Tuesday, July 29, 2014

Rhubarb Vodka

Just bookmarking it here so I can find it again.  Delicious!

3 pounds rhubarb, cut up

Mixed with
1 bottle vodka
1/4 cup grand marnier
Simple syrup (6 tablespoons sugar heated to boiling with 1/4 cup water)

Cool the syrup before mixing into the rest of the ingredients. 
Let stand 1-2 weeks in covered container.

Recipe is flexible - it originally called for 1/2 cup of the Grand Marnier, but my source preferred with less.

It's a lovely pink color and, according to reports, is dangerously good when mixed with 7-Up.

Sunday, July 20, 2014

Cherry Jam

After having this unproductive sour cherry tree in our yard for quite a few years, we were pleasantly surprised to see more than a few berries finally this year.  Tony beat the birds to them and I was able to make this recipe.

There was only a pound of usable fruit (pits removed), so I added another 1+ pounds of bing cherries to make the jam-making mess worthwhile.  I may regret that, since I've heard such fantastic things about sour cherry jam, but in the meantime, I'm sure we'll enjoy the few pints of mixed cherry jam I made this afternoon. I'll bookmark the recipe here (and below, in case it drops off the interwebs), just in case next year's yield is closer to the 4 pounds the recipe asks for.

  • 4 pounds of pitted and mashed sour cherries, which should yield about six cups of jammable fruit
  • 3 cups sugar
  • 1 packet liquid pectin (that's half a box)
  • Put three pint jars or six half pints (or some combination thereof) in your canning pot and bring to a boil.
  • Combine fruit and sugar in a heavy, non-reactive pot. Bring to a boil and let bubble for a good twenty minutes, occasionally skimming the foam from the surface of the fruit as it develops. Add the pectin and boil for another five minutes. You want to cook it until it looks like boiling sugar - thick and viscous.
  • Kill the heat, fill your jars, wipe rims, apply the lids and rings and process in the hot water bath for 10 minutes. Remove jars from water and let cool on the countertop. When the jars are cool (I typically wait until overnight), remove the rings and test the seal by picking the jar up by the lid. If it stays put, your jars are good to store indefinitely.
  • I love the flavor of sour cherries, so I didn't add a drop of extra flavor to this jam. However, you are welcome to spice things up with cinnamon, nutmeg, cardamom, vanilla or orange (or anything else).

Saturday, July 19, 2014

Delicious Hot Dish

Brown in 2 tbls of butter:
  • 1 1/2 lbs ground beef
  • 3 c celery
  • 2 c chopped onions
Mix with:
  • 1 c uncooked rice (not minute rice)
  • 1 10-ounce can of cream of mushroom soup
  • 1 10-ounce can of chicken noodle soup
  • 2 soup cans of water
  • 3 tbls soy sauce
Cover and bake at 350 for one hour or more, until rice is fully cooked.

I've been trying to come up with some different recipes, and lately "different" = "retro."  In short, I pulled a bunch of things from my old recipe box that I haven't made in years.

This one is pure Minnesota comfort food, probably copied from something my Mom used to make.  Everyone was pleased with the "new" recipe and ate a ridiculous amount.  If I had a regular rotation (which I  don't, but probably should), this would be on it.

It's probably worth noting that I only used 1 pound of hamburger, and this would probably be classed up a bit if it used cooked chicken or turkey instead of the beef.