Lazy Housewife Pickles/Million Dollar Relish

Posted by midnightsmum 4b ON on Fri, Aug 1, 08 at 22:51

OK, I must add my 2c to this. It is almost pickle time here, so these have been on my mind - sorry no pics, yet.

Lazy Housewife Pickles, a.k.a Washing Machine Pickles

Some of you may remember this from a few years ago, when I bought 11 quarts of gherkins, the black spined type. The lady at the farm where I purchased them suggested that she washed hers in the washing machine - brilliant. It worked so well, that I did the salt soak overnight in there too. Short story, it was not my washing maching, but my cousin's....we are still speaking, but it was touch and go for a while.

Brine:
3/4 gallons vinegar - cider or white - 2.5 l.
1 qt. water
1 cup pickling salt
1/2 lb. white mustard seed - 200 gr.
1/4 lb. dry mustard - 100 gr.
1 oz. curry powder - heat level is your choice
1 oz. turmeric
3 cups white sugar

Mix above together in a crock, or food safe bucket. I keep this in a cool place, but if you have space, fridge would be OK.

Soak cukes in 10:1 water-salt solution. Also really yummy with pearl onions, baby carrots, beans, zukes. Beets will change the colour, but still yummy.

The gherkins are ready in about 2 days. If kept cool, the brine lasts about 2 months. I tie the whole mustard in a cheesecloth bag, otherwise it is messy.

Million Dollar Relish - makes 9 pints.

3 quarts finely chopped cucumbers - cuisinart french fry blade is good.
1 quart finely chopped onions
3 peppers - I do 2 green 1 red - your choice - chopped
1/2 cup pickling salt

Mix above well and leave overnight.

Drain well and put into pot.

Add:
1/2 tsp. turmeric
1/2 tsp. mustard seed
1 tsp. celery seed
6 scant cups white sugar
3 1/2 cups vinegar

Bring to a boil and seal hot.

Family and friends clamour for the above. Hope you enjoy them too!!

Cheese Beurek

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Cheese Beurek:

Make a yeast dough: mix 2 1/2 tsp. yeast, 2 tsp honey and 1 1/2 c warm water. When foamy add 4 T melted butter, 2 tsp salt, 3 1/2 c flour ( may use 1/2 whole wheat). Will be a soft easy dough to knead. May add small sprinkles of flour but don't add too much. When soft and smooth let rise 1hr till double. Punch down and refrigerate covered till ready to use.

Make filling:
1# soft cream cheese
2 c grated Meunster
2 c grated mozzarella
1 c grated feta
1 c grated parmesan
Beat cream cheese and add 4 eggs one at a time till smooth. Add 2 cloves garlic finely chopped ( may add more). Fold in 1 1/2c finely chopped flat leaf parsley, 1/2 c. finely chopped basil and fresh ground pepper to taste.

Divide dough into 24 balls. Roll each out on a floured table ( small amount to keep from sticking only). Should be about 4" circle. Fill w/ 2T filling and brush edge with water fold over and press edges well with damp fork. Brush with beaten egg and sprinkle with sesame seeds. Bake till golden at 375 degress about 20 minutes.

Mediterranean Eggplant Caviar

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Mediterranean Eggplant Caviar:

2 medium or 4 small eggplant( poke holes in several places)
2 red bell peppers ( or 1 red/1 yellow)(seeded and cut in 1/2)
4 Roma tomatoes (cut in half)

Roast all vegetables till eggplant is very soft and the peppers are blackened and the tomatoes are scorched at the edges. 400 degrees, approx 25 minutes. Use parchment paper under them.

Cool and peel peppers and eggplant. Puree all with 2-4 garlic cloves chopped. Place in bowl . Add one finely chopped large celery stalk,1Tbsp capers chopped, 1/2 c pitted kalamata olives chopped , 2Tbsp. olive oil, 2 Tbsp red wine vinegar ( may add more to taste or juice from marinated olives), salt and cayenne to taste. Should be tangy tasting. Let set in fridge all day or overnight for best flavor. Serve with pitas or flatbread.

Hummus w/Tahini and flat breads

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Appetizers:

Hummus w/ Tahini and flat breads:

Drain 2 cans garbanzo beans and save the water. Will have 3 cups beans. Add 5 Tbsp. fresh lemon juice. 5 cloves garlic chopped ( may use less but we like garlic !) 1/4 tsp salt ( be careful as canned beans are sometimes salty). 1/4 tsp cayenne pepper. Puree til smooth but not pasty adding water from beans as needed. Remove from processor and fold in 1/2 c. tahini. Decorate w/ paprika and finely chopped cilantro.

Hot Cheese Tartlets

Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 14:36

HOT CHEESE TARTLETS

These go over big served warm from the oven, especially when enjoying a favorite glass of wine.

1 or 2 egg whites depending on the size of the egg
1/4 Tsp. salt
!/2 cup of grated cheddar cheese
1 1/2 Tsp. grated onion
1/2 Tsp. worcestershire sauce
1/4 Tsp. paprika
1/4 Tsp. mustard (I use hot dry mustard powder mixed with a drop of water)
2 dozen SMALL baked tart shells

Beat egg whites & salt until stiff, fold in rest of ingredients. Fill tart shells, bake at 450 for 10 minutes.

These go over big served warm from the oven, especially while enjoying a favorite glass of wine.

Chevre, Craisin and Walnut Pinwheels

Posted by becr zone 9 CA 19 on Tue, Jan 29, 08 at 3:27

Here is a favorite appetizer/snack of mine...

Chevre, Craisin and Walnut Pinwheels

2 (8 ounce) packages cream cheese, very well softened
1 (5 1/2 ounce) package chevre herbed goat cheese (can use feta)
1/2 cup finely chopped green onions
6 ounces dried sweetened cranberries (Craisins)
3/4 cup chopped walnuts
4 large flour tortillas

1. In medium bowl, combine softened cream cheese, chevre cheese, green onions, dried cranberries and chopped walnuts.
2. Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
3. Roll up tightly, being careful not to tear.
4. Wrap each in plastic wrap; refrigerate for several hours or overnight.
5. Slice to serve. Makes about 32 appetizers.