In a bid to use up my turkey leftovers last week I decided to make some turkey salteñas. Salteñas, a childhood staple of mine, are a Bolivian meat pie commonly stuffed with a spicy beef or chicken filling. In my experience turkey is rarely used in Salteñas, but I thought that this might be a…
Category: Savory
Butternut Squash Spoon Bread
I would describe spoon bread as cornbread and pudding’s frequently overlooked love child. The sweetness of the cornmeal pairs well with the velvety pudding-like texture of the spoon bread, and creates the perfect canvas for a range of autumn starches from squash to sweet potatoes. In fact, I adapted this recipe from a Sweet Potato…
Pickled Beets
This is another wonderful canning recipe adapted from Liana Krissoff’s Canning for a New Generation. As you might be able to tell, I was on a canning kick last week: two different kinds of pickled pears, cranberry and pear chutney, and now some pickled beets. This is all part of the Thanksgiving prep. I was invited…
Spiced Cranberry and Pear Chutney
Spiced Cranberry and Pear Chutney: A sweet and tangy dressing that will brighten up any meal – be it a holiday feast or your slap-dab midweek lunch. This chutney cans beautifully, and makes a wonderful holiday housewarming gift. This recipe makes 3 pint sized jars. In a large sauce pan on the stovetop combine: 3/4 cups…
The Ephemeral Bee 