Sauce”. I like to experiment with different sauces and chutneys to accompany the big turkey on the day. This year, I made the chutney variation a little earlier than usual, while I still had time. So here you go: Cranberry Black Currant Apple and Ginger Chutney. It’s very hearty and a little different than your standard “out of the can” or “recipe on the back of the cranberry bag” but I think that it is really lovely.
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Have I ever told you about my complete and utter infatuation with the Dill Pickle? The Gherkin. The traditional accompaniment to the American burger. I have never met a combination of Vinegar, Dill and the standard ol’ cucumber that I didn’t love. Put them together and I am in heaven.
This infatuation has roots literally to the first years that I was on this plant (or any other planet, as far as I know). As my mum will tell you, I abhorred baby food. Anything mushing and unidentifiable, I wasn’t going to eat. No mushy carrots, no porridge, no yogurt. Blech. So there I was, one day at that age when one is just learning to speak and I was being a fussy little one, sitting in a high chair and pointing at the table. The family tried everything: does the want a piece of bread? Perhaps some of the soup that my sister was eating? Anything, anything? Finally, in my infant rage, I skipped the whole Mama and Papa as my first word and yelled “GURKE!” (the German word for pickle, think like gherkin). And yes indeed, I wanted a dill pickle. To this day, I have to pace myself from eating entire jars in one sitting. Yeah, I’m weird like that.
And while I have my favorite store bought ones, I also make my own. This is my basic recipe (though I make some spicier ones too). These Refrigerator Dill Pickles can be used for whole mini-cukes, spears, stackers and slices…. add a little bit of onion and it makes a great relish too. Now, if you’ll excuse me, there’s a fridge full of deliciousness.
One of my guilty pleasures is Guacamole. OK, it could be worse — avocado is good for you right? — but I could eat it by the bucket. On Toaste. On potatoes. As salad dressing. On a burger. Whole Foods makes some yummy stuff (which I buy and freeze — that works surprisingly well — but when I go make it myself, here is the recipe.
The Superbowl is on Sunday so I’m trying out a few recipes in the run up to the big game. A friend shared this idea to my FB page last weeka dn I took it as a little bit of a challenge. One thing of note when making these: under-season (or leave out completely) with salt in the egg filling… pepper, parika, all good. But the bacon is so salty that you might want to add very little to the mixture, lest you have a salt-lick on your hands!