I made plum preserves from Italian prune plums. It was a recipe I found in "The Book of Difficult Fruits." Worth a read sometime. Everyone loves the plum delight. Also made "almond" extract from the kernels.
The carrots with fennel may be my most favorite recipe in the book but it’s hard to pick a favorite from a book filled with wondrous recipes. I love everything I have made from “Preserving Italy”. It’s my go to for pickling. Your jars look so lovely and cheery!
These sound amazing! Thank you for telling us we can pickle and just store in the fridge a couple of months because I’m so intimidated by actually canning. Sounds like a need a class... 🙄😉 I signed up for the ricotta gnocchi - been waiting patiently for you to have one again ☺️
"Radish relish" is indeed fun to say! I'm glad you are intrigued by the recipe. A tip--try to crush the spices a little bit so they are distributed more uniformly. Enjoy!
Dominica, I had to laugh about your refrigerator search dilemma! Doing the jar shuffle is a daily activity at my house.
It’s truly amazing to see actual food in my fridge between the jars of pickled okra, chowchow, tzatziki, piccalilli, umpteen jars of homemade horseradish and the zillion condiments from all the continents except Antarctica (I bet I have 8 or 10 kinds of mustard!). It’s a relief to learn that I’m not the only condiment hoarder in the world!
Thanks for the inspiration--I also didn't do my usual canning last fall. Just pulled your book off my shelf and enjoy getting reacquainted with it. Re spring preserves--radish relish! I discovered it in a book called "Put 'Em Up" by Sherri Brooks Vinton, Storey Publishing, 2010. A breeze to make even with processing for 15 minutes. It comes out a beautiful rosy color. Really good many ways: on a chicken sandwich, mixed into potato salad, and my favorite--a thin slice of baguette with goat cheese and a dollop of the relish.
I made plum preserves from Italian prune plums. It was a recipe I found in "The Book of Difficult Fruits." Worth a read sometime. Everyone loves the plum delight. Also made "almond" extract from the kernels.
Oh, its "The Book of Difficult Fruit." For the plum recipe and others.
The carrots with fennel may be my most favorite recipe in the book but it’s hard to pick a favorite from a book filled with wondrous recipes. I love everything I have made from “Preserving Italy”. It’s my go to for pickling. Your jars look so lovely and cheery!
I’m always craving pickles and preserves, but have never tried pickling in agrodulce! Looking forward to trying it, thank you!
These sound amazing! Thank you for telling us we can pickle and just store in the fridge a couple of months because I’m so intimidated by actually canning. Sounds like a need a class... 🙄😉 I signed up for the ricotta gnocchi - been waiting patiently for you to have one again ☺️
"Radish relish" is indeed fun to say! I'm glad you are intrigued by the recipe. A tip--try to crush the spices a little bit so they are distributed more uniformly. Enjoy!
Dominica, I had to laugh about your refrigerator search dilemma! Doing the jar shuffle is a daily activity at my house.
It’s truly amazing to see actual food in my fridge between the jars of pickled okra, chowchow, tzatziki, piccalilli, umpteen jars of homemade horseradish and the zillion condiments from all the continents except Antarctica (I bet I have 8 or 10 kinds of mustard!). It’s a relief to learn that I’m not the only condiment hoarder in the world!
Would you mind sending me some jars of all of this, Domenica? 😂 Looks so good and colorful!
Thanks for the inspiration--I also didn't do my usual canning last fall. Just pulled your book off my shelf and enjoy getting reacquainted with it. Re spring preserves--radish relish! I discovered it in a book called "Put 'Em Up" by Sherri Brooks Vinton, Storey Publishing, 2010. A breeze to make even with processing for 15 minutes. It comes out a beautiful rosy color. Really good many ways: on a chicken sandwich, mixed into potato salad, and my favorite--a thin slice of baguette with goat cheese and a dollop of the relish.
Beautiful and so useful! Thank you!!