Pioneer Preserving Recipes (Continued)

Wisconsin Dutch

Up here, we've heard of Hassenpfeffer  (pickled rabbit), Smoked Tongue (beef tongue) and Broiled Squab (young pigeon), though I can promise you, most haven't eaten them.  Before my research, I didn't know exactly what some of it was.  But I did grow up hearing about them.  By that time they were mostly mocked as back woods fare.  However, from the same robust German kin come our recipes for Muskellunge (Muskie, freshwater fish), so many cheeses and sausages, and my favorite pickled herring.

These German "Deitch" came around 1839-1848 from northeastern Germany - Pomerania and Prussia, Westphalia and the Teuton low country.  And for these women, neglecting the care of her home and family was a mark of substantial inadequacy.

Pickled Beets

Makes 3 pints

4 cups sliced cooked beets

1 large mild onion

2 cups vinegar

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon brown sugar

1 teaspoon caraway seeds

Slice beets 1/8 inch thick.
Slice onion.
Combine remaining ingredients and boil 3 minutes.
Pack beets and onion in clean jars.
Add hot vinegar to overflowing.
Let stand 24 hours before using.

Dill Beans
Makes 6 quarts

8 quarts wax beans
1 teaspoon peppercorns
1 large stalk dill
3 bay leaves
3 grape leaves
2 quarts water
1/2 cup salt
1/2 cup vinegar

Cook whole beans in boiling, salted water 5 minutes.

Drain.

Pack in jars with next 4 ingredients.
Fill jars with boiling water, salt & vinegar.
Cover with dill and let stand 2 days.
Will keep about 2 weeks.

Elderberry Cordial
Makes 6 quarts

8 quarts elderberries

2 quarts cold water

4 pounds sugar
1 Tablespoon whole allspice
1 Tablespoon whole cloves
1 stick cinnamon
2 quarts whiskey or brandy

Stem and wash berries.
Cover with water and cook until very soft.
Strain.
Measure juice, for each quart add 2 cups sugar.
Add spices, tied in cheesecloth.

Cook until thick.

Cool, remove spices and measure again.
Add 1 pint whiskey or brandy for each quart syrup.
Bottle and cork tightly.
Improves with age.


Minnesota Scandinavian

This is my heritage.  It's what I grew up with.  It's pickled herring, sweet pastries, lots of dairy, and lefse rolled with butter and honey. 

I've never tasted lutefisk, but I've been to the dinners as a youngster.  My young eyes gawking at the jellied white mass on the plates of many jolly blue-eyed old-timers.



 knäckebröd
(Sweedish Hardtack)
Makes 24

1 pint buttermilk
1/2 cup sugar
1/2 cup butter or other shortening, melted
1 teaspoon salt
7/8 teaspoon baking soda
Coarse rye flour

Mix ingredients to make thick dough.
Shape into 24 balls, dipping them into flour.
Roll very thin with peg rollin pin.
Bake 425° until browned, about 15 minutes.
These are very crisp and tender.
Stores dry for a week.



They would hang over the stove to keep longer.



Tomatillo Salsa

These little green gems are a wonder.  I wish there were more fruits that exhibited their gentle independence.  I planted one maybe ten years ago, but haven't needed to again.  I've had them ever since.  Yet, contrary from many other prolific plants, these are tame.  This year I have three mature plants fruiting bountifully in my garden. 

They love the sun, but don't shade other plants.  They're ripe when the skins are papery and dry.  Be ready to hunt around the ground for them as they fall from the plant when ripe.  I like to go out every other day, which, as it happens, is also good timing for my tomatoes and cucumbers.

Their tart, even lemony flavor combines well with pepper, cilantro and avocado.  Don't be alarmed by their sticky skins underneath the dry husks, that's just another of their charming characteristics. 

In this photo I have some tomatillos, as they are from the garden, to the right.  To the left they've had their husks removed.  Above is a container into which I toss the husks for the compost bin.  A hasty rinse is all that's left and you're ready to cook!

My salsa recipe was inspired by one from my many salsa cook books and it was all the rage at the 150th Stiftungsfest Parade Picnic last Sunday.  It has just the right amount of heat for those who like the flavor of hot pepper, but not the heat.  I'm not sure if my German neighbors are heat-lovers, but this Scandihoovian is decidedly not. 



Tomatillo-Avocado Salsa

1 pound tomatillos (about 15)

1 avocado

1 Serrano chile

3/4 cup cilantro

2 Tablespoons fresh lime juice

1 teaspoon salt

I roast all my tomatillos until they are soft with blackened patches all around.

(I do this in a dry cast iron skillet.)

I do the same with the little pepper, then remove the skin, seeds, and veins.

After that, just toss everything into a blender.

That's it!  Have lots of corn chips on hand, or a tender, juicy chicken...

Artist Trading Cards

I have a subscription to Family Fun magazine, and we truly enjoy it.  In the last issue I came across an article about Artist Trading Cards.  Their site shares ideas for crayon crafts, painting projects and more.  I was hooked.  Imagine the possibilities!

There are only two rules:
1.)  They must measure 2.5 x 3.5 inches
2.)  They must be traded or given, never sold.

That's it.  Everything and anything else is up to you, the artist.  You may use whichever medium you wish, whichever subject, any size, any color.

Each is an original work of art.  It's a great way to experiment.  It's the perfect way to discover new ideas from fellow artists.  Some ideas include:
paint
collage
stamps
crayon
photography

The idea started way back in 1987 in Zürich, Switzerland by artist M. Vänci Stirnemann.  I would've loved the idea at age sixteen!  I also had so much more time back then.

Mirkwood Design shares a template for an envelope to neatly keep your trading cards.  They also share a template page that shows how to get the most cards from an 8.5 x 11 inch paper.

There are several publications about the subject, full of ideas.  You can even purchase your artist cards precut.  Remember, anything is fine.  Only be sure it's somewhat sturdy.  Card stock from your local craft store is perfect.

Check out these stamps from 7 Gypsies.  These are an inspiration for an amazing collage!

And this photo display is such a clever way to share your favorites.

Streaming through so many photos on the world wide web fills me with anticipation to make more trading cards.  You can be poetic, inspirational, dare I say political, silly, clever, anything your little heart desires.  Just cut out some paper and try it.

Here are some examples of our first cards (we've just begun):

Some creative inspiration from the web:



ORIGAMI!!!



Lets Create, friends!  Have fun!

National Punctuation Day

Pioneer Preserving Recipes (Continued)

Back up north, to Michigan Dutch country, "Recipes of Holland Ancestry."  "Little Holland" lies in the central western part of the state.  Where soup is "soep," cookies are "koekjes" and we began to welcome our now-beloved Pannekoeken.

Uncle Henry's Pickled Cherries
Serve with poultry and meats.

1 quart cherries
sugar
vinegar

Pit cherries.
Measure.
Place into a large crock and cover with weak vinegar.
Let stand 8 days, stirring twice each day.
On the ninth day drain off vinegar.
Add 1 pint sugar for each pint of cherries.
Let stand 8 more days, stirring twice each day.
Fill sterilized jars and seal.

Roode Krenten Conserf
(Current Conserve)

2 1/2 quarts red currants
1 1/2 pounds raisins
4 large oranges
sugar


Chop currants.
Grind raisins and oranges.
Add to currants.
Weigh fruit and add equal amount of sugar.
Cook until thick, stirring.
Fill sterilized jars and seal.
Makes about 4 1/2 pints.

Peren Conserf
(Pear Preserves)

5 pounds pears
1 pound seedless raisins
1 lemon
1 pound dried figs
5 pounds sugar

Force all the fruit through a food chopper.
Add sugar.
Cook until thick, stirring.
Fill sterilized jars and seal.
Makes 5 pints.

Strawberry Jam

2 cups large, firm strawberries
2 cups sugar

Wash strawberries.
Hull and measure.
Place a layer of strawberries in a kettle, then a layer of sugar repeat until all ingredients are used.
Let stand overnight or until sugar dissolves.
Bring slowly to a boil and cook 10 minutes.
Pour into a bowl to let stand until next day.
Fill sterilized jars and seal. 
Makes about 1 pint.



The "Mississippi Valley" with it's  "Midwestern Recipes" is ubiquitous in the wondrous display of ingredients throughout.

Dandelion Flower Wine

4 quarts dandelion flowers
4 quarts boiling water
1 cake yeast
3 pounds sugar
3 oranges, diced
3 lemons, diced

Select fresh flowers, removing all stems.
Pour boiling water over flowers.
Let stand 3 days.
Strain.
Add remaining ingredients.
Let stand 3 weeks until fermented.
Strain.
Bottle and seal.
Makes 8 pints.

Walnut Mead

3 1/2 pounds honey
1 gallon water
24 walnuts leaves
1 yeast cake

Boil honey and water 45 minutes.
Pour, boiling hot, over walnut leaves.
Let stand overnight.
Remove leaves.
Add yeast.
Cover with over sized lid.
Let stand 2-3 days.
Cover tightly.
Let stand 3 months.
Bottle.

Pickled Green Beans
The same syrup may be used for pickling cooked whole baby beets or sliced beets, with the addition of a bay leaf and 1/8 teaspoon of cinnamon.

1 cup strong vinegar
1 cup water
1 cup sugar
1/8 teaspoon salt
hot, cooked whole green beans

Boil first four ingredients 2 minutes.
Pour over beans.
Place into sterilized jars and seal.

Corn Relish

2 dozen ears corn
1/2 head cabbage
2 quarts green tomatoes
6 carrots
6 small onions
2 cucumbers
2 green peppers, seeded
1 cup chopped celery
2 quarts vinegar
2 cups sugar
1/2 cup salt
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/8 teaspoon cayenne

Cut corn from ears.
Force cabbage, tomatoes, carrots, onions, cucumbers, and peppers through food chopper.
Combine all vegetables.
Add half the vinegar.
Combine remaining ingredients, including vinegar.
Add to vegetables.
Bring to a boil.
Reduce heat and simmer 40 minutes.
Fill 10 pint sterilized jars and seal.

Chicago Hot Relish

1/2 peck ripe tomatoes
1 cup finely chopped onion
2 green peppers, chopped
1 hot red pepper, chopped
1 1/2 cups chopped celery
1 cup sugar
4 Tablespoons salt
3 cups cider vinegar
1/2 cup mustard seed
2 Tablespoon nutmeg
2 teaspoon cinnamon
1 teaspoon cloves

Chop tomatoes fine.
Drain excess juices.
Mix with onion, peppers, and celery.
Dissolve sugar and salt in vinegar.
Ad with mustard seed and spices to vegetables.
Mix well.
Seal in sterilized jars.
Makes about 4 quarts.

Spiced Gooseberries

5 pounds ripe gooseberries
4 pounds brown sugar
2 cups vinegar
2 Tablespoons cloves
3 teaspoons cinnamon
3 teaspoons allspice

Wash gooseberries and pick over.
Combine with remaining ingredients.
Cook slowly until thick.
Pour into sterilized jars and seal.
Makes about 5 pints.

Barberry Jelly

2 quarts barberries
sugar
1/2 cup water

Gather berries after first frost.
Stem, wash, and add water.
Cook until soft.
Mash and strain through a jelly bag.
Measure juice.
Boil juice, uncovered, 5 minutes.
Add equal quantity of sugar and boil until it sheets off the spoon.
Pour into sterilized jars and seal.
Makes about 2 1/2 pints

Afternoon Delight, by Linda Apple

Sun-Made Cherry Preserves

1 pint pitted cherries
2 cups sugar

Cook cherries with sugar for 8 minutes.
Spread in a shallow pan.
Cover with cheesecloth.
Set in sunshine.
When thick, brig to a boil.
Pour into sterilized jars and seal.
Makes about 12 ounces.

photo by Robin Kerber

Ground Cherry Preserves

3 pints ground cherries
3 cups water
1 1/2 cups sugar
1/3 cup lemon juice

Remove husks from ground cherries and wash.
Boil water, sugar, and lemon juice for 5 minutes, or until clear.
Skim.
Add ground cherries and simmer until clear and tender.
Seal immediately in sterilized jars, filling with syrup.
Makes about 3 1/2 pints.

Curran Berries, by Svelana Novikova

Currant Jelly

5 pounds currants
sugar
1/2 cup water

Wash and pick over currants.
Heat with the water while mashing with potato masher.
Turn into jelly bag and allow to drip.
Add 1 pound sugar for every pint of juice.
Boil until jelly sheets off the spoon, about 20 minutes.
Skim.
Pour into sterilized jars and seal.
Makes about 3 pints.

American Persimmon Butter

2 quarts American persimmon pulp
1 cup orange juice
sugar

Cook pulp and orange juice in a double boiler until thick.
Measure.
Add 3/4 cup sugar for each cup of pulp.
Continue cooking until desired consistency is reached.
Pour into sterilized jars and seal.
Makes about 3 pints.

Peach Butter

6 pounds peaches
5 pounds sugar
3 teaspoons cinnamon
1 1/3 teaspoon cloves

Scald peaches, remove skins and pits.
Force through course knife of food chopper.
Measure.
For each cup of fruit add 1 cup sugar.
Add spices.
Simmer until thick, about 2 1/2 hours, stirring.
Pour into sterilized jars and seal.
Makes about 2 quarts.

Summer Preserves, by Eric Barjot

Currant and Cherry Preserves

2 quarts currants
3 pounds sugar (6 cups)
4 pounds cherries, pitted
2 pounds seedless raisins

Crush currants.
Cover and simmer until soft.
Strain through cheesecloth or jelly bag.
Boil with sugar 20 minutes, stirring.
Add cherries and raisins.
Cook until thick.
Pour into sterilized jars and seal.
Makes about 6 pints.

Old-Fashioned Plum Butter

6 pounds damson plums
3 pounds seedless raisins
5 oranges
4-5 pounds sugar
1 pound walnuts, chopped

Pit plums.
Cover with water and cook soft.
Add raisins, orange pulp, and sugar.
Cook smooth and thick.
Add nuts.
Cook 12-15 minutes longer.
Pour into sterilized jars and seal.
Makes about 6 pints.

Mint Jelly

1/2 cup mint leaves
3 cups sugar
1/4 cup water
1 quart apple juice
green vegetable food coloring

Wash mint and chop fine.
Add 2 Tablespoons sugar and water.
Let stand overnight.
Bring to a boil.
Strain.
Combine remaining sugar (2 7/8 cup) and tart apple juice.
Cook until it sheets off spoon.
Add green food coloring.
Pour into sterilized jars and seal.
Makes about 2 1/2 pints.





Next my cook book takes us up to my neck of the woods, first Wisconsin then Minnesota.  See you there!  (Or rather, here!)