Recipezaar: Jams & Preserves recipesThe newest Recipezaar recipesin:Jams & PreservesAuberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic- January 30, 2008 This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of.http://www.recipezaar.com/282605 Just Plum Good Plum Sauce- January 29, 2008 This is a wonderful, easy plum sauce! You'll never buy store-bought again. You can add some crushed red pepper flakes if you'd like it on ther spicy side. -- posted by FLUFFSTERhttp://www.recipezaar.com/282285 Homemade Peanut Butter- January 29, 2008 The best Peanut Butter. Three ingredients; nothing could be easier. I have been making peanut butter ever since food processors came out. When I used to babysit my grandkids they would eat it here, but now that they are older, I make it and deliver it to their homes. I have listed the ingredients in approximate proportions. I never measure, but go by the looks of it. Because I have to record measurements, I put down what I think it should be. I use Planter's Cocktail Peanuts in a can but..http://www.recipezaar.com/282211 Preserved Lemons- January 28, 2008 Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use. From Simply Recipes (http:www.elise.comrecipes) -- posted by RachelThttp://www.recipezaar.com/281944 Triple Berry Preserves- January 26, 2008 This is a simple recipe for jam and so delicious. To crush fruit, use a masher. Jam should have bits of fruit, so don't over mash or use food processor. -- posted by MichelleinHIhttp://www.recipezaar.com/281752 Red Onion Jam- January 22, 2008 This was one of the many recipes handed out in a tapas class that my husband and I took at the Cambridge Culinary Institute. It was served as part of "Tacos of Flank Steak with Red Onion Jam and Horseradish Creme Fraiche" -- and it was absolutely delicious! The entire class agreed that the red onion jam would be a fabulous condiment with just about anything, any time, anywhere. -- posted by KLHquiltshttp://www.recipezaar.com/280095 Half-Hour Apple Butter- January 15, 2008 I grew up eating homemade biscuits slathered in apple butter. I always have a supply whenever the craving hits. It recently occured to me that the stuff must be loaded with sugar. At any rate, I found this recipe in local recipebook from my hometown. I use splenda in place of sugar. -- posted by MechanicalJenhttp://www.recipezaar.com/278652 Blueberry Lemon Jam (No Pectin Recipe)- January 12, 2008 This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe. -- posted by Canadian Cookiehttp://www.recipezaar.com/278370 Blue Ribbon Habanero Apricot Jam- January 8, 2008 From "Taste of Home," the blurb accompanying this recipe read: 'This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item!' -Janet Eckhoff, Woodland California -- posted by Impera_Magnahttp://www.recipezaar.com/277222 Needing One Preserved Lemon, Now!!- January 3, 2008 This is another of those kitchen hint "recipes"! You might want to make a nice Moroccan dish, or some recipe calling for a preserved lemon, which you do not have at hand. This little recipe is supposed to help you out. -- posted by Zuriehttp://www.recipezaar.com/275467 |