Archive for Sauces, Dips & Dressings
October 21, 2009 at 7:14 am
· Filed under Bread, Poultry, Sauces, Dips & Dressings, Side dishes
I found this recipe in a Canadian blog and thought it sounded wonderful. Bubbat is a traditional type of stuffing served by Mennonite cooks.
Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken. Baking it inside the chicken gives it the best flavour since it is kept moist by the chicken drippings. Have you ever had this? I couldn’t find my mom’s recipe so this one is out of the Canadian Mennonite Cookbook … and it tasted the way I remember. I have a friend who always makes Bubbat to stuff her turkey. I think she adds other dried fruits chopped.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons melted butter
1/3 cup milk
1 cup of fresh raisins
Mix the dry ingredients. Add the beaten egg, melted butter and milk. Mix well, and add the raisins. You can either spread it in a greased cake pan and bake it or you can spoon it into the cavity of the chicken. I used a ordinary 3 – 3 1/2 pound fryer. I would have doubled the recipe for a large roaster. Baste the chicken with melted butter and bake uncovered for about 2 hours at 375. The drumstick should move easily and the internal temperature of the chicken should be 180F.
Mennonite Girls Can Cook
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October 21, 2009 at 12:47 am
· Filed under Salad, Sauces, Dips & Dressings
This recipe is from Ina Garten, also known as the Barefoot Contessa. She serves it with Roasted Butternut Squash Salad.
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 cup good olive oil
1 teaspoon salt
1/2 teaspoon pepper
Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt, and pepper.
Food Network.com
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October 21, 2009 at 12:46 am
· Filed under Salad, Sauces, Dips & Dressings, Side dishes, Squash
I was in the grocery store, holding a butternut squash, when a stranger told me that I should try making it into Ina Garten’s squash salad. “It’s wonderful,” he said. “Just look it up on the Food Network Web site.” And so I did. Ina, who calls herself the Barefoot Contessa, serves this salad with Warm Cider Vinaigrette.
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, prepare the Warm Cider Vinaigrette. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Food Network
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January 21, 2008 at 2:26 pm
· Filed under Sauces, Dips & Dressings
2 cups (approximately 1 pound) asparagus spears, cut into 1-inch lengths
3/4 cup water
——
1 Tbs. lemon juice
1 medium tomato, seeded and chopped (1 cup)
3 tablespoons chopped onion
——
1/4 teaspoon ground cumin
1 clove garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder or cayenne
Dash Tabasco sauce
2 Tbs. plain nonfat or low-fat yogurt or 1/3 cup light sour cream
Combine asparagus and water in a 2 quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 minutes or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture.
Combine all the ingredients in a blender or food processor and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups, or 12 (1/4-cup) servings.
Note: If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).
Adapted from Vegetarian Times’ 61 Quick & Healthy Recipes, p. 8.
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May 24, 2007 at 7:26 pm
· Filed under Sauces, Dips & Dressings
1/2 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped green onions
1 tablespoon chopped fresh chives
3 tablespoons white wine vinegar
2 teaspoons anchovy paste
1 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced
Place ingredients in a blender or food processor; process until smooth. Chill.
Cynthia Nims, Cooking Light, MAY 2006
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May 24, 2007 at 12:04 pm
· Filed under Fruit, Salad, Sauces, Dips & Dressings
1/3 cup seedless green grapes
1 tablespoon Champagne or white wine vinegar
1 teaspoon olive oil
3/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh Vidalia or sweet onion (optional)
1/8 teaspoon salt
Dash of white pepper
To prepare dressing, combine ingredients in a blender; process until smooth.
Cynthia DePersio, Cooking Light, JUNE 2002
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February 4, 2007 at 7:41 am
· Filed under Beans, Eggplant, Sauces, Dips & Dressings
1 large eggplant
1 can garbanzo beans, drained
3 cloves garlic, peeled
1/4 cup lemon juice
3 T. tahini (sesame paste)
Salt to taste
1/4 cup olive oil
Optional garnish: chopped parsley, coriander or pine nuts
Slice eggplant in half. Place eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.
Let cool, then scoop out the soft eggplant and discard the skin. Chop/grind eggplant, beans, garlic & lemon juice together until mostly smooth. Slowly stir in olive oil. If desired, garnish with chopped parsley, coriander or pine nuts.
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December 16, 2006 at 12:33 pm
· Filed under Beans, Sauces, Dips & Dressings
This is a traditional Middle Eastern dish, good as a dip, sandwich spread or part of a platter of assorted salads. If you want to use it as a dip, serve with chopped or sliced vegetables, chunks of pita bread or crackers.
- 2 cups cooked garbanzo beans (ceci)
- 1/3 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, halved
- 1 teaspoon salt (omit if using canned beans)
- Optional garnishes: olive oil, paprika, parsley, pine nuts
Using a blender, food processor or mortar & pestle, smush the beans, tahini, lemon juice, salt and garlic together until pulverized and fairly smooth. If you wish, when serving you can drizzle a little olive oil (about one or two spoonsful) on top, sprinkle with paprika, chopped parsley or pine nuts (pignoli).
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November 8, 2006 at 8:20 pm
· Filed under Dairy, Sauces, Dips & Dressings
Trisha Baker gave me this recipe. Amazingly simple and good.
1 cup salsa
1 cup sour cream
Stir the salsa and sour cream together and chill for at least an hour to let the flavors blend and mellow. Serve at room temperature. That’s it!
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July 8, 2006 at 4:03 pm
· Filed under Sauces, Dips & Dressings, Side dishes
This is an old favorite. I’ve made it for more Thanksgiving celebrations than I can count and everyone loves it.
2 pounds thick, whole-berry cranberry sauce
1/2 Tablespoon dry mustard (more if desired)
Juice and grated rind of 1 or 2 oranges
1 to 2 Tablespoons cornstarch
1 teaspoon lemon juice
2 to 3 Tablespoons sugar
grated cinnamon or cloves (optional)
grated lemon peel (optional)
Dissolve the mustard in the orange juice, together with about a teaspoon of cornstarch. Add to the cranberry sauce, along with the lemon juice, grated orange rind, and 2 Tablespoons of sugar. Heat the sauce, stirring constantly, for about 10 minutes. If you wish, add a little ground cinnamon or cloves or some grated lemon rind. Taste the sauce for seasoning, adding more sugar if needed. If the sauce is too thin dissolve another teaspoon of cornstarch in a little juice or water and stir it in. Chill well before serving.
From Anna Thomas’ The Vegetarian Epicure, 1972.
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