Wednesday, October 26, 2011

Taste Adventure With Culinary Herbs and Spices for the Bloom & Grow Garden Society

I was invited to speak at the October Luncheon of Bloom and Grow Garden Society which was started  in 1997 in Winter Garden, Florida. Composed of a wonderfully enthusiastic group of women interested in gardening and fellowship, I looked forward to my third appearance to talk  about spices. This is what I shared with the Ladies:

After my overdose on Cranberry relish at Thanksgiving and Christmas when first in the US I started experimenting on something different to serve and enjoy  - a variation on something my mother made. Now, the basic recipe is my mother's but she did not use Cranberries - she used green tomatoes.

As Thanksgiving is around the corner and lots of socializing and food opportunities abound where you can serve turkey, ham, roast chicken and international cheeses - I thought I would introduce you to or re- acquaint you with a condiment that you can add to your culinary offerings at this time of the year and be different. Possibly make your own Cranberry Chutney ( a spicy condiment made of fruits and vegetables with vinegar, spices and sugar) using my recipe from my book "Salad Sorcery" or buy some ready made in your local grocery store.

My secret ingredient  is the spice mixture GARAM MASALA   (whole or    ground) cumin seeds, coriander seeds, cinnamon stick, cardamom seeds, cloves, nutmeg, mace, black pepper, whole star anise and bay leaf. You can buy this or make your 

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In the picture I am holding a plate with crackers covered with Brie Cheese and my Cranberry Chutney. Nancy, from Bloom and Grow is holding a jar of my Cranberry Chutney