Quick winter pickles can satisfy the desire for crunch and put a new, fresh taste on your plate. Year round, Chicagoans embrace giardiniera, a satisfying mix of cauliflower, carrots and peppers that are brined, then marinated in a zesty dressing.
The incredibly sweet and juicy Honeybell tangelos are in right now. They are also known as Minneola tangelos and Honeybell oranges, although they aren’t oranges at all, but are a hybrid of a tangerine and grapefruit. And they make the best marmalade.
Some mushrooms dry and store better than others. Some of the varieties that dried well for me were; Black Trumpets, Chanterelles, Chicken Of The Woods, Hedgehog, Porcini, Yellow Foot, and Oyster mushrooms.
Cipollini onions are in season right now. The classic Italian preparation for them calls for a sweet and sour sauce made from tomatoes and vinegar. This recipe shows you how to can cipollini onions in sweet and sour sauce. Just heat to serve.
Encouraged by the success of my Crème de Cassis over the summer, I went back to pick strawberries. And while strawberries don’t benefit from the same flavor transformation as black currants when you blend with alcohol, the result is still quite good!