'Lick Quick Pickles

Quick pickles are an easy way to make the most of summer produce. you can use any combination of veggies and Saltlickers seasonings with this recipe. Left: Peter Rabbit carrot sticks with chives, garlic and smoky fennel. Right: Cy Salt cukes and radishes with onions and chives.

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1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
2 TBSP sugar (optional)
1 TBSP Saltlickers seasoning
2 cups sliced veggies like carrots, cukes or radishes
1/2 cup sliced onions
Peppers, chopped herbs, garlic, whole cherry tomatoes…whatever floats your boat

In a small bowl, stir to combine the water, vinegar, sugar, and spice. Add the veggies. The brine should cover the veggies but they will shrink. Cover and refrigerate for up to 3 weeks.

French Tickled Tomato Topped Corn Cakes

with pink Peter Rabbitized crème fraîche, then topped with a French Tickler-dusted cherry tomato. I made 120 of these deluxe power noshes for the 2019 Ames Main Street Farmer's Market Farm to Table Fundraiser dinner, and folks OOed and AHed.

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FOR THE ALLIYUM CORNCAKE
This is actually a hush puppy recipe that you can do up in the deep fryer, or pour tbsp on a hot griddle like I did. Adapted from The Sugar Hit.

Ingredients

1 ear of corn
3 scallions (spring onions/green onions)
1 cup (140g) cornmeal
½ cup (75g) plain flour
2 tsp sugar
1 tbsp Alliyum
1 tsp baking powder
1 tsp baking soda
½ tsp smoked paprika
1 egg
1 cup (250ml) buttermilk
3oz (75g) grated cheddar if you wish
Oil for the griddle

Directions

  1. Remove the husk and silk from the corn, and carefully run a knife down its sides to remove the kernels. Wash and thinly slice the scallions.

  2. Place the cornmeal, flour, sugar, Alliyum, baking powder, baking soda, and paprika into a large mixing bowl and stir to combine.

  3. Crack in the egg and pour in the buttermilk, and then stir just until everything is incorporated. Finally, add the corn kernels, scallions and grated cheddar (optional) and stir through.

  4. Oil the griddle and heat to medium high.

  5. Pour batter onto the grill. For tiny cakes, use 1 tbsp. For bigger cakes, use a 1/4 c measuring cup. Wait til bubbles appear in the batter. Flip and keep warm in 200º oven until you’re ready to assemble. The bite tastes best when there’s contrast between a warm corn cake and chilled crème fraîche.

FOR THE PETER RABBIT CREME FRAÎCHE

Ingredients
8 oz of crème fraîche
1 tbsp Peter Rabbit

Directions
Gently blend the two together with a fork. Use the leftovers for dipping raw veggies. Drop a blorp on each cake.

FOR THE FRENCH TICKLER -DUSTED CHERRY TOMATO

Ingredients
Cherry tomatoes
French Tickler

Directions
Slice the tomatoes in half length-wise, spear them to the blorped corn cakes, and dust with French Tickler.

Compound Butter

Lisa at Photosynthesis in Ames turned us on to compound butter on Thanksgiving. She served it with Parker House rolls…seriously, I thought it was the best part of the meal. It turns out all salts AND sugars make great compound butters! Use them on baked goods, steak, veggies, toast, you name it!

These aren’t ours, but don’t they look lovely?

These aren’t ours, but don’t they look lovely?

INGREDIENTS
1 stick of butter
2 tsp of Saltlickers
Parchment or waxed paper if you want a log shape
Fresh herbs if you wish

Let the butter soften at room temp then stir in the spice (and herbs). Place the butter on a sheet of parchment or waxed paper, roll into a log, and chill for at least two hours.