Condiment

Spiced Blueberry Jam

May 7, 2011 by The Partial Ingredients

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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Tzatziki (Greek Cucumber Salad)

March 13, 2011 by The Partial Ingredients

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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Preserved Lemons

January 7, 2011 by The Partial Ingredients

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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Gingered Cranberry Sauce

November 19, 2010 by The Partial Ingredients

Hurray for cranberries! Every turkey needs its cranberry sauce. While the canned stuff does make me a little nostalgic, I have to say that this recipe brings cranberries to another level. The fresh ginger and orange zest liven up the flavors, and I love the chunkier texture of this sauce.

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