Started my Christmas gift baskets today

19 years ago

with

Sweet Onion & Fennel Relish from "Small Batch Preserving " , colors will be just right for the Holidays . Just took them out of the canner as it was way too hot during the day to fuss with WBC steam.

Diane

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Comments (12)

homesforsale
19 years ago
Oh Diane...Is it possible to share that recipe?

I love fennel and onion..They look very pretty.
msazadi
19 years ago
Christmas? I hate you Diane!!!!

NOT really...of course. Just canning-envy here. Maureen
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Here's a good one that I've made from the healthy GI diet cookbook: Cranberry-Almond Biscotti ************************* Makes about 20. Ingredients: Juice and zest of 1 orange - (my orange yielded 1/2 cup of juice) 1 TBSP Amaretto liqueur - ( I used 1 teasp almond extract) 1/2 cup (1 x 75 gram pack) dried cranberries 1 3/4 cups (250 grams) (9oz) wholewheat flour 1/2 cup (8 TBSP) sugar substitute (I use granulated fructose) 1 teasp cinnamon 1/2 teasp baking powder 1/2 teasp bicarbonate of soda (baking soda) 1/4 teasp ground nutmeg 1 large egg 1 egg white 1/3 cup (50 grams) (2 oz) toasted almonds, chopped 1. Heat the orange juice, Amaretto and cranberries in a small saucepan just until hot. Remove from heat and let stand for 10 minutes. Drain and reserve the juice. 2. Preheat the oven to 350F (177C) (Gas 4) and line a baking sheet with baking parchment. 3. Mix together in a large bowl the flour, sugar substitute, cinnamon, baking powder, baking soda and nutmeg. 4. In a separate bowl, whisk together the egg, egg white, orange zest and 2 TBSP of the reserved juice. Stir this into the dry mixture until combined, adding more juice if necessary to make the dough moist. Stir in the almonds and cranberries. 5. With lightly floured hands, shape into a 16 inch (40 cm) log, then flatten slightly. Bake for 20 minutes or until firm. Slide log onto a cooling rack and cool for 10 minutes while you reduce the oven to 320F (160C). 6. Cut the log diagonally into 1/2 inch (1 cm) thick slices. Place on the baking sheet, leaving a 1 inch (2 - 3 cm) space between each slice. (I didn't have room to do that...mine were touching.) Bake until golden brown and crunchy, about 25 minutes. Allow to cool on the rack. The Biscotti can be stored in an airtight container for up to 1 week or wrapped and frozen for up to 3 months. Source: Rick Gallop's GI Diet Greenlight Cookbook *************************************** SharonCb
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Glad to hear that your brother might get home in time for Christmas. My brother's birthday was today too. He turned 60. Sending special thoughts for your brother and your family too. Jane
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craftyrn
Original Author
19 years ago
Oops-- just had a thought. I've often typed out a recipe here that was published in a cookbook or magazine,adding the source/edition etc. Now I'm wondering if that's legal. Anyone know ?
Terri_PacNW
19 years ago
As long as you add the source, you are fine.
annie1992
19 years ago
Diane, recipes cannot be copyrighted, or at least the ingredient list can't. Any prose or notations, maybe, but probably not. You're fine legally but I think it's polite to include the source if you have it.

Now, about Christmas. Harumph. Bah Humbug. And I just got an email the other day telling me it was only 145 days until Christmas or some such nonsense. Sigh. I suppose I'd better start thinking about it...

Annie
craftyrn
Original Author
19 years ago
Thx gals--
Sorry to remind you Annie but when you have a family the size of mine you have to start Early !
OK Monique-- here's the recipe

from "The Complete Book of Small Batch Preserving"
2nd edition
Ellie Todd & Margaret Howard

Sweet Onion & Fennel Relish

1 lrg sweet onion, such as Spanish or Vidalia ( about 8 oz/250g)
1 fennel bulb ( about 10 oz/275g)
1 sweet red pepper, sliced into thin strips
2 1/2 tsp pickling salt , divided ( 12mL )
1 1/2 c. white wine vinegar ( 375 mL )
1/2 c water ( 125 mL )
1/4 c granulated sugar ( 50 mL )
2 bay leaves
8 black peppercorns

Slice onion in half lengthwise, then in very thin slices crosswise to form half circles. Cut fennel bulb in half lengthwise & remove core; thinly slice crosswise to form half circles. Place fennel, onion & red pepper in a non-reactive bowl and sprinkle with 2 tsp salt. Toss & let stand for 4 hrs. Rinse twice and drain thoroughly.

Combine vinegar, water, sugar and 1/2 tsp salt in lrg stainless or enamel saucepan Bring to a boil over high heat. Add vegetables & return just to a boil, stirring constantly.
Remove from heat.

Remove vegetables from liquid with a slotted spoon & pack into hot jars. Pour liquid over vegetables, leaving 1/2 head space. Add bay leaves & peppercorns.

Process ( WBC) 10 min for 1/2 pts, 15 min for pts.
makes 4 c. ( 1 L )
KatieC
19 years ago
Ha. Like minds. I just packed a couple dozen jars of Rhubarb-Strawberry Jam, plain old Strawberry Jam, Strawberry Preserves with Black Pepper and Mint and Apricot Jam with GewÃ¼rztraminer and Vanilla into the pantry. They'll go into the basket I put out for my volunteers at our Christmas party.

Thanks for the relish recipe...I'd never noticed it in the book. Walla Walla Sweets are cheap right now and Friday I may actually get to a town that sells fennel. yum.
kathleen_li
19 years ago
I am very impressed! I did buy my Christmas cards after Christmas last year, does that count as being prepared??? LOL
Annie, I got an email from Pfaltzgraff asking if I want to be in the 16 week to Thanksgiving countdown. It is roasting here, and I don't want to talk turkey!
susandonb
19 years ago
Hi All,

Havn't been to this forum in a long time, but this thread caught my eye. I just made my first official Christmas Gift Basket canned item a few days ago. Made Bruschetta with an abundance of tomatoes from my garden. Came out great and put it up into 4 and 8 oz jars. Planning on giving it with French bread I make from my bread machine to "dough" point. Yummmm!
Carol Schmertzler Siegel
19 years ago
Very pretty, Diane, and I bet they taste delicious! I'm always last minute, so good for you, getting a head start!
lakeguy35
19 years ago
Ack, not Christmas stuff already! They do look good though. Another last minute person here. Might have to rethink that with all of this canning going on....

David
homesforsale
19 years ago
Thanks so much Diane..Printed..

PS I have started my shopping also:)

Started my Christmas gift baskets today

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Started my Christmas gift baskets today

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