Posts Tagged 'Liana Krissoff'

English Muffin Bread

I love me a good English muffin. Toasted with a little butter, alongside a runny poached egg and some maple smoked bacon…is there anything more comforting? Plus, in my opinion, it’s the best vehicle for jam and fruit butters ever. Which is why I was so excited when I noticed a recipe for english muffin bread in the back of one of my favorite canning books, Canning For a New Generation by Liana Krissoff. It has all of the qualities of a good English muffin, but with much less work and in loaf form.

If you ended up saving all of your whey from last weeks’ DIY Ricotta project, you are in luck! This recipe calls for a lot of whey, though you can substitute water or milk in certain spots. So even if you didn’t take my advice (told you it would be put to good use) you can still make this lovely loaf. Or you can make some cheese today and bread tomorrow. Then put your homemade cheese on your homemade English muffin bread! Genius, I’m telling you.

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Strawberry Rhubarb Jam

As previously mentioned in my Mother’s Day post, this weekend my mom and I rolled up our sleeves, and got into the kitchen to cook some Strawberry Rhubarb Jam. With all the wonderful things my mom has taught me throughout the years it was nice to actually be able to teach her a thing or two. You see, even though my mom has a good handle on most everything in the kitchen, she has never in her life made homemade jam, let alone preserve anything in a jar. So it was a lot of firsts and a lot of fun.

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Pickled Asparagus

If you’ve been following the blog for a while, you know that canning has been at the top of my list of projects to conquer. Unfortunately though, canning and pickling is damn near impossible during the winter because the vegetables and fruits that are in season are few and far between. However, Spring has finally sprung and asparagus is bountiful, tasty, and beautiful. So, I’m here to kick off canning season with some pickled asparagus!

This being my first canning project, I must have read the directions about 500 times before I actually began. I may have been a little overzealous in my attempt to get things right, but some people make canning sound like a dangerous household activity that kills people, and isn’t safe anymore, etc., etc. So maybe I let it get to my head a little too much and was agonizing over getting each step just right. The truth is, canning can be dangerous, but it’s nothing that following the directions can’t solve. Obviously, if you see mold in one of your jars 4 months down the road, you probably shouldn’t eat it. Don’t feel bad. Just throw it out and consider it a lesson. I cannot say I have learned my lesson yet, as I just made my first batch of pickled asparagus this past weekend, but I’m telling you right now, fear not fellow canners; it really is quite simple.

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