Success? Nectarine Plum Butter

Friday, October 24, 2014

Nectarine Plum Butter

Alright, so pickled plums weren't the only plums I stocked up on. I bought something like 5 lbs of black plums while they were on sale in September, used half for the pickled plums and the other half (along with an equal quantity of sale nectarines) on LocalKitchenBlog's Nectarine Plum Butter. The leftover bits that didn't fit into a jar were super rich. I think perhaps I cooked them down a bit too much, they almost feel like they suck some of the liquid out of your mouth.

Success: Cheddar Olives

Wednesday, October 22, 2014

Cheddar Olives

It's been a very long time since I made TheKitchn's Cheddar Olives. They're very tasty, but a bit of a hassle. Wrapping a jar full of olives each in their own individual circle of dough can be time consuming. But occasionally, it's worth the effort.

It's like a Cheez-it meets an olive. Salty, cheesy perfection.

Cheddar Olives
Cheddar Olives

Success? Pickled Plums

Friday, October 17, 2014

Pickled Plums

With the last of the season's plums (on sale $2/lb), I made a half batch of FoodInJars' Pickled Plums. Pickled fruit is interesting, a nice mix of sweet and sour. I haven't tasted these yet, so the verdict is still out.

Pickled Plums

Success: Curried Roasted Eggplant with Coconut Milk

Wednesday, October 15, 2014

Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk

I made The Bojon Gourmet's Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk and put it on top of a bed of cauliflower couscous. It may not be the most photogenic of dishes, but it's not particularly difficult, doesn't really require exotic ingredients, and is quite tasty for the effort. It's also good on top of flavorless cauliflower couscous, which absorbs the tumeric-cardamom sauce.

Just be careful with turmeric. That stuff stains everything.

Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk

Pittsburgh: Apple Picking

Sunday, October 12, 2014

Apple Picking

It's getting to be autumn, so a couple weeks ago we headed to Triple B Farms in Monongahela for some apple picking. Despite the laments of some of our party that we could just pay someone to pick our apples for us (i.e., go to the grocery store), we headed 45 minutes out of town to interact with some goats, buy some cider donuts, and eat our fill of U-pick apples. Jonagold and Honeycrisp were both in season at the time, so we picked some of both.

...and ended up with too many pounds of apples, as is always the case with apple picking. I see some apple butter in my future. 4 lbs of apples should make about 2 cups!

While not as mobbed as the strawberry festival [probably because Triple B's Autumn festival runs every weekend through November], Triple B's autumn festival wasn't terribly crowded but still filled with the usual gimmicky "farm" activities. A rope maze, bouncy castle, fried foods, pony rides, and hay rides. Apple picking is a quick activity, if ripe apples are aplenty, which adds an extra incentive to the 45 minute drive.

APPLE CIDER DONUTS, FOOLS
APPLE CIDER DONUTS, FOOLS. I've been looking for these for ages!
Feeding the Beasts
Triple B Farms - Apple Orchard
Goat
Apple Picking - Honeycrisp
Apple Picking
Spooky Faux Children

Success? Canning 10 lbs of Peaches (Syrup'ed, Pickled, and Buttered)

Friday, October 10, 2014

Peaches in Vanilla Syrup

Above you see almost 10 lbs of canned peaches. The photo is just the peaches in vanilla syrup, but the pickled and buttered peaches are down below. Canning peaches. Another one of those fruits where I'm not sure it's worth the effort of removing the skins. We shall see.

Recipes include: 7 pints of Peaches in vanilla syrup from "Canning for a New Generation: Bold, Fresh Flavours for the Modern Pantry", although I only used 3 cups of sugar instead of 4. 2.5 pints of Pickled Peaches from Saveur. 1.5 pints Oven roasted peach butter from FoodInJars

Pickled Peaches
Oven Roasted Peach Butter

Related Posts with Thumbnails