Links: Apple Pie, Ginger Carrot Curd, and Preserved Peppers

An apple pie with cheddar cheese baked into the pastry. Sounds like the perfect Thanksgiving dessert for Cabot Clothbound lovers. Consider taking one to a friend in this fantastic pie box.
Ginger Carrot Curd. Imagine that dolloped atop these scones.
A quadruple batch of Cranberry Pear Conserve with Ginger for a canning swap.
Farmhouse Picalilli. Even if the recipe doesn’t appeal, you should still click over to look at the pretty pictures.
Uses for pickle brine. Part one and part two.
A little applesauce eye candy.
Still have peppers? This post is a comprehensive tutorial on the many ways to preserve them.
Salads, pizza, and scrambled eggs all become exponentially better when you add homemade onion jam.
Stave off the season’s colds with a dose of fire cider.
My review of Kim O’Donnel’s new book, The Meat Lover’s Meatless Celebrations. If you’ll have vegetarians at your table this holiday season, you own it to them to get this book. I’m particularly obsessed with the lentil pate (the recipe is included in the post).

 

Related Posts:

Links: Pumpkins, Pickled Ginger and Kimchi
Links: Rose Hip Syrup, Deep-Fried Turkey & Crispy Pickles + EcoJarz Winners
Links: Sauerkraut, Sesame Candy and Congee + Preservation Kitchen Winner