Silver King Corn

We stopped at Mark's Melon Patch on the way to Alabama last week. They were unloading the truck with Silver King corn. Silver Queen I know of, but Silver King? I wasn't too sure, but I bought a peck basket since there would be a lot of people where we were going.

The corn got cooked and it was without a doubt the best corn that I have ever had!! Therefore, with the Explorer packed to the brim we stopped on the way home. Ralph said very confidently before we stopped, "Oh, we have plenty of room!" Famous last words! We were able to get two bushel bags into the car. He said that he was terrified that I had gotten three when he saw the size of them.

I don't can corn unless it is a relish. All of this got cut off the cob and frozen...of course, a large amount was and is still being eaten fresh on the cob.

I am sure that Silver King is some mutant hybrid from some wretch of a company like Monsanto...but, it was really tasty!!

Large Mouth Bass

We caught a bunch of bass while we were on vacation. I am sure that there will be many bass recipes coming soon as my freezer now has many bags, cleaned and ready to go!

This is a picture of Alexander carrying one to the cooler! He learned how to really fish on this trip!

Chocolate Cake and Vanilla Ice Cream

Our oldest turned 7 today. I just have to wonder where the time has gone. I can't believe that it has been 7 years!! We had chocolate cake and vanilla ice cream...

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar

1 3/4 cup all-purpose flour

3/4 cup Hershey's Cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1-Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

2-Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

3-Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter

2/3 cup Hershey's cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla extract

1-Melt butter. Stir in cocoa.

2-Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.

NOTES

-This is the quickest, easiest, best tasting chocolate cake around!!

-I double the frosting recipe to really have a nice amount for frosting.

-About half of the frosting and cake cocoa in the picture was the Special Dark kind. It gives it that darker chocolate flavor. You could do the whole thing that way, I just didn't have enough.

Vanilla Ice Cream

By Cuisinart for their 1 1/2 quart ice cream maker

1 cup whole milk, well chilled

3/4 cup granulated sugar

2 cups heavy cream, well chilled

1-2 teaspoons pure vanilla extract, to taste

In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes.

NOTES

-I take this out after going through the Cuisinart and place it in the deep freeze for several hours.

-I use one of my vanilla beans soaking in vodka (see earlier post) and squeeze the beans out of it when I am adding the vanilla extract. This gives it that nice vanilla bean taste and look.

Freshwater Mussels Steamed in Wine Broth

Well, I have never cooked freshwater mussels but I gave it a try this past week while we were in Alabama. The boys waded into the water with Gene and came out with a sackful. Here is what I did with them.

Freshwater Mussels Steamed in Wine Broth

1 large onion

2 tablespoons olive oil

4 cloves minced garlic

1 teaspoon dried thyme

2 cups chicken broth

2 cups white wine

1 lemon

salt and pepper to taste

30 Mussels cleaned and scrubbed well. Only use ones that are tighly closed or will close when tapping on them.

Saute the onions in olive oil until translucent in a large pot. Add the garlic being careful not to burn. Add the thyme and stir. Then add the chicken broth and wine. Bring to a boil and boil for about 5 minutes. Add the lemon juice and adjust the salt and pepper. Add the mussels, stir and cover. Cook for 4 to 5 minutes. Check and remove any mussels that have opened. Don't over cook. Continue to take them out and place them in a serving bowl as they open. Once all the mussels are cooked pour some of the sauce over them and serve with bread for dipping in the sauce.

NOTES

--You could really use just about any herbs that you have available

--I think a slosh of heavy cream would be nice in the sauce, after the mussels are removed but before you pour it into the bowl.

Bread-andButter Pickle Slices

Bread-and-Butter Pickle Slices

So Easy to Preserve, 2006

yield about 8 pints

6 pounds of 4 to 5-inch pickling cucumbers

8 cups thinly slices onions, about 3 pounds

1/2 cup salt

Crushed or cubed ice

4 cups vinegar (5%)

4 1/2 cups sugar

2 Tablespoons mustard seed

1 1/2 tablespoons celery seed

1 tablespoon ground tumeric

1 cup pickling lime (optional)

Preparation-Wash cucumbers. cut 1/16-inch off blossom end and discard. Cut into 3/16-inch rings. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2-inches crushed or cubed ice. Refigerate 3 to 4 hours, adding more ice as needed.

Preparation variation for Firmer Pickles-Wash cucumbers. Cut 1/16-inch off blossom end and dicard. Cut into 3/16-inch slices. Mix 1 cup pickling lime, 1/2 cup salt and 1 gallon water in a 2 to 3 gallon crock, glass container or enamelware container. CAUTION: Avoid inhaling lime dust while mixing the lime-water solution.

Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse and resoak one hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle.

To Make Pickles-Add sugar and remaining ingredients to vinegar in a large pot. Boil 10 minutes. Add well drained cucumbers and onions and slowly reheat to boiling. Fill pint or quart jars with slices, leaving 1/2-inch headspace. Fill to 1/2 inch from top with hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids. Process pints or quarts for 10 minutes in a Boiling Water Bath.

After processing and cooling, jars should be stored 4 to 5 weeks before use to develop ideal flavor.

NOTES

--I had never used lime in making pickles so I chose this recipe and went with the lime variation. There is no doubt that they are crisper than using the standard ice method.

(I did these last week before we went on vacation)

Pickled Green Tomato Relish

Pickled Green Tomato Relish

So Esay to Preserve, 2006

yield about 8 pints

10 pounds small hard green tomatoes

1 1/2 pounds red bell peppers

1 1/2 pounds green bell peppers

2 pounds onions

1/2 cup canning salt

1 quart water

4 cups sugar

1 quart vinegar (5%)

1/3 cup prepared mustard

2 tablespoons cornstarch

Sterilize canning jars. Wash and coarsley grate or finely chop tomatoes, peppers and onions. Dissolve salt in water and pour over vegetables in large saucepot. Heat to boiling and simmer 5 minutes. Drain vegetables and return to saucepot. Add sugar, vinegar, mustard and cornstarch. Stir to mix. Heat to boiling and simmer 5 minutes. Fill hot pint jars with hot relish, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a Boiling Water Bath.

NOTES

--This looks more mushy or cooked or something than what I expected. I'll give it a few weeks and we'll see how it tastes.

--I had issue with the cornstarch in the recipe as the new standards are so against using it in the latest canning guidelines. I wrote the the University of GA and that stated that in this instance it is safe because this recipe has been tested. So there...go forth and use the cornstarch in this recipe!!

(I did these last week before we went on vacation)

Blueberries in Syrup

So, yesterday I took 4 dry pints of blueberries and mixed them with about 3/4 c of sugar. I let them sit for a couple of hours and then put them on the stove under gentle heat. I watched them very closely. I wanted the sugar to melt but not get them hot enough for the berries to pop. Once they were off the heat, I added a generous "glug" of Grand Marnier. They are very tasty. I ended up with 3 pints canned.

Sweet Icicle Pickles, the conclusion

Well, this is how they ended up. I am overall happy with them. They are very sweet, but yeah, they are "sweet" icicle pickles!! Anyway, for some unknown reason I didn't trim the blossom end and I think they are a bit limp due to that. Otherwise they are a bit sweet for my taste but still really good. I think they would pair well with something really spicy!

Dilled Green Tomato Pickles

Dilled Green Tomato Pickles
Ball Blue Book, page 54
yield about 6 pints

5 pounds small, firm green tomatoes
1/4 cup canning salt
3 1/2 cups vinegar
3 1/2 cips water
6 or 7 cloves garlic
6 or 7 heads fresh dill or 1/4 cup dill seeds
6 or 7 bay leaves

Wash tomatoes; drain. Core tomaotes; cut into halves or quarters. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack tomatoes into hot jars, leaving 1/4-inch headspace. Add 1 clove of garlic, 1 head of dill (or 2 teaspoons dill seeds) an 1 bay leaf to each jar. Ladle hot liquid over tomatoes, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

NOTES
--I used the dried dill
--I don't know how these taste yet as they need to sit for 6-8 weeks for the flavor to develop.

Peaches!

Well, that bushel of peaches finally got peeled and cut up last week. Most of it got cut up and put in bags of 4 cups for later preserving. Of course there were several 2 cup baggies that are the perfect size for homemade peach ice cream!

This is a shot of the peach preserves that I made the other day. I used the Old Fashioned Peach Preserves recipe from So Easy to Preserve. I looked away and let them boil over...uggh, but I still think they turned out well. I wish they had gotten a bit thicker. I think I might try making a batch with pectin and see what the difference is.

Sweet Icicle Pickles, part 2

Well, I completed the one week brine. Then made the pickling solution and have one more day of boiling the liquid and pouring it back over the pickles. They will be jarred up tomorrow so expect an update! I think they look pretty good so far...

Squash Pickles

Our dear friends Jim and Renee gave us a huge bag of squash the other day. A few of them were too large to cook so I thought I would make some squash pickles. I've never had them but from the samples I had, they are very tasty. I used the recipe in the BBB. The picture is before adding the liquid.

Blackberries in syrup

It was a long drive and a lot of great places to see, but now that I am home the canning has started. I wanted to get a start on some of the wonderful blackberries so I began with these blackberries in syrup. They are hot packed. I used the BBB recipe that calls for macerating the berries in sugar for 2 hours prior to hot packing.

Today's Haul!

Today was the dairy run, 600 miles roundtrip. Today was Tropical Storm Barry. My butt hurts from 13 hours in the car. In the end it was a wonderful day. I stopped at some of the most wonderful farms and roadside markets...more on that later...

Sweet Pickle Relish

I used the recipe strainght out of the BBB and boy is it ever tasty! Part of the cucumbers I chopped up in the food processer, and the other part I did in the grinder attachment on my Kitchen Aid mixer. can't say for sure which turned out better but they are really pretty.

Sweet Icicle Pickles

These started today and will sit under the brine for only one week. I love these pickles! It seems like every large container I have currently has something "brewing" in it! I like to use a dinner or salad plate to weight the cukes but I didn't have one that would fit inside the glass container so I cut part an odd sized plastic plate and then used a Ziploc bag filled on top of it. I usually use a canning jar on top but this recipe calls for the lid to be on the jar and it would not have fit if I used jars to weight.

Pickle Season Has Begun!

I started a 20# bucket of cucumbers brining last week (5/25 for reference sake). There is a nice scum starting to form on top of the brine which is a good sign. Also, there are nice little lacto-fermented bubbles starting to come to the surface. Won't be long before we will have pickles. This process will take between 4 and 6 weeks. Then I will de-salt the cukes and then make the pickles.

Memorial Day Grill

We went to a Memorial Day service downtown this morning. It was very nice but we had to leave before it was over. It was close to Eliza's nap time and she really started whinning. The boys walked right up front and sat down so they could see everything. They thought it was great and had lots of really good questions. We had a few of the usual routines after that and then headed home for a cook-out.

Menu

Grilled Grass-Fed Beef Patties

Grilled Vidalia Onions with Mustard Tarragon Sauce

Grilled Corn with Pecan Butter

Sliced Tomatoes

The Best Ever Baked Beans

Mustard Tarragon Sauce

1/3 cup olive oil

2 TBS dijon mustard

2 TBS white wine vinegar

1 TBS or so dried tarragon

salt and pepper

Wisk it all together. Let it sit for a bit so the flavoers come together.

The Best Ever Baked Beans

I just eye this so I will "guess" the best I can. My Aunt Nancee taught me to make these and they are oh so good!

2 large cans baked beans

about 1/2 cup ketchup

1 pound bacon cut in pieces

1 medium onion diced

1/2 cup (maybe a bit more) brown sugar, packed (light or dark)

Mix everything together in a large baking dish. Cook at 350 degrees for a really long time...Maybe 2 or three hours. Just stir it every now and then and when it starts to get really thick, sticky, and black around the edges then you know it's ready! It's just as good if not better reheated.

Muffins, Banana/Pecan/Chocolate Chip

2 1/4 cups fresh flour

1 tsp salt

1 tsp soda

1 tsp baking powder

1 tsp cinnamon

1 tsp fresh ground nutmeg (less if not fresh)

1 cup buttermilk

1 egg slightly beaten

1/2 cup melted butter

1/2 cup honey

3 medium mashed bananas

1/2 cup chocolate chips

1/2 cup chopped pecans (you could toast them first)

Mix dry together. Mix wet together in a seperate bowl. Mix together lightly. Standard muffin tins will cook for 15 min at 400 degrees. yield about 15.

NOTES

-The kids just love these!

-I need to try making this savory sometime when I don't want to make rolls or cornbread.

Pancakes

I get asked a lot for my pancake recipe. This is the basic starting point. I like to liven them up with lots of fun seasonal or home canned yummies.

Basic Whole Wheat Pancakes

courtesy of The Bread Beckers Recipe Collection

3 cups freshly milled flour

1 tsp salt

1 tsp baking soda

2 1/2 tsp baking powder

1/3 cup oil (I use melted butter)

4 eggs

3-4 cups buttermilk

Mix together dry ingredients. Add liquids. Stir just until mixed. I let it sit for about 30 minutes prior to cooking. I fry them on a griddle with melted butter.