Traffic Jam

 

Traffic Jam

(Totally original recipe inspired by "Traffic Jam" seen in stores and shops.  They also contain peaches and cherries, but I suppose you could use any combination of fruit and berries.)

Ingredients

3 C. raspberries

2 C. strawberries, crushed or diced

1 C. cranberries, crushed or diced or put in food processor for a few seconds.

1 C blueberries

3 C. sugar

 1 Tbl. lime zest

1 Tbl. lemon zest

1 Tbl. orange zest

2 Tbl. lemon juice

3 Tbl. low sugar pectin (or one package)

 (The zest is optional, but it gives it a nice "zing." I just happened to have all three in my freezer.)

Prepare about 7 half pint jars and lids by putting in pan to boil and sterilize.  Keep them hot while you Combine sugar, berries, lemon juice in a large pan.  Stir and bring to a boil.  Boil for 1 minute.

Add pectin and zest, stir well and bring to another boil, reduce heat and simmer for a couple of minutes.

Ladle into hot jars and seal with hot lids. Process in water bath for 10 mins if desired, but I don't and my lids seal fine.

(It's very likely that this “jam” took its name from the crushing or squeezing of fruit to make it, reflecting the original “press or squeeze” sense of the verb “to jam.”)

Sweet Onion Sauce

(Subway copy cat inspiration, not exactly like it, but maybe better.  Not as sweet.  Way good as a sandwich dressing, condiment for chicken or fish.)

Combine in sauce pan and bring to hot temp, but not boiling:

2/3 c white sugar

2 T brown sugar

1 c water

2 T red wine vinegar

4 T rice or white vinegar

1 T onion granules or minced

2 tsp prepared mustard

2/3 C fresh grated sweet onion

1/2 t poppy seeds

1/8 t black pepper

pinch garlic powder/granules

1/2 tsp pink salt

 1 t. paprika

Cool, then take about 1 cup of the mixture, blend in with a fork 3 T of corn starch or arrowroot. Add back to the pan. Bring to boil again just enough to thicken.

Butter Mints

(Inspired by "Serious Eats",  Modified by Judy)

Cream together in a mixing bowl with the paddle attachment:

4-5 oz salted butter

2 oz. cream cheese (or can use all butter)

1 cup powdered sugar

Add 1 t. vanilla and  about 1/2 to 3/4 tsp.  peppermint essential oil  (depending on how "minty" you like them) If you are doing "drops", this translates to 16 to 24 drops.  A nice change would be spearmint essential oil.

Add 2 more cups powdered sugar; keep mixing.  Add about 2 tsp. milk. Keep mixing until it is a fairly solid glob.  If too runny, add more sugar.

When it is about the consistency of play dough, remove from mixer.  Take little gobs of it in your hands and make "snakes" about 1/3" in diameter.  Lay them out on a tray.  Let dry at least a couple of hours, preferably overnight. Then use a sharp knife to cut them into mint-size pieces.  Let dry a few more hours.

Pear and Pepper Salsa

(From the Monterrey Bay Spice company…modified by Judy.)This peppery, sweet salsa is a great condiment served with fish, chicken or pork. It’s also surprisingly good with eggs or as a dip for corn chips. Try a dollop on a cracker spread with cream cheese. This recipe makes about 8 or 9  8-ounce jars.  Can also be bottled in pint jars…

1/2 C. white vinegar

1/2 C. lemon or lime juice
7 cups pears, peeled and chopped (you can also use bottled pears, drained and diced in small pieces.)
5 green bell peppers, seeded and chopped (optional: 2 can be red bell…for additional color)

You can also substitute 1 Anaheim pepper for additional spice.
1 small onion, chopped
1/3 cup sugar
2 t salt
pinch of dry mustard

1/4 t powdered ginger (or 1 t fresh crushed)
1 teaspoon ground turmeric
½ teaspoon freshly cracked black pepper

Place the vinegar and lemon juice in a large saucepan. Toss in the pears as you chop them, stirring to cover with the vinegar (this will prevent browning. If you use bottled pears, skip this step and add the pears after the other ingredients have cooked). Stir in the peppers, onion, sugar, salt, mustard, turmeric, ginger and black pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and continue to cook on low, stirring often, for about 3 minutes. (Save some out for immediate use. J) Ladle salsa into prepared canning jars, leaving ½-inch space at the top. Remove air bubbles, if necessary, and wipe rims clean. Secure lids and bands in place. Process in a hot water bath or steam canner for 20 minutes.    

Best Ever Jerky

About 3 pounds venison steak. (Can be round or even rump roast.)  Can even be beef (although made this way, you can't even tell the difference between beef and deer.) Slice while mostly frozen. Make sure it's really lean.  That's why venison is a good choice.  Pieces about 1" by 1/8".

Coating:

2 T soy sauce

4 T worch sauce

3 T catsup

1/4 t ground black pepper

1/2 t garlic powder

1/2 t onion powder

3/4 t salt (depending on your taste for saltiness)

3 T brown sugar

1 t paprika

3 T lemon juice

1/2 t fresh ginger, crushed OR 1/4 t. powdered

Pinch of Old Bay seasoning (optional)

(If you want an extra "kick" of spiciness, add 1/8 t cayenne)

3 drops Cade essential oil (smoky kind) or 1 T liquid smoke

2 drops rosemary essential oil

1 drop thyme essential oil

6 drops orange essential oil

Mix all ingredients except oils and heat, but don't boil.  Add oils.  Set aside while you slice the meat.  Add the sliced meat, stir thoroughly to coat all pieces. You can let it marinate for 1-2 hours or process immediately. Arrange slices on trays in the food dryer.

Dry in food dryer at 145-150 degrees for  3-5 hours until done.  Should be slightly pliable.  Store in glass jars.  Don't know how long it keeps. Some say 1-2 years depending on storage conditions. I would say vacuum packed would extend the shelf life. Based on experience, I would use it within a few months for best flavor and texture.

14 Karat Cake

 

(developed from several recipes.  Better than Taggart Grill's… If you don't count salt, it has 14 ingredients including the frosting)

Mix together:

1 C. whole wheat flour and 1 C. white flour (or use all white)

1 ½ t baking Soda

2 t. baking powder

2 t. cinnamon

½ t. salt

½ t. nutmeg

½ t. ginger (optional)

¾ c. sugar (or even less.  Also can use soaked and pureed dates to sweeten)

Then add;

¾ c. butter or coconut oil

4 eggs

Then remove from mixer and stir in:

3 c. grated carrots  (can be part grated zucchini), ½ C. chopped pecans or walnuts.  Pour into dripper size greased pan.

Bake at 350 for 40 minutes until done. (toothpick test)

Frost with cream cheese frosting.

Frosting:

8 oz. cream cheese, softened to room temp

3 Tb Butter 

About 2 ½c. powdered sugar

2 Tb. Milk or orange juice to thin

Raspberry Lime Freezer Jam

Raspberry Lime Freezer Jam

(from "Within the Kitchen Blog") Who knew making jam was so easy???   BUT freezer jam is beyond easy - crush, stir, pour, done. 

Of course, freezer jam can't sit in your pantry because it is not properly sealed but it is great to make small batches of jam - keep a few jars for your family and give away the others to deserving friends!

This jam has not only sweet, delicious raspberries but also a hit of lime zest which adds an amazing citrus zing to the jam.

Note: Also can be made with blackberries…

Ingredients

4 c raspberries

1-1/2 c sugar

1 package (45 g) freezer pectin or 2 Tbl. Ultra or Clear jel (Add the jel to the sugar first and stir before adding to raspberries.  This helps it to dissolve better.)

zest of 2 small limes (after you have "zested" the limes, use the lime juice for limeade)

4-5 drops of Lime essential oil (optional)

Stir everything in a large bowl for 3 minutes. Use a mixer for best results.

Spoon into jars. Wipe clean and add lids. Close tightly.

Let sit for 30 minutes so it thickens.

Refrigerate - will last up to 3 weeks

Freeze - will last many months