Sweet Violet Syrup
2 oz ounces Sweet violets (4 handfuls)
6/10th cup boiling water
1 ¼ cup white superfine sugar
You will need a double boiler and a sterilized pint bottle. Remove stalks, green “peeps” in the middle of the violets and leaves before putting flowers in a mixing bowl. Pour boiling water over the flowers and cover with a tea towel. Allow violets to infuse 24 hours.
Put violets and water into the top of double boiler, add sugar and stir well. Bring water in the bottom to a boil and place the violets over the boiling water; Stir mixture until dissolved. Strain through a fine sieve, bottle, and label. Keep in a cool place, or the fridge for 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc. Add to icings and butter cream for cakes and use in bevera
HORSERADISH has a fervent punch of flavor that will clear your sinuses and is used in cooking all over the world. Horseradish has a unique kick that can enhance many dishes. Packed with vitamin C, horseradish contains mustard oil, which has antibacterial properties. Related to cabbage and broccoli, the plant can grow five feet tall. Despite its name, horseradish is poisonous to horses.
1. Shopping: Look for horseradish roots that are very hard and don’t have soft spots or sprouts. Wipe visible dirt off but do not wash root. Store horseradish in the refrigerator wrapped in a slightly damp towel; it should last a few weeks this way.
2. Preparation: The outer layer of the root needs to be removed, but only from the part of the root that you intend to cook with. With a paring knife, pull away the outer layer – the greener your root is, the more paring it will require. Shred the root with a sharp metal grater or in a food processor.
3. Freezing: Horseradish freezes very well. Wrap root airtight in foil or plastic freezer wrap, then thaw and grate the portion that you need before returning it to the freezer.
4. Eating: Most people use horseradish in a sauce, but you can grate the fresh root directly onto meals: breakfast eggs, sandwiches and salads. Grate the root immediately before consuming or the flakes become dark and bitter. Although it is not common, you can eat the leaves of the horseradish plant. Try horseradish greens in a salad or lightly sautéed with onions and walnuts. Because horseradish turns brown shortly after cutting, the most popular preparation method combines the root with vinegar and other elements for preservation purposes.
¼ pound fresh horseradish root
½ cup white wine vinegar
1 teaspoon canola oil
1/8 teaspoon sugar 1/8 teaspoon salt
Peel horseradish root and cut it into small cubes about ½” wide. Combine horseradish, ¼ cup vinegar and 1teaspoon oil in a food processor with metal blade. Blend until desired consistency, adding more horseradish to thicken or more vinegar to thin. Stir in the sugar and salt. Store horseradish in an airtight jar. It will keep for weeks in the refrigerator, but will taste best the first day. When it begins to darken, you know the flavor is dissipating.
About 1 pound of beetroot, roasted* instructions below
1 tablespoon oil
1 teaspoon yellow mustard seeds
1 onion, chopped
1 tablespoon oil
¾ cup-1 cup white or brown sugar
¾ cup water
¼ teaspoon allspice
¼ teaspoon ground cinnamon
4 tablespoons apple cider vinegar
2 teaspoons salt
To roast beetroot, wash the beetroot and place in a cast iron pot or a pot with a lid. Drizzle with oil and roll them in the oil to coat and then bake for 1 hour to 1.5 hours Chop the peeled beetroot into quarters and process in a food processor until you get a rough, grated texture. You can also start with raw beetroot and grate it although the cooking time on the stovetop will be a bit longer.
Heat a saucepan on medium to high heat and, without adding any oil, add the mustard seeds. They will start to pop. Turn the heat down to medium, add the oil and chopped onion and fry the onion with the mustard seeds until translucent. Add sugar, water, allspice, cinnamon, vinegar, salt and beetroot and stir to combine. This will cook quite quickly in about 15-20 minutes as the beetroot is already roasted. If you’re cooking with raw, grated beetroot, check on the texture and it may need maybe 30-40 minutes. Simmer with the lid off to drain any excess liquid (you can keep a little syrup in it if you want). Carefully remove and ladle the relish into sterilized jars while hot. Place the lid on very tightly let cool.
½ cup (1 stick) unsalted butter
1 cup light brown sugar, packed
1 cup heavy cream
½ tsp salt
2 tsp pure vanilla extract or scotch whiskey
Place a medium-sized, heavy-bottomed saucepan over medium heat and add the butter. When the butter is melted, add the brown sugar, heavy cream and salt. Whisk until it’s well blended.
Bring to boil, reduce the heat to medium-low and allow the sauce to bubble slowly for 5 minutes. Stir the mixture occasionally to avoid scorching. Remove from heat and stir in the vanilla extract (or scotch), incorporating completely.
Transfer the mixture to a glass container with an airtight seal and serve the sauce warm or cold. Enjoy!
Peach BBQ Sauce Recipe
3 peaches, skinned and diced
1 can of tomato paste
¼ cup of coconut amino acids or gluten free soy sauce
3 tbsp dried mustard
3 tbsp raw apple cider vinegar
3 tbsp maple syrup
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
Add all ingredients to a food processor,and blend together until smooth.
Easy Homemade Ketchup
Makes 1 1/2 cups
7 oz (3/4 cup) tomato paste
2 Tablespoons apple cider vinegar
3 Tablespoons sweetener of choice, or to taste (or 2 T vegetable glycerin and 1/64 tsp stevia.)
1 1/2 teaspoons salt
1 1/2 teaspoons granulated garlic (if powder, use 3/4 tsp)
1 1/2 teaspoons granulated onion (if powder, use 3/4 tsp)
3/8 teaspoon allspice
1 Tablespoon molasses
1/8 teaspoon cayenne pepper
2/3 cup water
Place all ingredients in a bowl. Stir to blend completely and store in the refrigerator.
Blue Cheese Sauce
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
100g (4 oz) rich blue cheese, crumbled into small pieces.
1/2 teaspoon lemon juice
Whisk together the sour cream, mayonnaise and worcestershire sauce. Add the dijon mustard, lemon juice, garlic salt and pepper. Mix in the blue cheese, and stir well, until thoroughly blended. Refrigerate for 24 hours in an airtight container before serving.
Mamma’s Barbeque Sauces
1 stick butter melter
add 1 cup mayonaise
1 cup catrsup
1/2 cup mustard
Dash of Worstershire
1 Tablespoon vinegar
1/2 tablespoon tabasco
1 teaspoon chili powder
I also add about a teaspoon of freshly ground cayenne.
Cook this just a little on the stove first.
It makes heavenly barbeque chicken
Pork Barbeque Sauce
1 stick butter 2 teaspoons paprika
1 teaspoon salt 1 tablespoon Worstershire
1 tablespoon lemon juice 1/4 cup grated onion
1/2 cup white vinegar 1/4 teaspoon pepper
2 teaspoons of prepared mustard and dash of hot sauce or cayenne
Cut off fat and bake pork at 350 degrees/ 35 minutes to a pound.
Cook sauce 15 minutes. Mince Pork. Let drippings cool and remove
the fat from the top.Pour drippings and sauce over meat. Voila!
PESTO SAUCE This is easy to make and freeze.
1/2 cup fresh basil leaves
2 cloves of garlic
1/4 cup walnuts or pine nuts ( I use the walnuts because they are less expensive)
1/2 cup olive oil, (approx.)
salt to taste
Put basil, garlic, and nuts in food processor or blender and blend until finely chopped. I use my blender. Add oil and blend until smooth.If mixture is too thick thin with more olive oil. Salt to taste. I toss pasta with the pesto sauce and garnish with Parmesan cheese spread on toast. It freezes great!
1 cup of sage leaves
1/4 cup of roasted walnuts
1/2 cup of good olive oil
1 peeled large clove of garlic
4 coarsely chopped green onions
Place sage, walnuts, garlic and onions in a food processor, adding a small amount of the olive oil. Turn on processor, letting it run while you slowly add the remainder of the olive oil. After all oil is added, continue to process until the pesto is a smooth puree.
Sage Pesto is great on cooked pasta as well as used as a topping for roast pork or veal. For decoration, you can use the sage flowers sprinkled on the pasta or meat. The flowers are edible and have a slightly milder flavor than the leaves.
Avocado Pesto for Pasta
1 pound linguine
1 bunch fresh basil (reserve some leaves for garnish)
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper Toss the pasta with pesto. Top the pasta with cherry or sun-dried tomatoes. Garnish each serving with a basil leaf.
2 cups tightly packed dandelion leaves, well-rinsed and dried
2 garlic cloves
1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
1/2 cup olive oil
1/2cup grated Parmigiano-Reggiano cheese (optional)
Kosher or sea salt and freshly ground black pepper
1 dozen large basil leaves
In a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down sides of bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.
Roasted Tomato Sauce
2 pounds tomatoes, halved (fill a rectangular baking pan)
4 cloves garlic, smashed
1 large white onion, diced
1/3 cup olive oil
salt & pepper
2-3 tablespoon dried herbs (i.e. Herbs de Provence , Italian herbs, basil, thyme or oregano ).
Put the halved tomatoes cut side up in a pan with high sides of least 2″. Make it just one layer.
Spread chopped onion and garlic on top of the tomatoes.
Drizzle olive oil all over contents of the pan.
Salt and pepper liberally, sprinkle herbs on top.
Put in a 350 F oven for 45 minutes. Go longer if you want sweeter onions and more intense tomato taste. Watch it carefully so it doesn’t burn.
Scoop contents of the pan (there will be a lot of liquid in the bottom) through a food mill to get rid of skins and seeds. If you don’t mind skins, you can just put contents into a blender. Save the liquid as it makes for a flavorful tomato broth.
Taste, and adjust seasonings. Then freeze or use immediately.
You can roast other vegetables with the tomatoes such as peppers, eggplant or fennel as seen above.