Fall squash transforms into a rich, smooth spread laced with apple cider, honey, and plenty of warm spices. Many eat it at breakfast, spreading a spoonful on cream cheese topped toast. This delicious preserve is the perfect vehicle for adding complex pumpkin flavor to almost anything. Stir it into whipped cream for a mouse-like dessert or coffee topper. Add a large dollop to your favorite pancake batter for an autumnal twist. Or go savory and melt some into a mixture of browned butter, sage, shallots, and crushed red pepper for an addictive pasta sauce.
You may also want to make pumpkin butter with other squashes as well. Butternut Squash is nutty and lightly sweet with a creamy texture. Delicata Squash has a flavor reminiscent of sweet potatoes with a fine, smooth texture. Long Island Cheese Pumpkin has a dense and very sweet pumpkin flavor with an earthy, savory finish.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
It’s Jam Making Time Again!
I had a bowlful of organic peaches ripening fast and a lime rolling around in the refrigerator and wondered how this combination would taste together. This morning was the first time that I tried it on toast and I am surprised at how delicious it is. I think that I’ll try making more over the weekend.
I Love Experimenting In The Kitchen. Today I’m Trying Out A New Jam Combination. I Think That Peach & Lime Just Might Make A Delicious Jam.
5 Ways to Make the Most of Seasonal Stone Fruit
Ripen: Ripen peaches, nectarines and apricots at room temperature. Once ripe, they can be refrigerated for just a few days to help keep them at their best.
Speed Up: Speed up the ripening process by placing fruit in a brown paper bag on the counter, checking a few times each day.
Can: Preserve stone fruits by canning them (make jam, syrup or salsa) to enjoy the taste of summer year-round.
Dry: Bake or grill halves or slices at 200 degrees for about 3 hours, turning every 30 minutes or so, until dehydrated yet still soft. Store in the refrigerator.
Freeze: Lightly poach halved and pitted fruit in water (sugar optional), portion and freeze for later use in smoothies, baking, desserts or fruit sauce for pancakes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
17 Things To Do With Homemade Ricotta
Now that you’ve made your Homemade Ricotta what are you going to do with it? Here are 17 things to do with that delicious Homemade Ricotta.
- Make a Cheesecake
- Fill Ravioli
- Eat Warm Drizzled With Good Quality Olive Oil
- Make A Tart
- Toss With Penne Pasta And Quickly Cooked Tomatoes
- Savory Bruschetta – Toast Or Grill SlicesOf Italian Bread. Top With Sun Dried Tomatoes, Ricotta, Fresh Basil Leaves, Salt & Pepper
- Eat For Breakfast With Milk, Honey And Nuts
- Enrich Egg Dishes
- Make A Fruit Dip By Blending Cocoa Powder, Ground Cinnamon And Sugar
- Layer In Gratins And Lasagna
- Top A Dish Of Cavatelli
- Stuff Pasta Shells
- Bake In Pancakes
- Enrich Sauces
- Sweet Bruschetta – Spread On Thick Slices Of Italian Bread And Top With Jam Or Fruit For Breakfast Or A Snack
- Use In Italian Meatballs
- Use With Fresh Berries