Food Traveler Magazine Winter 2016 - Page 70

Coastal Cuisine Japanese Plum Mignonette 2 cups Japanese plum, pitted and chopped 1 cup minced shallots ½ jalapeño 1½ cups rice wine vinegar ½ cup water 1 teaspoon salt ¼ cups sugar 2 teaspoons mustard seeds 1 teaspoon coriander In a medium bowl, add plum, shallot, and jalapeño. In a large nonreactive pot, combine remaining ingredients. Bring to boil, [\[[[[[Y\\K\ݙ\[HZ^\K][[[H[\\]\Kݙ\[YY\]K][\[\ MXYX\ZYۛۙ]BBBBBBBBBBBBBBB\X[X\Y[Y ܙY [][ KZ[X\˜\[X\ۙYXB[Y\\]\X\ۜY\X\ۜ\[ Z[YXJH[\Y[Y [HXYX[Y܈ܙY[[K[HXYX\ۜKXœ\\ܛX\ۈY\H ܙX[Y\\\B܈ܝ\YY\\[Z[Y[H\H YX\[HX[]X\[X[H[XZ[[š[ܙYY[ˈ[H[YXBX]YY][K[[[[Y\܈ HZ[]\ˈ[[ݙHHX][][[[\K\[Y\Z^\Hݙ\X\][܈ Z[]\ˈݙ\[[ XY]ؙ\Y\ŒpBBBBBBBBBBBB\]ؙ\Y\XY[Z[YX\ۜY\X\ۈ[\]\\]H[[ZX[Y\܈[\YۙB[Y\X\ۈ[\\ܛ•ZH[K][H\H X[H]ؙ\H[[ [HۜXX]H X[H[XZ[[[ܙYY[˂[[ [\[[[[Y\\H\Y \\]ZYݙ\]ؙ\HZ^\K]H[\\]\Kݙ\[YY\]KX\\\[Y[و\^H\[