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Okay.
So a couple of days ago I made pickled peaches. Om Nom Nom pickled peaches. And I had a little bit of the pickling solution left over.
The pickling solution, in this case, was a mix of maple syrup, balsamic vinegar, raspberry-balsamic vinegar, and a pinch of salt.
So it was basically sweet-and-sour sauce.
So I chopped up three tomatoes and about 1/4 of an onion and a couple of cloves of garlic, and chucked them all into the pot with the pickling solution in it... and then added a little bit of nutritional yeast, four miniature pork sausages (mild Italian) pre-cooked and sliced into rounds, and one sweet-pickled roasted red pepper (that I then mashed up into a pulp).
Stir everything together and let simmer until most of the liquid has boiled off.
Add a cup of cooked pasta (I used fusilli) and serve. Hot, sweet, slightly spicy, and delicious. Although a little extra garlic wouldn't have been amiss and it could have taken on a couple of ice-cube-sized pucks of frozen spinach and not been anything to complain about.
In other news: I have three-and-a-half cups of grape jelly that, I'm rapidly concluding, I'm not likely to actually use.
More fool me for making it in the first place. :-P
If people have suggestions for what to do with grape jelly (other than "eat on bread"), I'd appreciate hearing them.
Particularly if they involve mixing them with savoury foods to make interesting sauces or something. (Like... could I do a mix of 50/50 grape jelly and red wine vinegar, plus garlic, onion, a pinch of salt, and fresh ...rhubarb?... and throw them in a slow-cooker with a bit of beef...? Would that work? Any ideas?)
I tried turning some of it (2C) into sour-cream tarts... and that did not go well. Jam tarts are possible, because jam contains actual pieces of fruit. Jelly tarts basically get you a tart shell full of slightly burnt caramel and rather grape-y water.
:-P
Not so good, I'm afraid. :-\
I'm game for adding it to cakes and similar, but if anyone has ideas for a savoury option, I'm all ears. :-)
TTFN,
Amazon. :-)
So a couple of days ago I made pickled peaches. Om Nom Nom pickled peaches. And I had a little bit of the pickling solution left over.
The pickling solution, in this case, was a mix of maple syrup, balsamic vinegar, raspberry-balsamic vinegar, and a pinch of salt.
So it was basically sweet-and-sour sauce.
So I chopped up three tomatoes and about 1/4 of an onion and a couple of cloves of garlic, and chucked them all into the pot with the pickling solution in it... and then added a little bit of nutritional yeast, four miniature pork sausages (mild Italian) pre-cooked and sliced into rounds, and one sweet-pickled roasted red pepper (that I then mashed up into a pulp).
Stir everything together and let simmer until most of the liquid has boiled off.
Add a cup of cooked pasta (I used fusilli) and serve. Hot, sweet, slightly spicy, and delicious. Although a little extra garlic wouldn't have been amiss and it could have taken on a couple of ice-cube-sized pucks of frozen spinach and not been anything to complain about.
In other news: I have three-and-a-half cups of grape jelly that, I'm rapidly concluding, I'm not likely to actually use.
More fool me for making it in the first place. :-P
If people have suggestions for what to do with grape jelly (other than "eat on bread"), I'd appreciate hearing them.
Particularly if they involve mixing them with savoury foods to make interesting sauces or something. (Like... could I do a mix of 50/50 grape jelly and red wine vinegar, plus garlic, onion, a pinch of salt, and fresh ...rhubarb?... and throw them in a slow-cooker with a bit of beef...? Would that work? Any ideas?)
I tried turning some of it (2C) into sour-cream tarts... and that did not go well. Jam tarts are possible, because jam contains actual pieces of fruit. Jelly tarts basically get you a tart shell full of slightly burnt caramel and rather grape-y water.
:-P
Not so good, I'm afraid. :-\
I'm game for adding it to cakes and similar, but if anyone has ideas for a savoury option, I'm all ears. :-)
TTFN,
Amazon. :-)