Apple & Pear Waldorf Salad

Delicious & refreshing any time of the year. We had a similar version @ Deerpark Restaurant located on the property of the Biltmore Estate.

2 large tart red apples, unpeeled, cored and diced
1 large pear, unpeeled, cored and diced
1/2 teaspoon ascorbic-citric powder
1/2 pound seedless green grapes, cut into halves
1 cup walnut pieces, toasted
1/2 cup celery finely chopped
1/2 cup currants
1/4 cup Hellman's mayonnaise
1/4 cup sour cream

Place diced apples & pear in a large mixing bowl, sprinkle with ascorbic-citric powder. Add remaining ingredients; mix well. Transfer to a serving bowl.

Servings: 8                          Total Time: 20 minutes

Nutrition (per serving): 235 calories, 116 calories from fat, 13.6g total fat, 5.7mg cholesterol, 66.5mg sodium, 337.6mg potassium, 29.4g carbohydrates, 4.2g fiber, 21.4g sugar, 3.4g protein.


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Raspberry Merlot Jam

Eating Gluten Free

Nothing compares to the bright red color of raspberry jam! Delicious over cream cheese!

2 cups raspberries

2 pounds sugar

2 tablespoons lemon juice

2 cups Merlot wine

1 package pectin

1. Place washed raspberries in 8-quart or larger sauce pot. Pour sugar over raspberries; toss gently to coat. Place raspberries, covered, in refrigerator for 48 hours.

2. Remove raspberries from refrigerator & allow to come to room temperature.

3. Place raspberries over medium high heat. Add wine & stir. Use a potato masher to crush berries. Bring berries to a rolling boil that cannot be stirred down. Cook for 30 minutes. Add lemon juice & package of pectin. Continue to boil, skimming foam from top, until liquid is very thick. To test, dip a metal spoon in cooking jam. If the liquid very slowly slides down the spoon in a sheet, the jam is ready.

4. While jam is cooking, place jars in boiling water and lids (not rings) in a very small sauce pan.

5. When jam reaches the sheeting stage, work quickly to fill sterilized jars, leaving 1/4-inch of head room. Place lid and secure with a ring. Place in a draft free spot to cool. A characteristic "pop" signals when the jar is sealed.

Servings: 64                       Yield: 32-ounces

Total Time: 50 hours

Nutrition (per serving): 60 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 1.8mg sodium, 7.8mg potassium, 15.4g carbohydrates, <1g fiber, 14.3g sugar, <1g protein.

Old Fashioned Fig Preserves

Eating Gluten Free

2 pounds figs

2 pounds sugar
1/2 cup water (if desired)
1 tablespoon lemon juice
1 package pectin

Steps to making delicious old fashioned fig preserves just like grandma:

1. Cut figs into halves & place in large Dutch oven. Pour sugar over cut figs; toss gently to coat. Place in refrigerator for 24 hours.

2. To cook, remove from refrigerator & allow figs to come to room temperature. Place sugared figs over medium high heat; add water & stir gently. When figs come to a boil, reduce heat to medium and continue to cook for about an hour or until liquid begins to thicken slightly. Add lemon juice & pectin. Continue to cook until liquid is reduced & will sheet off of a metal spoon.

 3. Turn heat off & quickly spoon figs into prepared jars. Add lid & ring. Screw ring on tightly; sit filled jars in cool place free of drafts. The jars will have sealed when you hear the characteristic "pop".

Servings: 20         Yield: 5 half-pints

Total Time: 25 hours and 50 minutes

Nutrition (per serving): 217 calories, 1 calories from fat, <1g total fat, 0mg cholesterol, 6.1mg sodium, 107.2mg potassium, 56.3g carbohydrates, 1.5g fiber, 52.6g sugar, <1g protein.

How to Prepare Jars for Canning:

•  Place clean, empty jars in a water bath canner filled with water. Place canner over medium high heat until water begins to boil; reduce heat to simmer. Leave jars in water until ready to drain & fill.
•  Place lids (not rings) in small sauce pan filled half full with water. Place pan over low heat to sterilize lids.

  Equipment Needed:

• Water bath canner.
• Water bath canning rack.
• Jar Lifter
• Magnetic Lid Lifter
• Jars
• Lids
• Rings 

Author Note:  The key to successful canning without spoilage is to make sure jars, lids & all equipment used are sterilized.



Green figs growing on the tree in my back yard!



Turns yellow-green when ripe!



Cut figs are really pretty--beight yellow outside with a red center inside.



Close-up of a ripe cut plum.

 

Eating Gluten Free