Now Available at Grilltime Gourmet Meat Shop

Perhaps one day as the business grows, my excitement will fade when a new store begins to carry Manning Canning products but somehow I doubt it. I literally just dropped off my first order to Grilltime Gourmet Meat Shop at 62 Laird Drive.

I was introduced to Andy (owner) through Peter Visima (so thank you Peter) and I remember the first time I walked through the door's at Grilltime I was overwhelmed by all of the delicious smells coming off their grill. Andy's big smile and warm welcome made me feel more like I was in his home than in his meat shop and we chatted like we were long time friends.

Here's hoping his customers enjoy my Spicy Zucchini Relish, Angry Pickled Garlic, Onion and Garlic Jam and Spicy Pickled Celery as much as the customers at both Withrow and Appletree Farmer's Markets have. The quicker they sell, the sooner I can be back in the commercial kitchen with Jack and Jill (my new steam kettle friends).

Spicy Red Pepper Jelly and Pickled Roasted Red Peppers

Now that I am one of the fortunate few who has access to some fairly large steam kettles, I am in the process of batching up some of my most favourite recipes. A side effect of this process is that I sometimes over estimate how much produce will be required in the commercial kitchen. When this happens, I am left with excess produce that I simply can not allow to go to waste. This is why I was left with a bushel of red peppers and why today instead of just sitting around on my caboose I was futzing around in the kitchen.

I decided to try two completely different things. The first a spicy red pepper jelly. I always get asked at the market if I have red pepper jelly and my answer is always 'Yes I do...I just don't have any here". The second is a recipe that I read several months ago and have always wanted to adjust slightly and try...Pickled Roasted Red Peppers.

I will share the jelly recipe now because it is tried and tested...the roasted red peppers you will have to wait a couple of weeks so that I can taste them once they have sat in the brine for a while.

 

Spicy Red Pepper Jelly (Yield: approximately 4-5 – 250ml jars)

Ingredients

• 1 cup finely diced sweet red peppers
• 1 tbsp minced hot red peppers
• 3 cups granulated sugar
• 3/4 cup cider vinegar
• 1/4 tsp hot pepper sauce
• 1 pouch (85 ml) liquid pectin

In large saucepan, bring red and hot peppers, sugar, hot pepper sauce and vinegar to full rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes.

Stir in liquid pectin and stir constantly. Return to a rolling boil and remain at a boil for 1 minute. Remove from heat and skim off foam. Allow to cool for 5 minutes stirring occasionally before filling jars. Using funnel and measure, fill jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims with damp paper towel. Centre lids on jars; screw on bands fingertip tight.

Process jars in a boiling water bath canner for 10 minutes.

When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals. Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year.

Boozy Preserving Class

What could possibly be better than the combination of fresh local raspberries and Prosecco in a beautifully clear jelly? Perhaps Rhubarb Brandy Vanilla Jam is the answer? You get to decide in this preserving class because we are going to make them both. We will discuss the differences between jams and jellies and create some delicious adult preserves.

Join me on Monday, June24th at 6:30pm and I will teach you how to incorporate alcohol into jams and jelly recipes. You will walk out of this class with the basic understanding of jar sterilization, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of both recipes to take home and at least 1 jar of jam each.

$40 +HST

Reserve Now by Credit Card or PayPal
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=VPXLX5ZJBMLFJ

Learn more about Workshops at The Depanneur
http://thedepanneur.ca/workshops/

June 8th, 1938 - 1942

I can only describe the last 10 days as crazy busy. Between commercial kitchen days, farmer's markets, days spent weeding in the garden and just simply catching up on paperwork I am not sure which way is up. That is why I chose to ground myself with a ponder through my gran's journal. No matter how busy I feel I am, her journal always makes me feel somewhat lazy and appreciate how great I have it.

June 8, 1938

Clear and bright in morning Cloudy, windy and dust storm in the afternoon. Children play ball regardless. Win against Battle Ridge. Drive to Grandmas. Bleeding heart broken by wind.

June 8, 1939

Cloudy this morning, still cold but no frost. Search everywhere for purse containing money for order. Afraid Dennis (NOTE THAT DENNIS IS MY DAD ;)) must have carried it about. Heavy downpour in afternoon. Roy and children soaked. Phone, tomorrow sports off. Mr Stocks borrows horse to ride to C. Manning. Charlie to Delane for horse in evening.

June 8, 1940

Raining, but steady and warm. Make dress for Rosemary and Carol. Fix Jeanne's coat. Plans for picnic off. Roy fixes brakes in car. Plans to attend Czar track meet are off

June 8, 1941

Sun. Mice day. Roy and children off to mass. I stay with the little ones, get dinner. Plan for camp 7th. Rita, Jeanne and Kenny bring in crow feet. Young crows leaving nest. Cloudy at night. Hope for rain.

June 8, 1942

First exam. Health. Not too bad. Mrs Abrassart died at noon. Donations toward wreath. Canned 6 qts rhubarb. Ike brought oats.

Her last entry made me smile about the rhubarb. Today at the farmer's market I sold out of my Rhubarb Vanilla Jam and the Rhubarb Brandy Vanilla Jam. Perhaps I was channeling her today;)

Rhubarb Brandy Vanilla Jam

I know it sounds like a mouth full, but trust me your taste buds will be dancing when you taste it. This rhubarb brandy vanilla jam is not only great on toast or pancakes, it is wonderful on all types of cheeses, stirred into yogourt or poured over top of vanilla ice cream.

I met Todd Chambers, owner of Really Horrible Enterprises this past weekend at a The Great Canadian Cheese Festival and I was drawn to his booth by the alluring smell of vanilla that seemed to permeate the air around it.

I use vanilla beans a lot in my preserving and am always looking for fresh beans that don't come in the glass little test tubes from major grocery stores. Well Todd did not disappoint. But in addition to some wonderful fresh vanilla, Todd also had some flavoured Vanilla extract that got my creative juices flowing. I picked up a bottle of this and as you can see in less than a week, I have already used 1/3 of it.

Rhubarb Brandy Vanilla Jam

Ingredients

• 8 cups of chopped rhubarb
• 4 cups sugar
• 1 cup earl grey tea
• 1 lemon, zested and juiced
• 3 tsp brandy vanilla
• 1 packet liquid pectin (3oz)

Preparation:

Sterilize jars and warm lids.

In an 8-quart, non-reactive pot over medium heat stir the rhubarb, sugar and tea together and bring to a boil stirring regularly.

Add the lemon juice/zest and brandy vanilla to the pot and let it bubble gently for approximately 10-15 minutes. As the jam cooks, use the back of a spoon to mash any large pieces of rhubarb.

Add the liquid pectin, stir to combine and bring back to a boil and let boil for 1 minute and then remove from the heat.

Add a little more lemon juice if you feel it needs additional brightening.

Fill your pre-sterilized jars, leaving 1/4" headspace. Wipe rim of the jars with a clean damp cloth and place lids and hand tighten rings. Process jars in gently boiling water for 10 minutes.

Yield approximately: 4 – 250ml jars.