Thursday, November 12, 2009

Acai Black Currant Pickled Okra

While I have at least one elaborate recipe in mind for the acai black currant syrup I won from Food Finery, little everyday uses for it are adding up by the dozens. Alice Waters' recipe for Fresh-Pickled Vegetables, which can be found on page 220 of The Art of Simple Food, partially inspired me to use it in a brine for pickled okra (the original called for sugar instead). My other inspiration was Peas Love Carrots, where you can find an awesome recent post on canning Spicy Italian Pickled Okra.

My adaptation of Fresh-Pickled Vegetables from Alice Waters' The Art of Simple Food is as follows.

Acai Black Currant Pickled Okra


1 1/2 c. white wine vinegar
1 3/4 c. water
2 1/2 Tbsp. Acai Black Currant flavored syrup from Sonoma Syrup Co.
1/2 bay leaf
4 thyme sprigs (I didn't have fresh thyme, so I used a generous pinch dried)
Half a dried cayenne pepper or pinch dried chili flakes
1/2 tsp. coriander seeds
2 whole cloves (I used a pinch of ground cloves)
1 garlic clove, peeled and halved
Generous pinch salt
1/2 lb. okra pods, halved


Combine all ingredients except okra. Boil over high heat. Add the okra and reduce heat to medium-high. Let simmer about 15 minutes, or until the okra is no longer crunchy but not yet gooey. Lift the pods out with a spatula or slotted spoon and transfer to a heat-proof container with a lid. Set the brine aside until it has cooled enough to refrigerate. Pour the brine over the okra, put the lid on, and chill at least two hours before you start munching (Ms. Waters says you can start munching right away, but I like to wait for the okra to marinate a bit). Will last up to a couple weeks in the fridge, and you'll get even more mileage if you can it.

Remember, just four more days on the 30 Rock TV Dinner challenge! Have you posted your 30-Rock inspired dish yet? If so, let me know!

Beat the eggs. Whip the cream. Show no mercy.


NOELLE said...

Interesting...Nice infusion!

Vegetable Matter said...

So pretty, I want to take of swig of the brine.

Mae said...

Aw, yippee! I am beaming right now. So happy you got a little inspiration from okra. :)

I'm imagining yours has a great little sweet tang that really brightens it.

Here's my 30 Rock recipe, inspired by the scene

Since Tina Fey is half Greek, like me, I figured a shout out would be appropriate for this appetizer dish - adapted from a cookbook passed down from my YiaYia.

Recipe: Night Cheese

1 pound of kasseri cheese
1 pound of fresh mozzerella
1 pound of feta
1 lemon
Olive oil
Flour for dredging
Assorted olives (including kalamata)

Directions: Cut all the cheese into 1/4 inch thick pieces and dredge in flour.

Heat the oil in a medium skillet and add cheese pieces.

Brown on each side, 1.5 min for kasseri, 1 min for softer cheeses.

Remove to dish and serve with olives, a few squeezes of lemon juice, and drizzle olive oil.


(I don't have pics of the dish, but I do of the old 60s cookbook - just let me know if you want it!)

Tasty Eats At Home said...

I am all about pickled okra. This sounds new, intriguing, and delicious!

tspegar said...

i love that you are already using and posting your syrup cocktails and brines :) excellent! thanks :)

Maria said...

Love how you used your syrup! I won some too, I still need to use it:)

Cristie said...

These syrups are so good! What a clever way to use the black currant. Congratulations.

linda said...

crazy flavor combination- soo want to try it! that okra shot is hot btw.

Experimental Culinary Pursuits said...

I would've never thought to use a sweet syrup with Okra but it looks so colorful and sounds so tasty! Very nice!

penny aka jeroxie said...

Wow!! What a combination...if I had acai, I will give it a shot.

Anonymous said...

Very interesting combination of flavors here! Excellent!

Stacy said...

Such a fabulous idea! Yum!!!