Just in time for fall — our new “Little Book of Home Preserving”!

The Little Book of Home PreservingTake advantage of autumn's bounty with our new Little Book of Home Preserving by acclaimed food writer and blogger Rebecca Gagnon.

This attractive, easy-to-follow primer introduces the world of home preserving through basic methods and inspiring full-color photographs, and provides taste-tempting recipes for all seasons.

Rebecca's recipes for fall includes such mouthwatering fare as Autumn Spice Pear Sauce, Classic Applesauce, Concord Grape and Rosemary Jelly, Cranberry Ginger Conserve, Figgy Conserve, Pear Ginger Ginger Jam, and Pickled Beets.

Rebecca tells what you'll need equipment- and ingredient-wise; discusses the art of jam, jelly, preserves, and conserves; and covers basic hot water bath canning and lacto-fermentation preserving methods, along with safety issues and other matters.

From The Little Book of Home Preserving

Says Rebecca, "Preserving foods yourself is empowering, and transports you back to the very moment of a food's peak vibrancy." Imagine the summery scent of strawberries in the middle of winter!

Rebecca is a stay-at-home mother as well as a food writer and recipe tester. She says her "kitchen gonzo is fueled by her never-ending desire for meaningful and rewarding work, the desire to eat and drink well, and the hope that she will never have to be employed again for anyone other than herself." She is the creator of the yummy food blog CakeWalk, and resides in Milwaukee, Wisconsin.

Recipe Thursdays: Potato-Bacon Salad

Potato Bacon Salad

Everything is better with bacon! Serve a yummy summer Potato Bacon Salad with this recipe from our vintage cookbook, The ABC of Salads, by Peter Pauper Press.

Potato-Bacon Salad
Makes 6 servings

4 cups hot potatoes, diced
8 slices crisp bacon, crumbled
12 stuffed olives, chopped
1 pimiento, chopped
2 tablespoons chives, chopped
1/2 cup French dressing

Mix thoroughly and let stand until cold. Serve in salad bowl lined with salad leaves if desired.

Interested in more recipes? Download the ebook to your device:

Cover of The ABC of Salads• Kindle





Image © Annie Greenwood/Shutterstock.com

Recipe Thursdays: Estée Lauder’s Pears Poached in Wine

In honor of Women's History Month, here's a recipe from Estée Lauder as featured in our Eating Rich: Recipes from America's Wealthiest Families , compiled by Evelyn Belienson.

Estée Lauder founded a cosmetic conglomerate and, with style and marketing acumen, built it into an empire. Her creams, perfumes, makeup, and other products are used by men and women all over the world. Not only was Lauder a successful entrepreneur, she was also a renowned hostess, and entertained such celebrities as the Duke and Duchess of Windsor, Princess Grace of Monaco, and Douglas Fairbanks.

Featured here from her dessert menu is . . .

Pears Poached in Wine
Recipe by Estée Lauder

Makes 6-8 servings

6 or 8 Bosc pears, peeled, with stems intact
1 cinnamon stick
2 cups red wine
1/2 cup sugar
4 tablespoons lemon juice
Vanilla ice cream, softened
Slivers of bittersweet chocolate, grated

1. Slowly simmer pears with cinnamon stick in wine, sugar, and lemon juice for about 45 minutes or until pears are tender but definitely whole.
2. Leave pears to cool in the wine mixture at room temperature.
3. Spoon softened ice cream into a crystal bowl and stand the pears around the edge of a bowl, stem up.
4. Sprinkle chocolate over ice cream.

Craving more? Download the entire eBook to your reader:

• Kindle   




Image © Glen Price / Shutterstock.com


Recipe Thursdays: Scotch Baked Beans

Add a little something on the side for a well-rounded winter meal! Here's an easy recipe from our Little Black Book of Barbecue

Scotch Baked Beans
Makes 6 servings

1 Spanish onion, minced
1 tablespoon peanut oil
2 8-ounce cans baked beans
4 tablespoons premium Scotch whisky
1 tablespoon maple syrup
Fresh ground black pepper

Sauté minced onion in peanut oil until soft and brown. Mix with beans, Scotch, and syrup in a large saucepan. Let simmer on low heat for 20 minutes. Top with black pepper and serve.

Image © Robyn Mackenzie / Shutterstock.com