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Gary Allen
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- Kingston, NY
- United States
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too good to waste
I just canned several jars of spiced seckel pears. In the past, the syrup was just barely adequate to cover the jarred fruit, so this time I increased that part of the recipe. As a result I had abou…
Started Oct. 26, 2009
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It's elderberry flower season... many of you know about making fritters from the umbels (flower heads), but in Europe they've been made into syrups for centuries. Here's my recipe:
Elderberry Blossom Syrup
This fragrant syrup can be used in cockta…
The hunting (and fishing, BTW) issue is more complicated than it seems at first glance. First, a disclaimer: I used to hunt, but haven't done so in over twenty years.
I did, however, think a lot about the pros and cons back then.
Certainly, we all…
This time of year, if you look through the Catskill's woods, there are no leaves left on the trees -- except for the pale dried leaves that remain on a few trees with unexpectedly smooth silvery bark. They are beech trees, and the latest post to Jus…
It's pretty frozen in the woods right now... but, in just three months, morels will popping up (in secret), all over our area!
I just canned several jars of spiced seckel pears. In the past, the syrup was just barely adequate to cover the jarred fruit, so this time I increased that part of the recipe.
As a result I had about a pint left over. Rather than discarding it (sin…
Whether you're freezing or canning, preserving food is an art. Let's talk about what you're packing for winter and how.
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- Food Writer
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- http://onthetable.us
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- This is where I live and eat. 'Nuff said?
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- food history, cooking, herbs and spices, books, photography
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