Text 2671, 87 rader
Skriven 2010-10-11 19:54:00 av JIM WELLER (1:123/140)
Ärende: Recent buys 1
=====================
I somehow came into possession of a small jar of Pungent Horseradish
Garlic Jelly made by the Garlic Box in Ontario. This is a concept
not unlike Jalapeno jelly and it is amazing stuff. Very strong garlic
aroma and flavour, modest horseradish overtones and of course very
sweet. It goes great on crackers and cream cheese.

I stirred in a tablespoon of vinegar and then the horseradish
flavour really came through as well, without diminishing the garlic
intensity or the sweetness.

I have some sliced pork breast in the crockpot simmering away in
mustard, Dave's pork spice, apple cider and allspice for tomorrow's
meal. I plan to smear the pork with this stuff when I re-heat it.

The label reads: pear juice, sugar, horseradish, garlic, lemon juice,
pectin. No additives or preservatives. I'm pretty sure I could make
this using a Jalapeno jelly recipe for guidance but their garlic is
far more pungent than mine so it might not turn out as well.

(Checking MM)... And I even have a recipe for it! Albeit a smooth
jelly with lots of vinegar. The Garlic Box stuff is chunky and
contains only a little bit of acid.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stephanie Da Silva's Garlic Jelly
 Categories: Preserving, Jams, Garlic
      Yield: 5 cups
 
    1/2 c  Fresh garlic, finely
           -chopped
      2 c  White wine vinegar
  5 1/2 c  Sugar
      3 c  Water
      1 pk (2 oz.) powdered pectin
    1/4 ts Butter or oil
      2 dr Food coloring (optional)
 
  Combine garlic and vinegar in a 2 qt. kettle.  Simmer mixture gently,
  uncovered, over med. heat for 15 min. Remove pan from heat and pour
  mixture into a 1 qt. glass jar. Cover and let stand at room temp. for
  24-36 hours. Pour flavored vinegar through a wire strainer into a
  bowl, pressing the garlic with the back of a spoon to squeeze out
  liquid. Discard any residue. Measure the liquid and add vinegar, if
  needed, to make 1 cup. Measure sugar into a dry bowl. Combine the
  garlic-vinegar solution and the water in a 5 or 6 qt. kettle. Add
  pectin, stirring well. Over high heat, bring mixture to boil,
  stirring constantly to avoid scorching. Add sugar, and stir well.
  Bring mixture to a full, rolling boil. Add butter to reduce foaming.
  Continue stirring.  Boil the mixture hard for exactly 2 min. Remove
  pan from heat and skim off any foam. Add red, yellow or orange food
  coloring if desired. Pour jelly into prepared glasses. Seal according
  to directions on recipe folder in pectin package.
  
  Stephanie da Silva
  rec.food.recipes archive
  
  I made some yesterday (not this exact recipe), and although it didn't
  set, it makes a fine sauce to baste over chicken while baking (was
  really nummy for dinner last night).  Other suggestions are to add it
  to marinade, or have it with cream cheese on crackers or bagels.
  
  Yes, it's sweet, but the garlic power is VERY there.
  
  Kathi
  
  Use it as an accompaniment to roast beef.
  
  Barb, Mother Superior, Holy Order of the Sacred Sisters of St.
  Pectina of Jella <www.jamlady.eboard.com>
  
  I love it with cream cheese on crackers or bagels, but as others have
  said it works well with meats.
  
  Compiled 22 Sep 2002
 
MMMMM
 
Cheers

YK Jim

... Garlic ice cream is at the extreme end of the silly cuisine spectrum.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)