Well it is a rainy, rainy day and I feel it in every sense – from hiding under my covers until the last possible minute to arriving at work soaking wet and now sitting here in front of the computer daydreaming. But don’t worry boss, my daydreams are very much work related – food, food, and more food. (Wow, I love my job!) Here is what’s on my mind…
Minted Onion Preserves (makes 4 pints)
1 quart vinegar
1/4 cup sugar
2 cups fresh mint leaves (or ¼ cup dried mint leaves)
4 cups peeled and sliced onion
Sterilize 4 pint jars and lids.
Tie mint up in a piece of cheesecloth. Measure vinegar into a pot and add sugar and the cheesecloth-wrapped mint. Heat gently for 10 minutes and then remove from heat.
Add onions and heat to boiling. Remove the mint. Pour into hot, sterilized jars. Add the lids. Process filled jars in boiling water for 5 minutes to ensure seal.
Remove the jars after boiling 5 minutes and let cool completely.
Almond or Cashew “Whipped Cream”
[Disclaimer: Since nuts are not one of Nova Scotia’s specialties, and we do have an abundant supply of dairy, think of this recipe as a once-in-awhile topper for a local apple pie, crumble or crisp.]
1 cup almonds or cashews
¾ cup water
1 tbsp maple syrup
½ tsp vanilla (optional)
For the smoothest consistency, use peeled almonds or cashews.
Soak 1 cup of nuts in 2 cups of water for 8-12 hours.
Drain and rinse the nuts. Place the nuts in a blender with enough fresh water to allow the blender to operate. Blend, adding water to achieve smooth consistency.
Makes 1.5-2 cups.
9 Ancho Chillies, stemmed/or 9 New Mexico Chillies (Ancho will be sweeter than New Mexico)
1 small onion, chopped
1 cinnamon stick
1 tbsp peanut butter
2 cloves of garlic
1 medium sized tomato
1/4 cup dried cranberries
1/4 cup almonds or pumpkin seeds
1 tablet of Mexican Chocolate
1 slice of bread
1 1/4 tbsp salt
6 cups water
Place water in a sauce pan, along with chillies, place on medium heat and steep until chillies are softened. Place chillies, and the remainder of ingredients in a blender along with the steeping water (you may have to do this in batches depending on the size of your blender). Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.
oil (for frying)
2 tbsp olive oil
12 corn tortillas
2 cups grated local gouda-style goat’s cheese
2 cups shredded, cooked chicken
Place oil in skillet about 1 inch high. Once heated pass each tortilla through the warm oil just enough to fry the top layer (but not turn crispy). You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and about 1/2 cup of mole sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan. Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce and eat!
Okay, I know what I am doing (or at least eating) this weekend!
Yours in food, Keltie