Evelyne Posted January 23, 2014 Share Posted January 23, 2014 I'm a cook/recipe developer by trade (among other things), and kitchen magic is in my blood. A favorite are these (delicious....) protective salts to give as gifts to loved ones. My favorite way to prepare this salt is with a crystal appropriate to the working on the center island along with an incense burning that is likewise appropriate. I sage my kitchen tools (I have a few designated for magical kitchen work as opposed to the day to day work grind), and then I get to it. I imbue this with hellah protection & health; this is a favorite winter solstice gift...nice for an upcoming new year. But great all winter while citrus is in season. Oh right...and it's good on and in *everything ever*. Satsuma Herb Celtic Salt1025 g celtic or other flaky sea salt1.5 T chopped/ground lavender2 T ground fennel seed1/2 cup chopped rosemary1/2 cup chopped sage1/3 cup chopped thymejuice and zest of 8-9 satsumas (orange, tangerines, etc can easily be substituted) Directions:Finely chop & grind your herbs. Add your herbs to the salt in a mixing bowl. Combine thoroughly with hands or a wooden spoon. Stir in juice. Spread salts on a parchment on two parchment or silpat lined baking sheets. Dry at your oven's lowest temp 3-4 hours, stirring every now and then until bone dry. Cool completely. Bottle & store in a cool, dark place. Makes an excellent addition to basically everything—fish, fowl, pork, and lamb especially. Beef too, though. I use it in place of normal salt pretty regularly—soups, dressings, sauces, you name it. Also great to add a dash to sweet dishes for that bright little salty edge that makes desserts light up. Try brownies or chocolate cookies with a pinch of it. Oh man. (also, feel free to cut the recipe in half, this is the batch size I make around the holidays for lots of people) Link to comment Share on other sites More sharing options...
Whiterose Posted January 23, 2014 Share Posted January 23, 2014 I make a shake and bake that is similar. I change the recipe every time I make it. Mine always tastes better than hubs because of that hellah awesomeness I throw in. ;) Link to comment Share on other sites More sharing options...
Evelyne Posted January 23, 2014 Author Share Posted January 23, 2014 I make a shake and bake that is similar. I change the recipe every time I make it. Mine always tastes better than hubs because of that hellah awesomeness I throw in. Infused salts are my jam! I make one with Sriracha and lime that kicks the shit out of anything (mostly culinarily speaking, but metaphysically too, if one wanted, I suppose) :happy: Link to comment Share on other sites More sharing options...
CelticGypsy Posted January 23, 2014 Share Posted January 23, 2014 Oh this sounds like something I would give a go too. Thanks for your input on it as well, WhiteRose. Sounds yummy Evelyn. :) Regards,Gypsy Link to comment Share on other sites More sharing options...
ArcticWitch Posted January 24, 2014 Share Posted January 24, 2014 Lovely idea, Evelyne! I'm heading to the beach this afternoon to harvest seawater for my first attempt at making salt. I've been finding interesting flavoring recipes here and there, but none sound as awesome as your satsuma idea! Link to comment Share on other sites More sharing options...
LadyShalott Posted January 24, 2014 Share Posted January 24, 2014 I am a huge fan of flavored salts, some favs are a chipolte, lime and cilantro salt, rosemary and porcini salt and citrus rosemary thyme.. Link to comment Share on other sites More sharing options...
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