Dynamic Duo: Meyer Lemon Curd & Cardamom Rose Meringues

Citrus season is upon us! If you are lucky enough to have a Meyer lemon tree in your yard (or a neighbor's) I highly recommend making some Meyer Lemon Curd.

Freshly scrubbed organic Meyer Lemons 

The homemade stuff is beyond compare. Fresh lemon (or other citrus) curd is like a flavor bomb for your palate and its creaminess is something the store-bought versions will never, ever deliver. Plus, since you will end up with extra egg whites from your curd, why not double up and make some meringues?

I recently discovered my love for citrus curds, so already knew that's what I wanted to do with the Meyers procured from the last swap. But I was surprised to learn just how easy lemon curd is to make.

Essentially all you do is zest and juice the lemons, add eggs and butter, cook, strain and put it in jars. If you can wait that long. Fair warning that you may just start eating it from the bowl directly!

Mmm, zesty.

Straining your lemon curd

Cooling jars

Eat it by the spoonful if you like!

I used My Pantry Shelf's Meyer Lemon Curd recipe and loved the results! That said, I have a few notes based on my wayward recipe-following ways...

By accident I grabbed the wrong measuring cup and didn't figure it out until later, so my curd had only 3/4 cup sugar which left it on the tart side, but still plenty sweet for my liking.

My lemons were a variety of sizes, so it took 6-7 of my lemons to produce the required 1 cup of fresh lemon juice. Also, I used 4 oz. jars so I adjusted the processing time to 10 minutes. Yield was 5 jars.

After this success, I was motivated to put my four extra egg whites to use. Meringues immediately came to mind. A quick recipe search resulted in countless options, but I was looking for one that would put ingredients I already had in the house to use. (Well, actually in full disclosure I did borrow cream of tartar from my neighbor since I didn't want to break my stride and make an excursion to the store just for that. I repaid her in merigues so it all worked out. Thanks Betsy!). Even better when I landed upon one I could adapt to use my rose water in. Enter Cardamom Rose Meringues.

My only variations here were doubling the recipe and using rose water instead of rose extract. Based on substitution proportions I found online, I substituted 1 tablespoon rose water for 1 teaspoon rose extract and reduced the amount of water in the recipe. (I did some calculations on how much to reduce the water, but can't make much sense of my math scribbles, so will leave that in your undoubtedly capable hands if you wish to go the same course).

I let my inner perfectionist go...

Again, even though everyone always says meringues are tricky, I found them remarkably easy and satisfying to make. Which doesn't mean they were a treat for the eyes...

I don't own any piping equipment, and though I knew you can jerry-rig your own with a ziploc bag, overconfidence had me thinking, "I can do this with spoons like the recipe says. How hard can it be?".  Well, judging by the photo shown here, it's pretty darn hard. I realized this after just one or two attempts, but I just decided to kind of go with it.

Did they end up looking more like crazy sand sculptures or Gaudí-esque creations than the quintessential merigue drops? Yes. But more importantly everyone I gifted them to said they were delicious! And their imperfection kind of made me smile.

Next time around I probably will try to make them prettier, and I'm going to make some of this homemade natural food coloring so I can dose them with color too.

Profile of BK Swapper Jane Lerner + Cabbage Coconut-Milk Slaw recipe

Jane & I sharing lunch @ MoMA, NY circa 2007

I am so happy to have my first swapper blog profile feature the fabulous Miss Jane Lerner. Not only is she a longtime close friend, she is also the co-host of BK Swappers and our inspiration for starting SF Swappers. Add to the list an amazing cook, an incredible New York host, fellow food adventurer and excellent writer. I love the detail she answers these questions with — at once personal and informative, and also very fun. I only hope to be with her on the last day on Earth so we can eat everything on her below list together...

Name: Jane Lerner (@janelerner)

Home (+ hometown swap): Brooklyn, NY / BK Swappers

Profession: Writer and editor

How did you first get involved in food swapping? How long ago? My involvement with the swap is all because of Twitter! After being on Twitter for a few years, in early 2010 I started corresponding with Kate Payne (@hipgirls) who invited me to the very first swap that she was hosting with Megan Paska (@bkhomesteader). The 20-person event was held in Kate's home in Crown Heights, Brooklyn, and I got to meet a number of people I knew online but whom I'd never met in person. Several months and a few swaps later, Kate moved to Austin, Texas, and asked me take over the co-organizing duties. Meg and I now share the responsibility to keep BK Swappers happening.

Jane's famed gravlax for the swap potluck

What did you make for the last food swap and what inspired your choice?: For the last swap (November 20, 2011) I brought three jars of salted-caramel-rum sauce; two bottles of Spanish olive oil steeped with whole chilies, cardamom pods, mustard seeds, star anise, coriander seeds and Sichuan peppercorns; and three containers of an Indonesian-style lime and tamarind dipping sauce/marinade. No direct inspiration there, though I am always looking at my cookbooks to find good swappable recipes and I keep a running list of ideas. I'm not much of a proper canner (I'm still not confident that I won't poison other swappers with botulism), so that informs what I make, for sure.

What’s your favorite thing about swapping? I love coming home with an amazing bounty, and having these goodies in my fridge for weeks. It makes me so happy every time I use something I scored at the swap. Plus, I have tons of love for the swappers who come to our events—everyone is so appreciative and nice, and I've made many new friends.

Recent BK Swappers haul

Who or what most influences your cooking? I think about eating, cooking and entertaining so much that virtually everything influences my ideas on the topic. Living in NYC I eat out a lot, and am always trying new things—every meal feels like an opportunity here and I try not to squander it.

What’s your favorite kitchen tool? A perfectly sharp knife. Or the gorgeous, bright-yellow enamel Dutch oven I inherited from my mom.

Your current flavor or ingredient obsession? Coconut milk. I made coconut milk-chocolate pudding last week. And I can't stop making rice with a can of coconut milk in place of half the water—I top it with a fried egg, crispy shallots, cilantro and a huge spoonful of sambal oelek. I also have a thing lately for toasted coriander seeds.

Swap sheet for Salted Caramel Rum Sauce!

Biggest food surprise? That food would become the focus of my career to the extent that it has. I never expected to be in the food world professionally, nor thought that I would derive such pleasure and happiness from preparing food for my friends and family.

If the Rapture came tomorrow, what would your last meal on earth be? I'm taking a whole day, sorry. For breakfast, smoked-meat hash and a lox and bagel sandwich from Mile End in Brooklyn, along with a giant bowl of fresh-picked raspberries, blackberries and hunks of perfectly ripe papaya; Xi'an Famous Foods' cumin lamb noodles and Momofuku pork buns for lunch, along with a salad from Ti Couz in San Francisco circa 1996 (while I'm in SF I'll take an El Farolito carne asada super burrito too); for dinner I'll party hop between Per Se (wines, caviar, impeccable vegetables), Minetta Tavern (duck-fat potatoes, maybe a steak) and the mei goreng I had standing on a street-corner in Bali 17 years ago. Then I'd make a piece of home-baked sourdough toast, spread it thick with two tablespoons of soft butter, eat it, and die.

Favorite local food experience: Walking up and down my very own street—Court Street in Carroll Gardens, Brooklyn—and saying hello to the local shopkeepers, buying the specialty of the house at each place. There's the best mozzarella at Caputo's, homemade soppresata at Esposito's, renowned sandwiches and ridiculous pastries at Court Street Grocers, Frankies' meatballs and pretzel baguettes at Prime Meats Deli, killer coffee at Black Gold, all served by my neighbors and friends. It makes me happy.

Recipe by Jane: 

Cabbage Coconut-Milk Slaw

1 small head of Napa cabbage, thinly sliced (you can throw in a bit of red cabbage too, if you like)

1 small red onion, thinly sliced

1 carrot, grated

1 red bell pepper, thinly sliced

1 large bunch cilantro, chopped

1 small jalapeño, chopped fine

1 can coconut milk

juice of 2 limes

salt to taste

Mix together the vegetables, cilantro and, jalapeño in a large bowl. Shake the can of coconut milk before opening, and pour the can into the bowl. Add in the lime juice and salt to taste, mix thoroughly. Let sit for at least 30 minutes before serving; the cabbage will soften and the flavors will come together as it sits. Serves 8-10, if not more. 

Holiday Swap Recap

Festive swap decor (thanks Patricia!)

For me the December food swap was truly like the kick-off to the holidays. And it delivered some serious good times and cheer! Plus with everyone's delightfully decorated and presented goodies, it was even more than usual like taking home a storeful of presents.

Held once again at the lovely Patricia's Foodscaping space, we had both a great turnout and excellent diversity of foods.

The potluck tables quickly separated themselves into the sweet and savory categories, with lots of holiday cookies, breads and candies on the former and everything from lasagna to kale chips to fresh salsa and bean spread on the latter.

Talkin' swap

The swap tables filled up with a mouth-watering array too, which everyone ogled and sampled while sipping wine and chatting.

Here's the complete list:

Vanilla extract, pie dough, simple syrups, LOTS of yummy spiced nuts and mulling/toddy spices, lavender facial scrub, Christmas matzo, pulled pork, fresh salsa, marinara pasta sauce, vareniki (Ukranian dumplings), roasted red peppers, mini lentil pies and mini pumpkin pies, assorted preserves, cordials and mustards, fresh sushi, gingerbread bundt cakes, beef jerky, dried persimmons, spicy candied ginger, togarashi, salty sweet granola, flavored salts, Earth food nuggets, arugula pesto, pickled green tomatoes and pickled ginger, Meyer lemons, herbs and greens from the garden, and whew, ...did I miss anything?

Vanilla extract & lavender facial scrub by Cathy

Preserves & pickled green tomatoes by Robin

Pie dough, spiced walnuts & ginger simple syrup by Christina

Arugula pesto by Stephanie

Spiced nuts & red hot toddy spices by Jaemin

Fresh marinara sauce, salsa and pulled pork by Herb

Mulling spices by Jaemin

Spiced nuts by Shannon

Gingerbread bundts by Seri

Cordials & lemoncello by Kari

Sushi by Toshi

Earth Food Nuggets by Jessica

Vareniki (Ukranian dumplings) by Olga

Roasted red peppers by Jim

Pickled ginger by me

Host Patricia with garden fresh produce & pies

While some of the fresh stuff got devoured immediately (meaning as early as later that evening), I've also still been enjoying lots of stuff into the new year. For example the remnant roasted red pepper oil, garlic and spices became a great salad dressing base the other evening, I've been using a dash of the ginger simple syrup in bubbly water to wean myself off the holiday cocktail over indulgences, and may I recommend the candied ginger in oatmeal, cooked with raisins, and topped with a small pat of butter and some maple syrup? I'd love to hear some of the creations you've all made, so please comment below or share recipes etc. with everyone on Facebook.

I have even turned some of the swap goods into my own preserved items, like Meyer lemon curd, dried lemon verbena tea and tarragon pickled eggs {stay tuned for those write-ups soon}, so the food swap really is the gift that keeps on giving.

The next swap will be held in mid to late February, we'll announce the date the week of January 23rd, so stay tuned.

Swap on!

Cookbook Review: Jam It, Pickle It, Cure It by Karen Solomon

I have been meaning to read Jam It, Pickle It, Cure It for quite some time now. In fact, food swap co-founder Stephanie and I reached out to author Karen Solomon when we were first getting started with the food swap since among many other things, she hosts the popular Jam It! Salon at 18 Reasons. She was super supportive of our endeavor, offering tips, insights and introductions where needed, as well as plugging the swap events themselves to her community and followers.

These days I am trying to seriously limit the number of books I buy, but I swear I think this book must be permanently checked out of the Mission Branch Public Library because I frequently troll the cookbook section there and never see it. But today was different. When I spied the book on the shelf, my heart leapt a bit and I eagerly grabbed it.

Grab this book now!

Once home, I immediately sat down on the back porch in the sun and read the entire thing, cover-to-cover.

Totally accessible and designed to make seemingly daunting and difficult cooking projects very simple, this book is written for regular folks – but not excluding accomplished chefs – who want to try their hand at making everything from their own condiments (ketchup to compound butter), to smoking fish and meat, making fresh pasta, candy and so much more. The recipe language is easy to follow and she clearly lays out how much time you'll need, materials as well as ingredients, storage tips and flavor variations. I also like how she gives you quantities for both dry and canned versions of ingredients like beans. The photos are both instructional and beautiful...truly it made me want to hit the kitchen and start making stuff right now.

TOC teaser

But where to start? Well I am definitely going to make the Oregano & Cumin Dressing with the bunch of fresh oregano I have. That plus the head of cabbage in the fridge will be the makings of a tasty slaw!

I am also excited to make ravioli, crackers, hot sauce, salt cod, beef jerky, yogurt cheese and Arnold Palmer Pops (heck, it is pleasant 65° out today).

And, I've got my eye on something in here for the next food swap too, but you'll just have to wait and see what it is.

Of course I recommend you get this book yourself – even if just from the library, but in the meantime you can also score a few free recipes from Karen's website.

As noted above, while I've met and semi-regularly interact with Karen in the social media space around food swapping, preserving and more, this has in no way influenced my assessment of this most excellent cookbook. I've already put in a reserve request for her latest cookbook as well: Can It, Bottle It, Smoke It. Yay!

Happy New Year of cooking everyone - there's lots to look forward to...

Guest Blog Post: Swapper Vanessa Spices It Up with Two Recipes

I know we're still here in 2011, but I tell you, I'm ready for 2012. As proof, I'm kicking off a new year progression right now. Going forward I'll be shooting to once or twice a month mix it up here on the blog by featuring profiles of swappers, as well as guest blog posts by fellow swappers and swap hosts. What better way to extend and connect the food swapper community, right?

Vanessa's sweet, spicy & salty swappables

So I am thrilled to kick this shiny new gig off with a guest blog post by Vanessa Vichit-Vadakan. Her first time at SF Swappers was a couple weeks ago for our Holiday Swap, and she ooo'd and ahhh'd the crowd with a great array of sweet, spicy and salty items. So, without further ado, I'll turn it over to Vanessa to tell you about what she made and to share not one, but two (!) recipes with you. And both of them will add a little extra spice to your holidays. Joyfulness!

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Like a lot of people, I perk right up at the announcement of an upcoming food swap.  The day can’t come fast enough, and I can’t wait to see what goodies my fellow swappers will bring.  But the hardest part of swapping for me comes right after the initial excitement subsides and I have to decide what I’m actually going to make, that moment when I’m overwhelmed by the possibilities, when I realize I can make pretty much anything I want.  Anything!  That’s a lot of possibilities!

Lucky for me I can instantly rule canning anything because, well, I never learned to can.  I’m always tempted to bake because I love to bake, but right around the holidays, it seems that people are already inundated with baked goods.  I’m reluctant to make anything that has to be refrigerated because even though I’m meticulous about food handling safety and I’m more than happy to swap for someone else’s fresh salsa, I just get too paranoid that I’m going to poison someone, which would make me sad.

I want to make something that above all is delicious, of course, but I also think about what I can make that is interesting, maybe something that people might not want to put together themselves because the recipe might require too many ingredients or make more than they want, things that would make me excited to see on another swapper’s table.  For sure I think about what’s seasonal and what someone else might not bring, especially if they bring the same thing and it turns out to be tastier.  That would be like showing up at a party wearing the same clothes as another guest and having other person look waaay better in the outfit.  Yipes!

Togarashi

For the recent December swap, I thought of warming flavors for the chilly season.  Hot peppers came to mind, and I thought of togarashi, the Japanese chile condiment.  Last summer I air-dried some cayenne peppers that I’d picked up from Full Belly Farm at the Berkeley Farmers’ Market and used them as the base, grinding them just for the occasion.  There’s a good amount of variation in togarashi recipes, which vary in proportions as well as ingredients; some recipes call for hemp seeds or poppy seeds and some leave out the garlic or seaweed, but technically, "shimichi togarashi" refers to using seven ingredients.  My version takes a slight detour in that it actually uses eight ingredients and has a smaller proportion of chiles to the other ingredients than most versions I’ve seen (my chiles were quite strong).  There is a lot of room for tinkering with this recipe, and I do not claim it to be anything that your Japanese mother would call authentic, but it’ll warm you up and give your food a tasty kick.

Spicy Candied Ginger

I also made candied ginger for its warmth and presence in winter baking.  In most recipes I saw, the directions were to boil and drain the ginger a couple of times before giving it a simple syrup bath, but I decided I wanted to go with as much intense ginger flavor as I could get, so I skipped the leaching process and went straight for the simple syrup step.  The end result is a super spicy, biting candied ginger that is ideal for use in baking but not so much for eating straight (unless you really enjoy the burn).  A little goes a long way, so cut it up small before you add it to your gingerbread batter.  It works as a great way to sweeten and flavor tea and apple cider as well.

Many thanks to Aimée and Stephanie for all the organization and work they put into getting the swaps together and for sharing their corner of the Internet with me.  I hope to catch you all at the next swap!

Jook topped with togarashi

Try sprinkling on eggs

Hachimi Togarashi
or Eight-Spice Japanese Chile Seasoning

Togarashi is great in ramen or miso.  Sprinkle it on rice, French fries, or popcorn.  It also works well as a dry rub for meats.

1 tsp Szechuan/sansho peppercorn
1 tsp black peppercorn
1 tsp dried minced garlic
1 tsp dried orange peel
2 TB ground cayenne pepper
2 tsp flaked nori or dulse
2 tsp sesame seeds
2 tsp black sesame seeds

Using a mortar and pestle or a spice grinder, grind the peppercorns, garlic, and orange peel to a medium grind.  Combine well with the rest of the ingredients and store in an air-tight container.  


Spicy Candied Ginger (plus bonus by-products!)
Makes 3-4 cups

Peeling your ginger

To peel ginger, I find it helpful to gently pull apart the ginger at its natural branches, working with a sharp paring knife, though some people swear by the method where you take a spoon with a bowl that has a narrow tip and scrape the ginger with the concave side of the tip facing down to remove the skin. To make a less intense candied ginger, boil the raw pieces of ginger for about 15 minutes and drain them before adding them to the sugar and water.

1 pound fresh, organic ginger
2 cups filtered water
4 cups organic granulated sugar

Peel the ginger. Slice the ginger into rounds not more than 1/4-inch thick. You can make coins or you can cut on more of a diagonal to get longer strips.

Place the ginger, water, and 2 cups of sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 60-90 minutes, stirring occasionally, until the ginger becomes slightly opaque and slightly softened (but not soft). If the level of liquid gets low, add a little more water.

Remove the ginger from the heat and allow it to cool until it’s cool enough to touch. Place the remaining 2 cups of sugar in a bowl and line a large baking sheet with waxed paper. Use a slotted spoon to scoop up a few pieces of ginger, draining off the liquid. Toss the ginger in the sugar until it is very well coated, then place the ginger on the baking sheet in a single layer. Repeat with the rest of the ginger.

Finished product out to dry

Leave the ginger to air dry for about a day, flipping the pieces over once. Store in an air-tight container.

You’ll have leftover ginger syrup which can be stored in the refrigerator. Mix with soda water and a splash of fresh lime juice to make a refreshing ginger soda, or use it in cocktails or drizzle it on your oatmeal. If you have leftover sugar, it will now be lightly gingery. You can use that sugar for tea, tossed with fruit for a filling, toast (think: cinnamon toast but with ginger!), or on yogurt.


Vanessa
www.beetgoeson.blogspot.com

All photos by Vanessa with exception of swap table and sliced ginger close-up (taken by me).

Puttin' on the Ritz: Decorating Tips for Food Swap Goods

We're a week out from our first Holiday Food Swap...and that's got me thinking about crafty ways to decorate our foodstuffs without breaking the bank.

If you're thinking about that too, let me offer some suggestions and ideas.

Who needs wrapping?

Jars:

While personally I think the true beauty of a jar of preserves (or any kind of food) is what's inside, sometimes a little dash of pizzazz can go a long way.

First up, labels. This may sound simple, but this can truly run the gamut.

#1 - Our lowest investment option is simply using a Sharpie and writing right on the jar or lid. And Sharpie ink comes off of glass with a little rubbing alcohol, so you can always clean your jar up at a later date if gifting it.

A simple label is nice

#2 - A step up from there is busting out some of the printer labels you probably have at home or at work. Cut 'em in fancy shapes or use them as they come.

Or, you could buy some canning-specific labels. Some jar cases come with labels but your local hardware store is sure to have a few different types as well. I personally like these ones which ACE Hardware sells for about the same price.

Maybe a trip to OfficeMax is the thing for you? Shipping tags can readily be repurposed into simple and attractive gift tags. I especially like these simple types that have an appealingly retro look and feel.

And while I've never even been inside a Michael's store, I know you can go label and gift tag crazy there. (C'mon Martha's got her own line of "embellishments" for the chain!)

#3 - There are a ton of free canning label templates out there to choose from. A simple Google search could get you lost amid the cyber craft world for a good long time. To save you some of that effort, I've selected a few from the community at large that I thought were the best.

1. The Kitchn rounded up 5 fabulously different templates
2. Sweet Local Farm has a very cute selection on their blog
3. Garden Therapy has various modern, decorative patterns
4. And while there's some duplication within Tipnut.com's collection, I especially liked the marmalade templates

So, if labels is the first category, the second one to think about is *bling*.

If you follow any of the preserving blogs and foodie community sites, you'll know that right now there's a lot of talk about decking out your homemade edibles.

One of the most well-known and entertaining is Well Preserved's Pimp that Preserve contest currently underway. Tune in for some creative and unique takes on the theme.

I also loved the jar toppers featured on You Are My Fave. I could even see filling these with other seasonal items like ornaments or pinecones and using them as holiday decor.

Bottles & Other Containers:

Patterned glassine bags for baked goods

1. Bag it up - Glassine bags lend themselves very well to baked goods and come in all sizes. You can also find cute patterned ones. May I suggest the stationery annex of Kinokuniya in Japantown? That's where I scored the ones I used for the biscotti at the last swap. Those bags, by the way, I had bought some time back and was just waiting for the chance to use them. Since the biscotti was a last minute addition to my swap lineup, voila enter delightful floral bags. These colored organza bags are also perfect for a no-frills, but more importantly no-fuss presentation.
2. When in doubt, apply ribbon! - You can go for the gold, or use red + white baker's twine, but ribbon almost always makes a package feel more like a special gift. Want to get all fancy on it? Check out this video on how to tie a bow. (I have a number of years at a florist in my work past, so bows like this come second nature to me. It was still kind of fun to watch the how-to video...) 
3. Stars Upon Thars - Make like the Sneetches and put a star on it! Easy to draw or cut out, I say a star makes things instantly festive. 
4. Go Green - Look to Mother Nature and garnish your goods with things from the garden. From a small bunch of herbs to a cluster of dried flowers to a pretty fall leaf...all of them are sure to please this crowd.
5. Sparkle Time - Now glitter may not be exactly what we're looking for, though I am certainly a believer that it can be used tastefully, but what about sequins? Lamé? Gilded paper? Even tin foil can be a winner.  
6. Scrap It - I confess that I keep all kinds of scraps of papers. Bits of leftover wrapping paper I really like, decorative paper bags and more; I've got a drawer full of it. And then some. But really, it does come in handy. (For example, check out the advent calendar I made this week out of scrap paper.) There are no limits to how you can get creative with paper. And you're recycling at the same time so it feels good too. 

Cone advent calendar, see here for how-to

Got more ideas? I'd love to hear them. And will hopefully see them at the swap next week. 

Speaking of which, is this going to be your first time coming to the swap? Check out our Swapping How-To page for some of the basics including a new request on how to label your jars. As always, shoot us an email at sfswappers@gmail.com if you have a question, or tap the valuable resource of other swappers and share your thoughts or questions on the Facebook page.

Hope this has stoked your creative fires a bit, but most importantly have fun and just do what you can. This is a busy time of year and food swapping is not supposed to be stressful. See you next week!

Month of Mustards

I like the seasonal evolution of preserving. Spring and summer were all about fruit. And fresh veggies made into pickles. Fall so far has included some pears, apples and quince (Tigress in a Jam's Quince in Rose Syrup is pictured below), but suddenly heartier food beckons and savory items like mustards and onion jam are vying for my attention.

Oktobeerfest Mustard + Quince in Rose Syrup

So November became the month of mustard at my place. Turning to the trusted Ball Complete Book of Home Preserving, I had my choice of recipes. Being half German of course the Oktoberfest Beer Mustard had to be first. It was a cinch to make and was pleased with my clever portmanteau naming: Oktobeerfest Mustard.

Mustard on the stovetop

Next I had to try the Lemon-Sage Wine Mustard. When making mustard the smell can a little strong and almost overpowering. In fact, I recommend you don't lean in too close while it's cooking – you'll get a lungful of vinegary fumes that will make you cough and splutter. But this one smelled divine as it cooked down! It also earned an extra star in my book, since we were out of white wine it forced me go out and stock up on booze. Cold nights require extra libations on hand, don't you agree?

Though I don't think it was the extra drinking, something had me feeling under the weather later in the month, I so made batches of my trusty fresh ginger + lemon + honey concoction that soothes even the scratchiest of throats. This meant I had a bunch of big pieces of ginger staring at me. So next up on the mustard train was the Ginger-Garlic Mustard recipe.

Three kinds of mustard and counting

It's December now and as I admire my stockpile, I want to make more! I haven't tried any of them yet since mustard needs a couple weeks to cure, but some will definitely make an appearance at our upcoming food swap, and the rest will be holiday gifts. (Shooting for all handmade this year!)

But before I move too far on to other things, should I make the last recipe in my book, Cranberry Mustard, or take my inspiration from something in Punk Domestic's recent mustard roundup? Hmmm, decisions, decisions. Perhaps I'll just do both...