In the Dutchess County Spotlight
Relish Summer All Winter Long - Roasted Red Pepper and Apricot Relish
We wait all winter anxious to savor the fresh flavors of summer's harvest. It doesn't get any better than delighting in fresh fruit and produce picked straight out of the garden or from local farm stands. With so much being harvested at once, you can't help thinking how wonderful it would be if we were able to have some of summer's bounty to enjoy in the dead of winter.
The chefs at the CIA suggest you set yourself up for winter this year by taking a little time to put up some of your favorite things by making relish with them. According to The Encyclopedia of American Food and Drink, the word relish first appeared in English in 1798, from the Middle English for a "taste" and is derived from the French word reles, "something remaining." In the United States, we refer to many relishes that are pickle-based, but our ancestors also realized that a good way to use up the wealth of fruits and vegetables available in summer was to put them up in jars of relish.
"Allow your washed jars to come up to room temperature before placing them in boiling water to sanitize so you don't risk cracking the glass," says CIA Chef Dwayne LiPuma. "When you take them out be mindful not to place them on a cold surface, place them on a towel to keep them safe."
The flavor and color combinations in this vibrant Roasted Red Pepper and Apricot Relish are so wonderful, you'll want to double the recipe and have plenty on hand to spread on whole wheat crackers or to liven up a simple roast turkey sandwich as the weather turns cold and snowy.
Sterilizing Jars for Preserving
You will need a pot deep enough to hold the tallest jar you plan to use with another 3 to 4 inches of space between the top of the jar and the top of the pot.
Clean the jars, lids, and rings well with hot, soapy water and rinse well in hot water.
Put the pot on a burner and place a canning rack or folded towel in the bottom of the pot.
Fill the jars with hot water and put them in the pot (they should sit steadily on the rack or towel and should not touch each other). Add enough additional hot water to cover the jars by 1 inch. Add the lids to the pot, you can also add the rings if desired.
Bring the water to a boil over high heat. After it reaches a boil, continue to boil for 10 minutes longer.
Use canning tongs to lift the jars out of the hot water, pour out the water, and set them on a flat, towel-lined surface. Remove the lids and rings and put them on the towel too. The jars are ready to fill.
It is important to fill the jars when the jars are still hot. Do not overfill the jars. Fill to the top of the first ring from the bottom.
Use the same pot you used to sterilize the jars, add the rack or a folded towel as before, and put the pot on a burner. Put the filled and sealed jars into the pot. (If the jars are small and might bang against each other as you process them in boiling water, you may want to wrap a cloth around each jar to keep them safe.) Add enough hot water to completely cover the jars.
Bring the water to a boil and boil the relish for 10 minutes (the time will vary for other recipes depending upon the ingredient you are processing; refer to your recipe). Turn off the heat under the pot. Let the jars cool in the hot water bath for 1 hour. Lift the jars from the water with canning tongs and set them on a towel-lined counter.
Check the seals to be sure that they are tight. Leave the jars undisturbed. As they cool, you should hear a pop as a vacuum seal forms. If a jar doesn't seal, keep it refrigerated and try to eat is within a week.
The following recipe has been adapted from The Culinary Institute of America's Vegetables cookbook (2007, Lebhar Friedman), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
To watch CIA's Chef Dwayne LiPuma demonstrate how to prepare Roasted Red Pepper and Apricot Relish click here: www.ciachef.edu/RoastedRedPepperApricotRelish.
Roasted Red Pepper and Apricot Relish
Makes 2 cups
- 1 tablespoon olive oil
- 1/2 cup minced red onions
- 1/2 teaspoon minced garlic
- 3/4 cup minced roasted red bell peppers
- 1/4 cup minced dried apricots
- 1 tablespoon red wine vinegar, plus as needed
- 1 teaspoon honey mustard
- 2 to 3 drops hot sauce, as needed
- Salt and pepper as needed
- 1 tablespoon chopped fresh parsley
- Heat a sauté pan over medium heat. Add the oil and heat until the surface ripples. Add the onions and garlic and sauté, stirring frequently, until tender and translucent, about 2 minutes.
- Add the peppers, apricots, 1 tablespoon vinegar, and mustard; and sauté until the vinegar evaporates. Remove from heat. Season to taste with the hot sauce, additional vinegar, salt, and pepper. Add the parsley just before serving. Serve at room temperature or chilled.
Gelato Fior di Latte "Flower of Milk" Gelato
Makes 1 quart
- 2 cups milk
- 2 cups heavy cream
- 1 3/4 cups sugar
- 1 tablespoon light honey
- 1/2 teaspoon vanilla extract
Nutrition Analysis per 1-ounce serving: 35 calories, 0g protein, 5g carbohydrate, 1.5g fat, 35mg sodium, 0mg cholesterol, less than 1g dietary fiber.
About The Culinary Institute of AmericaFounded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry.
For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.