Mint Jelly

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1-3/4cups  mint infusion (buy about 1-1/2 cups firmly packed fresh mint leaves with stems)
2-1/4cups  water
2Tbsp.  fresh lemon juice
2drops  green food coloring
3-1/2cups  sugar, measured into separate bowl
1/2tsp.  butter or margarine
1pouch  CERTO Fruit Pectin

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CERTO® Mint Jelly

photo by:kraft
Water steeped with fresh mint leaves, lemon juice, sugar and pectin are cooked briefly then processed in a canner for jars of refreshing mint jelly.
time
prep:
1 hr
total:
3 hr 30 min
servings
total:
About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
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What You Need

1-3/4
cups  mint infusion (buy about 1-1/2 cups firmly packed fresh mint leaves with stems)
2-1/4
cups  water
2
Tbsp.  fresh lemon juice
2
drops  green food coloring
3-1/2
cups  sugar, measured into separate bowl
1/2
tsp.  butter or margarine
1
pouch  CERTO Fruit Pectin

Make It

 

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

WASH mint leaves and stems; finely chop or crush. Place in saucepan; add water. Bring to boil. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.

MEASURE exactly 1-3/4 cups prepared infusion into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.) Add lemon juice and food coloring. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Kale Pasta Salad

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  • 1 pound Bowtie Pasta
  • 3 Tablespoons Pine Nuts
  • 1/4 cup Olive Oil
  • 6 cloves Garlic, Minced
  • 2 teaspoons Salt, More To Taste
  • 1 teaspoon Black Pepper, More To Taste
  • 1 bunch Kale, Finely Sliced
  • 4 ounces, weight Parmesan Cheese, Shaved
  • 2 Tablespoons Balsamic Vinegar (optional)

Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.

Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.

In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn’t get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.

After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.

Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.

Add kale and pine nuts to the pasta and toss it all together. Check to make sure it’s no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.

Chill for at least 2 hours before serving.

(Optional: May add 2-3 tablespoons balsamic vinegar if desired.)

Spicy Ribs

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  • 1 cup Brown Sugar
  • 1 can Dr. Pepper
  • 1 can (5 Ounces) Chipotle Peppers Packed In Adobo
  • 1/3 cup Brown Mustard
  • 1 Tablespoon White Vinegar
  • 3 cloves Garlic, Minced
  • 2 packages Pork Baby Back Ribs

Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later.

Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate.

When you’re ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks.

Remove the ribs when they’re fork tender (keep cooking until they are). Slice and serve!

Pork Lettuce Wraps

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  • 1 tbsp olive or vegetable oil
  • 1 lb ground pork (80/20)
  • 4 chopped scallions
  • 1 tsp grated ginger
  • 1.5 tbsp garlic, minced
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 tsp sesame oil
  • Butter lettuce, for serving
  1. Heat up the oil over medium high heat in a large skillet, then brown the pork for 3 minutes, stirring enough so it doesn’t burn. Add the water chestnuts and tofu.
  2. Mix up the scallions, ginger, garlic, hoisin, soy sauce, and sriracha. Add to the pan, and toss all the ingredients. Cook for a few more minutes until the pork is cooked through. Remove from the heat and add the sesame oil.
  3. At the table, fill each lettuce cup with rice and a big spoonful of the pork mixture.

Flank Steak

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1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes

1 flank steak

Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours.

Hot Cross Buns

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¾ cup 2% milk, heated to just above body temperature (105 F)
4 tsp. instant dry yeast
1/3 cup sugar
3 large eggs, at room temperature
1/2 vegetable oil
3 3/4 cups all-purpose flour
1 tsp. lemon zest
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1/3 cup dried currants
1/4 cup mixed diced peel

Hot Glaze
1/2 cup sugar
3 tbsp. water
1 tsp. vanilla extractxtract

Icing
3/4 cup icing sugar, sifted
1 tbsp.milk, plus extra if needed
Dough1. For the dough, measure all of the ingredients except the currants and peel into the bowl of a mixer fitted with the hook attachment or in a large bowl. Mix the dough on low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth. Towards the end of kneading, add the currants and mixed peel and knead in. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.

2. Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface. Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.

3. Preheat the oven to 350 F. Uncover the buns and bake for 25 to 30 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.

Hot GlazeFor the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.

IcingFor the icing, stir the icing sugar and together until a thick consistency suitable for piping (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.

Chicken with Lemon and Olives

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  • 1 whole chicken, about 4 pounds, cut into parts
  • 1/2 cup plus 1 tablespoon flour
  • 1/4 cup grated pecorino
  • 3 teaspoons smoked paprika
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 3 medium lemons
  • 2 large yellow onions, sliced
  • 1 large fennel bulb, halved and sliced
  • 12 whole garlic cloves, peeled
  • 3/4 cups pitted green olives
  • 1 pinch ground cinnamon
  • 1 cup whole peeled tomatoes, crushed
  • 1 cup white wine
  • 1 bunch cilantro, roughly chopped
  1. Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don’t crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
  2. Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you’ll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil — let bubble away for a minute or two. Add the lemon zest.
  3. Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
  4. Garnish with cilantro

Cornbread

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11/4 cups buttermilk (or 11/4 cups milk plus 1 tablespoon white vinegar)
2 tablespoons butter or extra virgin olive oil
11/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet corn bread
1 egg
  1. Preheat the oven to 375°F.
  2. If you’re using buttermilk, milk, or yogurt, ignore this step. If not, make the soured milk: Warm the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Let it rest while you prepare the other ingredients.
  3. Put the butter in a medium ovenproof skillet or an 8-inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.
  4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.