Category Archives: Sauces/Dressings/Condiments

Horseradish Sauce

Horseradish Sauce

Prep Time: 0

Yield: 0

Horseradish Sauce

Ingredients

  • 1/4 cup 1 % low fat cottage cheese
  • 1/4 cup skim milk
  • 3 Tbsp nonfat mayonnaise
  • 1 1/2 Tbsp prepared horseradish
  • 1 tsp Lemon Juice
  • 1/8 tsp dried whole

Instructions

  1. Combine in container of an electric blender or food processor bowl; cover and process until smooth. Pour mixture into a serving bowl.
http://www.culinarycafe.com/2009/08/17/horseradish-sauce/

Giblet Cream Gravy

Giblet Cream Gravy

Prep Time: 0

Yield: 14

Giblet Cream Gravy

Ingredients

  • Reserved turkey neck, heart and gizzard
  • 6 cups water
  • 3 1/2 cups canned low-salt chicken broth
  • 2 carrots, coarsely chopped
  • 1 onion, halved
  • 1 large celery stalk, chopped
  • 1 small bay leaf
  • 5 tablespoons butter
  • 5 tablespoons all purpose flour
  • 1/4 cup whipping cream

Instructions

  1. While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
    Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
http://www.culinarycafe.com/2009/08/17/giblet-cream-gravy-2/

Cherry Butter

Cherry Butter

Prep Time: 0

Yield: 0

This butter is great on any of our scones.

Ingredients

Instructions

  1. Combine cherries, apples and tea in a heavy saucepan. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 20 to 25 minutes or until the cherries are plump and the apples are very soft. With a slotted spoon, transfer the fruit to a food processor or blender and process until smooth. (Do not discard cooking liquid in saucepan.) Return the puree to the saucepan and stir in brown sugar and almond liqueur. Bring to a boil, reduce heat to low and simmer, stirring often, for about 1 hour and 20 minutes, or until thick and pasty. Let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)

    * Available from Suttons Bay Trading Company
http://www.culinarycafe.com/2009/08/17/cherry-butter/

Pecan Honey Butter

Pecan Honey Butter

Prep Time: 0

Yield: 0

This butter is great on any of our scones.

Ingredients

  • 1/4 cup honey
  • 1 cup butter or margarine
  • 1/2 cup chopped pecans

Instructions

  1. Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, rolls, or other bread.
http://www.culinarycafe.com/2009/08/17/pecan-honey-butter/

Cinnamon Honey Butter

Cinnamon Honey Butter

Prep Time: 0

Yield: 0

This butter is great on any of our scones.

Ingredients

  • 2 Sticks (quarter lb) butter
  • 3 tb Butter (at room temperature)
  • 3/4 c Margerine
  • 1/3 c Honey
  • 2 ts Cinnamon
  • 1 ts Vanilla
  • 1/2 c Soft-type Brown Sugar

Instructions

  1. Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary.
http://www.culinarycafe.com/2009/08/17/cinnamon-honey-butter/

Lemon-Rosemary Marinade

Lemon-Rosemary Marinade

Prep Time: 0

Yield: 0

This recipe makes a mere 1/3 cup marinade, but, slight as that may seem, it adds a powerful amount of flavor to white-meat chicken. Use it as a tenderizing marinade, or brush it onto poultry as it grills. One batch is perfect for about 10 ounces of skinless boneless chicken.

Ingredients

  • 1/4 cup hot water
  • 2 teaspoons vegetable oil
  • 3/4 teaspoon dried rosemary leaves,crumbled
  • 1 medium garlic clove, minced
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon freshly ground black pepper
  • 2

Instructions

  1. In heatproof glass measuring cup, pour hot water over rosemary; let cool. Stir in zest, juice, oil, garlic, salt and pepper. Cover and refrigerate until ready to use, up to 1 week.
http://www.culinarycafe.com/2009/08/17/lemon-rosemary-marinade/

Dandelion Jelly

Dandelion Jelly

Prep Time: 0

Yield: 0

Dandelion Jelly

Ingredients

  • 4 cups yellow parts of dandelion blossoms
  • 3 cups boiling water
  • 4 1/2 cups sugar
  • 2 Tbsp Freshly squeezed lemon juice
  • 1 pkg powdered pectin

Instructions

  1. Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly.
  2. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes.
  3. Pour the water and blossoms through a strainer.
  4. Press the blossoms as dry as possible to extract the maximum amount of water.
  5. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up.
  6. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
  7. Strain the water very well. I use a coffee filter. Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved.
  8. Boil hard for one minute.
  9. Skim. Pour into hot jars and seal.

Notes

I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.

http://www.culinarycafe.com/2009/08/17/dandelion-jelly/

Lemon Curd

Lemon Curd

Prep Time: 0

Yield: 0

Ingredients

  • 4 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 4 egg yolks
  • 1 Tablespoon grated lemon peel

Instructions

  1. In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle.
  2. Cook until mixture coats back of a spoon.
  3. Pour into small bowl and stir in lemon peel.
  4. Allow to cool.
http://www.culinarycafe.com/2009/08/17/lemon-curd/

1 2