Archive for November, 2016

Pickled Beet Taste Test

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With the threat of hard frost looming I decided to harvest my beets.  They did quite well this year and I had so many I decided to make up several pickled beet recipes and see if I liked them better than the way I have been doing them all these years, a recipe I learned when I lived in Denmark.

The first recipe I tried came from “Cook’s Illustrated” magazine (March/April 1994, p.11).  I was intrigued by the fact it had vermouth, red wine, rosemary and orange slices along with the typical ingredients.  The next was from a cookbook that has given me some great recipes in the past; Smith & Hawkins “Gardener’s Community Cookbook” compiled by Victoria Wise, Workman Publishing, New York, 1999).  This one had horseradish and lots of spices and since I like the tang of horseradish, I put it on the list.  I also tried one from the “Bon Appetit” website which included coriander berries, “interesting”, I thought. Finally I included my Danish recipe of old, which includes onions.

We gave it three tries on successive days and my original old recipe won each time with the Bob Appetit recipe a close second and the Cook’s Illustrated and near tie for second.  The Gardener’s was too tart although I’m sure adding sugar to balance the vinegar would improve it.

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…and the winner is…

Here’s that recipe (happily the simplest):

DANISH STYLE PICKLED BEETS (serves four)

  • 1 pound prepared beets (about 3 large)
  • 1 onion thinly sliced
  • 1/4 C sugar
  • 1/2 C cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp peppercorns
  • 1 bay leaf

Prepare beets by washing them and boiling them in their skins.  When they can be pierced easily with a sharp knife, remove them from the water, saving 1/2 C water from the cooking liquid for the pickling sauce.  Let the beets cool enough so you can handle them to peel them.   You should be able to just push off the skin with your thumbs.  Combine the remaining ingredients in a saucepan (including the beet juice) and bring to a boil.  Slice the beets and add them to the saucepan.  Cool and refrigerate for a day or two before serving.  Can be served hot or cold.

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Green Tomato Ideas

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Green Tomato Pie.  This pie tastes a lot like apple because of the spices but it has a firmer texture which we really enjoyed.  This is adapted from an apple pie recipe.

The first light frost burned the foliage on my tomato plants but the fruit is still fine, so faced with a bushel of green tomatoes, I went to work.  First (with Thanksgiving coming) was Green Tomato Mincemeat, my mother’s recipe.  It takes mincemeat from the artery clogging, heavy dish of yesterday (one pound of beef suet!!!) to a vegetarian taste alike and gets rid of loads of green tomatoes.

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This is enough for 10 pies!

Next came Green Tomato Jam, a recipe I got on a trip to New Zealand from the Australian Woman’s Weekly.  It’s like a marmalade as it has an orange and a lemon with the tomatoes but with a subtle difference.  You can make it in the Cuisinart, so it goes quickly.

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Green Tomato Jam

Of course we had a couple of meals with Fried Green Tomatoes.  I found this recipe on line at Epicurious.com.

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Fried Green Tomatoes with basil mayonnaise (Horseradish Sauce is good too).

I ended up with Green Tomato Pickles (a recipe from a family friend that I’ve been making since the 1960’s).  These are a crisp pickle, good on hot dogs or just as a relish.  Recipes available on request.

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Green Tomato Pickles

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Svalbard 5: Dovekies

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This was the brave one.  I could hear the mate down in the burrow.  The rest kept their distance (sitting maybe 30′ away) and flying close over our heads to investigate.

I know, the trip was in June and it’s now November but I want to share this one last adventure with you.  On our last day there my friend Frank and I decided to climb up a steep scree slope to sit among the nesting Dovekies.  It was thrilling to sit high on the slope with Dovekies calling as they whirled around my head.  I had close looks at them.

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The slope may not look steep but it was.

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The only way I could get down was the “5 point” way, sliding on my butt!  (Photo courtesy of Frank Mantlik)

For me this was the highlight of our trip.  One of my goals was to see nesting Dovkies and we did that in spades.  Thanks, Frank.

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