I may or may not have a wee problem with accumulating cookbooks. And by that, I mean that my collection has exceeded the available shelf space in my living room, overflowed into the study, and has now started taking over the coffee table in the living room.
But even so, sometimes a new cookbook comes along that is so irresistible that I can't resist adding one more to the pile, especially when it's so totally unlike anything else I own.
Batch, the new cookbook by Toronto-area bloggers Joel MacCharles and Dana Harrison of Well Preserved is one of those books. I've been a long-time follower of their blog, and have been counting down to the book's launch since they first announced they'd signed on with Appetite by Random House.
I'm glad to say that this book lived up to all of my expectations. It's divided into two parts - the first half of the book dives into the nitty-gritty of seven different techniques for preserving the harvest (water bath canning, pressure canning, dehydrating, fermenting, cellaring, salting / smoking, and infusing), while the second half is broken up into 25 ingredient-driven chapters ranging from apples to tomatoes.
Each of the chapters starts off with tips on preserving the key ingredient, followed by a handful of recipes that help you use your newfound preserving skills. Each chapter also includes a Batch-It section that teaches you to multi-task your way into preparing multiple recipes in the time it would normally take to prepare one.
If you're still a newbie to the wide world of preserving, this is a great book to explore a variety of techniques and ingredients. While some of the recipes are on the more advanced side or require special equipment like a pressure canner or a dehydrator, the majority can be made using simple ingredients and a few supplies you already have on hand (or can easily pick up on your way home from the market, otherwise.)
I also loved the fact that each chapter has at least one recipe that can even be done in under 10 minutes, which is handy when both your crisper and schedule are overflowing.
For my inaugural journey, I decided to go with something on the easier side of the spectrum and prepared an old-fashioned yeast-fermented Rhubarb Soda.
How could I resist making something so fizzy and pink?
I was a little hesitant to try my hand at fermentation, since I've heard it can be a little temperamental, but it turned out to be so much easier than I'd expected. It all starts with a basic syrup made from fresh rhubarb, water and honey, which is then mixed up with lemon juice, vanilla, and champagne yeast before being poured into a plastic soda bottle to ferment at room temperature.
Just 24 hours later, I had a bottle full of delicious soda. Fruity, tangy, effervescently fizzy, and yes... very very very pink soda.
My version came out much darker than the pale candyfloss-pink version shown in the book, but I'm chalking that up to a couple of variables. One, I used a full 3lbs of rhubarb to make my syrup. And two, I lucked upon some rhubarb that was perfectly pink through and through, rather than the usual mostly-green-with-a-hint-of-pink variety that tends to be more common at the greengrocer.
As is the case with any naturally fermented product, this soda is an ever-evolving creature. After 24 hours, it was lightly effervescent and sweet and throughly drinkable... but with each passing day, it grew fizzier and tangier until it achieved an almost kombucha-esque pucker on day 3. I probably wouldn't push it beyond 4 days, but I'm pretty sure it's unlikely to last that long anyways.
It's a perfect sipper for hanging out in the backyard on a warmish spring afternoon listening to the birdies chirping and the lawnmowers buzzing... either on its own, or stirred into a lovely blush pink twist on a classic gin and tonic. Cheers!
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Disclosure: I received a copy of this cookbook from Random House for review purposes. All opinions expressed here, as always, are entirely my own.
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Print
Rhubarb Gin and Tonic
- Total Time: 5 mins
- Yield: 1 1x
Description
The tangy rhubarb soda from Batch is the perfect addition to a classic gin and tonic. It may be fizzy and pink, but it's anything but girly!
Ingredients
- ¼ cup homemade rhubarb soda
- ¼ cup tonic water
- 2 oz Hendricks gin
Instructions
- Fill a lowball glass with ice. Add rhubarb soda, tonic water and gin. Stir well, then garnish with a wedge of lime and serve immediately.
- Prep Time: 5 mins
- Category: Drink
It's a #BatchCookbook Blog Hop!
I'm joining forces with a group of Canadian bloggers celebrating the release of Batch. Check out all the other posts in the blog hop... not is each of us featuring a different recipe from the book, but you'll also have another opportunity to win the book on each of the participating blogs!
- Mardi at https://www.eatlivetravelwrite.com made Asparagus Relish
- Getty at https://www.gettystewart.com made Fermented Dill Pickles
- Jan at https://www.familybites.ca made Chili Salt
- Kelly at https://www.kellyneil.com/kellyneilcom/ made Maple Cream Fudge
- Amy at https://www.familyfeedbag.com made Quick Pickled Grapes
- Valerie at https://www.acanadianfoodie.com made Salt-Cured Gravlax
- Renee at https://www.sweetsugarbean.com made Fermented Pancakes
- ...and Food Bloggers of Canada at www.foodbloggersofcanada.com are recapping all the fun.
Brad says
Joel and Dana popped into my work a couple of weeks ago and let me know they just dropped off four copies of Batch at Chapter's/Indigo. I met them while working at the Leslieville Farmer's Market. I ran over on my break to buy my copy. It really exceeded my expectations and is written in the way I think when in the kitchen. I can't wait for some of Grandma's rhubarb to try the soda! I to am a little freaked by fermenting... Whoever wins a copy is very lucky!!!
Erin W says
I love canning my bounty! Or just freezing for future use in smoothies or soups. I'm always looking for new ideas!
Sofia says
Oooh I'd love to win a copy of this one! Been following Dana and Joel's work for a while as well and so excited to see the book come out :) Love the pretty pink soda!
Krista says
I think it looks good too.. have tried doing kombucha without much luck, maybe this book would straighten me out. :)
Kristen Kelderman says
This looks fantastic! As a first time home-owner and starting our own garden this spring, I'm looking for all the help and info on preserving our goodies year round. I'm most familiar with waterbath canning, but want to learn to ferment, pressure canning and dehydrating. Thanks for sharing your experience Isabelle, I've got lots of rhubarb that's ready for harvesting!
★★★★
Heather says
Great review of Batch! I would love to win a copy and learn more about preserving. So far, I've made lacto-fermented dill pickles and kimchi. We are growing a big garden this year, so this would come in handy!
Sean says
Wonderful review of a beautiful book. I just picked up my copy on Friday, and though I haven't had much time to go through it yet, it's clearly an absolute gem. I love that you tested out the soda - I'll admit that's one of my biggest curiosities right now! I've got the fermentation bug and there's no looking back.
KJ says
Thanks for the chance to win. My go-to is freezing. I do a little dehydrating but would love to learn more ways to preserve.
Antonio Cillero says
I used to help my Grandma preserve olives in Spain but I would love to learn more techniques.
Cindy Chan says
My favourite preserving technique is waterbath canning. I've been doing it for four years now but I haven't tried any of the other ones in this book and would love to learn more! Strawberry jam is my most favourite thing to can.
Kait says
My favourite method is pretty underrated and it's freezing. Freezing quickly allows me to preserve the flavours of my favourite veggies quickly while they are in their peak. Each summer we freeze a year's worth of corn and peas and enjoy them all year long.
Teresa says
This looks wonderful! I've tried a bunch of preserving methods, but water bath canning is still my go to. And for rhubarb, I like to buy as much as possible, cut it into chunks and freeze it. It's so nice to have it on hand year 'round.
Matthew Trennum says
My favourite method is water bath. It's how we can all our tomatoes each fall.
Robyn K says
Thank you for the opportunity to win! My favourite way of preserving the harvest is making jam and waterbath canning, but I'd love to try new ways of preserving!
Marlene says
Up until now my favourite way of preserving has been water bath canning, but I'm now convinced that I need to try fermenting. This rhubarb soda is calling my name! I've made rhubarb syrup before (and paired it with gin -- we must be soul sisters, lol), but I can tell the fermenting technique takes it to the next level! Thanks for offering the opportunity to win a copy of this book. What can I say ... I have to have it!
Kristin Long says
This book looks gorgeous!!! I have never tried canning or any preserving methods! We just moved and there is a huge garden - I would love to learn about canning especially!
Jasmine says
Waterbath canning - jams, syrups, chutneys. Basically, anything with sugar!
Amber Y says
Preserving a harvest by making jams, salsas and spreads to enjoy year round is fun and delicious.
Andrea says
This soda looks fantastic! I imagine it'd be a hit at an outdoor summer party. Ashamed to say I've never really done much preserving before, but the fermenting process really interests me and maybe I could put the skills towards making my own kombucha one day. :)
Wanda Tracey says
I love canning and preserving things like dills,beets and tomatoes.I also
like to freeze things.This book would be so awesome to win!
★★★★★
Holly Botner says
Every summer my sister and I pick black currants. Many pounds of them. She taught me to make jam, black currant vodka and black currant gin. That pretty much sums up my experience in preserving. Let's just say I have a great deal to learn.
Jolina - The Unlikely Baker says
So...does freezing things count? Say it does! I freeze things so they don't go to waste like lemon juice and zest and buttermilk. Or is that dumb? Haha. I so want in! :) But I've never really technically "preserved" anything so MAYBE I need this book the most (wink wink). In any case, love the rhubarb soda. I simply cannot resist pink.
Chefs at Isabella says
Freezing liquid ingredients is always a good move. That's what professional chefs do to reduce costs in the kitchen.
As for zest. Fresh is always better. Or you could save and collect the peel to make candied peel.
We make this anytime of year and our customers love it-- orange peel, and grapefruits are two of our favourites. We've also served this along side our tea parties.
Jolina - The Unlikely Baker says
I'm glad I'm doing something pro chefs do too :) I should learn how to do candied peel. I save the zest if I have a recipe that only need the juice but I agree...fresh is better. I notice the frozen zest take on a kind of....soapy?....aftertaste. Not strong but it's there. I still feel bad about throwing it away though haha. Thanks for the tip!
Nicole L says
My fav way is waterbath canning. Nothing like seeing the cellar shelves filled with jars full of goodness at the end of each season! I'd love to learn fermenting though - oh that soda looks yum!
Cassie | Crumb Kitchen says
Oh girl, I've been itching to get my hands on this book! You knocked it out of the park with this rhubarb soda. Fermentation seems tricky but from what you're saying, it's actually pretty easy. This is definitely on my list to "tries" this summer. :)
Aaaand so I'm eligible to win a copy of the book, I've actually never had my own veggie/fruit garden due to space issues living in cities, but I'd probably be a canning girl. :)
Pat B says
Freezing is the easiest and my favourite method of preserving, but I also dehydrate foods.
janet @ the taste space says
I find dehydrating the easiest way to preserve the harvest but did a bunch of canning last year. It definitely made me want to do even more. Gotta love homemade pickles!
Holley says
Ohhhhhhh. This is so exciting! I recently learned water bath canning, I've been fermenting the last few weeks and just purchased a new-to-me pressure canner! I don't think I can pick just one favorite way of preserving! I also don't think I can wait to buy the book. Now I know what will happen with the rhubarb in my fridge!! Thabks for sharing
Alexandra Leduc says
wow great recipe and great contest! My favorite thing to do with harvest is
zucchini chutney. yummy! I hope to win this gorgeous book to try this soda.
Litldods says
I like to make pickled beets with all my garden bounty. Its wonderful to be able to go grab a jar from the basement in the winter.
Redawna says
Right now my current project has been making bacon! I have been buying fresh pork belly and pork loins and have been curing and smoking them. It has been a ton of fun with a few lessons learnt along the way.
I have now sourced out a pig which I am going to have butchered this fall. I would love to see what Joel and Dana do in the Salted & Smoked section.
And wow, I would definitely love to try a batch of Rhubarb soda! That sounds amazing.
Isabelle Boucher says
Nothing like a big hunk of homemade bacon, huh? I love the fact that you're graduating to getting a whole pig this fall... can't wait to hear what you end up making with all that porky deliciousness.
Diane Galambos says
Hi Isabelle, I don't have a fav. way - but recently became interested in "cellaring" so I was thrilled to see the book has a section on this. Will have to buy it if I don't win! ;-)
See you at FBC 2016!
★★★★★
Kathy says
From your description, it should be fermenting, but it's not. I'm a coward and I preserve by freezing. Guess I really need this book ;-) Thanks.
Isabelle Boucher says
Just give it a chance, Kathy... I promise you'll be hooked once you discover how easy it is!
Carol Hunter says
I am interested in dehydrating and fermenting food. Book sounds very interesting
Rebecca Emmm says
Stewed rhubarb in any incarnation.
Lori says
Hello! I am so excited about the new Batch cookbook! I really really want to win a copy from YOU! Soooooo. My favorite preserves to make are dill pickles. I use at least 6 cloves of garlic per bottle and huge heads of dill and I care very much about the way they are packed in the jar. Must. Not. Waste. Space.
Secondly, I took a break from cultivating a corn field this morning to take some pictures of fiddleheads beside the creek. They are easy to keep as they only require freezing, but they are a must every spring. See my pics on Twitter.
Isabelle Boucher says
I'm glad I'm not the only one who crams a ridiculous amount of garlic cloves into her pickle jars.
Also, I'm jealous that you can forage your own fiddleheads... sadly, the closest I can come to that is tracking down which of the local greengrocers has recently gotten a shipment of fresh fiddleheads. :)
joy says
i would love to learn how to make easy dill pickles, from the cucumbers we grow in our small garden :D the rhubarb soda you made sounds fabulous!!
Isabelle Boucher says
Once you've made your own dill pickles, you'll never go back to the storebought kind! We didn't have much of a cucumber crop last year, but I've got my fingers crossed that this year's crop will turn out... mama needs her homemade pickles. :)
Amelia B says
I too think that making our own dill pickles would be a great idea and tasty too. I'm totally amazed that almost all our pickles are now imported from India. I'm sure they make great pickles there, but think of the GHG waste and the lost Canadian jobs.
Mardi (eat. live. travel. write.) says
Oh I could go for a glass of this right now - looks fabulous!