The Man and I had a lovely drink at Paley’s Place a few nights ago called a “Cider Lane” that was non-alcoholic by design. I’m not drinking at the moment, due to alcohol napalming my blood vessels. And you know, there just aren’t enough mocktails in the world.
We’ll be bringing this to a NYE party this week where we will also be burning the man. Let me just say I cannot wait to bid adieu to 2014 by lighting something on fire in the street.
Here’s an approximation, our best guess, of the drink we had. We’ll call it a Cider Train instead of a Cider Lane since we actually don’t know what the recipe is for a Cider Lane. You could always add booze to this; I’m thinking vodka, gin, or rum would work well.
3.5 oz sparkling apple cider
.5 oz freshly squeezed lemon juice
.5 tsp orange blossom or rose water (pure eau, no sugar)
dash of ground nutmeg and allspice
thinly sliced apple wedges for garnish
Put all that in a tumbler over ice and stir. Garnish with a few apple wedges.
Yummy and festive.
The Man and I have been sketching out our Thanksgiving menu. We’ll be having only three second-family friends join us this year, mostly due to my current semi-invalidity. We’re doing an Indian theme, as in, “if Columbus had actually found India, what might Thanksgiving taste like?” To that end, we’ve been conducting some experiments with various potential dishes, such as this one:
Mock Mashed Potatoes, Indian-flavored
1 head of cauliflower
1/2 stick of butter (4 T)
1 tsp salt
1 tsp ground cumin
1 1/4 tsp ground coriander
1/2 tsp red pepper flakes
1/4 c coconut milk, yogurt, or some other liquid (my co-op is now selling these in mini 6-packs, which does not come in a can–nickel allergy–and says it has no preservatives; and of course you could make your own)
ground black pepper
- Chop up the cauliflower and steam it until very soft.
- When it’s cool enough to handle but still warm, put the cauliflower and all of the other ingredients into a food processor and pulse or blend until you get the consistency you like.
This is a nice little salad that’s refreshing in the depths of winter. It’s great with crab, and beef and pork roasts because it’s so light and sparkly against those flavors.
1 cup thinly sliced cabbage
1/2 of a Pink Lady apple, finely sliced
1/4 c walnuts, toasted
1 T coconut flakes, toasted
1 T extra virgin olive oil
1 tsp apple cider vinegar
2 tsp white wine vinegar
salt and pepper to taste
Several years ago, my dad got into roasting his own pumpkins and convinced me that canned pumpkin was a poor imposter of the real stuff. Personally, I think it’s just a heck of a lot easier to peel open a can and go, but now that I’m SCD All The Time, I take the long road. It really does taste better than canned, I’ll give my dad that. It’s way more dense and the flavor is more complex.
Be warned that this is very rich. Hog that I so proudly am, even I can only handle a slice at a time. Plus, I serve it with whipped French cream. I made this for Halloween, but it would also work well for Thanksgiving, of course.
Crustless SCD Pumpkin Pie
2 c roasted and pureed pumpkin (to do this, peel, de-seed, and 1-inch-cube a pie pumpkin, roasting the pieces in the oven at 350F for an hour or two until very soft, then puree in your food processor)
1/2 c French cream (probably dripped SCD yogurt would also work)
1/2 c honey
1 T coconut flour
1 tsp cinnamon
1/2 tsp dried ground ginger
1/2 tsp ground nutmeg
1/4 tsp kosher salt
- Preheat oven to 350F.
- Butter a 9″ glass pie dish.
- Mix the wet ingredients together in a bowl.
- Sift the dry ingredients into another bowl.
- Mix the dry ingredients into the wets bowl using a whisk, and then pour it all into the baking dish.
- Bake for 55 minutes, watching near the end to make sure the sides aren’t browning too much. If so, cover them with foil.
- Serve with French cream whipped with a little honey.
Here it is just coming out of the oven:
And here it is served with whipped French cream:
It’s my favorite time of year: quince time! I’m starting with about 25 lbs this year. Should be enough to make everything on my list:
- Stuffing for Thanksgiving
A friend of mine has a speakeasy party every December where many attendees bring their homemade hooches to share. I always bring quince, but this will be the first year I’m trying an SCD-legal version. Here’s the recipe I’m using:
SCD Quince Liqueur
4 c or 750 ml vodka
2/3 c water
1 1/2 c honey
2 medium-sized quinces, grated
- Combine the water and honey in a saucepan and bring to a low boil. Boil for five minutes.
- Meanwhile, pour the vodka into a large jar.
- When the honey-water mixture is ready, strain it into the vodka jar. Straining it will remove any foam. Set the jar aside.
- Wash and dry the quince to remove their fuzz.
- Quarter and grate them, and add to the jar. Should look something like this:
- Shake it well to combine everything.
- Shake it once or twice a day for a week, then put in a cupboard (cool, dark place) for a few weeks, shaking it once a week. Should be ready by Thanksgiving.
I was reading an old post about my progress with SCD and happy to see how far I’ve come (that post is under “November 2010” on My Health Project page). I’ve been on SCD about 9 months now and I’m doing much, much better. This time last year I was unable to leave the house due to my allergies–my face would swell up and my eyes would practically bleed just walking from the front door to the car. My rash was out of control and my digestion issues were raging. Seriously, it was bad. After ignoring everything as long as humanly possible, I got back on the SCD. For those interested in the gory details, read My Health Project page.
So, anyway, it’s nice to see some progress. And not just a little, but a LOT. I’m having a fantastic summer! I’m able to go outside, work in my yard, ride my bike, and generally be normal, which is spectacular. My allergies are way better and very manageable. The rash is under control with just a few problem spots that I continue to work on. My current regimen consists of SCD, acupuncture and Chinese herbs, yoga/meditation, and exercising (bike commuting). My digestion is normal now (meaning that it actually works).
From January through June I cut out fruit and honey and I think that really helped kill off some resistant gut bugs that were causing a lot of heartburn. I’m doing a lot better with that. I’ve started adding back some fruit and honey, and so far, the heartburn only gets me when I’ve clearly eaten something that even a normie would find problematic, like tomatoes or onions. I also notice that if I eat too richly or overeat, I get heartburn. So, apparently, I just have a tendency to get heartburn that I need to be mindful of. No problem.
I continue to only be able to eat a little of the SCD yogurt. If I eat too much, my digestion stops working. For whatever reasons, aged cheese is perfectly fine, but the yogurt must be enjoyed in moderation. I’m hoping this changes someday and I’ll be able to eat loads of it, because it’s one of my very things about SCD actually, especially with SCD jelly whipped into it. Yummers.
Anyway, that’s how I’m doing today. I’ll put this into My Health Project page when I post next because I like having these progress reports for posterity.
Filed under progress, SCD
The Man is a devotee of Lardo, one of the best food carts in Portland. They were so very generous in sharing their technique with The Man because he wanted to make me an SCD version of their amazing pork belly (they use sugar, The Man uses honey). Thank you, Lardo! This dish has been one of the highlights of the past 40 years of my life, and what I want to be embalmed in after I die.
Roasted Pork Belly
- We’ve been getting ~2.5-lb pork bellies, so this recipe is for that range.
- Trim off the skin by running your sharp knife between the skin and the fat, pulling away the skin as you slice through.
- Score the fat side you just exposed in both directions about 1″ apart.
- Rub the belly all over with 1 T of honey and 1 T of salt for every pound of belly. For example (for the math-o-phobes, ahem), if you have a 2.5-lb pork belly, put on 2.5 T of honey and 2.5 T of salt. Wrap it up and put it in the fridge overnight.
- Preheat your oven to 450F.
- Unwrap the belly and place it fat side up in a roasting pan.
- Put the pan in the oven and roast the belly at 450F for an hour. At 45 mins., you’ll likely need to lightly cover with foil to prevent the top from burning (it will be fairly dark by this point).
- After an hour at 450F, reduce the heat to 250F and roast for another 30 mins.
- Eat warm or cold. We like it sliced in 1/4″ lengths. Even better cubed and fried in pork fat and butter.
Why yes, I have licked the pan.