Fast & Easy Appetizers with JAM! Intro!

As you know, earlier today I was on a local morning news show highlighting quick and easy appetizers that you can make with jam.  It was suggested that I post the recipes.  So these are mostly so fast & easy that there isn't really a recipe, but I did try to take pictures to show how to make them.

Now, you also know, I am a farmer, Not so much a food blogger, so some of my pictures may not be as spiffy as those who professionally (or semi-professionally) do this kind of thing...

All of these are somewhat picture heavy so I will do multiple posts, one for each of the dishes shown this morning.

Thanks for tuning in, and here is a link to the segment.

http://myfox28columbus.com/good-day-columbus/quick-easy-holiday-appetizers

Fast & Easy Appetizers (Part 5) - Other Fun with Jam!

Jams make great hostess gifts, or even "clutter-free" Christmas gifts.

4 Jams in a Basket

2 Jams in a Basket

 

Hostess Jam in a gift bag

We even have a "Jam of the Month" club if you can't decide which flavor you want to try (That way you or your loved one can try them ALL!)

Be sure to go like our Facebook Page, and PLEASE feel free to subscribe to the Blog so you don't miss out on any of the farm action!

Thank you for supporting your little local home businesses!

Fast & Easy Appetizers (Part 4) - Carmelized Onion & Balsamic Vinegar Dip

No, NO this is the easiest one!!

This is so easy, I didn't even take pictures! 

You need sour cream and a jar of our Carmelized Onion and Balsamic Vinegar Jam

Put Sour cream in the bowl, pour some of the Jam over it.  Stir.

Add a bit more Jam over the top as a garnish.

Serve with Tortilla Chips or Crackers.

As a side note, the Carmelized Onion and Balsamic Vinegar Jam is mostly savory but also does have a sweet taste to it.  It is also great used over meatloaf, or over the top of a roast cooked in a crockpot.  

Our Tomato Basil is also a sweet/savory that we refer to as "grown up ketchup" it is great over pasta, fish, chicken and veggies.

Also, if you would like to order some of the Onion Jam or any of our Jams, Jellies, and Savories  contact me through the "about me" or Like "Cackleberry Hollow" on Facebook and message me there!

Fast & Easy Appetizers (Part 3) - Pepper Trees

This is quite possibly one of the easiest appetizers!

All you need is cream cheese, a Jam or two, and crackers!

I like to use our Pepper Jams and Cowboy Candy.

the pepper jams are sweet (and made with sweet bell peppers) so it isn't hot, but does have a pepper taste.

The Cowboy Candy, on the other hand, is sneaky hot!!  It is sweet the moment you put it in your mouth, but then the jalapenos come back and kick ya.  The cream cheese does calm it down some.

You can just put out a square block of cheese and then dump the jam or peppers over it, or...

You can be fancy!

Cut it on the diagonal...

Then place them together.

Wet your fingers to smooth the line between the two blocks. 

Then put the peppers over the cheese and serve with crackers (Triskets hold up better than Ritz type of crackers, but your choice.)

Finished picture will be posted after the broadcast.

Also, if you would like to order some of the Pepper Jams or Cowboy Candy, contact me through the "about me" or Like "Cackleberry Hollow" on Facebook and message me there!

Fast & Easy Appetizers (Part 2) - A different kind of Cheese Ball

Like the title says, this is a different kind of Cheese Ball.

It's warm and ooey and gooey!

And easy. 

There are a few different cheeses that work well in this recipe.  

You can use a Brie Round,or Queso Fresco, but I prefer Queso Chihuahua, which is also quesadilla cheese. (I think motzerella would work too, but haven't tried it!)

Also needed is a package of crescent rolls (or you can use puff pastry) and Jam.

I use our Christmas Jam, which is Cranberries, Strawberries (from off the farm), Oranges and spices.

Roll out your crescent rolls so the cuts are closed. I'm pretty sure you can also buy it with out the cuts.  In that case, no rolling is needed.  

Spread jam on the rolls

 (about 3 Tablespoons--I you figured out that I don't much measure!)

Enough so it's the same size as the cheese.

Place the cheese in the jam, and then slather some more jam on top (which will actually end up being the bottom of the cheese ball.)

Fold the pastry/crescent rolls up around the cheese and jam.  Pinch so it's all covered up.

Flip it over and place it on a sprayed cooking sheet.

(I used some extra dough to try to make holly)

Then brush the whole thing with an egg wash.

Place in a 350* oven for about 13-15 minutes (until golden and brown like crescent rolls get)

When it comes out of the oven it will look like this:

Let it rest for about 5-10 minutes before moving off of the baking sheet.

Plate it and serve with crackers or pretzel chips.  It can also sliced and eaten with a fork.

Or standing over the kitchen sink!  LOL!

(Plated picture will be added after the broadcast.)

Also, if you would like to order some of theChristmas Jam, contact me through the "about me" or Like "Cackleberry Hollow" on Facebook and message me there!

Fast & Easy Appetizers (Part 1) - Brie Bites

This recipe utilizes sweet jams.  I used our Homestead "Sunshine" which is Peaches and Pears from off the farm, and "Razzleberry" (Blackberries & Raspberries off the farm)

All you need is a package of puff pastry (or you can make your own, but that takes the fast & easy out of the recipe!), a package of Brie and a jar or two of jam.  Strong flavors are best.  These two flavors really stand up to the brie.

Roll the pastry out.  And then cut (I use a pizza roller) into 16-20 pieces.

Even if your muffin/cupcake pan is non-stick, I recommend spraying with baking spray! Between the cheese and jam, plus the delicate pastry, it can be a challenge to get out otherwise

 (Ask me how I know!!)

Anyway, put your squares in with a chunk off of your brie.

Add about a teaspoon (ish) of jam on top of the cheese.

Put in the preheated (350*) oven

Bake for about 12-15 minutes (Depends on your oven, mine is old tends to run hot)

They will be all melty and simmery (technical terms, see??)

Let them cool for a few minutes before using a fork to spin them around to unstick and take out.

Plate, Serve, Enjoy.

Trust me, they disappear quickly!

Be sure to comment, so I know you were here!

Also, if you would like to order some of the Razzleberry or Sunshine Jam, contact me through the "about me" or Like "Cackleberry Hollow" on Facebook and message me there!

Finally...the announcement

At my last craft fair, I was catty corner from two lovely women that made the some of the cutest cards.  We talked scrapbooking for a bit as we waited for the fair to open.

Fast forward 4 hours, these poor women had to hear my "jam talk" approximately 427 times (and likely could recite it themselves!!).  At the end of the fair, she came over and was chatting with me about how I had some really unique takes for using jams and jellies....would I like to do a segment on her morning show about it?

Um...wait...what?!?  In her "regular life" she is the producer for the 9 am hour of "Good Day Columbus".  And she asked ME if I would be comfortable doing a 4 minute segment in the next few weeks..YIKES!! 

Well, YES!! 

As you may or may not know, I am not a camera person.  But in the interest of growing and trying things outside (WAAAAY outside) my comfort zone, this is going to happen!!  I flunked public speaking and "told" God that I was never, ever going to be someone that was in the forefront when speaking.  Guess what, when God has other plans, you really ought to obey, eh?  LOL.

SO, my "TV debut" will be November 30 at 9:45 am on Good Day, Columbus. (Channel 6, I'm pretty sure).  However, it will also be on their website (Oh, Dear!!) and I can link it after the fact.  Also, I will be posting all the "recipes" of what I'm showing on the blog on 

November 3th.

I'd say go watch it, but the idea of people actually watching me is kinda freaking me out! 

HuliHuli Chicken! Guest post from Man!

The Huli-Huli Chicken is happening TODAY! 'Twas

marinated in kicked-up-a-notch brine overnight and the coals are just about ready for cooking. At some point I'll begin cooking the leg-o-lamb when the chicken is further along. It's BBQ... it will be readay when its ready!

Huli Huli Chicken - Hawaiian Chicken Recipe

Huli Huli Chicken Brine
1 Cup - Kosher Salt
1/2 Cup - White Sugar
2-3 - Bay Leaves
2 tsp - Granulated Garlic
6 Cups - Ice 
4 Cups - Cold Water 
1 Cup - Hot Water
5 to 6 pound - Whole Chicken (split in half) see video.
Brine Directions
Combine hot water, bay leaves, salt, sugar, garlic and mix until dissolved.
Add cold water, ice and chicken. Ensure chicken is submerged.
Refrigerate 4-12 hours.
Dry Rub
2 TBS - Granulated Garlic
2 TBS - Kosher Salt
1 TBS - Paprika
1 TBS - Cayenne
1 TBS - Granulated Onion
1 TBS - Black Pepper
1 tsp - Cumin
Dry Rub Directions
Mix all ingredients until well combined.
Huli Huli Sauce 
1 Cup - Pineapple Juice
1/2 Cup - Ketchup
1/2 Cup - Lite Soy Sauce
2 TBS - Apple Cider Vinegar
1/2 Cup - Light Brown Sugar
4 Coins - Fresh Ginger
Huli Huli Sauce Directions
Combine all ingredients in a medium sauce pan over medium heat and bring to a boil.
Reduce to a simmer and cook until reduced and thickened, 10-15 minutes.
Directions
Remove chicken from brine and pat dry.
Season liberally with dry rub.
Preheat grill with 1 small piece of apple wood (or kiawe wood) to 350º.
Grill Chicken over direct heat until it reaches 160º, flipping every 5 minutes. Approximately 45 minutes..
Generously baste chicken on both sides with Huli Huli sauce and continue to cook until the sauce has set and the chicken reaches an internal temperature of a minimum of 165º. https://www.facebook.com/groups/381019335339668/

This is a comment from our guest that he posted on Facebook to HIS friends:

To all my Hawaiian frenz, I got to sample um and was broke-da-mouth Ono! Mahalos to Scott Wallace and Ohana for bringing back memories of growing up in the islands. Epic!

Turkey...turkey...turkey

With Thanksgiving just past, I thought it would be a good time to talk "turkey"

We started the summer with 5 turkeys.  I do not have great luck raising turkeys.  This was my last try at raising a flock.

We had two survive to the "juvie" stage.  At that point I actually named them and decided since we had both a hen and a tom, that we would not butcher them, but raise them as a breeding pair.  The Tom's name was Stuffing, and the Hen was Cranberry.

Unfortunately, Cranberry only lived another 2 month (ironically right about the time she should start laying) So then we only had Stuffing.  So the plan changed again and Stuffing would be raised for meat.

He grew and grew. In March he weighed 48 pounds and stood to my waist.  He did not like the guys and would aggressively gobble and posture when he saw them.  He was relatively afraid of me (as I would grab his head every time I walked into the coop to remind him who was the boss)  I was hoping to keep this big guy around until my parents got back from their winter home, but then, he decided that he was now the boss of me and started attacking my bootlaces and feet.

The weekend before we to the processor he was about 10 pounds heavier (58).  When he came back from "camp" he was definitely a bit more manageable. Ha!  They did split him in half as he wouldn't fit into the oven as a whole bird.  We ended up with two 22 pound halves!!!

I've never cooked a half bird, so this was going to be interesting.  He was actually bigger than the whole birds from the store.  I was afraid he was going to be tough with all the chasing he did around the farm.  I cooked him in one of those plastic cooking bags and he turned out surprisingly tender.  The dark meat was darker than any I've ever seen.

So even with him being a half, we still have tons of leftovers (with only 3 of us...and a 22 pound bird).  I thought I might share a new recipe for leftover turkey that we just tried this evening and loved it!!

Three Cheese Turkey Tetrazzini 

• 7 oz box of spaghetti broken and cooked (I prefer linguine noodles)
• 2 cups of chopped up leftover turkey
• 2-4 oz of butter or olive oil
• 1 small onion
• Garlic Salt
• Chopped parsley
• 12 oz package of fresh mushrooms
• 1/4 cup flour
• 2 cups of leftover turkey gravy (or a can of cream of mushroom soup)
• 1 cup milk.
• 1-2 cups of shredded mozzarella cheese
• 1 cup of shredded cheddar
• 1/2 Parmesan cheese

Cook spaghetti noodles, and drain.  Put in an oiled (baking spray) 9X13 casserole dish. Sprinkle with mozzarella cheese. Set aside.

Melt butter (or use oil) in a frying pan, cook onions until translucent.  Add the garlic salt, parsley and mushrooms.  Cook until mushrooms wilt.  Sprinkle flour over mixture and stir.  Add gravy (or can of soup) and milk and whisk. Add turkey and stir.  Pour mixture over the noodles.  Sprinkle with the rest of the cheeses (I totally didn't measure the cheese, just used what I had on hand) and another dash of garlic salt.  Bake in 350* oven for 25 minutes (or until bubbly) 

Jerky anyone?? #TBT 5/20/15

Man makes some of the most amazing jerky!  Everyone that tries it always comes back for more!

And after my trip to the store today, we are definitely ready to make MORE!!

I didn't even know meat came in chubs this big!

On a side note, I wanted to zoom in on our fridge message board.  It's not all there, but you can see most of what I want to show:

See the drawing of our farm, the Man did for me?!?

And here it is 5 months later and it's still on the board!

Classes on the Homestead

After some bumpy starts and stops, I think I'm FINALLY ready to teach some classes here on the homestead.  I've been asked so many times, but it never seemed like the right time, but now it is!

So below is the first set of classes we are offering...there are more in the works and if there is something you don't see but know we do on the farm, let me know.  We can come up with something for you.

I am uncomfortable with asking for payment for things that I love to do and don't mind sharing. However, that doesn't pay the feed bill or pay for the giveaways that will be with each class.  I have, however, tried to make the fee as low as possible!

Class sizes are limited because my kitchen is small, and I'm anticipating that they will fill up.  I am asking for a small deposit to hold your spot in the class.

Without further ado...

Say Cheese!

Come join us on the homestead to find out how we take our yummy raw milk from Hershey and turn it into farmer’ cheese and mozzarella.  Class fee includes a complete cheese making kit to take home. ($20 value) Class size limited to 6.  $30

Saturday, May 16^th 1:30-3:30

Thursday, May 28^th 6:30-8:30

 In A Jam

Come and learn how to make fresh jam.   We will learn to make and preserve jam and enjoy taste testing.  We will provide all the seasonal ingredients, fresh made bread and samples. You will also go home with a jar of freshly made jam. $30 Class size limited to 6

Saturday, April 25 1:30-3:30

Tuesday, April 28^th 6:30-8:30

Thursday, April 30^th 6:30-8:30

Are you Chicken?

Backyard Chickens are now the “hip” thing to do.  Want to learn about chickens and what you need to get started?  Come on out to the farm and meet our flock. Ask questions and learn the basics of backyard chicken keeping.  Have fresh eggs right in your own yard! You’ll go home armed with knowledge and a book to help you on your way   $15

Rabbit, the new trendy white meat

Rabbit for dinner is becoming more and more popular.  Come explore our rabbitry and learn how easy it is to raise rabbit (even in an urban setting) for your own family.  We will learn the basics and  also some great recipes for “the other-other white meat” .

 Homegrown rabbit meat will be available for purchase.

OTHER Upcoming Classes:

• Yogurt, Butter, and Ice Cream, OH My!
• Soap making
• Candle Making
• Pizza Class (3 sessions:Making homemade, from scratch dough, making homemade pizza sauce, and finally making cheese)

Our routine...bread day!

Just a quick peek into the ordinary of our life...

At least once a week...but usually twice (Monday and Thursday) I make bread.  

We don't buy bread from the store except for the occasional hot dog buns 

or pumpernickel rye-haven't figured that one out yet!)

Because we don't buy from the store, there are no preservatives (which is good) 

but it is ready for the chickens after day 3....it just doesn't last.

That makes me think of the bread that DOES last.
The bread that we must ALL have to have eternal life

It is fitting that today is called Maunday Thursday (or the Holy Thursday) and is considered the night that Jesus had His last supper with the disciples.  (Nissan 14).

John 6:48-51 NKJV  Emphasis mine

" I am the bread of life. 49/Your fathers ate the manna in the wilderness, and are dead. 50/ This is the bread which comes down from heaven, that one may eat of it and not die. 51/ I am the living bread which came down from heaven. If anyone eats of this bread, he will live forever; and the bread that I shall give is My flesh, which I shall give for the life of the world."

I am not an eloquent writer, nor am I a very good "preacher/teacher".  I wish I had the words that are in my heart that I want to convey here.

What does this say to you?  What it says to me is also in the words of Jesus.  The words I rely on and am so humbly thankful for..everyone, it seems, knows John 3:16

16/ For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. 

But it's verses 17 and 18 that give me the blessed assurance..

17/ For God did not send His Son into the world to condemn the world, but that the world through Him might be saved  18/He who believes in Him is not condemned; but he who does not believe is condemned already, because he has not believed in the name of the only 

begotten Son of God."

How awesome is that?!?

And so as I can smell the delicious aroma of freshly baked bread, 

I am reminded of the "Living Bread" 

  

First Batch of Weldon Jerky

The guys have been wanting to make "bunny jerky" with our rabbit meat, and decided to do a test run with some Weldon ground beef.  

Scott has been stuck in the house, resting a lot, so he has plenty of time to research and figure out what needs to be done.  He found a great jerky cannon on Cabela's website, and after my CSA dropoff yesterday I picked it up for him.

The first recipe that he found had the jerky started in the oven and then moved to the dehydrator.

My trusty 15 year old, Ronco dehydrator that we bought from an infomercial at 2 am one Thanksgiving night. 

Can't wait to try it!

Happy Valentine's Day!

It's the "love day".  All month, I have been putting hearts on my Boy's door and on Man's mirror letting them know things I love about them.

Today we had a chocolate fondue dessert!  Yay, chocolate!

And....it's on the 101 list!  Something to cross off.  Score all around.

Chocolate Fondue: Strawberries, Kiwi, Apples, Grapes, Raisins, Angel Food Cake, Marshmellows, Pretzels, and Warm Valentine Chocolate Chip Cookies!!  

I spent the morning cleaning out the pump house---again!  I didn't take a before picture as it was truly shameful.  After my grandfather passed away, we brought home lots of misc. stuff and it just got stacked and stacked into the pump house.  And it would have stayed like that until spring....but....

We received a "grow tent" that I had intended to put up in the cellar with my "greenhouse" shelves from last year.  The tent is 77 inches square...and even though, in theory, I have room down there, one (me) would have forgotten to take into account the duct work that I need to duck for.  Ummm...yeah, so send the tent back and get a smaller one?   Oh look. the pump house has 78 inches wide...Yes, it's very close, but we are going to make it work (I hope).

Tomorrow, I will do ANOTHER thing that's been on my list forever which is recycling all the old computer stuff that is out there.  My Boy has torn all the computers apart, but truly they are so old that even if he created one super computer, it would be so slow, so tomorrow all will get packed and taken down to the computer recycler and clear out space for the grow tent.  YAY!  And I have two bags of stuff for Goodwill.  So overall, it's been a pretty good day!  Tiring, but good.

Hopefully the cows will be coming on Monday.  I'm ALMOST ready for them.  Tomorrow is also another "getting supplies" day in order to be prepared.  God is working this out well.  The forecast is calling for warmer weather next week which will be a blessing as I am trying to learn the milking machine.

Anniversary Splurge

Man and I celebrated our 21st anniversary!

I love that guy! 

We had a wonderfully buttery dinner as a splurge.  The lobster is from his trip to see his brother in Maine a few months ago. (and drawn butter) And then we had slow baked steak in the oven (with butter & spices) and sauteed mushrooms.  Baked potatoes (with butter and sour cream).  Brussel Sprouts with Butter sauce.  Fresh home baked bread...with butter.  And finally pecan brownies (no butter)

I can't wait til the cows get here so we can have homemade butter!

Purple Cabbage!

This is the first year that I have successfully grown cabbage!  WooHoo!

Both Green Cabbage and Purple Cabbage.

And boy is the purple cabbage....PURPLE

 

 

One of our new crockpot favorites is

 

Smokey Hobo Crockpot:

1 head of Cabbage

1 bag of mini carrots, or about 5 carrots cut into chunks

5 potatoes washed and cut into chunks

1 onion cut into chunks

1 ring of Kielbasa

1 cup water or stock

salt, pepper, spices to taste

 

Layer veggies, salting and peppering on every level.

Cut Kielbasa into 2 inch chunks and place on the top.

Add stock / water down one side of the crockpot.

 

Cook on low for 6 hours or high for about 3 hours.

(Or until the veggies are tender and the smell is making your family hungry!)

 

We eat it with a little ketchup on top after serving.

 

Serves about 6 (our our family twice!)

 

By the way, if you use purple cabbage...it will turn the broth and any potatoes that it is sitting against purple!!

Homemade Mommy McMuffins...

We are getting ready to go on an extended delivery for Man's business...more info on that soon....but in preparation of leaving at the crack of dawn, I premade "Mommy McMuffins."

First of all....I got some eggs from the store last week (I had a free coupon)

Can you tell the one egg in this pan that is from our farm??

 

Put into muffin tins and then baked. 

 

Baked sausage patties.

Toasted muffins.

 

Wrapped and ready to rewarm in the oven in the morning.