Rose Petal Jelly
- 1½ cups pear nectar
- ½ cup water
- 3½ cups sugar
- 1 whole lemon, juiced
- 1 tbsp. rose water (available in Middle-Eastern markets)
- 1 package liquid pectin
- 2 qts. loosely packed rose petals*, washed and patted dry.
Combine pear nectar, water, sugar, and lemon juice in a large pot set over medium-high heat. Bring to a boil, stirring constantly, and then cook for 1 minute. Add the rose water and pectin and bring back to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat and skim off any foam that may be on top. Gently stir in the rose petals that have been washed and patted dry.
Pour the hot jelly into hot sterilized jars, leaving ¼-inch head space; wipe rims. Cover with sterilized lids and screw-top bands. Process the jars in a boiling water bath for 5 minutes. Remove with canning tongs and allow the jars to cool to room temperature. Store in a cool dark closet up to 6 months.
*Only use rose petals that have not been sprayed with pesticides or other chemicals. Do not use roses from a florist.
Festive Holiday Cranberry Relish
- 1 bag of fresh cranberries (12 oz)
- ¾ cup sugar
- ½ cup red wine
- 2 apples, cored, unpeeled and chopped
- ¼ cup finely shredded orange peel
- ½ cup walnuts, chopped and toasted
Combine cranberries, sugar and wine in a saucepan. Cover saucepan. Bring mixture to a boil, stirring occasionally. The skins will pop on the cranberries and the sugar will dissolve. Reduce heat and cook for 15 minutes, stirring occasionally.
Remove from heat and stir in the chopped apples and orange peel. Set aside to cool. Stir in toasted walnuts. Relish will thicken as it cools. Serve at room temperature or chilled. Cut oranges in half and remove pulp, leaving the orange shell intact. Spoon cranberry relish into orange shells.
Servings: 3 cups
Dragon Wing Sauce
- 4 Tbsp. butter, melted
- 1 cup BBQ sauce
- 1 cup sweet chili sauce
- 1 cup Mirin (sweetened sake)
- ½ cup Sriracha Vietnamese chili sauce
- 2 Tbsp. mushroom soy sauce
- 2 Tbsp. fresh limejuice
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. granulated garlic
Mix all ingredients until well-blended.
Makes 1 quart.
- 4 large garlic cloves, peeled & trimmed of hard root section
- ½ cup pignola nuts, lightly toasted in a dry pan over medium heat; cooled
- 3 cups tightly packed whole basil leaves
- 1 cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- Salt & freshly ground black pepper, to taste
Place the first three ingredients in a food processor fitted with a metal blade and pulse until finely chopped. With the processor running continuously, incorporate the olive oil in a steady stream. Add the Parmesan cheese and pulse in; season to taste with salt & pepper.
Try experimenting with other nuts, like macadamias, pistachios, pecans, walnuts & Brazils. Always toast the shelled nuts lightly in a dry pan to get rid of any stale odors.
Makes 1 quart
- 5 lbs. very ripe tomatoes, washed, cored and quartered
- ½ cup olive oil
- ¼ cup minced garlic
- 2 cups diced yellow onion
- 2 bay leaves
- ¼ cup kosher salt
- 1 cup dry white wine
- ¼ cup dry Italian herb blend
- 1 tbsp. dried whole leaf oregano
- 1 tbsp. freshly ground black pepper
- 1 qt. chicken, seafood or vegetable broth, depending on the application
- 1 12 oz. can tomato paste
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh Italian parsley
- ¼ cup extra-virgin olive oil
Cook the tomatoes in a large, heavy, non-reactive pot for 1 hour, stirring occasionally to prevent sticking. Run the cooked tomatoes through a food mill in batches; set aside.
Heat the olive oil in a 9-quart capacity, heavy-gauge pot set over high heat. Add the garlic, on-ions, bay leaves and salt and sauté 3-5 minutes. Deglaze with the white wine and allow it to re-duce for another 2-3 minutes. Add the cooked tomato pulp, Italian herb mix, oregano, and black pepper and continue cooking another 10-15 minutes, stirring occasionally to avoid sticking. Add the broth and tomato paste, reduce heat to low, mix well and cook another 20-30 minutes. Re-move from heat and mix in the fresh basil, parsley and extra-virgin olive oil; adjust seasoning with additional salt, pepper and/or sugar if desired.
Makes 1 gallon
One of the five classical mother sauces. Hollandaise forms the base for many derivatives, some of which are listed below. Try being creative and come up with your own unique variations!
- 3 large egg yolks
- 1 tbsp. water
- ¾ lb. (3 sticks) unsalted butter
- The juice of 1 lemon, strained of any seeds and pulp
- Salt and cayenne pepper to taste
In a small saucepan, slowly melt the 3 sticks of unsalted butter. Allow butter to remain warm until it separates. Skim the white scum on the top. The clarified butter may then be used, being careful not to use the white liquid that is underneath the butter. Keep warm on very low heat. In a small saucepan, heat about 2 inches of water to a simmer for use as a double boiler.
Place the yolks in a medium stainless steel bowl. Using a wire whisk, beat the egg yolks continuously until thick and lemon-colored. Add the tablespoon of water to the bowl. Place the bowl over the simmering water and cook while whisking continuously; avoid getting the perimeter of the egg yolk mixture too hot, as they will curdle. If egg yolks should begin to curdle, immediately remove the bowl from the heat and continue whipping off the heat. This process may be repeated until the eggs have reached the consistency of soft whipped cream. Remove the bowl from the heat. Using a ladle, slowly drizzle the clarified butter into the thickened egg yolk mixture while whisking briskly to make an emulsion.
When half of the clarified butter has been added to the eggs, whisk in the lemon juice. Add the remaining butter until the sauce is thick. Season to taste with salt, cayenne pepper and additional lemon juice if desired.
Makes 2 cups
- Add a reduction of shallots, tarragon & white wine vinegar (omit lemon juice)
sauce with the addition of tomato purée
- Add tomato sauce
- Add Dijon mustard
- Add orange zest & juice
- Add anchovy paste
- Add whipped cream (a.k.a. Chantilly
sauce with the addition of reduced Sherry & Sauterne wines
Beurre Blanc (White Butter Sauce)
- 1 tbsp. unsalted butter
- 1 tbsp. minced shallots
- ½ cup dry white wine
- 12 tbsp. (1½ sticks) unsalted butter, cut into tablespoons
- Fresh lemon juice, to taste
- Salt and freshly ground pepper to taste
Heat a small skillet or sauté pan over medium heat. Add the tablespoon of butter and melt slowly. Add the minced shallot and "sweat" (cook lightly) until translucent. Add the white wine and reduce to about 1½ tablespoons. Turn the burner to a very low heat. Whisk in the butter, one tablespoon at a time, until all is melted and the sauce is a creamy consistency. Season with fresh lemon juice, salt and pepper to taste.
One of the five classical mother sauces. Béchamel forms the base for many derivatives, some of which are listed below. Try being creative and come up with your own unique variations!
- 2 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 cups milk
- ¼ cup minced onion, lightly smothered in butter until translucent
- Salt, freshly ground white pepper & ground nutmeg to taste
Melt the butter in a small saucepan set over medium heat. Add the flour and stir until a smooth paste forms to make a roux
. Continue to cook the roux over medium heat, stirring frequently, un-til the flour is cooked and a faint aroma of baked bread is achieved. Add the onions, then the milk in thirds, blending well with a wire whisk each time and heat the mixture to just below a simmer, again stirring frequently. As the mixture cooks, the béchamel sauce will start to thicken. Reduce heat and simmer for 10-15 minutes, but do not allow boiling as it might separate. If the sauce thickens too much, add a little milk until desired consistency is reached. Season to taste with salt, white pepper and nutmeg. Strain through a fine sieve or a strainer lined with a double thickness of cheese cloth.
- Add puréed cooked onions
- Add egg yolks, shredded Gruyère & Parmesan cheeses & finish with butter
- Add shredded Cheddar, Worcestershire sauce & cayenne pepper
- Add reduced sherry & paprika
- Newburg sauce with the addition of minced cooked shrimp and/or lobster
- Add crayfish, brandy & butter
- Add horseradish, egg yolks, mustard & lemon juice
- Add egg yolks &lemon juice
A la King
- Add diced, cooked mushrooms, green pepper & pimento
- Add chopped hard-boiled egg & diced pimento
- Add cooked, sliced mushrooms, Worcestershire sauce & cream
- Add cooked Mirepoix (small dice of onion, celery & carrot)
Makes 2 cups