Spread Recipes

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Saffron Butter Sauce

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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