You see that the expiration date is tomorrow but you don't want to throw it out....
What do you do?
These recipes give those items a 2nd chance......
#1 - Dairy Products
Milk (skim, 1%, 2%, whole)What do you do when life gives you way too much free time and a quart of almost-expired milk?
Make dulce de leche!
This recipe is adapted from Alton Brown's recipe over at The Food Network.
Serving Suggestions:
* Spread dulce de leche on toasted crusty bread.
* Stir a spoonful into coffee.
* Use instead of frosting between cake layers.
* Try dulce de leche as a crepe filling.
* Spread between cookies.
* Serve as a dip for fruit or shortbread.
* Warm dulce de leche and serve it over ice cream, pancakes, or waffles.
Ingredients:
1 quart skim milk
1 tbsp butter
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp baking soda
Melt the butter in a 3 quart saucepan over medium heat. Once butter is melted, add about half a cup of milk, and stir vigorously to mix in the butter. Now gradually add the rest of the milk, stirring constantly. Add the vanilla, then dissolve the sugar in the milk and butter mixture. When the sugar is completely dissolved, incorporate the baking soda. Simmer, stirring occasionally for about 2 hours.
It should have the color of dark maple syrup.
Store in an airtight container in the refrigerator for up to one month.
Buttermilk (can be frozen for up to two months)
Creme Fraiche
Makes 2 cups, active time 1 minute, total time 12 hours
Ingredients:
1 pint heavy cream
2 tablespoons cultured buttermilk
1. Combine buttermilk and heavy cream in non-reactive container.
2. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours.
Store in the refrigerator for up to 2 weeks.
#2 - Over Ripe Fruits
Tomatoes
Chop roughly and freeze in Zip bags. Can be used in sauce from frozen stage.
Saute in a pan with olive oil until they break down. Freeze or make a sauce.
Tomato Jam
Makes 1 pintIngredients:
1 pound tomatoes, finely chopped
3/4 cups sugar
2 tablespoons lime juice
1/2 teaspoons freshly grated ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon red chili flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take at least 1 hour, depending on how high you keep your heat.
When the jam has cooked down sufficiently, put into a non-reactive container and store in the refrigerator for up to 1 month.
Serving Sugestions
* Use as an appetizer spread with cream cheese
* On burgers
* As a dip
* Flavor and top meatloaf instead of ketchup
* Spread on breakfast burritos
#3 - Overgrown Herbs
Sage and Rosemary
Herb Salts
Makes 1 small jar
Ingredients:
A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt
1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.
2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tightly-sealed in a jar for up to a year.
Store in a cool, dark place for 1 year.
Serving suggestions:
Pep up rice salads and simple roast chickens, a lackluster pork tenderloin and countless pots of beans.
Sprinkle over tomatoes with a splash of good olive oil and crusty bread.
Would be great in a panzanella salad.
Mix up your herbs. Make a jar of thyme and lemon verbana or mint and basil. Maybe a fresh oregano and tarragon or just make a blend like a herbs de provence and sprinkle them over a pizza or foccacia.
The uses are endless.
