Take a Hint from History this Christmas with Shaker Specialties

Dec. 20, 2011 - PRLog -- Shake up the hum-drum of traditional Christmas foods with some amazing flavors pioneered and perfected by the Shaker communities of the Northeast and Midwest during the 19th century. Although now largely defunct, the Shakers of the past were perhaps best known for their self-sufficiency and amazing hand-crafted foods, particularly preserves and sauces made from freshly picked and local fruits, vegetables, and herbs. Beyond recognition of the fantastic taste of their goods, the Shakers enjoyed the acknowledgement of sincere quality in all they produced.

Made in much the same way as they were a century and more ago, anyone can now enjoy these flavors with “The Best Little Book of Preserves & Pickles” by three-time James Beard award winner Judith Choate (www.PreservesandPickles.com). The perfect book for anyone who enjoys cooking or gifting food, “The Best Little Book of Preserves & Pickles” has recipes for absolutely every taste, with traditional and contemporary renditions of preserves & pickles, jams & jellies, chutneys & condiments, sauces, spreads & syrups. Some of the Shaker specialties featured in the book include Shaker Lemon Sauce, Shaker Green Tomato Preserves, Horseradish Jelly, Carrot Marmalade, Pickled Pepper, Blueberry Catsup, and more.

Before the advent of refrigeration, preserves were the sole way of storing prepared foods for long periods of time, and the shakers spent decades perfecting the techniques that so distinguished their recipes. Enjoy the benefit of their expertise by trying an amazing Lemon Shaker Sauce recipe (included below) drizzled over traditional holiday cakes and cookies. “The Best Little Book of Preserves & Pickles” is now available at a special holiday discount of 40% for just $9.95 at www.PreservesandPickles.com).

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SHAKER LEMON SAUCE
Quantity: Four ½-pint jars

This treat from the Shakers is a basic citrus sauce that has remained unchanged through generations. The sauce is a refreshing topping for all baked puddings and cakes or even fresh fruit.

4 large eggs, preferably from free range chickens, at room temperature
2 cups sugar
2 cups unsalted butter
1 cup strained fresh lemon juice
1 tablespoon grated fresh lemon zest, preferably organic

Combine the eggs with the sugar, butter, lemon juice and zest in the bowl of a food processor fitted with the metal blade. Process until thoroughly combined. Scrape the mixture into the top half of a double boiler over very hot water. Cook, stirring constantly until the sauce is thick.
Add drops of boiling water if you feel sauce is too thick.
Remove from the heat, immediately pour into hot sterilized jars, and secure caps.
This can be stored by refrigeration for 2 weeks. For instructions on USDA-approved methods of water-bath preserving for long-term storage of up to one year, contact Red Rock Press at information below.

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Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8204
www.PreservesandPickles.com