Recipes and Cooking Tips
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Pomegranate molasses is fantastic. I'm really curious about apple syrup - I've been seeing a lot of it lately online.
Celery leaves are delicious! I love them in stir fries and salads.
I feel like I read that tomato leaves aren't actually toxic. I think I've even seen recipes using them sautéed. I love how they smell. I'll have to do a search on they and see if I can find it. Using a few in sauce seems like a great idea.
Edit: not what I was looking for, but there is this: https://www.foodrepublic.com/1291167/things-didnt-know-about-tomatoes/
yeah I was wrong, they're not toxic or poisonous. not sure where I got that from, maybe reading about plants of the nightshade family years ago. anyway, tomato leaves are amazing in a tomato sauce in the summer months.
apple syrup is super simple to make - juice some apples - let it settle, then drain off the juice. simmer until it's thick (takes a long time). I've done it a few times, added a scraped vanilla bean once but I liked it better with just the juice.
I always thought they were toxic too until recently. I guess everyone thinks that because they're in the nightshade family. I'm def going to try putting some leaves in my sauce when I make sauce next year!
OK, gotcha. I've made some syrup before, but I've only ever used it to make homemade apple liquor (measure it out, cook down to a syrup, then reconstitute with booze until back to the original volume and add spices). I'll have to try the syrup in some other ways.
one of these days I'm going to try banana hooch (similar to apple liquor). made tempoyak a few years ago (lacto fermented durian) - not sure if I can recommend it but it was interesting. kitchen is my playground.
Please post if you end up making the hooch! Banana hooch sounds great. I've been meaning to try making fruit wine or mead forever. I've never heard of tempoyak before but it actually sounds like it would be pretty good.
the tempoyak was sort of stinky (like some cheeses are) - I've done a lot of lacto-fermenting so I could tell it hadnt gone bad but it sure didnt smell very good during the ferment and the texture was somewhere between a slime mold and natto. taste was very unique though, savory and salty. if you enjoy really moldy blue cheese and if you can get fresh durian I'd recommend trying to make it.
mead is super easy - boil water & honey, let it cool down to skin temperature and add in yeast (champagne yeast works well). add an airlock and forget about it for a month, then clarify it and draw the cleared mead off before drinking (or aging). the most important thing is to sterilize everything before you start. a melomel is a mead with fruit added - this can cause a secondary fermentation and the results can be... explosive. brew somewhere thats easy to clean up.
Hmm OK. I might give the tempoyak a try sometime!
I have a few books on brewing mead, I just need to pull the trigger and make some. I've got some old brewing equipment from when I brewed beer a few times. We have a crabapple tree, so I eat thinking of brewing a crabapple cyser, but will probably do a straight up mead first.
that sounds tasty! crabs are kind of sour though?
They are. I like sour, lol. I'll probably shoot for a sweet or semi-sweet.