night with no little buddy hogging the couch or needing to go out.

Mikey as a puppy

I have had a dog since I was 5 or 6 years old and for Megan and Katie, they have never known a time when we didn't have a dog. Barry didn't have one growing up - but when he married me, he didn't just get a spouse, he got a dog too.

Since then we have had several dogs - Piute, Tim-Bit and then Mikey. Barry often referred to him as 'his son' since we didn't have any boys and Mikey evened the score slightly in a family of mostly girls.

Mikey was the runt of his litter - and when Tim-Bit died leaving a litter of puppies, we had to take care of them all - and had a special attachment to the littlest one - Mikey.

Katie bottle feeding Mikey

He needed to be bottle fed - which we all took turns doing. And he always seemed to need a little extra cuddling - and even started pawing at my neck to comfort himself. This continued throughout his life - always needing a little extra attention!

He was a character - he put up with being dressed in festive holiday attire on more than one occassion and even had a little leather harley hat. He was always active - scaling the rocks or jumping off of them - and always with more than one ball close at hand.

He could sit up on his haunches longer than any of our other dogs and he had more nicknames than most - mogoat, Sir Farts Alot, little buddy, boo boo kitten, little pisser to name a few.

He loved to play - we could throw the ball for hours and in the winter, he loved to play the 'artic fox' game with Barry with the towel. Not sure who had more fun playing - Barry or Mikey!

Barry and Mikey playing the 'artic fox' game

Barry would try to sneak his ball and Mikey would guard it - and when the day was over, if Barry picked him up to take him downstairs, Mikey would always growl in fun - he never did that for me.

For me, I will miss him in the garden - he was my garden buddy - digging and rolling in the grass - spending the day outside with me and as he got older, he was content to have a nap while I worked. He was always happy to see me after work - whose day wouldn't get better after that. And he always knew when I came home - no matter how late. I think he heard the garage door opener.

Mikey December 2011 - Photo by Meg

So little buddy - it is with sad hearts we said goodbye to you - but we have to remember and say thank you for the almost 17 years of memories you left us. So many good times - won't look at my hollyhocks without thinking of you 'chopping' them down because they had your ball.

Bye buddy...you helped make our house a home.