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Prickly Pear-Calamondin Lime Marmalade Ingredients: Equipment: 2 ½ c. prickly pear juice, strained sieve 2 ½ c. calamondin lime puree cheesecloth 6 T. pectin blender 8 c. white sugar large mixing bowl large saucepot half-pint jars, rings & lids, sterilized
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    Prickly Pear-Calamondin Lime Marmalade Ingredients: 2 ½ c. prickly pear juice, strained 2 ½ c. calamondin lime puree 6 T. pectin 8 c. white sugar Equipment: sieve cheesecloth blender large mixing bowl large saucepot half-pint jars, rings & lids, sterilized canning equipment Instructions: 1. Prepare mis en place: strain prickly pear juice, puree calamondin limes in blender, measure all ingredients. 2. In large mixing bowl, combine sugar and pectin. 3. In large saucepot, combine prickly pear juice and calamondin lime puree. Bring to a hard boil (cannot be stirred down) and boil for 2 minutes. 4. Slowly add sugar-pectin mixture and stir. Boil for 2 minutes. 5. Remove from heat. Fill half-pint jars and follow canning procedures (headspace: ¼ inch; process time: 15 minutes)  Prickly Pear Pickled Garlic Ingredients: 12 large heads of garlic, peeled & washed (about 2 c.) 4 c. distilled white vinegar 1 t. Kosher or pickling salt 1 ¼ c. prickly pear juice, strained Equipment: 2 sauce pots cheesecloth sieve slotted spoon half-pint jars, lids & rings, sterilized canning equipment Instructions: 1. Prepare mis en place: peel and wash garlic, strain prickly pear juice through cheesecloth & sieve, measure all ingredients. 2. Add prickly pear juice to medium sauce pot. Bring to a boil, then reduce heat to simmer, stirring constantly. When juice reduces to syrup consistency, remove from heat. 3. In another sauce pot, combine vinegar, ½ c. prickly pear syrup, and salt. Bring to a boil. 4. Fill half-pint jars with garlic first within 1 inch of top; then cover with vinegar solution. 5. Follow canning procedures (headspace: ¼ inch; process time: 35 min). Serving Suggestion: Use as condiment; accompanies olive/cheese plate well; use in a salad dressing or chopped over sautéed vegetables   Yield: approx.. 5 half-pint jars    Spiced Pumpkin Seeds Ingredients:   1 c. pumpkin seeds ½ T. butter, melted ½ t. salt 1 T. spice mixtures: (1) cinnamon/clove (2) ground chile/calamondin lime juice Equipment: large mixing bowls large baking sheets Instructions: 1. Preheat oven to 350 degrees F. Prepare mis en place: melt butter, measure spices. 2. In large mixing bowl, combine pumpkin seeds and melted butter. 3. Add salt and spice mixture. Stir to coat. 4. Spread coated seeds onto baking sheets. Bake 15 minutes until just toasted (careful  –   they burn easily!) 5. Stir and let cool before packaging.   Carob Brownie Mix Kits Ingredients:   1 c. sugar ½ c. flour 6 T. carob powder ¼ t. salt Equipment: Measuring cups & spoons 2 small bags 1 large bag labels Instructions: 1. Label all three bags: (1) small bag “sugar”, (1) small bag “flour, carob & salt”, (1) large bag “Carob Brownie Mix”  2. Measure sugar into small “sugar” bag. 3. Measure and combine all other ingredients into the other small bag. 4. Seal and place both bags into the large, kit bag.  Yield: One “Carob Brownie Mix” Kit  
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