Serve warm with ice cream or whipped cream.

I used supposedly “mild” jalapenos and it was still really hot!!!
I will try a different recipe using more sugar as in the Pickled Banana Peppers in this book.

Personally I like Butternut Squash better but both are good and easy to fix this way.
I would give butternut squash 4 stars…acorn squash 1 star.

Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

Haven’t tried…but I want to.
Make ahead the Demi-Glace, recipe in this book.

Haven’t tried.
Can use zucchini or yellow squash. Will be similar to a quiche.

I like the recipe for Squash Pickles (recipe in this book) better that this…hubby likes this better.
You might want to compare ingredients of this to the Squash Pickles also in this book. Sort of mix and match.
I have seen several recipes…most call for you to finely chop or grate the ingredients…I believe I like this sliced method better.

Was not a fan of these. Preferred my Pickled Beets recipe better, recipe in this book.
These are sweeter than my regular beets, they also have additional spices like a cinnamon sticks.

Very similar in taste to bread ’n butter pickles.
I halved this recipe and it made a lot.
I like these better than the Squash Relish in this book. Hubby likes the Relish better.
Similar to bread and butter pickles.
Also compare and you might wish to make similar to the Squash Relish also in this book.