Gastronomous

This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish  and.. voila! lots of flavor layering!

Ingredients:

Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature.

The glaze will keep for one week in the fridge, but we doubt there will be any leftover!

Well it’s the end of the season and we are left with tons and tons of little green tomatoes!  What to do with  all these green tomatoes? We could pickle them, make green tomato salsa, make fried green tomatoes or…JAM???? 

Sure! we tried our regular recipes for tomato jam, hoping that with a little extra sugar they would work and found that we  ended up a green ketchup!  After several tries , we figured that by introducing some extra acidity from orange juice it was a true jam!  

Try it with cheese and crackers or  on our spicy cornbread as an appetizer.   We also found out it gives and extra twist of flavor on turkey and duck! 

Ingredients:

For every 2 cups of quartered peeled tomatoes add:
1 cup granulated sugar
2tsp.orange juice
1 tsp cinnamon
1tsp Tarragon

Place green tomatoes in a non-reactive pot. Place over medium heat, add the orange juice and sugar.  Stir and  bring to a boil, stirring occasionally.  Once it has come to a full boil, reduce heat and simmer for 30 minutes, stirring occasionally with a wooden spoon or until most of the liquid has evaporated.  Remove from heat, then add the cinnamon and tarragon and stir. 
Let cool and place in sterilized canning jars or serve at once. If using as turkey or duck glaze, prepare at least an hour before glazing time

It’s the end of the season, so that means the last of the tomato and raspberry crops are up for grabs. There so many salads, sauces, and preserves you can make!. In our quest for the unique, we blended berries, made tomato jams and tried something never done before: raspberries and tomatoes! and why not? after all tomatoes are fruits too!
 The result is so good! Serve it on toast and English muffins , then when your guests ask what kind of jam it is….say it’s an exclusive (and secret) gourmet blend you’ll have them begging for the recipe

Best of all… it makes a an excellent reason to throw a tea party!

Ingredients: (for two pint size jars)
4 cups tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen

Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Place over medium heat and bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.

This jam has no rivals. It’s all natural, easy to make and just perfiect for the blueberry seaeon. It has exquisite flavor and texture , well suited for the most refined tea party

1 pint blueberries
1 cup granulated sugar
2tsp.orange juice juice

Place blueberries in a non-reactive pot. Add orange juice and sugar. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars or serve with pastries and crumpets.

This jam has a unique sophisticated flavor; perfect for a tea Party!
Try it on petit toast, English muffins or tea biscuits .
The recipe is simple to make; just remember use firm Roma tomatoes or any “firm” variety

Ingredients: (for two pint size jars)
4 cups Roma tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen

Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.