Best Viennese Beet Preserves Recipes

ROASTED BEET JAM

Steps:

• Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

VIENNESE BEET PRESERVES

Steps:

• Cook whole beets in boiling water until tender, about 30 minutes.
• Let cool, peel and dice.
• Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.
• Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.
• Stir in almonds.
• Transfer to jars with tight-fitting lids and seal.
• Store in cool dark place. To be safe process in boiling water for 10 minutes.

FENNEL SLAW

Steps:

• Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way.
• Combine the vegetables in a bowl and add the chopped, fresh dill.
• With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic.
• When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
• Check seasoning.
• I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.

QUINOA WITH BASIL GREMOLATA

Steps:

• Rinse the quinoa and place in a medium saucepan with water and salt (now is the time to season!), cooking according to box directions. Cool.
• Heat Olive oil in a saute pan and then add leeks, sauteeing for 2 minutes over medium high heat (to get some color on them).
• Add the stock, lower the heat, and cook the leeks for about 5 minutes (until tender). Stock should be almost gone.
• Add the cooked quinoa and stir to heat through. Remove from the heat.
• Add the remaining ingredients and drizzle with a fine-quality extra virgin olive oil, if you so choose. Also nice with toasted pinenuts.

GAMBAS AL AJILLO

Steps:

• Begin by sweating the onion in the oil.
• When onion is soft, add the shrimp and garlic and saute for 1-2 minutes (just until shrimp are cooked).
• Remove the shrimp and add the rest of the ingredients (except parsley). Cook/reduce for about 2 minutes (until smooth and glistening).
• Stir in shrimp and toss to coat.
• Garnish with parsley and lime wedges.