Cranberry Port Relish

Port-Cranberry Relish
Yield 2 cups

Ingredients
·  1/2 cup ruby port
·  3-4  (1- x 3-inch) strips of orange zest, cut into thin matchsticks
·  3-4 small sprigs of fresh thyme-(optional, or sub ¼ teaspoon dried thyme)
·  1/2 cup fresh orange juice
·  12 ounces fresh cranberries
·  1/2 cup sugar (I used demerara)
·  1/3 cup crystallized ginger
·  1/2 jalapeno seeded and minced
·  Pinch freshly ground black pepper

 Preparation
1. In a medium saucepan, combine the port with the orange zest, thyme, and orange juice and bring to a boil. Remove from heat and allow the mixture to steep for 10-15 minutes and strain. Remove the thyme sprigs and return the stock with the orange strips to the pan.
2. Return to a slow boil and add the cranberries, ginger, jalapeno, and sugar. Simmer over moderately low heat, stirring occasionally, until the cranberries begin to pop. Transfer to a bowl and serve warm or at room temperature.
3. Make ahead and keep refrigerated in an airtight glass container for up to a week.

 *Note: if you prefer a less chunky sauce, use a food processor to buzz the cranberries to the consistency you prefer.

 Adapted from Food and Wine  Nov. 2002

Blueberry Sauce →

Quck and easy to make...here’s a delicious blueberry sauce to pair with Semolina Ricotta Cake (Migliaccio), pound cake, or cheese cake. It’s also wonderful just spooned over vanilla ice cream. You can use fresh blueberries if available, but frozen at home or frozen berries from the supermarket work just as well. Enjoy!

Blueberry Sauce
Yield about 1 cup

INGREDIENTS

• 2½ -3 cups of fresh or frozen blueberries

• 5 tablespoons sugar

• ¼ cup of water

• about a 3-4 inch strip of lemon zest (no white pith)

• 1 tablespoon fresh lemon juice

• 2-3 tablespoons Limoncello (optional)

PREPARATION

1. Mix the blueberries, sugar, water, and lemon zest in a medium saucepan. Bring to a boil over medium heat. Lower heat to medium and simmer for 2-3 minutes.

2. Strain the liquid into a blender or food processor and add half the berries reserving the remaining fruit and lemon zest. Buzz the mixture for 20-30 seconds.

3. Strain the mixture back into the saucepan and add the reserved berries, lemon zest, lemon juice, and limoncello if using. Bring to a boil over medium heat, simmer, and reduce the liquid for about 5 minutes.

4. Remove the lemon zest and cool the sauce to room temperature. The sauce thickens as it cools and will keep in the fridge for 3-4 days in a covered container.

*NOTE: if you want a slightly thicker sauce, mix 1/2 teaspoon cornstarch with 1 tablespoon of water until smooth and add to the sauce while still hot; stir and simmer for a couple of minutes.

Semolina Ricotta Cake with Blueberry Sauce

Avocado Pickles →

Who doesn’t love the delicious, creamy, umami-goodness of avocado? In addition to being wonderful and satisfying to eat, avocados are also a nutritious source of vitamins and healthy fats for your diet. More than a distinctive flavor, it is the creaminess of avocados and how they complement many other more flavorful foods that makes them so appealing, so when I saw this recipe for Avocado Pickles on the Delish.com website, I knew I had to try it. The brilliance of the recipe is while maintaining the creamy avocado texture, the pickling process also maintains the pretty pale avocado green color, and brings all 5 Tastes flavor to the fruit slices making them delicious additions to salads and creamy-tangy garnishes for many appetizers. If you’re an avocado aficionado like me, you should give Avocado Pickles a try.

AVOCADO PICKLES
Ingredients:
• 1 cup distilled white vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, thinly sliced
• 5 sprigs of cilantro
• 1-2 under-ripe avocados, peeled and thinly sliced

Directions:
1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool.

2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid.

3. Refrigerate for at least 3 hours before serving.

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

AVOCADO PICKLES
Ingredients:
• 1 cup distilled white vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, thinly sliced
• 5 sprigs of cilantro
• 1-2 under-ripe avocados, peeled and thinly sliced

Directions:
1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool.

2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid.

3. Refrigerate for at least 3 hours before serving.

https://www.delish.com/cooking/recipe-ideas/recipes/a54123/avocado-pickles-recipe/

Simple Sweet and Tangy Strawberry Sauce →

Springtime is the time for fresh strawberries in the Happy Valley, but it’s not the only time to enjoy strawberries. Strawberries freeze as well as Blueberries so you can enjoy them year round. Simply clean them removing the stem and spread in a single layer on a sheet pan and freeze. Once frozen, put the berries in plastic freezer bags and enjoy them for up to a year. Alternatively, you can buy frozen strawberries from your local market. This recipe for Strawberry Sauce yields a sauce with an intense strawberry taste that can be used over desserts or mixed with lemon juice or white balsamic vinegar and olive oil to make a tasty vinaigrette. If you love strawberries, you’ll love this sauce.

Simple Sweet and Tangy Strawberry Sauce
Makes 1 cup
Ingredients:

• 2 cups fresh or unsweetened frozen strawberries

• ½ cup water

• ¼ cup sugar

• 1-2 tablespoons Triple Sec or other orange liquor (optional)

Preparation:

Photo c. foodblogchef 2020
STRAWBERRY VINAIGRETTE WITH MIXED GREENS

1. Defrost frozen strawberries and add to a blender with the other ingredients.

2. Blend at high speed until very smooth

3. Add to a saucepan and bring to a boil over medium-high heat; lower heat to medium (a slow boil/hot simmer) and reduce to one cup of liquid. (about 15 minutes)

4. Taste and adjust sweetness adding 1 tablespoon of sugar at a time. (optional)

5. Strain reduced sauce through a fine sieve. (optional)

Serve over ice cream or cake for dessert, or add a tablespoon to your favorite vinaigrette made with lemon juice or white balsamic vinegar and olive oil.

The sauce will keep in the fridge in a covered container for several days. It also freezes well.

Rhubarb Chutney →

Mid-Spring to early Summer is rhubarb season here in the Connecticut Valley. Widely grown in the cooler climes of North America and Europe, anyone who grows rhubarb is already aware of the culinary delights of the brightly colored, tart, and slightly bitter fibrous rhubarb stalks as well as the toxicity of rhubarb leaves. Here in New England, I grew up eating sweet-tart custardy rhubarb desserts and strawberry rhubarb pie. Delicious! This recipe has been a project to expand my use of rhubarb from strictly desserts into the realm of a savory-fruity condiment to pair with meats, especially Spring lamb or pork. After trying multiple recipes for Rhubarb Chutney, Florence Fabricant’s recipe in the food section of the New York Times came closest to what I was looking for and provided the starting point for what became the finished recipe. Like many chutneys, it’s easy to make and will keep for several weeks in the fridge. Give it a try the next time you cook lamb or pork. I hope you enjoy it.

Yield about 1 ½ cups
Ingredients:

• 2 cups coarsely diced rhubarb (about 1/2-3/4 inch length)

• 1/4 cup chopped red onion

• 1 1/2 cups demerara sugar (or light brown sugar)

• 1/4 cup lemon juice + zest of ½ lemon minced

• 1/4 cup cider vinegar

• 1/2 tart green apple, peeled and diced to about 1/4 inch

• 1/2 cup dried cranberries (Craisins)

• 1 1/2 tablespoons minced fresh ginger

• 1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick

• 5 black peppercorns

• 4 whole cloves

Preparation:

1. Place freshly cut rhubarb, sugar, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.)

2. Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened.

3. The chutney will keep for several weeks in the refrigerator.

Adapted from: https://cooking.nytimes.com/recipes/7308-rhubarb-chutney
@FlorenceFabricant

Pickled Asian Pear →

Sweet, tangy, savory, crunchy Pickled Asian Pears make a good addition to salads or pureed root vegetables. Don’t overcook them or you’ll lose the “crunch”. Try them diced as a garnish on bleu cheese or brie spread on crackers. Lots of options open to your imagination!

Ingredients:

Photo: c. foodblogchef 2020

• 1 Asian Pear

• 1/4 cup rice wine vinegar

• 1/2 cup water

• 1/4 cup sugar

• 1/2 teaspoon salt

• 1/2 teaspoon pickling spice from market

• 1 teaspoon fresh grated ginger

• 2 teaspoons lemon zest

• a few red pepper flakes (optional)

Preparation:

1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.

2. Boil vinegar, water, sugar, salt, pickling spice, ginger, lemon zest, and red pepper flakes in a saucepan, stirring, until sugar is dissolved.

3. Add the pear and remove from heat.

4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Serve with a crisp, crunchy salad dressed with Japanese Salad Dressing.

Adapted from: https://www.saveur.com/article/Recipes/Pickled-Asian-Pears-with-Lemon/

Cranberry Ginger Jalapeño Pomegranate Relish →

This sweet-tangy-savory 5TastesTable cranberry relish/condiment with crunch and a hint of heat will stand up and complement the richest main course you serve for Thanksgiving or any other special meal. It’s not Grandma’s or Aunt Millie’s cranberry sauce, but if you want to try something new, give this one a try. It may become a family tradition! The list of ingredients is long, but it comes together quickly in less than a half-hour. Make it ahead and keep it in the fridge for up to a week.

Yield: 3 cups

Ingredients:

• 1 medium lemon

• 12-ounce bag of fresh or frozen cranberries

• 1 1/2 cups sugar

• 1/2 cup diced (1/4 inch) crystallized ginger (about 2 1/2 oz.)

• 1/3 cup finely chopped onion

• 1 garlic clove, minced

• 1 jalapeño pepper, seeded and minced

• 1 cinnamon stick (or 1/4 tsp. powdered cinnamon)

• 1/2 teaspoon dry mustard

• 1/4 cup Tawny Port (optional but recommended)

• 1/2 teaspoon salt 

• 1/4 cup pomegranate arils

Preparation:

1. Grate the yellow zest from the lemon. Using a small sharp paring knife,
cut away and discard the thick white pith. Cut the lemon crosswise in half 
and pick out the seeds. Dice the lemon into 1/4 inch pieces. 

2. In a medium nonreactive saucepan, combine the cranberries, diced lemon 
and zest, sugar, ginger, onion, garlic, jalapeño, cinnamon stick, mustard
and salt. Bring to boil over medium heat, stirring often to help dissolve 
the sugar. Reduce the heat to low and simmer until the sauce is thick and
the cranberries have burst, 10 to 15 minutes.

3. Let the relish cool for 20 minute and process in a food processor until slightly chunky.

4. Cool completely and stir in the pomegranate arils. The relish can be prepared up to 1 week ahead, covered tightly and refrigerated.

5. Remove the cinnamon stick just before serving. Serve at room temperature. 

Adapted from: https://www.epicurus.com/food/recipes/cranberry-ginger-and-lemon-chutney/

Pickled Apples →

Sweet, tangy, savory, crunchy pickled apples make an excellent addition to many salad recipes, or dice and add them to pureed root vegetables. Don’t overcook them or you will lose the “crunch”.

Ingredients:

• 1 red apple such as Gala or Honey Crisp
• 1/4 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pickling spice from the market (see *Note)

Preparation:

1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.

2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.

3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove from heat.)

4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.
   

*Note: if you want to make your own spice mix try this one.

Pickling spice is a bit like barbecue sauce; everyone has a personal style and preference of taste. You can purchase pickling spice blends at the store or make your own. For an aromatic approach, you might include as many as 6 or 8 spices—such as whole allspice, peppercorns, dill and mustard seeds, and bay leaves. Try experimenting with different flavor profiles, and be sure to note all of the combinations you try. Whatever aromatic notes you find appealing, increase; those that seem as if they are interfering, decrease. This recipe is a good starting point.

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

PICKLED APPLE
Ingredients:
• 1 red apple such as Gala or Honey Crisp
• 1/4 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pickling spice from the market, or make your own
pickling spice:
Ingredients:
1 cinnamon stick, broken into pieces
2 dried bay leaves, crushed
2 whole cloves
2 Tbs. mustard seeds
2 Tbs. whole coriander seeds
1 Tbs. mixed peppercorns
2 tsp. whole allspice
2 tsp. dill seeds
1 tsp. red pepper flakes
Directions:
In a small bowl, combine the cinnamon stick, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, allspice, dill seeds, and red pepper flakes. Store in an airtight container at room temperature for up to 1 year.
Preparation:
1. Peel, quarter, and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.
2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.
3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.)
4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Ingredients:

• 1 cinnamon stick, broken into pieces

• 2 dried bay leaves, crushed

• 2 whole cloves

• 2 Tbs. mustard seeds

• 2 Tbs. whole coriander seeds

• 1 Tbs. mixed peppercorns

• 2 tsp. whole allspice

• 2 tsp. dill seeds

• 1 tsp. red pepper flakes

Directions:

In a small bowl, combine the cinnamon stick, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, allspice, dill seeds, and red pepper flakes. Store in an airtight container at room temperature for up to 1 year.

Source: https://www.williams-sonoma.com/recipe/homemade-pickling-spice.html

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).