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Summary
Summary
Jam It, Pickle It, Cure It is your one-stop resource for turning culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creations--featuring 75 recipes.
Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies-all created by you? The kitchen is a paradise for crafty cooks, and whether you're a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has the recipes for you.
Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe and several give variations (like Caramelized Onion and Thyme Butter-yum). Complete with color photographs and the accumulated wisdom of author Karen Solomon's years of food crafting, Jam It, Pickle It, Cure It is chock-full of ideas on how to use it, serve it, and give it away.
Author Notes
KAREN SOLOMON is the author of Jam It, Pickle It, Cure It ; Can It, Bottle It, Smoke It, and Asian Pickles. She is a contributing author to Chow! San Francisco Bay Area and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants . Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Saveur.com, Prevention, Yoga Journal, Pastry & Baking, the San Francisco Chronicle, and elsewhere. Visit www.ksolomon.com.
Reviews (1)
Booklist Review
Consider this kitchen do-it-yourself manual as a great antidote for our recessionary times. With little prefatory fanfare, Solomon covers the how-tos of fashioning homemade condiments and staples without such additives as soybean oil or xanthan gum. Included are both old recipes and soon-to-be-favorite ones such as ketchup and rich cheese crackers or kimchi and, yes, lard. Each of the 75 recipes features the amount of preparation and overall time demanded, suggested variations, and how to store it; occasionally the recipes are accompanied by photographic step-by-step directions. Expect as little as one hour of preparation for many food items to as long as six weeks (olives); instructions are easy to follow but give no clue about level of difficulty. Two full-page sidebars on canning and grill-smoking ensure that kitchen chefs are up to date on these cooking techniques.--Jacobs, Barbara Copyright 2009 Booklist
Excerpts
Excerpts
Bacon Makes about 2 to 2 1/2 pounds Time Commitment 8 to 11 days Nothing could be simpler than makin' bacon, the king of all fried meats. How many "vegetarians" have you known who just eat the periodic slab of crisp sautéed hog fat? I rest my case. Bacon is God. To cure your own bacon, plan and shop for ingredients well in advance. You might need to special-order the pork belly from your local butcher or grocery store. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. In this recipe, I offer three ways to smoke the bacon. If you go the liquid smoke route, use only the real stuff: fake liquid smoke has an unappealing chemical taste. If you choose to smoke the meat on the grill, you'll need some hickory sawdust, which is available in smoking stores or through online retailers. Once the bacon is ready to eat, note that it will be easiest to slice thinly-a must if you like crispy bacon-when it is partially frozen and your knife is very sharp. Prep Ahead Have on hand 3 tablespoons of real liquid hickory smoke or 5 cups of hickory sawdust, depending on the method you've chosen to smoke the bacon. 2 1/2 to 3 pounds pork belly 1/2 cup sugar 1 tablespoon blackstrap molasses 2 tablespoons kosher salt, plus more as needed 1 teaspoon curing salt 1 teaspoon freshly ground black pepper Instructions Rinse the belly and thoroughly pat it dry. Trim off any thin edges so that the piece is one long rectangle. (You can save these excess pieces of belly for making sausage or lard.) In a small bowl, mix the sugar with the molasses. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment). Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily. After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak-a sign that it has been cured. If the flesh still feels spongy and soft in spots, massage the meat again with an additional 2 tablespoons salt and check it again after 1 or 2 days. Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it dry. The next step to giving bacon that familiar flavor is the addition of smoke. Fastest: Roasting and Liquid Smoke Preheat the oven to 200°F. Place the belly, fat side up, on a rack over a roasting pan and roast for 2 to 21/2 hours, until the interior temperature of the meat reaches 150°F. Gently brush the liquid smoke over the entirety of the bacon, covering both sides evenly. Slowest: Smoking on the Grill Refer to "How to Smoke," page 60. Smoke the meat, fat side up, using a 5-cup packet of hickory sawdust, for 3 to 5 hours, until it reaches an internal temperature of 150°F. Best of Both Worlds: Smoking and Roasting This is my preferred methodology, because I love the flavor of the smoke but often lack the patience for a full grill session. Start smoking your meat, and do so as long as you're able-at least 2 hours is really ideal. Smoke it until you get sick of babysitting the grill and tending to the coals. Finish the meat on a rack over a roasting pan in a 200°F oven until it reaches 150°F inside at its thickest point. Fry a slice of the bacon and taste. If it needs more smoke flavor, brush a thin layer of liquid smoke on both sides of the slab. Whichever method you use, when your bacon is ready, slice it as thin (or as thick) as you like it and fry, over medium-high heat, until browned on both sides. Drain on paper towels and enjoy. How to Store It Bacon can be stored in large slabs, in precut hunks for flavoring Excerpted from Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.Table of Contents
acknowledgments | p. xi |
introduction | p. 1 |
1 munch it | |
Crackers, Chips and Dips | |
Basic Crackers, Breadsticks, and Flatbread | p. 5 |
Baked Potato Chips | p. 7 |
Fried Potato Chips | p. 9 |
Cheese Chips | p. 11 |
Classic Black Bean Dip | p. 12 |
White Bean Dip | p. 13 |
2 bottle it | |
All Manner of Condiments | |
Infused Oil | p. 16 |
Basic Vinaigrette | p. 17 |
Severely Hot (or Not) Sauce | p. 18 |
Regular Ol' Tomato Ketchup (but Better) | p. 20 |
Orange Yogurt Dressing | p. 21 |
Oregano and Cumin Dressing | p. 22 |
Tahini Goddess Dressing | p. 23 |
Buttermilk Dressing | p. 24 |
Caesar Dressing | p. 25 |
Mustard | p. 26 |
Mayonnaise | p. 27 |
3 brine it | |
Pickles and Olives | |
Pickled Green Beans | p. 33 |
Olives | p. 34 |
Stuffed Olives | p. 35 |
Super-Fast Thai Cucumber Salad | p. 37 |
Quick Pickled Daikon with Lemon | p. 38 |
Kimchee | p. 39 |
4 noodle it | |
Easy Pasta, Three Ways | |
Basic Pasta Dough | p. 44 |
Simple Tomato Sauce | p. 45 |
Meat, Cheese, and Spinach Filling | p. 46 |
Ravioli | p. 47 |
Lasagne | p. 50 |
Tagliatelle | p. 51 |
5 hook it | |
Preserved and Cured Fish | |
Gravlax | p. 54 |
Salt Cod | p. 56 |
Smoked Trout | p. 57 |
6 hunt it | |
Preserved and Cured Meat | |
Smoked Turkey | p. 62 |
Bacon | p. 63 |
Lard | p. 67 |
Sausage Patties | p. 68 |
Sausage Links | p. 70 |
Beef Jerky | p. 72 |
7 milk it | |
Buter and Cheese | |
Butter | p. 76 |
Yogurt Cheese | p. 78 |
Queso Blanco | p. 79 |
Ricotta Cheese | p. 80 |
Ricotta Salata | p. 82 |
8 jam it | |
Preserves, Curds, and Fruit Butter | |
Strawberry Jam | p. 86 |
Orange Marmalade | p. 92 |
Apple Butter | p. 93 |
Lemon Curd | p. 95 |
9 sugar it | |
Sweet Treats | |
Toaster Tarts | p. 98 |
Marshmallows | p. 101 |
Apple Fruit Leather | p. 103 |
Chocolate Sandwich Cookies | p. 104 |
Graham Crackers | p. 107 |
10 freeze it | |
Frozen Confections | |
Mango and Lime Pops | p. 110 |
Watermelon Pops | p. 112 |
Arnold Palmer Pops | p. 113 |
Chocolate Fudge Pops | p. 114 |
Coconut Cream Pops | p. 115 |
Burnt Salted Caramel Icies | p. 116 |
Banana Cream Pops | p. 117 |
11 unwrap it | |
MAKING CANDY | |
Senior Mints | p. 120 |
Toffee | p. 122 |
Coconut Almond Candy Bars | p. 123 |
Peanut Butter Cups | p. 125 |
12 drink it | |
Hard and Soft Beverages | |
Jamaican Ginger Beer | p. 129 |
Chai | p. 130 |
Orange-Flavored Vodka | p. 131 |
Orange Liqueur | p. 132 |
Toasted Walnut Brandy | p. 133 |
Winter Solstice Brew | p. 134 |
Hot and Sweet Liqueur | p. 135 |
Fruit and Nut Brandy | p. 136 |
Potent Iced Tea with Lemon Cordial | p. 138 |
Limoncello | p. 139 |
Limoncello di Crema | p. 140 |
Rumkirschen | p. 141 |
index | p. 142 |