Smoky Cheater Cheddar Cheese

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Cheesemaking.  It’s like mad scientist meets cook.  I have yet to delve into aged cheeses, though I am one mini fridge away from making a “cheese cave” in the garage.  This is a “cheater” cheese since it’s not aged, but will be the most similar to one that is.  It is a crumbly cheese, but just wait until you have it warm and crispy… drool.   If you think gooey and melty is the best thing about cheese, think again.  Just wait until you have this, seared until it’s crispy… sprinkled with a little sea salt.. I could tell you all the things you could do with it, but let’s face it, why bother.

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Before you start, read my tips for beginning cheesemaking to review supplies you’ll need
and my guide for choosing milk for cheesemaking.

SMOKY CHEATER CHEDDAR CHEESE
yield: 1 1/2 lbs

1 gallon whole milk, NOT ultra-pasteurized
3 T apple cider vinegar
1/2 tsp turmeric
2 tsp smoked paprika
1 1/2 tsp smoked salt (or additional kosher salt)
1 tsp kosher salt (or to taste)
1/2 tablet vegetarian rennet
1/2 cup dechlorinated water

Prepare your strainer.  Line a large stainless or enamel colander with butter muslin or nut milk bag in a clean sink.
Dissolve the rennet in the dechlorinated water and set aside.
Pour milk and vinegar into a heavy bottomed pot. (Stainless steel or nonreactive)
Whisk to combine.  Add the spices (reserving salt for later) and whisk to combine.
Heat over medium heat, stirring constantly, until milk reaches 95 degrees F.
Add the rennet solution and mix it with 20 quick strokes to incorporate evenly.  Heat to 105 degrees F.
The milk should be coagulating now, the curds and whey separating.

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Use the spoon to cut through the whey to break into smaller pieces, using an up and down motion, NOT whisking motion.
Cook for about 2 more minutes, continue to 115 degrees F.
The curds will become firmer in texture, more like scrambled eggs.
Continue heating to 120 degrees F, moving the curds slowly as they are heating.
At 120 degrees F reduce the heat and use the back of the spoon to squeeze the curds against the sides of the pot to encourage them to release more whey.
Turn off the heat and let the pot sit for 5 minutes or until they hold together when you squeeze them. (If they don’t let the pot sit another 5-10 minutes, stirring occasionally)
Pour into the strainer and drain for 3 minutes

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Squeeze out more whey until curds are fairly dry.  Break apart curd and add salt.  Mix in very thoroughly.

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Place curd filled butter muslin into a mold (I like to use a cheese mold but whatever, even a bowl will do.)

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Place in the fridge to allow to rest and chill.  To get a denser texture, it helps to put a weight on top (I found a canning jar filled with something fits well on my container).
Unwrap and slice.   Melt a drizzle of olive oil or a pat of butter in a nonstick skillet over medium heat.
Add cheese slices and sear on both sides.

Recipe slightly adapted from One Hour Cheese by Claudia Lucero

Smoky Cheater Cheddar Cheese

Ingredients

  • 1 gallon whole milk, NOT ultra-pasteurized
  • 3 T apple cider vinegar
  • 1/2 tsp turmeric
  • 2 tsp smoked paprika
  • 1 1/2 tsp smoked salt (or additional kosher salt)
  • 1 tsp kosher salt (or to taste)
  • 1/2 tablet vegetarian rennet
  • 1/2 cup dechlorinated water

Instructions

  • Prepare your strainer. Line a large stainless or enamel colander with butter muslin or nut milk bag in a clean sink.
  • Dissolve the rennet in the dechlorinated water and set aside.
  • Pour milk and vinegar into a heavy bottomed pot. (Stainless steel or nonreactive)
  • Whisk to combine. Add the spices (reserving salt for later) and whisk to combine.
  • Heat over medium heat, stirring constantly, until milk reaches 95 degrees F.
  • Add the rennet solution and mix it with 20 quick strokes to incorporate evenly. Heat to 105 degrees F.
  • The milk should be coagulating now, the curds and whey separating.
  • Use the spoon to cut through the whey to break into smaller pieces, using an up and down motion, NOT whisking motion.
  • Cook for about 2 more minutes, continue to 115 degrees F.
  • The curds will become firmer in texture, more like scrambled eggs.
  • Continue heating to 120 degrees F, moving the curds slowly as they are heating.
  • At 120 degrees F reduce the heat and use the back of the spoon to squeeze the curds against the sides of the pot to encourage them to release more whey.
  • Turn off the heat and let the pot sit for 5 minutes or until they hold together when you squeeze them. (If they don't let the pot sit another 5-10 minutes, stirring occasionally)
  • Pour into the strainer and drain for 3 minutes
  • Squeeze out more whey until curds are fairly dry. Break apart curd and add salt. Mix in very thoroughly.
  • Place curd filled cheesecloth into a mold (I like to use a cheese mold but whatever, even a bowl will do.)
  • Place in the fridge to allow to rest and chill. To get a denser texture, it helps to put a weight on top (I found a canning jar filled with something fits well on my container).
  • Unwrap and slice. Melt a drizzle of olive oil or a pat of butter in a nonstick skillet over medium heat.
  • Add cheese slices and sear on both sides.
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    Baptism Treats and Ideas

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    This was a very special day for our family and I wanted to share some of the fun things we did.

    Before her baptism we made a trip to the Portland Temple for some pictures in her special dress.
    I used fabric from my wedding dress and made my own pattern since I couldn’t find what I wanted.
    The buttons are even antiques from my Grandmother’s button jar she had given me.

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    I made the flowers for her hair and sash with some soft pink specialty fabric (just gathered and sewed in onto a felt circle, some more antique buttons for the center and attached them to alligator clips.
    And you have to have sparkly gold kitty shoes to top everything off!

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    I made a special scrapbook for her day, including a page to tell her about her dress.  I included scraps of the fabrics and some more of the special buttons to save for another special day.  I printed this frame from the Graphics Fairy for journaling.
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    And some of the favorite pictures taken at the Temple.

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    I printed more of the frame (I added a little banner that says “A message for Lucy”) and had them at the baptism for friends and family to write messages to her.
    Afterwards I added them to her scrapbook.

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    For the treats…
    Basically we did cupcakes and cookies.  Lucy really wanted blues (for water) and doves (for the dove that appears when Christ was baptized).

    I’ve had this cookie cutter set (at least the temple and angel moroni) for many years.  Originally purchased at Deseret Book.  Lucy really wanted a dove and luckily I had one from a set, and used a small scalloped circle as well.
    I topped them with a glaze and some luster dust and some marshmallow fondant decorations.

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    You can find these cookie cutters at Deseret Book.  After baking I added a bit of blue coloring to clear vanilla extract and used a small food paintbrush (you can find them with cake decorating supplies) to paint details.  Painting after baking will give a brighter color.

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    If you don’t know this tip all ready, the best cupcake liners are mini souffle cups.  I buy mine at United Grocer’s Cash and Carry but any restaurant supply store should have them.  You can get them in a range of sizes, from teeny tiny to regular cupcake size.  You just put them on a cookie sheet, no cupcake pans needed.
    I frosted with blue and white swirled frosting.

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    I didn’t catch a better picture! The banner was made with my Silhouette, she really wanted a dove and the CTR symbol.   I placed her memory book with the pictures we took at the Temple and the shadowbox I made her for decoration.

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    I had to share this too.  She received this special Baptism charm bracelet for a gift.  It is so sweet.  She doesn’t love wearing jewelry but she hung it over her desk and looks at it all the time.

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    Instant Pot Taco Meat

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    My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
    This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
    And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

    INSTANT POT TACO MEAT
    2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    2 cups beef stock (or chicken or vegetable)
    2 tsp paprika
    2 tsp cumin
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp salt
    1 tsp ancho chili powder
    1/2 tsp chipotle powder (more for spicier)

    Place frozen meat in instant pot, sprinkle on spices and pour in stock.

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    Cook for 25 minutes on high pressure then use quick pressure release.

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    Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

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    Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

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    For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
    Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
    Add shredded lettuce, salsa, and sour cream and taco night is ready!

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    Instant Pot Taco Meat

    If you want to make just 1 lb of meat, cut everything in half. But you want to be sure to use a full cup of liquid. To make a larger batch, you don't have to add additional stock. Just increase spices and meat.

    Ingredients

    • 2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    • 2 cups beef stock (or chicken or vegetable)
    • 2 tsp paprika
    • 2 tsp cumin
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp salt
    • 1 tsp ancho chili powder
    • 1/2 tsp chipotle powder (more for spicier)

    Instructions

  • Place frozen meat in instant pot, sprinkle on spices and pour in stock.
  • Cook for 25 minutes on high pressure then use quick pressure release.
  • Turn Instant Pot on Saute function and mash beef with a potato masher to break up.
  • Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
  • For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
  • Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
  • Add shredded lettuce, salsa, and sour cream and taco night is ready!
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    Instant Pot Beef Stew

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    I have been tweaking this recipe for awhile now and I finally perfected it!  I thought I had it just right but the other night I needed to make 2 batches since I was taking dinner to a friend as well.  The first batch I coated the meat with some seasoning and flour and seared in batches, then added the tomato paste and garlic, deglazed with the broths before pressurizing.  The 2nd batch I was running short on time and in a moment of adventure I threw caution to the wind and dumped everything in the pot and set it.  To my amazement you couldn’t tell the difference between both batches! This was such a hit and is my new go-to stew recipe.  I love it more than any other I’ve ever made and I’m pretty sure you will to.  And if you don’t have a pressure cooker I think you would get pretty good results cooking this on high in a crock pot for about 6-8 hours or until meat and veg are tender.
    This recipe could not be any easier.  Or tastier!

    INSTANT POT BEEF STEW
    1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    2 tsp salt
    1/2 tsp pepper
    2 T tomato paste
    3 garlic cloves, minced
    2-4 cups beef broth
    2-4 cups chicken broth
    1 T worcestershire
    8 cups chopped vegetables*
    (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)

    To thicken:
    3 T cornstarch
    3 T water

    Place everything except thickener in the Instant Pot (or other electric pressure cooker)
    Cook on high pressure for 30 minutes.  Natural pressure release for 10 minutes.
    To thicken, whisk together the cornstarch and cold water and stir in.

    *Most root vegetables are a good choice here.  Peas are nice as well, but add those at the end.  If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.

    Note: The vegetables will be very soft.  If you want them to have more texture, just leave out the veg and cook as directed.  Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.

    Why the difference in broth amount? Depends on how thick or thin you prefer your stew

    Instant Pot Beef Stew

    Ingredients

    • 1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    • 2 tsp salt
    • 1/2 tsp pepper
    • 2 T tomato paste
    • 3 garlic cloves, minced
    • 2-4 cups beef broth
    • 2-4 cups chicken broth
    • 1 T worcestershire
    • 8 cups chopped vegetables*
    • (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)
    • To thicken:
    • 3 T cornstarch
    • 3 T water

    Instructions

  • Place everything except thickener in the Instant Pot (or other electric pressure cooker)
  • Cook on high pressure for 30 minutes. Natural pressure release for 10 minutes.
  • To thicken, whisk together the cornstarch and cold water and stir in.
  • Most root vegetables are a good choice here. Peas are nice as well, but add those at the end. If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.
    Note: The vegetables will be very soft. If you want them to have more texture, just leave out the veg and cook as directed. Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.
    Why the difference in broth amount? Depends on how thick or thin you prefer your stew
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    Cookie Butter Petit Fours

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    I’m pretty sure Santa would like these little Christmas cakes for a change.  Cookie butter is basically Christmas in a jar after all.  I used this brownie bites pan (makes petit fours WAY easier and quicker) but you could even make a large cake using the same cookie butter filling and glaze.

    Cookie Butter Petit Fours

    Chocolate cake

    Filling:
    1/2 cup Cookie Butter
    1 cup heavy cream

    Glaze:
    1/2 cup heavy cream
    1/2 cup semi sweet chocolate chips

    Bake cake, mix or your favorite recipe (I used a silicone pan that makes small squares).  You can also bake it in a large baking sheet, cool, then cut squares.
    Make filling: Whip cream to stiff peaks then fold cookie butter in.
    Make glaze: Heat cream to almost boiling (in microwave or a small pot).  Add chocolate and mix until smooth.
    To assemble, sandwich 2 pieces of cake with some filling and spoon a little glaze over the top, letting drip down the sides.  If you don’t want exposed sides you can spread glaze around sides as well.

    Cookie Butter Petit Fours

    Ingredients

    • Chocolate cake
    • Filling:
    • 1/2 cup Cookie Butter
    • 1 cup heavy cream
    • Glaze:
    • 1/2 cup heavy cream
    • 1/2 cup semi sweet chocolate chips

    Instructions

  • Bake cake, mix or your favorite recipe (I used a silicone pan that makes small squares). You can also bake it in a large baking sheet, cool, then cut squares.
  • Make filling: Whip cream to stiff peaks then fold cookie butter in.
  • Make glaze: Heat cream to almost boiling (in microwave or a small pot). Add chocolate and mix until smooth.
  • To assemble, sandwich 2 pieces of cake with some filling and spoon a little glaze over the top, letting drip down the sides. If you don't want exposed sides you can spread glaze around sides as well.
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    Orange Butter Cookies

    If you’re looking for something special to take to a cookie swap I have just the thing for you.  No fussy decorating, simple and easy to make, but these cookies are so good they don’t need any icing.
    The addition of fresh orange zest is what makes them amazing, so if you can use the fresh zest instead of dried.
    Making them into giant cookies is fun for a gift but either way they will be soft, chewy, and gone in a flash!

    ORANGE BUTTER COOKIES

    3 1/2 cups flour
    1/2 tsp baking soda
    1 tsp kosher salt
    1 1/4 cups sugar (plus more for topping)
    1 cup unsalted butter, at room temperature
    1 T orange zest (or 1 tsp dried)
    1 egg
    2 egg yolks

    Whisk together the flour, baking soda, and salt in a medium bowl.
    In another bowl, cream together the butter, sugar, and orange zest until light and fluffy.
    Add the egg and egg yolks, mixing until well combined.
    Add the dry ingredients until mixed in.
    Line cookie sheets with silicone mats or parchment paper and heat the oven to 350 degrees.
    Form dough into balls and slightly flatten using your fingers spread apart slightly.
    Sprinkle with additional sugar.
    Can be made into large cookies, about 1/2 cup in size, and baked for about 17 minutes.
    Or make into smaller cookies, using about 1 1/2 to 2 T dough, and baked for 10-12 minutes.
    Remove from oven while still pale, but baked all the way through.
    Cook on sheets for 5 minutes before moving to a rack to cool completely.

    Recipe adapted from “The Sweeter Side of Amy’s Bread”

    Orange Butter Cookies

    Ingredients

    • 3 1/2 cups flour
    • 1/2 tsp baking soda
    • 1 tsp kosher salt
    • 1 1/4 cups sugar (plus more for topping)
    • 1 cup unsalted butter, at room temperature
    • 1 T orange zest (or 1 tsp dried)
    • 1 egg
    • 2 egg yolks

    Instructions

  • Whisk together the flour, baking soda, and salt in a medium bowl.
  • In another bowl, cream together the butter, sugar, and orange zest until light and fluffy.
  • Add the egg and egg yolks, mixing until well combined.
  • Add the dry ingredients until mixed in.
  • Line cookie sheets with silicone mats or parchment paper and heat the oven to 350 degrees.
  • Form dough into balls and slightly flatten using your fingers spread apart slightly.
  • Sprinkle with additional sugar.
  • Can be made into large cookies, about 1/2 cup in size, and baked for about 17 minutes.
  • Or make into smaller cookies, using about 1 1/2 to 2 T dough, and baked for 10-12 minutes.
  • Remove from oven while still pale, but baked all the way through.
  • Cook on sheets for 5 minutes before moving to a rack to cool completely.
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    Confetti Corn Casserole

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    I make this side dish for most holidays.  I usually make it a day or 2 ahead of time and pop it in the oven about 20 minutes before we eat.  One thing I have learned over the years is that having some dishes you can make a day or 2 before a holiday meal really helps everything go so much smoother.  Plus, maybe the cook wants to enjoy the holidays a little too! 🙂 Of course, there is a reason the kitchen is the center of the home.
    Don’t forget to plan out your menu and make a schedule to take some stress off of the holiday. I think all of America could use a break from politics right now and a good family holiday is just what I’m looking forward to!

    CONFETTI CORN CASSEROLE

    8 oz bacon
    32 oz frozen corn (approx 6 cups)
    1 onion, diced (approx 1 1/2 cups)
    1/2 cup diced red bell pepper
    8 oz cream cheese
    2 T milk
    1 T sugar
    1/2 tsp salt
    1/2 tsp black pepper
    4 green onions, thinly sliced

    Cook the bacon in a large skillet until crisp.  Chop bacon and discard all but a couple teaspoons of bacon grease.
    Add the corn, onion, and pepper to the skillet and cook over medium heat until cooked through and veggies are softened.
    Add the cream cheese, milk, sugar, salt, and pepper. Stir until well combined.
    Stir in the green onions and bacon (or you can sprinkle the bacon just on the top if you’d rather).
    Place mixture into a greased casserole pan.
    If making ahead of time,, cover with plastic wrap and refrigerate before warming in the oven at 350 degrees for about 15-20 minutes.

    recipe adapted from Mel’s Kitchen Cafe and Southern Living

    Confetti Corn Casserole

    Ingredients

    • 8 oz bacon
    • 32 oz frozen corn (approx 6 cups)
    • 1 onion, diced (approx 1 1/2 cups)
    • 1/2 cup diced red bell pepper
    • 8 oz cream cheese
    • 2 T milk
    • 1 T sugar
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 4 green onions, thinly sliced

    Instructions

  • Cook the bacon in a large skillet until crisp. Chop bacon and discard all but a couple teaspoons of bacon grease.
  • Add the corn, onion, and pepper to the skillet and cook over medium heat until cooked through and veggies are softened.
  • Add the cream cheese, milk, sugar, salt, and pepper. Stir until well combined.
  • Stir in the green onions and bacon (or you can sprinkle the bacon just on the top if you'd rather).
  • Place mixture into a greased casserole pan.
  • If making ahead of time,, cover with plastic wrap and refrigerate before warming in the oven at 350 degrees for about 15-20 minutes.
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    Make Ahead Caramelized Onions

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    I was at Cash and Carry recently (a restaurant supply store open to the public) and for some reason thought I should buy a 50 pound bag of onions.  By the time I got home I knew exactly what I was going to make with them!  We love adding caramelized onions to all kinds of things, on sandwiches, burgers, spreads, on top of biscuits, not to mention french onion soup.  My big 20 quart roaster pan fit almost half of the bag.  I used my Cuisinart to make slicing the onions quickly too.
    They filled the roaster pan all the way to the top but they will cook down A LOT.
    Here they are at the beginning:
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    And at the end you have this!
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    If you don’t have a roaster pan you could use a slow cooker, just cut enough onions to fit the size you have.  Cook for the same amount of time on high.
    I put some in 8 oz containers for adding to sandwiches or smaller uses like that.
    Then I put some in quart containers for making a quick french onion soup.
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    Make Ahead Caramelized Onions

    20 pounds onions
    1/2 cup unsalted butter

    Spray the roaster pan with nonstick spray. Set on 250 degrees.  Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
    Cook for 7-8 hours, stirring occasionally (every hour or so).
    Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
    The onions should be cooked down and most the liquid evaporated.
    Cool completely before putting in freezer containers.

    Make Ahead Caramelized Onions

    Ingredients

    • 20 pounds onions
    • 1/2 cup unsalted butter

    Instructions

  • Spray the roaster pan with nonstick spray. Set on 250 degrees. Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
  • Cook for 7-8 hours, stirring occasionally (every hour or so).
  • Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
  • The onions should be cooked down and most the liquid evaporated.
  • Cool completely before putting in freezer containers.
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    Instant Pot Chicken Stock

    There is no comparison between homemade chicken stock and what you can buy at the store.  I do keep chicken base on hand for emergencies but I keep my freezer well stocked, especially in the fall and winter when I make more soups.  The instant pot makes chicken stock a breeze and I found that I can reuse the bones an extra time.  The trick is mixing the first and second batch together.  Below in the picture you can see the first batch on the left, and the second on the right.  The first batch is incredibly rich and flavorful, while the second is weaker – all though still very flavorful- is more similar to the canned chicken broth in the store.
    By mixing them together I find it perfect balance for soups, sauces, or just drinking plain when you’re sick.
    I freeze it in quart and pint containers since I use both those amounts.
    Oh, and no instant pot? Just simmer on the stove for about 8-12 hours, until desired stock is achieved.

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    While most recipes will have you add vegetable scraps I found that I like making it without, all though you could if you want.  I used to add peppercorns and bay leaf but since I use the bones a second time (and didn’t want to fish out little peppercorns) they become more bitter after 2 batches.  Besides the fact that I season the broth when we go to use it.

    One other trick.  I buy one or two rotisserie chickens pretty much every time I go to Costco.
    I shred the meat and package in freezer bags.  Then I use the bones to make a ton of stock.  If I don’t have time within a couple of days I just freeze the bones until I do.  I even throw the skin in with them.
    That precooked chicken comes in handy often for nights I need to make a quick dinner.
    And if your family is anything like mine you’ve all ready had a couple of colds or flus go through the house this fall.  Being able to throw some of that cooked chicken and broth in a pot to simmer is perfect for getting everyone feeling better again.

    INSTANT POT CHICKEN STOCK
    Makes approx. 4 1/2 quarts (18 cups)

    Bones from 1 chicken
    16 cups water, divided
    6 T vinegar (white or apple cider), divided

    Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
    Set for high pressure, 60 minutes.
    When done, I use the quick pressure release and strain bones from stock.
    Place bones back into pot and add another 8 cups water and 3 T vinegar.
    Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
    Strain bones and combine the 2 batches of stock.  Cool, then pour into freezer containers and freeze.
    Keeps in fridge for 5-7 days, or freeze for up to 1 year.

    Instant Pot Chicken Stock

    Yield: Approx 4 1/2 quarts

    Ingredients

    • Bones from 1 chicken
    • 16 cups water, divided
    • 6 T vinegar (white or apple cider), divided

    Instructions

  • Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
  • Set for high pressure, 60 minutes.
  • When done, I use the quick pressure release and strain bones from stock.
  • Place bones back into pot and add another 8 cups water and 3 T vinegar.
  • Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
  • Strain bones and combine the 2 batches of stock. Cool, then pour into freezer containers and freeze.
  • Keeps in fridge for 5-7 days, or freeze for up to 1 year.
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    DIY Boiled Cider

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    Boiled cider.  You can buy it, but in pure me style, why would I buy something I can make?!
    I had a big bag of apples leftover from canning applesauce and so it was the perfect time.  Of course, you can buy apple cider to make yours too.
    I don’t have an apple press, so I used my juicer.  Pour into a gravy seperater to skim off the foam (or just spoon it off after it has settled for a bit.)
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    As you can see, what I’m left with is a fairly pale juice.
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    But when it’s done, it will be the most appley thing you’ve ever tasted.  Rich, syrupy, and intensely apple!
    If you don’t have cider, juice can be used as well.  I didn’t give an exact cook time, because that’s going to depend on if you are using cider or juice, and also how low/high your simmer is.
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    What to do with it?  Add to apple pie or crisp filling, muffins, in caramel sauce, add to a frosting or glaze, cookies, cakes.. if you need more ideas you can look here.

    Of course, if you don’t want to make your own, you can buy it here from King Arthur Flour
    Hello fall!

    DIY BOILED CIDER
    Yield: aprox 2 1/2 cups per gallon

    Apple Cider
    Time

    Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
    Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount.  As it thickens stir more often and watch closely.  If it over reduces add some water back to desired amount.
    I shoot for 2 1/2 to 3 cups per gallon of cider, that’s thick and pour-able without being super hard.
    Pour into a jar with a lid and store in the fridge for at least a year.

    DIY Boiled Cider

    Yield: Approx 2 1/2 to 3 cups (per gallon of cider)

    Ingredients

    • Apple Cider
    • Time

    Instructions

  • Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
  • Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount. As it thickens stir more often and watch closely. If it over reduces add some water back to desired amount.
  • I shoot for 2 1/2 to 3 cups per gallon of cider, that's thick and pour-able without being super hard.
  • Pour into a jar with a lid and store in the fridge for at least a year.
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    http://mystainedapron.com/diy-boiled-cider/

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