Peach Vanilla Bean Butter

A friend of mine asked me if I wanted some peaches.  I did, so I met her and we hiked back to an old, neglected, almost abandoned but certainly untended orchard where huge organic peaches were literally falling off the trees.  We picked boxes and boxes of peaches, and ate almost a dozen peaches between us as we picked, then hauled the boxes back out to the cars on foot.  It was a very nice way to spend a few hours.

Then I drove almost an hour home, and tried to decide what to do with all the peaches!

The first recipe I decided on was Peach Butter from Smitten Kitchen.  I love that she used less sugar, and that it tastes more like peaches than anything else.  I doubled her recipe from the start.  The only problem was that it took FOREVER...way longer than the supposed "15 to 20 minutes + 30 to 40 minutes" stated in the recipe, and it seemed like there was a big risk of sticking/scorching no matter how I adjusted my burner.  After about 2 hours of simmering, with the peach butter still not being the right consistency, I got a slow cooker and emptied the peach mixture into it. 

The slow cooker worked great, as it always has for my pear butter, apple butter, etc.  It probably took another 12 hours, but I didn't have to watch and stir it, and it turned out really delicious.  After it was canned I decided to start from scratch and come up with my own recipe. I felt like there was way too much water added in the beginning of Deb's recipe, or maybe my organic peaches were just juicier?  I also happened to have some vanilla beans in the pantry, and I thought this would be a good way to use one. 

This recipe is inspired by the original (link above), but the technique and ingredients have been changed, so this is mine.  And it is delicious!  The vanilla bean adds a subtle depth to the peach butter that is just amazing. 

I was able to fit 12 pounds of peaches in my oval slow cooker; I don't remember which size it is.  You can adjust the recipe to fit your slow cooker.  The peaches will exude a ton of juice while you're cooking, and at some points honestly won't look very appetizing, but hang in there and you will get some of the most amazing tasting fruit spread you've ever had.

Peach Vanilla Bean Butter
Makes about 12-14 half pints

12 pounds peaches, peeled, pitted and quartered
4 cups granulated sugar
Juice of two lemons
1/2 vanilla bean, split and scraped, pods reserved

To peel peaches:  Dip each into a pot of boiling water for about 30 seconds, and then into a bowl of ice water for a minute. The peels should slide right off.  If not, put them back in the hot water, then ice water.  It helps if your peaches are perfectly ripe.

Halve your peaches and remove the pits, then cut each half into quarters.  Place peaches, sugar and lemon juice in a large slow cooker.  Stir in vanilla bean paste, and add split pods as well.  Cover and cook on low for about 10-12 hours.

Remove lid, and remove bean pods.  (**If you want a stronger vanilla flavor, leave pods in and don't blend until you've cooked without the lid for a few hours**)  Using an immersion blender, puree' peaches to a smooth consistency, right in the crock pot.  If you don't have an immersion blender, you can transfer peaches to a food processor or blender in batches to puree'.

With lid off, continue cooking for another 2 to 10 hours, until peach butter is of the consistency you prefer.  I like mine pretty thick, so mine ended up cooking a good 10 hours at this stage.

Deb of Smitten Kitchen says:
"There are several methods to test for doneness: You can drizzle a ribbon of sauce across the surface; when that ribbon holds its shape before dissolve into the pot, it is done. Some people use cold or frozen plates; dollop a spoonful in the middle of one and if no water forms a ring around it in a couple minutes, it is done. Others use a spoon; if the butter remains rounded on a spoon for two minutes, it is done. You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear train when scraped across the bottom."

When the peach butter is done, wash and prep your jars, lids and rings.  Ladle peach butter into half pint jars, wipe rims and put lids on, then submerge in a pot of boiling water.  Process as directed for jams at your altitude.  I am at about 7,000 feet, so I processed my peach butter for about 25 minutes.

Casablanca Burgers

 These are burgers we tried a few months ago.  I wanted to get the recipe blogged before I lose it, they were so good.  It comes from a small magazine supplement of a cookbook, through Better Homes & Gardens.  The spices may sound unconventional for a burger, but you'll have to trust me when I say these burgers are delicious!  It's not like you'll even know there are apricots in the burgers, they are subtle and blend so well with the entire flavor, the ketchup....everything just works!

I may have a picture, but not right here right now.  I will add one soon!  In the meantime, try these yummy burgers!

Casablanca Burgers
Serves 4
Prep 20 minutes
Grill 14 minutes

1 pound ground beef
1/3 cup finely snipped dried apricots
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
4 kaiser rolls
1 recipe Moroccan Ketchup (recipe below)
4 leaves red leaf lettuce
1 medium tomato, sliced

In a large bowl combine beef, apricots, pine nuts, cilantro, garlic salt, cumin, cinnamon, coriander and pepper.  Shape mixture into four 3/4-inch thick patties.

For a gas grill, preheat grill.  Reduce heat to medium.  Place patties on grill rack over heat.  Cover; grill for 14 to 18 minutes or until done, turning once halfway through grilling.  Serve patties on rolls topped with Moroccan Ketchup, lettuce and tomatoes. 

Moroccan Ketchup:

In a small bowl combine 1/3 cup ketchup, 1/8 teaspoon ground cumin, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground coriander, and 1/8 teaspoon black pepper.

Ginger-Garlic Paste

A quick post for Ginger-Garlic Paste, a fairly common ingredient in some Indian dishes. I've made it before, I need it again and I don't want to lose the recipe, so here it is. I will be making some again this week, so I'll post a picture.

The original recipe is attributed to Charishma Ramchandani on food.com.



Ginger-Garlic Paste

6 cloves garlic, peeled,washed and sliced
2 inches fresh ginger, peeled,washed and chopped into thin long slices
1/8 cup water

Put everything in a blender bowl, cover and process until smooth.

Use in recipes that call for ginger-garlic paste, like this delicious Mushroom-Peas-Corn Pulao.

Raita

This recipe is for my father-in-law, who recently tried raita at our favorite Indian restaurant. Perhaps for the first time? Anyway, I told him it's easy to make at home.

I've made this many times over the years, the recipe comes from the Moosewood Cookbook. I am going to disagree with Mollie just a tad: cucumber and onion are not optional, Molls. No way. I do like that you are free to play around with spices and additions until you figure out what strikes your fancy.

So here we go.

Raita
Preparation time: just a few minutes
Yield: 2 cups (serves 6)

"One of the many condiments served in a traditional Indian meal, raita is a yogurt preparation with small amounts of seasoning and a hint of minced or grated fresh vegetables. It is designed to cool and relax the palate in between bites of heavier, more intensely seasoned dishes. Serve raita with any curry, or with samosas...This can be put together in just minutes.

Note: For a deeper flavor, the cumin and optional fennel seeds can be lightly toasted first. Cook them without oil in a small, heavy skillet over medium heat, stirring frequently, for about a minute, or until they give off a toasty aroma."

2 cups plain yogurt
1 teaspoon cumin seeds
1 small cucumber (about 5 inches long), peeled, seeded and minced or grated
1/4 cup finely minced onion
salt and cayenne, to taste

OPTIONAL ADDITIONS (add some or all):
1 small ripe tomato, diced
1/2 cup finely minced bell pepper (any color)
1/2 teaspoon fennel seeds

Combine everything in a small bowl and mix gently. Cover tightly, and refrigerate until serving time.

Three Cranberry Sauces!

Cranberry Sauces--- yes I make three different cranberry sauces for Thanksgiving. My brother Robert called me today and we got to talking about cranberry sauce. He is making a fresh sauce to contribute to his Thanksgiving dinner. I told him about the sauces that I was making and he suggested I share them on Min's blog---so here they are, ENJOY !

The fresh sauce is my mother's recipe----you just have to make this one----easy and very good. The next one my sister Maraley found this recipe on NPR. It has horseradish and sour cream---yummmmmmm! The last but not least is just a good basic cooked cranberry sauce that is super easy.

Happy Thanksgiving everyone !

Cooked Cranberry Sauce
12 oz. fresh cranberries
2 cups sugar
1 cup orange juice
Mix and cook in microwave till cranberries pop their skins.

Fresh Cranberry Sauce
Food Processor:
1 orange & 12 oz. fresh cranberries
Stir in 1 cup sugar, mix well.
Chill 24 hrs. Keeps 2 weeks

Cranberry Relish (NPR)
2 cups chopped cranberries
1 small onion, chopped
1/2 cup sugar
3/4 cup sour cream
2-3 TBL horseradish
Mix together. Keeps 6 weeks.

Redd Ranches Famous BBQ Sauce

If you've never heard of the Redd Ranches Bull Sale, you are truly missing out. This is an annual event, I believe it was started by Number One's grandpa & grandma, Charlie & Annaley. The tradition has carried on, and the Bull Sale is now hosted by Redd Ranches (Uncle Paul & Aunt Diane's family). The sale is kicked off every year by the most delicious lunch ever, served to several hundred people.

Roast beef sandwiches with barbecue sauce, Grandma Annaley's Prairie Fire Beans, Cole Slaw, Cowboy Beans, Brownies, Lemonade. The whole family pitches in to make lunch, from Uncle Brian and crew getting the beef on the BBQ around 4AM, to all the cousins serving up the meal. The Bull Sale is known far and wide for its lunch, in addition to the quality of its bulls, and hundreds of people travel from all corners for the event.

After lunch, is the actual Bull Sale, a real live auction. It's simply a great time, and sort of like a family reunion all rolled into one day. Later, we usually stop at the old Ranch House and eat leftovers for dinner, play cards and visit with aunts, uncles and cousins.

For some pictures and more about the Bull Sale, read Left After The Cattleguard.

Here is the recipe for our favorite barbecue sauce. We are going to serve it up on BBQ Beef Brisket Sandwiches next week on branding day. I found these cool squeeze bottles, which will be handy for serving it in the corral. I bought two and told Number One he could have one squeeze bottle all to himself!

Barbecue Sauce

REDD RANCHES

makes 2 quarts

3 cups brown sugar

60 oz. catsup

1 1/2 cups vinegar

9 dashes Worcestershire sauce

2 TBL dry mustard

6 TBL chili powder

6 TBL celery seed

3 dashes tabasco sauce or cayenne pepper

3 dashes salt

6 cloves garlic, minced

3 TBL minced onion

Simmer 2 hours.

That's just how I got the recipe from Aunt Becky and Aunt Diane. Obviously you stir up the ingredients, simmer on low heat for those two hours, stirring occasionally. What I found out is that simmering barbecue sauce is sort of bubbly and messy, so if you have one of those wire mesh pot cover things, you might want to pull it out.

They say the sauce keeps well in jars in the fridge for several months (although it usually doesn't last that long!) You can and probably will eat it on anything, from beef to beans to bbq pizza.

Let us know how you use your BBQ sauce, and of course what you think of this one!

And now, I have a confession to make. I'm not sure exactly how this happened, but my first batch of bbq sauce was WAY TOO SPICY. I used the same measurement of chile powder, I really didn't think I used more than the recommended dashes of tabasco. The only thing that I can think of: I get my chile powder from the Mexican section of the grocery store, so it's REAL. Maybe Too Real. Number One tasted the sauce and said, "It tastes exactly the same, just spicier." Hmmm. So in an attempt to rectify this embarrassing situation (thank god I wasn't making this for the bull sale!), I bought another 30 ounces of ketchup and some more celery seed. I made another half batch as above, but I left out both the chile powder and the tabasco. I finished this mild sauce, then combined it with the spicy sauce. Now we got a lotta sauce! I'm going to wait until Number One gets home to give me his opinion, him being the Expert Sauce Taster that he is. I think it's pretty good, I'm just debating making yet ANOTHER half batch of mild sauce to tone it down even more. Too much? I guess we'll see.

That would give us 4 quarts of the stuff, in which case it may be a BBQ Thanksgiving AND guess what everyone is getting for Christmas! So. That's it. My name is Min, and I'm a spice-aholic.

Robin's Cranberry Sauce

Robin is the person who gave me this recipe.  She's a great coworker and friend.  It's great, super easy and even the kids loved it.  

1 can of whole cranberry sauce

1 can of pineapple chunks

1/2 jar of apple sauce

Mix together and serve!  

Cranberry Sauce

I don't particularly like cranberry sauce, but I realize that's just me. I wasn't even thinking about it at all until I came across this very simple recipe last night. I happened to have all the ingredients, and here we are, with cranberry sauce a last-minute addition to the menu.

The recipe is very basic, and quick, and comes from the November 2008 edition of Everyday Food Magazine
.

I may not like cranberry sauce (whether I will like this version remains to be seen), but I have to admit it is beautiful and will be a lovely addition to the table. And, what do you know, had I actually planned ahead for this, I could have made it a week ago!

Incidentally, it's not that I don't like cranberries--I do! I love them in bread, cookies, cakes. Just not as sauce. And that's okay.


Basic Cranberry Sauce
Makes 2 cups

In a medium saucepan, combine 1 bag (12 ounces) cranberries, 3/4 cup sugar, 1 teaspoon grated lemon zest, and 1 cup water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature. To store, refrigerate in an airtight container, up to 1 week.

tangy and spicy cranberry relish

This is the perfect complement to any turkey dinner. And it's surprisingly easy to make.

You'll need:

1 bag of fresh cranberries
water
lemon zest
clementine or other orange-y citrus fruit zest.
brown sugar
ground clove
ground ginger

Pour the cranberries into a medium saucepan. Cover with water and begin to boil.
While the cranberries are boiling, add the zest of the lemon and clementine. Add lots of brown sugar, to taste. Add lots of clove, and bit of ginger, to taste. Squeeze the juice of the clementine into the mix. Boil until the cranberries are fully cooked, and the mixture has a thick, cranberry sauce-y consistency. Cover and chill until ready to eat. Yum!