Cordially Yours

Since we're smack dab in the middle of berry season...raspberry and blackberry that it...I though I'd share one of our favorite family recipes, Grandma J's Raspberry Cordial. It takes about 11 days to make, but you'll be able to enjoy many many more than 11 days of sipping goodness for this "small" time investment. Well, unless you'll like my family and then you'll want to make more than one batch.

For those who aren't familiar with what a cordial is, it's basically the same as a liqueur, but cordials were originally produced and used for medicinal purposes.  They were alcohol-based concoctions in which herbs, fruits and spices were steeped.  Taken in small doses they were considered to have revitalizing properties which were good for the heart, body and spirit.  Eventually they were enjoyed for their intoxicating effects and became a social drink (primarily good for the soul).

There's a lot of room for experimentation with this, but here is the basic recipe that got it all started.

Grandma J's Raspberry Cordial

1 quart fresh or frozen raspberries
1 quart brandy
1 quart sugar

Put berries into a glass container.  Add sugar and brandy.  Mix thoroughly.

For the first 5 days, mix or shake thoroughly each day.
For the next 5 days, let the mixture sit still.

On day 11, drain mixture through cheese cloth.

Store in glass bottles and refrigerate.

It's sip-tastic!

NOTES

You can use blackberries instead of raspberries or combine them together.  We use fresh frozen berries.  You wash the fresh berries, pat them dry and then spread them out on a cookie sheet and put it in the freezer.  Once frozen, you can put them in a bag or container together.  They tend to keep much better if given air and room to freeze individually before grouping.

You can substitute gin or vodka for the brandy.  I made a blackberry cordial using vanilla vodka and a raspberry using plain vodka that turned out just fine.

When I strain mine, I put the cheese cloth in a metal strainer which helps to catch any cheese cloth runover.

I haven't found a glass container large enough to hold 96 oz of anything, but because it's a one-to-one ratio for the ingredients, I just scale them down to fit into the jars I do have.

I found my 72 oz. and 84 oz. lidded glass jars at Home Goods for $7-9 each.  I like them because they have the screw on lids (less change of spillage) and are tall and thin so don't take up as much space on the counter.

The cordial will probably be a lot stronger than you expect it to be.  But considering you start out with alcohol, and then have both fruit and sugar basically fermenting in it for over a week, it'll sneak up on you.  For those you are Anne of Green Gables fans, now you know why Diana Barry got so snockered on just a few glasses.

Pineapple Almond Tuna Salad

Here's another summertime favorite from the k2 culinary closet.  Even though I'm not a huge seafood fan, I do like canned tuna and was looking for something different to do with it.  It's an easy recipe, but quite tasty.

Pineapple Almond Tuna Salad

1 large can (or 2 small cans) tuna, drained
1/2 cup pineapple, chopped or crushed
1/8 cup almond slivers, chopped
2 tbsp mayonnaise

Mix all the ingredients together and serve.

NOTES

If you're using canned crushed pineapple, you want to drain off as much of the liquid as possible before mixing it in otherwise the tuna gets very slimey (which is not a word you want to use with tuna).

If you're using fresh pineapple, you basically want to mince it.

If you only have whole almonds on hand, chop them up in the food processor for a couple of minutes.

You can serve it on a bed of lettuce (show above with full leaves of Romaine), between slices of your favorite bread, or with crackers.

If you're looking for a hearty appetizer, this would make a good filling for a choux paste puff pastry (see TCC Profiteroles) or mini bread basket (see TCC Bread Baskets).

Check It Out -- Pineapple Slicer

When I was in Atlanta visiting friends a couple weekends ago, my friend Laura pulled out this fun new kitchen gadget which I had never seen before -- the pineapple slicer.  It was love at first sight.  It's so simple and easy to use, less muss, less fuss, all good.

Here's how it works...

Pineapple Slicer

Cut off the top of your pineapple.

Press the pineapple slicer into the top of the bottom half (the corer part has a ridged edge).

Start turning the slicer.  It twists down into the pineapple, slicing as it goes.

When you get down toward the bottom, pull the slicer out and tah-dah!  Instant, easy, de-cored pineapple slices that you can cut into chunks or leave as rings.  Do you see all the mess there isn't!?!?!  It's great!

The neatest thing about it is that you're left with this very cool pineapple "cup."  Laura said that she was hankering to have a party where everyone drank from pineapple cups filled with tasty adult beverages, so I came up with a little something to put in them.

Island Getaway

Leave whatever juice is left in the bottom of the pineapple after you remove the body of it.  With a small paring knife, cut out the core.  Then mix together:

1 oz spiced rum
2 oz canned pineapple juice
3 oz orange juice

Pour into pineapple cup and top off with ginger ale.  Garnish with pineapple wedges and maraschino cherries, add a colorful drink umbrella and a fun straw or two.  Enjoy the islands!  Tropical delight in a fun-to-drink from cup...this is what summer is about.

NOTES

I've seen two types of slicers since I started looking.  There is a stainless steel version that runs $20-$25 depending on where you shop.  Then there is the hard white plastic version (as seen above) that runs about $10.

For you Triangle locals, I actually found mine on sale at Bed, Bath and Beyond for $6.  BBB had them in both stainless steel and plastic.  Southern Season also carries the stainless steel ones.  Laura said she found hers at Kroger next to the pineapples.

Thai Dried Beef with Lime Dipping Sauce

The nice thing about having foodies for friends is that if you ask reeeeeeally nice, they can not only be talked into sharing their favorite To Makes but also into doing a guest post for you.

Here's a fun one that I think you'll like from my friend John (who before moving into IT, worked in several Triangle area restaurants).  This is one of his specialties and I thought this would make a great alternative picnic bring-along snack.  Heads up, it does take some pre-planning and time to make, but is definitely worth the effort.

So now, please, a warm welcome for John and his yummy recipe. (clap clap clap clap clap)

Thai Dried Beef with Lime Dipping Sauce

This is beef is popular in Thailand but unfortunately is not often found in Thai restaurants in America. It is easy to prepare and once the initial drying is completed, it cooks extremely quickly.

Thai dried beef is often called "Thai beef jerky" (Nue Swan) but bears no resemblance to the tough rubbery beef sold in America. The flavor of Nue Swan has a hint of sugar and spices and it’s not tough.

Serves 6 to 8

1-1/2 pounds London broil
2 tablespoons coriander seeds
1/2 teaspoon fennel seeds
1/2 cup + 2 tablespoons granulated sugar
1/4 cup fish sauce
Vegetable oil for frying

LIME SAUCE FOR DIPPING
Makes 1/2 cup

2 Serrano chilies, finely chopped
1/4 cup + 2 tablespoons lime juice
3 tablespoons fish sauce (optional)

Combine all ingredients in a small bowl.

THAI DRIED BEEF INSTRUCTIONS

1. Lay the beef on a cutting board and slice it horizontally into slice 1/8 inch thick, slicing across the grain.

2. Roast the fennel & coriander seed in a dry wok or skillet until they are fragrant and golden.

3. Pound or grind them into a coarse powder in a mortar, blender or coffee/spice grinder.

4. In a mixing bowl or plastic food storage bag, combine the ground seeds with the sugar and fish sauce. Add the sliced beef and mix thoroughly making sure all parts of the beef are covered.

5. Cover the beef and marinate for at least 1 hour at room temperature or, preferably, overnight up to 2 days in the refrigerator.

6. Heat the oven to the lowest possible temperature (150-200°). Place the beef on an ungreased cookie sheet and put it on the center rack of the oven. Close the door and let the beef dry about 10 hours.

After drying, the beef should still be soft, and it will be slightly darker in color than it was in the beginning. In this recipe, drying refers to the surface of the meat being dry, not that the meat is completely dry throughout.

7. Heat 1/2 to 1 inch of oil in a sauce pan to 375° degrees. If you use a candy thermometer, this will allow you to gauge the temperature or you can use a commercial counter top fryer.

If any moisture develops on the surface of the beef, dry it thoroughly with a paper towel to insure that it will brown properly.

8. Fry the beef quickly for 5-15 seconds until the outer surface is crisp and barely brown and the inside is still soft and tender.

Ready to serve and dip and enjoy!

Straw-vocado Salsa

For those of you who have been scratching your head trying to figure out where Sunday's post went? what happened to Sunday's post? did I miss Sunday's post?  Gotta apologize, I ran into a little glitch on Sunday when a virus decided to eat my computer.  It only took three days and two people later, but I am back online and well.  And the computer has been stripped, cleaned and rebuilt so should be clear sailing from here.

So now back to our regularly scheduled program...

I am not a big fan of avocado or cilantro, so the fact that I loved this recipe idea and had to share it should speak volumes for the taste treat it is.  My friend Stacy made it for a party and said she got it from Cooking Light. I went online and found several variations of the same, so picked and choosed the bits I liked best, adjusted the amounts accordingly and voila!

Strawberry Avocado Salsa with Sweet Onion Pita Wedges

1-1/2 cups fresh strawberries, chopped
1 avocado, peeled and rough chopped
2 tbsp red onion, minced
1 tbsp jalapeno, deseeded and minced (about 1/2 of a full jalapeno)
1 tbsp cilantro
1 tbsp fresh lime juice
pinch of salt

Mix all the ingredients in a large bowl and let sit together for 20-30 minutes to allow flavors to blend.

whole wheat pitas
sweet onion sugar
spray butter

I finally found a use for one of the savory sugars I got from The Tea & Spice Shop, but you can use cinnamon sugar instead, or experiment with other types of flavored sugar.

Put the whole pitas on a cookie sheet (I used a broiler sheet).

Sprayed them with the spray butter and generously sprinkle with sugar.

Bake at 350 degrees for 10-15 minutes. 

Remove from oven, allow to cool for a minute or two, then slice into wedges.

NOTES

Did I mention this is SOOOO good!?!?

I ended using the juice from half of a small lime which was a bit more than 1 tbsp, but I really like lime and the way it opens up the flavor of the dish.

You can adjust the cilantro too.  I find cilantro tends to take over the flavor of a dish and like to tone it back a bit, but feel free to add more than what is recommended above.

If you want to add a bit of kick to the dish, then you can always leave in the jalapeno seeds.

Summer Salsas, Dips and Spreads

Its summertime and with the barrage of hot weather and high temps that means less inclination to be in the kitchen and more inclination to go the “quick-n-easy” route when it comes to eating. I had a friend that when we would be on one of our summertime craft benders, we’d just buy an assortment of dips and spreads, cheeses and breads, and call it a meal. It was filling without being fussy.

So whether you’re heading out to a picnic or chilling on the back porch with a frosty adult beverage, one cool snacking option to take under advisement is salsa.

SALSA

Salsa – is Mexican for "sauce" and is a spicy blend of tomatoes, onions, and chili peppers, which can be cooked or uncooked. It’s primarily used as a dip, but can be used as an ingredient in many types of recipes (see Chicken Picante recipe at http://theculinarycreative.blogspot.com/2010/01/healthy-new-year.html).

You can get salsa in every heat variety from mild to spicy to burn-your-face-off.  There are several types of basic salsa:

Salsa cruda – means “raw sauce,” also known as pico de gallo (which means “rooster’s beak” – don’t ask me why) or salsa fresca (“fresh sauce”) and is an uncooked, rough-chopped, raw mixture of the basic ingredients.

Salsa roja – mean “red sauce” and typically uses tomatoes, onions, garlic, chili peppers and cilantro, it’s usually a blended mixture of the ingredients.

Salsa verde – means “green salsa” and typically uses tomatillos, green chiles, and cilantro as its base ingredients, also blended to be smooth like salsa roja and cooked.

Salsa ranchera – means “ranch-style sauce” and is made with tomatoes, different types of chilies, and a blend of spices, it’s usually served warm (which means cooked) and tends to be thicker than other salsas.

You also find a lot of salsa that incorporate fruit, either in addition to or in lieu of tomatoes. Some more popular salsa use mango (see Mango Salsa recipe at http://theculinarycreative.blogspot.com/2011/04/jerk-pork-tostadas-with-black-bean.html), pineapple, or peach…or a combo thereof.

There’s a lot of room to experiment and try your own mixtures (see Watermelon Salsa recipe at  http://theculinarycreative.blogspot.com/2010/08/wet-n-wild.html).

Fresh salsa is found in the refrigerated part of your grocery store and should be used more than 5-6 days after unsealing it.

Cooked or store-bought salsa can be kept unopened at room temp for up to 6 months, but once you break that seal, it’s best to use it within a month.

Dipping Oil for Bread

One of my favorite food trends is dipping oils with bread as an appetizer, especially when they're made fresh and use a really high quality olive oil.  So I decided to do a little 'sperimenting and came up with some simple combos I like.  Hope you will too.

Greek-style Dipping Oil

1/2 tsp ground black pepper
1/2 tsp fresh cracked black pepper
1 tsp kosher salt
2 tsp fresh lemon zest
2 tsp mint flakes (or fresh)
1/2 tsp white balsamic vinegar
2-3 tbsp extra virgin olive oil

Mix all the dry ingredients together, then put on a plate.

Pour olive oil over and stir until blended and serve with a hearty artisan loaf. (I used whole wheat and it was dee-lish).

Mexican-style Dipping Oil

1/2 tsp ground black pepper
1/2 tsp fresh cracked black pepper
1 tsp kosher salt
1/4 tsp red pepper
2 tsp dried cilantro (or fresh)

French-style Dipping Oil

1/2 tsp ground black pepper
1/2 tsp fresh cracked black pepper
1 tsp kosher salt
2 tsp tarragon
1 tsp bay leaf flakes

Italian-style Dipping Oil

1/2 tsp ground black pepper
1/2 tsp fresh cracked black pepper
1 tsp garlic salt
2 tsp parmesan
1 tsp oregano
1 tsp basil

NOTES

All of the measured amounts above are just suggested.  Feel free to change any of them to suit your particular tastes.  I found for me that too much pepper in the mix overtook the flavor, but if you're a pepper junkie, then go for it.

You can also experiment with flavored oils to add another level of taste.  For example, I would use a Spanish Olive Oil for the Mexican-style.  SOO has a stronger flavor than EVOO, very fresh with a lot of vitality that would hold its own against the pepper in the mix.

You want to use kosher salt because it's coarser than table salt, but not as chunky as sea salt.  It blends well without disappearing into the mix.

If you use fresh herbs, add a bit at a time and adjust to taste because fresh herbs will have a stronger taste than their dried counterparts.