Recipe: Smashed Cucumber Salad
Jul. 11th, 2011 09:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crafty_packratFrom my Independence Day Cook-In (all recipes from Purple Citrus and Sweet Perfume)
Smashed Cucumber, Mulberry and Pistachio salad
4 small peeled Persian (seedless) cucumbers, peeled
½ cup Greek-style yogurt
½ cup pistachios, lightly toasted
20 fresh mint leaves
1 T coarsely chopped fresh dill
Sea salt and freshly ground pepper
¼ cup Pomegranate Molasses
8 fresh mulberries or black raspberries (or more to taste)
Place the cucumbers on a large board and, using a rolling pin, smash them into large chunks. Put the broken pieces of cucumber into a large bowl with the yogurt, pistachios, mint and dill. Gently toss the ingredients to combine, and season.
Spoon into serving plates, drizzles with the pomegranate molasses and top with the fresh mulberries.
Pomegranate Molasses
1 quart bottled pomegranate juice
2/3 cup sugar
1/3 cup lemon juice
In a large uncovered sauce pan, over medium heat, stir all the ingredients until the sugar has completely dissolved. Reduce the heat to a simmer and cook for roughly 1 hour, or until the juice has a syrupy consistency and has reduced to roughly 1 cupful. Pour out into a jar. Allow to cool, then store in the refrigerator for up to 4 weeks.
Notes: 1/3 cup of lemon juice is about 2 large lemons. The cucumbers should be 5 to 8 inches, and you'll really want to get seedless if you can. Make sure your pomegranate juice is 100% pomegranate if you decide to make your own pomegranate molasses -- there are a lot of blends out there.
Smashed Cucumber, Mulberry and Pistachio salad
4 small peeled Persian (seedless) cucumbers, peeled
½ cup Greek-style yogurt
½ cup pistachios, lightly toasted
20 fresh mint leaves
1 T coarsely chopped fresh dill
Sea salt and freshly ground pepper
¼ cup Pomegranate Molasses
8 fresh mulberries or black raspberries (or more to taste)
Place the cucumbers on a large board and, using a rolling pin, smash them into large chunks. Put the broken pieces of cucumber into a large bowl with the yogurt, pistachios, mint and dill. Gently toss the ingredients to combine, and season.
Spoon into serving plates, drizzles with the pomegranate molasses and top with the fresh mulberries.
Pomegranate Molasses
1 quart bottled pomegranate juice
2/3 cup sugar
1/3 cup lemon juice
In a large uncovered sauce pan, over medium heat, stir all the ingredients until the sugar has completely dissolved. Reduce the heat to a simmer and cook for roughly 1 hour, or until the juice has a syrupy consistency and has reduced to roughly 1 cupful. Pour out into a jar. Allow to cool, then store in the refrigerator for up to 4 weeks.
Notes: 1/3 cup of lemon juice is about 2 large lemons. The cucumbers should be 5 to 8 inches, and you'll really want to get seedless if you can. Make sure your pomegranate juice is 100% pomegranate if you decide to make your own pomegranate molasses -- there are a lot of blends out there.
