Harvest, Exchange, Celebrate Food with Friends
(Page 3 of 4)
September/October 2005
By Carolyn Dille
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Renee grew several varieties of basil one year especially so she could share these delicate jellies. They’re unusual, delicious, easily made, and beautiful with clear, jewel-like tones of rose-pink, garnet, or champagne. The jelly is scrumptious served with cream cheese and crackers or bagels. Use it in savory dishes by mixing half-and-half with Dijon mustard for a glaze for chicken or pork. Certo brand liquid pectin is widely available in supermarkets.
MAKES 4 HALF PINTS
1 cup packed fresh cinnamon, opal, or lemon basil leaves
2 cups water
2 tablespoons rice vinegar
Pinch salt
3 cups sugar
3 ounces liquid pectin
Rinse basil leaves and gently pat dry with paper towels. Chop coarsely and place in a large saucepan. Crush leaves, using the bottom of a glass.
Add water, bring to an active boil, and boil for 30 seconds. Remove from heat; cover and let stand for 15 minutes to steep.
Strain 1 cup of liquid from saucepan through a fine strainer into a clean saucepan over high heat. Add vinegar, salt, and sugar all at once; stir, then bring to a hard boil. When the boil cannot be stirred down, add pectin. Return again to a hard boil that can’t be stirred down and boil for exactly 1 minute, then remove saucepan from heat.
Skim foam and pour hot jelly into 4 sterilized, half-pint jelly jars, leaving half-inch headspace. Seal at once with sterilized ring lids or melted paraffin.
Store at cool room temperature and refrigerate after opening.
Per serving: 80 calories, 21g carbohydrates, 0.32g fiber, 0.05g fat
1 serving = approximately 2 tablespoons
GERDA’S GRANOLA
Gerda is a nutritionist who says you can practically live on this granola. It’s an ideal breakfast because it provides high-protein energy before a long hike or bike ride. Entire families become hooked, but beware: Teenagers can go through an entire recipe amazingly quickly! Gerta likes this with almond or hazelnut milk and encourages cooks to substitute different kinds of seeds and nuts.
MAKES 8 CUPS
2 1/4 cups old-fashioned raw oats
1/2 cup unhulled brown sesame seeds
1 1/2 cups walnuts, coarsely chopped
1/2 cup almonds, coarsely chopped
1/2 cup pine nuts or pecans, coarsely chopped
1/2 cup canola oil
Scant 1/4 cup honey
1/4 cup maple syrup
1 tablespoon vanilla extract
2 teaspoons cinnamon
Pinch of cloves
3/4 teaspoon salt
1 cup yellow raisins
Preheat the oven to 325°F.
Mix oats, seeds, and nuts in a large bowl.
In a small saucepan, combine remaining ingredients (except for raisins). Warm the mixture over low heat for 2 or 3 minutes until the honey is watery. Stir well.
Mix the wet and dry ingredients. Spread mixture on two jellyroll pans or large, low baking pans. Bake 20 minutes, stirring at least once about halfway through. The granola is done when it’s golden brown and walnuts are nicely toasted.
Add raisins and let granola stand at room temperature until cool and dry, stirring occasionally. Store in tightly sealed containers in a cool place for up to a week. For longer storage, it’s best to refrigerate.