Healthy Organic Food Recipes, Achieving the correct viscosity for this putter can be tricky, since the cooking time varies according to the ripeness of the plums. After the butter is simmered, it should have the thickness of heavy (double) cream, and once it cools a bit, it should drip thickly from a spoon.
Plum Butter
Makes 5 half-pint jars
1 orange
4 lbs plums
3 3/4 cups sugar
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
Have ready hot, sterilized jars and their lids.
Using a vegetable peeler, cut 4 strips of zest from the orange, each about 1 inch wide and 4 inches long. Cut the orange in half and squeeze enough juice to measure 1/4 cup. Pour into a large nonreactive saucepan.
Halve and pit each plum, and cut each half into 3 pieces. Place the pieces in the saucepan, add the sugar, and stir gently to combine. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring often, until the plums are tender, about 5 minutes.
Working in batches if necessary, pass the plums through a food mill or fine-mesh sieve set over another large, nonreactive saucepan. Stir in the vanilla and cinnamon and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the butter is the consistency of heavy cream, 55–70 minutes.
Ladle the hot butter into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months.
This recipe comes from the William-Sonoma cookbook "The Art of Preserving by Weldon Owen."
This late-summer Bloody Mary recipe is neither too salty nor too heavy, unlike most traditional versions you’ll get at the bar or in a mix. Filled with lemon juice, fiery Sriracha chili sauce, and herbal seasonings, this cocktail provides easy, refreshing sipping.
You’ll get a bold dose of heat with the liberal use of horseradish and Sriracha chili sauce in this drink. Sriracha’s zippy flavor is typically matched well with citrus, so this cocktail also has a healthy squirt of fresh lemon juice for balance.
In place of the usual celery salt called for in Bloody Marys, I use a salt-free seasoning mix that’s loaded with dehydrated vegetables and spices. It adds a pleasing herbal aroma and vegetal flavor to an otherwise tomato-y base. The seasoning mix in my cupboard contains celery seeds, dehydrated onion and garlic, and dried basil and oregano—all ingredients that work great in this cocktail mix. Experiment with whatever no-salt seasoning mixtures you’ve got on stock, and see what works best for your palate.
Of course, all Bloody Marys need a touch of salt or savory, and here it comes from shoyu, which adds a nice depth without too much actual saltiness on the tongue.
Lemon-Sriracha Bloody Mary Recipe
Makes 1 drink
INGREDIENTS
¼ cup tomato juice
2 ounces vodka
1 tablespoon lemon juice
½ teaspoon Sriracha sauce
½ teaspoon prepared horseradish
¼ teaspoon salt-free herbal seasoning mix
1 dash shoyu
Sea salt and black pepper, for serving
Lemon wedges, for serving
Cherry tomatoes, for serving
METHOD
Combine tomato juice, vodka, lemon juice, Sriracha, horseradish, seasoning mix, and shoyu in a tall glass; stir gently to mix. Set aside.
Lemon-Sriracha Bloody Mary Recipe
This uncooked marinara sauce is made from both sun-dried and fresh cherry tomatoes, along with ample basil and olive oil. Served over a bed of zucchini “noodles,” it’s an invigorating way to get your pasta fix while eating a plate full of veggies. If raw vegetable noodles aren’t your thing, feel free to enjoy this bright, aromatic sauce with any ol’ cooked pasta.
Makes about 2 servings
INGREDIENTS
1 ½ cups cherry tomatoes, halved (use heirloom tomatoes for a multi-colored effect)
½ cup packed sun-dried tomatoes (soaked if not already soft)
1/3 cup basil leaves
3 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon dried oregano
½ teaspoon sea salt, plus more for serving
¼ teaspoon freshly ground black pepper
1 medium zucchini, for serving
1 medium yellow summer squash, for serving
METHOD
Combine cherry tomatoes, sun-dried tomatoes, basil, olive oil, oregano, salt, and pepper in a food processor. Puree until desired level of consistency is reached (may be smooth or chunky). Set aside.
To make zucchini “pasta” strands, you have a few options: You can use a commercial “Spiralizer” to make thin, spaghetti-like strands from the zucchini and squash. You may also use a vegetable peeler to shave vegetables into thin ribbons or strands (see photo below). Also, you may use a mandoline to shave very thin slices of the vegetables.
To assemble: Toss shaved zucchini with a few drizzles of olive oil and a pinch of salt in a medium bowl. Arrange on two serving plates. Top with a large dollop of prepared sauce. Serve immediately.
* Leftover raw sauce is incredible used as pizza sauce! Use it in on either a raw or traditional baked pizza for delicious results with a very bold tomato-basil flare.
Plum Butter
Makes 5 half-pint jars
1 orange
4 lbs plums
3 3/4 cups sugar
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
Have ready hot, sterilized jars and their lids.
Using a vegetable peeler, cut 4 strips of zest from the orange, each about 1 inch wide and 4 inches long. Cut the orange in half and squeeze enough juice to measure 1/4 cup. Pour into a large nonreactive saucepan.
Halve and pit each plum, and cut each half into 3 pieces. Place the pieces in the saucepan, add the sugar, and stir gently to combine. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring often, until the plums are tender, about 5 minutes.
Working in batches if necessary, pass the plums through a food mill or fine-mesh sieve set over another large, nonreactive saucepan. Stir in the vanilla and cinnamon and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the butter is the consistency of heavy cream, 55–70 minutes.
Ladle the hot butter into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months.
This recipe comes from the William-Sonoma cookbook "The Art of Preserving by Weldon Owen."
This late-summer Bloody Mary recipe is neither too salty nor too heavy, unlike most traditional versions you’ll get at the bar or in a mix. Filled with lemon juice, fiery Sriracha chili sauce, and herbal seasonings, this cocktail provides easy, refreshing sipping.
You’ll get a bold dose of heat with the liberal use of horseradish and Sriracha chili sauce in this drink. Sriracha’s zippy flavor is typically matched well with citrus, so this cocktail also has a healthy squirt of fresh lemon juice for balance.
In place of the usual celery salt called for in Bloody Marys, I use a salt-free seasoning mix that’s loaded with dehydrated vegetables and spices. It adds a pleasing herbal aroma and vegetal flavor to an otherwise tomato-y base. The seasoning mix in my cupboard contains celery seeds, dehydrated onion and garlic, and dried basil and oregano—all ingredients that work great in this cocktail mix. Experiment with whatever no-salt seasoning mixtures you’ve got on stock, and see what works best for your palate.
Of course, all Bloody Marys need a touch of salt or savory, and here it comes from shoyu, which adds a nice depth without too much actual saltiness on the tongue.
Lemon-Sriracha Bloody Mary Recipe
Makes 1 drink
INGREDIENTS
¼ cup tomato juice
2 ounces vodka
1 tablespoon lemon juice
½ teaspoon Sriracha sauce
½ teaspoon prepared horseradish
¼ teaspoon salt-free herbal seasoning mix
1 dash shoyu
Sea salt and black pepper, for serving
Lemon wedges, for serving
Cherry tomatoes, for serving
METHOD
Combine tomato juice, vodka, lemon juice, Sriracha, horseradish, seasoning mix, and shoyu in a tall glass; stir gently to mix. Set aside.
Lemon-Sriracha Bloody Mary Recipe
This uncooked marinara sauce is made from both sun-dried and fresh cherry tomatoes, along with ample basil and olive oil. Served over a bed of zucchini “noodles,” it’s an invigorating way to get your pasta fix while eating a plate full of veggies. If raw vegetable noodles aren’t your thing, feel free to enjoy this bright, aromatic sauce with any ol’ cooked pasta.
Makes about 2 servings
INGREDIENTS
1 ½ cups cherry tomatoes, halved (use heirloom tomatoes for a multi-colored effect)
½ cup packed sun-dried tomatoes (soaked if not already soft)
1/3 cup basil leaves
3 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon dried oregano
½ teaspoon sea salt, plus more for serving
¼ teaspoon freshly ground black pepper
1 medium zucchini, for serving
1 medium yellow summer squash, for serving
METHOD
Combine cherry tomatoes, sun-dried tomatoes, basil, olive oil, oregano, salt, and pepper in a food processor. Puree until desired level of consistency is reached (may be smooth or chunky). Set aside.
To make zucchini “pasta” strands, you have a few options: You can use a commercial “Spiralizer” to make thin, spaghetti-like strands from the zucchini and squash. You may also use a vegetable peeler to shave vegetables into thin ribbons or strands (see photo below). Also, you may use a mandoline to shave very thin slices of the vegetables.
To assemble: Toss shaved zucchini with a few drizzles of olive oil and a pinch of salt in a medium bowl. Arrange on two serving plates. Top with a large dollop of prepared sauce. Serve immediately.
* Leftover raw sauce is incredible used as pizza sauce! Use it in on either a raw or traditional baked pizza for delicious results with a very bold tomato-basil flare.
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