Apple Garlic Chutney

Share Button
 
 
 
 
APPLE GARLIC CHUTNEY RECIPE
 
4-5 tart apples, peeled, cored and coarsely chopped
1 cup dried apricots chopped into little cubes
1 cup golden raisins
6-7 garlic cloves, peeled and mashed
2 tsp. grated and peeled fresh ginger
1 cup sugar
1 1/2 cups cider or red wine vinegar
1 tsp salt
1/2-1 tsp cayenne pepper (to taste)
 
In a non-reactive pot (not aluminum or iron) combine all ingredients.  Bring to a boil and reduce to simmer, stirring often.  Add more vinegar if necessary to prevent burning.  Cook for about 30 minutes until the apples are softened and the mixture is thickened.  Taste and add more salt, sugar or vinegar if necessary. To give it a nice kick I add a teaspoon of grated ginger and a clove of pressed garlic after I turn off the heat and stir it in.
 
Remove from heat and cool to room temperature.  Spoon into sterile jars and cover tightly.  Refrigerate for several days and up to two weeks to allow flavors to mellow.  This chutney can be kept in the fridge for up to 2 months.
 
Share Button

Corn and Cabbage Relish

Share Button

Grilled Kielbasa with corn relish

Kielbasa ( I like the small individual smoked Polish Kielbasa from Hilshire Farms)

Corn Relish Recipe

INGREDIENTS

·         1 large cucumbers, peeled, finely chopped

  • 1 cup chopped green cabbage

·         2 cups of finely chopped onions

·         2 stalks celery finely chopped (Size of corn kernels)

·         ½ cup chopped pimento

·         4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)

·         1/2 cup sugar

·         1 ½  Tbsp Kosher salt

·         1/2 teaspoon black pepper

·         1 1/2 cups apple cider vinegar (5% acidity)

·         1/2 teaspoon turmeric

·         2 teaspoons mustard seeds

·         1 teaspoon celery salt

·         cayenne pepper to taste

INSTRUCTIONS

1        Place everything except corn, celery and cucumber and pimento in a medium-sized (4 to 6-quart), thick-bottomed pot. Bring to a boil. Reduce heat to a simmer. Cover and cook for 15 minutes.

2        Add celery and cook for another 5 minutes.  Add corn and cook for another 5 minutes.  Then mix in pimento.  Taste for seasoning.

3         Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

4        This is better made a few days before you serve it.

Yield: Makes 3-4 pints.

Share Button

Bread and Butter Pickles

Share Button

 

I took the bread and butter pickle recipe from Recipe Girl and made a few adjustments.

 

They were good to eat a few hours later.

pickles 1

bread and butter pickles, adapted from Recipe Girl

Yield: About 4 cups of pickles

Prep Time: 20 min + marinating time

Cook Time: 5 min

Ingredients:

 (2-3 pounds) sliced (1/4-1/2 inch) unpeeled and washed cucumbers
1 1/2 Tablespoons kosher or pickling salt
1 cup thinly sliced sweet onion
1/2 cup granulated white sugar
2 cup white vinegar
1 cup apple cider vinegar
½ cup light brown sugar (packed)
2  teaspoons mustard seeds
1 teaspoon celery seeds
¼ teaspoon ground turmeric

Directions:

1. Dissolve salt and cold water in large bowl and add sliced cucumbers. Let sit for an hour or two. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Add cucumber and onion mixture and bring back to boil. Pour into canning jars and let sit on the counter for a few hours.  Cover and refrigerate . Store in refrigerator up to 2 weeks.

 

Share Button

Garlic Dill Pickles

Share Button

Bolstered by my success with the bread and butter pickles, I searched online for a dill pickle recipe and found one on Epicurious which I adapted only slightly.

 pickles 1

Fast Favorite Garlic Dill Pickles, adapted

Epicurious  | © 2001 by Eleanor Topp and Margaret Howard

Makes 4 pint (500 mL) jars or 2 quart jars

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters or slices. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.

ingredients

·         8-10 small pickling cucumbers or sliced larger pickles (about 3pounds/1.5kg)

·         2 cups (500 mL) white vinegar

·         1 cups (500 mL) water

·         2 tablespoons (25 mL) pickling salt

·         4 heads fresh dill or 4 teaspoons dill seeds (20 mL)

·         4 small cloves garlic or slice several large garlic cloves and add to each jar

preparation

1. If using larger pickles slice into ¼-1/2 inch slices or for medium sized, cut into quarters lengthwise

2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

3.  Add cucumbers and bring back to boil

4.. Place 1 or two sprigs of fresh dill and  1 or more  cloves of garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers.

 

I do not process the cucumbers so they need to be kept in the fridge and eaten within a few weeks.  It will take a few days before they are at their peak of flavor.

Share Button

THANKSGIVING RELISH

Share Button

 

 

 

 

I found this great cranberry-quince chutney recipe which would be perfect to spice up your Thanksgiving feast. It was published in Food and Wine Magazine's November issue and I’ve already made it twice. These are the two minor changes I made: Because I couldn’t find fresh or frozen whole cranberries, I used the dried sweetened variety and only added ½ cup. The other addition I would recommend is to add cayenne (or red) pepper to give it a nice little kick. If you can’t find quinces, substitute more apples. Click on the link and adapt it as you see like:

QUINCE-CRANBERRY CHUTNEY, adapted from Food and Wine magazine

 
SUBSTITUTIONS: 
Ø      Apples for quinces if you can’t find quinces
Ø      Sweetened dried cranberries instead of fresh cranberries
Ø      Add cayenne pepper according to taste
 

 

Share Button

ONE OF ITHACA’S GREATEST CROPS

Share Button

 

 

 

 

APPLES
U-PICKS (and also grapes and raspberries)
 
 
     Ithaca is apple heaven.   We do have the greatest apples here. My favorite apple source is BLACK DIAMOND FARM. They sell their apples at the Ithaca Farmers market.  And have a great web site showcasing each variety.  Every year I look forward to September and October when this farm sells their rare and heirloom varieties. The tiny treasures called Chestnut Crab are a perfect blend of crisp, flavorful and sweet. They also have other favorites with names you’ve never heard of like Engremont Russet. They have samples at the Farmers Market and if you haven’t yet visited their booth I would recommend you go and check them out. Nowhere else on earth can some of these varieties be found (at least nowhere that I know of) and these are apples that have a short shelf life so they can’t easily be transported and sold elsewhere. You need to get these babies locally!!!
 
 APPLES is one of the truly great wonders of Ithaca. We have Indian Creek and Little Tree Orchards where small trees are perfect for harvesting. It’s a great family activity. You can also harvest the “drops” and use them to make cider. The cider in Ithaca is also terrific. Cornell Orchards has the best in my opinion.  
 
New York State is the second largest producer of Apples in the United States: Washington State being number one. Cornell University has been a leading research institution in the development of new apple varieties. The Cortland apple was named at Cornell in 1915, The Macoun was named in 1923. The Empire apple, a cross between Red Delicious and McIntosh was developed in 1966. Libertywas developed in 1978 and Jonagold, a hybrid between Jonathans and Golden Delicious was named at Cornell in 1968.
 
 

U-PICKS Available NOW
 
345 Shaffer Rd.
Newfield, NY 14867
607-564-9246
Apples, pears, raspberries
 
1408 Trumansburg Rd. (Rt. 96)
Ithaca, NY 14850
607-273-9544
Apples, tomatoes
 
Silver Queen Farm
5386 Stillwell Rd.
Trumansburg, NY14886
607-387-6502
Raspberries
 
1104 Auburn Rd.
Groton, NY 13073
607-533-9110
20 varieties of apples
 
1347 Goose St.
Locke, NY
315-497-1347
Apples (many varieties)
 
Davis Farms
5260 Peach Orchard Point
Hector, NY 14841
607-546-6022
Apples, grapes
(U-pick is on State Rt. 414 near the intersection of Peach Orchard Pt.)
 
 
Glendale Farm
4590 State Route 414
Burdett, NY 14818
607-546-8479
Organic Concord and Catawba grapes
 
 
Hoffmire Farms
6515 State Route 227
Trumansburg, NY 14886
607-387-8400
NO APPLES THIS YEAR DUE TO LATE FROST!!!
 
Reisinger’s Apple Country
2750 Apple La.
Watkins Glen, NY 14891
607-535-7493
Apples, raspberries
 
 
Twin Oaks Farms
5557 State Route 414
Hector, NY 14841
607-546-5511
Apples, Concord grapes (last weekend 10/3-4),
 
Wagner Farms
1678 County Road 137
Valois, NY 14841
607-582-6464
Concord and Niagra grapes,
 
2673 Sand Hill Rd.
Penn Yan, NY 14527
315-536-2744
Apples,grapes
 
 
5876 State Route 14
Dundee, NY 14837
607-243-7883
Apples, grapes (table and juice)
 
 
 
 
 
 

 
 
The following recipe was passed out a few years ago by Jackie Sherwin of Black Diamond Farm.  I adapted the original recipe which was from the cookbook: An Apple Harvest-Recipes and Orchard Lore, by Frank Browning and Sharon Silva
 
 
APPLE GARLIC CHUTNEY
 
4-5 tart apples, peeled, cored and coarsely chopped
1 cup dried apricots chopped
1 cup golden raisins
6-7 garlic cloves, peeled and mashed
2 tsp. grated and peeled fresh ginger
2 1/2 cups sugar
1 1/2 cups cider or red wine vinegar
1 tsp salt
1/2-1 tsp cayenne pepper
 
In a non-reactive pot (not aluminum or iron) combine all ingredients.  Bring to a boil and reduce to simmer, stirring often.  Add more vinegar if necessary to prevent burning.  Cook for about 30 minutes until the apples are softened and the mixture is thickened.  Taste and add more salt, sugar or vinegar if necessary. 
 
Remove from heat and cool to room temperature.  Spoon into sterile jars and cover tightly.  Refrigerate for several days and up to two weeks to allow flavors to mellow.  This chutney can be kept in the fridge for up to 2 months.
 
 
VERY EASY HOMEMADE APPLESAUCE
 
 We have several trees of tasty apples that don’t look that great since they haven’t been sprayed.  They are perfect for making applesauce and this is one of the easiest ways to turn lots of apples into a delicious dessert. 
 
Core your apples (I use about 4 pounds in a 12 cup slow cooker) and cut them into large chunks.  Quartering them works for smallish apples.  Add add 1/2 cup water or apple cider and some honey and cinnamon.  Thats all.  Just turn it on to high and wait about 3 hours.  Check and see if the apples are soft and cooked down.  If not, keep cooking them and check again.  Taste for flavor and add more sugar or cinnamon as needed.  Then let cool and put the apples through a food mill. 
 
 

 

Share Button
|