Sunday, April 30, 2017

Siempre Tequila Marshmallows... Perfect for Cinco de Mayo!

What does Gourmet Jo bring to a Cinco de Mayo Celebration?  Siempre marshmallows, of course!

But, how do you serve marshmallows- beautiful, sticky, gooey, Siempre and lime infused treats, to fifty well-heeled guests?

These simple, one bite cups did the trick.  Siempre infused slices of lime are strategically placed in each clear cup, ready to receive a spoonful of Heavenly marshmallows.

A little salty, a little sweet, a touch of lime and a healthy "glug" of Siempre Tequila...

Beyond Heavenly!

Saturday, April 29, 2017

Sauerkraut- fermented cabbage- so good for you!

Sandor Katz is the long-time proponent of everything fermented.  I remember trying out his recipes twenty years ago when I was looking for new preserving challenges.  It turns out that fermenting is not so challenging.  Just a few points to keep in mind: keeping the vegetables under the brine, scooping out the old, or "bloom" as Katz calls it, tasting the ferment often to judge when to slow it down or refrigerate it.  I've now made many a sauerkraut and kimchi and enjoy sharing with family and friends.  

This summer, I have added fermented hot sauce and sliced hot peppers to my repertoire.  So amazing!

Tuesday, April 11, 2017

Mexican Chorizo with my Favourite Tequila- Siempre

A worthy sausage to demonstrate at the sausage making class.  We made it into coils (a la boerowors), into sausages and into patties.  Chorizo is also versatile- eat it in a bun, crumble it into tacos, eggs, wrap puff pastry around it- oh the things you can serve!

Val and I made pork chorizo then experimented with poultry chorizo.  Both varieties well seasoned and "doused" with my favourite tequila.  Delicious.

This recipe makes 10lbs of sausage.

Delicious Mexican chorizo with my favourite tequila.

Monday, April 10, 2017

Boerewors- for your summer braai!

I love a challenge so when Valeriah described South Africa's national sausage, the boerewors, I was hooked.  This beautiful coil of well seasoned meat is perfect for backyard barbecues or braais, as they are called in her home country.

On the menu for the sausage making class were two very different, delicious sausages: the boerewors and the Mexican chorizo.  We made two variations of each and they were all delicious.  The boerewors are traditionally made into coils and we made a few patties (a la hamburger) as well.

Thank you to Hank Shaw whose website provided much inspiration.

This recipe makes 15 lbs of sausage - about 10 coils and many patties.