Best 2 Viennese Beet Preserves Recipes
**Discover the Exquisite Art of Viennese Beet Preserves: A Culinary Journey into Sweet and Savory Delights**
Embark on a culinary adventure as we delve into the world of Viennese beet preserves, a symphony of flavors that captivates the senses. This collection of recipes showcases the versatility of beets, transforming them from humble roots into culinary masterpieces. From the classic sweet and tangy preserves, perfect for spreading on toast or dolloping onto pancakes, to the savory and aromatic beetroot chutney, an ideal accompaniment to roasted meats and grilled vegetables, this article offers a diverse range of beet-centric creations. Get ready to explore the vibrant hues and delectable flavors that make Viennese beet preserves a beloved tradition.
ROASTED BEET JAM
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Time 2h30m
Yield 2 half-pints.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.
SAUCE VIERGE
This no-cook/no frills sauce is fabulous with shellfish. It is great with steaming-hot clams, anchovies and pasta or with cold, peel-and-eat shrimp. Fresh herbs, the best olive oil you can find and sun-ripened tomatoes are key.
Provided by TooAllergic
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together and season with sea salt and freshly cracked black pepper, to taste.
- Chill without adding the fresh herbs or serve right away. This will not hold for long once the fresh herbs are added. The olive oil solidifies in the refrigerator so it must be brought up to room-temp. before serving.
Nutrition Facts : Calories 191.6, Fat 18.4, SaturatedFat 2.6, Sodium 8, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 1.6
Tips:
- To ensure the best quality preserves, use fresh, firm beets. Freshly picked beets from your garden or a local farmer's market are ideal.
- When preparing the beets, wear gloves to prevent staining your hands. You can also use a vegetable peeler to remove the skin, which is quicker than using a knife.
- To achieve a uniform texture, slice the beets thinly and evenly. This will help the preserves cook evenly and prevent some pieces from becoming too soft or hard.
- Use a heavy-bottomed pot or Dutch oven when making Viennese beet preserves. This will help distribute the heat evenly and prevent the preserves from scorching.
- Stir the preserves frequently while cooking. This will help prevent the sugar from crystallizing and ensure that the preserves cook evenly.
- To test the doneness of the preserves, spoon a small amount onto a chilled plate. If the preserves wrinkle when you push your finger through them, they are ready.
- Store the Viennese beet preserves in a cool, dark place for up to 6 months.
Conclusion:
Viennese beet preserves are a delicious and versatile condiment that can be enjoyed in many different ways. They can be spread on bread or crackers, used as a filling for sandwiches or wraps, or added to salads and other dishes. The sweet and tangy flavor of the preserves pairs well with a variety of foods, making them a great addition to any pantry.
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