Before you throw away that jar with only a bit left inside, turn it into a dressing, sauce, glaze or even a drink instead
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It has been almost three months now, and we still haven’t replaced the cupboards that fell off the kitchen wall. It is also disturbing how well we have adapted to the chaos and having half the room covered with plastic crates that once contained vegetables and that now contain the hundreds of items that used to fit in the three cupboards, the collective weight of said items explaining the incident. The lack of cupboards has put pressure on the fridge, too, which has become a depository. That’s why, when I finally looked inside it properly, I found three jars of honey, each with between 2mm and 2cm at the bottom, as well as two jars of peanut butter, and a pretty much scraped-out jar of chocolate spread. At least all of those jars provided inspiration for today’s newsletter.
Making a dressing with the last inch of honey is perhaps the most efficient and satisfying way to deal with a near-empty jar. Pour in a bit of boiling water and some lemon juice, orange juice or red-wine vinegar, screw on the lid, then shake aggressively so the honey dislodges and dissolves into a syrup. Now add everything else – olive oil, a bit of mustard and whatever else you fancy – and shake again to emulsify. This dressing is great with one of the most useful, speedy and cheap salads in existence, namely shredded red and white cabbage, grated carrot, possibly with grated apple. Alternatively, use the same dressing on a seasonal salad of radicchio, hazelnuts and gorgonzola. And if the remnants in a jar happen to be mustard, do exactly the same as above, just inverting the order and adding honey later.
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