Recipes

If you have a Meyer lemon tree and it is January, you are looking at dozens of ripe lemons. You have made lemonade. You have made lemon ice-cubes. What else can you do with them besides play bocce ball with them? Preserve them! They add a great flavor to chicken tagine. Reprinted by epicurious.com with permission from Couscous and Other …

Dehyrated Tomatoes Also called “sun-dried” tomatoes; almost no one lives in a climate that makes that the best method. According to the USDA, few, if any store-bought “sun dried” tomatoes are actually sun dried (but the regulations allow them to call them that!). Ingredients Tomatoes – any quantity, ripe, but not over ripe, still firm. The yield varies considerably depending …

This recipe is another tasty way of preserving that sweet and sour taste of your Meyer Lemons for later in the year. [toIngredients 3 pounds lemons 1 1/2 cups granulated sugar (or 1 cup honey, if you want it to be naturally sweetened) 1/4 cup freshly grated ginger OR candied ginger Instructions Juice lemons. Measure out 2 1/2 cups of …

Panna Cotta is a rich and elegant dessert for a winter holiday dinner. In this presentation, the panna cotta is served in dessert glasses garnished with shredded coconut and homegrown pomegranate arils. Ingredients 1 tablespoon powdered gelatin 1 (15-ounce) can coconut cream (recommended: Coco Loco) 1 (13.5-ounce) can coconut milk 2 cups chilled heavy cream 1/4 cup confectioners’ sugar Pomegranate …

Roughly inspired by a Louisiana-style hot sauce like Tabasco, this fermented condiment gets its intense color and fruity flavor from berries. Prep: 10 minutes Fermentation Time: 168 hours Total Time: 168 hours plus 10 minutes Serves: 32 to 40 servings Makes: 2 to 2 1/2 cups Ingredients For the Mash: 8 ounces blackberries 8 ounces blueberries 5 1/3 ounces habanero …

This cucumber cooler is made with Hmong cucumbers. Hmong cucumbers are larger and more watery than pickling cucumbers. The riper the cucumber gets (as it turns from yellow to orange), the less bitter. The mint adds a nice note. The Hmong cucumber is halfway between a cucumber and a melon. It doesn’t taste like much on its own until you …

More zing than lemon curd. Serve on toast, biscotti, as a filling between layers of cake, or straight up. Ingredients 3 ounces (6 Tablespoons) unsalted butter 1 cup sugar 2/3 cup lime juice (about 4 limes) Zest of 4 limes, divided in two 4 large eggs, well beaten Pinch of sea salt Directions Makes 2 cups. Use a double boiler …

Cherry Bombs are cherries that are pickled in a sweet and spicy brine. There are many variations of this dish. The brine can be thin (like pickle juice) or thick like syrup. The cherries can be pitted or left whole with the stems. The extra acid can come from lemon juice, wine, or vinegars (like apple cider vinegar, red wine …

Think Tabasco. Think Sriracha. Fermenting your own chile sauce is an alternative to a vinegar boil. So, what exactly does fermented mean? Fermented means that bacteria, such as Lactobacillus, have gotten into the food and eaten the sugars. The sugars, through the magical process of anaerobic respiration, have been converted into CO2, alcohol, and lactic acid. Lacto fermentation is when …

This hot sauce is not for the faint of heat. This is a variation of a recipe I first saw on the Rick Bayless show “Mexico – One Plate at a Time”. It has habaneros, carrots, onion, garlic, salt, and then either lime juice or apple cider vinegar.