- 1 yellow onion, chopped
- 8 mangos, peeled and chopped
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup grated ginger
- 2 fresh lemons, zest and juice
- 1 cup white vinegar
- 1/2 cup dried figs, chopped
- 12 tsp grated nutmeg
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp salt
- 1 tsp black pepper
Put everything into a heavy saucepan, bring to a boil, reduce to a slow simmer, cover, and cook for two hours or more, stirring occasionally until a thick paste. Remove from heat, cool, and puree in a blender.
Makes 3 jars of chutney which is also a fabulous sauce for steaks. As a lifelong addict to knackebröd, a little chutney, flat parsley, plain yogurt and sliced raw asparagus is a tasty, flavorful breakfast. Last night, I used the chutney on a steak .
This is a sweet, sour, and spicy sauce. It’s based on Major Grey’s Mango Chutney, but I substituted dried figs for raisins. (I like nearly every other dried fruit more than raisins.) I left out the garlic and used seasoned rice vinegar rather than cider vinegar. That was because I was out of cider vinegar, but it does add a deeper flavor. I pureed in a blender rather than leave it chunky, which is the more traditional way to serve it. This is because I was thinking of using it as a base for a salad dressing, which you can see in my next recipe.
Ever since I read the words tomato jam in some book about the South, I have been thinking I need to try it. When there were two freah tomatoes in my Imperfect box this week, I knew its time had come.
- 2 tomatoes, remove the core and chop
- 1/3 cup of sugar
- 1 small lime, use zest and juice
- 1 tbsp grated ginger
- 1/2 tsp of ground cumin
- 1/4 tsp of cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
Put all the ingredients in a heavy saucepan and bring to a boil while stirring steadily. Turn the heat down to low and let simmer for about 90 minutes, checking and stirring every 15 minutes or so until reduced to a thick jam texture. Store in a covered container in the fridge. It will keep for a couple weeks, but it won’t last that long as it’s so good. This makes about 1 cup of jam.
So wow! This is so good. It’s got this amazing sweet and sour flavor that would be good on just about anything. There’s some great heat from the ginger and red pepper flakes, there’s this aromatic oomph from the cloves and cinnamon and truly, my house smelled like tomato heaven.
Here are a few sandwich options. I toasted and yes! those are heels because I like how crispy they get when toasted. It makes me think this may be really delicious on knäckebröd and makes me want to go to Ikea. On the left, toast, tomato jam, sliced cucumber, and grapefruit. On the right, tomato jam, feta cheese, and a sprig of fennel.
Here I used knackebröd with tomato jam. On the left, I added feta and on the right, I used sauteed kale, fennel, and onions from the grilled cheese.
Leave 3 eggs out overnight so they are room temperature when you make this.
Preheat oven to 450° F.
Heat cast iron skillet on stove top. Add 3 TBSP of butter and melt until bubbling, but not browning.
Meanwhile, beat 3 eggs (room temperature) for about a minute, just to get some air in them.
Add 3/4 cups of milk.
Add 1 TBSP sugar
Add 3/4 cups of flour
Add 1/2 tsp of salt.
Mix together and pour into the melted, bubbling butter.
Put in the oven and bake for 15 minutes, turn the oven off and let sit for another 5 minutes.
While it’s baking, melt a TBSP of butter, peel and dice one pear, add to the butter and cook until tender. Add 1 TBSP of brown sugar and let it melt into the butter, coating the pears.
Cut your Dutch Baby into quarters, put a fourth of your pear sauce on top, with a spoonful of plain yogurt.
This is simply delicious, fast and easy. It’s a recipe that is easy to keep in your head, too. Think of the 3s, 3 eggs, 3/4 cups of flour and milk, 3 TBSP of butter. It’s also not too sweet, the yogurt adds a nice tang that balances any sweetness from the sauce.
Pickled Strawberries with a few sliced almonds
- 3 cups white vinegar
- 1/2 cup balsamic vinegar
- 1 cup sugar
- 1 tbsp red pepper flakes
I got 10 pounds of strawberries at Harvest Share and was trying to think how to use them quickly before they turned. I froze several packages, but ran out of freezer bags, so I was looking at all these strawberries that even if I ate them for breakfast, lunch, and dinner, I would not be able to eat them quickly enough. I had this wild idea of pickling them and googled for recipes to work from. I found one that sounded delicious, but I didn’t have mint or serrano chiles. So, I mailed it to a friend of mine who also went to Harvest Share and said, how about you make these and I will make some others and we can trade.
I decided to just run with a standard pickling brine with sugar and vinegar, adding some balsamic vinegar because I know strawberries and balsamic vinegar love each other. I tossed in some red pepper flakes because sweet and spicy make some of the most addictive flavors.
I cut off the tops of the strawberries and stuffed them in some jars with lids. I used old peanut butter jars. Meanwhile, on the stove I heared vinegar and sugar, adding red pepper flakes and balsamic vinegar after the sugar dissolved. I let the brine cool completely before pouring over the strawberries. I made sure they were completely submerged in brine and stuck them in the fridge, turning a few times. The next day they were ready…
Wow! These are dangerously addictive. They are spicy, but not uncomfortably spicy. The sweet and spicy flavor is perfect. They would be great served with pork. A friend brought over some espresso brownies last night and I cut one in half, putting a strawberry on each half. It was fabulous.
Far from being a recipe you might want to use up strawberries before they spoil, this is a recipe that would justify going out and buying a flat of them.
Smörgåsbord is a way of life for Scandinavians and open-face sandwiches and snack crackers like rye crisp are part of that tradition. These are my aunt’s oatcakes that make a delicious snack cracker sandwich.
Preheat oven to 325° F.
In a bowl, blend together
- 3 cups oatmeal
- 1 cup white flour
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp baking powder
Add liquid and mix.
- 1/2 cup melted butter (1 stick)
- 1 cup hot water
Layer parchment paper on a cookie sheet and spread out the dough, pressing it flat to 1/4 inch. To get even edges, fold up the parchment paper and press until it is evenly flat. It will fill the entire cookie sheet so it’s nice if you use one with edges. I used a pizza cutter to cut into 24 squares before baking because it will crumble if you cut it later. The pizza cutter won’t pull the dough, so it’s easier than a regular knife.
I baked for 40 minutes, until it began to brown and then let it cool. It will crack apart where you cut. The oatcakes are delicious plain, a bit of nutty crispness. However, oatcakes are also a fantastic base for snacks.
Things I have put on oatcakes include:
- Diced tomatoes and parm
- Hard-boiled eggs and olives
- Cucumbers, sour cream, and dill
- Zucchini, tomatoes, and red chili flakes (Thanks, Eripom!)
- Pepper jack cheese
- Cheddar cheese
- Olive tapenade
- Lingonberry preserves
- Banana & Peanut Butter
My family sent my late sister’s krumkake irons to me. One is the traditional old-fashioned iron for use on a wood or gas stove. It’s from Nordicware, like the one Mom had, I used to have, and everyone I know has ever had. The other was a Bethany electric krumkake baker. Bethany is the maker of my lefse griddle, so familiar to me. I was excited to try the electric baker because I am anxious about using the old-fashioned iron on an electric oven. It worked pretty well, though it does not press the krumkake as thinly as the stovetop iron.
So here’s the recipe. I mixed the dry ingredients first. Then I mixed the liquid ingredients and added to the dry. I heated the iron, brushed it lightly with vegetable oil just for the first cookie, and then started baking the cookies. Each cookie takes about 1 TBSP of batter. This made about 3 dozen cookies.
You can stuff with whipped cream, lingonberries or use with sorbet, but for me, I prefer them plain.
- 1 1/ 2 cups flour
- 1 cup sugar
- Zest from 2 lemons
- 2 eggs
- 1/ 2 cup butter, melted
- 1 cup of milk
I got about 5 pounds of fresh plums from Oregon Food Bank’s Harvest Share a few weeks back. I have been waiting for them to ripen, but decided to just try cooking one to see what happened. I was really not sure what I wanted to make. Well, I wanted to make a cake but I don’t have a mixer or blender and it’s hot and I didn’t want to turn on the oven, so I stood in front of the fridge hoping something would leap out at me. I saw some fresh rosemary a friend gave me from her garden and wondered how plums would taste sautéed in a bit of butter with some onions and rosemary. I have some tostadas from WinCo, so decided to try something crazy.
So, I melted
- 1 tsp of butter in a small sauce pan and added about
- 1 tbsp of finely chopped onions. I tossed in about
- 1 inch long piece of fresh rosemary. I cut up
- 1 large plum into about 8 segments and then chopped them in half. I added them when the onions were tender. I sautéed for about 8 minutes on a low heat. I added about
- 2 teaspoons of vanilla sugar (I have a vanilla bean in my tea sugar and used it instead of my cooking sugar.) I added about
- 1/2 tsp of cinnamon. Stirring everything, I thought about adding lemon, but thought the unripe plum was so tart on its own, I didn’t really need the lemon.
I spread it on the tostada, added some sour cream and lightly toasted pecans.
This was so good, I washed out the pan and made myself a second one. Who knew rosemary and plums were divine? That is a flavor combination I am going to try again. Perhaps in a cake when it’s not so dang hot.
Makes one serving, darn it.
Boil a dozen small new potatoes until fork tender. Let cool.
About 15 minutes before serving, heat a pan on medium. Add 3 tablespoons of sugar and let melt and start to brown. When the sugar is brown, add 1.5 tbsp of butter and 1/2 tsp of salt. Mix them together, keep the heat low. If it gets to high they start to separate. Drop the potatoes in the caramelized syrup and heat the potatoes thoroughly, about 7 – 10 minutes.
Turn repeatedly so the potatoes are completely coated. Before serving, sprinkle a couple teaspoons of Jamaica Jerk seasoning over the top, stirring and rolling the potatoes around so they are completely coated.