Text 2569, 56 rader
Skriven 2008-02-16 23:07:00 av JIM WELLER (1:123/140)
Ärende: 2 cool discoveries
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I made two very pleasant food discoveries this weekend.
 
The first is an elegant liqueur. For some time now I have been
purchasing raspberry, cherry or blackberry cordials, brandies,
whiskies and schnapps from various domestic distillers who are
better known for their rye whisky, looking for a good cocktail
flavouring. They have all been bottom shelf and they have all been
disappointing with cloying sweetness, artificial tasting, Kool-Aid
like flavours and a harsh alcohol bite.

I finally splurged on a top shelf French liqueur... Gabriel Boudier
Creme de Cassis. But an amazing product! It's like from a whole
other universe. Lush natural complex fruit flavour and bouquet, not
too sweet, neutral alcohol heat in the background....everything a
liqueur should be. I can't wait to stock up on vodka, gin, and rye
and pineapple and grapefruit juices and start blending. And making
macerated fruit salads, adult sundaes and  flavoured teas.  It is
only $12 a bottle more than the domestic brands, which is no more
than $0.60 per sip. Why have I waited so many decades to move up a
level?

Boudier makes other liqueurs as well; I'll be trying them all over
the next little while. Lot's of cool info at www.boudier.com
including some elegant recipes that I'll go back for, download,
format and share in the near future.

The second is a little bit of serendipity while making soup. I threw
together several leftovers: roast pork pan drippings, roast ham pan
drippings, ham bone broth and chopped boiled ham, chicken stock,
then green lima beans, brown lentils, rice, cubed butternut squash,
chopped stewed tomatoes seasoned with lots of minced fresh sage
leaves and black pepper. No onion or garlic for a change. It tasted
flat, something was missing. I added a bit of my mixed herbs
(basically one spoonful each of everything green and leafy in the
cupboard, even methi, tossed together and jarred) and my mixed
chile salt (salt, sugar, garlic powder, paprika, cayenne, ground
dried chipotles, one small dried and powdered habanero). Better but
still not quite right. It was also somewhat oversalted. Inspiration!
I stirred in a tablespoon of maple syrup. The sweetness killed the
salt and the maple flavour married together really well with the
squash which was the predominate vegetable in the mix.

Now if I only had a bit of corn to add I would have a wonderful
hammy "Three Sisters" soup. In fact I think I'll run to the store
for some canned corn right after I post this.



Cheers

YK Jim


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