Jessie and Kelly, authors of Tart and Sweet tell us the most memorable part of writing the book and their favorite recipes for fall.
terrain: What was your favorite part about writing the book?
The favorite part of writing the book was the NYC photo shoot. The most memorable part of the shoot was when the amazing prop stylist, Christine, sent her assistant out to find a propane tank and outdoor gas burner IN THE MIDDLE OF MANHATTAN for the photo shoot. This was no easy feat. But the assistant somehow pulled it off… only to find out it's illegal to ignite a propane burner in New York City without a permit! So the assistant dashed out again and ten minutes later, showed up with a tall, lanky Senegalese man in a turban she just HAPPENED to bump into in Midtown who just HAPPENED to be carrying a permit for propane! The canning gods were with us that day. The man lit the match and the indoor canning commenced.
terrain: What do you think is the most common misconception about canning?
That sugar preserves food. Sugar has some preserving characteristics, but it is not what keeps canned food from going bad.
terrain: What is your favorite unlikely ingredient to pickle?
Jessie: Pickled grapes are my fave.
Kelly: I like the calomondine marmalade. It was fun to find unusual fruits to use while visiting my folks in Florida. I am really into unusual floral herbs like rose, orange blossom, scented geranium, violet, lavender etc. and though I haven't worked with them yet and they're not in the book I am excited to work with paw paws this year!
terrain: What’s the one fall recipe you simply couldn’t go the season without cooking?
Jessie: The fiery Horseradish Beer Mustard takes sausages and smoked meats to another level, making it great for Oktoberfest. A jar of this mustard makes a great gift for anyone hosting an Oktoberfest shin-dig.
Kelly: I am super into the pickled cherry tomatoes and the pickled mushrooms!
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