Jezebel Sauce

Also from Some Like it South from Pensacola's Junior League. 

 Ingredients: 

1 1.2 oz can dry mustard 

1 4 oz jar horseradish 

1 16 oz jar pineapple preserves 

1 16 oz jar apple jelly 

2 tbs coarsely ground black pepper 

 Make a paste of dry mustard and horseradish. Add pineapple preserves, apple jelly and pepper; stir by hand until thoroughly mixed. Sauce will keep several months in the refrigerator. Serve over cream cheese for an appetizer or spread on bread for an amazing turkey sandwich.

Global Grill's Mushroom and Arugula Salad with goat cheese and toasted walnuts

For the Salad: 

 1 bag arugula 

1/2 lbs brown mushrooms 

2 Tbs olive oil 

1 cup toasted, salted walnuts 

1 cup crumbled goat cheese 

 For the Shallot dressing: 

1/2 shallot, grated finely on a microplane 

1/2 tsp whole grain, or brown mustard 

3 Tbs balsalmic vinegar (I use white balsalmic) 

2 Tbs olive oil 

1 Tbs truffle oil 

1/2 tsp black pepper 

1/2 tsp salt 

 Roast the walnuts and salt In a wide pan, cook mushrooms in olive oil stirring infrequently so they can brown. Make the dressing by mixing all ingredients.

Peppercorn, ie Au Poivre Sauce

Makes about 2 cups 

1 Tbs unsalted butter 

1 1/2 Tbs chopped shallots 

2 Tbs cracked peppercorns 

1/2 cup cognac 

3 Tbs undiluted store-bought veal demi-glace (Fresh Market carries)

3/4 cup heavy cream salt 

 In saute pan, melt butter over low heat. Add Shallots and peppercorns and saute for about 5 minutes, or until the shallots soften. Add the Cognac, raise heat to medium, and cook until the cognac evaporates almost completely. Ad 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi0glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt. Great over a steak :)

Lemon Dijon Vinaigrette

I adapted this from several versions I could find online - not sure if I have the vinegar 100% correct, but this is pretty hard to beat! 

 Main source: https://laughingspatula.com/3-minute-lemon-dijon-vinaigrette/ 

3 cloves garlic 

4 tbs lemon juice or about 2 lemons 

6 tbs dijon 

1/2 cup red wine vinegar (I also tried apple cider but it made it too tart for what I was looking for) 

1 1/2 cup olive oil 

1 tsp salt 

1/2 tsp pepper 

 Add all to a small blender. I make a lot, this could still be sufficient if halved.

Deb's Cranberry Sauce

small bag cranberries (fresh)

1 cup sugar

orange rind grated

Empty bag cranberries into boiler pot.  Add just enough water to cover the top *Not floating.  Add 1 cup sugar.  Cook until cranberries soften and pop, mashing them, about almost jellied/congealed, about five minutes.  When you think it's ready, do it a little bit more.  Mash them down.  That's it.  Add orange rind at the end.

Tomato Gravy

1/3 cup onion chopped

3 Tablespoons bacon grease or oil

2 Tablespoons all purpose flour

2 cups canned tomatoes

salt and pepper

1 ½ cup water. (optional)

Sauté onion in bacon grease. Add flour and brown slightly. Add tomatoes and stir until it gets thick. Add salt and pepper. Water may be added as needed. Great with biscuits and on pork.

Angie’s Basil Pesto

2 c fresh basil leaves

½ c parsley leaves

½ c olive oil

3 T pine nuts

2 garlic cloves

¾ c fresh Parmesan cheese

2 T softened butter

Salt to taste

Puree the basil, parsley, olive oil, nuts and garlic in blender or good processor. (At this point, the mixture may be frozen for future use.) To finish thaw in refrigerator and add cheese and butter, stirring in by hand (not in a food processor or blender). Good on pasta or cream cheese.

Fred’s Dill Sauce

1 c mayonnaise (or ½ c mayo, ½ c sour

cream)

¼ t dill week

¼ t celery salt

½ c scallions

½ c chopped dill pickles

1 T Worcestershire

3 T lemon juice

Pepper

Tabasco to taste

Mix all ingredients and serve with fish, especially salmon!!

Alternate: mix mayo with brine from pickled jalapenos (a lot!), dry dill, S&P, lemon.

Pop-Pop’s Lamb Sauce

An Easter staple at our house.  Lamb is always on the table and its best with this sauce.

 

Lamb Sauce

1/3 c Worcestershire

2/3 c Ketchup

1/3 c water

Juice of ½ lemon

Dash of salt

1 t sugar

(4-5 pounds). Wash Lamb. Add 1 pint water in bottom of pan. Cook 40 minutes in a 500 degree oven. Brown before adding sauce. In low oven, bask every 15 minutes. Might have to add more water. Cook for 3 hours. Can be doubled.

Ezrene’s Chocolate Sauce

If you are an ice cream lover, cake hoarder, or brownie topper then you will LOVE this chocolate sauce.  Well, even if you are the occasional dessert consumer this sauce will stand to impress. It is a household favorite especially around holiday times.  Family members have been known to receive tubs of chocolate sauce as Christmas presents (no lie).  This sauce makes a lot so it is great as gifts and its keeps for a long time in the refrigerator. Enjoy!!

1 egg beaten until light

2 c sugar

2 squares unsweetened chocolate

1 stick butter

2/3 c boiling water

Beat egg. Add sugar, then boiling water, slowly to keep form curdling. Add butter. Cook over low heat, stirring all the time until it comes to a good boil. Remove and add chocolate that has been melted over hot water (double boiler).  Bring to boil again. Instead of chocolate you can flavor with lemon, sherry wine or whisky.  You can double also.

FLOURLESS CHOCOLATE CAKES

Flourless Chocolate Cakes

This wonderful desser comes directly from “a thought for food.net”  (from Lora Brody’s Growing Up on the Chocolate Diet  and from A Thought for Food)

Preparation: 15 minutes

Baking time: 30 minutes (approx.

20 min for the smaller cakes)

Serves: 12 (or 16 heart-shaped cakes. You can purchase the molds here)

Ingredients

8 ounces unsweetened chocolate, broken in small pieces

4 ounces bittersweet chocolate, broken in small pieces

1 1/3 cups superfine sugar

1/2 cup water

2 sticks (8 ounces) sweet (unsalte

d) butter, at room temperature, cut into 10 chunks

5 extra large eggs, at room temperature

Directions

Pre-heat the oven to 350 degrees with the rack in the center position.  Lightly grease a 9″ layer cake pan and then line the bottom with a 9″ circle of parchment.  Lightly grease the parchment.  Set the cake pan in a jelly roll pan or roasting pan.

By hand:

Combine one cup of the sugar and the water in a medium sized saucepan and, stirring occasionally, cook over moderate heat until the sugar dissolves and the mixture comes to a vigorous boil.  Turn off the heat and immediately add the chocolate to  the boiling syrup and stir until it is completely dissolved.

Stir in the butter, one chunk at a time, stirring until each chunk is incorporated before adding the next.

Beat the eggs together with the remaining 1/3 cup of sugar until they are foamy and slightly thickened and then whisk them into the chocolate beating well to incorporate all the ingredients.

Pour and scrape the mixture into the prepared pan and level the batter with a rubber scraper.

Place the chocolate in the work bowl of a food processor.  Crack the eggs into a spouted cup.  Combine the 1 1/3 cups sugar and the water in a saucepan and stirring occasionally, cook over moderate heat until the sugar dissolves and the mixtu

re comes to a vigorous boil.  Pour the boiling syrup over the chocolate, cover the processor with the feed tube in place and process for about 12 seconds or until the chocolate is completely melted and the mixture smooth.  With the machine on add the butter a chunk at a time, then add the eggs.  Process for an additional 15 seconds.

Pour and scrape the batter into the prepared pan, leveling the top with a rubber scraper.

To Bake:

Place the cake pan and jelly roll (or roasting pan) in the oven and pour hot water to the depth of about one inch into the larger pan.

Bake the cake for exactly thirty minutes (about 20 minutes for the Heart of Darkness cakes).  The top will have a thin dry crust on top, but the inside will be very moist.  Carefully remove the cake pan from the oven (leave the water bath until it cools).

Cover the top of the cake with a piece of plastic wrap.  Invert the cake onto a flat plate or cookie sheet.  Peel off the parchment.  Cover with a light, flat plate and immediately invert again.

Serves 12.

Cherry Sauce

Ingredients

1 cup fresh cherries, stemmed and pitted

3/4 cup water

1/4 cup sugar

1 tbsp vanilla

1 tbsp bourbon

Directions

Place water and cherries in a pot and set heat to medium.  Let this come to a boil and then add the sugar.  Raise temperature to high and cook for three minutes, constantly stirring as to make sure it does not burn.  Lower heat to a simmer and let cook for eight minutes, stirring frequently.  Add vanilla and bourbon, stir and cook for one minute.  Add more sugar if needed.  Otherwise, turn off heat and let the sauce cool (it will also thicken a bit more at this point).

Pop-Pop's Barbeque & Boston Butt Sauce

Oh man this is the best stuff.  For Jimmy's new smoker we are going to make a Boston Butt with this marinade.  It is fantastic and keeps well!!

3 c apple cider vinegar

1 c water

1 teas brown sugar

¾ stick oleo

½ lemon (cut into 3 slices)

¼ c soy sauce

¼ c Worcestershire sauce

½ tsp garlic powder or salt

¼ to ½ c ketchup

1/8 tsp red pepper or 1 tsp Tabasco

salt to taste

Place all of above in saucepan. Shake in lots and lots of black pepper. Turn heat on medium low and just let it come to ALMOST boiling. Cook ¾ to 1 hour. Longer won’t hurt and if it does boil don’t worry just try not to let it. Trim your roast of as much fat as you can. Punch a sharp knife in so that as you baste it, it will seep in.

Shrimp Remoulade Sauce

This was Dad's favorite sauce for boiled or steamed shrimp. The last couple of years I've served it as a first course for our Christmas dinner.

1/3 cup horseradish mustard
3/4 tsp. Cayenne pepper
1/3 cup tarragon vinegar
2 cloves garlic, finely chopped
3 tbsp. catsup
2 tbsp. paprika
1 tsp. salt
1/2 cup olive oil or salad oil
1/2 cup chopped green onions and tops
1 lb. peeled, cooked shrimp


Combine all ingredients except shrimp and shake well. Chill in refrigerator for several hours. Place shrimp on chilled lettuce and drizzle sauce on top. For festive occasions serve shrimp with remoulade sauce in champagne glasses.

Cornelius Sauce

Best in the summer when there are a lot of available fresh herbs..
Enjoyed with crab claws as a dip for Hors de’ourves or as a top sauce for grilled fish…

Start by collecting fresh herbs you may have available to include dill and basil..
Finely chop about 1 tablespoon of dill, 1 tablespoon of basil, 1/3 of a jalapeno and about 4 x 6 inch green onion stalks.. add other herbs you may have available in the same proportion.

Mix about ¾ cup of MAYO(maybe more) with chopped herbs and onions.
Throw in several dashes of Worchester sauce, 2 squeezes of lemon and two dashes of curry and two of celery salt.

Mix well, should be consistency similar to tartar sauce
Taste – add whatever is missing or light…
Chill, garnish, serve, enjoy!

--Fred Cook

Port Wine Reduction Sauce

Port Wine Reduction
1/2 cup chopped onions
1/2 cup chopped carrots
2 bay leaves
3 cups port wine
Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 45 minutes.
Strain through a fine-mesh strainer and let cool. Use at room temperature.
Makes 1/2 cup.