Courtesy of Molly Wizenberg, adapted from The Zuni Café Cookbook
“There’s no denying that the recipe has a lot of steps, but each of them is easy, so don’t be tempted to cut corners,” says Molly. “The process of repeatedly blanching and cooling ensures that the pickled onions are softened but still delectably crisp, as a good pickle should be.
I love these pickles. They are a beautiful element in a composed salad, delicious next to a plate of broiled squid, excellent cooked with tomatoes and olives as a side dish, wonderful served with bread and butter and a dozen raw oysters. Cauliflower is a low-acid vegetable, and so to water-bath can it safely, the acidity must be increased through pickling. In choosing cauliflower, select very fresh, tight white florets without brown spots. These pickles are good for up to a year.
Note from Eugenia: "I've adapted this recipe from my book, which calls for dried figs, for Texas readers because you guys are blessed with fresh summer figs."
Courtesy of Jessica Maher
"Traditional mincemeat can be somewhat intimidating. I admit that I was a bit horrified by it when I was a kid, but that’s because I didn’t know what a lovely, warm fruit and nut flavor it had. There are any number of ways to make mincemeat, which may or may not include suet, but almost all include brandy. This is a variation of a Fergus Henderson recipe made with all local fruits and nuts. It includes suet, which is good for depth and preservation, but it can be omitted if you prefer. Either way is delicious and makes a wonderful pastry or a stuffing for roasted meats."
Photography by Jody Horton
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