RecipeMuncher

Note:  GIVE AWAY detail at end of this post!

This recipe is based on one from the cookbook
 Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon. 

Karen’s recipe uses oranges, but I used Clementines ~ and I also suggest a couple of optional additional ingredients for the liqueur recipe. 

Coincidentally, my friend, Pam on her wonderful blog "Sidewalk Shoes" recently

Well, we plowed through that Cranberry Sandwich Bread I made recently, so I thought I’d try a variation on a theme. I thought that it would probably be even better if the bread itself tasted like stuffing. And guess what….

Global Kadai is a food blogging event started by Cilantro. According to her, "This event will bring the creativity of food bloggers to try different recipes from around the globe giving an Indian twist and thereby creating a new look at Indian Influence on Global Cooking."The global recipe chosen for this month is Burritos/Wraps. Here is your chance to make an Indian version of Burritos!

Recently I went to a Japanese restaurant whose specialty is soba noodles and soup. I asked if they had anything vegetarian and they looked at me almost kindly, as if to say, how sad that you can’t eat our food. She said she’d check with the chef - I really really wanted to try the soba. But the chef said that all the broths were fish based, so that was out. And then he said he could make me some vegetarian tempura.

The fabulous plate of tempura arrived, but no fabulous dipping sauce. I asked for it, only to be told that all tempura dipping sauce is made with fish sauce in restaurants! I looked down to see that she had provided a dipping “salt”. There were two kinds - green tea salt and sea salt. The green tea salt was superb!! I asked the chef and he said he just whizzes green tea leaves and salt together! Now, why didn’t I think of making flavored salt?!

A week later, I had a craving for…