Coastal Cuisine
Japanese Plum Mignonette
Pickled Pear Mignonette
Pickled Strawberries
2 cups Japanese plum , pitted and chopped 1 cup minced shallots ½ jalapeño 1½ cups rice wine vinegar ½ cup water 1 teaspoon salt ¼ cups sugar 2 teaspoons mustard seeds 1 teaspoon coriander
In a medium bowl , add plum , shallot , and jalapeño . In a large nonreactive pot , combine remaining ingredients . Bring to boil , and cook , stirring until salt and sugar dissolve . Pour over plum mixture . Let stand until room temperature . Cover and refrigerate .
68 FoodTraveler l Winter 2016
2 Asian pears , peeled , cored , and cut into 1-inch cubes
2 cups unseasoned rice vinegar ½ cup water 2 tablespoons sugar 2 tablespoons kosher salt 1 ( 4-inch piece ) ginger , peeled , thinly sliced 1 small red or green chile , thinly sliced 2 teaspoons whole , black peppercorns
1 teaspoon gochugaru ( Korean red pepper powder ) or crushed red pepper
3 shallots , minced
In a large bowl , add pear . In a small saucepan , combine remaining ingredients . Bring to a boil ; reduce heat to medium-low and simmer for 5 minutes . Remove from heat and let stand until warm . Pour vinegar mixture over pear . Let stand for 30 minutes . Cover and chill .
1¾ cups strawberries , diced 3 shallots , minced 2 tablespoons sugar 1 teaspoon salt ½ cup water ¾ cup white balsamic vinegar or Champagne vinegar
1 tablespoon pink peppercorns
1 Thai chili , split
In a large bowl , combine strawberry and shallot . In a nonreactive pot , combine remaining ingredients . Bring to boil , and stir until salt and sugar are dissolved . Pour liquid over strawberry mixture . Let cool to room temperature . Cover and refrigerate .
Recipes compliments of Ashley Roussel .