Kitchen Bitch

Cooking in the Kitchen with Sass & Class

Canning Favorites: Homemade Spiced Apple Butter November 29, 2012

As usual, life is racing by this holiday season. I made it through the first round of my newest project, A Delish Dish Homemade Holiday, with more than 150 jars of jam, jellies, and preserves sold by Thanksgiving! Pictured above is an Instagram photo of my full line of homemade goodies from Thanksgiving (follow me @KitchenBitch), and I’ll be swapping in some new favorites for Christmas, like Christmas Plum Conserve, Apple-Jalapeno Jelly, Blueberry Maple Butter (hello, pancakes!), Fig Strawberry Jam with Balsamic Vinegar, and my first-ever low-sugar preserve for those with diabetes, Mixed Berry Apple Spread. I make everything myself in small batches, and the 4 and 8 oz. sizes are perfect for gift giving! Click here to download the new order form! (more…)

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Easy DIY Chive Blossom Vinegar May 14, 2012

As my career progresses, I’m really beginning to understand the power of vinegar in cooking. It adds much needed acid to stews, sauces, soups and dressings, and it comes in wild variety of flavor profiles. For the most part I always stuck with white distilled vinegar, red wine vinegar, and apple cider vinegar, but I’m realizing there’s a whole world of vinegar flavors out there—many of which I can make at home!

I’ve always been a huge fan Marisa McClellen’s blog Food in Jars, and she recently re-posted one of her old recipes for Chive Blossom Vinegar. I immediately thought of my mom’s herb garden and the three giant chive plants that protect its borders. I forwarded the post to my mom, and low and behold she had a ton of chive blossoms for me to make this vinegar. Thanks Ma!

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DIY Fun: Bourbon Brown Sugar Mustard January 25, 2012

I experimented a lot with do-it-yourself food gifts this past Christmas, and although I failed miserably to share them with you then, I’m finally going to do so now. How nice of me, right? 🙂

My dear friend Ian is what you might call a mustard connoisseur: His pantry is always full of a variety of expensive pretzel mustards from Europe gifted to him by his aunt, and his condiment shelf in the refrigerator always has at least three different kinds of mustard. Classic Dijon, spicy horseradish, fiery wasabi, or rustic stone-ground—you name it, he’s got it.

All I knew for sure is that Ian needed some homemade mustard, and that I was going to produce it. Plus, I love little canning projects like this, and it’s another way for me to check items off my “Need to Make” list. (more…)