This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Sauces & Toppings, Chapter 16

Cranberry Tangerine Sauce

2 tangerines, not peeled, (note, mandarin oranges are not the same thing)
1 can frozen orange juice, 6 oz., combined with enough water to make 2 1/4 cups liquid
2 cups sugar
3 tablespoons lemon juice
24 oz. fresh cranberries, washed
3 tablespoons orange liqueur

Need: blender, large saucepan.
Thinly slice and de-seed the tangerines.
Put tangerines in the blender with some of the orange juice.
Grind until the tangerine skins are in tiny pieces.

Combine the rest of the orange juice, sugar and lemon juice in the saucepan.
Bring to a boil, stirring to dissolve the sugar.
Lower heat and simmer 5 minutes.
Add the ground tangerines and the cranberries.
Cook about 7-10 minutes, until the cranberries begin to "pop", stirring occasionally.
Remove from heat.
Stir in the liqueur.
Refrigerate.

Caramel Topping

3 tablespoons butter
1 cup brown sugar
1 can evaporated milk, 6 oz.
1 teaspoon vanilla
dash salt

Melt butter in a saucepan. Stir in the sugar and milk. Cook and stir over medium-low heat until
the mixture boils and the sugar is dissolved. Remove from heat. Add vanilla. Serve warm.

Chocolate Topping

1 1/2 cups sugar
1 cup water
1/2 cup cocoa
2 tablespoons vanilla

Mix together the sugar, water, and cocoa in a saucepan.
Heat, stirring until butter is melted and sugar is dissolved.
Boil for 3 minutes.
Stir in the vanilla.
Serve warm.

Sherry Topping

1/2 cup butter
1 cup sugar
1/4 cup sherry

Mix ingredients in a saucepan.
Heat, stirring until butter is melted and sugar dissolved.
Serve hot.

Blender Lemon Sauce

Note: this is extremely sweet and rich. A spoonful on a piece of cake is enough.

2/3 cup sugar
1 1/2 tablespoons cornstarch
2/3 cup water
3 tablespoons fresh lemon juice
1 tablespoon butter
lemon peel, using a potato peeler, carefully cut one strip around
the middle of a lemon, getting only the yellow part
1 egg yolk

Need: blender, non-aluminum medium saucepan.
Put all of the ingredients, in the order given, in the blender container.
Blend until the lemon peel is in tiny pieces.
Cook over medium heat, stirring until mixture boils, thickens, and is clear.
Remove from heat.
Refrigerate.

Red Fish Sauce

1 cup catsup
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon horseradish, approximately

Mix all of the ingredients together.
Refrigerate.

White Fish Sauce

1/4 cup mayonnaise
1 tablespoon sweet pickle relish, drained.
Optional: a pinch of curry powder.

Mix all of the ingredients together.
Refrigerate.

Peach Chutney

Note: this is a vinegary chutney.

1 1/4 lb. fresh peaches, or 2 cups frozen sliced peaches
boiling water
cold water
1/3 cup apple cider vinegar
1/4 cup sugar
1 1/2 to 2 teaspoons curry powder
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/4 cup raisins

Need: large saucepan.
Remove the skins from the fresh peaches by dipping them in boiling
water for about 1 minute, or until the skin is slightly loose.
Put them in a bowl of cold water for about 5 minutes, or until cool enough to handle.
Drain, peel, pit and coarsely chop the peaches.
In the large saucepan combine peaches, vinegar, sugar, curry powder, salt and ginger.
Bring to a boil.
Lower the heat and simmer, uncovered, about 12 minutes or until
mixture thickens, stirring occasionally.
Stir in the raisins, and simmer 3 minutes or until raisins are plump.
Keep refrigerated in a covered non-metallic container.
Use within 2 weeks. Can be frozen.

Spaghetti Sauce on a Plate

1 fresh tomato, peeled and diced (dip in boiling water for 40 seconds to peel)
1 teaspoon olive oil
garlic salt to taste
cooked spaghetti
parmesan cheese, ground

Need: microwave, micro-wavable dinner plate.
Put the tomato, olive oil and garlic salt in the center of the dinner plate. Mix well.
Heat on 5 in microwave until the tomato is hot.
Put the cooked spaghetti on top of sauce and mix with two forks.
Top with parmesan. Serve.

Parsley, Dill, & Basil Sauce

1/2 cup parsley, minced, packed really full
1 teaspoon chives, minced
1 tablespoon dill, minced or 1 teaspoon dried
1 tablespoon sweet or lemon basil, minced, or 1 teaspoon dried basil
1/2 teaspoon celery seed
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup minus 2 tablespoons water
2 tablespoons butter
1 tablespoon plus 1 teaspoon flour

Need: small bowl, measuring cup, skillet.
Mix together the parsley, chives, dill, basil, celery seed, seasoning salt, paprika and pepper in the
small bowl.

Squeeze the lemon juice into a measuring cup and add the water (fill to the 1 cup line).
Melt the butter in the skillet.
Add the flour.
Cook and stir until a light golden brown.
Remove from the heat.
Add the lemon juice-water mixture, stirring until completely mixed so that it doesn't lump.
Return to the heat.
Bring to a boil over medium heat, stirring constantly.
Simmer for 5 minutes.
Stir in the herbs from the small bowl.
Heat to simmer.
Serve.
Great with, vegetables, fish and noodles.

Mustard Sauce

3 tablespoons brown sugar
1/2 cup catsup
1/8 teaspoon nutmeg
1 teaspoon dry mustard

Mix together all ingredients.

Gravy

2 tablespoons of butter or pan fat.
Do not use oil or margarine
2 tablespoons flour
1 cup liquid such as meat or pan juice, chicken broth, or beef broth. You can also use 1 cup water
with 1 teaspoon meat stock base or 1 bouillon cube

Heat the fat in a pan or skillet.
Add the flour.
Cook over medium heat, stirring constantly, until flour is golden brown.
(When it starts to turn brown it will burn very easily.) This gives the gravy a good color and flavor.
Remove the pan from heat.
Stir in the liquid vigorously so that it doesn't lump.
Add the stock base or bouillon cube, if used.
Return mixture to heat.
Stirring constantly, and bring to a boil.
Lower heat and simmer for at least 5 minutes.
Stir occasionally.
If you want a darker gravy, add a few drops of Kitchen Bouquet.
The longer gravy cooks, the thicker it gets, and it is always a little thicker when it cools.

Chive sauce

1 tablespoon chives, minced
1 tablespoon parsley, minced
1/4 teaspoon seasoning salt
1 teaspoon lemon juice
2 teaspoons brandy
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper
6 tablespoons water
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon flour

Need: small bowl, skillet.
Mix together the chives, parsley, seasoning salt, lemon juice, brandy, mustard, pepper and water
in the small bowl.

Melt the butter with the olive oil in the skillet.
Add the flour and mix well.
Remove from the heat.Cook over medium heat, stirring constantly, until flour is golden brown.
(When it starts to turn brown it will burn very easily.) This gives the gravy a good color and flavor.
Stir in the herb mixture from the small bowl.
Stirring so that it doesn't lump, heat to boiling.
Simmer 1 minute.
Serve.

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