Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Thu Mar 28, 2024 6:21 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 13 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: Christmas Menu?
PostPosted: Wed Dec 23, 2009 4:42 pm 
Offline
User avatar

Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
I love lasagna and small parties when the company is good. After a Hanukkah that was less than rollicking I am just not so pysched about the Christmas part of this deal. That is just Christmas dinner though and I have lots of fun things going on the next week. The next few months really so I am officially stopping the whiny thing.

Mary


Top
 Profile  
Reply with quote  
 Post subject: Re: Christmas Menu?
PostPosted: Sun Dec 27, 2009 10:26 am 
Offline
User avatar

Joined: Tue Feb 10, 2009 9:18 am
Posts: 733
Location: Michigan
Pepper Jelly

This makes about 7 cups and will keep for about 1 year

In addition to the one jalapeno I add another plus a sweet and a hot banana pepper or two. You can make it as hot as you like. I can never seen to get it hot enough for me. No matter how many hot peppers I add it is only a little spicy.


2 cups coarsely chopped red bell peppers, ribs and seeds removed from 1 or 2 red peppers

1 large jalapeno pepper, ribs and seeds removed for less heat if desired, coarsely chopped

1 ½ cups cider vinegar

1 teaspoon salt

6 ½ cups sugar

6 ounces liquid pectin (like certo)

1 In a food processor, pulse peppers and ½ cup vinegar until it’s a coarse puree (you want some texture here.) Transfer mixture to a Dutch oven or large heavy pot. Stir in remaining vinegar and salt.

2 Place over medium heat and bring to a boil. Reduce to a simmer and cook, stirring occasionally 5 minutes. Transfer to a glass measure – you should have 3 cups – if too much, return to heat for a short while, if too little, add water to make 3 cups. Return to pan and stir in sugar.

3 Bring to a rolling boil, that can’t be stirred down over high heat. Cook, stirring constantly 1 minute. Remove from heat and stir in pectin, mixing well so there are no clumps. Taste it and if it’s not spicy enough add a little cayenne or hot pepper sauce. Skim off and discard any foam. Cool 3 minutes, stirring occasionally, then ladle into hot sterilized half-pint (or any size you like) canning jars. Seal, cool, and store.

_________________
Kiss the cook....Oh wait, that's me!


Top
 Profile  
Reply with quote  
 Post subject: Re: Christmas Menu?
PostPosted: Sun Dec 27, 2009 11:33 am 
Offline
User avatar

Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Thanks Laurie....I will definitely make this after the holidays
Hope you all had a great holiday. I am having friends in for dinner tonight. Ham, scalloped potatoes, no-knead sourdough bread, salad and desert will be brought by someone else. I am also having hot buttered rum (ice cream base) during appetizers, cause it is frigid here (beautiful, but very cold)
ilene

_________________
Ilene


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 13 posts ]  Go to page Previous  1, 2

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 18 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum