The autumn recipe contest with a photo has come to an end. A record 524 recipes were put in the competition! We would like to thank all participants for their participation in the Contest, commitment and willingness to share their ideas for delicious delicacies from the home pantry. Among the submissions were recipes for preserves using fruits, vegetables, flowers and herbs. All colorful, tasty and representing the richness and traditions of Polish flavors.
Autumn is the time to make supplies for winter. During this period, many people turn to homemade recipes for tried-and-true preserves. This is the perfect time to source these recipes and document the habit of making homemade supplies. The purpose of the "Home Preserves in the Colors of Autumn" Competition was precisely to document traditional and modern home food preservation methods and to popularize them widely.
The contest was met with great interest from the recipients, indicating that the tradition of preparing preserves for winter is still alive in our homes. We received a lot of wonderful recipes for jams, preserves, juices, tinctures, marinades, pickles, herbal teas and many, many other products - original, made from natural ingredients, often obtained from your own garden. Thank you for being willing to share with us also the beautiful family stories attached to some of the recipes.
It was extremely difficult to select a winner, but after a thorough review of all the recipes and the accompanying photographs, and after heated deliberations by the jury, we can now announce the list of winners. Here they are:
First place and a prize of PLN 500 to Ms. Wiktoria Mosio, for her recipe for walnut tincture, laced with an unusual family story. According to the author, the recipe for this tincture has been passed down in her home from generation to generation. It has qualities not only in terms of taste, but especially in terms of health.
Recipe for walnut tincture
Ingredients:
- 30 pieces of green walnuts (best harvested around June 20);
- 0.5 liters of spirit;
- 0.5 liters of rye vodka (40 percent);
- 1 liter of liquid honeydew honey (as a more valuable substitute for sugar)
Making:
Wash and dry the nuts thoroughly. Cut them into quarters, place them in a jar, then pour vodka and spirit, in such a way as to cover the nuts. Place the jar in a bright and warm place and shake it from time to time.
After about 2 months, when the tincture turns black, pour off the alcohol, and pour honey over the strained nuts until they are completely covered, place in a dark, cool place for about 1 month and shake it from time to time.
After this time, pour off the syrup formed on the basis of nuts and honey, combine it with the previously poured alcohol, and the whole thing is filtered through gauze and left for another 6-8 months.
After this time the tincture is ready for consumption.
Second place and a prize of PLN 300 to Ms. Julia Sevastynowicz for her recipe for aromatic pumpkin jam with candied orange peel, which is sure to improve our mood on gray days, and will also prove to be a wonderful addition to many holiday dishes.
Recipe for aromatic pumpkin jam with candied orange peel
Ingredients:
- 500 g of pumpkin (peeled and de-seeded);
- 3 oranges;
- 1 lemon;
- 100 grams of sugar + 1 cup of sugar to candy the orange peel;
- 2 tablespoons of honey;
- 1/4 cup of water;
- pinch of cinnamon;
- pinch of nutmeg.
Making:
Grate the pumpkin on a large-mesh grater. Transfer to a pot with a thick bottom and sprinkle with sugar and honey. Leave it for 2-3 hours to release the juice.
Wash the oranges and then pour boiling water over them. Peel off the peel (do not discard the peels). Remove the white casings and seeds from the oranges. Cut into cubes and add to the pumpkin. Do the same with the lemon as with the orange, without leaving the peel.
Add spices as desired. Mix all ingredients and cook over low heat without a lid for about 45-60 minutes, until the juice evaporates. The jam, depending on your preference, can be blended to a smooth paste. It can still be seasoned with nutmeg and cinnamon.
Candied orange peel
Clean the orange peel very carefully of the white peel, as it can cause a bitter taste. Cut into very small cubes (about 5mm or less), pour boiling water and boil for 5-8 minutes. Drain.
In a pot or small pan, mix sugar and water, add the previously prepared orange peels and cook over very low heat, uncovered, stirring frequently for about 45 minutes (they should be semi-transparent).
Spoon the peels into the finished jam (the peels themselves, leave the remaining syrup). Stir the whole mixture thoroughly and cook on low heat for about 5 more minutes.
Pour the jam into sterile jars and seal thoroughly.
Put the jars with the finished jam into a pot lined with a cloth. Fill with water (the temperature of the water should be similar to that of the jars) to 3/4 of the height. After boiling, reduce the heat and cook for another 20 minutes. Remove the jars and place them upside down on a dry cloth.
Third place and a prize of PLN 200 to Ms. Monika Grześkowiak for herbal tea "memory of summer", prepared on the basis of nettle, chamomile daisy, rosehip, clover, cornflower and goldenrod. Tasty and warming. Just in time for long winter evenings.
Recipe for herbal tea "memory of summer"
Ingredients:
- dried nettle leaves;
- chamomile flowers;
- daisy flowers;
- rosehip petals;
- red clover;
- cornflower petals;
- goldenrod.
Making:
2 teaspoons of dried tea pour a glass of boiling water. Brew under a lid for 5 minutes. You can add a slice of ginger to the tea.
The jury also decided to award honorable mentions of PLN 100 each for special involvement to:
Halina Ponikwii
Marcin Kisielewski
As well as three honorable mentions with the book award "Canon of Polish cuisine" for:
Ms. Kinga Latosińska
Gorczynianki Rural Housewives Circle
Boróweczki Rural Housewives Circle
Congratulations to the winners and we encourage you to participate in our future contests.
Photo. archive of NIKiDW ( works submitted for the competition)
