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Category: Condiments & Extras

Rose Petal Jam

Rose Petal Jam

Rose Petal Jam

2 ounces (approx. 2 C. lightly packed or to what would be a perfectly comfy fairy bed) wild rose petals (preferably collected 50 feet from roads and in a pesticide free area)

2 C. organic cane sugar

3 T. fresh lemon juice

1 tsp. Pomonas fruit pectin

 

Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes. Add 1 ¾ C. of sugar into the simmering petals. Stir to dissolve the sugar crystals. Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges. Simmer 10 minutes. Mix the remaining ¼ C. sugar and pectin in a bowl. While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping. Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals. This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option. Notes: you can use dried petals…. 1/3 C. dried = 1 C. fresh (readily available in natural food stores, in the bulk herb section) Try it on vanilla ice cream.

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

2 C. melted extra-virgin coconut oil (see step 1)

2 C. dried calendula petals

1 pint glass jar with lid, preferably dark in color

 

If the oil is solid, set the jar in a saucepan with 1 to 2 inches of simmering water. Swirl the jar around from time to time and remove when the oil has melted. This works for glass jars only. If your coconut oil is in a plastic jar, transfer some to a glass jar before melting in simmering water, then measure 2 cups. Pour the petals into the empty jar. Pour melted oil over petals, filling the jar to within one or two inches of the top. Loosely cap, label, and set in a sunny window or other warm spot to steep for 2 weeks or up to 1 month. Gently swirl the jar a couple of times a day. Secure the cap and store in a cool, dark place. To use, bring the oil back to liquid if it is solid, using the method in step 1. Strain through a cheesecloth-lined metal strainer into a glass measuring C. or jug. Gather up the four comers of the cheesecloth, twist, and squeeze the petals to release all the oil. Discard petals and cheesecloth. Pour calendula-infused oil into smaller jars. Cap, label, and store jars in a cool, dark cupboard or refrigerator.

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

2 C. cherry tomatoes; halved (amount after slicing)

1/2 C. dark plums; chopped (optional)

1/2 C. sugar + 1/2 C. date honey

1 T. lemon juice

2 star anise seeds

 

Over medium heat, combine all the ingredients. Bring it to a boil, constantly stirring for about 10 minutes. When film begins to form spoon it off and discard. After about 10 minutes, let it simmer for about 5 more minutes. You don’t have to stir it but keep an eye to make sure nothing is sticking and burning. Turn off the heat, let it sit for about 10 minutes or so and then transfer to a jar. It stays good for about 2 wks.

Five Bread Dipping Oils

Five Bread Dipping Oils

Five Bread Dipping Oils

Italian Bread Dipping Oil

1/4 cup Bellucci EVOO

1-2 teaspoons balsamic vinegar

2-3 cloves garlic (, minced)

1/8 teaspoon red pepper flakes

1/2 tablespoon parsley (, chopped)

1 tablespoon grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Garlic Dipping Oil

1/4 cup Bellucci EVOO

1 tablespoon balsamic vinegar

4 cloves garlic (, minced)

pinch red pepper flakes

pinch fresh ground black pepper

pinch of sea salt

2 tablespoons parsley (, chopped)

1 teaspoon fresh thyme

1/3 cup finely grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Tuscan Herb Dipping Oil

1/4 cup Bellucci EVOO

2 cloves garlic (, minced)

1 tablespoon fresh rosemary

1 tablespoon fresh basil

1 tablespoon fresh parsley

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon coarse salt

1/4 teaspoon fresh ground pepper

1 loaf Italian bread to dip (, sliced)

 

Herb de Provence Dipping Oil

1/4 cup Bellucci EVOO

1 + 1/2 teaspoons white wine vinegar or balsamic vinegar

1 tablespoon Herbs de Provence

1 loaf French bread to dip (, sliced)

 

Restaurant Style Dipping Oil

1/4 cup Bellucci EVOO

1/8 teaspoon lemon juice

1 tablespoon chopped parsley

1 tablespoon minced garlic

1 teaspoon basil

1/4 teaspoon fresh ground black pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon red pepper flakes

1 loaf bread to dip (, sliced)

 

Italian Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic cloves, red pepper flakes and chopped parsley. Grate fresh parmesan cheese and add to bowl. Whisk and serve on shallow plate. Serve with sliced bread loaf.

Garlic Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic, fresh thyme, pinch of red pepper flakes, pinch of fresh ground black pepper, pinch of sea salt and chopped parsley. Serve on shallow plate. Grate parmesan cheese and top on plate. Serve with sliced bread loaf.

Tuscan Herb Dipping Oil

In a small bowl, combine Bellucci EVOO, minced garlic, fresh rosemary, fresh basil, chopped parsley, red pepper flakes, salt and pepper. Whisk to combine. Serve on shallow plate with sliced Italian bread.

Herb de Provence Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar and 1 tablespoon Herbs de Provence. Whisk to combine. Serve on shallow plate with sliced French bread.

Restaurant Style Dipping Oil

In a small bowl, combine Bellucci EVOO, lemon juice, chopped parsley, minced garlic, basil, fresh ground black pepper, oregano, thyme and red pepper flakes. Whisk to combine. Serve on shallow plate with sliced bread loaf

Fennel Aioli

Fennel Aioli

Fennel Aioli

2 small cloves garlic, gently cooked immersed in olive oil until soft

1 tsp. toasted fennel seeds, roughly ground

½ tsp. salt

2 tsp. lemon juice

2egg yolks

150 ml. grapeseed oil

25 ml. olive oil

1 extra squeeze of lemon

 

Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk. Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in. Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.

Lemon Curd

Lemon Curd

3/4 C. white sugar

1/3 C. Fresh lemon juice (takes about 3 lemons)

3 large eggs

4 T. unsalted butter – softened and cut into small pieces

1 T. lemon zest

 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly for about 10 minutes until the mixture becomes thick. Remove from heat and pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap and refrigerate for up to two weeks. Allow to cool before serving. Terrific on toast or as a topping for pancakes.

Spicy Lemon Chutney

Spicy Lemon Chutney

Spicy Lemon Chutney

10 to 12 lemons/about 3 pounds, plus 2 or 3 more for juice (see below)

2 tablespoons salt (kosher)

2 cups brown sugar

6 garlic cloves (minced)

1/2 cup dried currants

1/2 cup lemon juice

1/2 cup cider vinegar

1 to 2 tablespoons fresh ginger (grated)

1 teaspoon coriander seeds (crushed)

1/2 teaspoon cayenne

1/2 teaspoon red pepper flakes

4 half-pint (8-ounce) jars and lids

 

Using a vegetable peeler or sharp knife, remove the zest from lemons. Be careful to remove only the zest (the thin outer yellow skin) and not any of the white pith beneath. Finely chop zest and put in a large bowl. Cut off and discard the white pith. Finely chop the lemon flesh, discarding any seeds, and add to bowl with the zest. Add salt, stir to combine, and let sit at room temperature overnight. Put salted chopped lemons in a large pot. Add sugar, garlic, currants, lemon juice, cider vinegar, ginger, coriander, cayenne, and pepper flakes. Stir to combine over medium heat. Cook until mixture thickens, about 1 hour. Meanwhile, bring a large pot of water to a boil. Add jars and lids and turn off the heat. When chutney is thick, remove jars and lids from their hot water bath and dry. (Bring the pot of water back to a boil.) Fill jars with chutney. Using a wide-mouth funnel makes filling the jars much easier. If you don’t have one, however, just spoon the chutney into jars and clean edges with damp paper towels when jars are full. Firmly screw on lids. Put jars back in the pot of boiling water (jars should be covered by at least 2 inches of water). Boil for 10 minutes. Remove jars and let cool. Store at room temperature for at least 6 weeks and up to 6 months before eating to let flavors blend. Keep opened jars chilled.

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Great way to make use / preserve ginger. Use for marinades, to sweeten tea or other beverages, or mix with sparkling water and lemon juice for a homemade ginger ale.

570 grams fresh ginger

3 stalks lemongrass

2 C. water

6 C. granulated sugar

 

Thoroughly wash the ginger. You don’t need to peel it, but break off any hanging pieces as dirt sometimes gets trapped between nodes. Roughly chop the ginger and lemongrass and add it to a food processor along with the lemongrass and 2 C. of water. Process until the mixture is pureed, scraping down the sides a few times with a spatula. Line a 2 C. liquid measuring C. with multiple layers of cheese cloth, or a single layer of fine-mesh muslin and scoop the ginger mixture onto the cheese cloth; you’ll probably need to do this in batches. Gather up the edges of the cloth and twist the edges towards the bulge of ginger to wring out as much liquid as you can. Discard the pulp and repeat until you’ve squeezed out all the ginger juice. You should now have 4 C. of liquid. If you don’t have 4 C., the ginger you used may have not been fresh, but just add water to make 4 C.. Add the ginger juice to a large pot along with 6 C. of sugar. Heat the mixture over medium heat to a full simmer. It has a tendency to boil over, so keep a constant eye on it and lower the temperature if it looks like it’s going to boil over. The impurities that made the juice cloudy will float to the top as foam, so use a fine mesh skimmer or spoon to remove the foam from the syrup and discard. After the foam stops forming and the syrup is clear, your ginger syrup is done. You can pour the hot syrup into sterilized glass bottles, or let it cool and transfer it to a suitable container. Stored in the fridge it will last for 6 months.

Berry-Cardamon Topping

Berry-Cardamon Topping

 

1 and 1/2 pint raspberries

1 and 1/2 pint blackberries

1/4 C. sugar

1/2 tsp. ground cardamom

 

Combine raspberries, blackberries, sugar and ground cardamom in a medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside until ready to serve.

Watermelon Jam

Watermelon Jam

 

7 C. watermelon – cut into 1-inch pieces

4 C. granulated sugar

1/4 C. lemon juice

4 T. coarse salt

1 T. ground ginger

Cold water

 

Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours.  Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 C. water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180° F in hot water bath.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

 

1/2 pound of fresh rhubarb

1/2 quart of fresh strawberries

1 C. of sugar

1 T. of lemon juice

3/4 tsp. of quick tapioca

 

Clean the rhubarb and cut into 1/2-inch pieces.  Clean and hull strawberries and slice in half. In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on heat, stir ingredients together and allow them to set for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes. Bring mixture to a very low simmer and cook for 50 minutes. Allow to cool to room temperature. Transfer to a jar or other container and refrigerate.

Avocado Fries

Avocado Fries

Canola oil for frying

1/4  cup  flour

About 1/4 tsp. kosher salt

2  large eggs, beaten to blend

1 1/4  cups  panko (Japanese bread crumbs)

2  firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

 

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

Outback Remoulade Sauce

Outback Remoulade Sauce

1 large egg yolk

3 T. Dijon or Creole style mustard

1/4 C. rice wine vinegar

1 T. Paprika

1 C. vegetable oil

2 T. grated horseradish, fresh or prepared (fresh is best)

1 tsp. garlic, chopped fine

1/3 C. scallions (I used shallots instead-better)

1/3 C. celery, chopped very fine

2 T. chopped parsley

2 T. catsup

2 T. mayonnaise

Salt, Sugar & Pepper to taste

Up to ½ C. Oil

 

Combine egg yolk, mustard, vinegar & paprika in bowl & whisk. Add the oil gradually. Whisk until all are combined then add the remaining ingredients & mix well.

The Lemon Marinade for Fresh Mozzarella

The Lemon Marinade for Fresh Mozzarella

1 1/2 cups extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 pound mozzarella bocconcini or ciliegini, drained

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

Chili-Lime Sauce for Salmon

Chili-Lime Sauce for Salmon

1/2 cup fish sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons light brown sugar
1 teaspoon finely minced garlic
1 teaspoon finely chopped hot green chillies (jalapeno or thai chilis are good for this; use hotter if you prefer)
1 teaspoon finely minced cilantro or parsley

Combine all the ingredients in a small bowl and stir until the sugar is fully dissolved and all the ingredients have mixed. This can be made in advance of cooking the fish, allowing the flavors to combine.

Tangerine Vinaigrette

Tangerine Vinaigrette

Tangerine Vinaigrette4 C. fresh tangerine juice
2 T. aged sherry vinegar
1 T. Dijon mustard
1 T. honey
¼ tsp. chile de arbol powder
½ C. pure olive oil
Salt and freshly ground pepper

In a saucepan over high heat, cook the tangerine juice until it is reduced to ¼ C. and becomes a syrup. In a blender, combine the tangerine syrup, vinegar, mustard, honey and chili powder and blend for 30 seconds. With the motor running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. Bring to room temperature before serving.

Rosemary-Apple Vinaigrette

Rosemary-Apple Vinaigrette

 

1 tart apple (about 4 ounces) such as a Granny Smith, cored, peeled and cut into 1/4 -inch thick slices

1/4 C. apple cider vinegar, plus 2 T.

2 T. minced shallots

2 T. plus 1 tsp. sugar

1 1/2 tsp. chopped fresh rosemary

1/4 tsp. freshly ground black pepper

1 1/2 tsp. Dijon mustard

1 tsp. soy sauce

1/2 tsp. salt

1 1/2 tsp. green onions

1/2 C. vegetable oil

 

Combine the apples, cider vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the apples are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor. Add the mustard, soy sauce, salt and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified (the mixture will appear thick, with the consistency similar to mayonnaise). Remove from the blender and refrigerate in an airtight container until ready to use. (The vinaigrette will keep for up to 1 week refrigerated.)

Edamame Hummus

Edamame Hummus

 

1 package (16 ounces) shelled, frozen edamame 

3 tablespoons tahini 

1/4 cup olive oil 

3 tablespoons lemon juice 

1 large clove garlic, smashed 

1/2 teaspoon salt 

1/2 cup cold water 

 

 In a large pot, bring 2 quarts of water to a rapid boil. Pour in the edamame. Return to a boil and cook for about 6 minutes, or until the beans are creamy inside and easy to smash with a fork. Drain the edamame and dunk in a large bowl of cold water, about 3 minutes. Drain when cool.  In a food processor fitted with a metal blade or in a blender, combine the edamame, tahini, oil, lemon juice, garlic, and salt. Pulse, scraping down the sides of the bowl occasionally, until the mixture is pureed smooth. Add cold water, a little at a time, until the mixture is creamy.

 

Yield: 8 servings

Calories: 170

Fat: 12g

Fiber: 3g

Roasted Onion Tapenade

Roasted Onion Tapenade

1 lg. Spanish Onion

½ C. EVOO

1 C. packed pitted Kalamata Olives

2-4 T. Oil-packed or water-softened Sun-Dried Tomatoes, drained

3 plump Garlic Cloves, peeled

 

Preheat oven to 375 degrees.  Rub onion with 1 T. Olive oil, wrap in foil and bake until very tender, about 2 hours.  Remove onion from foil and let cool to room temperature.  Peel onion and place in bowl of food processor fitted with metal blade.  Add olives, 2 T. sun-dried tomatoes and garlic; pulse until pureed.  Taste and add more tomatoes, if desired.  With motor running, gradually add a quarter C. olive oil (more if you prefer a smoother, thinner tapenade).  Scrape into clean container, cover and store in refrigerator.  Bring to room temperature before serving.

Ultimate Crab Dip

Ultimate Crab Dip

2 (8-oz.) blocks fat-free cream cheese
1/4 C. low-fat plain yogurt
1 T. prepared horseradish
1/2 tsp. Worcestershire sauce
1/4 tsp. ground red pepper
1/4 tsp. hot sauce
1 T. finely chopped green onions
1/2 C. chopped water chestnuts
1 lb. lump crabmeat, shell pieces removed

Beat cream cheese at high speed of a mixer until smooth. Add yogurt, horseradish, Worcestershire sauce, pepper, and hot sauce; beat well. Stir in green onions, water chestnuts, and crabmeat.

Yield: 4 C.
Serving size: 1/4 C.

Calories: 15
Fat: 0.4g
Fiber: 1.2g

Oregon Blueberry Chutney

Oregon Blueberry Chutney

4 cups Oregon blueberries
1 large yellow onion, finely chopped
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup raisins
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 tablespoons Madras curry powder
1/2 teaspoon salt
3 tablespoons chopped fresh mint

In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.

Serving Size: 1 T.
Calories: 17
Fat: 0g
Fiber: 0g

Contemporary Ranch Dressing

Contemporary Ranch Dressing

1 C. reduced fat Buttermilk
1 C. reduced fat Mayonnaise
1 envellope Hidden Valley Ranch
1 tsp. prepared Horseradish
1 tsp. Ancho Chili Powder
1 tsp. Old Bay

Combine all ingredients, whisking until well blended. Leave as is for a dip, or thin with additional buttermilk to desired consistancy for salad dressing.

Yield: 2 C.
Serving Size: 2 T.

Calories: 63
Fat: 5.2g
Fiber: 0g

Horseradish Cream Sauce

Horseradish Cream Sauce

1/4 C. Whipping Cream
1 – 1 1/2 T. grated, drained Horseradish (fresh or prepared)
1/2 T. Lemon Juice
Dash Salt & White Pepper

Whip cream until stiff. Slowly stir in horseradish, lemon juice and seasonings; blend well. Serve chilled with beef.

Yield: 1/2 – 3/4C.
Serving Size: 1 T.

Calories: 21
Fat: 2g
Fiber: 0g

Delicious Dill Dip

Delicious Dill Dip

4 oz. Neufchatel Cheese
1/2 C. nonfat Cottage Cheese
8oz. nonfat Sour Cream
3 T. finely chopped Scallion
2 tsp. dried Dill Weed
1 tsp. Seasoned Salt, or to taste.

In blender or food processor, cream together all ingredients. Chill for 24 hours. If dip becomes too thick, stir in 1 – 2 T. skim milk.

Yield: 2 C.
Serving Size: 1 T.

Calories: 16
Fat: 1g
Fiber: 0g

Spiced Gooseberry Sauce

Spiced Gooseberry Sauce

1 can (16.5 ounces) Oregon Gooseberries
1/4 cup brown sugar
2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt

Drain gooseberries, reserving syrup. Combine gooseberry syrup, sugar, cornstarch, spices and salt in small saucepan. Cook, stirring constantly, until thickened and clear. Stir in gooseberries and heat through. Serve spiced gooseberry sauce warm with meat or poultry.

Yield: 2 1/2 cups
Serving Size: 1/2 C.

Calories: 88
Fat: 0g
Fiber: 4g

Mango Salsa

Mango Salsa

1 mango or 1/2 of a papaya, peeled, seeded, and chopped (1 cup )
1 medium sweet green pepper, seeded and chopped (3/4 cup)
1 small red onion, finely chopped
1 jalapeno pepper, finely chopped
2 T. pineapple juice or peach nectar
1 T. lime juice
1/8 tsp. salt
1/8 tsp. pepper

Stir together mango sweet pepper, onion, jalapeno pepper, pineapple juice, lime juice, salt and pepper in a large bowl. Cover and refrigerate up to 3 or 4 days.

Serving Size: 1 T.
Calories: 12
Fat: 0g
Fiber: .5g

Mango & Peach Salsa

Mango & Peach Salsa

2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
1/4 cup chopped fresh cilantro
2 serrano chile peppers, diced
1/4 cup fresh lime juice

Mix all ingredients; chill 2 hours before serving.

Yield: 10 servings
Calories: 44
Fat: .1g
Fiber: 1.4g

Healthy Whipped Cream

Healthy Whipped Cream

1/2 C. skim milk
1/2 C. nonfat dry milk powder
1/8 tsp. cream of tartar
4 tsp. lemon juice
2 tsp. sugar (optional)
1/2 tsp. vanilla extract (optional)

Put the skim milk in a small metal bowl, set in the freezer, and let stand just until ice crystals begin to form-about 15 minutes. Remove from the freezer and add the dry milk powder and cream of tartar. With a hand electric mixer, whip the mixture at high speed until foamy. Beat in 1 tsp. of the lemon juice and continue beating until the mixture begins to thicken. Beat in another tsp. of the lemon juice and, if desired, the sugar, and continue beating until the mixture peaks softly. Add the remaining 2 tsp. lemon juice and continue whipping to stiff peaks. Fold in the vanilla extract, if desired, and serve immediately as a dessert topping. Deflates rather quickly.

Serving Size: 1 T.
Calories: 5
Fat: 0g
Fiber: 0g

Minted Chutnry Roasted Peppers

Minted Chutnry Roasted Peppers

 

3  red bell peppers (about 1 1/2 pounds)

2  tablespoons  balsamic vinegar

1  tablespoon  extra-virgin olive oil

1  tablespoon  mango chutney (such as Major Grey’s)

2  tablespoons  capers

1  tablespoon  chopped fresh mint

1  (5.25-ounce) package foccacia or other flatbread

 

Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips. Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread

Creamy Caramel-Peanut Butter Dip

Creamy Caramel-Peanut Butter Dip

 

25 KRAFT Caramels (1/2 of 14-oz. bag)

1/4 C. milk

2 T.. peanut butter

3 red or green apples, each cut into 8 slices

1/2 C. PLANTERS Dry Roasted Peanuts, chopped

 

Place caramels, milk and peanut butter in microwaveable bowl. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Serve warm as a dip with the apple slices. Sprinkle dipped apples with peanuts.

Pimiento-Ham Spread

Pimiento-Ham Spread

 

4 C. (16 ounces) shredded reduced-fat extra sharp cheddar cheese

1 C. diced baked ham (about 5 ounces)

2/3 C. fat-free mayonnaise

1/4 C. finely chopped Walla Walla or other sweet onion

1 (4-ounce) jar diced pimiento, drained

 

Combine all ingredients in a large bowl, stirring well. Cover and chill.

Homemade Ranch Dressing

Homemade Ranch Dressing

Buttermilk Ranch

1/2 cup buttermilk

1/2 cup mayonnaise

1/3 cup sour cream

1 Tablespoon minced parsley

1 Tablespoon minced dill

1 teaspoon garlic, minced

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon white sugar (pinch)

 

Add all ingredient to a bowl.  Whisk well until smooth.  If your parsley or dill are not minced enough you can use a blender.  Refrigerate until ready to use.

Ranch I

1 cup light sour cream

1 cup reduced-fat buttermilk

1/2 tsp onion powder

1/2 – 3/4 tsp garlic powder

1 tsp parsley flakes

1 tsp. dill weed

1/4 tsp black pepper

3/4 tsp salt

Mix all of the ingredients in a bowl until a smooth dressing is formed. Store it in the refrigerator in a sealed container.

Ranch Dressing II

3/4 cup mayonnaise

3/4 cup sour cream

1 T. olive oil

1 T. lemon juice

1/4 to 1 cup buttermilk

1 small bunch of chives

Small handful of parsley

Dill Weed

1 clove garlic

1/2 tsp. salt

1/4 tsp. white pepper

 

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing. Store in an air-tight jar in the fridge.

 

Berry Refrigerator Preserves

Berry Refrigerator Preserves

 

1 quart berries

1 to 1 1/2 cups sugar

1 teaspoon fresh lemon juice

 

Makes about a pint.  Wash the berries (if using strawberries remove hulls and quarter them). Alternate layers of berries and sugar in a small non-reactive pot. Bring to a boil, from time to time, then turn the heat down. Stir in the lemon juice and simmer for 8 to 10 minutes, stirring often. With a slotted spoon, remove fruit to a small jar. Continue simmering juice until it is reduced by half and becomes syrupy. Pour over the berries and allow to cool. Cover container and keep in refrigerator. My notes: Blackberries generally require more sugar than other berries. If I make more than one jar I keep the extras in the freezer, and allow them to thaw in the refrigerator overnight when I want to use them. This also makes a very nice topping for ice cream, and simple cakes such as a pound cake or Angel Food cake.

Cherry Cranberry Sauce

Cherry Cranberry Sauce

 

1-1/2 C. sugar

1-1/2 C. water

4 C. fresh or frozen cranberries (1 pound)

1 can (14-1/2 ounces) pitted tart cherries, drained

 

In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

Spiced Cranberry Sauce

Spiced Cranberry Sauce

 

1 package (12 ounces) fresh or frozen cranberries

1-3/4 C. sugar

1/2 C. water

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/8 tsp. salt

1/8 tsp. ground ginger

1/8 tsp. ground cloves

 

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled. Yield: 2 cups.

Basic Mayonnaise & Variations

Basic Mayonnaise & Variations

 

4 large egg yolks

1 teaspoon dry mustard

1½ cups vegetable oil (we used canola)

2 tablespoons lemon juice

salt + pepper to taste

 

Throw egg yolks and mustard into the bowl of a food processor. With the food processor running, very slowly pour a slow, steady stream of the vegetable oil into the egg yolks until the “mayo” forms. Add lemon juice and process just to combine. Season with salt and pepper. Makes about 2 cups of mayonnaise that will keep for about a week.

 

Variations on Basic Mayonnaise:

Put about 1 cup of basic mayonnaise back in the food processor, and for each of the variations below:

 

Garlic Basil Mayonnaise:

Throw a bunch of washed and dried fresh basil and 2 cloves of chopped garlic into the food processor with the basic mayonnaise, then process until the basil is chopped. We also though you could just stir prepared basil pesto into mayonnaise, but we didn’t feel like making pesto first.

 

Spicy Curry Mayonnaise:

Stir in about 1 teaspoon each of curry powder and sriracha hot sauce. Season with black pepper.

 

Lemon Caper Mayonnaise

Add grated zest and juice of 1 lemon and about 2 tablespoons capers into the food processor with the basic mayonnaise, then process until the capers are finely chopped.

Easy Bleu Cheese Dip

Easy Bleu Cheese Dip

1 C. each Mayonnaise & Sour Cream
1/4 C. Bleu Cheese
1 tsp. Red Wine Vinegar
Dash of Tabasco

Dash of Worcestershire

2 Garlic Cloves Crushed

1 to 2 tsp. fresh herbs finely chopped (chives, parsley, cilantro)

Mix all ingredients and chill.

Artichoke Crema Pesto

Artichoke Crema Pesto

1 C. drained canned artichoke hearts in water

1/2 C. extra-virgin olive oil

2 cloves garlic, popped from skin

A handful fresh flat-leaf parsley

A pinch cayenne pepper

Juice of 1/2 lemon

Coarse salt, to taste

 

Heat oil and garlic in small pan on low heat or in microwave, 20 seconds on high, before using.

Pulse all ingredients in a processor or blender until paste forms. Toss with hot pasta (this recipe good for one pound of pasta).

 

 

Yield:

Calories:

Fat:

Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

 

This spiced fruit can be chopped and stirred into couscous or served with ham. For optimum texture and flavor, refrigerate the kumquats for two weeks before they’re used.

 

2 pounds kumquats (about 8 C.)

4 C. water

2 C. sugar

9 whole cloves, divided

3 (3-inch) cinnamon sticks, divided

3 star anise, divided

1 vanilla bean, halved lengthwise and divided

1 C. brandy, divided

 

Pierce each kumquat several times with a wooden skewer. Combine water and sugar in a large saucepan; bring to a boil, stirring until sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat, and simmer 5 minutes. Add kumquats, and simmer 20 minutes or until tender. Using a slotted spoon, remove the kumquats from pan, and divide evenly between 2 (1-quart) jars. Tuck 3 whole cloves, 1 cinnamon stick, 1 star anise, and half of vanilla bean into each jar. Bring cooking liquid to a boil; cook 4 minutes. Remove from heat. Strain mixture, discarding solids. Pour 2 C. cooking liquid and 1/2 C. brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using.

White Sauce & Variations

White Sauce & Variations

 

1 T. Butter

1 T. Flour

1/8 tsp. Salt

Dash Pepper

3/4 C. Milk

 

In small saucepan melt butter. Stir in flour, salt and pepper.  Add milk all at once.  Cook and stir until thickened and bubbly.  Cook and stir one minute longer.

 

Almond Sauce: Cook as above, except add 1/4 C. Slivered Almonds with melted butter.  Omit salt, and add 1 tsp. chicken bullion granules with the flour.

 

Cheese Sauce: Prepare as above, but omit salt.  Over low heat, stir 3/4 C. shredded cheese into cooked sauce.  Continue stirring until melted. 

 

Herb-Garlic Sauce: Cook 1 clove minced garlic in melted butter.  Stir in 1/4 tsp. chosen herb with the flour (basil, caraway, oregano, celery seed, sage).

 

Lemon-Chive:  Stir in snipped chives and grated lemon peel with the flour.

 

Parmesan Cheese: Omit salt.  Stir in 1/4 C. Parmesan cheese into cooked sauce until melted.