Spicy Liliko'i Honey Mustard

based on a recipe from the Splendid Table.

Mustard is simple to make and can be canned like fruit preserves. This mustard is flavored with liliko‘i and local honey. It makes a wonderful dip for pretzels or veggies.

Ingredients:

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup + 2 tbsp ground mustard
1/2 cup cider vinegar
3/4 cup liliko‘i juice
1 1/2 tsp Hawaiian red salt
2 Tbsp local honey

Directions:

Combine and mix the mustard seeds, ground mustard, vinegar, and juice. Cover and soak 24 hours at room temperature.

The next day, blend in blender or food processor about 30 seconds to break up seeds. Transfer to a saucepan and heat to boil. Turn down heat and simmer about 10 minutes. Add salt and honey and simmer another minute.

If you would like to can the cmustard, check that the pH is 4.0 or lower. Ladle into 4 oz or 8 oz jars leaving ¼ inch headspace. Remove bubbles, wipe off edge of jars, and fasten lids to finger-tight. Steam or water bath can for 15 minutes.

The mustard will be quite potent-tasting at first but should mellow in about a week.

banana rum jam

1 lb ripe apple bananas
juice of 1 lime
jiuce of 4 liliko'i
1/2 cup coconut sugar
1/4 vanilla bean
1 inch piece ginger, grated
2 tbsp Pamona calcium water
1 tsp Pamona pectin
1/4 tsp local ceylon cinnamon
1/4 cup Maui dark rum

peel & dice bananas
add lime juice
blend in blender
transfer to pot
add liliko'i juice
add 1/4 cup coconut sugar
add sliced 1/4 vanilla bean
add ginger
add Pamona calcium water
simmer 20 minutes

During this time,  mix dry ingredients: 1/4 cup coconut sugar, Pamona pectin, and cinnamon in a separate bowl.

At the end of the 20 minutes, add the dry ingredients while stirring. Add rum. Bring back to boil 5 minutes. Jar & process 15" in water bath canner.

liliko'i season records 2015

liliko'i wine batch 1:

 use regular recipe (1 gallon):
4 cups liliko'i juice
4 cups organic sugar
innoculated with previous wine batch

start:~10 August 2015


liliko'i mead trial:

for 1 gallon:
4 cups liliko'i juice
2 pounds honey from Erin
EC-1118 yeast

start: 16 August 2015

papaya salsa

28 July 2015

1 very large ripe papaya
3 cloves garlic
5 shallots
5 peppers from Melvin
juice of 1 lime
vinegar to bring pH down to 3.5

Blend all ingredients, except lime. Simmer about 20 minutes, add vinegar & check pH. Simmer another 30 minutes, added more vinegar. Processed in steam canner 15 minutes. Yield about 2.5 cups.

papaya salsa

Quite hot, sort of between a salsa and a hot sauce. But good with chips!

soursop wine

16 July 2015

Used about 4 lb of a 5 lb soursop fruit.

 5 lb soursop

 First, wash fruit and cut into it, separating the pulp from the skin and seeds. The seeds are poisonous.

soursop processing: peel skin, take out seeds, break into pieces

Push soursop pulp through a sieve. The juice is thick. 

 

push fruit through sieve

Collect juice and save in refrigerator. I got about 3 cups.

about 3 cups of thick juice, put aside in 'fridge

Dissolve 2 cups turbinido sugar in 2 cups water. Warm then cool. Mix with pulp another cup or two of water in a food-grade bucket for first fermentation. Inoculate with yeast. (I used a bit from the currently fermenting lychee wine.)

soursop pulp with 2 cups of turbinido sugar

Close bucket and fit the airtrap.

24 July 2015

strained liquid. tasted - sweet & alcoholic with slight soursop taste.

Decided to make cider instead.

Divided strained liquid (~1L) into 2 750 ml plastic (beer) bottles. Added water to the neck. Inverted to mix. Left to stand at RT.

 25 July 2015

Already, the bottles feel very hard. Put in 'fridge.

26 July 2015

Super bubbly!! Delicious taste, subtle and lovely. Could have less sugar.

soursop cider with papaya salsa and Beanitos

pineapple vinegar

From this Mexican Grandmother's recipe:
http://www.fermentedfoodlab.com/how-to-make-raw-pineapple-vinegar/

30 June 2015

Use rind from 1 pineapple (from Irene)
1 cup Maui turbinido sugar dissolved (by stirring) in 4 cups water
cover with towel (and rubber band), let sit in dark

pineapple vinegar - day 1

Mixed with a spoon every 2-3 days.

19 July 2015 (almost 3 weeks)

Tastes wonderfully vinegary and fruity. pH paper says it is below 3.0. Success!

Pour liquid through a strainer into a dark-color glass bottle (plus overflow in mason jars).

lychee wine

28 June 2015

6 pounds lychee fruit
wash, peel, de-seed, put in blender

blend about 10 seconds low and 10 seconds high

4 lb 7.5 oz of slurry from 6 lb fruit

add 1 cup Maui turbinido sugar dissolved in 1 cup water
in 1 liter glass jar
add 2 straw-fulls of brewing jaboticaba wine for yeast

by next morning was bubbling
sit for 3 days


1 July 2015

strain into 1 gallon jug
add 2 cups Maui turbinido sugar dissolved in 2 cup water (and cooled)

discard fruit pulp (which tasted dry already)

2 July 2015

bubbling

16 July 2015

tried a bit - strong lychee small, lychee taste plus some surprising sourness. Interesting!

(left still fermenting)