A tangy homemade blackberry tomato ketchup with just enough sweetness and a hint of heat made with fresh tomatoes and summer blackberries. Especially amazing with sweet potato fries, but also so many other things.
Category: Preserves and Sauces
These savory plum and goat cheese tarts are a great summer appetizer, including a spiced plum jam swirled with mild, whipped goat cheese blend in a nutty pastry case. Beautifully highlighted by a bit of mint and a drizzle of aromatic olive oil.
A white nectarine salsa with a subtle sweetness, earthy flavours and just a hint of spice. Excellent with fresh tortilla chips or served on chicken or fish.
A tasty red wine and rhubarb syrup for pouring on ice cream or waffles or to use in drinks. And some crystallized rhubarb for good measure. With spring nearly ending I was intent on making a rhubarb syrup to share. But I wanted something different than my typical fruit and spices or herbs. Well I did just pick up a wine club shipment. And who doesn’t like a red wine reduction? I suggest a fruity red for this rather than something dry. I used one of our California fruit bomb cabernets. And because I had a bit of extra rhubarb,…Continue Reading
A sweet and spicy marinade for chicken with honey and balsamic, perfect for grilling or baking.
Nutty almond and lavender cookies sandwiched with strawberry jam and topped with white chocolate and more lavender for fun spring treat.
A chutney with fresh strawberries, herbal cilantro, and a hint of spice from ginger and white pepper. Perfect for a spring cheese or charcuterie board or just to have on toasty as a savoury alternative to jam.
A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Good as a dip or a spread!
Creamy and lemon sharp, these tarts have a hint of thyme and almond, perfect for an early spring dessert. Particularly if you still have too many lemons (includes my recipe for lemon curd)!
When the garden started producing lots of eggplant, I started experimenting with caponata since I really like vegetable chutneys. But since it’s me, I failed to follow a recipe in any way. So this is a very non-traditional caponata that tastes excellent on crusty bread or pita. I did start with recipes from Smitten Kitchen and Bon Appetit, augmenting them for the flavors I like. I really liked Smitten Kitchen’s inclusion of pine nuts for some textural contrast, but I didn’t have celery or olives, so I included peppers for flavor and reduced the onion a bit. I also changed…Continue Reading