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Nov 21, 2013 06:56 PM

Cooking from Helen Witty's Cookbooks

Please use this thread to report and share recipes from any of Helen Witty's books which include:

Fancy Pantry
The Good Stuff Cookbook
Better Than Store Bought
Mrs. Witty's Monster Cookies
Mrs. Witty's Home-Style Menu Cookbook

Below you will find a number of recipes from FANCY PANTRY.

Blueberry Relish
Cold-Pickled Cornichons
Sour cherry preserves with cherry brandy or Amaretto
Corn meal & buttermilk slicing loaves
Ginger marmalade
Pear Honey
Miniature Ginger Pound Cakes
Tomato Figs
Mushroom Ketchup
Peach or nectarine jam with brown sugar & rum
Blueberry or Huckleberry Raisins
Peach Ratafia
Hot and Spicy Banana Ketchup
Cranberry Ketchup
Seedless BlackBerry Jam
Raspberry Vinegar
Potted Mushrooms
Mango and Tamarind Chutney
Fromage Blanc
Green and Red Tomato Salsa
Tart Pickled Cherries in the French Style
Concord Grape Ketchup
Quince Marmalade
Wimpy’s delight, a hamburger relish
Peerless Red Raspberry Jam
Green Tomato, Apple & Pear Mincemeat
Plum and Blueberry Compote in Calvados Syrup
Fresh Herb Jelly
Strawberry Preserves http://healthybynatureblog.blogspot.c...
Mushroom Essence

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    1. re: Caitlin McGrath

      I will only add that BigSal has this job until the end of time because no one will volunteer :)

    2. A heads up. Because the Ginger Marmalade in "Fancy Pantry" is one of my favorite recipes in the book, one I've made a number of times, I checked the ingredients list in the book against the link above. The link calls for "1 to 1-1/2 pounds of fresh ginger"; the book calls for "1/2 pound unblemished stem ginger (young pink-tinged ginger) or 1 to 1-1/4 pounds mature ginger." I try hard to find stem ginger for this recipe because you can use all of it. The reason you need so much more mature ginger is that you use only the tender outer layer and discard the inner part with lots of fiber.

      As we on COTM have discovered often, links to recipes may be adapted or use shortcuts. It's great to have these links, and BigSal did a yeoman's job of pulling them together, but it never hurts to check the original source, or to ask one of us with the book to do so. Hereby volunteering such a service.

      2 Replies
      1. re: JoanN

        What do you make with the ginger marmalade Joan? I often see stem ginger at my local farmer's market, but never knew what to do with it. I'm intrigued.

        1. re: dkennedy

          I am seriously envious. I have so much trouble finding stem ginger. I can sometimes find it in Chinatown, but only in certain shops and during a very limited season.

          I usually just slather the marmalade along with copious amounts of butter on some kind of bread product. But I've also used it as a substitute for the kumquat marmalade in the recipe for "Toasted Pain d'Epice with Kumquat Marmalade Butter" from "Sunday Suppers at Lucques" and have mixed it with soy sauce and used it as a marinade or glaze for roasted duck breasts.

      2. Ham Scalloped with Potatoes la Jacques pg 157 Homestyle Menu Cookbook -- a delightfully cozy and substantial comfort food we make any time we have ham. The flavors meld and melt in your mouth. Perfect for a rainy fall or winter evening.

        2 Replies
        1. re: maxie

          How do you like this book? I was curious about it when I went on my Witty buying binge a few days ago...

          1. re: meatn3

            I got it as a gift many years ago -- it isn't a book I would have picked out myself. I've only used a few recipes -- they've been good, just not my style. I love the ham and potatoes!

        2. Thank you BigSal! You're doing double duty. I hope to make use of this thread for holiday gifts, as soon as my book arrives.

          1. Wow! BigSal you go above and beyond! Many thanks for the great service you are providing.