Black Pepper Butter

Posted on Categories Beverages and Condiments
1 teaspoon ground black pepper
1/2 teaspoon parsley flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons fresh lemon juice
1 stick (1/2 cup) softened butter

Add spices and lemon juice to butter and blend well. Refrigerate. Serve on
broiled or grilled steak, lamb, pork or chicken.

PEAR APPLE AND RAISIN CHUTNEY

Posted on Categories Beverages and Condiments
2 pounds pears; peeled and chopped coarsely
2 pounds apples; peeled and chopped coarsely
1/2 cup finely chopped yellow pepper
1 – 1/2 cups seedless golden raisins
2 cups sugar
1/2 cup finely chopped crystallized ginger
3 cups cider vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Place all ingredients in a saucepan. Cook slowly until mixture is thickened. About 1 hour. Cool to room temperature. Transfer to glass jars and refrigerate.

GREEN TOMATO CHUTNEY

Posted on Categories Beverages and Condiments
1 medium onion, finely chopped
3/4 cup malt vinegar
1/2 cup wine vinegar
1 small stalk celery, chopped
1/2 teaspoon mustard seed
2 lbs green tomatoes, washed and chopped
2 tart apples, peeled, cored and chopped
1 cup seedless raisins
1 clove garlic, crushed
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon crushed red peppers

Combine all ingredients in a large sauce pot and cook at a very low boil until mixture thickens; Approximately 1 hour. Cool to room temperature, put into glass jars and refrigerate.

LEMON MARMALADE

Posted on Categories Beverages and Condiments
1 – 1/4 pounds lemons
5 cups water
4 cups sugar
Zest of 6 lemons
1 vanilla bean, split lengthwise (or) 1 tablespoon vanilla bean paste
Peel the skin and pith from lemons. Remove membranes and seeds. Chop pulp coarsely. Put the lemon pulp and lemon zest into a large non-reactive pot. Add 5 cups water, 4 cups sugar; scrape seeds from vanilla bean, add to pot along with bean. Heat to a fast boil then reduce to low boil and stir periodically until mixture thickens about 30 – 45 minutes. Cool to room temperature. Transfer to jars;  Cover and refrigerate. Bring to room temp before serving.

LEMON SALSA

Posted on Categories Beverages and Condiments
6 lemons – skins, pith and membranes removed (making sure all seeds are removed)
1 red onion, finely diced
1 small to medium cucumber – peeled, seeded and finely diced
1 fresh red chile, finely chopped (optional)
1/4 cup roughly chopped fresh mint leaves
1/4 cup roughly chopped fresh cilantro leaves
Just a Pinch of Sugar
Salt & Pepper (to taste)
1/4 cup olive oil

Chop coarsely the lemon pulp, and combine with cucumber, red onion, chile, mint, and cilantro in a bowl. Add seasonings, stir in the olive oil and mix well.

Lemon Curd

Posted on Categories Beverages and Condiments
6 tablespoons unsalted butter
1 cup lemon juice
2/3 cup granulated sugar
2 large eggs
2 egg yolks
2 teaspoons fresh-grated lemon zest

In a medium size saucepan, melt the butter over low heat. Remove from the heat, and add the lemon juice. Add the sugar, eggs, and egg yolks to the lemon butter.  Using an electric mixer, beat the ingredients for about 2 minutes. The mixture will look curdled but will smooth out as it cooks. Cook over medium-low heat, whisking vigorously and continuously, until the lemon curd thickens, about 8-15 minutes. Do not let boil. It is finished cooking when it is light yellow and coats the back of a soon. Remove from the heat, and stir in the lemon zest. Transfer to a bowl, and cover by laying a piece of plastic wrap directly on top of the curd. Chill in the refrigerator for at least 3 hours before using.`