Apple butter is one of those items that just signal fall to me. They are a little thicker and spicier than their cousin, apple sauce, but you can use apple butter in a variety of ways. Fruit “butters” are really just thick fruit jams, often made with stone fruits or other fruits that you don’t often see in jam version. However, a “butter” is not a jam, it is much more concentrated and requires a long time of boiling the fruit down to make a thick butter. In the end, all that time is worth it because you can use your butter in a variety of ways. I like to put apple butter on bread with figs, goat cheese and baby greens to make a quick, sweet sandwich. You can also put apple butter on bread or mix it up with actual butter and maybe add a pinch of caraway seed to spread on home-made biscuits. (The Roebling Tea Room, a popular restaurant in Brooklyn, make a version of this butter/apple butter mix and it is a-ma-zing.) After the jump, I will take you through the process of both making and canning apple butter.
Condé Nast announced today that they would be folding Gourmet magazine, the nearly seventy-year-old food and recipe monthly. It is a sad day for food-lovers everywhere, myself included. Gourmet has a long and rich history and is a very well-respected magazine in the food world. It’s folding has shocked quite a few people, most of whom thought that CN would close the younger Bon Apetit over Gourmet. While the choice of magazine to fold does shock me, I can’t say that I am too surprised that food magazine are beginning to feel the brunt end of the great print media die-off. For one, food blogs have been increasing in popularity over the past few years, drawing higher influence and an increased amount of readers. As food blogs like Eater and The Kitchn have gained popularity, magazines like Gourmet have unfortunately fallen by the wayside. As food blogs have gained popularity they have also drawn the attention of advertisers. We don’t live in the dark ages of online advertising anymore, large companies aren’t afraid to advertise on established blogs and technology has allowed advertisers to track the effectiveness of their online ads. Sadly, this means that a lot of great magazines have been badly hurt by the drop in readers and the drop in advertisers. Hopefully, some day Gourmet can come back and regain its status as the best food magazine.
Well, the height of summer is finally over and the farmer’s market is starting to swell up more each day with more and more produce. That means that we are starting to look into late summer and early fall canning items. Want to know what is in season and perfect for canning this month? Find out more, including canning recipes, after the jump!
Hey New Yorkers! Eugenia Bone, author of Well-Preserved (a.k.a, one of my favorite preserving books) is teaching a class on pressure canning in Williamsburg, Brooklyn on September 14th! Everything about this would be perfect for me since I love Eugenia Bone and canning and I live quite close to The Brooklyn Kitchen, the store where the class is taking place. Sadly, I do not have the funds to take the class (it is $65) and I am pretty sure I already have another class planned for that night. Oh well, that just means I get to pass on the information to you, so go and sign up for it! Afterward, you can email me and tell me all about the class and how wonderful it is to pressure can fresh tuna.
Now that it was warming up and the bugs were starting to drift off, I thought my garden would be drama free for the rest of the summer. Unfortunately, I was in for a surprise: powdery mildew! I have a few squash plants growing in my garden: zucchini, pumpkin and butternut squash but a few weeks ago I started to notice white powdery spots on the leaves of my zucchini which quickly started to multiply and spread to my pumpkin and butternut plants. Oh no! Luckily, it wasn’t as serious as I thought it was and I found an incredibly simple solution. Continue reading
Summer is speedily drawing to a close and it is getting to be that time of the year when we dry herbs. Normally, fresh herbs are great to keep around for cooking and if you have a sunny window you can always make a nice little herb pot to keep growing indoors. However, fresh herbs don’t last forever and in order to get the most out of our herbs we need to preserve them in some way. Luckily, drying herbs is almost as easy as growing them. After the jump, find out how to dry herbs easily.