Savory Sweet - Review, Recipe and Giveaway

In Savory Sweet: Simple Preserves from a Northern Kitchen, Beth Dooley brings us into Mette Nielsen's old world Danish kitchen where fresh ideas and the latest techniques come together to ensure our pantry is stocked with homemade goodness. The growing season can be challenging (read: short) in the northern heartland of the United States and the recipes here fall back on Nielsen's Nordic heritage. Accordingly, whatever length our season may be - we are assured to make the best of it. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season's produce into a bounty of condiments.

From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to "Fit for a Queen Jam" - these recipes bring the best of the sweet and the savory to every menu. The authors rely on low tech chilling and freezing in lieu of the hot-water canning method which keeps flavors and colors bold and bright. They also ease up on sugar to make way for the true savory sweetness of nature's finest food.

Savory Sweet is a beautiful book which pays attention to each detail from herbs and spices, equipment and more even including knife cuts. Vibrant photographs are sprinkled throughout and I am taken with the unique recipes that combine flavors such as apples with grapefruit and cardamom and black currants with candied ginger and lemon thyme. 

Special thanks to the University of Minnesota Press and the authors for sharing this exotic twist on a basic condiment as well as providing three copies of this book for our giveaway - scroll down to enter. 

 

Curried Ketchup with Star Anise
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

MAKES ABOUT 4 HALF-PINTS

As this sauce simmers, aromas of curry, anise, and tomatoes will fill your kitchen. It's so good, you'll find yourself eating it from the jar with a spoon. Warning: this may spoil you-now the stuff in a plastic squeeze bottle just won't do.

Try using a mix of different tomatoes-acidic, sweet, and mellow. We tested this recipe with yellow cherry, red paste, and black slicing tomatoes for stunning ketchup.

  • 2 tablespoons olive oil
  • 11/2 cups medium-diced red onions
  • 1 tablespoon medium-diced garlic
  • 1/3 cup sugar
  • 2 star anise
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 10 to 15 grinds black pepper
  • 2 pounds mixed tomatoes, medium diced (about 5 cups)
  • 1/2 cup cider vinegar

In a 10-inch sauté pan, combine the olive oil, onions, and garlic. Sauté over medium-low heat until the onions are soft and translucent but not browned, about 5 minutes. Add the sugar, star anise, curry powder, salt, and pepper, and cook until the sugar begins to caramelize, another 5 to 10 minutes.

Add the tomatoes and vinegar, and bring to a gentle boil. Lower the heat and simmer, stirring occasionally, until the mixture is thick and most of the liquid has evaporated, about 45 minutes. The ketchup is done when you can drag a large spoon across the bottom of the pan and the mixture holds its shape. Remove and discard the star anise.

Taste, and adjust the seasoning.

For a smoother ketchup, place a medium mesh sieve over a deep bowl. Working in batches, press the ketchup through the sieve, scraping the underside of the sieve with a clean spoon. Discard the solids left in the sieve.

Wash the jars, lids, and bands in very hot soapy water, rinse them well, and place them upside down on a clean towel to drain.

Spoon the ketchup into the jars, leaving a half inch of headroom to allow for expansion during freezing. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and finger tighten the bands.

Label the jars. Cool completely before tightening the bands and storing the jars in the refrigerator or freezer.

QUICK IDEAS // This ketchup is a must on grilled lamb burgers and lamb sausage. It also makes a great base for a curry soup with coconut milk. Try it with grilled or roasted eggplant, sweet potatoes, and as a dip for pita chips.

From Savory Sweet: Simple Preserves from a Northern Kitchen by Beth Dooley and Mette Nielsen (University of Minnesota Press, 2017). Copyright 2017 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press.

The publishers are generously offering three copies of this title to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index are you excited to try. 

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 7th, 2017. 

 

66 Comments

  • Elveenah  on  9/4/2017 at 7:45 PM

    Tart cherry jam with vanilla, almond, and star anise--sounds delicious!

  • Suzw  on  9/4/2017 at 7:53 PM

    Fennel and onion confit

  • JMelnick  on  9/4/2017 at 8:37 PM

    Corn salsa and caramel apple butter for me!

  • heyjude  on  9/4/2017 at 9:07 PM

    Onion Pomegranate Marmalade

  • jdub1371  on  9/4/2017 at 9:37 PM

    Forget the index, I'm going right for the curry ketchup.

  • NancyLynn  on  9/5/2017 at 1:16 AM

    Cranberry ketchup sounds like it would be great with turkey.

  • laureljean  on  9/5/2017 at 8:46 AM

    Pepper-packed Ketchup

  • lhudson  on  9/5/2017 at 8:50 AM

    Boozy Fruit

  • kmn4  on  9/5/2017 at 9:09 AM

    Carrot lemon marmalade with ginger and cardamom

  • Jennifer7  on  9/5/2017 at 11:15 AM

    Hazelnut Chocolate Spread, seems easy and simple enough so I can enjoy this at any time. Ingredients are a stable in my cupboard.

  • Siegal  on  9/5/2017 at 12:00 PM

    Saffron pickled garlic sounds great

  • matag  on  9/5/2017 at 1:47 PM

    Spicy grape BBQ sauce

  • Karla123  on  9/5/2017 at 6:14 PM

    I'm intrigued by this recipe for "maple pickled nuts."

  • Rinshin  on  9/6/2017 at 1:13 AM

    mushroom ketchup

  • lgroom  on  9/6/2017 at 6:54 AM

    I'd make saffron pickled garlic first.

  • BMeyer  on  9/6/2017 at 7:47 AM

    boozy fruit

  • bibliophile02  on  9/6/2017 at 9:35 AM

    Carrot lemon marmalade with ginger and cardamom

  • sarahawker  on  9/6/2017 at 10:44 AM

    Romesco dip

  • Maefleur  on  9/6/2017 at 11:36 AM

    After this curried ketchup, the tart cherry jam with vanilla, almond, and star anise!

  • ktwalla  on  9/6/2017 at 11:52 AM

    Pickled horseradish...

  • ixoye2u  on  9/6/2017 at 11:57 AM

    Spicy grape BBQ sauce

  • lpatterson412  on  9/6/2017 at 3:35 PM

    I would try the hot and tangy strawberry jam!

  • sgump  on  9/6/2017 at 5:36 PM

    The mushroom ketchup sounds intriguing!

  • michalow  on  9/6/2017 at 11:07 PM

    Carrot lemon marmalade with ginger and cardamom

  • dgodowsky  on  9/7/2017 at 4:13 AM

    Savory cucumber relish

  • motherofpearl81  on  9/7/2017 at 9:00 AM

    Fit for a queen jam

  • JenJoLa  on  9/7/2017 at 10:30 AM

    Spicy tomatillo and lime jam

  • tarae1204  on  9/7/2017 at 11:45 AM

    Baked strawberry preserves with ginger and lemon verbena

  • lean1  on  9/7/2017 at 6:55 PM

    I would like to make the Blackberry Bay jam. I have so many blackberries I don't know what to make with them!

  • bstewart  on  9/8/2017 at 5:42 PM

    Pickled asparagus!

  • choppergirl  on  9/8/2017 at 6:37 PM

    Spicy pickled vegetables

  • PennyG  on  9/9/2017 at 1:19 PM

    Indian-Spiced Garlic Chutney - love my Indian food!

  • ebs  on  9/9/2017 at 8:26 PM

    Baked strawberry preserves with ginger and lemon verbena

  • LaurenE  on  9/10/2017 at 12:51 PM

    that curried ketchup sounds like just the thing to do with the 25lbs of canning tomatoes I just purchased.

  • fiarose  on  9/10/2017 at 10:59 PM

    oh, this looks beautiful. white bean dip with oven roasted tomatoes, pickled golden beets with chili and grapefruit, pickled broccoli with indian spices, hot and sweet pickled corn, eggplant chutney with cardamom and pomegranate molasses, eggplant dip with poblano, indian spiced garlic chutney, saffron pickled garlic, roasted red pepper dip--i love the savories!

  • skipeterson  on  9/11/2017 at 4:46 PM

    Sweet and savory pickled tart cherries

  • cookshelf58  on  9/12/2017 at 5:30 AM

    carrot lemon marmalade with ginger and cardamom

  • kitchenclimbers  on  9/14/2017 at 10:29 AM

    mushroom ketchup

  • Alexandria2  on  9/14/2017 at 6:22 PM

    hi would love to try the Hazelnut Chocolate Spread, i love cooking and this book looks great !!

  • ladybrooke  on  9/15/2017 at 12:41 PM

    Simple raspberry sauce

  • Mjminarich  on  9/15/2017 at 8:26 PM

    Fennel and onion confit

  • RSW  on  9/16/2017 at 6:53 AM

    Pickled golden beets with chili and grapefruit

  • fbrunetti  on  9/16/2017 at 10:33 AM

    Garlic scape pesto with lemon thyme

  • Shana.  on  9/16/2017 at 11:06 AM

    White bean dip with oven-dried tomatoes and smoked paprika.

  • SnarkyLarane  on  9/16/2017 at 4:58 PM

    Everything on the list looks amazing but since I have tried and failed to make pickled asparagus so Pickled asparagus with juniper and fennel immediately jumped out at me. Preserved mushrooms sounds really intriguing as well.

  • sequoia55  on  9/17/2017 at 1:16 AM

    Spicy pickled vegetables

  • t.t  on  9/17/2017 at 1:19 AM

    Eggplant dip with poblano peppers

  • RickPearson54  on  9/17/2017 at 1:41 PM

    mushroom ketchup

  • Julia  on  9/17/2017 at 8:15 PM

    Danish Pickled Carrots.

  • megaelim  on  9/18/2017 at 10:51 AM

    The tart cherry jam with vanilla, almond and star anise looks delicious.

  • tararr  on  9/19/2017 at 1:41 PM

    Tart cherry jam...

  • aliciamschultz  on  9/20/2017 at 5:49 AM

    Pickled Corn sounds ahhhhmazing!

  • rchesser  on  9/21/2017 at 6:05 PM

    Preserved Mushrooms!

  • Dmartin997  on  9/22/2017 at 10:38 PM

    Orange cherry chutney

  • Scotsman61  on  9/27/2017 at 12:44 AM

    Carrot lemon marmalade with ginger and cardamom

  • meatn3  on  9/28/2017 at 8:20 AM

    There are several recipes using cranberries - a ketchup, pickeld and a jam with strawberries. Would give some intresting options to preserve the brief (in my area) cranberry season.

  • rachael_mc  on  9/30/2017 at 12:44 PM

    garlic scape pesto with lemon thyme

  • KarenDel  on  10/1/2017 at 10:44 AM

    Eggplant chutney with cardamom and pomegranate molasses

  • KarenDel  on  10/1/2017 at 11:36 AM

    Made a mistake, my tweet was at https://twitter.com/KDFF/status/914517055038246913

  • JolieLaide  on  10/1/2017 at 11:52 AM

    Fennel and onion confit. Sounds amazing

  • GillB  on  10/2/2017 at 5:09 AM

    Curried Ketchup with Star Anise sounds lovely

  • Cmgitan  on  10/2/2017 at 10:41 AM

    Parsnip and grapefruit relish. So creative!

  • LeighF  on  10/2/2017 at 8:04 PM

    Fennel and onion confit

  • vikingcook  on  10/3/2017 at 5:57 PM

    Danish pickled carrots sounds like an amazing appetizer!

  • monique.potel  on  10/7/2017 at 2:48 AM

    i am going to start with Curried Ketchup with Star Anise

  • orchidlady01  on  10/7/2017 at 7:43 PM

    Danish pickled carrots

Post a comment

You may only comment on the blog if you are signed in. Sign In

Seen anything interesting? Let us know & we'll share it!

Archives