|
There's no denying it now — fall is truly here. There won't be any
more hot days until next summer. I've started wearing my wool cardigan outside. Some days are cool enough to have a fire on
in the wood stove and most nights it's too cold to sleep with the window open. Oh, but I do love the fresh chill on the air!
It gives me a sense of purpose, like I must hurry around to get everything finished in time for winter.
And speaking about getting ready for winter, if you're still not sure what
to do with your bountiful harvest, some readers have sent in some new recipes for you to try.
"Our recipes are by gosh and by golly, but delicious," says Joan Cripps,
who sent in this great little Salsa recipe for you to try.
Salsa
4 cups chopped peeled tomatoes
2 cups chopped green peppers
2 cups chopped red peppers
2 cups chopped Spanish onion
Hot peppers — 3 or 4 jalepeno peppers, seeded chopped finely (any hot peppers can be used, be careful)
3 garlic cloves minced
Vinegar
to taste (about 3/4 cup)
1 tablespoon sugar
1 tablespoon salt
1 teaspoon paprika
Yield — about 3 or 4 pints
Throw all the vegetables into a pot and bring to a boil. Do not add water.
The juice from the tomatoes will be enough. Once boiling point is reached add vinegar, salt, sugar and paprika. Allow the
mixture to simmer for at least one hour. After an hour add at least a small half-pint can of tomato paste. Don't be shy with
the tomato paste. It gives your salsa a nice colour, taste and thickness. If your salsa seems too thin add more paste. Simmer.
There is no harm in letting your salsa simmer for an hour or more and if you double or triple the recipe let it simmer longer.
Continue to sample as it simmers, to ensure you have the taste you want.
Vinegar is necessary for the preservation process when canning and it gives
the salsa a tangy taste. Tangy is good, sour is not. You can add vinegar if it's not tangy enough, but you cannot remove vinegar
if it's sour. A good idea is to add vinegar until you have the taste you want. Sugar gives the sweetness. Again, you may choose
to adjust the recipe to your taste. The same can be said with the peppers. It's easier to add a few more hot peppers, then
have a salsa that is too hot for your palette. Also, remember the more your salsa simmers the more opportunity the heat from
the peppers has to work into the salsa.
Sample your salsa for taste. A good idea is too put a small portion in
a bowl and cool it rapidly in the freezer. Salsa is usually eaten chilled and this will give you a good idea what your salsa
will taste like when served. If you do not like the taste, adjust your recipe accordingly. Do not get hung up on exact proportions.
When I make salsa I do not have a measuring cup. I just keep adding until my taste tells me the salsa is right. You could
never have too many veggies. Exercise caution in ingredients that can overpower such as garlic, peppers, salt, sugar and vinegar.
Bottle and enjoy!
Thank you, Joan. I've got so many tomatoes I wasn’t sure what to
do with them all. Salsa will certainly be a great treat!
Now, here's a great little recipe Tanya Nash sent in for Bramble Berry
Jelly.
Bramble Berry Jelly (some people call it Blackberry Jelly)
First, wash jars with hot soapy water and dry in the oven on 200 degrees
for 10 minutes. Boil lids for about 5 minutes and anything else you will be using such as tongs and spoons to sterilise.
Pick the berries and mash and squeeze with cheesecloth to make 4 cups of
juice. Put in a large pot (so it won't boil over) and add 7 1/2 cups of white sugar and stir. Wait until it just comes to
a boil and add 2 packets of liquid CERTO, stirring constantly. Boil hard for exactly 1 minute. Remove from heat and let sit
while you skim the top off of the juice and discard. Quickly pour into hot jars and put on hot lids. Make sure you hear all
the lids pop for sealing. This is my recipe for a yummy jelly! ENJOY!
What a delicious jelly! Tanya, thank you so much for sharing your recipe
with us, this certainly comes in handy for me — Grampie loves to pick berries . . . but hasn't been very helpful in
the kitchen with the preparation of them.
There is nothing like jelly from your pantry on home-made bread fresh from
your oven. Kathleen Shannon shares this great recipe for home-made raisin loaf. Mmmmm, delicious!
Raisin Loaf (Makes 4 loaves)
Bake at 325°F for 1 hour.
Dissolve 2 teaspoons of sugar in 1 cup of warm water. Add 2 yeast cakes
or 2 packages of yeast. Let stand for about 10 minutes. In a separate large bowl, put 5 cups of warm. Add 3 tablespoons of
salt, 1 package of seeded raisins, 4 teaspoons of cinnamon, ¾ tsp. of cloves (optional), 1 cup of brown sugar, ¾ cup of molasses,
and 1/3 cup of shortening. Then add the yeast mixture. Add 5 cups of flour and knead. Make sure the mixture is not sticky
but stiff. Keep adding a bit of flour until stiff.
Thanks Kathleen! This will be a nice surprise for our Sunday family brunch.
Grampie doesn't particularly enjoy our scones, so this will be a particularly pleasant change for him.
Dear Grammie, As a relocated Miramichier, I find myself recalling fond
memories of my childhood. My grandmother used to make the most amazing molasses and scotch bread cookies. Could you supply
a recipe for these two down-home staples? Thank you.
I remember my grandmother's molasses cookies. We would eat them fresh from
the oven with a little bit of butter and a spot of tea. Boy, they were delicious! I don't know that mine are nearly as good
but try out these recipes and see for yourself.
Molasses Cookies
1 cup molasses
1
cup vegetable oil
1 cup white sugar
3/4 cup hot water
4 teaspoons baking
soda
1 egg
1
teaspoon vanilla
5 1/4 cups flour (or a little less)
1 1/2 teaspoon cream of tartar
1 1/2 teaspoon ginger
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4
- 1 teaspoon cloves
Mix molasses, vegetable oil and sugar. Add hot water and soda. Cool, then
add egg, vanilla, flour, cream of tartar, ginger, cinnamon, salt and cloves. Mix together and chill for 30 minutes. Roll out
and bake at 375 - 400 degrees for 10 minutes.
Scotch Cookies
1 pound very soft butter
3 3/4 cups flour
1 cup icing sugar
Mix well so you can roll dough. Roll to 1/2 inch thickness and use small
cookie cutters to cut out. Or you can roll into balls and press down with a fork. Bake at 350 degrees 8 - 10 minutes or until
lightly browned. Ice and decorate.
What recipes are you interested in? If you'd like to request a recipe or
share one of your own please send me an email care of editor@breadnmolasses.com I love getting your letters and answering your questions.
Until next time, remember, I made it especially for you!
"In the end, it's not the years in your life that count. It's the life
in your years." -- Abraham Lincoln
Grammie is waiting for you in her kitchen, rocking in her favourite chair
by the stove, knitting needles clicking away the seconds. Drop by and join her for a spot of tea, a warm molasses cookie and
some wise advice. Every month she answers all your letters as only she can. So, if you have a kitchen-type question or comment
for Grammie, send an email to editor@breadnmolasses.com and put Grammie in the subject line.
More Atlantic Lifestyles & Leisure
|
