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RECIPES
RECIPES
Cilantr_o Lime Mar_inate (low pulp scr_een)
Makes 2 cups
Taco Tuesday will never be the same once you have this marinade in your culinary toolbox.
Use it the next time you’re preparing chicken, pork or beef.
4 limes
1 small yellow onion, peeled and quartered
1 cup packed cilantro leaves and stems
6 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fit your KitchenAid
®
Juicer Stand Mixer
attachment with the low pulp screen. Juice
two limes, then the onion and cilantro and
finish with the remaining limes.
Pour the juice into a jar with a liquid tight
lid and add the olive oil, sugar, kosher salt,
and pepper. Tighten on the lid and shake to
combine. Use as a marinade or vinaigrette.
Store in the refrigerator for up to two weeks.
Pineapple Or_ange Jelly
Makes 3 half pints
This jelly is a hit with lovers of tropical fruit. If you’re finding that you’re not getting enough
juice from the your pineapple, try running the pulp through the machine a second time.
1 large pineapple, peeled,
cored and cut into eighths
2 navel oranges, peeled
2 cups granulated sugar
3 tablespoons powdered pectin
Run the pineapple and oranges through the
high pulp screen. Measure out four cups of
pineapple-orange juice and pour it into low,
wide pan that holds at least 5 quarts.
Whisk the sugar and powdered pectin
together and add to the pineapple-orange
juice. Place the pan over high heat and bring
to a rolling boil.
Cook the jam at a boil, stirring regularly,
for 15 to 20 minutes, until it thickens. When
the jam has reached the set point, it will form
a thick layer on the sides of the pan. Another
way to judge set it by using a candy or instant
read thermometer. When the cooking jelly
reaches 221°F (105°), it is done.
Once the jam is finished, funnel it into clean,
hot mason jars. Wipe the jar rims and apply
new lids and rings. Lower the jars into a
stockpot of hot water just off the boil, making
sure that the jars fully covered with water.
Once the water returns to a boil, set a timer
for 10 minutes.
When the time is up, remove the jars from
the stockpot and place on a folded kitchen
towel to cool. Sealed jars are shelf stable for
up to a year.
