A Pickled Garlic Martini in honor of The Martini Club

This sounds like a strange concoction, but it is surprisingly good.  It makes a wonderful pre-dinner cocktail.

Roasted Beet Salad #SundayFunday

Beets and a full head of garlic, roasted and then quickly pickled before being tossed with the beet greens, pecans and red onion.  I served this as part of a  Mezze platter, a Lebanese appetizer course served before the main meal.

The Sunday Funday Bloggers are sharing Beetroot Recipes today......

Pickled Cabbage #FallFlavorsWeek

Disclosure:  I received sponsor products for use in creating recipes for this week's Fall Flavors Event.  All thoughts and opinions are strictly my own.  I received no monetary compensation for this post.

Fresh cabbage, tart apples, and sweet onions combine with a tea infused pickling juice that will make people stand up and take notice. This quick pickled side dish is perfect to serve alongside roasted or grilled meats or alongside burgers or pulled pork sandwiches. 

 Join us for Day 4 of Fall Flavors Week.......

Pickled Pork Tongue #InternationalPickleWeek

Nose to Tail eating became very popular a couple of years ago but it actually stems way back to ancient times when you had to work hard and hunt for your food and clothing so you let nothing go to waste.  In honor of that movement and International Pickle Week, I am sharing this recipe with you today.

Tender, dense, slices of meat pickled with onions and garlic make this a perfect part of your next charcuterie platter.

Homemade Giardiniera

This spicy pickled vegetable mixture has Italian roots but is most popular from being served in restaurants throughout Chicago.  It is easy to put together. lasts for months in the refrigerator and is the perfect addition to sandwiches, hot dogs, burgers and even pizza.  It is also a wonderful addition to an appetizer platter or as a side salad for whatever you are serving up.

The Festive Foodies are celebrating all things pickled today................

Quick Pickled Vegetables #EarthDayRecipes

Ready in just minutes this delicious side dish is perfect for serving with Asian food or a Summer BBQ.

Today is Earth Day, please join us as we celebrate with dishes that feature vegetables and sustainable foods......

Beet Pickled Eggs #KitchenMatrixCookingProject

These pickled eggs are not only delicious but are also very pretty having been pickled along with the beets.

They are perfect as a snack, as part of a meal or as an appetizer....

Antipasto Platter #BrunchWeek

I think nearly every culture has a tradition of serving platters of finger foods.  In France this is called Charcuterie.  The Middle Eastern countries call this Meze or Mezze.  Spain calls them Fuente de Entrantes. Russia calls them Zakuski.  Here in the USA we call them Deli Trays and in Italy they are called Antipasto or Antipasti.

All of these contain certain elements.  They all have meats, cheeses and pickled items.  They are meant to be served as first courses but here in the USA we often serve them as light lunches or dinners at cocktail parties.

Today is the last day that I am celebrating Brunch Week.  It has been a great party so far.  There have been tons of recipes and an awesome giveaway from our sponsors.  You can learn all about our sponsors and the items being raffled off to our winners in my Welcome Post.

This awesome event is hosted each year by Terri of Love and Confections.  This year, Christie of A Kitchen Hoor's Adventures is lending a hand.  Terri arranged for the sponsors to send each of the bloggers product.  I am showcasing Cento, Cabot Creamery and Michigan Asparagus today.  I received no monetary compensation for this post.  All opinions are strictly my own.

Included on my Antipasto Platter are the Pickled Asparagus that I shared with you on Wednesday.  You will also find some marinated Artichoke Hearts and marinated Roasted Red Peppers that I was sent by Cento and slices of Horseradish Cheddar and Alpine Cheddar from Cabot Creamery.

You will find links to all the other great Brunch recipes at the bottom of this post.  Thank you for joining me this week.  I hope you enjoyed it.  Good luck with the giveaway!!

Author: Wendy KlikPin it

Antipasto Platter

A beautifully arranged platter of cured meats, pickled vegetables and assorted cheeses sure to be a hit at any gathering.

ingredients:

Assorted cured Italian Meats (Proscuitto, salami, soprasetta, etc)

Assorted cheeses (Mozzarella, Parmesan, Provolone, etc.)

Red leaf lettuce

Tomato Slices

Assorted marinated veggies, olives, pickles and salads (artichoke hearts, roasted peppers,  pepperoncini, etc)

Bread and/or Crackers

Asst. Mustards or Spreads (honey mustard, hot mustard, stone ground mustard, etc)

Fresh Fruit (strawberries, blackberries, apple slices, etc)

instructions:

Arrange all ingredients onto a decorative platter so that it is pleasing to the eye and palate.

notes

Feel free to use any assortment of meats, cheese, veggies and fruit that you like.  
You want the platter to be full and abundant.

https://adayinthelifeonthefarm.blogspot.com/2018/05/antipasto-platter-brunchweek.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara's Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Raspberry Lime Parfaits from Eat Move Make

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Pickled Asparagus #BrunchWeek

Welcome to Day 3 of Brunch Week hosted by Christie of A Kitchen Hoors Adventures and Terri of Love and Confections.  Not only are we sharing a ton of great recipes but we also are offering a huge giveaway from our sponsors.  You can learn all about our sponsors and enter the raffle in my post from Monday.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.  Today's recipe features product from Michigan Asparagus and Dixie Crystals.

Followers of my blog know that I am a Michigan girl, born and raised.  I love Michigan, even if it has forgotten how to give us Springtime weather.  I think Michigan is one of the most beautiful States in the Country.  I love that we have (sometimes) 4 seasons to enjoy, each with their own benefits and beauty.

We have great Farmer's Markets in Michigan too.  I admit that sometimes I am a little jealous of those State's that can have Farmer's Markets year round but during the late Spring to early Fall, in Michigan, you could go to a different Farmer's Market every day.  And that's not even talking about the farm stands that line the roads in the rural area in which I am blessed to live.

One of our best and first crops each year is Asparagus.  Michigan Asparagus has a growing season from early May until mid to late June.  It is the second largest producer of Asparagus in the Nation.  Chances are that when you pick up Asparagus grown in the USA, it comes from Michigan.

Asparagus has been my favorite vegetable since I first tasted it fresh from the garden.  We eat asparagus nearly every day when it is in season.  I steam it, roast it, grill it, eat it raw and pickle it.  

This refrigerator pickled asparagus doesn't get much easier.  It requires no pre cooking of the asparagus before placing in the jars and no cooking after the pickling juice is added.   This recipe is meant to be used within a few weeks.  If you want it to have a longer shelf life it would require processing in a water bath.

We also received a ton of sugar from Dixie Crystals that I was happy to use in this recipe.  Dixie Crystals is very generous as you can see from the wonderful gift they are providing for one of our readers.

I am going to share my favorite application for using pickled asparagus with you on Friday so make sure you come back and visit.  Don't forget to enter the great giveaway and to visit the other amazing recipes being shared today.  You will find links following my easy peasy recipe.

Yield: 1 quart jar
Author: Wendy Klik
Pin it

PIckled Asparagus

These easy pickled asparagus spears are a wonderful accompaniment to your next appetizer tray.

ingredients:

• 1 c. water
• 1/3 c. white vinegar
• 1/3 c. sugar
• 1 clove garlic, smashed
• 2 sprigs dill weed
• 1 lb. asparagus

instructions:

1. Wash asparagus and snap off woody ends.  Place upright in a sterilized 1 qt jar.
2. Combine the water, vinegar and sugar in a pot over med high heat.  Bring to a boil, stirring until sugar is completely dissolved.
3. Using a canning funnel, pour the vinegar water over the asparagus, leaving a 1/4" headspace.  Add more boiling water if necessary.
4. Add the smashed garlic clove and dill weed to the jar.  Seal and let cool to room temperature.  You may hear the jar pop and seal.
5. Refrigerate for at least 24 hrs. before using.

https://adayinthelifeonthefarm.blogspot.com/2018/05/pickled-asparagus-brunchweek.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups - 2 Ways from Big Bear's Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor's Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D's Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar 'N' Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline's Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy's Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.

French Coconut Pie with Pine Nuts from Shockingly Delicious.

Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Sweet Pepper Relish #FantasticalFoodFight

Sarah of Fantastical Sharing of Recipes invites us each month to compete in a showdown called Fantastical Food Fight.  She posts a theme each month and then we all try to create the best recipe of the group so that we can be crowned winners!!

This month the theme is Pickled Peppers, chosen because October is National Pickled Pepper month.  Who knew?  Probably Peter Piper knew and that is why he picked a peck of them.

It just so happens that this event is taking place in the heart of canning season here on the farm.  As luck would have it, one of the items that I had decided to can was a Sweet Pepper Relish that I found in Preserving Summer's Bounty by Rodale Press.

This wonderful book sits on my shelf all year long and then each fall I pull it out and start perusing to see how I can preserve all the bounty from the Farmer's Markets that are overflowing with goodness.

Each chapter in the first part of this book focuses on different means of preserving foods: Freezing, Canning, Preserving, Pickling, Drying, Juicing and Root Cellaring.  The second part of the book contains Recipes from the Garden. It is a wonderful tool for in the kitchen and I will be sharing it with Foodies Read this month.

The recipe I am sharing came from the Pickles, Condiments and Relishes section.  There are a slew from which to pick.  I chose the Pepper-Onion Relish because I had everything I needed on hand.

This relish contains only 4 ingredients.  Using a food processor, make quick work of the prep meaning that you can have 3 or 4 lovely pints of relish ready to be put into your pantry in less than an hour.

Finely chop your onions and peppers.  Place them into a stainless steel pot with some vinegar and honey and cook for about 45 minutes.

Transfer to clean, hot jars leaving 1/4" headspace.  Seal and process in a boiling water bath for 5 minutes.  These jars were popping as soon as I pulled them out of the water.

This relish is a wonderful condiment for sandwiches, burgers or sausages.  It is nice to put out on a charcuterie board with some good bread.  I have even used it for making tartar sauce. 

However, my favorite way to serve it is to combine it with mayo, ketchup and mustard creating a delicious "secret" sauce when you're serving burgers.  YUMMO!!

Sweet Pepper Relish

adapted from Preserving Summer's Bounty by Rodale Press

1 large sweet onion

4 large bell peppers, colors of choice

4 c. apple cider vinegar

1/2 c. honey

Place the onion and peppers in the bowl of a food processor and pulse until finely chopped.  Transfer to a stainless steel pot along with the vinegar and honey.  Bring to a boil and cook, stirring occasionally for about 45 minutes, until slightly thickened.

Pack into clean, hot, pint size jars leaving 1/4" headspace.  Seal and process in a hot water bath for 5 minutes.  Alternatively you can seal, cool and store in the refrigerator.  Print Recipe

More Pickled Pepper Recipes

An InLinkz Link-up

Pickled Shrimp to Celebrate the Kentucky Derby #DerbyDayRecipes

Are you a Kentucky Derby fan?  All that I know about horse racing I have learned through movies. But I do love any excuse for a party so when Ellen, of Family Around the Table. suggested we get together to share Derby Day recipes;

"It’s said that in Louisville, Kentucky for 6 months leading up to the Kentucky Derby, that all conversation revolves around Derby Day. My blogger colleagues and I share some derby inspired foods. Is your hat ready?"

I was happy to jump right into the festivities and give Ellen my RSVP that I would attend this fun party.

Then I had to do a google search for recipes that are traditional for the Kentucky Derby. What I found is that any Southern Dish will do....think biscuits, pecan pie, hot browns.  Also if it contains Bourbon, you are good to go. Ditto for anything Julep.  One recipe caught my eye though. I had never heard of it before I started this search but it showed up a lot.

Pickled Shrimp.

There are a lot of recipes out there for Pickled Shrimp.  How is it that I had never even heard of Pickled Shrimp before now??

The one I finally chose to adapt as my own was this recipe from Bon Appetit.  I liked it because it contains fennel which I love and I also liked that it was ready in less than an hour but could be refrigerated and served up to two days later.

I didn't serve this at a Derby Day Party but I did take it to a Birthday Potluck where it was gobbled up in no time flat.

Perfect Recipe.....easy, peasy and delicious!!!  Enjoy while you watch the Run for the Roses....hope your horse wins by a nose.

Quick Pickled Shrimp
adapted from Bon Appetit

2 lbs. large cooked shrimp, peeled, deveined with tails left intact
1 medium fennel bulb, halved and thinly sliced, fronds reserved
1 small onion, thinly sliced
4 cloves garlic, thinly sliced
1 jalapeno pepper, stemmed, seeded and thinly sliced
1 c. fresh lemon juice
1/2 c. apple cider vinegar
1/2 c. good olive oil
1/4 c. chopped fennel fronds
salt and pepper to taste

Combine shrimp, fennel, onion, garlic and jalapeno in a large bowl.  Whisk together the lemon juice, vinegar, olive oil, fennel, salt and pepper.  Pour over shrimp mixture and toss to coat.  Cover and chill, tossing occasionally for at least 20 minutes or up to 2 days.  Print Recipe

Delicious Derby Day Delectables

• Angel Biscuits from Jolene’s Recipe Journal
• Bourbon Peach Tea from Family Around The Table
• Derby Day Truffles from Dad What’s for Dinner
• Grapefruit and Thyme Bourbon Smash from Culinary Adventures with Camilla
• Hot Brown Sandwich from Palatable Pastime
• Pickled Shrimp from A Day in the Life on the Farm
• Tortilla Chip Derby Hats from Amy’s Cooking Adventures