Monday, October 20, 2014

Grape Jelly, Red Peppers, and a Popover Recipe

Red peppers are always a crowd pleaser this time of year, and our greenhouse crop is amazing and available now.  Add them to a salad, or just eat them sliced up, for one of nature's perfect snacks, healthful and delicious.

This is also a great time of year for having popovers with grape jelly.  While we can't make the popover for you, here is a recipe that we use.  We can, however, help with the grape jelly, which is available now at the farm stand.  And we have included that recipe as well for those so inclined.

To try out the popover and jam combination, this weekend we had a few friends over...

...including Tina and Craig.

Irish tea was the accompanying beverage of choice.

This is the recipe we used.

Popovers Recipe
  • 4 T. (1/2 stick) unsalted butter, melted
  • 3 large eggs, room temp
  • 1 1/4 cups milk, room temp
  • 1 1/2 cups flour
  • 1/2 teas. salt

Preheat oven to 400 degrees F.

Whisk eggs in large bowl, add the milk and whisk, add the flour and salt whisk until blended and batter is smooth.

Generously coat a 12-cup muffin pan with melted butter.

Pour the batter into prepared tins, filling each two-thirds full.

Place in oven and immediately turn the heat up to 450.  Bake for 10 mins.  Without opening the oven door, reduce the temperature to 350 and bake for 20 mins more

Make sure you used chicken eggs, not quail eggs.

Remove from the oven and let cool a few minutes.

For those who would rather make their own grape jelly, here is the recipe.

Grape Jelly Recipe
  • 3-3/4 lb (1.7 kg) concord grapes or coronation grapes
  • 1 pkg fruit pectin
  • 5 cups (1.25 L) granulated sugar

Organically grown grapes from 100 year old vines

Rinse grapes; drain well. Remove enough from stems to make 10 cups (2.5 L), discarding any wrinkled or bruised grapes.

In 26-cup (6.5 L) pot, crush grapes with potato masher. Add 1 cup (250 mL) water; bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.

Scoop cooked grapes into jelly bag suspended over large measuring cup or bowl. Let drip, without squeezing bag, until juice measures 4 cups (1 L), about 2 hours. (Or place in colander lined with triple thickness of damp cheesecloth. Bring up sides and tie top with string to form bag. Tie bag to cupboard handle or support bar over large measuring cup or bowl. Let drip, without squeezing bag, until juice measures 4 cups/1 L, about 2 hours.)

In large clean pot, bring juice and pectin to boil. Stir in sugar; bring to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam.

Using funnel, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.

Sit jars in boiling water for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.

Many hands make light work.

And when you stop by the stand, please say hello to our WWOOFer Max.

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