Friday, March 1, 2019

Dark Days

Years ago I came across some blog posts about "Dark Days". The bloggers would challege themselves and others not spend and use up pantry items during Jan. and Feb. And every year since, we've tried to step up to that challenge.  This February, we've been drinking our own wines and juices, And pull many jars from our basement food storage. We drink lots of tea with our own honey any fetch meat, fruit and veg that we've stashed in "freezer camp". We eat very well and I like not having to go out for supplies before or during a storm. A few days ago I took yearly inventory and discovered a case of home canned hash (yea! I thought we ate the last jar last week) Now I know what to be frugal with (green beans) and what to eat alot of (peaches).

Today is March 1st and Dark Days are over for this year but we will still be eating from the food storage as much as we can.

Friday, February 22, 2019

Choke Cherry Cordial



 On a beautiful Mid September day last year  Walt and I joined some friends to mushroom hunt in the Central Adirondacks. After our foray, I noticed a long hedgerow filled with ripe chokecherries. Lots of Wild Chokecherries.



Chokecherries belong to the rose (Rosaceae) family.  They get their name from their strong sour taste known to make many pucker when first tasting them. Chokecherries are commonly used to make jams, syrups, and even wine.

We took as as many as we could, filling every basket and bag we could find to almost the breaking point. There were so many that we could have taken even more and still had plenty left for the wildlife. When we returned home with this find, we had the task of deciding what to do with all that fruit. Most went into the freezer for a future project, but some was set aside to try out a cordial recipe I found.

Directions
1 c chokecherry (can use frozen)
3/4 c sugar
11/2 c vodka
Put all in a quart jar. Shake daily. Keep in a dark place. Ready in a month. Stain and bottle.

The results are most excellent. Thick, sweet yet with a quality that lifts it above the ordinary. The color is red and clear, making a perfect Holidays nip or for forever ails you.






HOMEMADE WINE


Master List


#1~  Mead
#2~  Metheglyn
#3~  Black Cap wine 8.8.18
#4~  Black Berry Wine
#5~ Peach Wine 8.11.18
#6~ Choke Cherry Cordial
#7~ Black Cherry/Apple Wine
#8~  Black Berry Rhubarb
#9~  Mystery #9 (made a few years ago, forgotten in a carboy)
#10~ Dry Raspberry Wine
#11~ Wild Black Raspberry Wine
#12~ Banana Wine
#13~Black Grape Juice Wine (ordered 5 gal juice)
#14~ Sweet Red Raspberry Wine
#15~ Strawberry Plus Wine
#16~ Cranberry Wine

Thursday, February 21, 2019

WHAT I PUT UP IN 2018



Chicken stock 6 pts
Elderberry Syrup 5j, 1sm
Hamburger Soup 15 pts
Pumpkin 14 pints
Pumpkin Soup 7 pints
Puttenesca 6 pints

TOTALS 54 jars

Honey 12 Quarts

Saturday, December 8, 2018

Cranberry Muffins


Right after Thanksgiving cranberries go on sale. I have 10 bags that were 50 cents each. Not only is it cold outside but inside too.  I'm up early before everyone else after making a pot of coffee and cleaning up from our late night snacks I put together a small (half batch) of these muffins.




WET INGREDIENTS:

  • 2 Eggs
  • 3/4 to 1 Cup Sugar – reserve a 1TBSP for topping. (adjust depending on if you like your muffins sweeter – I use 3/4 Cup plus 1 1/2 tsp for the topping)
  • 1/3 cup Coconut Oil
  • 1 tsp Pure Vanilla Extract

MIX-IN INGREDIENTS:

  • 1 Heaping Cup Fresh or Frozen Cranberries
  • 1 Cup Orange Puree with Zest from 1 Orange (see instructions below).

DRY INGREDIENTS:

  • 2 Cups of all purpose flour mix
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

    Instructions

    1. Preheat oven to 375 degrees.
    2. Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.
    3. In a Separate bowl, combine the Dry Ingredients and set-aside.

    Orange Zest & Puree Instructions

    1. Zest the rind of 1 Orange (see time saving tip below)
    2. Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed  Then I add the Oranges to a blender  and blend until smooth.

    Batter Instructions

    1. In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.
    2. Gradually pour in your sugar and mix for an additional 1 minute.
    3. Gradually pour in your oil and beat for an additional 1 minute – mixture should be light and fluffy at this point.
    4. Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.
    5. With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.
    6. Divide the mixture into your prepared muffin pan and bake at 350 for 20 – 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.
    7. Remove from oven and place on a wire rack to cool.
    8. Serve warm or store in an airtight container once completely cooled.

    Instructions

    1. Preheat oven to 375 degrees.
    2. Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.
    3. In a Separate bowl, combine the Dry Ingredients and set-aside.

    Orange Zest & Puree Instructions

    1. Zest the rind of 1 Orange (see time saving tip below)
    2. Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed (and de-seeded if you don’t have a VitaMix). Then I add the Oranges WITH the Zest from 1 Orange into my VitaMix and blend until smooth.

    Batter Instructions

    1. In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.
    2. Gradually pour in your sugar and mix for an additional 1 minute.
    3. Gradually pour in your oil and beat for an additional 1 minute – mixture should be light and fluffy at this point.
    4. Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.
    5. With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.
    6. Divide the mixture into your prepared muffin pan and bake at 350 for 20 – 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.
    7. Remove from oven and place on a wire rack to cool.
    8. Serve warm or store in an airtight container once completely cooled.

Tuesday, December 4, 2018

Homemade Irish Cream





Ingredients
  • 1 cup heavy cream or half & half, or mixture
  • 14 ouncess sweetened condensed milk
  • 1⅔ cup Irish whiskey 
  • 3 tablespoons chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee
Instructions
  1. Place all the ingredients in the canister of a blender and blend until smooth, on slow for about 30 seconds.
  2. Transfer the Irish cream to a glass bottle, and store in the refrigerator for up to 2 months.
  3. Shake well before use.
Keeps in refrigerator up to 2 months

Tuesday, August 7, 2018

WHAT I PUT UP IN 2017 
Apple Juice 9p 2j 1sm
Apple Pie Filling 2Q 7p
Apple Sauce
13j , 15sm, 3/4 p
Black Cap Syrup 4p, 4j
Chicken Broth 7p, 3j
Corned Beef Broth 13p 1j
Corned Beef Hash 28p
Cranberry Juice 6p
Grape Jelly 24j 10s
Grape Juice 26p 3j
Green Beans 18p
Pumpkin 18p
Red Onion w/ Wine & Honey 9 j, 1 sm
Spiced spike cranberry 5j 4 sm
Turkey Stock
8p 1j
TOTALS 244 jars

Honey 34 Quarts