In the latest issue of our magazine, you will find the “Summer Salts” article, where we caught up with Vom Fass owner, Kim Weiss, to get the scoop on all things salt. What we discovered was that life exists beyond just kosher and sea salts, which inspired us to create a summer salt recipe series to share with y’all. This four part series will share recipes that incorporate different salts highlighted in our magazine. Here is part one of four of our summer salts recipes series.
Hawaiian Red Gold
This salt is a Hawaiian sea salt that also has Alaea red clay, giving it the beautiful red color. In Hawaii, it’s used for preserving foods and as table salt. Red Hawaiian sea salt is a traditional seasoning and is appropriate for refining fish dishes, for marinades and broiling. This salt is also suitable for Mexican and Thai dishes.
What to make: Hawaiian Pumpkin Soup
- 1.5 kilograms pumpkin (Hokkaido)
- 1 onion
- 1 tablespoon avocado oil
- 750 milliliters vegetable broth
- 1 teaspoon Hawaiian red gold
- white pepper, to taste
- 1 dash ginger, ground
- 1 dash nutmeg, ground
- 2 tablespoon pumpkin seeds, shelled
- 1 potato
- 50 milliliters Sherry Fino dry
- 1 tablespoon pumpkin seed oil
- Heat avocado oil in a large pot. Peel pumpkin, potato and onion, and cut into chunks. Fry the onions in this until glassy. Add pumpkin and potato and let stew, stirring for about 5 minutes. Pour in vegetable broth bring to a boil and season with salt, pepper, ginger and nutmeg. Simmer for about 10 minutes on low heat. roast pumpkin seeds in a coated pan without any additional oil and remove. Purée the pumpkin in the broth. Add sherry to taste. Serve sprinkled with the pumpkin seeds and a few drops of pumpkin seed oil. Distribute a few grains of the Hawaiian Red Lava salt on the plate for a finishing touch.