There are some books, that as soon as you crack the spine, you know are going to be damn good. Especially if the first page you turn to is savory caramelized onion sage dip. Preserving By The Pint – the brand spanking new book by Marisa McClellan of Food in Jars – is one of those books.
Running Press was kind enough to send me an advance copy and I have to say: I am inspired, salivating and raring to start canning! Those of you who read my New Years post, know that one of my goals for the year was to can my ass off (literally)… well, thanks to this book, that’s totally going to happen.
Preserving By The Pint is by far and away, one of the most approachable, makeable, inspiring and beautiful preserving how-to recipe books I’ve ever read. Written with farmers market shoppers, CSA subscribers, and container gardeners in mind, it’s all about making good use of batch sized hauls – a pint, a quart or a pound – through the seasons. For reals.
To be totally honest: I don’t want to give my copy up. I’m keeping it. I can’t find a single thing wrong with it – except that I don’t have two. In fact, it’s so good, I’ve gone out and purchased a copy for you. All ya gotta do is win it! Before you do though, take a peek at one of the recipes I made from the “Winter” section.
I had a small collection of onions going on under my sink and by small, I mean more freakin’ onions than I knew what to do with. So I made Marisa’s Caramelized Onion Sage Spread… In the time that it’s taken me to write this post. Easy peasy, right? Not to mention absolutely drool worthy delicious. It made exactly one jar which is perfect for me to eat in a week! I encourage you to do the same.
Giveaway after the recipe!
- 1 Dry quart small yellow onions (approx 1.5 lb), peeled
- 2 Tbsp butter, unsalted
- 2 Tbsp cane sugar
- 20 Sage leaves, finely chopped
- 1 Tsp fine sea salt
- 1/2 Tsp freshly ground black pepper
- 1/2 Tsp freshly grated nutmeg
- Place the butter in a large non-stick skillet over medium heat.
- As it heats, slice the onions into half-moons. Drop into sizzling butter and stir well to coat. Allow to saute for about 7 - 10 minutes or until onions start to relax, stirring often.
- Add the rest of the ingredients, stir well. Reduce the heat to medium-low and let the onions cook down until they're golden, sticky and caramelized, approx 35 - 45 min. Stir regularly.
- Taste. Add more salt and pepper if necessary. If not, remove from the pan, dump into food processor or measuring cup/immersion blender and puree into a chunky spread.
- Scrape into jars. Spread will last 7-10 days open in the fridge or up to 6 months in the freezer.
- While Marisa's recipe states this recipe makes 2 X 250ml jars, I only got one. Depending on how much your onions cook down or how much moisture is in them, you may end up with one or two jars.
ENTER THE GIVEAWAY:
* Contest open to Canadian & American mailing addresses only.
MANDATORY: Simply leave a comment below and tell me your favorite thing to preserve by the pint! OR, if you’re about to embark on your first canning session ever, what you’d like to!
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Disclosure of Material Connection: Running Press sent me a review copy at no cost. Regardless, I only recommend products or services I use personally and believe will be good for my readers. All opinions and information is entirely accurate and a reflection of my true experience and was not influenced, in any way, by the above mentioned products. Opinions and views are my own.