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#1 2017-12-31 18:06:20

countrychicken
A.C.E. Addicted
From: mayfair, sk
Registered: 2014-01-21
Posts: 1099

Antipasto

Got a nice jar of antipasto from sis at c'mas, hers was from best o' bridge vol 1 and was reminded how much I like it. so went looking for a recipe and found this, is mostly from
http://www.foodnetwork.com/recipes/mich … ecipePrint
with a few additions

for example don't care for green peppers in stuff so would sub equal amt of canned pimento or even just red, yellow, orange bell peppers chopped, maybe gerkins for the baby dills, but maybe both.

I think it's pretty wide open and if it came outta a can/jar would be safe to reprocess no matter what the ratio (within reason)

also like chopping stuff up finer so can get more of a mix on a cracker rather than a big hunk or 2

will try in the new year

best of everyone

ANTIPASTO
1 C cauliflower florets
4 carrots, peeled and cut on the diagonal into 1/2-inch slices
4 inner celery ribs, cut on the diagonal into 1/2-inch slices
1/2 cup white wine vinegar
3/4 pound small fresh button mushrooms
1 jar (7 1/2 ounces) pepperoncini (pickled green peppers)
1 (3-ounce) can pitted black olives, drained
1 (5-ounce) jar pimiento stuffed Spanish olives, drained
1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick
1 (7 1/2-ounce) jar pickled onions
1 (6 1/2-ounce) jar marinated artichoke hearts, drained
1/4 cup extra-virgin olive oil
1 (7-ounce) can imported olive oil packed tuna, drained
1 can cocktail shrimp
1 (2 ounce) tin anchovies with capers, drained

For the sauce:
1/2 cup ketchup
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons prepared horseradish
3/4 cup canned tomato sauce
1/4 cup tarragon vinegar, plus more for jars
1 1/2 teaspoons brown sugar
1 clove garlic, minced
6 tablespoons fresh lemon juice
Cayenne pepper
Sea salt, preferably gray salt


DIRECTIONS
1. Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well. Try not to break up shrimp and tuna too much. Bring to just boiling.
In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
Process in a hot water bath for 15 minutes.

Last edited by countrychicken (2017-12-31 18:12:04)

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