Black Currant Coulis and Other Summer Delights

Red Currant Jelly (left) Rhubarb Jelly (right) Rhu-rant Jelly (back)

I've kind of abandoned the blog for the summer.  The Co-op that I wrote it for has changed over people and it doesn't get published anymore so I lost interest.  It's now my recipe file for things I don't want to lose track of or things people ask me about.
I decided to post the recipes that I used to create these jellies and the Black Currant Coulis because I've had a number of people ask me about them.  So, here ya go folks!


Rhubarb Jelly (makes 9-10 half pint jars)

Day 1 pick, wash, and chop into 1 inch pieces about 5-7 pounds of rhubarb.
Place in a large stock pot and add 2 cups water.
Bring to a boil and simmer until the rhubarb is mush.
Allow to cool and then strain through a mesh strainer to remove the pulp.
Store in the refrigerator overnight.

Have a glass of wine.

Day 2 rinse 4 thicknesses of cheesecloth and place in the mesh strainer.  Pour the cold juice through the cheesecloth to remove any residual pulp.

Measure 6 cups of strained juice
2 boxes of Sure Jell
and bring to a full rolling boil over high heat.

Add ½ teaspoon butter and 9 cups of sugar all at once.

Return to a full rolling boil (a boil that can’t be stirred down) and boil for one(1) minute.   

Ladle into hot prepared jars filling to within 1/4 inch of the top.  Wipe threads and rim and seal with two-piece lids. 

Place jars in a boiling water bath that covers the top of the jars for 10 minutes.  Remove to a rack and allow to cool.

Finish the bottle of wine.

Bobbe Almer adapted this recipe from a Kraft Recipes Sure Jell Rhubarb Jelly recipe.

Currant Jelly (makes about 9 half pint jars)

Day 1 pick, and wash about 3 quarts of currants.
Place in a large stock pot and add 2 cups water.
Bring to a boil and simmer until the currants are pale and falling apart.
Allow to cool and then strain through a mesh strainer to remove the pulp.
Store in the refrigerator overnight.

Have a glass of wine.

Day 2 rinse 4 thicknesses of cheesecloth and place in the mesh strainer.  Pour the cold juice through the cheesecloth to remove any residual pulp.

Measure 61/2 cups of strained juice
1 box of Sure Jell
and bring to a full rolling boil over high heat.

Add ½ teaspoon butter and 7 cups of sugar all at once.

Return to a full rolling boil (a boil that can’t be stirred down) and boil for one(1) minute.   

Ladle into hot prepared jars filling to within 1/4 inch of the top.  Wipe threads and rim and seal with two-piece lids. 

Place jars in a boiling water bath that covers the top of the jars for 10 minutes.  Remove to a rack and allow to cool.

Finish the bottle of wine.

Bobbe Almer adapted this recipe from the Sure Jell package.


Black Currant Coulis (makes about 12 half pint jars)




Coulis is a form of thick sauce made from puréed and strained vegetables or fruits.
 
Pick and wash about 4 quarts of black currants.
Place in a large stock pot and add 3 cups water.
Bring to a boil and simmer until the currants are soft and falling apart.
Allow to cool and then put them through a food mill until the remaining seeds/skins are dry

About 8 cups of juice/pulp remain.  Some seeds came through the Foley food mill, but they are fine and taste good so no problem.

Return the juice/pulp to a clean stock pot, add 5 cups of sugar and 2 tablespoons of lemon juice.

I brought this to a boil and let it boil for a few minutes before putting it into hot half pint jars and sealing with two piece lids.

I chose to freeze mine in these jars so I filled them just to the bottom of the threads.  If you prefer, you could fill them on up and process in a water bath.

I’ve already used some of mine by adding a tablespoon to balsamic vinaigrette - it was awesome!  I plan to use some to baste a pork roast and grilled chicken too - yum!  It would be delicious drizzled over cheesecake or an ice cream too.


Bobbe Almer created this recipe.

Incredible Onion Pie

Have you ever had a fresh, home grown sweet onion that was so sweet and fresh it could have doubled for an apple?  Well last fall I had stopped by a friends house in the valley and as I was leaving, she handed me this huge onion.  I used it in dinner for the next three nights and was sad to see the end of it.  I'd never had an onion so big and so sweet.  

Two things came from this lovely gesture.  One, I've dreamed about making a sweet onion pie since last fall, and two, I just ordered plants of this heirloom onion called Ailsa Craig.  I actually love that name too.  Hum... Ailsa Craig is an island of 219.69 acres in the outer Firth of Clyde, 10 miles from the Scottish mainland, upon-which blue hone granite was quarried to make curling stones. The island is formed from the volcanic plug of an extinct volcano.  Gosh, I had no idea.  What a great name for an onion the size of a small island!

The Ailsa Craigs are gone until the end of summer, but this same friend brought me a few of their storage onions (huge as well) and so I decided to go ahead and make that onion pie today.  

Incredible Onion Pie

3 cups of diced sweet onion
(You may have a little more or less onion and optionally add up to 1 additional cup of other veggies (4 cups total) - I used a sweet red pepper or you could use asparagus, spinach, etc. or nothing at all, just more onion)  Sweet onions will make the sweetest pie, but any good firm onion will make this dish delicious.
1/4 cup olive oil

Dry ingredients:
1 cup flour
1 1/2 tsp baking powder
1 tsp salt
1 tsp sugar
1/2 tsp dried basil

Wet ingredients:
1 cup milk
3 large eggs
1 tablespoon Franks hot sauce or Worchestershire (optional)

Heat oven to 400 degrees and lightly spray or grease your baking dish(es).

This pie is similar to the "Impossible" versions made with a commercial baking mix like Bisquick.  I designed this version to be made from ingredients that most people have on hand, no need to have a special baking product.  The ingredients will form a crust of sorts that will hold the pie together.

 
Cook the diced onion in a skillet until softened and slightly caramelized and allow to cool.

Place the dry ingredients in a container that is large enough to hold all of the ingredients.  In a separate container, place and blend the wet ingredients together.  When the onion mixture has cooled slightly, mix the wet ingredients into the dry ingredients.  After stirring thoroughly, add the onion mixture and mix together.

Pour the finished mixture into the individual serving dishes or into a greased  9 or10 inch, deep dish pie plate and top with shredded Parmesan cheese.

Place either the individual dishes or pie plate on a pan and place into the 400 degree oven.

Bake for 30-40 minutes until a knife inserted approximately 1 inch from the center comes out clean and the top is a golden brown.

Serve individual dishes or large wedges of the pie along with a green vegetable for an easy and beautiful meal.

Enjoy!

 
 
 

Caribbean Inspiration

Who wouldn’t like to be sitting on the beach right now with one of those umbrella drinks and a good book?  While I can’t inspire that transition, I can put together a recipe that will use up some of those stored onions and winter squash with a little Caribbean flair.

I’ve always liked the flavors of the Jamaican jerk seasoning, but it is frequently a little too hot for my taste.   I created a seasoning blend that I call Caribbean Spice, which marries some of the flavors of the islands without so much heat.  It is also a combination of spices that most of us have in our pantries, it is easy to make, so let's start here.

Caribbean Spice
1/4 cup brown sugar
2 teaspoons allspice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon paprika
1/2 teaspoon cumin
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper or more to taste

Blend the above ingredients together well and store in a dry jar. You'll find many other uses for this seasoning. Use it as a dry rub on pork or chicken before baking or grilling.

Stuffed Winter Squash

1 or 2 small winter squash or 1 larger winter squash (any of the sweet orange fleshed type will work fine, including the little sugar pumpkins)

Prepare the squash by giving them a good wash and then slicing them in two, top to bottom.  Scoop out the seeds and place the squash in a pot with water just to cover and a tablespoon of sugar.  Bring to a boil and simmer for 10 to 15 minutes.  Remove and place cut side down on a paper towel to drain and cool while you prepare the stuffing.

Meat Stuffing:
3/4 pound of ground meat (beef/bison/turkey)
1 tsp olive oil
1 cup diced onions
2 cloves of garlic mashed and finely diced
1/2 cup raisins
1 tsp oregano
4 tsp Caribbean Spice
1 tsp salt
2 tablespoons tomato paste
1 egg beaten
 
Saute the onions and the meat in a little olive oil until the meat is lightly browned and the onions are translucent.  Turn off the heat and add the other ingredients except the beaten egg.  Stir until the ingredients are fully combined and then taste - taste - and taste again.  At this point, you can add a little more heat with pepper flakes or cayenne, more Caribbean Spice or salt to taste.

When you are satisfied with the level of seasoning, and the pan has cooled sufficiently, add the beaten egg and blend thoroughly.


 



Place the cooled squash cut side up in a baking dish that has been sprayed with non-stick spray.  You can cut off a little piece on the bottom of the squash to help it sit straight if necessary.  

Pile the meat stuffing into the cavity of the squash and on top to completely cover.  The above recipe can be used to make 4 halves of a smaller squash like an acorn or delicata or fill 2 halves of a larger butternut or hubbard type squash.

Cover the dish with aluminum foil and bake at 350 degrees for 1 hour or until an internal temperature of 165 degrees has been reached.

These stuffed squash make a great low carb dinner serving with a small green salad or you can make 4 servings out of the two halves by cutting them and serving with rice.

Enjoy!

Savory Snowman Soup

Snowbert - Snowberta - Snowthirda

It’s a snowy blustery day here in western Montana, but it’s January 30th and this is the first real snow we’ve had since the first of the year.  It’s a perfect day for Savory Snowman Soup!

Savory Snowman Soup is something I made to peek the curiosity of young and picky eaters.  How could they turn down Snowman Soup?  Unlike the recipes for hot chocolate on the internet that call themselves by the same name, this is a “real” savory soup.

This soup starts with a rich chicken broth. I always make broth from the carcass of my roasted Hutterite chickens because this is another whole meal you would throw away if you don't get this last bit of goodness out of it first.  If you do this too, it’s ok to add the little bits of meat you pick off the bones to the soup. You can also use canned stock or broth or Better than Bouillon vegetarian no-chicken to make the broth if you prefer.

Savory Snowman Soup

Cutting carrot noses.

 
6 cups Chicken stock or broth
1 medium onion finely chopped
1 teaspoon olive oil
2-3 cloves of garlic mashed and minced
½ teaspoon thyme
2 cups finely diced potato
2 cups carrots peeled and julienne cut
15oz can of black beans rinsed well and drained
4 oz can diced mild green chilies (optional)
1 pint half and half
Salt and pepper to taste

Dice your onion and sweat it in the olive oil for a few minutes until it becomes translucent.  Add the broth and other ingredients, except the beans and half and half, and simmer for 20 minutes or until the potatoes and carrots are tender.  

Snow Bunnies love Snowman Soup

If you would prefer a slightly thicker soup, you can add a few mashed potato flakes or mix a couple tablespoons of organic cornstarch with a little water and stir that into the soup and let it cook for a few minutes to thicken.

Next, add the well rinsed and drained black beans and the half and half.  

Grammie's Snow Bunnies

Taste the soup for seasoning and get ready to serve to curious onlookers.  You can garnish with a little chopped greens if you prefer and a nice accompaniment is soft bread sticks for dipping.

Stay warm and Enjoy!