Sauces Recipes

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Thanksgiving Cranberry Sauce with Kumquat and Jalapeno Recipe

We make cranberry sauce for Thanksgiving every year, and every year at the end of the meal there's a bowl full of cranberry sauce left-over. It's not that we don't like cranberries; they have a great flavor that I make user of in stuffing, cakes and drinks. Cranberry sauce, though, is a bit one-dimensional, so I've been on a quest to come up with a version that is more food than Thanksgiving table ornament.

After several trials, I think I've come up with some small additions to a traditional cranberry sauce recipe that really give it new life. I added roasted and chopped jalapeños for a little heat, kumquat zest for a touch of citrus, and brown sugar to mellow out the sweetness with hints of caramel. I knew I was on to something because Lulu was eating it all by itself!

If you're like me and the idea of cranberry sauce has been more appealing than the reality, I can tell you that with a few simple modifications you may actually come to enjoy some cranberry sauce with your turkey.


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Vegetarian Gravy for Thanksgiving Recipe

I personally love homemade turkey gravy with all the caramelized bits and drippings of the roasted turkey, so I was a bit skeptical when Lulu asked me to try his vegetarian miso gravy recipe. I couldn't believe that it would have the complexity of flavors that are present in traditional giblet gravy, but to my surprise, it was absolutely delicious. 

Miso is fermented soy bean paste, and it imparts a strong, earthy flavor to the gravy. For additional flavor I added fried onions and chili flakes. Butter and a touch of heavy cream created a rich texture.

Even if you don't have a gaggle of vegetarians in your house as I do, it's worth trying out this recipe.

Gravy for Vegetarian Thanksgiving


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How to Make Harissa Recipe

How to Make Harissa

10.17.09 by Jackie

Harissa is a spicy paste that is used as a condiment in Northern African cuisine. I was first introduced to harissa when I was in elementary school.

I had a friend named Inès, who was of Tunisian decent. I went over to her house one day and I remember we strolled into the kitchen and she pulled out a jar filled with a dark red paste. She dared me to spread some on a piece of baguette and have a taste.

Of course, I accepted the challenge, and oh boy was it spicy! I don't really eat hot chiles, and I could barely handle it. The harissa did have an amazing flavor though, and after a tall glass of milk to soothe my taste buds, I went back for more.

When it came to eating harissa, I was definitely a lightweight compared to Inès and her family. I could barely handle a few bites, but they ate it the way Italians consume balsamic vinegar and extra-virgin olive oil.  Harissa was eaten with bread as a starter, and mixed with meat and vegetables for main course.

Harissa is not only versatile, but also very easy to make. The main ingredients are garlic, and of course, dried red chiles. The final ingredient is time. Like cheese, the longer you wait, the stronger the flavors get and the yummier it is. So prepare a jar this weekend, and you'll be well on your way to making amazing North African dishes.


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Pasta Shells Stuffed with Porcini Mushroom Walnut Pesto Recipe

This is a vegetarian pasta dish that even a meat lover won't be able to resist. The porcini mushrooms add a rich, meaty flavor to the pesto, and the walnuts provide a crunchy kick. You could serve the pesto with any pasta, but I like the pasta shells because of their presentation value.

As an added bonus, the pesto is not only really easy to make, but will keep very well in the freezer. Make some extra and you'll be able to whip up a quick meal when you're in a hurry.


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Peanut Butter Caramel Dip with Sliced Apples Recipe

Yesterday, I packed some grapes for the girls when packing their school lunches. I thought I would make something different today. I had a little leftover caramel au beurre salé from the weekend. It's a sweet caramel  sauce with salted butter. We drizzle it over ice cream. I decided to mix a little creamy peanut butter into the caramel, along with some raw honey that I just discovered at the local market.

Peanut butter caramel is a great dip with any fruit, drizzled over ice cream or even on celery. Enjoy!


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