The Joys of Jewish Preserving, Recipe and Giveaway
August 14, 2017 by Jenny
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Emily Paster is the voice
behind the blog, West of the Loop, and co-founder of the Chicago Food
Swap, one of the most active and dynamic food swap groups in
the country. Her first book Food Swap shared her advice for starting up
swaps, recipes that work well in the swap environment and happens
to share the best salted caramel sauce recipe ever (I have made it
several times).
In The Joys of Jewish Preserving: Modern Recipes with
Traditional Roots, for Jams, Pickles, Fruit Butters, and More-for
Holidays and Every Day, Emily is back with 75 recipes that
range from fruit jams and preserves, to pickles and other savory
preserves, and recipes to use the preserves you make in other
dishes (love that!)
Chocolate Babka with Jam, Dulce De Manzana (apple paste) and Lemon
Walnut Eingemacht are a few examples of the types of recipes you
will find in this book and of course you can browse the entire index here. Be prepared to pull out the
canning jars once you look these recipes over. Emily has a number of events
promoting this book.
Thanks to Harvard Common Press for sharing Emily’s Apple, Honey,
and Rose Jam with our members today as well as offering three
copies of this book to our members in the US and Canada (see
giveaway below).
Apple, Honey, and Rose Water Jam
Add this recipe to your Bookshelf (click
the blue +Bookshelf button).
This is a special preserve that combines traditional foods and
flavors for Rosh Hashanah in both Ashkenazi and Sephardic cuisine.
Apples, of course, are a fall crop and thus plentiful at Rosh
Hashanah. Beginning Rosh Hashanah dinner by dipping apples into
honey, to symbolize the hope for a sweet new year, is nearly
universal among Eastern European Jews. The Sephardim often end
their new year’s celebrations with sweet jams and preserves made
from quince, figs, dates, and apples.
Rose water, which is made by distilling fresh rose petals in
water, is featured in many Sephardic desserts and pastries. It can
be purchased at Middle Eastern grocers and specialty food stores.
Rose water has a very strong flavor and should be used sparingly or
it can overwhelm your palate. Here it adds a haunting floral note
to this unusual, pale yellow jam.
Makes four 8-ounce (235-ml) jars
- 3 lb (1.4 kg) apples, peeled, cored, and cut into ½-in (1-cm) dice (6 to 7 cups prepped)
- 2 tablespoons (30 ml) lemon juice
- 1½ cups (300 g) sugar
- 1 cup (340 g) honey
- 1 teaspoon rose water
The publisher is offering three copies of this title to our EYB Members in the US. and Canada. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 21, 2017.Excerpted from The Joys of Jewish Preserving by Emily Paster, © 2017 Quarto Publishing Group. Used by permission from the publisher, Harvard Common Press, an imprint of Quarto Publishing Group. QuartoKnows.com. All photographs by: Leigh Olson.
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