Scented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods. Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness!
Ingredients:1 cup sugar 1 cup salt 1 lemon with rind Fresh or dried dill 2 tablespoon Vermouth or Gin 1 pound of salmon
Step 2: Pour half the mixture in a glass pan and cover with dill. If you don't have fresh dill use dried.
Step 4: Pour the remainder of the mixture on top of the salmon and place dill on top of mixture. Cover tightly with saran wrap.
Step 6: Rinse off sugar and salt mixture. Pat dry with a paper towel. To store left overs wrap tightly with saran wrap and keep refrigerated.
Step 7: Serve to your liking. I like to cut it into thin slices and put it on a blini with creme fraiche or on top of a salad (see above).
ENJOY!
Serves 8 to 102 cups ( 9 ounces) frozen shelled edamame 1 1/2 pounds escarole, cut crosswise into very thin strips. 1 pound mesclun greens 1 cup julienned fresh mint 1 cup finely grated Pecorino cheese 1 tablespoon plus 1 teaspoon lemon zestVinaigrette1/2 cup Champagne vinegar 2 small shallots, finely minced 1 teaspoon sugar 1/4 cup coarsely chopped fresh parsley 1 cup extra virgin olive oil Salt and pepper to taste 1. Bring a 3-quart pot of salted water to a boil and cook the edamame for 5 minutes. Drain the edamame in a colander and rinse under cold running water to stop the cooking. Drain the edamame again and pat dry. 2. To make the vinaigrette, combine the vinegar, shallots, sugar, parsley, and olive oil in a blender and blend until smooth. Season to taste with salt and pepper. 3. Toss the edamame, escarole, mesclun greens, and mint together in a large bowl. Add the Pecorino, drizzle the salad with the vinaigrette, and toss again. Garnish with the lemon zest.Optional:You can substitute the escarole for kale or any other dark leafy green you like. You are the chef use what you want and be creative!Tip:
Malibu Olive Company is one of my favorites. You can purchase it in my store at http://shopopensky.com/lulupowers
