Sauces and Marinades

Apple Chutney

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Chutney is on of those additions to a meal that can be whatever you want it to be.  Light and fruity, spicy, hot, cold, sweet, tart – anything goes.  Most chutney recipes can be altered to suit the occasion (like most salsas).  And it is not just for lamb — goes with chicken, fish, and pork too.

Ingredients

  • 1 c chopped yellow onion
  • 2 Tab minced or grated fresh ginger (or powdered is ok)
  • 1 c freshly squeezed orange juice (4 oranges)
  • ¾ c apple cider vinegar  (we use only ¼ c to make more of an apple compote.)
  • 1 c light brown sugar, lightly packed
  • 1 tsp whole mustard seeds
  • ¼ tsp crushed red pepper flakes
  • 1½ teaspoons kosher salt
    ——–
  • 6 Granny Smith apples, peeled, cored, and ½-inch-diced (equals about 9 cups)
  • ¾ c raisins
  • ¾ c dried apricots, diced

Directions

  1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.
  2. Add the apples, adding them as you chop to keep them from turning brown.
  3. Bring to a boil over medium-high heat, stirring occasionally.
  4. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated.
  5. Stir in the raisins, apricots.
  6. Serve warm, at room temperature, or cold.

Serves:  Makes 5 cups

Source:  Make It Ahead, Ina Garten

Raspberry Filling

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You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. It also works as a filling for cakes.

Ingredients:

  • 4 cups raspberries
  • 3/4 cup white sugar
  • 1 cup water, divided
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons cornstarch

Directions:

  1. Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan.
  2. Bring to a boil.
  3. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes.
  4. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl.
  5. Pour mixture back into the saucepan.
  6. Mix remaining water and cornstarch together in a bowl until dissolved.
  7. Add to raspberry mixture.
  8. Bring mixture to a boil.
  9. Cook, stirring occasionally, until thickened, about 5 minutes.
  10. Cool filling in refrigerator, at least 30 minutes.

Serves:    About 1 1/2 cups

Source: Allrecipes.com, Recipe By:Alisa Provost

Chocolate Ganache

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Chocolate Ganache  one of those recipes that, once you have done it, you will want to use it on everything – cakes, ice cream, cookies, as a filling, topping, everything.

Ingredients:

  • 8 ounces semisweet or bittersweet chocolate (aim for 61 percent cacao) (Chocolate chips work in a pinch.)
  • 1 cup heavy cream
  • 1/8 teaspoon coarse salt

Directions:

  1. Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
  2. Bring cream just to a boil over medium-high heat.
  3. Pour over chocolate, and add salt.
  4. Let stand for 10 minutes (don’t stir — doing so will cool the ganache too quickly, making it grainy).
  5. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
  6. Chocolate will often settle on the bottom or sides of the bowl.
  7. Scrape the dish with a rubber spatula to incorporate all of it.

To make a whipped filling or frosting:

  1. Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour.
  2. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.)
  3. Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

Serves:  1 1/2 cups

Source:  Martha Stewart Livinb

White Wine Tea Sauce

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Serve with Wine Tea Brined meats.

Ingredients:

  • 2 c tea (3 bags for 5 minutes)
  • 3 c stock
  • 1/2 c white wine – dry
  • 3 Tab blackberry syrup (or any fruit coffee syrup)
  • 1/2 tsp thyme
  • 1 Tab cornstarch

Directions:

  1. In a sauce pan, bring tea, stock, wine to a boil.
  2. Reduce to 1 1/2 c.
  3. Stir in syrup.
  4. In a small bowl or measuring cup, combine corn starch with 2 Tab water.
  5. Whisk in thyme and cornstarch.
  6. Cook on medium heat until thickened.

Serves: 1 1/2 c

Source:  MLK

Peach Tangerine Chutney

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Chutney is really just fruit(s), vinegar, a little sugar and spices.  Go with what you have.  This one uses the tangerines we got for Christmas and frozen peaches from the school band Palisade peach (they weight a pound each!)  sale last summer.  

Ingredients:

  • 4 tangerines, peeled and diced (try to clean off as much of the white stuff as you can.)
  • 1 1/2 c diced peaches
  • 1/2 c rice vinegar (more if you like a “sharper” flavor)
  • 1/2 c light brown sugar
  • 1 orange, juice of
  • 1/2 teaspoon cinnamon
  • 1/2 tsp chopped garlic
  • 1/4 teaspoon red pepper flakes (optional – but if you leave it out, it tastes like jam.)

Directions:

  1. Add all ingredients to sauce pan.
  2. Bring to a boil.
  3. Reduce heat and simmer for 30 minutes or until the mixture thickens.
  4. Use potato masher and mash after 15 minutes (optional).
  5. Refrigerate over night.

Serves:  2 cups

Source:  A combination of Genius Kitchen and Recipe Lion.

Teriyaki Sauce Glaze

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Don’t buy the bottled stuff – this is really good.

Ingredients:

  • 1/4 c brown sugar
  • 1/4 c soy sauce – or to taste
  • 2 tsp kiwi paste or other fruit paste
  • 1 Tab rice vinegar
  • 2 Tab sherry
  • 1 tsp ginger puree
  • 1 tsp pressed garlic

Directions:

  1. Mix in a small sauce pan.
  2. Simmer for at least 10 minutes.

Serves:  about 1/2 cup

Source:  Margie Kleerup

Peach BBQ Sauce

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Margie made this in a small batch to go on the lamburger/chicken buffet.  This one has a real bite!

Ingredients:

  • 2 c soy sauce
  • dash cayanne
  • 1 Tab minced onion
  • 1/4 c catsup
  • 1/4 c marinara sauce
  • 1/4 tsp horseradish
  • 1/4 Tab Sriracha
  • 1 Tab red wine vinegar
  • 1/2 Tab balsamic
  • 1/4 c peaches – diced with juice (peach nectar)
  • 1/4 tsp smoked paprika
  • 1 tsp chipolte adobo sauce pureed

Directions:

  1. Put everything in a pan.
  2. Simmer until onions are soft and sauce has thickened.

Serves:  makes about 2 cups

Source:   Margie Kleerup

Note: I puree a can of chiplote in adobo sauce and keep on hand in the refrigerator.  It has a more subtle bite than most of the peppers.

 

Keith Famie’s African Adventure Cape Brandy Sauce

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This is a thin, quite brandy flavored, sauce – perfect for bread puddings.  It soaks in and flavors each bite!  Try it on waffles for a more “sophisticated” brunch treat.

Ingredients:

  • 1 Tab melted butter
  • 1 c sugar
  • 1/4 tsp salt
  • 5 ounces water
  • 1/2 c brandy
  • 1 tsp vanilla extract

Directions:

  1. In a saucepot, heat the butter, sugar, salt, and water for 5 minutes.
  2. Then add the brandy and vanilla extract and heat an additional minute.

Serves:  makes about 1 cup

Source:  Keith Famie’s Adventures  Recipe courtesy of Janette Wiehahn

Yassa (Caramelized Onion Sauce)

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West African caramelized onion sauce called Yassa originates from the Wolof people in Senegal and Gambia.  If you love onions you will love this onion extravaganza of incredibly  flavorful Senegalese sauce.

Ingredients:

  • 1/4 c oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 1/2 c vinegar
  • 1 Tab soy sauce
  • 2 Tab Dijon mustard
  • Salt and pepper
  • 1/2 -1 tablespoon chile pepper flakes

Directions:

  1. Heat the sauce pan with oil in a frying pan and fry the onions with the rest of the ingredients.
  2. Remove from the heat and adjust for seasonings, adding salt and pepper to taste.
  3. Discard the bay leaf.

 

This is usually served over grilled chicken with white rice or couscous and vegetables on the side .

Some recipes include lemon in the sauce.

Servings:  about 1 cup

Source: Kadi’s African Recipes and AfricanBites – edited for use on a camp out.