Recipe Originals » Sauces & Stocks

Cranberry Relish II

Jill — Fri, 25 Nov 2011 17:24:46 +0000

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 1 cup granulated sugar
3/4 cup water
1/4 cup red wine (Cabernet Sauvignon or other)

Prepare orange zest
Use a sharp knife or vegetable peeler to peel off several strips of orange peel, about 1-inch long. Slice strips to about 1/4-inch wide.

Boil liquids and sugar
In a small sauce pan, bring the water and wine to a boil. Add 3/4 cup sugar and stir to dissolve. Add the orange peels and cranberries. Reduce heat to simmer for 10 minutes.

Serve
Refrigerate for at least 2 hours before serving. Adjust sugar to taste just before serving. Store up to five days in the refrigerator.

Homemade Mint Jelly

Jill — Tue, 05 Jul 2011 19:18:37 +0000

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. Homemade mint jelly is not green unless food coloring is added (I don’t stock food coloring).

This version does not can the jelly for storing in the pantry, and instead makes jelly 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 cans during the boiling step, as would be done in any fruit jelly preparation.

Servings: 8, approximately 1/4 cup each

Fresh
1-3/4 cups packed mint leaves and stems, about 1/2 bunch
1 lemon

Pantry
2-1/4 cup boiling water
2-3/4 cups granulated sugar
1/2 cup packed light brown sugar
6 oz. liquid pectin

Prepare mint juice
Roughly chop mint leaves and stems after measuring 1-3/4 cups. Place mint in a small stock pot over medium heat and add boiling water. Bring mixture to a boil, then cover and remove from heat. Let steep for 10 minutes.

Drain mint juice
Pour mint leaves and juice through a fine sieve, discard solids and retain liquid. Measure 2-1/3 cups mint juice and pour into a medium saucepan. Discard remaining juice or set aside for another use, such as adding to iced tea or other drinks.

Add sugar and lemon
Heat mint juice over medium heat and add granulated and brown sugars. Stir to prevent the sugar from sticking to the bottom of the pan, and allow the sugar to dissolve in the liquid. Juice one lemon and add the lemon juice to the mint and sugar mixture, this should yield approximately 2 Tbsp. of lemon juice.

Boil mixture
Bring mint juice to a boil over medium-high heat. Once boiling, add the pectin and stir to incorporate. Continue boiling for 8 to 10 minutes, or until mixture reaches 220 degrees-F.

Test
While mixture is boiling, place a small plate in the freezer to chill. Once the mixture reads 220 degrees-F, spoon out a small amount and place on the chilled plate. Let cool for 1 minute, then push the jelly with a finger to see if the jelly remains fluid or if it has started to solidify. If the surface of the jelly wrinkles when pushed, the mixture is done. If not, continue boiling another few minutes and try again.

Store and serve
Pour hot mixture into a glass storage container. Leave on the counter uncovered for 30 minutes to cool. Cover and store in the refrigerator until ready to serve. Serve at room temperature along with Roast Leg of Lamb. Jelly will keep in the refrigerator for up to 3 weeks.

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Raisin Sauce

Jill — Sun, 24 Apr 2011 23:45:30 +0000

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 cup raisins

Pantry
1/2 cup dark brown sugar
1 Tbsp. cornstarch
1 tsp. ground mustard
1 Tbsp. white vinegar
1 tsp. cider vinegar
2 cups water

Prepare the lemon
Grate the lemon rind to yield 1/4 tsp. zest and set aside. Slice the lemon in half and squeeze to yield 1 Tbsp juice, and set side.

Combine remaining ingredients
In a medium saucepan, stir together lemon zest, lemon juice, raisins, brown sugar, corn starch, ground mustard, white vinegar, cider vinegar, and water.

Boil sauce
Bring sauce to a boil then reduce heat to a simmer. Cook uncovered for 15 minutes, stirring frequently with a whisk.

Serve
Serve warm with meat dish, such as Baked Ham.

Hollandaise Sauce

Jill — Mon, 18 Apr 2011 22:41:58 +0000

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 and set aside, let cool slightly.

Beat eggs
In the top bowl of a double-boiler, beat egg yolks in a small mixing bowl.

Make sauce
Bring water in a double boiler to a simmer. Place beaten egg yolk bowl on top of simmering water and stir with a whisk. Add melted butter and continue stirring continuously. Stir until sauce thickens, but be careful not to let the eggs start to cook. If eggs cook and the sauce becomes lumpy, the recipe will need to be remade from scratch. Add lemon juice, salt, and pepper, and adjust seasoning to taste.

Serve
Remove sauce from heat, but keep warm. Sauce will separate as it cools. Serve sauce with fish, like Salmon Steaks with Hollandaise Sauce or with eggs for a breakfast dish.

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Herbed Sour Cream Sauce

Jill — Sat, 16 Apr 2011 10:42:37 +0000

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
   2 tsp. minced chives
   2 tsp. minced parsley

Pantry
   1/4 cup mayonnaise
   2 tsp. Dijon mustard
   1 tsp. salt

Combine all ingredients
Juice the lemon and combine with all remaining ingredients in a small mixing bowl. Stir with a whisk until well combined.

Serve
Serve with Crab Cakes, Cod Fish Cakes, or similar dish. Keep refrigerated.

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Whipped Cream

Jill — Sat, 16 Apr 2011 02:44:00 +0000

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 the freezer. Once cold, pour heavy cream into the bowl and beat with a whisk or electronic mixer until thickened with soft peaks formed.

Beat to stiff peaks
Add the Confectioners’ sugar and vanilla extract to the whipped cream. Continue to beat until stiff peaks form.

Serve
Spread on a cream pie or serve with other dessert. Keep refrigerated at all times.

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Barbecue Sauce

Jill — Sat, 02 Apr 2011 15:14:55 +0000

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 cups ketchup
   2 Tbsp. horseradish
   1/2 cup Worcestershire sauce
   1 tsp. liquid smoke
   3/4 cup granulated sugar
   1 Tbsp. dry mustard
   1 tsp. salt

Prepare vegetables
Mince the onion and garlic and set aside. Melt butter in a large sauce pan. Add onion and garlic and saute until tender, 3 to 5 minutes.

Add liquid ingredients
When onion and garlic are tender, juice the lemon and add juice to the pan. Add the cider vinegar, ketchup, horseradish, Worcestershire sauce, and liquid smoke to the sauce pan and stir.

Mix dry ingredients
In a small mixing bowl, combine sugar, dry mustard, and salt. Add dry ingredients to the sauce pan and until dissolved.

Simmer sauce
Bring sauce to a boil and reduce to simmer. Simmer uncovered for 45 minutes, stirring occasionally.

Serve
Use Barbecue Sauce with Barbecued Beef Ribs, Barbecued Half Chicken, or serve along with Meatballs.

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French Dressing

Jill — Fri, 01 Apr 2011 12:28:55 +0000

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 tsp. Worcestershire sauce
   1 tsp. Dijon mustard
   1 tsp. paprika
   1-1/2 tsp. salt

Prepare onion and garlic
Mince onion and garlic in a food processor, together this should yield about 1/2 cup.

Add remaining ingredients
Add oil, sugar, ketchup, Worcestershire sauce, mustard, paprika, and salt to the minced onion and garlic. Process all ingredients until smooth.

Chill dressing
Transfer to a covered glass container and chill in the refrigerator for 1 to 2 hours before serving.

Serve
Serve dressing over salad or use in Chicken Salad and Potato Salad recipes.

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Tomato Sauce

Jill — Mon, 21 Mar 2011 23:50:03 +0000

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
   2 cans (28 oz. each) whole, peeled plum tomatoes
   2 cans (6 oz. each) tomato paste
   1-1/2 cups water
   2 tsp. dried oregano
   1 Tbsp. granulated sugar
   1 tsp. salt

Prepare onion and garlic
Finely chop the onion and garlic and set aside. Heat oil in a large stock pot over medium heat. Add onion and garlic and saute for 3 to 4 minutes.

Crush tomatoes
Empty tomato cans, juice included, into a large mixing bowl. Crush tomatoes with hands. Add tomatoes to the onions and garlic in the stock pot.

Add spices
Add tomato paste, water, parsley, oregano, sugar, and salt.

Simmer
Bring sauce to a boil, then reduce heat to a simmer. Cover partially to allow steam to escape. Simmer for approximately 1 hour.

Serve
Use sauce in a variety of recipes, including pasta and Meatballs, sprinkle with Parmesan cheese if desired. Sauce will keep in the refrigerator for several days and can be frozen for future use.

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Chicken / Turkey Stock

Jill — Tue, 22 Feb 2011 17:38:45 +0000

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
   4 garlic cloves
   1 bunch fresh parsley

Pantry
   1 Tbsp. whole cloves
   2 bay leaves
   16 cups (1 gallon) water

Prepare mirepoix and garlic
Roughly chop the onion, unpeeled carrot, and celery to make mirepoix, and set aside. Peel the garlic cloves and set aside.

Breakdown turkey
Pick off any remaining turkey meat from the bones, and break apart the turkey bones to fit the carcass in a large stock pot. Place all pieces of meat, skin, and bones in the stock pot.

Assemble stock
Add the mirepoix, garlic, parsley (stems and leaves, not chopped), cloves, bay leaves, and water to the turkey in the stock pot. Bring the stock to a boil over medium-high heat.

Simmer stock
Reduce heat to simmer uncovered for 3 to 4 hours. Add additional water if needed to keep the turkey bones submerged. Strain stock through a fine sieve and discard all solids. Stock should yield approximately 8 cups.

Use and store
If not using the stock immediately, refrigerate overnight, allowing the fat to separate. Use a spoon to scrap off the fat and discard. Reheat the stock before using. Use fresh stock in soup or gravy within 5 days, or freeze stock for up to 3 months.

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