Vegan Coconut Chocolate Mousse

Veganchocococonutmousse|Spoonwithme-com

I’ve been meaning to share this recipe with you for a while now! This past summer, the mister and I went to his family reunion in Grand Mesa. If you associate what I associate with reunions, you’re probably thinking about Aunt Ethel’s special jello surprise, cousin Susie’s mystery meat casserole, mountains of deviled eggs (not that there’s anything wrong with that!), hot dogs, and of course, macaroni salad. I must have been in some strange family reunion twilight zone, but there wasn’t a speck of jello surprise to be found.

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When you come from a family of lacto-impaired-vegetarians, meat-atarians, and gluten-freegans, people have to get a little creative, especially when it comes to dessert. My cousin-in-law Lena, who has mad vegan skills, whipped up a batch of this mousse. The mousse was silky smooth with the luscious texture every good mousse should have, but was much lighter. Fresh berries were a perfect match. The dessert was satisfying without being overly rich or heavy. Unlike other vegan desserts, the ingredients in this one are simple and straight-forward–coconut cream, cocoa powder, and sugar. Lena kindly agreed to let me share the recipe, which is on the menu at Evolution Fresh, the juice bar and nom-worthy healthy restaurant she manages in Seattle. Thanks Lena!

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It’s a beautiful thing when the world’s diverse eaters can unite over a dessert that everyone loves and can feel good about eating! If only everyone’s family reunions could taste this good!

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Vegan Coconut Chocolate Mousse

Recipe adapted from cousin Lena and Evolution Fresh

Serves 2-3

The biggest secret to making coconut mousse successfully is temperature. Coconut cream must be cold in order to whip up. If you happen to have xanthan gum on hand, it helps to firm up the mousse even more. If you can’t find cans of coconut cream, you can use the cream from 3-4 cans coconut milk (not light). If using regular coconut milk, refrigerate the cans for at least 2 days, then use only the cream from the top, saving the clear coconut water for another use (It tastes great in smoothies!).    Makes a great topping for berries!

If you can get your hands on it, Mayan cocoa powder makes a great variation on the basic mousse.  If you’d like to imitate the taste of Mayan cocoa powder, you can add a pinch of cinnamon and a pinch of cayenne.

  •  1 can (13.5 ounces) coconut cream*, refrigerated for at least 2 days
  • 1 tablespoon (or more to taste) cocoa powder
  • 2 tablespoons powdered sugar (more or less to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon xanthan gum (optional, used for thickening)

Scoop the chilled coconut cream into the bowl of an electric mixer.  Using the whisk attachment, beat the coconut cream on medium high speed 4-5 minutes, until fluffy and forms peaks.  If using xanthan gum, add to the mixture and beat for a minute.  Add the remaining ingredients and beat until incorporated.  Chill or serve immediately.

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Filed under Desserts

Butternut Squashadillas with Frizzled Onions and Sage

Butternut Squashadillas|Spoonwithme-com (6)

Here in the spooniverse, you may have noticed that I like to make up words.  In fact, today’s post contains no less than 4 made up words, including my newest tortilla-enveloped friend, the squashadilla.  Yes, it is a made up word.  No, I didn’t exactly make it up, but I so appreciated the clever lad or lady that first coined the concept that I immediately decided to adopt the term and adapt the recipe. Could roasted butternut squash really take the place of cheese in a quesadilla?  Be still my beating heart.

Butternut Squashadillas|Spoonwithme-com

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I try not to pawn off my hare-brained recipes on dinner guests, unless I am sure that it’s a legitimately tasty recipe and not just filled with healthy things prepared in boring ways.  My lovely readers, I wouldn’t dream of giving you a recipe that hadn’t been fully vetted by a panel of skeptical but open-minded eaters.  I’m happy to say that this recipe has been fully tested and approved by a dinner party full of diverse eaters, and a teachers lounge chock full of hungry colleagues.  I knew I had found some unbiased test subjects when each of them raised an eyebrow upon hearing me say as maniacally as a mad scientist with hair all willy-nilly, “I made squashadillas!!!  Waaaaaaant one?”.  Ummmm, okay…? Sure!    How can you say no to a maniac who’s offering you a food with as fun of a name as this?

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So without further ado, I present you the squashadilla.  Roasted butternut squash, mashed with frizzled onions–now wait a minute!  What are frizzled onions?  I think “frizzled” is a more fitting term than sauteed when we’re talking thinly sliced onions that are cooked at a heat that is just slightly hotter than usual, and stirred slightly less than usual, resulting in some of that browned, roasty caramelized flavor.  If you slice ‘em thin, these little guys help the squash to mimic some of that melted cheese texture you want in a quesadilla.  As a nod to the traditional quesadilla flavor I love, I added an ample amount of chile powder.  In honor of the butternut squash,  I incorporated one of its best buds, flavor-affinity wise, fresh sage. Everything is mashed together and hugged between two tortillas, rubbed down with coconut oil, and baked until the edges are golden and crisp.

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In closing, I thought I’d round off this post with a review of lessons learned:

•squash (sometimes)=cheese

•made up words can be totally legit

•onions can be frizzly

•squashadillas are a perfectly reasonable substitute for quesadillas

•never say no to a maniac offering you a squashadilla

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Butternut “Squashadillas” with Frizzled Onions and Sage

makes 2 10-inch Squashadillas

These are the sort of appetizer or simple dinner that people will curiously try, then polish off in a hot minute.  Guac or a good salsa make good accompaniments.  Serve right out of the oven, crispy and hot.

•1 small butternut squash (halved and seeded)

•1 medium onion, halved and thinly sliced

•3 cloves garlic, minced

•2 teaspoons (packed) very thinly sliced sage leaves

•1 1/2 teaspoons chile powder

•salt to taste

•Olive oil (coconut oil works too)

•four 10-inch whole wheat tortillas

Preheat oven to 375˚F.  Rub the cut ends of the butternut squash with olive oil and sprinkle with salt.  Put face down on a nonstick baking sheet and roast for about 35 minutes, or until the flesh is tender.  Allow to cool, then scoop out the flesh and set aside.

Heat 2 tablespoons olive oil in a nonstick frying pan.  When hot, add the onion slices and cook over medium high heat until soft.  Don’t stir too often–you want the edges to be “frizzled” and deeply golden.

Add the garlic and sage, and stir constantly for a minute until garlic softens.  Add the butternut squash flesh and mash it into the onion mixture with a wooden spoon.  Add the chile powder and kosher salt to taste.

Heat tortillas in oven until pliable.  Spread half of the butternut squash mixture onto a tortilla and top with another tortilla.  Repeat with the rest of the mixture.  Brush the tortillas with olive oil or coconut oil and bake at 350˚F on a sheet pan until golden and crispy on the edges, about 6 minutes on each side (flip halfway through).

Serve while hot.

Variations:  

•Substitute different herbs, such as cilantro or rosemary and thyme

•Use the butternut mixture as a filling for vegan enchiladas

•Play around with the spice mixture, adding coriander, cumin, etc…

•Let me know what other variations you come up with!

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Filed under Appetizers, Main Dishes, Side Dishes

Gluten-free, Dairy Free Cranberry Scones

Gluten Free Scones|Spoonwithme-com

I’m having a secret love affair with coconut oil.  At first it started off as an innocent flirtation, a little here, a little there.  It turned a little tawdry when I started using it as one of my main pan frying oils.  I freaked out when it actually worked to make a flaky pie crust.  I knew I had fallen deep when I substituted it for butter in my favorite chocolate chip recipe, and the cookies turned out beautifully, and my father in law tasted and said, “MMMMM!  There must be a lot of butter in these!”.  I may or may not use coconut oil as hand lotion.  My love grows day by day as I find more uses for it.  My most recent coconut oil celebration came when I found a highly reviewed recipe for gluten-free scones on the King Arthur Flour website and decided to give it a mini-makeover.

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I know first-hand that it is difficult when trying to cook for people with various dietary needs.  When the lactosally challenged and gluten-freegans are invited to the same brunch, menu planning is like a puzzle.  Do we have enough things that are dairy free?  Gluten-free?  Are there things that we can make that everyone can eat?  Sometimes I feel like Paris Hilton.  So high maintenance.

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When I came across this recipe on King Arthur Flour’s site, it matched all my requirements for a recipe.  Straightforward ingredients, nothing weird or overly processed.  I was intrigued by the idea that in the recipe’s footnotes, the author indicated that the recipe could be made dairy-free with a couple of substitutions.

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When I decided to whip up a batch of these scones on a Saturday morning, I was thinking, Don’t fail me now, my tropical jar of love.  I followed the recipe, substituting the coconut oil for butter, using almond milk instead of milk.  When they emerged from the oven, looking and smelling in every way like proper scones, I fed them to my most honest recipe tester, who just happens to eat scones every chance he gets.  His rating involved a full mouth, furrowed brows, an emphatically nodding head, and a garbled mmmmrahllygood.  Mister approved.

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These scones are not a half-hearted substitution for the real thing.  They are the real thing. Moist on the inside, biscuity crisp on the outside.  Dotted with cranberries.  Adaptable as far as your imagination will take you, with citrus zest and aromatic spices.  They are everything I would expect from a proper scone.  Even if you’re not lactosally or glutonially challenged, you won’t miss the butter or the flour.

My secret love affair continues.  Who knows where we will go next on our magical voyage?

Readers, have you jumped on the coconut oil bandwagon?  Any favorite uses?

Gluten Free Cranberry Scones

Closely Adapted from King Arthur Flour

Makes 8 Scones

  • 1  3/4 cups King Arthur gluten-free multi-purpose flour (or other multi purpose gf flour mix)
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 3/4 cup dried cranberries, cherries, or other dried fruit
  • 2 large eggs
  • 1/3 cup cold plain almond milk
  • 1 teaspoon vanilla extract

Preheat oven to 400˚F.  Grease a baking sheet with coconut oil or line with parchment paper.

In a bowl, whisk together the flour, sugar, baking powder, xanthan gum, and salt.  Add the coconut oil and work it in with your hands or a pastry cutter until crumbly.  Stir in the dried fruit.

In a separate bowl, whisk together the eggs, milk and vanilla until frothy.  Add the wet ingredients to the dry ingredients and stir together until completely combined.

Drop the dough by the 1/3 cupful onto the prepared baking sheet.  Allow the scones to rest for 15 minutes.

Bake for 15 to 20 minutes, or until golden brown.  Allow to cool for about 5 minutes before serving.

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Filed under Baked Goods, Breads, Breakfast and Brunch

Feller House Pear Ginger Jam + A Giveaway!

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This past summer the Mister and I, along with two dear friends, took a road trip to Portland and wine country in Oregon, among other places.  We stayed in the Willamette Valley at a homey little bed and breakfast called the Feller House.

Feller House Gardens

Feller House Hearth

I had never stayed at a bed and breakfast before, so I was giddy about all the little extra touches that you don’t find at a hotel.  The antique furniture, the wood burning stove, the community garden surrounding.  The Mister and I, and the owners Barb and Arnie, clicked right away.  As soon as Arnie gave us the grand tour of his heirloom tomatoes, and the happy goats and chickens, we knew we had found friends.

Goat at Feller House|Spoonwithme

Fresh Eggs|Spoonwithme.com

In the mornings, we’d come downstairs to the smell of coffee and some new creation that Barb had whipped up.  When I think breakfast, I normally think of dairy (which doesn’t work for me.)  Barb made delicious quiches with greens from the garden, and french toast with homegrown berries, all with my eating restrictions in mind.  I’m used to kind of picking around breakfast items, and eating what I can (usually it’s potatoes and toast).  I was thrilled that Barb took the effort to make sure I could eat everything!

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Ginger|Spoonwithme.com

One of the breakfast staples at the Feller House is the Feller House pear ginger jam.  It’s a beautiful gold color, with a not-too-sweet pure pear flavor, a little hit of fresh and crystalized ginger, and a bright lemony finish.  It makes a perfect match for the gluten-free cranberry scones I have coming up next.  When I told Barb I’d love to post the recipe on my blog, she kindly gave me a jar to take home and the recipe.  Thank you Barb!

Pears|Spoonwithme.com

As we were walking around the wineries and food shops, I was thinking of you, dear readers, and picked up a little something!  The lucky winner will receive an olive oil and balsamic vinegar sampler from the Oregon Olive Mill ( I have no affiliation with them, I just loved their little shop and sampled their products to my heart’s delight!).

Olive Oil Giveaway|Spoonwithme.com

To enter the giveaway, leave a comment below on this post, and tell me about a recipe you want to tackle in the new year. Commenting will close on December 27th at midnight, EST.  The winner will be randomly selected and notified via e-mail.  One entry per person, U.S residents only.  

 Feller House Pear Ginger Jam

Kindly shared by Barb Mitchell from the Feller House Bed and Breakfast in Aurora, Oregon

Makes about 7-8 half pint jars

5 cups cored and chopped pears

1/4 cup fresh lemon juice

1 tablespoons grated fresh lemon zest

2 tablespoons peeled, grated fresh ginger

1/4 cup minced crystallized ginger

3 1/2 cups sugar, divided

1 3/4 oz box powdered light fruit pectin (Sure-Jell in the pink box for less sugar)

Process:

Prepare water bath canner and jars (for info on the canning process, click here).

Place pears, lemon juice, zest, and ginger in a medium saucepan over high heat.  Stir in  1/4 cup sugar, and the pectin.  Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred), stirring constantly.  Stir in the remaining 3 1/4 cups sugar quickly.  Return to a rolling boil, and boil exactly for 1 minute, stirring constantly.  Remove from heat and skim off foam.  Ladle into prepared jars, leaving 1/4 inch headspace.  Process in a boiling water canner for 10 minutes (or longer if high altitude).

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Filed under Edible Gifts, Jams, Jellies and Spreads

Maple-Whipped Sweet Potatoes with Bourbon-Glazed Pecans

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I’m a little behind the Thanksgiving game this year!  Actually, who am I kidding?  I’m always down to the wire on holiday blogging and menu planning.  Mom and I will be sharing the Thanksgiving preparations this year.  She’s a planner.  She keeps me on track.  Mom keeps asking me, Did you figure out what you’re making yet?  Do you know what you’re making yet?  How about the pumpkin pie? In my head, I think, Be cool mama, be cool…I got this.  In reality, when I’m at the grocery store in holiday madness mode the day before Thanksgiving, my mom will be peacefully baking apple pie accompanied by the crooning of Frank Sinatra.  She may be onto something…

Maple Whipped Sweet Potatoes|Spoonwithme-com

For all my fellow menu-procrastinators, a recipe that went over really well last year (and didn’t quite get around to posting in time, surprise, surprise).  It’s inspired by one of my favorite sweet potato casserole recipes shared with my mom and I by a friend of the family.  The problem with most Thanksgiving recipes is that if you are lactose-ally or glutonially challenged (yes, I made up those words), you miss out on the best dishes.

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Not anymore!  If you are strategic and resourceful (which of course you are–all my readers are cunning and clever!), you’ll volunteer to bring the dishes that are traditionally dairy or gluten heavy, and you’ll wow everybody with the fact that yes, food can be stupid good, even without loads of milk, flour and sugar!

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The sweet potato casserole I used to eat at our Thanksgiving table growing up was sugar-coma sweet with the help of syrupy condensed milk, and topped with a brown sugar walnut crumble topping.  So delicious.  Since I just can’t do it anymore, I’ve enjoyed re-vamping my favorite recipes into less processed, less sweet versions that still satisfy my warm cozy tradition craving.

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This version is made of velvety smooth sweet potatoes with just a hint of bourbon and spice, topped with crunchy cinnamon spiced bourbon and toasted pecans.  Its sweetness hints at dessert, doesn’t spoil it, and it goes perfectly with the cranberry sauce that will inevitably make its way over to the sweet potatoes on your plate.  Thanksgiving is not a holiday for the food separatists!

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If you’re a procrastinator, here’s your recipe!  If you are a planner like my mom, tuck this one in the file for next year.  I hope you have a lovely Thanksgiving, and enjoy some kitchen shenanigans!

 Maple-Whipped Sweet Potatoes with Bourbon-Glazed Pecans

Serves  10-12

For the sweet potatoes:

5 pounds yams or orange-fleshed sweet potatoes, peeled

1 stick (1/2 cup) vegan butter such as Earth Balance (or use real butter)

3/4 cups unsweetened almond milk

3/4 cups real maple syrup

big pinch of kosher salt

2 tablespoons bourbon

1 teaspoon vanilla extract

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

For the glazed pecans:

2 cups pecans

1/3 cup maple syrup

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

2 1/2 tablespoons bourbon

1/3 cup vegan butter

Cut the peeled sweet potatoes into 1 inch pieces and place in a large saucepan.  Fill with water to cover the potatoes by 1 inch, and bring to a boil over high heat.  Once it begins to boil, set the timer and boil for an additional 15-20 minutes, or until the potatoes are soft but not falling apart.  Drain, then mash with a potato masher or wire whisk in the bowl of a mixer.

In a small saucepan over medium heat, combine the butter, almond milk, maple syrup, salt, and bourbon.  Heat and stir until the butter melts.

Add the melted butter mixture to the potatoes in the mixing bowl.  Using the whisk attachment of an electric mixer, whip the potatoes at medium speed until completely smooth.  Set aside.

Preheat oven to 350˚F.

Toast the pecans in a nonstick frying pan over medium heat.  Once the pecans are fragrant and appear slightly darkened, remove them from the pan and chop.  Put them back in the pan over medium high heat.  Add the maple syrup, sugar, salt, and cinnamon.  Cook, stirring constantly, until the sugar melts.  Once the sugar melts, add the bourbon, and let it the liquid cook off for about a minute.  Add the butter and stir to coat.

Spread the sweet potato mixture into an 11×8 inch casserole dish.  Spread the nut mixture evenly on top.  Bake at 350˚F for 20-30 minutes, until hot.

Note:  This recipe can be assembled and refrigerated the day before.  The cooking time may need to be increased by 5-10 minutes.

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Vegetarian Hatch Green Chile Sauce

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I’ve been a little out of the blogging loop–and the general society loop–lately.  I had surgery a couple weeks ago to remove a bunch of uninvited guests from the raging party in my neck (sorry–cancer humor), and radiation to kick out a couple other spots.  I feel like I’m in an alternate universe, not quite re-incorporated to “normal” society yet.   I’m through the tough active treatment stuff for now, and it feels eerily quiet around here.  I feel like I should be making phone calls, going to doctors appointments, freaking out over the next big decision, but all that’s left is to try to keep it low key, tell my “shoulds” to shush, and let my body heal.

Vegetarian Hatch Green Chile|Spoonwithme-com

Part of my healing process is re-starting the parts of life that make me feel like myself again, like posting here.  I’ve been the lucky recipient of meals brought over from friends and family, and haven’t been doing much cooking myself, but have a few gems squirreled away for the near future until I’m in the kitchen full force again.  The plus is, I have a lot of extra time I normally wouldn’t give myself to relax.  This week, I saw Cloudy With A Chance Of Meatballs 1, and because I couldn’t stand the suspense, I also saw the sequel.  What food enthusiast wouldn’t enjoy a movie with raining food , and talking food, and an entire island made out of food?  The reason I bring this up, is that this is the time of year when there are ingredients galore.  We’ve got the tail end of the summer garden harvest (green tomatoes, anyone?), beautiful apples, pumpkins, and winter squash.  The best part is that the chill in the air actually makes people want to cook.  Even self-touted kitchen haters are not only “pinning”, but actually making fall recipes.

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One ingredient that seems to linger through October are those roasted hatch chiles.  If you are seeking hatches in Denver, all you have to do is hop in the car and drive down a busy street for a while, and you’ll come across a chile stand with peppers that range anywhere from mild to skull-and-crossbones-insanely-hot.

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I have always wanted to make a good vegetarian green chile sauce.  The kind you can either put in a breakfast burrito, or sop up with some soft corn tortillas in a soup bowl.  When I was searching for a good New Mexico vegetarian green chile, I was surprised that I couldn’t find a recipe for the type of green chile sauce I like to eat.  I came across many recipes using processed ingredients such as canned green enchilada sauce, or scantly seasoned recipes using just green chiles with water.

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My idea of green chile may not be completely traditional, but I knew what I wanted–a warming sauce focused on the chiles, but balanced by smooth mellow onion and garlic, brightly flavored tomatoes, and thickened with a trick learned from Jamie Oliver, grated potatoes (many green chile sauces are thickened with either masa de harina or flour).

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My finished sauce turned out to be just what I wanted.  It was warming, spicy, with more diversity of flavor than some of those one-note green chile sauces you can buy in a jar.  It would be perfect in a bowl on its own, scooped up with some tortilla chips or ladled over a burrito.

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Vegetarian Hatch Green Chile Sauce

Makes 4-6 servings

  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 small paste tomatoes, such as Roma, chopped (about 1 cup)
  • 4 cups chopped roasted green hatch chiles (skins removed)
  • 4 cups vegetable broth
  • 1/2 pound russet potatoes, peeled and grated
  • 2-3 jalapeños, chopped (to taste)
  • 1/2 teaspoon cumin
  • 2 teaspoons kosher salt, or to taste
  • juice squeezed from a lime, to taste

Heat the oil in a dutch oven or large saucepan over medium high heat.  Saute the onion for 4-5 minutes, or until softened and translucent.  Add garlic and saute for an additional minute.  Add the chopped tomatoes, and cook for 3-4 minutes, or until they’ve released their juices and softened.  Add the green chiles, grated potatoes, jalapeños, broth, cumin and salt (start with a teaspoon and season to taste from there).  Bring to a boil, then reduce heat to a simmer.  Cook, covered, for about 2 1/2 hours, until chiles are very soft and the sauce appears to meld together.

Blend up the chile with an immersion blender (or carefully in a regular blender–allow to cool slightly and hold the top on the blender with a dish towel) until the sauce thickens, but still retains a salsa-like texture.

Season to taste with salt and lime juice.

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Filed under Sauces, Soups and Stews

Honey Habañero Refrigerator Pickles

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In my garden, for whatever reason, cucumbers seem to take “be fruitful and multiply” quite literally. This year, the little buggers even got shredded by hail.  I mourned their early death, only to be surprised by new vines dotted with yellow flowers with the promise of many more cucumbers to come.  To deal with the annual bumper crop, I’ve tried my hand at pickles of all kinds–fast dills, slow dills, dills with spices, dills with hot peppers, horseradish, etc, etc, etc…

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I have a love-hate relationship with my cucumbers.  There’s not much better, garden-wise, than crunching into a baby cucumber, still warm from the sun, or popping open a mason jar of homemade pickles for a barbeque.  On the flip side of that double-edged sword, cucumbers don’t pickle themselves!  They demand to be brined, fermented or pickled in vinegar, and canned in a water bath canner, which involves a considerable amount of time standing in a steamy kitchen in late summer days.

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There are tricks to making the pickles stay crisp (which never work as well as I want them to): cutting off the blossom end, using strange and unusual powdered preservatives (um, no.), canning the same day of harvest, etc, etc, etc.  Can I tell you a dirty little secret?  Although I continue to can pickles the time-intensive way, so that I can  eat them year round, I much prefer the taste, crispness, and minimal effort of refrigerator pickles.

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These pickles were born out of my sadistic need to create an even spicier pickle than ever before.  Dried habañeros give them a time-released heat.  The first couple weeks after they are ready to eat, they have a slight honey sweetness and a little bit of a spicy undertone.  By November, they are so spicy that you can’t help but give a little Woo! when you bite into one.  I gave a jar to a spice-loving friend at work, and she took them out for lunch every day, face flushed and eyes watering.  They’re so good!  I just can’t stop eating them!.    

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This recipe goes out to all my fellow spicy spooners.  You can forget about spending hours over the steaming canner for these ones.  May your cucumber harvest be plentiful and your spice tolerance be high!

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 Honey Habañero Refrigerator Pickles

Adapted from Canning for a New Generation by Lianna Krissoff

Makes about 3 quart jars

  • 3 pounds pickling cucumbers
  • 1 pound small onions, halved and thinly sliced
  • 1 tablespoon yellow mustard seeds
  • 1  1/2 teaspoons celery seeds
  • 3 large cloves garlic, halved
  • 6 cups cider vinegar (5% acidity)
  • 1/2 cup plus 1 TB mild honey
  • 1  1/2 teaspoons turmeric
  • 1  1/2 teaspoons dry mustard powder
  • 3 tablespoons kosher salt
  • 6-12 dried habañeros (more or less to taste, depending on level of heat desired)*
Cut the blossom end off of each cucumber and slice into 1/4 inch rounds.  Put the cucumber slices and onion slices into a large bowl.  Toss with the mustard seeds and celery seeds, and set aside.
In a non-reactive pot, combine the vinegar, honey, turmeric, mustard powder and salt.  Bring to a boil over medium-high heat, then reduce to a simmer.
Put a garlic clove into each of 3 clean, quart-size canning jars.  Begin to pack the cucumber-onion mixture into the jars snugly, but without forcing.  Layer the dried habañeros in the jar as you go.  Ladle the hot brine into the jars, and close with the lids.  Allow to cool to room temperature, then refrigerate for two days before eating.  Continue to store in the refrigerator.
*Dried habañeros can be ordered online, or found at specialty spice shops, such as Savory Spice.  Be careful when handling the chiles.  It’s best to wear gloves!

11 Comments

Filed under Canning and Preserving, Condiments