Spoon Jar Kitchen and Fermentery
Recipes and ideas to feast and ferment on.
Savory Turmeric Popcorn
I’ve been making popcorn a bunch lately. Popcorn and I have been casual acquaintances for a long time, but going into quarantine, I wanted something that could last a while without stalling once opened and is relatively healthy. My go to popcorn blend right now consists primarily of nutritional yeast, salt, and spices.
Using Preserved Lemons
Let’s revisit the subject of preserved lemons. With more time at home, now’s a great time to either make some if you bought too many lemons or start using the jar you made a month ago. Here are a few quick recipe-ish ideas to start incorporating them into your cooking.
Miso Caramel Pot de Creme
I’ve loved the idea of the miso caramel flavor combination for a while and wanted to bring them together in a dessert. I recently started working at a bakery that makes lovely little pot de cremes and it’s put custards on my mind. So, miso caramel pot de cremes (PDC) were born as an idea!
Black Bean Garlic Sauce
As I was getting more and more into fermentation, I realized that Chinese ferments aren’t as widely talked about as those from Europe, Japan, or Korea. Homemade black bean sauce will not have quite the same up front punch of the jarred sauce, but will have more complexity.
Chocolate Pavlova
Pavlova hales from Australia/New Zealand and is the perfect meeting of crisp on the outside, marshmallowy soft on the inside. Typically topped with whipped cream and fresh fruit, it’s elegant without trying too hard. This chocolate variation is rich and the center a bit softer and denser than your typical pavlova. However, I found that this leans into the richness of the chocolate.
Preserved Lemons
The first preserve I ever made was preserved lemons. I didn’t know it then, but preserved lemons are kind of the perfect first project for someone who is just learning to trust in their new microbial friends.