Delightful Relishes makes Fine Food

It's second nature to Capt. (ret.) and Mrs. Rob Rimert to open a jar of pickled green beans, lime-tomato relish, preserved kumquats, to spoon glossy strawberry or tutti-fruiti sauce over a dessert or our a glass of damson plum liqueur.

The Rimerts rely on their homemade canned food products and as the name implies, relishes offer a fine contrast in flavors when served with savory dishes making many good things taste even better.

"Relishes and sauces are to a meal what jewelry is to a costume - they add interest, color, and glamour," said Caroline Rimert.  And the more rushed she is at meal-time, the greater her faith in what these extras will do.

When the supply of Rimert's fresh vegetables and fruits (the later is purchased) is too plentiful to resist, this Pamlico County couple puts up some of their fine old favorites in relishes and sauces to keep for later use.

Both frown on the store-bought variety of pickled beans claiming they are too sweet.  "Ours is a crisp, not-to-sweet, not-to-hot, kind of bean."  They contribute the addition of thinly sliced white onions to the pickling solution for that "very, very pleasant flavor."  Rimert puts special emphasis on removing the string from each side of the bean "even the tenderest one," he added. A potato peeler is used to carefully peel off the sliver of a string.

Rimert's Pickled Green Beans

3 lbs. tender green snap beans; 1 1/2 cups white vinegar; 1 1/2 cups water; 2/3 to 3/4 cup sugar depends on sweetness desired; 4 teaspoons salt; 2 tablespoons mustard seed; 4 small white onions, thinly sliced.

Remove ends of beans; using a potato peeler, peel off strings.  To prepare pickling sauce: combine remaining ingredients; bring to a boil.  Add beans; simmer 10 minutes or until "no green taste remains."  Pack in hot sterilized jars and seal.  Makes 4 to 5 pints (If desired, a pickling spicebag containing, cloves, bayleaf, dill, marjoram and/or red pepper may be added to the solution).

As a full-time math instructor at East Carolina University, Rimert has cut down considerably on the size of his garden this year.  Included in the assortment of home-grown edibles are two separate crops of Chinese snow peas,  Caroline cleverly marinates ("the longer, the better") the peas, after a short one-minute blanching process - in salted water.  She serves the unusual item as an ingredient in a salad or as a dunker for a cheese dip.

Frozen Cheese

1 cup cream-style cottage cheese; 1 1/2 cups sour cream; 1 cup confectioners' sugar; 1/2 teaspoon vanilla

Combine cottage cheese, sour cream and sugar; beat till smooth.  Fold in vanilla.  Spoon mixture into individual serving dishes or cups; freeze till firm.  Remove from the freezer about 20 minutes before serving to allow cheese to soften.  Top each serving with Strawberry sauce.

Strawberry Sauce

1 pt. strawberries; 1 cup sugar; 1 teaspoon lemon juice; 2 tablespoons currant jelly.

Combine ingredients in blendar or jar; whirl till smooth.  Refrigerate till ready to use.  Or freeze.  Makes about 2 cups.  Serve over Frozen Cheese.

Another "unusual sounding" favorite that deserves attention is their old-English ground lime-green tomato relish.  'It's on the tart side - something like a marmalade.  We serve it on unsalted (for best flavor never serve cheese with salted crackers, Caroline Rimert learned years ago) crackers spread with softened cream cheese.  The flavor's most unusual," added Mrs. Rimert, who said the original recipe- from the Old Boston Cookbook called for pickled limes "Because limes have to be preserved till the green tomatoes were ready," she informed.  But thanks to modern transportation, today both limes and green tomatoes are available at the same time.

Lime-Green Tomato Relish

12 green tomatoes; 6 limes; 5 cups sugar

Put tomatoes and limes through food grinder.  Place in kettle.  Add sugar; bring to a boil; reduce heat, simmer, about 3 hours or till consistency of marmalade.  Pack in hot sterlized jars; seal.  Makes about 3 1/2 pints.

Rimert briefly mentioned the only flavor booster they put up every year, preserved kumquats, an easy to fix at home item that brings fancy prices in gourmet shops.  "We serve them all year long with steaks and roasts.  They're on the tart side - not sugary and sweet as the ones you buy."  He started preserving the kumquats while living in Florida - a friend there gave him the recipe - and continues to can about 5 quarts annually.  "I couldn't give the recipe if my life depended on it.  I play it by ear now," he said in a friendly manner.  "I cut the kumquats in half and remove the seeds so they lose their original appearnce.  but they're still tops in flavor."

Cold Tutti-Fruiti Souffle

1 env. unflavored gelatine; 2 tablespoons cold water; 2 tablespoons Kirsch; 4 eggs separated; 1/4 cup sugar; 1/4 teaspoon salt; 1/2 cup tutti-fruiti juice; 1/4 teaspoon grated lemon rind; 1/3 cup sugar; 1 cup heavy cream, whipped; Ladyfingers, split.

Sprinkle gelatine over cold water and Kirsch to soften.  In top of double boiler, mix together beaten egg yolks, 1/4 cup sugar, salt and tutti-fruiti juice.  Cook, over boiling water, stirring constantly, until it is slightly thickened and custard-like.  Stir in gelatine and lemon rind.  Cool.  Beat egg whites till stiff; gradually add 1/3 cup sugar, continuing to beat till mixture holds stiff peaks.  Carefully fold in whipped cream and tutti-fruiti mixture into beaten egg whites.  Line bottom of a mold or bowl with split ladyfingers.  Moisten side of ladyfingers facing inside of bowl with additional tutti-fruiti juice.  (About 1 teaspoon per lady-finger).  Spread half souffle mixtue over ladyfingers; top with another layer of ladyfingers, then remaining half souffle mixture.  Refrigerate till firm.  Unmold: garnish with fruit, drained from the tutti-fruiti juice.  Makes 6 to 8 servings.

Relishes truly add a great deal to any menu.  I encourage you to give these a try.  They're delicious and really quite simple to make.  Additionally they will bring raves from your guests.

Until next. . . . eat well!!!