The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More!

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9781592538430: The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More!
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Tastier, Healthier, Homemade

You work hard to make dinner--choosing the best food, mastering preparation techniques, and picking the perfect recipes. But what about the unsung staples, the ingredients and condiments that build and accompany your meal? Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don't have to limit yourself to the same tastes and the same plastic bottles. With Kitchen Pantry Cookbook you can create your own staples--fresh, delicious, and just the way you like them. Chef and winner of Food Network's Guy's Grocery Games, Erin Coopey shows you 90+ recipes and variations to personalize your pantry. You'll never go back to the bottles.

Stock your kitchen pantry with:

Condiments: Everything you need--Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more

Nut butters and spreads: The classics and the creative--Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more

Salad dressings: All your favorites, from Balsamic Vinaigrette to Honey Mustard to Sesame Tahini

Stocks: The basics to have on hand, including Chicken Stock, Vegetable Stock, and Court Bouillon

Relishes and refrigerator pickles: Delicious and easy--Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more

Chips, dips, and dunks: Snacks that hit the spot, from Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa

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Review:

Vanilla Chai Pear Butter
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Vanilla Chai Pear Butter

The warm flavors of vanilla and chai meet the crisp sweetness of pear in this must-make butter that is sure to be a smashing success in any pantry. This soft, fragrant fruit butter is scrumptious on a warm croissant.

Yield: About 2 cups (490 g)

Directions:

Place the pears, water, and chai tea bags in a medium-size saucepan. Bring to a boil over high heat. Lower the heat and simmer until the pears are soft and mushy, about 30 minutes. Remove from the heat and allow to cool to room temperature. When the pears have cooled, remove the tea bags. Purée the cooled fruit in a food processor or blender until smooth. Return the puréed pears to the saucepan. Stir in the sugar and vanilla. Bring the purée to a low boil and cook, stirring regularly, until the purée has thickened and is spreadable, about 1 to 1 1/2 hours. The butter will thicken slightly as it cools; however, make sure you feel it is thick enough before you remove it from the heat—think jam. Don’t be afraid to cook it longer to get the thickness you prefer. When the butter has thickened, remove it from the heat and stir in the lemon juice and a pinch of salt. Pour the butter into a clean jar and refrigerate for up to 2 weeks.


Ingredients:

  • 1 1/2 pounds (680 g) ripe pears, peeled, cored, and diced
  • 1 1/2 cups (355 ml) water
  • 2 chai tea bags or 2 teaspoons loose-leaf chai tea wrapped in a square of cheesecloth and tied with some kitchen string (I use Tazo brand tea)
  • 1/2 cup (100 g) sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • Pinch of coarse sea salt or kosher salt

About the Author:

Erin Coopey calls herself a "glorified home chef" even though she has training as a culinary professional and was selected to be a judge for the 2016 Edible Communities EDDY Awards. Cooking is her passion, and she loves the way food brings people together. 

Coopey's philosophy is that good cooks must possess a generous spirit. She also believes that cooking should be fun! This philosophy is reflected through Coopey's books, blogs, and classes. If you're in Seattle, you can join her for a cooking class. Otherwise, check out The Kitchen Pantry Cookbook and her blog, The Glorified HomeChef:www.glorifiedhomechef.com.

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