Salty Dog Blog

SALTED, NOT STIRRED: A Salty Twist on New and Traditional Cocktails

SALTED, NOT STIRRED

Monday, March 1, marks the beginning of “meteorological spring.” Seriously. Those weather people are talking about it. It doesn’t seem possible, with winds howling and snow accumulating. So, with skepticism and yet hope, we thought it would be fun to bring you a few winter warmer cocktails, while the storms still rage, yet adding one or two lighter drinks to remind us of all the good, toasty days that lie ahead with the promise of summer.  

Keep in mind, these are not your average cocktails. As you know, we love flavor and salt, so we’ve matched some favorite, classic sips along with an innovative salty twist or two.  

IT'S ABOUT THYME

A delightful herbal cocktail, lightly sweetened, utilizing salt in the drink instead of as a rimmer.  The key is to steep fennel thyme salt in the honey syrup for a bit to allow the flavors to develop. Smooth and sophisticated.  

1 TB water

1 TB honey

1/2 tsp. didi davis food Fennel Thyme Salt

1 TB fresh lemon juice

2 oz. Gin of choice  

Place water, honey, salt in a small bowl and heat in microwave to melt honey.  Stir to mix and set aside for 10 minutes to steep and cool. Mix in lemon juice. Fill a shaker with ice, add honey mix and Gin and shake. Strain in to a martini or wine glass and enjoy.  

'TWAS A DARK AND STORMY SEA

When you have darker plans for your evening (be honest, we know you’re reading Twilight for the fifth time), try our take on the Dark and Stormy. Classically made with Goslings Black Seal Rum, the addition of Cyprus White Sea Salt Flakes balances the lime-ginger-sweet axis of flavors perfectly.  

White Cyprus Sea Salt Flakes

Lime Wedge

2 oz. Goslings Black Seal Rum

4 oz. Ginger Beer  

Place a small amount of salt on a plate or saucer. Rim a tall glass with a touch of lime juice from wedge. Dip glass in Cyprus salt to rim all around. Add ice to glass and pour in Rum. Top with ginger beer and squeeze lime juice into glass. Toss in wedge. Give drink one light, swift stir and sip away!  

SMOKY BREW

This alluring drink captures you with its scent even before the first sip. Experience the blend of a unique, subtle smoke and soft, gentle crunch paired with the rich, smooth flavors of full bodied beers.   We liked it best with a craft brew. We sampled a range of beers from IPA to Stout, using local brews and commercial brands. In the end we loved our local Cape Ann Brewing Co. Fisherman’s Brew Greenhorn IPA, one of their Seasonal Special Offerings. We highly recommend you try it, if available in your area, or explore your local craft brew in different styles to find your favorite.

Guava Wood Smoked Sea Salt

1 bottle IPA, Porter, or Stout  

Place a small amount of salt on a plate or saucer. Place a layer of water in another saucer and lightly dip rim of a glass in water just to kiss surface. Dip glass in smoked salt to rim all around. Fill glass with beer by tipping glass and bottle of beer and gently pouring brew; being careful not to touch salt. Sip liberally and enjoy!  

NIGHT STAR

We wanted a red wine cocktail that blended with our beautiful pink flake salt. It evolved into a mildly sweetened night cap with Australian Shiraz, Australian Murray River Salt Flakes, and a touch of Chambord. Warm and cozy, this beverage is perfect for curling up with a good book next to a crackling fire. The spices will gradually unfold as they rest in your glass.  

Australian Murray River Pink Salt Flakes

1 star anise

3 tiny Cacao Nibs (optional)

1 tsp Chambord liqueur

6 oz. Shiraz wine  

Place a small amount of salt on a plate or saucer. Place a layer of water in another saucer and lightly dip rim of a glass in water just to kiss surface. Dip red wine glass in salt to rim all around. Place the star anise and cacao nibs in bottom of glass and pour Chambord over the spice. Add the wine, but do not stir. Enjoy!  

THE NY SEA

Call it nostalgia, the resurgence of Rye, or being mad about Mad Men; we are twisting up the classic Manhattan using our Black Cyprus Sea Salt Flake. The salt adds balance to the sweetness of the drink along with a pleasing crispness.  

Black Cyprus Salt Flakes

2 oz Rye whiskey, preferably not a blend

1 oz Sweet Italian Vermouth

2 drops Angostura or orange bitters, or more to taste

Strip of lemon or orange zest

Place a small amount of salt on a plate or saucer. Place a layer of water in another sauces and lightly dip rim of glass in water just to kiss surface. Dip glassware in salt to rim all around. Fill a shaker with ice, add Rye, Vermouth and bitters and shake vigorously. Strain into prepared glass, add strip of zest and enjoy!

A Tasty Table for Thanksgiving

The Thanksgiving table is a visual event bar none. Laden with enticing colors, textures, glistening crystal, and striking flowers it awakens and draws us in. With huge anticipation we sit, take a moment to express gratitude, to absorb all before us. It is a wonderful moment on the precipice of a meal worth the year's wait.

We would like to add to that moment by sharing a few choice side dishes with arresting fall colors and cozy textures. Make them ahead of time to spread out the work and reheat when you are ready. We've also included 2 recipes for a Thanksgiving weekend breakfast, just because we thought you haven't cooked enough! No, seriously, we love them because they are simple and savory and are a satisfying alternative to eggs and toast.

Recipes are adapted from A Fresh Look at Saucing Foods and Side Dishes Creative and Simple, both by Chef Didi (Deirdre, yes top secret full name) Davis, available at Amazon.

RED ONION & CRANBERRY COMPOTE

Makes about 4 cups

This dish is part sauce, part side dish. The idea came from my good friend Richard Kzirian 20 years ago. It was an ingenious dish and he was clearly ahead of his time, contrasting the sweetness of well-cooked onion with the sharpness of fresh cranberry, which has since become a classic. May be made ahead and reheated.

4 tablespoons unsalted butter
6 red onions, about 3 to 4 pounds total, cut into 1/8-inch slices
Sea Salt such as Bay of Fundy or Sel Gris
Freshly ground black pepper, such as Tellicherry or Comet's Tail
1 bag (12 oz) fresh cranberries

Melt butter in a large sauté pan over low heat. Add onions, toss in butter to coat, season with sea salt and pepper. Sauté onions until soft and sweet but not browned; about 30 minutes. Set aside or refrigerate until ready to use.

When you are ready to serve, reheat onions and add cranberries, cook for 2 or 3 minutes to heat through. They should retain their shape and tartness. Correct seasonings and serve.

BAKED SWEET POTATO WITH MAPLE & LIME
Serves 8

This dish, sweet with a tart edge, is similar in construction to the potato gratin of France. It is served with a sauce of maple syrup, lime juice, cracked pepper, and herbs. The dish improves as it sits; do not hesitate to make ahead and reheat in a low oven the next day.

1/2 cup fresh lime juice
1/2 cup water
1 cup plus 1 teaspoon pure maple syrup
1/2 tablespoon oil
3 medium-large sweet potatoes (2 1/2 - 3 pounds total), peeled and cut into paper-thin slices
Sea Salt, such as Bali Fine Grain
2 large white or red onions (about 2 pounds total), cut into paper-thin slices
1 teaspoon (packed) grated lime zest
1 1/2 cups fresh bread crumbs
1/2 teaspoon coarsely ground black pepper, such as Lampung or Sarawak Black
2 teaspoons chopped fresh marjoram or sage or 1 teaspoon dried

Preheat the oven to 350 degrees F.

Place 2 tablespoons lime juice in a small nonreactive saucepan along with water and 1 teaspoon maple syrup. Bring to a boil, lower heat, and reduce to 1/2 cup, 10 to 15 minutes depending on size of pan. Set aside or refrigerate until ready to use.

Lightly coat a 13-by-9-inch baking dish with oil. Layer one-third sweet potato slices in dish and season lightly with sea salt. Arrange half onion slices over potatoes and season lightly with sea salt. Make another layer of potatoes, a layer of the remaining onion and finally a layer of remaining potatoes, seasoning each layer lightly with sea salt.

Add lime zest and a pinch of sea salt to the reduced lime-maple mixture. Whisk and pour over the potatoes and onions. Scatter bread crumbs evenly over the top. Cover and bake 1/2 hour. Uncover and continue baking 45 minutes to 1 hour more, or until crumbs are golden and crusty and tip of a sharp knife passes easily through potatoes; they should be tender. Let dish stand 15-20 minutes to set before serving or cool to room temperature and refrigerate until ready to use.

To serve, add remaining 1 cup maple syrup to reserved lime juice along with pepper and herb of choice. Gently heat without boiling and remove from stove. Serve the dish and spoon the sauce over each portion.

BRAISED GARLIC & BUTTERCUP SQUASH
Serves 6

Savory and comforting, do not be afraid of the garlic; it mellows and sweetens as it cooks. No need to be picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. May be made ahead and reheated.

1 cup chicken stock
2 tablespoons unsalted butter
30 whole garlic cloves (approximately 2 heads), peeled
Freshly ground black or white pepper, such as Tellicherry or Sarawak white
Good pinch of freshly ground nutmeg
2 1/2 - 3 pounds buttercup, butternut or other orange winter squash, quartered, peeled, seeded and cut into 1-inch cubes
2-3 tablespoons mixed, chopped fresh herbs of choice, such as parsley, basil, or thyme
Sea Salt, such as Cornish or Fleur de Sel

Preheat the oven to 300 degrees F.

Place stock, butter, garlic, pepper, and nutmeg in a large ovenproof saucepan or Dutch oven. Bring to a boil and simmer garlic, uncovered, for 10 minutes, or until slightly softened. Add squash and herbs and toss to coat with liquid.

Cover the pan and braise in oven for 20 minutes. Stir the mixture and braise 25 minutes more, or until the vegetables are very tender when pierced with the tip of a knife. If the squash pieces are very thick, you may need to increase cooking time by 5 to 10 minutes.

When squash is tender, transfer all vegetables to a serving bowl using a slotted spoon. Reduce liquid in pan quickly over high heat until somewhat thickened. Correct seasonings, adding sea salt if needed and more pepper as desired. Pour sauce over squash and garlic, gently mix, and serve.

BRAISED RED CABBAGE AND PEARS
Serves 8
 
A traditional dish of braised cabbage acquires a touch of sweetness from dried pears in this variation. This is made on the stovetop, but you may braise in a 325 degree oven if you need your burners. Toss only once if braising in oven. May be made ahead and reheated.
 
4 tablespoons unsalted butter
1 red onion (8-10 oz), sliced
Sea Salt and freshly ground black pepper, such as Pepper and Pearls, either variety
1 small red cabbage (about 2 lb), quartered, cored, cut crosswise into ½-inch slices
4 oz dried pear halves (8-9), cut crosswise into ¼-inch slices
2 tablespoons fresh lemon juice
2-3 tablespoons chopped fresh herbs, such as parsley, mint, or chives
 
Melt butter in large sauté pan or Dutch oven over medium heat. Add onion, season with sea salt and pepper, toss to coat. Sauté about 5 minutes, stirring once or twice, until onion loses moisture and softens. Add cabbage, pears, and toss together. Cook 5 minutes, stirring once or twice, to begin wilting the cabbage. Reduce heat to low, cover, and cook 30-45 minutes, tossing every 10 minutes or so, until cabbage is soft. Stir in lemon juice, herbs of choice, correct seasoning if needed, and serve.

AND NOW FOR BREAKFAST...

 
 
PUMPKIN CAKES
Makes 12-15 cakes
 
This is a latke style cake seasoned with sage and nutmeg. The final dusting of Parmesan rounds out the Italian flavorings. The batter may not look as though it will hold together, but it will. Serve these lacy cakes with breakfast sausage and applesauce.
 
1 lb pumpkin or other orange winter squash, quartered, peeled and seeded
3 large eggs
2 teaspoons chopped fresh sage
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt, such as Himalayan Pink-Fine
Freshly ground black pepper, such as Australian Mountain
Oil of choice, such as safflower, canola, or vegetable, for frying
Freshly grated Parmesan cheese
 
Grate the pumpkin into medium shreds and place in large bowl.  Add eggs, sage, nutmeg, salt, pepper and mix well with a fork.
 
Heat 2 tablespoons oil in large skillet over medium-high heat. Drop heaping spoonfuls of pumpkin mixture into pan and flatten into cakes. Cook until browned on both sides, 3 to 5 minutes per side. Transfer cakes to plates, keep warm, and continue making cakes, using more oil as needed. Sprinkle with cheese and serve.

BREAKFAST SAUSAGE WITH SAGEMARY SALT

Serves 4 to 6

These scrumptious patties are very quick to put together. If you have vinyl foodservice gloves, wear them to mix the sausage. Your hands are the best for mixing. Serve with pumpkin cakes (see above) and apple sauce.

2 lbs. ground pork
2 teaspoons Sagemary Salt
1 teaspoon freshly ground black pepper, such as
 Sarawak Black
½ teaspoon chopped fresh thyme leaves, optional
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 large eggs
1-2 tablespoons Oil

Place all ingredients in a bowl and mix well. Heat some oil in a large skillet over medium-high heat. Spoon sausage into skillet and flatten to form a patty. Brown well, turn over, and brown second side. Remove to a plate lined with paper to drain and serve.

Recipe featured in TASTE of the Seacoast Magazine!

Kathy Gunst, prolific cookbook writer, Resident Chef for NPR's "Here & Now" segment and longtime friend of Chef Didi Davis, recently shared her grilling suggestions and know-how with TASTE of the Seacoast Magazine.

Kathy gives delicious ideas on how to go "grill crazy" while perfecting your technique. Learn about different methods for grilling, rubs, sauces, marinades, and the necessarily utensils to do the job right. Read her article online and be sure to scroll down and read the recipe for Didi Davis' Grilled Summer Home Fries!

Chef Didi Davis: My Father's Chocolate Sauce

Just in time for Father's Day, Chef Didi Davis joins us on the Salty Dog Blog writing about her father's recipe for chewy, gooey and utterly wonderful chocolate sauce. Yum!

____________________________________

It’s been raining here for two months.  Well, not really, but today has been frustratingly cool and annoyingly sun-free.  Blanket weather.  My dogs timidly step out, and forego sniff time.  That isn’t normal.  Maybe it is because they are getting older, but still….

I’m feeling the need for ice cream.  Yes, that’s the remedy.  I’ll make chocolate sauce; my father’s rich and chewy, sticky, gooey style. It’s a good day to be indoors.

My father threw all the ingredients into a pot.  It took him 30 seconds.  No “make a paste with cocoa and cold milk and gradually whisk in the remaining milk” for him.  It all came together and it was always sublime.  He had a key secret ingredient that he must have seen his mother sneak in at some point.  (Not that she was a great cook, but she knew her sweets as she was a product of the Fanny Farmer era, which remarkably lasted well into the sixties.)  Or perhaps it was an upcountry thing.  I’m not sure, but make sure you have molasses in the cupboard.  Yes, he added it in the final moments with vanilla.  Use brown sugar if you like, or use his trick.  He always plopped in a sizeable chunk of butter, too.  Just to round out the edges.

So, here’s the recipe. Grab a pot and throw in:

1 cup sugar

½ cup cocoa

½ cup milk

2 tablespoons unsalted butter

A pinch of sea salt (a fine grain everyday type such as Sel Gris, Himalayan)

Bring to a boil over medium heat, whisking.  Once boiling, lower the heat and boil gently for 5 or 6 minutes.  If you want it thicker and stickier, cook a bit longer.  Remove from the heat and add:

1 teaspoon molasses

1 ½ teaspoons vanilla extract

Now, if you want to get fancy, you can substitute a sugar blend for the sugar.  We have six flavors to choose from.

To serve, simply drizzle on some sauce atop vanilla ice cream. For a great twist, sprinkle just a few granules of Danish Viking Smoked Salt for a sweet, salty, smoky treat!

If you have any questions or need a tiny bit more guidance on the recipe, send a comment.

Classic Caramel Sauce

CARAMEL SAUCE
From A Fresh Look at Saucing Foods by Chef Didi Davis

Caramel is simple to make, but don't stray too far from the saucepan because sugar can quickly turn from deep brown to black and burned. Caramel is ready when it is caramel colored. I prefer a caramel that is a dark reddish brown, not one that is pale and golden, whether it is destined for praline, candy, or sauces. The darker the color, the more bitter the taste. Yet, without some bitterness, caramel will taste too bland and lack its special character. A deeply colored caramel has a complex, bittersweet flavor as well as a gorgeous sheen.  The liquid used may be cream, juice of any kind, cider, water, or a mixture of liquids.

Makes 1 to 1 1/2 cups
1 cup sugar
1/2 cup water
Few drops lemon juice
2/3 to 1 cup liquid

Place the sugar, water, and lemon juice in a heavy, nonaluminum saucepan. Slowly bring the mixture to a boil over medium heat. Boil until the mixture turns a deep, reddish brown, between 5 and 10 minutes. Do not stir the mixture while it is cooking, but you may swirl it in the pan. The caramel will be thick. Remove the pan from the heat and let the caramel cool for a minute, swirling the pan. Place a strainer over the pan and pour in whatever liquid you have chosen. (The strainer will help prevent spattering). Once the caramel has stopped bubbling, stir it to dissolve and incorporate the liquid. If the caramel does not dissolve completely, return the pan to the heat and stir constantly until it is smooth. Remove the pan from the heat and allow the caramel sauce to cool to room temperature. Transfer it to a pitcher, cover, and keep at room temperature until you are ready to serve it. The sauce can be refridgerated overnight for 3 to 4 days. Before serving, heat it slowly over a pan of warm water.

Making Madeleine: A Classic French Sweet

Savoring a madeleine with a cup of strong coffee has always been a favorite treat of mine.  As they do for most of us, madeleines instantly conjure up memories of French markets, artful daily living, and the truly marvelous experience of a French cafe and patisserie.

I love France, and I love food, and I am extremely happy the two are often synonymous. Reliving my memories and time spent in France is such a joy for me, as I view that country and time in my life with such fondness. Yet even for those who haven't yet had a chance to explore France, the mysteries and nuances of French tastes can still be experienced and explored.

Which brings us back to the madeleine! These beautiful cakes get their distinctive shape from the pan in which they are baked - a metal baking pan with a unique shell depression.  Madeleines are typically found in either two forms: a pound cake variety, or a sponge-cake variety. (My father loves to classify anything of this sort as a "Cookie Cake," which is honestly a very good description for a  Madeleine). Madeleines can be made in a variety of flavors - most typically either lemon or almond. These lovely cakes are the perfect companion for tea and coffee. Enjoy them for breakfast, afternoon tea, or dessert.

Madeleines are simple and easy to make. I have included for you below a recipe made with poundcake adapted from Madeleine Kamman's book, "The Making of a Cook." She writes of pound cake, "Poundcakes owe their name to their composition, which is always 1 pound each of flour, sugar, eggs and butter.  In French, they are called quartre-quarts, or "four-quarters," for 1/4 pound of each main ingredient."  Since many of us do not own scales to weigh ingredients, the recipe below is written in measurements for your convenience.

Start with the classic plain or lemon madeleine, or create your own unique flavors using any of didi davis food's innovative, hand-crafted Sugar Blends. 

LEMON MADELEINE

2 cups sifted flour

1 1/4 cup butter

1 cup sugar

4 eggs

didi davis food Lemon Sugar

3-4 tablespoons fresh lemon juice

Cream the butter and add sugar. Add egg yolks, one at a time, beating after each addition. Blend in dry ingredients. Fold in beaten egg whites and lemon juice. 

Butter the madeleine pan, sprinkling the insides of each shell depression generously with didi davis food Lemon Sugar. Drop batter into each sugared and buttered shell, filling it to only about 3/4 full.

Bake at 325 degrees until done, before any slight browning begins. Delicieux!

Introducing: didi davis food Kettle Corn Blends

 

Kettle Corn is a classic treat that merges the flavors of salty and sweet to create something wonderful. Kettle Corn is the ideal snack, as it fulfills the craving for both of those flavors, without being too heavy or filling. The texture is light and crisp, and very satisfying.

didi davis artisan food is taking Kettle Corn to the next level with our line of Kettle Corn Blends. As always, we use only the finest ingredients - starting with our premium Maui White Sugar and Dark Pink Himalayan Salt. From there we do what we do best - combining spices to create our signature blends of high-quality flavors.

Kettle Corn can be traced back to the 1700s where settlers and farmers would make kettle corn in cast iron pans at the end of a day of harvest. To sweeten the corn, they would add honey or molasses. In the 1930s during the Depression, popcorn was one of the few treats families could afford during this time, as it only cost between 5 and 10 cents a bag.

Enjoy this easy and healthy snack! It is perfect for gatherings of any kind, such as a New Years Eve party!

Kettle Corn Recipe

In a large pot with a tight-fitting lid, heat ¼ cup vegetable oil over medium-high heat. Add ¼ cup best quality corn kernels. When the oil sizzles, sprinkle 1 heaping tablespoon of your favorite didi davis artisan food Kettle Corn Blend over the kernels. Cover and shake the pan directly over the heat until the popping slows down to once every few seconds.

Transfer to a bowl and serve immediately.

Yuppie Puppies: Danish Viking Smoked Salt Dog Biscuits

Dogs melt my heart like nothing else. There is something about those furry creatures and their unique personalities that is utterly winsome.

Sometimes we get carried away and pamper our dogs a little too much - and while we realize this pampering might be borderline ridiculous, we still can't resist doing it. Each family has their own version of pet pampering - it could be celebrating their birthdays, letting them play in the wrapping paper after Christmas morning gift giving, or slipping them tasty bits from the table.

Working from my boss's home, having the dogs around is a normal part of our daily routine here at SALT TRADERS and didi davis food. The three of them - Rose, Sugar, and Belvedere - keep our day interesting between each wanting to go outside, receive attention from us, and of course their frequent demands for treats.

When those puppy eyes melt your heart and you can't help but give in, here is the ultimate tasty treat:

Danish Viking Smoked Salt Dog Biscuits
(basic recipe taken from GourmetSleuth.com)

2 cups whole wheat or all purpose flour
1 cup cornmeal
1/4 cup wheat germ
2 teaspoon beef bouillon powder
1/2 teaspoon yeast extract (adds additional meaty flavor)
1 egg
1 tablespoon oil
1 cup hot water
Danish Viking Smoked Salt

Preheat oven to 275 degrees.

Mix flour, cornmeal, wheat germ, bouillon powder and yeast in a medium bowl.

Add egg, oil, water and stir well.

Roll out on a well-floured surface to 1/2 inch thickness. Make biscuits using a dog bone shaped cookie cutter. Sprinkle each bone with a few granules of the Danish Viking Smoked Salt.

Place on ungreased cookie sheet. Bake on center rack for about 2 hours until dry and very hard. Let stand overnight to dry thoroughly.

The ultimate pampering for your Yuppie Puppy - your dog is sure to love this smoky treat.

Biz's Big Apple Pancake

Apples are bright, crisp, and in abundance this time of year! The recipe below is a great idea for a lazy morning breakfast, or casual brunch. The beauty of this recipe is that it does not require constant tending like regular pancakes do.

Biz's Big Apple Pancake

Butter
2-3 apples, peeled
Spiced Gold Sugar
2 large eggs
1/2 cup milk
1/2 cup flour
 Vanilla Salt

Preheat oven to 400 degrees.

Liberally butter the bottom and sides of a standard size pie pan. Cut apples into slices and line the bottom of the pan. Sprinkle the Spiced Gold sugar on top of the apples - approximately 3-5 tablespoons, or to taste.

In a mixing bowl, whisk the eggs and add milk. Gradually whisk in flour and a pinch of Vanilla Salt until just blended. Pour batter over the apple slices in the pie pan.

Bake for 25-30 minutes or until the pancake has risen and is golden brown on top. Remove from oven and immediately loosen pancake from the sides of the pie pan. 

Serve immediately and enjoy!

If necessary, this recipe can be doubled or even tripled. Use a larger pan, such as a 9x13 baking dish if needed. A different fruit may also be substituted for the apples - such as berries, peaches, or pears.

Recipe Ideas for Using your Garden Vegetables

SUMMER HARVEST

It is that wonderful time of year when produce is in abundance! Corn is ripe, zucchini are the size of baseball bats, and tomatoes are turning a vibrant red. If you have your own garden, or even a good friend who does, you are likely on the verge of running out of ideas for using your garden goodies!  Let us here at Salt Traders and didi davis artisan food give you some fresh ideas to help you make the most of these summer gems.

SEVEN SUMMER HARVEST RECIPES

Each of these seven recipes gives you a simple and delicious way to use an everyday ingredient from your garden.

1. BLUEBERRY MUFFINS
from Chef Didi Davis

Makes 12 muffins

2 cups flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
¾ cup milk or half and half
2 eggs
1-2 tsp vanilla
1 stick butter, melted
2 cups blueberries
didi davis food Lemon Sugar

Preheat oven to 400 degrees.

Mix flour, sugar, salt and baking powder together in a bowl, making a well in the center. In a second bowl, whisk together milk, eggs, and vanilla.  Add melted butter to this mixture, stirring quickly. Pour into the well of dry ingredients and stir together with a spoon, adding the blueberries.

Pour batter into greased muffin pan. Sprinkle muffin tops liberally with didi davis food Lemon Sugar. Bake 20-25 minutes or until golden brown.

2. CREAMED CORN
from Side Dishes: Creative and Simple by Chef Didi Davis
 
Serves 4
 
This old-fashioned gem is simple to make and far superior in taste and texture to anything packaged. The corn is scraped from the cob, producing lots of sweet milk. To make the dish even more luxuriant, the kernels are cooked with heavy cream. Enjoy with roast chicken and ripe tomato slices.
 
4 large ears sweet corn, husks and silks removed
1 cup heavy or whipping cream
2 tablespoons chopped fresh sage or 2 teaspoons dried (optional)
Fine Sicilian Sea Salt
Freshly ground black pepper
 
Using a sharp knife, make closely spaced parallel slits down each row of kernels, slicing through the center of each kernel. Using the back of a knife, scrape the corn into a bowl to remove all the kernels and milk. You should end up with 2 to 3 cups corn and milk.
 
Transfer to a medium saucepan and add the cream and sage, if using. Bring to a boil over medium-high heat, reduce the heat to medium and cook until thick and creamy, 20 to 30 minutes. Season with salt and pepper as needed, and serve in small bowls.

Variations:
-  Add an equal amount of diced or shredded yellow summer squash sautéed in butter and seasoned with salt and pepper.
-    To turn this dish into a sauce, add minced garlic and parsley to the finished corn. Spoon it over marinated and grilled boneless chicken breasts.

3. RATATOUILLE
From Side Dishes: Creative and Simple by Chef Didi Davis

Serves 6 to 8

Ratatouille is a light Provencal medley of eggplant, onions, sweet peppers, zucchini and tomatoes. Enjoy with scrambled eggs or omelettes for breakfast or brunch, or for dinner with grilled or roasted meats, poultry or seafood.

1/2 cup olive oil
1 pound eggplant, peeled and cut into 1/2-inch dice
Freshly ground pepper
1 pound onions (about 3 medium), sliced 1/4-1/2 inch thick
1/2 pound sweet peppers, red, orange or yellow, cut into 1/2-inch dice
4 large garlic cloves, minced
1 pound zucchini, cut into 1/2-inch dice
1 pound tomatoes (about 3 medium), cored and cut into 1-inch pieces
1 bay leaf
1-2 tablespoons didi davis food Fennel Thyme Salt

Heat 1/4 cup of the oil in a large nonreactive skillet or Dutch oven over medium heat. Add the eggplant, season with pepper and cook for 7 minutes, or until softened, tossing often. Remove to a bowl.

Reduce the heat to medium-low and add the remaining 1/4 cup oil to the skillet. Add the onions, sprinkle with pepper, stir, cover and saute for about 20 minutes, uncovering to stir often, until the onions are soft with very little color. Uncover and add the peppers and garlic.

Sprinkle with pepper, stir, cover and cook for 10 minutes more, uncovering occasionally to stir. Add the zucchini, season with pepper, stir, cover and cook another 5 minutes, stirring often. Uncover the skillet and add the tomatoes, bay leaf and Fennel Thyme Salt to taste and reserved eggplant. Stew for 1 hour, with the cover askew, stirring often.

When done, remove bayleaf, and transfer the ratatouille to a bowl. May be served hot, at room temperature or chilled.

4. APPLE-CIDER CUCUMBER SALAD
from Chef Didi Davis
 
This delightful side salad is easy and refreshing.
 
Cucumbers, chilled
Apple Cider Vinegar
didi davis food Mojito Sugar
Fine Sicilian Sea Salt
Freshly Ground Pepper
 
Slice the cucumbers and arrange them in a dish with sides. Pour apple cider vinegar liberally over cucumbers. Sprinkle with Mojito Sugar, salt, and freshly ground pepper. Serve chilled.

5. GARLIC TOAST

Garlic
Rustic bread
Tomatoes
Extra Virgin Olive Oil
White Cyprus Sea Salt
Freshly ground pepper (optional)

Peel and cut in half one or two cloves garlic. Toast slices of rustic country bread. Rub the cut side of the garlic on the toast. Cut a ripe room-temperature tomato in half crosswise.  Gently squeeze out the extra seeds with some juice.  Rub the cut tomato over the toast after the garlic. 

Drizzle with extra virgin olive oil (try the Tuscan, Sicilian, or Spanish).
 
Scatter with a pinch of White Cyprus sea salt. Scatter with ground pepper, if desired (try Lampung or Comet's Tail).

6. WARM GOAT CHEESE SALAD WITH BALSAMIC-MUSTARD DRESSING
 
When I lived in the South of France, my most favorite activity was going to market on a daily basis. I never got tired of looking at the beautiful vegetables and cheeses!  Among many other things, I developed a strong love for goat cheese, and this salad quickly became a favorite lunch.

This delightful salad is easy to prepare, and is sure to wow your taste buds!  Experience a variety of summer flavors that gradually transition from the tang of the balsamic dressing into the smooth and velvety flavor of the warm goat cheese.
 
Balsamic-Mustard Dressing (recipe below)
Lettuce
Radishes
Goat Cheese
1 egg, beaten
Breadcrumbs
1 T. Olive Oil
Pepper
 
Begin by making the Balsamic Mustard Dressing (see recipe below). Set aside.
 
Wash lettuce and arrange on serving platter. Slice radishes paper thin and arrange atop lettuce.
 
Prepare goat cheese medallions by slicing goat cheese log into ½ inch slices. Brush medallions completely with egg, and roll in bread crumbs until covered.
 
In a skillet, heat olive oil on medium heat. Add goat cheese medallions and cook until bread crumbs crisp and brown, and the cheese begins to soften.
 
Add cheese medallions to salad. Drizzle with balsamic-mustard dressing, sprinkle with freshly ground pepper and serve immediately.
 
 Balsamic-Mustard Dressing
from Chef Didi Davis

Makes about 1 ½ cups
 
½ cup balsamic vinegar
2 teaspoons plain Dijon mustard, or more to taste
1 large clove garlic, minced
2 teaspoons brown sugar
1 teaspoon Fine Sicilian Sea Salt, or to taste
Freshly ground black pepper
1 cup olive oil or other vegetable oil
 
Place the vinegar, mustard, garlic, brown sugar, salt, and pepper in a medium bowl.  Whisk until smooth.  Pour in the oil in a stream and whisk to emulsify.  Taste for seasoning and serve over salad or transfer to a container and refrigerate until ready to use.

7. PEACHES WITH BUTTERSCOTCH SAUCE
from A Fresh Look at Saucing Foods by Chef Didi Davis

Makes about 1 ¼ cups
 
3 tablespoons unsalted butter
3 tablespoons lemon juice
1 tablespoon water
1 cup light brown sugar
½ cup heavy cream
Fresh peaches
Fleur de Sel Sea Salt, to taste

Melt the butter in a heavy, medium-size sauce-pan. Add the lemon juice and water and mix. Add the sugar and stir until it is dissolved. Bring the mixture to a boil, stirring occasionally, and boil it gently for 7 minutes. Remove the pan from the heat and let it sit for a couple of minutes until the syrup has stopped boiling. Whisk in the cream until the mixture is smooth and pour the sauce into a bowl or pitcher. Butterscotch sauce may be served warm or at room temperature.

Remove pits from peaches and slice. Place in bowls for serving. Pour sauce over fruit and sprinkle lightly with Fleur de Sel. Enjoy!

Variation:
Delicious and refreshing over nectarines, pineapple or vanilla ice cream!