Cranberry Relish II

For 2011 Thanksgiving I tried a little variation on the classic recipe using wine. The leftovers went into Cranberry Muffins the next day. This version differs from the classic Glen-Mor Restaurant Cranberry Relish, with larger cranberry pieces and a hint of Cabernet.

Servings: 6

Fresh 12 oz. cranberries 1 orange for zest

Pantry 3/4 to [...]

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 [...]

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 [...]

Chicken / Turkey Stock

I like to keep homemade stock in the freezer to use instead of store-bought stock, so I always make a big batch of stock after roasting a turkey or chicken.

Servings: 8 cups

Fresh    Leftover Roast Chicken or Roast Turkey carcass    1/2 bunch (about 8 stalks) celery    4 carrots    2 medium onions [...]