Flavored Hawaiian sea salt can enhance a number of dishes.
Alaea, one of two varieties of Hawaiian sea salt, tastes mellow and earthy and lends itself well to additional flavorings and spices. The beautiful red color, a result of the clay added to the salt, can also be enhanced with orange and lemon peels, as in a citrus salt, or the evergreen of rosemary. Making flavored Hawaiian sea salts is a simple craft that results in a pretty gift, especially if you pack the salts in a decorative glass container adorned with ribbon. Add this to my Recipe Box.
Instructions
Citrus Salts
1. Remove thin curls of rind from the orange, lemon and lime with the zester. Try to peel the curls as long as possible, as they will be more attractive mixed with the salts.
2. Dry the peel curls on a paper towel for four to five hours.
3. Combine 1 tbsp. citrus zest with 1/2 cup salts. Pulse together in a food processor or blender until the zest has been reduced to a powder.
4. Mix the salt mixture with an additional 2 tbsp. of citrus rind, stirring carefully to avoid too much breakage. Pack the salt into airtight containers and store in a dark cupboard. Serve with chicken, pork or delicate fish.
Rosemary or Lavender Sea Salt
5. Combine 1 tbsp. dried rosemary or lavender blossoms with 1/2 cup sea salt. Try to find the freshest herbs possible for the best flavor.
6. Process the salt-herb mixture in a blender or food processor, using the pulse button, until the herbs are finely ground.
7. Place a sprig of fresh rosemary or lavender in a glass jar. Hold the sprig in place against the front of the jar with one hand, then pour the salts halfway into the jar with your other hand. Let go of the sprig and fill the remainder of the jar. Seal with a lid and store in a dark cupboard. Use with pasta, chicken, pork or beef dishes.
Tags: chicken pork, Combine tbsp, dark cupboard, Flavored Hawaiian, food processor, Hawaiian salt, orange lemon