​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving

2 cups blueberries, crushed
1/2 cup water
1/4 cup hickory syrup
1 Tbsp lemon juice
1 cup granulated sugar
1/2 cup raisins
1/4 cup chopped pecans
1/2 tsp ground allspice
1/2 tsp ground ginger

Blueberry-Peach Compote

Friday, July 17, 2015

Courtesy:  Deneen Mueller

3 peaches 
1 tsp cardamom (or more to taste)
2 pints blueberries
2 whole star anise
3 T coconut oil
Few gratings of whole nutmeg
2 tsp cinnamon
Maple syrup to taste

Heat sauté pan over medium heat. Add coconut oil. Allow to melt & get hot. Add peaches & sauté for several minutes until semi-soft. Stir in blueberries. Add cinnamon, cardamom, star anise & nutmeg. Turn heat to low. As fruit cooks, it will breakdown & create a sauce. Sweeten with maple syrup to taste. Top Basic Polenta with compote.  Optional:  top with toasted almonds & coconut. Read More...

Go Back


carrot tops beer blueberry goat Cheese tomato strawberry cream cheese vanilla wafers bosc spiced winter squash chili tuscan sweet anchovy bread pudding brown sugar fennel seeds Rice wine vinegar pine nuts maple syrup beet potatoes Chevre rhubarb autumn butter snow peas bean Red Onion Squash panzanella green beans plums meatballs sandwich chimmichurri Greens basil sour buckwheat imam tart gruyere celery hearts chorizo mushroom scapes mustard greens latkes strawberries shiitake asparagus pudding mushrooms knots chimichurri chilies frittata cranberry wrap cilantro Poblano Chili Salsa shallots chocolate fennel bulb mint spelt Apple ramps eggs crepes steak poblano artichoke carrot fronds jack cheese Kale caesar Cider Vegan olives white beans coconut milk cream onions oats muffins gouda cointreau collins carrots shitake wheat flour cucumber Salad cake sherry coeur a la creme parmesan radish celebration green pepper chili peppers bulgar gin baby bok choy bell pepper tomato juice onion bruschetta fraiche cheese walnuts nectarine pineapple jack currants maple chipotle watercress bbq Shitake Mushrooms almond milk reggiano Leek pancake chiles kluski hickory plum tomatoes paste heavy whipping cream beets polenta melon chicken Tomatillos tomatoe sandwiches sunchokes shrunken heads curry conserve roasted garlic scallions cornmeal apples pasta Spinach syrup tenderloin almonds gazpacho flank gorgonzola Tomatoes thai bacon fritters feta stuffing cauliflower pork chop honey pie absinthe gratin strata beet greens vegetarian turnip pepper flank steak peas Recipes bayeldi arugula turnips sausage couscous Beans Butternut tomato corn pie cantaloupe blue cheese fritter okra Eggplant spring Soup crisp peach barley swiss beef walnut oil hazelnuts Jerusalem artichoke bok choy sour cream yellow onion compote pecans sauce sweet potato pesto zucchini daisy vegetable slaw baguette kalamata creme dilly kohlrabi capers radishes celery root pumpkin verde vinaigrette kirsch bloody mary fennel shelling celeriac wasabi Potato remoulade coeur egg tostadas peppers cockaigne parmigiano Spread pears dill Drinks egg noodles buttermilk Farmers' Market lemon grass rouille pecan lettuce pork Side tortillas casserole berry biscuits Corn anise coriander bulgar wheat Cranberry Beans chives fondue leeks jam sesame Dressing yogurt plum dijon Swiss Chard chicken dinner salad prosciutto carrot top pickled habanero Bread