A Life in Food by real-life Chef Cheryl Bennett
This Bourbon Blueberry BBQ sauce will soon be your go-to for ribs. The sweet jamminess of the blueberries, the smokiness of the bourbon and the heat from the peppers come together to make this bbq sauce out of this world. Blueberries and bourbon, like my blueberry bourbon jam recipe, are a match made in heaven.
Bourbon BBQ sauce with the sweetness of blueberries pairs well with any kind of pork, especially ribs. It also goes really well with chicken thighs.
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Dress up your favorite Idaho® Potatoes with lobster and saffron aioli for a special holiday appetizer! Salty, crunchy thick-cut chips are a sturdy base for buttery lobster tail. Topped with a spicy saffron aioli and chives, it makes an elegant nibble for any party. This post is sponsored by Idaho® Potatoes. All opinions are my own.
The holiday season is upon us, which means HOLIDAY PARTIES! It’s a special time of year, so I don’t feel guilty about a little splurge. The end of one year, the beginning of a new one… It’s a time to celebrate with friends and family and it’s a time to pull out all the tricks and SHINE! I make one or two special appetizers for parties and lobster on thick-cut potato chips is no slouch. The saffron aioli elevates it to “high falootin’ status” and this appetizer is always the first to disappear. It looks much fussier than it actually is, everything except the chips can be made in the morning and set aside in the refrigerator for later. This is key when you have lots to do before guests arrive.
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Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
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I met Rebecca Lindamood a few years ago at a food blog conference in Orlando. One day, we were talking about trading goods with each other (local food for local food). A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep. I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect. I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list. Think of the juiciest, “grapiest”, most luscious grape you’ve ever had. Now multiply that by 10. That’s Rebecca’s grape pie filling.
When there was talk of this book happening, I was beyond thrilled for my friend. Her food is amazing and creative. It is beautiful and yet, practical. As a former cook and Mom of 5 boys, she knows a thing or two about feeding people. I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning. I’ve made chutneys and jams, pie fillings and pickles, chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it. Here’s where Rebecca saves the day: there is a corresponding recipe for all of the things you’ve just canned!!! I can’t even begin to explain my excitement about that!
After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it! -Rebecca Lindamood
If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion. Or just because it’s Tuesday. I can’t recommend it enough. It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well. The recipes are unique and so varied! Everything from the aforementioned grape pie filling to cardamom extract. Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce! Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later! The entire book is like this!!! Can you tell how much I love that? It’s brilliant!
My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures. This book has me on my way to achieving that dream. Thank you Rebecca, for reintroducing me to my love of canning.
Here is an affiliate link to Amazon to make getting your book even easier!
Happy Canning!
As many of you are fully aware, I have an exploding tomato population. I went a bit “Little House on the Prairie” thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently. Well, now… I am reaping what I have sown. PUN. FULLY. INTENDED.
It’s mass chaos back there. I think the tomatoes get together in some sort of secret society at night while I’m sleeping, plotting to overthrow me. One day I may wake up to them all crouched down waiting to pounce (think: Lord of the Flies). OK, clearly I’ve gone off on a tangent……