When is a jam not a jam? when its Balsamic Sweet Onion Jam. This doesn't contain pectin (you could add some if you want it super firm/jelled.) This thickens up as you cook it down into a wonderful balsamic, sweet, onion, condiment! Use it on different meats; beef, pork and stirred into savory dishes like pot roast as its cooking, sausage and noodles as part of the sauce - I'm thinking pairing with cheese on a cheeseboard would be great too! ...the uses are endless. I had watched Heather over at "The Kneady Homesteader" (view her video here) make and can some of this up and I thought I'd give it a try - the taste is amazing! I'm sure I'll be making lots of this in the future too!! Enjoy! Diane
Balsamic Sweet Onion Jam Ingredients: 8-10 large onions; a mix of Vidalia and Spanish 3 cups packed light brown sugar 2 1/4 cups balsamic vinegar 1 1/2 tsp sea salt 1 Tablespoon butter Directions: Yield: 7 half pints Chop your all your onions. Cook the onions down in a large pot over medium-high heat in the butter for 45 minutes, until they start to caramelize. Make sure to keep stirring so onions don't scorch. Add in the brown sugar and balsamic vinegar and continue cooking down. Add in the sea salt. Cook down the mixture another 15-20 minutes *until it reaches the thickness you prefer. Prepare your waterbath or steam canner, and jars. Fill jars to 1/4" headspace and process 15 minutes *or according to your altitude. Recipe from: The Kneady Homesteader Kitchen Note: Ball does make their own version of this jam using bay leaf, pepper, maple syrup and apple juice in their "The All New Ball Book of Canning" simply called "Balsamic-Onion Jam." I'll be giving their recipe a try next time I have some onions to process.
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Super quick weeknight meal can be made in under 30 minutes, add in a side salad, some steamed vegetables and this is a complete meal. I love the taste of the balsamic. Enjoy! Diane
Ingredients: 2 pounds fresh chicken sausage 2 cups chicken stock, I use my home canned (recipe here) 1/4 cup balsamic vinegar 2 tablespoons extra-virgin olive oil 1 large sweet onion, sliced Put all ingredients in a large high sided sauté pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve over cooked egg noodles. This recipe can be cut in half. On of my families favorite for brunch-time. Use your homecanned roasted green chiles to create this wonderful quiche! ((if you don't have homecanned chiles, that's ok - you can buy them at the store too)) I often serve this with my homemade, homecanned Bloody Marys - makes the perfect, relaxing meal. Enjoy! Diane
Hatch Green Chile & Vidalia Onion Quiche Ingredients: 1/2 vidalia onion, or one small onion, diced 4 oz can hatch green chiles, do not drain 3/4 cup heavy cream or half & half 1/4 cup milk 4 eggs 1/2 tsp salt 1/8 tsp pepper 1 cup pepperjack cheese, shredded 1/2 cup cheddar cheese, shredded 9 inch quiche crust - prebaked I prepare my crust while the onions and green chilies are being sauteed Quiche Crust Recipe at bottom. Directions: Prepare & Pre-Bake the pie crust (you can make homemade or use a store bought pie crust) Preheat oven to 380 F degrees. While the pie crust is pre-baking, place a pat of butter with green chiles and onion into a saute pan and cook for 10 minutes. In a large bowl, whisk together the eggs, cream, milk, salt & pepper until combined, stir in half the pepper-jack cheese. Set aside. Remove the pie crust from the oven and sprinkle the remaining half the pepper-jack cheese onto bottom of crust, top with green chile & onion mixture Pour the egg mixture on top. Sprinkle cheddar cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used 2% and heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Since this has a spicier kick - I went with pepperjack and cheddar. Get creative! Quiche Crust ~ Homemade 1 1/4 cups flour 1 stick COLD butter, cut into small cubes 1/2 tsp salt 4 Tbs COLD water Food Processor Add flour and salt to food processor, pulse 2-3 times. Add in the COLD butter and pulse 3-4 times. Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball. Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche. Pre baking will help a little bit from having a 'soggy bottom' quiche! Recipes & Photos by: Diane Baker for Canning and Cooking at Home This is a wonderful side dish for any meal. Easy to prepare, which is always a bonus! I love to use my Home-Canned Summer Corn in this - such a treat and makes all the hard work of canning it - worth it! There are many renditions of this recipe type and some add in corn muffin mix, making it more of a 'cornbread' but, this is more of a what I think of as creamed corn set in egg - making it more of a 'pudding' or 'casserole' of Summer corn.
~Enjoy! Diane Southern Corn 'Pudding' Ingredients: 1 cup milk 2 Tbs butter 1 Tbs sugar 2 Tbs flour 1/2 tsp salt 2 pints of corn (or 30 oz whole can corn), drained well 2 eggs, well-beaten 1-2 Tbs green onion or 1 large shallot, finely chopped dash of hot sauce, optional dash of Black pepper, optional Directions: Preheat oven to 400 F Dissolve flour in 1/4 cup milk, set aside. Boil the remaining 3/4 cup milk with the butter and sugar. Pour the flour/milk mixture into the milk/butter/sugar mixture after boil is reached - to make a thin white sauce. Remove from heat and stir in salt and drained corn. Mix in beaten eggs. Pour into a lightly greased loaf pan. Bake for 30-40 minutes, or until done. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Adapted from: Chef In Training: "Easy Baked Corn" This recipe is a great use for garden zucchini. A bread-like quiche/casserole that is perfect as a main course or side dish. While my favorite recipe for zucchini is my recipe for "Zuni Cafe" Pickles...This is a great "go-to" recipe as well. I came across the original recipe for this pie over at "The Seasoned Mom" but, added a bit more in the area of spices... It's truly a tasty dish ~Enjoy! Diane Zucchini Pie
Ingredients: 1/2 cup canola oil 4 eggs 1 cup baking mix (such as Bisquick) <--click for my homemade recipe 1/2 cup Parmesan cheese 1/2 cup shredded Cheddar cheese 1/2 tsp garlic, minced 1/4 tsp black pepper (or to taste) 1/4 tsp sea salt (or to taste) 1 small sweet onion, diced thin 3 cups zucchini, sliced very thin dash of nutmeg *optional Instructions: Preheat oven to 350 degrees F. Slice Onion and Zucchini, set aside. Spray a 9-inch pie plate with cooking spray and set aside. Combine and lightly mix together, the first eight ingredients a large bowl. Fold in the sliced onion and zucchini. Pour the mixture into the prepared baking dish. Bake for 40-45 minutes, or until cooked through and top is golden brown. Recipe adapted from: The Seasoned Mom Photos by: Diane Baker for Canning and Cooking at Home |