Bewitchin' in the Kitchen

Ketchup

As much as I love fried, green tomatoes, I really don't like juicy, red, ripe tomatoes. Something about the gelatenous innards grosses me out. It's a texture thing. So in the garden this year, I decided to grow Roma tomatoes. Their insides are more meaty and less gel-like. I'm also growing Parks Whopper Tomatoes for frying.

After a visit to the garden today, it occurred to me I'm going to have MANY more tomatoes than I need to fry. I've got to come up with some ideas on cooking with tomatoes or canning them. While listening to Dr. Josh Axe, a chiropractor and holistic medical practitioner, I decided to cut out sugar and make my own ketchup. I'm actually excited about this, and sure wish the tomatoes were ripe now.

HISTORY of KETCHUP

Ketchup-like sauces originated in eastern Asia as a spicy fish sauce called Ké Tsiap. English and Dutch sailors brought the sauce to Europe, where many flavorings, such as mushrooms, anchovies, and nuts, were added to the basic fish sauce. A recipe in Eliza Smith's The Compleat Housewife, published in 1727, called for anchovies, shallots, vinegar, white wine, sweet spices (cloves, ginger, mace, nutmeg), pepper, and lemon peel.

By 1801 a recipe for tomato ketchup was printed in an American cookbook, the Sugar House Book. James Mease published another recipe in 1812. In 1824 a ketchup recipe appeared in The Virginia Housewife, an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin.

As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837 he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!"

The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts."

 

Tomato Ketchup Recipe from Recipe Curio

24 large tomatoes, concassed* (about 4 quarts)
1/2 cup chopped sweet red peppers (about 1 medium)
1 cup chopped onions
1 1/2 tsp. celery seed
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
1 cup sugar  (I haven't made this yet, but plan to use raw honey. Wish me luck!)
1 tbsp. salt
1 1/2 cups vinegar
1 tbsp. paprika
Commercial citric acid  (My brother Rob manages a wholesale spice company warehouse. Believe it or not, I already have this on the spice shelf!)

1. Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick and volume is reduced by about one-half, about one hour. Stir to avoid burning.
2. Tie whole spices in bouquet garni, or cheesecloth bag and add to tomato mixture along with the sugar and salt. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika. Cook until thick, stirring frequently to prevent sticking.
3. Place one teaspoon commercially prepared citric acid in each quart jar (or one-half teaspoon in each pint jar). Salt may be added if desired. Pour ketchup, boiling hot, into hot canning jars, leaving one-eighth inch headspace. Adjust caps. Process 10 minutes in water bath. Makes about three pints.

*RecipeCurio Note: Concassed means peeled, seeded and chopped

 

Tomatoes are so high in acidity, they do not have to be canned with a pressure cooker. In fact, you can use ketchup to clean your copper utensils. The acid removes tarnish and shines up copper.

3 Salsas

Ahhhh... it's been a long time. A long time since I was excited about watching Titan's football. And Saturday evening they were on TV, ushering in a new era. We have a new coach. We have a new quarterback. We have a new feel. And we won! Yes, it's pre-season and doesn't really count. Or does it? The stats looked good, the players looked good, even the 2nd and 3rd strings, and the heart of the Titans was back.

I celebrated by inviting some folks over to watch the game with me and we grilled burgers. Burgers and Football. The only thing that could have made the evening more perfect was a nip in the air and the leaves beginning to change color. I love Autumn.

 
It seemed like the perfect time to throw together a variety of salsas and chips I've been wanting to make. I've been told it only takes 3 criteria to define salsa: fruit, heat, and spices. If that is true, then the following are all salsas. One is traditional with tomatoes. The next is my favorite. It's basically the same recipe only using watermelon instead of tomatoes. And the third uses avacado. (It's salsa with heat added. It's guacamole without.)

How do you like your salsa?? 

Fresh Tomato Salsa

3 large tomatoes, seeded, chopped (3 cups), or equivalent from whatever tomatoes are just picked from the garden

4 medium green onions, sliced (1/4 cup), or diced white, yellow or other onion

1 small green bell pepper, chopped (1/2 cup), optional

3 cloves garlic, finely chopped

2 jalapeño chiles, seeded, finely chopped (1 tablespoon), to taste

2 tablespoons chopped fresh cilantro, to taste

2 to 3 tablespoons lime juice

1/2 teaspoon salt to taste

Mix and let chill for as long as you can stand it, about an hour will do. Serve with warm tortilla chips.  

 

 

Watermelon Salsa

• 3 cups finely diced watermelon, seeds removed
• 2 jalapeno peppers, seeded and minced
• 1/3 cup chopped cilantro, (about 1/2 bunch), to taste
• 1/4 cup lime juice
• 1/4 cup minced red onion, (about 1/2 small)
• 1/4 teaspoon salt, or to taste

 

Guacamole

2 ripe avocados (about 6 ounces each), operative word is RIPE

3 tablespoons  chopped fresh cilantro or to taste

2 tablespoons minced red onion, or white or green

2 tablespoons chopped Roma tomatoes

2 tablespoons fresh lime juice; more to taste

Kosher or Sea salt to taste

And lots of tortilla chips!!!

 

Bourbon Sauce

It's Derby Day! How are you celebrating? I am working in the yard and cleaning the front porch for tomorrow's Mother's Day Celebration at my home after church. If I really get motivated I may clean up and attend the Harding Art Show this afternoon. But one thing is for sure. There comes one minute around 5 o'clock when I'll grab my biggest, brightest hat, pour some sweet tea in a silver julep cup and run to the nearest TV to watch "The 137th Running of the Roses."

Yes, I'm moderately intersested in the ponies, but I choose my winner based on their name. Who could resist a name like Twinspired or Derby Kitten?  Even though the odds are in favor of Dialed In. Dialed In? What kind of name is that???

What I am most interested in are the HATS!!! Millinary design is an under-appreciated art in this country, however there are a few of us that love it. And we are easy to spot in a crowd...

 
 
 
 

 Even though I was raised in a tea-totaling family, the day would not be complete without a little bourbon, so I snagged this scrumptious looking recipe from one of my favorite bloggers, Southern Lady Cooks. Although I've not tried this recipe yet, I do know it's hard to mess up bread pudding. Let's face it, with ingredients like bread, butter, sugar, vanilla and rum, what's not to like??? Right? Well, I'll tell you... RAISINS. A few go a long way. Go light on the raisins.

Kentucky Bread Pudding with Bourbon Sauce

6 biscuits or 8 pieces of bread

1 cup hot water

1 1/4 cups sugar

1/4 cup butter melted

1 teaspoon vanilla flavoring

1 teaspoon nutmeg

1/2 cup raisins

2 eggs beaten

1/2 cup evaporated milk

1/2 cup pecans or walnuts

Place whole biscuits or crumbled bread (can crumble biscuits, too) in greased baking dish. Pour hot water over biscuits or bread and let soak for a few minutes.Mix remaining ingredients together and pour over biscuits. Sprinkle nuts of your choice on top. Bake at 350 degrees for 30 to 40 minutes until brown.

BOURBON SAUCE

1 cup sugar

6 tablespoons melted butter

1/2 cup buttermilk

1 tablespoon bourbon or whatever amount is good for you.

1/2 teaspoon baking soda

1 tablespoon white corn syrup

1 teaspoon vanilla flavoring

Combine all ingredients and boil for one minute. Serve over pudding.

Pudding can be served hot or cold. Sauce will keep in refrigerator for several days. Sauce can be heated in microwave

 
 
 
Thank you to the Kentucky Derby website for these fabulous photographs from last year's race.

Chocolate Gravy

Facebook is the most wonderful invention.

Yes, I realize it probably ranks lower on the list than say, managing horrific diseases like AIDS and Cancer, or even technology that makes cell phones possible AND affordable, but in my book it ranks at the top. I love people and I love sharing and I love learning new things.

For example, my sweet friend Nita McAdoo (yes, even my inner dialogue uses her first and last name as if it was a double first name like Sida Lee or Lily Belle) posted a photo and recipe for her grandmother's chocolate gravy.

We never had chocolate gravy growing up. The closest I ever got to chocolate at breakfast was when I spent the night at the Deans or the Duncans and we had pancakes with chocolate syrup and melted butter for breakfast. Don't you know that was a treat!

 
Here is what Nita McAdoo wrote...

My Granma made this for me every morning that I remember eating breakfast with her. My mom made it for me a lot too. This is the ultimate comfort food in my book. As good as mine is, I don't hold a candle to Granma's. I think her biscuits were the best I have ever eaten. Probably had something to do with the lard :)

 Granma McCormick's Chocolate Gravy          

( *all amounts are approximates )

• 1 cup sugar
• 2 Tbls. cocoa
• 1 cup milk
• 2 Tbls. butter
• dash of salt

Mix sugar, cocoa and a dash of salt together in a medium sized sauce pan. When all cocoa lumps are gone add milk. Cook over medium to medium high heat til boiling and then let it simmer at a slow boil until it begins to thicken a bit. This usually takes me close to 30 minutes but it is worth the wait!

Turn off the heat and add butter and stir til butter is melted. I like to let it sit for 5 minutes or so if I can wait that long. Split open a fresh, hot biscuit and pour the chocolate over it. Enjoy!

Some people add a Tbls. of flour to their chocolate. It does shorten the cooking time because the thickening happens very quickly. However, you do end up with more of a gravy consistency instead of liquid fudge :) I make it like my Granma did and she didn't use flour.

As for the biscuits, just use your favorite biscuits recipe. I wish I could make my Granma's biscuits but I can't even come close. She really did use lard and they really did taste wonderful. I hope she'll be making them in heaven!

I do use organic cocoa, sugar, milk and butter so this really is healthy, really.

Nita, I hope your grandmother makes biscuits in Heaven, too. I want my room in the Mansion of Glory right between the kitchen and the front porch!

Pumpkin Butter

Ingredients

• 1 cup canned pumpkin
• 1/2 cup honey
• 1/4 cup molasses
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cinnamon
• English muffins, split and toasted

Directions

In a small saucepan, combine the first five ingredients. Bring to a boil, stirring frequently.

Reduce heat; simmer, uncovered, for 15 minutes or until thickened.

Refrigerate for at least 1 hour.

Serve on Zuchini-Sweet Potato Bread. Enjoy!

Yield: 1-1/4 cups.
 

________________________________________________________________________________________

Pumpkin photo is mine, taken in Connecticut a couple of weeks ago. However, the pumpkin butter photo belongs to Closet Cooking.

 

Apple Jelly

My sweet neighbor Cleve came over yesterday with a pail full of green apples for me that came from the apple tree in his back yard. Southern women love to get a mess of homegrown fruits or vegetables to "put up." Usually 'puttin' up" means to can or preserve in some way and doesn't necessarily mean make jam or jelly, but that is what I had in mind for these beauties.

I don't know how you have learned to put up apples, but this is my preferred way. First, as with any project that might take awhile, pour yourself a glass of sweet tea or a cold Coca-Cola. Next, select a great set up tunes from your grandmother's generation to set the cottage kitchen in the right mood for domestic bliss. Download 09 Waiting for the Train to Come In

Next pull out all your canning supplies. You never know what you might need, but basically a big bowl, a colender, cutting board, cutting knife, funnel, jars with rings and lids, several freshly laundered dish towels, and a few big enamel covered iron pots and lids.

If your dishwasher is hot enough, run your jars and rings through the hottest cycle, otherwise they'll need sterilizing in a hot water bath. I always sterilize lids in boiling water and let them cool.

Meanwhile, wash 5 pounds of apples and cut into cubes, removing stems and blossom ends and any blemished or wormy pieces.

 
Boil in large, covered enamel pot for 10 minutes with about 5 cups of water. Mash apples once they are tender.

Line colender with a single ply of paper coffee filters or 3 layers of cheesecloth and set on top of a large Pyrex bowl. Turn off heat and ladel hot apple mixture into colender and allow juice to drip into the bowl. Mash down apples to encourage extra juice to fall.

Clean the enamel pot and return it to the stove. Measure apple juice and pour into large pot. Ideally you want 8 cups of apple juice. However I didn't start with 5 pounds of apples. I also had to cut off several less desirable places on the apples where little critters had munched. They love apples as much as we do and not counting the 1000 year flood that washed Nashville away in early May, the summer has been exceptionally hot and dry. Suspecting I would come up short on juice today, I purchased some apple juice at the market last night. Between the homemade juice and purchased juice, there are 8 cups and we can proceed.

Add the 8 cups of juice to the pot and add an equal amount of sugar. If you do not plan to add pectin, you'll need more sugar to make the jelly set up. Otherwise, an added box of pectin will do the trick. Bring the juice, sugar, and pectin to a rolling boil, stirring constantly. If the mixture is getting foamy, add about a tablespoon of unsalted butter and keep stirring. I don't know what works better, the butter or the stirring.

After the apple mixture remains at a boil for a minute while you are still stirring, then it's ready to fill the jelly jars. I like the contemporary Ball Elite size and shape. Because they are the same circumference as a pint or quart jar, they stack better in the pantry. They also make a welcomed "happy" for friends and neighbors by simply adding a ribbon and tag.

Ladle into the sterilized jars up to 1/8th inch from the rim. Add top and ring. Allow to cool.

You'll hear the lids pop as the jelly cools, condenses and forms a vacuum inside the jar.

Your unopened jelly should be good stored in a cool, dry place for up to one year. Opened jelly should go into the fridge.

To ensure the vacuum process, you can place jars on a wire rack and submerge in boiling water for 5 minutes. If the acidity of your jelly is high, this step really isn't necessary. For canning vegetables and low acidity fruits, a pressure canner is required.

Jelly doesn't always set up. I don't know why... variations in the amount of sugar, altitude, humidity, using metal utinsils, and the like may contribute to it. Instead of opening jars, adding sugar and pectin, and basically starting over, I turn philosophical and remember there are no mistakes in life, only learning experiences. Simply relabel the jars and call it Apple Honey. And move on. It's great on pancakes or for flavoring whipped cream to dollop on Zuchini Sweet Potato Bread or chocolate cake.

Bake up a batch of homemade biscuits. Add butter and your newly made apple jelly (or apple honey). Enjoy!

Tomato Honey

Tomato Honey

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

July, 1859

To each pound of tomatoes allow the grated peel of one lemon, and six fresh peach leaves; boil them slowly till they fall to pieces; then squeeze them through a bag; to each pint of liquid allow a pound of sugar, and the juice of one lemon; boil all together half an hour until it becomes a thick jelly; then put it into glasses, and lay double tissue paperover the tops. This preparation can scarcely be distinguished from real honey.

Chicken Gravy

Gravy… To make the gravy, remove the skillet from the heat after frying your chicken pieces.

Pour off most of the grease, leaving 2 to 3 tablespoons and any browned bits.

Decrease the heat to very low. Add the butter and cook until foaming.

Add 4 tablespoons of the reserved seasoned flour and stir to combine. Cook, whisking constantly, until golden brown, 2 to 3 minutes.

Whisk in the milk and stock.

Sawmill Gravy

Sawmill Gravy

1 pound bulk breakfast sausage (Country ham or Bacon will work, too)

1/4 cup flour

2 cups milk

Salt and pepper to taste

Cook sausage in a cast iron skillet. When thoroughly cooked, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into milk and add to the fat. Cook over low heat for 5 minutes (must be low or you'll make dumplins!) Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over biscuits.

Apple Butter

Apple Butter

9 quarts of Applesauce, (Applesauce recipe filed under Sauces and Fruit)

2 tablespoons of ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon of allspice

4 cups sugar, Splenda or frozen concentrated grape juice.

Canning Supplies

Jar grabber

Lid lifter

Jar funnel

1 Crock pot - 6 quart size

Large spoons and ladles

1 Huge pot, also known as a Canner

Ball jars, lids and rings

Fill the crockpot to within an inch of full with applesauce.

Note: You will add the remaining applesauce later.

Note:  It is possible to do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I've never had a batch burn in the crockpot. Scorched apple butter is not good.

Add spices and half the sugar.

Set the crock pot on low heat.

Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken. Grab an extra pair of chopsticks next time you go out for sushi. Lay them across your crockpot and set the lid on top. This works great!

Allow the applesauce to cook down until it is thick, 6-10 hours depending on heat, size, and other variables. Remember cooking is much an art as it is a science!  A good rule of thumb is to let it reduce by half.

Add remaining applesauce and remaining sugar. Stir until it is well blended and let it cook an additional 2 hours.

Prepare jars by washing them on the hottest, sterilizing setting of your dishwasher. Boiling on the stovetop is also an option. Just be very careful. Lids always go in near boiling water on the stovetop.

Check the apple butter. Too thick? Add apple juice. Too thin? Allow it to cook with the lid removed to let more steam escape.

Fill and seal the jars.

Process jars in boiling water in large pot according to USDA recommendations, roughly 5 minutes for pints and 10 minutes for quarts.

Remove and cool the jars. Check each lid to ensure a vacuum seal. Label and date. Applesauce should keep in the pantry for up to 2 years.

Apple Sauce

Apple Sauce

Start with a variety of naturally sweet apples… Fuji or Rome or Red Delicious. No Granny Smiths! These are used in Caramel apples because the tartness of the apple blends with the sweetness of the caramel. In apple sauce you start with sweet apples and a variety of them.

Count on 12-14 quarts of applesauce per bushel of apples.  Purchase your jars and lids and run them through the hottest setting of your dishwasher. Some folks prefer to boil them and that’s fine, too.

Wash and chop the apples, leaving the peels intact. Cook in a large pot with about 1 inch of water in the bottom, until apples are very soft.

Sieve the apples through a food mill that will separate the seeds, core, and skins. A hand-cranked food mill is very affordable, but you can also purchase an attachment to your standing mixer. A metal hand-held sieve will also work IF you are preparing a very small batch.

Add cinnamon to taste. And you must taste, because now is the time to add a little sugar if it’s necessary and it really shouldn’t be necessary.

Fill the jars and process in a hot water bath according to regular canning instructions. Remove and cool the jars. Check each lid to ensure a vacuum seal. Label and date. Applesauce should keep in the pantry for up to 2 years.