For your Wednesday we have Jay & Linda Kordich, authors of Live Foods, Live Bodies.
Make sure what you eat is healthy for you and your family. Jay and
Linda Kordich talk salad, no meal is complete with out a side salad. Tune in below and listen to Jay and Linda Kordich discuss salads
For your Tuesday we have Jay & Linda Kordich, authors of Live Foods, Live Bodies.
Juicing!!! Juicing!!!! Time to get healthy..... make sure what you eat is healthy for you and your family. Jay and
Linda Kordich give you tips on how to make carrot apple juice. This juice is good and healthy for you, don't believe us take a listen below. Tune in below and listen to Jay and Linda Kordich discuss juicing.
For your Monday we have Jay & Linda Kordich, authors of Live Foods, Live Bodies. Make sure what you eat is healthy for you and your family. Jay and Linda Kordich give you tips on how to wash pesticides from your vegetables. This is a segment that you can not miss for your family's health. Tune in below and listen to Jay and Linda Kordich discuss their tips on washing pesticides from vegetables.
WASHING: Wash
and scrub all fresh fruits and vegetables thoroughly under running
water. Running water has an abrasive effect that soaking does not
have. This will help remove bacteria and traces of chemicals from
the surface of fruits vegetables and dirt from crevices. Not all
pesticide residues can be removed by washing.
For Friday we have the Cake Lady from Yuba City, CA. She shares more secrets with Tonia on the art of decorating cakes visit her website cakelady-victorianmanor.com and find out more tips. Tune in below and listen to The Cake Lady as she gives us some tips..
For Thursday we have the Cake Lady from Yuba City, CA. She talks with Tonia on the art of decorating cakes visit her website cakelady-victorianmanor.com and find out more tips. Tune in below and listen to The Cake Lady as she gives us some tips..
You made it to Wednesday...so lets make Cherry Port Preserves!! We have Allison Duffy, author of Preserving with Pomona's Pectin. She tells us the difference between Jams and Preserves so make sure to listen to Tonia as she gets this one of a kind recipe. Tune in below and listen to Allison Duffy as she discusses her recipe for Cherry Port Perserves.
Combining luscious sweet cherry
flavor with the depth and complexity of port wine, this gorgeous, deep-red
preserve is just heavenly. It’s a perfect addition to a special-occasion brunch
and makes a wonderful gift. Or, spoon it on a slice of lemon pound cake and top
with fresh whipped cream for a simple and elegant dessert.
Before You Begin:
Prepare
calcium water.To do this, combine 1/2
teaspoon calcium powder (in the small packet in your box of Pomona's pectin)
with 1/2 cup water in a small, clear jar with a lid. Shake well.Extra calcium water may be stored in the
refrigerator for future use.
Yield: 4 half-pint
(8-ounce, or 236 ml) jars
1.Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3
full with water, bring canner to a rolling boil, and boil jars for 10 minutes
to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet
above sea level.) Reduce heat and allow jars to remain in hot canner water
until ready to use. Place lids in water in a small sauce pan, heat to a low
simmer, and hold until ready to use.
2.Rinse cherries,
remove stems, and then slice in half and remove pits. (For more information,
see “Painless Pitting” on page 74.)
3.Combine cherry
halves with the 1/2 cup (120 ml) of water in a saucepan. Bring to a boil over
high heat, reduce heat, and simmer, covered, for 5 minutes, stirring
occasionally. Remove from heat, add port, and mix well.
4.Measure 4 cups
(946 ml) of the cherry mixture (saving any extra for another use), and return the
measured quantity to the saucepan. Add lemon juice and calcium water, and mix
well.
5.In a separate
bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
6.Bring fruit
mixture back to a full boil over high heat. Slowly add pectin-sugar mixture,
stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve
pectin while the preserves come back up to a boil. Once the mixture returns to
a full boil, remove it from the heat.
7.Can Your
Preserves: Remove
jars from canner and ladle hot preserves into hot jars, leaving 1/4 inch (6 mm)
of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on
lids and screw bands, and tighten to fingertip tight. Lower filled jars into
canner, ensuring jars are not touching each other and are covered with at least
1 to 2 inches (2.5 to 5 cm) of water. Place lid on canner, return to a rolling
boil, and process for 10 minutes (adjusting for altitude if necessary). Turn
off heat and allow canner to sit untouched for 5 minutes, then remove jars and
allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed,
then store properly. Yield: 4 to 5 half-pint (8-ounce, or 236 ml) jars
1 3/4 pounds (794 g) sweet
cherries
1/2 cup (120 ml) water
3/4 cup (175 ml) port wine
1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) calcium
water
1 cup (200 g) sugar
11/2 teaspoons (4.5 g)
Pomona’s pectin powder
Customize it!
Looking
for something new? Try using lime juice in place of the lemon juice in this
recipe.
For Tuesday we have Author Allison Duffy author of Preserving with Pomona's Pectins. If you want to make some delicious jam you can spread on anything then listen to this recipe. Tonia digs deep to find you this one of a kind jam..... Tune in below and listen to Allison Duffy as she discusses her receipt for Apricot Jam.
8 cups diced apricots
1/4 cup lemon juice
6 cups sugar
Directions:
1
Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
2
You will need 5 pint jars or 10 half-pints.
3
Combine all ingredients in a large stock pot.
4
Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
5
Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
6
Remove from heat and fill jars, leaving 1/4 head space.
7
Wipe rims clean and put the 2-piece metal canning lids in place.
8
Process in boiling water canner for 10 minutes.
For Monday we have the king of BBQ's Steven Raichlin, author of many books. It's grilling season we give you the recipe for Coca Cola BBQ. Tune in below and listen to Steven Raichlin as he discusses his recipe for Coca Cola BBQ.
Today John Barricelli, host of PBS Everyday Baking and author of the SoNo baking Cookbook is our guest. These Macaroons are delicious but don't take our word for it listen to and try the recipe so you can be the judge. Tune in below and listen to John Barricelli as he discusses his recipe for Chocolate Macaroons.
Ingredients 2 egg whites 1 cup ground almonds 3 tablespoons cocoa 1 1/2 cups powdered sugar Directions Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad. Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture. Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go. Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.
For Wednesday we have Author Lora Brody on the program as she discusses Sun Tea. Yes it's that time of year to cool off!! So listen and enjoy. Tune in below and listen to Lora Broday tell us how to perfect Sun Tea.
Put 4 to 6 tea bags into a clean 2 quart glass container. Fill with water and cap. Place outside where the sunlight can strike the container for about 3 to 5 hours. Move the container if necessary to keep it in the sun. When the tea has reached its desired strength, remove from sun and put it in the refrigerator. You may or may not want to remove the tea bags at this point. I usually don't.
The tea will probably taste more mellow than what you are used to from using boiling water. The slow seeping has a way of bringing out a slightly different flavor from the tea. Also, because you didn't use boiling water, you should refrigerate the tea and drink it up pretty quickly - a day or two. It will not keep as well as iced tea made from boiling water.
I usually make sun tea with various forms of herbal tea. Sometimes you can put in a few sprigs of fresh mint as well.
Cut the broccoli heads from the stalks and separate the florets. Peel the stalks and cut them into 2-inch-long pieces.
Bring the water to a boil in a medium saucepan. Add the broccoli, salt, garlic, and jalapeno pepper and bring back to a boil over high heat. Cover the pan and cook for 10 minutes, or until the broccoli is very tender.
Transfer the broccoli mixture and 2/3 cup of the cooking liquid to a blender. Add the butter and oil and blend for 1 minute, until the mixture is very smooth. Serve.
Monday Chef Rick Hirsch, owner of the Damariscotta River Grill a coastal Maine dining scene. Owned and operated by husband-and-wife team Rick Hirsch (Executive Chef) and Jean Kerrigan (General Manager), this popular restaurant has been a favorite of locals, summer visitors and vacationing celebrities alike. We light up your taste buds with Lobster Strudel. Tune in below and listen to Chef Rick as he discusses his recipe for Lobster Strudel
