October 13, 2016

Garlicky Kohlrabi Relish

My family occasionally had kohlrabi growing up, and my parents planted a huge variety this year. (As in huge kohlrabi ... not many different types of kohlrabi.) I was hoping to score one of theirs when I found this recipe from Food in Jars. Their kohlrabi were all eaten, but I snagged a few at the farmers' market for this relish.

I haven't opened a jar yet, but I'm excited to try it. I always enjoy finding new unique recipes to try each year.

Garlicky Kohlrabi Relish
4 lbs. kohlrabi
3 cups apple cider vinegar
5 garlic cloves, pressed or minced
2 Tbsp. sea salt
1 Tbsp. crushed black pepper

Prepare a boiling water bath canner and four pint jars. Shred the kohlrabi using the grating disc of your food processor or a box grater. You should have about ten cups of grated kohlrabi.

In a large, non-reactive pot, combine all ingredients. Set over high heat, and bring the contents of the pot to a boil. Once the liquid boils, cook for 3-4 minutes, until the kohlrabi slumps a little and release some of its liquid.

Using tongs, pack the kohlrabi into the prepared jars, and ladle the liquid over to cover, leaving 1/2-inch headspace. Use a chopstick to remove any trapped air bubbles, and add more liquid, if necessary.

Wipe the rims, apply the lids and rings and process in a boiling water bath canner for 15 minutes. Remove the jars from the canner, and cool completely. Check the seals and store. Makes 4 pints.

Bourbon Pecan Fudge Brownies

One of my good friends has a birthday this month. She loves bourbon and pecans, so I knew I had to make this recipe from Love & Olive Oil for her birthday treat. These definitely are a fudge brownie, not at all like a cake brownie. Personally, I'm still not a huge fan of nuts in brownies, so I'm not sure I'd go the pecan route for me ... but these are for her.

Bourbon Pecan Fudge Brownies
1/4 cup flour
1/3 cup dark cocoa powder
1/4 tsp. baking powder
1/4 tsp. fine sea salt
6 Tbsp. unsalted butter, cut into cubes
5 oz. dark or bittersweet chocolate (70-75%), finely chopped
1 cup sugar
2 large eggs, room temperature
3 Tbsp. bourbon (or homemade bourbon vanilla)
1/3 cup semisweet chocolate chips or chunks, plus more for topping
3/4 cup coarsely chopped pecans, divided
Flake sea salt, for topping

Preheat oven to 350ºF. Line an 8-by-8-inch baking pan with parchment paper, and lightly butter parchment.

Whisk together flour, cocoa powder, baking powder and salt. Set aside.

Combine butter and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat, and continue to gently stir until smooth. Whisk in sugar until incorporated. Whisk in eggs, one at a time, until batter is smooth and shiny. Whisk in bourbon.

Sprinkle dry ingredients over top of melted chocolate mixture, and stir until just incorporated. Stir in chocolate chips and 1/2 cup of pecans. Spread into prepared pan, using a spatula to smooth batter into corners. Sprinkle with remaining 1/4 cup pecans, chocolate chips and flake sea salt, as desired.

Bake for 25 to 30 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack for until completely cooled before slicing into squares. (Refrigerate for an hour before cutting for the neatest slices.) Brownies will keep, refrigerated in an airtight container, for up to 5 days. Makes 16 brownies.