Sauces, creams, jams, dips, marinades, gravies, chutneys & salsas
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Peach-pineapple ketchup Total time: 1½ hours plus cooling times Servings: This makes about 2 quarts ketchup Note: This recipe requires the use of a kitchen scale. 4 pounds yellow peaches 1 pound peeled and cored pineapple, about ¾ of 1 standard (3¾ pound) pineapple Scant 1½ cups (10 ounces) granulated sugar About 1 cup (7 ounces) light brown sugar 2 cups cider vinegar 1 tablespoon dry English mustard powder 2 tablespoons onion powder 1 tablespoon ginger powder 1 teaspoon grated nutmeg 1 1/2 tablespoons kosher salt 1.
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Total time: 10 minutes Servings: 9 to 12 6 tablespoons tahini, stirred in the jar until blended before measuring 3 tablespoons water, more if needed 6 tablespoons date honey (also known as silan or date molasses) or bee honey, more if desired Spoon the tahini into a small bowl.
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Creamy ranch dipping sauce Total time: 25 minutes Servings: Makes about 1 quart, plus 2 to 3 hours refrigeration time 1 (8-ounce) container cream cheese, softened 1 (16-ounce container) sour cream 1 cup mayonnaise 1 tablespon minced garlic 1/4 cup minced red onion 2 tablespoons chopped parsley 2 tablespoons plus 1 teaspoon chopped chives 2 tablespoons chopped dill 2 tablespoons chopped tarragon Zest of 1 lemon, finely grated or chopped 1 1/2 teaspoons red wine vinegar 1 teaspoon salt 1/2 teaspoon ground chipotle pepper Fresh ground black pepper to taste In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth.
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Total time: 25 minutes, plus cooling time Servings: This makes about 1½ cups chile oil Note: Adapted from “China Moon Cookbook” by Barbara Tropp. 1/3 cup dried red chile flakes 3 tablespoons fermented black beans, unrinsed and coarsely chopped 2 large cloves garlic, slightly crushed 1 tablespoon minced fresh ginger 1 1/4 cups canola oil 3 tablespoons sesame oil 1.
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Total time: 15 minutes Servings: This makes a generous cup.
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Recipe: Apple chipotle chutney
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40 minutes.
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Sriracha-style hot sauce Total time: 25 minutes Servings: Makes about 1½ cups sauce Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using.
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Total time: 30 minutes Servings: Makes about 3 cups hot sauce.
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Thai vinaigrette 15 minutes.
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Brandied applesauce Total time: 40 minutes, plus cooling and chilling time Servings: Makes about 5 cups 4 pounds Granny Smith apples, or other cooking apples 3/4 cup dark brown sugar 1/2 cup apple cider 1/3 cup brandy, preferably applejack 2 cinnamon sticks Pinch nutmeg Pinch ground cloves Pinch dried ginger Zest and juice of 1/2 lemon 1.
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Bolognese sauce Total time: About 1 hour, 15 minutes.
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NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.
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NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.
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Dear SOS: At the recently opened Brendan’s Irish Pub here in Camarillo, along with the bread plate they serve a tasty condiment that the waitress described as an apricot, whiskey, onion jam.
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Beer zabaglione Total time: About 15 minutes Servings: 4 4 egg yolks 6 tablespoons sugar, more or less as desired 1/2 cup Belgian ale, or another blonde or golden ale 1.
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Hazelnut sherry zabaglione Total time: About 15 minutes Servings: 2 4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup dry sherry, preferably oloroso 1/4 cup hazelnut liqueur 1.
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Zabaglione Total time: 15 minutes Note: For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.
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Miso-sake marinade Total time: 5 minutes, plus marinating time Servings: Makes 2 cups marinade Note: This savory miso marinade works for most meats, such as boneless pork chops, beef and chicken, as well as fish fillets such as cod and a variety of raw vegetables.
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Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1.
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Perfumed nectarine jam Total time: 40 minutes, plus macerating time Servings: About 5 cups 2 pounds pitted, cut-up nectarines 13/4 pounds sugar (about 4 cups) 2 tablespoons lemon juice 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium) 1.
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A refresher course on creating a lump-free and delicious gravy.
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Total time: 15 minutes Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.
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Total time: 15 minutes Servings: Makes 1 cup Note: From John Brenner.
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Total time: 15 minutes, plus 45 minutes reducing time Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.
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Tomato marmalade Total time: About 1 hour, 40 minutes Servings: Makes about 8 cups marmalade Note: Adapted from Valerie Gordon of Valerie Confections. 4 oranges (navel, Valencia or blood are all fine) 6 cups sugar, divided 1/2 cup water 10 pounds Roma tomatoes 2 teaspoons salt 1 teaspoon black pepper 1.
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Plum ketchup Total time: About 11/2 hours Servings: Makes about 10 (8-ounce) jars Note: Adapted from Valerie Gordon of Valerie Confections.
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Zucchini relish Total time: About 1 hour Servings: Makes a generous 9 cups Note: Adapted from Kevin West. 3 pounds small zucchini 1 pound white onions 1 pound red and yellow bell peppers 3 tablespoons kosher salt 3 cups cider vinegar 1 cup sugar 1 tablespoon pickling salt or coarse sea salt, such as Baleine brand 1 tablespoon honey (or more to taste) 1 teaspoon whole yellow mustard seed 1/2 teaspoon celery seed 1/4 teaspoon ground turmeric 1/4 teaspoon curry powder 1/2 teaspoon mixed whole black peppercorns and whole coriander, finely ground 1 dried chile pepper, finely chopped 1 clove garlic, peeled and split 1.
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Hunanese chopped salted chiles Total time: 10 minutes plus 2 weeks steeping time Servings: This makes about 1 3/4 cups chopped chiles Note: Adapted from “Revolutionary Chinese Cookbook: Recipes From Hunan Province” by Fuchsia Dunlop 1 pound very fresh red Thai chiles 1/4 cup salt, divided 1.
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Swedish cream Total time: 30 minutes, plus setting time Servings: 6 Note: This recipe can also be poured into oiled 1/2-cup ramekins and unmolded after chilling.
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Dipping sauce Servings: 4 Note: Bonito flakes, mirin and light soy sauce are available at Japanese groceries and in the ethnic sections of many grocery stores.
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Gazpacho cream, Cordoba-style (Salmorejo Cordobes) Total time: 25 minutes, plus chilling time Servings: 10 to 12 as a party dip; 6 as a starter Note: Serve this thick sauce as a dip or as a starter in individual ramekins.
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Cucumber granita Total time: 15 minutes, plus freezing time Servings: Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho Note: Use this cucumber ice as a garnish for tomato gazpacho. 2 cucumbers, each about 11 ounces 2 tablespoons lemon juice 1/4 cup chopped onion 1/4 cup chopped green pepper 1 teaspoon salt 3 sprigs mint 3 tablespoons extra-virgin olive oil 1/2 cup water 1.
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Green cilantro sauce (mojo verde) Total time: 10 minutes Servings: Makes a generous half cup of sauce 2 cloves garlic 1 jalapeño pepper, or to taste 1/2 teaspoon ground cumin 1 teaspoon oregano 2 tablespoons chopped parsley 1/2 cup loosely packed cilantro leaves 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon salt 1/4 cup water Place all ingredients in a blender container and blend until smooth.
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Red chile sauce (mojo colorado) Total time: 10 minutes Servings: Makes a scant half cup of sauce 3 tablespoons pimentón or paprika 1 fresh red chile, seeded and chopped, or cayenne to taste 3 cloves garlic 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup water Place all of the ingredients in a blender and blend until smooth.
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Total time: 1 1/2 hours Servings: 4 to 6 Note: Peperonata, a basic stew of tomatoes, onions and peppers, is found all over the Mediterranean.
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Total time: 5 minutes Servings: 8 Note: You can substitute regular roasted red peppers for the piquillos; just increase the amount of smoked paprika.
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Total time: 30 minutes Servings: 8 Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. 2 hard-cooked eggs 1 teaspoon coarse mustard 1 tablespoon minced shallot 2 tablespoons chopped chives 2 tablespoons chopped cornichons 1 tablespoon drained large capers Salt, pepper 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice Tabasco sauce 1.
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Hickory-smoked brisket with Southwestern barbecue sauce Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker.
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Total time: 40 minutes, plus steeping and cooling times Servings: 2 1/2 cups sauce Note: Zaru, or “basket” in Japanese, is named for the bamboo basket in which it’s served.
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Total time: 20 minutes, plus cooling and overnight chilling time Servings: 2 1/2 cups syrup Note: Although it is excellent on top of your fresh, hot soy pudding, this versatile syrup can be used to dress up everything from fruit salads to iced teas.
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Active Work and Total Preparation Time: 30 minutes plus 8 hours standing This recipe works best with weights (how would you know if you were a few strawberries short of a pint?).
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Total time: 20 minutes plus marinating and grilling time Servings: 6 Note: Muscovado sugar owes its rich color and deep flavor to its high molasses content, and can be found at most cooking and baking supply stores.
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Total time: 20 minutes plus marinating and grilling time Servings: 6 1 tablespoon cracked black peppercorns 3 tablespoons chopped chives 1 tablespoon chopped rosemary 5 teaspoons salt 1 tablespoon chopped garlic 2 tablespoons chopped Kalamata olives 2 tablespoons chopped capers 1/4 cup chopped red onion 2 tablespoons Dijon mustard Zest of 1 lemon, finely grated Juice of 2 lemons 1/2 cup balsamic vinegar 1/2 cup olive oil 1 (4 to 6-pound) chicken, cut into 8 pieces 1.
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Total time: 20 minutes plus marinating and grilling time Servings: 6 Note: Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets. 2 tablespoons dark brown sugar 1 to 3 Thai chiles, stemmed, seeded and finely chopped 1 tablespoon chopped garlic 3 tablespoons grated galangal or ginger 1/4 cup chopped cilantro 1/4 cup chopped Thai purple or regular basil 1/4 cup finely chopped green onions 1/4 cup finely chopped lemongrass (tough outer leaves removed) Zest of 1 lime, finely grated Juice of 4 limes 1 (13 1/2 -ounce) can coconut milk 1/4 cup toasted sesame oil 2 tablespoons fish sauce 1 (4- to 6-pound) chicken, cut into 8 pieces 1.
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The ‘mortar’ that holds the Seder meal together takes many forms.
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Recipe: Caramelized onions Total time: 4 hours Servings: Makes about 2 1/2 cups Note: These onions will keep tightly covered in the refrigerator for at least a week. 5 pounds brown onions (about 6 large) 1/2 cup oil 1 tablespoon salt 1.
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Total time: 25 minutes Servings: 12 Note: From Donna Deane.
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Total time: 30 minutes, plus 2 weeks soaking time Servings: 8 cups soaked prunes Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.
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Total time: 2 hours, 10 minutes plus standing time Servings: Makes about 6 cups Note: Adapted from a recipe by E.
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Total time: 40 minutes Servings: Makes 3 cups salsa Note: From test kitchen manager Noelle Carter.
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Total time: 15 minutes, plus sitting time Servings: Makes 3 cups Note: Serve as a dipping sauce with the grilled meatballs in grape leaves.
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Total time: 1 1/2 hours, plus 3 hours roasting time Servings: Makes about 6 cups sauce, or 12 (1/2-cup) servings Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.
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Total time: About 8 minutes Servings: Scant 2 cups Note: It’s important that all ingredients are at room temperature.
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Total time: 20 minutes Servings: Makes scant 1 cup Note: Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag. 4 garlic cloves, minced 1 tablespoon minced ginger 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron 1/2 cup olive oil 1/4 teaspoon salt 1.
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Total time: 10 minutes, plus 30 minutes macerating time for the berries Servings: Makes about 2 cups Note: Frozen berries are not only less-expensive than fresh berries, but when thawed they can be pressed more easily through a strainer than can fresh.
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Total time: 15 minutes, plus cooling time Servings: Makes about three-fourths cup Note: The spice mixture can be stored in an airtight jar or plastic bag for up to 6 weeks. 3 tablespoons cumin seeds 3 tablespoons coriander seeds 1 tablespoon black or brown mustard seeds 1 tablespoon fenugreek seeds 1 tablespoon black peppercorns 1 teaspoon whole cloves 3 tablespoons turmeric 1.
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Total time: 5 minutes Servings: 1 Note: From Damian Windsor at Bin 8945 Wine Bar & Bistro 1/2 lime, cut into wedges for muddle 2 cubes sugar 6 mint leaves 3 dashes Angostura bitters 6 ounces cranberry juice 1.
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Total time: 20 minutes plus cooling time Servings: About 2 cups Note: From Donna Deane 1 1/2 cups ruby Port 3/4 cup sugar 3 cloves 1/2 stick cinnamon 3 allspice berries 4 black peppercorns 2-inch-by- 1/2 -inch strip of orange peel 1 (12 ounce) package cranberries, washed 1.
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Total time: About 1 hour, plus macerating and cooling times Servings: Makes about 1/2 cup sauce Note: Adapted from “Adventures of an Italian Food Lover,” by Faith Heller Willinger.
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Total time: 30 minutes plus 6 to 8 hours for chilling Servings: 4 to 6 Note: Adapted from a recipe in “Please to the Table” by Anya von Bremzen.
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Total time: 10 minutes, plus 30 minutes standing Servings: 12 to 14 Note: Serve this with the roast pork shoulder master recipe. 1/4 cup minced shallots 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/4 cup finely diced cornichons 1 tablespoon capers 3/4 cup olive oil 1/2 cup minced parsley 1.
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Total time: About 22 minutes (12 if using a blender) Servings: Makes three-fourths to 1 cup 2 cloves garlic, chopped 1/2 teaspoon salt 4 anchovy fillets, preferably salted 1 tablespoon capers 6 tablespoons chopped parsley leaves 2 tablespoons chopped mint leaves 1 tablespoon red wine vinegar 1/2 cup to 3/4 cup olive oil 1.
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Total time: About 8 minutes Servings: Makes about one-third cup Note: This recipe is based on an idea from Hugh Fearnley-Whittingstall’s “River Cottage Meat Book.” 1/4 cup finely chopped mint leaves 1 teaspoon minced shallots 2 tablespoons cider vinegar 1/4 teaspoon sugar 1/4 teaspoon salt 1/2 teaspoon dried mustard 1 tablespoon canola or vegetable oil 2 tablespoons plain yogurt Put the mint, shallots, vinegar, sugar, salt, mustard and oil in a small jar with a tight-fitting lid.
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Total time: 35 minutes, plus overnight soaking Servings: Makes about 2 cups Note: From “The Bombay Café” by Neela Paniz.
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Total time: 10 minutes Servings: Makes 2 cups Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores. 2 heaping tablespoons finely chopped white onion 3 serrano chiles, seeded and finely chopped 4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish 3/4 teaspoon salt or to taste 3 large avocados or 4 small avocados 4 ounces ripe tomatoes, finely chopped (about 2/3 cup) 1 tablespoon freshly squeezed lime juice 1.
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Total time: About 15 minutes Servings: 10 2 teaspoons kosher salt, divided 4 medium tomatillos, husked 1/2 cup cilantro leaves 1/4 cup coarsely chopped onion 1 to 2 teaspoons seeded, coarsely chopped serrano chile 1 ripe Hass avocado, peeled and cut into large chunks 1 tablespoon freshly squeezed lime juice 1.
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Total time: 25 minutes plus cooling time Servings: Makes 2 1/2 cups syrup Note: From Regina Schrambling.
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Total time: 1 hour, plus 2 months to steep Servings: 18 Note: From Lou Amdur; his recipe was inspired by Paula Wolfert’s.
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Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: Adapted from “The Book of New Israeli Food” by Janna Gur.
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Total time: 15 minutes Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see accompanying recipe) Note: From Times test kitchen director Donna Deane 1/4 cup walnuts 1/2 cup dried apricots, chopped 1/2 cup golden raisins, chopped 1/2 teaspoon grated orange zest 2 tablespoons packed light brown sugar 1.
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Total time: 20 minutes Servings: Makes about 3 cups Note: From Mary Ellen Rae, Times Test Kitchen recipe tester 1 (12-ounce) bag fresh cranberries 1 seedless tangerine 1/2 cup sugar or more to taste 1/2teaspoon Chinese five-spice powder (star anise, cloves, cinnamon, fennel seed and pepper) 1.
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Total time: About 35 minutes, plus 30 minutes chilling time Servings: 8 Note: Adapted from “I Love Crab Cakes!”
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Total time: 20 minutes Servings: Makes two-thirds cup Note: From “The Bombay Café” by Neela Paniz.
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Total time: 55 minutes Servings: 4 to 6 Note: From Raunaq Savur of Rasa Catering.
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With just a little extra effort, you can create a really special sauce.
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Total time: 10 minutes, plus chilling time THANKSGIVING dinner without cranberries would be as forlorn as if the turkey were missing.
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Total time: 20 minutes plus cooling time Servings: About 2 cups Note: From Donna Deane 1 1/2 cups ruby Port 3/4 cup sugar 3 cloves 1/2 stick cinnamon 3 allspice berries 4 black peppercorns 2-inch-by- 1/2 -inch strip of orange peel 1 (12 ounce) package cranberries, washed 1.
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Total time: 25 minutes, plus 2 hours chilling Servings: Makes 6 cups Note: From Lydia Shire 2 cinnamon sticks 30 whole cloves 8 whole allspice 3 cups water 3 (12-ounce) bags cranberries 3 cups sugar 1.
