Shelly's Green Tomato Relish

Is it just me or is Sunday made for cooking? This past week I picked up about 20 green tomatoes at the Farmers Market.   I LOVE green tomato relish. I used to help my mother-in-law make it every fall in her kitchen, using a recipe handed down from her mother and grandmother. We would use a food grinder and it was really messy. Today I use a food processor and, although I am still a pretty messy cook, the process is way faster and easier.

Here is my recipe, which is cut down from the original.

Green Tomato Relish

20 Green Tomatoes

3 Large Red Peppers

3 Large Green Peppers

2 Large Onions

Grate vegetables in a food processor. Cook slow about 15 minutes. Drain if too much juice.

In another pot, mix together and bring to a boil;

2 Cups Cider Vinegar

3 Cups Sugar

1 TBL Salt

½ Tsp ground Cloves

½ Tsp Allspice

½ Tsp Cinnamon

½ TBL Mustard Seed

½ TBL Celery Seed

(I really love spicy relishes also and always consider adding Jalapenos, but then I don’t. I bet it would be really good though, if you like sweet and spicy)

Add to Vegetable mixture and boil another 15 minutes.

I have Mason Jars and we sell Mason Jar LIDS at Harter House. (At least for sure at 1500 E. Republic Road)

I boiled the jars to sanitize them. Then filled them full with the relish mixture. My Mother-In-Law always let the full jars stand upside down on the counter to cool, to help seal the jars. So I will do that also, because that’s the way I learned. My kitchen smells SO GOOD! A mixture of sweet and sour.

And Barbara Kauffman, you’ve got a big jar of Shelly’s Homemade Green Tomato Relish with your name on it!

This batch really made a lot too. Three large jars, three medium jars and three small jars with just a bit more that we will serve with dinner tonight. Jars do not need to be refrigerated till opened.

By the way, our dinner tonight is Harter House Baby Back Pork Ribs.

Homemade Stromboli

 I absolutely love Stromboli.

Stromboli makes a wonderful meal, but also works as an appetizer or game day snack.

I found this recipe at Sallysbakingaddiction.com
This link has step by step directions with photos.

Also, you can use store bought pizza dough or make a homemade pizza dough.

You can customize your Stromboli with your favorite various fillings. 

Ingredients

Homemade Dough for 2

• 1 and 1/3 cups warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons instant or active-dry yeast (1 standard packet)
• 1 Tablespoon granulated sugar
• 2 Tablespoons olive oil
• 3/4 teaspoon salt
• 3 and 1/2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface

Fillings for 2

• 3 Tablespoons unsalted butter, melted
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
• 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
• 3/4 – 1 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

Egg Wash & Topping for 2

• egg wash: 1 large egg beaten with 1 Tablespoon water
• optional: a light sprinkle of chopped fresh or dried parsley, flaky/coarse sea salt, ground pepper, Italian seasoning, and/or grated or shredded Parmesan cheese.
  
  

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Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
   
   
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
   
   
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
   
   
4. Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
   
   
5. Shape the dough: When the dough is ready, punch it down to release the air. Divide in half. (If you aren’t making 2 Strombolis, freeze the other half of dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle. I like to use my hands to square off the edges, as shown in the video above. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)
   
   
6. Add fillings: Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. (Basically you’ll have an empty 3×16 inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video above if you need a visual.) Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used– about 1/2 pound meat and 1/2 pound cheese per Stromboli. Brush all edges with egg wash, including 3 inch gap at the top. This helps the Stromboli hold its rolled shape. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. See me do this in the video above. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
   
   
7. Brush each Stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped Stromboli tightly and refrigerate for up to 8 hours.
   
   
8. Bake for about 25 minutes or until crust is golden brown– if you have an instant read thermometer, the center of the Stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
   
   
9. Serve plain or with pizza/marinara sauce for dipping.
   
   
10. Cover and store leftover Stromboli (slices or whole) in the refrigerator for up to 1 week.

Brie and Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble.

This is a perfect soup for a cool fall evening. Not too heavy, but still just cozy enough.

I love the combo of apples and cheddar. I think the two are a perfect match.  The honeycrisp apples at Harter House are so good right now.  And finally, the Cinnamon Pecan Oat Crumble really enhances this recipe.  Give this recipe a try and tell me what you think.  ~Shelly

 

Ingredients

2 tablespoons olive oil
1 sweet onion, chopped
Salt and pepper, to taste
2/3 cup apple cider
2 apples, chopped (I used honeycrisp)
2 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1 (12 ounce) beer (I used pumpkin beer)
2 cups low-sodium chicken broth
1/4 teaspoon cayenne pepper
1/4 cup flour (may sub gluten free blend if needed)
1 cup milk (I used 2%)
16 ounces sharp cheddar cheese, shredded
8 ounces brie, rind removed + cubed

Cinnamon Pecan Oat Crumble
1 cup old fashioned oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter


INSTRUCTIONS

To make the Crumble

Preheat the oven to 375 degrees F.

Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

To make the Soup

Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)

Meanwhile, whisk the flour into the milk until smooth. Set aside.

Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.

Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.

Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!

http://www.halfbakedharvest.com/brie-cheddar-apple-beer-soup-cinnamon-pecan-oat-crumble/