From Fresh to Freezer: A Chef’s Shared Tips and Recipes to Try at Home
I’ll admit it: I’m a chef who has never canned vegetables or fruits before. For some reason, canning has always been a bit intimidating. And just because I’m allergic to the canning process doesn’t mean that I fail when it comes to preserving the flavors of the season.
My go-to? My freezer. I love my freezer! For decades, I have been taking fruits and vegetables at the peak of ripeness and freezing them for future use.
Freezing is fast, easy, and doesn’t require picking up a single mason jar. This stress-free method keeps the flavors of summer in my kitchen throughout the long Mount Washington Valley winters.
My freezer allows me “fresh” fruit cobblers, pies, and smoothies in the dead of winter. I can enjoy sweet corn ice cream on NH blueberry galette (recipes next page) any time of year—not just in the height of summer.
I don’t stop just with fruits and vegetables; I also freeze homemade chicken stock, soups, fresh pesto, tomato sauce, and even leftover wine (a rare occurrence in my house). These have proven to be the foundation of healthy, flavorful meals for the months ahead. And I love the fact that zucchini bread, corn chorizo quiche, or “fresh” marinara sauce are available any time of the year.
Chef Steffani’s Tips on how to Freeze
Here are the best ways to freeze those summer goodies so they stay in perfect condition for months to come.
• Grab ‘em while they are at their peak of freshness.
• All fruits and vegetables need to be rinsed and patted dry before freezing.
• As needed, slice the fruits and veggies the way you expect to be using them.
• Prepare your containers—label heavy-weight, air-tight containers or freezer bags with the name of fruit/veggies with the amount and the date.
• Freeze the fruits/veggies individually by arranging a baking sheet lined with parchment or wax paper. Be sure to arrange in a single layer, avoid touching or overlapping.
• Always fill containers to the top when possible.
• Remove as much air from the freezer bag or container to help protect from freezer burn.
• Use them within three months for the best quality.
- Chef Steffani's Tips on how to Freeze
- Prepping for the Deep Freeze
- Candied Spiced Pecan, Sliced Apples and Gorgonzola Served over Fresh Spinach $ Field Greens with NH Apple Cider
- For the Apple Cider Vinaigrette
- For the Salad
Here are the best ways to freeze those summer goodies so they stay in perfect condition for months to come.
• Grab ‘em while they are at their peak of freshness.
• All fruits and vegetables need to be rinsed and patted dry before freezing.
• As needed, slice the fruits and veggies the way you expect to be using them.
• Prepare your containers—label heavy-weight, air-tight containers or freezer bags with the name of fruit/veggies with the amount and the date.
• Freeze the fruits/veggies individually by arranging a baking sheet lined with parchment or wax paper. Be sure to arrange in a single layer, avoid touching or overlapping.
• Always fill containers to the top when possible.
• Remove as much air from the freezer bag or container to help protect from freezer burn.
• Use them within three months for the best quality.
Some fruits and vegetables will fare best with a bit more prep, such as peeling, pitting, hulling, and blanching.
• Always pit your cherries before freezing them.
• Apples and pears need to be cored, peeled, and quartered or sliced, and then tossed with a bit of lemon juice to prevent browning.
• Hulled strawberries, blackberries, raspberries, and blueberries can be left whole.
• Melons need to be peeled, seeds removed, and can be cut into cubes or slices.
• Peaches should be pitted and peeled before being sliced or cut into wedges.
• Most veggies will need to be blanched and shocked before being frozen.
For the Pecans
Pecan recipe makes 2 cups
1 egg white
1 tablespoon water
2 cups pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
- 1 cup NH Apple Cider, reduced to 1/4 cup, cooled to room temp
- 1/4 cup apple cider vinegar (see page 15)
- 1 shallot, minced
- 1 tablespoon Dijon
- 3/4 cup extra-virgin olive oil
- Coarse salt and freshly-ground pepper
In a small bowl, whisk together cider, vinegar, Dijon and shallot. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper.
- Gorgonzola cheese, crumbled
- Golden delicious apples, cored, sliced very thinly
- Fresh baby spinach leaves
- Fresh field greens
- Candied pecans
- Apple cider vinaigrette
In a large salad bowl combine all ingredients, except vinaigrette. Drizzle desired amount of vinaigrette over salad. Toss gently for 2 minutes. Serve.
Catch this article in the fall 2017 printed edition of Mt Washington Valley Vibe!
