Sounds delicious. I have the ingredients and cold smoked salmon but have my head set on salmon BLTA's. Salmon on a BLT with avocado. I'm thawing out one of the last two packages of garden tomatoes from last season. Do you puree yours? I think i would need to.

I made candied jalapenos for the first time this year and they are my new best thing. We don't like extreme heat here but appreciate a little so I end up chopping them up and adding to just about everything here lately. I, too, had about 3 pints of leftover syrup and decided to can it as is. Last night I made both chicken and beef enchiladas for our family dinner so I cooked a beef roast in the slow cooker, with a jar of that syrup. WONDERFUL!!! Probably even better over a pork roast. Another odd thing I did.... our local volunteer fire dept has an annual nut/chicken dinner for free-will donation and while I'm not into the nut portions, their chicken is always fabulous. I mixed a little of that syrup in with some ranch to use as a dipping sauce. A friend of mine who can handle a little more heat uses them whole on sandwiches and dips everything in that syrup. I see this is an older thread but I'm always curious about how others use their canned goods so thought I would share. Lori

jerzeegirl, while I'm having some success with the cast iron, it's 10" on the bottom, and we need a wee bit bigger and I tend to mess up the dough getting it into the skillet - I still want a stone! Made another pie last night - way too much mushrooms, sausage, cheese, etc.! DH loved it, I found it far too filling! So you found 2 minutes to be the perfect parbaked crust too?! : - ) Hmmph, and I thought I was the queen of freezing - it had not occurred to me to freeze the crust after parbaking... I'll do that next time - what a time saver! Thank you! I do freeze my raw dough... I let it thaw in the fridge (cold fermentation) - anywhere from 2 to 6 days works well. I let it proof in an oiled bowl in a warm location for 2-4 hours. Then I use this method to stretch, but where he 'pounds' in the middle I don't, I like to just form my crust, then use my balled up fists to rotate it... we like a thin crust and bubbly thicker edge : ) I'll set the dough down 3-4 times to check it, and by then it keeps shape. This is the latest recipe I found that is a-mazing - ann_t'srecipe! I double the recipe, freezing all but one for a pie in a few days. At the bench cutting part is when I wrap to freeze. To all those who contributed to this thread, thank you so much! I used roasted plum tomatoes, added herbs (yes, plllog's marjoram too!), garlic, and just blended to a rough sauce - the sauce was far better! Next time I'll try ann_t's method of good canned tomatoes (must find!). Not cooking the sauce is the key for me - so thank you everyone!!! Lars, wish I had fresh herbs now to use, but next summer I will!

Oh! Well that's easy, Christine. Duck would make a fine pie. The trick to a good red wine reduction is good red wine, not too tanic. I cook with Two Buck Chuck all the time, but for a reduction you need a pretty flawless wine, and I spent for a good California zinfandel. I did chop shallots for it, but the rest was also leftovers. I had part of a container of homemade chicken stock, and a little chicken stock and roux based mushroom gravy, which freed me from having to make a base for the reduction. Oh, and a good sized sprig of rosemary from the garden. None of that matters, though. One bottle of good red wine, about half as much chicken or vegetable (or duck or veal or mushroom) stock, minced shallots, or scallions or leeks or onions or even fennel, about half a cup, sauteed in butter or a truly flavorless oil like safflower with some fine flour worked in at the end to give body to the sauce, add an herb that pairs well with your duck. Cook on low for a long time. Like low enough that an egg won't brown. Stir regularly scraping the bottom--reduce heat if anything is sticking. Keep simmering. Reduce by 2/3 - 3/4. Strain well and cool. Season after it's cool as desired. This is the recipe for the spice rub from the goose. I used triple the cloves (pre-ground, old bottle) by accident but I liked the result. I might go a little more pungent and less warm-spice for duck, but as is would likely be great. https://www.jamieoliver.com/recipes/goose-recipes/spiced-roast-goose/ The real trick was that the leftover parsnip puree had been reheated on the stove and steamed out quite a lot, so it was very thick, stiff and pasty and worked well as a topping. It started as very light and fluffy and way too wet for the purpose. Good luck!