Homemade Chocolate Syrup

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How many of you grew up with that can of chocolate syrup in your refrigerator?  You know, the one with the yellow lid.  I think it is safe to say that most of us did and some of you may still have one lurking on the shelves of your refrigerator.  Yes, it was good, but if you have been following long enough, you'll know that I try to go homemade when I can to avoid unnecessary preservatives and artificial colors or flavors.  I feel better knowing that my family is getting the real deal and not just artificial flavor.

The original recipe called for Dutch-process cocoa powder, but that left a chalky taste in my opinion and it took away the "Hey, it's fat-free" angle.  So I use unsweetened cocoa powder. To boost the cocoa flavor even more, I use half light brown sugar and I add espresso powder to the mixture (no, you cannot taste the coffee essence).  Once cooled to room temperature, I pour the luscious concoction into a squeeze bottle to make it easy to add to a glass of milk (nothing like a glass of chocolate milk, well, anytime☺). It can also be drizzled over ice cream or used in a favorite recipe.  Indulge in a homemade version of a favorite childhood treat.

Raw Asparagus Pesto

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With an 8 1/2 week old puppy scampering through the house needing to be let outside every 15 minutes for potty training, not much time has been left for me to be in the kitchen this week.  I needed something quick with little to no cooking.  I also wanted something that would take advantage of the seasonal produce at the market.  I hit both marks (not to mention excellent taste and nutrition) with this recipe!

The asparagus is processed raw, so no cooking is required.  I used sliced almonds instead of pine nuts and fresh flat-leaf parsley for a lemony note. One of the great things about pesto is the versatility factor.  This raw asparagus pesto is a shining example.  You can toss it with hot pasta for a quick weeknight meal, slather it on a crostini for a light snack or appetizer, or use it as a sandwich spread.  My favorite way to enjoy this vegetable condiment is to toast a slice of country bread, spread on a nice layer of pesto, top with thinly sliced ham and some Gruyère cheese, then place a perfectly poached egg right on top.  Grab your knife and fork and dig in!

Oh and the score factor-- it is a great way to sneak a vegetable into a child's diet ☺.

Meyer Lemon Curd

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Oh, Meyer lemon curd, how I love thee.  However, I do wish you would change your name.  Curd sounds like..., well uh...,  I'll let you fill in the blank.  Custard would be a more suitable description of your taste and texture.  If you have never had the pleasure of enjoying a taste of lemon curd, you are in for a sensational treat.  

Thick, soft, creamy and spreadable, this curd is a perfect balance of tangy and sweet.  I use it to fill tarts, cakes, and eclairs.  I serve it with cakes, scones, and cookies.  I also fold it into whipped cream, ice cream, and yogurt.  I even eat it by the spoonful when no one is looking ☺.

Other than the Meyer lemons, the ingredients are basic and you probably have them on hand; butter, sugar, and eggs.  The technique, however, is the key ingredient to the recipe. Rushing a curd over too high of a heat will cause the eggs to scramble. Stick to a slow and slow game plan and you will be lusciously rewarded for your patience.

Thousand Island Dressing

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I make this salad dressing all year long, but this time of year when there is left over corned beef, I whip up a batch to use as a sandwich spread for weeknight Reuben sandwiches.  

A close cousin to Russian dressing, Thousand Island can be used as a dressing for greens or a wedge of iceberg lettuce, as well as a tasty spread for sandwiches.  I don't particularly care for gloppy mayonnaise based salad dressings, so I thin the dressing with a little bit of water before seasoning with salt and pepper.  However, if I am going to use it as a condiment or sandwich spread, I leave it in its gloppy goodness.

Guacamole with Pico de Gallo

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People are particular about guacamole.  It's weird that a food (Condiment? Dip? All-around all-star accompaniment to meals and parties!) that has really only gained traction in the U.S. outside of the Southwest in the last couple of decades could inspire such rabid allegiance to one style or another.  When you have ripe avocados, tomatoes, onions, peppers and heat, I say you are probably going to have something good.  That is unless you start your guacamole by tearing open a packet (cue woman in horror movie screaming).  I have already shared with you a Tomatillo and Poblano Guacamole (that's really good, too), but this is the guacamole we have for most occasions at our house. Yeah, we're out here in the Midwest and no, we're not of Latino ancestry, but this mix is straight up high caliber.  Bank on it.  Oh, and it's a nice and smooth segue out of the Pico de Gallo recipe:)  

Pico de Gallo

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Mexican food is as varied as it is glorious.  I have so many recipes that I want to share, but I need to get to some of the basics/condiments before doing so.  And since tomatoes are still peaking, I wanted to highlight this recipe.  In my estimation, a good pico de gallo can go with just about any dish in the category.

This pico de gallo is more of a guideline than a recipe.  The end result will depend on size, flavor, heat, and personal preference.  The tomatoes, onion, and garlic all vary in size.  The jalapeños will vary in heat.  Some are as mild as a green pepper, while others can really pack a punch.  If I have peppers with little to no heat, I add an extra bit of our favorite green habanero hot sauce to taste.  Then there is the cilantro-- touchy subject.  You either like it or don't.  If you are one of those who thinks it takes like soap, just omit it.  If you love it like we do, go all in and add some more:)  

Serve it with tortilla chips, tacos, flautas, or anything south of the border that strikes your fancy.  Better yet, stay tuned until tomorrow and I'll share with you another simple, but favorite mexican condiment/dip using this recipe.

Strawberry Dijon Mustard

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With all the ripe strawberries at the market, it was time to make this fun spin on the classic condiment.  The sweet berries paired with good Dijon mustard make for a unique taste bud tickling tandem. My favorite way to use it is on a roast chicken sandwich piled with sliced cucumbers, baby greens, and a few pickled red onions.  It is equally delicious with cheese and crackers.  A good Saint-André or a mild goat cheese pairs nicely.

*One note-- when I make this mustard, I make sure to pat the sliced strawberries dry between paper towels.  This removes some of the moisture, allowing the mustard to keep in the refrigerator for a longer period of time.  Otherwise, you will wind up with a soupier strawberry mustard, but it will still be good.

South Carolina Mustard Barbecue Sauce

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Here it is-- my version of South Carolina's mustard sauce for those of us who like a little kick with our barbecue.  Most barbecue lovers will tell you that the meat and its smoke-infused flavor should be able to stand on its own.  I have no argument with this opinion.  I would guess, however, that most of us would like a bit of augmentation in the flavor department when sinking our teeth into juicy barbecued meats. 

This recipe is simple to prepare.  It is slightly sweet with the right amount of heat.  It is like flicking the nitro switch, but in a flavor drag race.  It's the extra flavor that pushes your body back into the seat.  Pour a bit of this liquid gold into your tank and let me know if you don't slap yourself silly.  It is delicious with chicken, but it is made for pork.  Having said that, who is ready for some pulled pork?!

Western Carolina Tomato-Based Barbecue Sauce

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Mmm--  Carolina barbecue sauce!   There are many regional sauces that taste great in their own special ways, but I was raised on this sweet, savory, smoky concoction and I place it right there at the top of the list.  My first memories of it were when my grandparents would take us to the mountain town of Linville, North Carolina.  There was a hole-in-the-wall storefront where we would stop for a chopped barbecue sandwich.  I can still taste it.  Then there is Henry's Smokehouse on Wade Hampton Blvd. in Greenville, South Carolina-- whole hog sandwich please!  Unfortunately, I live far away from those smoky spots, so I have been forced (with great pleasure) to recreate those flavors. 

I make multiple batches of this sauce throughout the year.  I use it during the warmer months, then freeze it to have on hand when it is no longer grill season.  I like to use it on chicken and turkey.   If every drop of this sauce had it's way, however, I'm sure it would want to go on some pulled pork. The recipe I am sharing calls for real smoke drippings, but you can certainly use liquid smoke instead.  Just add to your taste.  This sauce is so good, I eat it all by itself on toast.

Note-- *If you are from the Carolinas, you can probably figure out what the yellow sauce in the background is, so stay tuned for another recipe.  

Whole Berry Cranberry Sauce

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Well, it is the week before Thanksgiving and it is time to get started on the planning and preparation for the main event (o.k., I actually got started right after Halloween).  Although I am not hosting Thanksgiving this year, I will still be making the entire meal down to the appetizers for our leftover gluttonous carnage feast.  So, I need to make out my lists and organize my cooking/baking times before the big day arrives.


One of the most important time saving things I do is make anything that can be prepared ahead of time like, puff pastry, pie crusts, breads, cornbreads, and creamed corn (already in the freezer).  And one of those things is my spiced whole berry cranberry sauce.  According to this article, cooked cranberries can last up to a month in the refrigerator if stored in airtight container and if any liquor is added it can last up to a year.  Thankfully, mine has some Cognac added to it.  So, I guess that means I can get ahead start on Thanksgiving 2011!

We love this cranberry sauce and when I am not hosting Thanksgiving, I am always asked to bring it.  It is simply a spiced up and boozed up version of the classic.  Don't worry, the alcohol is burned off in the cooking process so it is safe for the kiddos to enjoy.  It is just the perfect condiment for the Thanksgiving meal, but it is even better in that leftover sandwich.  Mmm-- turkey, mayonnaise, cranberry sauce all on a homemade bun.  My favorite sandwich of all time!  What is your favorite way to use your leftover cranberry sauce?  I'd love to know:)

Homemade Apple Butter

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I love fruit butters.  Seeing how it is fall and I am 1 1/2 hours away from my favorite apple orchard that sells the great apple butter, I guess I have to make it myself.  I am always up for a new challenge in the kitchen, but really, this recipe couldn't be any easier.  In fact, if you can make the applesauce, then you can make this apple butter.  Just a few more ingredients to spice it up and a little more time on the stove, then you will have this luscious, creamy, spicy, and oh, so satisfying apple butter.  Spread it on toast, put a dollop on some yogurt (with some toasted walnuts for crunch), or when nobody is looking take a big spoonful straight from the jar:)

Like most cooking, adjust the spices according to your own taste.  If you don't have cardamom, that's o.k.  If you like ground ginger, then add more.  Make it for you, make it your own.  I almost forgot-- when you do make it, your house will smell just like an orchard!

Pickled Red Onions

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Last night we enjoyed a simple appetizer of cheese and crackers with these pickled red onions.  This recipe comes from Thomas Keller's  Bouchon cookbook.  It was for an open faced sandwich called Tartine of Lamb with Pickled Red Onions.  As delicious as the tartine is, I find myself making these onions for so many other things because my family absolutely adores them.  

We eat them with cheese and on all types of sandwiches, like chicken or egg salad.  We enjoy them as a side to stewed beans and rice, on salads, or packed in small containers for school lunches.  We eat them with just about everything.  In fact, last night my son ate more pickled onions than cheese!   They are simple to make and very tasty.  Give them a try.  You will be glad you did.