Strawberry Fig Preserves
Ingredients
- 4 cups figs – chopped
- 1 cup sugar
- 1 (6 oz) box of strawberry jello
Process
- Remove stems and chop figs.
- Combine all ingredients in a pot
- Start cooking on medium heat.
- Using a potato masher, mash figs to desired consistency.
- Cook until figs are boiling.
- Let figs continue to boil until you cannot stir them down. This should take approximately 10 minutes. Be careful, the preserves have a tendency to splatter.
- If you plan on canning, use the manufacturer’s directions for the proper process.
- If not, you can refrigerate for up to 2 weeks.
Yields 6 (1/2 pints)
Chef’s Note: This is perfect on ice cream. Raspberry jello can be substituted.
Pop’s Chocolate Yum Yum
This was my dad’s favorite dessert. Every summer he would make several “pans” of it to satisfy the family’s sweet tooth. I still have his original recipe. This is not a difficult recipe but does take time to complete in stages.
Special Equipment
8 X 11 Casserole Dish
Crust
- 1 cup All-purpose flour
- 8 oz melted butter
- 1 cup finely chopped pecans
Preheat oven to 350 degrees. Mix all ingredients well. Spread crust into the 8 X 11 casserole dish. Bake for 20 minutes. Let cool.
Filling (1)
- 1 cup cool whip
- 1 cup powdered sugar
- 1 (8 oz) package of softened cream cheese
Mix all ingredients thoroughly. Carefully spread over cooled crust. Refrigerate
Filling (2)
- 1 (3.4 ounce) package of instant vanilla pudding
- 1 (3.4 ounce) package of instant chocolate pudding
Mix puddings together according to the package. Refrigerate until the pudding is set and thick. Spread over filling 1. Refrigerate.
Topping
- 3 cups Cool Whip
Spread evenly over filling 2.
Garnish with chocolate shavings or pecan pieces.
EOC House Dressing
My dad absolutely loved this dressing. Growing up we would put it on everything. I can even remember dipping cheese into the stuff. The strong garlic flavor is the attraction for me.
Special Equipment
Large mixing bowl
10 Pint Canning Jars
Ingredients
- 1 Gallon mayonnaise
- 1 Quart buttermilk
- ½ cup white wine vinegar
- ½ cups garlic powder
- ¼ cup onion powder
- 4 tablespoons cayenne pepper
- 2 tablespoons black pepper
- 2 tablespoons salt
- 1 tablespoon Worcestershire sauce
Process
- Mix all ingredients together thoroughly
- Place into canning jar and refrigerate
Chef’s Note:
You can play with this recipe a lot depending on your specific tastes. It makes a great gift for office staff. Keep in the refrigerator for up to 2 weeks.
Tomato Gravy
Ingredients
- ¼ cup rendered duck fat
- 3 tablespoons all-purpose flour
- 2 cups water
- 1 (6) ounce can tomato paste
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon onion powder
- 1 dash hot sauce
Process
- Heat duck fat in skillet over medium heat
- Slowly stir in flour and whisk to combined thoroughly
- Slowly whisk in water
- Add tomato paste and combine until incorporated
- Add seasoning
- Cook until thickened approximately 5 minutes
Chef’s Note: Rendered bacon fat can be used instead of duck fat. Serve over homemade biscuits.
Pickled Red Onions
Ingredients:
Brine
- 1 large red onion
- ½ cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 teaspoons black peppercorn
- 1 teaspoon salt
- 2 cups boiling water to blanch onions
Preparation
- Slice onions thinly
- Add onions to large bowl
- Pour boiling water over onions to blanch for 1 minute
- Drain onions
- Place cut onions into a pint size canning jar
- Mix vinegar, water, sugar, peppercorn and salt in bowl to create brine
- Pour brine over onions
- Refrigerate overnight
Yields 1 pint
Chef’s note: I enjoy this garnish on hamburgers, hotdogs, and sandwiches. They are also good with baked fish.
Hazelnut Pumpkin Bread
Special Equipment
9×5-inch Bread loaf pan
Ingredients
- 1 1/4 cups sugar
- 1 1/2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ cup cooking oil
- 1 cup pumpkin puree
- 2 eggs
- 1/3 cup milk
- ½ cup pecans or walnuts
- 2/3 cup hazelnut spread
- Nonstick spray
Process
- Preheat oven to 350 degrees
- Sift all dry ingredients into a large mixing bowl to include nuts
- In a medium bowl, whisk together eggs, pumpkin, oil, and milk
- Add hazelnut spread and whisk to combine
- Spray meatloaf tins with non-stick spray
- Pour batter evenly into tin
- Bake for 55 minutes or until done
- Let cool in pan for 10 minutes before slicing
Yields 2 loaves
Chef’s Notes: I normally double all ingredients to make 2 loaves. You can add chocolate chips or macadamia nuts for a variety of bread.
Creamy Basil Soup
Special Equipment
2 large saucepans
Immersion blender
Ingredients
- 1 cup minced basil
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup butter
- 3 cups milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- 1 tablespoon sea salt
- 1 tablespoon cracked black pepper
- 1 tablespoon onion powder
- ½ tsp garlic powder
- Fresh basil leaves for garnish
Process
- In one saucepan, simmer broth and basil uncovered for 15 minutes over medium heat.
- In the second saucepan, melt butter over medium heat.
- Stir in flour until smooth to make a roux.
- Season with salt, pepper, onion powder, and garlic.
- Gradually add milk and bring to boil.
- Stir constantly until thick.
- Reduce heat to medium low.
- Gradually stir in broth and sour cream…do not boil
- Use immersion blender to help puree.
- Garnish with fresh basil leaves.
Chef’s note: This makes an excellent appetizer for special occasions.
Muscadine Jelly
Special Equipment
2 large stockpots
Potato masher
Candy thermometer
Ingredients
- 5 cups fresh muscadines (washed thoroughly)
- 5 cups sugar
- 10 tablespoons pectin
- Water
Process
- Place muscadines in a large stockpot and cover with water.
- Bring to a boil over medium heat smashing the fruit with a potato masher throughout the process.
- Reduce heat to a light simmer and cook for an additional 20 minutes.
- Remove from heat and strain into second stockpot. Use the masher to get as much juice from the muscadines as possible.
- Cook muscadine juice over medium heat and bring to rolling boil, then reduce to simmer.
- Add pectin and stir until well dissolved.
- Add sugar and stir until dissolved
- Cook until the jelly it reaches 220 degrees Fahrenheit.
- Place into canning jars and follow manufacturer’s suggestions for canning.
Yields 12 1/2 pint jars
Chef’s Note: This makes an amazing glaze for pork. Just render the jelly down to a liquid and baste onto your pork.
Chunky Blue Cheese Dressing
Ingredients
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ buttermilk
- 1 cup crumbled blue cheese
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
Process
- Mix all ingredients in a large mixing bowl
- Pour into a 1 pint canning jar
Yields 1 pint
Chef’s Note: You can keep this in the refrigerator for up to 10 days.
Pickled Banana Peppers
In our garden every year you will find a wide variety of vegetables. Banana Peppers have always been a staple in our backyard and you can be assured that a jar of these pickles made from those peppers can be found in our refrigerator year round. The good thing about this recipe is that you can find peppers year round in any supermarket and no canning is required.
Ingredients
- 4 cups apple cider vinegar
- 4 cups white vinegar
- 2 cups sugar
- 2 teaspoons celery seed
- 2 teaspoons mustard seed
- 1 clove smashed garlic
- 1 ½ lb banana peppers (stems and tops removed, thinly sliced)
- ½ lb jalapeno peppers (stems and tops removed, thinly sliced)…this is optional. The longer that the peppers sit in the brine, the less bite that it has.
Preparation
- Bring vinegars, sugar, both celery and mustard seeds, and garlic to a hard boil.
- Place cut peppers into canning jars.
- Pour brine over peppers, leaving ½” from the top.
- Ensure that the lip of each jar is clean and dry.
- Refrigerate and let sit for at least 10 days.
Yields 4 pints
Chef’s note: These peppers can be canned if you follow the proper guidelines established for the canning jars.
