Archive | Condiments

Caramelized Onion Chutney

2 tablespoons vegetable oil
2 large onions, peeled and julienned
1 tablespoon minced garlic
1 tablespoon chopped thyme
2 tablespoons sugar
1 teaspoon kosher salt
½ cup vegetable stock or water

In a large sauté pan, add oil and onions sauté over medium heat until browned and caramelized, about 15–20 minutes, stirring every few minutes.

Once onions are caramelized, add remaining ingredients. Cook for an additional 5 minutes.

Remove from heat and pulse mixture in a food processor until chunky, being careful not to over process.

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Cranberry Chutney

cranberryChutney

By Chef Aura R. Whitman, owner of Naturally at Berkshire Organics

Yields 3 cups

1 bag fresh cranberries
8 ounces strawberry lemonade, apple cider or fruit juice of your choice
6 ounces fresh raspberries, strawberries or fruit of your choice
½ cup sugar
1/8 teaspoon cinnamon

Combine all ingredients in a nonreactive saucepan. Bring to a boil until some cranberries start to burst.

Reduce heat to simmer, stir occasionally, cook uncovered for 20–25 minutes, until cranberries are soft. Taste and add additional sugar to taste.

Note: This chutney can be served warm or at room temperature to accompany most meats and poultry. It can also be used to complement other dishes like the two of those that follow. Keeps refrigerated 1 week.

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Sweet and Sour Dipping Sauce

1 cup coconut palm sugar*
1 cup water
¼ cup tamarind paste*
1 tablespoon salt, to taste
3–4 cloves minced garlic
1–2 tablespoons chili flakes, to taste
Juice of half a lime
1 tablespoon chopped cilantro or diced red sweet pepper

  1. Place water and sugar in a saucepan, bring to a boil, stirring with a wooden spoon until sugar has dissolved if in granular form or incorporated if sugar is soft.
  2. Reduce heat, add tamarind paste, salt, garlic and chili, simmer to reduce until thickened to consistency of gravy or sauce, your preference.
  3. Remove from heat, add lime juice, allow to cool reaching room temperature before serving.

Garnish with cilantro and or sweet pepper. Sauce will keep for weeks refrigerated; bring to room temperature before using.

* Tamarind paste and coconut palm sugar available at Berkshire Organics, Dalton; Guido’s, Great Barrington & Pittsfield; and McEnroe Organic Farm, Millerton, NY.

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Helga’s Preserve “Recipe”

Recipe courtesy of Helga S. Orthofer

Yield: 4 quarts

4 pounds each sugar and choice of fruit, cleaned and chopped (Discard anything you won’t eat, like pits!)

Put it in a large sauce pot, cover and let rest overnight on the kitchen counter.

Cook for ½ hour or so, slow boil until thickened.

Taste it. If the fruit is too sweet, add freshsqueezed lemon juice and pulp; if too sour, add more sugar.

Clean the jars and place in boiling water. Remove jars one at a time.

Add the piping hot, still boiling fruit and sugar mixture to each jar.

Cover immediately and listen for the pop of the lid that confirms a tight seal has been formed.

And then set the jars up in the studio and paint to your heart’s content.

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End-of-Season Heirloom Tomato Jam

eosHeirloomTomatoJam
Photo by Brent Wasser

Green Zebra tomatoes make a terrifically watermelon-green jam, but you can use any small or medium-sized tomato in this recipe. The result is a jam that tastes a little like ketchup and a lot like harvest time. Use Pomona’s Universal Pectin to set the jam. It’s available at natural food stores or online from the Greenfield, Massachusetts– based distributor (PomonaPectin.com).

Yield: 10 half-pints

10 half-pint jars with lids and bands
20 medium-sized heirloom tomatoes, whole
2 quarts water
1 cup kosher salt
1 large white or yellow onion
1 head garlic
2½ cups sugar
3 quarts apple cider vinegar
¾ tablespoon coriander seeds
¾ tablespoon yellow mustard seeds
1 teaspoon whole black peppercorns
2 bay leaves
4 teaspoons Pomona’s calcium water
4 teaspoons Pomona’s Universal Pectin

Place the tomatoes in a large glass or ceramic bowl or crock. Add 2 quarts water and 1 cup salt. Put a plate on top of the tomatoes to hold them down and soak them for 24 hours.

On the second day, drain and rinse the tomatoes. Cut the onion into quarters and halve the garlic cloves. Bring a ½ cup sugar, vinegar, onion, garlic, coriander, mustard, peppercorns and bay leaves to a boil, turn off the heat and steep for 15 minutes.… Read the rest

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Fennel Relish

Fennel is tasty raw, braised or grilled. If you simply have too much of this bulb-shaped vegetable, can it with some apple cider vinegar and a spicy pepper for an uplifting, zingy relish to enjoy later.

Yield: 6 pints

6 pint jars with lids and bands
4 medium-sized fennel bulbs
2 large white or yellow onions
2 red bell peppers
1 cup kosher salt
1 quart apple cider vinegar
½ quart water
6 cups sugar
¾ tablespoon yellow mustard seeds
¾ tablespoon coriander seeds.
2 teaspoons celery seed
1 small hot pepper

Trim the tops and a bit of the root end off the fennel to leave an oblong bulb. Save the trimmings for vegetable stock. Cut the fennel bulb in half and remove the base of the core if it is large, because this part can be very fibrous. Make sure there is no soil left between the layers of the bulb. Use a chef’s knife, mandolin or food processor with a slicing attachment to slice the bulb very thinly—1/8-inch slices or thinner are best. Slice the onion and red bell peppers into 1/8- inch slivers as well.

Mix the cut vegetables in a bowl and add the kosher salt.… Read the rest

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Hollandaise Sauce

While I found this recipe handwritten in my recipe book, I cannot be certain of its provenance. I researched hollandaise recipes, and this pretty much shows up as the standard recipe. So credit goes to— the 16th century Dutch!

  • 3 egg yolks
  • 1½ tablespoons lemon juice, or more to taste, freshly squeezed
  • 4 tablespoons unsalted butter, cold
  • 1¼ sticks unsalted butter, melted
  • Salt and white pepper, to taste

In a 6-quart, heavy-bottomed saucepan, vigorously whisk the egg yolks until they are thick and pale yellow. Whisk in the lemon juice and add 2 tablespoons of the cold butter. (According to Julia Child this acts as anti-curdling insurance.) Place the saucepan over low heat, whisking constantly until the yolks have thickened and you can see the bottom of the pan between whips. Remove from heat and add the remaining 2 tablespoons of cold butter.

Now, begin to add the melted butter. Continue constantly whisking while slowly drizzling in the butter so it is fully incorporated. Add salt and pepper and enjoy over freshly steamed asparagus.

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BRANDIED APPLE AND ONION CHUTNEY

  • 1 (2-inch) stick of cinnamon
  • 6 whole cloves
  • 12 peppercorns
  • 3 onions, peeled and chopped
  • 3 pounds of apples, peeled and chopped
  • 5 cups brown sugar
  • 2 cups raisins
  • 2 inches ginger, grated and peeled
  • 3 cups cider vinegar
  • 1 cup brandy
  • 1 cup apple juice or cider
  • 12 allspice berries

Make a spice bag for the cinnamon, cloves and peppercorns. Add that to the apples and onions. Make sure the apple and onion pieces are cut large enough to give the sauce some body. Add everything else to the pot and simmer gently until the flavors meld and the sauce thickens. This will take at least an hour. Remove the spice bag and test for flavor. Believe it or not, topping a bowl of vanilla ice cream with the sauce is a good way to judge flavor. Follow the directions for canning jelly in your Ball Blue Book and process in 8-ounce jars for 10 minutes in a water bath canner.

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DIJON VINAIGRETTE

From Castle Street Cafe, Great Barrington

3 cups soybean oil
1 cup red wine vinegar
1½ tablespoons Dijon mustard
1 tablespoon minced shallot
1 egg yolk
Salt and pepper to taste

Combine egg yolk, mustard, shallot and 1/3 cup of the vinegar in a mixing bowl. Whisk together well.

Slowly add the oil, just a little bit at a time, whisking well before each addition of oil. If you add the oil too quickly, the dressing will break.

Alternate adding the oil with the remaining vinegar, whisking well with each addition.

Season with salt and pepper. Store refrigerated.

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