1530 Black Lake Blvd. SW Olympia, WA 98502
This Sunday, January 10th, from 2-4pm I’ll be at the Olympia Barnes & Noble to hand out delectable samples of some not-so-typical preserves and sign copies of my latest book, Canning & Preserving Your Own Harvest.
Granted, January is not really prime time for putting by. But anytime is a good time to enjoy and savor goodies preserved last summer. The event is a part of the Timberland’s Adult Winter Reading Program and a percentage of proceeds go to support the programs and services of Timberland Regional Libraries. I hope to see you there!
Here’s what’s on the menu:
- Sharp cheese w/ crackers & Pickled Cherries
- Cold Noodle salad with Chili Orange Oil
- Homemade Gingerale made with Spicy Ginger Syrup
Pickled Cherries
This recipe not only produces a delicious accompaniment for sharp cheeses and cured meats but also provides the base for a fruity cherry-flavored vinegar. Dry-pack frozen cherries work splendidly; this may be the only reliable way to find tart pie cherries if you don’t have a tree yourself or know a generous someone who does.
Season: Summer (any time if using frozen fruit) Yield: About 6 cups Store: Refrigerator or cool, dark pantry
- 2 pounds ripe firm sweet or pie cherries, stemmed and pitted
- 3 cups (or so) distilled white vinegar
- 4 cups sugar
Combine cherries and vinegar in a half-gallon glass jar or nonreactive bowl, making sure that the fruit is completely submerged. Cover tightly and allow to stand at cool room temperature for 3 days.
Drain off the now cherry-infused vinegar and reserve in a tightly capped bottle to keep out air and sweeten to taste.
Layer the drained cherries and sugar in a large jar or divide evenly between two quart-size canning jars, finishing with a layer of sugar. Thoroughly wipe clean the jar rim(s) and cap with new sterilized two-piece lid(s), hand-tightened securely.
Set the jar(s) in a cool spot where you will remember to gently shake them every day, inverting the jar so the dissolving sugar and cherries are evenly bathed in their juices. At the end of nine days the sugar will have completely turned to syrup.
Transfer the cherries and their syrup into sterilized pint canning jars and tighten their lids securely. Label the jars and store in a cool, dark place for 1 month, during which time the cherries will plump up and absorb most of the syrup. Store opened jars in the refrigerator.
Hot Chili Orange Oil
This bright orange, deeply flavored oil builds to a slow burn. It is delicious on cold noodle salads, with peanut chicken or tofu, and mixed with soy sauce for dipping spring rolls and dim sum.
Season: Any time Yield: 2 1/2 cups Store: Cool, dark pantry (6 months)
- 3 large organic oranges
- 1/2 cup dried hot red chili flakes
- 3 cloves garlic, peeled and lightly smashed
- 1 tablespoon fermented black bean paste
- 2 cups peanut or canola oil
Scrub the oranges with a soft brush and mild soap to remove any vegetable wax. With a sharp vegetable peeler or paring knife, remove the bright orange zest from the fruit in large strips, avoiding the bitter white pith. Finely mince the zest.
Combine the zest with the chili flakes, garlic, bean paste, and oil in a heavy 2-quart saucepan. Bring to a low boil over medium heat and simmer for 15 minutes. Caution: the chili fumes coming off the simmering oil are powerful; avoid direct contact with eyes or nose! Remove from heat and let stand until cool.
Store the oil with its seasonings in a glass jar, covered, at room temperature.
All recipes are from Canning & Preserving Your Own Harvest, a Encyclopedia of Country Listing Guide, by Carla Emery & Lorene Edwards Forkner, Sasquatch Books, 2009
