Day 13 of advanced raw cuisine is completed! The day started off with my old friend, the Irish moss seaweed. It has to soak for a few hours so I can make some more Irish moss paste to use in a dessert recipe that is coming up!
After the seaweed was put in some water to soak, it was time to learn about mustards, chutneys, and reductions. We were given some guidelines and allowed to make our own mustard and chutney variations to be set aside as candidates for our cheese plates later in the week. We also made balsamic vinegar reductions in the dehydrator that we will be using in the caprese salad plating on day 16!
Recipes for both the mustard and the chutney are included at the bottom of this entry!
The mustard I made is a spicy yellow curry honey mustard. I was very pleased with the way it turned out. My husband has been putting it on his sandwiches. 🙂
The chutney I made is a spicy pineapple chutney with some dried apricot and a little fresh mint. It was both refreshing and potently spicy at the same time… a real sinus clearer… my kind of food!
This is the easiest balsamic vinegar reduction I have ever made! I didn’t have to worry about watching anything on the stove, or checking temperatures, or making sure anything wasn’t burning! I just put the glass bowl of balsamic vinegar into the dehydrator to let some moisture evaporate off, and after a few hours, I was left with a beautiful balsamic vinegar syrup.
As a bonus, we also learned how to make homemade vanilla extract. It is really simple. I can’t believe I’ve never done this before. I took herbalism classes years ago, and it is literally just a vanilla bean tincture. Pour some vodka over the plant matter and let it hang out in a dark place for 4-6 weeks. Voila!
The other fun thing we got to do today was to assemble the linzer cookies! After making and dehydrating the cookie shapes yesterday, and making the jam, everything was ready. I spread a bit of the raspberry jam between the layers and had a lot of fun taking photos of them. I nibbled a little, but to be honest, my husband was the one who got to eat most of them. They have an almond flour base, and eating too much almond sets off my allergies, so I had to give them up. They turned out to be quite beautiful though!
After making the liner cookies, we started a cracker recipe, so that we would have some crispy components to add to our cheese plates. I added some garlic and black sesame seeds to give them a more pungent flavor and a nice visual appearance. I really love how they turned out!
After setting the crackers up in the dehydrator, I blended the Irish moss into a paste and then day 13 was all wrapped up! I’m so ready to go for chocolate making on day 14!!!
- 2 TB yellow mustard seed, soaked in cold water for 10 min (use warm water for less spice)
- 2 TB yellow mustard seed, unsoaked
- 1/4 cup white wine vinegar
- 1/4 cup fermented coconut water (or use a dry white wine)
- 1/4 tsp salt
- 1 TB yellow curry powder
- 2 TB raw honey
- Blend all ingredients in a high speed blender until smooth and well incorporated.
- 1/2 cup chopped pineapple
- 2 TB chopped apricot (appx 5 apricots)
- 1/4 thai chili, seeded (omit this if you don't want it to be spicy)
- 1 TB lime juice
- 1/4 tsp of salt
- 1/2 cup chopped pineapple
- 2 TB chopped spearmint
- 1 TB chopped basil
- Blend the "food processor ingredients" in a food processor until well incorporated, but still a little chunky.
- Transfer blended ingredients to a bowl and fold in the remaining chopped pineapple and fresh herbs.