Punk Domestics's blog

Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that inspired, intrigued or impressed me.

How to Make Pancetta in 30 Seconds
One of the most delicious of the pork products, Chef Dave Mottershall shows us how to make pancetta in only 30 seconds. It's much easier than you think. From Ayngelina.

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No other fruit embodies the flavor of fall like cranberries. With their bracing acidity, they form the backbone of all manner of preserved foods, and have applications well beyond the Thanksgiving table. Here's a bunch of ways to use these lovely ruby orbs.

Cranberry Sauce
The homemade stuff is invariably better than what you buy on the shelf. But if you must have the ridges from the can, then make yours in an empty can to complete the effect. (Image via Food in Jars)

Cranberry Conserve
Leave it chunky, plus maybe add the hearrty crunch of nuts, for a conserve that adds tooth to the classic sauce. (Image via Stephanie the Recipe Renovator)

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Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that inspired, intrigued or impressed me.

Arctic Kiwi Grape Jam with Honey
Arctic kiwi, a variant of kiwi that can withstand hardier climates, pairs up with foxy concord grapes and a touch of honey in this delicious jam. From Local Kitchener.

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Knobby, hard and fuzzy, quince won't win any beauty contests, but their intoxicating perfume lures you in. Once you know how to conquer these rugged beasts, their heady flavor -- and substantial pectin structure -- make them a preserver's dream.

Cutting a Quince
Quince are tough customers. Before you lop off a finger trying to chop into one, be sure to check out this video from What Julia Ate. Your digits will thank you.

Quince in Rose Syrup
Canned slices of aromatic quince made all the more exotic with rose syrup will find their way into your holiday baking regimen. Hungry Tigress gives us the goods.

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Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that inspired, intrigued or impressed me. This time, I'm focusing on the treats of the season on this spooky day.

Turnip Jam for Halloween
In Scotland the Jack O'Lantern was traditionally made from a turnip, not a pumpkin. So here is a Halloween recipe for a tasty and different jam made from this seasonal veggie, the turnip (or neeps as they call them in Scotland). From Larder Love, who also has a nice piece on pretty pink pickled turnips.

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Persephone's pick for a wintertime snack got her an e-ticket to Hades, but these bejeweled fruits have many applications that will take you straight to the heavens. In syrups and liqueurs, jams and jellies, pomegranates are the season's most alluring fruit. 

How to Open a Pomegranate
First thing's first: Before you can get the good stuff out, you gotta get in. Canning with Kids shows you how to crack open a pom without turning yourself into a bloody mess.

Grenadine
Skip the stuff that's made with corn syrup and red dye. True grenadine is a syrup made from the juice of pomegranates, and its sweet-tart tang brings brightness and life to cocktails. (Image via Arctic Garden Studio.)

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Do you know your fuyus from your hachiyas? Persimmons are some of autumn's most tempting fruits. Here's a handful of ways to preserve them.

Persimmon Butter
Don't worry if your fuyus get a little sunburnt. Simply stew the flesh with autumnal spices for a delicious and unusual fruit butter. (Image via Vanessa Barrington.)

Persimmon Chutney
Fuyu persimmons cooked down with vinegar and spices make a sweet and tangy chutney perfect for a cheese plate or to dress up some roast pork. (Image via The View from Great Island.)

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Everyone knows that everything's better with butter. But did you know you could make your own, and it's easy as can be? Just grab some cream and get churning. Here's a few variations on this sumptuous spread.

Homemade Butter
Cream + agitation = butter. Whether you shake it in a jar or hit it with a blender or stand mixer, butterfat congeals into sweet, creamy butter. Leave it sweet or salt it for extra flavor and longevity -- or freeze it for the long haul. (Image via Hedonia.)

Cultured Butter
Started with crème fraîche instead of sweet cream, and you get a butter that's tangy and tongue-tingling, in the European style. (Image via whiskeychicken1.)

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Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that inspired, intrigued or impressed me. This time, I'm focusing on the smoky aromas of autumn. What are you smoking?

Smoked Chicken of the Woods Mushroom
Forage these beauties from the local woods, then cold smoke them ti give theme depth of flavor, and saute them in a tangy-sweet sauce. From Urban Nettle, who also has a nice piece on making smoked salt.

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Think beyond the jack-o-lantern. Pumpkins are delicious, and can be put up in a few different ways. Here's some ideas that are simply smashing.

Canned Pumpkin
Chunked into cubes, pumpkin flesh can be pressure canned, to have on hand to use in everything from pie to curries and more. (Photo by Mason Jars and Mixing Bowls)

Pumpkin Butter
First make your own pumpkin purée, then stew it down with sugar and spices to make a smooth, sweet spread that smacks of autumn. You can even do it in your slow cooker, and freeze to enjoy for the long haul. (Photo by yours truly, for Cooking Channel)

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