Apr
08
2014
1
Sep
21
2012
0

Lemons + herbs for the win

This summer we added two new recipes to our family repertoire. First, on a whim one day while playing tourist down at the Pike Place Market we bought a baby shark for Robbie. Which was actually a trout but he didn’t need to know that. We brought it home, filled the fish with sliced lemons, rosemary, mint, lavender, thyme, and oregano, tied it up, and put it on the grill for a couple minutes a side. Miracle of miracles, the kids devoured it, and then played pretend with the bones for the rest of the afternoon. In the times since, Hannah has been enthusiastic all they way until it came time to actually eat the fish, but Robbie still loves Grilled Baby Shark with Local Herbs and Imported Lemons.

  

Our other new tradition is lemonade made by mashing up lemon slices with sugar and herbs. One time we tried it with honey and it was pretty tasty that way too. And after the kids go to bed if there are any leftovers, a little (or a lot of) vodka makes for a mighty fine cocktail. Pretty much the same herbs as the last time – rosemary, mint, lavendar, and thyme. I usually skip the oregano for some reason.

 

We were in Bellingham for a music festival and there was a great hippie/hipster (getting harder and harder to tell the difference) lemonade stand, where you could have mix-ins added to your drink. I had a blueberry-ginger lemonade, and the kids got basil raspberry. The truly hipster part was that it came in a mason jar that you had to bring back to the stand to get your dollar deposit back. All this to say that if you treat your lemonade well, it will show you respect and be delicious. If you make it from a can, you’re on your own, and results may vary.

Nov
15
2011
0

The last of the canning (hopefully…)

Alicia has been making applesauce like crazy with the bags of apples that we brought home from Wenatchee back in October, and we have probably 20 or 25 quarts so far. I kept saying that I was going to make some apple pie filling since we just used up our last batch, but it’s been busy. Finally last night the Venn diagram of motivation and time overlapped, and I canned 10 quarts of pie filling. It looks like a good batch this time around; I followed this recipe (mostly, and despite the Comic Sans). Blanching the apples after they were peeled and sliced seems like it helped keep the whole production from oxidizing too much, though I had to run the sauce through the blender to de-lump it before pouring it in the cans.

A week or two ago, I also made some apple jelly with rosemary, which is an amazing combination of flavors. Rosemary usually overpowers things, but with the apple, the flavors are perfect together. We received a jar of this jelly from someone a few years ago and loved it, but I can’t figure out who it was. If you’re out there, reveal yourself! At any rate, it is tasty, tasty jelly, and it’s all Hannah wants on her toast for the time being. Just take any apple jelly recipe, and add a sprig of fresh rosemary after filling the jars, right before you put the lid on; the rosemary flavor infuses the whole jar.

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