Archive for the ‘appetizers’ Category

Spiced Cherries

Makes about 1 pint.  A sprightly accompaniment to roast goose, duck, chicken or pork.


1 pint stemmed sweet cherries (2 cups)

1 C white wine vinegar

1/2 C sugar

1/3 C white wine

Seeds from 1 cardamom pod

Small piece of a cinnamon stick

Pinch of ground mace

1 allspice berry



  1. Put the cherries into a bowl or jar and cover them with the vinegar. Cover the bowl with a towel or cap the jar, and let the cherries stand for 8-12 hours.
  2. Drain the vinegar into a saucepan. Add the sugar, wine and spices.  Bring the liquid to a boil and then reduce the heat.  Simmer the liquid for 15 minutes.  Remove the pan from the heat and let the liquid cool.
  3. Pour the cooled liquid over the cherries, cover them and let them stand at room temperature for 3 days.
  4. Drain the liquid into a saucepan again and bring the liquid to a boil. Let cool.
  5. Put the cherries into a sterilized pint jar. Strain the cooled liquid over them, filling the jar to the brim, and cap the jar.  And all-plastic cap is preferable; if you only have a metal cap (or metal lid & ring), line it with plastic wrap.
  6. Store the jar in the refrigerator another cool, dark place for at least 1 month before eating the cherries.

Recipe from The Joy of Jams, Jellies and Other Sweet Pereserves by Linda Ziedrich.


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1) Use equal parts fruit, sugar and vinegar (apple cider, red wine or champagne is preferred to basic white)

2) Wash your fruit and mash it in a bowl with the sugar.  Allow this to sit for a few hours (or up to a few days) in your fridge.

3) Strain the resulting syrup through a mesh strainer, pressing gently to break up the fruit solids with a large spoon or spatula.  Compost the solids.

4) Mix the syrup with an equal measure of vinegar, whisking to incorporate and dissolve any remaining sugar.

5) Store the shrub in the fridge, in a clean jar with a lid.  Shake occasionally, as the mixture will settle; the flavors will also mellow over time.

6) To serve: mix with water or soda water for a tangy and refreshing drink, or use as a mixer in a cocktail.

**recipe from Edible Seattle, July/August 2015 edition.

Some of our favorite shrubs are rhubarb, apricot, nectarine and berry.

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Apple-Cheddar Fondue

1 Cup apple cider

8oz yellow cheddar, shredded

8oz Monterey jack, shredded

2 Tbsp cornstarch

Freshly grated or ground nutmeg

Sliced apples, for serving

In a medium saucepan, bring the cider to a simmer over medium heat.  In a medium bowl, toss the cheeses with the cornstarch.  Gradually stir in the cheese mixture into the cider until melted and smooth.  Add nutmeg to taste.  Transfer to a fondue pot.  Serve with sliced apples.

Everyday with Rachel Ray, October 2013

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1 loaf (about 12 oz) ciabatta, sliced ½” thick
½ C olive oil
2 apples, cored and cut into thin matchsticks
8 radishes, thinly sliced
1 lemon, juiced, plus half the peel, sliced into thin strips
Salt and pepper
3 C fresh ricotta
¼ C flat-leaf parsley leaves

  1. Preheat a grill or grill pan to medium-high heat. Brush the ciabatta slices on both sides with ¼ C olive oil. Grill, turning once, until golden-brown and grill marks appear, 6-8 minutes.
  2. Meanwhile, in a large bowl, toss together the apples, radishes, lemon juice, lemon peel and 2 Tbsp olive oil. Season with salt and pepper.
  3. In a small bowl, combine the ricotta with the remaining 2 Tbsp. olive oil; season with salt and pepper. Spread the ricotta mixture on the grilled bread, top with the apple-radish mixture and garnish with the parsley.

Everyday with Rachel Ray, October 2012

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