Sweet & Salt Relish. A Perfect Passover Garnish…

| March 26, 2007 | 2 Comments
  • 2 Comments

“Sweet & Salt Relish” is a recipe entry dated March/April 2003 in one of my little recipe books. Each book corresponds to a time period, the restaurant I was working in at the time. The pages in this one reflect recipes I used in my first months at Aziza, a Moroccan restaurant with a particularly modern Californian slant.

I was attempting to create a vegan garnish for the sorbet plate. Mourad Lahlou, Aziza’s chef/owner, serves food thick with aroma and spice, rich with clarified butter and intense from slow braised meat sauces. My goal was to create sweets clean and bright with seasonal flavors: desserts I would crave after eating his North African sweet-savory food.

Inspired by Haroseth and in lieu of Passover, a Jewish holiday ending in the eating of flour-free (unleavened) desserts, I give you an intriguing garnish for just about anything sweet, savory, or both. Although this recipe could be made very quickly in a food processor, I strongly suggest chopping all the fruits and nuts by hand. Not only will you have more control over the size and shape of each piece, it will give you time to meditate on the traditions of eating representational foods.

SWEET & SALT RELISH

2 C Organic Raw Almonds
3/4 Cup Candied Kumquats*
1 Cup California Dried Apricots
10 each Dried White Figs
1 Cup Cold Press Extra Virgin Olive Oil
1 teaspoon Sel Gris
1/4 Cup Cocoa Nibs
Optional: Honey, Lemon Zest or 1/4 Preserved Lemon (peel only)

1. Rough chop almonds, candied kumquats (*get recipe by clicking here), apricots and figs, and place in bowl. Stir to combine.
2. Stir in olive oil, salt and minced preserved lemon peel or optional ingredients.
3. Just before serving, add cocoa nibs. (This step will preserve some of their crunch, but it’s not absolutely necessary.)

Sweet & Salt Relish will keep upwards of a month refrigerated in a non-reactive, tightly sealed container.

I used this kooky garnish for sorbet, but it would also be lovely with most any cheese, especially fresh ones like ricotta, chevre or fromage frais. For those of you who like both a savory as well as a sweet breakfast, Sweet & Salt Relish would be delicious with yogurt– plain, Greek or goat.

Enjoy! And if it pertains to you and yours, Happy Pesach!

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About the Author ()

Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. Working with and for some of the best chefs in NYC and California, Shuna's resume reads like the who's who of cooking today. She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse. Currently "at large," Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.
  • Jennifer Maiser

    Is that green almond from this year? I haven’t seen any yet.

  • shuna fish lydon

    Jen,

    The green almond is from last spring. But the last time I was at the farm (February) the almond blossoms were in full bloom. So, barring very bad weather, I think we will get green almonds from the North early this year.