Fancy Pantry: Bloody Mary Supplies

One Quart of Bloody Mary Mix*:

Prepare tomato juice-
3 Pounds of red ripe tomatoes, stewed and strained through a fine sieve to make 4 cups of tomato juice

Measure the following into a clean 1 quart canning jar:

• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 1 tablespoon prepared horseradish
• 1 tablespoon Worcestershire Sauce, or to taste
• 1 teaspoon minced garlic
• 3/4 teaspoon hot sauce, or to taste (Make and use your own!)
• 1 teaspoons salt (or to taste)
• 1 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper

 Fill jar with prepared tomato juice, leaving 1/2 inch headspace. Process jar in a Boiling Water Bath for 35 minutes.

Note: Horseradish loses it's heat over time so use this mix within a month or so. * Recipe adapted from Emeril's Bloody Mary Mix

Bloody Mary Pickle Mix
Into a 12 Ounce Quilted Jar:

• 10 green beans, cut to fit
• 4-6 small cauliflower florets
• 2 cloves of garlic
• 1 jalapeno pepper, cut into rings
• 1 teaspoon of white or brown sugar
• 1 teaspoon dill seed or dill weed
• 1/4 teaspoon salt

Fill jar half full of vinegar(5% acidity) top up with clean tap water, leaving 1/2 inch headspace. Process in a Boiling Water Bath for 10 minutes.

Bloody Marys

When ready to serve, fill each glass with ice.

Add 1 ounce of vodka to each glass, then fill the glass with Bloody Mary Mix. Stir well and garnish with pickled green beans, and skewered cauliflower & jalapenos. Add other garnish as desired and call it a Liquid Salad!

Taste of Spring

I seen kumquats at my local produce stand! This tiny member of the citrus family is a treat anytime, but you will only find them in the early spring.

Kumquat Chutney
This goes well with chicken, pork, lamb, and curry.

• 6 navel oranges
• 12 fresh kumquats or 1 (10 ounce) jar preserved kumquats
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1 cup raisins
• 2 cups cider vinegar
• 2 cups packed brown sugar
• 2 cinnamon sticks
• 6 whole cloves
• 2 tablespoons finely chopped fresh ginger
• 1/2 teaspoon cayenne pepper, or to taste
• Salt and freshly−ground pepper, to taste

Cut the unpeeled oranges into 1/4−inch slices, and cut the slices into 6 or 8 pieces. Cut the kumquats into 1/4−inch slices. Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally. Scoop out the cinnamon sticks and whole cloves, after cooking.

Ladle into sterilized jars and seal.Process in a Boiling Water Bath for 5 minutes. Will keep unprocessed refrigerated for up to 4 weeks. Makes about 5 cups or 5 1/2 pint jars.

Preserved Kumquats - Middle Eastern Style (found on Redacted Recipes)
The Middle Eastern and North African tradition of preserving lemons in salt results in an explosively strong and distinctive condiment for seasoning food. They are integral to many, many dishes-- fragrant tagines, marinades and all sorts of salads. The rinsed rind can be chopped finely and mixed with olives for an instant treat and a little preserved lemon pulp and rind adds a huge amount of flavor to any fish dish.

• 2 one-pint containers of kumquats--scrubbed
• Sea salt
• Fresh lemon juice, as needed (about 6 lemons)

Pat the kumquats dry and cut off the stem ends. Make a single vertical cut 3/4 of the way through each kumquat. Fill each cut with as much salt as it will hold and place them into a sterilized wide-mouth quart glass jar. Compress them into the jar until no space is left and add lemon juice to cover. Seal and set aside. Do not refrigerate.

The kumquats will be ready to use when the rinds are tender, in about 2 to 3 weeks.

Refrigerate after opening.

Pickled Asparagus
Skinny, new asparagus are beginning to show up in markets--stock up on this treat!

• 7 lbs asparagus
• 7 large garlic cloves
• 3 cups water
• 3 cups white distilled vinegar (5%)
• 7 small hot peppers (optional)
• 1/3 cup canning salt
• 2 tsp dill seed

7 "Quilted" 12 ounce jars(these taller jars make for prettier finished product.)

Wash asparagus well, but gently, under running water. Cut stems from the bottom
to leave spears with tips that fit into the canning jar, leaving a little more than 1/2-inch headspace. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into hot jars with the blunt ends down. In an 8-quart saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with a dampened clean paper towel. Adjust lids and process in a Boiling Water Bath for 10 minutes.

Since the asparagus is cut to fit the jars in Fancy Style, there is a little waste in this recipe. Snap those cut pieces and use the tender parts to try this less-well-known recipe.

The "Other" Pickled Asparagus

• Remaining Asparagus from recipe above
• or 1 pound asparagus, snap off the bottom part and cut into 2 inch pieces
• 1 small organic lemon(or 4 Kumquats), cut into very thin slices
  
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon dried thyme
• 1 teaspoon pickling salt
• 1 tablespoon white or brown sugar
  
• 5% acidity vinegar(about 1/2 cup)
• clean tap water(about 1/2 cup)

In a small bowl, toss asparagus pieces, lemon slices, slat, sugar and spices together and then stuff the mixture into a pint (16 ounce) jar. Fill jar half-way with 5% vinegar. Then top off with clean water, leaving at least 1/2 inch headspace. Apply cap and process in a Boiling Water Bath for 10 minutes.

Want to learn more about Homemade Pickles? Come to Pickle Class!

Fancy Pantry 101: Flavored Oils, Vinegars and Syrups

Thoughtful gifts and useful products you can make in your kitchen: Flavored Oils, Vinegars, and Syrups bring an extra depth to home cooking!

This upcoming class will discuss and prepare 3 different products and give the tips necessary for safe home preparation.

Part 1) Flavored Oils. The variations of flavored oils is amazing but the average cost of $10.00 per small bottle is off-putting and the horror stories of illnesses traced to homemade oils is pretty scary! You can safely make these products at home by learning the rules.

Part 2) Flavored Vinegars. Add some tang and flavor to your salads and other cooking with your own homemade flavors. Adjust the strength to exactly fit your preferences!

Part 3) Flavored Syrups. Learn how to make flavored syrups and spice up the sweets on your menu!

This is a HANDS-ON CLASS. Each Participant will prepare products in class and take home a booklet of recipes and 3 bottles of products.

Where: Goods For The Planet, 525 Dexter Ave N Seattle, WA 98109

Bring: A hand towel or cloth shopping bag to transport your booty and your own fancy bottles, if desired.

Cost: $40 (Includes 3 bottles of products and a 40 page booklet of recipes.)

Class size: 8 people per session. No exceptions. Prepaid classes are valid for 1 year. If you find yourself unable to attend your assigned class, please email me to reschedule.

Class Dates(Click on desired session to Register and Pay):

• Sun, July 10th at 3pm
• Sat, Aug 13th at 4pm
• Sun, Aug 14th at 3pm

What Can I Can in My Water Bath Canner?

The list of products that can be made and canned at home is nearly unlimited. Here are some ideas for your Fancy Pantry!

Basics: Water Bath Canning is for High Acid Foods--Fruits, Tomatoes and Pickles

Fruit Products in the Water Bath Canner:
Apples
Apple Juice, Apple Sauce, Apple Butter, Apple Chutney, Apple Pie Filling, Spiced Apple Rings, Apple Mincemeat Pie Filling

Apricots
Apricot Jam, Apricot & Pineapple Jam, Apricot Ice Cream Topper

Blackberries
Blackberry Jam, Blackberry Pie Filling, Blackberry Syrup

Blueberries
Blueberry Jam, Blueberry Pie Filling, Blueberry Syrup

Cherries
Cherry Jam, Cherry Pie Filling, Cherry Ice Cream Topper

Cranberries
Cranberry Juice, Cranberry Jelly, Drunken Cranberry Sauce, Cranberry Sauce, Cranberry BBQ Sauce, Honey Cranberry Relish, Brandied Cranberries, Cranberry Rum Sauce, Cranberry Cordial, Cranberry Lemon Vinegar

Figs
Canned Figs, Fig Jam, Fig Relish, Fig Compote, Fig and Walnut Confit, Balsamic Fig Honey Marinade, Fig & Onion Jam, Fig Preserves, Pickled Figs, Fig Leaf Tea

Fruit Cocktail

Grapes
Grape Jam, Grape Jelly, Raisin Sauce

Grapefruit
Grapefruit Jelly, Grapefruit Marmalade

Lemons/Limes
7-up Jelly, Marmalade, Lime Alert Hot Sauce

Mangoes
Mango Salsa, Mango Hot Sauce

Peaches
Peach Nectar, Spiced Peaches, Peach Butter, Peach Pie Filling, Peach Rum Sauce, Peach BBQ Sauce, Peach Fondue

Pears
Spiced Pears, Pear Syrup, Pear Mincemeat, Honey Pears, Pear Butter, Pear Cranberry Jam, Pear Jam, Gingered Pears, Old-Time Pear Mincemeat, Pear Honey, Clove Studded Seckel Pears

Pineapple
Pineapple Slices, Pineapple Ice Cream Topper, Pina Colada Jam

Plums
Plum Butter, Plum Ice Cream Topping, Plum Syrup, Plum BBQ Sauce

Pomegranates
Pom Jam, Pom Jelly, Pom Juice

Pumpkin
Pumpkin Butter, Pumpkin Pineapple Compote, Pumpkin Pie Pickles, Pumpkin Jelly, Pumpkin Marmalade, Pumpkin Pancake Syrup, Roasted Pumpkin Seeds.

Raspberries
Raspberry Jam, Raspberry Ice Cream Topper, Chocolate Raspberry Sauce

Strawberries
Strawberry Rhubarb Pie Filling, Strawberry Ice Cream Topper, Strawberry Jam

Tomatoes
Tomato Juice, Tomato Sauce, Tomato Paste, Tomatoes Whole, Tomatoes, Semi-Dried, Bruschetta in a Jar, Roasted Tomatoes & Garlic, Sweet Yellow Tomato Chutney, Barbecue Sauce, Blender Ketchup, Seafood Cocktail Sauce

Also:
Praline Syrup, Almond Syrup, Spiced Honey, Cranberry Ketchup, Cranberry Mustard, Raspberry Vinegar, Roasted Garlic Jelly, Horse Radish Jelly, Mint Jelly, Tomato Ketchup, Relish, Salsa, Pesto, Infused oils, Mustard,


More Recipe Links Are Added Daily(until I get each one linked up or posted!)