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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. [...] 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. [...] 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 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 [...] 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 [...] 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 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 [...] 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 [...] 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 [...] 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 [...] |
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