Pickled Cranberries, say what? Yes, you heard me right ... pickled cranberries! Oh my goodness, just trust me, these are the next thing you'll want for your holiday table!
Serve with Brie or other soft cheese on your cheeseboard, with a variety of crackers, nuts and berries. Sweet, tart and tangy, they have a robust flavor that can't be beat. These bad boys would also be awesome with a roast turkey or holiday ham.
Truthfully, I want to know where they've been all my life!
This Confiturra (A confiturra is the Spanish or Portuguese word for a “preserve” or “conserve") is delicious on a steak sandwich or with any other grilled or roasted meat. It is both sweet and tangy, with a really good hint of rosemary throughout. It is the perfect accompaniment on toasted baguette pieces topped with a good cheese, or slather it on some grilled burgers or a good bratwurst. (recipe adapted from Serious Eats)
Did you know?
- The Vidalia Onion is a Georgia-grown yellow granex hybrid known for its sweet, mild flavor. Vidalias were first grown in Toombs County, Georgia.
- Vidalia Onions has developed an international reputation as the "world's sweetest onion." Their mild flavor is due to the unique combination of soils and climate found in the 20-county production area.
- Through Federal regulation, the Vidalia Onion growers developed Federal Marketing Order No. 955 in 1989 in an effort to fund research projects and to promote the consumption of Vidalia Onions.
- The marketing order program covers onions produced in the following counties in Southeast Georgia: Appling, Bacon, Jeff Davis, Montgomery, Tattnall, Telfair, Toombs, Treutlen, and Wheeler, as well as portions of Dodge, Jenkins, Laurens, Long, Pierce, Screven and Wayne.
- Approximately 225 growers cultivate Vidalia Onions on over 14,000 acres. About 125 handlers are involved in the grading, packing, and distribution of Vidalias.
- An average of 300 50-pound bags of Vidalias are produced per acre. Approximately 6% of the 275 growers cultivate 100acres or more; 7% produce on 50 to 100 acres; 40% on 10 to 15 acres; and 47 % on 10 or fewer acres. The majority of Vidalia Onion farms are multi-generational, family-owned-and-operated businesses.
- The industry's annual Vidalia Onion harvest brings some $50 million directly into Georgia's economy. The economic impact from related downstream marketing activities is estimated at $145-150 million.
- Vidalia Onions are sold loose by the pound, in 2-, 3- and 5-pound "pre-packs," and in 10-, 25- and 50-pound mesh bags and boxes.
- Generally recognized Vidalia Onion sizes are small (1 to 2 1/4 inches), medium (2 to 3 inches), and jumbo (over 3 inches).
- About 70% of the Vidalia crop is distributed through grocery stores as a specialty item. The remaining 30% are distributed through roadside stands and mail-order businesses.
- Vidalia Onions are harvested from late April through mid-June. Due to the introduction of controlled atmosphere (CA) storage, stored Vidalia Onions are available through December.
- In 1990, a resolution was passed by the Georgia legislature declaring the Vidalia Onion as Georgia's Official State Vegetable.
Recipe
Ingredients
3 pounds peeled and trimmed Vidalia onions
1/2 cup olive oil
1 ounce fresh rosemary, or about 6 long, full branches*
3 bay leaves
2 tsp kosher salt
1 tsp course-ground black pepper
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup white wine
1/2 cup honey
1/4 cup sugar
Method
Cut the onions in half and slice them thinly crosswise; you should have about 10 heaping cups of onions.
Heat the oil in a heavy 5 or 6-quart stockpot with a tight-fitting lid and add the onions, turning them over repeatedly in the oil to coat them. Add the rosemary and bay leaves, burying them in the onions. Season the onions with 2 tsps of kosher salt and 1 tsp. of course-ground black pepper, and lower the heat to a simmer. Cover the pot and cook the onions for 15 to 20 minutes, until they have softened and released their liquid, and the rosemary has wilted.
Remove the lid and add the vinegars, wine, honey, and sugar, stirring well. Maintain the heat at a steady simmer and continue to cook the onions for an additional 15 to 20 minutes, stirring the mixture often with a wooden spoon.
When the liquid has reduced by about half, pick out and remove the rosemary stems and bay leaves and continue cooking for another 15 minutes. Taste the confiturra and season with additional salt and pepper if necessary.
As the liquid continues to reduce, you must be careful to keep stirring to prevent the confiturra from scorching. Continue cooking the mixture until it is soft, sticky, and moves from the bottom of the pan as you stir Be careful not to let it caramelize.
Allow the mixture to cool slightly, then spoon it carefully into sterilized jars, leaving 1/2-inch head-space. Seal the jars and process in a water bath 10 minutes, or keep the confiturra refrigerated for up to two months.
* Note: The rosemary will shed its leaves into the confiturra. If you prefer not to have the wilted leaves in your finished confiturra, tie the rosemary in cheesecloth to make a sachet.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Oh I'd been searching and searching for a good Bavarian Potato Salad. One that would remind us of the years we were stationed in Germany, and enjoyed all kinds of German delicacies.
This Bavarian Potato Salad is one to enjoy year 'round! It pairs perfectly with a variety of pork dishes, but is equally good served with Brats or hot dogs, and grilled or roasted chicken.
I finally found one we all really love and agree it's the most authentic we've been able to find. In fact, a very good friend of mine, Michele Wynn Gerhard, a renowned Chef who is unfortunately no longer with us, spoke lovingly about this recipe when I shared it with her.
"THANK YOU, Mary! In my opinion, this is THE German potato salad recipe!!! Seriously! I can definitely picture my German mother-in-law in her kitchen. I can definitely smell the Kartoffelsalat from here, and I can almost taste it! The picture looks almost identical to hers. I'm talking MEGA drool here! If I'm ever able to get in the kitchen and cook again, this will be the first thing I make! KEY - the right potato (never Russet "baking" potatoes!), right balance of vinegar & oil, using a good MILD vinegar, and please, please, please don't omit the chicken (or beef) broth, even if it sounds weird to you. YES, pour the vinegar over the warm potatoes, and yes, to just a small amount of sugar. It enhances the flavor somehow, but doesn't make the salad taste sweet. And, as "Mutti" says, NEVER serve hot or cold, always warm, by which I mean room temperature.
In all these years, I've never seen a recipe that came so close to describing exactly what Mama Mizzi did 1,000's of times, at least. Her kids, grandchildren, and daughter-in-laws learned to make it by watching her. Ditto for all her best dishes. I've never seen her consult a recipe, not even when baking. Oh yeah, the fresh herbs are important, too. She always had a great garden and used whatever was available to her there - always parsley & chives, dill if she had it. Yes, freshly ground black pepper, and she was just as fussy about her vinegar as she was about the type of potato she used. Thanks again, dear Mary... this is a treasure, for sure!" Love, Michele
RECIPE
Ingredients
5 pounds Yukon Gold or Red potatoes (not Russet)
1 small onion, finely chopped
1/2 pound bacon, cooked and crumbled
1 tbls. dill weed
1/4 cup parsley leaves
1/4 cup chicken stock
1 tsp. sugar
2 tsp. sea salt
1 tsp. course-ground black pepper
3/4 cup red wine vinegar
1/2 cup vegetable oil (or less; add small amount at a time)
Method
Cook bacon until crispy. Drain the bacon on a paper towel and save about 2 Tablespoons of the fat. Finely chop the cooked bacon and set aside. Next dice the onion.
Boil the potatoes, skin on, until fork tender (approx 20-30 minutes) in water. Drain and let sit in cold water to cool down enough to handle; gently rub off the peel.
Once all of the potatoes are peeled, cut each potato in half and then bite size pieces, or slices, however you prefer.
Pour the vinegar, salt and pepper on to the warm potatoes and wait for a few minutes, stirring once. Let the mixture absorb into the potatoes, which takes just a few minutes.
Add the bacon, onion, dill weed, the reserved bacon fat, and chicken stock.
Gently stir with a large wooden spoon being careful not to press the potatoes too much.
Add about 1/2-3/4 cups of the vegetable oil and combine (you may need more later).
Add 1 teaspoon of sugar, taste and adjust the salt, if necessary. Add a little more vinegar, if necessary so it has a mild tart taste.
The potato salad should have a nice shine to it, but not be too oily. Add a little oil at a time, until you see a very light sheen. Add the parsley last and stir to combine.
Serve at room temperature.
Adapted from A Feast for the Eyes
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Sweet, tangy, spicy, this jelly is perfect with cream cheese and crackers, or use it as a glaze on grilled pork or chicken. It is also the perfect "made at home" gift for holiday gift giving.
RECIPE
Ingredients
1 3/4 cup dry red wine (can use cooking wine)
1/4 cup red wine vinegar
1 - 5 oz. package Craisins (dried cranberries)
10-15 slices pickled jalapeno peppers (make your own)
1 tsp. course-ground black pepper
3 1/2 cups sugar
1 pkg. Sure-Jell (pectin)
4 -1/2 pint canning jars (8 oz.)
Method
In a large stock pot stir together the wine and craisins. Let sit 10 minutes for the craisins to re-hydrate.
Add vinegar, jalapeno pepper slices, black pepper and sure-jell. Bring mixture to a rolling boil over med-high heat stirring constantly.
Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.
Put jars in water bath canner with a rack on the bottom (any pot will do so long as the water covers the jars completely by 1-2").
Cover and bring to a boil; reduce heat slightly and continue to boil 5 minutes.
Remove jars from canner and allow to cool on a kitchen towel.
Cooled jars can then be placed in kitchen cabinet. Keep any open jars in the refrigerator.
Jars are shelf stable for up to 1 year provided they remain sealed.
Yield: 4 - half-pint jelly jars (8 oz.)
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
