Handsome and cozy in a soft cover, “Homemade Preserves & Jams: Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More,” by Mary Tregellas (St. Martin’s Press, 2012; $24.99; 90-plus recipes), offers a European sensibility, owing to the author’s upbringing. Recipes are grouped by categories such as Tangy, Aromatic and Intoxicating. In addition to the subtitle’s roster, you’ll find teas, cordials and flavored vodkas. Make the Speedy Pear and Chocolate Tart with her Pear and Chocolate Jam and your life could change.
A Chicago restaurant chef’s weight is behind “The Preservation Kitchen: The Craft of Making and Cooking With Pickles, Preserves, and Aigre-doux,” by Paul Virant with Kate Leahy (Ten Speed Press, 2012; $29.99; 134 recipes). The “aigre-doux” (“sour-sweet”; fondly described in the book as “preserves for cheese snobs and wine geeks”) alone hints at a certain level of sophistication. Who else might conjure a Thanksgiving stuffing with pickled leeks, or a milk jam? However, Virant’s Peach Saffron Jam is simple — and not to be missed. More than half of the book is given over to complementary menus and recipes, and they sound tasty.
(Deb Lindsey/FOR THE WASHINGTON POST)
(Deb Lindsey/FOR THE WASHINGTON POST)
For a more homey and decidedly savory approach, there’s “The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More,” by Andrea Chesman (Storey Publishing, 2012; $19.95; 150 recipes). Its charming illustrations and fonts evoke old times. This book is a good choice for beginners and geared for small batches. The one-page chart of produce yields is worth photocopying and affixing via magnet to a kitchen appliance. Notes on storage and substitutions are helpful. In addition to the well-curated standards, there’s Pickled Cauliflower With Pomegranate Molasses and fermented cabbage of several cultures.
Last but not least, another: “Food in Jars: Preserving in Small Batches Year-Round,” by Marisa McClellan (Running Press, 2011; $23; 110 recipes). Beginners could start here, and the conversation could continue through the Pennsylvania author’s blog. (While you’re there, check out the list of canning books she likes.) McClellan’s voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters.
RECIPES:
Pear and Chocolate Jam
Summer Herb Brown Mayonnaise
Peach Saffron Jam
Thai Me Up Jam
Pickled CauliflowerWith Pomegranate Molasses
Aviation Pickled Pears
Cinnamon Vanilla Sunflower Butter
Curried Summer Stone Fruit Preserve
Spiced Pickled Fennel
Sweet Honey Corn Relish
See a full list of Canning Recipes here.
Do you have canning questions? “Food in Jars” author Marisa McClellan will join today’s Free Range chat at noon: live.washingtonpost.com.
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