This delicious sweet and spicy dressing is perfectly at home over salad greens at any time. Also remember this recipe when looking for a veggie dip, or dipping "chicken fingers" or other chicken dishes.
Makes about ¾ cup
¼ cup honey
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon shallot, minced finely'
1 tablespoon apple cider vinegar
1 tablespoon lime juice
salt and pepper, to taste
Whisk all ingredients together and store in a jar in the refrigerator. Shake before using.
Classically served with Gyros, this Greek yogurt sauce is a cooling element great with any spiced or spicy meal. Generally made with Greek yogurt and cucumbers, sometimes with dill or mint added.
Makes about 1½ cups sauce
1 cup plain Greek yogurt or 1½ cups other plain yogurt
½ cucumber, peeled, seeds removed, diced small
1 tablespoon fresh dill, minced finely
1 - 2 cloves garlic, minced
1 - 2 teaspoons olive oil
½ teaspoon salt, or to taste
If using a good
quality Greek yogurt such as Fage brand, you may not have to drain the
yogurt. If using other brands or the larger amount of just plain yogurt,
set the yogurt into a fine-mesh strainer over a bowl. Place in the
refrigerator and allow to drain for at least 1 hour or more.
If raw garlic upset the stomach, set the minced garlic into a small bowl and just barely cover with vinegar. Allow to stand for at least 10 minutes, then drain. This removes the raw taste.
Discard the yogurt liquid. Place the drained yogurt into a bowl. Add the diced cucumber, garlic, dill, olive oil and salt and stir to combine. Taste for seasoning.
In a medium mixing
bowl, combine the butter with the mustard and herbs. Separately, in a
skillet, heat the olive oil. Add the onion and sprinkle the salt over.
Saute gently, stirring constantly, until nicely golden. Add the garlic
and saute gently for another 3 to 5 minutes. Allow this mixture to cool
before incorporating into the herbed butter. Chill until 2 hours before
use, if making ahead.
Herbed Butter for Turkey or Chicken
When it is time to roast the bird, have the herbed butter at room temperature. Slide your hand under the skin of the bird over the breast area and also over the leg and thigh. Scoop handfuls of the butter and place under the skin. Remove hand from the pocket and from the outside of the bird, spread the butter evenly over the area. Roast the bird as desired.
Quince paste, or Membrillo (the Spanish word for Quince) is generally served in thin slices alongside Spanish Manchego or Mahon cheeses. It lends just the right sweetness for this pairing, especially for a really good aged Manchego. If, like me, you love quince jelly, jam or paste, then it is also lovely on crackers, bread, or alone. Quinces are similar to apples in look, though far more tart, and require cooking to make them palatable.
Set the quince slices into a 6 quart saucepan with ½ cup water. Bring to a boil, cover and cook for about 20 minutes, or until fruit is tender. Add in the sugar and the half vanilla bean if using, stirring well to combine. Cook for about 20 more minutes covered, to wash down any sugar crystals.
Uncover the pan, remove the vanilla bean and off the heat, puree the mixture with an immersion blender. Return the pan to the heat and cook, stirring often for about 45 minutes to an hour over medium heat, or until the mixture has reduced significantly (see the lower left photo), and can be brought together without melting back into the pot.
Prepare an 8 x 8-inch square pan by lining it with parchment and then spraying the parchment with cooking spray. Pour the quince mixture into the prepared pan and allow to cool. This should yield a nice piece that will come out of the parchment whole and is able to be sliced as shown in the photo top left.
If, after cooling, the mixture is not solidified, it can be placed into an oven on the lowest setting possible to further dry. Watch very carefully so as not to burn the edges.
Quince paste | Quinces
Cook until mixture stays in clump | Paste in pan to set
This is my take on this easy recipe. It seems to be everywhere on the internet these days, with slight variations. Basically, throw all the ingredients into the crock pot and let it cook. It doesn't get much easier than that. Vinegar can be added to give that tang, or left out completely; this will affect the amount of time needed to cook down. The amount of spices can vary as desired. I have a larger crock pot that easily held the original 12 cups of apples, although this could be made in a smaller crock pot with part of the apples at first, then adding the rest as they break down slightly. The recipe can be canned and water bath processed or frozen, as desired. This is the recipe I created.
Makes about 6 cups or 3 pints
12 cups peeled, cored, sliced apples
2 cups brown sugar
½ cup white sugar
4 teaspoons good-quality cassia cinnamon
2 teaspoons allspice
½ teaspoon cloves
½ cup cider vinegar (I used Bragg's)
Crock Pot Apple Butter
Place apples into the crock pot. In a separate bowl, combine the sugars and spices, then pour them over the apples. Pour in the vinegar if using. Set crock pot to high for about 2 hours, stirring as the apples start to break down. Reduce crock pot to low and allow to cook for anywhere from 14 to 18 hours more, or until well broken down. The apple butter can be left as is at this point, but if you prefer a smoother product, an immersion hand blender works well.
Place the apple butter into freezer containers and freeze for later use or ladle into sterile canning jars, place lids and rings and place into a boiling water bath for:
10 minutes at 0 to 1,000 feet
15 minutes at 1,000 to 6,000 feet
20 minutes at above 6,000 feet
If any jars do not seal properly after the water bath, store them in the refrigerator.
This recipe was given me by my longest best friend, Chris, many years ago. It is a most delicious condiment that can go on most any sandwich or be used as a sauce for chicken or pork. Using banana peppers, which can be quite spicy or hardly spicy at all, this aspect is a gamble, but the flavors are exquisite either way. This relish is also quite similar to Michael Symon's Shasha Sauce. I have also seen similar recipes that are from Amish country in Ohio. Wherever it comes from, I added in garlic and onion to the recipe as it was given to me.
Makes about 8½ cups (4+ pints)
12 banana peppers
2 cups white vinegar
2 cups yellow mustard
2 cups granulated sugar
½ cup all purpose flour
¾ teaspoon canning and preserving salt, or Kosher salt
1 cup white onion, chopped
2 - 4 cloves garlic, finely minced
Hot Pepper Mustard Relish
Clean peppers of stems, seeds and membranes, then chop. Set them aside. In a large pot combine the vinegar and mustard. In a bowl, whisk together the sugar and flour, then add to the pot along with the salt, onion and garlic. Bring the mixture to a boil, stirring often until the mixture thickens and boils. Add in the prepared peppers and return to boil, reduce heat and cook, stirring often for 20 minutes. Pack the mixture into hot, sterile jars, topping with lids and rings. Process the jars in a boiling water bath to cover for 20 minutes.
This turned out really good. Sufficiently tangy with a little sweetness from the honey. A little bit of tropical flavor with the pineapple and orange juices and tamarind puree.
Makes 5 cups
2 tablespoons olive oil (or other cooking oil of choice)
1 large onion, finely chopped
1 teaspoon salt
4 cloves garlic, finely minced
1 jalapeno, seeds & membranes removed, finely minced
½ cup pineapple juice
¼ cup orange juice
3 tablespoons lime juice
3 tablespoons Barbecue Spice Mix
1½ teaspoons freshly ground black pepper
1 teaspoon ground ginger
½ teaspoon celery seed
3 tablespoons yellow mustard
1 tablespoon tamarind paste
½ cup honey
3 cups ketchup
1 teaspoon liquid smoke, optional
6 tablespoons cold, unsalted butter cut into ½-inch cubes
Sweet Tangy BBQ Sauce
Mince the garlic and the jalapeno together and set aside. Heat a large saucepan. Chop the onion finely. Put the oil into the hot pan and add the onion, along with the salt and sauté at medium heat for 15 - 20 minutes, or until the onion is deep golden brown. Add in the reserved garlic and jalapeno and sauté for 5 minutes more. Add in the juices and stir to dissolve any browned bits on the bottom of the pan. Add in the Barbecue Spice Mix, black pepper, ground ginger and celery seed and stir to combine. Add in the mustard and tamarind paste and stir to dissolve the tamarind. Add in the honey and ketchup, with the liquid smoke if using. Stir to combine all the ingredients. Bring the mixture to a boil, being very careful it does not splatter on you. Cover the pan, reduce heat and allow to simmer for about 20 to 25 minutes. Remove from heat, remove lid and add in 2 little cubes of the cold butter at a time, stirring to dissolve before adding more.
Allow the sauce to cool before storing in the refrigerator. If desired, it may be frozen until needed.
Heavier than a regular vinaigrette this one has a little more body. It can be thickened slightly more by adding xanthan gum, if desired. Dressings are too easy to make, and you are certain of the ingredients. This one has more ingredients than some, but tastes wonderful. Enjoy making up your own flavor combinations.
Makes a scant 1½ cups (22 tablespoons)
Calories per tablespoon: 54
½ cup orange juice
3 tablespoons orange marmalade
3 tablespoons soy sauce
1 tablespoon fresh ginger, grated
1 tablespoon lime juice
1 large clove garlic, minced or through a garlic press
2 teaspoons sesame tahini
2 shakes cayenne, more if desired
½ teaspoon freshly ground black pepper
1½ teaspoon dried onion flakes
6 tablespoons regular sesame oil
2 tablespoons dark Asian sesame oil
½ teaspoon xanthan gum, optional
Orange Sesame Dressing
In a large bowl, place the first 9 ingredients. Grind the onion flakes in a coffee grinder used only for spices, or use onion powder; add to the bowl. Add in the oils and whisk briskly to combine all the ingredients. If using xanthan gum, sprinkle the powder over the finished dressing and whisk again to combine. It will thicken more on standing.
A wonderfully flavorful chutney made to serve with Sweet Smoky Pork Tenderloin, but great with anything calling for a sweet chutney condiment.
Makes about 2 cups
3 tablespoons unsalted butter
2 tablespoons olive oil
1 large white onion
1 large Fuji apple, or apple of choice
1 teaspoon salt
3 tablespoons Worcestershire sauce
½ cup sultanas (white raisins)
¼ cup light brown sugar
Cut off root end of onion and peel off skin. Cut onion in half lengthwise and then slice across into ¼ inch slices.
In a large skillet, melt the butter with the olive oil and add the onions. Over medium heat or lower, slowly saute the onions until nicely golden brown, stirring very often, about 15 minutes. Peel and core the apple. Quarter the apple and cut each quarter in half again. Slice thinly across and add to the onions along with the salt and Worcestershire. Cook about 10 minutes until apples are tender, stirring occasionally. Add the sultanas and toss for about 2 to 3 minutes. Add the brown sugar and cook just until the sugar is completely melted and the sauce is syrupy.
A thinner, aioli type dressing I created to go with Sweet Smoky Pork Tenderloin, though the dressing is delicious over a salad as well.
Makes about 1 cup
1 egg yolk
1 tablespoon maple syrup (honey may be substituted)
1½ teaspoons stone ground mustard, such as Inglehoffer's
2 tablespoons Sherry vinegar, or vinegar of choice
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon chipotle powder, optional
2/3 cup olive oil
Whisking the dressing
Served over Sweet Smoky Pork Tenderloin
In a large bowl, whisk together the egg yolk with the maple syrup and sherry vinegar. Whisk in the minced garlic, salt and paprika. Allow to stand for at least 5 minutes; this helps the vinegar to remove some of the raw taste of the garlic. Begin whisking while steadily adding the olive oil in a very thin stream. Do now allow the olive oil to pool while whisking. Once all the oil is incorporated, the dressing is ready to serve.
I created this dressing to go with the Seasonal Confetti Rice Salad, though it is a wonderful vinaigrette for any type of salad. My sister-in-law suggested using it for a cabbage and ramen noodle salad.
Makes about 1½ cups
¼ cup orange juice
¼ cup Sherry vinegar or white wine vinegar
1½ tablespoons freshly grated ginger
1 clove garlic, minced
1 tablespoon honey
½ teaspoon salt
few grinds fresh black pepper
¾ cup good quality olive oil
In a large bowl, pour in all ingredients except olive oil and whisk to combine. Slowly pour in the olive oil in a thin stream while whisking vigorously so that the mixture emulsifies.
NOTES: If the dressing separates after storing, shake container vigorously to re-emulsify.