It’s been nearly two months since my last Use It or Lose It! post: where has the time gone? Certainly I’ve been opening jars and using ’em up; it’s just that, if it’s not a new recipe, I don’t think about keeping track, or mentioning it on the blog. So I thought I would do a round-up of what I did with my bounty over the food- and fun-filled holiday season.
When people ask me how I can stand to eat locally throughout the long New York winter, I often say that we could live, and live well, for months on what we have in the larder. Most of the recipes highlighted below took nary a trip to the store; with onions, garlic, meat and cheese from my winter farmer’s market, and once-a-month staples like sugar and nuts from Trader Joe’s, we do just fine. Just fine indeed.
How about you: have you made anything great from your jarred goodies? Seen an inspiring recipe? Please share in comments!
- Several batches of Fruit Butter Granola using pureed honey-spiced peaches, apple butter and cranberry apple butter, strawberry rhubarb dessert sauce, pear syrup (to replace maple syrup) and a pre-blog, 2008 (oops) jar of peach almond conserve that never really set; bonus use of a tablespoon or jam here or there if I think the flavor profile will work
- Innumerable chutney & cheese lunches with bread or crackers
- Fire roasted tomatoes and tomato paste in Cajun Sausage & Flageolet Stew; bonus use of green bell peppers, chiles, and corn frozen last summer
- Spicy plum sauce, curried apple chutney, pink pickled shallots and cranberry chutney served with Crispy Baked Potato Skins
- Wild wineberry preserves and homemade apple cider vinegar in a jam & buttermilk salad dressing
- Fire roasted tomatoes and tomato paste in Chicken & Sweet Potato Stew; bonus use of frozen corn & baby spinach, homemade stock, and home-dried chiles
- Mini-pizzas (served at our Christmas party) made with tomato sauce with fresh basil (with spicy chorizo & fresh mozz), peach cascabel BBQ sauce (with smoked mozzarella and red onion) or frozen ramp & cilantro pesto (with goat cheese & pine nuts)
- Several chutneys & jams on our Christmas cheese tray
- Pear syrup over pancakes
- The last of the raspberry chocolate refrigerator jam over ice cream (about time)
- Whole wheat pizza with garden vegetable tomato sauce and frozen bell pepper
- PB&J wrap sandwiches are Tai’s thing: his latest is PB & pumpkin cascabel marmalade
Root Cellared, Frozen or Dried
- Kitchen counter-stored pumpkin, frozen corn and chiles, home-dried pequin chiles, homemade stock and chopped frozen cilantro in Southwestern Pumpkin Soup
- Dried basil and chiles from the summer’s CSA in Spicy Basil Roasted Chicken
- A big batch of my favorite Roasted Pumpkin Soup for our Christmas party
- Simple pasta with frozen Basil Pesto and grated, aged goat cheese
Elsewhere on the Web
- Marisa’s Open Jars series is going strong with Turkey Taco Salad, The Oregonian’s savory jam round-up, Fancy Grilled Cheese, Blue Cheese Savories, and Jam into BBQ Sauce
- Shae gives us a round-up of cookies that use jam (including the jam hearts above) over at Hitchhiking to Heaven
- Deb at Smitten Kitchen shares these crescent jam & cheese cookies
- Kristen at The Kitchen Sink makes thumbprint cookies (filled with chocolate, but surely you can substitute jam)
- Julia of What Julia Ate makes Meyer Lemon Marmalade Shortbread, Raspberry Currant Pop Tarts, and Jelly Glazed Roll Cookies
Holy moly! What a round up. It’s so cool to use all these goodies. I feel so great when I pour a jar out and make something from it. On my Use it or Lose It list is your Oven Braised Barbeque Chicken (https://localkitchenblog.com/2010/10/28/oven-braised-barbecue-chicken/) – a recipe I adore for it’s delicious simplicity, and the other version I’ve made with it: add a pint of tomatillo salsa verde to it instead of bbq sauce and you’ve got a great meal on top of rice, and leftovers make some awesome enchiladas verdes! Score!
I tell you, few things give me more joy than emptying jars. It’s even more fun than filling them. 🙂
One thing I need to do is go through the blog and tag all the old recipes that are Use it or Lose it worthy. And yes, that salsa verde trick works great with pork shoulder too; essentially the same as my child verde base.
i’m so with you on the excitement of finishing a jar. those top photos could be in my house!
ooh, and your roasted pumpkin soup looks like i need to make it this weekend – i have 4 dining room table pumpkins that are getting mighty grouchy!
That pumpkin soup is such a good recipe (and I can say that ’cause it’s all Michel Nischan; I don’t think I made any real changes to his original). I had a guest at our Christmas party tell me: “This is not only the best pumpkin soup I’ve ever had, it’s the best SOUP I’ve ever had.” Thrilled me down to my toes. 🙂
I made some yummy in the tummy cookies this last month from my jars. Wehat a treat and it was endless the things I made from my jams…Thanks for letting me share http://golanigo.blogspot.com/2010/12/just-maz-jam-filled-barz.html…ice blog I will be back