Savory Sweet

Lets dispense with the usual old notions of preserving, Beth Dooley suggests, leading us into Mette Nielsens kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsens Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each seasons produce into a bounty of condiments. From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to Fit for a Queen Jamthese recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of natures finest food. Savory Sweet is not your grandmothers canning cookbookbut it is likely to be your grandchildrens.