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.
Fresh 12 oz. cranberries 1 orange for zest
Pantry 3/4 to [...]
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.
Fresh 4 egg yolks 1/2 cup (1 stick) butter 1 Tbsp. lemon juice
Pantry Pinch salt Pinch cayenne pepper
Melt butter Melt butter [...]
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.
Fresh 1 medium onion 3 cloves garlic 3 Tbsp. minced fresh parsley 3 Tbsp. grated Parmesan cheese, optional
Pantry 2 Tbsp. olive oil [...]
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 [...]