The Atlanta Journal-Constitution
Fresh spices, herbs give condiments new taste
In a world of practically limitless hot dog toppings, classic condiments are hard to beat. But mix in fresh herbs and spices, and they take on unique superpowers. 1. Basil-Jalapeño Mayonnaise Combine 1⁄2 cup mayo, 1 jalapeño (seeded, if desired), 1/3 cup fresh basil leaves, 2 teaspoons fresh lime juice, kosher salt and pepper, and pulse in a food processor. 2. Curried Ketchup Combine 1⁄2 cup ketchup, 1 tablespoon curry powder and 1⁄2 teaspoon Worcestershire sauce, and let stand 30 minutes before using. 3. Dill-Pickle Mustard Combine 1⁄2 cup yellow mustard, 1 small garlic clove (finely grated), 2 tablespoons chopped fresh dill, kosher salt and pepper. 4. Beet-Horseradish Sauerkraut Combine 1⁄4 cup beet horseradish, 3⁄4 cup drained sauerkraut and kosher salt.
Provisions: flavor to go
Cooking in a vacation rental should be a pleasure, not a game of wouldyou-rather — as in, would you rather skip the pancakes, or risk trying the baking soda last summer’s tenants left in the pantry? To make sure you’re prepared, pack this hits-every-note spice kit. Don’t forget your favorite skillet, along with a trusty knife wrapped in a good dish towel, and pop the bundle in the trunk before you hit the road. Must-have spices: kosher salt; flaky sea salt; black pepper; red-pepper flakes; dried oregano; dried thyme; ground cumin; ground turmeric; ground paprika Other essentials: cast-iron skillet; chef ’s knife; dish towels; coffee grinder; baking soda and baking powder
Sip and repeat: lip smackers
No offense to summer’s main squeeze, but these refreshing lemonade spinoffs don’t contain any fresh lemons at all. Instead, they use the fruit in different forms, from sorbet to liqueur. One drink is bubbly, another is herbal, a third is sweet and the fourth is tangy. But all are citrusy and special. 1. Limoncello Sparkle Pour 2 tablespoons limoncello into a chilled Champagne coupe. Top with dry prosecco or another sparkling white wine. Serve with a sprig of rosemary. 2. Lemon-Grass-Mint Iced Tea Split 3 lemon grass stalks lengthwise, cut into 3-inch pieces and smash lightly. Add to 6 cups water in a pot; bring to a boil. Pour into a large heatproof bowl; add 6 mint tea bags and 1⁄4 cup honey. Let cool, then steep in refrigerator overnight. Strain and serve over ice, garnished with a split lemon grass stalk, if desired. 3. Frosty Coconut Lemonade In a blender, purée 1 pint store-bought lemon sorbet with 3⁄4 cup unsweetened coconut milk, 1⁄4 cup water and 1⁄4 cup frozen raspberries. Pour into glasses and serve. 4. Preserved-Lemon Spritzer Thinly slice 1 quarter of a preserved lemon and muddle in the bottom of a glass with 1 1⁄2 teaspoons superfine sugar until dissolved. Top with ice and seltzer, stir and serve.