Spiced Pickled Canned Peaches

PEACHES...

OH HOW I LOVE MY 

SPICY PICKLED PEACHES

i know i'll get some flack from real peach lovers and "true canners" out there, but i mostly do these with canned peaches.  i'm addicted and have to have them in the pantry all year 'round.

here in Newport Beach fresh peaches aren't really fresh...in my opinion.  they arrive unripened, hard as a rock in a big truck and are expected to ripen in the store. fresh peaches tend to be "iffy" or way too pricey at the farmers markets.  it's hard to trust that each one will be juicy and delicious. i have wasted many a seemingly beautiful peach...too hard, too soft, bruised, pithy or just no peach  flavor at all.  i bought 10 and could only use 6.

YES...i have used real peaches for this recipe and, YES they were better, but canned are dependable, quite a bit cheaper...AND SO MUCH EASIER.  i hate peeling peaches...yes, i have tried the dipping in boiling water trick.  i opted for the good ol' potato peeler.

real fresh peaches are fabulous, BUT...

if you want to try this out and don't want to spend the time and money with fresh peaches...i swear you will love these even if they are...

CANNED "CANNED" PEACHES

oh...i almost forgot...

how do you use these spicy pickled peaches?...

one of my favorites is with fried chicken

OR sliced with a juicy cheeseburger

with charcuterie

diced in vanilla greek yogurt

sliced with fresh ricotta and scone.

along side a beautiful cheese platter.

or serve with CRISPY SKIN PORK BELLY !!!

SPICED PICKLED CANNED PEACHES
(i think this makes about 6 pint jars)

7-8  peeled peaches, sliced 3/4 inch thick
OR...THE CHEATER METHOD...
5 jars "DOLE sliced yellow cling peaches in 100% juice", drained and rinsed in filtered water.

PICKLING LIQUID...
2 qts white grape juice
1 cup sugar
1 cup white wine vinegar
7 sprigs fresh rosemary
1/2 big tsp cardamom
1/2 big tsp cumin
1/2 tsp ground chipotle
5-6 dried chili arbol
4 cinnamon sticks
6-7 whole cloves
5-6 cardamom pods

IMPORTANT...if canning..sterilize jars and lids.  put a large stock pot of water on for your water bath.

1...dissolve three(3) crushed vitamin C tablets in 2 qts of cool water.  this is to keep the peaches from turning color
2.... get your pickling liquid together and bring that to a boil.  take off heat and let steep while working on peaches.  TASTE TEST...a pinch here, another sprig there?  more sugar?
3...peel peaches.  i use a potato peeler.  i find it faster and easier than boiling water and dunking each peach in to loosen the skin....
4.....cut peaches into 3/4 inch  slices and put them in the bowl of cool vitamin C water.

NOTE...if using "cheater method"...skip steps 1 , 3 and  4

5...strain the pickling liquid through  double or triple cheesecloth, BUT SAVE SOME OF THE GOODIES.  the cloves, cinnamon stick, chili, rosemary, cardamom pods
6...introduce the peaches into the pickling liquid in a large pot and warm everything together.  i don't think there is any need to bring it to a boil, just get it warm enough so that jars are warm going into the canning bath.   remove from heat.
7...fill jars with peaches and liquid.  arrange some rosemary, cardamom, chili and cloves around to add flavor and look nice.
let come to room temp.  they can even sit on the counter over night.  then refrigerate for at least a week to absorb flavors.
NOTE...i like to have extra rosemary, chilis, cloves, cardamom, etc... that have been cleaned and boiled in the liquid.  i like to make sure each jar has these elements because they will continue to flavor the peaches.
 or i suggest canning them.
i have only "canned" these so i don't know how well the flavors will absorb with the refrigerator method.  canning is a bit of a pain, but it is so fabulous to grab a jar out of the pantry when needed.
besides...i don't have that kind of space in my packed-to-the-brim fridge.

PS... my friend Stephanie used the liquid for a BELLINI-MARTINI and cursed me the next morning.  the martinis were so good she had three... 

Spicy Pickled Pig Feet

PICKLED TROTTERS...

WAIT...

these are nothing like you would expect.

YES...they are quite a bit to handle, 

but PUT YOUR GAME FACE ON AND GO FOR IT !

all this talk about nose to tail and sustainability...

now you need to

SHOW WHAT YOU'RE MADE OF

and WALK THE TALK

ease into it with a few tostadas...a popular Mexican street food.

REALLY...i'm not kidding.  these little puppies are delicious.

i always see everyone on the cooking shows talking about adding a little acidity to give things a balanced flavor.  pickled this and pickled that, a little balsamic here and a little vinaigrette there...

pickled trotter's could be the answer.... a perfect addition.

just think "PICKLES"

add them to a salad...a burger?...a sandwich?

these trotter's are mildly acidic with a few flavorful spices.  they do have an unusual texture that i can only liken to...well...pickled pig products...hummmph...

if you cook them long enough and are able to de-bone them properly the texture can be soft. pliable and porky.  when chopped into a relish or a topping for salad i bet the consumer would never know.  not to say you should rely on trickery, but not many people will jump at the chance to try a pickle pig product if asked.  i promise, this is not like that horrid looking dusty jar you see on the top shelf at the market...

these are done with a little extra CARE and a little EXTRA FLARE.

had i know they would be this good, i would have filled the jar !

SPICY PICKLED PIG FEET

2-3  trotters split in half

2 cups apple cider vinegar

5-6 cardamom pods, crushed open

4 dried chili de arbol

1 1/2 Tbsp salt

2 Tbsp sugar

10 peppercorns

1/2 tsp red chili flakes...a little more s good
a few baby carrots and cloves of garlic

first...put the trotters into a large stock pot filled with water.  bring to a boil for about 5-10 minutes.  pull out trotters and discard water.  this helps remove any contaminants and just makes for clean feet.  clean the pot and fill again with water and put the trotters in.  you're basically just cooking the feet in a good broth...however you do it is fine, but this is what i did...add 1 quartered onion, a few smashed garlic cloves, a couple of bay leaves, a large pinch of Mexican oregano and a splash of apple cider.  bring to a boil, then to a simmer for about 2 to 3 hours or until trotters are very fork tender,(but not totally mush) and bones can easily be removed.
remove from broth and cool to the touch so you can remove as many bones as possible.   try not to mangle the feet.  try to keep the pieces whole or at least large.  this batch was cooked just right so i was able to get every bone and still leave the feet in good shape.
strain and save the broth for something else. keep the bay leaves and chilis for the finished jar.  the broth might not have too much meaty flavor, but it is full of collagen and very very viscous.  i keep it for the next round of pig braising or use it in cold terrines.
next...in a medium sauce pan add the cider vinegar, cardamom pods, dried chilies, salt, sugar, peppercorns and red chili flakes.  bring to boil, then a simmer.  add de-boned trotters in and simmer on LOW for 10 to 15  minutes.
remove from heat.  remove feet and put in jar(or jars) of choice.  strain broth/cider mixture and keep the goodies like the cardamom, peppercorns, bay leaves etc to put in the jar.  pour the cider over the trotters and put all your saved goodies in and around the trotters.
let come to room temp and refrigerate.  let sit in fridge for at least a few days and up to 4 weeks (maybe even a little longer...if the seal is not broken).  if you dig in to them, try and use with in 10 days.  NOTE...i am not the food police and i don't know for sure how long these keep...but they are "pickled" and that's how long i have kept them.

serve them along with your charcuterie platter, on Mexican Street Tostados, slice on top a savory pulled pork slider...heck, you could use them as the pickle effect on a juicy big burger.

Spicy Sweet Savory Pickled Cherries

PICKLED CHERRIES YOU ASK...???

WELL...PUCKER UP !!!

THESE BABIES PACK AN AMAZINGLY POWERFUL FLAVOR PUNCH.

THEY ARE ADDICTING.

i don't know how i got this idea that i HAD to make pickled cherries. i just wanted a way to enjoy all these beautiful cherries all year long.  i googled around and found a few recipes, but the vinegar thing was throwing my off.  i knew if i tweaked the recipes a bit i would have to give it a try.  i had no idea how these would turn out, but it was an unbelievable surprise when i opened the first jar...

upon first bite i was a little wary...WHAM! the vinegar wakes up your taste buds...then the spice slaps you upside...the rosemary kicks in and you're left with this amazing flavor sensation that leaves you wanting more.  one of those flavor sensations that makes you wonder...

"why haven't i tried anything like this before?"...

BECAUSE PICKLED CHERRIES SOUND WEIRD.

they ARE weird......weird in the best way.

i've only served them with cheese and crackers. creamy savory cheese calms the sweet heat and pairs well with the tart tangy vinegar.  maybe prosciutto, salami, or pate de campagne?...

any charcuterie platter would be proud to have these as an addition.

there are so many other possibilities. one friend put them in a salad and another chopped them and put them in black rice with a nice glazed salmon.

so far i find myself eating them right outta the jar.

these are a must try.  canning isn't necessary.

like i said, i was hoping to have cherries for the winter, but these aren't gonna last until then.

follow recipe, let them cool, then refrigerate and wait for a few days before opening...if you can wait that long.

SPICY SWEET SAVORY PICKLED CHERRIES

many thanks to Tom at Tall Clover Farm

for his "how-to"s and a great starting point.

this recipe made 4 pint jars and 3 half-pint jars with a few left over.

3 pounds of firm sweet cherries...i used 1 lb. Rainer and 2 lbs. Bing

for the brine...

2 cups white wine vinegar

2 cups white vinegar

1 cup water

1 1/2 cups white sugar

1 cup brown sugar

2 tsp peppercorns

2 tsp red pepper flakes...1 tsp will be okay for the normal heat seekers.

1 tsp chipotle powder

1/2 tsp ground cumin

3-4 whole cloves

3 sprigs fresh rosemary

5 smashed cardamom pods

1/2 vanilla pod split open

extra stuff for the jars...

NOTE...you can stuff them with these extra goodies if you want.  you need to make sure these things have been boiled for a short time in the strained brine if you are canning...C-note at bottom

6 - 8 chili arbol...or long thin dried chili

6 nice rosemary sprigs

3 vanilla pods, split and halved to make 6 pieces

a few cardamom pods if you want.

wash cherries..you can choose to leave stems (trimmed to 1/2 inch) and pits in or remove stems and pits...i tried both and found the pitted were obviously easier to eat, and they also filled the jars a little better.  the non-pitted ones, however are cuter in the jar and a little more attractive and rustic for a nice charcuterie platter.

in a heavy bottom sauce pan add all brine ingredients.  heat on a low simmer for 5-10 minutes.  things should be getting very fragrant.  turn off heat and let steep for 30 minutes.

meanwhile, fill STERILIZED JARS with cherries.  fit as many as you can without squishing them too much.  leave 1 inch head space.  also put a few extra items like rosemary, chili arbol, vanilla pod, in down the side of the jar....NOTE...i am not sure about food safety on these additions if they have not been boiled...so you could just evenly distribute the ones that steeped in the syrup.

strain syrup with cheesecloth.  save the rosemary sprigs, cardamom pods and vanilla for the jars.

bring the temperature back up to hot.

pour syrup into jars over cherries leaving 1/2 inch head space.

NOTE...be careful.  DO NOT pour hot liquid into cold jars.

screw on sterilized lid.

process in hot water bath for 10 minutes.

OR...screw on lids, let come to room temperature and refrigerate.

try to wait 2-3 days before trying. they pack quite a spicy wallop, but seem to mellow out a little on the heat factor after a week or so.

NOTE AT THE BOTTOM...i am not a canning expert.  please take care in canning properly for food safety.  here is a good place to start if you are new to canning or a little unsure.

Roasted Bone Marrow with Tarragon Orange Gremolata and Pickled Shallots

BONE BUTTER...

unctuous bone marrow on crispy sauteed butter bread from 85c Bakery.

not for the meek, nor the weak...no pansy palettes allowed at this table.

i love bone marrow...every time i see some beautiful bones at the market i HAVE to get them.  

if you haven't had the pleasure, this is an easy introduction to a delicious savory...

primal indulgence. 

it's simply something you must try.  easy to prepare, makes a stunning presentation and a great conversation piece at your next dinner party.

 i have written about marrow in the past... Rendering Bone Marrow and Marrow with Walnut Pesto, but this time i had the idea that a nice citrus tarragon gremolata along with pickled shallots would be a good balance for the warm fatty marrow. 

i also had just bought wonderful Butter Bread from 85c Bakery.

what could be better...?

BONE BUTTER on BUTTER BREAD...!!!

 i just discovered 85c here in Irvine.  if you haven't been to one, i highly suggest going for the experience.  there is always a crowd.  you pick up your tray and tongs, load up on all kinds of beautifully baked goodies and proceed to the zig zag line that works like a line at an amusement park.. the baked goods are warm and fresh coming out every few minutes marked by someone in uniform yelling out,"fresh bread!"...you'll end up buying things unknown and way too many pastries, but it's all fun.  i have yet to try the Salted Coffee that is supposed to be outta this world AND one of their signature drinks...next time.

PICKLED SHALLOTS

adapted from Fergus Henderson

2 small shallots, sliced very thin 

juice of 1/2 small lemon

2 TB apple cider vinegar

pinch granulated sugar

salt and pepper

place shallots in a small bowl with lemon juice, cider vinegar, a large pinch of sugar, a small pinch of salt and enough water to barely cover.  allow to stand at least 1 hour.

TARRAGON ORANGE GREMOLATA
more of an idea than an exact recipe...depending on how many you are serving

1/2 bunch (or less) parsley, chopped
tarragon...1/3 amount of parsley
zest from 1/2 bright colored orange
capers if you have them...i didn't have any at the time
small drizzle olive oil
juice from 1 orange wedge
salt and pepper

add oil and juice just before serving to stay fresh.

ROASTED BONE MARROW

1 or 2 bones per person, depending on the size.

i usually find them about 2 - 2 1/2 inches long at a regular market.  

place bones in an oven-safe dish...standing on end.

roast at 450 F degrees for approximately 20 minutes...depending on size.  watch them...don't overcook or too much fat will render and the marrow will become slightly chewy.

sprinkle with flaked sea salt and crushed pepper.

must be served fairly quickly...they will harden the same as butter would if it gets cold, or even room temperature.serve with toasted baguette or delicious sliced and sauteed "butter bread" from 85 degrees

PS...if you are interested for more in depth information and visuals... i found this post by The Hungry Mouse VERY helpful for those "first-timers" unfamiliar with roasting bone marrow.... great pictures of "how-to" and what to expect when roasting.
many thanks to Jessie who has a wealth of information

Grandma Hulda's Sweet Dills

GRANDMA HULDA'S SWEET DILL PICKLES

these are a year 'round staple in our fridge...

always has been, always will be a big barrel jar of Grandma's sweet pickles in the back of the fridge.  sometimes i swear at them as i maneuver around that big glass jar to squeeze something new in, but i wouldn't remove them if my life counted on it...or rather if i counted on staying alive through the night.

Grandma Hulda wasn't what you would call a gourmet cook by any means, but she knew how to throw down a few special things...

these pickles are one of those special things 

and i have yet to meet their match in the pickle world.

i must admit, the idea for this post came about quite a few weeks ago.  it originally was to be all about the last surviving chunk of Easter ham and my fabulous low fat Ham Salad...BUT then...out came the pickles from the back of the fridge for the photo shoot.  as i was shooting a big light bulb went on and i  said...

"ham salad = boring"...

"Grandma's Pickles?...everybody loves pickles AND everybody loves something from Grandma."

hence the recipe for the easiest bestest crunchy sweet pickle ever!

they need to be in the back of your fridge on the ever-ready just for that extra little crunch for your salad, sandwich or burger.

pack a cute little jar of your favorite spreadable salad like ham, tuna or chicken and serve with your pickles.  put them along with your cheese platter, hors d'oeuvres or condiments...or...top off with a layer of chopped sweet pickles for a tasty on the go treat.  great for picnics  or just your everyday brown bag lunch.

GRANDMA HULDA'S SWEET PICKLES

what you'll need...

1 46 ounce store bought jar of Hamburger Dill pickles...crinkle cut

3 cups of white sugar

2 Tblsp pickling spice

2 Tblsp apple cider vinegar

drain the juice from the pickles and put them in a large bowl...save the jar, toss the store bought juice.

add the sugar, spices and vinegar to the pickles and stir to combine.

let this sit on the counter for at least an hour, maybe 2, so the pickles can weep out their juices and the sugar dissolves.  you can stir them a few times during the weeping.

put the pickles and all the new juices back in the jar and in the fridge...let set at least 3 days before using.

i must add that these pickles are best over time...and i mean time because after the first batch is gone, you need to save about a cup of the old juice and add it to the new batch.  after the pickles have done their weeping add a little of the juice from the previous batch to cover the pickles.  you might not need the full cup, but it's kinda fun to keep the juice as an on going flavor addition...

not a totally necessary step, but it's how Grandma Hulda did it and i wouldn't change a thing about these pickles.

they're just perfect as is...Grandma Hulda's way.

PS...as for the lower cal Ham Salad?...
try using cottage cheese instead of mayonnaise.
put the cottage cheese in the processor and blend to smooth.
then add chopped ham and just a few chopped pickles.
pulse to a spreadable texture.  don't over process.
season to taste.

you won't miss the mayonnaise if you take care in the seasoning with salt and pepper.  the pickles add just the right sweet/tart flavor...enjoy

Pickled Eggs

PICKLED EGGS...reeeeally pickled...yum

well, i'm a little embarrassed to say, this is the only pickling i have done this year...who am i trying to kid here...this is the ONLY pickling i have EVER done in my life. i've always wanted to get into the whole canning thing so i thought pickling would be a jump start and kind of in the same category...pretty food in cute jars.

these bright little pink gems are not only pretty, but really tasty and much more fun than a regular ol' hard boiler. they are so easy to make and i was quite pleased (tickled pink you might say) with the results. i think they would be great as a colorful egg salad or deviled with some interesting filling...there are many many possibilities i'm sure...

so if you're a pickling novice, like myself, give these a go and be sure to use older eggs for your hard boilers..they make for a clean peel. a clean smooth peeled egg is key...no cracks or holes in the whites makes for a good picklin'

PRETTY IN PINK...PICKLED EGGS

To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set beets aside for another use. In medium saucepan, combine reserved beet juice, 1 3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8-9 PEELED hard-boiled eggs in 1-quart jar with tight-fitting lid...TIGHT being the operative word here..you do not want this bright pick juice to leak. Pour hot mixture over eggs. Cover tightly. Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks. After opening, refrigerate and use within 1 week.