Recipes: 'Soaked, Slathered, and Seasoned'In Soaked, Slathered, and Seasoned, Elizabeth Karmel skips the usual macho seminar on flame-taming and gear, and instead trains her laser-like focus on the real prize: where the flavor comes from.
These recipes appear in Soaked, Slathered, and Seasoned, by Elizabeth Karmel, Wiley, 2009.
Port and Cherry Reduction Glaze (Makes 1/2 to 3/4 cup)
1 750 ml bottle port 1 cup dried cherries 3 whole cloves 2 whole peppercorns 2 teaspoons red wine vinegar Pinch sea salt
1. Pour the port into a 4-quart, heavy-bottom saucepan. Add the cherries, cloves and peppercorns and simmer over medium heat for 60 to 80 minutes or until the port is reduced by about one-half and has a sweet taste and syrupy consistency. This is slightly thinner than a traditional port reduction; if you want it thicker, continue to cook.
2. Add the vinegar and salt, stir to dissolve, and taste, adjusting the seasoning if desired.
3. Let cool, and strain the cherries and spices out of the reduction. Transfer to a clean plastic squeeze bottle. The reduction will keep, tightly covered, in the refrigerator for up to 1 week.
2 tablespoons minced picholine olives 1/2 cup coarse Sicilian sea salt or fleur de sel Zest of 1 lemon
1. Place the minced olives at the end of one side of a paper towel and roll the paper towel to wrap the olives. Squeeze the excess moisture out (otherwise, the moisture will melt the salt).
2. In a small bowl, mix the salt, dried minced olives and lemon zest together. Use immediately, or cover a baking sheet with a silicone liner or a piece of parchment paper and spread the olive mixture over the liner. Let sit in a cool, dry place until completely dry, about 4 hours. When dried, the salt will keep in an airtight glass container for up to 6 months.