Bavarian Panini With Triple Berry Preserves Recipes

Steps:

• Bring 1 pound chopped fresh figs, 1 1/2 cups sugar, the seeds from 1/2 vanilla bean and a pinch of salt to a boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in 1 tablespoon each lemon juice and ruby port, and a pinch of pepper. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes. Serve this with goat cheese, prosciutto and crackers.

Steps:

• Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
• Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (about) extra-virgin olive oil
• 1/2 cup grated Parmesan
• In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
• Yield: 1 cup
• Prep Time: 10 minutes

Steps:

• Bring water, apricots and sugar to a boil in a 2-quart saucepan. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until apricots are tender and about 1/2 cup water remains. Remove from heat and stir in lemon juice. Process in blender or food processor until smooth and thick. Return to saucepan and stir in applesauce. Spoon into jars or containers. Cover tightly and refrigerate.;
• With a vegetable peeler, remove colored peel from orange, leaving white membrane on orange. With a sharp knife, cut off and discard membrane. Finely chop peel and pulp. Preheat oven to 350 degrees. Have a 13 by 9 by 2-inch or other large, shallow glass baking dish ready. Place peel and pulp of 3 cups of the cranberries, the strawberries, chopped apples, sugar and cinnamon sticks in baking dish. Stir to mix. Cover with foil. Bake 45 minutes. Stir in remaining cranberries and bake uncovered 1 hour longer or until thickened, stirring occasionally. Cool, spoon into clean jars. Cover and refrigerate.
• Yield: 10 cups

Steps:

• For the pork and brine: In a large stockpot, combine 1 gallon of water with the kosher salt, bourbon, granulated sugar, brown sugar, honey, curing salt, bitters, pickling spice and garlic. Bring to a boil and then refrigerate overnight.
• The next day, add the pork belly to the brine and refrigerate for 48 to 72 hours.
• Remove the pork from the brine (discard the brine) and rinse the pork with cold water. Pat the pork dry, then put it on a baking sheet and refrigerate it overnight, uncovered, to dry out.
• The next day, prepare a smoker with applewood chips.
• For the spice mixture: Combine the coriander, black peppercorns, paprika and red pepper in a small bowl. Rub the pork with the spice mixture.
• Smoke the pork at 180 degrees F until an instant-read thermometer inserted in the pork reads 155 degrees F, about 3 hours.
• For the strawberry-bourbon preserves: Combine the strawberries, brown sugar and 1 cup of the bourbon in a saucepan. Bring to a simmer, stirring often, and cook until the jam is reduced and thick, 45 minutes to 1 hour. Finish with the remaining 1 tablespoon bourbon. Let cool.
• For the biscuits: Preheat the oven to 400 degrees F.
• Mix the flour, baking powder, salt and baking soda in a food processor. Add the cold butter cubes and pulse until the butter is in little specks. Transfer the mixture to a large bowl, pour in the buttermilk and mix by hand. Scrape the biscuit dough out onto a lightly floured surface and pat it down with your hand until it is 1/2 inch thick. Cut the dough into about twenty-four 2-inch circles with a biscuit cutter or the rim of a glass and place the circles on a parchment-lined baking sheet. Bake until puffed and golden brown, 12 to 15 minutes.
• To assemble the sandwiches: Thinly slice the smoked pork belly pastrami and saute it briefly in a skillet over medium heat. Slice the biscuits and spread both sides with the preserves. Fill the biscuits with the sliced pork belly.

Steps:

• Start with our step-by-step canning how-to.
• Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
• Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
• Meanwhile, sterilize four 8-ounce canning jars and lids.
• Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
• Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.

Steps:

• Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Steps:

• Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.
• Add strawberries, raspberries and blackberries to a saucepan.
• Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.
• Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.
• Stir in the rest of the sugar and return to a full rolling boil.
• Let the mixture boil for exactly 1 minute, stirring constantly.
• Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.
• Turn jars upside down after the band has been screwed tightly.
• After 5 minutes, turn jars upright.