By the time New Year arrives you are bound to feel food fatigue — both in the making of, and the eating of… the thought of another heavy dessert is intolerable. So, lets consider a posset – light and delicious and so easy to make it’s ridiculous.
Our last Bloomsday brunch at EVOO was on Sunday, June 11 and we celebrated it with panache. One of the particularly interesting condiments that Peter served with his Irish breakfast was a succulent little homemade ketchup. While Peter’s was superb, I had also experimented with homemade ketchup, trying to avoid all the sugar and fructose that is in the commercial brands. Here is the fruit of my efforts.