Want to bring a special gift to your Thanksgiving hosts, or make something tasty to give to friends for the holidays?
Try this Pistachio Relish from Jeremy Sewall, executive chef of Boston’s Island Creek Oyster Bar. Chef Sewall follows the New England tradition of canning and preserves with house-made relishes and chutneys. They add a touch of vibrant fall flavor to savory dishes—and sweet ones, too.
He particularly enjoys this pistachio relish atop a crab cake:
PISTACHIO RELISH RECIPE
Yield: 1-2 quarts
*We don’t like very sweet condiments on savory foods, so we reduced this to 1 teaspoon of sugar. You can eliminate it entirely.
1. SWEAT garlic and onion in canola oil until translucent.
2. COMBINE the sugar and salt with the zest and juices from oranges and lemons. Simmer until the mixture has cooked down to a loose syrup. Remove from heat.
3. FOLD in the chopped pistachios.
4. COOL the mixture over an ice bath. Store in the refrigerator.
For gifting, pick up pretty jars and create a gift label with a use by date. Tell them to use the relish within 10 days, so you’ll get a thank-you call saying how delicious it is.
If you like the idea of food gifts, pick up a book of food gift recipes and ideas.
Other Uses For Pistachio Relish
This versatile pistachio relish can be used:
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