Quick Pickled Radishes for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, some of my favorite bloggers and I are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

Here are our pickles...

Amy's Cooking Adventures jarred her Refrigerator Dill Pickles
Making Miracles made Refrigerator Garlic Dill Pickles
Christmas Tree Lane shared Refrigerator Pickled Brussels Sprouts
A Day in the Life on the Farm posted Spiced Apples
Culinary Adventures with Camilla Pickled Radishes

Next week, check back for our recipes to inspire your holiday cheese trays. Think homemade cheese and charcuterie...or anything that would go well on a cheese platter. Don't forget to check out our #handcraftededibles pinterest board.

Quick Pickled Radishes

Ingredients

2 C radishes, thinly sliced
1-1/2 C apple cider vinegar
1/2 C water
3 cloves garlic, smashed
1 t maple syrup
2 t sea salt
1 t rainbow peppercorns

Procedure

Pour the maple syrup in the bottom of a lidded jar. Stack the radishes, peppercorns and garlic until you’ve reached the top of the jar. Pour the salt on top, then add the liquid, completely covering the contents of the jar. Cover with an airtight lid and place in the fridge. You can try them after twenty-four hours. They will keep for up to three weeks.

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

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