Let Us Celebrate Fall

Fall, when you step outside and find a touch of frost on the grass and plants, a light breeze blowing through the trees and the leaves are starting their change into brilliant colors, ahhhhh.  Fall seems to fly by in a flash so take advantage of the crisp weather and beautiful foliage with a list of fun things to do during the fall; such as apple picking, leaf admiring, finding your way around a corn maze, taking in a hot air balloon ride, playing some football or going to a football game.  Going on a hayride, renting a cabin in the mountains, making candied or caramel apples, hot apple cider, tailgating, taking a country drive or even planting some bulbs for next spring.

Savor the flavors of fall with these delicious dinners, warm casseroles, savory sides, fruity desserts, hearty soups, all things warm and cozy.  Featuring in-season ingredients, these tasty and satisfying recipes are perfect for perking up chilly fall nights.  The smell of apples and pumpkin spice are in the air.  Fall, the time to wear those wonderful sweaters and settle in with warm and comforting recipes bursting with fresh flavors.  Sweet potatoes, apples, sage, cinnamon and cider means there is something to satisfy all of your fall cravings.

I hope you enjoy the recipes listed below, cozy up to a warm fire in your fireplace and enjoy fall to the fullest.  

Poppy Seed Muffins

3/4 cup butter, soft
1 1/3 cups sugar
2 eggs, separated
3 cups cake flour
3 1/2 tsp. baking powder
pinch of salt
1 1/4 cups milk
1 Tbl. fresh orange zest
2 tsp. fresh grated ginger
2 tsp. pure vanilla extract
4 tsp. poppy seeds
Glaze
1 1/2 cups powdered sugar, sifted
2 Tbl. fresh orange juice or possibly more depending on thickness you like it

Preheat oven to 350 degrees.  Into a bowl of electric mixer beat butter to creamy, gradually beat in sugar to light and fluffy.  Add egg yolks beating to blend.  Stir together flour, baking powder and salt.  Stir together milk, zest, ginger, and vanilla, add this to butter mixture alternating with milk beginning and ending with flour.  Beat to just blend.  Beat egg whites until stiff peaks form; fold into batter.  Stir in seeds.  Spoon into lightly greased 12 cup muffin pan about 3/4 full.  Bake for 18 to 20 minutes.  Remove and cool for 5 minutes then transfer muffins to wire rack.  Whisk glaze ingredients and drizzle over cooled muffins.

Apple, Cranberry Nut Bread

2 cups all purpose flour
1 cup crisp/sweet apple, peeled, cored, and diced
1/2 cup butter, soft
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1/3 cup orange juice
1/3 cup fresh cranberries, chopped
1/2 cup walnuts, light toasted and chopped
Topping
1/3 cup brown sugar, packed
1 tsp. lemon zest
2 Tbl. all purpose flour
1 Tbl. butter, melted
3 Tbl. walnuts, lightly toasted and chopped

Grease bottom and half way up sides of a 9x5x3 inch pan.  Place diced apples into a bowl and toss with 2 Tbl. of flour from the 2 cups of flour.   Into a large bowl of electric mixer beat the butter and sugar to combine.  Beat in eggs and vanilla.  Into a bowl combine the remaining flour, baking soda and salt, adding to egg mixture with the orange juice.  Stir in apple mixture, cranberries and nuts, pouring into prepared pan.  Topping; into a bowl combine 1/3 cup brown sugar, zest, flour and 1 Tbl. melted butter and 3 Tbl. nuts.  Sprinkle over batter and bake for about 55 to 60 minutes.  Cool on wire rack 10 minutes, then with a sharp paring knife run around edges of pan and turn out. 

Cheddar Quick Bread - great with soup

2 cups all purpose flour
2 Tbl. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 cup whole buttermilk
1 egg
1/4 cup butter, melted
1 1/4 cups sharp cheddar cheese, shredded
1/4 cup fresh dill, chopped
2 scallions, finely minced including green part
splash of Tabasco, optional but I love it

Preheat oven to 350 degrees.  Into a bowl whisk the flour, sugar, baking powder and baking soda.  Into another large bowl whisk the buttermilk and egg, then whisk in melted butter.  Add the buttermilk mixture to the flour mixture just mixing to combine, don't overmix.  Stir in the cheese, Tabasco if using, scallions and dill.  Line a 9x5 loaf pan with parchment paper, overhanging the edges.  Pour in batter, smoothing top and bake for about 1 hour or until pick inserted in center comes out clean.  Remove bread from oven and place onto cooling rack.  Let cool for awhile then remove using parchment paper.

Hearty Fall Eggplant Sausage Pasta - serve with hot crusty garlic bread and a tossed salad with a zippy vinaigrette dressing

1 large eggplant, sliced into thick pieces then cubed (do not peel)
1 large yellow onion, diced
1 Tbl. tomato paste
1/2 cup dry red wine
pinch of red pepper flakes
5 garlic cloves, minced
1 1/2 lbs. spicy Italian sausage, casings removed
1 (28 oz.) can whole tomatoes, do not drain and crushed with your fingers (I like Cento brand)
1 lb. rigatoni
Freshly grated Parmesan cheese
Fresh basil leaves, torn
salt and freshly ground black pepper

Preheat oven to 500 degrees.  Pour eggplant onto a baking sheet, drizzle with olive oil, season with salt and pepper and toss.  Bake for about 20 minutes, turning occasionally.  Remove from oven.  Into a large saute pan add good drizzle of olive oil, add onion and cook stirring a few minutes, stir in garlic and cook stirring to soften.  Add sausage, breaking up into pieces cooking and stirring to brown. Stir in tomato paste and cook stirring about 1 minute, stir in pepper flakes, stir in wine, bring to a boil and reduce to simmer.  Stir in tomatoes, roasted eggplant and cooked pasta.  Taste and adjust flavorings.  Pasta; into a large pot of boiling salted water add pasta and cook to al dente, drain well place back into pan and drizzle with some olive oil and toss.  Pour pasta and sauce onto a large serving platter, garnish with cheese and fresh basil.

Rich Creamy Mexican Chicken Lasagna - similar to King Ranch Casserole

18 (6 to 8 inch) corn tortillas, try to find or make homemade ones - many Mexican grocery stores have homemade, they are so much better
1/2 cup butter
1 large yellow onion, chopped
1 large red bell pepper, seeded and chopped
1 container button or cremini mushrooms, sliced
4 garlic cloves, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
pinch of cayenne
salt and freshly ground black pepper
1/2 cup all purpose flour
3 cups chicken stock (good rich quality)
1/2 cup heavy whipping cream
3 green chilies, roasted, peeled, stemmed and diced
1 (10 oz.) can Ro-Tel tomatoes, do not drain
2 cups poached chicken breast, shredded (skin and bones removed)
1 cup Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup fresh cilantro, chopped, garnish
Fresh pico de gallo or salsa, garnish

Preheat oven to 350 degrees.  Into a large saute pan add butter to melt, stir in onion, bell pepper, mushrooms and garlic cooking and stirring to soften.  Stir in chili powder, cumin, salt, pepper and cayenne.  Whisk in the flour and cook stirring about 1 minute, whisk in the stock and cook stirring to thicken.  Stir in cream, chiles and tomatoes with juice.  Grease a 13x9 baking pan with butter.  Layer 6 of the tortillas overlapping into pan, top with half of the sauce, half of the chicken, one third of the cheeses (mix to combine) repeat layers.  Finally top with remaining tortillas and top with remaining  cheese.  Bake for about 1 hour until hot and bubbly.  Remove and let rest for about 10 minutes before serving.  Top with cilantro and serve with fresh pico de gallo.

Vegetable Hash

6 slices thick cut bacon, sliced
olive oil
1 large sweet onion, chopped
1 large sweet potato, peeled and cut into 1/2-inch cubes
2 turnips, peeled and cut into 1/2-inch cubes
1 Tbl. white wine vinegar
2 Tbl. water
1 lb. smallish Brussels sprouts, quartered
2 garlic cloves, thinly sliced
salt and freshly ground black pepper

Into a large saute pan add bacon and cook to browned and crisp, remove to paper towels.  Discard all but 2 Tbl. bacon fat and cook onion and sweet potato for about 5 minutes stirring occasionally.  Add turnips and cook about 8 minutes stirring occasionally.  Combine vinegar and 2 Tbl. water, add Brussels sprouts, garlic and vinegar mixture to pan, cover and cook stirring occasionally about 5 minutes until veggies are just tender.  Stir in bacon, season with salt and pepper.  I like to serve this over some creamy dreamy grits and top with a poached egg(s) for breakfast.

Buffalo Chicken Sliders

2 lbs. ground chicken
salt and freshly ground black pepper
2 tsp. fennel seeds, finely ground
1/2 cup fresh parsley, chopped
1/2 cup fresh Parmesan cheese, grated
1/2 small sweet onion, grated
2 eggs, lightly beaten
2 garlic cloves, finely minced
1 Tbl. olive oil
1/2 cup Buffalo style hot sauce
32 small fresh buns
Blue cheese sauce
1 cup blue cheese, crumbled (I like Maytag brand)
1/2 cup heavy whipping cream
1/2 cup sour cream
1/2 shallot, finely minced
1/2 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
Salt and freshly ground black pepper

Sauce; into a blender add blue cheese sauce ingredients and blend to smooth.  Taste and season with  salt and pepper.  Into a bowl add chicken, parsley, cheese, grated onion, eggs, garlic, olive oil and ground fennel seeds, along with some salt and pepper.  Mix with your hands to combine, cover and chill about 1 hour.  Preheat oven to 400 degrees.  Remove chicken mixture and drop mixture by large spoonfuls onto lightly greased baking sheets.  Bake about 12 minutes or until cooked through.  Toss the meatballs into the sauce.  Place rolls in foil and heat in oven for a few minutes while chicken is cooking.  Remove and split rolls, add a meatball, some extra hot sauce, and blue cheese sauce.

Hearty Pork Stew

4 1/2 lbs. pork shoulder, trimmed and cut into 1 1/2 - 2 inch pieces
salt and freshly ground black pepper
2 large white onion, chopped
8 garlic cloves, chopped
1 lb. whole carrots, peeled and cut into 2-inch slices on diagonal
3 ancho chiles, seeded and sliced into thin strips
2 bay leaves
1/4 tsp. ground cloves
1/4 cup fresh lime juice
6 cups chicken stock (rich quality)
6 ruby red plum tomatoes, thickly sliced
3 Tbl. fresh cilantro, chopped
White rice, steamed

Into a large Dutch oven add good drizzle of vegetable oil.  Season pork with salt and pepper and cook in batches to browned, remove and continue cooking meat.  Stir in onions cooking and stirring a few minutes, add garlic and cook stirring to soften.  Stir in ancho chiles, lime juice, cloves, and cooked pork along with any juices accumulated on plate.  Stir in chicken stock, season with salt and pepper, bring to a boil, add tomatoes, reduce heat and cover cooking on simmer about 2 hours, stir in carrots and cook covered an additional hour.  Remove bay leaves and stir in cilantro.  Serve with rice.

Stuffed Pork with Apples, always a great catering dish when I catered

Roast
2 1/2 lbs. boneless center cut pork loin
salt and freshly ground black pepper
Stuffing
1 cup apple cider
1/2 cup apple cider vinegar
3/4 cup brown sugar, packed
1 large shallot, thinly sliced
1 1/2 cups dried apples
1/2 cup dried cranberries or you can use cherries
1 Tbl. freshly grated peeled ginger
1 Tbl. honey mustard
1/2 tsp. ground allspice
pinch of cayenne
Parsley sprigs, garnish

Freeze the roast for about 30 minutes which makes it easier to butterfly.  Filling; into a large saucepan add all filling ingredients to a boil, reduce to simmer, covered cooking about 20 minutes.  Strain through a fine mesh sieve to get as much liquid out as possible into a bowl.  Return liquid to saucepan and cook reducing to about 1/2 cup, keep warm.  Remove from heat and save for the glaze.   Place the apple mixture you saved into a food processor and pulse about 5 times.  Preheat oven to 350 degrees.  With a very sharp knife, double butterfly the roast to about 1/2-inch thickness.  You might need to use a meat mallet to achieve this.  Season with inside of roast with salt and pepper.  Spread out the apple filling to about 1/2-inch to edge.  Roll up tightly and secure with kitchen twine, season outside with salt and pepper.  Place into a roasting pan and cook about 1 hour or until meat registers 135 degrees.  Brush outside of roast with the glaze you saved and cook about 8 more minutes.  Glaze again and cook about 10 more minutes, remove from oven and tent with foil for about 12 minutes.  Slice roast into pieces, place onto serving platter, drizzle over more glaze and garnish with parsley.  Serve with baby roasted potatoes, mashed potatoes, or risotto.  A tossed garden salad, rolls and mixed roasted vegetables will make a nice accompaniment.

Savory Turkey Enchiladas

Sauce
7 Tbl. chili powder
2 tsp. ground cumin
1 tsp. Mexican oregano, crushed
1 tsp. garlic powder
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1 tsp. sugar
salt and freshly ground black pepper
1/4 cup all purpose flour
2 Tbl. olive oil
2 cups turkey or chicken stock (good rich quality) I purchase turkey stock at Sprouts
Filling
1 large white onion, chopped
3 garlic cloves, minced
2 jalapenos, seeded and finely minced
3 1/2 cups cooked turkey meat, chopped (this is where the grocery store cooked turkey breast comes in handy) skin and bones removed obviously
1 (15 oz.) can black beans, drained and rinsed
2 cups Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
8-inch flour tortillas
Accompaniments; chopped red onion, chopped avocado (peeled, pitted and spritzed with fresh lime juice), sour cream, pico de gallo or salsa, sliced iceberg lettuce, sliced red radishes, guacamole

Sauce; into a bowl whisk the chili powder, cumin, oregano, garlic, cinnamon, cloves, sugar, salt and flour together. Heat olive oil in a saute pan add spices and cook stirring for about 1 minute.  Slowly whisk in the stock to smooth, simmer and cook for 1 minute, remove from heat and cover to keep warm.  Filling; into a large saute pan add good drizzle of olive oil along with onions cooking and stirring a few minutes, add the garlic and jalapenos cooking and stirring a coupe of minutes.  Remove from heat and place mixture into a large bowl.  Mix in cooked turkey, beans, 1 cup cheese, cilantro, lime juice and 1/2 cup of sauce.  Season with some salt and pepper.   Preheat oven to 350 degrees.  Into a 13x9 baking dish add a little of the sauce and smear around.  Dip each tortilla into some sauce, place on work surface, add about 1/2 cup of filling in center and roll tortilla around filling placing seam side down in baking pan.  Continue making tortillas.  When all tortillas are filled and in baking dish pour over remaining sauce evenly.  Sprinkle with remaining cheese and place into oven to bake for about 20 minutes or until hot and bubbly.  I also like to turn on broiler, place baking dish under for just a couple of minutes.  Remove from oven and serve with accompaniments.  Serve with a crisp Mexican coleslaw, icy chilled beer or margaritas, some chips and salsa.

Roasted Chicken Breasts with Fruit

6 bone-in, skin on chicken breasts
2 large white onions, chopped
2 Tbl. butter
2 Tbl. brown sugar, packed
1 large crisp tart apple, peeled, cored and chopped
1 large Bosc pear, peeled, cored and chopped
1/3 cup dried figs and cranberries, chopped
2 garlic cloves, minced
1 1/2 tsp. fresh rosemary, chopped
salt and freshly ground black pepper
1/4 cup dry white wine
2 Tbl. dry sherry

Preheat oven to 425 degrees.  Lightly grease a 13x9 baking dish.  Lightly rub chicken breasts with a touch of olive oil and season both sides with salt and pepper.  Place skin side up into baking dish and roast uncovered for about 45 minutes or until cooked through and skin is crispy and browned.  Into a large saute pan add add a drizzle of oil/pat of butter and add onions cooking and stirring to soften. Stir in brown sugar to dissolve, along with chopped apple, pear, figs, cranberries, garlic, rosemary, salt and pepper. Cook about 6 minutes.  Stir in wine and sherry cooking uncovered about 4 minutes.  Place cooked chicken onto serving platter and pour over sauce.  Serve with au gratin potatoes and crisp lemony green beans with toasted pecans.

Delicious Vegetable Curry

1 small head cauliflower, cut into florets
2 large sweet potatoes, peeled and cut into chunks
3 large carrots, peeled and sliced about 1/2-inch thick
1 large yellow onion, sliced
4 garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and finely grated
1 (15 oz.) can garbanzo beans drained and rinsed
1 1/2 cups frozen peas
1 (14.5 oz.) can diced tomatoes, (I like Cento brand)
2 tsp. red curry paste
1 Tbl. ground coriander
1 cinnamon stick
3/4 tsp. ground turmeric
1 1/2 tsp. ground cumin
1 Tbl. tomato paste
2 Tbl. fresh lime juice
1 tsp. fresh lime zest
2 cups vegetable stock (good quality)
salt and freshly ground black pepper
1/4 cup Greek plain yogurt (good quality)
1 cup coconut milk
1/4 cup fresh cilantro, chopped
Steamed basmati rice

Into a large Dutch oven add a good drizzle of olive oil, add onion cooking about 3 minutes, add garlic and ginger cooking and stirring about 1 minute.  Add the coriander, cumin, turmeric and cayenne cooking and stirring about 30 seconds, add the tomato paste and curry paste cooking/stirring about 1 minute.  Add the vegetable stock, coconut milk, cinnamon stick, some salt and pepper and bring to a boil.  Reduce to low and simmer about 15 minutes.  Add the cauliflower, sweet potatoes and carrots. Bring back to a boil, reduce and cover simmering about 25 minutes or until vegetables are tender.  Stir in tomatoes with juice.  Remove and discard cinnamon stick.  Stir in garbanzo beans, peas, lime juice, zest and yogurt.  Taste and adjust flavorings.  Pour into a deep serving platter or large bowl and garnish with cilantro.  Serve with the cooked basmati rice, maybe grilled Naan bread and a fresh yogurt cucumber salad.

Fall Chopped Salad

1 large head Romaine hearts, chopped (rinsed in cold water, spun dry)
4 cups red cabbage, shredded (rinsed in cold water, spun dry)
2 large Fuji apples, halved, cored and diced (peel if desired)
2 Asian pears, halved, cored and diced
2 persimmons, peeled, seeded and diced, don't like them?  Replace with 4 purple plums
1/2 cup pomegranate seeds (mmmmm) what's not to love about these, nothing
1/2 cup crumbled blue cheese (I like Maytag) or crumbled Feta cheese
1/2 cup hazelnuts, lightly toasted
Vinaigrette
1/4 cup red wine vinegar
1/2 Tbl. honey
pinch of salt
1/4 cup hazelnut oil, don't have use olive oil then

Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings.  Onto a large serving platter add lettuce, cabbage, apples, pears and permissions and toss to combine.  Drizzle over dressing and toss to combine.  Top with cheese and hazelnuts.

Perfect Green Beans with Mushroom Sauce

2 lbs. green beans, trimmed
1 large onion, sliced
1 cup crimini mushrooms, sliced
1 1/2 tsp. fresh thyme leaves, chopped
1/3 cup dry sherry
2 Tbl. all purpose flour
1 1/2 cups chicken stock (good quality)
1/4 cup cream cheese, soft and cut into cubes
French fried onion slivers - note these need to marinate about 1 hour before cooking
1 large sweet onion, sliced in half and julienned
1 cup buttermilk
1 cup all purpose flour
salt and freshly ground black pepper

Into a large saucepan add beans and cover with cold water, season with some salt.  Bring to a boil and cook about 5 minutes, do not over cook. Drain beans and rinse with cold water, drain again and pat dry with paper towels.  Wipe out pan and add a good drizzle of olive oil to pan along with a pat of butter.  Add onion and cook about 5 minutes, add mushrooms and cook about 5 minutes, add sherry and thyme, bringing to a boil to reduce sherry.  Stir in flour cooking and stirring about 1 minute.  Add cream cheese stirring to melt, make sure it's melted then stir in stock bringing to a boil and stirring constantly for about 2 minutes to thicken.  Remove from heat and stir in beans.  Taste and adjust flavorings.  Onions; into a deep shallow baking dish add buttermilk then add sliced onions pressing into buttermilk.  Cover and refrigerate 1 hour.  Into a shallow baking dish add flour, salt and pepper.  Remove onions from buttermilk and dredge into flour, shaking off excess.  Into a large Dutch oven add a good amount of vegetable oil and heat to 350 degrees.  Fry onions in batches until golden brown and crisp.  Pour bean mixture into a serving bowl or small platter bowl and garnish with French fried onions.

Mashed Sweet Potatoes with Candied Pecans

6 large sweet potatoes, peeled and chopped
3 Tbl. pure maple syrup, or to your taste
1 stick butter, soft
1/4 cup heavy whipping cream
2 tsp. fresh orange zest
salt
Candied Pecans
2 Tbl. brown sugar
2 tsp. water
1/4 tsp. pure vanilla extract
pinch of salt
1 cup pecan halves

Pecans;  have a baking sheet with parchment ready. Into a bowl combine brown sugar, water, vanilla and salt stirring to combine.  Into a large saute pan over medium add pecans and toast about 3 minutes, stirring occasionally.  When you start to smell them cooking remove from heat.  Quickly drizzle the sugar mixture into pan stirring for about 20 seconds to coat well. Pour pecans onto baking sheet spreading out to cool.  This will take a few hours, then you can chop.  Potatoes;  into a large saucepan of boiling salted water add chopped potatoes and cook to tender.  Drain potatoes and place into a large bowl and mash.  Mash in the butter, maple syrup, cream, zest and salt.  Taste and adjust flavorings, put into serving bowl and top with candied pecans.

Creamy Mushroom Soup

2 lbs. cremini mushrooms, sliced or 2 lbs. mixed wild mushrooms
2 large shallots, minced
3 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
1 cup heavy whipping cream
4 cups mushroom or chicken stock (good rich quality)
1/3 cup dry sherry (something you would drink)

Into a large Dutch oven add a good drizzle of olive oil and pat of butter, add shallot and cook a couple of minutes, then add garlic and cook to soften.  Season with salt and pepper, add mushroom and cook to lightly browned.  Add thyme, chicken stock and bring to a boil, reduce to simmer, cooking about 8 minutes, then add cream and sherry cooking for about 10 minutes.  Taste and adjust flavorings.  Note; a couple of ways you can do this.  You can remove half of the mushrooms and continue as stated, then with an immersion blender blend soup to creamy and add the other half of whole mushrooms, or you can leave all mushrooms without blending.  Your choice.

Pasta With Pumpkin Sauce

1 lb. fettuccine
6 slices thick cut apple wood smoked bacon, sliced
2 Tbl. fresh sage, finely chopped
3/4 cup chicken stock (good quality)
2 large garlic cloves, minced
1 cup pumpkin puree
freshly grated Parmesan cheese
salt and freshly ground black pepper
2/3 cup heavy whipping cream
fresh parsley, chopped

Into a pot of boiling salted water add pasta and cook to al dente, drain well return to pan and drizzle with olive oil and toss.  Into a large saute pan add bacon and cook to browned and crisp.  Remove and place onto paper towels.  Remove all of the oil except about 2 Tbl., add shallot, cooking to soften, add garlic and cook a few more minutes.  Add 1 Tbl. of sage and cook stirring about 30 seconds.  Stir in pumpkin puree, salt, pepper, chicken stock and cream, bring to a boil, reduce and simmer about 7 minutes, stir in cooked pasta, cooked bacon, remaining sage, add some cheese, tossing to combine. Taste and season again if needed. Remove to a serving platter, garnish with parsley.

Pumpkin Pudding with Candied Nuts

1/2 cup sugar, divided
2 Tbl. cornstarch
1 3/4 cups milk
1 egg
1/2 can unsweetened pumpkin
1 tsp. pure vanilla extract
pinch of salt
1/2 tsp. cinnamon
pinch of freshly ground nutmeg
1/4 cup pecans or walnuts, chopped
Whipped cream
3 Tbl. powdered sugar
1 cup heavy whipping cream
1 tsp. pure vanilla extract or brandy extract

Into a bowl combine the pumpkin, vanilla, salt, cinnamon and nutmeg, mixing to combine.  Set aside.  Into a saucepan combine 6 Tbl. sugar and 2 Tbl. cornstarch, stirring to combine. Into a bowl add milk and egg whisking to combine, whisk this mixture into the sugar/cornstarch mixture and bring to a boil whisking constantly cooking for 1 minute.  Remove from heat and slowly whisk in the pumpkin mixture, return to heat on low and cook for about 3 minutes, stirring constantly, but do not boil.  Pour into a bowl and cover with plastic wrap, refrigerate about 4 hours.  Into a small saucepan add walnuts, 2 Tbl. sugar and pinch of salt cook over low to get sugar to a golden color about 3 minutes, stirring constantly to coat nuts.  Pour nuts onto a small foil lined baking sheet sprayed with cooking spray and cool completely. When nuts have cooled, chop.  Into a bowl of electric mixer beat cream to almost stiff peaks, beat in powdered sugar and vanilla.  To serve; stir pudding and place into serving glass, top with whipped cream and chopped nuts.

Easy, Gooey, Sweet Chocolate Mint Cake - I think I started making this in the 80's and I think it's actually called a poke cake and I know it's a very odd cake.  My torn, messy recipe is almost to hard to read so I need to rewrite it.

1 rich chocolate cake mix, along with the water, eggs and oil required for cake (good brand)
1 (14.5 oz.) can sweetened condensed milk
1 (12 oz.) jar prepared hot fudge sauce (good brand)
1 (10 oz.) package thin mints or Keebler Fudge Mint Cookies, crumbled and divided
1 (16 oz.) container Cool Whip, slightly thawed
1/2 to 1 tsp. peppermint extract
1 cup Andes Mint candies, chopped

According to cake mix instructions prepare cake and bake in a 13x9 baking dish, allow to cool completely.  With the bottom of a wooden spoon, poke holes evenly into the cake, about 20 holes.  Pour over the can of condensed milk, trying to fill in the holes.  Gently heat the hot fudge sauce, this can be done in a microwave.  Stir in half of the crumbled thin mint cookies to the hot fudge sauce pouring over cake.  Into a large bowl add the Cool Whip and blend in the peppermint extract to taste. Spread the Cool Whip mixture over the cake.  Sprinkle remaining crumbled cookies over Cool Whip along with the chopped Andes Mint candies.  Cover loosely with plastic wrap and refrigerate overnight.  To serve; cut into pieces.  I told you this was an odd cake, but it sure is good.

Gotta Have Caramel Apples - nothing says fall like delicious caramel apples, make more than one batch they go fast…..

1 cup sugar
1 stick unsalted butter
3/4 cup heavy whipping cream
1/2 cup dark corn syrup
1 Tbl. molasses
1 tsp. pure vanilla extract
1/2 tsp. salt
6 large sweet/tart apples, rinsed well and dried well
Popsicle sticks or something similar
Sprinkles, chopped nuts, mini chips, etc. for rolling apples into if desired

First; line a baking sheet with a silpat mat or buttered foil, set aside.  Also have a candy thermometer ready.  Into a large Dutch oven add the sugar, butter, cream, corn syrup, molasses, vanilla and salt.  Heat on medium low stirring slowly with a wooden spoon to melt butter and dissolve sugar.  If you see any sugar granules on side of pan brush them down with a wet pastry brush.  Let mixture come to a rolling boil adjusting heat so it doesn't boil over.  With a wooden spoon continually stir mixture in a figure eight pattern.  When the candy reaches 240 degrees with a candy thermometer remove from heat and pour into a metal bowl.  Let the mixture sit in bowl until temperature reaches 200 degrees.  Insert wooden sticks firmly into the center of the apples, leaving enough stick to hold on to.  Dip the apples swirling into the cooled caramel coating well and place onto prepared baking sheet.  Refrigerate apples 15 minutes.  If you are using the sprinkles, etc. coat the apples and place back onto baking sheet and into refrigerator for about another hour.  If not using sprinkles, you can sink your teeth into them right away.  mmmmm

Frosted Brown Sugar Pound Cake

2 cups light brown sugar, packed
1 cup sugar
1 cup unsalted butter
1/4 cup vegetable shortening
5 eggs
3 cups cake flour
1/2 tsp. baking powder
1 cup whole milk
1 cup pecans, chopped
1 Tbl. pure vanilla extract
Frosting
1 (8 oz.) package cream cheese, soft
1/4 cup butter, soft
4 cups powdered sugar, sifted
1 tsp. pure vanilla extract
1/2 tsp. maple extract

Preheat oven to 350 degrees.  Lightly grease and flour a 10-inch Bundt pan.  Cake; into the bowl of electric mixer beat the butter, shortening, and sugars to light and fluffy.  Add eggs one at a time beating after each addition and scraping down sides of bowl.  Into a small bowl whisk the flour and baking powder together and gradually to the butter mixture, alternating with milk and ending with flour.  Stir in vanilla and nuts.  Pour into prepared pan and bake for about 1 hour 10 minutes or until wooden pick inserted in center comes out clean.  Let cake cool in pan on wire rack for 15 minutes, then with a sharp paring knife run around the edges loosen cake and turn out.  Let cool completely.  Frosting; into a bowl of electric mixer beat cream cheese and butter to fluffy, gradually beat in powdered sugar, and extract to smooth and creamy.  Spread frosting over cooled cake and if desired you can sprinkle on extra chopped pecans or candied chopped pecans.  

Oatmeal Lace Cookies

1/2 cup unsalted butter
1 cup dark brown sugar, packed
2 Tbl. all purpose flour
2 tsp. pure vanilla extract
1/2 tsp. salt
1 egg
1 1/2 cups thick cut rolled oats

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Melt the butter and brown sugar in a saucepan making sure sugar dissolves.  Remove from heat and mix in the flour, vanilla and salt with a wooden spoon.  This will be a thin batter, set aside for 10 minutes to cool.  After 10 minutes mix in the egg and oats stirring well to combine.  Spoon 1 Tbl. of batter for each cookie onto baking sheet 2-inches apart and using the back of the spoon spread batter into thin circle.   Bake for about 8 minutes or until cookies start to turn a dark golden brown.  Remove from oven and let cool completely on baking sheets.  They will peel off the parchment easily so don't worry, or at least they should.  Don't get mad at me if they don't.  If they don't come off easily use a metal off set spatula.  Store in an airtight container between parchment paper.

Buckeyes from Ohio

1 1/2 cups creamy peanut butter, do not use natural
1/2 cup unsalted butter, melted
1 tsp. pure vanilla extract
3/4 tsp. kosher salt
3 1/2 cups powdered sugar, sifted
3 cups semi sweet chocolate chips (good quality)

Place the peanut butter, melted butter and vanilla into a large bowl.  Stir to incorporate.  Stir in sifted powdered sugar to form a stiff paste.  Shape into 1-inch balls and line a baking sheet with parchment, add the balls.  Chill for at least 1 hour.  Place chocolate into microwave bowl and melt to smooth, but do not burn, melt carefully.  Dip the chilled balls into the chocolate coating well.  The easy way to do this is place a toothpick lightly into the chilled ball and swirl into the melted chocolate. Place onto baking sheet and continue coating remaining balls.  Refrigerate the chocolate coated balls at least 1 hour to set the chocolate.  Store in an airtight container in refrigerator.

Bon Appetit

"Fear of the Lord is the foundation of true wisdom. All who obey his commandments will grow in wisdom." - Psalm 111:10

"Knowledge of the Holy One results in good judgment" - Proverbs 9:10

"If you need wisdom, as our generous God and he will give it to you.  

He will not rebuke you for asking." - James 1:5

"You will understand what it means to fear the Lord and you will gain knowledge of God.  For the Lord grants wisdom!  From his mouth come knowledge and understanding" - Proverbs 2:5-5

Condiments Please

Is there ever a day that goes by that you are not using some type of condiment on your food?  The answer is most likely no.  The list of world wide condiments is endless, always exciting and we're constantly discovering new ones.  Just think a few years ago no one really used Sriracha sauce, now it's in almost every ones refrigerator.  We use different types of mustard, ketchup, mayonnaise, pesto, chutneys, curries, relishes, salsas, Worcestershire, steak sauce, vinaigrette's, wasabi, jams, cranberry sauce, pickles, chimichuri, flavored butters, raita, tapenade, humus, chili oil, hot fudge sauce, orange glaze, tartar sauce, ranch dressing, soy sauce, barbecue sauce, Hoisin sauce (love), vinegars and these are just a small few. The world is full of amazing and interesting condiments to help enliven our taste buds, and just that added extra touch to a delicious food we have prepared.

Did you realize that condiments used in ancient Rome, ancient India, ancient Greece and ancient China were often used to improve the taste of spoiling food (sounds gross to me).  Before food preservation techniques, pungent spices and condiments made foods more palatable. The Romans made the condiments garum and liquamen by crushing the meat of various fish and fermenting it in salt.  There is a cookbook based on 4th and 5th century cuisine, called Apicius which contains a large selection of condiments.

We all love french fries dipped in ketchup, but my husband loves to dip them in French's yellow mustard.  Personally my favorite dipping sauce in kalamata aioli.  French fries with malt vinegar are also quite tasty and when traveling to Vancouver, Canada that is how they love to eat their fries.  The world of condiments reaches far beyond ketchup and even further than mustard's and relishes.  It's a vast and varied terrain of flavor-boosters, from fiery hot sauce to cooling tahini.  What defines a condiment is simply that it imparts flavor onto another food, such as a dip, sauce or even a spread.  The dictionary won't commit to calling a condiment anything more than just "something that is added to food to give it more flavor."  Whatever it is, a condiment isn't usually eaten by itself.  Salsa on a taco, well of course…... can you imagine how it would taste without it?  Dijon mustard on a sandwich, certainly enlivens the flavor.  What about fish sauce from Asia, harissa from N. Africa, pebre from Chili, shichimi from Japan, currywurst sauce from Germany, Costa Rican salsa lizano a sweet and spicy condiment, gochujang from Korea, banana sauce from the Philippines, or pungent fermented bean curd from China, Belize gives us habanero sauce and The Balkans ajvar a mushy relish.

I hope you enjoy the varied and many condiment recipes listed below and try something new and exciting.

Sweet Butter - great on toast, pancakes, waffles

2 sticks butter, soft
1/4 cup powdered sugar, sifted
1/4 cup honey
2 tsp. cinnamon or pumpkin pie spice or even apple pie spice mix

Into a bowl of electric mixer beat the ingredients to combine.  Cover and store in refrigerator.  

Teriyaki Sauce

1 1/4 cup soy sauce
1 3/4 cups orange juice (I like fresh squeezed)
1 3/4 cup pure maple syrup
1/4 cup fresh lime juice
1 Tbl. sesame oil
1/2 Tbl. fresh ginger, peeled and grated
1 large garlic clove, grated or finely minced
pinch of red pepper flakes
1/4 cup corn starch
1/2 cup cold water

Into a saucepan over medium whisk the soy, orange juice, maple syrup, lime juice, sesame oil, ginger, garlic and red pepper flakes.  Simmer about 5 minutes.  Into a bowl whisk the cornstarch and water to combine.  Whisk the cornstarch mixture into the soy mixture and cook stirring about 8 minutes or to desired thickness.  Will keep in refrigerator covered for up to 1 week.  Great on grilled chicken, fish, shrimp, steaks, the ideas are endless.

Classic Thousand Island Salad Dressing - this was my dad's favorite and he loved it on iceberg lettuce wedges with tomatoes, fried bacon, slivered red onions and croutons

1 1/2 cups mayonnaise
4 Tbl. chili sauce
2 Tbl. sweet white onion, finely minced
2 Tbl. sweet pickle relish or sweet pickles finely chopped
If using pickles add about 1 tsp. of the pickling juice
1 Tbl. pimientos, chopped
salt and freshly ground black pepper

Place ingredients into a bowl and stir to combine, taste and adjust flavorings.  Cover and refrigerate until ready to use.  Keeps about 1 week in refrigerator.  This is also great on Ruben or Rachel grilled sandwiches.  Also, makes a great dip for steamed, chilled shrimp or prawns.

Creme Fraiche - note; this will thicken without curdling, good in pan sauces, blended with fresh herbs, or add some fresh lemon zest - great stirred into soups, on desserts, etc.

2 cups heavy whipping cream
4 Tbl. buttermilk (not low fat)
pinch of sea salt

Into a glass jar with lid add cream and buttermilk shaking well to combine.  Remove the lid and allow mixture to sit room temperature for at least 8 hours, I lightly cover with a piece of cheesecloth. The longer it sits, the thicker it becomes.  Add salt, stir to incorporate then cover and refrigerate up to 7 days.

Bernaise Sauce - classic French sauce originating from French chef Jules Colette served in 1836 opening of Le Pavillon Henri IV restaurant at Saint-Germain-en-Laye near Paris (or so the story goes)

1/4 cup dry white wine
1/4 cup white wine vinegar
1 large shallot, finely chopped
1 tsp. dried tarragon
3 stems fresh tarragon, leaves stripped and reserved, stems chopped
10 black peppercorns
8 egg yolks, beaten
1 cup butter, melted
salt
pinch of cayenne
1 tsp. fresh lemon juice
1/4 cup warm water

Into a saucepan add wine, vinegar, shallots, dried tarragon, chopped tarragon stems, and peppercorns over medium high reducing slightly about 5 minutes.  Strain liquid through a fine mesh strainer and set aside.  Finely chop the tarragon leaves.  Over a double boiler add the wine reduction, whisk in egg yolks, butter, salt and cayenne whisking constantly about 3 minutes to form a thickened sauce.  If the sauce appears to break, don't worry just continue whisking.  Continue whisking pouring in 1/4 cup warm water to combine and smooth.  Remove bowl from heat and stir in lemon juice and tarragon leaves, taste and adjusts flavorings.  Keep warmed over a bain-marie until ready to serve.  If sauce gets thickened more than you desire, whisk in a touch more warmed water.  Serve over steamed asparagus spears, steaks, poached eggs or poached fish.

Catalina Salad Dressing - one of my all time favorites from childhood

1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup honey
1/3 cup vegetable or olive oil
1/2 tsp. onion powder
pinch of dried thyme
pinch of salt - to taste
1 tsp. sriracha (my mom used to use chili sauce)

Into a blender add ingredients and pulse to combine, pour into a jar with lid and refrigerate.  Love this on shrimp salad or any type of garden salad.

Asian Grill Sauce and/or Marinade

1 cup ketchup
1 cup fresh cilantro, chopped
1/2 cup honey
1/3 cup soy sauce
1/2 cup fermented bean curd
1/2 cup fish sauce
1/2 cup oyster sauce
1/4 cup sesame oil
3 Tbl. Sriracha
6 garlic cloves
2 small red Thai chiles
1 (2-inch) piece fresh ginger, peeled and thinly sliced

Place all ingredients into a food processor and puree to smooth consistency.

South of the Border Sauce - can be used as a dip,  salad dressing or over grilled fish, chicken

2 cups ranch dressing - good quality
2 medium tomatillos, husks removed, rinsed and chopped
1/2 cup fresh cilantro
2 garlic cloves, sliced
2 tsp. fresh lime juice
1 jalapeno, seeded and sliced

Place ingredients into a blender and pulse to smooth.  Store in glass container with lid in refrigerator up to 2 weeks.  I love this as a dip for hot salty fresh corn chips.

Piri Piri Sauce - originally a Portuguese sauce

6 Tbl. fresh lime juice
10 red Fresno chiles, seeded if desired
4 Tbl. dark brown sugar
1 Tbl. olive oil
1 Tbl. fresh ginger, peeled and finely chopped
1/2 Tbl. white wine vinegar
pinch of salt
2 garlic cloves, peeled

Into a blender add ingredients and puree to a semi chunky sauce.  Refrigerate covered for at least a day or two before using, can keep up up to 2 weeks covered in refrigerator.  Serve with chicken, steaks, eggs, or fish.

Hamburger Sauce or French Fry Dip

1/2 cup olive oil mayonnaise 
1/4 cup ketchup
1/2 tsp. garlic powder
1/4 to 1/2 tsp. onion powder
freshly ground black pepper, to taste
pinch of salt, to taste
Tabasco, to taste

Into a bowl whisk the ingredients, taste and adjust flavorings. Store covered in refrigerator.

Basic Garam Masala - Spice of India (use in curries, stews, samosas)

1/4 cup cardamon seeds
1 1/2 tsp. black cumin seeds
1 1/2 tsp. whole black peppercorns
1 1/2 tsp. whole cloves
1 star anise
1 bay leaf
1 Tbl. fennel seeds
4 cinnamon sticks, broken into pieces
1 whole nutmeg, cracked

Grind all in a spice grinder and store air tight container up to 3 months.

Homemade Taco Sauce - when I was growing up we didn't really have Mexican restaurants near us, unless you went into Seattle.  My mom used to love tacos and never even tried one until she was a young adult woman on her first venture into New York City.  She used to make this sauce occasionally.  We didn't even have salsa in our small grocery stores in my hometown of Anacortes (the island) for years.

1/2 cup tomato paste
1 1/2 cups boiling water
2 Tbl. white vinegar
1 Tbl. minced dry onion (the kind you find in a jar)
2 1/2 tsp. cumin (she had to get this in Seattle at a spice shop)
1 1/2 tsp. garlic powder
1 tsp. red chili powder
1/2 tsp. paprika
salt to taste
1/4 to 1/2 tsp. cayenne powder

Combine all ingredients in a saucepan whisking to combine.  Simmer for about 25 minutes, taste and adjust flavorings.  Allow sauce to cool before storing in jar with lid and refrigerate up to about 5 days.

Tomatillo Salsa

1 1/2 lbs. tomatillos
1 large white onion, slice about 1/4-inch pieces
2 to 3 large garlic cloves
1/2 cup fresh cilantro
Splash of hot sauce
1 to 2 Tbl. fresh lime juice
pinch of sugar
2 jalapenos, seeded (if desired)
salt and freshly ground black pepper

Remove husks from tomatillos and rinse, slice in half and place on a foil lined baking sheet.  Place under broiler to char.  Add garlic and onions, drizzle with a little olive oil and char slightly. If desired you can also char the jalapenos which I do sometimes. Place the roasted garlic, tomatillos and remaining ingredients into a food processor and pulse to finely chop.  Taste and adjust flavorings.  Cover and refrigerate until ready to serve.  This is really good on grilled chicken breasts and of course with freshly made tortilla chips.

Dill Mustard Sauce - perfect on lox, smoked salmon or grilled fish - also works great on sandwiches

4 Tbl. Dijon
2 Tbl. fresh lemon juice
2 Tbl. red wine vinegar
2 tsp. sugar
10 Tbl. extra virgin olive oil
4 Tbl. heavy whipping cream
2 Tbl. fresh dill, finely chopped

Into a bowl whisk the mustard, lemon juice, vinegar, sugar to combine, then while whisking whisk in the olive oil slowly to smooth consistency.  Into a small bowl whisk the cream to stiff peaks.  Gently fold the cream into the sauce along with dill.

Easy Green Tomato Relish

2 large green tomatoes, finely chopped
1 medium red onion, finely chopped
1 small red bell pepper, seeded and finely chopped
1 1/2 tsp. salt
1 cup white wine vinegar
2 garlic cloves, finely minced
Tabasco

Combine all ingredients into a saucepan over medium heat.  Bring to a low boil simmering 2 minutes and stirring constantly.  Remove from heat and allow to stand 30 minutes.  Strain through a fine mesh strainer and discard liquid.  Taste and adjust seasonings, adding more salt or Tabasco if needed.  Place into a glass container with lid, cool, cover and chill overnight before serving.

Louisiana Remoulade Sauce

3/4 cup vegetable oil
1/2 cup scallions, chopped including green part
1/2 cup yellow onions, chopped
1/4 cup fresh lemon juice
1/4 cup chopped celery, remove celery strings
3 Tbl. Creole mustard
2 Tbl. prepared horseradish
3 Tbl. ketchup
1 Tbl. capers, drained
1/4 cup fresh parsley, finely chopped
2 large garlic cloves, sliced
1 tsp. salt
freshly ground black pepper
1/4 tsp. cayenne

Combine all ingredients into a food processor and pulse to fairly smooth.  Taste and adjust flavorings.  Transfer to glass container with lid and store in refrigerator before using.  Will keep about 1 week in refrigerator.  This is great on cooked chilled shrimp, crab cakes, grilled fish, po'boy sandwiches, grilled chicken, fried oysters, french fries.

Jicama and Pineapple Salsa

2 1/2 cups fresh pineapple, skin removed and diced
1 medium fresh jicama, peeled and diced
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
1 small red onion, diced
1/2 cup fresh cilantro, chopped
1 1/2 tsp. fresh ginger, peeled and grated
pinch of sugar
salt
1/2 tsp. fresh lime zest
2 to 3 Tbl. fresh lime juice (depends how juicy the limes are and your taste)

Place all ingredients into a large glass bowl mix to combine, taste and adjust flavorings.  Cover and refrigerate, taste again.  Great on grilled chicken, tacos, seafood, pork and of course with homemade tortilla chips.

Simple Marinara Sauce

2 (28 oz.) cans whole tomatoes (I like Cento brand)
1/4 cup olive oil
2 oz. salt pork, diced
1 medium yellow onion, minced
2 garlic cloves, minced
salt and freshly ground black pepper
pinch of red pepper flakes
10 fresh basil leaves, torn
pinch of dried oregano

Crush tomatoes with your fingers.  Into a large Dutch oven, add olive oil, then add pork cooking to render fat.  Remove pork with slotted spoon and discard or use for something else.  Add onions to pan and cook stirring about 10 minutes.  Add garlic and cook stirring a couple of minutes.  Stir in crushed tomatoes with juice.  Bring sauce to a boil, then reduce to simmer cooking about 1 hour.   Taste and season with salt, pepper and pepper flakes.  Stir in oregano and basil.   You can cook pasta, drain and serve with sauce, you can use sauce for chicken or eggplant Parmesan.  You can use in lasagna or stir some into fresh steamed whole green beans.  Use with meatballs or meatball sandwich.

Spicy Sweet Asian Sauce - perfect on cooked ground pork with stir fried noodles or used a pot sticker dipping sauce

1/3 cup dark soy sauce
1/3 cup light brown sugar
1/2 tsp. crushed fennel seeds
1/2 tsp. Sichuan peppercorns
1 (1/2-inch) piece fresh ginger, crushed
1 cinnamon stick
1 star anise
6 garlic cloves
1/4 cup chili oil
2 Tbl. dark sesame oil
2/3 cup water

With the back of your chef knife, lay the garlic onto work surface and mash into a paste with just a touch of salt.  Next; into a saucepan, add water, soy, sugar, fennel seeds, Sichuan, ginger, cinnamon and star anise to a simmer cooking about 3 minutes.  Remove from heat, let cool and strain into a fine mesh strainer, discarding solids.  When cooled whisk in the garlic paste, chili oil and sesame oil

Blueberry Ketchup 

2 lbs. fresh blueberries, rinsed and picked over
1/14 cups sugar
1 cup apple cider vinegar
1/4 cup red onion, finely finely minced
2 tsp. chipotle in adobo
2 tsp. fresh ginger, peeled and grated
salt
1 fresh lime, zested and juiced

Combine all ingredients into a large saucepan and bring to a boil.  Reduce to medium simmer and cook  about 40 minutes until thickened.  Remove ketchup to a blender and puree to smooth.  Taste and adjust flavorings.  Pour into clean glass container with lid, cool then store in refrigerator up to a couple of weeks.  If storing longer, funnel into clean sterilized jars with lids and can in a water bath.  If doing this, be sure to be very sanitary and check proper canning instructions.  

Chimichurri Sauce - an Argentinian favorite - perfect over grilled steaks

1 1/4 cup fresh parsley (I like flat leaf)
4 garlic cloves, sliced in half
2 scallions, sliced about 2-inch including green part
2 Tbl. fresh oregano
1/2 cup olive oil
2 Tbl. red wine vinegar
1 Tbl. fresh lemon juice
1 tsp. sea salt
freshly ground black pepper
1/2 tsp. red pepper flakes

Into a food processor add parsley, garlic, scallions, oregano, red pepper flakes and pulse a few times to combine, place mixture into a glass bowl.   Stir in olive oil, vinegar, salt, pepper and lemon juice. Taste and adjust flavorings.  If not using immediately refrigerate covered and when ready to use take out and let rest before serving.

Apple Chutney - love this and it's great mixed into chilled chicken salad, accompaniment with roasted pork or great served with pate and crackers or lightly toasted baguette slices

4 large tart apples, peeled, cored and chopped
1/2 red onion, minced
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1 Tbl. fresh orange zest
1/4 cup water
1/4 cup dried apricots, minced
1 Tbl. fresh ginger, peeled and grated
1/2 tsp. cinnamon
2/3 cup walnuts, lightly toasted and chopped

Into a large saucepan add ingredients and bring to a boil, cover and reduce to simmer cooking about 45 minutes.  Uncover and cook to reduce any excess liquid.  Cover and refrigerate for about 1 week.

Simple Cranberry Sauce

1 (12 oz.) bag fresh or frozen cranberries, rinsed and picked over (discard any bad ones)
1 cup sugar
2 Tbl. orange zest
1/4 cup fresh orange juice
2 Tbl. brandy (optional)
2/3 cup water

Into a saucepan add water and sugar, bring to a boil to dissolve sugar, add berries, zest, orange juice and brandy.  Bring to a boil and cook until berries start to pop.  Reduce to simmer and cook about 10 more minutes or until slightly thickened.  Pour into a bow and cover, refrigerating until chilled.  Pour into pretty serving dish.  Keeps covered in refrigerator about 1 week.

Sun Dried Tomato Puree

1 cup sun-dried tomatoes in oil
2 Tbl. of the oil from jar
3 Tbl. cider vinegar
2 Tbl. brown sugar
1/2 tsp. cayenne and ground ginger
1/2 cup water

Place into a blender or food processor pureeing to smooth.  Cover and chill.

Asian Barbecue Sauce - I could drink this, but great on grilled chicken, pork or beef

4 garlic cloves, finely minced
olive oil
1 cup Hoisin sauce
4 Tbl. rice vinegar
4 Tbl. dry sherry
2 Tbl. soy sauce
3 Tbl. ketchup
2/3 cup water
1 tsp. toasted sesame oil
1 scallion, finely minced including green part

Into a saucepan, add drizzle of olive oil along with minced garlic cooking to soften, stir in Hoisin, vinegar, sherry, soy, ketchup and water cooking on simmer about 20 minutes.  Remove from heat and stir in sesame oil and scallions.

Thai Relish

1/4 cup distilled white vinegar
pinch of salt
1/2 cup sugar
1/4 cup boiling water
3 Tbl. fresh cilantro, chopped
1 Tbl. fresh lime juice
1 small Thai red chile, finely minced (seed if desired)
4 small shallots, sliced in half then sliced thinly
1 large English cucumber quartered lengthwise, and thinly sliced

Into a glass bowl add water, sugar and stir to dissolve, stir in vinegar and let cool.  Just before serving stir in lime juice, cilantro, chile, shallots and cucumber.  Serve with grilled chicken/meat or with kebabs.

Simple Perfect Apple Butter - great on toast, English muffins, pancakes, waffles

18 semisweet apples, peeled, quartered and seeded
3/4 cup unsweetened apple cider
1/2 cup to 3/4 cup brown sugar (really to taste, depending on sweetness of apples)
1/2 tsp. allspice
2 tsp. ground cinnamon
1 tsp. apple pie spice
1/2 tsp. ground cloves
1 fresh lemon zested and juiced

Preheat oven to 375 degrees.  Spread apples in a single layer onto greased baking sheets.  Place into oven and stir occasionally cooking to caramelize for about 3 hours.  Place cooked apples into a blender with cider and puree to smooth.  Pour mixture into a large saucepan and add spices, lemon juice and  bring to a boil reduce to simmer for about 10 minutes.  Store in covered container in refrigerator for up to 1 month.

Garlic Aioli

2 tsp. Dijon
pinch of salt
3 garlic cloves, mashed into a paste
2 egg yolks
1 Tbl. fresh lemon juice
3/4 cup olive oil or canola oil

Into a food processor add Dijon, salt, garlic paste, yolks and lemon juice purring to smooth, slowly add the olive oil processing to emulsify.  Store in jar with lid in refrigerator.

Southern Barbecue Sauce - had this at a barbecue in TX and the gal who brought it shared her recipe with me

1 (12 oz.) can root beer
1/2 cup ketchup
1/4 cup EACH fresh lemon and orange juice
2 Tbl. EACH prepared spicy barbecue sauce, brown sugar and Worcestershire sauce
1 Tbl. molasses
1/2 tsp. ground ginger

Place all into a saucepan on simmer cooking about 30 minutes.

Italian Gremolata - bright and fresh flavor just sprinkle on a little over grilled meats (such as steak, fish lamb), vegetables and fish

1 cup fresh parsley, minced
4 garlic cloves, finely minced
2 fresh lemons, zested

Add to a bowl and stir to incorporate, how easy was that?

Butterscotch Sauce - my mom always made this

1 cup dark brown sugar, packed
1 cup heavy whipping cream
8 Tbl. unsalted butter, cubed
1 Tbl. whisky
pinch of salt

Into a saucepan add ingredients and stir to combine.  Bring to a boil and cook stirring about 7 minutes to thicken.  Remove from heat to let cook stirring occasionally.  Will keep covered in refrigerator about 2 weeks.  Great over ice cream, on pound cake, dip fresh cut sliced apples into.

Onion Marmalade

2 large red onions, thinly sliced
1/4 cup olive oil
3 Tbl. cider vinegar
2 Tbl. brown sugar
1 tsp. fresh ginger, peeled and grated
salt and freshly ground black pepper

Into a saucepan, add oil and onions cooking and stirring about 30 minutes to caramelize.  Stir in vinegar, brown sugar and ginger, add salt and pepper, cooking to thicken about 20 minutes.  This is really good on grilled thick cut pork chops and grilled chicken breasts.

New Orleans Relish

1/2 cup pimiento stuffed olives
1/2 cup Kalamata olives
1/2 cup prepared giardiniera, pickled vegetables (easily found in grocery store)
2 Tbl. capers
1/4 cup red onion, finely minced
2 Tbl. olive oil
1 Tbl. fresh lemon juice
pinch of dried oregano

Place into a food processor and pulse to combine.  Taste and adjust flavorings, pour into a bowl and refrigerate until ready to serve.  Great on sandwiches, especially a muffuletta
or served alongside grilled vegetables or meats.

Spicy Mayo - great served with chilled seafood

1 cup mayonnaise
1 fresh lemon zested and juiced
1 tsp. Old Bay Seasoning (possibly more, you will need to taste)
1 whole scallion, finely minced including green part
Tabasco, to taste

Into a bowl combine ingredients, taste and adjust flavorings.  Cover and store in refrigerator for about 3 days.

Worcestershire Sauce

2 cups distilled white vinegar
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind concentrate
3 Tbl yellow mustard
3 Tbl. Kosher salt
1 tsp. whole black peppercorns
1 tsp. whole cloves
1/2 tsp. curry powder
5 cardamon pods, smashed
4 chili de arbol, chopped
2 garlic cloves, smashed
1 anchovy fillet, chopped
1 yellow onion, chopped
1/2 cup sugar
1 (1-inch) cinnamon stick
1 (1/2-inch) piece of fresh ginger, peeled and crushed

Into a large saucepan combine all ingredients except sugar, bring to a boil, reduce heat and simmer about 10 minutes.  Into a small saute pan add sugar and cook until it becomes dark amber colored and syrupy about 5 minutes.  Add the sugar to the vinegar liquid whisking and cooking about 5 minutes.  Pour into a clean/sterilized glass jar with lid and store covered in refrigerator for 3 weeks.  Strain to remove solids and return to jar and refrigerate.

Tomato Ketchup

2 lbs. ruby red summer tomatoes, roughly chopped
1 bay leaf
1 cinnamon stick
4 whole cloves
1/4 tsp. celery seeds
pinch of red pepper flakes
1/4 tsp. whole allspice
1 1/2 tsp. kosher salt
1/2 cup white vinegar
5 Tbl. brown sugar
1 white onion, chopped
1 garlic clove, peeled and smashed
1 Anaheim chili, chopped

Into a piece of cheesecloth wrap and tie the bay leaf, cinnamon stick, cloves, celery seeds and allspice.  Place into a large Dutch oven along with tomatoes, salt, vinegar, onions, sugar, garlic and chiles.  Cook stirring mixture about 45 minutes over medium high heat.  Remove spice bundle and discard.  Add remaining ingredients to a blender and puree to smooth.  Strain through a fine mesh strainer back into the Dutch oven and cook stirring over medium heat for about 30 more minutes, taste and adjust flavorings. Transfer mixture to a clean/sterilized glass jar, set aside to cool then cover with lid and store in refrigerator up to 3 weeks.

Easy Thai Style Mayonnaise

1 cup mayonnaise
2 Tbl. ketchup
4 tsp. red curry paste (easily found in Asian grocers)
1 tsp. fish sauce
1 large lime, juiced
2 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper

Into a bowl combine mayonnaise, ketchup, curry, fish sauce, lime juice, cilantro and taste, seasons with salt and pepper.  This is great on sandwiches or served with chilled steamed prawns.

Lemon Curd - oh how I love lemon curd, it's so……. good - great on scones, pound cake, use as a filling for trifles, on strawberry or berry shortcake, great over fresh berries topped with freshly whipped cream

7 egg yolks
1 1/2 cups sugar
3/4 cup fresh lemon juice
1 tsp. fresh lemon zest, finely minced
1 1/2 sticks unsalted butter, cut into cubes

Into a saucepan over medium heat add yolks, sugar and lemon juice, zest and whisk to combine, cooking about 5 minutes.  Remove from heat and add butter piece by piece until smooth.  Pour into a bowl and cover with a piece of plastic wrap onto surface and refrigerate about 1 hour.  Store covered in refrigerator.

Easy Peachy Mustard Sauce - really good on chicken sandwiches or grilled chicken

1 cup peach preserves (good quality)
2 Tbl. whole grain mustard
2 Tbl. Dijon
2 tsp. fresh lemon juice
1 tsp. fresh thyme, chopped
salt and freshly ground black pepper

Into a bowl combine ingredients, taste and adjust flavorings.  Cover and refrigerate.

Vietnamese Dipping Sauce

3 Tbl. sugar
6 Tbl. fish sauce
1/3 cup fresh lime juice
3 Thai chiles, thinly sliced
2 garlic cloves, finely minced
2/3 cup warm water

Into a bowl with the warm water whisk the lime juice and sugar whisking to dissolve sugar.  Stir in the fish sauce, chiles and garlic.  Let mixture set at room temp. for 1 day before serving.  Cover and refrigerate.  Great with chilled spring rolls.

Spicy Asian Sauce - great on roasted duck or roasted pork roast

1 cup prepared duck sauce (Asian grocers)
3 to 4 Tbl. prepared horseradish (or to your taste)
2 Tbl. apricot preserves (good quality)
4 tsp. seasoned rice vinegar
1 tsp. sesame oil

Into a bowl combine ingredients, taste and adjust flavorings.  Cover and refrigerate.

Chow Chow - oh how do I love this, let me count the ways

1 1/2 lbs. green tomatoes, cored and finely chopped
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1/2 large green bell pepper, seeded and finely chopped
1/2 large red bell pepper, seeded and finely chopped
2 Tbl. kosher salt
1/2 cup sugar
1/3 cup distilled white vinegar
1 1/2 tsp. dry mustard (such as Coleman's)
1 tsp. celery seeds
1 tsp. red pepper flakes
1/4 tsp. ground coriander

Place the tomatoes, onion, celery, and peppers into a glass bowl and toss with salt, cover with plastic wrap and let sit room temperature for 4 hours.  Transfer mixture to a fine mesh sieve and press to release any liquid, discard liquid.  Place the vegetables into a large Dutch oven along with remaining ingredients.  Cover, bring to a boil, reduce heat to simmer stirring occasionally cooking about 2 1/2 hours.  Transfer mixture to a clean/sterilized glass jar, let cool room temperature then store with lid in refrigerator up to 2 weeks.

Blueberry Compote

1 1/2 cups fresh blueberries
1/4 cup sugar
1/4 cup cold water
1 Tbl. fresh lemon zest
1 1/2 Tbl. fresh lemon juice
1 tsp. fresh thyme leaves, minced

Bring sugar and water to a boil cooking and stirring about 5 minutes.  Gently stir in berries and cook about 2 minutes.  Remove from heat and stir in zest, juice and thyme.

Duck Sauce - great on roasted duck obviously or grilled spareribs or eggrolls

1 cup Chinese plum sauce (easily found in Asian grocers)
1 cup apricot preserves (good quality)
1 cup peach preserves (good quality)
1 cup applesauce
2 tsp. dry mustard (such as Coleman's)
1/2 tsp. garlic powder
1/2 cup chili sauce

Strain the plum sauce through a fine mesh strainer and I say this as sometimes you might find some ginger pieces.  Place all ingredients into a bowl and whisk to combine.  Store in airtight covered container in refrigerator up to a couple of weeks.

Bloody Mary Dipping Sauce - for my friend Katie who loves Bloody Mary's (great as a chilled seafood accompaniment)

1 cup ketchup
1/4 cup prepared horseradish (or more if you like it spicier)
4 tsp. Tabasco
2 tsp. celery salt
1 tsp. Worcestershire sauce

Combine into a bowl, cover and chill until ready to serve.  I love steamed chilled prawns dipped into this, or it's good on chilled oysters.

Korean Dipping Sauce - great on grilled meats

2 Tbl. sesame seeds, lightly toasted
2 oz. firm tofu
1/3 cup gochujang (red pepper paste)
1/4 cup honey
3 Tbl. sesame oil
2 Tbl. doenjang (soybean paste)
2 garlic cloves, chopped
1 fresh scallion, chopped including green part

Place the sesame seeds into a grinder and grind.  Transfer ground seeds to a food processor along with remaining ingredients and process to smooth.  Refrigerate for up to 1 week.

Dipping Sauce - great on grilled chicken wings

4 Tbl. sugar
2 garlic cloves
2 Thai chilies, stemmed
4 Tbl. fish sauce
2 Tbl. fresh lime juice
2 Tbl. peeled and finely shredded carrots
1 cup warm water

Onto a cutting board add the garlic, 1 of the chilies and 1 Tbl. sugar chopping garlic and chiles and forming mixture into a paste with sugar.  Into a bowl add the paste along with warm water and remaining sugar whisking to dissolve sugar.  Whisk in fish sauce and lime juice.  Thinly slice remaining chile on diagonal and add to bowl along with carrots.  Let set about 30 minutes before serving.  As I said, grill up some chicken wings and serve with this sauce, mmmmm.

North African Sauce - great on cooked vegetables or cooked fish

3/4 cup extra virgin olive oil
1 Tbl. fresh lemon juice
1 Tbl. fresh lime juice
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. smoked paprika
10 fresh sprigs cilantro, minced including stems
4 garlic cloves, finely minced
1 red Fresno chile, stemmed, seeded and finely minced
1 medium shallot, halved and very thinly sliced
salt

Combine ingredients into a bowl with salt, cover and let set room temperature for about 1 hour.  Place into a blender or food processor to smooth consistency.  Store covered in refrigerator for up to 3 days.

Indian Carrot Tahini

1 lb. fresh carrots, peeled and chopped
1/2 cup tahini
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
splash of hot sauce, if desired (I like it)
2 garlic cloves
Olive oil
1 Tbl. walnuts, lighty toasted and chopped (garnish)
1 Tbl. pomegrante seeds (garnish)

Into a large saucepan add carrots and cover with cold water, bring to a boil cooking to tender.  Drain and refresh in ice water, drain well again and transfer to a blender or food processor, add tahini, lemon juice, garlic, salt and pepper pureeing to smooth.  Taste and adjust flavorings.  Pour into a bowl and drizzle with olive oil, top with walnuts and seeds.  Serve with grilled naan bread.

Cranberry Orange Sauce - great on sliced roasted turkey sandwiches, or grilled ham/Swiss sandwiches

1/4 cup fresh orange juice
2 cups fresh or frozen cranberries
3/4 cup sugar
1/4 cup fresh lime juice
1 Tbl. orange liqueur
1/4 cup orange marmalade (good quality)
pinch of salt

Into a large saucepan, add ingredients and bring to a boil, reduce to simmer cooking about 10 minutes. Place into a bowl and chill.  Store covered in refrigerator.

Moroccan Pistachio Sauce - great on roasted chicken

2 cups shelled unsalted pistachios, toasted and coarsely ground
3 Tbl. parsley, chopped
1 Tbl. fresh mint, chopped
1 garlic clove, smashed and minced into a paste
1 red Fresno chile, stemmed, seeded and minced
1 fresh lemon, zested and juiced
3/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

Into a bowl combine the ground pistachios, parsley, mint, garlic paste, chili, zest and lemon juice. Slowly whisk in oil, season with salt and pepper. Cover and let set room temperature for about 1 hour for flavors to blend.  To store, cover and refrigerate up to 3 days.

Creamy Mustard Sauce - this is great on cooked Dunganess crab

1 cup mayonnaise
2 Tbl. half and half
4 tsp. dry mustard (such as Coleman's)
2 tsp. bottled Worcestershire sauce
1 tsp. A-1 Steak sauce
salt and freshly ground black pepper

Into a bowl whisk the mayonnaise with half and half, mustard, Worcestershire sauce and steak sauce, taste and season with salt and pepper.

Sichuan Chile Oil - I made this in a Sichuan cooking class I took

2 cups vegetable oil
2 oz. dried arbol chiles
3 garlic cloves, smashed
1 (2-inch piece fresh ginger, peeled and sliced
2 Tbl. whole Szechuan peppercorns

Into a large wok add 2 cups oil over medium heat.  Add chiles, peppercorns, garlic and ginger stirring and cooking about 10 minutes.  Remove garlic and ginger, discard.  Pour oil  with chiles and peppercorns into a jar with lid and let cool completely.  Store at room temperature covered.  I love this on dim sum.

Sweet Chili Sauce

1/4 cup sugar
1/2 cup water
1/2 cup rice vinegar
1/2 cup ketchup
1 garlic clove, finely minced
1 Thai chile, stemmed and minced

Into a saucepan add water and sugar, bring to a boil and cook to dissolve sugar.  Stir in vinegar, ketchup, garlic and Thai chile cooking about 6 minutes and slightly reduced.  Remove from heat and let cool completely before using.  Store in airtight container in refrigerator up to 1 month.

Cuban Mojo - great for marinating and dipping

1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. fresh oregano, chopped
1/4 tsp. ground cumin
1/8 tsp. dried oregano
12 garlic cloves, minced

Into a bowl whisk the ingredients, cover and store in refrigerator up to 3 days.  Love as marinade for grilled shrimp or prawns.

Caponata - (Italian relish) great on Italian bread

2 lbs. medium eggplants, cut into 1/2-inch chunks
2 celery stalks, sliced into thin pieces
1 large red onion, thinly julienned
1 large red bell pepper, seeded and 1/2-inch dice
1 large yellow bell pepper, seeded and 1/2-inch dice
1/4 cup golden raisins
3/4 cup pitted green olives, halved
1/4 cup capers, rinsed and drained
1/4 cup tomato paste (I like Cento brand)
1/2 cup red wine vinegar
pinch of red pepper flakes
2 Tbl. sugar
1/2 cup whole almonds, toasted and finely chopped
salt and freshly ground black pepper
Extra virgin olive oil

Place eggplant into a colander and sprinkle with salt tossing to combine.   Let stand about 30 minutes then rinse with cold water, squeeze all water out and pat dry with paper towels. Into a large saute pan, add olive oil and working in batches add eggplant cooking about 10 minutes until golden brown.  With a slotted spoon remove cooked eggplant to paper towels and continue cooking. Reduce heat a little and add celery, onions and bell peppers cooking about 6 minutes. Stir in olives, red pepper flakes, capers and raisins and cook about 3 minutes.  Stir in tomato paste and cook stirring about 1 minute. Pour in vinegar and sugar cook stirring about 2 minutes.  Pour ingredients into a large bowl including cooked eggplant and stir in almonds, taste and season with salt and pepper.  Pour onto large serving platter and drizzle with a touch more olive oil.

Pickled Vietnamese Carrot and Radish - love these!  They are great on Banh Mi sandwiches

1/2 lb. fresh carrots, peeled and cut into thin matchsticks
1 1/2 lbs. small daikon radishes, peeled and cut into thin matchsticks
2 tsp. kosher salt
1/4 cup sugar, plus 1 tsp.
1/2 cup, plus 2 Tbl. white vinegar
1/2 cup warm water

Into a glass bowl combine the matchstick carrots/radishes along with salt and 1 tsp. sugar.  Let set about 30 minutes.  Drain the vegetables, rinse with cold water and pat dry with paper towels.  Into a clean glass bowl whisk the 1/4 cup sugar, warm water and vinegar and pour over rinsed vegetables stirring to combine.  Let marinate in refrigerator covered about 1 hour before serving.  I love these and they don't last long in my house.

Chinese Hot Mustard - ever since I was a child I have loved this stuff.  I took a Sichuan cooking class back in the early 80's and learned to make this simple condiment.  Who knew how simple it was to make?

1/4 cup dry mustard (I use Coleman's)
1 Tbl. vegetable oil
1/4 cup boiling water

Into a bowl whisk just a little of the mustard and water to form a paste, the whisk in remaining mustard and water along with oil.  Serve with Chinese barbecued pork (Char Siu) sprinkled with toasted sesame seeds and dip into mustard.

Tapenade

1/2 lb. mixed olives, pitted (you can lightly rinse in cold water if desired, but I really like a sharp briny taste)
salt and freshly ground black pepper
2 garlic cloves
2 Tbl. capers, rinsed
1 Tbl. fresh lemon juice
1/2 tsp. fresh lemon zest
1/2 tsp. fresh thyme, chopped
2 anchovy fillets, rinsed and chopped
1/2 cup extra virgin olive oil
pinch of cayenne

Place ingredients (except oil, salt, pepper and cayenne) into a food processor and pulse to get a chunky texture or you can use a chef knife and chop finely, which is what I occasionally do.  Pour mixture into a nice serving bowl and stir in oil, salt, pepper and cayenne, stirring to combine.  Taste and adjust flavorings.

Indonesian Pickled Vegetables - I love any pickled veggies

3 shallots, thinly sliced
1 English cucumber, cut into matchsticks
1 large carrot, peeled and cut into matchsticks
2 1/2 Tbl. sugar
2 Tbl. rice vinegar (I like the seasoned version)
2 green Thai chiles, sliced thinly
1 1/2 Tbl. Kosher salt
2 cups boiling water

Into a glass bowl add the salt, shallots, cucumber, carrot along with the boiling water. allow to sit 15 minutes, then drain, squeezing out any excess liquid.  Place into clean glass bowl, stir in sugar, vinegar and chiles allowing to marinate about 20 minutes before serving.

Walnut Pesto

1 cup walnuts, lightly toasted
1 bunch fresh parsley
1/2 cup grated Parmesan cheese
3 garlic cloves, rough chopped
salt and freshly ground black pepper
pinch of red pepper flakes (optional, but I like them)
1 Tbl. fresh lemon juice
1/2 cup extra virgin olive oil

Place into a food processor the walnuts, parsley, cheese, juice, garlic, salt and pepper and pulse, scraping down sides.  While machine is running drizzle in oil to combine.  Pour into a bowl, cover and refrigerate until ready to use.  Great on fresh cooked pasta or grilled French baguette slices.  If using on pasta after stirring into pasta I also like to add stir in a small amount of heavy whipping cream.

Down South Barbecue Mustard Sauce - oh how my husband loves this!

1/2 cup yellow mustard
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1/3 cup dark brown sugar
salt and freshly ground black pepper
pinch of cayenne, or to your taste
2 garlic cloves, finely minced
1 yellow onion, minced

Into a saucepan add a drizzle of oil along with onions stirring to soften, add garlic and cook about 3 minutes, add remaining ingredients and cook stirring on medium about 40 minutes, taste and adjust flavorings.  Note; you can puree the sauce if desired

Texas Dr. Pepper Barbecue Sauce - a neighbor in TX gave me this recipe and I believe she got it from Dr. Pepper plant in Waco

4 garlic cloves, minced
4 Tbl. butter
1 large onion, minced
1 cup ketchup
1/2 cup cider vinegar
1/2 cup light brown sugar
1/2 cup cup bottled Worcestershire sauce
3 Tbl. tomato paste
2 tsp. ancho chile powder
salt and freshly ground black pepper
1 (12 oz.) can Dr. Pepper soda

Into a large Dutch oven add butter, along with onions and cook to soften, stir in garlic and cook about 3 more minutes.  Stir in remaining ingredients and cook stirring occasionally on low for about 45 minutes.

German Green Sauce - great on steamed potatoes or any steamed veggies - love this - this is also great as a salad dressing

2 cups parsley, packed
1 1/2 cups watercress, packed
1 cup fresh finely chopped chives
1 cup fresh sorrel, packed
1/2 cup buttermilk
1/2 cup plain Greek yogurt
1/2 cup sour cream
1 1/2 tsp. walnut oil
1 hard boiled egg yolk
2 Tbl. fresh lemon juice
salt and freshly ground black pepper

Place all ingredients (except salt and pepper) into food processor and process to smooth, taste and adjust flavorings adding salt and pepper.

Creamy Red Pepper Pesto  - great on cooked pasta, grilled meats/seafood or grilled baguette slices

1 large red bell pepper, seeded and minced
1 small eggplant, peeled and cut into about 1/2-inch cubes
2 tsp. kosher salt
freshly ground black pepper
pinch of red pepper flakes
1/4 cup olive oil
1 small yellow onion, minced
2 ruby red plum tomatoes, cored and minced
1/2 cup ricotta cheese
1/3 cup fresh basil leaves, packed

Into a colander add eggplant and toss with 2 tsp. salt, let sit about 20 minutes.  Drain eggplant and pat dry with paper towels.  Into a saute pan add oil over medium high add onions and bell pepper cooking and stirring to soften about 10 minutes.  Add eggplant and cook stirring about 9 minutes to soften. Add tomatoes cooking and stirring about 6 minutes.  Place mixture into a food processor along with ricotta, red pepper flakes and basil, puree to smooth, taste and seasons with salt and pepper.

Spicy Pineapple Salsa

1 1/2 cups fresh pineapple, finely chopped
1/4 cup fresh cilantro, finely chopped
3 Tbl. fresh lime juice
2 Tbl. fresh orange juice
pinch of sugar, to taste
salt and freshly ground black pepper
2 jalapenos, seeded and finely minced
1/2 red onion, finely minced or you can use white

Into a bowl add ingredients, stir to combine and let sit for flavors to blend.  Cover and refrigerate until service.

Hot Fudge Sauce

1/4 cup Dutch processed cocoa (good quality)
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup dark brown sugar, packed
pinch of salt
7 oz. bittersweet chocolate, chopped and divided
2 Tbl. butter
1 tsp. pure vanilla extract or I occasionally use orange extract or orange liqueur

Into a large saucepan over medium high heat add cream, syrup, cocoa, brown sugar, salt and half of the bittersweet chocolate to a boil.  Reduce to simmer cooking and stirring occasionally.  remove from heat and stir in butter, remaining bittersweet chocolate and extract(s) stirring until smooth.  Let cook about 20 minutes and pour into a clean/sterilized jar with lid.  Store in refrigerator for up to 2 weeks.  To reheat; you can place in microwave for 50 seconds to 1 minute.  Note; if you make enough of this it makes great gifts, add a pretty ribbon and a lovely label.

Poppy Seed Salad Dressing

1/2 cup sugar
1/3 cup white wine vinegar (I also like Champagne vinegar)
2 Tbl. poppy seeds
2 tsp. dry mustard (such as Coleman's)
salt and freshly ground black pepper
1 small white onion, finely grated, juice reserved
3/4 cup canola oil
1/4 cup olive oil

Into a saucepan, add poppy seeds over medium and toast lightly, do not burn.  Add sugar, vinegar, mustard, salt, pepper, onion with juice cook stirring constantly until sugar dissolves and mixture starts to simmer.  Remove from heat and transfer mixture a blender, add both oils and whirl to combine.  Store in refrigerator covered.  Drizzle over a beautiful tossed garden salad.

Easy Garlic Chipotle Mayonnaise

5 garlic cloves
1 cup mayonnaise
1 1/2 Tbl. fresh lemon juice
2 chipotle peppers in adobo sauce
salt and freshly ground black pepper

Into a dry skillet add whole garlic cloves and cook to slightly char and soften about 10 minutes, but do not burn.  Transfer to a food processor with mayonnaise, lemon juice, chipotle peppers and some of the adobo sauce.  Process to smooth, taste and season with salt and pepper.  This is great on sandwiches, burgers, as a dip for grilled asparagus or artichokes and really good for crisp hot french fries or onion rings.

Hazelnut Glaze

2 cups powdered sugar, sifted
2 Tbl. hazelnut liqueur
pinch of salt
1/2 cup Nutella
1/4 cup hot water

Into a bowl add the powdered sugar, liqueur and salt whisking to combine.  In a small bowl add Nutella and whisk in the hot water to combine.  Whisk the softened Nutella mixture into the sugar mixture.  This is great as a glare for pound cake or drizzled over any cake, such as a spice or pumpkin cake.  Also great for plain doughnuts.

Tomato Relish - great on hot hushpuppies

1/2 red onion, finely diced
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1 habanero, seeded and finely minced (or you can use a jalapeno)
salt and freshly ground black pepper
pinch of sugar
4 large plum tomatoes, coarsely chopped
1 bay leaf
1 large garlic clove, minced

Into a Dutch oven add good drizzle of olive oil and saute onions to soften, add garlic and cook stirring for a few minutes, add bell peppers cooking and stirring a few minutes.  Add remaining ingredients and cook on simmer for about 15 minutes.  Remove from heat to cool slightly.

Orange Glaze - great on muffins, pound cake, pancakes

2 cups powdered sugar, sifted
3 Tbl. fresh orange juice
1 Tbl. orange liqueur
pinch of salt

Place ingredients in a bowl and whisk to combine and smooth.

Greek Lemon and Olive Sauce - great on grilled seafood or used as a vinaigrette on salad

1/4 cup fresh lemon juice
1 Tbl. Dijon
1 Tbl. dried oregano
1/2 cup extra virgin olive oil
salt and freshly ground black pepper

Into a bowl whisk the juice, Dijon, oregano and then slowly whisk in the olive oil, taste and season with salt and pepper.  Before serving whisk again.

Japanese Tonkatsu Sauce - great on pork sandwiches

1 cup ketchup
1/4 cup bottled Worcestershire sauce
1 tsp. dry mustard (such as Coleman's)
4 tsp. soy sauce
2 tsp. water

Into a bowl whisk the water and dry mustard.  Whisk in remaining ingredients until smooth.

Cinnamon Apple Syrup 

3 cups unsweetened apple juice
1 cup apple brandy
1 Tbl. fresh lemon juice
2 cinnamon sticks
pinch of salt

Into a large saucepan add apple juice, brandy, lemon juice and cinnamon sticks.  Cook stirring occasional and reduce to about 1 cup.  Remove cinnamon sticks and stir in salt.  Good on pancakes, waffles or ice cream.

Kissed by Cherries Ketchup

2 1/2 lbs. cherries, pitted
1/2 cup apple cider vinegar
1/2 cup brown sugar, packed
1/2 cup honey
1/2 Tbl. freshly grated peeled ginger
pinch of salt
pinch of cayenne
pinch of garlic powder
pinch of ground cloves
1/2 cinnamon stick
1/2 fresh lemon, zested

Into a large Dutch oven add cherries, vinegar, sugar and honey.  Bring to a boil, reduce to simmer for about 30 minutes.  Remove from heat and puree mixture, adding back to pan along with ginger, salt, cayenne, garlic, cloves, cinnamon and zest.  Cook stirring occasionally for about 1 plus hours.  Taste and adjust flavorings.  You can pour into a large clean sterilized glass jar with lid or you can process with a water bath canner in clean sterilized jars.  Ketchup will keep about 3 weeks chilled in refrigerator.  If canning, see instructions for canning.

Pumpkin Butter - mmmmm - great on pancakes, waffles, toast, banana bread, pumpkin bread, hot flaky buttermilk biscuits, corn muffins, add a dollop to oatmeal and I like it on a spoon and right into my mouth!

2 (15 oz.) cans pumpkin puree
2/3 cup packed brown sugar
1/4 cup pure maple syrup
1/2 cup unsweetened apple juice
1 Tbl. fresh lemon juice
2 1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
pinch of salt

Add all ingredients to a large saucepan over medium high heat stirring to combine. Once mixture starts to bubble reduce heat to simmer, cooking uncovered for about 30 minutes.  Taste and adjust flavorings, sometimes I add a splash more lemon juice, you want balanced flavors.   Remove from heat and cool completely.  Store in clean glass covered container for up to 2/3 weeks in refrigerator. 

Spicy Tomato Sauce - great served with steamed crab

6 garlic cloves, chopped
1 serrano chile, seeded and chopped
1 small yellow onion, chopped
1 Tbl. dark red chile powder
2 tsp. brown sugar, packed
1 tsp. smoked paprika
1 (16 oz.) can crushed tomatoes (I like Cento brand)
salt and freshly ground black pepper
1 Tbl. fresh lemon juice
2 Tbl. olive oil
2 Tbl. butter

Into a large Dutch oven add oil and butter to melt, add onions cooking and stirring to soften, stir in garlic and cook a few minutes, stir in serrano and cook about 1 minute.  Add remaining ingredients (except lemon juice) and simmer cooking and stirring about 15 minutes.  With an immersion blender puree, taste and add salt, pepper and lemon juice.

Tzatziki - one of my favorites

1 English cucumber, peeled and lightly seeded (or you can leave on peel which I usually do)
salt and freshly ground black pepper
2 cups plain Greek yogurt (good quality)
3 Tbl. fresh dill, chopped
1 Tbl. fresh lemon juice
2 garlic cloves, finely finely minced
2 Tbl. olive oil

Grate the cucumber over a colander, let sit for a few minutes and press out any excess liquid.  Pour grated cucumber onto lots of paper towels to absorb any excess liquid.  Add cucumbers to a glass bowl along with remaining ingredients and stir to combine.  Taste and adjust flavorings.  Chill until service.  Serve with grilled marinated Greek chicken, turkey burgers, grilled pita bread, plus a Greek salad.

Classic Beurre Blanc - perfect over poached fish or vegetables

1 cup dry white wine
3/4 cup white wine vinegar
2 shallots, minced
16 Tbl. cold unsalted butter
1 Tbl. heavy whipping cream
salt and white pepper

Into a saucepan add wine, vinegar, and shallots cooking to reduce to 1 1/4 cups about 10 minutes.  Turn heat to simmer and slowly whisk in the butter to smooth.  Stir in heavy cream and season with salt and pepper.

Tartar Sauce

1 cup mayonnaise
1/4 cup bread and butter pickle relish, or finely chop some bread and butter pickles
2 tsp. fresh lemon juice
1/4 cup sweet white onion, such as Walla Walla, finely minced
pinch of garlic powder
Splash of Tabasco
6 black olives, finely minced
3 Tbl. fresh parsley, minced

Into bowl combine ingredients and mix to combine.  Cover and refrigerate until ready to serve with hot crunch fried fish.

Cocktail Sauce

1/2 cup chili sauce
1/2 cup ketchup
3 Tbl. prepared horseradish
1 Tbl. fresh lemon juice
2 tsp. Sriracha sauce

Into a bowl whisk the ingredients, cover and refrigerate until ready to serve with some steamed chilled large shrimp or prawns.  Mmmmm, I can taste that first bite right now.

Creamy Caramel Sauce - great on pound cake, ice cream, fresh fruit

1 1/2 cups sugar
1 1/2 cups dark brown sugar, packed
1 cup light corn syrup
2/3 cup butter
1 1/2 cups heavy whipping cream

Place all ingredients except cream into a large saucepan and cook over medium for about 20 minutes as it comes to a full boil.  Stir in cream and continue cooking 1 minute.  Remove and cool about 5 minutes.  Pour into 5 (8 oz.) clean sanitized glass jars with lids and cool for about 15 minutes.  Store in refrigerator.  To reheat; place in microwave for a few seconds.

Creamy Orange Butter - I personally love this spread over warmed flour tortillas, also good on grilled fish or chicken

1 stick butter, soft
1 Tbl. orange juice concentrate
1 tsp. fresh orange zest

Into a bowl whip the butter and whip in the concentrate and zest.  Cover and refrigerate.  To serve; let soften to room temperature.

Perfect Brandied Cherries - great on ice cream, flan, bread pudding, pancakes, added to brownies, etc.

2 lbs. fresh sweet cherries, stemmed and pitted
2 cups sugar
1 qt. brandy

Into a bowl add sugar and brandy, whisking to combine.  Stir in cherries. Pour into a large clean sterilized jar with lid and store in a cool place for about 6 weeks before using.  

Cilantro Remoulade - really good on seafood dishes

1 bunch fresh cilantro, rinsed in cold water, leaves removed and patted dry with paper towels
2 fresh limes, juiced
2 garlic cloves, finely minced
4 egg yolks
2 jalapenos, seeded and finely minced
1/4 tsp. cumin
salt to taste
freshly ground black pepper
1 3/4 cups vegetable oil

Ito a food processor add all ingredients, except oil.  Pulse well to combine.  Slowly add the oil in a steady stream to incorporate.  Place into a container and cover in refrigerator.

Fig Compote - great on grilled pork

1 lb. fresh firm ripe medium figs, stemmed and diced
2 scallions, chopped including green part
2 ruby red tomatoes, peeled, seeded and diced
1 cup fresh mango, peeled and diced
2 Tbl. fresh mint, chopped
2 garlic cloves, finely minced
2 jalapenos, seeded and minced
2 tsp. fresh lime zest
2 Tbl. fresh lime juice
1 Tbl. balsamic vinegar
salt and freshly ground black pepper

Into a large bowl combine all ingredients, stirring to combine.  Cover and chill until service.  The longer it sits the better the flavors.

Blueberry Chutney - I love this on grilled chicken or grilled thick cut pork chops

4 cups fresh blueberries (or you can use frozen)
1 (16 oz.) can whole cranberry sauce (good quality) 
1/4 cup sugar
3 Tbl. balsamic vinegar
1 1/2 tsp. fresh orange zest
1 tsp. ground ginger
1/2 tsp. red pepper flakes
pinch of freshly ground black pepper
pinch of salt

Into a non-reactive pan, add ingredients and stir over medium heat, bringing to a boil; then simmer uncovered for about 20 minutes to thicken.  Pour into clean sterilized jars with lids and refrigerator up to 3 weeks - see canning instructions or place into covered plastic container and freeze.  Remember, when canning always follow canning instructions.

Bon Appetit

The Bible teaches that God loves all humans and wants them to know him. 

 - John 10:10; Romans 5:1

But humans have sinned against God and are separated from God and his love.  This separation leads only to death and judgment. - Romans 3:23; Isaiah 59:2

But there is a solution:  Jesus Christ died on the cross for our sins (the bridge between humanity and God) - 1 Peter 3:18; 1 Timothy 2:5; Romans 5:8

Only those who personally receive Jesus Christ into their lives, trusting 

him to forgive their sins, can cross this bridge.  Everyone must decide 

individually whether to receive Christ. -  John 3;16; John 5:24