Dana Joy Altman of Real Food Rehab blog emailed asking for a couple of recipes she’d heard Sally mention on public radio’s The Splendid Table recently when she was talking about ways to improvise with miso. We’ve come to view recipes as notations of ideas, examples of ways to use an ingredient or a techniques that can inspire other improvisations…And since we only posted two miso recipes, we thought it couldn’t hurt to post the ones Dana Joy requested, to help give a sense of the possibilities in this wonderful long-keeping staple. So here are: Roasted Almond Miso Spread and Orange Hazelnut (or Walnut) Vinaigrette. Both started as improvisations on the idea of using this traditional Japanese ingredient in a more Western mode…
Recipe: Roasted Almond Miso Spread
This is a satisfying spread for breads and muffins.
Makes about 1/2 cup
6 tablespoons roasted almond, pecan or peanut butter
2 tablespoons sweet white miso
1 teaspoon lemon or orange zest (optional)
In a small bowl, combine the almond butter, miso and lemon zest. Stir to combine. Store in a plastic container in the refrigerator up to 2 months.
Recipes: Orange Hazelnut (or Walnut) Vinaigrette
In addition to salad greens, this miso-based vinaigrette is delicious on cooked beans and raw vegetable salads like fennel and celery root.
Makes about 1/4 cup
1/2 teaspoon minced shallot
2 teaspoons sweet white miso
1 tablespoon aged sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon roasted hazelnut or walnut oil
Freshly ground black pepper
Place the shallot and miso in a small bowl. Whisk in the sherry vinegar and orange juice until creamy. Then whisk in the hazelnut oil and pepper to taste. Store covered in the refrigerator up to 3 days.