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Category: Condiments & Extras

Classic Spruce Tip Syrup

Classic Spruce Tip Syrup

Classic Spruce Tip Syrup

Rich, aromatic syrup made from spruce tips and sugar aged in the sun. Yields about 2 C. of finished syrup. For large batches, note that all you’re doing is combining the spruce tips with twice their weight in sugar.

 

2.5 C. (8oz) Spruce tips

2 C. (16 oz) Brown or organic sugar

 

Combine the spruce tips and sugar and pack into a quart ja, pressing down occasionally to compact the mixture. Leave the jar out at room temperature. Some people leave them in the sun, which speeds the process. You’ll notice the volume of ingredients decrease as the spruce tips release their liquid. Keep the jar like this for 1-2 months, or for an oldschool version, bury it in the ground and dig it up the next spring. Stir the jars occasionally, pressing the tips down to keep them under the syrup with a clean spoon.

To make the syrup  After the initial maceration (aging with sugar) pour and scrape the spruce-sugar slush into a pot. Bring the mixture to a boil to dissolve the sugar, strain, then bottle and store. Discard the spent tips, and thank them for their service. If for some reason, your syrup is a bit thick after cooling (over-reducing can stiffen or crystalize in the fridge) warm it back up and carefully adjust the consistency by adding a touch of water. Storing the finished syrup: Store the finished syrup in the fridge. To preserve it long term (it’s totally safe as it’s basically all sugar) pour it boiling hot into a jar nearly to the brim, turn upside down and allow to seal, or process in a water bath in mason jars. If held at room temp after opening mold may form on the top, but it can always be re-boiled and refrigerated. This is super sturdy stuff.

 

No rocket science here. This is a sweet syrup, perfect in place of maple syrup on pancakes or anywhere you’d use maple, but also good with other things with it’s sharp piney aroma. Here’s a few examples of how I’d it.

 

  • With cheese. Soft cheese, especially goat cheese, loves the piney kick of spruce syrup, maple on the other hand, might be a little bland.
  • Drizzled on crepes filled with berries and cream cheese (an old brunch dish I used to run worth revisiting).
  • With thick yogurt. I often eat a bowl of granola and thick greek yogurt for breakfast, and drizzling on some spruce syrup, along with a handful of berries makes for a great meal.
  • As a glaze for meats. Think ham, etc. A T. per 1.5 lbs or so meat like fatty ground pork can make a nice breakfast sausage too.
  • Lining flan molds. Sometimes I’ll add a drizzle of honey to the molds of a panna cotta or flan instead of caramel, and spruce syrup works just as good, it will turn into a natural sauce when the custard is unmolded.
  • Beverage sweetener. Think lemonade, drinks, etc.
  • Tossed with unsweetened, fresh fruit instead of sugar. Sometimes for dessert I might want just some fresh raspberries tossed with sugar and a dollop of whipped cream. Fresh berries tossed with spruce syrup will eventually give up some of their own juice and make a sort of natural sauce.
Mint Jelly

Mint Jelly

Mint Jelly

 

Sage or Rosemary could be done the same way

 

2 pounds granny smith Apples, coarsely chopped

6 cup (1.5l) water

5 1/2 cup (1.2kg) white sugar, approximately

1 cup firmly packed fresh mint leaves

Food coloring, optional

 

Combine apple and water in large saucepan and bring to the boil. Reduce heat; simmer, covered, about 1 hour or until apple is pulpy. Strain mixture through a fine cloth into large bowl. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp. Measure apple liquid; allow 1 cup sugar for each cup of liquid. Return apple liquid and sugar to same pan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil and boil rapidly, uncovered, without stirring, about 30 minutes or until jelly jells when tested. Pour jelly into a large heatproof jug. Stir in a little of the food coloring. Stand until jelly is lukewarm, but not set. Meanwhile, drop mint into small saucepan of boiling water for 2 seconds; drain. Rinse under cold water; drain, pat dry with absorbent paper. Chop mint finely; stir into lukewarm jelly. Pour jelly into hot sterilized jars; seal immediately. Label and date jars when cold.

Quick Caramelized Spruce Tip Syrup

Quick Caramelized Spruce Tip Syrup

Quick Caramelized Spruce Tip Syrup

This is not true mugolio, but it only takes a few minutes to make, instead of a month. Use it to flavor ice cream, panna cotta, cheesecake, a mousse, Italian meringue, there’s plenty of possibilities. One of my favorites is the way the French serve their fresh cheese-with a little drizzle on top.

 

4 packed C. spruce tips

2 C. sugar

2 C. water

Instructions

 

Grind the spruce tips and sugar in a food processor, then mix with the water, bring to a rolling boil, turn off the heat and allow to sit overnight. The next day, strain the syrup, then return it to the pan, cooking until it takes on a light amber color and the consistency resembles warm honey. Transfer the syrup to labeled, dated container and refrigerate until needed. If the syrup becomes very thick when it’s cold, thin it with a bit of cold water until it reaches your desired consistency.

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

1 T. Ghee or butter

2 T. Garlic Scapes or shallots

1/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned)

8 ounce Cream Cheese (organic, cultured)

1 pinch Sea Salt to taste

1 pinch White Pepper to taste

 

In a skillet over medium/low heat, sauté garlic scapes in ghee until soft. Add in black trumpet mushrooms continue sautéing until mushrooms are cooked through and any liquid is evaporated. Reduce heat to low, add cream cheese (cut or scooped into roughly 1 T. sized chunks). Stirring constantly until the cream cheese is melted and mixed thoroughly. Transfer to a an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together. Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables. Notes: Use 1 ounce dried Black Trumpets that have been reconstituted in warm water in place of the fresh.

Wild Ramp Pesto

Wild Ramp Pesto

Wild Ramp Pesto

1 bunch (about 6 ounces) ramps

½ cup walnuts (toasted in a skillet for 5 minutes until golden)

½ cup grated Parmigiano-Reggiano cheese

½ tsp. kosher salt to taste

⅓ cup extra virgin olive oil (or ½ cup—you kind of have to eyeball it)

Squirt of lemon juice

½ cup flat-leaf parsley (optional)

 

Wash ramps throughly and cut off the leaves of the ramps.  Chop the ramp leaves and walnuts just a bit and put them in your food processor. (Optional: add parsley.) Add most of the cheese (save a sprinkle for serving) plus salt. Pouring the olive oil in slowly, process contents until they combine and look, well … pesto-y. Taste for seasoning and add a good squirt of lemon juice. Served as a side with warm pita and bulgur with butternut squash and chard

Pink Grapefruit & Elderflower Marmalade

Pink Grapefruit & Elderflower Marmalade

Pink Grapefruit & Elderflower Marmalade

 

2 pounds, 4 ounces pink grapefruits

1 pound, 2 ounces lemons

6½ cups granulated sugar

6 T. elderflower syrup

 

Cut the grapefruits and lemons and squeeze in half out the juice and seeds. Tie the seeds, and any extra membrane that has come away during squeezing, in a double thickness of cheesecloth. Either by hand or using the shredding attachment of a food processor, thinly slice the grapefruit and lemon peel, with its pith, into shreds. Put the grapefruit and lemon juice and peel, cheesecloth bag and 7½ cups water in a preserving pan and slowly bring to a boil. Reduce the heat and simmer gently 1½ to 2 hours until the peel is soft and the liquid reduced by about half. Remove the cheesecloth bag from the pan and let cool 5 minutes before squeezing it well and allowing the juices to run back into the pan. Discard the bag. Add the sugar to the pan and stir until the sugar is completely dissolved. Bring to a boil and boil rapidly about 15 minutes, or until setting point is reached. Test for a set either with a candy thermometer (it should read 221°F) or put a tsp. of the marmalade onto a cold saucer and let cool a few minutes. If it wrinkles when you push it with your finger, then it is ready to use. Meanwhile, sterilize enough jars so that they are ready to use. Remove the pan from the heat and skim with a slotted spoon to remove any scum. Stir in the elderflower cordial. Let cool 15 minutes (this will help to prevent the peel from rising in the jars). Ladle the marmalade into the warmed, sterilized jars and cover immediately with sterilized lids. Label and store in a cool, dry, dark place. Refrigerate after opening.

Rhubarb Marmalade with Figs & Lemon

Rhubarb Marmalade with Figs & Lemon

Rhubarb Marmalade with Figs & Lemon

 

4 C. rhubarb, 1/4-inch dice

10 dried kalamata figs, thinly sliced

1 lemon, julienned

2 C. sugar

 

First, dice the rhubarb into roughly 1/4-inch pieces. Slice the figs. Cut the lemon into thin slices, then julienne each slice. In a large bowl, combine the rhubarb, figs and lemon with the sugar. Mix together and let sit overnight at room temperature. Pour the rhubarb mixture into a medium pot. Bring to a rapid boil, and cook until the temperature reaches 220 degrees F. Place in jars and enjoy!

Meyer Lemon Marmalade

Meyer Lemon Marmalade

Meyer Lemon Marmalade

 

6 Meyer lemons {1 1/2 pounds}

4 cups water

4 cups sugar

 

Cut the lemons crosswise and remove seeds. Place the seeds in a cheesecloth bag, or tea infuser and set aside. Quarter each lemon half and thinly slice the lemons into strips. Place the lemons, 4 cups of water and the bag/infuser of seeds in a nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours. Once the mixture has sat for 24 hours, bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. When you are ready to make the marmalade, {after the lemon mixture has sat for 24 hours}, discard the lemon seeds and bring the lemon mixture to a boil over medium heat. Reduce the heat, and simmer, uncovered, until your mixture is reduced to about 4 cups {about 45 minutes to an hour}. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a tsp. of mixture dropped on a cold plate gels, about 15 minutes. Carefully ladle hot marmalade immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {5} 1/2 pints.

Smoked Red Pepper Sauce

Smoked Red Pepper Sauce

Smoked Red Pepper Sauce

 

4 grilled red bell peppers, peeled, seeded and chopped

1/2 small red onion, coarsely chopped

4 cloves roasted garlic, peeled

1/4 cup red wine vinegar

1 T. honey

1 T. Dijon mustard

1 T. chipotle puree

Salt and freshly ground black pepper

1/2 cup canola oil or olive oil

 

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl. Cook’s Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

Won Ton Dipping Sauce

Won Ton Dipping Sauce

Won Ton Dipping Sauce

 

1 large onion, cut in chunks

4-6 medium-to-hot, fresh red peppers, such as serrano or jalapeno, seeds removed

4 cloves garlic, peeled

4 T. oil

1/2 cup soy sauce

1 cup rice vinegar or white wine vinegar

3 T. brown sugar

 

Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor. Stir, continuing to cook on low heat until the oil takes on the color of the peppers. You’ll notice as you stir that the peppers will change colors, darkening a bit and the fragrance will be less onion, and more of a tasty-smelling blend. In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar. Taste the mixture, it should be salty, slightly sweet and a bit sour. If too sour, add some more sugar. Mix, then add the mixture from the skillet. Serve warm or at room temperature with freshly steamed or fried won tons. Makes about 2 1/4 C..

Clementine Cointreau Curd

Clementine Cointreau Curd

Clementine Cointreau Curd

 

Try this curd atop currant scones, tucked into pastry shells, or sandwiched between layers of poppy-seed cake. Yield: 3 half-pints

 

5 clementines

4 eggs

1¼ C. superfine sugar

10 T. unsalted butter, chilled

2 T. Cointreau

 

Wash and dry the clementines, then zest them, taking care to avoid removing any pith along with the zest. Juice the fruits and strain the juice through a fine-mesh sieve to remove any membranes or seeds. Set the zest and juice aside. Place the eggs in a medium-sized metal bowl and beat lightly to incorporate the whites into the yolks. Fill a medium saucepan with about 2 inches of water and place it over medium heat. Bring to a gentle simmer. Place the egg bowl on top of the pan to form a double boiler, and add the sugar, butter, Cointreau, juice, and zest. Whisk gently until the sugar dissolves and the butter melts. Stir the mixture with a wooden spoon until it thickens and coats the back of the spoon, about 8 to 10 minutes. Remove the curd from the heat. Transfer the curd to heat-proof jars. Allow to come to room temperature, then cover with lids and store in the refrigerator. Consume within two weeks. *Variation: To make this curd without alcohol, replace the Cointreau with orange juice. You can also substitute mandarin oranges for clementines.

Roasted Lemon Vinaigrette

Roasted Lemon Vinaigrette

Roasted Lemon Vinaigrette

 

¼ Cup Roasted Lemon Juice (instructions in recipe below)

2 T. White Balsamic Vinegar

3 Roasted Garlic Cloves

2 Shallots, Peeled

1 T. Dijon Mustard

1 Cup EVOO

1tsp. coarse Sea Salt

½tsp. Freshly Ground Black Pepper

 

To make Roasted Lemon Juice:  Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish. In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified. Store in an air-tight container in the refrigerator for up to 3 days.

Quick Pickled Fennel

Quick Pickled Fennel

Quick Pickled Fennel

Fennel for pickling should be free of blemishes and soft spots; choose bulbs that are firm, small, and bright white in color. This pickled fennel cannot be processed for long-term storage.

 

3/4 C. seasoned rice vinegar

1/4 C. water

1 (1‑inch) strip orange zest

1 garlic clove, peeled and halved

1/4 tsp. fennel seeds

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

1 fennel bulb, stalks discarded, bulb halved, cored, and cut crosswise into 1/4‑inch-thick slices

 

Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Bring vinegar, water, zest, garlic, fennel seeds, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack fennel into hot jar. Using funnel and ladle, pour hot brine over fennel to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickled fennel can be refrigerated for up to 3 weeks; fennel will soften significantly after 3 weeks.) This cannot be processed for long term storage.

Peach Jam with Ginger & Turmeric

Peach Jam with Ginger & Turmeric

Peach Jam with Ginger & Turmeric

 

6 ripe ripe peaches

1/2 C. sugar

Juice of half a lemon

1 T.  ginger

1 pinch of salt

1T. turmeric powder

 

Cut the peaches into quarters and remove the skin and seeds. Cut the root in half and put in a saucepan with all ingredients except turmeric powder. Cook over medium heat until boiling and then lower the candle to almost a minimum and cook for 30 minutes. Stir at a time with a wooden spoon, so it doesn’t stick to the bottom of the casserole. If foaming, remove it carefully using a foamer. Allow to cool for about 5 minutes and pass through the blender or food processor to leave it with a smooth texture. Add the turmeric powder and stir so that it is fully incorporated into the jam. You can try the sugar in case you want to pour more, but remember that only when it’s cold is the jam you know how sweet it has been. You can put a little in the fridge and see how it goes. Meanwhile, allow the jam to cool completely at room temperature before putting it in a glass lid jar and putting it in the refrigerator. If you need to put more sugar in it, add it with a little lemon juice and cook the jam for another 20 minutes. It’s a beautiful color. Keep in mind that it’s hard to stop eating this jam and be generous and share it with your friends when you make it. It’s a good gift.

Apple Scrap Vinegar

Apple Scrap Vinegar

Apple Scrap Vinegar

Stockpile the cores and peels in the freezer until you have enough.

 

2-3 T. Sugar

2-3 C. filtered or non-chlorinated Water

1 lb. apple cores & peels (peels only if from organically grown apples)

 

 

Use 1 T. of the sugar per C. of water. Dissolve the sugar in the water. It is important to use non-chlorinated or filtered water because chlorine could prevent the fermentation process that is essential to making vinegar. Put the apple scraps into a ceramic, glass, or stainless-steel bowl, pot, or crock and pour the sugar water over them. Use enough of the liquid to cover the apples, but don’t worry if they float a bit. Cover with a clean dish towel and let sit at room temperature for 1 week. Every day, stir the ingredients vigorously at least once (more is better). Once fermentation begins, the liquid will froth up when you stir it. The liquid should have started to turn a darker color after one week of steeping and stirring. Strain out the fruit. Keep the liquid at room temperature, stirring once or more each day, for 2 weeks to 1 month. Its smell will shift from lightly alcoholic to vinegary and sour. The bacteria that create vinegar from alcohol require oxygen to do so. That’s why it’s important not to cover the liquid with anything airtight during the process. (FYI, all vinegar starts out as alcohol—it’s what the bacteria that make vinegar eat.) Once the vinegar tastes as strong as you’d like it, transfer it to bottles and screw on covers or cork. The vinegar is fine to use for salad dressings, marinades, and sauces anytime it tastes good to you. But if you want to use your homemade vinegar for safe pickling and canning, it needs to have at least 4.5 percent acetic acid, just like commercial brands do.

Cheese in a Jar

Cheese in a Jar

Cheese in a Jar

Throughout the Mediterranean, cheesemakers have traditionally preserved their fresh cheeses in jars of olive oil, often with the addition of wild herb branches. It is a glorious snack to make at home. After only a few days in a flavorful marinade, it’s ready to eat with a good crusty loaf or with Real Garlic Toast. Make sure to get a little herby oil in each bite. Cheese in a jar is handy to take on a picnic too—and just as nice for an indoor picnic at the kitchen table.

 

1/2 pound fresh goat cheese log or mild feta

A few thyme branches

A few rosemary sprigs

A bay leaf

2 garlic cloves, halved

A few black peppercorns

About 1 C. olive oil

 

Slice the cheese into 2-inch chunks. Carefully layer the cheese in a clean jar or glass bowl, adding the thyme branches, rosemary sprigs, bay leaf, garlic, and peppercorns as you go. Pour over enough olive oil to cover. Seal tightly and refrigerate for at least several days before serving. This keeps, refrigerated, for up to 1 month.

Butternut Squash, Ginger & Citrus Jam

Butternut Squash, Ginger & Citrus Jam

Butternut Squash, Ginger & Citrus Jam

 

3 pounds, 5 ounces butternut squash, peeled and seeded

3½ ounces (about ¾ cup) ginger root, peeled and finely sliced into small pieces

grated zest and juice of 3 lemons

grated zest and juice of 4 oranges

grated zest and juice of 1 lime

1 tsp. ground ginger

½ tsp. ground cinnamon

4 cups granulated sugar

 

Grate the butternut squash, either by hand or in a food processor. Put all the ingredients, except the sugar, in a preserving pan. Add 4 ¼ cups water and slowly bring to a boil. Reduce the heat and simmer about 20 minutes until the squash is soft. Stir from time to time to prevent the mixture from sticking to the bottom of the pan. Add the sugar to the pan and stir until completely dissolved. Bring to a boil and boil rapidly about 30 minutes until no excess liquid remains and the mixture is thick. Stir from time to

time. The jam is ready when a wooden spoon drawn across the bottom of the pan reveals the bottom

cleanly. (There is no need to test for a set.) Meanwhile, sterilize enough jars so that they are ready to use. Ladle the jam into the warmed, sterilized jars. Cover immediately with sterilized lids. Label and store

in a cool, dry, dark place. Refrigerate after opening. Makes 6 cups.

Herbed Ricotta Dip

Herbed Ricotta Dip

Herbed Ricotta Dip

 

2 cups ricotta cheese

1 clove garlic

2 tbsp extra virgin olive oil plus more to drizzle over dip when served

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 lemon (zest of) and 1 tbsp of the juice

1 bunch fresh herbs (such as oregano, thyme, basil, dill, chives, garlic chives, mint etc.) or 1 heaping tbsp dried herbs (Italian mix or Herbs de Provence)

1-2 cured anchovy fillet (optional)*

1-2 preserved lemon rinds, thin strip(s) (optional)*

 

Mince the garlic and finely chop the fresh herbs. If using anchovy and/or preserved lemon rind, press into a paste using a small fork or pestle and mortar.

Place the ricotta in a mixing bowl and add the rest of the ingredients. Mix and taste to assess flavor. Adjust herbs, olive oil, seasoning to taste, transfer to a serving dish and drizzle with a bit of olive oil before serving.  *These two ingredients if mashed into a paste and folded into the dip add umami depth and really boost the flavor base of the dip. Feel free to increase the quantities to taste.

 

Other optional ingredients: sun dried tomatoes, roasted garlic, smoked paprika, olive tapenade, grated Parmesan or Pecorino.

 

Yield: 6 servings

Calories:  218

Fat: 15g

Fiber: 1g

Craveable Croutons

Craveable Croutons

Craveable Croutons

 

½ 1 ½-lb. loaf sourdough bread, cut into ¾-inch cubes

¼ cup plus 2 T. extra virgin olive oil

1 ¼ tsp. granulated garlic

1 ¼ tsp. paprika

½ tsp. Mexican oregano

½ tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

Kosher salt

 

Preheat the oven to 375˚F. Toss together the bread, oil, granulated garlic, paprika, Mexican oregano, pepper, and cayenne in a large bowl, making sure that the bread cubes are evenly coated. Season generously with salt. Arrange the croutons in a single layer on a baking tray and bake for 22 to 24 minutes, or until golden brown and crisp. Let cool.

 

Makes enough croutons for several large salads. These are the best croutons ever, even if I do say so myself. They are crisp and infinitely more flavorful than the ones that come in a box, and they’re equally enjoyable with or without a coating of salad dressing. I have to hide them from my husband, or he will eat them all before they ever see a leaf of lettuce. They’re perfect for Caesar salad, and they also make a fantastic soup garnish (I especially like them in tomato soup). Use artisan-style sourdough bread, the kind with a crisp crust, irregular crumb, and tangy flavor; either fresh or day-old is fine. Cut the crust off the bread if you like, but I don’t bother. Dried Mexican oregano, which has a unique floral character, can be found at some gourmet grocers and (usually for less than a dollar) at any Mexican market. If you can’t find it, you can substitute common oregano in this particular recipe. For the best browning, use a heavy baking tray, like the aluminum sheet pans used in restaurants, and be sure not to overcrowd the pan. Croutons keep well for a couple of weeks in a tightly sealed container in the pantry. For parmesan croutons, simply add a handful or two of finely grated Parmegiano-Reggiano when tossing the bread cubes with the oil and spices.

Herb Whipped Cream Cheese

Herb Whipped Cream Cheese

Herb Whipped Cream Cheese

 

8 oz [230 g] cream cheese, at room temperature

2 T. milk

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 T. chopped fresh basil leaves

2 T. chopped fresh chives

1 T. chopped fresh dill

1 tsp. grated lemon zest

 

Place the cream cheese, milk, salt, and pepper in a food processor. Process until the mixture is whipped and creamy, about 30 seconds. Add the basil, chives, dill, and lemon zest and pulse to combine.

 

ROASTED GARLIC AND HERB: Replace the lemon zest with several cloves of smashed roasted garlic.

 

MAPLE CINNAMON: Replace 1 Tbsp of the milk with maple syrup and add 1/4 tsp of cinnamon in place of the lemon zest and herbs.

Harissa

Harissa

Harissa

Harissa is potent, so just a dollop adds a jolt of bright, spicy flavor to everything from soups and stews to sautéed vegetables and fried eggs. If you can’t find Aleppo pepper, substitute 3/4 tsp. paprika plus 1/2 tsp. finely chopped red pepper flakes.

 

6 T. extra-virgin olive oil

6 garlic cloves, minced

2 T. paprika

1 T. ground coriander

1 T. ground dried Aleppo pepper

1 tsp. ground cumin

3/4 tsp. caraway seeds

1/2 tsp. salt

 

Combine ingredients in bowl and microwave until bubbling and very fragrant, about 1 minute, stirring halfway through microwaving; let cool to room temperature. (Harissa can be refrigerated for up to 4 days.)

Ricotta with Pesto Swirl Dip

Ricotta with Pesto Swirl Dip

Ricotta with Pesto Swirl Dip

Creamy ricotta with a pinwheel pattern of fresh basil pesto invites you to dive in with vegetables or Seedy Crackers. Pesto freezes well. It’s a good idea to make a big batch when basil is plentiful in summer and early fall.

 

2 big bunches fresh basil

4 garlic cloves

¼ C. Pine Nuts

1 oz. Parmigiano- Reggiano or Pecorino

½ C. olive oil, plus more for serving

1 lb/450 g ricotta

 

Assemble, prepare, and measure ingredients. Pick basil leaves from stalks and discard stalks. Poach garlic by immersing whole unpeeled cloves in a small pot of cold water; bringing to a boil over medium-high heat, draining, and repeating once. Slip off skins. Heat pine nuts in a small Salt and pepper skillet over medium heat just until golden and aromatic. Grate cheese.  In a blender or food processor, combine three-quarters of the basil leaves with poached garlic cloves, pine nuts, and olive oil. Transfer to a bowl and stir in cheese. Season with salt and pepper. Smooth ricotta in an even layer over a serving plate. Swirl in pesto to make a pinwheel pattern. Scatter remaining basil leaves over top and drizzle with some olive oil. Season with more salt and pepper.

Traditional Chimichurri

Traditional Chimichurri

1/4 cup coarsely chopped parsley

3 tablespoons red wine vinegar

4 large garlic cloves, minced (2 1/2 tablespoons)

2 tablespoons oregano leaves

2 teaspoons crushed red pepper (or a small red chili, finely chopped)

Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil

 

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Cocktail Syrups

Cocktail Syrups

Cocktail Syrups

 

Fennel-Orange Cocktail Syrup

 

4 cups sugar

2 tablespoons grated orange zest, plus 1 cup fresh juice (from 4 oranges)

1/4 cup fennel seeds

8 star-anise pods

Orange peel, cut into long strips, for bottling (optional)

 

Combine sugar, orange juice, fennel seeds, star anise, and 3 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; stir in orange zest. Let steep 1 hour. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles, adding orange peel, if desired. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Hibiscus Ginger Syrup

 

4 cups sugar

24 whole cloves (1 teaspoon)

1 cup julienned fresh ginger (from a 4-ounce piece)

1 ounce dried hibiscus leaves (about 3/4 cup)

 

Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Spicy Cinnamon Syrup

4 cups sugar

24 cardamom pods, crushed (1 tablespoon)

4 cinnamon sticks

2 vanilla beans, halved crosswise

Pinch of cayenne pepper

 

Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.  Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Ginger Simple Syrup

 

1 cup sugar

1 piece (about 10 inches long and 4 ounces; or use several small pieces) peeled fresh ginger, cut into very thin rounds

 

Put sugar and 1 cup water into a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let stand 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger.  Refrigerate for up to a month.

Apple Core Syrup

Apple Core Syrup

Apple Core Syrup

 

Cores from 5 to 7 apples, no need to remove the seeds (peels if you have them)

1 C. granulated sugar

1/2 C. lightly packed light or dark brown sugar

 

To make the syrup: Place the cores (and peels, if using), the granulated sugar, and the brown sugar in a medium-size saucepan with 1 C. water. Bring the mixture to a boil over medium-high heat, then reduce the heat, and allow the mixture to simmer, stirring occasionally, until the cores are softened and the syrup smells fragrant, 20 to 30 minutes.  Strain out the cores and return the syrup to the pan to keep it warm with the residual heat until you’re ready to eat. If you’d like it to be thicker, bring it back up to a boil, then reduce the heat, and allow the mixture to simmer until it is reduced and thickened to your liking.

Pickled Pumpkin

Pickled Pumpkin

Pickled Pumpkin

 

1 lemon, zested

2 C. apple cider vinegar

2 C. sugar

1 cup water

1 inch peeled ginger, sliced thin

2 cinnamon sticks, broken

2 tsp. salt

5 C. peeled and cubed pumpkin

10 peppercorns

 

In a large pot, combine all ingredients except pumpkin and bring to a simmer to dissolve sugar. When sugar is dissolved add pumpkin and continue simmering until pumpkin is tender, about 15 minutes. When pumpkin is done cooking, ladle it into clean jars. Pour in hot brine to cover and put on lids. Once cool, tighten lids and refrigerate for at least a week (and up to three weeks). Pumpkin flavor and texture will improve over time

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread

 

½ lb. mild soft goat cheese, softened

3 T. finely chopped sun-dried tomatoes

3 tsp. minced fresh thyme

2 tsp. minced fresh rosemary

1 small shallot, minced

¼ cup extra-virgin olive oil

Finely minced Garlic, optional

Salt and Pepper

 

Stir all ingredients together until smooth, add garlic, salt and pepper to taste. For a smoother texture, process in food processor until smooth and creamy, if desired. Serve on toast or crackers, or your favorite vegetable.

Radish Butter

Radish Butter

Radish Butter

2 bunches large red radishes (around 20) grated on the large holes of a box grater

1/3 cup extra virgin olive oil

2 tablespoons finely diced red onion

1 large clove garlic, minced

Salt and pepper to taste

 

After grating the radish, pat with paper toweling to dry it a bit. In a large sauté pan, cook the onion and garlic in the oil for a few minutes to soften. Add the radish and sauté over medium-high heat, stirring often, until the mixture softens and becomes a bit gooey. This will probably take 20 to 30 minutes.

Generously season with salt and add a little pepper. (I used 1 tsp salt and 1/2 tsp pepper) Use your judgement Cool and refrigerate for about an hour before serving on crackers, little toasts or cucumbers.

Furikake (Japanese Rice Seasoning)

Furikake (Japanese Rice Seasoning)

Furikake (ふりかけ) is a nutty, crunchy, umami-packed Japanese blend used to season rice. Although it’s referred to as a rice seasoning, furikake is literally the salt and pepper of the Japanese kitchen. It is so versatile that you can use the seasoning to instantly perk up any bland dishes.  You can find many different combinations and flavorings in furikake.  Here is a simple version to start.

Furikake

â…” cup sesame seeds

3 sheets unseasoned nori (dried seaweed), about ¼ ounce

2 T. dried bonito flakes

2 tsp. sugar

2 tsp. Diamond Crystal (or 1½ tsp. Morton) kosher salt

 

In a dry pan or skillet, toast the sesame seeds over medium heat until lightly toasted, about 2 minutes, stirring often. (If your seeds are sold roasted, skip this step.) Transfer to a small bowl and let cool completely. If the nori sheets are not crisp enough to crumble easily, carefully toast them by waving them over a gas flame or placing under a broiler for a few seconds. In a food processor, combine the sesame seeds, nori, bonito flakes, sugar, and salt. Pulse 8 to 10 times or until mixture is well blended. Store in a sealable container in a cool, dry place for up to 1 month.

Rose Pesto

Rose Pesto

Rose Pesto

 

1 whole pot basil leaves (fresh plants sold in gourmet shops in pots)

1 fistful of fresh, crisp, pink organic rose petals

2 deciliters (1 healthy cup) parmesan, grated

1 deciliter (half a cup) pine nuts

1 garlic clove

2 T. (1 oz.) olive oil

1 T. (0.5 oz.) fresh pressed lemon juice

salt

freshly ground white pepper

Swedish Wasa Rye Bread

 

Pick the leaves off the basil plant, and mix basil and rose petals in a food mixer. Grate the parmesan cheese and add with pine nuts and garlic into the mixer. Mix. Pour the olive oil into the mixer as you mix.

Mix. Add lemon juice and pepper to taste. Mount the rose pesto on the hard bread.

Blubarb Jam

Blubarb Jam

Blubarb Jam

7 C. rhubarb, chopped

4 1/4 C. blueberries

4 1/4 C. sugar

1/3 C. lemon juice

 

The night before you want to make the jam or the morning of. Add the rhubarb, blueberries, sugar and lemon juice to a large pot, stir to combine. Let macerate for 30 min. to overnight. Sterilize jars and lids. Place a small plate in the freezer.  When ready to make the jam place the pot with the fruit in it on the stove. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided and the bubbles will get larger looking like fish eyeballs.  Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close then remove the pot from the heat while the plate is in the freezer. If the jam wrinkles when pushed with your finger the jam is done. If not return to a boil for 5 min. and repeat. Careful as the jam thickens it can start to burn so stir more frequently.  Ladle jam into hot jars to within 1/4″ of the top. Remove air bubbles and wipe the rim with a clean cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner and process for 10 min. or according to altitude.  When the jam has cooked for its allotted time removed the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. That is a very satisfying sound. If any jars don’t seal refrigerate and eat right away.

 

Pectin Version

 

4 ½ C. rhubarb, chopped

2 1/2 C. fresh blueberries

3/4 C. water

1 T. lemon juice

4 1/2 C. of sugar

1 box of low-sugar or no-sugar pectin

8 jam jars for canning (8 oz size)

8 canning lids

 

Sterilize your canning jars, and canning lids. Drain on clean dishtowels and set aside. Fill canning pot with water and bring to a gentle boil— keep over heat throughout prep so it is ready when needed. Wash berries. Measure out blueberries in a bowl. Mush them so they get quite juicy but there are still chunks remaining (mushing releases the pectin needed to make jam). In a separate bowl, mix 1 box of pectin with U C. of the sugar. Measure out remaining sugar in another bowl. Boil rhubarb and water over high heat, cover and simmer for 5 minutes over medium heat. Add the mushed blueberries, lemon juice, and pectin and mix together. Bring to a boil then add sugar. Stir and bring back to a vigorous boil again, while stirring continuously. Boil hard while continuing to stir for 1 minute (and 1 minute only—if you want jam that will set, this is serious, people). Remove from heat, stir and ladle hot jam into sterilized jars, securing lids tightly. Place jam jars in your canning pot with gently boiling water and boil for 5 minutes (again, keep your time on this—too long may make your jam runny). Remove jam and allow to cool. Check lid seals once cooled—any tops that pop back when pressed should be refrigerated. Makes 7-8 8oz (1 C.) jars of jam

Thai Chili Dipping Sauces

Thai Chili Dipping Sauces

Thai Chili Dipping Sauce

 

This is a multipurpose sauce that is easy to make and has a usual spot on the Thai dining table. It helps add extra tastes of salty, sour, sweet, and spicy to any dish. It also can be a sauce for a number of fried or barbecued dishes.

 

3 T. Soy Sauce

3 T. Lime Juice

1 T. Sugar

1 T. Thai Chilis, minced

1 T. thinly sliced or minced Garlic

1 T. thinly sliced or minced Shallots

1 T. chopped Cilantro

1 T. chopped Green onions

 

Combine all ingredients and mix well.

 

 

Thai Chili Sweet Soy Dipping Sauce

 

This is a more elaborate multipurpose sauce that goes well with grilled or fried dishes, such as grilled mushrooms and eggplants, corn fritters, or fried sweet potatoes. Its flavor is more complex with domineering sweet and sublime ginger. Its chili heat can be easily adjusted by the amount of red chili sauce added. This sauce can be prepared in a large batch and stored in the refrigerator. It should keep about two weeks.

 

1/2 cup soy sauce

3/4 cup packed brown sugar

1 T. finely diced onions

2 T. tomato paste

2 T. rice vinegar or distilled white vinegar

2 T. finely diced fresh ginger

1 T. red chili sauce [sambal olek] or Tabasco, more or less to taste

 

Combine the soy sauce and sugar in a small saucepan. Place over medium heat and cook for 7-10 minutes or until the sugar is dissolved and the mixture thickens. Remove from the heat and let

cool. Stir in the onions, tomato paste, vinegar, ginger, and red chili sauce. Serve on the side with grilled and satay dishes.

Salsa di Pomodoro della Nonna

Salsa di Pomodoro della Nonna

Salsa di Pomodoro della Nonna

 

1/4 cup extra-virgin olive oil

One 4-pound chicken, quartered

Kosher salt and freshly ground black pepper

1/4 cup peeled and finely diced carrot

1/4 cup finely diced celery

1/2 cup finely diced yellow onion

1 teaspoon minced garlic

1 teaspoon minced fresh rosemary

1 bay leaf

1/2 cup dry red wine

Two 28-ounce cans San Marzano tomatoes, put through a food mill, with juice reserved (see Chef’s Note)

1/4 cup torn fresh basil leaves

 

Preheat the oven to 300 degrees F. Heat a large Dutch oven over medium-high heat and add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and lightly brown on all sides, about 4 minutes per side. Using tongs, transfer the chicken to a plate.  Place the Dutch oven over medium-high heat and sauté the carrot, celery, onion, and garlic until tender, about 8 minutes. Add the rosemary, bay leaf, and red wine. Stir to scrape up the browned bits, then return the chicken to the pot. Cook to reduce the wine until the pot is almost dry. Pour in the milled tomatoes and season the sauce with salt and pepper.  Make a sweating lid to fit the pot. When the sweating lid is in place resting on top the chicken, slide the pot into the oven and cook for about 1 hour, or until chicken is cooked through. (You can use a regular pan lid if you don’t want to cut a sweating lid from parchment but allow a little more cooking time.) Using tongs, transfer the chicken pieces to a plate. You can keep the chicken warm and serve it as a second course, or let cool, wrap, and refrigerate for another use. Add the torn basil leaves to the sauce and use this in place of any marinara sauce.

 

CHEF’S NOTE: Tomatoes put through a food mill have the right consistency for the sauces I make. If you don’t have a food mill, you could pulse tomatoes just 3 or 4 times in a food processor (don’t overprocess them), but to get the same velvety consistency of the sauces we serve at Bottega, a food mill works much better, and is an inexpensive addition to your kitchen tool set.

 

Cooking under a sweating lid reduces the circulation of the air in the pot and, by holding in the steam, keeps the food moister. There are two ways to cut a sweating lid: Trace the lid for the pot you’ll be using on parchment paper and then cut the paper a little smaller, so the parchment fits inside the pot. The other way to make a sweating lid-the chef’s way-is to tear off a piece of parchment larger than the pot. Holding one point of the parchment sheet toward you, fold the parchment into a fan, starting at the left side and folding back and forth to create accordion pleats. Hold the parchment fan over the pot with the tip of it dead center, then use kitchen shears to snip off the fat end in a curve. The sweating lid will fit down inside the pot and sit right on top the bird as it cooks, keeping it moist and flavorful.

Citrus Fennel Salsa

Citrus Fennel Salsa

Citrus Fennel Salsa

 

1 ½ cups orange and grapefruit sections

¼ cup chopped green onions

¼ cup fennel bulb

1 – 2 tablespoon fennel fronds

1 jalapeno pepper

1 tablespoon white balsamic vinegar or white wine vinegar

 

In a bowl stir together orange and grapefruit sections, green onions, fennel bulbs, fennel fronds, and seeded and finely chopped jalapeno. Drizzle with white balsamic vinegar or white wine vinegar.

Make a Marinade

Make a Marinade

Make a Marinade

 

⅓ cup vinegar:

 

Rice wine vinegar

Apple cider vinegar

Balsamic vinegar

 

½ cup soy sauce

 

2 T. liquid sweetener:

Honey

Maple syrup

Agave nectar

 

2 T. Dijon mustard

4 garlic cloves, minced

2 tsp. Italian seasoning

½ tsp. freshly ground black pepper

 

¼ cup oil:

Olive oil

Avocado oil

Canola oil

 

In a bowl, whisk together the vinegar, soy sauce, sweetener, mustard, garlic, Italian seasoning, and pepper. Slowly whisk in the oil to emulsify and combine. Alternatively, shake all the ingredients together in a jar with a tight-fitting lid. 2 Pour into a shallow dish and add your desired protein or vegetables, turning to coat. 3 For beef, chicken, vegetables, or tofu, marinate for at least an hour but not more than 24 hours. For fish, marinate for at least 30 minutes but not more than 2 hours. This recipe will make enough marinade for 4 to 6 portions of protein, tofu, or vegetables.

Naturally Pink Cauliflower Pickles

Naturally Pink Cauliflower Pickles

Naturally Pink Cauliflower Pickles

1 medium-small cauliflower (1½–2 pounds)

1 small beet

2 sprigs fresh dill or 2 dill flower heads or 1 teaspoon dried dillweed, divided

2 small cloves garlic, peeled and lightly smashed

1 teaspoon mustard seeds, divided

½ teaspoon cumin seeds, divided

½ teaspoon red chile pepper flakes, divided (optional)

1 cup white distilled or white wine vinegar

¾ cup water

1 tablespoon honey

2 teaspoons kosher or other non-iodized salt

 

Wash the cauliflower and remove any outer leaves. Cut it in half, and slice off the florets with a short length of the base attached. Aim for approximately 1-inch pieces. Peel the beet. Cut it in half and then into ½-inch-thick slices. Distribute the dill, garlic cloves, and spices between two clean pint canning jars. Pack in the cauliflower above the seasonings, adding half of the beet slices to each jar. Leave 1 inch of head space. Combine the vinegar, water, honey, and salt in a small pot. Bring to a boil, stirring to dissolve the salt and honey. Skim off any foam that forms on the surface. Pour the hot brine over the other ingredients in the jars, fully covering them but still leaving ½ inch of head space. Screw on canning lids and process the jars in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude—see the sidebar in the Boiling Water Bath Canning chapter). Wait at least one week before serving. During that time, not only will the flavors mellow and “marry,” but the beet juices will color the cauliflower.

Mojo Verde (Canarian Green Mojo Sauce)

Mojo Verde (Canarian Green Mojo Sauce)

 

1 large bunch cilantro, leaves and tender stems only

4 large cloves garlic, peeled

2 limes, juiced

1/2 teaspoon cumin

1 jalapeno, stemmed

1 tablespoon white wine vinegar

1/2 cup olive oil

Kosher salt, to taste

 

In the bowl of a food processor or blender, combine the cilantro, garlic, lime juice, cumin, jalapeno, white wine vinegar, and olive oil. Process until well-combined. Season generously with kosher salt and serve immediately, or cover and refrigerate until ready to use.

Stovetop Applesauce

Stovetop Applesauce

Stovetop Applesauce

3 pounds apples

2 tablespoons sugar or 1½ tablespoons honey (optional)

½ cup water or apple juice

2 tablespoons lemon juice

 

Wash the apples. If you have a food mill or a food processor, you’ll use it later to deal with the peels. Otherwise, peel the apples. Remove the cores (save them to make Apple Scrap Vinegar). Chop the apples into chunks about an inch thick. Put the apples into a large pot. If you are using the sugar, add it to the apples; if you are using the honey, dissolve it in the water. Add the lemon juice and the water to the pot. Cook the apples over medium heat, stirring frequently, for 20 to 25 minutes until they are mushy. If you left the peels on, run the applesauce through a food mill to remove them, or puree in a food processor (Since a food processor can’t separate the skins from the pulp in the same manner as a food mill, it’s preferable to peel and seed apples before cooking. After the apples are cooked, use a slotted spoon to transfer apples to the bowl of the food processor. Pulse to create a smooth puree, adding a tablespoon or two of the cooking liquid, as needed. Flavor with cinnamon or sugar, if desired.). If you peeled the apples, you can either mash them with a potato masher or puree them in a blender or food processor. Homemade applesauce will keep, refrigerated, for 1 week, or in the freezer for 6 months. For longer storage at room temperature, fill clean, hot pint or half-pint jars with the applesauce, leaving ½ inch of head space. The applesauce should still be hot when you fill the jars. If you want to can applesauce that has already cooled or been in the refrigerator for a couple of days, first bring it to a boil over medium heat before filling the jars. Go around the insides of the filled jars with a table knife to remove any air bubbles. Wipe the rims of the jars clean. Screw on canning lids and process in a boiling water bath for 20 minutes.

 

Cranberry Applesauce

Cook 4 pounds apples with 1 ½ cups of frozen cranberries, ½ cup sugar, and ¼ cup brown sugar, and 1 tablespoon freshly squeezed lemon juice.

 

Chunky Apricot Applesauce

Soak 1 cup dried apricots in hot water for about 10 minutes, or until softened. Remove from water and dice. Add diced apricots and about ¼ cup

sugar to 4 pounds apples in the last few minutes of the cooking time, stirring until sugar dissolves.

 

Pear Applesauce

Cook 2 pounds apples and 2 pounds pears, both quartered. Since pears have more natural juice than apples, this sauce will be a little thinner than classic applesauce. To compensate, add just a tablespoon or two of liquid to the fruit before cooking instead of the ¼ cup listed in the recipe

 

Plum Applesauce

Cook 2 pounds apples with 2 pounds halved and pitted plums, and ¼ cup sugar.

Fermented Apple Salsa

Fermented Apple Salsa

Fermented Apple Salsa

Make this with the firmest apples you can find for a crisp fruit salsa that combines sweet, sour, and salty flavors.

 

1/2 cup (120 ml) filtered or non-chlorinated water

2 tablespoons honey

2 T. Whey (optional, but useful)

1 tablespoon apple cider vinegar

1 teaspoon coriander seeds

1/2 teaspoon caraway seeds

2 teaspoons kosher or medium grain sea salt

1/2 cup (115 g) raisins

1/4 cup (60 g) thinly sliced onion

1 teaspoon ground cumin

1/2 to 1 teaspoon red pepper flakes

1/2 teaspoon dried thyme

3 cups (680 g) finely chopped apples

 

Whisk the water, honey, whey, apple cider vinegar, and salt until the honey and salt are completely dissolved. Lightly grind the coriander and caraway seeds with a mortar and pestle. Coarsely chop the raisins (you can skip this step if you like, but I think the texture of the salsa is better if you take the time). In a large bowl, mix together the apples, raisins, onion slices and all of the spices. Pack the combined ingredients into a clean glass quart jar. Pour the brine over the other ingredients. The brine should completely cover the solid ingredients: if it doesn’t, top off with a little filtered water. Put a lid on the jar, but loosely (you want the gases that develop during fermentation to be able to escape). Put a small plate under the jar to catch any overflow that may occur during fermentation. Leave the jar of apple salsa out at room temperature for 2 days. During that time, take the lid off at least once a day and look for signs of fermentation such as bubbles on the surface. You’ll see these especially if you press gently on the food. Your nose should also be able to detect a clean, sour smell developing. Once the apple salsa has been actively fermenting for at least 24 hours, transfer it to the refrigerator. You won’t need the plate under the jar any longer because the cold storage temperature will slow down fermentation so much that there shouldn’t be any overflow. Store the apple salsa on the top shelf of the main compartment, which has the coolest temperature within the refrigerator. This will help the apples keep their crunch longer. Wait at least a week longer before eating the salsa.