Strawbapple preserves!
Sep. 22nd, 2002 08:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bookwyrmGrrr. damn gandi.net. they're redirecting to my server rather than associating the url with it. grumble grumble grumble.
Anyway, i went to haymarket over the weekend. aside from a ton of veggies i got strawberries which i intended to make shortcake with. however, they started going bad way too fast, so i needed to find something to do with them. i settled on making preserves.
i also got a bunch of apples and decided to toss a couple of them into the mix. i don't think it hurt at all.
So here is my fairly original recipe for strawbapple preserves.
Strawberry-Apple Preserves
-----------------
3 pints strawberries (minus a bit)
2 medium macintosh apples
1 1/2 cups sugar
1/8 cup honey
2 tbsp tawny port
2 cups water
rinse, core and halve the strawberries. layer them in a bowl with the sugar.
peel, core, and chop the apples coarsely. add them to the bowl.
sprinkle a bit more sugar and pour the honey over the top.
let sit for an hour.
pour the stuff into a sauce pot. add the tawny port.
cook, stirring fairly frequently, about an hour or until the strawberries are thoroughly stewed and the sugar has reduced to a syrup. DO NOT LET THE STUFF BURN! (it's very easy to do, especially towards the end.)
let the mixture cool slightly, then do whatever your favorite method of canning is.i was planning to just keep them in the fridge so i put it in a clean jar, screwed the lid on tight, and let it cool.
a syrup.
these measurements are not necessarily accurate. i made it all up as i went along and basically did a dash here, a squirt there. but this should be about right.
Bonus Recipe:
Fresh Tomato Farfalle
-------------
3 medium vine-ripe tomatoes
3 whole scallions
3 cloves garlic
1/2 box farfalle (bowtie) pasta
1/4 cup olive oil
1/2 tsp paprika
1 tbsp italian seasoning
salt
freshly-ground pepper
freshly-grated parmesan
cook the farfalle according to directions.
while it is cooking, chop the tomatoes, scallions, and garlic (coarsely).
while the pasta is draining, heat a frying pan on medium. add the olive oil and swirl to cover the bottom of the pan.
add the tomatoes, scallions, and garlic, and saute for a minute or three, or until the garlic starts to become translucent and the scallions wilt slightly.
add the paprika, italian seasoning, salt, and pepper. saute another 30 seconds or so.
add the pasta and toss thoroughly.
serve with salt, freshly ground pepper, and freshly grated parmesan sprinkled on top.
serves ~2. (or one if you're really hungry.)
The end.
Anyway, i went to haymarket over the weekend. aside from a ton of veggies i got strawberries which i intended to make shortcake with. however, they started going bad way too fast, so i needed to find something to do with them. i settled on making preserves.
i also got a bunch of apples and decided to toss a couple of them into the mix. i don't think it hurt at all.
So here is my fairly original recipe for strawbapple preserves.
Strawberry-Apple Preserves
-----------------
3 pints strawberries (minus a bit)
2 medium macintosh apples
1 1/2 cups sugar
1/8 cup honey
2 tbsp tawny port
2 cups water
rinse, core and halve the strawberries. layer them in a bowl with the sugar.
peel, core, and chop the apples coarsely. add them to the bowl.
sprinkle a bit more sugar and pour the honey over the top.
let sit for an hour.
pour the stuff into a sauce pot. add the tawny port.
cook, stirring fairly frequently, about an hour or until the strawberries are thoroughly stewed and the sugar has reduced to a syrup. DO NOT LET THE STUFF BURN! (it's very easy to do, especially towards the end.)
let the mixture cool slightly, then do whatever your favorite method of canning is.i was planning to just keep them in the fridge so i put it in a clean jar, screwed the lid on tight, and let it cool.
a syrup.
these measurements are not necessarily accurate. i made it all up as i went along and basically did a dash here, a squirt there. but this should be about right.
Bonus Recipe:
Fresh Tomato Farfalle
-------------
3 medium vine-ripe tomatoes
3 whole scallions
3 cloves garlic
1/2 box farfalle (bowtie) pasta
1/4 cup olive oil
1/2 tsp paprika
1 tbsp italian seasoning
salt
freshly-ground pepper
freshly-grated parmesan
cook the farfalle according to directions.
while it is cooking, chop the tomatoes, scallions, and garlic (coarsely).
while the pasta is draining, heat a frying pan on medium. add the olive oil and swirl to cover the bottom of the pan.
add the tomatoes, scallions, and garlic, and saute for a minute or three, or until the garlic starts to become translucent and the scallions wilt slightly.
add the paprika, italian seasoning, salt, and pepper. saute another 30 seconds or so.
add the pasta and toss thoroughly.
serve with salt, freshly ground pepper, and freshly grated parmesan sprinkled on top.
serves ~2. (or one if you're really hungry.)
The end.
