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Ideas, please, for a savory spread I can make and give with cheese crackers?
- Thread starter cheezz
- Start date
go over to T&T appetizers and there are several good spreads and cheese balls that can be spreads.
I posted a boursin cheese thread too. pimento cheese is always nice in a crock---add a healthy scoop of horseradish to zip it up a bit and make it a homemade "pub cheez". I cheat and get the Kaukauna cheese in a tub and add the horseradish to it. good with roasted flavored almonds/nuts.
I posted a boursin cheese thread too. pimento cheese is always nice in a crock---add a healthy scoop of horseradish to zip it up a bit and make it a homemade "pub cheez". I cheat and get the Kaukauna cheese in a tub and add the horseradish to it. good with roasted flavored almonds/nuts.
mariadnoca
Moderator
You should ask Mistral or one of our other canners if it can be done w/spreads...
It would depend on what's in it, but I kinda doubt you could do it w/o still needing to keep it in the fridge. That might make it kinda difficult to add to a gift basket.
That was my problem wanting to make curd for gift baskets. smileys/frown.gif
It would depend on what's in it, but I kinda doubt you could do it w/o still needing to keep it in the fridge. That might make it kinda difficult to add to a gift basket.
That was my problem wanting to make curd for gift baskets. smileys/frown.gif
I call it "Sarasota Cheese" because on a trip there, it was in
every restaurant table as a spread. I think it is known as pub cheese maybe.
1 12oz cold pack cheese
1 8 oz. cream cheese
Mix well.
Add 1 small jar of horseradish (or to taste) and mix well.
A nod to Ang--didn't read her post before I posted.
every restaurant table as a spread. I think it is known as pub cheese maybe.
1 12oz cold pack cheese
1 8 oz. cream cheese
Mix well.
Add 1 small jar of horseradish (or to taste) and mix well.
A nod to Ang--didn't read her post before I posted.
heather_in_sf
Well-known member
Rillettes? Not sure if they can be canned without a pressure cooker
A local place makes rabbit, salmon and duck rillettes and I really like the rabbit and duck versions, pork is traditional.
http://www.saveur.com/article/recipes/duck-rillettes
A local place makes rabbit, salmon and duck rillettes and I really like the rabbit and duck versions, pork is traditional.
http://www.saveur.com/article/recipes/duck-rillettes
USDA recommended Lemon Curd Recipe: REC: Lemon Curd
http://nchfp.uga.edu/how/can_02/lemon_curd.html
As fresh lemons can vary in acidity, follow the recipe exactly, using commercially canned lemon juice (I highly recommend the lemon zest!). For lime curd, see below.
Canned Lemon Curd
2½ cups superfine sugar*
½ cup lemon zest (freshly zested), optional
1 cup bottled lemon juice**
¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
7 large egg yolks
4 large whole eggs
Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least up to 180°F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.
Yield: About 3 to 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
1. Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
4. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
5. In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
6. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F. Use a food thermometer to monitor the temperature.
7. Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
8. Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
9. Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals.
Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 15 min 20 25
Shelf Life: For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.
Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes when thawed. Package in freezer containers after straining and cooling to room temperature. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks. (See Freezer Lemon Curd, http://www.uga.edu/nchfp/publications/nchfp/factsheets/freezer_lemoncurd.pdf)
Preparation Notes:
* If superfine sugar is not available, run granulated sugar through a grinder or food processor for 1 minute, let settle, and use in place of superfine sugar. Do not use powdered sugar.
** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.
*** If a double boiler is not available, a substitute can be made with a large bowl or saucepan that can fit partway down into a saucepan of a smaller diameter. If the bottom pan has a larger diameter, the top bowl or pan should have a handle(s) that can rest on the rim of the lower pan.
For more detailed information on boiling water canning, see "Using Boiling Water Canners" at http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html
Variation:
For Lime Curd, use the same recipe but substitute 1 cup bottled lime juice and ¼ cup fresh lime zest for the lemon juice and zest.
Other citrus or fruit curds are not recommended for canning at this time.
http://nchfp.uga.edu/how/can_02/lemon_curd.html
http://nchfp.uga.edu/how/can_02/lemon_curd.html
As fresh lemons can vary in acidity, follow the recipe exactly, using commercially canned lemon juice (I highly recommend the lemon zest!). For lime curd, see below.
Canned Lemon Curd
2½ cups superfine sugar*
½ cup lemon zest (freshly zested), optional
1 cup bottled lemon juice**
¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
7 large egg yolks
4 large whole eggs
Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least up to 180°F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.
Yield: About 3 to 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
1. Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
4. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
5. In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
6. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F. Use a food thermometer to monitor the temperature.
7. Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
8. Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
9. Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals.
Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 15 min 20 25
Shelf Life: For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.
Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes when thawed. Package in freezer containers after straining and cooling to room temperature. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks. (See Freezer Lemon Curd, http://www.uga.edu/nchfp/publications/nchfp/factsheets/freezer_lemoncurd.pdf)
Preparation Notes:
* If superfine sugar is not available, run granulated sugar through a grinder or food processor for 1 minute, let settle, and use in place of superfine sugar. Do not use powdered sugar.
** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.
*** If a double boiler is not available, a substitute can be made with a large bowl or saucepan that can fit partway down into a saucepan of a smaller diameter. If the bottom pan has a larger diameter, the top bowl or pan should have a handle(s) that can rest on the rim of the lower pan.
For more detailed information on boiling water canning, see "Using Boiling Water Canners" at http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html
Variation:
For Lime Curd, use the same recipe but substitute 1 cup bottled lime juice and ¼ cup fresh lime zest for the lemon juice and zest.
Other citrus or fruit curds are not recommended for canning at this time.
http://nchfp.uga.edu/how/can_02/lemon_curd.html
I give things like that with the proviso to refriterate. I think they
are nice because it makes a special "dish" for the holidays when you probably have more opportunity to put something like that out for friends dropping by. LOVE rillettes. Thanks for the reminder.
Ball makes nice wide mouth jars for things like that. And so does Crate and Barrel.
are nice because it makes a special "dish" for the holidays when you probably have more opportunity to put something like that out for friends dropping by. LOVE rillettes. Thanks for the reminder.
Ball makes nice wide mouth jars for things like that. And so does Crate and Barrel.
--And sorry, not familiar with any recipes for "savory sauces" but I can recommend:
I have made the sauce below and it is delicious and can-able. Tested fine; got it from a small batch cook book; unfortunately I cannot remember the title of the book. Of course, make it just as it says below; any changes, you must store in fridge. It is wonderful on grilled chicken!
Indonesian Satay sauce
Fabulous as a sauce for pork kabobs or satays, this sauce also makes a delightful dip for raw vegetables.
2 tsp vegetable oil
1 cup finely chopped onion
4 cloves garlic, minced
2/3 cup cider vinegar
½ cup molasses
½ cup soy sauce
2 tsp hot pepper flakes
2 tsp minced peeled gingerroot
½ cup peanut butter (smooth is best)
Heat oil in a nonstick saucepan over medium-high heat and sauté onion and garlic for 2 minutes or until tender, stirring frequently.
Add vinegar, molasses, soysauce, hot pepper flakes and gingerroot. Bring to a boil, reduce heat and boil gently for 5 minutes. Blend in peanut butter; boil gently for 1 minute.
Remove hot jars from canner and ladle sauce into jars to within ½ inch of rim. Apply hot lids and rings, screwing rings on “finger tight.” Process 20 minutes for half-pint jars in a boiling water bath.
Makes two half-pints (8 oz.).
Serving suggestion:
Chicken barbequed with Indonesian Satay Sauce:
Indonesian Satay Sauce imparts a rich glaze to chicken. For faster barbecuing, microway chicken on Medium (50%) until partially cooked before placing on hot grill
Marinate chicken pieces in Indonesian Satay Sauce, covered, for 1 hour at room temperature or up to 6 hours in refrigerator. Remove chicken from marinade, reserving marinade. Boil marinade for 5 minutes. Place chicken on hot barbecue grill. Cook on low heat for 45 minutes, turning several times and basting with hot marinade. Alternatively, arrange chicken in a single layer on a foil-lined baking dish. Bake in a 375% oven for 30 to 35 minutes. Discard any leftover marinade. Serve hot.
I have made the sauce below and it is delicious and can-able. Tested fine; got it from a small batch cook book; unfortunately I cannot remember the title of the book. Of course, make it just as it says below; any changes, you must store in fridge. It is wonderful on grilled chicken!
Indonesian Satay sauce
Fabulous as a sauce for pork kabobs or satays, this sauce also makes a delightful dip for raw vegetables.
2 tsp vegetable oil
1 cup finely chopped onion
4 cloves garlic, minced
2/3 cup cider vinegar
½ cup molasses
½ cup soy sauce
2 tsp hot pepper flakes
2 tsp minced peeled gingerroot
½ cup peanut butter (smooth is best)
Heat oil in a nonstick saucepan over medium-high heat and sauté onion and garlic for 2 minutes or until tender, stirring frequently.
Add vinegar, molasses, soysauce, hot pepper flakes and gingerroot. Bring to a boil, reduce heat and boil gently for 5 minutes. Blend in peanut butter; boil gently for 1 minute.
Remove hot jars from canner and ladle sauce into jars to within ½ inch of rim. Apply hot lids and rings, screwing rings on “finger tight.” Process 20 minutes for half-pint jars in a boiling water bath.
Makes two half-pints (8 oz.).
Serving suggestion:
Chicken barbequed with Indonesian Satay Sauce:
Indonesian Satay Sauce imparts a rich glaze to chicken. For faster barbecuing, microway chicken on Medium (50%) until partially cooked before placing on hot grill
Marinate chicken pieces in Indonesian Satay Sauce, covered, for 1 hour at room temperature or up to 6 hours in refrigerator. Remove chicken from marinade, reserving marinade. Boil marinade for 5 minutes. Place chicken on hot barbecue grill. Cook on low heat for 45 minutes, turning several times and basting with hot marinade. Alternatively, arrange chicken in a single layer on a foil-lined baking dish. Bake in a 375% oven for 30 to 35 minutes. Discard any leftover marinade. Serve hot.
The ever popular and swap favorite Apricot Jalapeno Jelly might be a good candidate for
to pair with your cheese crackers. The recipe is in a thread of other sweet/savory spreads -- perhaps something there will speak to you.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=192071
to pair with your cheese crackers. The recipe is in a thread of other sweet/savory spreads -- perhaps something there will speak to you.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=192071