Lifestyle | Carrie Fehr

Beets and ketchup may seem like an unlikely pair, but this intriguing sweet and tangy flavor combination, will truly make your taste buds come alive. If you’re a newcomer to beetroot, it’s a wonderful way to introduce this vegetable, that is by no means fancy, and is often misunderstood.

Bright and zesty with a hint of spice, this home-made ketchup is great slathered on any sandwich, over a side of sweet potato fries, and is a fantastic barbecue sauce for grilling. Serve, as a dip for spring rolls, or over eggs—the possibilities are endless.

How do you prepare beets? Do you have a creative way that encourages children to taste them? I would love to hear your story.

To find out how students in the cooking classroom explore beets, click here.

Beet Ketchup

Beet Ketchup with Sweet Potato Fries

Ingredients:

3 medium-sized beets, diced

1 onion, diced

2 garlic cloves, minced

1 cup honey

1 ¾ cups balsamic vinegar

2 cloves

1 cinnamon stick

¼ tsp powdered mustard

Directions:

Place all the ingredients in a medium-sized saucepan, and bring to a boil over high heat; then reduce heat to a simmer. Simmer until liquid reduces by half, about 1 hour.

Remove spices and place ketchup into a blender and purée until smooth. The consistency will be thick, smooth, and shiny.

2 Comments

December 13, 2015

Soft Glazed Gingerbread

A classic glazed gingerbread with a peppery kick! This hand-pressed cookie, formed from a traditional Springerle wood mold, rivals an artisan ceramic tile. An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook. Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy. Add sugar and mix until completely incorporated. Add egg and mix well. Add the molasses, rice syrup and then mix until combined. Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick. Wrap in plastic and refrigerate over night.

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Place dough on a floured work surface. Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour. Using a cookie mold, press over the dough and trim the edges using a knife.

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one. Bake 7-12 minutes, remove from baking pan and set on a cooling rack. While still warm, brush the glaze over the cookies with a pastry brush. Makes 12 cookies, (3 by 3 inch size)

July 20, 2015

Moroccan Preserved Lemons

Preserved lemons add a bright fragrant flavor to a variety of dishes that are common in Moroccan or North African cuisine. With just two ingredients, they take no time to prepare, store almost indefinitely, and are economical, especially if blessed with a neighborhood lemon tree.

There are endless ways to enjoy preserved lemons. They can be chopped and added to vinaigrettes, salads, or salsas, or pureed in aioli, as a spread for sandwiches. I like to pair diced preserved lemons with a little goat cheese or fresh ricotta, and slather it on crostini, topped with toasted pistachios.

Homemade preserved lemons also make great gifts for friends, not to mention look stunning on the kitchen counter.

Moroccan Preserved Lemons

Ingredients:

3-4 Organic Meyer lemons, cleaned with both ends trimmed

¼ cup Kosher salt

Pint-sized Mason jar

Directions:

Put a teaspoon of salt in the bottom of pint-sized mason jar.

Quarter lemons leaving ends attached.

Sprinkle salt on the inside of the quartered lemon.

Place the lemon into the Mason jar, open end down. Press down to release its juices.

Sprinkle salt over the top of the lemon.

Repeat the process until the Mason jar is filled with lemons.

If necessary, squeeze more lemon juice over the lemons to cover. Close the Mason jar.

Leave for several days. Open up the Mason jar and press lemons down. Close it and leave in a cool place for 30 days. Before using, remove the pulp and rinse under cold water to remove the salt. Store in the refrigerator.

July 16, 2015

Yoga in Costa Rica

Practicing Dancer Pose at the Nicoya Peninsula, a Latin American Blue Zone in Costa Rica.

February 10, 2013

Chai Spice Cookies

A special blend of cinnamon, ginger, cardamom, cloves, and white pepper, along with tiny flecks of crystallized ginger is what gives these soft and chewy, chai-spice cookies their unique flavor.

Chai-Spice Cookies

Ingredients:

2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon white pepper

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

¼ cup molasses

½ cup sugar

1/3 cup packed brown sugar

1 large egg

¼ cup crystallized ginger, diced

About ½ cup granulated sugar for rolling

Directions:

Preheat the oven to 350°F.

Combine flour, baking soda, ground ginger, cinnamon, cardamom, cloves, white pepper, and salt in a medium bowl.

Combine melted butter, molasses, brown sugar, and egg in a large bowl and mix thoroughly. Add the flour mixture and diced crystallized ginger and stir until incorporated. The dough will be soft.

Using an ice cream scoop, form the dough into 2-inch balls. Roll the balls in sugar and place them on a parchment-lined cookie sheet. Press dough ball gently with two fingers. Bake for 10 to 12 minutes. Remove from pan to a cooling rack.

6 Comments

Carrie Fehr

Category: Lifestyle

February 2, 2016

Beet Ketchup

July 20, 2015

Moroccan Preserved Lemons

July 16, 2015

Yoga in Costa Rica

February 10, 2013

Chai Spice Cookies