Magazine article Sunset

The Never-En Harvest

Magazine article Sunset

The Never-En Harvest

Article excerpt

Facing an avalanche of produce? Use it now, and preserve it for later.

CHILES

EATTHEM NOW

Shrimp jalapeño poppers

SERVES 8 I 1 HOUR

Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds.

12 jalapeño chiles

1A tsp. cumin seeds

8 oz. cream cheese, softened

8 oz. Leyden cheese, shredded

3 green onions, thinly sliced

1 cup cooked bay shrimp

1. Preheat grill to medium (350° to 450°). Wearing kitchen gloves, halve chiles lengthwise. Scoop out seeds and ribs with a spoon.

2. Toast cumin seeds in a small frying pan over medium heat until fragrant, 1 minute. Transfer to a food processor, add cheeses, and whirl to blend. Put cheese mixture in a bowl and stir in onions and shrimp.

3. Spoon cheese filling into chiles. Lay a sheet of greased foil on cooking grate. Set chiles, filling side up, on greased foil, cover grill, and cook until chiles are tender and cheese is melted and starting to brown, 15 minutes. Let cool slightly before serving.

PER 3-POPPER SERVING 21? CAL, 74)j(l61 CAL.) FROM FAT; 11 G PROTEIN; 18 G FAT (ll G SAT.); 3.7 G CARBO (0.7 G FIBER); 415 MG SODIUM; 84 MG CHOL.

EATTHEM LATER

Chile powder

MAKES 2 TBSP. | 5 MINUTES, PLUS ABOUT 1 DAY TO DRY

Unless you live in a very hot, arid place, a dehydrator is the best way to dry chiles. We like Excalibur's smallest model ($150; excaliburdehydrator.com) because it has a temperature control and a fan, which dries food faster.

1 lb. jalapeño chiles, stems removed, quartered lengthwise

Lay chile pieces on dehydrator trays. Dry on medium-high setti ng, rotati ng trays often, until no longer soft, about 20 hours. Store airtight at room temperature.

PER V4 TSP. 5.5 CAL., 1156(0.6 CAL.) FROM FAT; 0.2 G PROTEIN; 0.1 G FAT(OG SAT.); 1.2 G CARBO (0.5 G FIBER), 0.6 MG SODIUM; O MG CHOL.

BLACKBERRIES

EATTHEM NOW

Blackberry chocolate chunk icecream

MAKES 4V2 CUPS I 30 MINUTES, PLUS 4 HOURSTO FREEZE

Use this shortcut method to make just about any ice cream flavor you want.

I1A pts. blackberries (about 9 oz.)

1A cup sugar

I1Zz qts. vanilla ice cream, softened

1Ii cup roughly chopped dark chocolate

1. Mash berries with a fork in a microwavesafe bowl. Stir in sugar. Microwave, stirring every 20 seconds, until sugar has dissolved, 1 minute. Let cool completely.

2. Beat ice cream in a stand mixer with the paddle attachment just until smooth, about 30 seconds.

3. Scoop ice cream into a freezer-safe straight-sided container, alternating with blackberry mixture and chocolate.

4. Fold ice cream to form a swirl, pulling up from the sides and bottom. Press plastic wrap onto surface; cover. Freeze until firm.

PER V2-CUP SERVING 268 CAL., 43Sl(IlSCAL.) FROM FAT; 4 G PROTEIN; 13 G FAT (6 G SAT.); 35 G CARBO (2.7 G FIBER); 71 MG SODIUM; 39 MG CHOL.

EAT THEM LATER

Blackberry syrup

MAKES 6 HALF-PT. JARS | IV4 HOURS, PLUSTIMETO COOL

Drizzle the syrup over pancakes, yogurt, or ice cream.

3 lbs. blackberries

21A cups sugar

1 tbsp. lemon zest

V4 cup lemon juice

1. Read Sunset canning instructions*; prepare 6 half-pt. canning jars and lids.

2. Put berries, sugar, lemon zest and juice, and 3U cup water into a wide pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes.

3. Smash berries with a potato masher. Cook until juices have thickened, stirring occasionally, about 45 minutes more.

4. Strain syrup into a 2-qt. glass measuring cup. Press fruit with a ladle to push remaining juice into cup. Discard seeds and pulp.

5. Pour strained syrup into jars, leaving V2 in. of headspace. Following Sunset canning instructions, process 10 minutes. …

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