A Really Savory Bean Dip

I did a lot of cooking, baking and other kinds of kitchen work over the holidays despite being at my sister's house. She had just started a new job recently and had no real time off, yet she had the entire family descending upon her over the Holidays, so I did what I could to remedy things for her.  While she did have the house all decorated, she had not had time to bake any cookies or in any way prep for the rest of the family.

Southwestern Style Bean Dip

I took one batch of cookie dough with me when we went out to Denver, and baked the cookies at her house the next day. I made dinners most days and in between made various kinds of cookies and fudge, aside from the other pastries I had brought along. We certainly lacked for nothing over the holidays, in any way shape or form. 

Still, sometimes inspiration strikes, so on New Year's Eve I came up with a dip recipe and made free with my sister's kitchen and staples. I was thinking about hummus. Yet my sister has some food taboos that can be tricky to work around. One of these is sesame, in any form. I love hummus. I love hummus just as it is normally made - with sesame tahini. First I checked to see if she had a can of chickpeas. No. Okay, since I couldn't make a traditional hummus, the next best thing was white beans. 

Southwestern Style Bean Dip

I have made a variation on hummus in the past, using white beans and sesame tahini. This time, no tahini would be used anyway, so I started moving away from even trying to call this vague idea of a concept "hummus" anymore. So ultimately I went for a dip. A dip can be almost anything. I kept on with the white bean idea, since I love beans. Then with the idea of hummus still in my mind I kept the idea of using lime juice and olive oil to thin the pureed beans and give them some zip. My sister grows herbs in the summer, as do I. However, it is a little harder to keep my herbs going so much into winter. In Denver, thyme, at least, keeps fairly well even if it's been covered in snow. Which it had been! I went and clipped some thyme, shook off the snow, and proceeded to use it in the bean dip. 

Next I sat to ponder what other flavors would go into this dip. What would enhance the flavor profile I had so far? My sister had a small can of diced green chilies in the pantry, so I tossed them in. She had some scallions chopped in the fridge, and I tossed those in as well. Next? Spices!

Since I had a vaguely Southwestern flavor profile going, I opted for a little cumin and some ancho chili powder for spice. All this was pureed in a food processor, and if I do say so, it was absolutely perfect. I cannot think of a single thing that could have made it taste any better. Except possibly more chili - either in the form of fresh chilies or more powdered chili. But, since not everyone likes things too spicy, I left good enough alone. I was pleased, and most of the dip disappeared in the first half hour. I would term that a success.

Southwestern Style Bean Dip

Makes about 3 cups

Southwestern Style Bean Dip

1 can (15-ounces) white beans
1 can (4 ounces) diced green chilies
2 tablespoons scallions, minced
1½ teaspoons fresh thyme leaves, stripped from stems
1 teaspoon ancho chili powder
1 teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
3 tablespoons lime juice
½ cup olive oil

chopped scallions and fresh cracked black pepper for garnish
drizzled olive oil for garnish

Drain the beans in a colander and then run water over them for at least 2 or 3 minutes, until all foaming subsides. Pour the drained beans into the bowl of a food processor. Add in the next 9 ingredients and puree until smooth. Pour into a bowl to serve and garnish with the scallions, black pepper and a drizzle of olive oil. Serve the dip with vegetable crudites, crackers of tortilla chips.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Little Corn Tamales from Guatemala

While this recipe is one generally made towards the end of corn growing season in August, I am posting it here today because I realized that in all this time since starting my website and blog, I had never entered this recipe. What an oversight!

While going back through older blog posts, I was correcting errors and remedying broken links when I found the post from December of 2012 where I wrote about tamales in general, listing the various sorts found in Guatemala. There are many and varied types of tamales found there. By far, for the most part they are savory. The little corn tamales I am writing about today are sweet. Sweet like corn bread or other lightly sweetened breads. 

I had not had access to field corn for all the years back in the U.S., up until just a few years ago. I finally got the chance to make them, much to my delight. I photographed every step of the way in the process, in order to have the photos for demonstration later, for my kids and anyone else who might be interested. The only problem?

I forgot to take photos once they were steamed and ready to eat! I had to go online and find photos from someone else to demonstrate the final product.... This photo above is from a website from El Salvador, but the tamalitos in the photo look exactly like mine!

Spanish Language Terms

Removing Kernels from Cobs

In Guatemala, these little corn tamales are called "Tamalitos de Elote." A "tamal" is one tamal. "Tamales" means more than one tamal. When the diminutive ending of "ito" is applied, this means that something is smaller. So, "Tamalitos" are little tamales. The word "elote" means corn, but refers to younger corn and not dried. Dried corn is maiz, in Spanish, or maize.

Now that that is straight, I will go a step further and relate what was spoken to me about just the right point to pick the corn for Tamalitos de Elote. I was told that the corn had to be dried far past eating as young corn, but not yet dried all the way through. The kernels must be dried to the point where if a fingernail is poked into a kernel, a little "milk" must still seep out. At this point, while not terribly easy, the kernels can be stripped off the cobs with the germ still attached. Too much earlier and it is a near impossibility to remove the kernels from the cob. Even at this stage, while stripping the kernels, some will pop and the milk will spray all over the place. My husband helped me the day I made these and we marveled for months after at the places we still spotted dried corn milk!

Green corn husks for use as wrappers

The Wrappers

Unlike other tamales, which are wrapped in maxan leaves (Calathea lutea), banana leaves or dried corn husks, Tamalitos de Elote are wrapped in their own green corn husks, shown at right. The husks must be removed carefully, so as to preserve sufficient large segments for wrapping the batter.This is easiest if the base of the cob is sliced off, leaving a smooth edge at the bottom of the husks, and making them easy to remove intact.

Tamalitos de Elote 

or, Sweet Corn Tamalitos 

Grinding Corn Kernels, 1st grind

Makes about 2 dozen tamalitos

12 ears corn, nearly dry, kernels removed whole
½ to ¾ cup sugar
1 stick unsalted butter, melted
½ teaspoon salt
½ teaspoon true cinnamon
½ teaspoon baking soda

Grind the corn: I used a traditional hand grinder, brought back with me from Guatemala. The setting needs to be very tight, so as to grind as finely as possible. Even so, the whole batch must be ground through a second time in order to make the mixture finely enough textured. (Possibly a Vitamix blender as an alternative would result in finely enough ground corn.) 

Mix the resultant corn mush with the butter and sugar (start with the smaller amount, tasting and sweetening to your taste). It should be something like the sweetness of a Jiffy® Corn Muffin mix. Add in the butter, salt, cinnamon and baking soda and stir well. 

1) widest husks   -   2) a dollop of batter goes in   -   3) fold in the edges of husk to envelop

Using the green corn husks, select the ones with the greatest width as shown above. 1) Hold the widest end downwards, spread it open and 2) place a dollop of about ½ cup of the batter onto the husk. 3) Fold in both edges to cover the mixture. This is facilitated by the fact that the corn husks are naturally rounded and conform themselves to wrapping very easily.

4) Finish folding in both edges of the husk, and 5) a long tube shape is formed. 6) Flip the pointed end of the husk back along the length of the filled section. 7) Turn the tamal so the folded edge is downwards.

4) fold in husk   -   5) makes a long tube   -   6) flip pointed end up   -   7) Turn so pointed and open ends are upwards

Set this little packet into a large pot with a rack in the bottom. Set the remaining tamalitos against each other so the open ends lean upwards, to avoid spills. Pour about 2 cups water in the bottom of the pot. The water should not touch the tamalitos. Bring to boil, cover, reduce to a simmer and steam 1 hour.

Tamalitos in pan, with open ends upwards

Once the tamalitos are cooled, they may be stored in the refrigerator for about a week. 

To reheat, place a steamer rack into the bottom of a pot with water in the bottom, not touching the rack. Set tamales into the steamer and bring the water to boil. Cover and steam for 20 to 25 minutes.

TO SERVE: Serve these little gems as breakfast, or with breakfast, or as dessert - with butter, or honey, or sour cream, Mexican Crema or Queso Fresco.

NOTE: These tamalitos may be frozen. In this case, proceed exactly as for reheating the refrigerated tamalitos, except the frozen tamales can be set right into the steamer, and must be allowed at minimum 30 to 40 minutes steaming time. Watch the water level carefully. If frozen corn tamalitos are not steamed for long enough, they may be warm, but will result in a mealy product that is no joy to eat. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Back from the Holidays - Happy New Year

Before drizzling with melted white chocolate

My husband and I got to visit with most of my sisters and also some friends over the recent holidays. It is always a celebration when my sisters get together and only one missed out this time, so there were 5 of us, along with spouses, some children and some grandchildren. My sister hosting most of the get together had 20 people in her house. The decibel level was amazing! It was a riotously good time. The week prior to Xmas we visited with friends and also enjoyed their company immensely. I am grateful for all the people we got to spend time with, some for the first time. I am grateful to have been able to arrive safely at all the destinations, though driving conditions were not always optimal. And, grateful to be home safely as well. 

Before leaving for the holidays I had done some baking and prep for holiday goodies. One new item I made was a White Chocolate Matcha Bark with Pistachios, Almonds and Rose Petals. I have had a fascination with Matcha green tea for some time. I have found that all Matcha is not created equal. The best, and best for drinking can be exceedingly costly, while there are some sold that are so pale in color as to hardly be noticeable. The best is a deep and bright green, or so I have read. My first attempt at buying Matcha green tea powder yielded a very pale green powder that required large amounts if one was looking for color in the final product. I had made some Pistachio Tea Cookies, a version of Snowballs. They were delightfully flavored, but their color was pale, pale green.

Paler Matcha Cookies left, Darker Matcha Cookies right

Then this past year I ran out of that powder and ordered another bag, this time being more careful of what I was ordering. This batch was a deep green, nearly olive, and far stronger flavored. I made the Pistachio Tea Cookies once again and this time I used less of the Matcha powder, yet the recipe yielded a far deeper green color, shown in the photos above. The flavor was excellent both times, though the tea flavor was slightly more pronounced this second time around. I explain this so that any who are unfamiliar with this Matcha powder might know what they are looking at, or for.

Back to the White Chocolate

I guess in my life, I had always taken for granted what was called white chocolate. I recall loving white chocolate as a child. Perhaps because when I was a child, there was actually white chocolate made with cocoa butter. These days it is becoming harder and harder to find any true white chocolate at all. What is commonly sold is an approximation of white chocolate, and often with no cocoa butter in the ingredients. It never occurred to me that one could make white chocolate from scratch!

After drizzling with melted white chocolate

Generally, white chocolate is a combination of cocoa butter, whole milk powder and sugar. Often, the white chocolate sold commercially is far too sweet. Making it oneself allows one to judge the amount of sweetness involved, making it more to taste. I felt that adding the Matcha powder would also help with this sweetness factor, as the Matcha is a bit bitter. I am not much of one for chocolate at all, and rarely eat chocolate. Once in a great while I will crave chocolate, eat a few bits, and be done with it for months on end. Since this is the case, I do not use chocolate often. I keep chocolate chips in case of the need to make cookies. I generally do not make candy. One of my sisters does make candies and does a lovely job of it. But not me. Which brings me to the subject of "tempering."

Tempering Chocolate

I will not go into too great detail on tempering chocolate here - only enough so you might try out this recipe with some success. Tempering is not absolutely necessary. What tempering adds to the outcome is that shiny exterior and a crisp snap when it is broken. Since I was starting from scratch, I felt I might as well go the whole nine yards and see if I could successfully temper the white chocolate.

Tempered White Chocolate Matcha Bark with a lovely shine

In order to temper chocolate, it is necessary to have on hand some commercial (or homemade) chocolate that has been previously tempered.  Since I was making this white chocolate from scratch with cocoa butter, I had to get something commercial that was previously tempered. I found some Lindt White Chocolate with true cocoa butter in it. This previously tempered chocolate had already had a chemical chain reaction called "seeding" occur. Some of this commercial tempered chocolate is needed to "seed" the new batch of chocolate. Tempering is required for this shiny exterior and crisp snap on breaking whether it is white or dark chocolate being tempered. 

Tempered White Chocolate Matcha Bark with drizzled white chocolate

In tempering white chocolate, bring ¾ of the chocolate (in my case all of the new white chocolate made from cocoa butter) to 110 degrees F. Chop the remaining ¼ of the chocolate (in my case some commercial white chocolate kept aside, i.e. the Lindt) into small pieces and keep handy. Remove the melted chocolate from the heat as soon as it reaches 110 degrees and begin stirring in the chopped commercial chocolate, a few bits at a time. Stir gently, so as not to incorporate air bubbles, and allow the pieces to melt before adding more. Continue adding in pieces of the "seed" chocolate until the temperature is reduced to 83 degrees.

At this point, remove any unmelted pieces of the "seed" chocolate. It is suggested to use a blow dryer to heat the sides of the pan gently. Blow the hot air onto the sides of the pan in 5 to 10 second bursts, until the temperature of the chocolate increases to 87 degrees F. Now, proceed with whatever is being done, whether using the chocolate for dipping or for pouring out onto a surface, as in my recipe. 

A Note on Dried Rose Petals

I happened to have some dried rosebuds in my spice pantry, as I had used them when making my Ras el Hanout. Not everyone will have dried rose petals in their cupboards, so these can be left out entirely, if desired. For the Xmas holidays, I felt the pretty dark rose colored petals would look great on the green colored chocolate. If desired, dried rose petals are available on www.amazon.com.

White Chocolate Matcha Bark with Pistachios, Almonds and Rose Petals

White Chocolate Matcha Bark

Makes approximately ¾ pound candy

12 ounces (¾ pound) cacao butter
1 tablespoon coconut oil
1½ cups confectioners' sugar
3 - 5 teaspoons Matcha green tea powder
1 tablespoon dried whole milk powder
2 teaspoons vanilla extract
3 - 5 drops rosewater
1½ tablespoons chopped pistachios
1½ tablespoons sliced almonds
2 tablespoons crushed dried rose petals
½ teaspoon medium grind Himalayan sea salt 

FOR TEMPERING:
1 bar (4.4 oz.) Lindt Classic White Chocolate Bar, broken or cut into small pieces

In a double boiler, set over (not in) boiling water at a gentle simmer, melt the cacao butter and coconut oil. Stir or sift together the confectioners' sugar, green tea powder and dried whole milk powder. Stir this mixture into the melted cacao butter. Add in the rosewater and vanilla extract. Pour onto a Silpat or proceed with tempering.

To Temper: With a candy thermometer, or one that will show lower temperatures from 83 to 110 degrees, monitor the temperature until the chocolate reaches 110 degrees. Remove from heat. Begin adding the Lindt white chocolate pieces, one or two at a time, stirring gently to melt. Add more only once the previous pieces have melted. Monitor the temperature carefully until the temperature decreases to 83 degrees F. Have handy a blow dryer. Begin blowing the warm air at he sides of the pan in bursts of 5 to 10 seconds. Monitor the temperature until the temperature of the chocolate reaches 87 degrees. 

Have ready a Silpat or other silicone surface, or grease aluminum foil and place on a baking sheet. Pour the tempered white chocolate onto the surface. Combine the chopped pistachios, sliced almonds and rose petals with the Himalayan salt and sprinkle this mixture over top of the chocolate. Allow the chocolate to cool completely, then break apart into chunks and store in a tightly sealed tin. If desired, melt any remaining Lindt White Chocolate and drizzle over the top.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Inspired Pork Shoulder Roast in Slow Cooker

The words "Inspired" and "Pork Shoulder" might not sound like they should go together, for some. Still, I have to say that this recipe might just have been the absolute best pork I have ever had, and that is going some long, long way!

I started out the day wondering what to do with the pork shoulder roast I had bought, and cast around for inspiration. I went to see what herbs are still alive in my sun room and came back with handfuls of oregano and parsley. Okay, while oregano is not my normal go-to herb for pork, it was still so full and lush that I went for it. Thinking of a somewhat sweet and sour effect, I used some currant jelly that was taking space in the fridge, along with lime juice. And then came the real inspiration: roasted garlic. Granted, this is a step that must be accomplished well in advance, but should you make some roasted garlic for any other reason and have some leftover (as I did), then this is a truly inspired use for it.

Making Roasted Garlic

Roasted Garlic

For any of you who may not yet know how to make roasted garlic, it is simplicity itself. Preheat the oven to 400 degrees. Cut a square of foil (per head of garlic) and have it ready. 

With a very sharp knife, cut across the top of a whole head of garlic, removing about ¼ inch and exposing most of the garlic cloves (some outermost cloves will remain below the cut line but this is of no importance). Set the head of garlic onto the center of the foil, cut side up. Drizzle the top with about a tablespoon of olive oil. At this point, I also had fresh thyme handy, and stripped a stem of thyme leaves and strewed them over the garlic, but this is entirely optional. Bring the foil up and around the garlic to make a little packet and set the packet(s) onto a baking sheet, or in a casserole, or in the wells of a muffin tin. Bake the garlic for 40 to 60 minutes. The timing will depend on how large the heads of garlic are and how caramelized you want the final product. You will know by the delicious aroma when they are nearing perfection.

Once the garlic is finished roasting, allow the packets to cool, then you may either use immediately or refrigerate. They may be refrigerated as is, or you can remove the individual cloves from their skins very easily. They just slide out whole. For those few cloves that did not have an end cut off, just tear through the skin at one end and squeeze. Store the cloves, along with any olive oil from roasting. Once all the cloves are in a jar, top off to cover with more olive oil and seal tightly. This way they will keep for a very long while.
 

Pork Shoulder Roast Low and Slow

Using this Inspiring Garlic

At this point, with roasted garlic in the fridge, this is where I was when that inspiration hit. My jar of garlic in olive oil had gotten hidden in the back of the fridge and I had forgotten about it. But really - pork and garlic are a match made in heaven any day, so I got out my jar, which held about a whole head worth of garlic cloves. I scraped the entire jar worth into the slow cooker!  And the flavors when the roast was done were so out-of-this-world I could hardly believe my taste buds. This recipe is a true must-try for anyone who loves pork!

The garlic, having been roasted previously, starts out already sweet in this recipe, so the flavor of garlic as one would think might be overwhelming, just made a most delightful underlying flavor structure, without being able to precisely identify what that flavor was. I made gravy with the pot liquid and oh heavens! I did mash up the garlic in the mixture, but otherwise left all the liquid as is, with all its bits and pieces. My husband has been truly chowing on this roast! As I was doing the same myself, I completely forgot to take photos, until I was nearly done with my meal!

My next use for roasted garlic will have to be a dip. There are so many luscious recipes out there just waiting.

Pork Shoulder Roast, Low and Slow

Pork Shoulder Roast Low and Slow

Serves about 6 - 8

1 (4 - 5 pound) boneless pork shoulder roast
1 whole head roasted garlic cloves (see above)
½ cup fresh Italian parsley, chopped
¼ cup red currant jelly
2 tablespoons minced fresh oregano leaves
2 tablespoons lime juice 
1½ teaspoons salt
½ teaspoon freshly ground pepper

Set the pork roast into the slow cooker and add remaining ingredients. Cover and set on High (my slow cooker has "Low" or "High" as settings - you may need to alter this for your slow cooker) for 6 hours. Tear the roast apart and serve.

I served this roast with sweet potatoes and apple and a side of broccoli. On the second night I made mashed potatoes to go with leftovers. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Fermented Red Cabbage Kraut

Fermented Red Cabbage Kraut with Beet

Since this past June when I started fermenting foods, I have discovered a lot of flavors heretofore missing from my taste repertoire. Each one is an experiment, and I never know what will be great or what will fall flat. My original sauerkraut recipe was delicious, and I truly thought nothing could beat it. Then I made a Lacto-Fermented Picalilli and my taste buds really took notice. Since those initial ferments I have made a lot of different things, some great and a couple that were certainly not to my taste.

Not too long ago I started a red cabbage ferment with some red beet grated in. I do not like raw beets. I absolutely love cooked beets, just about any way. Making this red kraut, which I hoped to enhance color-wise with the beet, was a total experiment. This time it was a tremendously successful experiment. I cannot taste the beet at all, and the color is lovely. The overall flavor is far better than the green cabbage kraut. I just love it!

Fermented Red Cabbage Kraut with Beet

Red Cabbage Kraut with Beet

Fermented Red Cabbage Kraut with Beet

1½ pounds red cabbage, finely shredded
1 beet, about 5.5 ounces, peeled and shredded
2 cups baby arugula leaves
1 large red onion, cut in thin slivers
2 red Fresno chilies, sliced
2 cloves fresh garlic, minced
1 teaspoon dried hibiscus flower tea 
¼ cup liquid from a previous ferment, as a starter
1 teaspoon juniper berries
½ teaspoon allspice berries

4 - 5 teaspoons coarse sea salt 

2 - 4 cabbage leaves for covering the final mixture

BRINE, if needed:

1½ teaspoons coarse sea salt, dissolved in:
1 cup water

Place all the ingredients into a very large bowl with the salt. Use hands to squeeze the mixture or some implement to smash down the mixture and break down the cell walls of the vegetables (such as a meat tenderizer or a heavy rolling pin). The goal is to break down the vegetables enough so that the overall size and amount shrinks to about half the original bulk. This can be done in short bursts, allowing the mixture to rest for an hour in between and form its juices. It is preferable to have the cabbage make its own juice, but if there is not enough juice to cover the mixture when the vegetables are pressed down, then the added brine may be needed.

Pack the mixture into one very large or two smaller bail-wire jars (Fido) fitted with an airlock. Allow about ⅓ empty jar space above the vegetables. Press the mixture into the jars very tightly, ensuring that the juices completely cover the vegetables. Cover with the reserved cabbage leaves and weight the vegetables with glass weights or zip-top baggies of water. The goal is to keep everything submerged. Close the lid and have the airlock in place. Set the jar in a dark corner to ferment for 2 to 4 weeks. This time will depend on how warm or cool the room temperature is. Cooler will take longer fermenting time. Warmer will ferment more rapidly. 

Once fermented to your taste (or when all bubbling stops), re-pack the ferment into jars with a plastic lid and refrigerate.  


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A New and Delightful Cranberry Relish

I had guests with us for much of November, with only a brief hiatus between. While I cooked a lot, I went for the tried and true recipes, rather than invent new ones. Still, in planning for Thanksgiving dinner I was thinking ahead. I wanted to try a type of fermented food I hadn't yet gotten to, namely a Cranberry and Honey Ferment.
 

Honey Fermented Cran-Blueberry Relish

Cardamom pods and seeds

I had seen things fermented with honey, though adding honey to most ferments will stop any fermentation from occurring. Honey is antibacterial, after all. Still, I know that Mead is made with honey, so obviously it will ferment. My understanding is that some sort of water-based food needs to be added to get the fermenting action started, but once started, it does ferment well. Getting the fermentation started takes a little while, so I started it out in October, giving my cranberry ferment a little over 6 weeks fermentation time. I read that in this type of ferment, one should stir the mixture daily until the fermentation begins. Even still, and with the use of an airlock valve, it started to develop Kahm yeast. I intensely dislike the flavor this yeast gives the foods, so I meticulously wiped off the inside jar and carefully skimmed off the white yeast from the top of the ferment. After a couple more days, fermentation took over and there was no more yeast problem.

I happened to have some fresh blueberries on hand when I started this ferment, so I opted to add some in with the cranberries. I also used fresh ginger, which became a quite prominent flavor, so if you really love ginger (which I do), then the recipe will be just fine. If you do not care for ginger, lessen the amount used in this recipe, or omit it altogether.

Honey Fermented Cran-Blueberry Relish

Other flavors I used were whole cardamom seeds, pecans and orange peel. I always add orange peel and orange juice to my cooked cranberry sauce, and I love that mixture, so I kept it in this recipe also. It took no time at all to combine these ingredients, and outside of the Kahm yeast developing, with the need for a little cleanup, it sat happily bubbling on the counter for 6 weeks. I bottled it and refrigerated it the Friday before Thanksgiving.

I absolutely love, love, love this particular ferment! It was well worth the wait. I would have given it more time to ferment (it was till bubbling actively) if I'd had more time, but it got started late, so I live with these results, which are spectacular. The outcome is plenty sweet, despite the fact that no cooking took place. The main difference is that the fermented cranberries are not thickened. Cranberries have natural pectin, so cooking them and with the berries bursting in the pan, the pectin goes to work and this thickens a cooked cranberry sauce. Not so here. This fermented sauce is a bit runnier, but just as sweet.

Honey Fermented Cran-Blueberry Sauce 

Makes about 4 cups

Honey Fermented Cran-Blueberry Relish

4 cups fresh cranberries (about 14 ounces)
4 ounces fresh blueberries 
1 tablespoon fresh ginger, in thin matchsticks
1 teaspoon whole cardamom seeds
½ teaspoon pink Himalayan sea salt
1 tablespoon dried orange peel
1 cup coarsely chopped pecans (2.25 ounces)
1¼ cups raw, organic honey

freshly mixed and set to ferment

In a food processor, pulse the cranberries and blueberries to roughly chop. Pour into a bowl and stir in the remaining ingredients. Pour the mixture into one large (1.5 - 2 liter) wire bail jar (Fido) with an airlock in place. Open the jar once a day and stir down the mixture, for about a week. Once it begins to bubble on its own, leave off stirring and allow the fermentation to run its course. This will take a minimum of 6 weeks and up to 3 months. Once fermented, pour into smaller jars and refrigerate.




While on the topic of cranberry relish, this is the recipe I use every year for Thanksgiving, and I also made it this year, for those who preferred a more traditional taste and feel. Last year I altered it slightly, using Port wine and dried cherries and it was also spectacular, but this one has been my preferred recipe for many many years now.

Cranberry Orange Relish

Cranberry Orange Relish

Makes about 4 cups

10 - 12-ounce bag fresh cranberries
1¾ cups white sugar
1 cup orange juice
1 teaspoon orange zest, freshly grated
½ cup slivered almonds, optional

Combine the first 4 ingredients in a medium saucepan and bring to boil. Reduce heat to medium and cook, uncovered for about 10 to 20 minutes or until the berries have popped and thickened. The mixture will thicken more as it cools. If desired, mash the berries while they cook, to release the insides, which thickens even more. If desired, add in the almonds. Remove from heat and cool before storing in a tightly sealed container in the refrigerator for up to 3 weeks.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Two Recipes from Magazines

I generally do not make things directly from a magazine, but alter them in some way - sometimes a lot. I had guests for a couple of weeks, and it seemed just easier to revisit some old tried and true recipes, or ones that were requested. Our friend Rich was visiting when pheasant hunting season started, and when he came home with 3 pheasants the first evening, he specifically requested the Pheasant Alfredo we thought up last year. To pair with it, I also made the Fall Fruit Compote, although this year I could not find quinces, so I substituted slightly green pears instead.

Pumpkin Caramel Tart

As I said, I usually do not make a recipe straight from a magazine, but I did receive my latest Bon Appetit magazine, the November / Thanksgiving issue. In general, Bon Appetit is my least favorite of all the cooking magazines out there. I am not dissing the magazine per se, but everyone has a cooking style of some sort, and some things they prefer or not. This November issue however, just had one recipe after another jump out at me. I rarely find really interesting recipes in the Thanksgiving issue, because we have a menu, and my husband prefers not to deviate from that menu. When he finds something he likes - that's it! Most times I flip through the November issues of any cooking magazine, note all the strange ways to prepare a turkey, remark on all the side dishes my husband would never touch, and set the magazine aside.

Pumpkin Caramel Tart sliced

This time, there were so many recipes I wanted to try I was all agog. Now, with Rich - our "all-things-pumpkin-but-particularly-pumpkin-pie fanatic" visiting, I especially took note of a recipe for a Pumpkin Caramel Tart with Toasted Hazelnut Crust (find the recipe online here). The tart called my attention because of the fact that it used very little liquid, so instead of a custardy pumpkin pie, it looked denser and richer. Granted, it called for making your own caramel first, but I was game. The hazelnuts in the crust did not call my attention at all, and because the recipe also called for roasting, then caramelizing extra hazelnuts to strew over top, I would really need to love hazelnuts. As they are just not my favorite nut by a long shot, I switched the nuts used to pecans. 

Outside of that, I made no changes at all. To me, it was heavenly. The crust was okay. I might tweak that part next time. Despite the fact that the only spice in this tart was cinnamon, and not even all that much cinnamon, the spice seemed extra concentrated. My guys were divided on it. My husband loved it and preferred it over pumpkin pie. Rich loved it, but preferred pumpkin pie when push came to shove. For me, the filling was marvelous, and on a special occasion I would make it again, in a different crust. But the real reason I would only make it for a special occasion is that it took so many gadgets and utensils to accomplish. I had my sink piled precariously high with pots, food processor pieces, bowls, baking sheets, spatulas, spoons and you-name-it that I just don't want to do it often, despite the wonderful flavors. I would still recommend it!

The other recipe I made a few days ago came from a brand-new publication called "Bake from Scratch" (check it out here). It apparently is a quarterly magazine, with no ads. It is absolutely stunning in its look and feel, with smooth, heavy pages and gorgeous photography. The recipes sound scrumptious, too. It is pricey, but it caught my eye while looking for something else entirely in the grocery store, so I bought it on a whim. Many recipes are calling to me, but it has been a while since I made scones, and this magazine had recipes for EIGHT kinds of scones. Scone heaven, for sure. Most of the recipes absolutely call me to make them, and I started off this little journey with Cranberry Pistachio Scones. By the way, I am not affiliated in any way with this magazine, not being paid for promoting it. It is just too gorgeous a windfall not to share!

Cranberry Pistachio Scones

Photos from the Magazine

As for the scone recipes, I have made scones lots of times, and my go-to method is using at least 1 whole stick of butter and then buttermilk as the liquid. I like my old scone recipes just fine. But the scones in this magazine all called for less butter and a cup of heavy cream instead of buttermilk. I must say that for scones made without any egg (which I prefer, as it seems most authentic), these scones came out quite moist - much more than mine! I generally do not use icing or glaze on scones. I did make a quick glaze out of some leftover browned butter icing with orange juice added to thin it down to pouring consistency. This was for my husband, as he selected this particular recipe for me to try first, based solely on the fact that it showed the most frosting in the magazine photo! What a great criteria!

If you can still get your hands on this magazine, while it is expensive, is one of those "you-get-what-you-pay-for" things. And I highly recommend the scones! Next up are the Cheddar and Black Pepper - or maybe the Fig, Thyme and Goat Cheese, or maybe . . . . 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.