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Thursday, August 2, 2018

bourbon cherry recipe

bourbon cherry recipe

The pleasure of contemporary cherries is short, thus whereas there is also nothing higher than uptake them shortly once they're picked, if you wish to relish them year spherical, canning is that the answer. This year i made a decision to create bourbon cherries from the splendidly sweet cherries kindly sent to American state by the Northwest Cherry Growers as a part of the “Canbassador” program. they're terrific in cocktails however additionally spooned over vanilla frozen dessert.
bourbon cherry recipe

This year I finally bit the bullet and acquired a canner, it is a tiny one, it holds seven pint jars that is simply fine on behalf of me. Over the years I’ve accumulated variety of canning accoutrement—the jar lifter, the jar funnel and therefore the lid lifter. i take advantage of a range of jars, however am significantly keen on the Ball®  Sharing Jars I received from Ball® Home Canning. Designed for gifting, the corporate that produces them makes a donation to Feeding America for each package purchased (up to $150k).

This year I used a instruction from Ball however I’ve dilated the instruction directions to incorporate all the steps you wish to require. I’ve additionally replaced the hard liquor in their instruction with bourbon. i like to recommend selecting a delicious bourbon that won't too hot and has vanilla, spice and caramel flavors to enhance the cherries.

bourbon cherry recipe

The sharing jars area unit on the proper, a classic Ball jar is on the left

Bourbon Cherries - adapted from Ball Canning

Makes about 6 or 7 pints
1 cup sugar
1 cup water
1/2 cup lemon juice
6 pounds cherries, washed, stemmed and pitted
1 1/4 cups bourbon
Get your jars, lids and band rims ready. Wash pint canning jars with soapy water. Rinse the jars throughly and place in a canner or very large pot. Fill the pot with water, cover and bring to a boil. Meanwhile combine the sugar, water and lemon juice in a pot large enough to hold all of the cherries. Bring the mixture to a boil and stir to make sure the sugar is fully disolved. Add the cherries. When heated through add take the pot off the stove and add the bourbon.
Lift the jars out of the water, emptying the water back into the pot as you go. Ladle the cherry mixture into the hot jars, leaving 1/2 inch headroom. Wipe the rims and twist the rim band until “fingertip” tight. Place the jars careully into the boiling waterthen boil for 10 minutes. Turn off the heat and allow the jars to rest for 5 minutes in the canner. Remove the jars and allow to rest to 12 hours before testing to make sure the jars are properly sealed. Store for up to one year.

Saturday, July 7, 2018

Hungry Monkey: Book Review

Hungry Monkey is that the funniest book I've scan all year. it'd appear odd that

i might even trouble reading a book concerning "a food-loving father's quest to boost Associate in Nursing adventuresome eater" since i do not have youngsters myself. I solely review things here that charm to Pine Tree State in person, therefore I approached the book thinking maybe i might review it for an additional web site, however I virtually could not place it down. Since then I've counseled it to only concerning everybody i do know UN agency has very little ones. i do not dare lend anyone my copy as a result of there square measure too several recipes I actually have bookmarked to undertake.

I will hear you locution to yourself, what recipes from a book concerning preparation for and with youngsters may she presumably wish to make? Let Pine Tree State tell you, around all of them. however above all, i would like to create Corn with Scallions, Jalapeno and Lime, Bibimbap, roast Trout with Fennel, Onions and Cilantro and cake Cupcakes with Lemon Glaze, I will not build the delectable sounding Baked food with Cauliflower as a result of it necessitate a pair of cups of cream and i am pretty certain that is my yearly allotment, even though it will serve four folks.
I scan all of Hungry Monkey over a lazy weekend poolside in crucifer and that i laughed aloud. A lot. i am undecided there has ever been a book as refreshfully honest concerning what it's like to cook for and feed youngsters. Author Matthew Amster-Burton is funny during a good and apologetic  reasonably manner that creates you would like to be friends with him. His girl Iris is one in every of those humorous  very little women that square measure quite common in my family. She is extremely diverting, that is {actually|is absolutely|is admittedly|is de facto} locution one thing since i am not actually involving her.

Hungry Monkey 

may be a nice Summer scan, however it is also the right gift for anyone with a child, a fastidious eater or the content parent of a 2 year omnivore for that matter (you'll ought to scan the book to search out out why).

Note: I hesitated to review this book, because the best I can really do is tell you to read it. Fortunately there are 3 chapters available online so you can see for yourself why I'm raving about it.


Recipe: Spicy Glazed Steak & Veggie Skewers

Easy Grilling with Spicy Steak & Summer Veggie Skewers
Summer and sunshine area unit here, and with them comes cookery season. These cut and vegetable skewers area unit straightforward, full of flavor, and may be prepped nearly entirely prior to time. They work as a straightforward supper once a protracted Tues, or a social meal for a leisurely Sabbatum with friends.

Easy Grilling with Spicy Steak & Summer Veggie Skewers

Choosing the Right Ingrédients

The Steak :

Angus ny strip is that the excellent cut for cookery skewers. it's nice edible fat (translation: juicier flavor) however while not the big fat pockets that alternative cuts of beef will have, that makes it easier to trim into cubes for your skewers and helps to avoid the massive flare-ups that may happen once fat renders and drips down into the grill's flames. speech act huge buirdly flavor, Angus ny strip holds up well to the grill's smoke.

The Sauce :

We've highlighted that sturdy flavor here with a rather sweet and spicy glaze. soy and honey area unit the bottom of a sauce that is used as a marinade and so lacquered on throughout change of state.

The Veggies :

Firm and meaty zucchini and summer squash try dead with the cut. They inhibition well across the grill grates and hit their high season throughout these sunshine-filled months. Chunks of purple onion brighten everything up with their sweet and earthy flavor and daring color.

What created this direction super simple for North American country was that we have a tendency to might get all the ingredients at our native Walmart. They've created a reliable manufacture section with domestically big manufacture that is furnished  a minimum of once on a daily basis daily, guaranteeing the freshest product. We've been affected with the standard and freshness of their meats — {including|as we have a tendency toll as|together with} antibiotic-free chicken and grass fed organic hamburger — and that we love the flavour we get from the Angus ny strip during this direction.

Assembling the Skewers

You often see skewers with each meat and vegetables alternating on one stick, however there is a smart argument for keeping them separate. change of state the meat singly from the vegetables suggests that you'll be able to accomplish your ideal doneness for every ingredient. Slide them off onto a platter to serve, and you have got a similar dynamite presentation, all broiled to the letter.
Any leftovers you'll have area unit nice over greens or rolled up into a wrap — beat the spirit of season ease.


Spicy Glazed Steak & Veggie Skewers

Serves 4 to 6
  • For the marinade and glaze:

  • Recipe INGREDIENTS : 

  • 1/4 cup 
  • tablespoons 
    low-sodium tamari or soy sauce
  • tablespoon 
    freshly squeezed lemon juice
  • cloves 
    garlic, minced
  • 1/2 teaspoon 
    red pepper flakes
  • For the skewers:
  • 1 1/2 pounds 
    Angus New York strip steak
  • ounces 
    zucchini, quartered lengthwise, then cut crosswise into 1-inch pieces
  • medium red onion, cut into 1-inch chunks
  • tablespoon 
    olive oil, plus more for oiling the grill grates
  • 3/4 teaspoon 
    kosher salt
  • 1/4 teaspoon 
    freshly ground black pepper
  • 15 
    skewers, soaked in water for 30 minutes if wooden
  • Equipment

Make the marinade and glaze: Place all the ingredients in a medium bowl and whisk to combine. Transfer half to a small bowl for brushing during grilling, cover, and refrigerate if not grilling immediately.

Make the skewers: Trim any large areas of fat from the steak, then cut into 1-inch cubes. Place in the medium bowl with the remaining marinade and toss to combine. Set aside at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.

When ready to grill, remove the steak from the refrigerator, if needed, then heat an outdoor grill for direct medium heat (about 350ºF). Meanwhile, thread the steak onto the skewers, about 7 pieces per skewer. Discard the glaze marinade.

Place the zucchini, yellow squash, and red onion in a large bowl. Drizzle with the olive oil, season with the salt and pepper, and toss gently to coat. Thread the vegetables onto the remaining skewers, alternating the vegetables.

Oil the grill grates, then place the skewers on the grill over direct heat in a single layer (do in 2 batches if needed). Brush the skewers with the reserved glaze. Cover and grill the steak and vegetables until grill marks appear, about 3 minutes. Flip the skewers, brush with the remaining glaze, cover, and grill for 3 minutes more. Check the steak and vegetables. Remove from the grill or continue flipping and grilling until the steak is cooked to desired doneness and the vegetables are tender, 6 to 10 minutes total cooking time for medium-rare.

Remove from the grill and set aside to rest for 3 minutes before serving.

Recipe Notes

Oven variation: Arrange a rack in the middle of the oven and heat to 400ºF. Arrange the skewers in a single layer on a greased rimmed baking sheet. Roast steak skewers for 8 minutes or desired doneness, and veggie skewers for 12 minutes.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.



How To Bake Eggplant Fries
These Oven-Baked Eggplant Fries Are Side Dish Goals
(Image credit: Maria Midoes)

Eggplants ar members of the woody plant family of vegetables, that makes them a detailed full cousin of potatoes. clearly that creates turning into fries a form of family fairy-tale for eggplant. astonishingly, eggplant is far easier to show into fries than the legendary potato. Eggplant takes on a straightforward breading simply and quickly softens within the kitchen appliance — the results ar a fry with a crisp outside and creamy, tender interior.

How To Bake Eggplant Fries
(Image credit: Maria Midoes)

Turning Vegetables into Fries

There ar a couple of tricks to turning vegetables into fries. the primary is ensuring that the eggplant is turn over uniform shapes. Cut the eggplant into one-inch rounds 1st and so slice those rounds into batons — or thick columns. deed the skin on the eggplant helps it hold its form whereas coating and change of state.

How To Bake Eggplant Fries

Shake and Bake

We've used the same breading on vegetable fries within the past (avocado friesare a favorite), however here we're employing a quicker technique for obtaining the crumb coating on the fries. Combining the breadcrumbs and cheese in an exceedingly resealable bag and so exploitation the bag to "shake" the eggplant fries within the coating gets the eggplant lined quicker. this is often vital, as eggplant is notoriously absorbent and can suck up the albumen if left uncoated for long.

A Universal Dip

I'd argue that ranch dressing may be a shut second to condiment within the well-loved dip department. fixings Greek yoghurt with garlic and dried herbs makes a fast and contemporary different dip for these fries. It keeps implausibly well within the refrigerator and is equally delicious for spreading on sandwiches because it is for dipping.

These Oven-Baked Eggplant Fries Are Side Dish Goals

Heat the oven and prepare the baking sheet . prepare a rack within the middle of the kitchen appliance and warmth to 425°F. Line a rimmed  baking sheet with parchment paper and coat with change of state spray.

How To Bake Eggplant Fries
Recipe :

Serves 4

What You Need


·         For the eggplant fries:
·         cup 

fine breadcrumbs

·         1/2 cup 

grated Parmesan cheese


large egg white


medium eggplant (about 1 pound)

·         1/2 teaspoon 

kosher salt

·         Cooking spray
·         For the yogurt dip:
·         cup 

Greek yogurt

·         1/2 teaspoon 

garlic powder

·         1/2 teaspoon 

dried parsley

·         1/2 teaspoon 

dried thyme

·         1/2 teaspoon 

kosher salt

·         Freshly ground black pepper
·         Equipment
·         Baking sheet
·         Parchment paper
·         Chef's knife
·         Small bowls
·         Tongs
·         Small bowl
·         Whisk
·         Gallon resealable plastic bag


11.     Heat the oven and prepare the baking sheet. Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
22.     Prepare the breading station. Combine the breadcrumbs and Parmesan in a gallon-sized resealable bag. Whisk the egg white until foamy in a small bowl; set aside.
33.     Cut the eggplant into fries. Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into wide sticks: first cut the eggplant crosswise into 1-inch-thick rounds, then cut the rounds into 1-inch wide sticks.
44.     Season. Place the eggplant in a large bowl, sprinkle with the salt, and toss to combine.
55.     Coat the eggplant fries in egg white. Dip 1 eggplant fry into the egg white and turn to coat. Place in the gallon bag with the breadcrumb mixture and repeat with the remaining fries.
66.     Bread the eggplant fries. Seal the bag and shake to evenly coat the eggplant fries with the breadcrumbs and cheese.
77.     Roast. Remove the eggplant fries from the bag, gently shaking off excess crumbs, and place in a single layer on the prepared baking sheet. Spray with another coat of cooking spray. Roast, flipping the fries every 5 minutes, until golden-brown and crisp, about 15 minutes total.
88.     Make the yogurt dip. While the eggplant fries are roasting, place the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl and whisk to combine. Serve the yogurt dip with the warm eggplant fries.

Recipe Notes

Make ahead: The yogurt dip can be made up to a week in advance.


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