Strawberry Pink Peppercorn Vinegar
12 Oz White Wine Vinegar
8 Large Strawberries, Chopped
2 t Pink Peppercorns
Crush the pink peppercorns in a plastic zip bag with meat mallet or rolling pin. Mix all of the ingredients into a glass jar, cover, and refrigerate for 2-6 months. Strain when ready and keep for up to 1 year.
Pink Peppercorns
Don’t be fooled by the sweet smell and rosy hue of the pink peppercorn. Although they are not actually true peppercorns, the delicate, sweet, peppery flavor of the pink peppercorn can be quite misleading. The Schinus Terebinthifolius is a berry grown on the Baies rose plant. This small tree is a native to South America and France. Pink peppercorns are available freeze dried or packed in brine or water. Typically they are found in peppercorn blends and are also an ingredient in savory sauces. This adventurous housewife has even been known to crack them and mix them into desserts as well.
Blackberry Lavender Vinegar
12 Oz Red Wine Vinegar
3oz Blackberries
2 t Dried Lavender Buds
Put the blackberries into a glass jar and lightly smash them with a fork. Add the remaining ingredients. Cover and refrigerate for 2-6 months. Strain when ready and keep for up to 1 year.
Lavender Buds
Sometimes, even this housewife needs a little relaxation from the day to day stresses of keeping the perfect home. I enjoy pouring myself a glass of Riesling and then steeping my achy body in a nice warm bath with dried lavender buds and Epsom salts.
The highly aromatic Lavandula Spica plant is well known for its soothing smell but it also has many culinary uses as well. The popular herb blend Herbs de Provence is well known for its light lavender flavor and is typically used as a seasoning on fresh roasted chicken. Lavender is also known for its use in sweet dishes such as cookies, cakes, custards, and even ice cream. You can purchase it as a fresh herb, dried buds, lavender sugar, tea, extract, and candied.
Passion Fruit Orange Vinegar
12 Oz White Wine Vinegar
2 Passion Fruits
1 Orange
Peel the orange with a potato peeler. With a paring knife, cut off any remaining white pith. If you do not remove the pith in will leave a bitter aftertaste. Place into a glass jar. Cut the passion fruit and scape out the seeds and pulpy juice into the jar. Pour in the vinegar, cover, and refrigerate for 2-6 months. Strain when ready and keep for up to 1 year.
Passion Fruit
Ahh……... the citrusy tart wonders of the Grandilla Passiflora Edulis. Who knew that such a small wrinkly fruit could be bursting with such a big bold flavor? The passion fruit grows in subtropical temperatures on a climbing vine that grows 15-20 feet every year. Its vine produces sweet white flowers and a small egg shaped purple or green fruit. The interior of the fruit has 2 walls of membrane sacs and several pulpy seeds. Passion fruit is at its peak ripeness when it is all shriveled up. It is sold as a fresh fruit, juice, puree, and sorbet. Passion fruit has a great flavor profile for desserts and “adult” beverages which makes this housewife a very happy lady.
Blackberry Lavender Spinach Salad with Goat Cheese
Makes 2 Large Dinner Salads or 4 Side Salads
5 Oz Bag Cleaned Baby Spinach
½ cup Blackberry Lavender Vinaigrette (see recipe below)
6 Oz Blackberries
4 Oz Goat Cheese
½ cup Chopped Pecans
1 Pear, sliced
Mix the spinach and vinaigrette in a large bowl. To plate put down some spinach and then layer the blackberries and pear slices. Put down the remaining spinach and layer with the remaining ingredients. Serve immediately.
Blackberry Lavender Vinaigrette
Makes 2 ½ cups
1 cup Blackberry Lavender Vinegar (or substitute Balsamic Vinegar)
2 T Lime Juice
2 t sugar or agave nectar
1 ½ cups Grapeseed or Canola Oil
Salt and Pepper to Taste
Mix all ingredients except the oil into a blender. Turn it on and pour in the oil until thoroughly mixed. Store in the refrigerator for up to 3 weeks.
Cucumber Fennel Salad
Serves 3-4
1 Large Cucumber
4 Grapefruit
2 Bulbs of Fennel (also called Anise)
1 T + 1 t Passion Fruit Orange Vinegar (or substitute Rice Vinegar)
Pinch of Salt
Garnish with Chopped Chives or Green Onions
Cut the cucumber lengthwise and scoop out the seeds with a teaspoon. Cut into slices on a bias and place into a large bowl. Segment the grapefruit by cutting off the ends of each grapefruit. Then slice off the remaining peel, including the white pith. Cut in between the segments and put them in a bowl. Cut off the top of the fennel, right where the green and white stalks blends together. Cut it into quarters from top to bottom. Remove the center core and cut into long thin slices. Place into bowl and mix the salad together along with the vinegar and salt. If possible, let it marinate for 30 minutes. When plating, garnish with chives or green onions.
Strawberry Orange Salad
1 Pound Strawberries
4 Oranges
1/3 cup Strawberry Poppy Seed Dressing (see recipe below)
Wash and slice the strawberries and place them into a large bowl. Zest one of the oranges over the strawberries. Segment the oranges by cutting off the ends of each orange. Then slice off the remaining peel, including the white pith. Cut in between the segments and put them in a bowl. Drain any extra orange juice. Mix with the strawberries and the dressing. For best appearance, serve within 1 hour.
*you can substitute canned mandarin oranges
Strawberry Poppy Seed Dressing
Makes 2 ½ cups
1 cup Strawberry Pink Peppercorn Vinegar (or substitute Cider Vinegar)
2 t Dijon Mustard
2 ½ T Poppy seeds
4 T agave nectar
1 ½ cups Grapeseed or Canola Oil
Salt & Pepper to Taste
Mix all ingredients except the oil into a blender. Turn it on and pour in the oil until thoroughly mixed. Store in the refrigerator for up to 3 weeks.
