Tuesday, August 13, 2013

Putting A Little Spice In It

I finally made it to the dessert section of the Food & Wine Annual Cookbook for 2013 (what early birds!  It's only August) and in the section on making your own ice cream, they listed four flavors that I hadn't considered...

Most unlikely - 1 cup strawberries macerated in 3 T sugar with 1 teas. minced jalapenos!  I like "hot" as well or better than the next person, but strawberries and jalapenos?

Salted Caramel - 3/4 cup pour-able salt-caramel sauce
"Salted caramel" became what I think of as a "fad food" some months ago.  Salted (which is done with sea salt for a subtle flavor) is good but eating a square caramel will have you enjoying the remains on your teeth all the rest of the day.

Blackberry-Sage - 34/ cup blackberry preserves mixed with 1 T minced, fresh sage.
Okay, I get it - forest flavors.  But sage is normally used in the Thanksgiving turkey dressing.  My brain might get confused.

Chocolate-Toffee - 1 cup broken chocolate and toffee covered saltines or pretzels.
If you have ever seen chocolate-toffee coated saltines in a store, please raise your hand. 

Some time ago I reviewed a Mexican restaurant that served a warm cilantro sauce.  It wasn't very cilantro-y, but it was warm.  And then I found this in Food & Wine:

CREAMY CILANTRO-LIME SAUCE (said to be served with roasted meats all over Latin America)
2 large jalapenos, seeded and coarsely chopped
2 large garlic cloves, smashed
2 T fresh ginger, minced
2 T white onion, minced
1 T lime juice
1 cup mayonnaise
1/4 cup cilantro, finely chopped

Put everything EXCEPT the cilantro and mayonnaise in a blender and pulse it until it's smooth; then add the cilantro and mayo and pulse a couple of times. Sauce can be refrigerated for three days. 

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