Good morning sugar faces!!
…Or should I say salt faces? Either way, both fit the bill for today’s post!
Making garnish and flavor enhancers from scratch is all about sweetness. Not sweetness like the flavor, rather sweetness like the action.
I don’t think I’m being clear, here. Maybe beer o’clock came early today.
Let me try again: Making my own garnishes and flavor enhancers is a lot like making love. Both require a particular amount of attention, a giving of generosity and care, a gentle yet firm hand, a certain level of creativeness and a bit of fore and after thought. And in this case, some kind of rimming.
…Plus they only take a moment or two to do – wills a good ‘un for the garnish, not so much for my sex life.
Unlike sex, however, when you make your own garnish, you’ll want to eat the end results.
Unrelated – making your own garnish also means it’s fresh. And we all know fresh tastes better. And you get to avoid all those pesky flavor and color additives and modifiers and preservatives that are often found in store bought versions…. Okay, maybe it’s not entirely unrelated.
Scratch Celery Salt
- 1/2 C Celery Seed.
- 1/3 C Maldon Sea Salt (very flaky, tender and will dissolve on contact).
- 1 Tbsp White Pepper.
- Place all the ingredients into a deep mortar and pestle or do in a couple separate batches if yours isn't huge.
- Bash. Real good. Until all the seeds and salt have become small and granular.
- Pour into a clean jar with a tight fitting lid and store in the cupboard for up to a couple of months. Rim or season drinks and food at will. I like to use my own celery salt on my own Canadian Snackin' Caesars.
Do you make your own garnish? Flavored salts or sugars or marinades or condiments? Was this post too much? Did I go too far? Or am I hilarious?