Archive for September, 2011


make your own vinegar out of garbage

September 21, 2011

1. scrub fruit scraps. i ate a cantaloupe and saved the rinds. pineapple’s apparently great for this, too. probably many other things; i’ll post them as i discover them.

2. put them in water. i used a jar, and cut a hunk of rind big enough to sort of fold so it’d stay submerged. same idea as lacto-fermented green bean pickles, kraut, or any other ferment. just keep the stuff under water.

3. throw a hunk of cheesecloth or an old sock over the top.

4. remove the rind after a few days for a delicious juice drink, or leave it in for.. weeks? days? not sure. mine’s been fermenting almost a week so far?

5. remove rind.

the easiest, most delicious, and most economical thing i’ve discovered in a long time. enjoy!!


fermented pineapple juice (mabí / guarapo de piña)

September 21, 2011

i just started making my first vinegar, a cantaloupe vinegar (recipe to follow). in the time before it got sour, it smelled captivating. i wondered how it would taste, but for some reason, i stopped myself.

never again, now that i found this traditional Dominican recipe for just that – a lacto-fermented drink which, if left out, would become fantastic vinegar!! this definitely works with cantaloupes and pineapples – please post any successes you’ve had in this!

mabí / guarapo de piña


* 1 pineapple
* 2 quarts drinking water
* 1 cup sugar or equivalent sweetener


1. Wash the pineapple in running water scrubbing the peel clean.
2. Peel the pineapple (reserve the pineapple for other uses), rinse the peel again.
3. Put the pineapple in a pitcher big enough to fit the water and pineapple peels.
4. Cover and leave outside until you notice some froth on the surface.
5. Refrigerate for 3 to 4 days, or until you notice bubbles stuck to the sides of the pitcher.
6. Strain and pour the liquid into another clean pitcher. Add sugar to taste, ice and frozen pineapple cubes (optional).


molasses spice cookies

September 20, 2011

double-shot! two recipes for the same cookie.

and bonus: health benefits of blackstrap molasses!

molasses spice cookies

2-1/3 cups (580 mL) all-purpose flour

2 tsp (10 mL) baking soda

1/2 tsp (2 mL) salt

2 tsp (10 mL) ground ginger

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) each: allspice, finely ground black pepper

3/4 cup (180 mL) unsalted butter (at room temperature)

1 cup (250 mL) packed light brown sugar

1/2 cup (125 mL) fancy-grade molasses

1 large egg

Granulated sugar for rolling

In medium bowl, sift together flour, baking soda and salt. Stir in ginger, cinnamon, allspice and pepper.

In large bowl with electric mixer on medium speed, cream together butter and sugar until fluffy. On low speed add molasses then egg. Slow add dry mix until just blended. Cover with plastic wrap. Refrigerate at least 2 hours.

Grease sheets.

Form heaping 1 tbsp (15 mL) into balls. Roll balls in sugar and place on trays 3 inches (7.5 cm) apart. Flatten with bottom of glass to form 2-inch (5-cm) rounds. Bake in batches in preheated 350F (180C) oven until no longer puffy and set in middle, 10 to 12 minutes.


mar-mar stew-stew’s chewy molasses spice cookies

* 2 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 1 large egg
* 1/4 cup molasses

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

{oh mar-mar, you and your electric devices}