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Category: Condiments & Extras

Sourdough Yogurt Starter

Sourdough Yogurt Starter

 

1 C. Milk

1 C. Flour

2 T. Yogurt, plain

 

Heat milk until it reaches 100F (38C) on a thermometer.  Remove from heat and stir in yogurt.  Port mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours.  Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt.  A curd should form and the mixture should not flow readily when the container is slightly tilted.  If clear liquid rises to the top of mixture, simply stir it back in.  If liquid or starter turns pink, discard mixture and start again.

 

After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended.  Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days.  If clear liquid forms on top of mixture, stir it back into starter.  Each time you use part of your starter replenish it with equal amounts of warm milk 100F (38C) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles.  Cover and store in refrigerator until needed.  Starter should always be at room temperature before using. Low-fat or skim milk may be used in place of whole milk.  Always be consistent in type of milk used.

Roasted Garlic

Roasted Garlic

8 fresh garlic bulbs

2 to 4 tsp. olive oil

4 rosemary sprigs, or oregano sprigs

 

Remove outer layers of skin from garlic, leaving cloves and head intact.  Place all heads on double thickness of foil; top with olive oil and herbs.  Fold up and seal.  Bake in 375 degree F.  oven for about 1 hour.  Serve one whole head per person.  Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Note:  If you prefer you may trim tops off garlic heads to expose tops of garlic cloves.  This makes cloves easier to scoop out.  Then bake as instructed.  Cooking time may be slightly reduced.

Homemade Breading

Homemade Breading

 

4 C. packaged Cornflake Crumbs

4 tsp. Chicken Bullion

4 tsp. Paprika

2 tsp. Poultry Seasoning

1 tsp. Italian Herb Seasoning

1/2 tsp. Pepper

1 tsp. Garlic Powder

1 tsp. Onion Powder

 

Combine all ingredients and mix well.  Place in an air-tight container.  Mix well before using.  Plan to use about 1 tsp. breading for each item breaded.

Edible Tempura Color

Edible Tempura Color

 

(for painting sugar cookies)

 

2 Large Egg Yolks

Liquid Food Coloring

 

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

Basic Teriyaki Sauce

Basic Teriyaki Sauce

 

1 C. Mirin

1/2 C. sake

1/2 C. dark soy sauce

 

Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes.    Cool before using as a marinade.

Vampire Peppers

Vampire Peppers

 

15 large bell peppers

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt

1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. oil

salt and pepper

 

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade.

Saffron Pistachios

Saffron Pistachios

 

8 ounces roasted pistachios, shelled

2 tsp. Spanish olive oil

4 saffron threads

Salt

 

Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl. Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color. Transfer to a paper towel to drain excess oil.  NOTES : For a drier consistency substitute spray olive or corn oil.

Red Pepper Feta Dip

Red Pepper Feta Dip

No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavorful. Serve with pitas, flatbreads or crisp vegetables.

2 Large sweet red peppers
1 cup Crumbled feta cheese
2 tsp Red wine vinegar
Pinch Each granulated sugar and cayenne

Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)

Pumpkin Seed Snacks

Pumpkin Seed Snacks

Basic Roasted Pumpkin Seeds:  Preheat oven to 350°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.  In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

 

Lemon Pepper Pumpkin Seeds:  In a medium-sized bowl whisk together 1 egg white, and 2 tsp. Lemon Pepper (the kidlet’s favorite seasoning on everything ;)).  Add 1 C.  pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more lemon pepper when they come out of the oven. Taste and season with salt if needed (lemon pepper has a fair amount of salt in it).

 

 

Chili Powder Pumpkin Seeds: In a medium-sized bowl whisk together 1 egg white, 2 tsp. chili powder and 1/2 tsp. salt. Add 1 C.  pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more chili powder when they come out of the oven. Taste and season with more salt if needed. 

Spicy and Cheesy Pumpkin Seeds:  In a small mixing bowl, beat an egg white with a whisk until soft and foamy. Stir in a pinch of salt, ¼ tsp. Cayenne Pepper, ¼ tsp. Garlic Powder, 2 tsp. Soy Sauce, and ¼ C. very finely and freshly grated Parmesan Cheese.  Spread 2 C. pumpkin seeds in an even layer on a parchment-lined baking sheet. Coat with the egg-white mixture. Bake 13–15 minutes until the pumpkin seeds pop. Let them cool completely and store in a covered container.

 

Sweet & Spicy Pumpkin Seeds: In a medium-sized bowl whisk together an egg white, ¼ C. sugar, ½ tsp. cayenne pepper and ½ tsp. salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Pumpkin Roasted Pumpkin Seeds

If you really like the *pumpkiny* flavor of pumpkin seeds, you can do it differently.  Do not rinse the seeds.  The pulpy bits left on the seeds crisp up and turn a little brown and crunchy and add a lot of flavor.

 

 

 

 

 

Parmesan Crisps

Parmesan Crisps

 

3/4 C. Finely shredded Parmesan cheese
11/2 tsp. all-purpose flour

 

Preheat oven to 350°F and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Marinated Brined Olives

Marinated Brined Olives

 

1 lb. Brine-Cured Black Olives, rinsed

3 Cloves Garlic, Crushed

1 tsp. Ground Cumin

1 tsp. Red Pepper Flakes

Olive Oil

 

Combine all ingredients in a bowl, adding olive oil as needed to fully cover olives.  Toss well to combine.  Cover and refrigerate at least 2 days before serving.  Great with a Mediterranean meal!

Hot Reuben Spread

Hot Reuben Spread

 

1 package of softened cream cheese (8 oz.)

5 oz. of sliced corned beef – chopped

1-1/2 C. shredded swiss cheese

1/2 C. drained sauerkraut

1/2 C. Thousand Island dressing

 

Spray inside of crock pot with cooking spray. Put all ingredients in slow cooker and mix well. Cook in slow cooker on low heat for 1 to 1-1/2 hours. Stir as needed. Spread on small rye bread, crackers or pumpernickel bagel pieces. This can also be spread on full pieces of bread for open faced sandwiches.

Hot Bacon Cheese Dip

Hot Bacon Cheese Dip

2 pkgs. (8 oz. each) cream cheese, cubed

4 C. shredded Cheddar cheese (1 lb)

1 C. half and half

2 tsp. Worcestershire sauce

1 tsp. each prepared mustard and dried, minced onion

16 strips bacon, cooked and crumbled

Tortilla chips or baguette slices for dipping

 

In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving.

Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram

Crushed Red Pepper to taste

Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.

 

 

 

Artichoke & Spinach Dip II

 

1/2 C. Grated Romano cheese
1 lg. Clove Garlic
10 oz. Frozen Chopped Spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) Jar Artichoke hearts, drained, patted dry
1 (8 oz.) Container of soft garlic-chive cream cheese
2 Large Eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

 

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Add garlic and mince. Add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into  medium bowl. Fold in mozzarella. Transfer to a 2 to 3 C. baking dish; bake until heated through,  20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Serve with picante sauce and sour cream.

Basic Guacamole

Basic Guacamole

 

2 green onions, cut in 1″ lengths

1 T. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

Black Olives with Lemon and Fennel

Black Olives with Lemon and Fennel

1/2 clove garlic

6 small olives

1/2 tsp. fennel seeds

1/3 T. fresh lemon juice

1 1/2 T. olive oil

 

Mince garlic. Mix olives with other ingredients in a plastic container with a lid then marinate for at least 1 hour so the flavors can blend. Note: These olives can be made in advance and kept in the refrigerator for up to 2 weeks.

Crab Dip

Crab Dip

 

1 pkg. ( 3 oz.) cream cheese, softened

1/4 C. each mayonnaise and sour cream

1 can (6 oz.) crabmeat, drained (or us equivalent imitation krab)

1/4 C. minced onion

1 T. lemon juice

1/8 tsp. hot pepper sauce

 

Beat cream cheese until fluffy. Stir in remaining ingredients. Spoon into oven-proof dish.  Bake at 350° for 30 minutes. Makes 1 C.

Chili Con Queso

Chili Con Queso

 

1 C. chopped onion

2 T. butter

3 cloves garlic, minced

1 can (16 oz.) petite diced tomatoes, drained

2 cans (4 oz. each) chopped green chili peppers, drained

1/4 tsp. pepper

1 lb. processed cheese, cut in cubes

 

Cook onions in butter with garlic until tender. Stir in tomatoes, chili peppers and pepper; heat thoroughly. Add cheese. Stir until melted. Serve with nachos or vegetable crudités.

Cheeky Chilli-Pepper Chutney

Cheeky Chilli-Pepper Chutney

 

[Jamie Oliver] This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies down, giving the chutney a lovely warmth. It’s fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go.

 

8-10 fresh red chillies

8 ripe red peppers

Olive oil

2 medium red onions, peeled and chopped

a sprig of fresh rosemary, leaves picked and chopped

2 fresh bay leaves

a 5cm piece of cinnamon stick

sea salt and freshly ground black pepper

100g brown sugar

150ml balsamic vinegar

 

If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.  When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side. Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky. Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

Calico Dip

Calico Dip

4 C. shredded Monterey jack cheese

1 can {4-oz} chopped green chilies

1 can {2 1/4-oz} sliced ripe olives, drained

4 green onions, sliced

3 medium tomatoes, seeded & diced

1/2 C. minced fresh parsley

1 envelope Italian salad dressing mix

Tortilla chips

 

In a mixing bowl, combine the cheese, chilies, olives, onions, tomatoes, & parsley. Prepare salad dressing mix according to pkg directions; pour over cheese mixture & mix well. Serve immediately with tortilla chips.

Buffalo Chicken Dip

Buffalo Chicken Dip

4 to 5 C. cooked skinless, boneless chicken, cubed or diced

1/2 pound low-fat cream cheese, at room temperature

1 12-ounce bottle Frank’s Buffalo-wing sauce

2 4-ounce packages reduced-fat feta cheese, crumbled

Finely shredded sharp cheddar cheese

Tortilla chips, Fritos, or celery sticks, for serving

 

In a microwave-safe glass bowl, combine the cream cheese and hot sauce. Heat on 60 percent power for 4 minutes or until cheese is softened and mixture will stir. Remove to the bowl of a food processor or mix in bowl of electric mixer to combine. Add feta or blue cheese and chicken and stir well by hand. Put mixture into ovenproof baking dish. Note: This can be done night before serving and refrigerated to this point. Before serving, sprinkle with cheddar cheese and bake for 30 minutes at 325°. Serve surrounded by chips and celery sticks. Put out bottle of hot sauce for those who prefer a hotter dip.

Best-of-the-Border Three Bean Dip

Best-of-the-Border Three Bean Dip

3 scallions, cut in 1-inch lengths
2 tsp. vegetable oil
2 garlic cloves, peeled
1 tsp. fresh lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans (chick-peas), rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces ) mild green chiles
1 C. reduced-fat sour cream
1 C. mild or medium-spicy salsa
Cilantro sprigs, for garnish

 

In food processor, process scallions, oil, garlic, lime juice, chili powder, cumin, salt and red pepper until scallions are very finely chopped. Add beans and chiles; process until well blended, but not totally smooth. Spoon half into medium glass serving bowl. Spread with 1/2 C. sour cream and 1/2 C. salsa. Add remaining bean mixture, spread with remaining sour cream and dollop with remaining salsa. Garnish with cilantro sprigs.

Artichoke Sunflower Dip

Artichoke Sunflower Dip

1-15 oz. can cannelli or other white beans, rinsed and drained

2-3 garlic cloves

1-15 oz. can artichoke hearts, drained and chopped

1/3 C. reduced fat mayonnaise

1-2 oz. jar diced pimentos

1/4 tsp. salt

Juice of one lemon or lime

4 oz. feta cheese, crumbled

1/2 C. roasted and salted sunflower kernels

 

Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.

Appetizer Cheese Gift Box

Appetizer Cheese Gift Box

1/2 T. butter

1/2 C. finely diced leeks (white part; reserve green part for ribbon and bow)

1 T. minced garlic

1-1/2 tsp. thyme

1/4 tsp. each salt and pepper

1 pkg. (8 oz.) cream cheese, softened

1 log (4 oz.) goat cheese, softened

Thinly sliced medium radishes, cut in triangles

 

Line a 5-1/2″x 3″ loaf pan with plastic wrap so that ends extend and can be wrapped over top of pan. In skillet, cook leeks in butter 5 minutes until soft. Add garlic, thyme, salt and pepper. Cook 1 minute longer. Cool. In bowl, beat cheeses until smooth; blend in leek mixture. Spoon into prepared loaf pan; spread evenly. Cover with plastic wrap. Chill 24 hours until very firm. Uncover, invert onto serving plate; remove plastic wrap. To make bow, drop reserved green leaves into boiling water just until color brightens. Immediately remove with slotted spoon and plunge into ice water. Remove when cool and pat dry. Place one long or two medium strips lengthwise on top and down sides. Place another “ribbon” crosswise. Place large loops on loaf lengthwise to make bow loops. Place a short loop in the middle to form the knot. Place 2″ notched pieces as shown for bow ends. Press radishes randomly on package.

 

Yield:

Calories:

Fat:

Fiber:

Angel of Death Cheese Spread

Angel of Death Cheese Spread

1 lb. Gorgonzola or Bleu Cheese

1 lb. Ricotta cheese

2 Cloves chopped garlic

1 C. Chopped walnuts

4 Fresh sage leaves

 

Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tsp. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth – put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheese ball in a strainer over a dish and let sit in the fridge overnight to drain.

Black Bean Hummus

Black Bean Hummus

2 C. Black Beans (rinsed and picked through) 

3 T. Tahini 

1/4 C. Olive Oil 

2 T. Soy Sauce 

2 each Lemons (juiced) 

1 T. Garlic (chopped) 

2 tsp. Paprika 

1/2 tsp. Salt 

1/2 tsp. Pepper 

 

In a medium sauce pan liberally cover the beans with water. Bring to boil and cook until soft but not mushy. Drain and cool the beans, reserving one C. of the cooking liquid to be used later. In a food processor, put the beans, tahini, soy sauce, lemon juice, garlic paprika, salt and pepper. Puree well adding some of the reserved bean cooking liquid to thin as needed. The final product should be smooth but not too runny.

Lemon Drop Martini Cubes

Lemon Drop Martini Cubes

LEMON DROP MARTINI CUBES

3 3-oz. pkg. lemon-flavor gelatin

2 ¾ cups boiling water

1 cup vodka

6 Tbsp, lemon juice

Nonstick cooking spray

Sugar and/or lemon slices

In a large bowl stir together lemon gelatin and boiling water until completely dissolved. Add vodka and lemon juice. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill 3 hours or until firm. Cut into 1-inch squares. Serve in sugar-rimmed cocktail glasses with lemon slices.

number of servings 6

per Serving 260 cal., o g fat, o mg chol., 244 mg sodium, 42 g carb., o g fiber, 41 g sugars, 4gpro.

Oregon Blueberry Coulis

Oregon Blueberry Coulis

2 C. Oregon blueberries

1/3 C. sugar

1 T. balsamic vinegar

1 T. lime or lemon juice

 

Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.

Savory Oregon Blueberry Sauce

Savory Oregon Blueberry Sauce

1½-C. Oregon blueberries

2 T. chopped shallots or onions

2 T. butter or margarine

2 T. flour

½-tsp. dried thyme, crushed

¼-tsp. dried rosemary, crushed

½-C. dry red wine

½-C. water

 

Sauté shallots in butter or margarine in small saucepan. Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water. Stir in Oregon Blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2½-C.

Rhubarb Vanilla Bean Jam

Rhubarb Vanilla Bean Jam

Rhubarb Vanilla Bean Jam

4 cups (480 grams) rhubarb, diced into 1-inch pieces

1/2 cup (100 grams) granulated sugar (or more to taste)

Juice of 1/2 lemon

1 vanilla bean, seeds scrapped from the pod

 

In a large saucepan, sprinkle the sugar over the rhubarb pieces. Add the lemon juice and vanilla bean seeds. Throw in the vanilla bean pod while it cooks for extra flavor. Bring to a boil over medium-high heat, reduce heat, and simmer for 20-30 minutes, or until the jam has thickened. If the jam is too tart for your liking, add more sugar a T. at a time until it reaches your desired sweetness. Remove the jam from heat just before it reaches your ideal consistency. Serve warm or chilled, spread over hot toast, spooned over vanilla ice cream, or stirred into Greek yogurt. The jam will keep for several weeks in the refrigerator.

Tangy Remoulade Sauce

Tangy Remoulade Sauce

2 T. Creole or whole-grain mustard

2 T. chopped green onion tops, green part only

1 1/2 tsp. prepared horseradish

1 tsp. chopped garlic

1 tsp. yellow mustard

1 tsp. hot sauce

1/2 tsp. Worcestershire sauce

1 T. fresh lemon juice

1 large egg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 C. plus 2 T. vegetable oil

2 T. chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 T. drained and coarsely chopped capers

 

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

Elderberry Apple Jam

Elderberry Apple Jam

Elderberry Apple Jam

Yield: 3 half-pint jars of jam

 

6 cups of elderberries, carefully picked over to remove any green berries and pieces of stems and leaves.

8 small-medium, slightly under-ripe apples, diced (roughly 1/2 inch pieces) and cored (leave skin on). I’ve used Liberty, McIntosh, and Jonathan with great results in my various versions of elderberry apple jelly and jam.

1/2 cup water

3 and 1/2 cup sugar

1 tbsp lemon juice

 

In a large saucepan, gently crush some of the berries with the back of a large spoon. You must be gentle, to avoid crushing the seeds, which releases a bitter flavor into the juice. Add the water and bring to a boil, stirring constantly, and gently crushing the berries with the back of the spoon, until enough of the berries have burst to make it liquidly. You won’t need to do much crushing because the boiling actually makes most of them burst. Add diced apples, return to a boil, and simmer for about 10-15 minutes, until apples are mushy. Strain through a fine mesh metal strainer, to remove seeds. You may gently push the berry and apple pulp through the strainer with the back of a spoon. But, again, avoid crushing the elderberry seeds. Put the juice/pulp, the sugar, and the lemon juice into a large saucepan, and return to a boil. The mixture will be thick, so stir frequently, scraping the bottom of the pot, to prevent scorching. Continue simmering and stirring/scraping for about 10-15 minutes, until it sheets off a spoon (or until it reaches desired thickness). Hint: Do not use the temperature test for doneness. Mine became quite thick and passed the spoon test while still at the boiling point of water, 212 degrees F. It’s a firm gel when cool. Pour into sterile half-pint jars, cover with sterile lids and rings, and process for 15 minutes in boiling water bath.

Blue Cheese Sauce

Blue Cheese Sauce

Blue Cheese Sauce

 

2 T. clarified butter

1 shallot, minced

1 oven-roasted garlic clove, minced

1/4 C. dry white wine

2 C. heavy cream

2 C. creamy blue cheese

4 ounces cream cheese

Fresh oregano to taste

Salt and black pepper to taste

 

Sweat shallots and garlic in butter until translucent. Add wine; allow to reduce until wine is almost evaporated. Add cream and continue to reduce by 1/2 the volume. Lower heat; add cheeses and allow to melt into sauce. Season to taste. Set aside and keep warm.

Stout Beer Gravy

Stout Beer Gravy

Stout Beer Gravy

 

2 T. bacon fat

1 C. Spanish onion, thinly sliced

1 T. oven-roasted garlic paste

2 T. clarified butter

2 T. all-purpose flour

2 C. Stout beer

2 T. whole-grain mustard

1 T. Worcestershire sauce

1 T. brown sugar

Salt and pepper to taste

 

Melt bacon fat in pan over medium-low heat. Add onions; sauté until onions begin to caramelize, about 20 minutes. Add garlic paste and butter; for about 1 minute. Stir in flour; cook until flour turns golden brown, about 2 to 4 minutes. Whisk in beer, mustard, Worcestershire sauce, sugar, salt and pepper; reduce heat and simmer until gravy thickens, about 15 minutes.

Spiced Cherry Tomato Chutney

Spiced Cherry Tomato Chutney

Spiced Cherry Tomato Chutney

 

7 onion, finely chopped

2 cloves garlic, chopped

2 to 4 small red chillies, crumbled

Large pinch coriander seeds, pounded

2 cloves, pounded

1/2 tsp. nutmeg, pounded

Small pinch cumin, pounded

Olive oil

4 anchovy fillets

3 ounces ripe red cherry tomatoes, washed, whole

1 lb. 4 ounces brown sugar

8 good lugs vinegar (preferably red wine)

Salt and freshly ground black pepper

 

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavour and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.

Steak Marinade

Steak Marinade

Steak Marinade

 

6 scallions, white and pale green parts only, thinly sliced

2 garlic cloves, minced

1/2 C. soy sauce

Juice from 2 limes

1 T. olive oil

1 T. light brown sugar

1 tsp. hot pepper sauce

1 tsp. toasted sesame oil

2 lb. beef hanger steak

 

Combine all of the ingredients for marinade in non-reactive bowl; blend together for a sweet, sour and salty taste. Place steaks and marinade in a strong resealable plastic bag; allow to marinate for 2 hours. Remove steaks, pat dry, and grill over moderate heat until medium-rare.

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

3 lb. firm ripe tomatoes, cored and diced (about 8 C.)

1 C. honey

300 grams granulated sugar (1 and 1/2 C.)

½ tsp. lemon zest

2 T. lemon juice

2 vanilla bean pods, split

Pinch fine sea salt

 

In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods. If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Burger & Fry Sauce

Burger & Fry Sauce

Hot Burger Sauce

 

½ C. Mayo

¼ C. Ketchup

2 T. Relish

1 T. Sriracha

2 tsp. Dijon Mustard

1 tsp. garlic Powder

1 tsp. Onion Powder

¼ Sea Salt

Pinch Cayenne

 

Combine ingredients in small bowl until combined.  Spread on burgers.  Leftover sauce will keep 5 days in tightly sealed jar in fridge.

 

 

 

Fry Sauce

 

1 C. mayonnaise (could be low fat)

2 1/2 T. ketchup

1 1/2 T. honey

1 T. hot sauce

2 tsp. Cajun Seasoning

1 1/2 tsp. Worcestershire sauce

 

Combine well.