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Peaches and cream rice salad with chicken-flavored rice pilaf, diced peaches, whipped topping, and shredded coconut. A sweet, creamy side dish or potluck dessert salad that feeds a crowd.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Extremely fresh tasting and refreshing, really very nice for a party!

Vietnamese fruits in syrup (trái cây) with orange, pineapple, and lychees in a sherry-citrus sugar syrup. A simple, elegant tropical dessert chilled to perfection.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Crispy chicken fried steak fingers coated in a seasoned flour paste and saltine crumbs, fried golden, and served with rich homemade cream gravy. Quick, crunchy, and built for dipping.

Homemade Kahlua coffee liqueur with just four ingredients: instant coffee, sugar, vanilla, and vodka. A slow-simmered coffee syrup base that tastes like the real thing. Great for gifting.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Rhubarb punch made from fresh rhubarb juice strained through cheesecloth, sweetened with sugar, and brightened with orange and lemon juice. Finished with soda water.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

Michaelmas broth is a traditional Irish chicken and rice soup served on the Feast of Saint Michael in late September. Whole chicken simmered with mirepoix, then strained and finished with long-grain rice.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.