Harvest, Exchange, Celebrate Food with Friends
(Page 2 of 4)
September/October 2005
By Carolyn Dille
Per serving: 87 calories, 20g carbohydrates,
1.16g protein, 1.9g fiber,
0.32g fat
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What to Share
• A mix of experimental and traditional is most satisfying, and a variety of flavors and foodstuffs keeps things interesting. Most people appreciate and count on some tried-and-true favorites every year.
• Perennial pantry favorites are jams and jellies, canned tomatoes, tomato sauces, salsas, pickles, mustards, herb oils and vinegars, and garden-grown dried herbs.
• Pies, cakes, and cookies are always exchange hits. Sometimes people make freezer cookie dough for our parties.
•It’s nice to bring goodies people can enjoy in fall and winter, such as frozen berries or frozen juice. An abundance of basil, Italian parsley, and garlic in my garden allows me to make a Tuscan pesto that can be frozen. The cook simply defrosts it, then adds freshly grated Parmesan before tossing with the pasta. DeWitt cures duck-breast fillets to make a duck prosciutto. These will keep in the refrigerator for several months, or as long as people can refrain from serving them in salads, with pears, or on an antipasto platter.
DEWITT’S BALSAMIC MUSTARD
This mustard is simplicity itself, yet it delivers loads of flavor and texture. For many of us in the exchange group, this has become our house mustard.
MAKES ABOUT 6 HALF-PINT JARS
1 cup yellow mustard seed
2 tablespoons dry mustard (such as Colman’s double superfine)
1 cup water
2/3 cup balsamic vinegar
(about 6 percent acidity)
1/4 cup Champagne vinegar
2 tablespoons granulated sugar
2 teaspoons salt
8 garlic cloves, sliced thin
Grind mustard seed in a spice mill until it has the consistency of corn meal. In a small bowl, mix it with dry mustard. Stir in water and let mixture sit for 4 hours, stirring occasionally.
Put mixture in a food processor and add balsamic vinegar, Champagne vinegar, sugar, salt, and garlic. Blend until smooth.
Pack mustard in sterilized half -pint jars and seal with ring lids. Allow to mature in the jar for a week before use. The mustard will keep, refrigerated after opening, for months.
Per half pint: 173 calories, 19g carbohydrates, 8g protein, 5g fiber, 9g fat
FUN PANTRY FOODS
• Dried fruit
• Fruit syrups
• Trail-mix fruit and nut blends
• Herb oils (basil, dill, chile)
• Herb-infused vinegars
•Fruity vinegars (pomegranate, calamondin)
• Flavored vodka (limoncello)
• Mustards
• Chutnies
• Spice blends (garam masala, curry, ras el hanout Moroccan seasoning, chili powder)
CREATIVE & CRAFTY
• Soaps (mint, lemon verbena)
• Garden-herb bath salts
• Potpourri
• Lavender wands or bundles
• Aprons with a harvest and or kitchen theme
• Harvest drawings, paintings, or photos
RENEE’S SCENTED BASIL JELLIES