Pickled Jalapeños

Our friend had a big crop of jalapeños and shared with us. We had more than I could use immediately. I made my Grandsons favorite pickle, jalapeño pickles. So easy, so tasty.

Ingredients

1pound jalapeños

1 T salt

1 1/2 C white vinegar

1/2 C water

4 garlic cloves

1-2 T sugar¹

Directions

Sterilize two pint sealable jars and set aside.²

In medium nonreactive pan add water, vinegar, salt, sugar and bring to a boil.

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Put on gloves

Wash and dry  jalapeños

Slice jalapeños then place jalapeños and garlic cloves in jar leaving 1/2 inch at top.

Add boiled pickling liquid and let stand 10 minutes and cover.

Place in refrigerator and let stand  about 3 days.

Note

1  I added 2 T of sugar as these jalapenos had a lot of heat.

2  I boiled the Kerr® jars in water for 15 minutes and then transferred them to a clean cloth to cool down.

 

 

 

 

Fresh Strawberry Sorbet

Strawberry season is here and they are available in markets or at u-pick farms. The starwberry flavor is so refreshing to the pallet and you just want more.

Ingredients

2 C sugar

2 C water

2 pounds of  fresh strawberries

Directions

Cuisinart Yogurt/Ice Cream Machine and Cuisinart 7 or 12 cup food processor. Place Yogurt bowl in freezer 24 hours before making sorbet.

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

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Making Sorbet

Wash, destem, and halve the strawberries.

Add the strawberries to the food processor and puree until smooth.

Add 1 1/2 cups of simple syrup and  pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

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Assemble yogurt/ice cream maker and pour strawberry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

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NOTE:

We use fresh organic strawberries. I have not made sorbet with frozen fruit.

Bing Cherry Sorbet

Cherry season is here and never lasts long enough. Enjoy a sorbet made with fresh cherries. It is so tasty alone or with a dollop of whipped cream or better yet drizzled with choclate syrup. Yummy

Ingredients

Simple Syrup

1 C water

! C sugar

Cherry Sorbet

6 C cherries depitted and halved

2 T lemon juice

1/8 t almond extract

1 1/2 C simple syrup

Directions

Cuisinart Yogurt/Ice Cream Machine and 7 or 12 cup food processor

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

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Making Sorbet

Place Cuisinart Yogurt bowl in freezer 24 hours before making sorbet.

Depit the cherries by using a chop stick to push pits though or a pastry piping tip or use a cherry pitter. Slice cherries in half.

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Add the cherries and simple syrup to the food processor and puree until smooth. Add lemon juice and almond extract and pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

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Assemble yogurt/ice cream maker and pour cherry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

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Note:

I do not strain cherry mixture prior to pouring into yogurt maker.

 

 

Compound Butter

Ingredients 

1/4 pound butter chunked

3 T leftover fresh herbs

Directions

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Notes

I have logs of thyme, rosemary, sage, marjoram, and basil in my refrigerator. I use for seasoning vegetables, scrambled eggs, and  meats.