Plum Crazy for Slivovitz

My neighbor across the alley has a prolific Italian Prune Plum tree. Last year, I used her plums to create my recipe for Plum Butter with Chinese Five Spice in The Kitchen Pantry Cookbook. Even though I made multiple batches of plum butter, I still had pound of plums leftover. It was about that time that I stumbled on a recipe for Slivovitz in the Washington Post. Slivovitz is an Eastern European plum brandy common to Croatia, Serbia, Poland, Bulgaria and Hungary.

I am of Hungarian decent, and I wish I could share charmingly, clouded memories of sipping Slivovitz with my grandmother and great aunt, but unfortunately my grandmother passed away when I was in my early teens so no such memories exist. I was still intrigued by the idea and the recipe though. I teach a Hungarian and Eastern European cooking class (Grandma Rose's recipes) and Slivovitz dove-tailed right into that. With the abundance of Marie's plums to use up, it seemed like the perfect recipe to try. 

Last spring,  the Toth Family asked me to teach a Hungarian cooking class in honor of their 93-year old mother's birthday. I brought along some of the Slivovitz for a special treat. We popped it open during the last of the cooking, playfully referring to it as Hungarian Hooch and toasted Ann. The perfect end to a lovely afternoon of cooking and family. 

So, here we are at peak plum season once again. I figured I should start another batch, just in case I'm asked to toast Ann at her 94th birthday!

Slivovitz

Recipe adapted from Cathy Barrow, Washington Post, Sept 12, 2012

Makes 2 quarts

2 1/2 pounds small ripe Italian prune plums*

1 1/2 cups superfine granulated sugar

2 3-inch cinnamon stick

2 1-inch pieces lemon peel

4 cups vodka

Gently rinse the plums under cool running water. Remove the stems and use a sharp paring knife to pierce each plum through to the pit 3 or 4 times. Be sure to exam each one to make sure it's perfect. (Bruised fruit ferments too quickly.)

You can either use a jar beverage dispenser or 2 quart-size mason jars. Add the plums, sugar, cinnamon sticks and lemon peel. Stir gently and cover. If you use the mason jars, divide the fruit between evenly between the two jars. Add the sugar (3/4 cup per jar), cinnamon sticks, and lemon peel. Pour in vodka, and cap the jars securely.

If you used a large beverage dispenser, like I did, stir the plums gently with a wooden spoon once a day, every day for 2 weeks. If you used two mason, invert the jars once a day, every day for 2 weeks. At the end of 2 weeks, the sugar will have dissolved.

Place the jar in a closet or other dark space for 90 days. At the end of the 90 days you'll have a delicious amber-magenta liquor. You can strain the Slivovitz through a coffee filter and bottle it in something pretty if you wish but I kind of like the homey look of the plums in the mason jar. It makes a fun gift for the holidays.

Slivovitz is usually sipped chilled, as a digestif, but I love to mix it into a Champagne Cocktail. It's delicious and a little bit dangerous!

Plum Champagne Cocktail

champagne flutes

grenadine syrup

natural cane turbinado sugar

Slivovitz

brut champagne or sparkling wine

Moisten the rim of the champagne flutes with grenadine and coat with turbinado sugar for a sugared rim. Allow to dry slightly. 

Fill 1/3 of each champagne flute with Slivovitz and top each off with champagne. You can use slices of the spirit-infused plums as a garnish, if you'd like. 

KIXI Guests: Holly Brown & Chef Erin Coopey on Chat With Women

I had a great time with Holly Brown of The Brown Lounge, 

and Kevin Brown, of Siren Song Wines. 

Holly and I talked the delicious Mediterranean menu that I helped her create. 

Check it out! 

KIXI Guests: Holly Brown & Erin Coopey on Chat With Women

End of Summer Salad with Corn, Tomatoes & Black Beans

As summer comes to a close, I thought it would be fun to create a simple salad with some of the ripest ingredients still available in the market. We're just at the tail end of sweet corn season so if your market doesn't have any fresh sweet corn you can substitute frozen corn kernels. However, tomatoes are still at their peak! Grab a pint of sweet cherry tomatoes, snack on half, and save the other half for this zesty, colorful salad.

Until next year, dear Summer, we'll miss you! 

End of Summer Salad with Corn, Tomatoes, & Black Beans

Ingredients
2 tbsp lime juice
1 tbsp white wine vinegar
1 tsp sugar
1/4 tsp ground cumin seed
1/4 garlic powder
6 tbsp extra virgin olive oil
salt and ground black pepper to taste
6 ears sweet corn, husked and cleaned,
     or 1 16-oz bag of frozen corn niblets
1 cup cherry tomatoes, halved
1 14-oz can black beans, rinsed and drained
1/2 cup red bell pepper, seeded and diced
3 green onions, thinly sliced
1/4 cup coarsely chopped cilantro
1 fresh jalapeno, seeded and minced (optional)

Directions
In a small bowl, combine lime juice, vinegar, sugar, cumin, garlic and olive oil. Whisk together the dressing and season with salt and pepper to taste. Set aside.

If using fresh corn, place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs. If using frozen corn, allow to thaw for 1 hour in a colander.

In a large bowl, mix the corn kernels, cherry tomatoes, black beans, red bell pepper, green onions, cilantro, and the jalapeno, if you are using it. Add the dressing and toss to coat. Season with a little more salt and pepper. Chill 15 minutes before serving.

Did you try any new salads this summer? What was your favorite?

How to Make Homemade Ketchup

I demonstrated how to make homemade ketchup on a recent episode of New Day Northwest. If you'd like to watch the demonstration, just click on the image below. 

Below you'll find the complete Ketchup recipe.

Ketchup

You'll think you're eating a national brand - minus the high fructose corn syrup!

Makes about 2 cups

Ingredients

2 1/4 lb plum tomatoes

1 1/2 cups white vinegar

2 1/2 tsp coarse sea salt or kosher salt

1 cup sugar

1 tsp onion powder or 1 tbsp grated onion

1/2 tsp mustard powder

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground allspice

1/4 tsp ground black pepper

Directions

Bring a large pot of water to boil. Add the tomatoes and blanch until the skin breaks and the flesh becomes soft, about 5 to 10 minutes.

Drain the tomatoes and press through a fine-mesh food mill or sieve to remove the skin and seeds.

Pour sieved tomatoes into a medium-sized sauce pan. Add the vinegar and salt. Stir to combine. Bring tomato mixture to a boil and whisk in the sugar and spices. Return to a low boil, stirring occasionally, until the mixture has reduced to 1/4 the original amount and thickened, approximately 1 hour. Some tomatoes are more watery than others so additional cooking might be necessary to reduce moisture. Your ketchup should be the consistency of tomato puree, slightly thinner than bottled ketchup. It will thicken slightly when it cools.

Pour into a sterile jar or container. Cover and refrigerate. Store, covered in the refrigerator for up to 1 month. 

Excerpted from The Kitchen Pantry Cookbook by Erin Coopey (Quarry Books, 2013). Copies available on Barnes & Noble.com and Amazon.com, as well as many independent bookstores - ask your local bookstore to order it for you!

It All Makes Senf To Me (That's German for Mustard)

When Vince and I visited Germany several years ago, I fell in love - with the people, the mountains, and the mustard.  When I was creating recipes for The Kitchen Pantry Cookbook, I knew I had to include a Bavarian-Style Yellow Mustard. This is my homage to the delightful, lightly sweet, slightly spicy mustard I had so often on that trip. 

BAVARIAN-STYLE MUSTARD

This sweet-hot mustard is the perfect companion to wieners, bratwurst, and knockwurst. It also makes a nice dip for pretzels. I’ve suggested two different preparation methods—slow and quick—in this recipe. If you are interested in the natural mellowing of mustard and have the time, try the slow method. If you’d like to eat the mustard right away, the quick method is the one for you.

Yield: Makes 1 cup (175 g)

Ingredients

1/2 cup (72 g) yellow mustard powder/dry mustard (see Note)

1/4 cup (60 ml) warm water

2 tablespoons (26 g) sugar

1 teaspoon kosher salt or coarse sea salt

2 tablespoons (28 ml) cider vinegar

Directions

Slow Method—Combine the mustard powder, warm water, sugar, and salt in a bowl. Stir until a smooth paste is formed. Cover the bowl with plastic wrap and let sit overnight or up to 24 hours.

Stir in the cider vinegar. Transfer the mustard to an airtight container. Cover. The mustard will continue to mellow if left at room temperature. You can allow the mustard to rest on your counter for up to 8 weeks before refrigerating. Test the flavor occasionally to determine whether it has mellowed to the level you desire. When you are satisfied with the flavor, transfer the jar to the refrigerator.

Quick Method—Increase the water to 1/2 cup (120 ml). Combine the mustard powder, warm water, sugar, and salt in a small saucepan. Heat over medium-low heat for 1 hour, stirring occasionally. Maintain a low heat. Do not simmer or boil. Remove the pan from the heat and stir in the cider vinegar. Cool to room temperature and transfer to an airtight container. Cover and refrigerate. The mustard can be stored in the refrigerator for up to 12 months.

Note: For spicier mustard, try using Penzeys Regular Canadian Mustard Powder, a blend of brown and yellow mustard.

Heat and Mustard

I’ve seen many mustard recipes over the years that suggest mixing up the mustard, letting it rest overnight, and diving right in. I’m not suggesting those recipes are wrong, but—a word of warning—if you’ve mainly eaten commercially prepared mustards, you might be in for quite an assault on your taste buds, not to mention a clearing of your sinuses, and perhaps a flush of your tear ducts. Homemade mustard can take weeks to mellow.

So, why is the yellow mustard we buy from the grocery store less intense? Well, when mustard seeds are cracked or ground and mixed with cool liquid, a chemical reaction occurs that releases fiery chemical compounds, myrosin and sinigrin. Adding warm liquid instead diminishes some of the burst of heat. In addition, acids, like vinegar, can slow the decline of the heat. If you like a milder mustard, use warm water or warm the mustard over medium-low heat and add the vinegar after the mustard has set for a time.

Incidentally, mustard does not need to be refrigerated, but refrigeration does help maintain the potency.

Excerpted from The Kitchen Pantry Cookbook by Erin Coopey (Quarry Books, 2013)

Burger Nirvana - Smells Like Summer Spirit!

Okay, so my title might have been influenced by the fact that I live in Seattle. (That's a nod to all you reformed grunge listeners.) Or! It could be because I have ascended to a transcendental state of burger bliss. (Let's go with that one!)

Burgers are classic American BBQ fare. I'm sure that there have been many heated discussions about what constitutes the best burger. Ultimately, I think most will agree that the burger has got to be juicy and flavorful.

So, you're looking for the secret? What constitutes the Best Burger Ever? I've got a few tips that will change the way you eat burgers forever. You know you want it...juicy, flavorful, burger nirvana! Get out some extra napkins because this tiny pat of heaven is gonna rock your burger world.

The Best Burger Ever!

1 1/2 to 2 pounds 85% lean/15% fat grass-feed beef
Burger Nirvana Butter, recipe below
Chef Erin's Steak Shaker, recipe below (I can't believe I'm giving out my secret recipe!)
4 hamburger buns, your favorite
Burger condiments, your choice

Fire up the grill or preheat your grill pan. Medium heat is best. You don't want to char the outside before the inside is properly cooked. 

Divide the ground beef into four equal portions. Slice four pats of Burger Nirvana Butter, about 1/8 to 1/4 thick each. Make an indentation in the center of each burger portion, and stuff a pat of Burger Nirvana Butter into the indentation and shape meat into a patty. (Be sure that the butter isn't sticking out anywhere.) Season each patty generously with Chef Erin's Steak Shaker.

Grill burgers to the desired doneness - about 7 minutes per side for medium, or 10 minute per side for medium well.* Remove from grill and allow to rest for 5 minutes. In the meantime, spread a little of the Burger Nirvana Butter on the inside of the hamburger buns and toast lightly on the grill or grill pan. Top with the burger and your favorite condiments, serve and wait for the "oohhs" and "aahhs!"

*Note: I wouldn't recommend cooking a burger less than medium temperature.  Grinding beef takes all the bacteria from the outside and mixes it into the meat.  If you cook your ground beef to less than 160F (medium), you won't kill all the potential bacteria that causes food borne illness. Don't worry though, the Burger Nirvana Butter will ensure that the burger stays juicy even when the meat is medium well or well done.

Makes 4 6 to 8-ounce burgers.


Burger Nirvana Butter

2 sticks butter
1 clove garlic, minced
1 Tbsp minced shallots
3 Tbsp chopped fresh parsley
1/2 tsp Dijon mustard

Chop the butter into chunks. Using a mixer with a whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 minutes.

Add garlic, shallots, parsley, and mustard to the whipped butter and beat for another 1 to 2 minutes until blended. Scrape the butter from the mixing bowl onto wax paper or plastic wrap. Use the edge of a baking sheet to form the butter into a tight log. Chill for 2 hours before serving or freeze for up to a month.

Chef Erin's Steak Shaker

(By the way, this makes everything taste better...really.)

1/2 c kosher salt

2 tbsp black pepper

2 tbsp garlic powder

1 tbsp onion powder

Combine all ingredients and place in a shaker with a lid. If left uncovered the garlic powder will decrease in pungency over time.

Rules to Grill By: Tips for Grilling Vegetables

Here are a few pointers to make grilling vegetables a snap every time!

One of the most important things to remember to do is make sure you cut your vegetables approximately the same thickness so that they cook evenly.

Grill veggies over medium heat and be sure turn them often to avoid overcooking/burning. Never leave vegetables unattended unlike meat which can be somewhat forgiving vegetables are very time and heat sensitive.

Brush or drizzle oil on vegetables for added flavor and to help vegetables from sticking but DO NOT oil the grill itself because that can lead to flare up and charred vegetables.

The grill surface should be CLEAN to avoid sticking (prior to heating).

Secure thick slices of onion (at least 3/4" thick) with tooth picks to ensure they don't fall apart on the grill.

Parboil small, waxy potatoes or thick slices of sweet potatoes (at least 1" thick) until just tender. Let them cool to room temperature before you grill them.

You should also try basting grilled sweet potatoes with a little rum butter just before you serve them. To make Rum Butter, simple combine 2 tbsp butter, 6 tbsp light brown sugar, 2 tbsp rum, and 1/4 tsp vanilla in a small sauce pan over medium heat. Stir until melted and then brush or drizzle over grilled sweet potatoes. I swear they'll be the hit of the party.


Soak sweet corn in cold water for 1 hour prior to grilling. This will help the corn to stay juicy. I grilled corn in the husk instead of using aluminum foil. Simply remove the silk, soak and grill for 15 minutes over medium heat, rolling the cob every 3 minute or so.
When grilling large mushrooms like Portobello, remove the stem and start by grilling them stem-side up. This allow the natural juices to collect and the natural flavors of the mushroom are enhanced.

Don't crowd your skewers - leave about 1/8 of space between chunks of vegetables. This helps speed the cooking process and allows vegetables to cook evenly. 

For grilling smaller pieces of vegetables, try using foil packets or a grilling basket so the veggies don't fall through the grate. If you make foil packs, be sure to use heavy duty aluminum foil so they will stands up to the heat of the grill.

If you are grilling kebabs  soak your wooden skewers in water for 30 minutes before you skewer your vegetables and start grilling. This will keep your skewers from burning away while you are cooking. 

I like to toss grilled vegetables with flavored butters like garlic butter or Burger Nirvana Butter for a delicious finish!

Happy Grilling!

What is your favorite vegetable on the grill? Do you have any tricks or tips your could share?