GRAND OPENING: Cultured Butternut Squash

POST #858
Back to the fermented butternut squash I told you about several days ago.

This was “opening night”!  WOO-HOO!
I want you to know that I have squirmed every day and night since I put that stuff up.  Because of the smell the fermenting gave off, I was afraid I had put in too much garlic, and then I worried I had put in too much jalapeno.  I had already started planning what I could do with it if I couldn’t eat it straight out of the jar.  (I’ve never gone through so much agony over a ferment before)

Well, tonight was the night I decided to open it up.  Tentatively, I took a heaping forkful out and put it in a bowl. Even more tentatively, I took a small forkful in my mouth!

Oh my!  Heavens!  Goodness! Woo-hoo! Oh boy! Wow!  This stuff beats tomato salsa in sweet flavor.  The squash is soft (the way I had hoped it would be — easy chewing), and the flavor is …. pickled!  Amazing!  I did not put any vinegar in the mix, but you’d think I had, from the bright, sweet flavor.  The garlic is not overwhelming, and the jalapeno just gives a mild zing.  I love that vinegary taste, for sure.

I combined it half and half with a “TuNo” mix, and ate a big bowl of it.

I can see grinding this up fine and making a spread to put on other food, or sandwiches, or use as a dip.  I could use it as a soup base.  I could use it as a salad base and add some sprouts (that reminds me, I need to make some new lentil sprouts).

Suffice it to say – this stuff is yummy!

This is stuff I could get hungry for all over the place  (and I don’t get hungry for much).

I will have to start a couple of new jars at least by tomorrow, because I want to show off this stuff and give it to my next-door-neighbors, people who have helped me or given me stuff, and some people I really don’t like (must do something to resolve the karma).  They will get the next jars!  This stuff is all for me!

Meanwhile, except that I am full, I would go right back to the kitchen and eat some more of this stuff. It is really good.

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PASSOVER/HOLIDAY RECIPES

Here is a quick collection of some Passover/Holiday recipes I have amassed over the years. I hope some of them will work for you.

BEET SALAD
2 beets, peeled and grated
1/2 lg head of cabbage, shredded
3 carrots, peeled and grated
1 C of raisins
1 apple, diced
1/4 C lemon juice
1/4 C oil
1/4 C water

Mix all ingredients thoroughly.

BUTTERNUT SQUASH COOKIES

4 C butternut squash, peeled and chopped
1 C raisins
1 orange, juiced
1/2 t nutmeg
1 t cinnamon
3 T raw honey

• Process squash in food processor. Remove to a separate bowl..
• In the food processor, process raisins and orange juice.
• Add raisin/orange mixture, nutmeg, cinnamon, and honey to the squash, and mix thoroughly..
• Spoon mixture onto a dehydrator tray with screen.
• Mash each cookie to a 1/2 in. thickness.
• Set the dehydrator at 145 degrees, and dehydrate for one hour.
• Reduce heat to 100 degrees, flip cookies, and continue to dehydrate to desired consistency (10 – 12 hours)

CREAM OF CELERY SOUP

1 bunch celery, chopped
4 C water
1/4 C olive oil
1/4 C lemon juice
1 avocado
1 tomato, sliced
½ – 1 T honey
salt and pepper to taste

Blend all ingredients.

DOUBLE STUFFED TOMATOES
Reminiscent of baked tomatoes.
Remember to soak the seeds and sundried tomatoes the day before you want to eat this dish.

4 beefsteak (or other large) tomatoes
3 C sunflower seeds, soaked, drained, and chopped
1 C sundried tomatoes, soaked and drained
1/2 t paprika
handful fresh basil
1 clove garlic
5 black olives, pitted

• Cut off tomato tops and reserve.
• Remove seeds and interior flesh from tomatoes. (Reserve for other recipes)
• Process remaining ingredients to a cream.
• Fill tomatoes with mixture, to overflowing.
• Garnish with basil leaves
• Finish assembly by placing reserved tomato tops

ISRAELI SALAD

6 lg tomatoes, diced
6 cucumbers, diced
1/2 c scallions, chopped
2 lg carrots, grated
2 or 3 (or more) radishes, finely sliced
4 T olive oil
2 T lemon juice (or vinegar)
1 C parsley, chopped
2 T dill (optional)
2 t celery seed (optional)
salt & pepper to taste

• Mix first five ingredients in a bowl.
• Blend remaining ingredients for dressing.
• Toss salad and dressing.

ASHKENAZI STYLE TSIMMES
1/2 lb. prunes and raisins, pitted and soaked overnight in orange juice
1 lg sweet potato
1/2 lb. carrots
1 sm. butternut squash)
1 sm. turnip
1 sm. sweet apple, cored and chopped (optional)
1/3 C freshly squeezed orange juice
5 dates, pitted and chopped (optional)
1-1/2 t ground cinnamon (or to taste)
1/2 t ground ginger, or to taste

• Process sweet potatoes, squash, carrots, parsnip, turnip, squash, and parsnip, through Champion juicer fitted with blank plate (or process finely in a food processor) and set aside.

• Process soaked raisins and prunes to the consistency of a thick sauce, in a food processor to the
• add 1/4 of dates.
• Add cinnamon and ginger to the sauce.
• Mix sauce and vegetables as needed.

• Add chopped apple, and remaining soaked fruit.
• Mix thoroughly.
• Taste and adjust seasonings, if needed.

MACAROONS

2 C shredded coconut
4 ripe bananas, peeled and mashed
1/4 C raw carob powder (optional)

• make the mashed bananas into little balls.
• roll the balls in shredded coconut,
• then in carob powder

KIBBUTZ-STYLE CHAROSET

1/2 C walnuts
3 med. apples, peeled and chopped
1 t honey, or to taste
1/2 t ground cinnamon
1/4 C grape juice

In a food processor, process everything to desired consistency.

RAW GEFILTEFISH

1 C cashews, soaked overnight
1 C almonds, soaked overnight
1 C pine nuts, soaked overnight
1 sm. carrot
1 C green onion, or chives, finely minced
1 bunch parsley or fresh dill
1/2 C lemon juice
1 clove fresh garlic, or to taste
1 T kelp granules (or to taste) this gives the fishy, salty flavor

In a Champion juicer, fitted with the blank plate, process soaked nuts, and carrot. (Alternatively, process in a food processor.)
Combine carrot/nut mixture with lemon juice, kelp, and a water to a wet paté texture.
Add the onions, parsley, and garlic.
Adjust seasonings for flavor.

Form balls or patties, and let stand to develop flavor.
Serve on lettuce leaves with freshly grated
horseradish.