A trip to the local deli will usually provide all you need for a simple tapenade to spread on homemade tortilla chips, fresh bread or your favourite crackers.
1/2 cup roasted red peppers
6 sundried tomato halves
1/2 cup stuffed marinated jumbo olives
1/4 cup oil cured (morrocan) black olives
1/2 bunch basil
drizzle of olive oil and balsamic vinegar
Combine in a food processor and purée until smooth. Refrigerate until needed
A nice savoury spread for bread or crackers, this can be made in about 5 minutes.
8 oz fresh soft goat cheese
2 tbsp finely diced kalamata olives
2 tbsp sundried tomatoes, finely diced
2 tbsp chopped herbs
Cream together goat cheese with olives and sundried tomatoes
Roll into a log and coat with pepper and chopped herbs
Allow to set in the refrigerator for at least an hour
Serve with fresh bread or crackers
2 cups whipping cream
2 tbsp buttermilk, sour cream, or previous batch of crème fraîche
Whisk together all ingredients
Cover and stand at room temperature until thickened, 2-3 days
Refrigerate until needed
This will make a nice sized jar, mix well, grind as needed and use to season meats and poultry.
3 tbsp black peppercorns
1 tbsp green or pink peppercorns (dry)
1 tbsp Szechuan pepper
1 tbsp fennel seed
1 tbsp dill seed
1 tbsp coriander seed
1 tbsp yellow mustard seed
1 tbsp brown mustard seed
1 1/2 tsp chili flakes
1 onion, diced
1 cup red wine vinegar
1/2 cup sugar
2 cups fresh cranberries
1 cinnamon stick
Place all ingredients in a medium saucepan with a lid and bring to a simmer
Cook for 45 minutes, until tender, remove from heat, and cool.
Serve cold, or at room temperature.