Category: Sauces

Breads · Family Favorites · Sauces

Devonshire Cream

cathysmahaLeave a comment

Is there anything better than scones with clotted cream, lemon curd and jam? I have never tried making clotted cream, but I have a recipe for Devonshire Cream that is easy and delicious. High tea connoisseurs might argue this isn’t REAL Devonshire Cream but our family loves it. Recently, our family enjoyed a homemade high tea (scones compliments of daughter Megan) and Devonshire Cream front and center. If my memory serves me right, this recipe originally came to me from my sister-in-law, Donna. Another great family cook!

Scones with Devonshire cream, lemon curd and jam would be a wonderful way to treat the special Mom in your life this weekend!

Devonshire Cream

INGREDIENTS:
  • 3 ounces cream cheese
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 to 1/3 cup whipping cream
DIRECTIONS:
  1. Soften cream cheese. Once softened add sugar, vanilla and whipping cream and beat until smooth.
  2. Chill in the refrigerator and serve with your favorite scones or bread

Attribution

Italian Dishes · Pastas · Sauces

Sauage Ragu

cathysmahaLeave a comment

Sausage Ragu is a family favorite. We made this recipe for the first trip during the COVID lockdown when we took Zoom cooking classes with Chef Lucas of Italy. When we are hungry for pasta, this our go-to recipe. The red wine colors the sausage a darker color but the taste of this sauce is heavenly. The left-overs are just as good and we now double or triple the recipe so we can freeze sauce for an emergency Ragu night.

Sausage Ragu

INGREDIENTS:
  • 3 cloves of garlic, minced
  • 12 oz. Italian sausage (remove casings)
  • 1/2 cup of tomato paste
  • 1 cup beef stock
  • 1 cup mascarpone
  • 1 1/2 cups red wine
  • 1 tablespoon fresh rosemary
  • 1 pinch of chili peppers
  • 6 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lb. pasta of choice, cooked per directions
DIRECTIONS:
  1. In a large frying pan, brown garlic, chili peppers, rosemary and sausage in the olive oil.
  2. After the meat is cooked and brown, add the wine and reduce to half. (Note from Cathy: I like to remove some of the drippings and oil at this point, then adding the wine).
  3. Add the tomate paste and the stock. Let it cook for ten minutes on low heat.
  4. Turn the heat off and combine with the mascarpone, then toss with the pasta.

Recipe from Chef Lucas cookbook ‘Cooking with Lucas’

Holidays · Salads · Sauces

Cranberry Orange Sauce

cathysmahaLeave a comment

Cranberry Orange Sauce is a Thanksgiving staple and now that the grandkids have discovered it, I have to make a double batch. While the Sauce is delectable with the Turkey and sides on Thanksgiving day, a turkey sandwich with the sauce is heavenly. I always hope that the turkey and the cranberry sauce run out at the same time.

Cranberry Orange Sauce

INGREDIENTS:
  • 1/2 cup fresh orange juice, from two oranges
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
  • Zest of one orange, about 2 teaspoons
  • Pinch salt
DIRECTIONS:
  1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
  2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
  3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

Recipe from Onceuponachef

Garden · Italian Dishes · Sauces · Soups and Stews · Vegetables

Freezing Basil in Olive Oil

cathysmahaLeave a comment

What is better than having fresh basil! Unfortunately, when the growing season ends and frost is in the forecast, I pick all of the remaining basil leaves and blend with olive oil. It is frozen, flat, in a freezer bag for use all winter long. I just break off a piece and add to sauces, soups, and other recipes.

Freezing Basil in Olive Oil

INGREDIENTS:
  • Fresh basil of your choice (I used two handfuls of fresh basil)
  • Olive oil (I used 3/4 cup olive oil)
DIRECTIONS:
  1. Rinse your basil well and shake off excess water. Remove all the leaves from the stems. Place leaves in the blender.
  2. With the blender on high (or the purée setting), begin to very slowly drizzle olive oil into the blender (using the removable section of the blender lid to reduce splatter).
  3. Stop the blender as needed and use a rubber spatula to scrape down the sides of the blender and/or stir up the leaves.
  4. Continue running and drizzling just until the mixture begins to purée and turn into a liquid. Run the blender until the mixture is smooth.
  5. Pour into an ice cube tray being careful to not over fill. Freeze for 3-5 hours, or until the cubes will easily pop out. Transfer the cubes to a freezer bag, label, and put in the freezer.
  6. Grab 1-2 cubes and place them into your dish towards the end of cooking to melt, as desired.

Recipe from SavoryMoments

Sauces

Apricot Sauce

cathysmahaLeave a comment

A few years ago I have a plethora of fresh apricots, more than I could eat. I looked for an apricot sauce recipe and enjoyed the results. I froze much of the sauce and found it to be just as delicious a few weeks later!

Apricot Sauce

INGREDIENTS:
  • 3 tablespoons sugar, plus more to taste
  • ½ pound apricots, pitted and cut into chunks
  • 1 tablespoon fresh lemon juice
DIRECTIONS:
  • In a small saucepan over medium-low heat, bring sugar, 1/2 cup water, and the apricots to a simmer. Cover and cook until apricots are completely tender, about 4 minutes.
  • Carefully transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like. Transfer to a serving bowl. Serve warm or chilled.
  • Make ahead: Up to 1 week; keep chilled.

Recipe from MyRecipes

Family · Holidays · Sauces

Raspberry Cranberry Relish

cathysmahaLeave a comment

Cranberry relish for the holidays is a tradition.  I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.

Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020.  Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!

Check out other family Thanksgiving recipes!

RASPBERRY CRANBERRY RELISH

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

    Recipe by:  Sheena at Hot Eats Cool Reads

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    tick(‘lb’)

    Appetizers · Garden · New Favorite · Sandwiches · Sauces · Vegan · Vegetarian

    Cherry Tomato Jam

    cathysmahaLeave a comment

    Sungold cherry tomatoes have become our family’s favorite tomatoes, eating them off the wine as a treat.  They are so sweet and incredibly delicious. Just perfect for Cherry Tomato Jam. 

    Each year I seem to have an abundance of tomatoes, making salads with them, roasting them with peppers and garlic and much more.  Tomato Jam recipes were popping up this year and I decided to try it.  It’s so easy and delicious.  I haven’t tried to can it because it disappears from the frig long before the expiration date.  Serve it on a crusty bread or on top of a soft cheese.  I also made a Grilled Cheese with a schmeer of tomato jam.  YUMMO!

    CHERRY TOMATO JAM

    1 tablespoon olive oil
    1 large shallot, chopped (about 1/3 cup)
    3 cloves garlic
    1 teaspoon chili powder
    1 teaspoon smoked paprika
    32 ounces (2 lbs.) cherry tomatoes (about 2 1/2 pints)
    1/4 cup water
    2 tablespoons red wine vinegar
    2 tablespoons pure maple syrup
    1 large spring thyme
    1 teaspoon kosher salt
    1/8 teaspoon freshly ground black pepper

    • Heat the olive oil in a large stainless steel or non-reactive pot over medium heat.  Add the shallot and garlic and sauté for 3-5 minutes until softened.
    • Add the chili powder and smoked paprika and sauté 30 seconds more.
    • Add the remaining ingredients and bring to a boil.  Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes.  If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
    • Remove from heat and season with additional salt and pepper, to taste.  Cool completely and store in an airtight container in the refrigerator for 10-14 days.