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Category: Condiments & Extras

Spiced Rhubarb Chutney

Spiced Rhubarb Chutney

Spiced Rhubarb Chutney

 

This russet-red chutney is sweet, tart, spicy, and addictively delicious. I especially love it with Seeded Bread Crisps topped with a creamy brie or fresh chevre, or as an accompaniment to a savory cheesecake.

 

1 C. white balsamic vinegar

1 C. sugar

2 cinnamon sticks, broken with a mallet

2 tsp. cardamom pods, broken with a mallet

2 tsp. coarsely crushed black peppercorns

2 tsp. whole cloves

1 tsp. anise seeds

zest of 1 large orange

 

3 C. (14 oz.), trimmed, sliced rhubarb

½ C. plump raisins

 

½ tsp. vanilla

 

In a medium saucepan, combine vinegar and sugar, and bring to a simmer, whisking constantly to dissolve the sugar. Add the cinnamon, cardamom, peppercorns, cloves, anise seeds, and orange zest. Cover the pan tightly and macerate for at least 1 hour. Strain the liquid through a triple-mesh sieve into a clean saucepan. Discard the spent spices. Reheat the liquid and add the rhubarb and raisins. Bring to a slow simmer. Simmer slowly, stirring frequently, until the sauce thickens and the liquid reduces by half, about 10 minutes. Remove from the heat, and stir in the vanilla. Let cool, put into a storage container, cover, and refrigerate until cold.

Strawberry Lemon Lavender Honey Jam

Strawberry Lemon Lavender Honey Jam

Strawberry Lemon Lavender Honey Jam

 

1 lemon, zest and juice

4 C. sliced strawberries

3 T. Dutch Jell All Natural Lite pectin

12 heads of lavender, tied in a bundle.

1 1/2 C. mild honey

 

Put the lemon juice, lemon zest, berries, lavender, and pectin in a pot. (You can stir with the lavender bundle.) Bring to hard rolling boil. Boil for 1 minute. Remove the lavender bundle. Add honey. Bring to rolling boil and boil for 1 minute. Ladle into jars. BWB 10 minutes. Makes five 8-oz. jars. Notes: If you don’t want the odd lavender flower falling off into the jam, you can strip the flowers off and put them in a tea ball to steep in the jam as it cooks. I found it easier to just use the bundle to stir with as much as I could, then I switched to a spoon when I needed a stronger stirrer.

 

About the pectin: I’ve been using bulk pectin this year from my local Amish store. You can probably use 1 pkg / 3 T. Ball pectin as well or Sure-Jell. Keep in mind that strawberries often take more pectin than other fruit.

Hawaiian Jam

Hawaiian Jam

Hawaiian Jam

8 Peaches, peeled

3 lg Oranges

Pulp of 1 med. cantaloupe

1 Lemon

1 (8 1/2 oz.) can crushed Pineapple

Sugar

 

Chop all ingredients fine. Put oranges through food processor. Combine all with 3/4 C. sugar for every 1 C. of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

Berry Christmas Jam

Berry Christmas Jam

Berry Christmas Jam

 

3 C. Fresh cranberries

1 md Seedless orange, peeled and quartered

1 pkg. (10 oz.) frozen sliced strawberries, slightly thawed

1/4 tsp. Ground cloves

1/4 tsp. Ground cinnamon

4 C. Sugar

1/2 C. Water

1 Pouch (3 oz.) liquid fruit pectin

 

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids. Makes about 3 pints of jam.

Pepper-Pear Chutney

Pepper-Pear Chutney

5 Bartlett pears, peeled and cut into 1/2-inch cubes (about 5 C.)
2 red bell peppers, seeded and finely chopped (about 1 1/2 C.)
1 lemon, seeded and finely diced
2 1/4 C. packed dark brown sugar
1 1/2 C. dried currants
1 C. apple cider vinegar
1/4 C. finely diced fresh ginger
1 garlic clove, minced
1 heaping tsp. salt
1/4 tsp. cayenne pepper

Makes about 6 C.. Combine the pears, bell peppers, lemon, sugar, currants, vinegar, ginger, garlic, salt, and cayenne in a large saucepan. Simmer uncovered over low heat, stirring frequently, until the chutney has thickened and the pears have softened but still hold their shape, about 1 hour. Transfer the chutney to an airtight container and let cool to room temperature. Stored in an airtight container in the refrigerator, the chutney will keep for 1 month.

Chiles Jalapenos en Escabeche (pickled Jalapeno Chiles)

Chiles Jalapenos en Escabeche (pickled Jalapeno Chiles)

¼ C. Canola Oil
½ lb. Carrots, peeled and sliced on the bias
1 lb. Jalapeno Chiles (do not remove seeds), sliced into strips
1 White Onion, quartered and sliced
30 cloves Garlic
6 Whole Allspice
10 Black Peppercorns
4 whole Cloves
3 sprigs Thyme
3 springs Marjoram
2 C. White Distilled Vinegar
1 C. Water
Salt, to taste

Heat the oil in a large non-reactive pot or Dutch oven. Add the carrots and sauté for 8 minutes or until soft. Add the sliced chiles and sauté for 3 minutes. Add the onion and sauté for 2 minutes. Add the remaining ingredients and bring to a simmer. Cook the escabeche on low heat for 10 minutes. Season with salt. Remove from the heat and cool. Place the escabeche in a sterilized glass container with a tight-fitting lid and refrigerate. Marinate the escabeche for at least 24 hours prior to serving. These will last up to 4 weeks in the refrigerator.

Sweet & Spicy Sauce

Sweet & Spicy Sauce

Drizzle this sweet and spicy sauce over grilled burgers, open-faced barbecue sandwiches or use as a basting sauce for grilled poultry or pork.

3/4 C. ketchup
1/2 C. orange juice
1/4 C. Worcestershire
1/4 C. raisins
1 T. minced fresh ginger
1 T. minced garlic
2 T. lime juice
1/2 tsp. cayenne

In a 1 1/2- to 2-quart pan, combine 3/4 C. ketchup, 1/2 C. orange juice, 1/4 C. Worcestershire, 1/4 C. raisins, 1 T. minced fresh ginger, 1 T. minced garlic, 2 T. lime juice, and 1/2 tsp. cayenne. Bring to a simmer over medium heat, then reduce heat so mixture barely simmers and cook, uncovered, stirring often, until sauce is thick and reduced to 1 C., 25 to 30 minutes. Whirl mixture in a blender until smooth. Serve warm or cool. Chill airtight up to 2 weeks

SpicySweet Pickled Ramps

SpicySweet Pickled Ramps

12 oz. ramps with greens (about 3 bunches)
3 C. cider vinegar (5% acidity)
2 tsp. pure kosher salt
1/2 C. sugar
2 tsp. fennel seeds
2 tsp. yellow mustard seeds
1 tsp. whole black peppercorns
1 tsp. hot pepper flakes, or more to taste

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. Wash the ramps well and trim off any damaged leaves. Cut the tops off so that the bulb ends will fit upright in your canning jar with 1/2 inch headspace at the top. Arrange the leafy tops into four stacks. In a saucepan, bring the vinegar, 1 C. water, the salt, sugar, and spices to a boil over high heat, stirring to dissolve the salt and sugar. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Working quickly, pack the ramp bulbs into one of the hot jars. Roll up each stack of leaves and stuff two rolls into each of the other two hot jars. Ladle the hot vinegar mixture into all the jars, leaving 1/2 inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be reprocessed or refrigerated immediately. Label the sealed jars and store.

Basic Creole Spice Blend

Basic Creole Spice Blend

2 T. celery salt
1 T. sweet paprika
1 T. coarse sea salt
1 T. freshly ground black pepper
1 T. garlic powder
1 T. onion powder
2 tsp. cayenne pepper
½ tsp. ground allspice

Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

 

4 slices Bacon, cut into ¼” pieces

¾ C. Sour Cream

¾ C. Mayo

1 tsp. Lemon Juice

1 tsp. Worcestershire

1 6.5oz. cans minced Clams, drained

2 Scallions, sliced thin

Salt & Pepper

Cayenne Pepper

 

Cook bacon in 8 inch skillet over medium heat until crisp, 5-7 minutes. Transfer to paper towel lined plate. Whisk together sour cream, mayo, lemon juice, and Worcestershire in medium bowl. Stir in clams, scallions and bacon. Season with salt, pepper and cayenne to taste. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 2 days.

Creamy Sesame Ginger Dressing

Creamy Sesame Ginger Dressing

This creamy, kicky Asian-inspired dressing is a knockout.

¼ C. vegetable oil
2 tsp. rice wine vinegar
2 tsp. C. wildflower honey
2 tsp. mayonnaise
2 tsp. sesame oil
1 tsp. peeled, minced fresh ginger
2 tsp. peeled, minced garlic
1 tsp. Korean fermented red bean paste, optional
½ tsp. fine sea salt
Freshly ground black pepper, to taste

In a small mixing bowl, whisk together all of the ingredients. Taste for balance, and add vinegar, honey, salt, and pepper to taste.

LunaCafe Umami Pesto

LunaCafe Umami Pesto

This carefully balanced umami pesto has magical powers. It enhances without diminishing other flavors, adding depth and fullness to a dish when needed. So far, I‘ve swirled generous amounts of it into carrot soup, added it to the dressing for a salmon and pasta salad, combined it with cream cheese for an appetizer spread, and spread it under the skin for a succulent roast chicken.

1½ C. shredded Parmesan
1 C. pitted Calamata olives
½ C. sun-dried tomatoes, packed in oil
½ C. roasted red bell pepper, peeled (homemade or store-bought)
4 large cloves garlic, peeled

10 tsp. best quality tomato paste (6-oz. can)
½ C. cold pressed, extra virgin olive oil

2 tsp. balsamic vinegar
2 tsp. red wine vinegar
2 tsp. powdered, dried porcini mushrooms
1 tsp. hot, smoked paprika

1½ tsp. fine sea salt, plus more to taste
freshly ground smoked black pepper, to taste (or regular black pepper)

In a processor fitted with the steel blade, add Parmesan, olives, tomato paste, sun-dried tomatoes, red bell pepper, and garlic, and pulse to chop the ingredients coarsely. Then, process to a paste. Add the tomato paste and olive oil and process to incorporate. Add the balsamic vinegar, red wine vinegar, powdered porcini mushrooms, smoked paprika, sand salt. Process to incorporate. Taste the pesto and add salt and pepper to taste, plus additional vinegar if necessary to achieve a perfect balance of savory, salty, and acidic. You will also notice a subtle sweetness, which is lent by the balsamic vinegar. To store, put into an airtight container and refrigerate. The pesto will keep for several days at least. You can also freeze it, in which case, line an edged baking sheet with foil and drop 2 tsp. blobs of pesto on the foil. Freeze and then transfer the pesto blobs to Ziploc freezer bags for continued storage.

Tropea Onion Jam

Tropea Onion Jam

1 pound (454 g) Tropea or other red onions, cut into small dice
2 C. (400 g) sugar
1 C. (237 g) Sangiovese or other sturdy red wine
1/2 to 3/4 tsp. kosher or fine sea salt
10 whole peppercorns
1 whole clove
1 bay leaf
1-inch piece vanilla bean
1/2 cinnamon stick
2 T. red wine vinegar

4-inch square of cheesecloth and a length of kitchen twine
Instant-read thermometer (optional)
2 sterilized 1/2-pint jars and 1 sterilized 4-oz. jar, and their lids
Basic water-bath canning equipment

Combine the onions, sugar, wine, and salt in a wide, heavy-bottomed saucepan. Use the cheesecloth to make a sachet for the peppercorns, clove, bay leaf, vanilla bean, and cinnamon stick and tie it up with the kitchen twine. Put the sachet in the pot with the other ingredients. Bring the onion mixture to a boil over medium heat, stirring to dissolve the sugar. Cook at a simmer, stirring often, until the jam has thickened and reaches 220 to 225°F and you can drag a path along the bottom of the pot with a silicone spatula, about 20 minutes. Stir in the vinegar and remove from the heat. 3 • Ladle the jam into jars, leaving 1/4 inch headspace. Wipe the rims with a clean, damp cloth, if necessary, and screw the lids on the jars. Process in a boiling-water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Let cool to room temperature before storing in a cool, dark place for up to 1 year. Refrigerate once opened, and use within 6 months. If any jars have failed to seal properly, store them in the refrigerator and enjoy those first.

Fried Padron Peppers

Fried Padron Peppers

1/4 C. extra-virgin olive oil
1/2 lb. Padron peppers
Coarse sea salt

Warm the olive oil over medium heat in a skillet large enough to hold all of the peppers in a single layer. Add the peppers. Fry over medium heat, turning often, until they are soft and blistered slightly, about 5 minutes. Transfer the peppers to a bowl. Discard the olive oil. Toss the peppers with salt and serve immediately.

Pantry-Friendly Alfredo Sauce Mix

Pantry-Friendly Alfredo Sauce Mix

1 C. instant nonfat dry milk powder
1⁄4 C. cornstarch
1⁄8 C. dried onion flakes
1 tsp. garlic powder
1⁄2 tsp. salt
1⁄2 tsp. white pepper
2 C. parmesan cheese

2 T. dried Italian Herbs, optional

Combine all ingredients well and store in lidded container. To make sauce, per serving, combine ¼ C. mix with 2 tsp. butter or 2 tsp. sour cream and 1⁄4 C. milk. (I want to test this mix with butter powder, sour cream powder and reconstituted milk to see if I can make this LTS).

Garlic Confit

Garlic Confit

Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 C. for 2 heads. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.

Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months. (Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar). As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

10 Ways To Use Garlic Confit

1.Whip a few cloves and some of the infused oil with vinegar to make a vinaigrette. Toss it with delicate greens.
2.Smash some of the cloves and whisk them with some of the infused oil. Toss the thick garlicky oil with steamed vegetables. (Excellent with asparagus, green beans, snow and snap peas, broccoli, and cauliflower.)
3.Toss roasted or grilled vegetables with a spoonful of the tender garlic.
4.Spread the tender cloves over toasted bread or cheese-smeared crostini. (Goat cheese is a great option.) For a composed hors d’oeuvre, garnish the garlic toasts with chives or any fresh herbs.
5.Layer garlic confit into a sandwich or pizza.
6.Toss garlic confit into a vegetable pasta. (Just pick a vegetable and pair it with garlic confit and pasta. For an easy option, try fresh tomatoes and basil.)
7.Whip the tender cloves into any vegetable puree for sweet garlic flavor. (Try garlic confit with a potato, celery root, cauliflower, winter squash, or sunchoke puree.) A whipped chickpea or cannellini bean puree will also benefit from a spoonful of garlic confit.
8.Make a vegetable and garlic confit salad. Slice the cloves in half and toss them into a tomato, basil, and toasted bread salad. Use some of the oil to sauté corn-off-the-cob just briefly. Toss the corn with sliced or smashed cloves, fresh basil, and feta. (Add zucchini and/or tomatoes to the corn salad if you wish.)
9.Add garlic confit to sauces and soups.
10.Use the back of a fork to break down cloves into a paste. Stir the garlic paste into plain Greek yogurt or ricotta to make a creamy garlic dip or condiment. If you wish, add summer herbs to the mixture or drizzle the top with a good olive oil or chili oil.

A Warning About Botulism: Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, I recommend only storing it for up to three weeks. If you’re worried, you can also safely freeze garlic confit for several months.

6 heads of garlic, cloves peeled (2 cups)

6 thyme sprigs

3 small bay leaves

3 dried red chiles, such as chiles de arbol

2 cups pure olive oil

Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.  Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.

Dipping Sauces

Dipping Sauces

Ginger dipping sauce: In a blender or food processor, whirl 1/4 C. coarsely chopped white onion, 1/2 C. peeled, coarsely chopped ginger, and 1/3 C. peeled, coarsely chopped sweet apple (such as Red Delicious), scraping sides of bowl as necessary, until smooth. Add 3/4 C. soy sauce, 6 T. rice vinegar, 1 1/2 T. Asian sesame oil, and 1/4 C. sugar. Whirl until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 2 cups.

Mustard dipping sauce: In a blender, whirl 3/4 C. soy sauce, 2 T. water, 1/4 C. dry mustard, 1/4 C. toasted sesame seeds, and 1/4 C. sugar until smooth. Stir in an additional 1/4 C. toasted sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.

Ponzu dipping sauce: In a 2- to 3-quart pan over high heat, bring to a boil 1/2 C. sake or dry white wine, 1/2 C. mirin (sweet rice wine; available in supermarkets), 1/2 C. soy sauce, 1/2 C. rice vinegar, and 1/4 C. dried bonito flakes (optional; available in Asian markets); if omitting bonito flakes, combine all other ingredients in a bowl and chill. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in 3 T. lemon juice. Serve immediately or cover and chill up to 1 week. Makes 2 cups.

Cardamom Carrot Marmalade

Cardamom Carrot Marmalade

Handmade gifts are better, but handmade food gifts are the best. Inspired by carrot jam from Afghanistan, this marmalade puts carrots and cardamom to good use and easy enough to make in an afternoon. Because candied grated carrots play the role of citrus peel in this naturally neon orange marmalade, the result is sweet rather than bitter.

2 C. water
1 tsp. green cardamom pods
1 Meyer lemon, zest and juice
1 orange, zest and juice
2 C. grated carrots (about 6 medium or 3 large carrots)
2 C. organic cane sugar
1 tsp. cardamom seeds, ground

In a saucepan, combine the water, cardamom pods, and lemon and orange juices and zests. Bring to a boil. Simmer for 15 minutes. Remove from heat. Take out and discard cardamom pods. Add carrots, sugar and ground cardamom, and simmer for about 30 minutes, stirring constantly, until the carrots absorb most of the liquid and only a small amount of sugar syrup pools when you pull your spoon across the bottom. Remove from heat. Spoon into sterile glass jars with airtight lids and cover. Process in a water bath for 10 minutes (will keep unopened for up to one year), or cool completely and store in the refrigerator (will keep for several weeks). Makes 2 C. (or 2 half-pint jars)

Nasturtium Capers

Nasturtium Capers

Nasturtiums form their seedpods around the end of summer or early fall. Get on your hands and knees and look for them in the soil directly underneath the plants’ leaves. Only pick the young green pods, not the older ones that are hard and yellowish.

4 tsp. kosher salt
2 C. water
1 C. fresh, green nasturtium seedpods
1 1/2 C. champagne vinegar
1 tsp. sugar
2 sprigs fresh summer savory

Bring the salt and water to a boil in a saucepan. Place the nasturtium seedpods in a small jar and pour the boiling brine over them. Cover and let soak at room temperature for 3 to 4 days. Drain the seedpods and place them back in the jar. Boil the vinegar and sugar. Pour the hot vinegar mixture over the seedpods, add savory sprigs, and let cool. Cover the jar and refrigerate for 3 days before using. They will keep for about 6 months refrigerated and are delicious in salads, fried or chopped over things, and wherever else a caper might appear!

Chicken & Pork Dry Rub Mix

Chicken & Pork Dry Rub Mix

2 T. seasoning salt
2 T. sea salt
1/2 C. brown sugar
2 T. cumin
2 T. chili powder
2 T. black pepper
1 T. cayenne
1/3 C. paprika
3 T. lemon pepper
3 T. onion salt or powder
3 T. garlic powder
2 T. dry mustard
1 T. dried basil (optional)
1 T. dried oregano (optional)
1 T. dried parsley (optional)

If you like it Cajun or hot add a few pinches of dry hot pepper flakes. Mix all together and use on chicken and pork.

Garam Masala

Garam Masala

For a quick version:

Combine

2 tsp. ground cardamom
5 tsp. ground coriander
4 tsp. ground cumin
1 tsp. ground cloves
2 tsp. black pepper
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Store in air tight container.

For a more authentic version, use whole spices, and toast them in a dry pan, then crush in spice grinder.

  • 2 T. coriander seed
  • 1 T. cumin seed
  • 2 tsp. whole peppercorns
  • 1 cinnamon stick crushed
  • 1 tsp. whole cloves
  • 1 T. dry ginger
  • 1 Cardamom pod (or use 1 T. ground cardamom)
  • 2 pinches saffron threads

 

In a small dry skillet, add the whole coriander, peppercorns, cloves, cardamom pod (if using) and cinnamon stick. Dry roast these for three minutes over medium heat then add the cumin seeds. Continue roasting for several more minutes. Stir frequently to prevent the seeds from burning. Once these begin to smell fragrant and have darkened slightly, pour the spices into a bowl to cool. Put the roasted spices as well as the dry ginger, ground cardamom (if not using pod) and saffron threads into a high-powered blender, coffee or spice grinder. Grind these to a fine powder. Store this in an air-tight container for up to 6 months.

Anchovy Butter

Anchovy Butter

Anchovy Butter

 

1 1.75-oz (50-g) tin anchovy fillets

1 lb (500 g) butter, softened

2 shallots, finely chopped

½ cup (125 mL) chopped flat leaf parsley

½ cup (125 mL) pimento, diced

 

In the bowl of a food processor with a steel blade, place all ingredients. Pulse until ingredients are uniformly distributed throughout the butter. Lay a 16-in (40-cm) length of waxed paper on a clean work surface. Place all the anchovy butter ¹⁄³ of the way up the paper. Fold the end nearest you up over the butter and roll to form a uniform 2-in (5-cm) cylinder. Tightly wrap ends. Wrap again with plastic wrap and place in freezer.

 

Citrus Mint Salsa

Citrus Mint Salsa

Citrus Mint Salsa

 

1 each orange, sectioned

1 each pink grapefruit sectioned

½ cup orange marmalade

¼ cup mint, chopped

1 tsp. sea salt

1 T. ground seived coriander

 

Combine ingredients and refrigerate for 30 minutes before using. Will keep up to 2 weeks refrigerated.

Mini Monster Fridge Cakes

Mini Monster Fridge Cakes

Mini Monster Fridge Cakes

 

¾ stick unsalted butter

1/3 cup corn syrup

1 cup plus 1 T. bittersweet chocolate chips

3 T. superfine sugar

1/2 cup finely chopped dried apricots

1 1/2 cups crushed graham crackers

1 cup crispy rice cereal

1/2 cup plus 1 T. milk chocolate chips

 

Decorations: M&Ms, Edible Eyes, Writing Icing Pens

 

Line a 9 in square baking pan with parchment paper. Put the butter, corn syrup, bittersweet chocolate and sugar in a saucepan over a low heat and stir until melted, then add the apricots, crushed graham crackers and crispy rice cereal. Stir to coat the biscuits and crispy rice in the sticky mixture, then spoon into the baking pan and level the top. Cover and chill in the refrigerator for 1-2 hours until firm. Once firm, melt the milk chocolate in a heatproof bowl over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water). Spread the milk chocolate over the chilled cake mixture and smooth the top. Put back into the refrigerator for 30 minutes until set firm, then remove from the baking pan and slice into 12 small rectangular pieces. Stick edible eyes on each rectangle with icing pens, decorate the body with M&M’s and draw on an icing mouth.

Grapefruit Cardamom Syrup & Cardamom Paloma

Grapefruit Cardamom Syrup & Cardamom Paloma

Grapefruit Cardamom Syrup

 

Peeled zest of 2 pink grapefruits (be sure the peel has no white pith)

Juice of 2 pink grapefruits

½ C. water

2 C. granulated sugar

Pinch sea salt

 

Combine zest, juice, water, sugar, salt and lemon juice in a medium saucepan, bring to a boil over medium heat, reduce heat and simmer for 5 minutes. Add cardamom, remove from heat and let rest 1 hour. Fine strain, discard solids and funnel into a clean bottle or Mason jar. Label, date and refrigerate up to 2 weeks

 

Cardamom Paloma

 

1½ ounces silver tequila

2 ounces Grapefruit Cardamom Syrup

Soda water

Fresh grapefruit wedge or peel for garnish

 

Pour tequila and syrup over ice in an Old-Fashioned or highball glass, top with soda water and garnish with citrus. Makes 1 cocktail.

Blackberry, Blueberry and Salal Berry Ketchup

Blackberry, Blueberry and Salal Berry Ketchup

Blackberry, Blueberry and Salal Berry Ketchup

 

Serve this with hot smoked salmon! Pulled basque pork!    Hazelnut halibut! On french toast, pancakes and waffles! and practically EVERYTHING!

 

This is made with a pound of fruit. Mix and match the fruit, because all our suggestions are in the same local season. We suggest blackberries, blueberries, salal berries, huckleberries and/or even Italian plums. It freezes like alcohol, meaning it doesn’t freeze solid. for that reason, plan to use it in 6 months or less. Freeze in reusable container with a tight-fitting lid. Always cover the top of the sauce with waxed paper or parchment before covering with tight lid.

 

1 pound berries, one or two varieties (Blackberry, Blueberry and Salal Berry) or all blackberries

1-2 T. water

1 1/3 cups pure maple syrup, blue agave syrup, or brown sugar

1/3 cup cider vinegar

½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves

½ tsp. sea salt

¼ tsp. ground pepper

 

Place fruit(s) and water in a large sauce pan and simmer over medium or medium low heat until it breaks up, approximately 10-15 minutes; puree through food mill or using a stick blender. To remove small seeds, strain through a sieve. Return strained fruit to stove on medium; reduce some to slightly thickened. Add maple syrup, vinegar, cinnamon, nutmeg, cloves, salt and pepper and cook for approximately 10 minutes or until ingredients have “bloomed” into a “berry” good reduction. Chill to serve.

Chive Oil & Chive Blossom Vinegar

Chive Oil & Chive Blossom Vinegar

Chive Oil & Chive Blossom Vinegar

 

Clip blossoming chives near the base of the stem, trimming off brown or dried parts. Pick off blossoms. Chop stems into 1/2″ lengths.

 

For vinegar, pack blossoms into pint jar (or jars, depending on how many blossoms you have and how much vinegar you’ll use). Fill jar with vinegar to within 1/2″ of top. I used white wine vinegar, but some recipes call for white vinegar, which to my taste would be too strong; others call for white balsamic vinegar. Seal with lid, but not too tightly, to allow vinegar to breathe. Store in cool, dark place for two weeks. Strain into clean jar(s) and seal with lid(s). Keep up to six months in a cupboard away from heat or light.

 

For oil, place chopped chives, a few blossoms and enough oil to cover in a blender. Blend on high until completely pulverized then add more oil to thin it. Pour into lidded container and place in refrigerator for four days. Bring to room temperature, strain through fine mesh sieve or cheesecloth into medium bowl or pint measuring C., then pour strained oil into ice cube tray and freeze. Pop frozen cubes out of trays and place in zip-lock bag. Store in freezer and thaw as needed.

RB&O Sauce

RB&O Sauce

RB&O Sauce

 

2– 4 slices thick-cut bacon, chopped into 1-inch pieces

1 cup finely chopped red onion

1 cup sliced rhubarb (about 2– 3 medium-size stalks, cut into ¼-inch slices)

3 T. maple syrup

1½ T. red or white wine vinegar

Pinch allspice

Pinch dried thyme (or ¼ tsp. fresh)

 

Cook bacon in a skillet over medium-high heat until crisp. Remove bacon to a paper towel, reserving drippings in skillet. Cook onion in drippings until lightly golden. Stir in rhubarb, maple syrup, vinegar, allspice, and thyme; cook over low heat, 5-7 minutes, until rhubarb is soft. Crumble in cooked bacon. Serve warm.

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

 

2 cups chopped rhubarb (about 3– 5 medium-size stalks, cut into ½-inch pieces)

6 cups plus 2 T. sugar, divided

1 cup seeded and chopped red bell pepper or banana pepper

½ cup seeded and chopped jalapeño, serrano, or Thai pepper

½ cup chopped red onion

1½ cups white vinegar

2 (3-ounce) pouches liquid pectin

 

Bring rhubarb, 2 T. sugar, and water to cover to a boil in a large pot over high heat. Reduce heat, and simmer, stirring occasionally, 30 minutes. Strain over a large bowl, reserving 1 cup rhubarb juice and discarding pulp. Return rhubarb juice to pot. Place peppers and onion in the bowl of a food processor with a metal blade; pulse until pepper mixture is finely chopped. Add pepper mixture, vinegar, and remaining 6 cups sugar to rhubarb juice in pot. Bring mixture to a full rolling boil, stirring constantly, 1 minute. Remove from heat, and stir in pectin, mixing well. Using basic canning procedures, pour jelly mixture into hot jars, adjust lids, and process in boiling water bath for 10 minutes. Cool 30 minutes; invert and twist jars to distribute solids.

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

 

½ cup sugar

½ cup apple cider vinegar

½ cup water

1 T. salt

1 tsp. red pepper flake

Rind of 1 orange peel

6 each black peppercorns

½ pound fiddlehead ferns, cleaned, trimmed and blanched for 1 minute

 

Two days before making dish, boil first six ingredients for pickle liquid. Cool. Pour over blanched fiddleheads. Chill.

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

 

⅓ cup pepita (pumpkin) seeds or sesame seeds

1 T. chopped preserved lemon, seeds removed

1 T. fresh lime juice

1 T. chopped garlic

¼ tsp. fine sea salt, plus more

2 bunches scallions, cut into 1-inch lengths (2 C.)

1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)

6 T. vegetable oil

2 T. soy sauce, plus more

 

Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.

Roasted Mushroom Cream Pizza Sauce

Roasted Mushroom Cream Pizza Sauce

Roasted Mushroom Cream Pizza Sauce

 

2 (8-ounce / 225-g) containers button mushrooms (make sure they’re clean, dudes— dust any dirt off with a paper towel)

3 T. extra-virgin olive oil

Fine sea salt and freshly ground black pepper

2 sprigs of rosemary, finely chopped

1 medium red onion, roughly chopped

1 cup (240 ml) heavy cream

 

Preheat the oven to 450°F (230°C). Toss the mushrooms with the olive oil, a couple of fat pinches of salt, and five turns on your pepper grinder. Spread them out on a baking sheet and roast for 20 to 30 minutes or until they lose their water and wrinkle a bit. Place the mushrooms with their juices, rosemary, onion, and cream in a food processor or blender. Purée until there are no big chunks or pieces, but don’t go too far or you’ll have butter. It should be smooth and spreadable. Taste and adjust the seasonings as desired. This will keep in fridge about 5 days

Garlic Confit in Olive Oil

Garlic Confit in Olive Oil

Garlic Confit in Olive Oil

 

1 C. garlic cloves, peeled

1 dried bay leaf

2 sprigs fresh mint

1/8 tsp. kosher salt

3 peppercorns

1 C. extra virgin olive oil

 

Place a small saucepan on low heat and add peeled garlic, bay leaf, mint, salt, and peppercorns. Cover garlic with olive oil and simmer. Cook on low until garlic is soft and golden, but not browned, approximately 30 to 45 minutes. If garlic burns, you must discard entire batch of garlic and oil and start again. Once golden, remove from heat and cool to room temperature. Transfer garlic and olive oil into a sterilized jar, and seal tightly with the lid. Refrigerate up to one week.

Browned Butter

Browned Butter

Browned Butter

 

To make brown butter (also called beurre noisette), simply start by melting unsalted butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color as the butter begins to brown. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from yellow to tan to a toasty-brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter to a heat-proof bowl to cool. The milk solids cook fast and you’ll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, you can leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles. Now, I like the slightly burnt taste that these solids give to the butter…so try it both ways to see what you like. It’s easy enough to brown just what you need for your recipe, but you can also brown large batches of butter at a single time. It keeps for quite a while in the fridge, or you can freeze it in ice cube trays. You can use brown butter in just about any recipe that calls for butter, including cookies, cakes, or sauces. I love spooning a little bit over pasta, fish dishes, or even steamed vegetables. It also makes an excellent spread for dinner rolls when whipped together with regular butter.

Fig Chutney

Fig Chutney

Fig Chutney

 

Yields approximately 3 C.

 

1 T. olive oil

1/2 cup onion, diced small

1/4 cup red wine

1/4 cup balsamic vinegar

1/4 cup sugar

2 C. fresh figs, roughly chopped

1 sprig fresh thyme, leaves picked off stems

Water to cover

Salt

Pepper

 

Heat olive oil in a sauté pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20 minutes. Fold in thyme leaves about 2 minutes before finished cooking. Cool. Process in food processor until smooth. Adjust with balsamic vinegar, salt, pepper, and water if needed. Store in refrigerator, but let stand at room temperature 15 minutes before serving. Will keep for 2 weeks.

Guacamole with Preserved Lemon

Guacamole with Preserved Lemon

Guacamole with Preserved Lemon

 

2 avocados

1 preserved lemon, finely chopped

1 T. brine from preserved lemons

1 T. diced onion (if desired)

2 T. chopped fresh cilantro

1 pinch smoked paprika

1 pinch cayenne pepper (if desired)

 

Blend all ingredients by hand or in a food processor until smooth. Serve with tortilla chips or with toasted pita wedges

Cinnamon Vanilla Sunflower Butter

Cinnamon Vanilla Sunflower Butter

Cinnamon Vanilla Sunflower Butter

 

2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 tsp. fine grain sea salt, plus more as needed

2 T. vanilla bean paste (or seeds scraped from 2 plump vanilla beans)

3 tsp. ground cinnamon
zest of 1/2 a lemon, or to taste

 

Toast the sunflower seeds in a 325F / 165C oven, on a rimmed baking sheet, until fragrant and golden. You’ll want to stir them once or twice along the way to ensure even roasting. Let cool for ten minutes. Puree the seeds in a food processor along with 1 T. sunflower oil, and the sea salt (if using). As the motor runs drizzle in another 2 T. of sunflower oil. Scrape down the sides once or twice along the way, you’re aiming for an even, creamy consistency, and it may take some time. Once the mixture starts to look smooth, add the vanilla paste and cinnamon, and pulse to incorporate. At this point, evaluate the consistency, if your sunflower seed butter is on the thick side, drizzle in the remaining T. of oil while the processor is running. Taste, and add more salt if needed (and the lemon zest. if using), as well. Makes about 1 1/2 cup

Grandma’s Long-Cooked Tomato Gravy

Grandma’s Long-Cooked Tomato Gravy

Grandma’s Long-Cooked Tomato Gravy

 

1/2 cup olive oil

12 cup finely minced garlic

3 pounds onions, peeled and finely minced

3 medium-large carrots, peeled and finely minced

3 large stalks celery, finely minced

5 (28-ounce) cans whole tomatoes

4 (6-ounce) cans tomato paste

1 cup shredded fresh basil leaves, firmly packed

2 T. dried oregano

Sugar

12 cups water

5 pounds beef bones (I like to use some marrow bones)

5 pounds meaty pork bones (I like to use about a pound of pig’s feet as part of the mix)

1/2 pound piece of rind from pecorino Romano cheese

 

Place the olive oil in a very large stockpot over high heat. Add the garlic and onions and saute, stirring occasionally, for 7 minutes. Add the carrots and celery and saute, stirring occasionally, for another 5 minutes. Pour the tomatoes and their juices into the stockpot. Add the tomato paste, basil, and oregano. Taste for sweetness; if the sauce seems a little tart, adjust with sugar (I usually add about 1 T.). Add water. Bring sauce to a simmer. Add the beef bones, pork bones, and pecorino Romano rind. Stir well. Keep sauce at an active simmer for 3¥2 to 4 hours, stirring occasionally. The sauce is done when it’s medium-thick but runny, and when you like the balance of tomato and meat flavors. If it’s too thin at 4 hours, raise the heat and reduce the sauce a bit. When the sauce is done, let it rest in the pot until it cools off slightly. Then remove most of the dark red oil swimming on top. Discard. Place the sauce in a large roasting pan. You may need several roasting pans, or you may need to do this in a few batches. When the sauce is cool enough, run your hands through the sauce, picking out and discarding any bones that you find. Use the sauce immediately, or freeze for future use.