By Herald Express Torquay Herald Express

YOU can impress the family this Christmas with Riverford’s homemade pickles and sauerkraut – a tasty addition to festive cheese boards and cold meats for Boxing Day lunch, or great to give as a gift.

Preparation is key when it comes to Christmas, and these two recipes can be made a couple of weeks before the big day, involve minimal effort and pack an impressive punchy flavour.

They are written by chef Jon Guest, from The Riverford Field Kitchen Restaurant near Totnes, where seasonal organic veg is the star; guests enjoy a feast of freshly-picked seasonal produce from the farms surrounding fields.

Sauerkraut

1 large white cabbage

Sea salt

Caraway seeds

Juniper berries

Trim the outside leaves from the cabbage and put to one side. Finely slice the cabbage and weigh. For every 1kg of sliced cabbage add 20g of sea salt and massage together for 5-10 mins – the cabbage should get quite wet. Add ½ teaspoon of caraway seeds and a few juniper berries. Pack tightly into a jar or crock and place one of the outer cabbage leaves on top, and then a weight on top of that. The liquid should cover the cabbage and weight completely. If there is not enough liquid, make a 2 per cent brine (20g salt to 1litre of water) and add enough to cover. During the first week open the lid to release some of the gas. It should be ready to eat after 1-2 weeks but can be left longer to let the flavour develop. Leave the weight in until you’re ready to eat.

Brine pickles

A selection of fibrous veg such as carrots, onion, cauliflower, radish etc.

Sea salt

Mustard seeds

Garlic

Bay leaf

Cut the vegetables into bite sized pieces and pack tightly into a crock or several jars. Next, make a 2 per cent brine (20g of salt to 1L of water). Pour in the brine to completely cover the vegetables and screw the lid down tightly. Leave in a warm place for 7-10 days. After about 7 days try tasting the odd piece – if they are not ready they will taste raw, if they are ready they will be crunchy but with a sour taste, and if they have gone too far they will be soft and taste rotten. When the pickles are done, keep them in the fridge, where they will last 2 to 3 weeks. The pickles should be nice and sour.

Tamari (gluten free soy sauce) pickles

As above but instead of using a brine use a 1/3 tamari and 2/3 water.

 

Jan D’Atri, Special for The Republic | azcentral.com

Jan’s Rescued Recipes: Jack Clifford has found right balance of sweet and sour for delicious, crisp pickle

Looking to give a gift from the kitchen this year? Try a recipe from the man who gifted us with the creation of the Food Network, longtime Arizona resident Jack Clifford.

Jack’s Refrigerated Bread and Butter Pickles just made it on my short list of new favorite culinary gifts because they are about the tastiest sweet pickles I’ve ever munched and crunched on. But you won’t find this recipe in his new book. He’s sharing it for the first time in this column.

Clifford’s remarkable career includes launching a student radio station in Michigan, becoming KTVK Channel 3’s first sports anchor, a past president and general manager of Channel 12, and eventually the creator of the Food Network.

It’s all chronicled in his new book, “The Least Likely To Succeed,” detailing Clifford’s journey from bottom of the class to top of the business world, and is filled with behind the scenes stories from friends and colleagues like Walter Cronkite, Ted Turner and Robin Leach, the very first Food Network star.

Despite the book’s title, Clifford found the recipe for success over and over again — in business, and in the kitchen. That’s where he developed a passion for all kinds of foods including bread and butter chips. Here’s how he explains his quest for pickle perfection:

“I’ve been a pickle aficionado all of my life,” he said. “Searching for the perfect combination of ingredients, I finally tweaked everything to just the right balance of sweet and sour. They are always a hit at parties and everyone is always impressed with the homemade touch. What everyone really doesn’t know is how very simple it is to make these pickles at home. They are delicious and so crisp!”

Agreed, Jack.  They’re absolutely pickle-icious!

“The Least Likely To Succeed” is available on Amazon.com and Barnes and Nobles. It can be ordered at Changing Hands Bookstores in Phoenix and is also available on Kindle and Nook.

Share a family kitchen memory or heritage recipe with Jan D’Atri. Reach her atjan@jandatri.com or visit www.jandatri.com.  Catch her in the Arizona Midday kitchen weekdays from 12:30-2 p.m. on Channel 12. 

Jack Clifford’s Refrigerator Bread and Butter Pickles

Ingredients:

2 pounds Persian, Kirby or English cucumbers

2 1/2 cups granulated sugar

2 cups white distilled vinegar

2 tablespoons salt

2 teaspoons pickling spice

2 teaspoons mustard seed

1 teaspoon ground turmeric

1/2 sweet yellow onion, sliced very thin

Directions:

In a large saucepan, add sugar, vinegar, salt, pickling spice, mustard seeds and turmeric.

Stir to combine then bring to a rolling boil. Turn heat to simmer, cover and cook for 10 minutes. Remove pan from heat and let cool completely.

Wash and slice cucumbers crosswise into 1/2-inch rounds for chips or lengthwise for spears. Place chips or spears and sliced onion into one 6-cup mason jar or two 3-cup mason jars.  (Make sure jars are clean but not necessary to sterilize.)

Pour cooled pickling marinade over pickles. Firmly pack pickles into the jar allowing 1/2 inch of pickling juice at the top. Seal jars and refrigerate for 48 hours. After opening, they will last three months.

 

 

RECIPE BY JACKIE DODD / PHOTO BY PHOTO BY ED RUDOLPH; STYLING BY MARCELLA CAPASSO   –   DRAFTMAG.COM

You’ll want to whip up extras of these easy-to-make pickles, and keep them on hand through the holidays. They make thoughtful host gifts or in-a-pinch presents for coworkers you forgot to put on your list. Plus, they’re just another great excuse to pick up your favorite IPA.

Makes: Makes 4 (16 oz) jars of pickles

Ingredients:

• 2 cups apple cider vinegar
• 1 tablespoon sugar
• ¹⁄₄ cup kosher or pickling salt
• 2 teaspoons celery seeds
• 2 tablespoons black peppercorns
• 24 ounces IPA
• 1 cup crushed ice
• 5-10 sprigs fresh dill
• 4 pounds pickling cucumbers

Instructions:

1. In a pot over medium-high heat, add the vinegar, sugar, salt, celery seeds and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve; remove from heat.
2. Stir in the beer and ice. Allow the brine to sit until it cools to room temperature.
3. Add the cucumbers in even batches to airtight containers like 16-ounce canning jars; add a few sprigs of dill.
4. Pour the cooled brine over the cucumbers, making sure all slices are submerged. Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.

By Olivia Sipe   –   The Daily Times

Appetizers are such a great way to make guests feel welcomed and special, but can take as much time to prepare as a main dish. Not so with today’s recipes. If the cream cheese is at room temperature, you can have at least two offerings done in a few minutes.

Fresh, store bought salsa is usually quite tasty, but do check the sell-by date. It does not have a long shelf life.

recipe by Mario Batali

This New Orleans inspired stuffing will add some zing to your Thanksgiving table!

Ingredients:

CORNBREAD STUFFING WITH JALAPENO AND ANDOUILLE

• 2 tablespoons olive oil
• 1 1/2 pounds Andouille sausage (1/2-inch dice)
• 1 yellow onion (1/2-inch dice)
• 3 stalks celery (1/2-inch dice)
• 1 green bell pepper (1/2-inch dice)
• 1 red bell pepper (1/2-inch dice)
• 1-2 jalapenos (seeds removed, chopped, plus more to garnish)
• 2 tablespoons sage (chopped)
• 8 cups cornbread (store-bought, cut into 1 1/2-inch cubes and toasted)
• 2 1/2 cups chicken stock (warmed)
• 1/2 cup butter (melted, plus more to grease baking dish)
• Kosher salt and freshly ground black pepper (to taste)

step-by-step directions

• Preheat oven to 350ºF. Grease a 9″x13″ baking dish with butter.
• In a large sauté pan, add 2 tablespoons oil and place over medium-high heat. Add the sausage, onion, celery, peppers and jalapenos. Season with salt and pepper. Sauté until vegetables are translucent and slightly caramelized, about 8 minutes. Add the sage and sauté for 1 more minute.
• In a large bowl, add the toasted, cubed cornbread and pour the Andouille mixture over top. Pour the stock and butter over the top and toss to combine.
• Transfer mixture to prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until top is golden and crisp, about 10-15 more minutes. Garnish with more sliced jalapenos if desired.
• Tip: serve with Mario’s New Orleans Red Beans & Rice Stuffed Turkey with Sazerac Gravy