Ginger makes one of my favorite candies. Spicy, chewy and amazing in desserts, I serve honey candied ginger as an after-dinner treat. Slices of honey candied ginger are also delicious at the bottom of your cup of tea or hot chocolate.
Grapefruit makes amazing liqueur. This grapefruit honey liqueur is sweet, tart and bitter all rolled into one, making it perfect cocktail material. I’ve also included a variation on the Salty Dog cocktail recipe to turn up the grapefruit to 11!
Paneer is an acid-set fresh curd cheese made from cows milk that is popular in northern India, Pakistan, Nepal and Bangladesh where milk is a regular part of those cultures. A very simple cheese to make, paneer is basically a pressed ricotta cheese.
Acid cheeses, like mascarpone and ricotta, are some of the easiest, quickest cheeses you can make at home, not to mention much less expensive and tasty than store-bought. This year I baked my holiday pumpkin pie with freshly made mascarpone. Yum!
Why don't I ever see flavored tofu in the store? They flavor cheese with all kinds of veggies, herbs and spices. But tofu is always sold plain. Why not add flavors to homemade tofu? Viola! That's why I made curry spiced tofu from scratch.
Jack is a great cheese to make at home. Spiced with cumin seeds and smoked paprika, my goal was to create a creamy melting cheese laced with earthy, smokey flavors that would be perfect on a cheese board, tacos or in fondue.
Lobster mushrooms are the strangest edible fungi that I’ve yet encountered. Unlike their camouflaged cousin the morel, a lobster is like a stop sign. Look at me, I’m over here! And once you find one pocket, others are sure to follow.
The October Charcutepalooza challenge was to “stretch.” I decided to make pork rillettes, or pork jam as the French affectionately call it. From a technical aspect, rillettes are about as easy as making pot roast.