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Category: Condiments & Extras

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.

Lemon Tahini Sauce

Lemon Tahini Sauce

Lemon Tahini Sauce

 

This is the mother sauce of Israeli cuisine and an inspiration for thou­sands of condiments in Israel. If you have only one tahini sauce on hand, this is it.

 

3 garlic cloves, minced with coarse sea salt

1/4 C. freshly squeezed lemon juice

1 C. premium tahini paste (Cedar’s, Seed + Mill, or Soom)

1 tsp. ground cumin

3/4 C. ice-cold water

 

Combine the garlic and lemon juice in a medium bowl. Let it sit for 1 to

2 minutes. Whisk the tahini and cumin into the garlic mixture until just combined. Don’t worry if it gets thick and grainy. Whisk in the water, % C. at a time, until the sauce is smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch. Store in a closed container in the refrig­erator for up to 3 days.

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

Creamy Chervil Dressing

Creamy Chervil Dressing

Creamy Chervil Dressing

 

2 T. mayonnaise, preferably homemade

2 T. sour cream

2 T. very finely minced fresh chervil leaves, or 4 tsp. very finely minced fresh tarragon leaves

1 tsp. fresh lemon juice

1/4 C. heavy (whipping) cream

1 T. whole milk (optional)

Salt

 

Combine the mayonnaise, sour cream, and chervil in a small bowl, and use a small whisk or a fork to blend. Whisk in the lemon juice, and then the cream. The dressing will be quite thick. If a thinner one is desired, whisk in the milk. Add salt to taste. Refrigerate if not using immediately; it will keep for about 4 day

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.

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.

 

 

 

 

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