In a medium sauce pan over medium heat, melt jelly with vinegar and stir until smooth. Remove from heat and stir in remaining ingredients. Yield: 2 cups
Recipe Archives
Lemon-Caper Tartar Sauce
Combine all ingredients and refrigerate for 1-2 hours before using.
Lemon Pepper Dipping Crackers
Preheat oven to 350 Place the crackers in a large mixing bowl. Drizzle with melted butter and toss with lemon pepper and garlic. Spread crackers on a baking sheet and toast five minutes.
Lamb Rub
Combine all ingredients and store in an airtight container
Horseradish Mustard
Mix together all ingredients. For the best flavor, prepare and refrigerate the mustard a day in advance. And allow the mustard to get to room temperature before serving. Yield: 1 1 /2 cups
Homemade Mayonnaise
In a small mixing bowl, whisk together the egg yolks, salt, and mustard. When mixture becomes light in color, add lemon juice. Slowly drizzle in oil, whisking constantly. After adding half of the oil, stir in vinegar. Continue whisking and add remaining oil. May be held refrigerated for one week. Yield: 1 1 /2 cups
Herbed Pita Triangles
Preheat oven to 350. Combine oil with the dry herbs and pepper. Leave salt out. Arrange the pita bread on a baking sheet pan. Brush tops of the pita with herbed oil mixture and then sprinkle with garlic salt. Bake 8-12 minutes. Remove from oven and cut each pita into 8 triangles. Serve warm. IfContinue reading “Herbed Pita Triangles”
Georgia Peanut Sauce
In a skillet heat 1 Tbsp of the peanut oil and sauté the peanuts until golden brown (approximately 4 to 6 minutes). Drain peanuts on paper towels. Heat the remaining peanut oil and cook shallots, ginger, garlic, and jalapeños over low heat 4-5 minutes. Add the coconut milk and vinegar and simmer slowly for 5Continue reading “Georgia Peanut Sauce”
French Bread Croutons
Preheat oven to 325. Melt butter and olive oil together. Arrange slices of French bread circles onto wax-lined baking sheet and brush tops evenly with the butter mixture. Toast until golden brown. Cool and store in an airtight container until needed. Yield: 18-20