Homemade mascarpone, from The Crunchy Chicken. I can’t wait to try this!

16 ounces (not ultra-pasteurized) organic whipping cream
1 tbsp fresh lemon juice

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the water in the skillet.

Heat the cream, stirring often, to 190 F. It will take about 15 minutes of gentle heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker and will cover the back of your spoon thickly.

When the cream reaches temperature, keep it at temperature for 5 minutes, then remove the bowl from the water and let the mixture cool for about 20 minutes. In the meantime, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Pour the mixture into the lined sieve. Once it is cooled completely, cover it with plastic wrap and refrigerate in the sieve overnight or up to 24 hours. Transfer to a sealable storage container. Or your mouth, whichever comes first.

Yield: about 12 oz

Easy refrigerator pickled beets

From my mom, who can’t remember where she got it

2 lbs beets
1.5 c cider vinegar
1.5 T dry mustard
1/2 t salt
1.25 c sugar
2 medium onions, sliced thinly
2 t celery seeds

cook beets until tender, & drain, reserving 1 c cooking liquid; slip off skins & slice
heat vinegar & reserved water to a boil
mix mustard, salt, sugar; add to vinegar & let boil again
arrange beets & onions in layers in canning jar; add celery seeds & cover w/vinegar mixture
cool, refrigerate, use w/in 2 days