Mustard de Provence: creamy spicy with sun-dried tomato; Preserved Lemon with garlic. Both super duper easy, and this includes advice for the basic soak and grind technique. The possibilities are endless.
Wild blueberries from the freezer case work just dandy in this jam recipe with mango. The secret ingredient is a bit of spice: ground coriander and cinnamon make enhance the blueberry flavor without making the jam taste weird. Mango for lusciousness.
A glowing ruby red relish is perfect for the holiday table and gift giving. Red pears, pomegranates (with nifty video!), cranberries, red onions and red pepper make it -- you guessed! Crimson Christmas relish.
Sour cherries meet their soul mates, tart beach plums. The beach plum jelly base thinkens the cherry jam. The cherries are left whole for a delux presentation. Low sugar pectin keeps things from getting too tame. It's good.
Classic bread and butter pickles get a spicy upgrade with the addition of sliced jalapenos. This is a subversive pickle -- the heat is masked by the sugar and vinegar at first, but soon the secret comes out. Hot Stuff Baby Tonight!
Letting the cream go sour adds a welcome, mild funkiness to this homemade butter. This recipe hearkens to European-style butters where flavor is something to be desired, not obliterated as it is under USDA guidelines.
Giardiniera, the beautiful Italian pickled veggies, is made all the more lovely with Romanesco broccoli, Mexican ground cucumbers and that Spectacularly Delicious signature touch, feather carrot curls.
TangO peaches are the paler, sourer sister of the sweet and lovely donut peach. No matter, they make a fine spicy jam enlivened with honey and lemon. And not too much sugar now, TangO jam isn't tangled up with lots of sticky sweetness. Clean, sharp.