Comments for Cafe Liz

Comment on Do-it-yourself capers — a picking and pickling guide by Helen

Helen — Mon, 21 May 2012 18:15:52 +0000

I adore capers and pickled caper leaves and having lived in Cyprus for 8 years, surrounded by caper bushes around our rural plot of land, I decided to have a go at pickling both the caper berries and the stems and leaves which we are often given as a free starter in many local tavernas.

We eat the stems, thorns and all over here, but the trick is to pick the leaves while soft so the thorns aren’t too hard, snip off any thorns that feel sharp, then pour boiling water over the stems to soften. Repeat the following day and on the third day, rinse and cover the stems with rock salt for 24 hours. Finally, rinse any excess salt off the stems and cover with white vinegar.

I’m going to try your method of pickling the berries and then compare flavours. Yum!

Here are some pics of the leaves growing outside my garden fence including the beautiful flowers which appear if you leave the berries to open instead of picking them to pickle!

Comment on Sour plum punch by Liz

Liz — Mon, 21 May 2012 17:43:52 +0000

It’s interesting how some fruits and vegetables are generally eaten only as snacks, instead of being cooked, no? I should have said — I used the cheapest white wine my liquor store had. It got cooked, after all.

Comment on Sour plum punch by Katherine Martinelli

Katherine Martinelli — Mon, 21 May 2012 15:25:18 +0000

Beth and I saw a ton of them when we went to Nazareth a few weeks ago! I was so tempted to get them after you told me about your punch, but they’re so tart on their own and I have so many kitchen projects in the queue…this really does look delightful though!

Comment on Delicate sambusak with zaatar and cheese by Oman-eats Says Cheese This Shavuot!Omanoot Blog – Israel through Art

Oman-eats Says Cheese This Shavuot!Omanoot Blog – Israel through Art — Mon, 21 May 2012 13:20:08 +0000

[...] the brilliant mind of Cafe Liz has bestowed upon us this much less frightening recipe for sambusak with za’ater and sheep’s cheese. (Phyllo rips so easily! Some of us have stubby fingers, and separating those endless, half-frozen [...]

Comment on Sour plum punch by Yaelian

Yaelian — Mon, 21 May 2012 10:54:21 +0000

I have seen those little plums in shops but did not know for what they are….now I know:)

Comment on Our newest addition by Liz

Liz — Mon, 21 May 2012 10:09:22 +0000

Thanks, all!

Comment on Do-it-yourself olives, part 2 by Liz

Liz — Mon, 21 May 2012 10:08:01 +0000

If you want the olives to maintain their nice black color, maybe you’d be better off trying a salt cure instead of brine. My olives also turn brown after being pickled in brine. I’m not sure how black kalamata olives maintain their color.

Comment on Sour plum punch by Faye

Faye — Mon, 21 May 2012 10:02:16 +0000

There are plenty of those plums in Persian and other Middle Eastern markets in Los Angeles and they are quite expensive. Every time I ask someone what he or she does with them, the answer is the same: Eat them as a snack. (Same for the green almonds).

Good for you for coming up with such an interesting way to use them. The punch sounds delicious. What kind of wine did you use?

Comment on Our newest addition by Carmit

Carmit — Sun, 20 May 2012 22:14:14 +0000

מזל טוב הרבה בריאות ונחת

Comment on About by Lauren

Lauren — Sun, 20 May 2012 21:29:05 +0000

Hi Liz!

I nominated your blog for the Liebster Blog Award! Hope it sends some traffic your way! I love reading your blog!