Many moons ago, when my big brother was my head chef, he created a recipe. Not because he was infinitely clever, but because he was under the guidance of his superior little sister chef, who really crafted this sweet salmon masterpiece. I’ll spare you the whole process, but when you read the recipe you’ll think it’s a rather weird combination of things, not unlike my brother. (That’s him in the goofy t-shirt getting his hair pulled.)
I know it seems weird putting jam on salmon. Just go with it, it works out. It’s a great dish for a crowd and it looks great on the plate and…
it’s raspberry season people!
In the summer, nothing makes a better side dish for salmon than corn pudding…This recipe is also in my cookbook, and to make it easy, I updated the Amazing Corn Sensation recipe so it’s easy to find (first published in 2009!)
Happy eating everyone!
Photo by David Kiang
I get a hammer and a screwdriver and put the disk part on top of the ring. I pound a hole into the disk with the screwdriver, being careful not to drive it so hard that I damage the table beneath. Then I flip the lid and whack it with a hammer to seal the scratchy edges. I usually have to wiggle in a bigger hole with the screwdriver, because I like fat straws.
Do this. Don’t buy water in plastic bottles. Just don’t.
And drink this all day – (from my book of course).
Homemade Watermelon Ginger Elixir
3 quarts lemonade
2 cups watermelon juice (puree watermelon in a blender to make juice)
2 cups or more ginger juice
Sprigs of fresh mint, rosemary, or lavender
Mix everything together in a beautiful pitcher. Garnish with sprigs of fresh herbs.
Excellent wth a shot of vodka.
2 cups sugar – – 2 cups fresh lemon juice – – 3 quarts water
Melt sugar and lemon juice together in a small pan over medium-high heat just until the sugar melts and the mixture is smooth, about 10 minutes. (Alternatively, combine them in a pitcher and stir until the sugar is melted, also about 10 minutes.) Remove from heat and mix in enough water to make 1 gallon.The concentrate keeps indefinitely in the refrigerator. Mix with water before serving.
1 pound fresh ginger, unpeeled, sliced or chopped in a food processor – – 4 quarts of water
Place ginger and water in a stockpot and bring to a boil over high heat. Reduce heat to medium and cook at a high simmer until reduced to a quart, about 1 hour. Remove from heat, strain ginger pieces from the liquid, and store in a clean quart container.
(To make a cup of healing tisane, mix 1/4 cup Ginger Concentrate with 3/4 cup hot water and a squeeze of fresh lemon and sweeten to taste.)
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