Friday, July 16, 2010

FOLLOWING THE MUSE

It's the same in recipes as in fiction: you think you know what you're doing until you get started. It begins with an idea, maybe a dish you've made a hundred times before, maybe something brand new. The recipe calls for this, but you don't have it, so you leave it out, or you substitute, or you think, ummm, I know what would perk this up, so you tweak it. And before you know it, you've created a brand new recipe.

In fiction, it's the characters who create the mix you weren't expecting. For example, I'm writing a pivotal scene near the end of my wip a couple days ago. The heroine just received the unexpected registered letter with a return address she knows, and fears. She leaves the post office with every intention of going straight to the hero for moral support, (at least that's where I was going to make her go), when up pops her best friend. I wasn't expecting her best friend. But, hey, who am I to thwart the will of my muse, so together we set off on the unplanned path. I could have made the girlfriend go away and taken her to the boyfriend, but --- that would not have been wise, because while she and the girlfriend were talking another, and better, plot twist popped into being. A much better one.

Who knows where the muse will lead? Not I. But I've learned to let her communicate through my fingertips, guiding my characters into new situations, adding ingredients that were never before plotted or planned, usually with much better results.

Same with recipes: my most creative work happens when I just stand in front of the spice cabinet or vinegar stash, or wine possibilities and feel my way into a new recipe.

Here's a recipe - a glaze for meat or a dipping sauce - that you can test out your muse on. I used it to grill salmon and shrimp skewers for company.

Mango Sauce

This is a no-cook sauce. Several recipes I read recommended cooking -- naw! My Kitchen Muse says it's fruit and it's summer.

One ripe mango - peeled and cut in chunks
1 Tablespoon prepared stone ground mustard or brown mustard or spicy mustard
1 Tablespoon sugar
2 Tablespoons red wine vinegar - or whatever kind you have
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon celery seed ground (use mortar and pestle)
salt and pepper
Green herbs -- if you want to add more spice, try grinding oregano or thyme. Cilantro?
Other spices -- fennel would be good, or a little clove or ginger to heat things up

Put all ingredients in a blender or food processor or best - my favorite kitchen tool - the post mixer. You know what I mean: the handle has a button and you plunge it down in a glass. Mine also has a chopping attachment that has its own container. It was a gift, and is probably the most used electric appliance in my kitchen.

Taste it. Adjust it. Add heat or sweet or sour or spice until it meets your needs. We put it right on the meat on the grill, then served it as a sauce at the table. The mango is sweet and gooey so it makes a lovely glaze. If you have too much, it will keep for a few days in the fridge.

I hope your muse is working overtime! Have a lovely summer day.

Deni