Jams & Preserved Foods

Recipe: Strawberry Honey Butter — Recipes from The Kitchn

(Image credit: Joe Lingeman)

When strawberries are in season, it's hard not to inhale the cartons you bring home immediately before even thinking about what else you'll do with them. I encourage you, however, to put some aside to make this butter — rich with all that fruity flavor, enhanced by honey and orange zest, and just begging to be slathered on toast or biscuits and melted all over your pancakes and waffles.

When the season is said and done, a taste of this butter will be a welcome reminder of just how sweet it was.


Recipe: Avocado Pickles — Recipes from The Kitchn

(Image credit: Christine Han)

Firm, underripe avocados used to be something I avoided at all costs. I was in it for the instant gratification of a soft, creamy avocado that could be instantly split open and spread on toast. That all changed the day I discovered avocado pickles. While I once scoffed at a bin filled to the brim with hard avocados, these are the very ones I now happily load in my basket to bring home because there's something just as delectable to do with them.


How To Make Caramelized Onions in a Slow Cooker — Cooking Lessons from The Kitchn

For a busy cook, caramelized onions pose a conundrum. We love the rich, deeply savory flavor they add to everything from creamy pastas to burgers, but caramelizing onions — truly caramelizing them — requires more time than many of us have for your average weeknight recipe. Luckily, I have a solution: Get out your slow cooker and make a huge batch (you can freeze most of it to have on hand for future meals!).


This Clementine Marmalade Is the Sunny Antidote to Winter — Delicious Links

I usually associate canning and preserving with summer — when all those gorgeous tomatoes, stone fruit, and berries are in season — but it's absolutely a year-round activity. Case in point? This clementine-hibiscus marmalade.


Recipe: Lemon Curd Sandwich Cookies — The Freezer Cookie Plate

Stop the search — you've found your new addition to this year's lineup of holiday cookies. This lemon curd sandwich cookie starts off with just-sweet-enough cookies, made rich and tender by a simple cream cheese dough. Don't expect to find a snappy cookie here — these rounds have some give because we want them to melt a bit when you bite into them. Nestled inside is a sunny, tart and sweet lemon curd. Thanks to those tender cookies, the curd won't smoosh out when you bite them. Consider this a cookie designed with flavor and eating in mind.

While the holiday rush beckons for a shortcut from time to time, we consider this the place to spend a few extra moments. Make the curd and skip the store-bought stuff. I'm guessing you already have everything you need — lemons, butter, sugar — in the house already.


How To Make Cranberry Sauce: The Simplest, Easiest Method — Cooking Lessons from The Kitchn

Cranberry sauce is a Thanksgiving staple and often the only spot of brightness on a table full of brown, orange, and tan. While the canned stuff is available year-round, fresh cranberries come to market in October, making it an ideal time to whip up a batch of this sauce — which is actually an entry-level jam — and have it waiting for your Thanksgiving table.

<p><a href='http://www.thekitchn.com/how-to-make-cranberry-sauce-the-simplest-easiest-method-237566'><strong>READ MORE »</strong></a></p>
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