BY KRISTIN CELESTE SHROEGER
Special to the Record-Eagle
---- — Homemade fruit butters, how I adore thee. Fruit butters are pectin-free, reduced fruit purees that are cooked without artificial sweeteners, preservatives or additives. This recipe features locally produced products from Black Star Farms and Food for Thought.
Nectarine, Verjus and Maple ButterNectarinesLocal apple juiceLocal verjusLocal maple syrup
Pit and slice 8 large or 10 medium nectarines and place in crock pot with 1/2 c. apple juice. Cover and cook on high for 3 hours.
Blend nectarine butter with hand blender directly in crock pot. Stir in one fourth cup verjus. Cover and cook on high for one hour.
Blend nectarine butter with hand blender directly in crock pot. Stir in 1/4 c. maple syrup. Cover and cook on high for 1 hour.
Turn off crock pot. Stir nectarine butter and jar in glass jars with tight-fitting lids. Store in refrigerator and use within one week or freeze.
Editor's note: The wrong version of Pea Shoot Pesto from The Intentional Minimalist website was included in Thursday's recipe for Steamed Egg Pea Shoot Pesto and Fromage Blanc Croissant. Here is the correct version.
Pea Shoot Pesto
Farm fresh local garlic
Farm fresh local pea shoots
Broccoli rabe greens
Local olive oil
Add 1/2 c. walnuts to glass base of food processor and puree into a powder. Remove nut powder from base and reserve.
Chop 4 cloves garlic and add garlic to glass base of food processor and pulse. Remove 2 c. pea shoot leaves from stems and 2 c. broccoli rabe greens from stems. Add nut powder to garlic in base of food processor with pea shoots and broccoli rabe greens. Pulse for a few seconds, then slowly add 3 T. olive oil, 1 T. verjus and 1/4 t. sea salt. Pulse until smooth.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.