Recipe Index

Breakfast

Fermented Orange Marmalade
Power Pancakes
Zucchini Morning Glory Muffins
Peach Crisp
Lemon Verbena Plum Compote
Eggnog
Chocolate Beet Muffins
Squash Spice Muffins
Pumpkin Scones
Apple Breakfast Sausage
Pudding
Maple Syrup Smoked Bacon

Main Dishes

Cider Roasted Chicken
Pork Ribs
Grilled Lemon and Basil Chicken
Pasta with Preserved Lemons and Lemon Basil Chicken
Spelt Bean Salad
Black Bean Burgers
Market Street Meatloaf
Beer Brined Pork Chops
Lamb Shanks Osso Bucco Styl
Cider Brined Smoked Turkey
Italian Sausage
Cheesy Chicken Enchilada Casserole
Tacos From Scratch
Glazed Ham
Salmon Sausages
Rabbit with Mustard Sauce
100% Whole Wheat Pizza
Salmon Patties
Fig, Moldy Cheese and Walnut Pizza
Carnitas

Vegetables

Canned Tomatoes
Canned Tomato Sauce
Eggplant and Zuchini Caponata
Squash Puree (Pumpkin)
Beet Kvass
Savory Squash Gratin
Braised Cabbage and Carrots
Hocks, Greens and Roots
Vietnamese Carrot and Parsnip Pickles
Tomato Salsa
Smoked Jalapenos

Soups

Spring Green Soup
Fish Stock
Bone Broth (Beef)
Beef Pho Soup
Beef Vegetable Soup
French Onion Soup

Fruits

Canned Peaches
Lemon Verbena Plum Compote
Cured Olives
Apple Cider

Baked Goods

100% Whole Wheat Sandwich Bread (Soaked Grains)
Shaping Sandwich Loaves
Pumpkin Cookies
Chocolate Beet Muffins
Squash Spice Muffins
Butter Shortbread Tart Crust
Rosemary Flatbread Crackers
Pumpkin Scones
Jam and Nut Bars
Pizza Rolls
Desem
Buttery Cheese Crackers

Fermented Foods

Beet Kvass
Fermented Orange Marmalade
Cured Olives
Fruit Soda (Rhubarb)
Fermented Tomato Salsa
Fermented Fish
Rejuvelac
Fermented Pepper Sauce

Snacks

Wheat Crackers
Pumpkin Seeds
Eggnog
Rosemary Flatbread Crackers
Crispy Garbanzo Beans
Beef Jerky
Pudding
Buttery Cheese Crackers
Fermented Fish
Dried Fruit (Peaches)
Fruit Leather (Peach)

Cheese and Dairy

Mozzarella and Whey Ricotta
Chevre
Curds and Whey
Tomme
Pav’s Bloomy Rind He Calls “Annette”
Yogurt
Buttermilk
Dairy Kefir

Sauces

Whiskey Barbecue Sauce
Canned Tomato Sauce
Peach Salsa
Cranberry Cherry Relish
Tapatio Style Hot Sauce
Tomato Salsa
Pesto
Fermented Hot Sauce

Vegetarian Friendly

Spelt Bean Salad
Black Bean Burgers
Eggplant and Zuchini Caponata
Savory Squash Gratin
Crispy Garbanzo Beans
Pizza Rolls
100% Whole Wheat Pizza

Kid Friendly

Fruit Soda (Rhubarb)
Zucchini Morning Glory Muffins
Cajeta
Chocolate or Chocolate Mint Ice Cream
Power Pancakes
Snickerdoodle Ice Cream
Canned Peaches
Dried Peaches
Peach Fruit Leather
Market Street Meatloaf
Pumpkin Cookies
Chocolate Beet Muffins
Squash Spice Muffins
Apple Cider
Cocoa Spice Meringues
Crispy Garbanzo Beans
Pizza Rolls
Beef Jerky
Apple Breakfast Sausage
Pudding
Buttery Cheese Crackers
100% Whole Wheat Pizza

Desserts

Cajeta
Chocolate or Chocolate Mint Ice Cream
Snickerdoodle Ice Cream
Peach Crisp
Pumpkin Cookies
Butter Shortbread Tart Crust
Apple Quince Tall Tart
Cocoa Spice Meringues
Jam and Nut Bars
Pudding
Grandma’s Rhubarb Custard Pie

Preserves

Rhubarb Conserve
Fermented Orange Marmalade
Preserved Lemons
Peach Jam
Peach Chutney
Peach Salsa
Lemon Verbena Plum Compote
Plum Chutney
Tomato Ketsup
Rose Hip Honey (Raw)
Rosemary Apple Jelly
Apricot Marmalade
Apple Pectin

Epic Failures

Rendering Pork Lard
Cured Pepperoni

Personal Care

Lotion

2 Responses to Recipe Index

  1. HUNGARIAN HONEY COOKIES

    My grandparents came to this country from Austria-Hungary in 1908. This is a recipe that my grandmother brought with her. This is my favorite cookie. These cookies are keep extremely well (they contain no shortening) and are great for mailing to servicemen and women.

    4 cups of flour
    1 1/2 cups of sugar
    1 teaspoon of baking soda
    1 teaspoon of cinnamon
    5 egg yolks
    1 egg white (set additional egg whites aside)
    1/4 teaspoon of ground cloves
    1/2 teaspoon of ground allspice
    1 cup of honey, warmed

    Sift dry ingredients on a board or in a bowl. Add eggs and enough honey to make a medium stiff dough. roll out to about 1/8 inch thick. Cut into 2-inch rounds (I use a juice glass.) Brush with slightly beaten egg whites. Dip in a mixture sugar, cinnamon and finely chopped nuts. Place on a greased cookie sheet. Bake approximately 10 minutes or until lightly brown, at 350 degrees.

    For colorful Holiday cookies you can use a cinnamon-sugar mix colored by a couple of drops of food coloring.

  2. Pingback: August UFH Challenge Round 2: Fermentation | Sustainable Eats & the Dancing Goat Gardens Communal Project

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