Food for Thought: Ever tried umeboshi?

Staff Writer
Mount Shasta Herald

Wise to the Word: Umeboshi

Umeboshi are pickled ume fruits. Ume is a species of fruit-bearing tree and is often called a plum, but it is actually more closely related to the apricot. Umeboshi are a type of tsukemono, or traditional Japanese pickled food, and are very popular in Japan. Umeboshi are usually round and vary from unwrinkled to very wrinkled. They taste salty and are extremely sour due to high citric acid content. (Wikipedia)

Summer dessert tips

- Add a healthy twist with fruit kabobs: Start by choosing a variety of fresh fruit options. For example, strawberries, pineapple, grapes and melon are all great fruit selections that embody the essence of summer. Wash and cut fruit into bite-size pieces and alternate as you skewer the kabob.

- Beat the heat with an iced coffee dessert bar: Simply cold brew by steeping coarsely ground coffee in cold water overnight to create a rich, smooth coffee concentrate perfect for the base of any iced coffee beverage.

- Cool off with summer sorbet: Sorbet is a frozen dessert made from sweetened water and iced fruit. Most often it is made without milk, so it is a healthier dessert option. A great treat, sorbet's refreshing fruit base is tasty and cleanses the palette. (ARA)

Food Quiz

One type of American cheese is wrapped in chestnut leaves and marinated in brandy and white wine. What is it?

A. Hubbardston Blue Cow

B. Cougar Gold

C. Capriole Banon

D. Cypress Grove Chevre

Answer is at bottom of column

Easy Recipe: Cherry Cake

2 cup flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup sugar

1 teaspoon cinnamon

1 can (21 oz.) cherry or apricot pie filling

3/4 cup vegetable oil

3 large eggs, lightly beaten

Powdered sugar (optional)

Preheat oven to 350. Combine all ingredients except powdered sugar. Stir well. Pour batter into ungreased 13 x 9 pan. Bake 35 to 40 minutes or until a pick inserted in center comes out clean. Remove from oven and let cool completely in pan. Sprinkle with powdered sugar if desired. Makes about 12 servings. (

Number to Know: $8

Amount reached Monday at the Chicago Board of Trade for one bushel of corn, a record high. Prices are skyrocketing because of recent flooding throughout the Midwest.

The Dish On …

“Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings,” by Joyce Goldstein

In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal. With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing. Joyce shows you the art of dressing a salad and how to use dressings as marinades, spreads, dips and finishing sauces. Along the way you'll learn how to taste, balance flavors, and develop your palate.

From The Beer Nut’s Blog

One of the advantages of this job is breweries sending me beer. It’s like a cool little present when I see a box at my desk. I don’t write about all the beer that comes to me, and I never request it. The brewery that sends me the most beer is probably Anheuser-Busch. Although I rarely have positive reviews about their beers, they continue to send it.

Recently, I received a bottle of the Beach Bum Blonde Ale, one of their entries in their craft beer line. I’ll give it a shot. I have nothing against any of the big breweries -- for the most part I don’t like their beer -- but any company as successful as them I think is a good thing.

Have you ever had anything from the big boys that you like? Do you ever by their products? If not, is it just the taste, or is it because the company is so big you prefer to support smaller, often local, brewers?

For more beer-related articles, visit Norman Miller’s blog at

Food Quiz Answer

C. Capriole Banon.


GateHouse News Service