Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
An easy to make mustard, perfect for holiday gifts. We started with a recipe posted on the always wonderful Food in Jars, which turned out be a guest post from Kaela Porter of Local Kitchen.
It’s a great delivery mechanism for the flavors of pumpkin pie, without the added pound of butter and pint of cream. Slathered on an English muffin, you can almost trick yourself into believing you’re enjoying that slice of pie for breakfast.
It turns out that five ingredients really are all that are needed to make a flavorful, almost shockingly red sauce that stands up to the stuff in the bottle. Best of all, you can tweak the heat up or down with the selection of peppers.
There are a few forms of salumi that require nothing more than meat, salt, spices and time. Case in point is one of the simplest, and yet most delicious, meats you can make: Pancetta. Basically, it’s Italian bacon.
This is adapted from a Ball guide recipe, adding vanilla bean and lemon juice and mashing down the fruit further to become a beautiful rosy quince jam. The aroma as you cook it alone is nearly worth the work, but the jam itself is Fall at its finest.
To make a perfectly delicious batch of your own gourmet, artisan kraut, all you need is a big bowl, a quart-size mason jar, cabbage, sea salt, and patience.
