The fall Holidays are not complete without that tasty dish of Stuffing/filling. My mother always made the best Bread Stuffing but due to her dementia she no longer can. She would fry the Bread Stuffing in butter before baking it. It is a family favorite along with the Giblet Gravy she always made to serve with it.
Sourdough Pumpernickel Bread like you can buy in the gourmet section of the grocery store — why, yes, you can make it in your kitchen. This moist dense-grained bread is big on flavor. Don’t forget the caraway seeds, they add a wonderful flavor to this Old World Bread. This No-knead Sourdough Pumpernickel joins my collection of No-knead Bread which are so handy to mix and make.
Crisp, juicy apples in shades of green, yellow, and red are being picked in orchards these late summer days. Their flavors vary from tart to honey sweet. In our area freshly picked apples begin to appear at produce markets in late July and continue being picked until late October. Fried apples are so easy to make and the Brown Sugar Sweetener caramelizes on them for a melt-in-your-mouth goodness. I was gifted Granny Smith Apples and the combination of tart/caramelized is so appealing.
Have you ever heard of a Bumbleberry? While there is not an actual fruit call Bumbleberry; this name is given to a mixture of fruit baked in a cobbler or pie. This mixed fruit cobbler features apples, rhubarb , blueberries, and strawberries. A biscuit style crust tops the fruit. This delicious cobbler serves 1 person for a main dish or 2 as a dessert.
Chewy, crusty sourdough bread is more attainable than you think! This Garlic and Chive loaf can so easily be made in your own kitchen using minimal utensils. My daughters like to stir the dough together with a large spoon. It is that easy!! Any kind of fresh herb can be added to this loaf. A wonderful fragrance filled my kitchen while this loaf was being baked. A slice is so tasty with just a smear of butter and fresh herbs.
Have you ever wanted a way to preserve the fresh taste of peaches all year long? You can! Peaches freeze very well and they taste just as good as when you have them tree-ripened in the summer. My family loves frozen peaches slush in their packed lunches. Freestone peaches like Red Haven, John Boy, and Contender are the best peaches to use for freezing. Peaches are available from late May into early October depending on your location.
Make your own Sourdough English Muffins–why of course you can! These Sourdough English Muffins are stirred together with a large spatula using white whole wheat The dough is then allowed to ferment for seven hours at room temperature. English Muffins are dry fried in a skillet over medium-low heat until they are totally cooked through. This dry frying gives them a crisp crust with a moist chewy center that English Muffins are known for. My family just loves them. You can make your own sourdough starter or you can request a small jar by emailing me . I do ask that you cover the cost of packing/shipping.
Crusty Artisan Style Sourdough Bread with a hint of cinnamon and raisins is delightful toasted with just a bit of butter. This loaf was fermented for 5 hours at room temperature and than cold fermented for 2 days until I had time to bake it. Sourdough is very versatile and after fermenting at room temperature can be placed in the fridge for up to 3 days before baking. This loaf gave a very fragrant smell as it was baking.
This week’s featured produce item is Tomatoes. As you can tell by now, they are one of my favorite garden items. Crusty Artisan No-knead Sourdough Bread is the perfect showcase for this Bruschette. This side dish is very easy to make and is ready in about 15 minutes. You can also serve this as a main course by added crab or shrimp pieces to the tomato mixture just before broiling.
This is a great time of the year when orchard begin to give of their bounty. Plums are a delicious tart/sweet fruit and we enjoy them picked ripe from the trees. This Plum Jam features four kitchen staple ingredients and has a wonderful flavor. I use unflavored gelatin in almost all of the jams I make and they store very well. The jam will need to be refrigerated to thicken. This evening I found my teenage son eating the jam from the jar by the spoonfuls! That’s just how good it is.
