Table M : Muschenetz.com » Sauces

Sugared Fruit

ingo — Thu, 02 Oct 2008 16:18:32 +0000

This is a very old and incredibly easy method of preserving fruit. We couldn’t resist the amazing organic peaches, nectarines and plums at the awesome Alemany’s Farmers Market, but soon had to face the realization that there’s only so many fruit tarts and chutneys we could eat. If you love preserves with fresh fruit flavor, but are not ready to commit to canning at home–try this, there’s no cooking involved. The resulting spread can keep for several months in the fridge.

Yield

3 cups

Ingredients

3 cups fresh blackberries, sliced peaches, or other fruit
2-3 cups granulated sugar
1/2 teaspoon kosher salt
juice of 1/2 lemon or lime (optional)

Directions

Place the fruit, 2 cups of sugar and salt into a bowl and mash together (a fork, spoon, potato masher or other implement works well) until you reach the desired consistency. It will thin a little as the juice leeches from the fruit due to the sugar. Add lemon or lime juice and more sugar as desired. Place in an airtight container and refrigerate, stirring once or twice in the next day or two. It will keep for at least a month refrigerated.

Lone Star Cilantro Jalapeño Mayonnaise

ingo — Fri, 05 Sep 2008 10:10:50 +0000

An unusual, creamy sauce for tacos or other Mexican food. It goes especially well with carnitas or fish tacos.

Yield

2 cups

Ingredients

1 ¾ cups mayonnaise
2 tablespoons water
2 tablespoons distilled white vinegar
1 rinsed and stemmed jalapeño chili (remove seeds for less heat)
1 peeled garlic clove
½ cup lightly packed fresh cilantro
salt
pepper

Directions

In a blender or food processor, combine all ingredients. Whirl until smooth, add salt to taste.

Tarragon Seafood Cocktail Sauce

ingo — Fri, 05 Sep 2008 10:08:58 +0000

An easy-to-make sauce for shrimp or crab claws. It’s also good prepared with fresh dill or thyme instead of tarragon.

Yield

2 cups

Ingredients

1 cup ketchup
3 tablespoons grated onion
3 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh tarragon

Directions

Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce at least 1 hour or up to 2 days.

Summer Peach Chutney

ingo — Thu, 04 Sep 2008 05:51:44 +0000

Summertime brings with it a delicious wealth of fruits and vegetables. This chutney takes a sweet, fragrant peach and adds just enough heat to keep things interesting.

Yield

2 cups

Ingredients

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1/2 cup sweet red pepper, peeled, seeded, diced 1/4 inch
1/2 cup, small white onion, peeled and diced
1 small red hot pepper, peeled, seeded and diced
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Directions

Put the vinegar and the sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red peppers, onion, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes, or until the peaches are of the desired softness. If a thicker consistency is desired, strain out the solids from the liquid and boil the syrup until thickened. Re-add the peaches.

Remove from heat and allow to cool. Serve at room temperature.

Notes

If you’d like a little more heat, replace the smaller red pepper with a jalapeño pepper.