For coffee addicts like me who haven’t graduated to café negro, it’s the worst to realize late at night that you’ve run out of milk for the morning. Such was my situation last night, and I resolved that I’d have to just stir some ice cream into my coffee this morning (uh…darn). But then I recalled an interview with Dr. Andrew Weil that I’d recently heard on The Splendid Table, about milk alternatives, in which he says he favors cashew milk, made at home “in minutes.” I happened to have a cup of raw cashews in the cupboard, which I set to soaking. This morning, I simply blended the rinsed, drained cashews with 4 cups water, a pinch of salt and some vanilla, then strained it through very fine mesh into a pitcher. It really did take minutes, aside from the overnight soak (an important step as it leaches out any tannins and makes the protein and nutrients more accessible to our bodies). It doesn’t separate in my coffee like almond milk, and has a natural sweetness akin to milk. If you like a sweet creamer, it’s easy to tweak with agave or sugar. When I win the lottery, I’m going to try macadamia milk. But cashew is today’s hero.
So we have two lucky winners of the Spooning Can-It-Forward Day recipe contest. Portland’s own Keri Padon and Chris Ericsen (of Swing Top Soda Co.) submitted the following delectable salsa, and they will be getting the Ball canning starter kit! This salsa is hot and garlicky, and just in time for full-on tomato season. Congrats Chris and Keri!
Fried Garlic Grilled Jalapeño Tomatillo Salsa
10 cloves garlic
1/2 cup olive oil
1 onion, diced
2 fresh tomatillos, whole
6 jalapeños, de-stemmed and sliced in rounds
3 T. rice vinegar
3 T. brown sugar
1 bunch cilantro
Salt & pepper
Fry the garlic in the olive oil until golden brown. Set aside and let cool. Take 2 tablespoons of the oil used for frying and dress the onion, jalapeño, and tomatillo. Grill until nice and charred. Mix all ingredients and add to food processor, blender, or chop all with a knife to make as chunky as you want. Add salt and pepper to taste. NOTE: If sauce is too spicy add more sugar. If you like it super spicy omit the sugar. May also be used as a marinade for grilled foods.
Place in hot, sterilized jars and can using a boiling water bath. (Follow the salsa canning instructions here.)
Happy Can-It-Forward Day everyone! Enjoy this live webcast of Ball’s event at the Union Square Market in New York. Giveaways and classes until 2pm EST. Get canning!
It’s that time of year again! End of summer harvest season means it’s time to break out the jars and get sweaty–because August is summer canning month. Ball is celebrating with its annual Can-It-Forward Day. On August 17, they will be webcasting the event live from Union Square Greenmarket in New York–you can catch the event in person or here on Spooning or at Ball’s website. This year’s Can-it-Forward Day will be hosted by Ted Allen, formerly of Queer Eye, now of Chopped. (Canning is moving up in the world! Downright glamorous.) So you can get in on the action, Spooning is offering up one cute and very handy Home Canning Discovery Kit, plus other canning-supply goodies, courtesy of Ball, to the reader who submits the BEST canning recipe by August 17. The judging (by me) will be entirely subjective and unscientific, and will be based on creativity, practicality, and tasty-sounding-ness. The winning recipe will also be published on Spooning. So can it forward and submit your recipes below, in the comments section! Then raise a jar and join the nation on August 17 to learn more about this all-American pastime. You will be happy to did come winter…