​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


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