Partial Ingredients

Everyday Style & Recipes. Est. 2010

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Spiced Blueberry Jam

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I’m on a jam making kick, and I have been liking the spiced jam varieties since they are hard to find in stores. Like the Mango and Cardamom Jam, I wanted to explore the combination of fruit and spices with this recipe. The jam turned out very well and I liked the clove and cinnamon flavors with the sweet blueberries. Next time I might mash up the blueberries a bit more before cooking. I assumed that when the fruit cooked the skins would fall apart but they didn’t. I look forward to having this jam with toast in the mornings!

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Mango and Cardamom Jam

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I wanted to make a really unique tasting recipe for my first experiment with homemade jams. You can make jam without using pectin, but I wanted to give it a try and see what happened. It added a thickness to the jam that was nice. The mango with the cardamom were very tasty together. I left some mango chunks in it for extra texture. It tastes great on toast and even with peanut butter. I look forward to having this with a slice of curried mango bread too!

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Tzatziki (Greek Cucumber Salad)

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Tzatziki is a Greek appetizer made from strained yogurt, cucumber and garlic. It’s also used as a condiment on gyros and other Greek foods.Tzatziki has a cooling effect similar to sour cream. To give it some extra flavor, dill, mint, and lemon juice are also added. I didn’t have any mint leaves around but I did have some mint extract so I used a drop of that in the Tzatziki.  I was surprised at how nicely that worked out! The mint extract gave it a subtle, minty after taste. I only put in one drop so it would be easy to over do it.

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Mint Syrup

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I decided to try making mint syrup because I thought it would be nice with a Grasshopper sundae. Grasshoppers are made with vanilla ice cream, mint syrup (or creme de menthe), and hot fudge. The process is similar to making a mint syrup for cocktails except that the water and sugar is reduced longer to make it thick. I look forward to having this with some homemade hot fudge!

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Salsa Verde

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I picked up some tomatillos for a mole sauce a few days ago and since I had a bunch left over I decided to make a salsa verde. This salsa tastes great with meat, especially pork, because of its sour and spicy flavor. It has a really bold taste so throwing it in some tacos was a great way to use this salsa. This recipe is pretty spicy so feel free to take out a few of the peppers for a milder sauce. The sauce can be easily frozen and stored too.

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Hot Fudge Sauce

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I am a big fan of baker’s unsweetened and semi-sweetened baking chocolate. They have great recipes written on the inside of their boxes and I think I have tried all of them at one point. My favorite of those recipes was the fondue sauce and this hot fudge is pretty similar to that recipe. The fudge is more syrupy and less rich (since there’s no heavy cream in it) than the fondue. The fudge thickens on the ice cream and can be easily reheated on the stove.

Hot Fudge Sauce
(Makes 2 1/2 Cups)
Printable Version

Ingredients:

  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, unsalted
  • 2/3 cup water
  • 1/3-1/2 cup sugar (or more to taste)
  • 7 tablespoons light corn syrup
  • Pinch of salt
  • 1 tablespoon vanilla extract or rum

Directions:

  1. Melt the chocolate and butter very slowly in the microwave, stirring frequently until combined.
  2. Heat the water to boiling in a saucepan.
  3. Stir the melted butter and chocolate mixture into the boiling water.
  4. Add the sugar, corn syrup and salt on low heat and mix until smooth.
  5. Turn the heat up and stir until mixture starts to boil. Turn the heat down so that it is just bubbling. Cook for nine minutes.
  6. Remove from heat and cool for 15 minutes. Stir in the vanilla or rum and serve.

Coleslaw

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Coleslaw is a common side dish for a lot of different American foods. The ingredients can vary a little bit but at its most basic is a mixture of green cabbage, mayonnaise, and sour cream. I used a squeeze of lemon, but you can also use a little white vinegar for acidity. There are other variations that use celery seed, mustard and red cabbage as well. I liked how it turned out and in the future I might try those other ingredients and compare. I am looking forward to having this with barbeque pulled pork sandwiches!

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Preserved Lemons

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Preserved lemons take some time to make but they add a very unique flavor to recipes. I have been wanting to make a Moroccan Chicken Tagine for a long time and I was excited to see that these lemons turned out really well. I didn’t know what to expect–I honestly thought that the lemons would get rotten and moldy. After about 4 weeks, the pith of the lemon darkened so I knew they were ready to try out. Some recipes recommend an even longer time to preserve so I was a bit early. It’s kind of hard to describe the flavor. It’s still very lemony but the most surprising thing was that the bitterness mellowed a lot so you can eat the rind. I stuck with plain lemons, but you can add spices like cloves, coriander seeds, peppercorns, cinnamon sticks, or bay leaves.
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Harissa (Moroccan Red Chili Paste)

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Harissa is a chili paste used in a lot of North African foods. It is usually added to couscous, soups, and meat dishes. You can use any kind of chili depending on how spicy you would like the paste to be. I used Arbol chilis which are on the spicy side but you can use serrano, ancho, or guajillo chilies for a milder flavor. I don’t have a food processor so I ground up the garlic and chilies very finely in order to form a paste–and it still turned out pretty chunky. I am excited to try this out on the Moroccan tagine I will be making soon!

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