Sauces
« Previous EntriesCaribou Marinade I- Juniper
Wednesday, August 20th, 2008
1 c Water
1/4 c Vinegar
10 Peppercorns
1 Sprig thyme
1 Garlic clove
1 tb Brown sugar
1 c Dry red wine
1/4 c Veg oil
5 Juniper berries or Tbl gin
3 Bay leaves
Grating of nutmeg Hot sauce Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. [...]
The Dreaded Red Menace
Thursday, August 14th, 2008
3 Dried Habanero Chilies
1 tb Grated Orange Zest
1 c Raspberry Vinegar
1 1/2 c Unsweetened Raspberries
-Fresh Or Frozen 1/3 c Fresh Orange Juice
First let me say that this is not my recipe. It was created by Jim Tarantino as a method of adding some red color to another of his unusual and exciting sauces, Yellow Hell [...]
Brandied Raspberry Sauce
Tuesday, August 12th, 2008
12 oz Raspberries;frozen, dry pack
3/4 c Sugar
2 tb Cornstarch
1/4 c Brandy
Note: 3 cups fresh raspberries can be used in place of frozen raspberries. Combine raspberries and sugar in medium saucepan. Dissolved the cornstarch in the brandy in a small bowl. Stir the cornstarch mixture into the raspberries until well blended. Cook over a medium heat, [...]
Herbed Horseradish Sauce For Fish
Monday, August 11th, 2008
1 c Dannon Plain Lowfat or
-Nonfat Yogurt 1/4 c Snipped fresh dill/cilantro
1 tb Grated horseradish
2 ts Lemon or lime juice
1/4 ts Dijon mustard
ds White pepper In medium bowl, combine ingredients. Mix well. Cover and refrigerate. Serve with grilled or poached fish. Yield: enough for 1 pound of fish. Nutritional information per serving: 40 calories; 3 [...]