Smoked Condiments

Name: Smoked Condiments
Yield: makes quantities listed below
Ingredients: 3 cups/936 grams maple syrup; 4 1/2 cups/1,250 grams Heinz ketchup; 1 3/4 cups/600 grams soy sauce; 2 7/8 cups/910 grams balsamic vinegar; 4 cups/600 grams all-purpose flour; 4 cups/235 grams potato flakes; 2 cups/225 grams dried fruit; 2 cups/452 grams plain whole-milk yogurt; 1 pound/452 grams unsalted butter; 2 cups/520 grams whole milk or heavy cream; 1 pound/455 grams cheese (mozzarella, feta, ricotta, Cheddar, etc.)

December 9, 2011

This is a mix-and-match recipe. You can smoke one or all of the following ingredients. Once you’ve tried the technique, we’re sure you will come up with several more of your own. To fully utilize the smoker and maximize the smoke time, we recommend smoking numerous products in succession: dry goods and then liquids, finishing with extremely temperature-sensitive ingredients like dairy by themselves. When smoking dairy products we ensure that the ingredients stay cold by placing them in an open container on top of another vessel filled with ice. Smoked milk or cream can be used to make butter, crème fraîche, or cheese. A side benefit in using the ice is that it too picks up that essence of smoke and may be utilized as an ingredient for smoke-flavored brine or smoke-flavored bread.

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