Garlic Herb Lamb Chops, Mint Jelly and Kasha Varnishkes

Ingredients

• 2 cup Fresh Mint Leaves (lightly packed, stems removed, and finely chopped)
• 2.5 cup Water
• 0.5 cup Apple Cider Vinegar
• 4 cup Granulated Sugar
• 0.25 tsp Salt
• 1 pouch Liquid Pectin (One 3 oz / 85 ml pouch)
• 2 drops Green Food Coloring (optional, for a classic vibrant green color)

Instructions

1. 1

   Prepare Canning Equipment

   • Sterilize four half-pint (8 oz) canning jars, lids, and bands by boiling them in a large pot of water for 10 minutes or running them through a hot cycle in the dishwasher.
   • Keep the jars and lids hot in the water or dishwasher until you are ready to fill them to prevent thermal shock and cracking.
2. 2

   Create the Mint Infusion

   • In a large, non-reactive saucepan, combine the chopped fresh mint, water, and apple cider vinegar.
   • Bring the mixture to a rolling boil over medium-high heat. Once it boils, immediately remove the pot from the heat, cover it with a lid, and let it steep for 15-20 minutes to infuse the liquid with mint flavor.
3. 3

   Strain and Prepare Jelly Base

   • Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl.
   • Carefully pour the steeped mint mixture through the prepared sieve. Allow it to drip freely, gently pressing the mint solids to extract all the liquid. Discard the solids.
   • Pour the strained mint infusion back into the clean saucepan. Add the granulated sugar and salt, stirring over medium heat until the sugar is completely dissolved.
4. 4

   Cook the Jelly

   • Increase the heat to high and bring the mixture to a full, rolling boil that cannot be stirred down.
   • Immediately stir in the entire pouch of liquid pectin and the optional green food coloring.
   • Return the mixture to a hard, rolling boil and cook for exactly 1 minute, stirring constantly. Use a timer for accuracy.
5. 5

   Jar the Hot Jelly

   • Remove the pot from the heat. Use a metal spoon to carefully skim off any foam that has formed on the surface.
   • Using a ladle and a canning funnel, carefully pour the hot jelly into the prepared hot jars, leaving 1/4-inch of headspace at the top.
   • Wipe the jar rims with a clean, damp cloth to ensure a good seal. Center the lids on the jars and screw on the bands until just fingertip-tight.
6. 6

   Process and Store

   • For long-term shelf storage, place the sealed jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes.
   • Carefully remove the jars and place them on a towel-lined counter. Let them cool undisturbed for 12-24 hours. You should hear popping sounds as the jars seal. Check for a proper seal (the lid center should not flex).
   • If not canning, allow the jars to cool completely, then store in the refrigerator for up to 4 weeks.

Ingredients

• 227 g bow-tie pasta (Also known as farfalle)
• 1 tbsp salt (For boiling pasta water)
• 1 cup kasha (Whole roasted buckwheat groats)
• 1 pc large egg (Lightly beaten)
• 2 large yellow onion (Thinly sliced)
• 3 tbsp schmaltz (Rendered chicken fat, or use vegetable oil)
• 2 cups vegetable broth (Can substitute with chicken broth)
• 1 tsp kosher salt (For the kasha)
• 0.5 tsp black pepper (Freshly ground)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Cook the pasta. Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the bow-tie pasta. Cook according to package directions until al dente, typically 9-11 minutes. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta well and set aside.

2. 2

   Caramelize the onions. While the pasta cooks, heat the schmaltz or oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-25 minutes, until they are deeply golden brown, soft, and sweet. Use a spatula to remove the onions from the skillet, leaving any residual fat behind. Set the onions aside.

3. 3

   Prepare and toast the kasha. In a medium bowl, combine the dry kasha with the lightly beaten egg. Stir thoroughly until every grain is coated. Add the egg-coated kasha to the same skillet used for the onions. Cook over medium heat, stirring and breaking up clumps constantly, for 3-4 minutes. The kasha should be dry, separated, and emit a distinct nutty aroma.

4. 4

   Simmer the kasha. Pour the vegetable broth over the toasted kasha, add 1 tsp of kosher salt, and stir once. Increase the heat to bring the mixture to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the skillet tightly, and let it simmer for 10-12 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.

5. 5

   Rest and combine. Remove the skillet from the heat and let it stand, still covered, for 10 minutes. After resting, uncover and fluff the kasha with a fork. Gently fold in the cooked bow-tie pasta and the caramelized onions. If the mixture seems dry, add a splash of the reserved pasta water. Season generously with freshly ground black pepper and adjust salt if needed. Garnish with fresh parsley and serve warm.