Cookbook Issue 2: Condiments
A concise cookbook featuring all of my favorite homemade condiments.
Welcome to issue no. 2 of the Citrus Diaries cookbook!
As new recipes are created, I will update this cookbook to include them. As well as, sending new recipes straight to your email. Anything that you see shared on socials will almost always appear in your inbox with all the details. New cookbook issues coming every 2 weeks.
Crunchy Mustard
Soak mustard seeds in a 1:1 ratio of seeds + AVC/water. Let soak overnight in the fridge. Remove the next day and add: brown sugar, turmeric, salt, pepper, dehydrated garlic, and any seasonings of choice. Let set for another 24 hours and enjoy.
Garlic Dill Pickles
Ingredients
1 cup white vinegar
1 cup water
Salt
Bay leaves
Red pepper flakes, sesame, coriander, dehydrated garlic
Pickling cucumbers
Directions
Bring vinegar, water, salt to a boil. Add cucumbers to jar. Pour brine in and add seasonings. Refrigerate for 3 days before enjoying!
Smooth Apple Butter
Ingredients
As many apples as you want — find the best apples for apple butter here
Directions
Preheat your oven to 375 F.
Chop all of your apples into approx. 1” cubes. Discarding the core and seeds.
Add the apples to an oven safe deep pot. I used a Le Creuset Dutch Oven.
Bake for one hour. Remove from oven and add content to a blender. Hold the steam cap of your blender slightly ajar to allow for steam + heat to escape. Blend till smooth.
Add blended contents back to the pot and return to the oven for 3-4 hours. Stir every 30 minutes to 1 hour. The final produce should resemble a carmel-y color. Color may vary depending on the type of apple used.
Once removed from the oven, let fully cool. Add to a jar and store in the fridge or eat it right away!
Green Onion Aioli
Ingredients
3 small egg yolks
4 green onion stalks, greens only
1 tsp herbal salt
1 tsp cracked black pepper
2 garlic cloves
Olive oil
Directions
Combine the egg yolks, green onions, herbal salt, pepper, and garlic cloves in a jar that will fit an immersion blender.
Using the immersion blender, blend the ingredients will thoroughly combined.
Slowly drizzle in olive oil while the blender is running. Continue adding olive oil until a thicker aioli like consistency is formed.
Enjoy on beans, salads, and bowls. Store in an airtight container in the fridge.
Lemon Rhubarb Jam
Ingredients
1 lb rhubarb stalks thinly sliced
1 cup granulated sugar
2 lemons for zest and juice
1/4 cup water
1 pinch salt optional
Directions
Add the rhubarb, sugar, water and zest and juice from both lemons to a dutch oven or heavy-bottomed pot. Put the pot on medium low heat.
Give the mixture a gentle stir as they begin cooking. Then let it sit for 45 minutes, coming back to stir occasionally so the bottom doesn't scorch. It's ok to have it at a very light simmer, but don't let it go any higher. Stir in the salt halfway through, if you prefer it in the jam.
After 45 minutes, you'll know when the jam is done when you can scrape the bottom of the pot and the jam is thick enough that you can see the bottom. Remove it from the heat and let it cool before storing.
Store in a jar or glass container and keep in the fridge. It will last for up to 2 weeks.
Marinated Feta
Cube feta
Slice one lemon in half. Slice 1/2 into slivers. Add them to a jar.
Squeeze the other half of the lemon into the jar.
Season with salt, za’atar, and rosemary. Smash 3 garlic cloves, chop finely, and add to the jar.
Add in your diced feta and enough olive oil to cover them. Marinate in the fridge for a few hours and enjoy!
Raspberry Chia Jam
Ingredients
2 cups fresh raspberries
2 tbsp chia seeds
1 tbsp fresh lemon juice
1/2 tsp vanilla
Opt: 1 tbsp agave or local honey
Directions
Heat a saucepan and fresh raspberries over medium heat. Stir occasionally so the raspberries don’t stick.
Once heated through and the mixture begins to bubble, begin to mash the raspberries. Mash the berries to your desired jam consistency.
Once fully mashed, add chia seed and mix till combined.
Remove from heat. Add lemon juice, vanilla, and agave/honey (if using). Mix well.
Let fully cool in saucepan. As the mixture is cooling, the jam will thicken.
Once fully cool, store in an airtight container for up to one week or freeze for up to three months.
Creamy Avocado Dressing
Ingredients
2 ripe avocados
2 cloves of garlic, minced
1 tsp onion powder
5 tbsp fresh lemon juice
3 tbsp avocado oil
1/3 cup nutritional yeast
1/4 cup fresh dill or basil
1 tsp sea salt
1 tsp pepper
1/3 cup water (or more)
Directions
Combine avocados, garlic, fresh lemon juice, avocado oil, nutritional yeast, fresh dill or basil, sea salt, and pepper in the bowl of a food processor.
Blend till smooth, taste, and adjust for seasonings.
Slowly stream in water while the food processor is running. 1/3 of a cup is recommended but more water can be added till the desired consistency is reached.
Use immediately or store in a sealed container in the refrigerator. Note: letting it set in the refrigerator for 30 minutes before using helps the flavors meld.
Pickled Onions
Ingredients
1 red onion, thinly sliced
1 cup vinegar
1 cup water
1-2 tbsp maple syrup
2 tsp coriander seeds
1 tsp coarse kosher salt
Clean jar with a good seal, I use a Weck Jar
Directions
In a small saucepan over medium heat, bring vinegar, water and maple syrup to a slow simmer for 2-3 minutes. Let cool for 5 minutes.
Add the thinly sliced red onions to the jar and pour the vinegar mixture over top. Make sure all the onions are completely covered.
Add coriander seeds and kosher salt to the jar.
Let the mixture completely cool before sealing and refrigerating.
Enjoy on top of all of your favorite dishes!
Mint & Pea Hummus
Ingredients
1 can of chickpeas, rinsed
2 cups of fresh peas
Juice of 1/2 a lemon or 2-3 tbsp bottled lemon juice
3 tbsp creamy tahini
3 garlic cloves
3-4 sprigs of fresh mint leaves
Pinch of salt
2-4 tbsp olive oil
Directions
Combine all ingredients but the olive oil in a food processor and process until smooth.
While the processor is running, slowly pour in the olive oil until the desired creamy consistency is reached. You may need more than 4 tbsp but I felt like that amount gave me just the right texture.
Arugula Parsley Chive Pesto
Ingredients
1 cup arugula
1 cup flat leaf parsley
1/2 cup chives
1 cup vegan parmesan
2 cloves of garlic
1/2 cup toasted pine nuts
1 tsp salt
1 tsp pepper
1 tsp dried basil
1/2-3/4 cup olive oil
Directions
Toast pine nuts at 350 degrees for 5 minutes.
Combine arugula, parsley, chives, pine nuts, vegan parmesan, garlic cloves, salt, pepper, and dried basil.
Pulse to combine but don’t over blend.
Slowly drizzle in olive oil while the food processor is running, starting with 1/2 cup.
Store in an airtight container (or your empty vegan parmesan container) and serve with your favorite meals.
xx,
Lauren (Hodgen)