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Feeling miserable from your Thanksgiving gluttony?  Me too and I believe these apple turnovers are partially to blame.  For this year’s Thanksgivings, Sam and I were tasked with preparing a desert and bringing jarred goods for appetizers.  Enter apple pie filling!!  Earlier this month I put up 6 pints of apple pie filling in anticipation for the coming holidays. Initially the plan was to make personal apple pie galettes, but these empanada-like turnovers seemed way more exciting and a great homemade collaboration effort between the beau and I.

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Savory Pear Chutney- Putting Up with ErinSavory Pear Chutney- Putting Up with Erin

Happy Turkey Day! During our northern excursion a couple weeks back, I managed to track down some locally produced canned goods at a small roadside farm outside of Durhamn, NH. Of the two preserves I purchased, one of them was a sweet apple chutney.  I was always of the thought that chutneys were reserved for Indian appetizers and main dishes, but apparently I was wrong.  Inspired by my small 1/2 pint souvenir, I decided to try my hand at my own chutney. Rather than following a specific set of instructions, I “winged” it and threw together a myriad of pears, shallots, ginger, raisins, almonds, etc.

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This past weekend the beau and I headed down to Colonial Williamsburg, Virginia for his grandfather’s 80th birthday party (see trip photos).  If you haven’t had the chance to visit this historical tourist trap, I suggest it.  The environment and colonial monuments really do give you a different take on eighteenth century American life. As with most pre-modern American landmarks, Colonial Williamsburg did exhibit the slightly “unknown to the modern man” romanitc feel, but what felt different was the lack of granduer throughout the colony. Our self-guided foot tour comprised of a visit to the blacksmith, the tinsmith, the magazine, the apothecarist, the gardens, and lastly the stop that most peaked my interest, the Governor’s palace. Within the palace we experienced the kitchen, the cellar, and the preserved foods!! For this segment of “Pickles goes to” I figured I would delve into food preservation before the times of modern refrigeration.

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Update (12/18/2013): Tried these pickles tonight!  While the flavor is on-point, the texture of the pickled parsnips is weird, they are slightly chewy.  I recommend either cutting out the parsnip core/rind before pickling or coining the parsnips.

Pickled parsnips & carrots! Putting Up with ErinPickled parsnips & carrots! Putting Up with Erin

Need a quick, simple, spicy, and salty fix?  These pickles may be your answer. Depending on your preference, you can easily modify this recipe by adding more or less of any of the dry ingredients.  Or you could get creative and try different spice combinations. I’ve made countless variations of these pickles using yellow mustard seed; curious to taste the flavor differences between yellow and black mustard seeds, I experimented by swapping in black mustard for yellow in half of the pint jars.  As soon as I open a jar, I’ll report back with my findings.  If you didn’t notice it, these are essentially the same pickles using the same ingredients (albeit a different veggie) and ratios as the ZydeGo beans posted a couple of weeks ago, the only difference here is the red pepper flake substitution and the addition of bay leaves.

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10981099485_6e52e043c0_oHot Pepper Relish-Putting Up with Erin

After sharing my “touched for the very first” time jalapeño story with a close friend last night, her response was, “ow ow ow!!!” “Ow ow: a slang term used to emphasize/agree and/or add on to a comment that someone else has just made.” This sorta hot, sorta sweet, and sorta tangy relish is a product of the pound of peppers leftover from last week’s Honey Pickled Pepper Slices, and my late night boredom. A modification of Canning Granny’s canned bell pepper relish, enjoy as a condiment atop chili, tacos, sandwiches, etc.

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