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Dinner Tonight! | LEARNING TO COOK / MARION CUNNINGHAM

Fire and Ice Will Suffice

November 29, 2000

Fire and Ice Relish is a charmer that can give a plain meal sparkle. Or set it on your holiday table to fill out the menu.

The Pennsylvania Dutch understood the luxury of small offerings of lively "sweets and sours" at the dinner table. This is the magic a spoonful or two of relish can provide.

Cunningham's newest book is "Learning to Cook With Marion Cunningham" (Alfred A. Knopf, 1999).

Fire and Ice Relish

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling

This relish will keep for several weeks if it is covered and refrigerated.

1/4 cup sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 teaspoons celery salt

1 1/2 teaspoons mustard seeds

1/8 teaspoon cayenne pepper

3/4 cup vinegar

1/4 cup water

2 large tomatoes

1/4 large onion

1/2 cucumber

* Place sugar, salt, pepper, celery salt, mustard seeds, cayenne pepper, vinegar and water in saucepan and bring to a boil. Reduce heat and simmer until flavors meld, 8 to 10 minutes. Refrigerate 2 to 3 hours before using.

* Remove stem core of tomatoes, then peel and chop into small pieces. Cut stem top and root bottom off onion, peel and cut in half lengthwise. Lay each half flat side down, then cut 1/8 strips lengthwise through each half. Cut into 1/8 inch pieces crosswise and set aside. Peel cucumber and cut into thin slices, then stack slices and cut them in half.

* Add tomato and onion pieces to chilled marinade. Cover relish but stir it gently several times. Keep cucumber pieces separate but refrigerated. At serving time, add cucumber.

3 cups. Each 1/4 cup: 45 calories; 137 mg sodium; 0 cholesterol; 0 fat; 11 grams carbohydrates; 0 protein; 0.43 gram fiber.

*

Bowl, plate and napkin from Crate & Barrel stores.

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