Recipes and Instructions:

Cilantro Lime Vinigarette

Juice from 2 limes

1/4 c. olive oil

1/2 t. salt

1 t. honey

1/4 cup cilantro, stems removed

1 clove minced garlic

1/4 c. vinegar

Mix together in blender and add cracked pepper to taste.

Baked Brie

A  5″ diam.  round of Brie cheese
1 cup mango chutney
1/2 cup pecans, chopped

Place Brie on a baking sheet and cover with chutney and chopped pecans. Bake at 300 degrees for about 20 minutes or until Brie starts to soften. Serve with crackers and apple slices or fresh seedless grapes.

Brie en Croute

Slice a small wheel of Brie in half, horizontally.  Remove top half. Place a handful of sliced almonds & some fresh chopped parsley on the bottom half  & replace top. Wrap a sheet of puff pastry around the brie, sealing edges with an egg & water wash. Place on Brie Baker, seam side down. Bake at 300* for 30 min.  Let cool slightly & drizzle a sauce made of 1/2 c. raspberries, 1/4 c. sugar & 2 Tbsp. Grand Marnier (water may be substituted) that has been boiled until sugar has dissolved.

My Mom’s Mustard Pickles

Recipe to follow

Instructions for Pickle Crock

This crock is designed to encourage the fermentation of fresh vegetables. Use it to make cabbage into sauerkraut, to pickle vegetables, and to cure olives. Wash vegetables throughly. Place salted vegetables in the crock, fill with water, then cover with the pot’s heavy lid to keep vegetables submerged and encourage lacto-fermentation. As fermentation begins, naturally occurring carbon dioxide drives the air out of the pot, creating an oxygen-free environment ideal for the long, slow brining process.

• Lacto-fermentation converts carbohydrates into lactic acid, lowering the carbohydrate content of vegetables. It also adds enzymes, nutrients, and probiotics for healthy digestion.
• Vegetables begin to ferment within days. If stored in a cool, dark place, pickled vegetables will keep for months.
• Complementary vegetables (carrots and onions) and herbs (caraway seeds and celery seeds) can be added for additional flavor during fermentation.

Ideas for Garlic Dipping Bowl

Crusty bread is delicious on its own but to enhance the flavor is easy with a dipping bowl.

1. Decide what flavors you’d like to use, garlic or lemon are good places to start
2. Sprinkle extra herbs and spices in the center rough area. See a list of options, below.
3. Rub a split clove of garlic or piece of lemon rind vigorously in the center rough area.
4. Pour in ½ cup of extra virgin olive oil (and a dash of balsamic vinegar if you’d like)
5. Combine the herbs and the oil. Allow the mixture to sit for at least 15 minutes, giving the olive oil time to absorb the flavor. (to speed it up, put it in the microwave for 15 seconds),
6. Serve with crusty bread or bread sticks

Flavor options: Settle on two or three herbs so the flavor is not overwhelming. Basil, oregano and garlic is a classic combination. Rosemary and cracked black pepper is tasty. Bay leaf, garlic and lemon zest is a refreshing twist. Add approximately 1/2 tsp. of each herb. Feel free to use more or less to suit your own tastes. For a quick dipping sauce, add a little prepared pesto or olive tapenade  Saltbox Pottery’s favorite combo is short and sweet; Olive oil, balsamic vinegar and fresh garlic.  ENJOY!

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