Imagine a double smoked pork chop, it’s fat crispy, the flesh succulent. Now imagine that bite with a drizzle of a reduction of star anise spiced cider reduction. Elevated. To be sure…and so easy. Bonus, it makes the house smell good and it’s actually easier than pie.
Here’s what I do :
Find a gallon of locally pressed apple cider
Empty it into a heavy bottomed kettle.
Add spices you like, I use star anise and allspice, 1 cinnamon stick. Maybe some lemon peel.
Let it simmer all day on a low flame.
When you get close to the bottom of the pot, now that’s the time you need to watch it. Do not let it scorch. I takes a practiced eye to get your syrup right. If you leave it too long, it gets stiff, like taffy. Just right and you’ll have a lovely syrup to drizzle judiciously over roast pork.
And BONUS if you happen upon juice containing a lot of natural pectin, once in a blue moon you’ll get Cider Jelly, which is heavenly on toast and impossible to find in speciality shoppes anymore.
Full of flavor and just natural sugar, it works for me!
It’s a wonderful moment in the garden and a great time to be cooking”all the things” you planted in June. But maybe like me, at this point you can’t eat one more cucumber or tomato?
I reach for one of the many gluten free brownie mixes you can find at the local market. Buy it. Bake it. Cool it. Then destroy it!
Directions:
Crumble the whole pan of brownies into a bowl and add a bit of decent rum. Mix it gently, until it will hold into a ball shape.
Make small 2 bite balls and set them aside.
In a separate small bowl, mix cinnamon powder with a small amount of chipotle powder ( you want just a hint of heat).
Toss the brownie-rum balls in the spice dust and set aside on wax paper.
These keep quite a while in a covered plastic container in the fridge, in a single layer is best.
These dessert snacks are surprisedly good, if a little surprising.
If you decide that you love the umami of fermented black garlic, the retail cost of it may scare you away. Why not make it at home? Just get ready for some smells!
Well, let’s cut to the chase. You’ll need a rice cooker. It’s an easy way to maintain the consistent temperature and humidity that fermenting garlic requires. It takes a week or more for the garlic’s flesh to become black, dense , sweet and chewy, similar to a date.
Although relatively new to the restaurant scene, black garlic has long been a staple in Asian kitchens.
If, in fact, you’re ready to try this….Google a detailed tutorial on the subject, and give heed to these tips from a pro ( who is not me):
Be certain you know the temperature of your rice cooker…or you may get char. The ideal range is around 150 degrees.
Seal in the moisture as best you can to attain that chewy texture, wrap the garlic heads in foil and also the top of the cooker.
Make it in an outbuilding or garage so your whole house doesn’t smell garlic-y!
So, now you’ve made it. How to use it? Think of it as a way to deepen the flavor if things you already make and love….pesto, chermoula or chimichurri sauce es…hummus, etc.
It tastes great and comes with a range of health benefits too!
I suppose this dish stems from the Mainer’s love of bragging rights.
By July, if you’re a decent gardener you can compile this dish of peas and potatoes from the garden, garnished with fresh dill (my favorite) and sometimes a simple white sauce.
The perfect complement is a savory, fresh and perfectly grilled piece of salmon filet. Crispy skin please! Fresh bread and butter, a green salad from the garden and family..with the promise of whoopie pies and fireworks later…maybe a dip in a lake!
It’s not really a recipe, it’s a state of mind.
Happy Fourth of July everyone. Independence Day. More important to note than ever.
If you’ve got horseradish growing on your land, you will always have horseradish. Like comfrey, it’s often found around old farmsteads and the distinctive plants tend to thrive forever!
The good news, or further good news ,is that once the ground is soft ( we also call this MUD SEASON in Maine) you can dig some of it up, wash it and bring it into your kitchen to grind. If you haven’t any on your property, it can be found as an early offering at a farm stand.
Preparing fresh horseradish is easy. I prefer to make it in small quantities and more often. Using fresh horseradish will improve so many things you already love. Trust me.
INGREDIENTS
4 OZ HORSERADISH ROOT.
2 TB. WATER, OR AS NEEDED
1 TB WHITE VINEGAR, MORE AS NEEDED
A PINCH OF SEA SALT
METHOD with food processor
SCRUB THE ROOT AND DRY IT.
USE A PEELER TO PEEL THE ROOT.
DICE INTO LARGE PIECES.
PULSE, ADDING WATER TO PROCESS, UNTIL WELL GROUND. ( KEEP THIS AWAY FROM YOUR EYES!)
ADD THE VINEGAR AND SALT AND MIX WELL.
STORE IN A TIGHTLY COVERED CONTAINER . THIS WILL KEEP A LONG WHILE.
TIPS: WHEN USING, I OFTEN SQUEEZE SOME OF THE WATER OUT THROUGH A SIEVE SO AS NOT TO GET WATERY COCKTAIL SAUCE, FOR EXAMPLE.
This fresh horseradish will take your Sunday Bloody to the next level….Enjoy responsibly!
SAVOY TRUFFLE “you’ll have to have them all pulled out after the Savoy truffle” the Beatles
Truffles are easy and decadent.
Simply, melted chocolate ( choose the best!) mixed with cream and butter. Chill, roll and coat.
THIS RECIPE CAN BE MADE IN THE MICROWAVE
MAKES 24 TRUFFLES
10 OZ DARK CHOCOLATE ( COOKING chocolate, not baking chocolate)
2 TB UNSALTED BUTTER
1/2 CUP CREAM
Combine in a non metallic bowl. Cover and micro wave in several short bursts. Stir until smooth, this is called a GANACHE.
Let it cool in the refrigerator for a few hours.
When cool, roll into bite sized balls and place back in the fridge while you assemble the coatings: cocoa or powdered sugar are popular, I use cocoa with a bit of chili!
Keep the mixture super cold while coating, then place immediately back into the fridge until time to serve…..share and enjoy!
Ring in the New Year Right! Serves six, this recipe doubles well and is pretty quick to pull together.
We like whiskey in our egg nog, not the traditional rum. So, that’s how we serve it at home.
I’ve tried it both ways and I much prefer my eggnog “not completely raw”, We use backyard eggs and separate the yolks, beating them with sugar and FRESH nutmeg, and a dash of mace, then cooking them over low heat until you achieve a simmer. Then temper the hot egg mixture into the raw eggs slowly, so as not to curdle. Here’s the recipe:
INGREDIENTS
6 eggs, separated, beat the whites till stiff peaks, set aside
1/2 cup sugar
1 cup whipping cream
2 cups whole milk
1/2 tsp freshly ground nutmeg, pinch salt and vanilla optional
METHOD
Whisk the eggs and sugar, vanilla, salt in a medium sized bowl until creamy.
In a sauce pan, over medium heat stir together milk, cream and nutmeg/mace until a simmer is achieved.
Slowly add the hot milk to the eggs mixture ( this is tempering)a spoonful at a time, then return the mixture to the stove.
Whisk constantly until thickened a bit ( minute or two), then allow to cool.
When cooled we fold the stiffly beaten whites into the mixture and let everyone add their spirit of choice or this is also delicious “virgin”. Top with a grate if fresh nutmeg
Best enjoyed around the fireplace with loved ones. Cheers!
VIOLET SIMPLE SYRUP/ MAKES A PINT
