The Salty Dog's Blog
from family friends, the Piersons
This delightfully refreshing beverage reminds me of summer days when I was young. Rhubarb grew in plenty from our garden, and my mother would make this punch on special occasions. With its perfect combination of tart and sweet, this punch is a lovely treat for any spring or summer day.
Combine rhubarb, water, and 2/3 cups honey in a saucepan; cook until fruit is soft. Pour through a cheesecloth, collecting strained juice in a bowl.
Again in the saucepan, combine the strained juice with remaining 1/3 cup of honey. Boil together for 5 minutes. Let the mixture cool, and mix in the orange and lemon juice. Chill in the refrigerator.
When serving, rim each glass with Didi Davis Food Orange Ginger or Lemon Sugar. Then mix punch with ginger ale to taste. I prefer equal proportions of juice to ginger ale.
Makes 12 toastsThis is an easy, yet elegant hors d’oeuvre. For a variation, change the flavor of the butter using other didi davis food salt blends. 4 TB unsalted butter 1 tsp. Sagemary Salt 1 tsp. tomato paste, optional Squeeze or two of fresh lemon juice Freshly ground black pepper 6 slices white bread (halved) [...]
Makes a scant ½ cupUse spicy or sweet smoked paprika salt for this rub. Great on beef, pork (especially spare ribs or pulled pork), poultry, fish. Store in a covered container and keep in a cool, dark, dry spot to preserve the freshness and strength of the rub. It will keep for about 2 months. [...]
Serves 4-62 lbs. small red potatoes About 2 TB olive oil Smoked Sweet or Spicy Paprika Salt Freshly ground black pepperPreheat oven to 400º F. Cut potatoes into 4 wedges each, or cut in half if very small. Place potatoes in a large bowl and drizzle with oil. Sprinkle generously with Smoked Paprika Salt, pepper, [...]
by Chef Didi DavisThis is perhaps the only time that you may use crummy, supermarket tomatoes in the dead of winter and enjoy a tasty dish! No kidding. These tomatoes, and their variations, are best eaten lukewarm or at room temperature. 1-3 TB best quality olive oil 6 plum tomatoes, washed and dried Fennel [...]
Shred carrots and toss with lemon juice, orange juice, olive oil, Grey Sea Salt-Fine Grain or sea salt of choice, Sarawak Black Pepper, or pepper of choice, ground cumin, didi davis food Orange-Ginger or Curry Sugar. Add all to taste. Let marinate 1 hour before serving.Recipe Copyright Deirdre Davis 2020Use of content requires [...]
Stewed rhubarb is such a favorite in our house that it marks the beginning of the season just as corn and the first fall apples signal theirs. This dish has a savory element; the addition of tarragon is a pleasing departure from more usual versions. Serve with ham, duck, pork, sausages, rich fish such as [...]
Buy the reddest rhubarb you can find. The color enhances the dish.Serves 4 / Sauce Makes 1 1/2 to 2 Cups1/2 pound rhubarb, cut into 1/4-inch slices 2 tablespoons sugar 2 tablespoons Dijon-style mustard 1/4 cup bottled clam juice, optionalA few turns of freshly ground Special Wynad Black Pepper A good pinch of fine [...]
This chutney, a complex union of snappy rhubarb, oranges and raisins, follows the basic formula of cooking all the ingredients together for an hour, but it has the unusual twist of substituting caramel syrup for white sugar.This chutney improves enormously with an overnight stay in the refrigerator. Serve with broiled swordfish steaks or salmon, shellfish, [...]
The Butterscotch Sauce may be served warm or at room temperature.Makes about 1 ¼ cups3 tablespoons unsalted butter 3 tablespoons lemon juice 1 tablespoon water 1 cup light brown sugar ½ cup heavy cream Fresh peaches Fleur de Sel sea salt, to tasteMelt the butter in a heavy, medium-size sauce-pan. Add the lemon juice and [...]