Grapes in a colander next to a block of goat cheese

Goat Cheese and Grape Crostini


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy and is a great way to start a holiday meal.

1 sourdough baguette, cut on the diagonal into 16 slices
2 cups quartered seedless grapes (mix of colors)
2 teaspoons lemon juice
2 teaspoons honey
1 tablespoon chopped fresh thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
8 ounces fresh goat cheese

Preheat oven to 375℃. Brush top of each bread slice with oil and sprinkle with pepper; arrange on rimmed baking sheet. Bake until beginning to brown, about 10 minutes. Cool on baking sheet at least 15 minutes.

Meanwhile, in a medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette slice with goat cheese and top with grape mixture. Serves 8.

A smiling woman wearing an apron next to a canning pot.

Karen’s Pickled Beets


Submitted by: Amy Mosher Berry
Recipe origin: Worcester, Massachusetts
How old is this recipe? Several generations old

Submitted by her daughter Amy, this recipe comes from the late Karen McGinnis’ “Easy Favorites Cookbook.” It includes an entire section on canning, which Karen loved so much that she launched “Kanning with Karen” in 2019 in order to teach others.

3 quarts peeled, cooked beets
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 1/2 teaspoons UNiodized salt
3 1/2 cups distilled vinegar
1 1/2 cups water

Wash and drain beets. Leave 2″ of stems. Cover with boiling water; cook until tender. Cool to peel beets. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot jars. Remove cinnamon from brine. Bring liquid to boiling. Pour hot liquid over beets, leaving 1/4″ head space in jars. Process pints and quarts 30 minutes in water bath canner.

Yield: app. 6 pints

Superbowl worthy crispy chicken wings

Superbowl worthy air fryer chicken wings

I’m new to the Air Fryer trend, but ever since we got ours, I’ve been experimenting with cooking different things in it. It’s definitely a useful appliance! But its moment of glory is really when it comes to cooking things extra crispy without deep frying them. Take the humble chicken wing. It’s like it was meant for the air fryer. And with the big game coming up on the weekend, we can’t think of a better time to use this trendy appliance!

Ingredient list

2lb chicken wings
1/4 cup butter
1/4 cup hot sauce
Fresh ground pepper
1/2 tsp garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Ingredient list

Instructions
In a small bowl, mix garlic powder, paprika cayenne pepper, and salt. Sprinkle dry mix over wings, and refrigerate for 60-90 mins, uncovered.
Heat air fryer to 380. Spray the rack with non stick spray. Line chicken wings on the rack in a single layer, making sure they don’t touch one another. You may need to cook them in two batches. Cook 12 minutes, turn, cook another 12 minutes.
While they are cooking, mix butter, hot sauce and pepper in sauce pan and cook over low heat until melted.
Turn the heat up to 400 and cook an additional 5-7 minutes, until crispy.
Remove wings and toss in hot sauce mixture, or serve as a dipping sauce. Serve with blue cheese or ranch dressing!

Pickled Veggies Recipe For Your Custom Family Cookbook

I recently learned how to make quick refrigerator pickles from my greek friend Peggy. Now I’m obsessed! They’re so super quick and easy, deliciously crunchy and spicy. Try pickled onions on burgers, in salads, gourmet sandwiches, next to grilled meats… Or how about pickled beans in a spicy bloody mary (or Ceasar for my Canadian friends!). And pickled jalapenos on fish tacos, picked cauliflower on a cheese and charcuterie platter – well, they just make everything better!
pickled veg

Ingredients for pickled onions, beans, asparagus or cauliflower

1-2 red onions, cauliflower, green beans or asparagus
3 cloves of garlic, peeled and halved
1/2 tsp coarse salt
1/2 tsp sugar
3/4 to 1 cup apple cider vinegar, or as needed to fill your jar (I prefer white vinegar for beans, asparagus and cauliflower)
1/2 tsp pickling spices (you can make your own with peppercorns, mustard seed, coriander seed, bay leaf, chili pepper- experiment with the tastes that you enjoy)

Ingredients for pickled jalapenos

Kalapenos
2 cloves garlic, sliced or smashed
2 tsp coarse salt
1-3 tblsp sugar (higher quantity of sugar will lessen the heat of jalapenos)
3/4 – 1 cup white vinegar
2 thai chili peppers (if you like additional spice)
1/2 tsp pickling spices (see note above)

Preparation instructions

Prepare vegetables- for onion and jalapenos, slice into thin slices
For beans, trim into lengths that will fit into your jar
For cauliflower, trim into small florets
Wash prepared vegetables with hot water from the kettle, dry on a paper towel
Add all spices to the bottom of a clean 8oz jar
Add 1/4″ of the vinegar and stir until dissolved
Pack vegetables tightly into jar.
Pour remaining vinegar over top, push veggies down father, and top up, leaving a little at the top.
Screw top on and label. Keep refrigerated. These will be ready to eat in a day or two.
Eat within two months. Don’t leave these out on the counter for long periods of time- they are not sterilized, so treat them accordingly!
Tip: don’t use metal when preparing these- it doesn’t get along well with vinegar!
Tip: Change up the flavor by adding fresh thyme, dill, ginger, turmeric- whatever you like!

The Best Crab Cakes Recipe For Your Custom Family Cookbook

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Ingredient list

1 lb. crabmeat, preferably backfin
½ cup crushed saltines & ½ breadcrumbs, crushed finely with rolling pin
1 tsp. horseradish
1 egg, beaten
1 tsp. Worcestershire sauce, optional
¼ tsp. white pepper
3-4 T. mayonnaise, depending on consistency
2 tsp. Dijon mustard
½ tsp. Bay seasoning
¼ tsp. salt
Dash of Tabasco sauce (1-2 drops)
1-2 tsp. finely chopped fresh parsley when available

Instructions

Pick over crab, mix with breadcrumbs in large bowl. In smaller bowl, beat egg, other ingredients. Mix in with crab. Either pan fry crab cakes in butter or oil or put in shells and bake at 375° for 15 minutes. (Sprinkle first with grated Parmesan.)
Alternate version: omit Worcestershire, include 1 T. fresh chopped tarragon or a ¼ tsp. dried tarragon, juice of ½ lime or lemon and a couple of grindings of fresh black pepper. Fold in egg and seasonings with the crabmeat and crumbs, mixing gently.

Easy Pickled Eggs For Your Custom Cookbook

Ingredient list

2 cups white vinegar
1/2 cup of sweet pickle juice ( if you have it)
1 Tblsp. pickling spice
1 clove garlic
2 Tblsp. sugar
1 doz. eggs
1 cup water
1 tsp. salt
Instructions

Eggs that are a week old peel much better than fresh!!Bring your eggs to a boil,take off heat, cover, let stand for 20 min. Cool under cold running water and peel shells.Bring ingredients to a boil, simmer 5 min. Let cool a little then pour over eggs in jar and cover, refrigerate for 2–3 days. Enjoy!!!

Cheese Ball Recipe For Your Custom Cookbook

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cheese-ball_2
Prep Time: 10 min.
Total Time: 2 hours, 10 min.

Ingredients

2 (250g) pkgs cream cheese, at room temperature
1 cup grated cheddar cheese
6 slices bacon, diced, cooked, drained & cooled
1 bunch green onions, finely sliced
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 cup toasted pecans, finely chopped

Directions

1. In a large bowl combine cream cheese, grated cheddar cheese, bacon, green onions, Worcestershire sauce and black pepper. Place mixture on a large sheet of plastic wrap. Shape into a ball and wrap completely.

2. Chill cheese ball in the refrigerator for at least two hours. Remove cheese log from the fridge at least 30 min., before serving. Roll in pecans to coat. Serve with crackers and sliced vegetables.

Add Spicy Lime Corn Fritters To Your Family Cookbook

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Corn Fritters_2
Prep Time: 10 min.
Total Time: 30 min.
Makes: 24 fritters

Ingredients

Fritters

2 eggs
1 cup milk
2 cups flour
2 tsps baking powder
½ tsp salt
1 ½ cups corn kernels
¼ cup finely chopped cilantro
Vegetable oil, for frying

Dipping Sauce

½ cup plain yogurt
½ cup mayonnaise
2 tsp srirarcha
1 tbsp lime zest
1 tbsp lime juice
¼ cup finely chopped cilantro
Lime wedges, to serve

Directions

1. In a large bowl combine egg and milk. In a separate bowl combine flour, baking powder and salt. Add dry ingredients into milk mixture and mix until just combined. Mix in corn kernels and cilantro.

2. Heat vegetable oil in a large pot over medium high heat. When oil has reached 350F add fritter mixture by the tbsp. Cook until golden brown, turning halfway through cooking, about 2-3 minutes. Drain on a paper towel lined plate.

3. To make dipping sauce combine yogurt, mayonnaise, sriracha, lime juice, lime zest and cilantro. Serve with warm corn fritters.

Custom Cookbook Recipe – Fresh Watermelon and Feta Salad

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IMG_8393

Ingredients:

1/2 watermelon, diced into bite-sized cubes
1/2 cup crumbled feta cheese
1/2 cup chopped mint

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Pinch of salt & pepper

Preparation Instructions:

1. In a large bowl toss together watermelon, feta and mint. Tip mixture onto a large serving platter.
2. In a small bowl whisk together olive oil, balsamic vinegar, Dijon, salt and pepper.

Buffalo Chicken Dip Recipe For Your Custom Cookbook

Buffalo Chicken Dip_1

Buffalo Chicken Dip_2
Prep Time: 10 min.
Total Time: 30 min.

Ingredients

2 cups cooked shredded chicken
1 (8 oz) pkg cream cheese, at room temperature
½ cup ranch dressing
½ cup hot sauce
1 cup shredded cheddar cheese
Crackers, to serve
Sliced vegetables, to serve (cucumber, peppers, carrots, broccoli)

Preparation Instructions

1. Preheat oven to 350F.
2. In a large bowl combine shredded chicken, cream cheese, ranch dressing, hot sauce and cheddar cheese. Mix well to combine. Scrape mixture into a 9” glass pie dish or equal sized oven-proof container.
3. Place in oven for 20 mins or until bubbling and golden. Serve with crackers, tortilla chips or sliced vegetables.

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