Category: Sauces and Marinades

Brandy Mascarpone

This is the topping you use when you want something more impressive that just plain whipped cream.

Ingredients:

  • 1 lb mascarpone cheese
  • ¼ c cream
  • ¼ c sugar
  • ¼ c Brandy
  • 1 Tab lemon juice

Directions:
Whisk together.

Serves: 1 ½ cups

Source: Sunset Magazine, November 2013

Comment:  In a pinch, you can substitute a mixture of 8oz cream cheese, 1/4 c heavy cream, and 2 Tab butter, softened for the mascarpone cheese..

 

OJ Honey Mustard Sauce

This is really good with pork or ham. Also works with chicken and fish – all round useful sauce.

Ingredients:

  • 1/3 c orange juice
  • 1 c mayonnaise
  • 1/4 c Dijon mustard
  • 2 Tab honey
  • 1 Tab white vinegar
  • 1/8 tsp paprika

Directions:

  1. Mix well.
  2. Refrigerate.

Source: Martha Stewart Everyday Food – June 2012

Florida Citrus

Piña Colada Sauce

For something different with your Easter ham.  Or try it as a dip for little ham cubes.  It also would be good on shrimp or chicken.

Ingredients:

  • 1 2/3 cups cream of coconut
  • 1 cup crushed pineapple, drained
  • 1 1/8 cups sour cream
  • 1/3 cup coconut flakes

Instructions:

Place the cream of coconut and sour cream in a bowl. Stir until smooth and add the remaining ingredients. Store in the fridge .

Notes: Cream of coconut is actually quite easy to find. Just head to the alcohol section of your local grocery store and it will be by the margarita mixes etc.

Serves:  About 3 cups

Source: ohsweetbasil.com

“Champagne” Sabayon

For being such a simple recipe, I was shocked by how incredible the sabayon was. I couldn’t stop dipping my finger in it until I realized I wouldn’t have enough for the “Champagne” cupcakes. The “champagne” really pops in this creamy presentation.  It would also go great on top of berries and pound cake.  

Ingredients:

  • 4 large egg yolks
  • 4 Tab sugar
  • 1/2 c Asti Spumanti

Directions:

  1. Bring water to a simmer in a half-full saucepan.
  2. Whisk the ingredients until smooth in a metal bowl.
  3. Create a double boiler by putting the the bowl over the saucepan and whisk constantly until the sauce is thick and doubled in volume (about 5 minutes).  (or use a double boiler if you have one.)
  4. Chill in the fridge.

Serves:  About 1 1/2 cups

Source:  Emeril Lagasse

Orange Curry Dip

This goes with the Coconut Shrimp but is also good with skewered chicken bits.

Dip Ingredients:

  • ½ c Ranch dressing
  • ¼ c orange marmalade/ apricot preserves
  • 1 tsp curry powder
  • 2–3 drops hot pepper sauce

Direction:

  1. Mix until blended.
  2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Ancho Chile Cream

Great over/under any barbecue.

Ingredients:

  • 4 large dried ancho chiles, stemmed, seeded and rinsed
  • 1 canned chipotle in adobo, with some sauce (You can freeze the rest of the can for next time.)
  • ½ medium yellow onion, chopped
  • 4 garlic cloves, peeled and chopped
  • 2 tsp cumin seeds
  • 2 tsp oregano
  • 2 tsp sage
  • 2 tsp salt
  • 1 c chopped canned pear tomatoes
  • 4 c water
  • 3 c rich beef stock
  • 1 c heavy cream

Directions:

  1. Combine ancho, chipotle, onion, garlic in a heavy bottomed 3 quart saucepan.
  2. In a small skillet, combine cumin, oregano, sage and salt and toast over medium heat until browning and very fragrant.
  3. Add spices to the pot along with the tomatoes and the water.
  4. Mix well, cover and bring to a boil, reduce heat and uncover, simmering for 30 – 40 min.
  5. Let cool for 5 – 10 minutes, then transfer the solid and most of the juice (all if it fits) to a blender and process until very smooth.
  6. Strain the chile puree back into the cleaned saucepan, pressing on the solids to extract as much puree as possible.
  7. Add the 3 cups of beef stock and return to a low boil.
  8. Reduce by about half.
  9. Add the cream.
  10. Boil slowly again, reducing until thickened to a nice medium sauce consistency. (If the sauce is not thick enough, mix 1 teaspoon of cornstarch with ½ cup of water and add to pan. Stir until thick (almost boiling).
  11. Correct for salt.

To serve:

Reheat sauce.
Slice tri-tip ¼ inch thick across the grain and place 2 – 3 slices on each plate.
Top with 1/3 cup of the sauce.

Serves: 10-12

Source: Sharing the Table at Garland’s Lodge. Sedona, Arizona – Amanda Stine and Mary Garland

 

Caramelized Onion Dip

Way good dip – hot or cold.  You can top it with those crunchy onion bits that go on the green bean casserole at Christmas.

Ingredients:

  • 2 c onions diced (3/4# – 3-4 medium onions)
  • 2 Tab oil
  • ½ c sour cream
  • ½ c mayonnaise

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add chopped onion and sauté 10 minutes or until golden brown.
  3. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally.
  4. Remove onion mixture from heat.
  5. Cool.
  6. Add sour cream and mayonnaise.

Serves:  2 cups

Source: tasteofhome.com.

Dried Cherry and Shallot Confit

For something different, try this on chicken or turkey.  It is the sauce from the duck breast appetizer.

Ingredients: 

  • 1 ½ c dried sour cherries (about ½ lb)
  • ½ c white wine vinegar
  • ¼ c balsamic vinegar
  • 2 c thinly sliced shallot (about ½ lb)
  • 1 c finely chopped onion
  • 2 Tab unsalted butter
  • 3 Tab sugar

Directions: 

  1. In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
  2. While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
  3. Sprinkle mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes.
  4. Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 – 15 minutes, or until almost all the liquid is evaporated.
  5. Season with salt and pepper.
  6. Can be made 1 day in advance.

Serves: Makes about 2 cups

Source:  Sunset Magazine