Crispy, Zesty Dill Pickles

I have modified this recipe to make one pint at a time, because that seems to be what I get out of my garden.

Your jars don't necessarily need to be sterilized because these will be kept in the fridge. If you are going to make a lot and want to keep them in the cupboard they won't be very crisp but they will still be delicious. Also, you need to follow all the regular  canning processes of sterilizing jars and processing in a hot water bath. You might want to consider keeping your cucumbers in an ice bath for 1-2 hours to help them stay crispy.

Ingredients

1 clean pint jar with ring and lid

3/4 cup water
3/4 cup white wine vinegar
1 Tbs + 1 Tsp salt
3 cloves garlic
1/4 cup chili flakes (a big pinch)
 2 sprigs dill
1 dill head if you have it
1/4 lb or so of cucumbers

Bring the water, vinegar, and salt to a boil in a small saucepan.

Pack the garlic, chili flakes, dill, dill head (if using), and cucumbers into the pint jar. Pour hot vinegar mixture over it and seal. When mixture is room temperature, write the date on the top and move to the fridge. Your pickles will be ready in two weeks.

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake
Prep time: 10 min
Cook time: 1 hr

Ingredients:
1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina (I bought mine at our local grocery store in the Mexican food section)
1/2 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 tsp salt
1/2 tsp baking powder
2 Tbsp milk or cream
1 can corn, undrained

Directions:
1. Preheat oven to 350 degrees.  Combine butter, masa harina, 1/4 cup water, and milk in a medium sized bowl and beat until creamy.

2. Add corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.

3. Place corn and liquid from can in food processor and pulse until roughly broken up.  Add to bowl and mix until combined.

4.  Boil a tea pot full of water.  Spread mixture in an ungreased 8x8 square pan and top with foil. 

5. Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.

Apple Cider Donuts

Apple Cider Donuts

From Food Network

(makes a lot)

 

Ingredients

2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

Directions

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.