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	<title>Chicken Angel</title>
	<link>http://chickenangel.com</link>
	<description>more than meat loves salt</description>
	<lastBuildDate>Mon, 12 Oct 2009 04:11:19 +0000</lastBuildDate>
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	<item>
		<title>Jigsaw (Enigma, #3)</title>
		<description><![CDATA[
Tomato Hot Pepper Jam

2.5# Mixed Heirloom Tomatoes
Mixed chilies to taste (2 Orange Habenero, 2 ripe red Jalapenos, 2 Fish, 2 Thai dragon)
2 cups sugar
Juice of one lemon
big pinch of sel gris

Mill everything tomatoes and peppers and combine in non-reactive pot with sugar and lemon juice and bring to a boil.  Turn down to a slow [...]]]></description>
		<link>http://chickenangel.com/archives/97</link>
			</item>
	<item>
		<title>Sauerkraut: if I&#8217;d only known you were so easy</title>
		<description><![CDATA[We love sauerkraut and have been happily forking over for Alexander Valley Gourmet&#8217;s fresh sauerkraut to get our fermented veggie fix.  We&#8217;d been put off trying to make our own by accounts of wet moldy rags and open pickling crocks and then we read this SF. Chronicle article on fermented foods that had a seemingly [...]]]></description>
		<link>http://chickenangel.com/archives/81</link>
			</item>
	<item>
		<title>Zucchini Bread</title>
		<description><![CDATA[-OR-
What to do when you&#8217;re finally tired of using overgrown zucchinis as baseball bats
see also:
Applesauce -OR- What to do when you&#8217;re finally tired of using mushy Gravensteins as baseballs.
We planted several zucchini plants this year knowing full well that we&#8217;d have too many by half, but I was inspired by a friend to put up [...]]]></description>
		<link>http://chickenangel.com/archives/51</link>
			</item>
	<item>
		<title>Nocino</title>
		<description><![CDATA[Emily made a batch of Nocino with this recipe this year to celebrate her birthday and we just finished bottling it tonight.  The walnuts were a little ahead of us this year and may have been a little too mature.  It is also a little citrusy and doesn&#8217;t have the depth that we hoped for [...]]]></description>
		<link>http://chickenangel.com/archives/48</link>
			</item>
	<item>
		<title>Refrigerator Pickles</title>
		<description><![CDATA[
2 large cukes
1/2 yellow onion, sliced
4 cloves garlic, smashed
1c water
1c cider vinegar
1 1/2 c sugar (to taste)
salt (to taste, 1/2 t?)
1t mustard seeds
1t turmeric
1/2 t celery seeds
1/2 t pickling spice
1/2 t red pepper flakes

Toast spices to help release flavors, combine with water, vinegar sugar and salt in small saucepan and bring to boil with smashed [...]]]></description>
		<link>http://chickenangel.com/archives/45</link>
			</item>
	<item>
		<title>Apricot Preserves #1</title>
		<description><![CDATA[
5# Apricots
juice and zest of 1 lemon
3c sugar
1c, scant, water
kernels from 1/2 of the apricots

Combine all ingredients, cook, process!
]]></description>
		<link>http://chickenangel.com/archives/43</link>
			</item>
	<item>
		<title>Apricot Lavender Jam #1</title>
		<description><![CDATA[
4# Apricots (Blenheim)
Juice and zest from 1 lemon
3c sugar
1 scant cup water
1/4 cup fresh lavender flowers
kernels from about 1/2 of apricots

Combine all incredients, except for lavender flowers in a heavy pot and cook until nearly done.  Add lavender flowers to taste and cook another 5 to 10 minutes.  Add to jars, process and enjoy!
]]></description>
		<link>http://chickenangel.com/archives/40</link>
			</item>
	<item>
		<title>Milk Maid</title>
		<description><![CDATA[3/4oz Nocino della Cristina
1/2 oz Galliano
1/2 oz Cointreau
1/2 oz citrus infused vodka
1 oz cream
1 egg white
Shake, with ice, serve in a cocktail class.  Maybe with a preserved cherry or lemon twist spritzed around the rim.
We&#8217;ve been searching for a cocktail to features Nocino della Cristina but haven&#8217;t had a lot of success until now.  That [...]]]></description>
		<link>http://chickenangel.com/archives/35</link>
			</item>
	<item>
		<title>Quince Butter</title>
		<description><![CDATA[
5# Quinces
2 Lemons (to taste)
Sugar

Cut quinces into small chunks and put into pot half about half covered with water.  Bring to boil and cook until the quinces are soft.  Mill, strain, measure and return to heat.  Add lemon zest and juice to taste.  Add 1/4 of puree&#8217;s volume in sugar.  5# quinices yielded 8 cups [...]]]></description>
		<link>http://chickenangel.com/archives/32</link>
			</item>
	<item>
		<title>Quince Jelly, Yum!</title>
		<description><![CDATA[
Quinces
Water
Sugar
Lemon

Cut up and slice the unpeeled quinces thinly and place in a large non-reactive pot.  Add enough water to cover.  Bring to a hard boil, turn down heat to a simmer.  Cook until not quite mushy.  Turn out entire contents of the pot into a large chinoise or strainer over a large pot and leave [...]]]></description>
		<link>http://chickenangel.com/archives/30</link>
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