I read in a recent Harrowsmith edition .. "26 Skills every country dweller should have". One of those skills was to "Learn to Love Zucchinis". Anyone who has ever grown zucchinis knows what this means !!
The article read: " They are prolific and it's satisfying to watch a tiny seedling grow to such mammoth dimensions, but what do you do with all those zucchinis? Indeed, the harvest comes fast, furious and all at once. Soon you'll be baking zucchini muffins and quick breads, adding them to casseroles and sauteing them with garlic and bacon. But the best way to serve zucchini is also the simplest: Slice them into coins and grill them on the barbecue. As they cook, brush with mixture of oil, salt, pepper and garlic.
Wanna know a secret? Pick zucchinis when they are young, at maybe six to nine inches long. If left to mature, they grow absolutely huge."
Note: Zucchinis have been known to grow in your sleep ! Here's what I did with zucchinis that grew overnight !
A friend gave me this recipe so I decided to try it out with my homemade prize winning red pepper jelly. It's been a big hit !
Cheddar Pepper Tartlets
1 1/4 cups flour
2 tbsp fresh chopped parsley
1/2 tsp salt
1/2 cup cold butter cubed
1 cup finely shredded old cheddar cheese
2 tbsp ice water (or more)
1/3 cup hot red pepper jelly
Combine flour, parsley and salt. Cut in the butter until the mixture resembles fine crumbs. Stir in the cheese. Add water 1 tbsp at a time, tossing with fork until dough starts to clump together, and adding up to one tbsp of water more, if necessary.
Press into disk, wrap in plastic and refrigerate at least 30 minutes or up to 2 days (can freeze up to 1 month).
Divide dough in 36 pieces; roll into ball and press into tartlet pan. Prick the bottoms with fork. Add jelly and bake at 375 for 20-25 minutes or until golden brown. Let pan cool on rack for 5 minutes, run knife around edges of the tartlets and remove to let cool.
Freeze in layers separated by wax paper, bring to room temperature before serving.