A few weeks ago, a nice man from POM Wonderful contacted me and asked whether he could send me a free case of pomegranate juice. That made me laugh. Then it made me think. If you’d spent most of your life feeling that you were an irredeemable screw-up in the kitchen, then you discovered that…
Wilderness preserving experiments — cranberry applesauce front and center I’ve had this simple recipe in my pocket since we got back from Alaska in September. At the end of August, we had a forest of lowbush cranberries (aka lingonberries) to pick around our cabin, but I thought I’d wait to post this until regular cranberries…
I had to wrestle this month’s Can Jam challenge to the ground. I love the ingredients that the Cosmic Cowgirl chose for us: apples, pears, and quince. (Stephanie is also the proprietress of a beautiful new preserving business, Confituras, in Austin, Texas.) I’d had a big success with my Quince-Orange-Cardamom Marmalade a few weeks ago….
If you have hot plum jelly — or if you want to make hot plum jelly — might I suggest that this would be a fine thing to do with it? These are golden fried wantons, stuffed . . .
“They dined on mince and slices of quince, Which they ate with a runcible spoon; And hand in hand on the edge of the sand They danced by the light of the moon, The moon, The moon, They danced by the light of the moon.” ~ from The Owl and the Pussycat, by Edward Lear…