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Follow on Google News |  Saucy Holiday Recipes Throughout the Year, from 3-time James Beard Winner Judith ChoateScientists say that smell is the sense most closely tied to memory, and some of our strongest memories are formed over the holidays amid the bounty of flavors. Red Rock Press is proud to offer recipes to make memories last for months.
By: Red Rock Press Choate, a doyenne of American cooking, has a near-unlimited repertoire of preserved toppings for any and every food you can name. As Gael Greene said, “Judith Choate's little book will tell you everything you need to know about preserving.” But don’t take my word for it – try some yourself with the delicious recipes below for Spiced Cranberry Relish and Ginger Pear Preserves. You won’t be able to shake the memory of these nuanced flavors once you taste these amazing toppings, but not to worry – you’ll have plenty to last you, your friends, and your family, which is fantastic because homemade preserves and pickles make excellent and unique gifts from the heart. The recipes below can be enjoyed immediately and kept in the refrigerator for up to 6 weeks, but for longer periods of time, proper canning guidelines (principally the water-bath method) must be followed. For a copy of those guidelines or to place an order or the book, please contact Red Rock Press at 212-362-8304 or by email at Daniel@RedRockPress.com. You can also send a fax at 212-362-6216. --- RECIPES GINGER PEAR PRESERVES Quantity: Five ½-pint jars I like to use this preserve mixed with whipped cream on fresh, warm gingerbread. It also makes a wonderful glaze on baked winter fruits. 6 cups cored and chunked hard, ripe pears, preferably organic 1 whole lemon, preferably organic, seeded and chopped ¼ cup grated fresh ginger (or chopped candied ginger, if preferred) 4 cups sugar ½ cup water ¼ cup Poire Williams or other pear-flavored liqueur Combine the pears with the lemon and ginger in a heavy saucepan. Stir in the sugar, water and pear liqueur and bring to a boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat, cover and let stand in a cool place for 12 hours. Return to high heat and bring to a boil. Cook at a soft boil, stirring constantly, for about 40 minutes or until thick and translucent. Remove from the heat and immediately pour into hot sterilized jars, cap and process for 10 minutes in a boiling water bath; contact the email address above for proper canning guidelines if you wish to keep your preserves longer than 6 weeks. --- SPICED CRANBERRY RELISH Quantity: Four ½-pint jars This is a variation on the traditional Thanksgiving cranberry relish. Don’t wait until the holidays to use it as it is wonderfully delicious as an accompaniment to roasted poultry and wild game as well as with patés and terrines. 4½ cups fresh cranberries, preferably organic ¼ cup grated fresh orange zest, preferably organic ¼ cup grated fresh lemon zest, preferably organic 1 tablespoon minced fresh jalapeño chili, preferably organic 1 tablespoon mustard seed ¼ teaspoon dried red pepper flakes ¼ teaspoon ground ginger 1 cup honey 2/3 cup red wine vinegar Salt to taste Combine the cranberries, citrus zest, chili, mustard seed, red pepper flakes and ginger in a heavy saucepan. Stir in the honey and vinegar and place over medium heat. Bring to a boil. Lower the heat and simmer for 15 minutes or until slightly thick. Remove from the heat and immediately pour into hot sterilized jars. Cap and process for 10 minutes in a boiling water bath; contact the email address above for proper canning guidelines if you wish to keep your relish longer than 6 weeks. --- -“The Best Little Book of Preserves & Pickles: Easy Jams & Jellies, Chutneys & Condiments, Sauces, Spreads & Syrups” by Judith Choate -ISBN: 978-1933176- -$12.99 End
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