November 17, 2015
2015 SOFI award finalist | Dried bing cherries, apple cider vinegar, cane sugar, lime zest, salt, cardamon seed, cassia chip, coriander seed, tellicherry black peppercorn, nutmeg, cumin seed, cloves and mace. Incredible with grilled duck, rich cheese and charcuterie. Perfect with vanilla ice cream or better yet, classic cheese cake. Also delicious just eaten from the jar.
2015 SOFI award finalist | Large french plums are plumped with a syrup of cider vinegar, cane sugar, accented with coriander, mustard seed, arbol chili, orange peel and bay leaf; a great accent to a selection of pate or as a side with roast chicken or duck. Delicious as part of an open face sandwich of toasted country bread and fresh ricotta. Arrange prunes on a platter with cornichon, pickled red onion, Dijon mustard and thick slices of country pate. For dessert serve the prunes with pound cake and cream.
2014 SOFI award finalist | Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chili, and bay leaf; a wonderful paring with roasted pork loin, or grilled fresh sausages. For a great side dish add the raisins to couscous pilaf or coleslaw salad with cider vinegar, olive oil and fresh parsley. Gently warm pickled golden raisins in a skillet with a spoonful of olive oil, add a splash of champagne vinegar, chopped parsley & toasted pine nuts, spoon over sea bass or sole.
2013 SOFI award finalist | Tart apricots are cured in a sour and flavorful syrup of cider vinegar, toasted curry and other spices. It is delicious with strong cheese such as blue or aged cheddar, with roasted chicken and other roasted meats. Add these to any charcuterie plate or as a glaze for grilled leg of lamb.
2012 SOFI award finalist | Black Mission figs bathed in a sweet syrup of red wine, cane sugar, balsamic vinegar, rosemary and sea salt; try paring with grilled steak and rosemary roasted potatoes. Also delicious with fresh goat cheeses, bleu d’auvergne, panna cotta, or old fashioned vanilla ice cream. Serve alongside a blue cheese tarte and fresh salad greens.
March 25, 2009
Pickle Power: Winter Fancy Food Show Delights | January 19, 2015
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August 22, 2008
Chef Renee Erickson's new cookbook: A boat, a whale and a walrus: menus and stories
January 19, 2015
November 17, 2015