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Sunday, September 16, 2012

L'Eggo My Eggo!

Waffles – (recipe adapted from) Vegetable and Supper Dishes, Pg. 171 – Mary C. Oxner (Mrs. S.W.)

When it comes to breakfast – no more waffling required.  We’ve found you a winning waffle recipe!  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.

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?  Well these waffles are a far cry from the frozen variety – dense, yet light and airy with a nicely browned, crispy exterior.  This recipe is pretty basic – and was easy to prepare.  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.  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).  We’re looking forward to trying some variations of this recipe next time around. 

Peach Me - I'm Dreaming!

Peach Conserve – (recipe adapted from) Pickles and Preserves, Pg. 223 – Lois J. Himmelman (Mrs. Thomas)

It’s peach season!  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.  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.   Honestly with so many different types of preserves, jams, spreads, jellies, conserves – someone needs to write Jam making for dummies.  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.

This recipe is made with a mixture of peaches and oranges, and does not use any pectin for thickening.  Although there is a subtle citrusy flavor, the peaches are the true star of this conserve.  This recipe thickens naturally through the cooking process and produces a beautiful golden coloured spread, full of peachy-keen goodness.  One of our Facebook Page followers suggested adding candied ginger – something we’ll definitely try next time.

Saturday, September 15, 2012


Spiced Gooseberries - (recipe adapted from) Pickles and Preserves, Pg. 325 - Evelyn V. Zinck (Mrs. B.E.)

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!

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.

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!  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.

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.

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.

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!

4 quarts gooseberries (washed and stemmed)
7 cups sugar
2 cups vinegar (scant)
1 Tbsp Cinnamon
1 Tbsp Cloves
1 Tbsp All Spice

Place ingredients in large pot.  Mix well and boil over medium heat until thickened – about 1-1.5 hours.  Stir frequently.  Pour into sterilized jars and process for 10 minutes.

Sunday, September 2, 2012

Petah's Pineapple Peach Salsa

Pineapple Peach Salsa - Dutch Oven Detour (recipes that should have been in the Dutch Oven)

 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).  Target sure hit the bullseye with this one!  It takes everything that is great about regular salsa – fresh tomatoes, a little burn from jalapeƱos and then BAM!  - They hit ya with the taste bud tingling sweetness of peaches and pineapple.  A flavor sensation - a party in your mouth – fruit and vegetables unite in celebration of salsa lovers around the world!

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!).  He also enlists the help of many other willing cross border shoppers to keep his pantry stocked.  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.  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!   - Don’t call me Shirley! (HaHa!  Airplane fans unite!).  We digress…

Here’s how we did it…


4 cups chopped tomatoes (peeled and seeded – see tip below)
2 cups chopped peaches (peeled – again, see tip below)
2 cups chopped pineapple (see tip below already!  Just kidding, we have no tip for this one)
1 red pepper finely chopped
1 cup chopped red onion
3-4 jalapeno peppers, finely chopped (we’re wimps so only used three and definitely removed all seeds!)
Juice of one lemon
¼ cup white balsamic vinegar
¼ cup sugar
1 tsp salt
1 cup tomato sauce
¼ Cilantro (optional)


TIP!!!  Blanch your tomatoes and peaches to easily remove the skins.  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).  Remove and immediately place in ice bath.  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!).  Like turkey bacon changed Oprah’s life – blanching your tomatoes and peaches will change yours!

 Place all your prepared ingredients in a large pot and boil gently bently for 5 minutes.

Ladle into sterilized jars and process for 15 minutes (250 ml jars) or 20 minutes (500 ml jars).

Yields approximately six 500 ml jars.