Mango Butter
Any day involving pikelets is a good day.
Kumquat jam is a great way to use an otherwise tart fruit. It makes a beautiful presentation and is perfect for your morning toast or an exotic treat.
This fig jam is sweet and easy to make with no canning required!
My background, Slovakian (Czechoslovakia at the time) on my Mother's side and Northern Serbian (Yugoslavia at that time) on my Father's side, has influenced the way I've eaten since birth. I grew up eating certain things, certain ways, and those have stayed the same all my life, where possible. Due to constant warring through the centuries, these eastern European countries have been overrun repeatedly and have changed hands, so to speak, ethnicities overlapping and influencing. So it is that many of the recipes that come down from both parents sometimes almost overlap. My Mom and Dad both made what their parents called Chicken Paprikash, though the styles were quite different. My paternal grandmother made strudel filled with poppyseeds, or nuts, and sometimes other things, while my maternal grandmother, instead of the very fine and delicate strudel dough, made Slovak Rolls, an enriched bread-like dough that was filled with poppyseeds, or nuts. Similar, but different. Sometimes, like with the "paprikash," the name of the dish overlaps, and sometimes the dish is just very similar but called differently. In this blog, I want to set out a couple of recipes from my North Serbian Grandmother: Machanka (or Tomato Gravy) and Kifli, little flaky fruit filled Christmas pastries), plus two filling varieties. Grandma Hromish Firstly, a little bit about my North Serbian Grandma Hromish. Grandma was married in Kucur, Bačka, Vojvodina at age 15, yet still brought her knowledge of cooking and baking with her. Her pastries were legend; flaky Kifli, nut pita, strudels (that I sadly, have not learned to make) of many varieties and others I have no access to at this late date. She arrived in the US with her first two children in the early years of the 1900s. Grandpa arrived a bit earlier than Grandma. They settled eventually in Ohio, around Celina, and farmed. Grandpa died before I reached two years of age, so I never knew him, but I know they had chickens and eggs and grew vegetables, something my Dad always loved doing. My father was born in Celina, the first of their children born in the U.S. From Grandma I learned to love saffron, as her house smelled of saffron most Sundays as we went to her house for dinner. Soup simmering on the stove, lovely golden from the saffron, with beef or chicken simmering away. She always made homemade noodles and those were always a treat. After serving the soup and noodles, she would Serve the meat from the soup, with more noodles and machanka. I am fairly certain that the word "machanka was actually spelled mačanka; the little mark above the "c" making the sound of "ch," as with the District mentioned above: Bačka. I grew up eating machanka often. It is a sweet sour kind of tomato gravy, eaten with the meat that had been cooked in the soup. This was standard. Later on, as the internet took off, I tried to find any kind of reference to machanka, and the only thing I ever found was a brown gravy, and certainly not Grandma's version. I finally fond only one reference to a tomato based gravy years later. This is similar to that machanka my Grandma made. In flavor, it fits with my memory, though I cannot say how authentic it is. Machanka with chicken and noodles Machanka Makes about 2½ cups 2 tablespoons bacon grease 2 tablespoons all-purpose flour 1 can (6 ounces) tomato paste 2 cups water 1 tablespoon white vinegar 1 tablespoon sugar ½ teaspoon salt freshly ground pepper, to taste In a skillet heated over medium heat, melt the bacon grease and add in the flour, stirring until it is bubbly, figure 1. Off heat, add in the tomato paste (my mom used a large jar of tomato juice rather than the tomato paste and water), figure 2, and stir, mixing thoroughly with the roux, figure 3. Slowly, stir in the water until the whole mixture is smooth, figure 4, and set over the heat to cook until boiling and allow it to cook, stirring constantly until the mixture is thickened and bubbling. Add in the vinegar, sugar and salt, and as much pepper as you choose. Cook for another few minutes to ensure all the raw flour is cooked through, figure 5. Serve over boiled beef or chicken and noodles. Making Machanka ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kifli I remember these mostly at Christmas, though I know Grandma made them for other special occasions also. They are best if made using fillings made from scratch, as the fillings stay put. If using store bought fillings, they tend to run out. I have two filling recipes below. Makes about 100 little pastries Kifli with Prune or Apricot Filling 1½ tsp instant dry yeast (½ pkt) 3 cups flour ¼ pound lard ¼ pound unsalted butter 1 egg, whisked ¼ cup whipping cream, or heavy whipping cream ¼ cup evaporated milk ½ cup Poppy seed filling, Prune “Lekvar" or Apricot fillings are common Confectioner's Sugar, for rolling and sprinkling Mix instant dried yeast into flour. Work in the lard and butter as for pie dough. Add egg and cream and work with hands just until the dough pulls from sides of the bowl. Do not over mix. Sprinkle your work area with powdered sugar and roll out a portion of the dough. Cut dough into 3-inch squares. Fill these small squares or circles by placing ¾ teaspoon of filling of your choice in the center. Bring up opposing corners, dampen the edge with milk or cream and pinch together, then fold the pinched piece over to ensure they stay closed while baking. Bake on parchment lined cookie sheets for 15 to 18 minutes at 375 degrees. Bottoms will be golden and tops will just start to become golden color. Remove from oven, place on a rack to cool and sprinkle with more confectioner's sugar just before serving. Prune Butter or "Lekvar" Prune Butter or Lekvar Makes approximately 1½ cups 1½ cups pitted prunes ⅔ cup water 1 teaspoon grated lemon zest 3 tablespoons lemon juice ⅓ cup brown sugar Place all ingredients into a saucepan and bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes, until most of the water has evaporated. Cool slightly; pour into a food processor. Process until just smooth. Store any unused portions in the refrigerator. Apricot Filling Apricot Filling Makes approximately 1½ cups 1½ cups dried apricots (pitted) ⅔ cup water 1 teaspoon grated lemon zest 3 tablespoons lime juice ⅓ cup granulated sugar Place all ingredients into a saucepan and bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes, until most of the water has evaporated. Cool slightly; pour into a food processor. Process until just smooth. Store any unused portions in the refrigerator. My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
Very similar to lemon butter but with a tangy bite.
This jam isn’t too sweet and has the perfect amount of tart lemony flavor. Even better, it’s basically fool proof and completely delicious!
Rhubarb Curd is a silky sweet/tart spread with the unforgettable flavor of spring rhubarb. Spread it on toast, scones, biscuits, or just eat it out of the jar with a spoon!
Just don't call it compound butter.
A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... “Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life.” Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.
This jam is delicious on top of toast with feta cheese! It's sweet and spiced, bringing all the tart aromatic goodness of quince.
As regular readers will know, I made apple butter recently. Apple butter is good but wasting the huge quantity of off cuts is not, ...
I try to keep things relatively practical and user-friendly on here, but every now and then a recipe comes along which, even though I can’t really work out what I’d do with it, sounds s…
A wonderful French set jam that is soft and full of fruit......the lavender adds a subtle flavour to the finished jam and also discourages mould. Serve this soft set confiture with toast, croissants or fresh crusty bread - it is also wonderful when used to sandwich cakes and in jam tarts.
Easy and versatile, Instant Turkish fig jam has a naturally deep, complex flavor. Quick to make, this raw fig jam is as nutritious as it is delicious.
This delectable spread is absolutely delicious spread on toast or used in any recipe calling for fruit jam.
Medlars must be “bletted”, which involves storing them in a single layer in a rather cool place, not the refrigerator, until they are soft and brown inside. They’re ready when they are very soft and squishy to the touch.
It's easy to make rich and creamy European style cultured butter at home!
Lilikoi (passion fruit) butter: tart yet slightly sweet, vibrant yellow goodness that pairs perfectly with toast, pancakes, tarts, cheesecake. A delectable island treat waiting for you to try.
Homemade orange marmalade from scratch with no trace of bitterness!
This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast.
Today I want to share with you a lovely cookie recipe that will bring all the excitement for cookies and will revive your passion for the small things.
Preparing a healthy purple yam spread has never been easier with our homemade vegan ube butter recipe. It's sweet, creamy, and colourful, perfect on toast or in desserts.
Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had. : Living in Hawaii I grew up with lilikoi butter as a staple in our home. It was always in the fridge ready to be topped on whatever my heart desired. It was only after moving to the mainland that I realized that most people have no clue what it is. A…
Wisten jullie dat de Nutella choco ontstaan is omdat er een tekort aan chocolade was? Ik heb altijd gedacht dat het gewoon een Italiaans recept voor chocopasta was. Neen, niet waar! Op een bepaald moment - het ontschiet me nu wanneer juist - was er een nijpend tekort aan chocolade. Een paar slimme Italianen kwamen op het lumineuse gedacht om een deel van de chocolade te vervangen door gemalen hazelnoten die wel in ruime mate voorhanden waren, et voilà de Nutella was geboren! Vorige week heb ik een recept gevonden voor homemade Nutella. Gelukkig is de Carrefour op zondagmorgen altijd open en kon ik nog vlug mijn ingrediënten inslaan. Normaliter heb ik altijd wel chocolade op voorraad maar als Koen geen koekjes vindt, eet hij ook mijn kookchocolade op! Ik heb gepelde hazelnoten gekocht want het velletje brandt gemakkelijk aan. Begin met de oven voor te verwarmen op 175°C. Rooster je hazelnoten ongeveer tien minuten totdat ze een beetje bruin zijn. Niet te lang want anders worden ze bitter. In een klein sauspannetje warm je de volle melk, de poedersuiker en het snuifje zout. Juist even laten koken en dan van het vuur. Smelt de chocolade in de microgolf op halve kracht - een minuut of twee is genoeg - en roer goed door elkaar zodat alle stukjes gesmolten zijn. De nog warme hazelnoten in een foodprocessor - superchef, blender, thermomix - en zéér fijn malen. Voeg de warme chocolade, twee tafellepels koolzaadolie en de warme melk met suiker toe. Mix alles grondig. Zorg voor een paar confituurpotjes die goed omgespoeld zijn met kokend water... ook de deksels! Giet met een trechtertje - om niet te veel te morsen - de potjes vol. Zet alles een tijdje in de frigo om op te stijven. Véél beter dan de Nutella uit den Delhaize! Homemade Nutella Ingrediënten 160 gram gepelde hazelnoten - Bioplanet 300 ml volle melk 6 tafellepels bloemsuiker 1 snuifje zout 2 tafellepels koolzaadolie - Bioplanet 340 gram melkchocolade - Callebaut
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Tart, sweet and creamy, this fragrant curd is my current food obsession.
Fresh homemade banana curd is one of the best desserts a banana lover can try!
Homemade Grapefruit Marmelade is a flavourful and delicious treat on breakfast table. This easy to make recipe is tangy, jelly, soft, and zesty. A delightful and healthy preserve to start your day right and on a pleasant note.
Rich, delicious and easy to make, this Apple Curd is overflowing with apple flavor. There are only six basic ingredients in our straightforward recipe, and no additional tools are needed. This luscious apple spread is a favorite in our home all year. We spread it on just about everything we eat. This tasty apple curd recipe eliminates the need for a double boiler or pressure cooker, making it more convenient than other apple curd recipes. Apple Curd Have you ever tasted curd made from apples? Apple curd is another flavorful spread that may be used in place of lemon curd, which is perhaps more well-known among the general public. This great adaptable spread is really affordable, especially if you have an abundance of apples in the fall when you can use them to make this spread. It goes wonderfully with breakfast, whether on bread, toast, pancakes, Croffle, in a sandwich, or stirred into porridge; nevertheless, it also has a wide variety of other uses. You can also use it to enhance this Italian lemon ricotta cake. Ingredients you'll need Apples: I chose the Gala variety for flavor, but you may use whichever apples you have. A strong-tasting apple will provide better results, but you may also utilize garden windfalls or other apple deals you can get at this time. Apples with stronger flavors include Honeycrisp, Granny Smith, Pink Lady, and Cox's Orange Pippin. Sugar: You can use regular granulated sugar or caster sugar for this recipe. Butter - I recommend using salted butter in this recipe. Eggs: I always go for organic and free-range eggs, especially when making desserts. Lemon - Jarred lemon juice works well for this. The amount is equal to the juice of a typical lemon. How to make Apple Curd Step 1: In a large bowl or saucepan, mix the lemon juice and water. The apples will cook more quickly and uniformly in a large saucepan, and the mixture will cool off more rapidly after being cooked. Step 2: Place the apples in the water after peeling, coring, and chopping them into pieces of about 1/2 inch. Step 3: Put the liquid and apples in a saucepan and cook for approximately 20 minutes with the lid on over low to medium heat. Step 4: Use a potato masher to mash up the apples to accelerate the process. After allowing the mixture to cool for five minutes, strain it through a sieve. In my experience, pushing the mixture through with the back of a big spoon is simpler. Step 5: Put the mixture back in the pan. Mix the eggs together with a whisk and cut the butter into small pieces. Mix in the apples with the eggs, butter, and sugar. Simmer for 10 minutes while stirring over low heat. This will enable the eggs to solidify the apple curd and dissolve the sugar. Why You’ll Love This Apple Curd Flavor – Apple curd can be prepared in one pot and has the flavor of apple pie and caramel. The variety of tastes complements so many different dishes! Texture – Apple curd has a somewhat thicker consistency than custard or jam, but it is still spreadable. Ease - This recipe is simple and easy to follow, making it ideal for cooks of all skill levels. Speed - Making apple curd takes only 30 minutes. Apple Curd Variations To enhance the flavor with a little touch of warmth, you may add cinnamon. Nutmeg can be substituted for cinnamon if you like a more delicate wood taste. To give this apple curd an even more lemony flavor, add more lemon juice or zest. It tastes great to combine apple and lemon flavors. The curd gains richness and sweetness with the addition of vanilla extract or vanilla bean paste. Use vanilla bean paste for a more potent vanilla taste. Sterilize Jars Before Making Apple Curd Sterilizing any jar you use for preserves is crucial since germs may grow there quickly and ruin the contents. I frequently reuse jam jars and lids for preserves. It is best to avoid using a jar lid that has come into touch with vinegar since the seal is destroyed. By soaking in hot water, outdated labels and adhesives can be removed. Set the oven temperature to 270 F. Soak the jars and lids with hot soapy water and a good rinse, but don't let them dry. Put the jars on an oven tray with the lids flat on the tray—15 minutes of heating. The jars (but not the lids) can also be sterilized in the microwave. Jars should be washed and left damp. Put in the microwave for 40 seconds at maximum power. Also, any jar, lid, or seal can be sterilized in a dishwasher. Apple Curd Recipe Apple curd is created in 30 minutes and is buttery, flavorful, and smooth. It makes a wonderful Holiday gift and is the ideal way to use up extra apples from apple picking in the fall. Prep Time: 10 minutes Cook Time: 30 minutes Calories: 690 per jar Ingredients 6 apples ¼ cup of water 1 ½ cups of sugar 4 tbsp of lemon juice (or juice from 1 lemon) 2 whole eggs + 2 egg yolks ½ cup of butter 1 tbsp of cornstarch (optional, for additional thickness) 2 tbsp of water (for cornstarch slurry, optional) Instructions: Prepare Apples: Peel, core, and chop the apples into 1/2 inch pieces. Mix Liquids: In a large saucepan, mix the ¼ cup of water and lemon juice. Cook Apples: Add the chopped apples to the saucepan. Cook over low to medium heat with the lid on for about 20 minutes, or until the apples are tender. Mash Apples: Remove from heat and use a potato masher to break up the apples. Let the mixture cool for five minutes, then strain it through a sieve to remove any large chunks. Return the smooth apple mixture to the pot. Prepare Egg Mixture: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks. Make Cornstarch Slurry (Optional): If using, mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl until smooth. Combine Ingredients: Cut the butter into small cubes. Add the butter, sugar, and the egg mixture to the apple mixture in the pot. If using the cornstarch slurry, add it now. Cook to Thicken: Cook the mixture over low heat, stirring continuously, for 15 to 20 minutes. The mixture should thicken considerably during this time. Be careful to keep the heat low to avoid scrambling the eggs. Strain and Cool: Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure smoothness. Chill the Curd: Allow the curd to cool to room temperature, then transfer it to the refrigerator to chill. The curd will thicken further as it cools. Share the image below to your Pinterest board if you like this Apple Curd Recipe!
Smooth, creamy and rich, homemade pistachio butter will blow your mind and maybe even replace your love for chocolate-hazelnut butter.
Most of the recipes out there uses Condensed Milk, we don't and trust us this is the closest Cheese Pimiento to the commercially available one.
This traditional hainanese kaya recipe employs modern and traditional techniques to reproduce a brown kaya which grandma used to make!
It's apple harvesting season, and I will show you how to make your very own pectin from apple scraps (so perfect if you're already baking with apples!).
