Raspberry Fennel Jam

Posted on November 6, 2014 by admin
Raspberry Fennel Jam
Canning season may peak in the summer when gardens and markets are brimming, but what better time to put up a little "love in a jar" than just before the holidays? There's still lots of great produce to utilize, and every knows that homemade gifts are the best! Join our resident canning experts and class instructors, Brenda and Jennifer, as they share their recipes and passion for "putting up" and sharing with friends and family. Their Holiday Gifts From the Heart Hands On Canning class is this Sunday from 1 - 4 PM at our Midtown location, with a few seats still available. This recipe, with its vibrant red color, makes a perfect holiday gift!
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 pound Raspberries (fresh or frozen)
  2. 2 cups granulated sugar
  3. 1-2 fennel bulbs, fine dice
  4. 1 large Granny Smith apple, grated
  5. Juice of 3-4 lemons
Instructions
  1. Place a small plate in the freezer for gel setting later.
  2. In a large stainless steel sauce pan, add fennel and 1 cup of water. Cook fennel til all water is absorbed and until fennel is completely soft.
  3. Add raspberries and remaining ingredients to the fennel mixture, and boil hard for about 20 minutes, stirring frequently. Make sure to skim the foam off the top during this time, as this may cloud the jam after it sets.
  4. Test for gel set: Remove plate from freezer and place a small amount of the jam on it. Run your finger down the middle of the mixture. If the jam holds its shape and is slow to cover the path made by your finger, it has successfully set and ready to ladle into jars.
  5. Ladle into clean hot jars leaving ¼-inch head space. Wipe the rim of the jars, apply the lid and ring finger tight.
  6. Process jars for 10 minutes in a boiling water bath. Timing begins when water comes to a complete boil.
Notes
  1. Yields 6 1/2 pints
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Vegetable Soup with Pasta

Posted on October 30, 2014 by admin
Vegetable Soup with Pasta
Serves 4
Looking to hone your knife skills? This delicious soup recipe from our owner Mary Moore is perfect on a cool fall afternoon or evening, and provides lots of opportunities to practice your slicing, dicing and chopping.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 green bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups chicken stock
  11. fresh basil, chiffonade to taste
  12. salt and pepper to taste
  13. Worcestershire sauce to taste, approx. 1 Tbsp.
  14. Texas Pete hot sauce to taste
  15. 1/2# pasta, cooked al dente
Instructions
  1. Heat olive oil in stockpot. Sauté onions until translucent.
  2. Add carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add zucchini and green pepper and sauté briefly.
  4. Add remaining ingredients except fresh basil and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in pasta, basil and season to taste
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Brushetta with Kale

Posted on October 24, 2014 by admin
Bruschetta with Creamy Kale Topping
Serves 8
We had the pleasure of working with Josh and Brent, known as the fabulous Beekman Boys, at the Decatur Book Festival. They delighted the festival crowd as they shared stories of life on the farm (and on "The Amazing Race") as they made their Bruschetta with 3 Toppings. We look forward to hosting them this Friday night for a cooking class on Thanksgiving favorites, straight from the Beekman Farm. They'll serve up seasonal holiday favorites from their Heirloom Vegetable cookbook alongside a delectable bourbon brined turkey. A few seats remain - sign up before they are gone! The recipe below is just one of the three bruschetta toppings, a great entertaining and snacking option as we head into fall.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
BRUSCHETTA (makes approx. 24 toasts)
  1. 1 baguette (10 ounces) cut into ½ -inch thick slices
  2. 1/3 cup olive oil
  3. 2 garlic cloves, peeled and halved
  4. 1 tsp course kosher salt
CREAMY KALE TOPPING
  1. 2 TBSP olive oil
  2. 1 garlic clove, thinly sliced
  3. 2 anchovy fillets, very finely chopped
  4. 6 ounces kale, stems and ribs discarded
  5. ¼ tsp course kosher salt
  6. ½ cup water
  7. 2 TBSP mayonnaise
  8. 2 TBSP grated parmesan cheese
  9. 2 tsp fresh lemon juice
To make the bruschetta
  1. Preheat the oven to 350° F
  2. Place the slices of baguette on a large rimmed baking sheet and brush both sides with the oil.
  3. Bake for 10-12 minutes, turning the slices over midway, until golden brown and crisp.
  4. Remove from the oven, rub the cut side of the garlic cloves over one side of each slice, sprinkle with salt.
To make the kale topping
  1. In a large skillet, heat the oil over medium heat.
  2. Add the garlic and anchovies and cook for 2 minutes, stirring frequently, until the anchovies have melted.
  3. Add the kale, salt, and water and cook for 5 to 7 minutes, stirring frequently, until the kale is tender and the water has evaporated. When cool enough to handle, finely chop.
  4. Meanwhile, in a medium bowl, combine the mayonnaise, parmesan, and lemon juice.
  5. Add the kale mixture to the mayonnaise mixture and stir to combine.
  6. Divide the mixture among 8 toasts.
Notes
  1. Copyright 2014 Rodale Books and Beekman 1802, LLC. Used with author's permission
Adapted from Heirloom Vegetable Cookbook
Adapted from Heirloom Vegetable Cookbook
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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