To prepare juice, remove blossom and stem ends from about 3 1/2 pounds washed ripe crab apples.
Cut apples in small pieces. Do not peel or core.
Add 3 cups water; cover.
Simmer 10 minutes. Crush with masher.
Simmer, covered, 5 minutes (with soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring).
Squeeze out juice.
Place the crab apple in a cocktail glass, pour over the calvados and top up with champagne.
Put cinnamon, cloves, mace and allspice in cheesecloth bag. Put water, sugar and vinegar in a kettle; heat and add bag. Simmer for about 15 minutes.
Add apples; heat slowly (don't burst the apple skins).
Set overnight in syrup.
Remove bag.
Pack in jars.
Seal.
Process in boiling bath for 20 minutes.
Makes 8 pints: 16 to 20 apples in each.
Pre-heat oven to 350 degrees.
Place tarts on cookie sheet (make sure to follow directions for defrosting on back cover of box)
In a meduim mixing bowl add,crab, apples, lemon juice, pepper, and dressing.
Stir with spoon, then place about 1 1/2 tbsp into each tart.
Sprinkle with parmeson cheese.
Bake for 20 minutes or until golden & bubbly.
Choose round crab apples uniform in size; do not pare them. Make a syrup with the rest of the ingredients.
Bring to a boil and cook until sugar is dissolved.
Cool.
Add crab apples and heat gently, being careful not to burst the fruit.
Let stand in syrup overnight.
Pack cold into clean jars.
Fill to 1/2-inch of top with syrup.
Put on top and screw on tightly.
Process in water bath at simmering temperature (180\u00b0) for 20 minutes.
he peppers.
Drain the crab meat if necessary and place
Wash the crab apples. Remove the stalks and
tem and blossom ends from crab apples. Do not peel or
beat well.
Place the crab meat in a bowl and
Preheat oven to 400\u00b0.
Arrange apples in greased 8 x 8 x 2-inch baking dish or pan.
Cover with crab apples and raisins.
Mix remaining ingredients until crumbly.
Layer over top of apples and press lightly.
Bake approximately 30 minutes or until crust is golden brown.
Beat the cream cheese till soft and creamy, gradually add in the condensed milk.
Blend until smooth and stir in lemon juice, lemon rind, vanilla and almond extracts.
Add a little toasted coconut to the bottom of each tart shell.
Cover with cream cheese mixture and chill for 2 hours, until mixture has set.
Before serving add a strawberry slice, pineapple chunk and a large blackberry to each tart.
Brush lightly with melted crab apple jelly.
Any leftovers must be refrigerated.
Preheat oven to 350\u00b0.
Bake pie shell for 5 minutes.
Remove from oven.
Combine mayonnaise, flour, eggs and milk in a bowl. Mix thoroughly.
Stir in crab, cheese and scallions.
Empty into prepared pie shell.
Bake for 30 to 40 minutes until set.
Stem the crab apples and rinse in lukewarm water. Drain, then place the apples in a saucepan with the water. Bring to a boil and reduce heat to a simmer; cook slowly until the fruit is soft. While still warm, put through sieve to remove seeds and stems. Add sugar and cinnamon to taste.
Wash and cut ends off crab apples.
Cover with water and boil until tender.
Pour juice through strainer into other container to make clear jelly.
In a medium bowl, combine crab, cilantro, green onions and pickled ginger.
To make ginger dressing, in a small bowl, whisk together all ingredients. Drizzle over crab salad just before serving and toss well.
Top watermelon rounds with crab mixture. Serve sprinkled with coconut. Garnish with parsley.
Cook noodles in boiling salted water until just tender. Drain then rinse under cold water. Drain again then toss with cucumber, onion, carrot and spinach. Add 1/2 the crab. Set aside.
For the ginger miso dressing, combine all ingredients with 2 tbsp water in a blender. Puree. Add 1/2 to salad and toss to combine.
Distribute salad between serving plates and top with remaining crab and dressing. Garnish with pickled ginger. Serve.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.
In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeno peppers and celery salt.
Blend the mixture until it is combined well and stir in the crab meat gently.
shallots, and minced pickled ginger.
Blend the pickled ginger liquid (if
n the oven. Place the Pickled Jalapeno slices on one side