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Text of the page (random words):
ia skip to main skip to sidebar platter chatter with patricia food blog culinary glossary conversions time out london cookbook reviews apple butter chocolate musings href http href http thursday july 19 2018 citrus fruit ambrosia salad hello old friends it has been ages since i have posted to my platter chatter with patricia blog i had developed some other interests and pastimes and have been pretty busy over the past few years with that however i have been wanting to get back to blogging once again and i thought this would be a good time to start as i have had some recent interest by friends to post some of my recipes one of these recipes i already posted several years ago on my blog and if you are interested you can find it by going to the home page and looking in the right hand column you will find a list of recipes which i had posted the one i am speaking about is for apple butter it is a wonderful recipe full of amazing flavor the post will explain everything apple butter is a fantastic spread for toast or even plain bread and also tastes great spread on crackers and having it also with cheese crackers my husband enjoys having it with roast pork right out of the oven or with pork leftovers on a sandwich please note however there is no butter in this recipe or as an end result it is merely called apple butter due to its rich and velvety smooth consistency just like butter itself if you have any questions on this recipe you can reach me at worldpeace slingshot co nz or on face book patti hoesten watts now as for the next recipe the following recipe is a very old favorite that i have been making for decades and it never fails to please it is called citrus fruit ambrosia it happens to be a very popular recipe in america particularly in the south i have been making it since i was a young girl and so frequently i would make the dish to bring as one of my contributions to a pot luck dinner it is great anytime but it is also popular around all the holidays and for picnics as well i will give all the details below but after reading everything you may want to change or replace different fruits used for other fruits i will give the ingredients and directions as i make it which serves approximately 8 people children but please feel free to scale the recipe any way you would like to reflect your own needs if you have any questions regarding this recipe also you may contact me at the e mail address i posted above or you can contact me on face book and the details for that are also above firstly here are the basics of what you need in cook ware 1 serving bowl quite large for your finished ambrosia 1 large bowl or pot for all the reserved syrups from the canned fruits 1 electric hand mixer or something similar for beating your whipped cream 1 hand colander or similar to aid in draining canned syrups from cans 1 large spoon to be used when all ingredients are added to the serving bowl to mix everything together i always like to use a large wooden spoon but you can improvise of course you may need other odd items which most people have right in their kitchens citrus ambrosia salad serves 8 but you can always rescale for your particular needs this will all take about 1 2 an hour to prepare ingredients 1 large can of peaches in syrup 1 large can of apricots in syrup 1 large can of diced pineapple 1 large can of pears in syrup 1 large can of mandarin oranges in syrup 1 package of diced glazed cherries or a bottle of cherries if large cans of the above are not available in your grocery store you will have to choose smaller cans so you may need 2 or 3 of each of the above 1 bag of desiccated coconut 1 container of heavy cream 1 container of sour cream 1 bag of small sized marshmallows if small size marshmallows are not available you will have to cut larger ones into fours 1 4 or less of a cup of sugar for the whipped cream 1 teaspoon of vanilla for the whipped cream optional chopped up walnuts which you may want to add and mix up in your finished ambrosai some people have allergic reactions to walnuts so i only add them when i am preparing this dish for people that i know that are not allergic you can also add slithered almonds in place of the walnuts if you like directions open all the cans which you are planning on using using a hand colander pour contents of one can at a time into colander and make sure there is a pot or bowl underneath the colander to catch the syrups do this also for all the remaining cans now here is something that is a big help when it comes to the peaches and apricots slice each peach piece into 3 and add to your serving bowl do the same with the apricots so the pieces are not too huge in the dish as for the can of pineapple you can do the same unless you purchased diced pineapple if you did buy the diced they will be the perfect size also if you are using pear slices or any other kinds of canned fruits use your judgement about slicing the fruits into small pieces once all the fruits are completely drained from the syrup set aside the bowl of all the reserve syrup you can use that for other cooking ideas in your kitchen it will not be going back into the serving bowl at all once all the cans of fruits are in the bowl add in a bunch of cherries do not use cherries with pits but rather a jar of pitted cherries and they are also available in cans as well be as generous as you would like to be with the cherries they taste wonderful in the ambrosia but they also add some great color to your finish dish set aside for a moment now whip your cream with an electric hand mixer or you can also whip it up in one of these large electric type of mixers with the large bowl either way is just fine firstly use your judgement as to how much whipped cream you would like to make all you will need for the recipe for 8 is about a cup and a half of heavy cream add that to a smaller bowl add in a teaspoon of vanilla or vanilla essence add in about 1 4 cup of regular white sugar and beginning beating on a high speed this may take about 4 5 minutes when the cream is whipped into lovely white peaks it will be ready to use next step is top add into the serving dish approximately 30 35 small marshmallows or cut up 15 large ones into 4 pieces and add them in at this time then add approximately 1 3 of a cup of the dessicated coconut and mix in with all the other ingredients now begin to add 2 large dollops of whipped cream and 2 large dollops of sour cream to your bowl and mix together gently so not as to break up any of the fruit pieces i find a good wooden spoon does this best if you have decided to use walnuts or slithered almonds you can do this now and give another gentle mix now just for the record i use a very large stainless steel bowl for all of the items that go into the whole mixture and when everything is done i then pour everything into a large serving bowl to serve also you can add extra marshmallows to top your dish and also with some extra cherries for a great look the ambrosia can be put on your table and using small pretty bowls for each person also makes a lovely look please note the last time i made my ambrosia was just recently as we were having family members for brunch i had wanted to take a photo so i could use it when i posted this recipe but i wound up totally forgetting to do so i went to google images and found an image which looked as close to my finished recipe for the ambrosia and i have used it above so you can see exactly what it should look like so this is the recipe in full feel free to contact me at any time if you have any questions or would like to leave a comment take care cheers from patti posted by patti at 6 03 pm 0 comments email this blogthis share to x share to facebook share to pinterest sunday april 7 2013 i m in a pickle and loving it homemade sweet and spicy gherkins i started bottling sweet and spicy gherkins in 2007 and it has been something that i have looked forward to every year since then we had quite a number of gherkins from the garden this year so today i spent a good part of the day in my last step by step processing for the gherkins i have about 5 or 6 bottles now and that will do us well for the winter we won t be seeing any more gherkins from the garden until next summer now but it has been great fun bottling them i have a recipe for bottling them which i found on the internet several years back and it has seved us well i thought i would re post the details from 2007 for those of you who will soon be in summer we are in autumn presently here in new zealand so if you love sweet and spicy gherkins get your garden plots ready to plant your gherkins the recipe for bottling them is very straightforward and you will be surprised how easy it is if you have never canned in your life anyway here is my post again fro 2007 below enjoy your sweet and spicies patricia three months or so ago while visiting with my wonderful in laws my husband s father was kind enough to give us a nice bag full of gherkins from his lavish garden my antennas went up and all that i could envision was making some sweet gherkin pickles from our prized gift the only thing was that although i have been in plenty of pickles of my own in my life i had never made any for eating now i must admit i am a great lover of recipes from the internet many of which have become household favorites so off to the computer i fled to find a recipe for making my pickles i came across the following recipe from a wonderful website called recipe source and did not have to look any further as it appeared that this recipe presented itself as being very straightforward and in fact the pickles were extremely easy to make and no fuss i guess it must have been in april or may that i had made them but decided to let them soak in all the lovely juices for a couple of months before tempting to try them well today was the day for the unveiling i was so pleased with the outcome that i just had to share this recipe today the pickles were crisp and crunchy and ever so sweet with a very spicy flavoring the pickling spices certainly do the trick and this is one recipe that i will be making again and again have a go with it if you enjoy pickles very straightforward and luscious to boot note this recipe can be found at the recipe source com website below and is adapted for mastercook for more information about the mastercook software visit the link above sweet gherkin pickles recipe source com serving size 6 ingredients 7 lbs cucumbers 1 1 2 inch or less 1 2 c canning or pickling salt 8 c sugar 6 c vinegar 5 percent 3 4 tsp turmeric 2 tsp celery seeds 2 tsp whole mixed pickling spice 2 cinnamon sticks 1 2 tsp fennel optional 2 tsp vanilla optional yield 6 to 7 pints procedure wash cucumbers cut 1 16 inch slice off blossom end and discard but leave 1 4 inch of stem attached place cucumbers in large container and cover with boiling water six to 8 hours later and on the second day drain and cover with 6 quarts of fresh boiling water containing 1 4 cup salt on the third day drain and prick cucumbers with a table fork combine and bring to boil 3 cups vinegar 3 cups sugar turmeric and spices pour over cucumbers six to 8 hours later drain and save the pickling syrup add another 2 cups each of sugar and vinegar and reheat to boil pour over pickles on the fourth day drain and save syrup add another 2 cups sugar and 1 cup vinegar heat to boiling and pour over pickles drain and save pickling syrup 6 to 8 hours later add 1 cup sugar and 2 tsp vanilla and heat to boiling fill sterile pint jars with pickles and cover with hot syrup leaving 1 2 inch headspace for more information on sterilizing jars see jars and lids adjust lids and process according to the recommendations in table 1 or use the low temperature pasteurization treatment for more information see low temperature pasteurization treatment table 1 recommended process time for sweet gherkin pickles in a boiling water canner style of pack raw jar size pints process time at altitudes of 0 1 000 ft 5 min 1 001 6 000 ft 10 min above 6 000 ft 15 min this recipe can also be found at recipe source com right here posted by patti at 4 53 pm 0 comments email this blogthis share to x share to facebook share to pinterest saturday march 23 2013 granny smith working overtime hello food lovers i have been try to organize my time more carefully so i can get back into blogging regularly as it has been a while i live in new zealand and autumn is just around the corner here for us which is a reminder that our apple trees will be reaping some rewards for us each year i enjoy canning apple butter which i make from the apples on our trees actually apple butter does not have any butter in it just so you know in case your have never made it or eaten it before one of the reasons it is called apple butter because when it is all processed and ready to be put in canning bottles the apple butter is smooth and creamy just like butter it is amazingly good and tastes just wonderful on bread or toast as a spread and also is great on crackers with a slice of brie or camembert or just by itself on the crackers next to canning sweet and spicy gherkins i enjoy making the apple butter the most if you have not tried itm you are really missing out on somethng sensational granny smith apples make the best apple butter of all in my humble opinion but you can use royal gala or even wild apples approximately 6 years ago i shared the recipe for it on my food blog that i always use however i have two or three techniques but the following one i love the best be warned though that this is not something that can be made in 5 minutes it is a step by step process but it is worth every single minute and i know you will be pleasantly surprised for all of you that have never tried it the key though i feel is to plan to make several large jars of it so you will always have plenty on hand until the next apple season you can just keep the sealed jars on a shelf in your cupboard but once you open a jar of it to use be sure to refrigerate it keep in mind also that it can last months in the refrigerator once it has been opened i thought i would post the full recipe once again for newcomers to my food blog i hope you will enjoy this delightful recipe for canning apple butter enjoy the recipe and i would love to know how your apple butter turns out apple butter source simply recipes ingredients 4 lbs of good cooking apples we use granny smith or gravenstein 1 cup apple cider vinegar 2 cups water sugar about 4 cups see cooking instructions salt 2 teaspoons cinnamon 1 2 teaspoon ground cloves 1 2 teaspoon allspice grated rind and juice of 1 lemon equipment needed 1 wide 8 quart pan stainless steel or copper with stainless steel lining a food mill or a chinois sieve a large 8 cup measuring cup pourer 6 8 8 ounce canning jars preparing the fruit 1 cut the apples into quarters without peeling or coring them much of the pectin is in the cores and flavor in the peels cut o...