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Blender Mayonnaise
Put in the blender container: egg, mustard, salt, cayenne, sugar and olive oil. Cover and blend on high until thouroughly combined. With blender still running, take off the cover and slowly add 1/2 cup vegetable oil, and then the lemon juice until thouroughly blended. Add slowly the remaning vegetable oil and blend until thick. You may have to stop and start the blender to stir down the mayonnaise. Yields 13/4 cup.
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Blueberry Ketchup
Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft and transparent, stirring often. Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well. Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 30 minutes. Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender. Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick, about 1 hour. Pour into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze.
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Blueberry Pancake Syrup
Pour berries in pan and mash with potato masher until most all skins are broken.
Add 1 cup of the water and strips of lemon peel and bring to a simmer. Turn heat to low and cook berries for 5 min. at just under a simmer.
Pour hot berries into strainer lined with 2 layers of cheese-cloth (or something similar) and let juice drip through. Twist cloth to extract all the juice; there should be abt. 2 cups. Discard pulp.
Combine remaining 2 cups water with sugar in small saucepan and bring mixture to a boil, stirring, until sugar is dissolved and mixture is clear. Wash down sides of pan with wet pastry brush, then boil syrup, without stirring, until it reaches 260 F. on candy thermometer.
Add blueberry syrup to sugar syrup and bring mixture to boil for 1 min. Let cool, then add lemon juice to taste.
Pour into 2 pint jars. Will keep in 'fridge for 2 mos. For longer storage, can syrup following usual methods. Process for 30 min. in water just under boiling. Cool jars on rack.
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Brown Sugar Mustard
Place all ingredients in container of blender or food processor fitted with a steel blade. Process for 1 minute. Scrape down sides with rubber spatula & process 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using.
Makes 1 cup
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Bruce Aidell s Bourbon Mustard Glaze
In a small bowl, combine sugar, molasses, bourbon, soya sauce, and worcestershire. With a whisk, mix the ingredients until sugar has dissolved. Add mustard and pepper and whisk until smooth. Use this glaze to marinate pork or beef ribs before grilling or broiling. Paint on lamb or pork chops, duck breast, or ham before baking. Baste with mixture several times during cooking.
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Cajun Blackening Powder
Combine the ingredients in a bottle with a tight fitting screw top. Tighten the cap very well. Shake the mixture to thoroughly combine. Store in a cool, dry location.
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Cajun Mustard
In a bowl, combine dry mustard and flour. Gradually stir in 1/4 cup cold water; let stand 15 minutes. Stir in remaining ingredients; mix thoroughly. Use in sandwiches. Yields 1/2 cup.
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Cajun Seasoning
Combine ingredients and mix well.
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Cajun Spice Mix
Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.
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Candied Ginger
Crystallizing ginger is a lengthy process, but having these choice sweets on hand is reward enough.
1. Peel 1/2 pound fresh ginger and slice 1/4 inch thick. Bring to a boil in water to cover. Simmer, covered for 2+1/2 hours. Drain, simmer in fresh water for another hour, or until tender. Drain.
2. Bring to a boil 1+1/2 cups sugar, 1+1/2 cups water, and 2 tablespoons light corn syrup; cook for 2 minutes. Add the ginger. Remove from the heat and let stand until cool, or overnight.
3. Again bring the syrup to a boil. Simmer, stirring occasionally, for 1 to 3 hours, or until the ginger is translucent. If the syrup thickens too quickly, thin with a little hot water.
4. Remove the pan from the heat and set the ginger pieces on a wire rack to dry for a few hours. Roll them in granulated sugar and store in a glass jar.
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