condiment

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Food for Sharing: Uvetta Apple Chutney Grilled Cheese! When I was a kid, the word “chutney” meant something yucky with raisins and spices. That was before my taste buds matured and I acquired an exotic palate. Nowadays I appreciate the characteristics of fancy foods filled with specialized ingredients. By adding a spoonful of apple chutney to a grilled cheese sandwich, it transforms an ordinary meal into an extraordinary one. You should try it. 
UVETTA APPLE CHUTNEY GRILLED CHEESE
Ingredients:

1 1/2 teaspoons olive oil

1/4 cup sweet onion, finely chopped

1 candied ginger disc, chopped

2 teaspoons pineapple juice

2 tablespoons apple cider vinegar 

1 tablespoon cognac (optional)

2 tablespoons raisins

1/8 teaspoon garlic powder 

1/4 teaspoon turmeric 

1/4 teaspoon cinnamon 

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper

2 tablespoons brown sugar 

1 tablespoon natural honey

2 Granny Smith apples, peeled, cored, and chopped
Instructions:

In a large saucepan over medium heat, add olive oil, sweet onions, and candied ginger. Cook 5 minutes, stirring occasionally. Reduce heat. Add pineapple juice, apple cider vinegar, cognac, and raisins. Cook on low another 2 minutes. Stir in garlic powder, turmeric, cinnamon, cumin powder, cayenne pepper, brown sugar, and honey. Mix well. Add chopped apples. Coat with sauce. Simmer 10-15 minutes until apples are soft and sauce is like syrup. Remove from heat. Serve as a condiment on your favorite grilled cheese sandwich. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Food for Sharing: Tasty Tomato Jam! Crank up your taste buds a bit with this savory sweet jam that is bursting with flavor. Spread it on toast or grilled cheese. Think of it as a condiment for meatloaf, fish, hamburgers, or grilled shrimp. Serve it on a charcuterie board with cured meats and gourmet cheeses. One of my favorite combos is Pear Camembert Flatbread.* It’s all the rage! Decide for yourself what the fuss is about. I did. And now tomato jam is a “must have” at my house. 
TASTY TOMATO JAM
Ingredients:

1 small red onion, finely diced

28-ounce can Roma tomatoes, cut-up with sauce 

1 tablespoon olive oil

1/4 teaspoon garlic powder

1 tablespoon candied ginger, minced

1/2 cup garlic red wine vinegar 

1/4 cup natural honey

1/4 cup brown sugar

1/2 teaspoon ground ginger

Pinch of ground cloves

1/4 teaspoon cinnamon 

1 teaspoon Mexican tarragon, minced

1/4 teaspoon red pepper flakes (optional)

1 teaspoon sea salt
Instructions:

In a microwave-safe bowl, microwave red onion on High setting for two minutes. Using a reduction pan over medium heat, combine diced onions and Roma tomatoes. Add olive oil, garlic powder, candied ginger, garlic red wine vinegar, natural honey, brown sugar, ginger, cloves, cinnamon, Mexican tarragon, red pepper flakes, and sea salt. Simmer, stirring occasionally, until tomatoes have broken down and liquid is evaporated. This will take 60-75 minutes. Ladle the tomato jam into sterilized jars while hot. Store in the refrigerator. 
*For the recipe, click the following link. http://Snapshotsincursive.com/2016/11/15

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Timeless Classics: Jalapeño Confetti Jelly! This homemade jelly may become your all-time favorite. Not only is it enticing in the jar with its festive swirls of colorful confetti, but once you slather it over your favorite foods, it becomes a taste sensation. Don’t settle for ordinary. Be creative. Serve it as a dipping sauce with grilled meats and shrimp or spread it on crostini and crackers. No rules apply. Make some for yourself and some to share. Either way, it’ll be gone long before the next crop of garden jalapeños rolls around. 
JALAPEÑO CONFETTI JELLY
Ingredients:

8-10 jalapeño peppers, stems removed

12-ounce bag assorted mini peppers

2 cups apple cider vinegar

3 cups sugar

1 packet pectin, no sugar needed*
Instructions:

Wear disposable gloves when handling jalapeños. Chop jalapeño peppers, then pulse in a food processor until they are minced. Transfer jalapeños to a heavy bottomed 4-quart pan. Repeat with mini peppers after removing stems, inner ribs, and seeds. Work in batches to prevent overcrowding. Start with a rough chop, then pulse in the food processor until finely minced. Add mini peppers to the pan with the jalapeño peppers. Add apple cider vinegar and sugar to the pan. Stir to combine. Bring the pan to a boil. Gradually add the fruit pectin. Continue boiling for one minute, stirring constantly. Remove from heat. Ladle the hot liquid into clean jars. (Makes three pints or use assorted jar sizes for gift-giving.) Set aside jars to cool before capping. As jelly cools, pepper bits float to the top. Stir occasionally to distribute more evenly for a confetti appearance. Once the jelly is cool, cap and refrigerate the jars. The Jalapeño Confetti Jelly will thicken as it cools.  
* I received no recompense for suggesting SURE-JELL, no sugar needed, premium fruit pectin, 1.75 ounce size box. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Timeless Classics: Habanero Hot Sauce! Let’s kick things up a notch or two with one of the hottest known chili peppers legally sold in grocery stores. And I mean REALLY hot, compared to the average pepperoncini. The adorable orange lantern with its sweet-looking dimples can be deceiving. Its sting may feel as strong as a viper while simultaneously releasing an endorphin rush that’ll knock you off your feet. This is my fourth batch from the garden harvest. I’m hooked! However, it comes with a few words of caution: Wear gloves and avoid the juices near your face and eyes. While oven roasting, set the exhaust fan on High. When taste-testing, keep a wedge of white cheese nearby. It actually cuts the heat almost instantly. Be brave, my Peeps. Heed these simple rules. Then and only then, will you become the master of your own domain. 
HABANERO HOT SAUCE
Ingredients:

16-20 habanero peppers, halved, stems, and seeds removed

3 cloves garlic, minced 

1/3 cup orange juice

3 tablespoons grapefruit juice

1/8 teaspoon lime juice

Sea salt to taste
Instructions:

Place habanero pepper halves, skin side up in a single layer, on a baking sheet sprayed with nonstick oil. Roast habanero peppers on High for 10 minutes, or until black spots appear. Remove. Using tongs, transfer habanero peppers to a covered bowl and allow to steam for 15 minutes. Using gloves, remove any loose skins; discard. Add peppers to a food processor. Pulse to a slightly coarse texture. Add minced garlic, orange juice, grapefruit juice, and lime juice. Pulse until desired consistency. Season with sea salt. Store in a jar in the refrigerator. Serve in dips, as a condiment, paired with ripe fruits in salsas, or on grilled meats. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Wasabi Furikake Aioli! For a homemade sauce that can be spread on fish and poultry or used as a spicy dip for vegetable crudités, this one is spot on. The “kick” of wasabi is a distant cousin to horseradish making its intensity a roller coaster ride for the palate. Wasabi lovers know all about the health benefits. Sushi bars offer it as a regular condiment. I find this superfood absolutely delicious. 
WASABI FURIKAKE AIOLI
Ingredients:

1/2 cup mayonnaise 

1/4 teaspoon furikake seasoning (sesame seed and green seaweed)

1/4 teaspoon ground ginger

1/8 teaspoon garlic powder

1 teaspoon rice vinegar 

1 teaspoon soy sauce

2 teaspoons wasabi powder

1 tablespoon olive oil

1 tablespoon water
Instructions:

Combine all ingredients and mix until well blended. Cover and refrigerate one hour before serving.