Pomegranate Molasses

Mention of  pomegranate molasses is ubiquitous these days and it has piqued my interest. Yeah, I’m a late comer. Last night I was determined to learn what the fascination is all about. I brought pomegranate juice, jaggery (cane and palm) and lemon juice to a boil and let it simmer until it reduced to about … More Pomegranate Molasses

Christmas In February

It was sort of like Christmas today. Almost six months ago, as an experiment, I made a couple batches of mango pickle and they have been sitting at room temperature on top of the China cabinet ever since. Other than the rare occasions I happened to look up there the canisters have been out of … More Christmas In February

Probiotic Salsa

  We love salsa! Salsa has the important role of creating a first impression on a first visit to a new Mexican restaurant. It is one of several elements which combine to form our opinions of the establishment (the margaritas are another important criteria). Cilantro is an ingredient I like to see in a salsa. I have … More Probiotic Salsa

Reduced Balsamic Vinegar

Not everything that happens in my kitchen puts food directly on the table. I spend a lot of time dehydrating herbs and vegetables, canning and freezing produce from the garden, making jams and syrups, putting together spice and herb combinations, preparing condiments like horseradish, preparing foods and condiments by means of lactobacillus fermentation such as … More Reduced Balsamic Vinegar

Cranberry Beetroot Relish With Quince And Horseradish

One of the things that come to mind this time of year is cranberry relish. I wanted to do something a bit different and include beets and quince, and I wanted to cut way back on the sugar content. I cooked half of the cranberries with grated quince in a couple splashes of cranberry juice cocktail. … More Cranberry Beetroot Relish With Quince And Horseradish