I keep seeing stories and recipes for flavored salts. I thought I would give a few a try; today I went for a cilantro lime combination. I made it when I was ready to use it so I didn’t worry about the moisture from the lime zest or cilantro; I do think I will make a batch ahead and dry it out though to see if it hold the flavor as well as the fresh did.
2 tsp fresh cilantro
1/2 tsp coarse sea salt
1/2 tsp lime zest
In herb grinder (I used a coffee grinder I picked up just for these herb salts) combine all ingredients and grind together. This made the perfect amount for the pound of fish I was fixing for dinner. Very green color and it imparted the flavors into each other very well. I wouldn’t have expected this much difference between grinding everything together and just using each on its own but it definitely made a great flavored salt. I can think of so many things this would be good on or in! Can’t wait to use it again.
I thought I would give a couple of fruity vodkas a try. Flavored vodkas seem to be in right now and I thought some fresh fruit would compliment it nicely. I can’t wait to see how the flavors come out; I did three different flavors; here are two of them.
Cranberry Lemon Vodka
1/2 cup fresh cranberries cut in half
zest of one lemon and a couple of slices
lemon balm leaves
2 Tbs sugar
In jar combine cranberries, lemon, sugar, and lemon balm leaves. Cover with vodka and set aside for 2 – 4 weeks; shaking occasionally.
Orange Cranberry Vodka
1/4 cup cranberries cut in half
zest of one orange
3 – 4 orange slices
juice of half an orange
1 – 2 Tbs sugar
Combine all ingredients in canning jar and set aside for 2 – 4 weeks. This one I actually used a bit of; the orange flavor really came through. I combined mine with cran-grape juice for a very tasty drink.
With Thanksgiving approaching I think I shall share a few of my turkey dinner ideas. We are making a turkey dinner tomorrow so I will begin with the rub we are trying out. We decided to go with a lemon, orange and thyme combination after seeing a few different recipes and articles.
1 Tbs lemon zest
1 1/2 tsp orange zest
2 Tbs coarse salt
1 tsp black pepper
2 tsp dried thyme
Combine all ingredients. Pat turkey dry and rub all over tossing any extra inside the cavity. Refrigerate uncovered overnight.
We are using a 14 pound turkey and this made enough rub for one turkey. In the morning we will set it out for about an hour before baking. I will continue the recipe tomorrow once we get this turkey roasted!
I realized today I haven’t posted many fish techniques. We have seafood and fish quite a bit but apparently I’ve not documented many recipes. Today we went with a pan seared and steamed approach. I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful. Thyme always brings up a nostalgic sort of feeling when I smell it warming. I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!
Lemon Thyme Mahi Mahi
2 Mahi Mahi fillets about 5 o.z. each
1 tsp olive oil
salt, pepper, and paprika
zest of one lemon
juice of half a lemon
1 tsp thyme
2 Tbs butter
Warm non-stick skillet over medium high heat. Add olive oil. Season fish with salt, pepper, and paprika.
Add to hot skillet; cook for about 2 minutes. Flip over and cook an additional minute. Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner. Allow to steam for an additional 2 minutes before serving. Pour pan juices over fish.
This was my first time making whipped cream. I think I did pretty well; I should have followed a couple of tips I’ve seen since. Having a chilled bowl is a great idea; especially if humid and watch it closely especially the last few seconds. I think I over beat mine just a smidge but it was very delicious none-the-less. I liked the touch the lemon zest added; thinking of adding a squeeze of lemon juice too next time….
Homemade Whipped Cream with a bit of Lemon
1 1/4 cup heavy whipping cream
1/3 cup sugar
1 tsp lemon zest
Whip cream, sugar, and lemon zest over medium high-speed for about 2 – 3 minutes until soft peaks form. Whip another 30 seconds to stiffen up a bit not quite forming stiff peaks but a little beyond soft. Serve right away or refrigerate until ready to use. Delicious with fresh sugared strawberries.
I was experimenting with cookies again. I decided to try a combination with lemon and jam. Actually it reminds me of biscotti only it I didn’t bake again after cutting. I may try as more of a traditional bar cookie next time.
Lemon & Blackberry Jam Cookies
1/2 stick butter – softened
1/3 cup sugar
1/4 tsp lemon zest
1 tsp lemon juice
1 cup flour
1/4 tsp baking powder
2 Tbs blackberry jam ~ or your favorite flavor
Cream together butter and sugar; add lemon zest, lemon juice, and egg. Stir in flour and baking powder. Roll dough into about an 8 inch log. Flatten and make an indentation in the middle. Spread jam into indent and bake at 350 degrees for 15 – 20 minutes until edges have browned. Allow to cook 2 minutes and cut into desired size strips (mine were about an inch); cool on wire rack before serving.