Home made Horseradish - only 365 days to make

365 days to delicious - some things are
worth waiting for.

Guest Posting by Jar Head

Homemade horseradish is extremely easy to put together and once you've tried it you'll never go back to store bought.

I grew a plant this past year I purchased at the end of last season. It was planted and promptly forgot about until this October. I dug the gnarly root out and left a small chunk behind to hopefully propagate for next year.

If you don't grow your own horseradish root, then store bought roots will do just fine, check for it at farmers markets and finer grocery stores locally.

Peel the outside hard skin off and grate the horseradish - I found a microplane works best. Be careful, it can be more potent than onions on the eyes.

Once grated, heat up a mixture of vinegar (apple cider is best, but white will work just fine), salt and sugar. Use about 1/2 to 1 tsp of salt and sugar for 1/4 cup of vinegar or to taste.

Pour the vinegar mixture over the horseradish and mix. This will keep 3-4 weeks in your fridge, if it lasts that long, as it tastes great on everything.

eat and be merry

Ants on a Log - Now for Adults

Warning - this post may contain nuts, deliciousness and double entendres.

Occasionally the Fondue household has a snack attack - which often ends in a salty sweaty mess of stale nachos and questionable salsa.  Ants on a log seem too childish to indulge in, and yet too delicious to give up on. Who doesn't like peanut butter? (blahblahblahAnaphylactic shock).
In the best interest of matching adult behaviour with childhood memories, peanut butter is getting a make over.

March sunshine in Vancouver is the best.

Get some:

• Clean, trimmed and dry celery ribs
• 1/2 c Organic peanut butter
• 1 TBSP honey 
• 1 TBSP Sriarcha hot sauce - or your favourite pepper based hot sauce
• 1 tsp lime juice
• 1/2 tsp splash of fish sauce or soya sauce
• Nuts - salted peanuts, cashews, almonds walnuts 
• optional: cilantro & 1/4 tsp powdered garlic

Assembly - this is the easy part
Pile the peanut butter, honey, hot sauce, lime juice, fish sauce & optional garlic powder into a bowl and stir to incorporate.
Stuff your celery ribs with the spicy peanut butter topping.
Place the nuts securely in the peanut butter and place cilantro artfully on top.
Serve the remaining peanut butter with apple slices for a sweet salty spicy taste sensation.
This snack attack is great with a delicious Driftwood White Bark Witbier.
I wouldn't have been a happy child if I could have drank Driftwood with my after school snack.

Hot Stuff Popcorn

Every once in a while I suffer a sever relapse and go into a snack attack. Salty is the only solution to cure me of the snack shakes. Top all this off Sriracha is my new bestie and we do everything together - so it's only natural that we enter into a snack attack together. 

just a mouthful

Sriracha Spiked Popcorn
8 Cups popped popcorn
2 TBSP butter
1 TBSP Olive Oil
1 TBSP Sriracha hot sauce 
2 tsp Creole spice mix, "Slap yo Mama" is a good choice
1 tsp granulated garlic
1 tsp of toasted sesame oil
2 tsp black sesame seeds

In a sauce pan heat melt butter with olive oil, Sriracha, creole mix, granulated garlic & sesame seeds.

Place your oven to warm, or 200 F for 10 mins,
Turn the oven off and keep it closed while the popcorn pops.
Meanwhile pop your popcorn.
Divide your popcorn in 2 batches. Quickly pour half of your hot oily topping over the first batch quickly agitate your popcorn to distribute the topping. Repeat on the second batch.

Stop and smell the deliciousness you just created - a hot popcorny salty mess. Place the popcorn on cookie sheets and toss in the oven and try to stop yourself from eating all of it. Leave the popcorn in the oven for at least 30 mins until the oil soaks in and popcorn dries out. Be sure to check your popcorn to make sure the oven isn't so hot that it's toasting your corn to a burn.

Eat it all...cause you won't be able to stop...your lips will burn and be puffy, but you'll love it.

Did it work? Hell yes!  The magic worked - like it always does.

Salsa Roja - Red Hot Sauce

Guest post from Jar Head:

This past spring I posted Fondue Voodoo's take on Picante Verde. Today we reach out to the red devil with Salsa Roja.


It's a bonafied certified herbal tonic, proven to expectorate, exonerate and pontificate. It works on fleas, bees, peas, on your scabby knees and your sure to be pleased.

What you will need:

• 6 red peppers - we used thai red chilli's and cayenne that we grew
• 4-6 dryed mild fruitier peppers (we used gaujillo, pasilla and mulato) re-hydrated in hot water
• 2-3 cloves garlic
• 2-4 tsp salt
• 1/8 to 1/4 cup sugar
• 1.5 cups vinegar (used 50-50 mixture of white and rice)

Take all of the above ingredients and place in a blender and blend on high until you get a good smooth consistency. Depending on the heat level you may need to thin with more vinegar. Once satisfied with the result pour into bottles.  Dash on eggs, potatoes, on grilled cheese sammies, or between your toes to kill off any unwanted foot fungus. (note one of these statements may not be true.)

Picante Verde

Tempted by the devil? Willing to try something that'll hurt & get the endorphins rushing? Fondue Voodoo supports your need for self inflicted pain, we'll even give you a recipe to help you along. Remember kids, we're not responsible for your injuries - but feel free to send us the pics.

What you need:

• Peppers, about 8 in total. A combo of jalapeño, serrano & habaneros, go with the level of heat you might like.
• Garlic, 2 cloves
• Vinegar, 2 cups. Try 50-50 mixture of rice and white
• Cilantro, a good handful
• Salt, about 2 - 4 tsp

The addition of cilantro adds a herb-y freshness that bumps up the flavour. It could be substituted with parsely, chives or any combo of herbs of your choice.

Hot and herb-y.

Take all of the above ingredients and place in a blender and blend on high until you get a good smooth consistency. The cilantro will not completely blend in but should be fairly broken down. Depending on the heat level you may need to thin with more vinegar. Once satisfied with the result strain into bottles. Rather than discarding the pulp I like to reserve and use for marinades etc.

This will keep in the fridge for 2-3 months - ours never last that long.