This Week’s Recipe – RiverHouse Blueberry Butter

  • 4 quarts fresh, picked over blueberries
  • 2 cups sugar
  • 1/4 tsp Kosher Sea Salt
  • 1/4 thumb of ginger, peeled and finely diced
  • 1/4 tsp fresh ground nutmeg
  • Dash ground habañero flakes.
  1. Rinse blueberries and place into slow cooker.
  2. Puree blueberries with immersion blender.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  3. Turn slow cooker on “Low” and cook for 6 hours stirring hourly.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  4. Add sugar, salt, ginger, nutmeg and habañero flakes to blueberries puree
  5. Blend with immersion blender again until you have desired smoothness.
  6. Remove top and cook uncovered for 2 hours, stirring every 15 minutes.
  7. Sterilize 3 pint canning jars and lids.
  8. Fill jars with blueberry butter, clean rim and put lids on. Process for 10 minutes in a water bath.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  9. Place upside down on a tea towel over night. Do not let the jars touch.

Use as you would a jam or preserves or apple butter. Mix with yogurt or cream cheese. Add a tablespoon to  your morning smoothie. It also makes a good base for a sauce.



This Week’s Recipe – RiverHouse Basic Super Chicken Broth

  • 5 lbs. Chicken Feet (well cleaned)
  • Water
  • 1 Tbsp Kosher Sea Salt
  • 1 Tbsp Tellicherry Peppercorns
  • 1 Bulb Garlic
  • 1 Medium Red Onion
  • 2 Tbsp Olive Oil
  • 2 Tbsp Kosher Sea Salt
  1. Rinse Chicken Feet very well and place in a large, heavy stockpot.
  2. Add water to cover by 2 inches.OLYMPUS DIGITAL CAMERA
  3. Add Salt and Peppercorns.OLYMPUS DIGITAL CAMERA
  4. Separate Garlic into cloves and crush with the flat of a chef’s knife and add to pot.OLYMPUS DIGITAL CAMERA
  5. Cut Onion in half and add to pot.OLYMPUS DIGITAL CAMERA
  6. Bring to a rolling and boil for 30 minutes. Add water as needed.
  7. Remove top and turn to low simmer for 10 hours. Skim any scum that forms.
  8. Remove from heat and place in refrigerator overnight.
  9. Strain into another stockpot using a fine mesh strainer.
  10. Preheat oven to 450 degrees.
  11. Line a baking sheet with aluminum foil and spread contents of strainer in a single layer.
  12. Sprinkle with Olive Oil and Sea Salt.
  13. Place on middle rack of oven and roast for 30 minutes.
  14. Remove and toss. Make sure it’s still in a single layer and return to oven for 30 more minutes.
  15. Remove and add contents to the strained broth.
  16. Uncover and simmer on low for 5 hours.OLYMPUS DIGITAL CAMERA
  17. Strain and return broth to refrigerator overnight. Discard bones and skin.OLYMPUS DIGITAL CAMERA
  18. Store in refrigerator.OLYMPUS DIGITAL CAMERA
  19. Use in soups, stews, chili, marinades, braising, etc. Or just drink it out of a mug.