Easy Summer Squash

9:38 PM Posted In , , , Edit This 0 Comments »
This is one of my favorite sides dishes. It's something I made up and I don't really measure, so these measurements are my best guesses. Use more or less of anything as you see fit.

Easy Summer Squash

6-8 small summer squash, assorted colors and kinds
1 Tbsp bacon drippings or butter
1/4 cup chicken broth
kosher salt and pepper to taste
1/4 cup cheddar cheese
sprinkle of Parmesan cheese

Melt bacon drippings in saute pan. Meanwhile, wash and dry squash, then slice into rounds. Add to hot drippings. Sprinkle with salt and pepper to taste. Saute for five minutes. Add a splash of chicken broth and continue cooking for two or three minutes. Allow most of the chicken broth to be absorbed or cook off. Turn off heat. Sprinkle on cheddar and Parmesan and allow to melt. Serve hot.

You could also cook the squash in an ovenproof skillet and finish it in the oven if that fits better with your main dish.

Creamsicle Jelly

10:49 PM Posted In , , , Edit This 3 Comments »
This turned out delicious, but a bit on the thin side. It set more when refrigerated.

Creamsicle Jelly

8 cups fresh orange juice
4 tsp calcium water
2 cups sugar
10 tsp Pomona pectin
1 Tbsp + 1 tsp vanilla extract
2 cups additional sugar (or to taste)

Bring OJ and calcium water to a boil. While heating, whisk pectin into 2 cups sugar, very well. When juice is boiling, whisk in pectin sugar mixture. Continue whisking continually and boil for 1-2 minutes. Add vanilla. Whisk in additional sugar, if desired, up to three cups, to desired taste. I used 2 cups. Cook until sugar is dissolved. Skim foam.

Pour into prepared jars and do a ten minute boiling water bath. If you are not familiar with proper canning procedures, go learn how to do it right.  I like this tutorial.

This recipe yielded 5-6 pints.

Sweet Fennel Pork Sausage

8:09 PM Posted In , , , Edit This 0 Comments »
Here's a recipe from Mark's Daily Apple for fresh sausage. I've been making variations of sausage for a while now, but I always appreciate a new version!

Sweet Fennel Pork Sausage

2 pounds of pork butt, cut into 1-inch chunks (include all fat)
1 tablespoon fennel seeds (toasted or not, your choice)
2 garlic cloves, finely chopped
2 teaspoons allspice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons red wine vinegar

Sprinkle seasonings and parsley on the chunks of meat. Mix well.