Red Raspberry Jam

This version does not can the jam for storing in the pantry, and instead makes jam that can be refrigerated for up to 3 weeks. If you prefer canning and long-term storage, use the same ingredients, but boil mixture inside jars during the boiling step, as would be done in any canning preparation.


Homemade Mint Jelly

Mint Jelly was served on the side of Roast Leg of Lamb at the Glen-Mor Restaurant. We are serving lamb this weekend and having never made mint jelly before, I decided to start early with this necessary accompaniment in case I needed multiple attempts. Surprisingly the jelly came out perfect on the first try. [...]

Raisin Sauce

I used fresh raisins from a market instead of the normal boxed variety in the grocery store. We will have to make another batch with the (cheaper) boxed raisins to decide if there is a difference. The recipe as written with the fresh raisins in delicious.

Servings: 3 cups

Fresh 1 lemon 1 [...]

Hollandaise Sauce

Hollandaise was served with Salmon Steaks at the Glen-Mor Restaurant. This sauce can also be served with eggs for breakfast, traditionally as Eggs Benedict.

Servings: 4

Fresh    4 egg yolks    1/2 cup (1 stick) butter    1 Tbsp. lemon juice

Pantry    Pinch salt    Pinch cayenne pepper

Melt butter Melt butter [...]

French Onion Soup Croutons

 These are large croutons, perfect for French Onion Soup.

Servings: 6

Fresh    1/2 loaf French bread    1/2 oz. grated parmesan cheese    1 Tbsp. butter at room temperature

Slice bread Preheat oven to 375 degrees-F. Slice bread into 1/2-inch thick slices.

Spread cheese and butter In a small bowl, mix butter and cheese until well [...]

Herbed Sour Cream Sauce

This is a sauce of my own invention as an alternative to Tartar Sauce, not found on the original Glen-Mor Restaurant menu. The sauce on its own is tangy and is a great accompaniment for Crab Cakes and Cod Fish Cakes.

Servings: 1 cup

Fresh    1/2 cup sour cream    1/2 lemon    [...]

Whipped Cream

Whipped Cream is used on many Glen-Mor Restaurant desserts, including Strawberry Cream Pie. The trick to good Whipped Cream is to work with a cold bowl.

Servings: 1 pie

Fresh 1 cup heavy cream

Pantry 3 Tbsp. Confectioners’ sugar 1 tsp. vanilla extract

Beat to soft peaks Place a medium mixing bowl in [...]

Barbecue Sauce

Homemade barbecue sauce is the key to restaurant-quality barbecue at home. Sauce will keep for one week in the refrigerator and about three months in the freezer.

Servings: 5 cups

Fresh    1/4 cup (1/2 stick) butter    1 large onion    3 cloves garlic    1 lemon

Pantry    1/3 cup apple cider vinegar    3 [...]

French Dressing

Bottled French dressing is no comparison to this fresh version. Use with Chicken Salad and Potato Salad to make these recipes extra special.

Servings: 2 cups

Fresh    1/2 small onion    4 cloves garlic

Pantry    2/3 cup canola oil    1/3 cup granulated sugar    2 Tbsp. ketchup    2 [...]

Tomato Sauce

This tomato sauce is rich with a unique flavor. The sauce simmers for about an hour, during which time I made Meatballs and boiled spaghetti.

Servings: 8

Fresh    1 medium onion    3 cloves garlic    3 Tbsp. minced fresh parsley    3 Tbsp. grated Parmesan cheese, optional

Pantry    2 Tbsp. olive oil [...]