Spices/Sauces/Condiments

Ketchup

4 whole cloves
1 bay leaf
1 stick cinnamon
1/4 tsp. celery seeds
1/4 tsp. chile flakes
1/4 tsp. whole allspice
2 lbs. tomatoes, roughly chopped
1 1/2 tsp. kosher salt
1/2 cup white vinegar
5 tbsp. brown sugar
1 onion, chopped
1 anaheim chile, chopped
1 clove garlic

Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.

Remove spice bundle; purée sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.

Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks. Makes 2 1/2 cups

Spicy Guinness Mustard

1 12-oz. bottle Guinness Extra Stout
1 1/2 cups brown mustard seeds
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) Makes 3 1/2 cups

Worcestershire Sauce

2 cups distilled white vinegar
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind concentrate
3 tbsp. yellow mustard seeds
3 tbsp. kosher salt
1 tsp. whole black peppercorns
1 tsp. whole cloves
1/2 tsp. curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
2 cloves garlic, smashed
1 1" stick cinnamon
1 anchovy, chopped
1 yellow onion, chopped
1 1/2" piece ginger, peeled and crushed
1/2 cup sugar

Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes.

Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months. Makes about 2 cups

Thai Red Curry Paste

8 dried chiles de árbol, stemmed and seeded
1 tbsp. coriander seeds
2 tsp. cumin seeds
1 tsp. white peppercorns
3 cardamom pods
1/4 cup roughly chopped cilantro (with stems)
2 tbsp. canola oil
2 tbsp. fish sauce
2 tsp. kosher salt
1/4 tsp. freshly ground nutmeg
5 cloves garlic, smashed
3 shallots, roughly chopped
2 holland or Fresno chiles, stemmed, seeded, and chopped
2 stalks lemongrass, tough outer layers discarded, tender interior layers finely chopped
1 1"-piece ginger, peeled and roughly chopped

Break the chiles de árbol into pieces, transfer to a small bowl, and cover with 1 cup boiling water. Let soak until softened, about 20 minutes.

Meanwhile, add coriander, cumin, peppercorns, and cardamom to an 8" skillet over medium heat. Toast spices, swirling constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder and grind to a fine powder. Set aside.

Strain chiles de árbol through a sieve, reserving liquid. In a food processor, combine chiles de árbol, ground spices, cilantro, oil, fish sauce, salt, nutmeg, garlic, shallots, fresh holland chiles, lemongrass, and ginger.

Purée until the paste is smooth, about 2 minutes. (Sprinkle in a tablespoon or two of reserved chile soaking water to help paste grind.) Refrigerate for up to 1 week or freeze for up to 3 months. Makes about 1 cup.

Homemade Butter and Buttermilk

6 cups heavy cream
1/4 teaspoon fine sea salt

Transfer cream into bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap.

Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.

Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.

Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.) Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week. Makes about 2 cups butter and 4 cups (32 ounces) buttermilk

Tartar Sauce

1 cup mayonnaise
1 sweet pickle, chopped
Juice of 1/2 lemon
1 tbsp. grated peeled yellow onion
1/2 tsp. dried tarragon (or dried dill)
Hot sauce, optional

Mix together mayonnaise, sweet pickle, lemon juice, onion, tarragon (or dill), and hot sauce to taste. Cover and refrigerate at least 2 hours. Store in refrigerator up to 1 week. Makes 1 cup

Barbecue Spice Mix

1 tbsp. paprika
1/4 tsp. chili powder
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
1/2 tsp. celery salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne
1/4 tsp. salt

Toast paprika, chili powder, crushed red pepper, and black pepper in a small pan over medium heat for about 5 minutes. Pulse in a spice grinder until fine, then add celery salt, garlic powder, onion powder, cayenne, and salt. Makes about 2 tbsp.

Nutmeg Syrup

1/2 cup sugar
1 tsp. flour
1 tbsp. butter
2 tsp. freshly grated nutmeg

Combine sugar and flour in a saucepan over medium heat and whisk in 1 cup boiling water. Bring to a boil, reduce heat, and stir until syrup is slightly thickened. Beat in butter and nutmeg and serve warm. Makes 1 cup

Vanilla Pastry Cream

2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter, softened
2 teaspoons vanilla extract

Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours. Makes 3 cups

Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut Butter.

Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in with half-and-half.

Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2 tablespoons orange liqueur.

Cajun Blackening Dry Rub

2 1/2 tablespoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper

Combine all ingredients. Store in an airtight container for up to 2 weeks. About 1/3 cup

Zaatar

2 teaspoons oregano
2 teaspoons basil
2 tablespoons ground thyme
1 teaspoon whole thyme
2 teaspoons savory
2 teaspoons ground marjoram
1/2 teaspoons whole dry marjoram
1-2 tablespoons ground sumac berries
1/4-1/2 cup unhulled, toasted sesame seeds, ground coarsely
1 1/2 teaspoons salt (or to taste)
1 tablespoon dried ground lemon peel or zest of two lemons, very finely minced

Ideally, this is a little coarse. First grind the sesame seeds then crush everything together with a pestle. While it is fresh, dampen a few tablespoons with olive oil, and add some hummus or crushed chickpeas. Spread on pita or flatbread, and bake or broil until heated through.

Jamaican Curry Powder

1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon whole green cardamom pods
1 teaspoon fenugreek seeds
1 (3-inch) cinnamon stick, broken up
1 teaspoon ground ginger
1 teaspoon ground turmeric

Grind whole spices to a powder in grinder. Add ginger and turmeric and pulse to combine well. Makes about 1/3 cup

Honey Mustard Sauce

1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

BBQ Seasoning

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Bourbon Pecan Sauce

1 cup sugar
1/3 cup water
1/3 cup chopped pecans, toasted
2 tablespoons milk
1 1/2 tablespoons butter
1 tablespoon bourbon
2 teaspoons vanilla extract

Combine sugar and 1/3 cup water in a small saucepan over medium-high heat. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans, milk, butter, bourbon, and vanilla extract. Reduce heat, and cook 3 minutes or until mixture is thick and bubbly. Makes 1 1/4 cups

Homemade Baking Powder: Sift together three times the following: 1/4 cup cream of tartar and 2 tablespoons baking soda. Store in a clean, dry, tight-sealing jar at room temperature, away from direct sunlight, up to 4 weeks. Use in any recipe calling for purchased baking powder.

Cajun Spice Mix

1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1-1/2 teaspoons oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons fine grind black pepper
1-1/2 teaspoons thyme
1 teaspoon cayenne pepper

Combine all spices for Cajun Spice Mix. Mix well. Store in a tightly covered container.

Spicy Blackened Seasoning

1 tablespoon garlic salt
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons oregano
2 teaspoons fine grind black pepper
1 teaspoon cayenne pepper
1 teaspoon ground thyme

Combine garlic salt, paprika, onion powder, oregano, black pepper, cayenne pepper and thyme in a small bowl. Press mixture into both sides of steaks, fish or pork chops. Broil, grill or pan fry as desired.

Spiced Applesauce

6 pounds tart apples (about 18 medium), peeled and quartered
1 cup apple cider or juice
3/4 cup sugar
2 tablespoons lemon juice
1 cinnamon sticks (3 inches)
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/4 to 1/2 teaspoon ground cardamom

Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from the heat; discard the cinnamon stick. Mash the apples to desired consistency. Serve warm or cold. Store in the refrigerator. Makes 9 cups.

Bearnaise Sauce

3 egg yolks
1/4 cup water
3 tablespoons white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2-1/2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup cold butter

In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes.

Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside.

Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately. Makes 1 cup.

Maple Butter

6 tablespoons butter, softened
3 tablespoons maple syrup
1/8 teaspoon salt

Combine all ingredients in a small bowl; beat with a mixer at medium speed 1 minute or until smooth. Cover and chill until use. Makes 24 servings

Salsa Picante

4 plum tomatoes, diced
1 (28-ounce) can crushed tomatoes, undrained
2 (3-ounce) cans diced green chiles
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 tablespoon vinegar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon sugar
2 teaspoons lite soy sauce
1 teaspoon lime juice

Combine all ingredients in a bowl; mixing well. Cover and chill 8 hours. Makes 1 1/2 quarts

Blueberry Jam

1/2 of a 6-ounce can frozen apple juice concentrate, thawed
1 envelope plain gelatin
5 cups fresh or frozen blueberries
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes. Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved.

Remove from the heat; stir in remaining berries and mix well. Pour into jars or plastic containers; store in the refrigerator up to three weeks. Makes 4 cups.

Cranberry Apple Relish

1 navel orange
4 cups fresh or frozen cranberries
4 large red apples, peeled and grated
2 cups sugar

Finely grate outer orange rind and set aside. Peel off and discard white membrane. Slice the orange into eight pieces. Place a fourth of cranberries and orange slices in a food processor or blender; process until evenly chopped.

Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours or overnight. Makes 6 cups.