Yoghurt (& Variations)

One of my absolute favourite foods growing up was yoghurt. As long as it wasn't plain or banana, there wasn't anything that could keep me from eating two or three containers of Muppets yoghurt a day (please tell me someone else remembers Muppets yoghurt!). On days when I came with my mom to the grocery store, I begged for a container of cappuccino flavour the way some kids begged for cookies from the bakery - and given that my mom and grandma both love that flavour as much as I do, it wasn't a hard sell.

Because of my late-appearing dairy allergy, I haven't had one of my old favourite snacks in a long time. It never occurred to me to make my own yoghurt from scratch either, both because I wouldn't be able to taste it and because it seemed like something too dangerous to mess with in my own kitchen. Even though the bacteria in the tub of creamy goodness is healthy, it's still bacteria - and as such prone to overmultiplying and creating toxic waste. I figured that without a yoghurt maker to keep the cultured milk at the proper temperature, dealing with dairy product-manufacture (aside from ricotta) was best left to the pros.

Then I read The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila and found her well-worded, approachable-sounding method for making yoghurt from scratch at home. My grandmother had been lamenting the lack of our favourite cappuccino flavour from the grocery shelves, and (coupled with half a bag of milk nearing expiry) it seemed like the perfect opportunity to try my hand at it - after all, I didn't have all that much to lose if it didn't work out. I played with the amounts and additions right from the get go to come up with something closer to the rich, Balkan style I grew up with, and thanks to a few very warm days and an insulated bag inside my car, I found myself with a perfectly-sized batch of incredibly fresh, thick yoghurt with a slight tang that fit perfectly as a sour cream substitute as well as for enjoying plain (or, in my mom's case, with honey, cocoa and raspberries). A second batch quickly followed, with the signature coffee flavouring, and according to my grandma it was just as delicious - if not more so - than the snack of my childhood.

I’ve added some more some of our favourite flavour variations after the recipe too, so feel free to play!

Shared with  Gluten Free Fridays

Candied Zucchini (Mock Candied Ginger)

We have a lot of zucchini in the garden this year. While we're cramming as much of it into our bellies as we can with stir fries, ratatouille, breads and cookies, I'm always looking for ways to prevent the vegetables/fruits from turning into fuzzy blue beings that walk themselves to the compost. After my success with several batches of Candied Watermelon Rind (all using different spice combinations!) I wondered if the same method would work with the huge, spongier zucchini we didn't pick quite in time. Being that it's a fairly cheap experiment, I gave it a shot, adding a hefty dose of ginger to the syrup.

It worked - while the zucchini cubes shrunk a bit more than the watermelon rind did (understandable!), they soaked up the caramel-like syrup and became almost the taste and texture of the candied stem ginger you can find in jars in some of the specialty or import shops around here. Those jars are pricey, and with a few ginger-lovers on my Christmas gift list (and more zucchini in the garden!) I can see myself making more of this in the near future - the first jar is mine!

While the recipe is cheap and easy to make, it does take time (like a day and a half minimum) - don't rush the cooking or the infusion though... you don't want to burn the batch, and it only gets better the longer it sits in the syrup!

Shared with Waste Not Want Not Wednesday

Toast Topper #29: Hot Pepper Pomegranate Jelly

As much as I love learning about other cultures and religions, I am constantly finding myself ignorant of their customs and norms. It took a cancelled medical appointment to remind me that the first day of Rosh Hashanah (the Jewish New Year) was Wednesday-Friday this year, meaning that no work would be done. Of course, after figuring that out, I couldn't wait to create something to add the trademark foods to our table at home!

I knew that apples and honey were traditional celebration foods for this significant event, but I had no idea that one of the (still-hot) superfoods was too! Apparently pomegranates are considered the “new fruit” of the year and as such are traditionally eaten on the second night of Rosh Hashanah. The fruit supposedly contains 613 seeds, correlating with the Torah's commandments, as well - so it's a symbol of devotion too!

Now, I find whole pomegranates a hassle, not to mention expensive for the end result! Luckily, kosher pomegranate juice is readily available, and this week I found it on sale too (likely due to the holiday). I had bookmarked a hot pepper and cranberry jelly recipe ages ago from Jill's Test Kitchen to use up some of our glut of chiles in the backyard and thought that using pomegranate juice would be not only delicious and just as healthy, but a nod to the occasion too. I was able to reduce the total added sugar by using no-sugar-needed pectin and a touch of stevia, and besides, the pomegranate juice is sweet on its own. With the white wine vinegar and peppers, this isn't strictly a "sweet" preserve, but it strikes a balance that to me is even better. I can only imagine the possibilities: dolloped on crackers with cream cheese (or mixed into cream cheese!), making decadent grilled cheeses, mix into turkey or chicken burgers and of course glazing things like tofu, salmon, pork chops or chicken breast!

Do you have any traditions or customs that ring in the New Year, whenever it falls?

Moist Lime Sour Cream Cake

It may be September, but around here it's still warm and humid! Unfortunately, our outdoor Labour Day plans were cut short by a wicked thunderstorm, but luckily we still have good food - and good people to share it with! 

I always think of citrus when planning a Summery dessert, and while lemon is lovely there is something about the tropical "pop" of lime that just works in the warm weather. Think about it: Mojitos. Salsa. Slaw. Pie. All sorts of summery things, made better with a tangy twist of lime. Why should cake be any different? 

I found my inspiration for this "pseudo pound cake" in the book Mad Hungry Cravings, which had a Greek yoghurt lemon version that smacked of moist flavour. However, I was without any Greek yoghurt ('twas the day before groceries), but I did have the bottom of a container of sour cream - and why not amp up the richness of a day-off treat for family and friends? So I used that, along with my favourite limes, spelt flour and local honey, and found myself with a winner. I added a touch of cornmeal for extra texture too, and used a shot of Grand Marnier to bump up the "cocktail-ness" of the crumb. A simple glaze (I use Alton's) made it simple enough to serve with tea mid-afternoon, but still elegant enough to pair with frozen yogurt and berries for a "company's coming" dessert! 

Caramelized Onion Relish for A Labour Day #SundaySupper (Toast Topper #28)

Happy Labour Day! Our family at home never does much in the way of celebrating the last long weekend of the Summer, given that it's almost exclusively raining or boiling hot that weekend (this year: raining) and we don't know our neighbours so having a neighbourhood shindig is not in the cards. Half the time, someone in the family is working on the Sunday, and since everyone has to go back to work and/or school on the Tuesday you know nobody is having family driving in from all over for a BBQ dinner. This year, our household is actually making two "Sunday Supper" like meals on the weekend instead of grilling anything - tonight sees the re-appearance of  my stepbrother's favourite Double - Lemon Roast Chicken, while Monday Mom is roasting a prime rib she got for free during a crazy grocery store promotion over 6 months ago and never got around to cooking.

That said, just because my "home family" is Labour Day apathetic doesn't mean my "foodie family" is - and for this week's #SundaySupper I'm even jumping on the BBQ-friendly bandwagon. I found this sweet, savoury, chunky condiment in a copy of The Complete Book of Small-Batch Preserving that I borrowed from the library, and couldn't wait to give it a go - caramelized onions, as I'm sure you're aware, are worth their weight in gold on (or in) pretty much anything you can think of. This elegant "relish" (I consider it so much more than that) was originally written with just "onions", but I amped the sugar caramelization factor by using Vidalias, slowly cooked with sliced garlic, a touch of brown sugar and syrupy balsamic vinegar. Of course, I had to add some booze to the mix (like I mentioned to Sue, people are going to start wondering about me - I can't drink FWIW!), and given that both red wine and cognac pair well with beef (I'm imagining grilled striploin) and potatoes (yes, this would make killer taters), they both found their way into the pot. This was actually a perfect use for my mom and stepdad's homemade wine, which was "okay" to drink (they preferred / kept receiving other bottles) and actually improved over the slow cooking process. Come to think of it, this condiment may in fact make an appearance tomorrow night - burgers or no!

This week's Labour Day #SundaySupper is being hosted (with many thanks) by DB (aka Foodie Stuntman) of Crazy Foodie Stunts.

Here's the list of Labour Day love!

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D’s Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama’s Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
• Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
• S’mores Brownies from Alida’s Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here.