- An apple pie with cheddar cheese baked into the pastry. Sounds like the perfect Thanksgiving dessert for Cabot Clothbound lovers. Consider taking one to a friend in this fantastic pie box.
- Ginger Carrot Curd. Imagine that dolloped atop these scones.
- A quadruple batch of Cranberry Pear Conserve with Ginger for a canning swap.
- Farmhouse Piccalilli. Even if the recipe doesn’t appeal, you should still click over to look at the pretty pictures.
- Uses for pickle brine. Part one and part two.
- A little applesauce eye candy.
- Still have peppers? This post is a comprehensive tutorial on the many ways to preserve them.
- Salads, pizza, and scrambled eggs all become exponentially better when you add homemade onion jam.
- Stave off the season’s colds with a dose of fire cider.
- My review of Kim O’Donnel’s new book, The Meat Lover’s Meatless Celebrations
. If you’ll have vegetarians at your table this holiday season, you own it to them to get this book. I’m particularly obsessed with the lentil pate (the recipe is included in the post).
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gimme those persimmons please, i haven’t seen them yet here!
The ginger-carrot curd link is not working for me at all.
Imagine my surprise when I clicked “these scones” and it went to my own page. Thanks for the mention Marisa! That photo is really gorgeous too.
Marisa – thanks so much for the mention of my post on preserving peppers… and for all those wonderful links: fire cider? you bet I am going to make that – I have freshly dug ginger from the garden and that’s perfect. Carrot curd? I would never have thought about it – yet I have been on berry curd kick, using all the berries picked and frozen this past summer. Thanks again
Thanks, Marisa! Hope your week is great.