Gypsy Cowgirl Kitchen Co.
Call Us at 209 484-5492
   

RESERVE YOUR SEAT NOW

PLEASE REVIEW CANCELLATION POLICY

CALL 209 484 5492 for questions.

Be sure to use the PAY PAL button to pay for/reserve your seat to the event you would like to attend.  You can also reserve a seat by sending a check to:

12875 Cometa Rd.  Oakdale CA 95361

Be sure to include a note with the workshop date and topic with your check.

Thank you :)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Blueberry Pie Filling       1 Quart Recipe:     3 ½ cups thawed or fresh blueberries  ¾ cups sugar  ¼ cup Clear Jel  1 cup cold water  3 T. bottled lemon juice     Procedure: Wash and drain blueberries. If fresh blanch berries in 1 gallon of boiling water for one minute then drain.  In a dutch oven combine sugar and Clear Jel. Stir. Add water. Cook on medium high heat and using a which continue to stir until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute stirring constantly. Remove from heat!   Fold in drained berries immediately and fill hot jars with mixture without delay, leaving 1 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars and add lids and process immediately in a water bath for 30 minutes at a full boil.  Recipes & Links

Candied Jalapenos (Cowboy Candy)
Yield: 10-11 half pints

6 lbs. jalapeno peppers
4 c. apple cider vinegar
12 c. sugar
1 t. turmeric
1 t. celery seed
6 t. granulated garlic
2 t. ground cayenne pepper

1.    Wearing gloves, cut off the jalapeno stems from all of the jalapeno peppers. Discard the stems.

2.    Using a food processor, chop the peppers into uniform chunkyness. You could cut into ¼’ rings…but I like the food processor method.  Don’t pulverize it into a paste or liquid.  Set aside.

3.    In a large pot, bring the apple cider vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Using a slotted spoon, transfer the peppers into sterile canning jars, 1/4″ from the top. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil for 6 minutes.

4.    Using a ladle, carefully pour the hot syrup into the jars over the jalapeno slices. Push a chopstick or plastic utensil along the insides of the jar to release any trapped air bubbles. Adjust the level of the syrup/peppers, if necessary, leaving 1/4″ headspace. Wipe the rims of the jars with a clean, damp towel and screw on two-piece lids finger tight.

5.    To can, place the hot jars in a canner and cover with water by 2″. Bring the water to a full rolling boil and process for 10 minutes for half-pints or 15 minutes for pints. Transfer the jars to a cooling rack. Let them cool & seal. Give the peppers 2 weeks-a month to mellow before opening.

 

Blueberry Pie Filling       1 Quart Recipe:     3 ½ cups thawed or fresh blueberries  ¾ cups sugar  ¼ cup Clear Jel  1 cup cold water  3 T. bottled lemon juice     Procedure: Wash and drain blueberries. If fresh blanch berries in 1 gallon of boiling water for one minute then drain.  In a dutch oven combine sugar and Clear Jel. Stir. Add water. Cook on medium high heat and using a which continue to stir until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute stirring constantly. Remove from heat!   Fold in drained berries immediately and fill hot jars with mixture without delay, leaving 1 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars and add lids and process immediately in a water bath for 30 minutes at a full boil.

Click the photo for the BLUEBERRY PIE FILLING recipe!

Heres the link to FRESHPRESERVING.COM

Hit the RECPIES tab tp get to the PECTIN CALCULATOR

http://www.freshpreserving.com/home

Refrigerator Pickles

3 cups baby carrots or sliced regular carrots

2 cups apple cider vinegar

1 1/2 cups water

2 tbsp sugar (optional)

1 sliced onion

2 cloves garlic

1 jalapeno

2 tsp mustard seed

1/2 tsp celery seed

9 peppercorns

Cook carrots in boiling water 10 minutes.  Carrots should be firm not soft.  Drain carrots in colander and set aside.  Slice jalapeno in half lengthwise.  Discard stem.  If you want to minimize the heat, remove seeds and white membrane  Use gloves when handling jalapeno. In small pan heat the vinegar, water, sugar until sugar is dissolved.  Place mustard seeds, peppercorns, celery seed on bottom of jar.  The sliced onions are next and then the carrots.  Pour liquid over carrots.  Place lid on jar.  Refrigerate immediately.  Wait at least 24 hours to allow the flavors to marry.  Enjoy within 10-14 days!!

CREAM CHEESE:

 

 

CREAM CHEESE

3 ½ qts. pasteurized whole milk

1 pint pasteurized whipping cream

6 to 8 oz. (3/4 to 1 cup) fresh buttermilk or sour cream for starter (I USE SOUR CREAM)

1 ½ tsp. salt (optional)

1 rennet tablet dissolved in ½ cup cold water

Place milk, cream and starter in double boiler. Warm to 85° F. Add 1 rennet tablet that has been completely dissolved in ½ cup cold water. Stir gently for 4 minutes. Cover the milk and let stand for 1 hour or until the whey covers the curd and breaks clean from the side of the pan. Maintain a temperature of 85° F.

Cut curd into 1" cubes and allow to stand undisturbed for 5 minutes. Pour mixture into a muslin bag or cheesecloth-lined colander. Drain overnight.

With a wooden spoon, work in 1 ½ tsp. salt. Package and store cream cheese in the refrigerator.

Mozzerella

 

Recipe adapted from C. McDaniel and P. Kendall (2004)

This fresh cheese is very mild in flavor and adds texture to cooked dishes. This cheese can be stored in water but must be eaten within two days.

1 gallon 2% milk OR

2 qts. whole milk plus 2 qts. skim milk

¼ cup fresh, plain yogurt

One tablet rennet or 1 tsp liquid rennet dissolved in ½ cup tap water.

Brine: use 2 lbs salt per gallon of water

1. Heat milk to 90°F and add yogurt. Stir slowly for 15 minutes while maintaining this constant temperature.

2. Add rennet mixture and stir for 3 to 5 minutes.

3. Cover, maintaining temperature at 90°F. Allow to stand until coagulated, about 30 minutes.

4. Cut curd into ½" cubes. Allow to stand for 15 minutes, with occasional stirring.

5. Slowly increase temperature to 118°F over a period of 45 minutes. Hold this temperature for an additional 15 minutes. (Total time for this step is 1 hour.)

6. Allow curd to settle under whey. Remove whey and transfer the mat of curd to a flat pan that can be kept warm. Do not cut mat, but turn it over every 15 minutes for a 2-hour period. Mat should be tight when finished.

7. Cut the mat into long strips 1" to 2" wide. Put curd in hot water (180°F). Using wooden spoons, tumble and stretch it under water until it becomes elastic, about 15 minutes.

8. Remove curd from hot water and shape it by hand into a ball or a loaf. Place cheese in cold water (40°F) for approximately 1 hour.

9. Remove cheese from cold water and put it into a saturated salt solution. To prepare salt brine, keep the brine cold (40°F to 50°F) while the cheese is in it. Excess salt will remain on the bottom, which is normal. Because a brine solution is corrosive, place in a heavy plastic, glass or pottery container. Cover any exposed areas of cheese with dry salt. Leave cheese in the brine for 24 hours.

10. Remove cheese from brine and let it dry for several hours. Wrap in plastic wrap and refrigerate. This cheese may be used immediately or stored under refrigeration for one week.

 

 

Websites http://www.ext.colostate.edu/pubs/foodnut/09337.html 

 

Gypsy Cowgirl Tomato Jam

10 Roma Tomatos cut lengthwise

1/8 cup olive oil

1 head of roasted garlic

1/2 tbsp Kosher salt

dash of Pepper

3 TBSP chopped fresh basil

 

Preheat oven to 350

Place parchment paper on cookie sheet.  If you do not have any parchment paper not to worry.  The parchement paper makes for easier clean up.  Place cut tomatos in a large bowl and drizle with olive oil  salt and pepper.  Make sure that all tomatoes are coated.  Place tomatos cut side down on cookie sheet. Bake 45 min to 1 hour.  Your tomatoes should be brown on the cut side.  Remove tomatos from sheet and place in glass bowl.  Be sure to scrape up all of the brown bits from the cookie sheet.  Gently squeeze all of the cloves from your roasted  head of garlic into bowl of tomatos.  With an imersion blender, beat the mixture into a jam like consistancy.  Add the chopped basil and STIR.  Let rest in refrigerator at least an hour to let flavors do their magic.  You can add a little olive oil if you would like a smoother consistancy.   Use within 5-7 days.  Must be stored in refrigerator. 

 

I love this on a baguette with mozzerella cheese and a glass of wine!  CHEERS!!