Famed NYC "Five Points" cafe and "Cook Shop" owner Mark Meyer was on Martha Stewart Show recently. He ran us thru some recipes. He serves simple foods at his cafes but he makes relishes and dessert toppings that sell the meal! And then Mark sells the toppings and relishes at his cafes, by the jar.
His cafes serve Breakfast, lunch and dinner. (The man must be exhausted and RICH!) He adorns simple grilled fish or chicken with the savory RELISHES he heaps on them. (Lower calorie than French types of sauces!) And he serves breakfast starches like pancakes with special dessert toppings.
I'll bet all the menus announce that the toppings are available
from cashier in jars.
So, consider adding relishes to your FARMER's MARKET booth or your
cafe's merchandise list. Little 8 oz plastic cups are inexpensive. I'd
imagine you could get $3.50 a jar in a big city these days. Minimum.
1.) GREEN GOLD RELISH: Green olive/golden raisin relish. chop olives, plumped raisins. add flavored vinegar, olive oil, shallot. Salt, pepper. serve on fish.
2.) CALIFORNIA BEIRUT POMEGRANATE TANGARINE
RELISH- tangerines pitted, pomegranate molasses. fennel diced,
pinch ginger, pine nuts, juice of lemon, chile pepper & imported lebanese
pomegranate molasses.
(You can make your own syrup in season, juicing pomegranates like oranges,
boiling with sugar).
3.) CAPERNUT RELISH - Mix onion, caper. walnuts, for a relish on top of chicken, fish. INGRED: crushed raw walnuts, red onion, capers, sherry wine vinegar and olive oil, parsley stir.
LOOK around you for ingredients that would fit in a topping. Fennel?
Mushrooms? Peppers?
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