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Apple Pie Filling

Apple Pie Filling

Surrounded by thick forest, with trees so big you couldn’t wrap your arms around them. The forest floor a cushion of moss, wild flowers and fallen leaves. Rays of sunlight streaming through the tree tops like something out of a child’s fairytale. It  was a little slice of heaven.

That was 18 years ago.

It was where I grew my first garden and had fruit trees. Where the passion for growing my own food was ignited. Where I read as many books as I could to learn how to can and preserve everything I was growing.

Along with all the pickles and jams I made, my most cherished jars were the 9 liter jars of apple pie filling made from the tree out back.

This recipe is super easy all the work is in the prep, but once the apples are peeled the rest of the job is  breeze.

Apple Pie Filling
 
Author:
Recipe type: Preserving
Cuisine: Dessert
Serves: 9 1 liter jars
Ingredients
  • 36 cups of apple, quartered and peeled
  • 1 teaspoon of salt
  • 1¾ teaspoon of lemon juice
  • 3 cups of sugar
  • 1 tablespoon of cinnamon
Instructions
  1. Wash, peal and core apples.
  2. To prevent darkening use Fresh Fruit Powder following the directions on the label.
  3. Drain apples and place in a large kettle with the remaining ingredients.
  4. Bring slowly to a boil and simmer until all the sugar is dissolved, stirring constantly.
  5. Pack into hot jars leaving 5cm of headspace.
  6. Seal and process in a hot water bath for 25 minutes.
  7. Remove jars and allow to cool completely.
  8. To make a pie line a pie pan with pastry.
  9. Sprinkle with 2 tablespoons of cornstarch.
  10. Add one jar of filling and sprinkle with 2 more tablespoons of cornstarch.
  11. Cover with pastry, seal edges and cut vents.
  12. Bake for 10 minutes at 425F then reduce to 350F and bake for 30 - 40 minutes.
  13. Makes 9 - 1 liter jars of pie filling

 

Canning apple pie filling on Nutmeg Disrupted

 

Cooking apples for pie filling on Nutmeg Disrupted

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Almond Milk

Almond Milk

I have been on a smoothie kick of late.

Being a Produce Manager I am handling fresh fruit 40 plus hours a week so thinking about what I can make with it is always on my mind.

In an effort to be healthier I have been using Almond milk in said smoothies.

Then one day on my Instagram feed I noticed a shot of a fabulous glass of milk, made from almonds. Instantly intrigued I knew I had to make some.

Try it once, you’ll never go back to store bought.

I promise.

 

Almond Milk

I cup of natural almonds

water

maple syrup

Cover the almonds with water and let soak for 10 hours.

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After 10 hours strain and rinse.

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Place them in a blender with 3-4 cups of water and a squirt of maple syrup.

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Blend on high for 4 minutes. Let settle for a minute then blend again for 2 minutes.

Pour into a cheesecloth lined colander that is placed over a bowl.

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After a few minutes gather up the cheese cloth and squeeze it well getting every last bit of the milk. Place the ground almonds in a bowl and set aside.

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Pour the milk into a mason jar, cover and refrigerate.

Use anywhere you would use milk.

I have made 4 batches in the past week. The cool thing is you can control the thickness of the finished product.

For my first batch I used 3 glasses of water. After a night in the fridge it was a thick luxurious cream, very much like a 35% cream. I poured some into a glass to drink, it was almost sinful.

The next batch I used the full 4 glasses of water. It was like regular milk. Both amazing! When you make some I suggest trying it both ways.

I used maple syrup to sweeten it but you can have a few options here. I have read of honey or dates being used. Play with the ingredients until you find what you prefer to use.

Your almond milk should last 4 days.

Now back to the ground almond meal we set aside earlier. Not wanting to throw it out I am working on different ways to use it up.

I spread it out on a parchment lined cookie sheet and popped it into a 225 degree oven to dry. I kept it low and slow as to not burn it. Once dried I put it into the blender and ground it into a flour.

Making Almond milk on Nutmeg Disrupted

 

 

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Grapefruit Curd

Grapefruit Curd

There is nothing better in your local produce section right now then the citrus fruit that is available.

The selection of oranges is vast, from regular navals, mandarins, tangelos, to Seville and blood oranges you can’t go wrong. Though no matter how fabulous that oranges are I always gravitate back to the table in my produce section where I have the grapefruit display.

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I eat it with just a light sprinkle of sugar. But recently have been experimenting with it. The Sugared Grapefruit Rind is amazing. It is little strips of sweet Grapefruit love, full of fantastic grapefruit flavour.

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Then I thought some grapefruit curd was in order. One word. Fabulous!

So then I started thinking of where I could use the curd and naturally Macarons seemed like the perfect place to use it.

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Grapefruit Curd is easy to make and using proper processing techniques you can make it for long time storage so you can always have a jar on hand.

Grapefruit Curd
 
Author:
Recipe type: Preserving
Ingredients
  • 3 ruby red grapefruit
  • 1½ cups of sugar
  • ⅔ cup of lemon juice
  • 6 eggs
  • 8 tablespoons of butter
  • 2 tablespoons of grapefruit zest
Instructions
  1. Using warm water and a tiny squirt of soap wash your grapefruit and rinse very well.
  2. Using a microplane or the fine side of a box grater remove the zest from the grapefruit.
  3. Place the juice in a small pot an bring to a low boil.
  4. Reduce until you have 2 cups of liquid.
  5. Allow to cool.
  6. Place a small pot half full with water on the stove on medium high heat.
  7. Bring to a simmer.
  8. Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined.
  9. Place the bowl on top of the simmering pot.
  10. Cook, stirring constantly until it becomes thick, about 10 minutes.
  11. Remove from heat and immediately pour through a fine strainer to remove any lumps.
  12. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
  13. Add the zest and stir well.
  14. Ladle the hot curd into hot sterilized jars.
  15. Add the lids and screw bands until finger tight.
  16. Place the jars into a hot water bath and process for 5 minutes.

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Ruby Red Grapefruit Curd from Nutmeg Disrupted

Grapefruit Curd from Nutmeg Disrupted

You can find my step by step process for French Macarons on the site. I have tried many recipes and have found success with the recipe I have posted.  I topped the Grapefruit Macarons with pieces of the Sugared Grapefruit Rind to make it the perfect Grapefruit trifecta!

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Quinoa Salad with Preserved Lemon

Quinoa Salad with Preserved Lemon

Quinoa Salad with Preserved Lemon

Earlier this year I made a few jars of preserved lemons and limes.

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Looking for a way to use some of my preserved citrus I thought a salad was in order.

I love quinoa and knew that would be the perfect base for a salad. Full of fresh avocado and roasted peppers it was a refreshing satisfying meal. The salty hit of citrus is the prefect finish to the dish. It is quick, simple and delicious!

 

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Quinoa Salad with Preserved Lemon

1 cups of quinoa – rinsed well

1 avocado – sliced

1 roasted red and peppers -chopped

2 wedges of preserved lemon

pepper to taste

Cook the quinoa in 2 cups of water for 15 minutes.

Meanwhile chop the peppers and avocado.

Combine everything in a bowl and squeeze the wedges of lemon over all. Stir to combine. Add a few dashes of pepper.

Enjoy!

 

 

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Buddha’s Hand Vodka

Buddha’s Hand Vodka

 Winter time means citrus season, my favourite of all the fruits. And citrus means Buddha’s Hand citrons! I never knew about these until I became a Produce Manager, now I count down the months until I have them in store.

The day the Buddha’s Hand arrived you could smell its amazing aroma long before the box was found amongst all the produce. The entire warehouse was engulfed in the most amazing lemon smell. If you have never seen a Buddha’s Hand they are like no other fruit out there.

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They do not contain any juice or seeds, and the white center is not bitter like you would find on other kinds of citrus. They are prefect for zesting and you would use them anywhere where you would use lemon. I am thinking I will candy some, similar to how I did the grapefruit rind. And some Buddha’s Hand salt is in order. A Buddha’s Hand salt rimmed margarita sounds fantastic!

The strong lemon scent seemed a classic fit with vodka.  The end result is a magnificent flavored spirit that you could drink on the rocks or mixed with club soda for a refreshing cocktail.

 

Buddha’s Hand Vodka

1 Buddha’s Hand Citron

2 cups of your favorite vodka

Wash the Buddha’s Hand well.

With a zester zest yourself 2 tablespoons of the Buddha’s Hand.

Place the zest in a mason jar along with one finger from the fruit. Seal and place in a dark cupboard. I gave mine a shake every few days.

Allow to sit for 30 days.

 

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Strain using a fine mesh screen strainer.

Because Buddha’s Hands are only available in the winter these would make fantastic cocktails for New Years Eve. Start a jar at the beginning of December to have it ready for ringing in the New Year!

Buddha’s Hand Cocktail

2 ounces of Buddha’s Hand vodka

splash of Club Soda

1/4 cup of sugar

1/4 cup of lemon juice

lemon slices to garnish

 

Place the sugar on a small plate.

Place the lemon juice into a small bowl.

Dip the rim of the glass into the lemon juice then into the plate of sugar making a nice rim on the glass.

Using a shot glass pour a 2 ounce shot and careful pour it into the sugar rimmed glass. Add a splash of Club Soda.

Garnish with a slice of lemon.

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