Sunday Funday Biscuits

 This morning I made fresh biscuits and served them with my homemade persimmon and datil pepper jam. They were amazing! So because I'm a huge fan of both, I'm going to share them with you! 

Datil Pepper Jam

    12 oz datil peppers (about 60) finely chopped

• 2 cups cider vinegar, divided

• 10 persimmons, peeled & pureed

• 1 cup sugar

• 1 cup honey

• 2 3-oz pouches of liquid pectin

• 5 (8 oz) half pint glass preserving jars with lids and bands

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• DIRECTIONS:

• PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

• COMBINE purée with 1 cup cider vinegar and sugar. Bring to a boil over high heat. Add in remaining apple cider and chopped peppers. Boil 10 minutes, stirring frequently.

• ADD liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

• LADLE hot datil & persimmon jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

• PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  
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• Biscuits

• 4 C of all purpose flour
  2 T Baking powder
  2 T Sugar
  2 tsp Salt
  12 T unsalted butter
  1.5 C ice cold milk
  
  

• Directions

• Preheat oven to 450 degrees F (230 degrees C).
  In a large mixing bowl sift together flour, baking powder, sugar and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
  Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
  Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
  Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
  
  
  
  There ya have it folks! Happy Sunday! 

Life as we know it

    My life has had so many ups and downs. I really can not count how many to be honest. Season change us. Life takes so many unexpected twists and turns. We change. We learn. We grow. We take the best parts and move forward and try to forget the bad parts. 

    My wine is going to be ready to filter one more time on October 11th. School has been trying for everyone in the family. Striving toward a more independent self is HARD. I can tell you, I will push my children to be independent before they ever get into a relationship. Find your space in education, and a career before deciding to be with someone. I'm about to start some datil pepper jam. We have processed a third of our meat chickens. 

    On with TODAY! In midst of conversation with a friend, we talked about a time I made carne asada fries. Wow. I have not had those in so long. What do I have in my fridge? A pork butt. I'm 100% making carnita fries! Carnita flavors, fries, guacamole???? Who could resist??

Recipe:

CARNITAS
9 lb pork butt
1 cup of orange juice
1 orange zested
1 12 oz beer, I prefer Corona
10 cloves of garlic minced
2 onions chopped (Optional*plus some finely chopped for topping)
2 1/2 tsp of crushed red pepper flakes
2 cinnamon sticks
4 bay leaves
3 tsp salt (more or less to taste)
1/2 tsp ground cloves
1 tsp cumin

Preheat oven to 300 degrees
Mix all dry ingredient and rub all over pork butt. Place in roasting pan, poor in juice and beer. 

Place onions, garlic, bay leaves, cinnamon sticks and orange zest in liquid. 

Cover with lid or foil. Use a ladle to pour liquid over meat every 1.5 hours. Cook for 6-8, or until internal temperature reaches 145 degrees.

 Let rest for 20-30 minutes, then shred with two forks.

FRENCH FRIES
4 russet potatoes cut into even strips
4 cups of vegetable oil for frying
Pinch of Salt to taste

Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.

Heat oil in a deep-fryer or large saucepan to 275 degrees. Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.

Heat oil in a deep-fryer or large saucepan to 350 degrees. Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt.

GUACAMOLE

6 avocados - peeled, pitted, and mashed 

2 limes, juiced

2 teaspoons salt

1/2 cup diced onion 

1/3 cup finely chopped cilantro

2 roma (plum) tomatoes, diced

3 cloves of garlic, minced

1 Jalapeno finely diced

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in jalapeno. Refrigerate 1 hour for best flavor, or serve immediately.

OPTIONAL TOPPINGS

Sour Cream
Guacamole
Cilantro
Cotija Cheese
Cheese of your choosing, I prefer pepper jack


INSTRUCTIONS FOR CARNITAS FRIES

Place freshly made french fries in a cast iron or just a cookie sheet. Top with cheese of your choosing. Then place carnita meat on top. Broil until cheese is melted. Top with the topping you prefer!! ENJOY!


Will be posting a picture when completed!