Peony Jelly

Again, who would have guessed?!

I am still tweaking this recipe, but this is how I go about it for now.

4 c. peony petals, picked just before they turn brown

5 c. water

Boil petals in water; steep overnight.

Strain water from the petals using a sieve lined with a coffee filter.

Measure out 2-1/4 c. of the infused water, and then follow directions for Lilac Jelly.  (You can discard the remixing infusion, or adjust the recipe to use all of the infused water.)

As I said, I'm still tweaking this recipe, but for now, this yielded good results!

French Onion Soup

Oooh, first time I tried making this, and it was downright yummy!

Source:  marthastewart.com

4 T. unsalted butter

2 lbs. yellow onions, sliced into 1/4" half circles

1 t. sugar

1 T. all-purpose flour

1/2 c. dry sherry

3 c. Homemade Beef Stock 

2 t. chopped fresh thyme or 3/4 t. dried thyme

salt and freshly ground black pepper

1 small French baguette, sliced crosswise in 1/2" pieces

8 oz. Gruyere cheese, grated on the large holes of a box grater (about 3 c.)

 Melt butter in a large Dutch over or heavy pot on medium-low heat.  Add onions.  Spread them out in as thick of a layer as possible.  Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

Sprinkle flour over onions, and stir to coat.  Add sherry, stock, and thyme, and bring to a simmer.  Cook, partially covered, for about 30 min, to allow the flavors to combine.  Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a boiler; set aside.  Ladle hot soup into six ovenproof bowls.  Arrange the bowls on a baking pan.  Place 1 or 2 slices of toasted bread over each bowl of soup.  Sprinkle 1/2 c. grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges.  Watch carefully that bread doesn't burn.  Serve immediately.

Serves 6

Lilac Jelly

Who would have even imagined??!!  

I blame my friend Jill....

Jill got me started down this jelly-making trail after she made Violet Jelly from the tiny violets she harvested from her yard.  I made fun of her, but then I got hooked on the idea of looking around the yard and making jelly out of whatever I had on hand!

Craziness, I know, but seriously, how cool!

source:  adapted from commonsensehome.com

2 c. packed lilac blossoms (no leaves, no stems)

2-1/2 c. boiling water

1/4 c. fresh lemon juice

1/2 t. butter

4 c. sugar

one box Sure-Jell powdered pectin

First, infuse blossoms in the boiling water:  place the blossoms in a heat resistant container and pour the boiling water over the blossoms.  Allow them to steep 8 hours or overnight.

When ready to can, sterilize four 8-oz. jars or eight 4-oz jars; keep hot.  Heat lids and rings in hot water; keep warm but not boiling.  Fill water bath canner* and bring to boil.

Strain the flowers out of the water using a sieve lined with a coffee filter.  Squeeze liquid out of the blossoms.  You should have approximately 2-1/4 c. infused water.  Add more water if needed.  

Place the flower infusion, lemon juice, butter, and pectin in a large heavy pot.  Bring to a rolling boil. Add sugar all at once; return to boil.  Boil for one minute, stirring constantly.  Skim foam if needed.  (The butter will help to reduce foaming.)  Remove from heat.

Ladle jelly into sterilized jars leaving 1/4" headspace.  Wipe rims clean and screw on lids.  Process for 10 minutes in water bath canner*.  Remove jars from canner and allow to cool before removing rings.

Yields four 8-oz. jars or eight 4-oz. jars

*Note:  I've been using a steam canner in place of a water bath canner and love it!!