NapaStyle® gray sea salt
½ teaspoon white pepper
Directions
Combine ingredients.
Roast.
Cool.
Store in a tightly lidded jar.
Red-Pepper Flakes
These are hot, and so much better when hand-made.
Do not make the mistake of rubbing your eyes while crushing these peppers; the burn doesn’t go away without soaking your face in water for several hours.
Ingredients:
1 pound Cayenne peppers
Directions:
Crush peppers.
Finally chop crushed peppers (do not remove the seeds).
Put between two cooking screens and leave in a warm place.
Dry for several days.
Store in a tightly lidded jar.
Savory Salt
Ingredients:
1 Tablespoon black pepper
1 Tablespoon celery seeds, ground
1 Tablespoon onion salt
1½ teaspoons garlic salt
1½ teaspoons orange peel, ground
1½ teaspoons sugar
1 teaspoon NapaStyle® gray sea salt
½ teaspoon white pepper
½ teaspoon dill weed
½ teaspoon dried thyme, ground
¼ teaspoon dried lemon zest, ground
¼ teaspoon cayenne pepper
½ teaspoon celery salt
Directions:
Combine ingredients.
Mix.
Store in tightly lidded jar.
Vegetable Spice
Ingredients:
1½ teaspoon dried onion, ground
1½ teaspoon toasted sesame seeds, ground
1 teaspoon chives, dried, ground
1 teaspoon tarragon, dried, ground
1½ teaspoon mustard seed, ground
1½ teaspoon dill weed, dried and ground
1½ teaspoon dried red-pepper flakes, ground
1 teaspoon oregano, ground
Directions
Combine ingredients.
Mix.
Store in a tightly lidded jar.
GARNISHES
Garnishes are those yummy little dollops of extra gooeyness that we all view as “must-haves” on our foods. In America, since the advent of artificial dollops, they are often full of calories, but our garnish recipes are a blends of ingredients intended to accent flavor
NOTE: A “dollop” is no more than one Tablespoon; think petit in size but grand in flavor.
Almond Crème
This is a pretty speckled red and green and is a wonderful garnish during holidays. Also, it’s a nice finish on crème soups.
Ingredients:
10 Tablespoons unsalted butter, room temperature
6 Tablespoons sugar
2 large egg yolks
2 Tablespoons softened crème cheese
1 teaspoon almond extract
¼ teaspoon vanilla extract
¼ teaspoon nutmeg
¼ teaspoon finely chopped parsley
¼ cup sliced almonds, finely ground
Directions
Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.
Add the egg yolks, one at time, beating well after each addition.
Add crème cheese.
Beat.
Add almond extract, vanilla extract, nutmeg, parsley, and ground almonds.
Mix well.
Butterfly Butter
This can be slow and tedious, but well worth the effort.
Ingredients:
4 cups white-radish “Butterfly Wings” (See Directions)
⅛ cup clarified butter and savory salt (to taste), strained through cheesecloth.
1 large mint leaf
¼ teaspoon edible glitter (http://www.lusterdust.com/ludubycsa.html); we prefer the translucent white glitter for best effect.
¼ teaspoon Hawaiian Spice
Directions:
Peel white radishes.
Slice them thin as thinnest rice paper until you have 4 cups.
Soak slices in a large bowl of very icy water.
Once the slices begin to curl, caress each so it curls separately.
Once “wings” have curled, drain, and add clarified butter with savory salt.
Place mint leaf on soup, salad or any other dish.
Place wings on mint leaf.
Dust with edible glitter.
NOTE: if you want this sweeter, blend one teaspoon of powdered sugar in with the edible glitter before “dusting”.
Sprinkle
