So long summer BlogBBQ

 

 

I am joining Gnee of Singing with Birds for the end of the summer BBQ. We did not make any plans for this holiday weekend. My boys are all working . We will have a cookout with them next weekend.

I will be making a couple of my favorites from some of my past cookouts.

Pickled Beets are a favorite of mine and the beets at Sherman Farms were beautiful – both golden and purple. I have been craving pickled beets. I made them years ago. They need to be water bathed and I don't have the canning kettle or the inclination to go through all that. While looking for something else on Food Network, I saw this recipe courtesy of Alton Brown. So today I made it! They look wonderful! I had to roast my beets longer than the 40 minutes suggested in the recipe but that could be because they had been stored in the refrigerator and I doubled the amount of the pickling liquid. I will use what is left on fresh cucumbers for dinner. Two quarts is the right amount for this cottage because not everyone likes them as much as I do.

Pickled Beets

6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
1 large purple onion, sliced thinly
1 cup tarragon vinegar
1 ½ teaspoons kosher salt
½ cup sugar
1 cup water

Preheat the oven to 400°. Toss the beets with the olive oil, shallots, rosemary and olive oil. Place in a foil pouch and roast in the oven for about 40 minutes or until a knife easily pierces the beets.
Remove the skin from the beets and slice thinly. Layer beets and onion in quart jar. Boil the vinegar, salt, sugar and water and pour over the beets. Seal and let stand in refrigerator for 3 to 7 days. Makes 2 quarts.

I will make a pie, too. I don’t make many pies any more. But Jack wanted an apple pie so off we went to a nearby orchard. The lady at the apple stand suggested Ginger Golds for my pie. I had never heard of these before. You can read about these apples here. Neat story.

I didn’t have a recipe so I turned to the Joy of Cooking. Apple Pie I works for us. Vanilla Bean Ice Cream will be served on the warm pie tonight and cheddar will be served with the pie for breakfast!

 

I probably need a class in pie crimping! The pie is cooling on the porch. We will have dessert on the porch and look at the lake.

Be sure to visit Gnee and see what everyone is doing for the end of summer food!