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Condiment Recipes

 


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Buttermilk Dressing  

This dressing is not a thickened style, but it is packed with flavor. Wonderful on salads of course, and great as a dip also.

1 tablespoon tarragon vinegar
1 clove garlic, minced
1 tablespoon shallot, minced
3 tablespoons mayonnaise
2 tablespoons sour cream
½ cup buttermilk
¼ to ½ teaspoon salt, to taste
1 tablespoon fresh chives, minced
1 teaspoon dried dillweed or 1 tablespoon fresh
½ teaspoon sugar, optional

In a mixing bowl, combine the vinegar, garlic and shallot and allow to set while measuring the remaining ingredients. This allows the vinegar to settle the harsh raw flavor of the shallot and garlic.

Whisk in all the remaining ingredients until well combined. If needed, 1 or 2 teaspoons more of the vinegar may be added, to taste.

Buttermilk Dressing
Buttermilk Dressing
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Gorgonzola Walnut Spread 

This recipe was created to be rolled into sliced flank steak as a food pairing for Conn Creek 'Herrick' Cabernet Sauvignon at the Winefest Renaissance 2013, benefiting the Boys and Girls Club of Aberdeen. The hearty flavors went particularly well with both the steak and with the wine. This spread could also be used alone on crackers or melted over a grilled steak.

Makes about 1¼ cups

½ cup walnuts
¾ cup Gorgonzola crumbles, about 4 ounces
2 ounces cream cheese
2½ teaspoons fresh rosemary, finely chopped
½ teaspoon Grains of Paradise
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 clove garlic
3 tablespoons good olive oil

Gorgonzola Walnut Spread
Gorgonzola Walnut Spread
Heat oven to 375 degrees. Place walnuts onto a baking sheet and toast for 10 minutes. Remove from oven and cool slightly before chopping into very small bits. Set aside.

Place the Gorgonzola crumbles and the cream cheese with the rosemary into a medium bowl. Blend these ingredients together using a hand mixer or a wooden spoon. With a mortar and pestle, crush the Grains of paradise. Add the salt, pepper and the garlic cloves and smash to a dry paste. Add to the bowl of cheeses and mix well. Add in the olive oil and mix until well combined. Fold in the nuts.

NOTES: If you do not have Grains of Paradise, add in at least another ¼ teaspoon of black pepper.

If you do not own a mortar and pestle, crush the Grains of Paradise in a small zip-top bag with the flat side of a heavy meat tenderizer. Smash the garlic thoroughly and combine in a small bowl with the back of a spoon, along with the salt and pepper.

If using a block of Gorgonzola cheese rather than crumbles, it may be slightly moister than the crumbles. Watch when adding the olive oil as all may not be needed.

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Cilantro Sauce 

I created this recipe as an accompaniment to Indian Spiced Chicken Skewers. These were made to pair with a 2012 Anderra Carmenere for a Wine Tasting and Fundraising Event benefiting the Boys and Girls Club of Aberdeen. The sauce was the hit of this recipe; do not dismiss this recipe if you do not care for cilantro. I heard more than one person comment they did not like cilantro, but “this sauce is just delicious!”

Makes about 3 cups

1 large bunch cilantro
1 cup Green Sauce/Salsa Verde (tomatillo based salsa)
1 teaspoon salt
2 jalapeños, seeded, membranes removed, minced
2 large cloves garlic, minced
1 tablespoon lime juice
½ cup sour cream
¼ cup olive oil

Cilantro Sauce or Dip
Cilantro Sauce or Dip
Place all ingredients in the blender and puree until completely smooth. Serve with Indian Spiced Chicken, either as skewers or as whole pieces, over pasta, over any meat like chops, pork tenderloin, as a sauce for rice.

NOTES: This sauce makes an excellent dip for tortilla chips, too. As a dip, this went very well with the Massimo Sauvignon Blanc with it's bright flavors. Try this as a sauce for chicken quesadillas.

Salsa Verde can be made at home (see my recipe by clicking on the link above) but any store bought, tomatillo based salsa will do in a pinch.

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Aioli 

This is a recipe made from scratch. You will need a strong arm and a whisk, or make this with an immersion blender or regular blender. The consistency is just beautiful and the flavor is just divine. Add the parsley or not, as desired. Parsley helps counteract "garlic breath", so you decide. The little bit of vinegar helps counteract the garlic effects also.

Makes about 1 cup

2 cloves garlic, minced
1½ teaspoon white vinegar, optional
2 egg yolks
1 tablespoon minced fresh parsley, optional
1½ teaspoon lemon juice
½ teaspoon salt
½ cup olive oil

Aioli made from scratch
Aioli, made from scratch
In a little bowl combine the teaspoon of vinegar with the garlic. Allow to stand for a couple of minutes (this takes the sharp bite from the garlic). In a blender, or container for immersion blender, place the egg yolks. Add the parsley and blend to combine. Add in the lemon juice and the garlic with the vinegar and the salt. Blend to combine. With the blender running, drizzle very slowly the olive oil. DO not allow the olive oil to pool, but keeping it always blended in. It may take some time to incorporate all the olive oil. Once incorporated, you should have a beautiful, silky green/gold aioli mixture, as seen above. The trick is incorporating the olive oil properly, which allows the emulsion to take place. Taste for salt; if it needs more, start with ¼ teaspoon. Add pepper if desired.

NOTES: I made this to go on little rounds of bread for a wine tasting. On top of the aioli, I set one round medallion of Pork Tenderloin in Dukkah Seasoning. In order for the garlic flavor to not overwhelm, I first broiled the breads with the aioli until it was nice and bubbly. This is my own choice, it also tastes marvelous as is.


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Mango Tamarind Barbecue Sauce  This sweet sour sauce can be used for basting or dipping. Thin it down just a little to use as a dipping sauce. It is great with grilled chicken or pork, chicken wings, and seafood such as shrimp or scallops. Tamarind can be found in compressed "seedless" (some seeds are still found) compressed cakes in oriental markets. Tamarind also makes an excellent beverage similar to lemonade in the thirst quenching area.

Makes about 7 cups (freeze some for later use)

½ pound dried mango slices
½ pound "seedless" compressed tamarind
2 tablespoons olive oil
1 onion, finely chopped
3 - 6 garlic cloves, finely minced
1 walnut sized piece fresh ginger, peeled, minced
2 jalapenos (or other hotter chile, to taste), finely minced
1 teaspoon yellow mustard seeds
½ cup light brown sugar
¾ cup apple cider vinegar
1½ - 2 teaspoons salt, to taste
½ teaspoon allspice
3 tablespoons yellow mustard
3 tablespoons Worcestershire sauce
½ teaspoon freshly ground black pepper, or more, to taste

4 tablespoons cold butter, in ½-inch cubes

Place the tamarind and the mango slices into separate medium sized bowls. Pour hot water over to just cover the fruits and allow to stand for 30 to 60 minutes. Work with the tamarind first: using very clean hands, squeeze and work the tamarind. If it is not soft enough yet, allow another 20 to 30 minutes. Work it until you have a thick gravy like consistency to the liquid. There will be a lot of bits and pieces left. This is the thicker fibrous covering to the seeds, and some stringy bits. Place over a large mesh strainer and strain out the thick liquid, pressing out all the goodness, then set aside. There should be about 2½ cups. Discard the seeds and fibers.

Mango Tamarind Barbecue Sauce
Mango Tamarind Barbecue Sauce, above
Below, packaged "seedless" tamarind at left,
then unwrapped at right

Packaged and unwrapped tamarind cake
If the mango is not yet soft enough to chop into small chunks, allow it to steep a while longer. Usually 2 hours is enough. Reserving a cup of the soaking liquid, remove the mango slices and cut up into small chunks and place into a blender container. Puree with the cup of reserved soaking water and set aside.

Heat a 6 quart pot and pour in the olive oil. Add the onion and saute for about 5 to 7 minutes, until soft. Add the garlic, jalapenos and ginger with the mustard seeds and saute for about 3 to 5 more minutes. Add in the reserved mango and tamarind
purees, along with all the rest of the ingredients except the butter. Stirring, bring the mixture to a boil, reduce heat, cover and sallow to simmer for about 20 minutes. Remove lid, scrape down sides and add in the cubed cold butter, about 3 - 4 cubes at a time, stirring until completely dissolved before adding more.

NOTES: This could be placed into plastic containers and frozen for later use.

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Apple Butter 

Though Apple Butter has never been top of my list, this is a really good recipe. Adjust spices to your taste.

Makes approximately 5 pints

4 pounds apples, peeled, cored, sliced
2 cups water
½ cup brown sugar, per cup of resulting apple puree
4 teaspoons cassia cinnamon
1½ teaspoon allspice
½ teaspoon cloves
¼ teaspoon salt

Simmer the apples and water together in a pot until soft, stirring occasionally, about 20 to 25 minutes until most of the liquid is gone from the pan. Puree the apples, then measure the amount; there should be around 6 to 6 ½ cups of puree. Return the puree to the pot.


Apple Butter
Apple Butter
Add in ½ cup of brown sugar per cup of apple puree. If you have 6 cups puree, add in 3 cups of brown sugar. Add in the spices and stir well. Cook, stirring the mixture until it is thick and sheets off of a spoon, about 10 or 15 minutes more.

Have your canning jars sterilized and hot. Using a wide mouth funnel, ladle the hot apple butter directly into the jars, leaving ¼-inch of room at the top of the jar. With damp paper toweling, wipe the rim of the jar before placing seal and rim.

Lower the jars into
a canning pot, or a large stock pot with a rack in the bottom, with boiling water about half way up the pot. Make sure the water is at least 1 inch above the tops of the jars and maintains a boil throughout the timing process. Process the jars for 10 minutes. Turn off heat and wait for 5 minutes before removing the jars with a jar lifter. Set them on a towel to cool. If you hear a "pop" , then congratulations, the jar has sealed properly.

NOTES: If you like a more acidic flavor to your apple butter, add 1 cup of apple cider vinegar when cooking the apples. It will need more time than noted to cook the liquids out.

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Beet and Apple Relish 

This relish is lovely as a relish, full side dish, alone, or as an appetizer. If you love beets as I do, this recipe is for you.

Makes about 4 or 5 cups

1 pound beets
2 Granny Smith Apples, or apple of your choice
½ medium onion, chopped
1 tablespoon olive oil or coconut oil
3 tablespoons honey
2 tablespoons cider vinegar
½ teaspoon Kosher salt
Freshly ground pepper, to taste
Nutmeg - a few grinds, to taste

Heat oven to 425 degrees. Wrap beets, clean but not peeled, in foil. Place on a baking sheet and bake for 1 ¼ to 1 ½ hours, or until very tender. Remove from oven and allow to come down to just warm, still wrapped in the foil.

Combine the honey, vinegar, salt, pepper and nutmeg and set aside.

Meanwhile, heat a skillet with the olive oil and add in the onions. Saute until soft and translucent. Peel and core the apples (may be left with skin on, if preferred) and cut them into ¼ inch cubes. Add to the softened onion in the skillet and toss until the apples are just slightly softened. Pour on the dressing to combine and remove from heat.

Slip skins off the beets and cut into ¼ inch dice and add to the rest of the mixture and allow to rest for at least 2 hours for flavors to meld.

Beet and Apple Relish
Beet and Apple Relish

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Chris's Oriental Dressing
 

My daughter and I collaborated on the ingredients for this dressing and I implemented it by putting down ingredient amounts with my sister.  A team effort!  This dressing is delicious on any salad; I call it "oriental" because of the addition of fresh ginger and dark sesame oil.

1 tablespoon fresh ginger, grated
2 cloves fresh garlic
½ cup honey + 2 tablespoons
½ cup rice vinegar
1/3 cup walnut or hazelnut oil (not the toasted variety)
1 cup olive oil
3 tablespoons dark asian sesame oil, or "toasted sesame oil”

Directions:  Mix together the garlic and ginger in a medium sized bowl. Add the honey and vinegar and whisk to combine. Add the walnut or hazelnut oil, whisking continually, and then slowly pour in, still whisking continuously, the olive oil. Then whisk in the dark sesame oil to combine.

Store in a quart sized jar in the fridge. Makes about 3½ cups. Stores easily in a quart sized jar. If contents separate upon standing, give the jar a vigorous shake before using.

NOTES: If Walnut or Hazelnut oils cannot be found, all olive oil is just fine. Another option, without the olive oil flavor, is to use Grapeseed oil, which is very neutral, and easier to find than Walnut or Hazelnut oils.

This dressing is excellent over my Asian Red Cabbage and Pepper Salad.



Chris's Oriental Dressing
Chris's Oriental Dressing

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Lemony Vinaigrette and Basting Sauce 

This is delicious as a salad dressing, or a dip for grilled vegetables, a basting sauce for chicken or fish. This vinaigrette is wonderful served on Ken's Arugula, Goat Cheese and Artichoke Salad.

Makes about 1 cup.

2 tablespoons butter, melted
1/3 cup shallot, finely minced
1/3 cup olive oil
3 tablespoons dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme, finely minced
1 tablespoon freshly grated lemon zest


Melt butter with olive oil in a pan and saute the shallots until well softened. Off heat, whisk in the remaining ingredients until well emulsified. Set aside to cool.


 
Pomegranate Orange Vinaigrette 

Wonderful served with Fennel, Orange and Pomegranate Salad, but a great vinaigrette for any salad.


Makes about 2/3 cup

3 tablespoons sherry vinegar
2 tablespoons orange juice
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons pomegranate concentrate
pinch each salt and pepper
4 tablespoons extra virgin olive oil

Combine all ingredients in a jar and shake vigorously to combine.

Sherry Balsamic Vinaigrette Dressing  

This dressing is made especially for the flavors of the Bosc Pear and Endive Salad, but is a great dressing on any salad.

Makes about ¾ cup

2 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
3 tablespoons walnut oil
3 tablespoons olive oil
pinch each: salt, freshly ground pepper and cayenne

Whisk briskly to totally combine ingredients, or place ingredients into a jar with room to spare and shake vigorously until well combined.

Sherry Balsamic Vinaigrette
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Thai Red Curry Paste 

This recipe can be made with the heat aspect controlled to your particular taste.  It calls for lots of chiles, though they are not all required, and substitutions can easily be made.

Makes about 8 tablespoons

2 - 6 dried red chiles
2 shallots, cut in small chunks
1 teaspoon black peppercorns
2 teaspoons cumin seeds
1 tablespoon coriander seeds
1 teaspoon salt
2 teaspoons lemon or lime rind, chopped
1 teaspoon galangal powder (or use 1-inch fresh ginger)
3 - 4 cloves garlic
6 - 8 tablespoons oil, as needed
1 teaspoon turmeric
2 teaspoons paprika
1 - 2 Kaffir lime leaves, if available

Thai Red Curry Paste
Thai Red Curry Paste, top
Ingredients, below

Thai Red Curry Paste ingredients

Blend all ingredients together.  This may take a while and a lot of scraping down the blender container, and require more oil (or water) to get it to blend properly. If you want a smoother paste, grind all the dry spices first, then add in the wet ingredients to finish off the process.  

The recipe for 
Red Curry Chicken Kebabs calls for 2½ tablespoons of Thai Red Curry Paste.  You will have quite a bit left over.
Freeze portions in small baggies for another use.

NOTES:  I don’t like buying anything I could make myself, so I make this red curry paste recipe.  This does not come out quite red in color, as store bought ones are, but more of a rusty brown. I have no idea what store-bought Thai Red Curry Paste is like - though it’s likely hotter - I have never bought it!

Following all the ingredient list slavishly is not important; don't avoid it just because you lack an ingredient (like galangal, or Kaffir lime leaves).  Try and use as many of the spices as possible, but don't worry too much!  My Red Curry Chicken Kebabs were wonderful, using the recipe as I noted.


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Cranberry Orange Relish 

This takes all of a whopping 10 minutes to cook, so there is little excuse not to give it a try.  One of the best cranberry sauce recipes I have ever tasted.

1 (10 - 12 ounce) bag fresh cranberries
1¾ cups sugar
1  cup orange juice
1  teaspoon orange rind, freshly grated
½  cup slivered almonds, optional

Combine the first 4 ingredients in a saucepan; bring to a boil.  Reduce heat and simmer uncovered, 10 minutes or until skins pop, stirring occasionally.  Remove from heat and stir in almonds, if desired.  Cool and store in the fridge.

NOTES: Buy a couple of bags of fresh cranberries when they are available and freeze them.  This relish can be made with the berries right from the freezer.

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Cranberry Orange Relish
Cranberry Orange Relish