Eating Cow Tongue

So we had cow tongue for dinner the other night.  Despite what you may think, it was actually pretty tasty.  It’s a little bit of work, but definitely worth getting from your butcher.  You could totally serve this to people without them ever even noticing…tastes just like roast beef

How to Prepare Cow Tongue-

Remove tongue from wrapping

 

 

 

Place tongue in a pot of boiling water (I put it right in frozen)

 

Boil for 2 hours (or when you can pierce easily with a fork) and remove cooked tongue from boiling water

 

 

Let tongue cool

 

 

Slice off the “skin” and taste buds

 

 

 

 

Slice tongue

 

 

Now, you can either eat it like that, or go one step further and follow my recipe for Crock Pot Pulled Beef Tongue.

 

Crock Pot Pulled Beef Tongue

Ingredients:

1 cooked beef tongue

14 oz of your favorite BBQ sauce

2 tbsp of vinegar

 

Place sliced beef tongue in a small crockpot.  Cover with remaining ingredients and cook on high for 4 hours.  Shred beef and serve open faced on toast with your favorite cheese.

 

Have you ever eaten tongue?  Would you?

Mulled Apple Cider

Some things just make you happy on a cold fall/winter day.  Today my happiness can be found in this steaming cup of mulled apple cider and homemade oatmeal raisin cookies.  Nothing warms you like homemade goodies.

Mulled Apple Cider

• 6 cups apple cider
• 1 tbsp cinnamon
• 1/2 tsp brown sugar
• 1/4 tsp nutmeg
• 1/8 tsp allspice

 

Heat all ingredients on the stove at medium heat until hot.  Store extra in the fridge and microwave until warm to enjoy a treat anytime!

 

How do you stay warm on the chilly days?

Canning Pumpkin

We had a pretty good pumpkin harvest for the 2010 season.  I planted heirloom sugar pumpkins and ended up with~20.  Unfortunately, I lost quite a few of them after they were hit with frost.  I didn’t cover the pumpkins and many came out of the frost rotten.

Before I lost my few surviving pumpkins I decided it was time to do something with them.  I started with 7 pumpkins (1 came from my parent’s garden)

 I washed the pumpkins and began the long process of peeling, gutting and cutting.  I ended the process with a blister and a nice cut on my thumb.  Pumkins are not the easiest thing to cut! 

I cut the pumpkin in half and removed the seeds.  I didn’t have enough time to separate and dry the seeds so the chickens got a nice treat. 

Next up I sliced the pumpkin into manageable pieces and began to peel. 

 

 After peeling I diced the pumpkin into 1 inch cubes and brought the pieces to a boil for 2 minutes in plain water.

 

There were LOTS of pumpkin cubes!

 

 I processed the pumpkin in quart jars with 1 inch headspace, at 11 pounds pressure for 90 minutes. 

 

The seven pumpkins I canned produced 14 quart jars and a bit more puree that I added to apple sauce and froze.  To use the canned pumpkin I just have to drain the water and puree.  I am envisioning many pumpkin muffins, cakes, pies and breads in our future…

**Please note pumpkin can only be canned safely in chunks, in a pressure canner please refer to a trusted canning resource for detailed instructions prior to canning pumpkin!