Dead Guy Sauce recipe from food52
Food52 Review: Remember Shakespeare's famous line about a rose by any other name? Apparently it applies to barbecue sauce as well. We were both amused and baffled (Googling made us none the wiser) by ShoeboxKitchen's recipe title, but the sauce speaks for itself: it's tangy and bright with layers of flavor, but without the cloying sweetness of so many other barbecue sauces. Makes about 2 cups once reduced 3 cups apple cider vinegar 2/3 cups brown sugar 2/3 cups ketchup 1 teaspoon tobasco 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon coarsely ground black pepper 1 teaspoon Worcestershire sauce Combine all ingredients in a saucepan and simmer for about half hour, whisking periodically, until the sauce just begins to thicken. Your Best Condiment Contest Winner! Popular on Food52 and Provisions
Make Your Own Vanilla Extract
Merry Christmas! I hope you all had a wonderful holiday. As I've written before, every year we give a little Christmas Eve party and I give out some kind of homemade goodie at the end of the evening. I got some wonderful Bourbon vanilla beans from Beanilla. If you would like to read the differences between the various kinds of vanilla beans, Garrett over at Vanilla Garlic has an informative post about that. I ordered the fun little labels from My Own Labels, a great company where you can get custom labels for lots of things, including homemade food items, cds, bottles, etc. Cut the vanilla beans in half and then cut them down the middle, to split them and open them up. Add unflavored vodka and seal the bottle and let it steep for 6 to 8 weeks, until it is ready to use.
Shrimp Burgers with Roasted Garlic-Orange Aioli recipe from food52
Author Notes: The roasted garlic-orange aioli plays double-duty here: it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun. I've added caramelized fennel and shallots, along with red bell pepper, herbs, and orange zest, to the burgers to up the flavor and complement the aioli. Although these are a breeze to fry up in a cast iron skillet, they would be lovely grilled. - EmilyC (less)Author Notes: The roasted garlic-orange aioli plays double-duty here: it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun. I've (…more) - EmilyC Food52 Review: In summer, we say the more burgers, the better. Makes 4 patties Roasted garlic–orange aioli Shrimp burgers Your Best Use of Aioli Contest Winner! Popular on Food52 and Provisions
Overnight Monkey Bread
After her kids were grown and starting to have kids of their own my Mom started the tradition of having everyone over for breakfast Christmas morning. She would make Monkey Bread and have it on the table for everyone to snack on while she whipped up eggs and bacon and pancakes. The sweet little puffy balls coated with cinnamon and sugar would disappear one at a time until before you knew it nothing was left. I was a pretty picky eater growing up and I didn’t love Mom’s Monkey Bread because she always added nuts to it. So this year in memory of my Mom I decided it was time to serve Monkey Bread on Christmas morning. I adapted the recipe so that you don’t add all of the flour in the beginning, which gives you more control over the consistency of the dough and prevents adding too much flour, which can be a problem in my dry climate. Ingredients Dough Brown Sugar Coating 1 cup packed light brown sugar 2 teaspoons ground cinnamon 8 tablespoons unsalted butter (1 stick), melted Glaze Directions
Gingered Cranberry Fig Chutney recipe from food52
Author Notes: I've never been much of a fan of straight-up cranberry sauce, in fact, the jellied kind makes me want to gag. I much prefer a condiment like this, that is more than just cranberries and a lot of sugar. This chutney gets it's sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. Food52 Review: This chutney is perfect for those looking for something zippy and less sweet than a typical cranberry sauce. Serves 6-8 Popular on Food52 and Provisions Tags: Holidays, sweet
Homemade Organic Butter « kiss my spatula | food + photography
I love Hugh Jackman. I love every film, musical and play he’s starred in. Even the not-so-good ones. Take Kate & Leopold, for instance. Fresh creamery butter. Fresh creamery but-ta. Good stuff. Homemade Organic Butter, yields 5.5 ounces Though I normally buy unsalted butter, I’d definitely recommend adding a few pinches of salt to this homemade version. Music Pairing: Sting, Until Ingredients 2 cups organic heavy cream or whipping creampinches of salt, to taste Method Pour cream into food processor and process for about 10 minutes. Scrape butter from the sides and place into a clean bowl. Transfer butter to a container for keeping, pressing with a rubber spatula to dispel any air bubbles.
Torrisi's Spicy Sauce recipe from Food52
Author Notes: A DIY hot sauce you can make from the bottles and cans in your pantry all year round, with just one step. It also makes a great last minute edible gift, and will keep for up to 6 months in the fridge. Recipe adapted very slightly from Rich Torrisi and Mario Carbone, via New York Magazine. (less)Author Notes: A DIY hot sauce you can make from the bottles and cans in your pantry all year round, with just one step. It also makes a great last minute edible gift (…more) - Genius Recipes Makes 2 cups 4 ounces B&G hot cherry peppers (or other pickled hot peppers), stemmed 2 ounces roasted red peppers 2 ounces crushed tomato 1/4 cup olive oil 1/4 teaspoon chile flakes 1/4 teaspoon dried oregano 1/4 teaspoon sugar Salt to taste Combine all ingredients in a food processor or blender, and mix until slightly smooth. This recipe is a Community Pick! Popular on Food52 and Provisions
Lion House Dinner Rolls
There isn’t much more I can say about these rolls than they make an appearance at my dinner table several times a month and are probably only one of two or three roll recipes I make regularly. I usually substitute half the white flour with white wheat flour, but when made with 100% white flour, they are almost indulgent enough to eat for dessert. Tender, buttery, perfect. I love them and it would have to take a mighty good roll recipe to replace these beauties. Note: The recipe calls for active dry yeast. Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Ingredients Directions In a large bowl, combine the yeast and water. Notes Recipe Source: from The Lion House
