1/4 teaspoon saffron threads, crumbled
2 tablespoon shallot, minced
2 tablespoon white wine vinegar
3 tablespoon dry white wine
3 tablespoon heavy cream
14 tablespoon unsalted butter, cold, cut into 14 pieces
In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the
cream and simmer the mixture, whisking occasionally, until the liquid is
reduced to 2 Tablespoons.
Season the mixture with salt and pepper. Reduce heat to low, and whisk in
the butter, 1 piece at a time, but overlapping slightly to keep the sauce
from getting too hot. Remove from heat, from time to time, as the butter is
whisked in.
Remove from heat and season to taste with salt and pepper. Use with pasta
and/or seafoods. Makes about 1 cup.
Sabayon-Style Mayonnaise
3 egg yolks
3 tablespoon cold water or stock; (up to 4-1/2)
1/2 cup oil; at room temperature
1 1/2 teaspoon fresh lemon juice and/or white wine; vinegar, (up to 3)
1/2 teaspoon dry or dijon mustard; or to taste, (up to 1)
1 salt and ground white pepper to taste
Eggs, oil, and blender MUST all be at room temperature 70 degrees. Rinse
the blender container in hot water and dry it.
Combine egg yolks and cold water in a medium stainless-steel bowl or a
medium saucepan with sloping sides (so you can whisk efficiently). Use the
least amount of water or stock for small yolks, and proportionately more
liquid for larger yolks. Whisk together vigorously until frothy, 30 to 60
seconds. Hold the bowl with a pot holder and set it over medium heat.
Immediately start whisking, and whisk nonstop until the mixture is frothy
and beginning to stiffen and you can glimpse the bottom of the bowl as you
whisk. Immediately remove from the heat and whisk for another 20 seconds to
cool the yolks.
Immediately add in a thick stream the oil. Whisk just until all the oil is
incorporated--do not overbeat. Remove to a clean bowl and let cool,
uncovered. Stir in fresh lemon juice, mustard, salt and white pepper.
Cover, refrigerate, and serve within 2 to 3 hours.
Note: Once you have practiced cooking the yolks a couple of times, the
sauce will go quickly.
Quantity: About 1 cup Source: "Joy of Cooking" cookbook, c. 1997.
Cantaloupe Jam
2 medium cantaloupe; cut in pieces the size of your thumb
1 can crushed pineapple
2 oranges
2 pkg pectin
1 sugar
Cut cantaloupe in pieces the size of your thumb. Combine with drained
crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages
pectin. Add sugar; measure and add same amount of sugar as you have fruit.
Cook until you have a thick syrup. Put in bottles and seal.
Habanero Butter
2 sticks butter (salted or unsalted; your choice)
2 dried habanero chiles; more or less; coarsely ground
Place cubes of butter in a small, heat-proof glass sauce pan or small heavy
bottomed stainless steel sauce pan and sprinkle the ground dried chiles
over the top. Melt the butter over a low - medium flame (use a heat defuser
if using a glass pan). When thoroughly melted, stir to distribute the
ground chiles throughout the melted butter and set aside to cool. As it
cools, whip with a dinner fork or wire wisk once in a while to keep the
bits 'n pieces of chile distributed evenly. Spoon into a clean storage
container, cover, and refrigerate. Use, with discretion, wherever one might
use butter.
Variations: Other dried chiles can be substituted (chipotles make a tasty
chile butter). Margerine or a mix of margerine and butter can also be
used. For chile flavored clarified butter, heat on low a little longer and
skim off the froth as it accumulates on the top. While the butter is still
liquid, ladle off as much of the clear liquid as possible into a storage
container but leave the pieces of chile and other solids that accumulate at
the bottom of the pan. Cover the clarified butter and store in a
refrigerator.
Horseradish Relish
1 cup grated horseradish
1/2 cup white vinegar
1/4 teaspoon salt
Wash horseradish roots thoroughly and remove the brown, outer skins. (A
vegetable peeler is useful in removal of outer skin.) The roots may be
grated, or cut into small cubes and put through a food chopper or a
blender.
Combine ingredients. Pack into clean jars. Seal tightly. Store in
refrigerator.
From: Stocking Up
Cranberry Jalapeno Chutney
1 teaspoon grated orange rind
1/4 cup fresh squeezed orange juice
12 oz cranberries
1 1/4 cup onion; finely chopped
1 1/4 cup glace pineapple; chopped
3 cloves garlic; finely chopped
2 tablespoon ginger root; peeled, grated
1 cup red wine vinegar
1 1/2 cup granulated sugar
1 cup golden raisins
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup water
Combine grated orange rind, orange juice, cranberries, onion, pineapple,
garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to
a boil, stirring occasionally. Boil gently, covered, until cranberries
soften, about 15 minutes.
Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into
cranberry mixture. Boil gently about 20 minutes; stir occasionally to
prevent sticking. Mixture should be slightly runny & will thicken when
cooled.
Ladle into hot jars, leaving 1/2 inch head space. Remove air bubbles.
Process in boiling water bath for 10 minutes.
Makes about 6 half-pint jars.
Recipe by: Bernardin canning supplies
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