Condiments & Sauces
- Prep Time: 75 min; Chill Time: 2 hours
- Servings: 6-8
- 1 English cucumber, partially peeled
- 2 cloves Garlic, finely minced or pressed
- 2 TBS. Fresh chopped dill, or 1 TBS Dried dill weed
- 1/2 tsp. Salt
- 2 c Plain Greek yogurt (whole milk or 2% fat)
- 1-2 TBS. Fresh lemon juice
1. Grate cucumber on large holes of box grater (or use food processor) and place in colander to drain for at least an hour. Using your hands, squeeze as much liquid from the cucumber as possible.
2. Mix grated, drained cucumber, yogurt, garlic, dill, lemon juice.
3. Salt to taste.
4. Refrigerate for at least 2 hours, for flavors to mellow.
5. Drizzle extra virgin olive oil on top of yogurt sauce, for serving.
- Citrus Sauce for Fish
- Ellen Weber
Prep Time: 10 min Cook Time: 15 min
- 1 tsp. Lemon peel
- 4 tsp. Mild Chili Powder
- 1 tsp. Cumin, ground
- 1/2 tsp. Coriander, ground
- 1/2 tsp. Salt
- 1/4 tsp. Pink peppercorns,ground
- 1 TBS. Fresh lemon juice
- 2 TBS. Honey
- 1 (6 oz.) can Orange juice concentrate, thawed
1. Combine all above into a small saucepan.
2. Bring to a boil, lower heat and cook for 10 minutes or until reduced to 1/2 a cup
- 1-2 TBS. Fresh squeezed lemon juice
- 4 TBS. Extra virgin olive oil
- Pinch of salt
Garlic, finely crushed (omit if serving with Turkish Eggs as the yogurt sauce has garlic)
½ tsp. Dijon mustard
1-2 tsp. Greek seasoning
1 pinch Mustard seed, ground
½ tsp. Dried thyme, oregano, marjoram, dill, mint, chives, or other herb of your choice
Fresh herbs (thyme, oregano, parsley, mint, chives)
Place ingredients in screw top jar and shake until well combined.
- North Carolina Barbecue Sauce
- Penny Harris
Prep Time: 5 min; Cook Time: 20 min; Difficulty: Easy
- 2-3 TBS. North Carolina BBQ Rub
- 1/2 c. Cider vinegar
- 1/2 c. Water
- 1 c. Tomato sauce
1. Put all ingredients in a small pot and mix well.
- 2. Simmer on a low flame for 20 minutes, stirring occasionally.
- Obatzda Bavarian Soft Cheese Dip
- adapted from “craft beering” okoberfest food recipes
- Cook Time: 5 minutes; Additional Time: 3 hours; Total Time: 3 hours 5 minutes;
- Servings: 6
- 8 oz. Camembert, cut into small pieces (can be substituted for other soft, ripe cheese such as Brie)
- 8 oz. Spreadable cheese, (such as Laughing Cow in the US)
- 1/3 c. Butter
- 1/3 c. Onion, (sweet onion recommended, diced)
- 1/4 c. Dunkel lager, Weissbier or Schwarzbier, (use as needed some may be left over)
- 1 small bunch Chives, finely chopped (2 tbsp for dip and the rest for garnish)
- 2 ½ tsp. Hungarian Sweet Paprika (use less if preferred)
- 2 tsp. Caraway seed, ground
- Salt and pepper to taste (start with a pinch of each)
Sweet paprika is traditionally used. If you want a bit of heat, try using hot paprika or add cayenne powder. Smoked paprika is not traditionally used but it can add a delicious layer of flavor not typical for Obatzda.
1. Bring the Camembert (cut in small pieces), spreadable cheese and butter (cut in small pieces) to room temperature.
2. In a mixing bowl add the Camembert, spreadable cheese, butter, paprika, caraway seeds, salt and pepper and beer and press using a fork until well mixed together.
3. Start by adding only 2 tbsp of the beer and keep adding until you reach the desired consistency (should be spread like but not runny).
4. Cover with a lid or plastic wrap and refrigerate for 3 hours to firm up.
5. Just before you are ready to serve take the dip out of the refrigerator and finely dice the onion. Run the diced onion under water (use a strainer) and dry off with paper towel before using. Finely chop the chives.
6. Add the diced onion and chopped chives to the dip and fold until they are well incorporated.
7. Just before you are ready to serve take the dip out of the refrigerator and finely dice the onion. Run the diced onion under water (use a strainer) and dry off with paper towel before using. Finely chop the chives.
8. Add the diced onion and chopped chives to the dip and fold until they are well incorporated
- Pepper Vinegar
- John Partin
Prep Time: 10 min Total Time: 1 week Difficulty: Easy
- Hot chili peppers (Thai Bird, Tien Tsin Chiles, or personal preference)
- 1 c. Distilled vinegar
- 1 tsp. Salt
- 1 tsp. Sugar
- 1/8 tsp. Ascorbic acid (such as Fruit Fresh)
1. Pack chili’s into glass jar or bottle.
2. Dissolve salt and sugar into the vinegar, with cream of tartar.
3. Pour vinegar mixture over chilis. Wait a week and taste. Can top up bottle with vinegar as you use it.
- Pineapple Citrsus Salsa
- Debbie Fitzgerald
- Prep Time: 20 min; Chill Time: 30 minutes;
- Servings: 4-6
- 1 c. Fresh pineapple, chopped
- ¾ c. Oranges, chopped
- 4 Scallions, chopped
- ½ Red onion, chopped
- 6 TBS. Lime juice, freshly squeezed
- ¾ tsp. Honey
- ¼ tsp. Cumin, ground
- ¼ tsp. Coriander, ground
- 6 TBS. chopped fresh cilantro
- ¼ tsp. Cayenne Chile (add more to taste)
- ½ tsp. Smoky Citrus Salt (add more to taste)
1. Whisk lime juice, honey, cumin, coriander, salt & cayenne chile
2. Taste for heat level; Adjust to taste
3. Stir in pineapple, oranges, scallions, red onion, cilantro
4. Chill for at least 30 minutes
- Quick Tomato Sauce
- Mary Partin
- Prep Time: 15 min; Cook Time: 30 min; Difficulty: Easy;
- Servings: 4-6
- 1 (28 oz.) can Crushed tomatoes
- 1/2 c. Onion, finely chopped
- 1-2 cloves Garlic, finely chopped
- 1-2 tsp. Italian Seasoning
- 1 Bay leaf
- 2 TBS. Olive oil
- Salt and freshly ground black pepper to taste
- Cooked, crumbled ground beef or Italian sausage, simmered in sauce for 30 minutes.
- 1. Heat olive oil in medium sauce pan, and add onions and garlic.
- 2. Sauté until softened, about 5-6 minutes, then add tomatoes, bay leaf, and Italian Seasoning blend.
- 3. Bring to a simmer, and cook at a simmer for 30 minutes, stirring from time to time.
- Sumac and Sour Cream Sauce
- Adapted from Jerusalem, A Cookbook, by Yotam Ottolenghi and Sami Tamimi
- ½ c. Sour cream
- 2/3 c. Greek yogurt
- 1 tsp. grated lemon zest
- 1 TBS. Fresh lemon juice
- 1 clove Garlic, crushed
- 1 ½ TBS. Olive oil
- 1 TBS. Sumac
- ½ tsp. Salt, finely ground
- ¼ tsp. Black Tellicherry Peppercorns, finely ground
1. Place all ingredients in a small bowl. Stir well and chill until needed. If the flavor mellows, add additional sumac and lemon juice.
2. Use with turkey burgers and other poultry, as well as grilled vegetables and fritters.