Last night Don made this sauce for our BBQ chicken but after tasting it we joked it would be good on our eggs in the morning. Guess what? We did and it is fabulous. Don makes Paquette McMuffins every Sunday and we dobbed some on our egg and it was great.. Now he has made more for our steaks tonight. Here it is.
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, Packed
- 1 tbsp. molasses
- 1 tsp. ground powdered mustard
- 1 1/2 Worchestershire sauce
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. ground black pepper
- 2 tbsp. chopped fresh parsley (garnish)
Whisk all the ingredients until fully combined and smooth as silk. Cover and store in the refrigerator.
You won’t have to worry about the shelf life because it won’t last long enough to be wasted.
That sauce….Don could bottle it and become very rich. Kelly feels bartenders would also go crazy as in something like an Old Fashioned. Take out the simple syrup and use this sauce. OMG!!! Anyway, I digress. here we go.
- 1 bottle of a Riesling white wine
- 1 cup water
- 3/4 cup sugar
- 1 whole vanilla bean, split and scraped
- 4 firm Bosc pears, peeled but leaving the stem intact
- 1 cinnamon stick
- 1 star anise
- 1/4 tsp. anise
Place the wine, water, sugar and vanilla bean with seed pulp, cinnamon stick, and anise in a 4 qt. saucepan and bring to a boil.
Core the pears from the bottom. Reduce the heat to medium low and set the pears in the liquid, cover and cook for about 30 minutes or until the pears are tender but not breaking apart. Maintain a very gentle simmer. Remove the pears to a serving dish, standing upright and place in the fridge.
Remove the vanilla bean, bring the heat back to high and reduce the syrup to about 1 cup. This should take 20-25 minutes. Do not let the syrup turn brown. Place in a heatproof dish and place in the fridge for about 1 hour to cool.
Remove the pears from the fridge and spoon the sauce over them.
NOTE: This sauce was used on waffles, pancakes and anything else Kelly could find.
I made this years ago and the longer it sits, the better it is, (I think).
- 9 lemons, peeled thinly, no white,
- squeeze lemon juice into a bottle and place in the refrigerator*
- 1 bottle vodka, plain – not flavoured
Okay, that is the hard part….Pour this into a container with a tight fitting lid and store in a cool, dark place for 20 days. Only the vodka and lemon skins.
Once a week, gentle move the peels in the container (do not open, just gently shake).
After the 20th day, boil 6 cups of water and add 3 1/2 cups white sugar. Stir this really well to dissolve the sugar. Strain the lemon solution and discard the peel. Add the lemon solution to the simple syrup and pour into clean and sanitized bottles. Make sure you have corks or similar tops.
This should be served really cold, in small glasses and sipped following a special dinner. In a word: YUM!!!!
*this way you will have freshly squeezed lemon juice for any recipe you may be making.
For our Sunday dinner, Kelly made a cheese sauce to die for. In fact, we even had it over our eggs on toast this morning. Give it a go and I am sure you will never use any other cheese sauce.
- 4 oz. Mozzarella cheese, grated
- 4 oz. Velveeta cheese
- 2 tbsp. butter
- 3 tbsp. flour
- 1 cup milk
- pinch of salt and pepper
- pinch of freshly grated nutmeg
In a saucepan, melt the butter and slowly add the flour, whisking constantly to make a roux. Remove from the heat.
Whisking constantly, slowly add the milk, salt and pepper and return to a low heat, for about 5-8 minutes. Add the cheese and stir until melted and smooth. Add the nutmeg last.
OMG! this means Oh my goodness….wonderful.
Some people really like duck and this is a sauce that will make the flavours take off and sing.
- 3/4 cup currant jelly
- 1/3 cup sugar
- rind of 3 oranges, grated
- 1/4 cup port wine
- 1/4 cup freshly squeezed orange juice
- pinch of salt
- dash of cayenne
- 1/4 cup lemon juice
Combine the jelly, sugar and orange rind to a pot, beating well. Heat long enough only to melt the sugar.
Add the remaining ingredints, except the lemon juice and simmer for 5 minutes.
Remove from the heat and add the lemon juice, stirring only to blend.
Glaze the duck during the last half hour of cooking time. Serve the remaining sauce in a pitcher at the table for guests to add more.
While peaches are still plentiful at the market, buy a batch and make this up. It is soooo yummy and it a real treat.
- 4 peaches
- 1/4 cup sugar
- pinch of allspice
- 1 tbsp. butter
- 3/4 cup water
Peel the peaches and slice each one, putting them and all the other ingredients in a saucepan. Bring this to a boil then reduce the heat and simmer for 8 minutes.
You now have a choice…mash it up so you have pieces of peaches, or strain it. I tried straining it and gave up after a few minutes. Put it all back together and it is perfect that way.
This makes a small amount so you can double it or even triple it.