This Smokey Tomato Ketchup recipe is light on ingredients and ends with a smoky flavor that’s perfect for meatloaf and hamburgers.
from Amy Renea
courtesy of Crafting With Nature
If your garden is overrun with tomatoes, this recipe is a great way to preserve them or give them a second life. Add these salty-sweet pickled tomatoes in lieu of standard dills on sandwiches and sliders. It was taken from a crafting book by Amy Renea. She has hints on growing tomatoes from seeds as well as crafting projects for kids. I was particularly interested in this ginger pickled tomato recipe because it looked so fresh and delicious. So, we made a batch in our test kitchen with a Red Pride tomato (picked green) from the Sakata Homegrown Seed collection, and it did not disappoint.
Yield: 1 quart jar
Simple syrup is an invaluable staple in the kitchen. Use it to sweeten your tea, your cocktails, to candy-coat roasted almonds or pecans or brush onto cakes. It’s a breeze to make and has many everyday applications but is especially useful when you’re entertaining.
Fermenting is a time honored way to preserve food and it’s one of the safest ways to save your harvest. These old-fashioned cucumber pickles are a perfect easy, flavorful fermenting. Here’s a recipe given to me by my friend Cat Swenson, owner of Great Fermentations.
The key to a good pickle is selecting the right cucumbers. Use organic, wax-free cucumbers that are 1-inch diameter or smaller. And taste few to make sure they aren’t bitter. A bitter cucumber makes for a bitter pickle.
Butter your morning toast with this sweet blend of orange, cinnamon, honey and butter.
Chef and cookbook author Regina Charboneau specializes in New Southern Cuisine with a Louisiana twist. She is a dear friend and frequently sends me recipes for featuring on my television shows and website.
She recently paid a visit to the Garden Home Retreat where she prepared some divine Bacon and Thyme Biscuits topped with this Orange Marmalade Butter.
I love the flavor of cranberries and I’m always looking for unique ways to use them. Recently, I came across a recipe for a cranberry salsa. Now I know we usually don’t associate salsa with the holidays or cranberries, but this is a delicious, easy to make recipe that doesn’t take much time.
So many things we eat around the holidays are American originals, like pumpkin pie, sweet potatoes, turkey as well as cranberries. This unique berry was traditionally grown in New England in water filled bogs but now is grown in other states as well.
Cranberries are harvested in the fall by machines that knocked the fruit from the plants and stored by floating the berries in water. Once they are packaged, they are shipped off to all parts of the country to be sold for holiday cooking.
This recipe for cranberry apple chutney makes the most of two of the seasons shinning stars – cranberries and apples.
Cranberry sauce is a must for my holiday meals and I always make sure that I have plenty left over for turkey sandwiches the following day. This recipe is a nice twist on the traditional cranberry sauce and it includes one of my favorite fall flavors – apples.
Last Christmas I chose orange and green as my decorating palette with clementines (a.k.a Cuties) playing a central role. Consequentially I had scads of them after the holiday. So what do you do with an over abundance of sweet citrus? Make marmalade of course.