Notes about Recipes in this book

• Apple fruit leather

  • sturlington on November 10, 2012

    I didn't think this recipe would turn out, but it came out exactly like a fruit-rollup. Which is not my favorite thing to eat, and my toddler wasn't too excited about it either. The taste is better, though, more like concentrated apples and less sweet. Using scissors at the end to cut into strips seemed to work best. A good use for too much apple butter, but I wouldn't make it regularly, as it requires at least 5-1/2 hours cooking time.

• Oregano and cumin dressing

  • IowanCorn on April 29, 2024

    I used basil sprouts in place of the oregano. This dressing is very zesty - I used it on a butter lettuce salad and it balanced against the slight bitterness of the lettuce.

• Simple tomato sauce

  • IowanCorn on May 18, 2026

    Simple, flavorful sauce that I made to use for porcupine balls from 'Cooking under Pressure' by Lorna J. Sass. Make sure you pick a good red wine, as it is a major flavor component in the sauce. I used a homemade ginger carrot wine, and I think that greatly added to the sauce. I also made it in the Pressure cooker on sauté that I'm going to make the other recipe in, which really cut down on cleanup.

• Tahini goddess dressing

  • sturlington on December 07, 2014

    Very garlicky.

  • IowanCorn on May 20, 2022

    The tahini seemed to take over the other ingredients, until it sat in the frig for a day and all the flavors married together. It does need to thinned out again after being chilled, if you want to use it as a salad dressing. It does really well with bitter or acidic vegetables.

  • ethedens on April 17, 2025

    I loved this! Exactly what I want. 4/5

• Fine Cooking

  Warning: This charming book may trigger fits of kitchen activity. Solomon imbues the crafting of preserves, pickles, condiments, candies, and cordials with a hip new sensibility.

  Full review