SAUCES, DRESSINGS, AND OTHER FUN STUFF
Spicy Cranberry Sauce
24 Ounces fresh cranberries
Zest and juice of 3 oranges
1 cup dry red wine
1 Tablespoon minced fresh ginger
1/2 cup brown sugar
1 Tablespoon Chinese five spice powder
1/2 cup minced crystallized ginger
1 cup water
Combine all ingredients except the zest and crystal ginger.
Cook until berries are soft, add crystal ginger and zest then cook another minute or two
Seal in hot canning jars. Keep refrigerated. Keeps about 4 weeks.
Makes 3 l/2 to 4 pints.
Zest and juice of 3 oranges
1 cup dry red wine
1 Tablespoon minced fresh ginger
1/2 cup brown sugar
1 Tablespoon Chinese five spice powder
1/2 cup minced crystallized ginger
1 cup water
Combine all ingredients except the zest and crystal ginger.
Cook until berries are soft, add crystal ginger and zest then cook another minute or two
Seal in hot canning jars. Keep refrigerated. Keeps about 4 weeks.
Makes 3 l/2 to 4 pints.
Pasta sauce of pancetta, sun dried tomatoes, & saffron *
1/3 pound pancetta bacon or other aged and heavily smoked block bacon (the better the bacon, the better the dish.)
2 Tablespoons olive oil
5 large, minced garlic cloves
1 quart high quality chicken broth
1/4 teaspoon crushed red peppers
2 pinches of saffron threads or 1 pinch saffron powder
1/4 cup slivered sun dried tomatoes
1/2 cup heavy cream
Shredded parmesan or Romano cheese
20 large, fresh, cheese ravioli (This could also be ricotta crepes or cannelloni)
Dice the bacon into small slivers 1/8 X 1/8 x 3/4 inch will do.
In a heavy pot cook the pancetta until crisp. Remove and reserve it leaving1 Tablespoon of the bacon grease in the pot.
Add the olive oil and minced garlic to the pot and cook until slightly browned.
Add the chicken broth, red peppers, and saffron to the pot. Reduce volume until less than one cup. Strain this, pressing the garlic through the mesh of the strainer and return to the pot.
Stir in the slivered tomatoes, cover and set aside.
Cook the ravioli or crepes. While these cook add the heavy cream to the sauce and reduce to desired thickness. Remember that either pasta or crepe will absorb some of the sauce, so thin is alright.
Serve the dish with sauce on top, topped with crisp pancetta and topped with shredded cheese.
* This is a spicy dish is dependent on the sauce for flavor and the pasta or crepes for texture.
2 Tablespoons olive oil
5 large, minced garlic cloves
1 quart high quality chicken broth
1/4 teaspoon crushed red peppers
2 pinches of saffron threads or 1 pinch saffron powder
1/4 cup slivered sun dried tomatoes
1/2 cup heavy cream
Shredded parmesan or Romano cheese
20 large, fresh, cheese ravioli (This could also be ricotta crepes or cannelloni)
Dice the bacon into small slivers 1/8 X 1/8 x 3/4 inch will do.
In a heavy pot cook the pancetta until crisp. Remove and reserve it leaving1 Tablespoon of the bacon grease in the pot.
Add the olive oil and minced garlic to the pot and cook until slightly browned.
Add the chicken broth, red peppers, and saffron to the pot. Reduce volume until less than one cup. Strain this, pressing the garlic through the mesh of the strainer and return to the pot.
Stir in the slivered tomatoes, cover and set aside.
Cook the ravioli or crepes. While these cook add the heavy cream to the sauce and reduce to desired thickness. Remember that either pasta or crepe will absorb some of the sauce, so thin is alright.
Serve the dish with sauce on top, topped with crisp pancetta and topped with shredded cheese.
* This is a spicy dish is dependent on the sauce for flavor and the pasta or crepes for texture.
Brandy Whipped Cream
1 cup whipping cream
1/4 cup powdered sugar
2 Tablespoons brandy or rum
Using a small, high bowl, chill both the bowl and the beaters in the freezer for at least an hour.
Whip the cream to stiff then add the powdered sugar.
Quickly beat in the rum or brandy, and chill.
Keeps for a number of hours.
Good with pumpkin pie, or other holiday desserts.
1/4 cup powdered sugar
2 Tablespoons brandy or rum
Using a small, high bowl, chill both the bowl and the beaters in the freezer for at least an hour.
Whip the cream to stiff then add the powdered sugar.
Quickly beat in the rum or brandy, and chill.
Keeps for a number of hours.
Good with pumpkin pie, or other holiday desserts.