Archive for the ‘Recipes’ Category
Cold-brew coffee
We’ve started making cold-brew coffee to enjoy on weekend afternoons. What they say is true — it has little of the bitterness of normal coffee, so that it tastes almost sweet. Cold-brew coffee very nearly fulfills the promise of coffee’s aroma.
Here’s how we make it:
- Measure the usual amount of coffee grounds you would use and place it in a French press
- Pour room-temperature water over it; use half the amount of water you would use if you were making a hot brew
- Let it steep for twelve hours
- Press (and optionally filter) the coffee and store it in the fridge
- When you’re ready to drink it, add to it an equal portion of either water or milk
Enjoy! It’s worth the inconvenience of having to prepare well in advance.
Salsa
This salsa recipe is from a friend of ours at church. It makes a mild salsa that tastes very good.
Ingredients
- 1 can petite diced tomatoes, drained
- 1 tbl olive oil
- 1 tbl vinegar
- 1 tsp cumin
- 1 tsp salt
- 1 garlic clove, chopped
- 1/4 c chopped onion
Mix ingredients and serve.
Crock pot apple butter
This recipe is from a friend of ours at church. I love apple butter, and we have made this recipe multiple times; it tastes great. I recommend making a double batch in a large crock pot.
Ingredients
- 5 lbs. tart cooking apples, unpeeled, cored, cut up (enough to fill cooker).
- 2 c. sugar
- 1.25 tsp. ground cinnamon
- 0.25 tsp. ground cloves
- 0.25 tsp. ground nutmeg
- 0.25 tsp. ground allspice
- pinch of salt
Directions
- Coat slow cooker with non-stick spray. Fill with the apples, almost to the top; the exact amount is not critical. Sprinkle with sugar in layers while loading. Cover and let stand at room temperature all day; the apples will exude juice and collapse.
- Add spices and salt and toss the apples with a large wooden spoon. Cover and cook on low for 10 to 12 hours, or overnight.
- In the morning, remove the lid and let the apple butter cook an additional 2 to 8 hours on low to reach the desired thickness.
- Turn off the cooker and let the butter cool to room temperature in the crock pot. Transfer to a blender or food processor, or use a handheld immersion blender in the crock pot and purée the butter until completely smooth. Scrape with a rubber spatula into spring-top glass jars (or screw tops with new lids). Store, covered, in the refrigerator for up to 2 months or transfer to small plastic containers and freeze for up to 3 months.
I gotta have my orange juice. 