20 August 2017

Hot Chokecherry Jelly

2c juice in which 3 siling labuyo peppers were infused
1c plain juice
3T lemon juice
300g sugar (1 1/2c)

Bring juices to a boil, add sugar 1/3 at a time, bringing it back to the boil before adding more. Boil 15 minutes. Yielded 2 1/2c.



Peach Chile Preserves

400g peeled and diced peaches (2. Recipe called for 3 peaches, 16oz. We got 14oz out of 2)
1 1/2T lime juice (recipe called for juice of half a lime)
60g roasted chopped green chiles (recipe calls for 1/4c / 2oz)
200g sugar (recipe calls for half the weight of the peaches

Recipe says to boil 20 minutes or so (using a lower heat at first to melt the sugar), until temp reaches 220*F (sea level). My temp only got to 205*F, and took not quite ten minutes. Yielded 2c.

This recipe has NOT been tested for canning.

from MJ's Kitchen

This is incredibly tasty!

13 August 2017

Chokechile Jam

440g chopped New Mexico green chiles (2c, approximately 1.4# prior to chopping)
1c chokecherry juice
1T cider vinegar
1T lemon juice
300g sugar (1 1/2c)

Yielded 2 1/2c. Original recipe called for a box of pectin (the no sugar type). I just cooked it a bit longer (10 or 15 minutes, I think). I didn't remove many seeds (they were a medium variety, slightly milder than other mediums we've had), and it's pretty good as far as heat level. I wouldn't want it any hotter, I don't think. Most excellent mixed with cream cheese and spread on toast. Very pretty, too.

from Focus New Mexico, halved and slightly adapted.

Apfelkuchen

Apfelkuchen

Zutaten für den Teig: 10g Hefe, 6 Eβl. warme Milch, 20g Zucker, 1 Prise Salz, 125g Mehl, 20g Butter

Für den Belag: 750g Äpfel, 2 Eβl. Zucker, evtl. 1/2 Teel Zimt oder Zitronensaft.

Für den Rahmguβ: 2 Eier, 75g Zucker, 50g Mehl, 1/4l saure sahne, 3 Tropfen Zitronenbacköl.

Hefe, Milch u. Zucker verrühren und gehen lassen. Salz, Mehl u. Butter darunleskneten. Zugedeik. 30 Min. gehen lassen. Den ausgerollten Teig in eine Springform legen. Noch einmal 2
 Minuten gehen lassen.Geschälte Äpfel in Spalten schneiden, mit Zucker und Zimt oder Zitronensaft muschen und auf den Teig legen. Eigelb und Zucker achaumig schlagen. Mehl, Sahne und Zitronenbackoel unterdühren. Eiweiβ steif schlagen und umler die Masse ziehen. Im Backolen ca. 60 Minuten bei 200 Grad backen.

from Kulinarische Genüsse von gestern und heute, 1984, p.66.



Dough:
10g yeast
6T warm milk
20g sugar
pinch salt
125g flour
20g butter

Topping:
750g apples
2T sugar
1/2tsp cinnamon or lemon juice (?)

Cream sauce (?):
2 eggs
75g sugar
50g flour
1/4 litre sour cream
3 drops lemon oil

Mix yeast, milk, and sugar and let rest. Mix in salt, flour, and butter. Let rest 30 minutes. Roll out dough and place in springform pan. Let rest 20 minutes. Slice the peeled apples, mix with sugar and cinnamon or lemon juice and put onto dough. Beat egg yolks and sugar. Add flour, cream and lemon oil. Beat egg whites til stiff and pile on. Bake about 60 minutes at 200*C.

from Culinary Delights of yesterday and today, 1984, p. 66.

6 August 2017

Chokecherry Juice

3000g chokecherries (about 6.7 pounds)
36oz water

Yielded 5 1/2c juice.


Chokecherry Syrup

5 1/2c juice
1/2c water
 3c sugar
6T lemon juice

I finally got syrup! Boiled 10 minutes, did freezer test. Was a bit loose yet, so gave it another 5 minutes.

Yielded (4) 8oz jars and (3) 4oz jars.

5 August 2017

Chokecherry Syrup/Jelly (well, more like chokecherry paste)

3c juice
3T lemon juice
2c sugar

Yielded (2) 8oz jars
             (2) 4oz jars