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QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • Brunch at Rhubarb-a good idea today, and always. Plancha roasted romaine with @lustymonk vinaigrette, @bentonsbacon, sunny side eggs, and fingerling potatoes. Not seen: a fried apple & cranberry hand pie that made my heart and belly happy. Huxley and @glennbenglish's, too.
  • My
  • The pies @rorris, @jenathan and I helped baking goddess @bakerhands make today will be available for purchase tomorrow at the North Asheville Tailgate Market from 8-1 pm, along with tarts and bread. Trust me, you don't want to miss out. Set your alarm clocks now!
  • When @bakerhands put out a call two days ago asking for a few hours of baking help today, I pounced at the chance to spend some quality time with such a warm, wise lady. When I found out @rorris and @jenathan had offered the same thing, the deal became even sweeter. The four of us gathered at Smoke Signals Bakery in Marshall today to chat, chew, and chop. Three cheers for wonderful people, delicious food, and fostering community. Hip, hip, freaking HOORAY!!! What a stellar day. *I was in charge of apple pie filling prep today. Photo credit to @rorris for capturing my hella serious pie-making game face!!!
  • When your morning looks like this, you know you're off to a good start. Was introduced to the glorious donuts and conviviality at @holedoughnuts today. Mercy! Goodness abounds.
  • Finally, I bring you this
  • This next pie is a pumpkin-meets-tiramisu hybrid, my
  • Up next in pie recipes with a Thanksgiving vibe from my book
  • Trying to decide what desserts to make for Thanksgiving (we're hosting a big potluck,
  • Totally a long underwear, trains in front of the wood stove kind of evening. Stay warm out there, friends! Low of 15 here tonight, BRR!!!!
  • Very fun to find this spread in the @womansworkco catalogue that arrived with yesterday's mail. Thank to so very much, Dorian, for all of your support. I ADORE my @womansworkco gloves. Friends, if you're shopping for durable, beautiful gloves made in the U.S., look no further. I wear my @womansworkco gloves out to the chicken coop every morning and can't recommend them enough! Also, there's a giveaway of three autographed copies of my book
  • Romanesco as meditative object. These served as the gorgeous centerpiece on our table at last night's @rhubarbavl 1-year anniversary dinner. Stunning.
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Onion, Orange & Thyme Relish

This month’s Tigress’ Can Jam was all about alliums. I should know. I choose the topic (after a bit of consulting with Mrs. Tigress herself). My mad, wild, frenzied schedule had me down to the wire, working feverishly to get my recipe in by midnight tonight. I did it, though, folks, my burning eyes a testament to my allium accomplishment.

I didn’t go necessarily big or bold or molecularly gastronomic with this month’s challenge. I simply made something that used alliums, sounded delicious, accommodated my schedule, and rendered an end product that hubs and I would definitely eat. Onion & Thyme relish seemed just the thing. Using a recipe adapted from this book, I tweaked the ingredients a bit, substituting thyme for tarragon and tossing in some orange zest because it sounded delicious.

Looking forward to this olfactory arousing concoction to work its way into all sorts of dishes over the next year. Happy Allium-ing, ya’ll!

Onion, Orange & Thyme Relish
adapted from Blue Ribbon Preserves

You will need:

-8 c. chopped onions
-1 Tbsp. pickling salt
-1 c. granulated sugar
-1 3/4 c. red wine vinegar
-1 tsp. dried thyme (or 1 Tbsp. fresh)
-2 garlic cloves, minced
-1 Tbsp. fresh orange zest

To make:
1) Layer 4 cups of the chopped onions in a large bowl. Sprinkle 1/2 of the salt over them. Top off with remaining onions and then cover with last bit of salt.
2) Stir with a wooden spoon or clean hands. Cover loosely with a cloth and set aside at room temperature for 4 hours.
3) At the end of 4 hours, drain onions in a colander. No need to rinse them, simply press with the back of a large spoon to remove any excess liquid.
4) Sterilize 4 pint-sized mason jars, lids, and screw rings. Fill a canner or large stockpot with water and set over medium-high heat. Bring just to boiling point. Place lids in a small saucepan, fill with water, bring to a boil, turn off heat, remove from stovetop, and set aside.
5) While your canner works towards boiling, combine the sugar, vinegar, thyme, orange zest and garlic in a large saucepan or stockpot. Heat gradually over medium-low heat until sugar is completely dissolved. Bring heat to medium-high until mixture comes to a boil.
6) Add onions to syrup, reduce heat to medium, stir to combine thoroughly, and simmer 10 minutes. Remove pan from heat.
7) Remove sterilized jars from canner; place jars on top of a kitchen cloth on the counter. With the help of a canning funnel, fill jars with onion relish, reserving 1/2-inch headspace.
8) Use a non-metallic spatula to remove any trapped air bubbles and wipe rims clean with a damp cloth. Place on lids and screw bands, tightening only until fingertip-tight.
9) Using a jar lifter, place jars in canner. Process 15 minutes in a boiling-water bath (remember, don’t begin to count your processing time until the water is at a constant, rapid boil). Adjust for altitude, as needed.
10) Remove the jars from the canner. Check that a proper seal has formed (lids should become concave, you’ll have heard a popping sound, and the lids should remain attached to the jar when lifted without screw band).
11) Take off screw bands, wipe jars dry, and store in a cool, dark location. Use within one year.

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