Midday Fix: Date jam and quick-pickled eggplant, prepared by The Joys of Jewish …

Emily Paster


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The Joys of Jewish Preserving: Trendy Recipes with Conventional Roots, for Jams, Pickles, Fruit Butters, and Extra β€” for Holidays and Each Day

Date Jam

2 lbs Medjool dates
1/four cup lemon juice
half tsp cinnamon
zest of 1 orange

Pit and chop the dates. In a big saucepan, mix the dates, lemon juice, and cinnamon with 2 cups of water. Deliver to a boil. Scale back the warmth and simmer till thickened and the dates have damaged down, about 10 minutes. Take away from the warmth and add the orange zest. You possibly can depart the date jam as is or, should you favor a smoother texture, puree it utilizing an immersion blender or in a meals processor for 20 to 30 seconds. Ladle jam or paste into 2 clear and sterilized pint-sized jars. Retailer within the fridge.

Fast-Pickled Eggplant

2 medium eggplant, peeled and cubed
1 Tbs kosher salt
2 cup apple cider vinegar
1 cup white wine vinegar
1 cup water
1 tsp sugar
6 cloves garlic, sliced
three dried chiles
12 mint leaves

Place the eggplant cubes in a colander and sprinkle with salt. Cowl with a paper towel and weight down with a plate. Permit the eggplant to empty for half-hour. Sterilize three pint jars by filling them with boiling water and permitting then to take a seat for five minutes. Pour the water out and permit the jars to air-dry naturally. Maintain heat. In the meantime, deliver the vinegars, water, and sugar to a boil in a big saucepan. Add the eggplant and simmer till softened, three to five minutes. Utilizing a slotted spoon, switch the eggplant cubes to the jars. Add 2 cloves of sliced garlic, a dried chile, and four mint leaves to every jar. Cowl the eggplant cubes with brine, leaving 1/2 inch of headspace. Permit the jars to chill, cowl them, and refrigerate. Permit the eggplant to remedy for two to three days earlier than serving. Pickled eggplant will hold within the fridge for a number of weeks.

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