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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 http://www.tastebook.com/recipes/8849...
Cold-Pickled Cornichons http://articles.latimes.com/1990-03-2...
Sour cherry preserves with cherry brandy or Amaretto http://tinyurl.com/k6u48ck
Corn meal & buttermilk slicing loaves http://tinyurl.com/k6u48ck
Ginger marmalade http://forums.gardenweb.com/forums/lo...
Pear Honey http://walnutspinney.blogspot.com/200...
Miniature Ginger Pound Cakes http://articles.chicagotribune.com/19...
Tomato Figs http://www.tomatoville.com/showthread...
Mushroom Ketchup http://homecooking.about.com/od/condi...
Peach or nectarine jam with brown sugar & rum http://thekeytothegate.blogspot.com/2...
Blueberry or Huckleberry Raisins http://www.berryheavenusa.com/more-gr...
Peach Ratafia http://janelear.com/wordpress/?p=3560
Hot and Spicy Banana Ketchup http://www.recipecottage.com/preservi...
Cranberry Ketchup http://www.recipecottage.com/preservi...
Seedless BlackBerry Jam https://sites.google.com/site/scrambl...
Raspberry Vinegar http://www.melindalee.com/recipes/fru...
Potted Mushrooms http://www.lindystoast.com/2005/12/mu...
Mango and Tamarind Chutney http://www.ivu.org/recipes/indian-chu...
Fromage Blanc http://www.slowfoodies.zzn.com/zlog/w...
Green and Red Tomato Salsa http://bangordailynews.com/2009/10/16...
Tart Pickled Cherries in the French Style http://www.knoxgardner.com/2011/frenc...
Concord Grape Ketchup http://www.annarbor.com/entertainment...
Quince Marmaladehttp://200birdies.wordpress.com/2010/12/31/quince-marmalade-and-quince-jelly/
Wimpy’s delight, a hamburger relish http://www.recipecircus.com/recipes/g...
Peerless Red Raspberry Jam http://www.mailtribune.com/apps/pbcs....
Green Tomato, Apple & Pear Mincemeat http://theslowcook.blogspot.com/2008/...
Plum and Blueberry Compote in Calvados Syrup http://www.laundryetc.co.uk/2010/09/1...
Fresh Herb Jelly http://www.chitterlings.com/03oct02pa...
Strawberry Preserves http://healthybynatureblog.blogspot.c...
Mushroom Essence http://www.bigoven.com/recipe/114258/...

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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.