tag:blogger.com,1999:blog-51853317590357540332024-03-05T19:38:01.945-04:00The Dutch Oven DiariesPeter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-5185331759035754033.post-53754845339696067932014-07-01T12:03:00.001-03:002014-07-01T12:03:09.861-03:00Got Maple?Delicious Butter Tarts - (recipe adapted from) Pies and Pastries, Pg. 205 - Mona Rhodenizer (Mrs. H. A.)<br />
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What better way to celebrate Canada then with one of Canada's quintessential desserts - The Buttah Tart! Ooey gooey buttery goodness bundled into a tiny adorable extremely polite Canadian pie. You can eat at least three in one sitting without feeling the slightest bit of greed or gluttony. Nausea on the other hand?...binge at your own risk.<br />
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Similar in consistency to a pecan pie, the butter tart tends to be bit runnier in consistency due to the absence of corn starch. While Mona's recipe is indeed "delicious" as the recipe claims in it's title - we decided to kick up the Canadiana factor a bit by swapping the corn syrup for Nova Scotia maple syrup. We've said if before and we'll say it again - Maple Syrup - you can put that shiz on anything!...and we strongly support making it it's own food group...right along with candy, candy canes and candy corn (thanks Buddy!).<br />
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Happy Canada Day to all of you amahzing and freakishly polite Canadians!! To the rest of you from around the globe - enjoy yourselves a true slice of Canadiana (in this case a tart...)...and THANK YOU for reading our little blog...just let us know if we can do anything else for you...have a great afternoon...and evening...did we say thank you?!<br />
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Pie Dough (adapted from Anna Olson)<br />
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2 1/4 cup cake and pastry flour<br />
2 Tbsp sugar<br />
3/4 tsp salt<br />
1 cup unslated butter (cold cut into pieces)<br />
6 Tbsp cold water<br />
1 Tbsp lemon juice<br />
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Combine flour,
sugar and salt in a bowl. Cut in the butter by hand with a pastry cutter until it has a crumbly and even texture.</div>
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Stir the water and lemon juice together and
add this to the dough all at once, mixing until the dough comes
together. Shape the dough into 2 logs, wrap and chill for at least 2
hours before rolling.</div>
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Filling:</div>
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1/2 cup unsalted butter</div>
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1 cup dark brown sugar</div>
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1/2 cup maple syrup or corn syrup</div>
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2 eggs</div>
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1 tsp vanilla extract</div>
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1/4 tsp salt</div>
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1 Tbsp lemon juice</div>
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Toasted Pecans</div>
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Preheat the oven
to 400 F and lightly grease a 12-cup muffin tin.</div>
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Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured <span class="lis-keyphrase" id="kco0">work</span>
surface to just under a ¼-inch thick and use a 4 ½ inch round cookie
cutter to cut each into a circle. Line each muffin cup with the pastry
so that it comes about ½-inch higher than the muffin tin, and chill the
lined tin while preparing the filling. </div>
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Melt the butter and brown sugar in a pot
over medium heat, stirring until the mixture is bubbling. Remove the
pot from the heat. </div>
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In a separate bowl, whisk the eggs with the
maple syrup, lemon juice, vanilla and salt and slowly pour in the hot
sugar mixture while whisking constantly until incorporated. Sprinkle a
few pecan pieces into the bottom of each tart shells and pour the mixture into each shell (leaving about a quarter inch between the mixture and the top of the crust.<br />
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<span class="lis-keyphrase" id="kco1">Bake</span> the tarts for 10 minutes at 375 F for 20-25 minutes, until the filling is bubbling and the
crust edges have browned. Cool the tarts in the tin and after about 5
minutes, carefully twist them around in the pan to prevent sticking and
keep them in the pan until completely cooled. </div>
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<br />Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com1tag:blogger.com,1999:blog-5185331759035754033.post-71423152918743232412013-09-16T17:34:00.000-03:002013-09-16T17:35:07.446-03:00"Just Nan's" Scratch-My-Back Cookies<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
Dutch Oven Detour - “Just Nan’s” Scratch-My-Back Cookies</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLogfOb_4QX_fkkqTfHknTgRzlYeKJn86HmLoH83ajZVC4dRoJkbY3TByjffj4Mz-ADnMJEyTVZ-lCXRgqctjQAUCT94VNW0w4yktkRjfwDSGy_cTOlxO0NBoiFPph3AXgpaUsqnXOJDQ/s1600/DSC_0669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLogfOb_4QX_fkkqTfHknTgRzlYeKJn86HmLoH83ajZVC4dRoJkbY3TByjffj4Mz-ADnMJEyTVZ-lCXRgqctjQAUCT94VNW0w4yktkRjfwDSGy_cTOlxO0NBoiFPph3AXgpaUsqnXOJDQ/s640/DSC_0669.JPG" width="422" /></a></div>
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Peter’s Mamma recently passed along his Grandmother’s recipe
books to him – pure gold!<span style="mso-spacerun: yes;"> </span>Chock full of
handwritten food spattered recipes, random notes written throughout, pages
falling out, covers held together with tape – all signs of coveted and well
used recipes.<span style="mso-spacerun: yes;"> </span>Handwritten recipe books
like these are a bit of a lost art – these days the interweb is our cookbook!<br />
<br />
<a name='more'></a> </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdiZM0gQfQSSmhPdG4rTtGM8NiLz-N92tDNvaZYr4ci9pXLqz5tRLbcPDIDRTFHJKsCicnnLqo8PP9lqMmTFi9HBKtUjSKWE1jt_rfsqQD5HMaMICYQSp5Y-bZ_vxr0f6xa4KMZ0bLT4/s1600/DSC_0610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdiZM0gQfQSSmhPdG4rTtGM8NiLz-N92tDNvaZYr4ci9pXLqz5tRLbcPDIDRTFHJKsCicnnLqo8PP9lqMmTFi9HBKtUjSKWE1jt_rfsqQD5HMaMICYQSp5Y-bZ_vxr0f6xa4KMZ0bLT4/s640/DSC_0610.JPG" width="422" /></a></div>
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One of the recipes Peter couldn’t wait to try was Scratch-My-Back cookies.<span style="mso-spacerun: yes;"> </span>Peter remembers his Nan (yup, she was a Nan…sometimes
Nanny, but mostly “ Just Nan”…much like “Just Jack”) – very simple – Peter’s
other Grandparent’s however were “Nanny & Pa” which at some point became a bizarre
hybrid “Nanny-Pa” – yup, not so simple.<span style="mso-spacerun: yes;">
</span>It was kinda like addressing two people by one name, but if addressing
only one, it really made no sense.<span style="mso-spacerun: yes;"> </span>You’d
think one adult would have had the common sense to correct Peter and his siblings
before they were teenagers instead of having to work through that themselves.<span style="mso-spacerun: yes;"> </span>Anywho, we digress…where were we…right…Peter’s has many memories of “Just Nan” making lots of cookies – but none quite as
often as Scratch-My-Back cookies.</div>
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We must warn you – these cookies are highly addictive…unless
of course you have an aversion to shredded coconut as Jan does – she won’t go
near the stuff (something to do with nail clipping or some such nonsense).<span style="mso-spacerun: yes;"> </span>These cookies are everything a cookie should
be – crisp, yet chewy <span style="mso-spacerun: yes;"> </span>- sweet, yet salty
– dense, yet light – they’ve got it all.<span style="mso-spacerun: yes;">
</span>Now we know you’re gonna ask – but we have no idea where the name comes
from – if anyone out there in the blogosphere has a clue, let us know.<span style="mso-spacerun: yes;"> </span>The cookies are made by pressing them down
and forming cross marks using the back of a fork – which may imply scratches,
but these completely disappear while baking – so go figure.<span style="mso-spacerun: yes;"> </span>You’re on your own with that one…and don’t
even bother to Google it – notin’.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkRhkEHgUbCqC4FPI_I3zGGeyfJ9gBTOzCXT1xcGdQR4HBJ-fpP6mPMX_13udKOlOEF3Y6KN8PjDCG2UzOdy_tbD8NFj1AnU1dRDJ4cefcwpgtgnoYGtVfPIi3X3ULSlxoIRyY5Ro734/s1600/DSC_0680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkRhkEHgUbCqC4FPI_I3zGGeyfJ9gBTOzCXT1xcGdQR4HBJ-fpP6mPMX_13udKOlOEF3Y6KN8PjDCG2UzOdy_tbD8NFj1AnU1dRDJ4cefcwpgtgnoYGtVfPIi3X3ULSlxoIRyY5Ro734/s640/DSC_0680.JPG" width="422" /></a></div>
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Scratch-My-Back
Cookies:</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
shortening</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup light
brown sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp baking
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp baking
soda</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup rolled
oats</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
shredded sweetened coconut</div>
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<br /></div>
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Directions:</div>
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<br /></div>
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Using a mixer, cream shortening and butter, add brown sugar and
egg and beat until light and fluffy.<span style="mso-spacerun: yes;">
</span>Combine flour, baking soda, baking powder and salt and gradually add to
the wet ingredients until combined.<span style="mso-spacerun: yes;"> </span>Mix
in oats and coconut until combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wdZSMPqnf_S07p8UN0YtLIcn9mqTRNDNa2AgUlTyNIgw1kt66ALOhbGt6AKen-axX1Kkjdpm4u947eieWHIWhKNbmoQdWUcGL1dz2XWbuyWswMeanm8rvXtMQTvP01c1lnL7Dux-j2o/s1600/cookie+split.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wdZSMPqnf_S07p8UN0YtLIcn9mqTRNDNa2AgUlTyNIgw1kt66ALOhbGt6AKen-axX1Kkjdpm4u947eieWHIWhKNbmoQdWUcGL1dz2XWbuyWswMeanm8rvXtMQTvP01c1lnL7Dux-j2o/s400/cookie+split.jpg" width="400" /></a></div>
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Drop by spoonful (we used a 1 ½ Tbsp scoop) onto cookie
sheet (a couple of inches apart – they’ll spread!).<span style="mso-spacerun: yes;"> </span>Press each cookie down using the back of a
fork forming cross marks (or scratches perhaps!!).<span style="mso-spacerun: yes;"> </span>Back at 350 degrees for 10-12 minutes (until
golden brown).</div>
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Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com3tag:blogger.com,1999:blog-5185331759035754033.post-20079424904312504852013-09-16T00:36:00.000-03:002013-09-16T08:35:57.643-03:00Pratically Perfect Peach Crumble<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
Dutch Oven Detour - Practically Perfect Peach Crumble<br />
(adapted from Martha
Stewart's Peach Crumble)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Z4jvEgTbhXIQd1tZkGTEKwmiOoQJijzj9XluYX90Ca8t9wa03Am4qgjtviM5Y6G1LOmvkZnjCYn0nydnjfXqfkpaH_g5O9V8R1lp2OExKk-Nwz05EPhpi8HuU-vUwantRHtYRwWdBgc/s1600/DSC_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Z4jvEgTbhXIQd1tZkGTEKwmiOoQJijzj9XluYX90Ca8t9wa03Am4qgjtviM5Y6G1LOmvkZnjCYn0nydnjfXqfkpaH_g5O9V8R1lp2OExKk-Nwz05EPhpi8HuU-vUwantRHtYRwWdBgc/s400/DSC_0590.JPG" width="400" /></a></div>
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<br /></div>
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Last weekend we headed to the Valley just in time to catch
the end of the peach season here in Nova Scotia.<span style="mso-spacerun: yes;"> </span>It was our first visit to the <a href="http://www.dempseycorner.com/" target="_blank">Dempsey’sCorner Orchards</a> in Aylesford – a U-Pick paradise.<span style="mso-spacerun: yes;"> </span>In addition to the perfectly ripe peaches –
you can pick your own pears, plums, corn, grapes, pumpkins…and even
sunflowers!<span style="mso-spacerun: yes;"> </span>We left with a bounty of
beautiful tree-ripe peaches (lots of peach preserves in our future!) and a few
new friends, including these adorable little fellas.<span style="mso-spacerun: yes;"> </span><br />
<br />
<a name='more'></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFc8tX1ziA4eW_fGbqMvyXrjkqZmpdvwhz9hre9reD_jeYnQbeHtW3xvZYyMqog7F2vTjga-5YKmWFvTZQaP6PsfE3w5xQVm8CHgLAqlcwkZ-BsTPuWXupcfKFRXy-akDkI-nbbYI9Y4/s1600/DSC_0465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFc8tX1ziA4eW_fGbqMvyXrjkqZmpdvwhz9hre9reD_jeYnQbeHtW3xvZYyMqog7F2vTjga-5YKmWFvTZQaP6PsfE3w5xQVm8CHgLAqlcwkZ-BsTPuWXupcfKFRXy-akDkI-nbbYI9Y4/s640/DSC_0465.JPG" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jan's never met a cow she didn't like</td></tr>
</tbody></table>
<span style="mso-spacerun: yes;"> </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOt35EfOgEZk25JCuqKDmO3BK86NnQdEgkhVSIc9t-D2SqY-Q7ND1513jAFDUpHr4zpj6fpVINtY6pqwXJc0iV_96FuLasU55q-X4apEoe9EYdq3mGEKSCZvPDKtTvG-WjFSbwbuLw2A/s1600/DSC_0493.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOt35EfOgEZk25JCuqKDmO3BK86NnQdEgkhVSIc9t-D2SqY-Q7ND1513jAFDUpHr4zpj6fpVINtY6pqwXJc0iV_96FuLasU55q-X4apEoe9EYdq3mGEKSCZvPDKtTvG-WjFSbwbuLw2A/s640/DSC_0493.JPG" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This little fella was super jealous of the cows freedom</td></tr>
</tbody></table>
Aside from a few minor disagreements on who should be responsible for pulling the cart, it was a fantastical day!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mdbk7eNtCpa1DqYMOcYGl9_gCxdBQdhx_VBrTXqgHOoMBC_trwt7eKmYDPpDjg4MdIjppJMZ8JgtkSfZOCI9cs6tvP9KkOx8qrAzRiscNUIirgwsSzc4V2EVRgGlqvKPx3XWUhh9nd8/s1600/DSC_0401.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mdbk7eNtCpa1DqYMOcYGl9_gCxdBQdhx_VBrTXqgHOoMBC_trwt7eKmYDPpDjg4MdIjppJMZ8JgtkSfZOCI9cs6tvP9KkOx8qrAzRiscNUIirgwsSzc4V2EVRgGlqvKPx3XWUhh9nd8/s640/DSC_0401.JPG" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickin' Peaches with ATTITUDE!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQAzz7T5IFrFkKSNvSITnZQw-Xfs8gO7Rw27imU7FciWi5_AK8ak1F_pvuMVsojizxFZFbx26dqzYzTtTLyICiNQveyB9zdvspyN4FU9GXBtWa39yivhaDZKYzubajgJTSuWRO-nFGeg/s1600/DSC_0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQAzz7T5IFrFkKSNvSITnZQw-Xfs8gO7Rw27imU7FciWi5_AK8ak1F_pvuMVsojizxFZFbx26dqzYzTtTLyICiNQveyB9zdvspyN4FU9GXBtWa39yivhaDZKYzubajgJTSuWRO-nFGeg/s640/DSC_0408.JPG" width="422" /></a></div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTarrf6yDZZY_0NnSrJNE4Gd0el8SB7GwfEgxTVXjKGFFFK3EL3FQBz0OukjUddLX5f0BeppvOfaVzI_rTRvf6zHmaHw0H78xq4GCCoLYJRefriC49rb5IrrgaSDw6-HfSVKyeEwgU9_A/s1600/DSC_0496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTarrf6yDZZY_0NnSrJNE4Gd0el8SB7GwfEgxTVXjKGFFFK3EL3FQBz0OukjUddLX5f0BeppvOfaVzI_rTRvf6zHmaHw0H78xq4GCCoLYJRefriC49rb5IrrgaSDw6-HfSVKyeEwgU9_A/s400/DSC_0496.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Bounty</td></tr>
</tbody></table>
After spending the rest of our day – pealing, pitting,
chopping and freezing – we were peached-out, however somehow Peter pushed past
his peach pealing and pitting aversion (phew! – say that 4 times quickly!) to
prepare this delightful peach blueberry crumble. <span style="mso-spacerun: yes;"> </span>This easy-peasy recipe combines our succulent
sweet peaches with tart wild blueberries, topped with a crunchy sweet crumble
pastry.<span style="mso-spacerun: yes;"> </span>Practically perfect in every
way!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjtOcQrHsiGfOZeux2HIQCk_uiphEV9sPRkXo-0ypCN8pQe-jHaVHzb6jCQBbmPURSsITz1BfKOgL7CDGZ10sGp-Xx0iSVi7uk5suTE-8C9PiUL1j726G9ewurRSxkiIFXHJnlCVVwuo/s1600/DSC_0561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjtOcQrHsiGfOZeux2HIQCk_uiphEV9sPRkXo-0ypCN8pQe-jHaVHzb6jCQBbmPURSsITz1BfKOgL7CDGZ10sGp-Xx0iSVi7uk5suTE-8C9PiUL1j726G9ewurRSxkiIFXHJnlCVVwuo/s640/DSC_0561.JPG" width="422" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Fruit Filling:</b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
5 Cups sliced peaches</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup blueberries</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
¾ cup granulated sugar</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tbsp lemon juice</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
4 tsp cornstarch</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Crumble:</b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
6 Tbsp butter (room temperature)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
¼ light brown sugar</div>
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1 cup flour</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Preheat oven to 375 degrees.<span style="mso-spacerun: yes;">
</span>Combine fruit filling ingredients and transfer to 8x8 baking dish.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Cream together butter and brown sugar until light and fluffy.<span style="mso-spacerun: yes;"> </span>Add flour and salt and mix with hands until
large pieces form.<span style="mso-spacerun: yes;"> </span>Sprinkle crumble over
fruit filling.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Bake for 40-50 minutes, until centre is bubbling.<span style="mso-spacerun: yes;"> </span>Serve with vanilla ice cream! EAT!</div>
Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com3tag:blogger.com,1999:blog-5185331759035754033.post-78176239941738676412013-06-29T19:47:00.000-03:002013-06-29T22:17:59.866-03:00A Canadian Sandwich<!--[if gte mso 9]><xml>
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</xml><![endif]--><b>Dutch Oven Detour: Maple Cream Sandwich Cookies</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBHpG1OjDjO_Xpvg1AkEMJRfrOHHFdLkHrjhszqAzL1YeKTE9SxUXSnpJp4pzuwwxVsF1xaavWlcnAg3ULTIEPy9_shpsKl9Zwr1PURhtp4wqX8dvkcqEWBepaPheHedifgG8cqQWi7g/s1600/Maple+Cream+Cookies+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBHpG1OjDjO_Xpvg1AkEMJRfrOHHFdLkHrjhszqAzL1YeKTE9SxUXSnpJp4pzuwwxVsF1xaavWlcnAg3ULTIEPy9_shpsKl9Zwr1PURhtp4wqX8dvkcqEWBepaPheHedifgG8cqQWi7g/s400/Maple+Cream+Cookies+%25287%2529.JPG" width="400" /></a></div>
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Poutine, Ketchup Chips, Coffee Crisp, Milk in a bag, Ginger
Ale, Alexander Keith’s Ale…all of these food items have something in common – they
are CANADIAN!!!<span style="mso-spacerun: yes;"> From far and wide - we stand on guard for thee! </span>We eat Beaver
Tails…as long as they’re coated in cinnamon and sugar, doughnut holes - called
Timbits and contrary to popular belief – we eat regular bacon – not CANADIAN
Bacon!...although the movie “Canadian Bacon” starred Canadian actor John Candy. <span style="mso-spacerun: yes;"></span>We sometimes refer to Lunch as Dinner…and Dinner as Supper?!<span style="mso-spacerun: yes;"> </span>AND Yes! - We refer
to our currency as Loonies and Toonies – AND No!<span style="mso-spacerun: yes;"> </span>We do not live in Igloos!<span style="mso-spacerun: yes;"> </span>We pronounce it ABOUT - NOT A-BOOT (well at
least not all of us anyway) and yes we say EH! – EH! - EH! - EH! – get over it eh!</div>
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<span style="mso-spacerun: yes;"></span>Okay…now that we have that cleared up, let’s
get back on topic…FOOD!<br />
<a name='more'></a></div>
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<br /></div>
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Also distinctly Canadian – MAPLE!<span style="mso-spacerun: yes;"> </span>We love it – we’ll put that shit on anything.<span style="mso-spacerun: yes;"> </span>Canada produces more the 80% of the world’s
maple syrup.<span style="mso-spacerun: yes;"> </span>That’s a whole lotta maple –
over 26 million liters a year in fact.<span style="mso-spacerun: yes;"> </span>So…we
only found it suiting to prepare a little maple treat in celebration of Canada’s
big day.</div>
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Happy Birthday Canada!!<span style="mso-spacerun: yes;"> </span>We love ya – ya big’ol true north strong
and free! </div>
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<span style="mso-spacerun: yes;"></span></div>
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<b>Maple Cream Sandwich Cookies</b> (adapted from <a href="http://redpathsugar.com/easy-and-delicious-maple-cream-cookie-sandwiches/" target="_blank">Redpath Sugar</a>
recipe)</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYagoo7IqU-RxFMvfceZf_342-QtyHzts3XlHS9sh7rMWOQhBjMdB-J7mmz2QRNc3APNqkGz6Ilj6lsm3kZ6ooWRD6fKWTfLGsyc3OefO2-bTik76ebXbx3kbTeg3R-g1VDhHGOOgrt4/s1600/Maple+Cream+Cookies+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYagoo7IqU-RxFMvfceZf_342-QtyHzts3XlHS9sh7rMWOQhBjMdB-J7mmz2QRNc3APNqkGz6Ilj6lsm3kZ6ooWRD6fKWTfLGsyc3OefO2-bTik76ebXbx3kbTeg3R-g1VDhHGOOgrt4/s640/Maple+Cream+Cookies+%25286%2529.JPG" width="422" /></a></div>
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<b>Ingredients: </b></div>
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1 cup
unsalted butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup granulated
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup dark
brown sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup maple
syrup</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 ½ cups all
purpose flour</div>
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½ tsp salt</div>
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Beat butter and sugar together until light and fluffy.<span style="mso-spacerun: yes;"> </span>Add egg and maple syrup and beat until
combined.<span style="mso-spacerun: yes;"> </span>Add flour and salt slowly
until combined.<span style="mso-spacerun: yes;"> </span>Divide dough into two
pieces, wrap in plastic wrap and chill in refrigerator for at least an
hour.<span style="mso-spacerun: yes;"> </span>Roll dough to ¼ inch thick and cut
into shapes using a maple leaf cookie cutter.<span style="mso-spacerun: yes;">
</span>Bake on lined baking sheet for 8-10 minutes and 350 degrees.<span style="mso-spacerun: yes;"> </span>Let cool and sandwich cookies using maple
cream.</div>
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For the maple cream we followed these instructions from
America’s Test Kitchen…</div>
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Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-10303801063578236322013-03-24T21:54:00.001-03:002016-03-25T13:17:44.080-03:00My Oh My What A Big Lemon Meringue Pie!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><span style="font-family: inherit;">Lemon Pie Filling – (recipe adapted from) Pies & Pastries,
Pg. 199 – Evelyn V. Zink (Mrs. B.E.)</span> </span><br />
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">Sweet’n
tart lemony curd, fluffy sweet meringue topping, all atop a rich flaky pastry –
who can resist a decadent lemon meringue pie?<span style="mso-spacerun: yes;">
</span>There are lots of variations out there – whether it be the store bought
variety, “Homemade” via a boxed powder filling, or made from scratch – we’ve
never really met a lemon pie we didn’t like…and that is saying a lot given Jan's serious aversion to eggs.</span></span><br />
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">In
preparing for this post we were very much inspired by the Foodie Cult Classic
film “<a href="http://www.imdb.com/title/tt1658851/" target="_blank">Toast</a>” – a biopic film based on a bestselling memoir by <a href="http://www.nigelslater.com/" target="_blank">Nigel Slater</a>, a
British celebrity chef.<span style="mso-spacerun: yes;"> </span>Set in the 1960s
and 70s, the film features retro culinary delights prepared by the main
character’s stepmother (played by Helena Bonham-Carter) as seen through the
eyes of a child – these over-emphasized, colourful and whimsical dishes
eventually inspire the child to follow his culinary dreams.<span style="mso-spacerun: yes;"> </span>At one point in the film a baking war is
waged between the adolescent Slater and his stepmother in an all out battle to
produce a larger than life deep dish lemon meringue pie - the kind of things
pie dreams are made of.</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmd1zUIdFdlVtOIgxrtMGgWdZgKI5s_eVq4XJro5VKhy_TYPc-PXVo3wkLjUf0ZuQrrHvfcIquQFIYvgvCcLflN2qJfKAqx0lqFWutshz0KQjrw8T7wl1qErsDMfcvHw1P_8RH9TmN_A/s1600/toast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmd1zUIdFdlVtOIgxrtMGgWdZgKI5s_eVq4XJro5VKhy_TYPc-PXVo3wkLjUf0ZuQrrHvfcIquQFIYvgvCcLflN2qJfKAqx0lqFWutshz0KQjrw8T7wl1qErsDMfcvHw1P_8RH9TmN_A/s400/toast.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Food Stylist Katherine Tidy's Famous Lemon Meringue Pie from "Toast"</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">While
we’ve eaten plenty, we’ve never actually made a lemon pie – so naturally for
our first one we’d challenge ourselves by making a giant, cartoon sized version.<span style="mso-spacerun: yes;"> </span>Go big or go home we say!</span></span></div>
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<a name='more'></a><span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">We knew
up front this was going to be a 2-day event.<span style="mso-spacerun: yes;">
</span>Pie crust has to be prepped and chilled, in conjunction with the 10 egg
separating shindig…oh yes…you read us right…TEN EGGS!<span style="mso-spacerun: yes;"> </span>6 lemons reamed and partially zested (note to
self…make sure you are paper-cut free if you are on lemon duty).<span style="mso-spacerun: yes;"> </span>The curd boiled and thickened, the crust
docked and blind baked and then baked again.</span></span></div>
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</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">And we
haven’t even touched on the meringue.<span style="mso-spacerun: yes;">
</span>Foggetaboutit!</span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">Was it
worth it?<span style="mso-spacerun: yes;"> </span>Hellz yah!</span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">While
we were true to all the ingredients of the Dutch Oven recipe, we did modify the
quantities to accommodate our football team sized pie.<span style="mso-spacerun: yes;"> </span>We also consulted the recipe developed by
food stylist Katherine Tidy, that was used to create that unforgettable pie
featured in “Toast”.</span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">For the
meringue, we used our go-to recipe from America’s test kitchen - found
<a href="http://www.dutchovendiaries.com/2011/06/beebop-reebop-rhubarb-pie.html" target="_blank">here</a>.<span style="mso-spacerun: yes;"> </span>While a little fussier to prepare it
produces a nice stable, glossy, smooth meringue.<span style="mso-spacerun: yes;"> </span>We’ve also included the simplified Dutch Oven
version below.</span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">Everyone
has a favorite crust – we’ve tried several - check them out <a href="http://www.dutchovendiaries.com/2010/11/easy-as-pie-crust.html" target="_blank">here</a>.<span style="mso-spacerun: yes;"> </span>We decided to try the recipe developed by
Katherine Tidy, and very much enjoyed it.<span style="mso-spacerun: yes;">
</span>Very flaky, substantial enough to handle the 10” deep tart pan we set
our pie in.<span style="mso-spacerun: yes;"> </span>It oddly enough had an egg
in it.<span style="mso-spacerun: yes;"> </span>Strange as that was to us, it
worked producing a rich, flaky crust.<span style="mso-spacerun: yes;"> </span>Some
things we just have to accept in the world of the pastry arts and not question…</span></span></div>
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman";">Pie Pastry Ingredients:</span></b></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">8 oz flour</span></span></div>
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</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">4 oz butter</span></span></div>
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</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">1 egg yolk</span></span></div>
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</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">Pinch of salt</span></span></div>
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</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">Cold water to mix</span></span></div>
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</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">(double ingredients for deep
dish pan)</span></span></div>
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman";">Directions
for Pie Pastry:</span></b></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sift flour and salt into a bowl cut in
the butter until the mixture looks like fine breadcrumbs.</span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix the egg yolk with 2 tablespoons of
water and add to the flour and combine until mixture comes together, add more
water if necessary.</span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Wrap and chill in fridge for 30 minutes
then roll out the pastry and line your 9 inch flan or pie pan with the dough
and prick all over using a fork to prevent the crust from puffing.<span style="mso-spacerun: yes;"> </span>Line with baking paper and fill with pie
weights (or dried rice or beans) and chill for another 30 minutes to prevent
shrinkage.<span style="mso-spacerun: yes;"> </span>Bake for 20 minutes at 375
degrees, then remove weights and bake for an additional 15 minutes until golden
brown.</span></span></div>
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<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></span><span style="font-family: inherit;"></span><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman";">Lemon Filling Ingredients:</span></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">1 cup sugar</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">Pinch of salt</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">1 ½ cups water</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">Rind of 1 lemon</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">½ cup lemon juice</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">1 tbsp butter</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">4 egg yolks</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman";">1/4 cup cornstarch</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman";">Directions
for Lemon Filling:</span></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Put the water, sugar, salt, lemon
rind, juice and butter into a saucepan and bring slowly to a<br />
boil.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Beat egg yolks with the
cornstarch and slowly add some of the hot mixture to temper the yolks whisking
constantly.<span style="mso-spacerun: yes;"> </span>Once tempered return egg
mixture to the remaining liquid and heat whisking until the mixture thickens. <span style="mso-spacerun: yes;"> </span>For the proper <i>Toast</i> effect add a couple drops of yellow food
colouring at this point and pour into the baked pie crust.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Chill until set.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;"> </span></b></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Meringue Ingredients:</span></b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">4 egg whites</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">3 Tbsp sugar (we’d up this to ½ cup)</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">1 tsp lemon juice</span></span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Whisk the 4 egg whites until
white and fluffy (until stiff peaks are formed) then whisk sugar gradually into
the whites. </span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Pile the meringue on to the now
set pie, forming decorative swirls onto the filling making sure you cover right
to the edges so no filling is visible.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
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<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Put the pie into the oven for
about 5-10 minutes until the meringue is a light brown.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;"></span></span><span style="font-family: inherit;"><i><span style="font-size: 11pt;">To make a
giant cartoon sized pie (10 inch extra deep pie dish)</span></i></span></div>
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<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">2 ½ cups sugar</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Pinch of salt<br />
3 ¾ cups water<br />
1 ¼ cups lemon juice</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Rind of 3 lemons<br />
2 Tbsp butter</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">10 egg yolks</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">1/3 cup cornstarch<br />
10 egg whites with 1 ½ cups sugar (meringue)</span></span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;"><span style="font-family: inherit;"><span style="font-size: 11pt;">Let it set overnight before adding the meringue.</span></span></span></span></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: 11pt;"><span style="font-family: inherit;"><span style="font-size: 11pt;"> </span></span> </span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">
</span></div>
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</xml><![endif]-->Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com7tag:blogger.com,1999:blog-5185331759035754033.post-2645843659866171972012-12-16T16:18:00.003-04:002013-02-04T11:24:15.002-04:00Crack is Whack Christmas Crack!<div class="separator" style="clear: both; text-align: center;">
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<b>Dutch Oven Detour</b> (recipes that should have been included in the Dutch Oven Cookbook)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLQS6d5A1OFN1jsT2RZy-VJ_IY0CZhvNGBfcWI5cvAw36t7yByDCm82wV9-vKstbB0RVhAPeLjimHYsmoGiaXO5PfHs94YDNYqcZhpvAjfVxpYvqhTEj4DfuaML6Oy-ZAGPRyeBUdkD4/s1600/xmas+crack+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLQS6d5A1OFN1jsT2RZy-VJ_IY0CZhvNGBfcWI5cvAw36t7yByDCm82wV9-vKstbB0RVhAPeLjimHYsmoGiaXO5PfHs94YDNYqcZhpvAjfVxpYvqhTEj4DfuaML6Oy-ZAGPRyeBUdkD4/s640/xmas+crack+1.JPG" width="424" /></a></div>
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Wow - so sorry to have been away for so long - life has a funny way of getting in the way things...anyway glad to be back and with the holiday's just around the corner we're in full on DO (dutch oven) mode. Oh...and in case you noticed we've encountered a few...ummm...challenges with our URL (www.thedutchovendiaries.com) - which you may have noticed isn't currently working - and if you haven't noticed - shame on you! Anywho - we're workin' on it - in the meantime, you can find us right here at <a href="http://www.thedutchovendiaries.blogspot.com/">www.thedutchovendiaries.blogspot.com</a>.<br />
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So Christmas Crack seemed to burst onto the holiday baking scene last year - introduced to us by the very talented <a href="http://kiltedchef.ca/index.php/recipes-2012/109-christmas-crack">Kilted Chef</a>. The holiday baking scene hadn't experienced a frenzy like this scince Martha Stewart introduced us to cookie flooding! Everyone was talking about it, it was even named the "must have" holiday treat of 2011 by Good Housekeeping magazine (totally made this up). The interesting tidbit about this sweet treat is that it is made using saltine crackers (premium plus). The crackers bring the salty to this highly addictive sweet'n salty snack. Saltine crackers are baked with a brown sugar butter mixture that forms a toffee base, this is layered with chocolate, and then topped with candy cane pieces and nuts.<br />
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So of course, we couldn't leave well enough alone...more is more as we say. Toffee, chocolate, candy cane, nuts - how can it get any better you ask. Well - instead of soda crackers, we substituted rippled potato chips - yup!...and instead of nuts we substituted score bits - yup!...and instead of candy cane we substituted more crushed potato chips - yup! - and just to make it festive, we added some red and green sprinkles!<br />
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As the late great chantreuse Whitney Houston once said - Crack is whack...and so definitely is this Christmas Crack! We must warn you however - once you start to eat the Christmas Crack you will not be able to stop. So eat at your own risk!<br />
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Here's how we did it...<br />
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Ingredients:<br />
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1 sleeve of Saltine Crackers or ripple potato chips for the whack version - enough to cover the pan (press chips lightly to flatten)<br />
1 cup brown sugar<br />
1 cup unsalted butter<br />
12 ounces chocolate chips or chocolate cut into small pieces<br />
Whatever you want for the top...of course we recommend score bits and crushed potato chips - but candy canes and nuts work great too.<br />
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Preheat oven to 400 degrees. Line a 10x15 inch cookie sheet - line with foil or parchment. Cover sheet with layer of saltines (or potato chips!). Bring butter and brown sugar to a boil and boil for 3 minutes. Pour brown sugar mixture over crackers/potato chips and spread as evenly as possible. Bake for 5 minutes. Remove from oven and allow to cool for 5 minutes. Sprinkle chocolate on top - allow to melt and then spread evenly over top. Sprinkle with your favorite toppings. Allow to cool and transfer to the fridge to completely set. Cut or break into pieces for serving. <br />
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<br />Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com4tag:blogger.com,1999:blog-5185331759035754033.post-74710084541717111792012-09-16T14:45:00.000-03:002013-02-04T11:23:54.160-04:00L'Eggo My Eggo!<!--[if gte mso 9]><xml>
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Pg. 171 – Mary C. Oxner (Mrs. S.W.)</b><br />
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<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HsqvD2u43Bq_9dTmbLEcO95docgzACp8lDTlPpedPH7wGOToCgDbOXaNgyVAf1iGCcRxfaFnRiakRQ2IVW28YoOSx6azhX2sNz84WuHvgyWpLfXDZHBc0f7IAQ2hwtTGkDRleVJFKO4/s1600/DSC_0214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HsqvD2u43Bq_9dTmbLEcO95docgzACp8lDTlPpedPH7wGOToCgDbOXaNgyVAf1iGCcRxfaFnRiakRQ2IVW28YoOSx6azhX2sNz84WuHvgyWpLfXDZHBc0f7IAQ2hwtTGkDRleVJFKO4/s640/DSC_0214.JPG" width="426" /></a></div>
<br />
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When it comes to breakfast – no more waffling required.<span style="mso-spacerun: yes;"> </span>We’ve found you a winning waffle recipe!<span style="mso-spacerun: yes;"> </span>We’re not big breakfast eaters personally – in
fact it was after Noon by the time we actually ate these…I guess that makes it
brunch…or is it lupper?...that’s a debate for another day.</div>
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<br /></div>
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As children of the 70’s we are all too familiar with those
round frozen waffles from a box – you know – the one’s they used to fight over
in the commercials – what the heck is an Eggo anyway?<span style="mso-spacerun: yes;"> </span>Well these waffles are a far cry from the
frozen variety – dense, yet light and airy with a nicely browned, crispy
exterior.<span style="mso-spacerun: yes;"> </span>This recipe is pretty basic – and
was easy to prepare.<span style="mso-spacerun: yes;"> </span>In fact, this was
our first time making waffles (well…aside from the Hampton Inn breakfast bar –
does that count?) and we had no challenges.<span style="mso-spacerun: yes;">
</span>If you wanted to, you could mix it up a little by adding cinnamon,
chocolate chips or even pumpkin pie spice to add a little autumnal aroma to
your waffles (tis the season).<span style="mso-spacerun: yes;"> </span>We’re
looking forward to trying some variations of this recipe next time around. </div>
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<br /></div>
<div class="MsoNormal">
<u><b></b></u><br />
<a name='more'></a><u><b>Waffles</b></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tbsp sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 tsp baking
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups milk</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 eggs
(lightly beaten)</div>
<div class="MsoNormal">
4 Tbsp butter (melted)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Instructions:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcRpxlNm6uD4DYHGT2Ec0zfZCyO0XQ_RE0BuOSOj5ByzGZXCKJEH0BOakXjBV2NeJVzf-Wp2nUC-Q1lcKNZND1_MgbRB6Jv0bbntuR6McKS3haIlDeIrSbUD2ogAus7bsOq9ECuhbZRY/s1600/DSC_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcRpxlNm6uD4DYHGT2Ec0zfZCyO0XQ_RE0BuOSOj5ByzGZXCKJEH0BOakXjBV2NeJVzf-Wp2nUC-Q1lcKNZND1_MgbRB6Jv0bbntuR6McKS3haIlDeIrSbUD2ogAus7bsOq9ECuhbZRY/s640/DSC_0143.JPG" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyd2Yyd87fSMBTDb-vv5pgctyQ-Sdf_WBIslDS8nca0kkUOp9kSybBhrE0GlV-s5Ga_fIfuqN9_Mm8bsHzK39Wqaogn7inK-HV7DG3Z5dWSFhL8qrbz8QWRxTpU757S_ye68QoODz80oA/s1600/DSC_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyd2Yyd87fSMBTDb-vv5pgctyQ-Sdf_WBIslDS8nca0kkUOp9kSybBhrE0GlV-s5Ga_fIfuqN9_Mm8bsHzK39Wqaogn7inK-HV7DG3Z5dWSFhL8qrbz8QWRxTpU757S_ye68QoODz80oA/s320/DSC_0150.JPG" width="500" /></a></div>
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<br /></div>
<div class="MsoNormal">
Sift flour, salt, sugar and baking powder.<span style="mso-spacerun: yes;"> </span>Combine milk, eggs and melted butter and add
to dry ingredients.<span style="mso-spacerun: yes;"> </span>Wisk gently until
combined.<span style="mso-spacerun: yes;"> </span>Brush waffle iron with butter
and cook for 5-10 minutes depending on temperature of waffle iron.<span style="mso-spacerun: yes;"> </span>The Dutch Oven recipe recommends serving with
corn or maple syrup…we suggest the maple.<span style="mso-spacerun: yes;">
</span>A little whipped cream doesn’t hurt either.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNF35SwwJ7D0tHvs4UqKmgZX11uTDnMfxJP_-48clqdd8Jnqnrz-FvNUKWc4-SYvgavelHvdEIrbDFyVfr6BRzrMmDFW5ruC2RxUJRu4F9MT7jbYt_Ae1xmItLOVrdKSJ-gNRpKCupA2s/s1600/DSC_0233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNF35SwwJ7D0tHvs4UqKmgZX11uTDnMfxJP_-48clqdd8Jnqnrz-FvNUKWc4-SYvgavelHvdEIrbDFyVfr6BRzrMmDFW5ruC2RxUJRu4F9MT7jbYt_Ae1xmItLOVrdKSJ-gNRpKCupA2s/s320/DSC_0233.JPG" width="500" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
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These waffles will give you a real reason to say “L’Eggo my
Eggo!”.</div>
<br />Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-83305858731495332252012-09-16T10:07:00.000-03:002013-02-04T11:25:31.151-04:00Peach Me - I'm Dreaming!<!--[if gte mso 9]><xml>
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<br />
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<b>Peach Conserve – (recipe adapted from) Pickles and Preserves, Pg. 223 – Lois J.
Himmelman (Mrs. Thomas)</b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEt4Fbud_AbsIfYaewOLou95sK6mgNVIJC5ibBXCbgs6WkeBn26jhiWZ87de1LOZFffTwUW_RetiKX2d3ho5IbJPe_Sfra3BvpjUJrhehl_1X0UJXaClN6TsTix6Xu5-yj88yBrdK0Ac/s1600/DSC_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEt4Fbud_AbsIfYaewOLou95sK6mgNVIJC5ibBXCbgs6WkeBn26jhiWZ87de1LOZFffTwUW_RetiKX2d3ho5IbJPe_Sfra3BvpjUJrhehl_1X0UJXaClN6TsTix6Xu5-yj88yBrdK0Ac/s640/DSC_0234.JPG" width="426" /></a></div>
<br />
It’s peach season!<span style="mso-spacerun: yes;">
</span>This one’s been on our to do list for a while – with visions of peaches
dancing in our heads, we decided to give it a go.<span style="mso-spacerun: yes;"> </span>Conserve is basically a type if Jam that is
processed by steeping fruit in sugar just long enough to extract the flavor
from the fruit and for the sugar to penetrate.<span style="mso-spacerun: yes;">
</span>Honestly with so many different types of preserves, jams, spreads,
jellies, conserves – someone needs to write Jam making for dummies.<span style="mso-spacerun: yes;"> </span>We don’t necessarily understand the
difference between all the different types of preserves, but one thing we do
know is that this shiz is good.</div>
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<br /></div>
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This recipe is made with a mixture of peaches and oranges,
and does not use any pectin for thickening.<span style="mso-spacerun: yes;">
</span>Although there is a subtle citrusy flavor, the peaches are the true star
of this conserve.<span style="mso-spacerun: yes;"> </span>This recipe thickens naturally through the cooking process and
produces a beautiful golden coloured spread, full of peachy-keen goodness.<span style="mso-spacerun: yes;"> </span>One of our <a href="http://www.facebook.com/TheDODiaries">Facebook Page</a> followers suggested adding candied
ginger – something we’ll definitely try next time.<br />
<br />
<a name='more'></a> </div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSD30etzy1WpqvR8wo8KPshfoP-Jtlsv5lYaIFD3-ch6c07yHKsdVTjLyS1AyabE_uuo8hSEOLlMinrPVkazk2yG3pmKUJ_9SJn-Y9U8aWXK3rvLF8VBhXHMAEPiZcrg3fcsEpymivZc/s1600/DSC_0261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSD30etzy1WpqvR8wo8KPshfoP-Jtlsv5lYaIFD3-ch6c07yHKsdVTjLyS1AyabE_uuo8hSEOLlMinrPVkazk2yG3pmKUJ_9SJn-Y9U8aWXK3rvLF8VBhXHMAEPiZcrg3fcsEpymivZc/s320/DSC_0261.JPG" width="500" /></a></div>
<br />
<b>Peach Conserve</b></div>
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<br /></div>
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Ingredients:</div>
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<br /></div>
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12 ripe peaches
(peeled, stones and mashed)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
6 oranges
(pealed and segmented)</div>
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6 cups sugar</div>
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<br /></div>
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Directions:</div>
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<br /></div>
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Tip:<span style="mso-spacerun: yes;"> </span>Blanch your
peaches:<span style="mso-spacerun: yes;"> </span>Place in boiling water for
30-60 seconds (until skin begins to wrinkle, place immediately place in ice
bath).<span style="mso-spacerun: yes;"> </span>The peels should be easily
removed.<br />
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Roughly chop your peaches and orange segments and combine
with sugar in a large pot.<span style="mso-spacerun: yes;"> </span>Boil gently
for about an hour stirring frequently.<span style="mso-spacerun: yes;">
</span>Pour into sterilized jars and process for 10 minutes.<span style="mso-spacerun: yes;"> </span>This recipe yields approximately six 250 ml
jars. <br />
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Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-56927864298668114432012-09-15T13:43:00.000-03:002012-09-15T18:13:26.072-03:00Gooseberrylicious<!--[if gte mso 9]><xml>
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<b><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">Spiced Gooseberries - (recipe adapted from) Pickles and Preserves, Pg. 325 - Evelyn V. Zinck (Mrs. B.E.)</span></b></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">Who knew that Nova
Scotia was the home of the succulent, somewhat tart and very interesting
gooseberry? Oh, you did? Well – this is the first WE’VE heard of
it. Better late than never as they say. Prior to our DO adventure, we had
merely sipped the sweet gooseberry nectar tucked away in some delicious New
Zealand Sauvignon Blanc, and from time to time lingered over the imported
yellow domestic kiwi/grape cross breed at Sweet Basil or Saege as a dessert
garnish. Our blogging journey has led us to 2 wonderful facts - A) Nova
Scotia's gooseberries are just as lovely as their New Zealand 3rd cousin on
their father's side; and B) The possibilities are endless!</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">We started with a
simple jam, thanks to Mister Bernardin's wise bible of all things canning.
Although nice - it didn't blow our socks off and Gaylin Westin likely won't be
launching a line President's Choice Gooseberry Jam anytime soon.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">But...thank goodness
we didn't stop there. We then made a mini batch of the DO's spiced
gooseberries, thanks to Peties’ sensational co-worker (a.k.a. Lobster Lady) who
hooked us up with a bounty of gooseberries. It was love at first
taste!<span style="mso-spacerun: yes;"> </span>Although described as “tasty with
roast beef or cold cuts” in the Dutch Oven Cookbook – spiced gooseberries, which
offers a sweet-tart flavor, infused with aromatics spices such as cinnamon and
cloves – would be the perfect accompaniment to any meats of fish.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">We were so blown
away that we searched high and low for a new stash of this
not-so-exotic-anymore berry, to make a full batch. Another little known
fact - NS gooseberries are very, very hard to find! 17 phone calls later,
a trip to Halifax’s 2 farmers markets, and a response to a kijiji ad - we were
back in business. As an aside – if you have a friend, co-worker,
temperamental neighbor, or old high school acquaintance that you haven’t seen
in 20 years and with whom you perhaps had a mere stormy friendship at best –
put your differences aside and become their new best friend. Buy them
lunch. Send random Edible Arrangements to them. Mow their
lawn. If it means they’ll pay you back in their private reserve of
gooseberries – DO IT! That’s all we’ll say on the subject. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">Never in our wildest
dreams did we think that anything could come close to our coveted rhubarb
relish. Well, Bing Bong! Move Over Rhubarb. Hello spiced
gooseberries. It was, well - gooseberryliscious.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">Sianara applesauce; 'forget
about it' mint jelly; we like ya cranberry, but you should know…we’ve been
seeing another condiment. And his name is Spiced Gooseberry!</span></div>
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<br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">Ingredients:</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">4 quarts
gooseberries (washed and stemmed)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">7 cups sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">2 cups vinegar
(scant)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">1 Tbsp Cinnamon</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">1 Tbsp Cloves</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">1 Tbsp All Spice</span><br />
<br />
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">Directions:</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">Place
ingredients in large pot.<span style="mso-spacerun: yes;"> </span>Mix well and
boil over medium heat until thickened – about 1-1.5 hours.<span style="mso-spacerun: yes;"> </span>Stir frequently.<span style="mso-spacerun: yes;"> </span>Pour into sterilized jars and process for 10
minutes.</span><br />
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Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-12331774691994540162012-09-02T15:34:00.001-03:002012-09-16T15:36:00.217-03:00Petah's Pineapple Peach Salsa<!--[if gte mso 9]><xml>
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<br />
<b>Pineapple Peach Salsa - Dutch Oven Detour </b>(recipes that should have been in the Dutch Oven)<br />
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbtQbbAexmh2TPK5-kFcmZoBwF1KbY-GbGZ6RNETlP0f6dbe6fpd7ogXdC6cjzf58bAtqe3J1Rwdsh2XOsuUX6CNTlHosmHYSS0SjfYOBlNT0CEt27zPSqLvmqSZX53KjY4D4S1tkQb8/s1600/DSC_0229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbtQbbAexmh2TPK5-kFcmZoBwF1KbY-GbGZ6RNETlP0f6dbe6fpd7ogXdC6cjzf58bAtqe3J1Rwdsh2XOsuUX6CNTlHosmHYSS0SjfYOBlNT0CEt27zPSqLvmqSZX53KjY4D4S1tkQb8/s640/DSC_0229.JPG" width="426" /></a></div>
<br />
So for years now, Peter has been obsessed with Pineapple
Peach Salsa – found only at Target (or Tar-jay as it’s known to its biggest
fans).<span style="mso-spacerun: yes;"> </span>Target sure hit the bullseye with
this one!<span style="mso-spacerun: yes;"> </span>It takes everything that is
great about regular salsa – fresh tomatoes, a little burn from jalapeños and
then BAM!<span style="mso-spacerun: yes;"> </span>- They hit ya with the taste
bud tingling sweetness of peaches and pineapple.<span style="mso-spacerun: yes;"> </span>A flavor sensation - a party in your mouth –
fruit and vegetables unite in celebration of salsa lovers around the world!</div>
<div class="MsoNormal">
<br /></div>
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On shopping excursions to the US of A, Peter regularly
stocks up; it’s not uncommon to come home with a half dozen jars of this liquid
gold (ok – a dozen, but who’s counting!).<span style="mso-spacerun: yes;">
</span>He also enlists the help of many other willing cross border shoppers to keep
his pantry stocked.<span style="mso-spacerun: yes;"> </span>With Target’s
impending arrival in Canada – one can only hope that they will carry what is
surely on its way to becoming known as the best salsa evah – and likely world
salsa domination.<span style="mso-spacerun: yes;"> </span>In the meantime
however, we’ve come up with our own version made with all locally sourced
ingredients – except for the pineapples of course (if anyone has Nova Scotia
grown pineapples, surely let us know!<span style="mso-spacerun: yes;"> </span>-
Don’t call me Shirley! (HaHa!<span style="mso-spacerun: yes;"> </span>Airplane
fans unite!).<span style="mso-spacerun: yes;"> </span>We digress…</div>
<div class="MsoNormal">
<br />
Here’s how we did it…</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwQW6Jd0AFOXO6UpdLfHEIR7IHX3XutV3mLIJpoSf22suNeWLzmiM5Kx9TAY5QPI_T2OYtw_nmmJ9lXqfQM4o3-0D9TSOcCSEVX1AmjEMfAc9aW7GfR2wg65mXKKl1zGDworvdcLeaPE/s1600/DSC_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwQW6Jd0AFOXO6UpdLfHEIR7IHX3XutV3mLIJpoSf22suNeWLzmiM5Kx9TAY5QPI_T2OYtw_nmmJ9lXqfQM4o3-0D9TSOcCSEVX1AmjEMfAc9aW7GfR2wg65mXKKl1zGDworvdcLeaPE/s320/DSC_0066.JPG" width="500" /></a></div>
</div>
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<br />
4 cups chopped
tomatoes (peeled and seeded – see tip below)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups
chopped peaches (peeled – again, see tip below)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups
chopped pineapple (see tip below already!<span style="mso-spacerun: yes;">
</span>Just kidding, we have no tip for this one)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 red pepper
finely chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
chopped red onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3-4 jalapeno
peppers, finely chopped (we’re wimps so only used three and definitely removed
all seeds!)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Juice of one
lemon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup white balsamic
vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup sugar</div>
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1 tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup tomato
sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ Cilantro
(optional)</div>
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<br /></div>
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<b>Directions:</b></div>
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<br /></div>
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TIP!!!<span style="mso-spacerun: yes;"> </span>Blanch your tomatoes and peaches to easily
remove the skins.<span style="mso-spacerun: yes;"> </span>Boil a big ol’pot of water;
throw your tomatoes and peaches in (not all at the same time silly) for 30 to
60 seconds (until skin begins to wrinkle).<span style="mso-spacerun: yes;">
</span>Remove and immediately place in ice bath.<span style="mso-spacerun: yes;"> </span>Skins should be easily removed (sometimes it
works, sometimes it doesn’t – when it doesn’t; expletives are permitted - but oh
when it does…well, it can only truly be described as a foodie “A-ha moment –
eat your heart out Oprah – when you know better you do better – beam us all up
to the mother ship” kinda moment!).<span style="mso-spacerun: yes;"> </span>Like
turkey bacon changed Oprah’s life – blanching your tomatoes and peaches will
change yours!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5rJdUct0c7khn-Y7jjuvHsRhvtfAnJ886BY6oXVP1hynsX9fsmOlKd4gfI8AKyE3JTg5t0ro8l0rI1Ngbgivkww8xX8xN7SJhBi5wt8z3gR_OnpbiZnzR4mJ3wmYvCcx4Z5f14DjC_o/s1600/DSC_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5rJdUct0c7khn-Y7jjuvHsRhvtfAnJ886BY6oXVP1hynsX9fsmOlKd4gfI8AKyE3JTg5t0ro8l0rI1Ngbgivkww8xX8xN7SJhBi5wt8z3gR_OnpbiZnzR4mJ3wmYvCcx4Z5f14DjC_o/s320/DSC_0070.JPG" width="500" /></a></div>
<br />
Place all
your prepared ingredients in a large pot and boil gently bently for 5 minutes.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj45YGEUfmrosyFTJ_BSJOhUfaYJJvzy9igTXzlxiXgPY0wORMHNJbH4gDVMzBmuqbrqEBLVIvohI52dPjB0mRLBRNjRKgDYulFHhNu0LpiS_u1MruVI1qQadwP0wCLsF4CLHeW39LFjA/s1600/DSC_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj45YGEUfmrosyFTJ_BSJOhUfaYJJvzy9igTXzlxiXgPY0wORMHNJbH4gDVMzBmuqbrqEBLVIvohI52dPjB0mRLBRNjRKgDYulFHhNu0LpiS_u1MruVI1qQadwP0wCLsF4CLHeW39LFjA/s320/DSC_0082.JPG" width="500" /></a></div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGDBTTM5Egu5nZnjlyMkC7k9xAelBsAW17wPEqa_Lypbw3VmLCLzy-wuLZeuyks2d33jow_pnriCRmqKUJxQl-NXBLtCC7ozps9yj047Szo4lwHQ5LuVtbA5M5h0WM6RcrMseyf-jDg8/s1600/DSC_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGDBTTM5Egu5nZnjlyMkC7k9xAelBsAW17wPEqa_Lypbw3VmLCLzy-wuLZeuyks2d33jow_pnriCRmqKUJxQl-NXBLtCC7ozps9yj047Szo4lwHQ5LuVtbA5M5h0WM6RcrMseyf-jDg8/s320/DSC_0096.JPG" width="500" /></a></div>
<br />
Ladle into
sterilized jars and process for 15 minutes (250 ml jars) or 20 minutes (500 ml
jars).</div>
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<br /></div>
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Yields
approximately six 500 ml jars.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsx6y0qJxyTRrKXi27R_XjLWuBQkY4sl9ZwwiqeQ28SVQqnoeLOePyyL7x8r8l0JRPDzNyyTZFoaVRCP6G2MYmOswfbNBKdBle62z0JXqX97JrnkeGlYJlPwKa0Pd21ACv34eZtRbdWE/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsx6y0qJxyTRrKXi27R_XjLWuBQkY4sl9ZwwiqeQ28SVQqnoeLOePyyL7x8r8l0JRPDzNyyTZFoaVRCP6G2MYmOswfbNBKdBle62z0JXqX97JrnkeGlYJlPwKa0Pd21ACv34eZtRbdWE/s320/DSC_0227.JPG" width="500" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_nFGtULeEm0BhXXPQKKdkzIq4pBUyvZ1Wg0priPSux-IuyDnHJ0nbZA8YuK6TI1Qn9j-qCltUpyuahNU_QvzOqQpgmpobL3DU1rWOTozYn0VJXJaNQ2_dAJPRIUsVqRkUS4vtN-caJU/s1600/DSC_0248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_nFGtULeEm0BhXXPQKKdkzIq4pBUyvZ1Wg0priPSux-IuyDnHJ0nbZA8YuK6TI1Qn9j-qCltUpyuahNU_QvzOqQpgmpobL3DU1rWOTozYn0VJXJaNQ2_dAJPRIUsVqRkUS4vtN-caJU/s320/DSC_0248.JPG" width="500" /></a></div>
</div>
Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com3tag:blogger.com,1999:blog-5185331759035754033.post-76437505218804926732012-08-19T10:57:00.000-03:002012-09-16T15:36:17.945-03:00Thumbs Up!<br />
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</div>
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</div>
<b>Jam Filled Thumbprint Cookies!</b> - <b>Dutch Oven Detour </b>(recipes that should have been in the Dutch Oven)<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpclSoa5yINSgF2CvdhwC8ah6T5FLY3br1_oBxN-d8tMfwjHkO3_iTXSCGBe8_nNoF-B8aD08TocNIE-dzj-_J3lf9DEElszIRhThxX7LBP48KuSz76KVD-sNUmrnXcXizMdimAxWcu4/s1600/thumbprint+%252828%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpclSoa5yINSgF2CvdhwC8ah6T5FLY3br1_oBxN-d8tMfwjHkO3_iTXSCGBe8_nNoF-B8aD08TocNIE-dzj-_J3lf9DEElszIRhThxX7LBP48KuSz76KVD-sNUmrnXcXizMdimAxWcu4/s640/thumbprint+%252828%2529.JPG" width="500" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
They go by many names – Jam Drops, Thimble Cookies, Bachelor
Buttons - but we just call’em Thumbprints!<span style="mso-spacerun: yes;">
</span>Peter remembers his Mom making these cookies growing up – the crispy
sugar coated exterior, moist and chewy on the inside and a dollop of fresh homemade
preserves in the centre. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3OoxxZhwC9oilIsfogmlB32m4uG8QB322vrl0E1q8IosEh58zdzDqOVdxqpZ8PG0pwPkkvTkofadn6ZD5EHXy-FdmWSUxZp3Yq9E39q2Lla5CDfet1lW9Bo_5OxkDMoNGDcoh2ANqr4/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3OoxxZhwC9oilIsfogmlB32m4uG8QB322vrl0E1q8IosEh58zdzDqOVdxqpZ8PG0pwPkkvTkofadn6ZD5EHXy-FdmWSUxZp3Yq9E39q2Lla5CDfet1lW9Bo_5OxkDMoNGDcoh2ANqr4/s640/DSC_0042.JPG" width="500" /></a></div>
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<br /></div>
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We’ve been busy the season preparing lots of homemade
preserves. <span style="mso-spacerun: yes;"> </span>How can you possibly add more
carbs to an already sugar laden jam you ask? – well put it on sugar laden
cookie of course.<span style="mso-spacerun: yes;"> </span>No worries, with the
humidity we’ve been having here lately, you don’t even have to move to sweat
off the calories.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Although this isn’t a Dutch oven recipe, it’s a great treat to
showcase some of our delectable Dutch Oven preserves.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Jam Filled Thumbprint Cookies</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 Cups flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ Cup brown
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Cup butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 egg yolks</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp
vanilla</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ Cup white
sugar (for rolling cookies)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Jam for
filling centres</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Directions:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Preheat oven
to 350 degrees.<span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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In mixer, cream butter
and sugar, add egg yolks, vanilla and salt.<span style="mso-spacerun: yes;">
</span>Mix well.<span style="mso-spacerun: yes;"> </span>Gradually add flour
until blended.<span style="mso-spacerun: yes;"> </span></div>
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Using a Tbsp size cookie
scoop – scoop dough into evenly sized portions and place onto cookie
sheet.<span style="mso-spacerun: yes;"> </span> </div>
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Roll the dough into 1 inch
balls.<span style="mso-spacerun: yes;"> </span>Roll balls in sugar and using the
back of tsp size measuring spoon, make an indentation in the centre of each
ball.<span style="mso-spacerun: yes;"> </span>Partially bake cookies for 8
minutes.<span style="mso-spacerun: yes;"> </span>Remove cookies from oven.<span style="mso-spacerun: yes;"> </span> </div>
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Using a small spoon, fill the centre of each
cookie with your favorite preserves.<span style="mso-spacerun: yes;">
</span>Return to the oven for 6-8 minutes, or until lightly browned.<span style="mso-spacerun: yes;"> </span>Let cookies cool on a wire rack.<span style="mso-spacerun: yes;"> </span></div>
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Eat’em up yum!</div>
Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com4tag:blogger.com,1999:blog-5185331759035754033.post-82681414424743205692012-05-21T13:24:00.001-03:002012-09-16T15:32:22.919-03:00Petah's Rhubarb Crisp<b>Rhubarb Crisp</b> - <b>Dutch Oven Detour </b>(recipes that should have been in the Dutch Oven)<br />
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There aren't nearly enough rhubarb recipes in The Dutch Oven Cookbook - and absolutely no crisp recipes. Surprising for an eastcost cookbook. Yesterday we got our first haul of rhubarb of the season. Beautiful ruby red rhubarb - we just couldn't risist using it to bake something up today. We settled on rhubarb crisp - tart rubarb works perfectly with the sweet, crisp struesel like topping of a crisp. Peter, somewhat of rhubarb addict, created this simple and quick recipe. Perhaps something to be including in a Dutch Oven Cookbook follow-up - "the lost recipes"? Definitely, maybe!? <br />
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<b>Petah's Rhubarb Crisp </b><br />
4 cups chopped rhubarb (3/4 inch thick, cut crosswise) <br />
2 Tbsp flour <br />
1/2 cup sugar <br />
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1/2 cup butter (chilled, cut into pieces) <br />
1/2 cup flour <br />
1 cup oats <br />
1/2 cup brown sugar <br />
1/2 tsp cinnamon <br />
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Combine first three ingredients in an 8.5 x 11 baking dish. Blend butter and flour together using a pastry cutter until small pieces form. Add remaining ingredients and work mixture together using your hands until large clumps form. Sprinkle mixture evenly over top of rhubarb mixture. Bake at 400 degrees for 40 mintues until topping is lightly browned and rhubarb is tender. Serve with vanilla ice cream or whipped cream. <br />
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Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com3tag:blogger.com,1999:blog-5185331759035754033.post-3709698054175286012012-04-07T10:12:00.016-03:002013-03-29T14:03:05.263-03:00Holy Bunzzzz!!<span style="font-weight: bold;">Hot Cross Buns – (recipe adapted from) Bread and Rolls, Pg. 70 – Antoinette E. Smith (Mrs. A. E.)</span><br />
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In addition to being a song that everyone rocked out to on their elementary school recorder, hot cross buns are also tasty treat. Hot Cross Buns, traditionally baked on Good Friday, are a sweet spiced bun usually made with raisins or dried fruit, originally marked with a cross to signify a Christian symbol, but now it’s mainly because we like frosting! In olden days the cross would have been imprinted onto the bun during baking rather than using frosting…AND in olden days, a glimpse of stocking was looked on something shocking, now heaven knows, anything goes! Accordingly to folklore, if you make hot cross buns on Good Friday, they will remain good for the rest of the year. Holy Bunz!! We’ll never know as ours won’t last that long – and we never eat expired bread, holy or not. If you try this, we recommend a thorough mold inspection.<br />
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We have a confession to make – we pretty much know nothing about making yeast bread. After attempting an earlier post – the Tea Ring – not once, BUT twice – and having to bring Peter’s mamma in for reinforcement – we walked away from the yeast and never looked back. It was a difficult breakup, but definitely best for everyone involved.<br />
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We’ve been taunted by the thought of baking yummy breads and buns – and the Dutch Oven is loaded with them. So today! Good Friday – the day reserved for baking and eating hot cross buns – is the day of reckoning! We’ve decided to face our yeast fears and kick it in the bunz!<br />
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Soooooooooo..the Dutch Oven recipe for hot cross buns starts out by making something called a yeast sponge (also known as a starter) – ya – I know right!?…well this was too much too soon, so we called on our good friend Martha for some tips on how to simplify the process a bit – based on her suggestions we’ve made a couple of changes to this recipe. Oh yeah – and if you been following our adventures – you are likely aware of our stance on raisins – so we’ve decided to use cinnamon chips instead – YaY!<br />
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<span style="font-weight: bold;">Hot Cross Buns</span><br />
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<span style="font-weight: bold;">Ingredients:</span><br />
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2 cups milk<br />
2 packages active dry yeast<br />
3 eggs (beaten) <br />
½ cup butter (melted)<br />
¾ cup sugar<br />
7 ½ cups flour (sifted)<br />
1 ½ tsp salt<br />
1 ½ cups cinnamon chips (or raisins if that’s your thing)<br />
½ tsp nutmeg<br />
¼ tsp cinnamon<br />
1 egg (white only)<br />
1 tbsp water<br />
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<span style="font-weight: bold;">Icing</span><br />
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2 cups icing sugar<br />
3 tbsp milk<br />
1 tsp vanilla<br />
Pinch of salt<br />
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<span style="font-weight: bold;">Directions:</span><br />
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In a small saucepan – heat milk to 110 degrees, pour into mixer bowl fitted with dough hook. On low speed add sugar, yeast (proof according to directions), butter, salt, nutmeg, cinnamon and eggs. Add flour, 1 cup at a time until mixture is combined and smooth dough is formed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVCiiP6Qld8bBVdDqWp3K7ZI6ef1MF1_SAOBMigtIXuM9FZ63XYedKCdZ5MwcoAWkVwbxMLJtNdp3DM1Yp75G6ErbaezNPaKRhrPenyXJNWVJFEfxAWlDDUHV0CYQYr3xq9nmr9HdzPw/s1600/DSC_0007.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728654121921366114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVCiiP6Qld8bBVdDqWp3K7ZI6ef1MF1_SAOBMigtIXuM9FZ63XYedKCdZ5MwcoAWkVwbxMLJtNdp3DM1Yp75G6ErbaezNPaKRhrPenyXJNWVJFEfxAWlDDUHV0CYQYr3xq9nmr9HdzPw/s400/DSC_0007.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a><br />
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Add mix-ins (cinnamon chips or raisins) and mix. Turn dough onto lightly floured surface and knead to incorporate mix-ins. Coat a large bowl with butter and shape dough into ball and place in prepared bowl. Cover with plastic wrap and allow to rise for 1 hour or until doubled in size.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2k8VKRUKVJou2-DSiv8FQ_HHRF4AidtkjMDmuJiElVr8K2SODK9Ul_0brFhRlmmxJAGW-v1YDkcLfVFCrfnsSil3BvZG6aWdENGNoB9amREaNtA8l3zyKDQGHNlK602E6mTVNyf3u2M/s1600/DSC_0031.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728654296584699138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2k8VKRUKVJou2-DSiv8FQ_HHRF4AidtkjMDmuJiElVr8K2SODK9Ul_0brFhRlmmxJAGW-v1YDkcLfVFCrfnsSil3BvZG6aWdENGNoB9amREaNtA8l3zyKDQGHNlK602E6mTVNyf3u2M/s400/DSC_0031.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a><br />
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Generously butter a baking dish or cookie tray. Turn dough onto surface, knead briefly and divide into 20-24 equal pieces, shape into tight balls. Place in prepared baking dish about ½ an inch apart. Cover and let rise until doubled in size, about 1 hour.<br />
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Preheat oven to 375. In a small bowl, whisk together 1 egg white and 1 tbsp of water. Brush tops of buns with egg-white wash. Bake 20-22 minutes, rotating halfway through and until golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY_pafXH64SznIi8b9nvAHGNVSpmT0ggtF5f_Us1CMoEv8MUrxfVdrZhuULlpXObl8rfy1_vHYEYWP9SozZt_5HpUOT8sefuf5ehg4bjLtsVYcvpmgA_6v8HOmfyVmgmkZsctKXd5Tdc/s1600/DSC_0045.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728654529053583394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY_pafXH64SznIi8b9nvAHGNVSpmT0ggtF5f_Us1CMoEv8MUrxfVdrZhuULlpXObl8rfy1_vHYEYWP9SozZt_5HpUOT8sefuf5ehg4bjLtsVYcvpmgA_6v8HOmfyVmgmkZsctKXd5Tdc/s400/DSC_0045.JPG" style="cursor: hand; cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoUj62SuOmG5PjffHwO1hgAmgnMiDKizKg7MknHxDF4IwwIOhfuGNk96mxy7V4kYerPYzzQi6gN5Yu4PhH9ddEu9TrAX_o5zrRF4C-VGGAg6TRhIgpvmxUo7TFvPIcgwXnVnjEKRN3GI/s1600/DSC_0049.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728654732157151058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoUj62SuOmG5PjffHwO1hgAmgnMiDKizKg7MknHxDF4IwwIOhfuGNk96mxy7V4kYerPYzzQi6gN5Yu4PhH9ddEu9TrAX_o5zrRF4C-VGGAg6TRhIgpvmxUo7TFvPIcgwXnVnjEKRN3GI/s400/DSC_0049.JPG" style="cursor: hand; cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Allow buns to cool for 30 minutes. Whisk icing ingredients together and transfer to piping bag. Pipe icing onto buns in the shape of a cross – or just pour it onto like a glaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vpnGjjcVeOSgEfX2KsPEKMCiyiZiLr0oXz6r8HF22KyEe5H8xd8CsOW5XZnm4QqJ2PGZdC7TghiMPkCPmPPGU_C8ds3TXFLz_2uVAh6CnKSKg51-1tL5612g6BPC39ieE8Fn5t3NUIU/s1600/DSC_0089.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728653607046129634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vpnGjjcVeOSgEfX2KsPEKMCiyiZiLr0oXz6r8HF22KyEe5H8xd8CsOW5XZnm4QqJ2PGZdC7TghiMPkCPmPPGU_C8ds3TXFLz_2uVAh6CnKSKg51-1tL5612g6BPC39ieE8Fn5t3NUIU/s400/DSC_0089.JPG" style="cursor: hand; cursor: pointer; display: block; height: 375px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiII0vx44YBOgbn1qkrRyoHXIIeWVxvREINsF3Eaw17OoI87NGOa_arfxnc5JjMcpyDw-uPD5PNQO0iHvdu1QlNdcz8ou5hQT0SKz8DgovkLOF2Jv1rSEG0lHQstd76q5ANTtCNTQwUx-E/s1600/DSC_0102.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728655482231850754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiII0vx44YBOgbn1qkrRyoHXIIeWVxvREINsF3Eaw17OoI87NGOa_arfxnc5JjMcpyDw-uPD5PNQO0iHvdu1QlNdcz8ou5hQT0SKz8DgovkLOF2Jv1rSEG0lHQstd76q5ANTtCNTQwUx-E/s400/DSC_0102.JPG" style="cursor: hand; cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs27xioNFV0LodThCtz0KgVvVHp9LeyMwiKC-l5u7hjB5zZCq9LVZkBGOLZ24T2KhRC-w7q-0FsgNFDcdkVKJGXq7ctHzYRooIE7efJnHyh2MiMCSnAKxfYPr3BjWXHMBSIX0wYqecaaA/s1600/DSC_0103.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728655699427630530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs27xioNFV0LodThCtz0KgVvVHp9LeyMwiKC-l5u7hjB5zZCq9LVZkBGOLZ24T2KhRC-w7q-0FsgNFDcdkVKJGXq7ctHzYRooIE7efJnHyh2MiMCSnAKxfYPr3BjWXHMBSIX0wYqecaaA/s400/DSC_0103.JPG" style="cursor: hand; cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com4tag:blogger.com,1999:blog-5185331759035754033.post-53338846088668506422012-04-05T12:10:00.012-03:002012-04-05T12:30:38.693-03:00Please Pass the Potatoes...<span style="font-weight:bold;">Scalloped Potatoes – Vegetable and Supper Dishes, Pg. 163 – Stella A. Lohnes (Mrs. J. A.)</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZZfUDfS5E_w5NxhC2qeI5T_2VwRFKJDqtfe3zXjGgRcytvOkTb8Js6esuN978CqYViv99XK-tlTAZUTfZYUZI_fAK3weX4nQFirffkxov549kogmqt2rK93uxgurz2MRRcCCJETK91g/s1600/DSC_0080.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 667px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZZfUDfS5E_w5NxhC2qeI5T_2VwRFKJDqtfe3zXjGgRcytvOkTb8Js6esuN978CqYViv99XK-tlTAZUTfZYUZI_fAK3weX4nQFirffkxov549kogmqt2rK93uxgurz2MRRcCCJETK91g/s400/DSC_0080.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727936328347432082" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrPlcirCAih7QjeYYoI8BA5ORmIgcY4qS7O606hYrA4HJNHhgUrp4aSlutbZh2nBmntLtnRtJgQ9TudubX5p5hDglJgvYc1wim_rLMv7oJApxgAfPcp6myy1wID-cDK6h5MsBWHXwh_U/s1600/DSCF2225.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrPlcirCAih7QjeYYoI8BA5ORmIgcY4qS7O606hYrA4HJNHhgUrp4aSlutbZh2nBmntLtnRtJgQ9TudubX5p5hDglJgvYc1wim_rLMv7oJApxgAfPcp6myy1wID-cDK6h5MsBWHXwh_U/s400/DSCF2225.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727935347561562658" /></a><br /><br />What’d you do with the potatoes?! That’s what your friends and family will be asking when they try these fantastical potatoes! Scalloped potatoes are a popular maritime side dish – extremely popular with a ham dinner. Commonly referred to as a gratin, scalloped potatoes consist of thinly sliced potatoes in a cream sauce usually baked in a shallow dish and topped with breadcrumbs and/or cheese to form a crusty topping as it bakes.<br /><br />The Dutch Oven Cookbook provides a simple classic version of this dish – the same version many of our Mom’s used to make for Sunday dinner. While it’s a fine recipe, we tested a few different ones over the years that have stepped it up a notch or two by adding some unexpected ingredients. Our favorite recipe for scalloped potatoes comes from . This recipe uses some added ingredienthttp://www.blogger.com/img/blank.gif<a href="http://www.americastestkitchen.com/"></a>s like fresh thyme and chicken stock to step up the flavor factor– so for this post we present a Dutch oven / America’s Test Kitchen mash up! Two recipes – five potatoes – one flavor sensational side dish!<br /><br /><span style="font-weight:bold;">Scalloped Potatoes</span><br /><span style="font-weight:bold;"><br />Ingredients:</span><br /><br />5-6 medium potatoes (thinly sliced)<br />1 medium onion finely chopped<br />2 cloves are garlic (minced)<br />1 Tbsp fresh thyme (minced) – chives would work nicely as well<br />2 bay leaves<br />1 tsp Salt<br />¼ tsp fresh pepper<br />1 cup chicken stock<br />1 cup milk (cream can be used for a creamier sauce)<br />1 cup cheddar cheese<br />¼ cup panko bread crumbs<br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />Thinly slice 5 medium potatoes (a mandolin is a great time saver for this). Using a large pan, sauté onion for about 5 minutes, until softened (shouldn’t be browned). Add garlic, thyme, salt and pepper to onion, sauté for about a minute. Add potatoes, chicken stock, milk and bay leaves - simmer for 10 minutes until potatoes are softened. Transfer the potatoes to a baking dish (9x11 works well). Sprinkle cheese and breadcrumbs on top. Bake at 425 degrees for 20 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7p-ChMnhHq79dwNQD9DOacFU1tbQB4u_OBKLXb1ahyqAa1bAz1eg6r35AmtKVymwL0UAA6i6djNCNyA1SdzbdFMDDmjKziL2t6Lt31_yTKHQDsqTdjToipCg7OwrBO5zcjgep6vVx2A/s1600/DSCF2210.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7p-ChMnhHq79dwNQD9DOacFU1tbQB4u_OBKLXb1ahyqAa1bAz1eg6r35AmtKVymwL0UAA6i6djNCNyA1SdzbdFMDDmjKziL2t6Lt31_yTKHQDsqTdjToipCg7OwrBO5zcjgep6vVx2A/s400/DSCF2210.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727936682123710850" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_IXDfhBdFllx3LQuQz979qLc0W5TnsJP5tpgZNZpLs0c9f1VfKlBBOEucJJ19jKVDB-VhBdCPvRtW7hWw7-bXDkup4gTioLZEp2hCzExUWdch-QMYkbPKuPD2QK_k4A_tNze6F4w1VY/s1600/DSCF2215.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_IXDfhBdFllx3LQuQz979qLc0W5TnsJP5tpgZNZpLs0c9f1VfKlBBOEucJJ19jKVDB-VhBdCPvRtW7hWw7-bXDkup4gTioLZEp2hCzExUWdch-QMYkbPKuPD2QK_k4A_tNze6F4w1VY/s400/DSCF2215.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727937166116320898" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaRaiTU7-YwCX2SXHsrZDsxGgddOYN-RnazGEIvzK-z9im_EFGLNzE9BICqBy2iZE47RNb7Edlx_viOIc89nhOAkacPnfHEPrSUgdLtX-Uz-N4x6IOoXIUA3ugUJRiNKYGg-W-6tEv3M/s1600/DSCF2219.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaRaiTU7-YwCX2SXHsrZDsxGgddOYN-RnazGEIvzK-z9im_EFGLNzE9BICqBy2iZE47RNb7Edlx_viOIc89nhOAkacPnfHEPrSUgdLtX-Uz-N4x6IOoXIUA3ugUJRiNKYGg-W-6tEv3M/s400/DSCF2219.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727937533152835890" /></a><br /><br />With this quick, easy and delicious recipe – we guarantee that the folks around your dinner table will be asking you to – please pass the potatoes!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb7q_KkClsLxgjOl4HM29ipbOHJ2cRlLbi_FyQbfPRVTWWZ1v9pOEjGy-hJfowV3bMLylJlFyswu2OVQcvuI3c9Tq4nVKkJQWewjXCKp7nxhaxIc6zQzqEQ_UWChNuCJPi9pvCjLPiuA/s1600/DSC_0067.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb7q_KkClsLxgjOl4HM29ipbOHJ2cRlLbi_FyQbfPRVTWWZ1v9pOEjGy-hJfowV3bMLylJlFyswu2OVQcvuI3c9Tq4nVKkJQWewjXCKp7nxhaxIc6zQzqEQ_UWChNuCJPi9pvCjLPiuA/s400/DSC_0067.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727937929731124546" /></a>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com1tag:blogger.com,1999:blog-5185331759035754033.post-467053947381582652012-04-04T17:48:00.013-03:002016-03-25T14:25:36.434-03:00When You're Rollin' Out the Dough...<span style="font-weight: bold;">Old Fashioned Molasses Cookies – Old Lunenburg Recipes, Pg. 24 – Belle Backman Mack (Mrs. S.E. Mack)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLgjc4wvxGcZdLLAzW1YjR0lGQZnNFclEw4icfAc7usDRxd9aS2wGI_ZuQkiA-vB6M3jzduD5tYgM9LR68RNs3CdsVCbs8VNCzoCmTFi-7UxhMHW1FYfGFoYjzxfc-Vm4LqrIefn_6NU/s1600/DSC_0083.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727651701637621890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLgjc4wvxGcZdLLAzW1YjR0lGQZnNFclEw4icfAc7usDRxd9aS2wGI_ZuQkiA-vB6M3jzduD5tYgM9LR68RNs3CdsVCbs8VNCzoCmTFi-7UxhMHW1FYfGFoYjzxfc-Vm4LqrIefn_6NU/s400/DSC_0083.JPG" style="cursor: hand; cursor: pointer; display: block; height: 375px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YDXbjYOQFanBDykg9JoWbw5qVDPATRA99wqtvNn6yLg1A8h5GTLL04NC_gAGE-aJzVDZxGTNXzboUki8tKDwYogN-pvsXKXICnoOrC81eWcXKUOVHHwenWVylEGfOwf963TCZCYa5rY/s1600/DSC_0152.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727654989873189570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YDXbjYOQFanBDykg9JoWbw5qVDPATRA99wqtvNn6yLg1A8h5GTLL04NC_gAGE-aJzVDZxGTNXzboUki8tKDwYogN-pvsXKXICnoOrC81eWcXKUOVHHwenWVylEGfOwf963TCZCYa5rY/s400/DSC_0152.JPG" style="cursor: hand; cursor: pointer; display: block; height: 375px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
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Ugh…feeling slightly nauseous...WAY too much cookie dough. We will likely slip into a temporary cookie dough coma when we complete this post. We feel it necessary to preface this blog post with a word of warning – This cookie dough is dangerously good! We mean sit down and eat it with a spoon good…not that we would ever do that…don’t judge. In fact, we think it’s safe to say that this cookie dough in its raw form is better than the actual baked cookie.<br />
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There’s something about Mary…and something about molasses cookies and the way the smell of the molasses and spices drifting from the oven transport you back to grandma’s kitchen. This particular cookie is a soft and airy variation of the molasses cookie with a strong molasses flavor…kinda reminds us of a homemade version of a bear paw cookie. <br />
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Not so surprisingly, this recipe doesn’t give any instruction on how to actually prepare the cookies for baking. We suspect the original method used was to roll the dough out and cut the dough into shapes. Although this isn’t a crisp gingerbread type cookie, these type of molasses cookies were often cut into circular shapes with a biscuit cutter and sprinkled with a little sugar. Well…as everyone knows…when you’re rollin’ out the dough, you must make sure to roll it slow (Bibbi Bobka style) – well we weren’t in a Bibbi Bobka kinda mood today. So instead we rolled the dough into small balls (I used a 1.5 tbsp scoop), coated them with sugar (why not), and gently pressed them down with the palm of our hand. While baking, the cookies formed a natural circular shape, rising slightly. The sugar created a nice sweet crunchy exterior with a soft, moist interior loaded with molasses-sy goodness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMuriD_2ZiAFCX8NYlUAvXz-KMAj1_OmBXN2n7y01iXHMACqnPjsOx62R6GQVFmZyCFtLyGb_CYTLq2Ct8QC1OGl0F0V77qvBuOGWU7tawWMPpzYQmOr4jKaeEISFF8pih0IYqWX4tso/s1600/DSC_0054.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727652787199736018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMuriD_2ZiAFCX8NYlUAvXz-KMAj1_OmBXN2n7y01iXHMACqnPjsOx62R6GQVFmZyCFtLyGb_CYTLq2Ct8QC1OGl0F0V77qvBuOGWU7tawWMPpzYQmOr4jKaeEISFF8pih0IYqWX4tso/s400/DSC_0054.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a><br />
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If you’re looking for a chewy type of molasses cookie (which we actually prefer), this isn’t it. But for those looking for a great old fashioned molasses cookie that will remind many of the kind granny used to make – you’ve found it!<br />
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<span style="font-weight: bold;">Old Fashioned Molasses Cookies</span><br />
<span style="font-weight: bold;"><br />Ingredients:</span><br />
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2 Cups Molasses (that’s a whole lotta molasses)<br />
1 Cup of Shortening<br />
1 tsp Nutmeg<br />
½ tsp Cloves<br />
2 Dessert Spoons Cinnamon (I know right?! Figure it out, we had too!)<br />
2 Desserts Spoons Ginger<br />
2 Dessert Spoons Baking Soda<br />
1 Egg (beaten)<br />
5 Cups Flour (unsifted)<br />
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<span style="font-weight: bold;">Directions:</span><br />
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Combine first 7 ingredients in a pot on the stovetop over medium heat. Allow to boil for one minute. Transfer mixture to electric mixer. Beat on medium speed for 5 to 10 minutes, allowing to cool. Once cooled the mixture will resemble chocolate frosting (mmmmm frosting…). On low speed, beat in the egg and flour. To prepare the cookies for baking you can use the method we chose above, or go with the more traditional method of rollin’ out the dough…just remember – when you roll the dough too quick, Bibbi Bobkas make you sick! Actually its more likely that eating too much raw cookie dough will make you sick. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHhyphenhyphenzqOTjZeHSz2BH_ggyIje8n3UCgau1Qz7uPzDRTQy0YC0ViXXkA_qw0ZdChl4NXadF6PrkrVIrRkhCxStVt8_LfMWQZWjkxAWKnOGoXNtb8Xh4rgzNICUXaq8ysQnAqFceOBrQCWI/s1600/DSC_0001.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727653365945767138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHhyphenhyphenzqOTjZeHSz2BH_ggyIje8n3UCgau1Qz7uPzDRTQy0YC0ViXXkA_qw0ZdChl4NXadF6PrkrVIrRkhCxStVt8_LfMWQZWjkxAWKnOGoXNtb8Xh4rgzNICUXaq8ysQnAqFceOBrQCWI/s400/DSC_0001.JPG" style="cursor: hand; cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWoYvmnmSpqD3SpkQzZyBTuXhPrrGTywuBPq2y-MXI8gkyNB_54ehVmvJrH_qDL6ha0RA5gmKDmuQoHlNBp5c8ZV20fIVDNVztwNbDCxWq7f5Cdur-slqnh0RfQgUO5LmnnrULSnyZco/s1600/DSC_0027.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727653626467617090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWoYvmnmSpqD3SpkQzZyBTuXhPrrGTywuBPq2y-MXI8gkyNB_54ehVmvJrH_qDL6ha0RA5gmKDmuQoHlNBp5c8ZV20fIVDNVztwNbDCxWq7f5Cdur-slqnh0RfQgUO5LmnnrULSnyZco/s400/DSC_0027.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXA2JlDDnw77Aw66ITe769ciE039YMet2OYImHzmfE6dgmlHWMEGw4fJqqynvpYygLxD2W4cLGIKMCiERvlnnTl3mkrmjCpLVjzBdVfV9PsDfGpE_a3OmU75DVdkH6p3TfiQd8MWg1eY/s1600/DSC_0031.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727654275957811074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXA2JlDDnw77Aw66ITe769ciE039YMet2OYImHzmfE6dgmlHWMEGw4fJqqynvpYygLxD2W4cLGIKMCiERvlnnTl3mkrmjCpLVjzBdVfV9PsDfGpE_a3OmU75DVdkH6p3TfiQd8MWg1eY/s400/DSC_0031.JPG" style="cursor: hand; cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Now entering cookie dough coma….ZZZZZzzzzzzzzzzzzzzzzzz…<br />
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Bake at 350 degrees for 10-15 minutes. EAT.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlSIPiuzxbBnPEn5yo8rYIPI2imXNJTQxoFLGeJgngFSC4kojRPPm4krhB9ESGH0GskkjXG0i9veZrYD3x2Mh23tATXtWAuHvusrV5OHMsIsU940-fKI-0cx3U75cSaejgJgRek7jM4M/s1600/DSC_0115.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727655845184816706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlSIPiuzxbBnPEn5yo8rYIPI2imXNJTQxoFLGeJgngFSC4kojRPPm4krhB9ESGH0GskkjXG0i9veZrYD3x2Mh23tATXtWAuHvusrV5OHMsIsU940-fKI-0cx3U75cSaejgJgRek7jM4M/s400/DSC_0115.JPG" style="cursor: hand; cursor: pointer; display: block; height: 667px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-4340355747596020612011-10-24T23:03:00.012-03:002012-09-16T15:34:06.756-03:00C is for Cookie!<div>
<b>Halloween Sugar Cookies</b> - <b>Dutch Oven Detour </b>(recipes that should have been in the Dutch Oven)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-JX46m2f0lg5FiV4QRsf_vXoBnxK4vfzUqIoGPOW2DB39lHZkKml-iSbcW3mqazqUlPoNlBgK64WKEgiAP2Pguw5YzWvgkaF9gFq9e9Ykp2txqojuCO8mo9x5C2-ryb3UZlUrKjAPXnk/s1600/PA245132.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667250631229482210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-JX46m2f0lg5FiV4QRsf_vXoBnxK4vfzUqIoGPOW2DB39lHZkKml-iSbcW3mqazqUlPoNlBgK64WKEgiAP2Pguw5YzWvgkaF9gFq9e9Ykp2txqojuCO8mo9x5C2-ryb3UZlUrKjAPXnk/s400/PA245132.JPG" style="cursor: hand; display: block; height: 667px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a>There’s no sugar cookie recipe in the Dutch Oven Cookbook! What up with that Dutch Oven Cookbook? In light of this glaring oversight - we bring you this brief intermission from the Dutch Oven Diaries to present you with this Halloween Special Edition Post!<br />
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What is it about a sugar cookie? The SUGAR perhaps? What’s not to like? In all seriousness though, for us, it’s all about the presentation. Peter has great memories of the sugar cookies his Aunt Carolyn would painstakingly paint by hand every Christmas. As a young lad he was mesmerized by the colourful cut-out cookies that were “almost” to pretty to eat. Little individual masterpieces in the shapes of Santa’s, snowmen and Christmas trees were layered with brightly coloured icings. There’s no doubt that Aunt Carolyn’s cookies left a lasting impression on this foodie in training.<br />
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Although our methods may be a little different than Peter’s Aunt Carolyn’s, the end result remains the same. A simple cookie is turned into a delicious, whimsical piece of foodie art. As anyone who’s made cookies like this knows, it’s a lot of work and takes a lot of time! However the end results are so worth the effort, especially having the opportunity to share them with the little ones (or big ones) in your life, who receive them with wide eyed excitement.<br />
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Here’s how we do it…<br />
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<a href="http://www.marthastewart.com/260458/ideal-sugar-cookies">Martha Stewart’s Ideal Sugar Cookie Recipe</a><br />
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<a href="http://www.marthastewart.com/316888/royal-icing-for-sugar-cookies">Royal Icing for Sugar Cookies</a> (also see video on this page for icing technique known as flooding).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdmGo7N-q_v_WdMDpaYOovG3GvO69PYH_5FJC3bmx3w7eUlRiPxt1msz6mE6-QcdIrgEokzHNvIZzICrU-bTs3t1X-OjnD2HpnEfWOZi_FWwpBNnqTU7ib8TvtM-MAHNP7Kgrru-_52A/s1600/PA225027.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667251486710627538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdmGo7N-q_v_WdMDpaYOovG3GvO69PYH_5FJC3bmx3w7eUlRiPxt1msz6mE6-QcdIrgEokzHNvIZzICrU-bTs3t1X-OjnD2HpnEfWOZi_FWwpBNnqTU7ib8TvtM-MAHNP7Kgrru-_52A/s400/PA225027.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WA2hoxjhDdEqNcYwOEXA3QEa3CBVb9Mf1dhelqGMlQGNuREOFDazL4Z7_C22MD9HAuu6kBwVwvy4Ts7oEutK6H4tVSV4_QV7Ql5C_rlx2bnvGRxzQw-NHA5Gtg-zSzpU0L4Dx3uUoRc/s1600/PA235044.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667252594600840162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WA2hoxjhDdEqNcYwOEXA3QEa3CBVb9Mf1dhelqGMlQGNuREOFDazL4Z7_C22MD9HAuu6kBwVwvy4Ts7oEutK6H4tVSV4_QV7Ql5C_rlx2bnvGRxzQw-NHA5Gtg-zSzpU0L4Dx3uUoRc/s400/PA235044.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifCHJjNfKDlj5Cf9xyTkXP4vyfxRg6Qe1d6kHXbED8xMbDDDrkKKN1FcWgnmL6K4MrjyNDe55vIqpehMfHGt34kNNXUkjA9IWx9mA6g7PJDuSFiECixvBcF4ADSmKi8OtE19wWigqqPk/s1600/PA235060.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667253081164671154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifCHJjNfKDlj5Cf9xyTkXP4vyfxRg6Qe1d6kHXbED8xMbDDDrkKKN1FcWgnmL6K4MrjyNDe55vIqpehMfHGt34kNNXUkjA9IWx9mA6g7PJDuSFiECixvBcF4ADSmKi8OtE19wWigqqPk/s400/PA235060.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3W5jp2awPSGkJuYbMiRxAYFjT4EGD5sk43I7_mUUBG1iBKVaQa1lKBJ8YhNzkq10wOZx3nbR95uhXVMsnEApy6bvzk4hXLuO14UtLguvC9XYD9wYaXMQl3P5L_iI4k97MfUkQxUUO-50/s1600/PA235067.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667253667458775138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3W5jp2awPSGkJuYbMiRxAYFjT4EGD5sk43I7_mUUBG1iBKVaQa1lKBJ8YhNzkq10wOZx3nbR95uhXVMsnEApy6bvzk4hXLuO14UtLguvC9XYD9wYaXMQl3P5L_iI4k97MfUkQxUUO-50/s400/PA235067.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> As a wise foodie once said: “C is for Cookie, that’s good enough for me. Arr arr-umm-umm-umm!” – Cookie Monster<br />
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Enjoy and have fun!<br />
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But Beware! Beware of the sugar cookie cramp...similar to tennis elbow or carpel tunnel. After hours of flooding and decorating, your hand is sure to seize up like a narled witches claw. Even at the risk of permenant disfigurement, it is well worth the pain. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LX65CmKzpcURHGOo9G79NRwVCLfLeHeUpN60E_TiRuqDnB34GZMEAIqHl42NaSOmgoMNTohWpmsWhV33tZutL4iX9Dgveo-FlMYk7PTx5de68HdHlSacEwOrzCzDL_GFWAOZoreJYXA/s1600/PA245143.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667254761899384514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LX65CmKzpcURHGOo9G79NRwVCLfLeHeUpN60E_TiRuqDnB34GZMEAIqHl42NaSOmgoMNTohWpmsWhV33tZutL4iX9Dgveo-FlMYk7PTx5de68HdHlSacEwOrzCzDL_GFWAOZoreJYXA/s400/PA245143.JPG" style="cursor: hand; display: block; height: 667px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a> The Dutch Oven Diaries will be on hiatus for a week or so as we’re heading to the Big Apple for some food, fun and adventure! If you’d like to follow our foodie fun in NYC join our facebook page at <a href="http://www.facebook.com/TheDODiaries">www.facebook.com/thedodiaries</a>!<br />
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Happy Halloween! </div>
Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-12153207895025559862011-10-21T12:56:00.015-03:002011-10-21T15:28:02.194-03:00Say YES to the Dress...ing(recipe adapted from) Dressing – Meat & Fowl, Pg. 134–Violet D. Allen (Mrs. L)<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmAEtNW0TOlZdVQH0-Vw7f4EPQdt1tKVasr8X3KyJ32aI2WlnzTpxTFgdKTYbTJr1FkycM0ZPifVujFLV41zXwIkkPtd1gWIJ7GOf_-mhYo8kZ-YV7gunQ1FFg1aLqUMnbKnqtyi-EJI/s1600/PA174643.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665978432093878130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmAEtNW0TOlZdVQH0-Vw7f4EPQdt1tKVasr8X3KyJ32aI2WlnzTpxTFgdKTYbTJr1FkycM0ZPifVujFLV41zXwIkkPtd1gWIJ7GOf_-mhYo8kZ-YV7gunQ1FFg1aLqUMnbKnqtyi-EJI/s400/PA174643.JPG" /></a>Dressing, as it’s referred to on the east coast of Canada is known as stuffing to many North Americans. By many it's considered to be the hands down starring side dish next to the bird around the holiday dinner table. Turkey dinner just isn’t turkey dinner without it.<br /><br />This recipe is very similar to the recipes that our mom’s make and likely that our grandmother’s made. The base begins with seasoned mashed potatoes, combined with sautéed onions and apples for sweetness, dried breadcrumbs for texture, and of course summer savory! Summer savory in Atlantic Canada is what sage is to the rest of the world. Summer savory is what makes dressing...well...dressing!<br /><br /><em><strong>Ingredients:</strong></em><br /><br />2 medium potatoes<br />3 cups dry bread crumbs<br />1 medium onion (chopped finely)<br />1 small apple (diced)<br />3 Tbsp butter<br />1 tsp salt<br />1 tsp summer savory<br />¼ tsp pepper<br /><br /><em><strong>Directions:</strong></em><br /><br />Boil potatoes until tender in salted water. Drain and mash with 2 tbsp butter. Add dried bread crumbs. Sauté onion and apple in 1 tbsp butter until softened. Add onions and apple to potato/bread mixture along with salt, pepper and summer savory. Mix until well combined. Transfer dressing to baking dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYQSoTZUufDIYaf7GUdBJQIAFBId_fYDBBusBPkOnSDpkiIyfEuFCt03tsSLpMt_Lf_N1VhPkodcyua79Zwvh0DcFi1Dh9hv_nF02e1iO3DIy3zfnGRL8Q43Vv3aza_jkzH04KHD80n0/s1600/PA174627.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665976126908532690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYQSoTZUufDIYaf7GUdBJQIAFBId_fYDBBusBPkOnSDpkiIyfEuFCt03tsSLpMt_Lf_N1VhPkodcyua79Zwvh0DcFi1Dh9hv_nF02e1iO3DIy3zfnGRL8Q43Vv3aza_jkzH04KHD80n0/s400/PA174627.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFf6d2H7SCcuQlLRzK2Al4hAvYx6_YOPLle6RCqu5KjVYgxBhBKlPhSHvHkY-naZrQcL29II3Psh0B9IwmPcP3ziz9kTA2HbCGO2N2bQDW03MKS-sIcwsrIZSliJjIChQvdKjAjZV2FI/s1600/PA174633.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665976720560902930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFf6d2H7SCcuQlLRzK2Al4hAvYx6_YOPLle6RCqu5KjVYgxBhBKlPhSHvHkY-naZrQcL29II3Psh0B9IwmPcP3ziz9kTA2HbCGO2N2bQDW03MKS-sIcwsrIZSliJjIChQvdKjAjZV2FI/s400/PA174633.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AIMJ0Syg_1V3CA8usSpmg8jML4PANir7BXCv9edZKryVJp5oWq3nLyUwmOvWhYjBoHML75sYmHZmE1khmaND2DfBPoiaxCInJVo7PCymeGISy3gF7lkjK6PTB1q9Nkegnm9PABVXawo/s1600/PA174634.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665977069478510802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AIMJ0Syg_1V3CA8usSpmg8jML4PANir7BXCv9edZKryVJp5oWq3nLyUwmOvWhYjBoHML75sYmHZmE1khmaND2DfBPoiaxCInJVo7PCymeGISy3gF7lkjK6PTB1q9Nkegnm9PABVXawo/s400/PA174634.JPG" /></a><strong>Dutch Oven Tips & Tricks:</strong><br /><br />This recipe is quite small; we’d recommend doubling it to serve any more than 4 people. It can also be modified in case you prefer a higher potato ratio to bread – just increase the amount of potato and use fewer bread crumbs. Speaking of bread crumbs – we used regular old white sandwich bread (America’s test kitchen suggestion) and dried the bread crumbs at a low temperature (200 degrees) in the oven for about 20 mins. We found this recipe is a little light on the summer savory – those who like it, like it lot (like our Keith’s) – we suggest you season to your own taste. Lastly – the recipe in the Dutch Oven suggests roasting the dressing in the cavity of your bird – does anyone do this anymore? We prefer to dress our bird rather than stuff it, so we simply transferred the stuffing to a baking dish for storage and heated in the oven to serve with the turkey or chicken.<br /><br />Regardless of whether you stuff your bird or dress it, we recommend you say YES to the dress…ing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq_86WO_dfIHzH9fw6TRbKiianNXIUX-EwOknFWch-POY0dtd7WDcZ7JVa0ZwZKrYusTovy1UiKckzGzo1gyXJWhO7UEj8SVYNjTw_ym9KnpnuZQ7W340vTJsJVORjtSa2A3SC1AFzU4/s1600/PA174649.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665977647854829042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq_86WO_dfIHzH9fw6TRbKiianNXIUX-EwOknFWch-POY0dtd7WDcZ7JVa0ZwZKrYusTovy1UiKckzGzo1gyXJWhO7UEj8SVYNjTw_ym9KnpnuZQ7W340vTJsJVORjtSa2A3SC1AFzU4/s400/PA174649.JPG" /></a></p>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com3tag:blogger.com,1999:blog-5185331759035754033.post-50238304009765092332011-10-19T19:39:00.020-03:002011-10-20T12:15:18.206-03:00Petah's First Chicken Dance!Roast Chicken – Meat & Fowl, Pg. 134 – Violet D. Allen (Mrs. L)<br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PTZzZfxubvr1Un0cUmoKzzg6G0Wn-riM4NFp37f8Uh_0kVOofpm4say76SvdGGQlw45R2kmyo9x2eJjJeRYtv-o3R01sPrRM4qpgZRjrqCRoT7lAmW3oX3u1dQggi5FjKpu6wMnYzZo/s1600/PA174702.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665338518232507842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PTZzZfxubvr1Un0cUmoKzzg6G0Wn-riM4NFp37f8Uh_0kVOofpm4say76SvdGGQlw45R2kmyo9x2eJjJeRYtv-o3R01sPrRM4qpgZRjrqCRoT7lAmW3oX3u1dQggi5FjKpu6wMnYzZo/s400/PA174702.JPG" /></a></p><br /><p>It seems hard to believe, but Peter’s never roasted a whole bird. Chicken parts, slabs of beef, hunks of ham – not a problem, been there done that – but never a bird. Maybe it was watching his mom prepare the annual thanksgiving turkey and the day long process that made it appear too daunting. Perhaps it’s the fact that you can purchase a pre-roasted bird from the supermarket for the same price, without the work. Or maybe it’s a generational thing – although Jan’s tangoed with a turkey, she’s never cha cha'd with a chicken – turns out many of our other friends haven’t cooked a bird either. Who knows?! In any case, it turns out it’s not daunting at all and it’s much tastier than any store bought bird.</p><p>The DO recipe was pretty basic – S&P & Butter; so Peter Martha’d it up a bit. Here’s what you’ll need:<br /><br /><em><strong>Ingredients:</strong></em><br /><br />5-6 lb Chicken<br />1 Tbsp butter<br />Salt & Pepper<br />2 medium onions (peeled and sliced crosswise, ½ inch thick)<br />1 lemon (halved)<br />3 cloves garlic (peeled and slightly pressed to open)<br />4 Springs fresh thyme<br />1 Lemon<br /><br /><em><strong>Directions:</strong></em><br /><br />Preheat oven to 350 degrees. Remove the giblets and/or organs from the cavity of the chicken (ick!). Wash bird thoroughly with cold water. The Dutch Oven suggests to singe the bird if necessary, but unless you’ve just freshly plucked your bird, hopefully this won’t be necessary. Dry thoroughly with paper towel. Sprinkle the cavity of chicken liberally with salt and pepper. Place sliced onions on the bottom of your roasting pan (Peter used a round cast iron dutch oven). Place lemon, garlic and thyme in the cavity of the chicken and place atop the layer of onions. Bring chicken legs forward and tie together. Spread the softened butter over the chicken and sprinkle liberally with salt and pepper. Suggested roasting time is 20 minutes per pound (or until the breast temperature reaches 180 degrees and the skin is golden brown). Occasionally baste chicken while roasting. When chicken is done let rest for 10 to 15 minutes to allow juices to settle before carving. Pan drippings can be reserved to prepare gravy.<br /><br />This little chickie was tender and juicy. The aromatics of lemon, thyme and garlic gave this bird an edge over the competition (whoever that is). So if you've been on the fence about roasting a bird - get out of the coup, call on your inner chicken and DANCE!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVLdqgumcC4_vJsQTn43nHyj03IjRq-aHZIFaFWpvOVoa89FWTrmxWXnhpJabLFUL0ulZisvdNE4LBBQmaqhH85ybl8odPW76PGba6Galw2NfJAdtTRilxGnQMtUc1XzI4GWZ210s9_Y/s1600/PA174704.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665339063280928466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVLdqgumcC4_vJsQTn43nHyj03IjRq-aHZIFaFWpvOVoa89FWTrmxWXnhpJabLFUL0ulZisvdNE4LBBQmaqhH85ybl8odPW76PGba6Galw2NfJAdtTRilxGnQMtUc1XzI4GWZ210s9_Y/s400/PA174704.JPG" /></a> </p>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-341838393801785342011-10-19T09:52:00.017-03:002011-10-19T19:54:05.387-03:00Blueberry Blunder!Blueberry Cake - Cake. Pg. 254 - Lila E.D. Kinley (Mrs. J.J.)<br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0y7fP-TJpkIM88x4OznXV-O12YGT4riRI8TTxERvEO_6wyuS4vwQPpwmW88L6jxtQYZEvy94zcecoOWbF2aDDIaBDUlbOkyDro4mTMnIxmGynspsgcKN0EMdgL8ZruyFqE140bzynqE/s1600/P9044270.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665187315329772706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0y7fP-TJpkIM88x4OznXV-O12YGT4riRI8TTxERvEO_6wyuS4vwQPpwmW88L6jxtQYZEvy94zcecoOWbF2aDDIaBDUlbOkyDro4mTMnIxmGynspsgcKN0EMdgL8ZruyFqE140bzynqE/s400/P9044270.JPG" /></a><br />Mmmm…blueberries. When it comes to blueberry desserts, it’s hard to imagine anything comparing to the sensational, one of a kind, blueberry buckle (see recipe <a href="http://www.thedutchovendiaries.com/2010/08/grunt-buckle-it.html">here</a>). Jan loves her buckle, and when Jan finds something she likes, she tends to stick with it. She knows what she likes and likes what she knows (pssst…she only thinks she knows what she likes). Blueberry season means taking advantage of any and all DO blueberry recipes (even blueberry pudding - not the custard kind, but the other one)….but for that we’re procrastinating and will come at a later date – maybe next season. It took a bit of convincing to get Jan to think outside of her blueberry box…but alas, we bring you blueberry cake!<br /><br />A seemingly simple cake - a handful of ingredients. Same old same old…right? WRONG! 2 cups of sugar should have made us question this petite gateau. Then – combine the fact that it has double the amount of sugar of any normal cake recipe; with sour milk…we were ready to throw in the towel. But then we thought to ourselves…No! You can’t quit. Weird and wacky as the ingredient volumes are, it will not get the better of us. We trudged onward.<br /><br />We saw it through, but oh what a blueberry blunder. This cake’s got issues...first off it was as heavy as a brick, and sweet enough to send any adult into a sugar coma and any kid climbing the walls and ceiling. All the blueberries settled to the bottom of the cake, and it turned out extremely dense with little rise. Probably more suitable for a doorstop, we dressed it up with a little simple vanilla glaze and voila! – It looked good enough to eat…and we did, we have no shame – if it’s sweet and has frosting, chances are we’ll eat it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRagBrH4ZCxCE165GXRoRiNssdA_bpcBXQz6XPc_xJedjgB0FxAogmEeFXOZTO5FxmaaMMvxxOV4ZzLCs8O9QxC883EXUoXYPSPm4GuVpiccTQNJM8HO7qi0EWuOPWasSavARZHmMquE/s1600/P8293981.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 667px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665189287113184162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRagBrH4ZCxCE165GXRoRiNssdA_bpcBXQz6XPc_xJedjgB0FxAogmEeFXOZTO5FxmaaMMvxxOV4ZzLCs8O9QxC883EXUoXYPSPm4GuVpiccTQNJM8HO7qi0EWuOPWasSavARZHmMquE/s400/P8293981.JPG" /></a><br />It did inspire us however to seek out alternative recipes, a quest to find the perfect blueberry cake! Peter and Jan checked with their people, and their people’s people, and so on. After reviewing all the family recipe archives – we decided upon Jan’s great aunt Gladdys’s recipe. Pulled from the secret recipe files of Jan’s Nanny, it was similar to some of Peter’s family recipes.<br /><br />And that was our placebo second throwdown. And oooooh, it was delicious. Winner winner chicken dinner we say. Light and fluffy, topped with a sweet crunchy streusel topping – blueberry cake perfection! More is more we say - we topped this one with a little lemon glaze – blueberry plus lemon = yummiliscious.<br /><br /><strong>Gladdy’s Blueberry Cake:<br /></strong><br /><em><strong>Ingredients:<br /></strong><br /></em>1 cup sugar<br />½ cup butter<br />2 eggs (lightly beaten)<br />2 cups flour<br />3 tsp baking powder<br />¼ tsp salt<br />1 tsp lemon juice<br />2/3 cups sour milk (we just used regular milk)<br />Zest of 1 lemon (optional)<br /><br /><em><strong>Directions:<br /><br /></strong></em>Crème 1 cup sugar and ½ cup butter together, add 2 beaten eggs. Sift together 2 cups flour, 3 tsp baking powder, ¼ tsp salt. Add the dry to the sugar/butter/egg mixture – alternating with wet, per normal batter rules of the universe. Add zest of one lemon (optional). Add 1-2 cups berries to batter…{we prefer wild…but cultivvated would be fine}.<br /><br />Topping: ½ cup brown sugar and 1 tsp cinnamon – topping gets added over batter.<br /><br />Bake at 350 degrees for 50 mins…or until baked through. Recommended square pyrex or Bundt pan (greased and floured).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZVqBr6Ob1YN3OdeSw5r3fs6vwJ-gDv9NzyOGegc-aa4ZHcplAoAZqBk8xBY0cj0ey27a4mQeCwtgB2zoMQpA0EjMOFAtYKvEyHl4b3LUf9tU8NJzhHLvIuXwlI9md0TcT0KPwa1o0nY/s1600/P9044157.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665188328612893778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZVqBr6Ob1YN3OdeSw5r3fs6vwJ-gDv9NzyOGegc-aa4ZHcplAoAZqBk8xBY0cj0ey27a4mQeCwtgB2zoMQpA0EjMOFAtYKvEyHl4b3LUf9tU8NJzhHLvIuXwlI9md0TcT0KPwa1o0nY/s400/P9044157.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDJ2E9JAQLD75bH1KDgSUv-40EkYlS-zqqbShl9Z2vNzHGKN6AX-B7XLpdCH6OsI2GWaFS-GxrEniryJ04z6cnUu7PibfGKGokwc95_dNqOn52F2Xuh-jDU_k6GM6TN6PgcD6PxiwvM8/s1600/P9044293.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665194206747606466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDJ2E9JAQLD75bH1KDgSUv-40EkYlS-zqqbShl9Z2vNzHGKN6AX-B7XLpdCH6OsI2GWaFS-GxrEniryJ04z6cnUu7PibfGKGokwc95_dNqOn52F2Xuh-jDU_k6GM6TN6PgcD6PxiwvM8/s400/P9044293.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EnTuyUJCmIXRSDJqjCqMufHBGMvAyrHTwXeK3nJPcJgVdwHLF6ypf-ZpRLr8Ixddl4p7AUKsUrjD6HynG5iMnAFjC5R3ubs9zG8aV9NrjQdTIpfx_9elWGgFboDv5Q_9IU69FkV170Y/s1600/P9044304.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665194628226420466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EnTuyUJCmIXRSDJqjCqMufHBGMvAyrHTwXeK3nJPcJgVdwHLF6ypf-ZpRLr8Ixddl4p7AUKsUrjD6HynG5iMnAFjC5R3ubs9zG8aV9NrjQdTIpfx_9elWGgFboDv5Q_9IU69FkV170Y/s400/P9044304.JPG" /></a> </p>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-18929650167678844972011-09-10T14:07:00.025-03:002011-10-20T10:52:58.273-03:00Miss Peachberry Pie!Fruit Pie (Peach & Blueberry) – Pies & Pastries, Pg. 196 – Lois J. Himmelman (Mrs. Thomas)<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfS5o9VmhbR5DXJRA2MyDkAsKJUT5yNVBIEdMlU6128qoWOaDVya0_WYoA95SSJ1mr5nH1CqUooQvUg1xmc5ASWoOp4bKwoH-XhoKFRdhXZBP4CyQP5hiGBrnqZPLYmogMTpbqv0RRCQ/s1600/P9054452.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 667px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650779624807196882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfS5o9VmhbR5DXJRA2MyDkAsKJUT5yNVBIEdMlU6128qoWOaDVya0_WYoA95SSJ1mr5nH1CqUooQvUg1xmc5ASWoOp4bKwoH-XhoKFRdhXZBP4CyQP5hiGBrnqZPLYmogMTpbqv0RRCQ/s400/P9054452.JPG" /></a><br />Here she is Boyzzzzzzzzz….Here she is Girlzzzzzz…..It’s PeachBerry Pieeeee!!!<br /><br />Well, what better way to showcase two fabulous in-season Nova Scotia fruits, than with a DO fruit pie, mash-up style - peaches and blueberries in one sensational dessert.<br /><br />The mash-up doesn’t end with the ingredients: Oh, no! It gets better…we used our favorite Julia Child’s no-fail easy as pie crust (find recipe <a href="http://thedutchovendiaries.blogspot.com/2010/11/easy-as-pie-crust.html">here</a>), and collaborated with <a href="http://www.foodnetwork.ca/ontv/hosts/Tyler-Florence/host.html?hostid=23862">Mr. Tyler Florence</a>, Mizzzzz Martha Stewart, and tried to incorporate as much of the ambiguous “fruit pie” recipe from the DO as possible. Okay – the least you could have done is told us HOW MUCH FRUIT TO PUT IN IT!!!! We always feel guilty not doing the DO recipe straight up, verbatim, to help understand the essence of the historic Nova Scotia recipes, and then if we feel adventurous and time permitting, go a second round with a more current comparison and see what provides the grooviest outcome (in our humble opinion of course). But in this case, the recipe was very vague and we felt it not a blasphemy to the coveted book to go free-style on the inaugural testing.<br /><br />Being a couple of fussy Gen X self proclaimed foodies, and trying very hard to jump on the natural, local, organic, sustainable bandwagon, the whole concept of translucent fish-egg cavier-like pearlescent balls, known to the rest of the world as tapioca, to use as a thickener…is well….icky. And, more scientifically, the tapioca seemed more appropriate for a straight up blueberry pie – by us inviting peaches to the party, we felt it justified to side with the professionals and go with corn starch as a thickener.<br /><br />Tyler Florence’s recipe called for 2 lbs skinned and sliced peaches, and a pint of blueberries. Martha’s fruit pies called for 8 cups peaches or 5 cups blueberries…so for our mash up, we would like to introduce to the world, the one, the only, the Toast of Mayfair, second cousin, twice removed of Strawberry Shortcake, Miss PeachBerry Pie!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTivvcb01i10VoBmRDSbIlOo5NaoSxvhgQd8Qi0EW6PA8r0g7s_iR1lZ82jbdmEFWzi6yNWBDon2l6nmJYOUES8JfJE3gj2lJnZC95EabNU5lROJEt9X6PMvQa4aF5AVvvTfVBpg2aA4/s1600/P9044181.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650792128293870130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTivvcb01i10VoBmRDSbIlOo5NaoSxvhgQd8Qi0EW6PA8r0g7s_iR1lZ82jbdmEFWzi6yNWBDon2l6nmJYOUES8JfJE3gj2lJnZC95EabNU5lROJEt9X6PMvQa4aF5AVvvTfVBpg2aA4/s400/P9044181.JPG" /></a> <strong>Peach & Blueberry Pie:</strong><br /><br />12 medium sized peaches and 2-ish cups Blueberries (enter tip….parboiled for 1 min or so and ice bath for easy pealin’)<br />½ lemon’s juice<br />½ cup sugar (tyler called for ¼ cup…our peaches were slightly under ripe so we added more)...<br />1 ½ tbsp corn starch<br />Tyler adds bit of butter – we forgot, so dollopped minis inside the lattice holes<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozJjSv-LuZjlRIJ1M1fgf3tpoh1w4ed0o5ONaH5_NjZyoszDGgiqjKJyMUmjOuipmLEtc9J30Fjxh2Ej-FUc20JNzACul89GnwiEDJAQ67azOwpDTee8I_LhJ5PRbARhbC2j3smtR4Ak/s1600/P9044129.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 238px; FLOAT: left; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650780915183185640" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozJjSv-LuZjlRIJ1M1fgf3tpoh1w4ed0o5ONaH5_NjZyoszDGgiqjKJyMUmjOuipmLEtc9J30Fjxh2Ej-FUc20JNzACul89GnwiEDJAQ67azOwpDTee8I_LhJ5PRbARhbC2j3smtR4Ak/s320/P9044129.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkCn0ouJz_g4oQHd7tKrlTebd_I2ay5kAC-EXMiFC5JEoDZGqGlMVkbDPEtui3xIWtc0ymoIvjxXXO18NBXI3E9IosUDOqkne-Yo576Obsz29zv7kZ7ZiPCJ5QgmrWakoDvhVL0GP2CU/s1600/P9044192.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 238px; FLOAT: right; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650781542203428530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkCn0ouJz_g4oQHd7tKrlTebd_I2ay5kAC-EXMiFC5JEoDZGqGlMVkbDPEtui3xIWtc0ymoIvjxXXO18NBXI3E9IosUDOqkne-Yo576Obsz29zv7kZ7ZiPCJ5QgmrWakoDvhVL0GP2CU/s320/P9044192.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLy23oBs2A0MPNE9mwh8jhyphenhyphen8iOyXVEeo2HimRZu1gBsR96DsqZsOu8O0uT0LOEzEjXbqr6fdokx_4wFDnl_DH8_ZxrCSM5Nl5ZIEkwiYoGuTVJlmJCHbdLJ1tbNZQJIjobR14vQy1O7lg/s1600/P9044198.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 238px; FLOAT: left; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650784871291991634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLy23oBs2A0MPNE9mwh8jhyphenhyphen8iOyXVEeo2HimRZu1gBsR96DsqZsOu8O0uT0LOEzEjXbqr6fdokx_4wFDnl_DH8_ZxrCSM5Nl5ZIEkwiYoGuTVJlmJCHbdLJ1tbNZQJIjobR14vQy1O7lg/s320/P9044198.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfKN7nnOMihROj4Gaky2NVrSncecCKTmkrUgOwnPtIdjBXXog8tKdBh6_ecenVBcroc1XGE77vJkBu8isWtvM6Hjc3TqArBCpHw9NhmheGm95GwMHarCdnG-_Tv4XOFO9c3KAWRHRhoM/s1600/P9044242.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 238px; FLOAT: right; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650786597291726002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfKN7nnOMihROj4Gaky2NVrSncecCKTmkrUgOwnPtIdjBXXog8tKdBh6_ecenVBcroc1XGE77vJkBu8isWtvM6Hjc3TqArBCpHw9NhmheGm95GwMHarCdnG-_Tv4XOFO9c3KAWRHRhoM/s320/P9044242.JPG" /></a><br /><br />Lattice work compliments of Mz. Martha, see instructions <a href="http://www.marthastewart.com/how-to/making-decorative-piecrusts#slide_5">here</a>.<br /><br />Brush pastry with egg wash, place pie on cookie sheet, and back at 400 degrees for 50-60 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNbZNX_5PHvIrC7oZLmFHPDwdy8GaScdGI9iw5ly59ZIChqAUmJ_6Tpd9RchgEuHOk6lLhW-FJ5rq2K_EmERdWdXUXqh9gDd_zago_XVW91IQljOcGifyDNsoDpWv_o40qMC28G5pOsY/s1600/P9044325.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650788338934590706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNbZNX_5PHvIrC7oZLmFHPDwdy8GaScdGI9iw5ly59ZIChqAUmJ_6Tpd9RchgEuHOk6lLhW-FJ5rq2K_EmERdWdXUXqh9gDd_zago_XVW91IQljOcGifyDNsoDpWv_o40qMC28G5pOsY/s400/P9044325.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPx9_K3ZZ1EAdMBe9fALcODpvc8OnXAwo0eLJEftnIDvHcAID7QvJ1QwOuwN8vU5Ggl8bUZDP_QG3ux8RwHEZL8GBYkJczsIrj9Zb8hwWUNg_PeOkLvEz3XB70hL7GK0iyRm27_Y58bo/s1600/P9054423.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650789856790441474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPx9_K3ZZ1EAdMBe9fALcODpvc8OnXAwo0eLJEftnIDvHcAID7QvJ1QwOuwN8vU5Ggl8bUZDP_QG3ux8RwHEZL8GBYkJczsIrj9Zb8hwWUNg_PeOkLvEz3XB70hL7GK0iyRm27_Y58bo/s400/P9054423.JPG" /></a> </p>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-29177180727034740232011-08-20T19:41:00.024-03:002011-08-21T09:58:47.221-03:00Jam SessionStrawberry Jam – Pickles & Preserves, Pg. 324 – Frances Frittenburg (Mrs. M. W.)
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYjJyxVthuIj9pxFcCk5mZtmGMZOb2MaYIEEqpPnjj7ng_bXhyphenhyphenr_gBT_uV0nppmrlGc0phJTwcyaovsD5Z6ahuo87qxN1j_PKYBO3yrdmn3YEqswfmUD3ZeP5IuURP1cYn810ukai5Fc/s1600/P7253890.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643073966359553394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYjJyxVthuIj9pxFcCk5mZtmGMZOb2MaYIEEqpPnjj7ng_bXhyphenhyphenr_gBT_uV0nppmrlGc0phJTwcyaovsD5Z6ahuo87qxN1j_PKYBO3yrdmn3YEqswfmUD3ZeP5IuURP1cYn810ukai5Fc/s400/P7253890.JPG" /></a>
<br />Okay, so maybe not the best idea the first time making Jam to choose a recipe from The Dutch Oven. Alas we were so eager to use our freshly picked strawberries and thought what better way to preserve this perfected locally grown fruit than to use the recipes our grandmothers would have used. Well it seemed like a good idea…unfortunately The Dutch Oven Cookbook doesn’t come with a grandmother to walk you through the recipe.
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<br />The strawberry season is short in Nova Scotia, but oh so sweet! Don’t be fooled by those strawberries in the plastic clamshell in the Supermarket – while they look tasty enough, they don’t compare to the juicy, succulent flavor of a locally grown berry.
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<br />We began our strawberry jam making process in the garden, literally – we picked our own berries for this recipe. We ventured down Nova Scotia’s South Shore to <a href="http://www.indiangardenfarms.ca/index.html">Indian Garden Farms</a> near Hebville. A U-pick farm and market with all kinds of locally grown goodies. At a buck fifty a pint, it makes it well worth the gas and extra effort – plus there’s just something so satisfying from taking produce you pick with your own hands and transforming it into something so delicious!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzcvB7ua3SnFfUWLmocyWSGFNsPrc0sIezncADaD_3uGO2Vqep4xXwFJJeSpSMQgAwa1lvJZ2o8lkno9V2tWnb-4LYvu6yWpX0yyhJghSehOAYMXsGLSYw00cZ5mgCS4OFhdlECteXTc/s1600/IMG-20110716-00098.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643074756312701410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzcvB7ua3SnFfUWLmocyWSGFNsPrc0sIezncADaD_3uGO2Vqep4xXwFJJeSpSMQgAwa1lvJZ2o8lkno9V2tWnb-4LYvu6yWpX0yyhJghSehOAYMXsGLSYw00cZ5mgCS4OFhdlECteXTc/s400/IMG-20110716-00098.jpg" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMbubtBBcc0yJjo5OsCw8nZXtqUMJYQpmcDUWImk8qShChie4xIF29uUlOAAVOS7Oiwni6JJJbdhzArsvtU3AAOnFR68Xnb33oxI5E4gPcF35hWWCO6dYHgw0O4Y8x38Mg1eKTZ64Tls/s1600/IMG-20110716-00096.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643075037485435282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMbubtBBcc0yJjo5OsCw8nZXtqUMJYQpmcDUWImk8qShChie4xIF29uUlOAAVOS7Oiwni6JJJbdhzArsvtU3AAOnFR68Xnb33oxI5E4gPcF35hWWCO6dYHgw0O4Y8x38Mg1eKTZ64Tls/s400/IMG-20110716-00096.jpg" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ2OlsNGo69QSF1ZShMc7VQ2fqlQpMDMi3gW5dFkmzUtDBcC9Wa7Op9wxTHFcRKOJ2dUHfpXmmdTA0NNOQz6jkwJ_3QTJfBNqKf2A2trva8ZPuP-yshFwjk1TcHnsz9N3DSWET4Fdh0Y/s1600/IMG-20110716-00094.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643075323211296050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ2OlsNGo69QSF1ZShMc7VQ2fqlQpMDMi3gW5dFkmzUtDBcC9Wa7Op9wxTHFcRKOJ2dUHfpXmmdTA0NNOQz6jkwJ_3QTJfBNqKf2A2trva8ZPuP-yshFwjk1TcHnsz9N3DSWET4Fdh0Y/s400/IMG-20110716-00094.jpg" /></a>
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<br />As we mentioned – The Dutch Oven’s recipe for strawberry jam is an old one, much like the kind of jam our grandmothers would have made before pectin was commercially available in supermarkets. The idea is that the fruit and sugars are cooked longer to ensure the jam reaches a gel stage by use of its own natural pectin. Although we followed the instructions implicitly and even referred to our Bernardin cookbook, we didn’t seem to achieve the correct gel stage. We’ve since received many tips on the subject – from adding an apple during the cooking process to performing an ancient granny jam dance around the pot. We welcome any suggestions and wish you better luck should you attempt this one.
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<br /><strong>Ingredients:</strong>
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<br />2 quarts crushed berries (8 cups)
<br />½ cup water
<br />6 cups sugar
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<br /><strong>Directions:</strong>
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<br />Combine berries and water. Add 2 cups of sugar. Bring to a rolling boil. Boil hard for 3 minutes. Add 2 more cups of sugar. Bring to a rolling boil. Boil for 3 minutes. Add 2 more cups of sugar. Bring to a rolling boil. Boil for 3 minutes. Pour into sterilized jars and process.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjf6Dmjwqy31LC6BgEMaZD6WUQT9EJFp0baT60U2zQEzB_p5Lyhg_5Uj-oDh5igI7sBUmaiKT_ovCHQ4hENau00XhLsG6zz7Cxs-dhd7SSriB5FClsUGrM4uy8ny31YlB-rUxrFwpzwY/s1600/P7183773.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643076714844638514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjf6Dmjwqy31LC6BgEMaZD6WUQT9EJFp0baT60U2zQEzB_p5Lyhg_5Uj-oDh5igI7sBUmaiKT_ovCHQ4hENau00XhLsG6zz7Cxs-dhd7SSriB5FClsUGrM4uy8ny31YlB-rUxrFwpzwY/s400/P7183773.JPG" /></a>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZMHgC993IjG9kxfqdQS1DsRVP4yikZWeVJ14CgH1wAxcyMnF1-yVPRGGDGNHCJEvJKz1YVXDNI5YzEVOBA0qqDI0hDnQmb2_1sNrPi9lzuyCeydjGc9Qxb4H3DMtvEbJukx-Zysns74/s1600/P7243811.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643078977322608466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZMHgC993IjG9kxfqdQS1DsRVP4yikZWeVJ14CgH1wAxcyMnF1-yVPRGGDGNHCJEvJKz1YVXDNI5YzEVOBA0qqDI0hDnQmb2_1sNrPi9lzuyCeydjGc9Qxb4H3DMtvEbJukx-Zysns74/s400/P7243811.JPG" /></a>
<br /><strong>Dutch Oven Tips and Tricks:</strong>
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<br />As mentioned above we did receive a few suggestions after the fact which may give you a leg up should you try this one. Try throwing an apple in during the cooking process. Apples have lots of natural pectin which may help with the thickening. Our berries may have also been slightly over ripe, after spending the day trolling the South Shore for berries and hangin’ out people watchin’ at the Tastee Freeze in Hebville – we were much too tired to make Jam and ended up doing it the next day. Bernardin suggests using a mix of ripe and less ripe berries as the less ripe ones would have more pectin. That’s about all we’ve got!
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<br />We loved the flavor of this jam. Through the longer cooking process you end up with a jam that is slightly darker in colour with a rich caramelized flavor. Although slightly runny it’s still mighty tasty on a biscuit. No doubt it will also make a great sauce on ice cream. Oh!, we almost forgot – although our Jam may not have turned out the best – it does look fabulous in these new canning jars we recently discovered. Weck (pronounced Veck) jars are produced in Germany and come in a wide variety of funky shapes and sizes – a welcomed change from the traditional canning jars. Check’em out <a href="http://www.weckcanning.com/">here</a> – and for our local readers – check out <a href="http://www.weckcanada.ca/">Weck Canada</a>, a supplier right here in Nova Scotia!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5GJmRfqtD7q00KUxaweWTRgRNJZPVefpM2Mo44wCF3Q5gJu1CvemjaPF1Txd9Pt9EYG1dSekEs9jQ3uCwoD2nNwIUKPUscaAiHlYtMm0co-sQU9otm-8n8_zj88mxfEUVe8ZpNmxIKk/s1600/P7253832.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643079987611558114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5GJmRfqtD7q00KUxaweWTRgRNJZPVefpM2Mo44wCF3Q5gJu1CvemjaPF1Txd9Pt9EYG1dSekEs9jQ3uCwoD2nNwIUKPUscaAiHlYtMm0co-sQU9otm-8n8_zj88mxfEUVe8ZpNmxIKk/s400/P7253832.JPG" /></a>
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<br />Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-80683595400820225542011-08-20T13:28:00.020-03:002011-10-20T11:35:25.944-03:00Punch it up a Notch!<p>Rhubarb Punch – Beverages & Canapés, Pg. 33 – May Eisenhauer (Mrs. D. M.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM0PW8HO5A2fkXc6MWWviCtEZSVYszTVRho07olc2CfIjMbWN6PTJS79mS8cE8lAcL_WAN5Qs_l93g_nqPB3wzSS8fVJtjjK_nZbJZotGGIuhxevVJTfZKlwZOr1_Xg9Ia-dcf2yBdFw/s1600/DSC_0100.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 667px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5642977568668815634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM0PW8HO5A2fkXc6MWWviCtEZSVYszTVRho07olc2CfIjMbWN6PTJS79mS8cE8lAcL_WAN5Qs_l93g_nqPB3wzSS8fVJtjjK_nZbJZotGGIuhxevVJTfZKlwZOr1_Xg9Ia-dcf2yBdFw/s400/DSC_0100.JPG" /></a><br />Who knew that rhubarb could be such a versatile vegetable? We can now add drinks to our ever-growing list of recipe uses for rhubarb.<br /><br />Punch, a beverage originated in India (pronounced “panch”) – tomata/tomato – potata/potato, came to us in the early seventeenth century from England. Punch is normally made with a fruit juice – not sure who takes credit with coming up with the idea to use rhubarb (a vegetable) – but we’ll pretend it was a Nova Scotian (a rhubarb lovin’ German settler perhaps). The German’s were apparently really into their punch as well. Pronounced “punsch”, the German version often added wine or liquor to the recipe – definitely seeing the Nova Scotia connection here…<br /><br />Summer has made a late entrance this year in our end of the world – but with the sun shinin' and the temperature risin', it’s the perfect time to prepare this cool and refreshing, sweet and tart summer drink. If you’re lucky, you can still pick up some fresh rhubarb from your local <a href="http://www.farmersmarketsnovascotia.ca/">farmers’ market</a> (we spotted some last week at the <a href="http://halifaxfarmersmarket.com/">Halifax Seaport Market</a>), otherwise frozen will work just fine.<br /><br /><strong>Ingredients: </strong><br /><br />1 quart chopped rhubarb (4 cups)<br />1 quart water<br />1/3 cup orange juice<br />4 Tbsp lemon juice<br />1 ½ cups sugar syrup (equal parts sugar and water – dissolve sugar in boiling water)<br />Few grains of salt<br />1 pint (2 cups) mineral water (or ginger ale)<br /><br /><strong>Instructions:</strong></p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpjnms95Vwut2yXkxzSchT7LDMFCdgIXUNgdyEA1f8a5PLXUP1wVQ0xz50VO_psrCzwc3YhRfv93KyEFycd0Vuz2y4fFPe4ioFF3sj8PXRm-_NDDzZX5f6TU-HIna5j4FLcd-Skz1bcM/s1600/DSC_0053.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5642978456731472882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpjnms95Vwut2yXkxzSchT7LDMFCdgIXUNgdyEA1f8a5PLXUP1wVQ0xz50VO_psrCzwc3YhRfv93KyEFycd0Vuz2y4fFPe4ioFF3sj8PXRm-_NDDzZX5f6TU-HIna5j4FLcd-Skz1bcM/s400/DSC_0053.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW9pwhp_YDTn8YL0jT6wZ5bNA192b-Q5RfALh7dCc9Izv73aBld494qOX3OVI-fjyB24Oz3IQ44mNqs38qJfyLIALgyej8ccBHArzfZlYw0PAcKFIcDGofApQuS5vpn70Ib4sktdDR58/s1600/DSC_0057.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5642978679290732674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW9pwhp_YDTn8YL0jT6wZ5bNA192b-Q5RfALh7dCc9Izv73aBld494qOX3OVI-fjyB24Oz3IQ44mNqs38qJfyLIALgyej8ccBHArzfZlYw0PAcKFIcDGofApQuS5vpn70Ib4sktdDR58/s400/DSC_0057.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOFV_0kn1MGlJo7Jsa09OpiCK9c4K6Z-tVyivwBdNpQ3HXlAbOn4LD91ZI0gLNjhjRpfV_s1fGQeiIWr7koGoJhgq-aiN8b3MXKQUPsozuPMm7dP5fzCB8r9jWU9BLt2fFoI4PrQIqug/s1600/DSC_0061.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5642979380427088226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOFV_0kn1MGlJo7Jsa09OpiCK9c4K6Z-tVyivwBdNpQ3HXlAbOn4LD91ZI0gLNjhjRpfV_s1fGQeiIWr7koGoJhgq-aiN8b3MXKQUPsozuPMm7dP5fzCB8r9jWU9BLt2fFoI4PrQIqug/s400/DSC_0061.JPG" /></a><br />Cut rhubarb into small pieces and cook in 1 quart of water until rhubarb is soft. Strain liquid through cheesecloth (if you’re fresh out of cheesecloth, a strainer will work just fine). Discard rhubarb. Add orange juice, lemon juice, sugar syrup and salt to rhubarb juice. When ready to serve – pour over ice in punch bowl and add mineral water of ginger ale. Allow to get very cold. Makes 8 regular glasses, or 24 punch glasses.<br /><br /><strong>Dutch Oven Tips & Tricks:</strong><br /><br />This recipe was pretty straight forward to prepare, no big surprises. We reduced the recipe to half as we didn’t want a large amount and this worked just fine. This recipe is delicious as is, however if you want to really get the party started you could punch it up a notch, German style, by using sparkling wine instead of mineral water or ginger ale. Check out <a href="http://www.winesofnovascotia.ca/">Wines of Nova Scotia</a> for some great local options.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVkmL01iPXwSvIcEBCJqv_mKMpGGFrLYDgclXnQcQHkUBII2XbgkkNe1vWpzAdV33axMXuchcgu3EXsYVkzO3ha7yKHMNRhZCGaRy2cpRqkMI5VwCXsLyhR5IJP-y7WClfjHEV9l7WRE/s1600/DSC_0112.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5642979699202866770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVkmL01iPXwSvIcEBCJqv_mKMpGGFrLYDgclXnQcQHkUBII2XbgkkNe1vWpzAdV33axMXuchcgu3EXsYVkzO3ha7yKHMNRhZCGaRy2cpRqkMI5VwCXsLyhR5IJP-y7WClfjHEV9l7WRE/s400/DSC_0112.JPG" /></a> </p>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-11582298375477799692011-06-25T19:55:00.019-03:002011-10-19T10:46:17.320-03:00Beebop-a-reebop Rhubarb Pie!<strong>Rhubarb Custard Pie – Pies & Pastries, Pg. 200 – Jean C. Rafuse (Mrs. E. W.)</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFOee_X4uxXdQ0L8vmeMYb94lR3gbkWm35BcROLaRw2_Db-jTuGHO9A-kgkhTeC3JcNR81O9b6FQwTVvHqcbEoGamvfOmXzxEVBgav_TUdSPgG_xuKkf-dsTY3tnpwRzfEKSwRF3PlaE/s1600/P6073499.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 667px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFOee_X4uxXdQ0L8vmeMYb94lR3gbkWm35BcROLaRw2_Db-jTuGHO9A-kgkhTeC3JcNR81O9b6FQwTVvHqcbEoGamvfOmXzxEVBgav_TUdSPgG_xuKkf-dsTY3tnpwRzfEKSwRF3PlaE/s400/P6073499.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622308297909034658" /></a><br /><br />Anyone else get that little song stuck in their head whenever you’re cooking with rhubarb? Mama’s little baby loves rhubarb rhubarb – bebop-a-reebop rhubarb pie! Yeah-No? Probably just Peter…<br /><br />One of the first veggies of the harvest season in Nova Scotia is Rhubarb! We’re all over this celery-like tart vegetable. We recently loaded up during a trip to the <a href="http://halifaxfarmersmarket.com/">Halifax Seaport Farmers’ Market</a> and began our rendezvous with rhubarb. Top of our to-do list - rhubarb pie!<br /><br />We had lots of rhubarb so we decided to double-double our rhubarb pleasure and double-double your delightment by preparing two different rhubarb pie recipes. The Dutch Oven’s Rhubarb Custard Pie will be the focus of this post. The second, from our favorite go-to cookbook – America’s test kitchen’s Rhubarb Custard Pie coming soon…<br /><br />The first step to making a perfect pie is choosing the pie crust – the foundation to any great pie! Check out our <a href="http://thedutchovendiaries.blogspot.com/2010/11/easy-as-pie-crust.html">Easy as Pie</a> post for a couple of excellent suggestions. For this particular pie we used Julia Child’s Classic Pie Dough recipe. You’ll need to blind bake your pie crust for this one…and we don’t mean bake your pie crust while blind-folded – Yikes! – no need for third degree burns and a visit to the emergency room. Blind baking is the process of pre-baking your pie crust – a common process for custard or cream pies to ensure a flaky and golden pie crust. After placing the dough in the pie dish, cover with a double layer of foil (ensuring the crust is completely covered to avoid over-browning). Pie weights or pennies are then placed in the middle of the crust to ensure the bottom of the crust doesn’t bubble and weaken. Bake at 375 degrees for 35-40 mins.<br /><br />Despite a few reservations during the preparation of this recipe, it was delicious. The ruby-red rhubarb custard filling was perfectly tart - combined with the sweetness of the mile-high meringue topping made this pie a blue ribbon winner for sure!<br /><br /><strong>Ingredients:</strong><br /><br />2 cups choppe<br />d rhubarb (we added an extra cup)<br />3 eggs (separated)<br />1 cup sugar<br />1 tbsp butter<br />1 tbsp cornstarch<br /><br /><strong>Instructions:</strong><br /><br />Combine sugar and cornstarch and mix with chopped rhubarb. Cook mixture in a double boiler until creamy. Add butter, mix. In a bowl lightly beat egg yolks and slowly add rhubarb mixture to beaten egg yolks. Return mixture to double boiler and continue to cook until thickened. Pour into prepared pie shell. Using the egg whites prepare a meringue.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hdNiY6WMb77O2Qes-JJo6ed3lmstipycp7Jqh6oPsQn7QbLzMLE09Nd4wxsncx9hn8vTZYLRig_Lqzt2IqiUeMeQ_ELAmVnNbzC9DT4ylt5n9kQhLuY_OaflB7QQtdan1_jXfJmbG9Q/s1600/P6063299.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hdNiY6WMb77O2Qes-JJo6ed3lmstipycp7Jqh6oPsQn7QbLzMLE09Nd4wxsncx9hn8vTZYLRig_Lqzt2IqiUeMeQ_ELAmVnNbzC9DT4ylt5n9kQhLuY_OaflB7QQtdan1_jXfJmbG9Q/s400/P6063299.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622299787558746146" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexmA0UnnoakgQfcMqtHp_YReRWSyW_BSV7EQqoKReiP72F0TFjXTNv9wV3FnHpmSTQyh_z4ISggnzD_m0FGleGsGAn-aaMP7oTmyzKXX_f6QEmiZB4X57nnbqwl95lQAFfUQxFQr0MZI/s1600/P6063308.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexmA0UnnoakgQfcMqtHp_YReRWSyW_BSV7EQqoKReiP72F0TFjXTNv9wV3FnHpmSTQyh_z4ISggnzD_m0FGleGsGAn-aaMP7oTmyzKXX_f6QEmiZB4X57nnbqwl95lQAFfUQxFQr0MZI/s400/P6063308.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622301005537615554" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWPCRqxEW-E3i-fzK2kcVKEsvg28F4Gh3oeIPuDycUKDjCTdVjoA6Z10oRtBzjvVyGxLncZbyDJmKTcpVuYx7s6GRS5uGLvBmSEv6DgPwpSng1pgW6jbsQS6j4sW9tr9MVt6rTt6atYI/s1600/P6063312.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWPCRqxEW-E3i-fzK2kcVKEsvg28F4Gh3oeIPuDycUKDjCTdVjoA6Z10oRtBzjvVyGxLncZbyDJmKTcpVuYx7s6GRS5uGLvBmSEv6DgPwpSng1pgW6jbsQS6j4sW9tr9MVt6rTt6atYI/s400/P6063312.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622301437791771138" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh788V26-7O8_VAQHB2d6s_6yYE47xLwG2WPhaBlCgBQaPABtsfNrl9qs1PCfScw3C3aIWg5jx_Fq9z9TTWkZrNOuKbq3WgXqLWvrR1rVQIHLEzKpf5oHM9GMECB_4NthBQeC1jYZRSNZc/s1600/P6063315.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh788V26-7O8_VAQHB2d6s_6yYE47xLwG2WPhaBlCgBQaPABtsfNrl9qs1PCfScw3C3aIWg5jx_Fq9z9TTWkZrNOuKbq3WgXqLWvrR1rVQIHLEzKpf5oHM9GMECB_4NthBQeC1jYZRSNZc/s400/P6063315.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622301922664624962" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtwxA6O2xjMlo57ZOAohVcAx8DswtV8yFcNoFLCi8zKkKAwkc1Ijx7dtVnkNyuGfMdNIK3oakEVjhaWU253gpQQyknbd4uk-ozvA_3wIXEhcI475Km1M1JZS7mimTNsahm6v4B9AEoGE/s1600/P6063370.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtwxA6O2xjMlo57ZOAohVcAx8DswtV8yFcNoFLCi8zKkKAwkc1Ijx7dtVnkNyuGfMdNIK3oakEVjhaWU253gpQQyknbd4uk-ozvA_3wIXEhcI475Km1M1JZS7mimTNsahm6v4B9AEoGE/s400/P6063370.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622302731986368722" /></a><br /><br />No recipe was provided for the meringue, so we used this one from America’s Test Kitchen’s Family Cookbook. A little fussy, but delicious and worth the extra effort. If you’re not overachievers like we are, just whip your egg whites with some sugar and have at it.<br /><br /><strong>Ingredients:</strong><br /><br />1/3 cup water<br />1 tbsp cornstarch<br />4 egg whites<br />½ tsp vanilla<br />½ cup sugar<br />¼ tsp cream of tarter<br /><br /><strong>Instructions:</strong><br /><br />Bring the water and the cornstarch to a simmer in a small saucepan over medium-high heat, whisking frequently. When the liquid turns translucent and begins to bubble, remove it from the heat (ours got really thick).<br /><br />Whip the egg whites and vanilla in an electric mixer on low speed until frothy. Mix the sugar and cream of tartar together, then add it to the egg whites, 1 tbsp at a time. Increase the speed to medium and whip the egg whites until soft peaks form. Add the cornstarch mixture to the whipped egg whites, 1 tbsp at a time, and continue to whip until the egg whites are glossy and form stiff peaks.<br /><br />Drop dabs of meringue evenly around the edge of the pie and spread around the centre. Use the back of a spoon to create attractive peaks in the meringue. Return the pie to the oven until meringue is golden.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgDufT-a0Hn5oEoH2-pNRY73K10gzDTergxPxNn4X-RbM-mD-x0um7jYncxhvk2ZH0-WmMBRZOYm0XNhvJ4DHY6nsL2jLxz9Ji-sI7X49OruFXZo6322CGFo4x77eT01muoviZFSYbPE/s1600/P6063391.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgDufT-a0Hn5oEoH2-pNRY73K10gzDTergxPxNn4X-RbM-mD-x0um7jYncxhvk2ZH0-WmMBRZOYm0XNhvJ4DHY6nsL2jLxz9Ji-sI7X49OruFXZo6322CGFo4x77eT01muoviZFSYbPE/s400/P6063391.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622303643854814130" /></a><br /><br /><strong>Dutch Oven Tips & Tricks:</strong><br /><br />While not everything made sense to us in this recipe…it worked. We weren’t convinced that a double boiler is necessary. The same results should be able to be achieved using a regular pot directly on the stove top. This recipe is a little light on the rhubarb, using a standard 9 inch pie pan, we used 3 cups instead of the recommended 2, and still found it a little light on the filling.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9YlK8knUvOSZC1xNDXj1l3YLEd4KyVVgLDVBnICAiYXlu_QSfPPhUkZwkGiOwHb72TqcsYjTuXyuD90bSHgieEm9P2MR1ijgssbgMNH05G5ZzDlDr_5MUtR27vNS80EG_Jdq3K0kIwA/s1600/P6073420.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9YlK8knUvOSZC1xNDXj1l3YLEd4KyVVgLDVBnICAiYXlu_QSfPPhUkZwkGiOwHb72TqcsYjTuXyuD90bSHgieEm9P2MR1ijgssbgMNH05G5ZzDlDr_5MUtR27vNS80EG_Jdq3K0kIwA/s400/P6073420.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622304913780125970" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4S6T5XGe-UNH8hoXkVKZt3hPJC3ftGKD6xw3TTHuIKU24YcHkhPV5-BbhOe2ZHEJLY4XtYLCiDa_KsBdNNU_MnSDMN86xBsQtPxOhJjf_XaKD_1hvLv8HanCITytA5MiDeB9VwHWyhX0/s1600/P6073521.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 667px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4S6T5XGe-UNH8hoXkVKZt3hPJC3ftGKD6xw3TTHuIKU24YcHkhPV5-BbhOe2ZHEJLY4XtYLCiDa_KsBdNNU_MnSDMN86xBsQtPxOhJjf_XaKD_1hvLv8HanCITytA5MiDeB9VwHWyhX0/s400/P6073521.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622306245794885714" /></a><br /><br />If you like rhubarb (or even if you don’t – Jan thought she didn’t like rhubarb until she had this pie) – get your bebop on and fix yourself a rhubarb pie!<br /><strong></strong>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-89410604528020795452011-06-11T18:21:00.013-03:002011-10-19T10:46:41.371-03:00Baby Jan and the Saga of Lettuce & Cream<strong>Lettuce and Sour Cream Salad – Old Lunenburg Dishes, Pg. 20 – Catherine M. Creighton (Mrs. H. A.)</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabKy56gFm29QFANXgDPJ-57Rp2HnAOmZdllDYSaM9rmbt_W2t0Y36gLgX4MiuhN9hNgQ9AtHBfRXuDJfkBTKSjF_vk31XJFIWhFbJwxiuu85AOA1DaOEHJkwruc5IT2IEyLu6FPMTdSs/s1600/P5222568.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 667px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabKy56gFm29QFANXgDPJ-57Rp2HnAOmZdllDYSaM9rmbt_W2t0Y36gLgX4MiuhN9hNgQ9AtHBfRXuDJfkBTKSjF_vk31XJFIWhFbJwxiuu85AOA1DaOEHJkwruc5IT2IEyLu6FPMTdSs/s400/P5222568.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5617077975669257810" /></a><br />Once upon a time there was an excruciatingly fussy child when it came to mealtime. So much so that the child’s grandmother would often fix a completely separate meal to accommodate the child's discerning palette. Despite this minor flaw, the over-indulged child would gobble up lettuce and cream, a favorite side dish to many a meal. Alright...if you haven’t already guessed - it’s Jan…but in Jan’s defence she suffered some traumatic foodie experiences as a child - from being bamboozled into eating meatballs to being tricked into drinking butter milk. As a result she suffers from PTFD (post traumatic foodie disorder).<br /><br />Back in the day, vegetable gardens were much more common. Baby Jan would watch in amazement as her elderly relatives (she’s got good genes) – hoes in hand, painstakingly tended to their gardens, abundant with potatoes, corn, rhubarb, beans, leaf lettuce, the list goes on. What now seems like a novelty to grown-up Jan, they would slip outside and pluck a head of lettuce from the garden and then whip up this sweet and tangy side dish.<br /><br />Thirty years later, the world has come full circle - organic, sustainable, local are all the buzz. Growing your own produce doesn’t have to be difficult. Head out to your local gardening store or farmers’ market, pick up a few seed packs or starter plants, and plant a rewarding and delightful patch of heaven. Then you too can dazzle your family and guests with this tasty and super quick side dish made with fresh ingredients from your own backyard.<br /><br /><strong>Lettuce and Sour Cream Salad</strong><br /><br /><strong>Ingredients:</strong><br /><br />One head of leaf lettuce (washed and cut in thick shreds)<br /><br />Make a dressing of:<br />3 tbsp of vinegar<br />½ cup sugar (scant)<br />½ cup sour cream<br /><br /><strong>Instructions:</strong><br /><br />Mix well and pour over the lettuce; mix slightly. More or less sugar and vinegar may be added to suit the individual taste.<br /><br /><strong>Dutch Oven Tips & Tricks:</strong><br /><br />We know you’ve been waiting for the right moment to show off your chiffonade skills – well here it is! Don’t just cut the lettuce; slice it with your favorite chef’s knife (a Santoku perhaps – we just like to say the word Santoku in a crazy Iron Chef Japanese accent - try it! We really enjoyed the texture of the shredded lettuce. But, not a requirement whatsoever – but easier to eat we think. The only downside to this salad is that if there are leftovers, the dressing separates and looks, ahh - not so appetizing (coming from the adult version of the over indulged fussy eater) – so we recommend making it fresh to go-go or giving any leftovers to your not so favorite neighbor.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBIj6__QSb1LwoNQflwz__P-ajazntadtrxrZan_wA8Ohy-Pp57SB-Su3q49OBXu29v1SDfIrKxY3-AVc8gnd3RjvgwjuKHi9u355ytEQkOwEPUBfYhIPUVKbSxUVDXVD891FrMt5oQw/s1600/P5222592.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617076905765468786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBIj6__QSb1LwoNQflwz__P-ajazntadtrxrZan_wA8Ohy-Pp57SB-Su3q49OBXu29v1SDfIrKxY3-AVc8gnd3RjvgwjuKHi9u355ytEQkOwEPUBfYhIPUVKbSxUVDXVD891FrMt5oQw/s400/P5222592.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkllF4W6u5JHOmRHdRRUhFgavN72sj1GUebDGOkYB16sfRFnA9-8quOxz3Lq0_I7287nW_u-Nb4FGjtVNejKVhiQ9UwN1XatoLGgrnSzVOchh1qZaQfxEt297XoRJBOkxYFQEAHwGPSA/s1600/P5222576.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkllF4W6u5JHOmRHdRRUhFgavN72sj1GUebDGOkYB16sfRFnA9-8quOxz3Lq0_I7287nW_u-Nb4FGjtVNejKVhiQ9UwN1XatoLGgrnSzVOchh1qZaQfxEt297XoRJBOkxYFQEAHwGPSA/s400/P5222576.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5617080770219024802" /></a>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com0tag:blogger.com,1999:blog-5185331759035754033.post-12377753886961213602011-06-05T10:08:00.016-03:002011-06-05T11:23:49.800-03:00Cool-as-a-Cuke Salad<strong>Cucumber Salad – Old Lunenburg Dishes, Pg. 20 – Catherine M. Creighton (Mrs. H. A.)</strong><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEjpUtNumCEbd9iswzrXi_xI2gj6Repr1ywVRgDLYHA0w3iDpigK6B73Bt_N67Gi_UnuqUFfDY7eO0rTXaW0KkPNSdtxOyfKYy1dF5d6htCJb6lSiK4hMUG7lu5KaMGielXIIkvxgEr8/s1600/P5272955.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614726434866425330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEjpUtNumCEbd9iswzrXi_xI2gj6Repr1ywVRgDLYHA0w3iDpigK6B73Bt_N67Gi_UnuqUFfDY7eO0rTXaW0KkPNSdtxOyfKYy1dF5d6htCJb6lSiK4hMUG7lu5KaMGielXIIkvxgEr8/s400/P5272955.JPG" /></a><br /><br />Cucumber salad - a common fresh summer salad, is prepared in many different ways. The Dutch Oven version of the cucumber is tied to Nova Scotia’s German heritage, derived from the German version of the salad know as gurkensalat. If anyone knows cucumbers it’s the Germans – right? They even hide pickles on their Christmas trees – seriously – “hide the pickle” or some sort of nonsensical business like that. Moving on…<br /><br />As we prepared for this blog, we learnt that people are passionate about their cucumber salad. The popularity of cucumbers at our end of the world is really no surprise. This hearty vegetable is plentiful in gardens around Nova Scotia and has a long growing season from June through September. We like our cukes! Well most of us anyway…the truth is…wait for it…Peter hates cucumbers!!!<br /><br />We’ll give you a moment to take that in…<br /><br />Peter’s been carrying that burden for a while. The secret is out, Peter’s a cuke hater. Judge not, lest ye be judged and cast the first cucumber as they say…or some nonsense like that. Moving on…<br /><br />One person who doesn’t hate cucumbers - a cuke lovah one might say – is Jan. She’ll eat’em raw, sliced, diced, chopped or pickled (Peter also likes pickles, although not a fan of pickled peppers for obvious reasons). In any case, differences have been put aside for the love of the Dutch Oven. Cuke haters and lovers unite to bring you the people’s beloved cucumber salad (gurkensalat).<br /><br /><strong>Cucumber Salad</strong><br /><br /><strong>Ingredients:</strong><br />3 medium cucumbers<br />1 tsp salt<br />1 small onion chopped finely (optional)<br /><br /><strong>Dressing:</strong><br />4 tbsp cider vinegar<br />½ cup white sugar<br />¼ tsp pepper<br />¾ cup sour cream<br /><br /><strong>Instructions:</strong><br /><br />Peel 3 medium cucumbers and slice very thin. Cover with one tsp of salt and press with heavy weight for 2 hours. One small onion chopped finely may be added before pressing. Drain liquid from Cucumbers. Combine dressing and cucumbers. Add extra sugar or vinegar to taste.<br /><br /><strong>Dutch Oven Tips & Tricks:</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYqKQY8b08bOi4S0HvwCK5tZplgvZT-QPE2cmcVt3WKLnUTncVUR9-Ea70a8mEldGVXzR8lIttflY5gvzX_RpZblkOEyu2wa5FgcPjWZ-BObqlZWCYsHkRd5juDJ-B2cxbEBY14UdcN0/s1600/P5272981.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614727192692857986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYqKQY8b08bOi4S0HvwCK5tZplgvZT-QPE2cmcVt3WKLnUTncVUR9-Ea70a8mEldGVXzR8lIttflY5gvzX_RpZblkOEyu2wa5FgcPjWZ-BObqlZWCYsHkRd5juDJ-B2cxbEBY14UdcN0/s400/P5272981.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSj-5jkqy1i9s8MaOuwhh_dhSVSky3hIEybi_5EbAoUxX3elbju33JqZE0dXZG8KKcqSxXkvaWZ_R-Hr_e-fgHjXPEwJx7sRDycJZeRfd8fYpLZeWkti5xnhXfN_mKCVab8dbImQNM2s/s1600/press.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614728275520387634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSj-5jkqy1i9s8MaOuwhh_dhSVSky3hIEybi_5EbAoUxX3elbju33JqZE0dXZG8KKcqSxXkvaWZ_R-Hr_e-fgHjXPEwJx7sRDycJZeRfd8fYpLZeWkti5xnhXfN_mKCVab8dbImQNM2s/s400/press.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6Gk6VpogQReWuXzIwtkFsuQiWvTDAYdohPiCh0tE7OdDu-jIDZxSEoZuWQ2Gub-013ed-z9EjfGHs5Q8skdtIri5ZV80fK6kFMJ1zeQ-wt3U_Nh0lUpBnImbheNr1Hv_BrU6MnTHfV8/s1600/P5272997.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614728967796964674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6Gk6VpogQReWuXzIwtkFsuQiWvTDAYdohPiCh0tE7OdDu-jIDZxSEoZuWQ2Gub-013ed-z9EjfGHs5Q8skdtIri5ZV80fK6kFMJ1zeQ-wt3U_Nh0lUpBnImbheNr1Hv_BrU6MnTHfV8/s400/P5272997.JPG" /></a><br />We used a mandolin to get a nice thin and even slice on our cucumbers. Our <a href="http://www.facebook.com/TheDODiaries">facebook page </a>was aflutter with opinions regarding the addition of onions to the salad – despite popular opinion; we opted not to add the onion. We’re not fan of raw onion – sorry onion lovers. We had no idea how to press the cucumbers – so we MacGruber’d a press using two bowls, a pot and jar of oats – we’re in negotiations with <a href="http://www.williams-sonoma.com/">Williams Sonoma </a>to release the patent, so don’t get any ideas. We’ve since learned this can be done using a single object placed on top of the cucumbers – a <a href="http://www.facebook.com/TheDODiaries">facebook</a> friend of the Dutch Oven suggested a pressing stone (whatever that is). Still think we’re onto something with our MacGruber press. Lastly, when it comes to draining the cukes, it’s kind of a personal preference. Some prefer to leave some of the liquid for added flavor, while other like to thoroughly drain them.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcEjZBfw33pLzXmPrwp18qpzqJJ1ZTpvRiR7ZZai7BVTrlpUJ0R5vnkZLamNJncYF7N-lF937Gi6jnjHY1z6w_6meKvFIlmxzp80JNLJJNMWGpFtFNB-cKzdHrfuJ81SoQeYV4RaYKU4/s1600/P5273024.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614731123906714306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcEjZBfw33pLzXmPrwp18qpzqJJ1ZTpvRiR7ZZai7BVTrlpUJ0R5vnkZLamNJncYF7N-lF937Gi6jnjHY1z6w_6meKvFIlmxzp80JNLJJNMWGpFtFNB-cKzdHrfuJ81SoQeYV4RaYKU4/s400/P5273024.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQj-2SZmR5UqmTJLc6t94ONiw07bBAJNQPbFwJRxRIkzggO8N2AYYqdwCZ844sHsbP0GYxMJm4NUFZwtTDDClm3ovX8DwOLQptrusO0YGW9b6WMiDkIF99p4ds78LJx9wiDx3VGLb7SyY/s1600/P5273076.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614729908525810050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQj-2SZmR5UqmTJLc6t94ONiw07bBAJNQPbFwJRxRIkzggO8N2AYYqdwCZ844sHsbP0GYxMJm4NUFZwtTDDClm3ovX8DwOLQptrusO0YGW9b6WMiDkIF99p4ds78LJx9wiDx3VGLb7SyY/s400/P5273076.JPG" /></a><br />So get your gurke on ya’ll. This fresh summer side dish is super simple to prepare and guaranteed to leave you cool-as-a-cuke!<br /><strong></strong><br /></p>Peter - Dutch Oven Diarieshttp://www.blogger.com/profile/16628415269636224588noreply@blogger.com2