Remoulade Sauce

This is a variation of an Emeral Lagasse recipe for the spicy sauce. You can vary it based on the type of mustard you use. I use all Dijon but the original calls for Creole mustard and yellow mustard in equal amounts.

• 1/4 cup fresh lemon juice
  
• 3/4 cup vegetable oil
  
• 1/2 cup chopped onion
• 1/2 cup chopped green onions
• 1/4 cup chopped celery leaves
  
• 2 tablespoons chopped garlic
• 2 tablespoons prepared horseradish
• 6 tablespoons Dijon mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper

Add all the ingredients except the oil to a blender and blend until smooth. With the blender running slowly add the vegetable oil to form an emulsion. Store in the refrigerator and serve with fried or cold seafood.

Farmhouse Ginger Jam

Yield: 4 half pints

Use traditionally or try this with roasted meats or fish

1 ½ cups chopped, peeled fresh ginger
2 cups water
2 T. lemon juice
3 cups sugar
1 pouch liquid pectin (3 oz)

Combine the ginger root, water and lemon in a large saucepan. Bring to a boil, stirring constantly. Reduce the heat to low; cover and cook ginger until tender, about 30 min., stirring occasionally. Stir in sugar and return to boiling. Stir in pectin quickly. Return to a full boil and boil exactly 1minute, stirring constantly. Remove from heat. Skim off foam, if necessary. Ladle unti hot jars, leaving ¼ inch headspace. Wipe rims, adjust lids and rings. Process 10 minutes in a boiling water bath.

Quick tip: Small pieces are most tender, or use young ginger or stem ginger. Avoid the large woody roots (if you must – extract the juice by pouring water over grounds roots in a jelly bag.

Source: Country Living Mornings Cookbook

Carrot and Bourbon Jam

Yield: 3 half pints

10 whole cloves
4 whole allspice berries
1 cinnamon stick, broken into pieces
4 cups grated carrots
1/3 cups grated lemon peel (or 4 lemons if using a microplane)
2/3 cups lemon juice
3 cups sugar
2T. bourbon

Tie the spices in a muslin or cheesecloth bag and place in a large saucepan. Add the carrots, lemon juice, lemon peel and sugar. Slowly bring the mixture to a boil, stirring to dissolve the sugar. Turn the heat to low and simmer until the jam is thick. Remove from heat and discard the spice bag. Stir in the bourbon before ladling into hot jars. Leave ¼ inch headspace. Remove air bubbles. Wipe rims, adjust lids and rings. Process 10 minutes in a boiling water bath.

Source: Food Lovers Guide to Canning

Celery Vinegar

Yield: 1 qt.

1 Large Bunch Celery
1 quart White Wine Vinegar
1 tsp salt
1T. sugar
2 tsp celery seed

Chop the celery into small peices, include the leaves and trimmed roots. Place the celery in a large glass bowl. Heat the vinegar and remaining ingredients to simmering and pour them over the celery. Allow to cool then bottle and seal. Steep the 12 days shaking vigorously every day. Strain the contents and re-bottle. Put a fresh sprig of celery in the bottle if desired. Refrigerate for best results.

Source: master Food Preservers Files

Cranberry Mustard

Yields 1 ½ pints

½ cup dry mustard
1 cup cider vinegar
½ cup onion, finely diced
½ cup sugar
¼ cup flour
¼ tsp. tumeric
2 cups pureed cranberries (mangos, peaches, etc)

Combine mustard and enough water in a bowl till a smooth paste forms. Cover and let stand 10 minutes. Meanwhile combine cranberries and remaining ingredients in a saucepan, bring to a boil. Boil 3 minutes; remove from heat. Whisk ¼ cup of mixture into the mustard paste until smooth, repeat twice again with ¼ cup hot mixture each time; then whisk in remaining hot mixture. Puree in blender or food processor until smooth. Ladle into hot jars, leaving ¼ inch headspace. Remove air bubbles. Wipe rims, adjust lids and rings. Process 15 minutes in a boiling water bath.

Source: Master Food Preservers Files.

* leave a “generous” ¼”-inch of headspace in the jar as the mustard tends to boil over and can get under the lid and affect the seal.

** The older dry mustard is the hotter it will be. If you want mild mustard use new dry mustard. Also, brand matters. Some brands of dried mustard will be hotter than others. You may need to experiment with different brands.

Dolma's Lamb Marinade

Found chops on sale - cut them into bite size pieces Had 4 good size ones In a bowl: lemon juice from 1/2 lemon 2 shallots finely chopped Toss the lamb through - now add: cinammon, allspice, roasted geera (toasted cumin seeds ground),a sweet garam masala, 3 cloves garlic chopped fine, cardamom Toss all of this so the spices mix over the meat Now add: few Tbl pommeganite syrup and sprinkle olive oil all over - stir through - cover and fridge for a few hours or overnight

Bring to room temp Cook in a hot pan and let crisp before turning When cooked sprinkle over chopped cilantro I am serving with a fruited bulgar pilaf, mashed calabaza, arugula and feta salad For mezze I made huummus with Naan bread and Bourek - which are spinach cigars

Apple Cider Brine for Turkey

2 qts apple cider or juice
1 lb brown sugar (light or dark)
1 cup kosher salt
3 qts cold water
4 oranges, quartered and juiced
4 oz fresh ginger, unpeeled and thinly sliced
6 bay leaves
6 large garlic cloves, peeled and crushed

Combine apple cider/juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.

Put the turkey or chicken in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary.

Brine the turkey for 24 hours, stirring the solution 2-3 times during the brining process.

Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.

After brining, drain and dry the turkey well before cooking.

This is a favorite brine of mine for that I use each Thanksgiving, regardless of whether I am grilling, roasting, smoking or frying my bird. If I smoke the bird, I also use apple wood chips and the meat turns out moist and subtly fruity every time.

Apple Cider Vinegar Brine for Pork

2 cups Apple Cider Vinegar
1 cup Salt
1 cup Dark Brown Sugar
1 Tbs Whole Peppercorns
1 Tbs Dry Mustard
1 lb Ice

Combine Dry ingredients in large, non-reactive bowl. Heat vinegar until very hot and add to dry ingredients. Stir until dissolved. Add 1 lb Ice and stir until mostly melted.

Add pork and brine for 1 – 4 hours, depending on cut and weight. (Chops 1 – 2 hours, Roast 2 – 4 hours)

This is a wonderful brine for roasted, grilled or smoked pork recipes.