I have a jar of that, but haven’t figured out what to do with it.
It’s a salad dressing recipe from Switzerland called, “Belly Burner”, because it has no added sugar or fat. One cup:
1/2 cup of apple cider vinegar
1/4 cup of raw, unprocessed honey
1/4 cup of 100% extra virgin olive oil
lemon, minced garlic, and pepper to taste
It really tastes good.
I put it on eggs, or on plain rice, or stir it into ramen noodles.
Options are endlesss.
A few years back I tried some Nando’s Peri Peri sauce, and adored it. It’s got a citrus tang where other hot sauces might have vinegar. We always have a bottle around, alongside our myriad other hot sauces.
As someone else said, smoked paprika is excellent. It pairs beautifully with cheese and with beans, giving an almost meaty flavor to different dishes; it’s great for vegetarians who miss that grill flavor. My wife doesn’t like it as much as I do, so I use it only occasionally.
And over the summer, we made a couple of batches of vanilla bean ice cream, which was of course lovely. Afterwards, I rinsed off the beans and popped them in our sugar bowl, and now our sugar has a vanilla perfume that makes me happy every time I make my morning coffee.
24 Hour Lemon Spread adds pure lemony deliciousness to almost anything.
Take 3-4 lemons, preferably thin skinned. Cut the ends off, then slice into 8 wedges and remove the seeds and as much of the membranes between the sections as you can. Further divide each wedge into 3 pieces and put in a lidded container with 3 big garlic cloves, 1-2 chopped jalapenos, and a heaping tablespoon of salt. Stick it in the fridge and wait 24 hours, shaking it to mix a few times if you remember. The salt will quickly draw the juice out of the lemons and form a marinade for them. Add 2 tablespoons canola oil and puree until smooth.
(From Sababa, by Adeena Sussman)