Preservation Pantry by Marshall, Sarah -- Read -- Imperial Library of Trantor

Index

Cover Dedication Introduction Water Bath Canning Lesson Fundamental Tools and Equipment Fruits: Stem to Core

Apples

Ginger Liqueur Spiked Apples Matcha Tea Applesauce

Matcha Tea Applesauce Breakfast Bowl

Whiskey Apple-Core Caramel Drunken Apple Crumble

Cherries

Bourbon Brined Cherries Dried Cherry Mustard Cherry Stone Bitters Kale and Apple Salad with Cherry Brine Dressing

Grapes

Tarragon Pickled Muscat Grapes Grape Jam with Toasted Pine Nuts Pickled Grape Leaves Blue Cheese and Grape Brioche Flatbread

Green Tomatoes

Green Tomato Bloody Mary Mix Green Enchilada Sauce Basil and Tomato Leaf Ice Cream Smoked Chicken Enchiladas

Kumquats

Savory Kumquat Marmalade Pickled Kumquats and Pistachios Liquid Gold Vegetable Stock Kumquat Pistachio Chicken with Coconut Black Sesame Rice

Lemons

Lemon Pickled Mustard Seeds Vanilla Bean Lemonade Orange Blossom Lemon Curd Lemon Peel Spice Rub Ahi Tuna Canapé

Mangoes

Mango, Rose Petal, and Saffron Jam Mango Barbecue Sauce Pickled Mango Peel Mango Masa Tart

Oranges

Orange Slices in Bergamot Syrup Sweet and Sour Orange Sauce Orange Peel Pickling Spice Tea Cup Chicken with Fried Rice German Pancake with Orange Syrup

Peaches

Habañero Ground Cherry Peach Hot Sauce Peach and Lavender Jam Peach Stone Tonic Habañero Meatballs with Cauliflower Rice

Pears

Sparkling Wine Poached Pears Pear and Thyme Relish Lavender Pear Peel Pectin Pear Galette with Goat Cheese

Plums

Cranberry Plum Sauce

Khmeli-Suneli Georgian Spice Blend

Spiced Plum Chutney

Garam Masala Spice Blend

Hibiscus Plum Shrub Fried Chicken Wings with Plum Sauce

Red Tomatoes

Roasted Summer Savory Tomatoes White Wine Marinara Sauce Purple Basil Pickled Cherry Tomatoes Tomato Skin Togarashi Tomato Bisque with Crab Oven-Roasted Chicken Thighs with Pickled Tomatoes

Strawberries

Strawberry Rhubarb Hot Sauce Strawberry Tamarind Chutney Strawberry Cucumber Freezer Jam Strawberry Top Salad Dressing Radicchio and Arugula Salad

Vegetables: Root to Top

Beets

Whole-Grain Roasted Beet Mustard Golden Pickled Beets Beet Stem Pickled Cauliflower Beet Leaf Dolmas with Seeded Rice

Brussels Sprouts

Pickled Brussels and Romanesco Giardiniera White Wine–Pickled Brussels Sprouts Romanesco Leaf Sauerkraut Haluski with Blackened Brussels

Carrots

Habañero Pickled Carrots, Daikon, and Lotus Root Carrot Cumin Slaw Carrot Top Hazelnut Pesto Pork Banh Mi

Cucumber

Cucumber Mustard Hot Sauce Mustard Lime Sandwich Slicers Cucumber and Basil–Infused Gin

Summer Gin and Tonic

Dan Dan Noodles

Fennel

Pickled Roasted Fennel Bulb Roasted Fennel Stalk Curry Fennel Frond Chimichurri Scallops with Chimichurri

Nettles

Spicy Pickled Greens Lemon Spring Green Sauce Nettle Ricotta Cheese Baked Nettle Cannelloni

Onions

Coffee Braised Onion Jam Pink Pickled Shallots Onion Peel Powder Cheese and Onion Biscuits French Onion Soup

Peppers

Cherry Bomb Hot Sauce Pickled Padrón Peppers Chili Flake–Infused Sea Salt Red Pork Posole with Beer

Radishes

Tamari Pickled Radish Pods and Garlic Scapes Strawberry Ume Plum Pickled Radishes Strawberry Simple Syrup Pickled Radishes, Carrots, and Jalapeños Radish Top Za’atar Baked Lentil Falafel Tacos

Turmeric

Turmeric Mustard Turmeric Ginger Juice Shots Turmeric Skin Golden Cashew Milk Turmeric Cashew Chocolate Chip Cookies

Zucchini

Tiny Dill Zucchini Pickles Zucchini and Cashew Crème Sauce Bread and Butter Zucchini Pickles Oven-Dried Squash Blossoms Chinese Five-Spice Powder Zucchini Crème Orecchiette Pasta

Starting Your Own Canning Club Stocking Your Pantry Conversion Charts Acknowledgments About the Author Index Copyright

← Prev
Back
Next →

← Prev
Back
Next →