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The
Complete Book of Year-Round Small-Batch Preserving
Over 300 Delicious
Recipes
by
Ellie Topp and Margaret Howard (Firefly)
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If
you picture preserving as a big-batch, one-fruit, single-season kind
of activity (let's say enough strawberry jam jarred in the summer to
feed a small army), Ellie Topp and Margaret Howard want to revolutionize
your repertoire. They are gourmets who specialize in boutique batches
that make a splash all year long. How about a few teaspoons of sour
cherry hazelnut conserve that's flavored with dry white wine on your
English muffin? The next day feel like toast with tangerine grapefruit
marmalade instead? No problem—you can easily have whipped up a
few cups of each. Same with festively flavorful pink peppercorn vinegar,
herbed raspberry-red currant sauce, mango ketchup, sun-dried tomato
mustard or hundreds of other recipes. An additional nice touch: The
authors include lots of big-picture recipes that can be made with their
unique preserved goods, such as a snazzy peach-banana shake that includes
their spiced wine peach jam and corn chowder that relies on their zesty
country corn relish.
RECIPE:
SUN-DRIED
TOMATO MUSTARD
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