Tag Archives: nutmeg

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce

Julia Ann
A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Salad
Cuisine American
Servings 5 cups

Ingredients
  

  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1 1/2 cups water to cover pears again more or less to your preference
  • 1/3 cup white sugar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon grated fresh nutmeg or ground nutmeg
  • 1/2 teaspoon vanilla

Instructions
 

  • Wash and peel pears.
  • Core and cut into 1/2 inch pieces into a pan of water with 1 tablespoon lemon juice.
  • Drain the pears and put into 4 quart sauce pan.
  • Add water to cover pears, add 1 tablespoon of lemon juice.
  • Add the sugars and salt.
  • Cook to boiling for 5 minutes.
  • Add the cinnamon, allspice and nutmeg.
  • Cook for 30 minutes, longer if preferred for a softer pear.
  • Remove from heat; add the vanilla.
  • Puree in small batches 1/2 cup to 1 cup of to the thickness preferred.</span>
  • Pour into bowl to store or pour into clean sterile pint jars.
  • Refrigerate until use.

Notes

Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2021 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

– 2 tablespoons lemon juice

Stuffed Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce with Cheese on top.

 

Stuffed Salmon Shells

The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.

Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce and Cheese

 

Salmon Shells in Lemon Sauce

Julia Ann
Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Seafood
Cuisine American
Servings 5

Ingredients
  

  • STUFFING

Instructions
 

  • Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  • Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  • Add the drained, rinsed salmon into a large bowl.
  • Add the stuffing ingredients and blend well.
  • Fill each shell with the salmon mixture.
  • Set shells into the greased casserole.
  • MAKE THE LEMON SAUCE
  • Melt butter in a saucepan that will hold 2 cups.
  • Blend in the flour with a whisk until thickened.
  • Gradually whisk in the chicken broth and cream or evaporated milk.
  • Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  • Remove from heat.
  • Add the lemon juice and nutmeg, blend.
  • Pour the sauce over the stuffed salmon shells.
  • Sprinkle the shredded cheddar cheese on top.
  • Bake 350 F for 20 minutes, until browned and bubbly.
  • Let cool for 5 minutes before serving

Notes

The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

The evolution of Stuffed Salmon Shells in Lemon Sauce

I am sure we all have a menu to resort to at the end of  pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna.  So I switched to salmon patties for awhile. Well,  50 year later, tried salmon patties again.  After a couple of meals, decided best to look for another recipe to use canned salmon.  It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.

Stuffed Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce

MENU SUGGESTIONS:

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipeso for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2021 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Salmon Shells in Lemon Cream Sauce

Salmon Shells in Lemon Cream Sauce Dinner

Salmon Shells in Lemon Cream Sauce Dinner

This recipe is very similar to a previous recipe posted as Salmon Shells in Lemon Sauce.  The difference is in the stuffing of the pasta shells.  Instead of using the canned salmon, I microwave-steamed the salmon filet, 12 ounces with the skin on.  I removed the skin and fat from the cooked salmon and use a loosely packed 1 cup measure.

Salmon filled pasta shells on a bed of bok choy

Salmon filled pasta shells on a bed of bok choy

Salmon Shells in Lemon Cream Sauce

Julia Ann
Flaky steamed salmon fill large pasta shells, bakes on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal, add the salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Entree
Cuisine American
Servings 4 servings

Ingredients
  

  • 10 large pasta shells
  • 12 ounces of steamed salmon or 2- 4 inch x 2 inch frozen salmon steaks 1 cup of cooked flaked salmon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 cup of steamed finely diced celery
  • 1/4 cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4 tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • 1/2 cup cream or 1/2 cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 350 F.
  • Grease 9 x 9 oven proof casserole dish
  • Cook 10 large pasta shells according to instructions on package.
  • Rinse in cold water and set aside.
  • Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  • Drain and remove the skin and fat from the salmon, discard.
  • Measure the flaked salmon, use a loosely packed 1 cup.
  • Put the salmon in large bowl.
  • Add the ginger, garlic, salt, celery, saltines and beaten egg.
  • Blend without shredding the salmon.
  • Stuff into the large pasta shells, set aside.
  • Put 1 cup of diced bok choy on the bottom of the greased casserole.
  • Place the filled pasta shells on top.
  • Set aside while making the lemon sauce.
  • --------------------------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • Melt butter in one-quart sauce pan.
  • Blend in the flour with a whisk until a smooth paste.
  • Gradually add the chicken broth, whisk until smooth.
  • Stir in the cream or undiluted evaporated milk.
  • Stir constantly until the sauce is smooth and thicken.
  • Remove from heat.
  • Blend in the lemon juice and nutmeg.
  • Pour sauce over the stuffed salmon shells.
  • Sprinkle shredded cheese on top.
  • Bake 350 F for 30 minutes, or until browned and bubbly.
  • Let rest 5 minutes before serving.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
Tried this recipe?Let us know how it was!

 

Salmon Shells in Lemon Cream Sauce

One-dish meal: Salmon Shells in Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce dinner

 

Orange Coconut Walnut Bowl

Orange Coconut Walnut Bowl

 

 

 

 

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® , bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S.  Pat.  & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property.”nettabelle’schoice.com and cookbookinabox.com. All reihts reserved.

Peaches: Canned and in a Cake

How To Can Fresh Peaches

Canning Fresh Peaches and Baking a Cake

Canning fresh peaches and baking  a cake makes for good eating, not for dieting. 6 pounds of Velvet peaches from the farmer’s market made 6 pints of canned sliced peaches in a light sugar syrup: 1 cup sugar to 3 cups of water. After washing the peaches,  boiling water was pour over them for about 40 seconds, lifted out of  hot water into an ice water bath to cool and loosen the peel enough to slide off easily. I sprinkled on some lemon juice to prevent browning then cut the peaches in half-inch slices.  These peaches were freestone, that is, the peach stone came out easily.

Before the canning, I washed the pint jars in the dish washer and left them until ready to fill.  I also boiled lids and jar rings in water, kept hot until ready for use.  By canning in a hot water bath, I started the water boiling in the canner before starting. The sugar syrup also was made ahead to have hot, close to boiling point, to add the sliced peaches for 5 minutes.  The hot peaches were put into pint jars,  sugar syrup was added leaving 1/2 inch space; lids and rings were put on.  The pints were put into the boiling water of the canner, covered to boil for 20 minutes. (Process time varies at different altitudes.) The jars were lifted out, carefully, and set on a towel to cool.  The lids will pop when they are sealed.  After cooling 24 hours, they can be stored on the shelf.¹

 Did you know fresh peaches are recommended in weight control?

There are less than 70 calories in a large peach, and no fat.  Yes, there is sugar, a carbohydrate, however it is a natural sugar which also have vitamins and minerals, unlike the carbohydrates eaten in cakes, cookies and sodas.  Other benefits to eating fresh peaches are vitamin A and C, fiber and potassium.  Add them to cereals, smoothies, cottage cheese, yogurt, lettuce salads or baked ham.²

Now how about a recipe for Peach Upside Down Cake with calories!

PEACH UPSIDE DOWN CAKE RECIPE

Peach Upside Down Cake

Julia Ann
A buttery moist cake topped with sweet fresh peach slices with a syrup drizzling over it.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1/4 cup unsalted melted

Instructions
 

  • Preheat oven *325 F for 10-inch glass pie plate; 350 F for 10-inch cake pan.
  • **Place foil on bottom shelf to catch any dripping juices.
  • ***Wash and slice peaches into 1 tablespoon lemon juice, gently coat peach slices.
  • Mix brown sugar with melted butter in a small bowl.
  • Spread evenly on bottom of pie plate or cake pan
  • Add toasted almonds.
  • Drain juices off peaches; arrange peaches on sugar-butter mixture.
  • Measure and blend dry ingredients in bowl.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at time, beating after each addition.
  • Beat in almond extract.
  • Alternately add the dry ingredients and the milk, beat after each addition to blend.
  • Pour batter on top of peaches.
  • Bake 45-55 minutes, test for doneness by inserting tester in center; it comes out clean when done.
  • Serve warm with whip cream or ice cream.

Notes

*Baking in glass takes longer to heat up, but maintains temperature. If there is much sugar in the recipe, it is best to bake at 25 degrees lower to prevent burning the sugar before it is baked through. **Putting foil in the oven while it is preheating brings the foil up to the oven temperature. The sheet will catch any juices while baking. ***Adding lemon juice to the fresh sliced peaches prevents browning. This is drained off before using the peaches.
cookbookinabox® in partnership with Netta Belle’s Choice® es, bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

 Additional information on canning, freezing or drying
Inspired by ³Gourmet Magazine, 1993.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.